If you are looking for a healthy way to jazz up your pasta, pesto is a good way to go! Although basil is the most common, I love using greens in my pesto as a nutrient rich alternative. Plus, fresh basil might not always be available in large amounts, but greens usually are. The recipe I am sharing with you today uses arugula, and it is actually dairy free, and gets its richness from cashews, avocado oil and nutritional yeast instead of cheese. The pasta I used is gluten free also, and made from lentils instead of wheat so it has more protein than traditional pasta to make this a satisfying meal. You can find all of the ingredients at Fresh and Natural Foods!
Pasta is always a quick and easy satisfying weeknight meal, and with the wide selection of gluten free pastas Fresh and Natural Foods has to offer, you can still enjoy it, even on a gluten free diet. My favorites are the ones made with beans, because they are packed with protein and fiber as well as being just as tasty as regular pasta. The recipe I am sharing with you today combines it with a few simple ingredients. I add sun dried tomatoes and arugula for color and nutrients, and I add cubes of Miyoko’s Kitchen vegan mozzarella, because it is just as delicious as regular mozzarella without the dairy. It is a really delicious combination and it comes together in only about 20 minutes so you can enjoy your dinner fast!
Just because you eat gluten free, dairy free, or vegan, does not mean you can’t enjoy delicious macaroni and cheese! In fact, when I went vegan, it was one of the first things I wanted to recreate. It is classic American comfort food after all! I have figured out a way to make a creamy cheese with butternut squash and cashews that blends up into smooth rich delicious sauce perfect for macaroni and cheese! So, it isn’t unhealthy, you are getting your vegetables, fiber and vitamins too! I use it with gluten free macaroni, and it reminds me of the macaroni and cheese my Mom used to make. So, if you are looking for the perfect Fall comfort food dish, give this a try!
Pasta Primavera is a favorite for me. I wanted to try and recreate my pasta into a soup for a change of pace and after eating several bowls I have decided that this may be even better than the traditional recipe! To make this a quick recipe save some time and buy a rotisserie chicken to cube up and toss into the soup.
This summer we grew so many wonderful herbs and vegetables. We have been enjoying our bounty of cherry tomatoes and fragrant basil and incorporating them into as many dishes as we can. One of our favorite dishes was this pasta salad made with mustard coated shrimp and of course lots of tomatoes, basil and corn creating a sweet and savory but also light side dish perfect for your next gathering!
With Valentine’s Day on Tuesday, I wanted to share a recipe to make at home for your valentine. As much fun as it is to go out to dinner sometimes that just doesn’t work out. Maybe you have kids, or are on a tight budget, or simply don’t want to go out in the crowded restaurants. This year I am making my valentine a pan-seared rib eye steak dinner with a creamy shrimp scampi inspired pasta. Pan-searing the steak at a high temperature gives it that restaurant char on the outside with a nice medium tender center that is oh so crave-able! Roasting the shrimp in the oven makes them so sweet and flavorful and easy to cook! Happy Valentine’s Day!