Weeknights can be busy, and when the chill of fall and winter hits, you want something quick and comforting for dinner! This creamy sweet potato pasta is so easy to make and so good! It is actually healthy too, with no oil, plenty of sweet potato, and plenty of fiber from the whole wheat pasta. Although it is creamy, it contains no dairy, since it gets its richness from raw cashew butter! Next time you are in the mood for some healthy comfort food, give this a try!
I love using Spring produce like radishes, peas and asparagus in my meals this time of the year! They are all really good served just raw in salads, but for an even more intense flavor I like to roast my veggies! You may have roasted asparagus before but most people don’t think to roast radishes. They are actually really delicious prepared this way and they get sweet when roasted with some of the bitterness going away. The recipe I am sharing with you today combines those two veggies with spring peas in a delicious gluten free pasta that is really simple and easy to make, and so good! Also, this is a balanced healthy meal you can feel good about eating since it contains fiber from all of the veggies and protein (thanks to the quinoa pasta and peas)! It is the perfect thing to make on a weeknight for dinner!
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!