I just realized how pasta-heavy my posts have been recently. I guess I just feel into the pasta rut with my busy schedule as of late – but that’s no excuse for my lack of creativity! I am going to revamp my food planner later today and make sure there are fewer pasta dishes.
This recipe can be made in 20 minutes and is absolutely delicious (and cheap to make too)!
Roasted Red Pepper Pasta (GF)
- 12 ounces, gluten-free pasta (I used rotini)
- 2 Tablespoons Butter (I used Earth Balance Vegan Spread)
- 2 Tablespoons EVOO
- ½ whole Large Onion, Finely Diced
- 3 cloves Garlic, Minced
- 1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
- 1 cup Vegetable Broth
- ½ teaspoons Salt, More To Taste
- Freshly Ground Black Pepper
- ½ cup milk or soy milk
- ½ cup Parmesan Shavings or Rice Dream Vegan Parmesan
- Finely Minced Parsley
- Chopped Fresh Basil
- Cook pasta in salted water according to package directions.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.
- Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)
- Heat 2 tablespoons EVOO back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the milk and stir to combine. Taste and adjust seasonings if you need to.
- Drain the pasta and add it to the skillet. Add Parmesan and parsley & basil, then stir it together to coat the pasta.
- Serve in bowls with extra Parmesan and a sprinkling of basil on top.
Protein packed pesto with a punch? Yes, please! I am absolutely obsessed with pesto and I have a penchant for downing edamame more than the average folk.
This type of pesto is a little thicker than traditional pesto and is perfect as a sauce, dip or sandwich spread. I am sure there are more uses for it – get creative! Here is the recipe:
- 14 oz package of frozen shelled edamame, thawed
- 1 cup basil leaves, packed (more to taste)
- 2 T fresh lemon juice
- 1 clove garlic
- 1/4 cup water
- 2 T nutritional yeast (optional, but recommended for that cheesy flavor)
- 1 t – 1 T extra virgin olive oil
- 1/2 t salt
- oregano, cilantro or any other spices you desire
Put the liquid in the food processor first and then add the other ingredients, blending until smooth. Serve over pasta, pizza, or any other dish you want!
I started my 200-hour yoga certification about two weeks ago thinking I had all the time in the world. Even though we all need that extra hour every day to get things done, I decided to go after something I have been dreaming about doing for about year – and it’s the best decision I have ever made. My days are busy, but not chaotic. I go to Ashtanga almost every day after work and spend a good portion of my weekend on the mat, as well. We are currently turning half of our guest bedroom into a mini yoga studio so I can practice when I have to work late or can’t make it to class for some reason. I have a feeling this will look totally adorable and I will post pictures once it’s ready.
With a full-time job, a house to take care of and a hungry boyfriend to feed, these last couple of weeks have been exhausting – I don’t know how people with kids do it! Hats off to you!
So far, these yoga classes have been an amazing experience, these teachers are inspirational and have put me in positions I never even dreamed I could do. In order to keep up with the things I enjoy (like cooking), I’ve had to make some compromises. I still fully plan on cooking as much as possible, but I realized I needed to find more convenient meals in order to keep up with my routine and ensure I eat a healthy, home-cooked meal as much as possible.
Even though more of my time is being absorbed since I started certification, I surprisingly feel more balanced. This dish is one that I pinned almost a year ago when looking for quick week-day meals. It’s a one pot dish, so you know that prep and clean up will be a cinch. This dish can also be made vegan easily by omitting the parmesan or substituting it with a vegan option.
One Pot Tomato Basil Pasta (GF)
- 12 ounces gluten free pasta (I used Rotini)
- 1 can (15 ounces) diced tomatoes with liquid
- 1 large sweet onion, cut in julienne strips
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 2 teaspoons dried oregano leaves
- 2 large sprigs basil, chopped
- 4 1/2 cups vegetable broth (regular broth and NOT low sodium)
- 2 tablespoons extra virgin olive oil
- Parmesan cheese for garnish
- Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
- Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
- Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.
Yep, that’s it!
We all need some extra help getting through Mondays. Cheers to a great week, everyone!
Nick loves alfredo sauce. In fact, I can’t remember a time when we went to an Italian restaurant and he didn’t get some sort of alfredo dish. Unfortunately for him (and fortunately for my waist line) I do not share the same adoration for this sauce.
Since Nick is such a good sport about trying out my little experiments, I compromised with him and made a dish that incorporated this sauce. I recently discovered gluten-free tortellini, so I decided to make a hearty pasta bake.
I’m going to warn you, this is NOT the healthiest of dishes – I had a small portion with a big salad .:)
Baked Tortellini (GF)
-1 pkg. gluten-free cheese tortellini, uncooked
-3 cups homemade Marinara sauce
-1/2 cup water
-1/2 jar Alfredo four cheese sauce (All “Classico” sauces are gluten-free!)
-1/2 cup shredded Parmesan
-1/2 cup shredded Smoked Mozzarella Cheese
Preheat oven to 350 degrees F. In 3 quart glass baking dish, layer tortellini and marinara sauce. Put water into empty sauce jar, close lid, and shake. Pour this mixture over the tortellini.
Spoon Alfredo sauce over the tortellini. Sprinkle with cheese.
Cover tightly with foil and bake at 350 degrees for 55 minutes. Uncover and bake 10 minutes longer, until tortellini is tender and cheese is bubbling and golden brown.
Watch this video originally produced by Soul Pancake – you will be glad you did.
Quick-Marinated Cherry Tomato Salad (GF) (V)
1 pint red cherry tomatoes
1 pint yellow cherry tomatoes
1/2 red onion, thinly sliced
1/4 cup olive oil
3 tablespoons balsamic vinegar
3 tablespoons minced fresh parsley
1 heaping tablespoon vegan pesto (same as normal pesto but with Rice Dream Parm)
1/4 teaspoon brown sugar
1 clove garlic, pressed
Salt and fresh ground black pepper
1 head iceberg lettuce, cut into chunks
- Halve the tomatoes and add them to a large zipper bag with the sliced red onion. Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper. Seal the bag, getting all the air out. Place into the fridge until ready for dinner.
- Place the iceberg lettuce in a large bowl and pour on the tomatoes. Toss and serve! (The dressing from the tomatoes becomes the salad dressing.)
I had a request to post vegan dinner recipes more frequently – a request that I was more than happy to accommodate. I love it when readers reach out and give you suggestions on what to post so keep the requests coming y’all!
This is my vegan and gluten-free take on Pasta Florentine:
1 pound gluten free rotini or penne
2 tablespoons vegan butter (I used Earth Balance)
2 tablespoons olive oil
4 cloves garlic, minced
3/4 cup low-sodium broth, more if needed
3/4 cup dry white wine
1 bag baby spinach
2 cups grape tomatoes, halved lengthwise
- Cook the pasta according to package directions in lightly salted water. Drain and set aside.
- Heat a skillet over medium heat. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it’s reduced by at least half (most of the surface of the liquid should be bubbling at this point).
- Turn off the heat. Add the spinach, tomatoes and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Serve immediately.