So easy and super savory, this vegan garlic miso pasta with roasted cauliflower requires minimal ingredients and is ready in 30 minutes. This one-pot pasta features a creamy dairy-free sauce requiring no prep work and quickly comes together while the pasta is draining. Topped with perfectly roasted cauliflower, this garlic and umami rich meal is comfort food at its best. Whether it’s a busy weeknight or you’re preparing a more formal meal for vegans and omnivores alike, this simple but delicious meal is sure to leave your craving it weekly!Continue reading “Garlic Miso Pasta with Roasted Cauliflower – Vegan with Gluten-Free Option”
Ready in less than 20 minutes, this simple creamy lemon pasta with asparagus and peas is a delicious and satisfying vegan meal. The fresh taste of spring green veggies is complimented by a bit of olive oil, lemon, lots of garlic, nutritional yeast (or vegan Parmesan) plus blended cashews for creaminess. Easy enough for a weeknight and fancy enough for company!Continue reading “Creamy Lemon Asparagus Pasta – Vegan with GF Option”
Seared mushrooms, garlic and thyme bathe in a creamy sauce with al dente ribbon noodles. This comforting vegan dish cooks up quickly making it perfect for a satisfying weeknight plant-based meal.Continue reading “Vegan Mushroom Stroganoff”
A few pantry staples and just 15 minutes are all you need get this really tasty, comforting dinner on the table. Toasty breadcrumbs are infused with garlic and olive oil then tossed with quick sautéed Brussels sprouts and al dente pasta. This dish is possibly even better the next day, so bring this to work or school for leftovers you can look forward to!Continue reading “15 Minute Garlicky Breadcrumb Pasta with Shredded Brussels Sprouts”
These jumbo pasta shells are stuffed with vegan sausage crumbles, garlic, fresh spinach, a simple tofu sage ricotta and tender roasted butternut squash. It all gets baked in a creamy roasted butternut squash sauce. So wholesome, delicious and satisfying! If you’re lucky enough to have leftovers, this vegan main is even better then next day!Continue reading “Vegan Butternut Squash Sage Stuffed Shells”
Pan-fried gnocchi are served under a blanket of seared mushrooms in a creamy, garlicky, cashew butter pesto sauce. Make the sauce while the water comes to a boil for the gnocchi to get this flavorful and comforting dinner ready in under 20 minutes! Continue reading “Pan-Fried Gnocchi and Seared Mushrooms with Cashew Butter Pesto Sauce”
Comforting noodles swimming in a creamy, savory and nutritious sauce studded with roasted tomatoes and topped with a crispy “buttery” breadcrumb topping. We’re blending ready-made Romesco or Marinara sauce with a creamy cashew base to bump up the nutrients and to get things extra lush, which also means this meal comes together in a snap! Continue reading “Creamy Pasta with Roasted Tomatoes and Crispy Topping”
Elegant AND easy? Yes, please! Serve warm for a quick dinner and pack up the rest to eat chilled for lunch the next day.
It’s funny how pasta shape can impact a dish. While I’ve always enjoyed eating noodles, we’ve been eating them much more often since having kids. I dress them up with so many combinations of sauces, veggies, nuts, and legumes. While our kids love this, it just feels a little fancier than say mac and cheeze and it I think it’s because the orzo is such an elegant shape. There’s cheezy flavor here with by adding nutritional yeast, garlic and olive oil are the background flavors, the cranberries give a burst of sweetness and tartness, while the asparagus and lemon make this dish fresh and bright. Add a sprinkle of toasted almonds, you’ve got a bit of crunch I hope you enjoy this easy recipe, and perhaps it’ll become part of your meal rotation like it has become part of ours!
Lemon Orzo with Asparagus, Cranberries and Almonds
- 1 cup orzo, uncooked
- 1 lb asparagus, trimmed and cut into 2" pieces
- 1/4 cup nutritional yeast
- 1/4 cup dried cranberries
- 4 tbsp olive oil
- 4 cloves garlic, minced
- zest from 2 lemons
- 2 tbsp lemon juice
- 2 tbsp toasted, sliced almonds
- 1 tsp salt (or to taste)
- pinch crushed red chili flakes, if desired
- Prepare the orzo according to package directions, popping the dried cranberries in to soften during the last 2 minutes of cooking. Drain.
- While the pasta is cooking, heat 1 tbsp olive oil a large cast iron pan or skillet over medium heat. Add the asparagus and sauté for about 6-8 minutes until bright green and cooked but still a bit crisp and not browned, tossing in the minced garlic during the last minute of cooking.
- Add the cooked orzo, cranberries, lemon zest, lemon juice, nutritional yeast, remaining olive oil, salt and chili flakes. Toss to coat. Serve with a sprinkle of toasted almonds.
So many ways to make pasta, so little time! Luckily you don’t need much time to prepare this spin on the classic spaghetti e olio which has been veganized with added texture and nutrition upgrades in an easy and flavorful dish. Continue reading “Garlic Crumb Pasta with Seared Mushrooms and Kale”
On the table before delivery can be at your place, this Cherry Tomato Pasta is super flavorful with lots of garlic and fresh basil.The tomatoes cook just until they start to burst, releasing some of their juices, contributing freshness to a simple yet super tasty sauce. The beans add loads of nutrition plus a bit of creaminess and texture.Continue reading “Cherry Tomato Pasta”