15 Minute Garlicky Breadcrumb Pasta with Shredded Brussels Sprouts

15 Minute Garlicky Breadcrumb Pasta with Shredded Brussels Sprouts

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”

Vegan Butternut Squash & Sage Ricotta Stuffed Shells

Vegan Butternut Squash & Sage Ricotta Stuffed Shells

Looking for a super delicious, hearty and healthy meal? This pasta dish should do the trick! Jumbo pasta shells are stuffed with apple sage vegan sausage crumbles, garlic, fresh spinach, a simple tofu sage ricotta and tender roasted butternut squash. They’re all baked in a silky roasted butternut squash sauce that’s so creamy and delicious! If you’re lucky enough to have leftovers, this is even better then next day! Continue reading “Vegan Butternut Squash & Sage Ricotta Stuffed Shells”

Pan-Fried Gnocchi and Seared Mushrooms with Cashew Butter Pesto Sauce

Pan-Fried Gnocchi and Seared Mushrooms with Cashew Butter Pesto Sauce

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”

Creamy Pasta with Roasted Tomatoes and Crispy Topping

Creamy Pasta with Roasted Tomatoes and Crispy Topping

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”

Lemon Orzo with Asparagus, Cranberries and Almonds

Lemon Orzo with Asparagus, Cranberries and Almonds

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

Serve warm for a quick dinner and pack up the rest to eat chilled for lunch the next day. Pretty, yummy, satisfying and so easy to prepare!
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Crumbs & Caramel

Ingredients

  • 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

Instructions

  • 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.
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