All posts filed under: Pastas

Brussels Sprouts Fettuccine

I was never one of those kids who hated Brussels sprouts. I mean, I knew that I should most definitely turn my nose up at them, but the truth is, I never had them as a child. And by the time I tried them as an adult, people had figured out how to cook them in such a way that they were, like, good. Delicious, even. Brussels sprouts are another fall food that makes me feel all cozy, and while I love them roasted, I don’t always have 45 minute’s worth of foresight. The other night, I wanted Brussels sprouts, and I wanted them now, so I sliced them up, pan-fried ’em, and tossed them with pasta and a simple garlic sauce. So easy and delicious. Happy cooking! M Brussels Sprouts Fettuccine Single Serving | Vegetarian Prep time: 5 min |  Cook and serve time: 15 min | Ready in: 20 min Ingredients: 1 serving of fettuccine 1 teaspoon olive oil 1-1/2 cup Brussels sprouts 1/2 cup vegetable broth 1 tablespoon butter 2 cloves garlic 1 tablespoon …

Heirloom Tomato Pasta

You know those days when you need pasta and you need it now? That was yesterday for me. I needed pasta. In my stomach. ASAP. I was trying to hold off a major migraine, and when that’s in progress, I need something serious to eat. So, pasta…but I figured I should probably have some vegetables, too. Luckily I had some heirloom tomatoes (that were total lookers, by the way), basil, and some cashew cream already made—I was eating 20 minutes later. 🙂 This meal is really easy, healthy, and filling. Hope you like it! M Heirloom Tomato Pasta Single Serving | Vegan Prep time: 5 min |  Cook and serve time: 15 min Ingredients: 1 cup chopped heirloom tomatoes 5 to 7 chopped basil leaves 1/3 cup cashew cream 1 tablespoon nutritional yeast 1 serving of pasta (whatever type you have handy will work!) Salt, to taste Pepper, to taste Prep: Chop tomatoes. Chop basil. Cook and serve: Cook pasta according to package’s directions. If cashew cream is thick, mix with a little non-dairy milk. In a …

Linguine with Asparagus

I’ve been very into spring pastas the last few weeks, mostly because I’ve discovered some gluten-free pastas that are so, so good. Sometimes gluten-free noodles can be really mealy and stick to each other like glue, but with Bionaturae and Jovial, you’d never know anything was “missing.” I nixed gluten a couple of years ago because I kept hearing that it helped with migraines and headaches, which were a regular part of my life. And while it’s definitely not for everyone, going gluten-free has been life-changing for me. I lost about ten pounds, as well as a hazy veil hanging over my eyes that I never even knew existed until it was gone. So pasta was out for a while, but ever since I discovered gluten-free noodles that actually taste normal, I’ve been a pasta recipe-creating machine. This post is the latest and greatest. Enjoy! Linguine with Asparagus Prep time: 10 min  |  Cook and serve time: 15 min | Ready in: 25 min Yields: 1 serving of pasta Ingredients: 1 small chicken breast 10-15 asparagus spears 1 serving linguine …

Shrimp Scampi with Rainbow Carrot Ribbons

While visiting a friend in L.A. a couple of years ago, I had the most delicious breakfast sitting on the outdoor patio of a Venice cafe: cooked rainbow carrots topped with a fried egg and hollandaise sauce. I’ve been a little obsessed with rainbow carrots ever since, so for this post, I’ve worked them into a shrimp pasta dish. Turns out the bright flavor of carrots pairs really nicely with the also bright flavor of shrimp. Is “bright” the right word? Not sure, but it doesn’t matter—the point is, it’s delicious. Not to mention, as much of a treat for the eyes as it is for the taste buds. Enjoy! Shrimp Scampi with Rainbow Carrot Ribbons Prep time: 10 min  |  Cook and serve time: 15 min Serves one Ingredients: 3 lasagna noodles, broken into small pieces Cooking spray 4-6 rainbow carrots 2-3 cloves garlic 2 teaspoons butter 1/3 cup vegetable broth 8-10 shrimp, peeled and deveined (vegetarian option: 1/3 cup chopped hearts of palm + stir 2 tablespoons cashew cream into broth sauce for protein) 1 tablespoon …

Fettuccine with Cannellini Beans and Roasted Red Peppers

This creamy roasted red pepper sauce has a little cayenne kick to it, and the flavor of pan-sizzled garlic and chopped basil makes it’s way through to your taste buds just the way an Italian pasta sauce should. Fettuccine with Cannellini Beans and Roasted Red Peppers Prep time: 10 min  | Cook and serve time: 15 min | Ready in: 25 min Serves one Ingredients: 1/2 cup jarred roasted red peppers, sliced into thin strips 1 large Roma tomato, diced 1/4 cup chopped fresh basil 1/2 cup sliced spinach 4 ounces dry fettuccine pasta 2 teaspoons olive oil 2 cloves garlic, sliced 1/4 teaspoon cayenne pepper 1/3 cup cannellini beans 2 tablespoons cashew cream) 1/4 cupnutritional yeast (or Parmesan cheese) Pepper to taste Prep: Slice roasted red peppers and dice tomato. Chop basil and slice spinach. Cook and serve: Prepare pasta according to package’s directions. Slice garlic. Pour olive oil into a medium skillet over medium-low heat. Add garlic and cayenne pepper to skillet; cook until garlic starts to brown, 2 to 3 minutes. Add cannellini beans, roasted …

Tagliatelle with Watercress and Mushroom Sauce

Hello-hello! I made this recipe for the first time yesterday, and I will tell you, the first time was a charm! I used half zucchini “noodles” for a boost of veggies, which—paired with the mushroom sauce—created a perfect balance of savory and fresh in the dish. And I found that the watercress really “springed” it up, as anything green usually does. You might be a little wary of the lavender, but worry not. It’s very subtle, and adds a delicious warmth to the flavor. Happy cooking! Tagliatelle with Watercress and Mushroom Sauce Single Serving | Vegan (w/options) Prep time: 10 min | Cook and serve time: 20 min Ingredients: 1-1/2 cup loosely-packed watercress, trimmed 1 zucchini, 1/2 peeled into ribbons and 1/2 chopped 1 chicken breast, sliced into 1-inch pieces (vegan option: omit) 1/2 cup dried tagliatelle 2 teaspoons butter (vegan option: non-dairy butter) 3 mushrooms, sliced 3 cloves garlic, sliced 1/4 cup stock 1 teaspoon minced thyme 1/3 cup plain Greek yogurt (vegan option: make a half batch of this cashew cream recipe) 1/4 teaspoon dried lavender Salt and black pepper, to …