• gnocchi recipe vegetarian
    Dairy Free,  Gluten Free,  Main Course,  Recipe,  Vegan,  Vegetarian

    Creamy Vegan Mushroom & Broccoli Gnocchi (Gluten Free)

    Looking for a comfort food dinner? This Creamy Vegan Broccoli and Mushroom Gnocchi is a simple and delicious meal that just might become your family’s new favorite.

    creamy gnocchi recipe vegetarian

    This post is all about Creamy Vegan Broccoli and Mushroom Gnocchi

    How have the first few days of your year been so far?

    creamy mushroom and broccoli gnocchi

    Have you been staying on top of those New Year’s resolutions? You know, because I definitely have (shifts eyes downward guiltily)………..yeah definitely. So okay, maybe I’ve already rearranged some of my originally listed things that sounded like such a good idea a week ago and traded them with some more realistic goals, but I guess that’s better than nothing right?

    gnocchi with broccoli and mushrooms

     

    I won’t go as far as to say I believe it’s impossible for you to have your own things in order either, but come on, this is real life and therefore you probably don’t. Am I right? I mean, I could pretend that my life is perfect but how boring would that be? I feel like it’s way easier to connect with each other in our struggles rather than our successes. You know what I mean? But all joking aside, this recipe is no joke. It’s just seriously delicious!

    gnocchi wild mushrooms broccoli and breadcrumbs

    So I haven’t made a gnocchi recipe in a really long time and I’m pretty sure I’ve only made the actual gnocchi itself 2 or 3 times. One of the biggest advantages that I love about making gnocchi is that it cooks very quickly, like 2 minutes and presto. Plus, if you use store-bought gnocchi then all you’ve got to make is just the sauce. Of course homemade from scratch is always going to be better and I completely recommend you try it sometime. I’m not gonna lie though, its kind of nice to short-cut things and use store-bought every now and then. In fact, it makes this a 30-minute meal when you do that, aren’t those the best kind at the end of a long day or a hard week?

    creamy gnocchi with mushrooms and broccoli

     

    Also, this is a perfect week night meal because you just simmer everything together until you’ve got a simple, yet delicious meal that I think your whole family will enjoy! Total win win situation right here.

     gnocchi recipe vegetarian

    Creamy Vegan Mushroom & Broccoli Gnocchi (Gluten Free)

    Enjoy a quick, creamy, and delicious dinner that's so simple and requires minimal ingredients. This recipe is sure to become a favorite.

    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 8 servings

    Ingredients

    Instructions

    1. Heat the vegetable broth in a large (deep) skillet over medium heat and add the broccoli. Cover and steam for 6-8 minutes until fork tender.
    2. In a blender or food processor, combine the cashews, lemon juice, coconut milk, nutritional yeast, and roasted garlic. Pulse until smooth.
    3. Now back to the skillet, add the sliced mushrooms and continue cooking for 2 to 3 more minutes. Pour the sauce mixture into the skillet and stir until smooth.
    4. Meanwhile, boil gnocchi according to package instructions then drain (reserving a cup of the cooking water) then add the gnocchi and reserved cooking water to the sauce. Simmer, stirring gently, until the sauce has thickened and everything is hot.
    5. Season to taste with salt and pepper and serve hot.

    Recipe Notes

    If you are gluten free be sure you buy a brand of Gnocchi that is gluten free. Amazon has gluten free gnocchi you can buy.

    mushroom broccoli and creamy gnocchi

    This post was all about Creamy Vegan Broccoli and Mushroom Gnocchi


    Here are some similar posts you may enjoy:

    Roasted Garlic & Mushroom Farfalle Pasta (Vegan)

    Creamy Mushroom Stroganoff (Vegan+GF)

    Creamy Cashew Wild Rice with Mushrooms (Vegan+GF)


     vegan gnocchi carbonara

  • Vegan Butternut Squash Mac and Cheese Pasta Recipe
    Dairy Free,  Gluten Free,  Holiday,  Main Course,  Recipe,  Vegan,  Vegetarian

    Vegan Butternut Squash Mac and Cheese Pasta (GF)

    This Vegan Butternut Squash Mac and Cheese is the perfect Autumn time dinner recipe! It’s a great way to hide some healthy vegetables inside a delicious sauce!

    How about an easy dish for this evening’s dinner? Who doesn’t love mac and cheese, I mean c’mon?

    Vegan Butternut Squash Mac and Cheese Pasta Recipe

    THIS POST IS ALL ABOUT VEGAN BUTTERNUT SQUASH MAC AND CHEESE

    I am planning to do everything I can to make myself sick of pumpkin spice and everything nice before the season is over. Don’t you love autumn and all it’s flavors? I spend the whole year wanting them. Give me all the nostalgic tastes and smells!

    One of the amazing things about this time of year is all of the different squashes. A few of the smaller markets that I like to go to carry some really unique varieties. For this recipe I used a basic butternut squash but you can also use pumpkin or any other variety. Acorn squash would be nice if you want a lighter color sauce.

    acorn squash mac and cheese vegan

    A while back, I tried adding pumpkin into a cheese sauce.  I was very pleasantly surprised by the final result.  It’s a great way to camouflage some extra good wholesome veggies into your family’s meals.  Trust me, the picky eaters won’t even know it’s in there.  The pumpkin actually adds a slight sweetness.  And, the color that it adds is spectacular.  If you want to know the truth of it, the reason I tried adding pumpkin in the first place was to make the pasta have more of that chedder cheese look that kids seem to like so much, (even though it’s usually the artificial color found in most boxed varieties).

    This recipe.  It is a great way to satisfy the picky eaters and at the same time deliver real food and nutrition.  I sincerely hope you give it a try.

    The BEST Vegan Butternut Squash Mac and Cheese

    FAQS for how to make vegan butternut squash mac and cheese:

    Can I make this vegan butternut squash mac and cheese without cashews?

    Yes, absolutely. You do not have to use blended cashews to make this recipe. The recipe does include a few tablespoons of cashew butter to add flavor and creaminess, but you can simply replace it with additional coconut cream.

    How to make nut free vegan butternut squash mac and cheese?

    It’s very simple to make vegan butternut squash mac and cheese without nuts. Using coconut products and nutritional yeast as the base of your sauce gives you a nice creamy, cheesy flavor. The butternut squash gives you that cheddar color and a nice thick consistency. To make this recipe with no nuts simply skip the cashew butter.

    Can I substitute Pumpkin for Butternut Squash in a recipe?

    Yes! Pumpkin and butternut squash are very similar vegetables. You can trade out the butternut squash in this recipe for freshly cooked pumpkin or canned pumpkin puree.

    What does vegan butternut squash mac and cheese taste like?

    It has a nice mild cheesy flavor with a hint of nuttiness from the squash.

     

    how to make butternut squash mac and cheese vegan

     

     


    Some helpful things for making this pasta

    Gluten Free pasta noodles. You can use any type of pasta but if you’d like to make this recipe gluten free than I recommend a pasta like BANZA Penne noodles

    Pumpkin Seeds: You don’t have to top this with pumpkin seeds but it adds a fun, seasonal crunch element.

    Nutritional Yeast: One of the biggest staples in a plant-based pantry. Need I say more?


    This post contains affiliate links for products I love. This mean, at no additional cost to you, I will receive a commission for any products you purchase through my link. Thank you so much for supporting this blog and allowing us to continue sharing recipes. 

    Butternut Squash Mac & Cheese Pasta

    Squash might be the last ingredient you'd think to put in your pasta, but it's surprisingly perfect in this recipe. This dish uses some pretty basic ingredients and lots of colorful veggies.

    Prep Time 20 minutes
    Cook Time 25 minutes
    Total Time 45 minutes
    Servings 8 servings

    Ingredients

    • 1 1/2 pounds uncooked penne pasta you can replace with any shape and/or use gluten free pasta if needed
    • 2 tablespoons olive oil divided
    • 3 cloves garlic minced
    • 1 small onion chopped
    • 2 red bell peppers diced
    • 2 cups vegetable broth
    • 1 cup unflavored almond milk
    • 1 1/2 cups butternut squash pureed can replace with pumpkin
    • 2 teaspoons lemon juice
    • 2 tablespoons arrowroot starch or cornstarch
    • 2 tablespoons cashew butter
    • 1 teaspoon worchestershire sauce **see note
    • 4 ounces vegan "cream cheese" at room temp
    • 1/2 cup coconut cream *see note
    • 1/2 cup nutritional yeast
    • salt & black pepper to taste
    • 1/4 teaspoon turmeric optional for deeper color
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon freshly grated nutmeg
    • 1 teaspoon garlic powder

    Optional Toopings:

    • 1/3 cup chopped roasted red pepper
    • 1/4 cup pepitas (pumpkin seeds)

    Instructions

    1. Boil noodles according to package instructions. Drain and rinse, then drizzle lightly with 1 tablespoon olive oil and set aside.
    2. Heat 1 tablespoon olive oil in a large (deep) skillet over medium heat and add garlic, onion, and bell peppers. Cook for 8 to 9 minutes until softened. Pour the veggies into a separate bowl and return pan to heat.
    3. Whisk the starch and almond milk in a measuring glass and add to pan along with vegetable broth, squash puree, thyme, nutmeg, garlic powder, turmeric, and 1/2 teaspoon salt. Simmer while stirring until it begins to thicken enough to coat the back of a spoon.
    4. Reduce heat to low and add lemon juice, cashew butter, "cream cheese", coconut cream, and stir gently until cream cheese is melted, Add nutritional yeast and season to taste with additional salt and pepper and stir again. Add pasta and veggies to pan and gently toss to distribute sauce evenly.
    5. Optional: Top with roasted red peppers and pepitas. Serve hot.

    Recipe Notes

    *If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.

    **Be sure to use a brand of worchestershire sauce that you've checked the ingredients because most worchestershires contain anchovy. Annie's makes a good one.


    Wanna save this recipe for later? Pin it to your favorite Pinterest boards!

    easy pumpkin pasta recipe vegan

     

     


    Hope you enjoyed this post! Here are some others you may like as well:

    Broccoli & Cashew Pesto Pasta (Vegan+GF)

    Kale & Spinach Vegan Chickpea Mac & Cheese (GF)

    Fettuccine Alfredo Primavera Pasta (Vegan+GF)

    THIS POST WAS ALL ABOUT VEGAN BUTTERNUT SQUASH MAC AND CHEESE

  • Dairy Free,  Gluten Free,  Main Course,  Recipe,  Salad,  Vegan,  Vegetarian

    Greek Tzatziki Chia Fusilli Pasta Salad (Vegan+GF)

    So it seems like my flavor moods recently have been closely related. Today I’m going from my past two middle eastern focused recipes and making my way to the edge of Europe. Greece, to be more specific.

    In all honesty this was totally not planned. In fact, I first made this recipe over a month ago and everyone loved it but that day happened to be one of the darkest and rainiest days ever so trying to capture it in pictures just didn’t happen. I’m actually kind of embarrassed to admit to you guys that I took not just one, not two, but a whopping THREE different sets of photos for this salad. That’s probably a record even for me. Yeah, and I know that probably makes me sound a little obsessive but for some reason this pasta was just not photogenic at all and I hated the way it was looking. I’m still not thrilled with these pics but they’re at least a little better than the last.

    Like I said, the first time I made this was over a month ago but the photos were awful. I decided to go ahead and type out the recipe anyway so that I wouldn’t forget to share it. That’s also one of the ways that I try motivating myself to make a photo shoot work even when I want to scratch the whole thing.

    I was getting backed up on some things last week and really needing something simple to fix for lunch and that’s when I remembered this salad and decided to give it another chance to pose for me. I shot a second set of photos that morning but later I realized that I’d forgotten to add a few of the ingredients that I wanted in the recipe so I had to take a whole new set of pictures later that day. Fine, maybe I am a little obsessive sometimes, but enough about my ongoing photography issues. Let’s talk about this pasta salad!

    Did you know that you can buy chia pasta? Yeah, and it’s really good too. I used a brand that is made and sold here in Chile but I’m sure you can find similar brands wherever you live. Oh and can I just say, thinking of Chilean things reminds me how pasta salad is a pretty funny subject down here. The last time my mom took a bowl of it to a ladie’s gathering with some local friends, well, they didn’t really get it.

    She actually had someone ask her when and how you’re supposed to eat it (in a way that implied they’d never eat it). I think it’s safe to say we won’t try that one again since we’ve figured out that cold pasta is clearly far outside the bounds of Chilean cuisine and they find it really weird. I feel like this is becoming the story of my life in food the longer I live here. Hey, more for us, right?

    If you can’t find chia pasta you could just use regular fusilli or use any shape and type of pasta you like for that matter. It doesn’t necessarily have to be chia pasta. Although I did love using it and I recommend you try it if you stumble upon it at your local grocery store at some point (I’m not advertising anything btw, purely my own opinion here).

    As for the other ingredients in this salad, they’re all really simple things that you probably already have in your pantry and fridge. Just some super simple prep work and your all set. K, then you make a quick and easy tzatziki sauce and that’s what really brings the whole thing together and makes it so delicious. I didn’t even know half my family liked cucumbers so much until the first time I tried the stuff. Personally, when it comes to the world of veggies, they’re lower down on my list of faves but somehow when you add them to the other things in the tzatziki it creates a sauce that I completely fell in love with at first taste.

    In one of the earlier takes that I made of this recipe I added some avocado and in another one I thought I’d skip the olives for the haters in my gang.

    Greek Tzatziki Chia Fusilli Pasta Salad

    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes

    Ingredients

    Ztatziki:

    • 1 cup unsweetened plain cashew yogurt
    • 1/4 veganaise
    • 4 cloves garlic minced
    • 2 teaspoons fresh rosemary leaves
    • 3 tablespoons freshly squeezed lemon juice
    • 1 large cucumber quartered
    • 2 tablespoons olive oil
    • 1 teaspoon fresh dill
    • salt and black pepper to taste

    Salad:

    • 400 g 14oz chia fusilli pasta (use gluten free if needed)
    • 1 15-ounce can garbanzo beans, drained and rinsed
    • 1 small red onion diced
    • 2 medium ripe avocados, pitted and cubed
    • 1 large tomato diced
    • 1/2 cup pitted green olives
    • 2 tablespoons fresh mint leaves chopped
    • sea salt freshly cracked black pepper to taste

    Instructions

    1. Combine all ingredients for ztatziki in a blender or food processor and pulse until nearly smooth but not quite. Pour into a bowl or container and place in fridge until ready for it.
    2. Bring about 5 cups of water to a boil over high heat in a medium pot and add the pasta. Cook for 7 to 8 minutes (a little less if using regular noodles) until just al dente. You want the noodles to still have enough bite left so that they won't get soggy when they absorb the liquid in the salad. Pour into a mesh strainer to drain and rinse in very cold water to stop the cooking, then pour into a large bowl.
    3. Add the salad ingredients and the ztatziki to the pasta and gently toss to combine. Chill salad in refrigerator for at least 1 hour before serving. Alternatively you can heat it up and serve it warm if you prefer.
  • Dairy Free,  Gluten Free,  Main Course,  Recipe,  Vegan,  Vegetarian

    Creamy Zucchini Penne Pasta (Vegan+GF)

    Oh my gosh, I’ve been getting my seasons so confused recently.

    It’s technically still winter where I live but at the same time it’s summer where I’m at. Then there’s the fact that most of the recipes I’m working on right now are starting to be geared for autumn and the holidays because crazy people like me have to start planning these things months ahead.

    Ha, and I used to think that seeing Halloween displays in stores anytime before October was pushing it. Then I’m also working on a project that’s for summer. I’m seriously going to lose my mind soon with all these seasons.

    Gringa problems, ay ay ay! This, my friends, is what happens when you work online, primarily with the other side of the world. The dual beauty and curse that we all know as the internet.

    Therefore, please forgive the fact that my recipes follow a very broad definition of “seasonal” and are entirely unpredictable. That’s why I love things like this pasta that are fairly multi-seasonal. Zucchini is a mid to late summer veggie but you can change it out with what’s in season and available to you locally. Although, we live in a modern age so it’s likely that you have access to fresh zucchini year-round, however, if you want to add asparagus in the springtime or butternut squash in the fall then that would be awesome too.

    It’s a super easy meal to throw together and pretty economical too, for those of you searching for budget friendly meals. It makes a great weeknight dinner and, like I already said, it works for almost every season.  Enjoy the rest of your Spring……. I mean Winter……no Summer…..nevermind.

     

    Creamy Zucchini Penne Pasta (Vegan+GF)

    This pasta dish is about as simple as it gets combining a simple cream sauce and some fresh veggies.
    Prep Time 20 minutes
    Cook Time 25 minutes
    Total Time 45 minutes
    Servings 6 - 8 servings

    Ingredients

    • 16 ounces uncooked penne noodles
    • 2 tablespoons olive oil divided
    • 4 cloves garlic minced
    • 1 small onion chopped
    • 3 medium zucchini chopped into small cubes
    • 2 teaspoons lemon juice
    • 2 tablespoons arrowroot starch or cornstarch
    • 2 1/2 cups unflavored plant-based milk
    • 1/2 cup coconut cream *see note
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 teaspoon dried oregeno
    • 1/2 teaspoon dried parsley
    • 2 tablespoons cashew butter
    • 1/2 cup nutritional yeast

    Instructions

    1. Cook the noodles according to package instructions until al dente. Drain and rinse; set aside.
    2. In a medium saucepan, heat oil over low heat and add garlic, onion, and zucchini. Cook for 6 to 7 minutes until zucchini is softened, then turn off heat pour mixture into a separate dish.
    3. In the still warm pan, whisk in lemon, milk, and starch until smooth, then return to medium-low heat and slowly whisk until completely smooth with no lumps. Increase heat to medium and stir gently until it begins to thicken. Stir in coconut cream, cashew butter, nutritional yeast, oregeno, parsley, salt, and pepper then add to pan and stir until smoothly melted in.
    4. Reduce heat to low and add zucchini/garlic mixture. Cover and simmer for 6 to 8 minutes until warmed through, then add pasta and gently mix to coat in sauce.
    5. Serve hot topped with additional nutritional yeast if desired.

    Recipe Notes

    If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.

  • Appetizers,  Dairy Free,  Main Course,  Recipe,  Sides,  Vegan,  Vegetarian

    Red Borscht Soup with Beet Gnocchi (Vegan)

    Hey everyone, how goes your week so far?

    Mine has been pretty good, but pretty average. Although, something that I did do different this week was organize the pantry, spice cabinets, and refill all of my spice jars. You have to do it that way here because they sell all of their spices in these little bags that have like 2 teaspoons worth inside. It’s super annoying but I think I’ve finally gotten used to it and now I’m a pro at refilling spice jars.

    The reason I got into organize mode was the necessity to find space in the kitchen for some new prop items that I got this week. You guys, I‘ve become a very un-materialistic type of person over the last few years. I’m sure some of you can relate here. I mean, if you’ve ever made multiple moves in a row then you probably know that it’s so much easier if you aren’t attached to items and stuff that is hard to move and will potentially just get lost. Yep, I’m hardly attached to anything anymore and I think I’m happier because of it.

    On the other side of the spectrum though, I have discovered how much less stressful and more fun it is to take food pictures when you have some pretty items to work with. It’s amazing the difference that a single item in the background can make for the overall mood of a picture. That means that I have a growing collection of useless knick-knacks and a strange relationship to them because I love them but I don’t want to love them too much. It doesn’t really make sense but that’s the way it is.

    Anyway, I know, two beet recipes in the same week might seem like too much for some people. I hope that you don’t feel that way because this soup deserves a chance. I know it’s very, very red and probably won’t be overly tempting to the picky eaters in your ranks but if they can get passed that I think they’d love it.

    This recipe is a spin on two of my sisters’ favorite Ukrainian recipe, borsht. I made it with gnocchi to change it up a little. Ironically, it was my other two sisters that ended up loving it that way. Jen and Lela are purists when it comes to food so they prefer it the way I usually make it, but Liv and Sophie are both really big fans of carbs so they were all over the fact that I added fat little dumplings to a veggie soup.

    I pretty much just described my everyday challenge of making things to please everyone right there. I wouldn’t change it though. Actually, it would probably get boring if Brock and Sophie stopped complaining everyday and the boys decided they liked veggies. I’m not saying it wouldn’t be nice, but it would be weird.

    I think that’s where I’ll stop because I have a bunch more things to move around and it’s bugging me so I’m gonna go do that, but you should try this soup. Really, if you are looking for a great way to use beets then you found it!

    Red Borscht Soup with Beet Gnocchi (Vegan)

    This classic Russian soup gets a little upgrade with the addition of some homemade gnocchi dumplings made with roasted beets.

    Prep Time 25 minutes
    Cook Time 1 hour 30 minutes
    Total Time 1 hour 55 minutes
    Servings 6 - 8 servings

    Ingredients

    Roasted Beets:

    • 7 - 8 medium beets

    Borscht:

    • 6 cups vegetable broth
    • 3 large potatoes peeled and chopped into cubes
    • 3 medium carrots thinly sliced or shredded
    • 1 small red onion finely chopped
    • 3 cloves garlic minced
    • 1/4 of 1 large head red cabbage cored and shredded
    • 1 large tomato diced
    • 4 roasted beets chopped into small cubes
    • 1 cup tomato sauce
    • 2 tablespoons sugar
    • salt and papper to taste
    • 2 teaspoons dried dill or 2 tablespoons fresh
    • coconut cream for topping optional

    Gnocchi:

    • 1 1/2 cups all purpose flour
    • 3/4 cup whole wheat flour
    • 1/3 cup coconut milk
    • 3 medium roasted beets
    • 1 teaspoon salt
    • 1 teaspoon baking powder

    Instructions

    Roasted Beets:

    1. Preheat oven to 400 degrees F (200 C) and line 2 oven trays with a pieces of foil. Cut the stems off of the beets and divide them between pans, then place them on the foil and sprinkle about 1 tablespoon of water over them. Bring the corners of foil up to meet and form a foil ''packet'' around them. Bake for 40 to 45 minutes or until the beets are fork tender. Remove from oven and cool until you can handle them, then peel away the skins.

    Borscht:

    1. Combine broth with chopped carrots and potatoes in a large stock pot and place over high heat. Cover and bring to a boil. Cook for about 15 minutes then add onions, garlic, cabbage, diced tomatoes, and half of the (reserve the rest for the gnocchi) roasted beets.
    2. Reduce heat to medium low, cover, and cook for about 30 minutes until carrots and potatoes are tender, then add tomato sauce, sugar, dill, salt, and pepper then reduce to simmer for 10 minutes.

    Gnocchi:

    1. Meanwhile, after adding the beets to the pot, make the gnocchi. Place 3 - 4 medium beets in a food processor and process until smooth. Add coconut milk, salt, and baking powder and pulse until combined, then add flour and pulse a few more times until well mixed.
    2. Scrape dough out onto a lightly floured work surface (if your counters will stain then lay out a piece of parchment or wax paper to work on). Divide the dough in half and roll each half into a snake shape, about 1 inch in diameter. Use a knife to cut it into gnocchi pieces then use a fork to make imprints on tops and bottoms. Repeat until all of the dough is made into gnocchi shapes.
    3. Now add gnocchi to the pot and cook for 5 - 10 minutes until gnocchi is cooked through.
    4. Remove from heat and serve hot topped with coconut cream.
  • Dairy Free,  Gluten Free,  Main Course,  Recipe,  Vegan,  Vegetarian

    Fettuccine Alfredo Primavera Pasta (Vegan+GF)

    I think I have officially topped myself on easiest meals ever!

    Okay, I guess I should clarify that. If you were planning to hit a drive-through or pop a frozen dinner in the microwave then that is technically going to be an easier dinner. When I say easy I mean by the standard of someone who makes almost everything from scratch. I made this in under 45 minutes and it’s highly improvable!

    I just really wanted to make a pasta recipe that still had lots of veggies and flavor, but didn’t dirty every dish in the kitchen. You know? Granted, this still uses a handful of dishes, but I guess I just really didn’t want to make a sauce that needed to be blended. I don’t know about you, but every time I use the blender for anything with garlic it seems like it takes forever to get the smell out. Not that garlic isn’t an amazing flavor, but it doesn’t fit into a smoothie, eww! So yeah, I used cashew butter instead of soaking cashews like many similar recipes call for. I also sometimes skip peeling cloves of garlic and just add extra garlic powder to speed things up just a little.

    Anyway, this is a great go to for a hard monday night or a last minute weekend dinner. Also, if you’re feeling really fancy you should try making your own pasta noodles or buying fresh. I really like using fresh pasta from our local grocery store because it not only cooks faster but it tastes better. Don’t worry though, you can use dried if that’s what you have on hand. Oh, and as far as veggies go you can feel free to add what you like and switch it up. Lastly, I wanted any of you with a gluten allergy to know that this can be gluten free if you just replace the pasta. I really love using Banza noodles or maybe some red lentil pasta.

     

    Fettuccine Alfredo Primavera Pasta

    Dinner doesn't need to be complicated to be delicious. This fettuccine uses some pretty basic ingredients and lots of colorful veggies.

    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 6 -8 servings

    Ingredients

    • 1 pound uncooked fettuccine pasta you can replace with any shape gluten free pasta if needed
    • 2 tablespoons olive oil divided
    • 3 cloves garlic minced
    • 1 small onion chopped
    • 1 medium zucchini chopped
    • 1 red bell pepper diced
    • 1 yellow bell pepper diced
    • 1/2 cup portabello mushrooms sliced
    • 2 cups vegetable broth
    • 1 cup unflavored almond milk
    • 2 teaspoons lemon juice
    • 2 tablespoons arrowroot starch or cornstarch
    • 2 tablespoons cashew butter
    • 4 ounces vegan "cream cheese" at room temp
    • 1/2 cup coconut cream *see note
    • 1/4 cup nutritional yeast
    • salt & black pepper to taste
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon freshly grated nutmeg
    • 1/2 teaspoon garlic powder

    Instructions

    1. Boil noodles according to package instructions then drizzle lightly with 1 tablespoon olive oil and set aside.
    2. Heat 1 tablespoon olive oil in a large (deep) skillet over medium heat and add garlic, onion, zucchini, and bell peppers. Cook for 6 to 7 minutes until softened then toss in mushrooms and continue cooking for 2 to 3 more minutes. Pour the veggies into a separate bowl and return pan to heat.
    3. Whisk the starch and almond milk in a measuring glass and add to pan along with vegetable broth, thyme, nutmeg, garlic powder, and 1/2 teaspoon salt. Simmer while stirring until it begins to thicken enough to coat the back of a spoon.

    4. Reduce heat to low and add lemon juice, cashew butter, "cream cheese", coconut cream, and stir gently until cream cheese is melted, Add nutritional yeast and season to taste with additional salt and pepper and stir again. Add pasta and veggies to pan and gently toss to distribute sauce evenly.

    5. Serve hot.

    Recipe Notes

    If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.

  • Dairy Free,  Gluten Free,  Main Course,  Recipe,  Salad,  Vegan,  Vegetarian

    End of Summer Vegan Caprese Salad (Vegan+GF)

    Summer is slowly slipping away and turning into rainy Autumn. It’s kind of sad.

    Depending on where you live, Autumn can be a beautiful time of year. When I lived in Tennessee it was my absolute favorite season. I would spend all summer dreaming of the bright colors, crisp air, and comfortably cool weather after a few months worth of cut-the-air-with-a-knife humidity. Plus, there were always the holidays coming in their rightful seasons.

    The fall season here has its merits too. There are still some pretty colored trees and the weather isn’t very cold, just rainy. And I do enjoy the rain sometimes, but months of it is hard to deal with. I think I’ve been spoiled by the near perfect weather of this summer. If I had the holidays to look forward to then I’d be completely happy to trade seasons with the Northern Hemisphere, but as Christmas is in the summer here, there isn’t much to get excited about. It feels like eating your dessert before dinner and then wishing you had saved it.

    I’m happy for you up North, though. If I have to lose my beautiful summer than I’m glad you guys can enjoy it soon. Maybe I can hop a plane and spend the winter in Europe or something.

    I know that the changing of seasons is a good thing and I should stop complaining and get over it. Okay, okay, I’m going to but I’m holding on to the last bits of summer by making recipes that scream summer to me. Pasta salad is something that I feel I didn’t make enough of this year.

    Actually I only made it a few times, what’s wrong with me? Oh, and there are so many other things that I  wanted to make and forgot to. There’s no way I can cram it all into the next few weeks. Ah, well, next year I’m planning things out better. You know, because that always works. Uh huh (yeah right). Hey, let me dream.

    This is one of the easiest dishes to throw together and the best part is that it is great eaten cold or hot. I, of course, served it cold for the most summery version, but heat this up and toss in some chickpeas and it can become a cozy dinner for a cold night.

    I’ve never been a big tomato eater but whenever I put tomatoes in things like this I wonder why in the world not. The flavors in this complement each other perfectly. The only thing that would have made it better is some fresh basil, which I somehow ran out of right before making this. I’m putting it in the recipe anyway because it’s a must. Other than that, I don’t think I’d change a thing.

    So whip this up, add some fresh basil, and enjoy it in whatever season it happens to be where you are.

    End of Summer Vegan Caprese Salad (Vegan+GF)

    Celebrate the end of the season with this simple and delicious pasta salad!

    Prep Time 15 minutes
    Cook Time 25 minutes
    Soaking Time 20 minutes
    Total Time 40 minutes
    Servings 8 servings

    Ingredients

    • 1 16-ounce box rotini pasta (Use gluten free if needed)
    • 4 cloves garlic minced
    • 1 small onion chopped
    • 1 teaspoon fresh rosemary minced
    • 1 teaspoon fresh thyme, minced
    • 1/3 cup olive oil divided
    • 2 medium tomatoes diced
    • 1 large zucchini diced
    • 2 tablespoons balsamic vinegar
    • 1 block firm tofu drained and dried of excess liquid
    • 2 teaspoons apple cider vinegar
    • salt and pepper to taste

    Instructions

    1. Cut the tofu into small cubes and throw into a bowl and add apple cider vinegar and a sprinkle of salt. Toss to coat. Place in the fridge to marinate for 15-30 minutes
    2. Prepare pasta according to package directions. While pasta is cooking, saute onion, garlic, rosemary, and thyme with 2 tablespoons oil until browned and fragrant.
    3. Drain pasta and pour into a large bowl. Add cooked onion mix, tofu, and veggies, then toss with remaining olive oil and balsamic. Season to taste with salt and pepper and serve at desired temperature