• Mushroom and Spinach Alfredo Pasta

    Creamy Alfredo Pasta with Garlic Sautéed Mushrooms and Wilted Spinach

    Ingredients:

    12 oz fettuccine or pasta of choice

    1 tbsp olive oil

    2 tbsp butter

    3 cloves garlic, minced

    10 oz mushrooms (cremini or white button), sliced

    4 cups baby spinach

    1 ½ cups heavy cream

    1 cup grated Parmesan cheese

    Salt and black pepper to taste

    1/4 tsp nutmeg (optional)

    Extra Parmesan and parsley, for garnish

    Directions:

    Cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water, drain, and set aside.

    In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.

    Add mushrooms and cook until golden and their moisture evaporates, 6–8 minutes.

    Stir in the spinach and cook until just wilted, about 1–2 minutes.

    Pour in the cream, then stir in Parmesan and nutmeg. Simmer gently until the sauce thickens slightly.

    Add cooked pasta and toss to coat. Use reserved pasta water to loosen the sauce if needed.

    Season with salt and pepper to taste. Serve hot, topped with extra Parmesan and fresh parsley.

    Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
    Kcal: 590 kcal | Servings: 4 servings

    #alfredopasta #mushroomalfredo #spinachpasta #creamygarlicpasta #comfortfood #pastarecipe #easyweeknightmeal #vegetarianpasta #homemadealfredo #mushroomrecipes #spinachlover #cheesypasta #italianinspired #quickdinnerideas #fettuccinealfredo #pastaandcheese #garliccream #meatlessmeal #pastawithveggies #easycomfortfood

    Creamy. Garlicky. Packed with mushrooms & greens This Mushroom & Spinach Alfredo Pasta is total comfort in a bowl!
    Mushroom and Spinach Alfredo Pasta Creamy Alfredo Pasta with Garlic Sautéed Mushrooms and Wilted Spinach Ingredients: 12 oz fettuccine or pasta of choice 1 tbsp olive oil 2 tbsp butter 3 cloves garlic, minced 10 oz mushrooms (cremini or white button), sliced 4 cups baby spinach 1 ½ cups heavy cream 1 cup grated Parmesan cheese Salt and black pepper to taste 1/4 tsp nutmeg (optional) Extra Parmesan and parsley, for garnish Directions: Cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water, drain, and set aside. In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add mushrooms and cook until golden and their moisture evaporates, 6–8 minutes. Stir in the spinach and cook until just wilted, about 1–2 minutes. Pour in the cream, then stir in Parmesan and nutmeg. Simmer gently until the sauce thickens slightly. Add cooked pasta and toss to coat. Use reserved pasta water to loosen the sauce if needed. Season with salt and pepper to taste. Serve hot, topped with extra Parmesan and fresh parsley. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 590 kcal | Servings: 4 servings #alfredopasta #mushroomalfredo #spinachpasta #creamygarlicpasta #comfortfood #pastarecipe #easyweeknightmeal #vegetarianpasta #homemadealfredo #mushroomrecipes #spinachlover #cheesypasta #italianinspired #quickdinnerideas #fettuccinealfredo #pastaandcheese #garliccream #meatlessmeal #pastawithveggies #easycomfortfood Creamy. Garlicky. Packed with mushrooms & greens This Mushroom & Spinach Alfredo Pasta is total comfort in a bowl!
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  • California Grilled Veggie and Pesto Pasta

    Charred Summer Veggie Pasta with Fresh Basil Pesto

    Ingredients:

    12 oz pasta (farfalle, penne, or rotini)

    1 zucchini, sliced into rounds

    1 yellow squash, sliced

    1 red bell pepper, sliced

    1 red onion, sliced into rings

    1 tbsp olive oil

    Salt and pepper, to taste

    1 cup cherry tomatoes, halved

    1/2 cup fresh basil pesto (store-bought or homemade)

    1/4 cup grated Parmesan cheese

    Optional: pine nuts and fresh basil for garnish

    Directions:

    Cook pasta in salted boiling water until al dente. Drain and set aside.

    Preheat a grill or grill pan over medium-high heat.

    Toss zucchini, squash, bell pepper, and red onion in olive oil, salt, and pepper. Grill 3–4 minutes per side until charred and tender.

    Cut grilled vegetables into bite-sized pieces.

    In a large bowl, combine cooked pasta, grilled vegetables, and cherry tomatoes. Toss with pesto until evenly coated.

    Sprinkle with Parmesan cheese and garnish with pine nuts and fresh basil, if using.

    Serve warm, at room temperature, or chilled as a pasta salad.

    Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
    Kcal: 420 kcal | Servings: 4 servings

    #grilledveggies #vegetarianpasta #pestopasta #summerdinners #californiacooking #freshflavors #veggiepasta #basilpesto #easyvegetariandinner #chargrilledveggies #pastaideas #meatlessmeal #colorfulplate #mediterraneanpasta #healthycomfortfood #pastaandveggies #plantbaseddinner #homemadepesto #pastaart #seasonaleating

    So fresh, so grilled, so California This Grilled Veggie & Pesto Pasta is bursting with color, flavor, and feel-good vibes.
    California Grilled Veggie and Pesto Pasta Charred Summer Veggie Pasta with Fresh Basil Pesto Ingredients: 12 oz pasta (farfalle, penne, or rotini) 1 zucchini, sliced into rounds 1 yellow squash, sliced 1 red bell pepper, sliced 1 red onion, sliced into rings 1 tbsp olive oil Salt and pepper, to taste 1 cup cherry tomatoes, halved 1/2 cup fresh basil pesto (store-bought or homemade) 1/4 cup grated Parmesan cheese Optional: pine nuts and fresh basil for garnish Directions: Cook pasta in salted boiling water until al dente. Drain and set aside. Preheat a grill or grill pan over medium-high heat. Toss zucchini, squash, bell pepper, and red onion in olive oil, salt, and pepper. Grill 3–4 minutes per side until charred and tender. Cut grilled vegetables into bite-sized pieces. In a large bowl, combine cooked pasta, grilled vegetables, and cherry tomatoes. Toss with pesto until evenly coated. Sprinkle with Parmesan cheese and garnish with pine nuts and fresh basil, if using. Serve warm, at room temperature, or chilled as a pasta salad. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 420 kcal | Servings: 4 servings #grilledveggies #vegetarianpasta #pestopasta #summerdinners #californiacooking #freshflavors #veggiepasta #basilpesto #easyvegetariandinner #chargrilledveggies #pastaideas #meatlessmeal #colorfulplate #mediterraneanpasta #healthycomfortfood #pastaandveggies #plantbaseddinner #homemadepesto #pastaart #seasonaleating So fresh, so grilled, so California This Grilled Veggie & Pesto Pasta is bursting with color, flavor, and feel-good vibes.
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  • Tofu and Soy Sauce Pasta

    Umami Tofu Pasta with Garlic-Soy Glaze and Crisp Veggies

    Ingredients:

    12 oz spaghetti or noodles of choice

    1 tbsp sesame oil (or neutral oil)

    14 oz extra-firm tofu, pressed and cubed

    1 red bell pepper, thinly sliced

    1 carrot, julienned

    3 green onions, chopped

    3 cloves garlic, minced

    1 tbsp grated ginger

    1/4 cup low-sodium soy sauce

    1 tbsp rice vinegar

    1 tbsp maple syrup or honey

    1 tsp chili flakes or sriracha (optional)

    Toasted sesame seeds and cilantro for garnish

    Directions:

    Cook pasta according to package instructions. Drain and set aside.

    Heat sesame oil in a large pan or wok over medium-high heat. Add tofu cubes and cook until golden and crispy on all sides, about 6–8 minutes. Remove and set aside.

    In the same pan, sauté garlic, ginger, bell pepper, and carrot for 2–3 minutes until just tender.

    Stir in soy sauce, rice vinegar, maple syrup, and chili flakes. Simmer for 1–2 minutes.

    Add cooked pasta and tofu back to the pan. Toss everything together until well coated and heated through.

    Top with green onions, sesame seeds, and cilantro. Serve warm.

    Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
    Kcal: 470 kcal | Servings: 4 servings

    #tofupasta #veganpasta #soyglazedtofu #asiantwistpasta #tofuandnoodles #meatlessmeal #easyveganrecipes #plantbasedpasta #umamibowl #dinnerunder30 #weeknightvegan #tofulovers #vegancomfortfood #soygarlicsauce #asianfusion #healthyveganpasta #quickplantbasedmeal #garlicgingerpasta #onepanvegan #tofuandveggies

    Savory, satisfying, and full of umami This Tofu and Soy Sauce Pasta is your new plant-based favorite!
    Tofu and Soy Sauce Pasta Umami Tofu Pasta with Garlic-Soy Glaze and Crisp Veggies Ingredients: 12 oz spaghetti or noodles of choice 1 tbsp sesame oil (or neutral oil) 14 oz extra-firm tofu, pressed and cubed 1 red bell pepper, thinly sliced 1 carrot, julienned 3 green onions, chopped 3 cloves garlic, minced 1 tbsp grated ginger 1/4 cup low-sodium soy sauce 1 tbsp rice vinegar 1 tbsp maple syrup or honey 1 tsp chili flakes or sriracha (optional) Toasted sesame seeds and cilantro for garnish Directions: Cook pasta according to package instructions. Drain and set aside. Heat sesame oil in a large pan or wok over medium-high heat. Add tofu cubes and cook until golden and crispy on all sides, about 6–8 minutes. Remove and set aside. In the same pan, sauté garlic, ginger, bell pepper, and carrot for 2–3 minutes until just tender. Stir in soy sauce, rice vinegar, maple syrup, and chili flakes. Simmer for 1–2 minutes. Add cooked pasta and tofu back to the pan. Toss everything together until well coated and heated through. Top with green onions, sesame seeds, and cilantro. Serve warm. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 470 kcal | Servings: 4 servings #tofupasta #veganpasta #soyglazedtofu #asiantwistpasta #tofuandnoodles #meatlessmeal #easyveganrecipes #plantbasedpasta #umamibowl #dinnerunder30 #weeknightvegan #tofulovers #vegancomfortfood #soygarlicsauce #asianfusion #healthyveganpasta #quickplantbasedmeal #garlicgingerpasta #onepanvegan #tofuandveggies Savory, satisfying, and full of umami This Tofu and Soy Sauce Pasta is your new plant-based favorite!
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  • Sautéed Cauliflower Recipe

    Golden Garlic Sautéed Cauliflower Florets

    Ingredients:

    1 medium head of cauliflower, cut into florets

    2 tablespoons olive oil

    2 cloves garlic, minced

    1/2 teaspoon paprika

    Salt and pepper to taste

    1 tablespoon lemon juice

    2 tablespoons chopped fresh parsley (optional)

    Directions:

    Heat olive oil in a large skillet over medium heat.

    Add the cauliflower florets and cook for 6–8 minutes, stirring occasionally, until they start to turn golden brown.

    Add the minced garlic and paprika. Stir and cook for another 2–3 minutes until the garlic is fragrant and cauliflower is tender-crisp.

    Season with salt and pepper to taste.

    Remove from heat, drizzle with lemon juice, and sprinkle with chopped parsley before serving.

    Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

    Kcal: 120 kcal | Servings: 4 servings

    #sautéedcauliflower #easyveggies #garlicveggies #cauliflowerrecipes #healthyside #lowcarbrecipes #veganfriendly #plantbasedmeals #quickvegetables #glutenfreedishes #skilletveggies #cauliflowerskillet #meatlessmeals #simpleingredients #vegetarianfood #easyhealthyrecipes #lemonandgarlic #goldenveggies #weeknightside #cauliflowerflorets

    Looking for a quick and healthy side dish? This Golden Garlic Sautéed Cauliflower is full of flavor and ready in just 20 minutes!
    Sautéed Cauliflower Recipe Golden Garlic Sautéed Cauliflower Florets Ingredients: 1 medium head of cauliflower, cut into florets 2 tablespoons olive oil 2 cloves garlic, minced 1/2 teaspoon paprika Salt and pepper to taste 1 tablespoon lemon juice 2 tablespoons chopped fresh parsley (optional) Directions: Heat olive oil in a large skillet over medium heat. Add the cauliflower florets and cook for 6–8 minutes, stirring occasionally, until they start to turn golden brown. Add the minced garlic and paprika. Stir and cook for another 2–3 minutes until the garlic is fragrant and cauliflower is tender-crisp. Season with salt and pepper to taste. Remove from heat, drizzle with lemon juice, and sprinkle with chopped parsley before serving. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 120 kcal | Servings: 4 servings #sautéedcauliflower #easyveggies #garlicveggies #cauliflowerrecipes #healthyside #lowcarbrecipes #veganfriendly #plantbasedmeals #quickvegetables #glutenfreedishes #skilletveggies #cauliflowerskillet #meatlessmeals #simpleingredients #vegetarianfood #easyhealthyrecipes #lemonandgarlic #goldenveggies #weeknightside #cauliflowerflorets Looking for a quick and healthy side dish? This Golden Garlic Sautéed Cauliflower is full of flavor and ready in just 20 minutes!
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  • Roasted Vegetable and Farro Salad

    Warm Roasted Vegetable & Farro Salad with Lemon-Herb Vinaigrette

    Ingredients:

    1 cup farro

    2 cups water or vegetable broth

    1 zucchini, diced

    1 red bell pepper, chopped

    1 small red onion, sliced

    1 cup cherry tomatoes

    1 cup cubed butternut squash (or sweet potato)

    2 tablespoons olive oil

    Salt and pepper to taste

    1/2 teaspoon dried thyme

    1/2 teaspoon smoked paprika

    For the Dressing:

    3 tablespoons olive oil

    1 tablespoon lemon juice

    1 tablespoon red wine vinegar

    1 teaspoon Dijon mustard

    1 clove garlic, minced

    1 tablespoon chopped fresh parsley

    Salt and pepper, to taste

    Directions:

    Preheat oven to 400°F (200°C).

    On a large baking sheet, toss zucchini, bell pepper, onion, cherry tomatoes, and squash with olive oil, thyme, smoked paprika, salt, and pepper. Roast for 25–30 minutes, turning halfway through, until tender and slightly caramelized.

    Meanwhile, rinse farro and add it to a pot with water or broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes or until farro is tender. Drain any excess liquid.

    In a small bowl, whisk together all dressing ingredients.

    In a large bowl, combine cooked farro and roasted vegetables. Drizzle with dressing and toss to coat evenly.

    Serve warm or at room temperature, garnished with extra parsley if desired.

    Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
    Kcal: 320 kcal | Servings: 4 servings

    #farrosalad #roastedvegetables #warmgrainbowl #vegetarianrecipes #wholegrainsalad #plantbasedeats #healthygrainbowl #mediterraneansalad #mealprepideas #fallveggies #saladbowl #nutritiouslunch #easyvegetarian #grainandveg #meatlessmeal #healthyeats #ovenroastedveggies #veggiegraincombo #parsleydressing #herbyvinaigrette

    Colorful, nourishing, and packed with flavor This Roasted Vegetable and Farro Salad is your new go-to for wholesome lunches or dinners.
    Roasted Vegetable and Farro Salad Warm Roasted Vegetable & Farro Salad with Lemon-Herb Vinaigrette Ingredients: 1 cup farro 2 cups water or vegetable broth 1 zucchini, diced 1 red bell pepper, chopped 1 small red onion, sliced 1 cup cherry tomatoes 1 cup cubed butternut squash (or sweet potato) 2 tablespoons olive oil Salt and pepper to taste 1/2 teaspoon dried thyme 1/2 teaspoon smoked paprika For the Dressing: 3 tablespoons olive oil 1 tablespoon lemon juice 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard 1 clove garlic, minced 1 tablespoon chopped fresh parsley Salt and pepper, to taste Directions: Preheat oven to 400°F (200°C). On a large baking sheet, toss zucchini, bell pepper, onion, cherry tomatoes, and squash with olive oil, thyme, smoked paprika, salt, and pepper. Roast for 25–30 minutes, turning halfway through, until tender and slightly caramelized. Meanwhile, rinse farro and add it to a pot with water or broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes or until farro is tender. Drain any excess liquid. In a small bowl, whisk together all dressing ingredients. In a large bowl, combine cooked farro and roasted vegetables. Drizzle with dressing and toss to coat evenly. Serve warm or at room temperature, garnished with extra parsley if desired. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 320 kcal | Servings: 4 servings #farrosalad #roastedvegetables #warmgrainbowl #vegetarianrecipes #wholegrainsalad #plantbasedeats #healthygrainbowl #mediterraneansalad #mealprepideas #fallveggies #saladbowl #nutritiouslunch #easyvegetarian #grainandveg #meatlessmeal #healthyeats #ovenroastedveggies #veggiegraincombo #parsleydressing #herbyvinaigrette Colorful, nourishing, and packed with flavor This Roasted Vegetable and Farro Salad is your new go-to for wholesome lunches or dinners.
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