Simple Mushroom Pasta + Nut-Free Pesto (GF)

 

SIMPLE MUSHROOM PASTA + NUT-FREE PESTO (GF)

Ingredients

• 8 oz gluten-free pasta
• 4 tbsp butter or coconut oil
• 16 oz mushrooms, sliced
• 1/4 cup parmesan cheese, grated or shaved
• 1 1/2 cups basil
• 1/2 to 3/4 cup shredded parmesan
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1 lemon, juiced and zested
• salt & pepper to taste

Cooking Directions

1. Cook the gluten-free pasta according to package directions. Drain and set aside.
2. Meanwhile, combine all the nut-free pesto ingredients (ingredients 5-10) in a food processor and pulse until smooth.
3. Heat the butter/coconut oil over medium heat in a wide skillet. Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown. Add the gluten-free pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh thyme or other herbs to taste.
4. Pour gluten-free pasta into bowls and top with a generous spoonful of the nut-free pesto OR stir the pesto directly into the pasta.
5. Enjoy with a smile!

Brussels Sprouts + Mushroom Penne (gf)

Brussels Sprouts + Mushroom Penne (gf)

ingredients:
serves 4

8oz gluten-free penne pasta (I used quinoa/lentil pasta)
1/4 cup coconut oil
3 jumbo shallots, diced
8oz sliced mushrooms
12oz whole brussels sprouts, trimmed then shredded
salt and pepper
3 garlic cloves, minced
1 cup gluten-free veggie broth
1 tbsp chopped fresh dill
1 tbsp ghee
1/2 fresh lemon
romano cheese, for topping

the method:

1. Bring a large pot of salted water to a boil then add pasta and cook until al dente. Drain then set aside.
2. Meanwhile, heat coconut oil in a large skillet over medium heat. When oil is hot but not smoking, add the shallots and saute for 1-2 minutes, stirring often and being careful as the oil may spatter a bit at the beginning.
3. Add mushrooms and saute until they begin to shrink and release some of their liquid, 3 minutes. Add brussels sprouts then turn heat up to medium-high, season with salt and pepper, and then saute until brussels sprouts are cooked but still have a tiny bit of bite, 6-8 minutes. Add garlic then saute for 30 more seconds. Add veggie broth then simmer until reduced by half, 3-4 minutes.
4. Stir in chopped dill, ghee and juice from 1/2 lemon. Taste then add salt, pepper, and/or lemon juice and then combine mixture with pasta and stir well. Scoop pasta into bowls then top with freshly grated romano cheese.

Notes:
A vegetarian take on this Cooking Light recipe.

Baked Caprese Pasta (GF)

Baked Caprese Pasta (GF)
the ingredients:

1 pound gluten-free pasta (I used brown rice penne from Trader Joe’s)

1 cup of your favorite pasta/tomato sauce

1/3 cup soy milk (or cow’s milk/heavy cream/half and half)

1/3 cup freshly grated parmesan cheese + more for garnish

4 ounces smoked mozzarella, cut into cubes

1 pint of grape tomatoes (sliced in half)

1 bunch of fresh basil leaves

the method:

Preheat oven to 350 degrees F. Boil water and cook pasta according to directions.

While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Once warm, stir in soy milk and grated parmesan. Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat. Fold in mozzarella cubes and tomatoes, then chop 3-4 fresh basil leaves and add them in too. Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish. Top with fresh mozzarella rounds. Bake for 25 minutes, or until cheese is golden and bubbly.

Top with additional fresh basil and grated cheese. I served Nick’s with some spicy Italian sausage – he had no complaints.

Meatless Monday: Zucchini Pasta

Zucchini Noodles (V)(GF)
2 zucchinis, peeled
1 tablespoon coconut oil/olive oil
1/4 cup water
salt and ground black pepper to taste
Homemade Marinara Sauce or your favorite jarred brand

the method:

1. To make the noodles, you have multiple options. You can use a vegetable spiralizer, a food processor, a julienne peeler – or if you’re REALLY patient and don’t have any of these tools, you can slice really long strips with a sharp knife. Personally, I do not recommend a knife. I have a julienne peeler and it is, by far, my favorite kitchen tool. It cuts the zucchini into perfect noodle strips. You can use it for stir fries, salads, slaws… everything! I bought mine at Williams-Sonoma and it was only $10 (it is in the picture). I even like it more than my Kitchen-Aid Mixer – I never thought I would love anything as much as my mixer.
2. When making the noodles, make sure you don’t use any strips that have seeds in them… you will want to throw away “the core” of the zucchini. The reasoning for this is due to the high water content in the middle. Too much water = mushy, squishy noodles. Yuck!
3. Heat oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.
4. I served my noodles with homemade marinara, but these noodles would be great with any sauce. I am going to try a lemon-garlic sauce next! 🙂

Meatless Monday: Pasta alla Hepburn (GF)(V)

Sometimes you just have to stop and ask yourself, “What would Audrey eat?”

the ingredients:
2 tablespoons of Earth Balance butter
1 large spring onion, chopped
1 26.2 oz. box of Pomi strained tomatoes
sea salt
freshly ground black pepper
6 tablespoons soy milk
1/4 cup vodka
1/2 pound gluten free pasta (cook while making sauce)
flat-leaf parsley, for garnish

the method:
Heat butter in a big skillet until melted, then add onion and sauté until softened. Toss in the tomatoes with some salt and pepper, and let simmer until thickened and the tomatoes are breaking down. Around 10 minutes, give or take. Stir in the vodka and half and half and let heat briefly. Stir into the cooked penne. Garnish with fresh parsley.

Quinoa Pasta with Broccoli and Lemon (GF)

Quinoa Pasta with Broccoli and Lemon (GF)

the ingredients:

Kosher salt
8 cups broccoli florets (4 heads)
1/2 pound quinoa pasta
1 tablespoons unsalted butter
2 tablespoons good olive oil
1 tablespoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
Freshly grated Parmesan, optional (make sure it’s vegetarian!!!)

the method:

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.

In the same water, cook the pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.

Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with cheese, if using, and serve.

Roasted Red Pepper Pasta (GF)

I just realized how pasta-heavy my posts have been recently. I guess I just feel into the pasta rut with my busy schedule as of late – but that’s no excuse for my lack of creativity! I am going to revamp my food planner later today and make sure there are fewer pasta dishes.

This recipe can be made in 20 minutes and is absolutely delicious (and cheap to make too)!

 

Roasted Red Pepper Pasta (GF)

the ingredients:

• 12 ounces, gluten-free pasta (I used rotini)
• 2 Tablespoons Butter (I used Earth Balance Vegan Spread)
• 2 Tablespoons EVOO
• ½ whole Large Onion, Finely Diced
• 3 cloves Garlic, Minced
• 1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
• 1 cup Vegetable Broth
• ½ teaspoons Salt, More To Taste
• Freshly Ground Black Pepper
• ½ cup milk or soy milk
• ½ cup Parmesan Shavings or Rice Dream Vegan Parmesan
• Finely Minced Parsley
• Chopped Fresh Basil

the method:

1. Cook pasta in salted water according to package directions.
2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.
3. Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)
4. Heat 2 tablespoons EVOO back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the milk and stir to combine. Taste and adjust seasonings if you need to.
5. Drain the pasta and add it to the skillet. Add Parmesan and parsley & basil, then stir it together to coat the pasta.
6. Serve in bowls with extra Parmesan and a sprinkling of basil on top.

One Pot Tomato Basil Pasta (GF)

I started my 200-hour yoga certification about two weeks ago thinking I had all the time in the world. Even though we all need that extra hour every day to get things done, I decided to go after something I have been dreaming about doing for about year – and it’s the best decision I have ever made.  My days are busy, but not chaotic. I go to Ashtanga almost every day after work and spend a good portion of my weekend on the mat, as well. We are currently turning half of our guest bedroom into a mini yoga studio so I can practice when I  have to work late or can’t make it to class for some reason. I have a feeling this will look totally adorable and I will post pictures once it’s ready. 🙂

With a full-time job, a house to take care of and a hungry boyfriend to feed, these last couple of weeks have been exhausting – I don’t know how people with kids do it! Hats off to you!

So far, these yoga classes have been an amazing experience, these teachers are inspirational and have put me in positions I never even dreamed I could do. In order to keep up with the things I enjoy (like cooking), I’ve had to make some compromises. I still fully plan on cooking as much as possible, but I realized I needed to find more convenient meals in order to keep up with my routine and ensure I eat a healthy, home-cooked meal as much as possible.

Even though more of my time is being absorbed since I started certification, I surprisingly feel more balanced. This dish is one that I pinned almost a year ago when looking for quick week-day meals. It’s a one pot dish, so you know that prep and clean up will be a cinch. This dish can also be made vegan easily by omitting the parmesan or substituting it with a vegan option.

Enjoy!

One Pot Tomato Basil Pasta (GF)

the ingredients:

• 12 ounces gluten free pasta (I used Rotini)
• 1 can (15 ounces) diced tomatoes with liquid
• 1 large sweet onion, cut in julienne strips
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 2 teaspoons dried oregano leaves
• 2 large sprigs basil, chopped
• 4 1/2 cups vegetable broth (regular broth and NOT low sodium)
• 2 tablespoons extra virgin olive oil
• Parmesan cheese for garnish

the method:

1. Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
2. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
3. Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

Yep, that’s it!

Pasta Florentine (GF) (V)

I had a request to post vegan dinner recipes more frequently – a request that I was more than happy to accommodate. I love it when readers reach out and give you suggestions on what to post so keep the requests coming y’all!

This is my vegan and gluten-free take on Pasta Florentine:

The ingredients:

1 pound gluten free rotini or penne
Salt

Ground pepper
2 tablespoons vegan butter (I used Earth Balance)
2 tablespoons olive oil
4 cloves garlic, minced
3/4 cup low-sodium broth, more if needed
3/4 cup dry white wine
1 bag baby spinach
2 cups grape tomatoes, halved lengthwise

The method:

1. Cook the pasta according to package directions in lightly salted water. Drain and set aside.
2. Heat a skillet over medium heat. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it’s reduced by at least half (most of the surface of the liquid should be bubbling at this point).
3. Turn off the heat. Add the spinach, tomatoes and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything.  Serve immediately.

Green Chile Mac n’ Cheese (GF)

Nick and I attended the Scottsdale Culinary Festival back in April, and I must say, some of the dishes we sampled were quite tasty. One thing that Nick and I both enjoyed was the Macaroni and Cheese with Green Chilies served up by the Zulu Caffe.

That small sample left such a savory taste in my mouth that I felt compelled to make my own version of their mac and cheese. This recipe is really tasty and highly addictive – you have been warned.

Green Chile Mac (GF)

The ingredients:

• 8 ounces gluten-free penne/macaroni
• 4 tablespoons butter
• 4 tablespoons gluten-free flour
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 cups milk
• 1/2 cup green jalapeno salsa
• 1 can (4 ounces) mild chopped green chile peppers
• 2 to 3 tablespoons finely chopped jalapeno peppers, canned or fresh, optional
• 8 ounces sharp Cheddar cheese, about 2 cups
• salt and black pepper, to taste
• 3 to 4 tablespoons chopped cilantro, optional
• 2 tablespoons butter
• paprika

The method:

1. Heat oven to 350°. Grease a 2-quart baking dish.
2. Cook macaroni in boiling salted water following package directions. Drain and rinse well.
3. In a saucepan over medium heat, melt the 4 tablespoons of butter. Stir in flour and pepper until well blended and bubbly. Gradually add the milk, stirring constantly. Cook, stirring constantly, until thickened. Stir in salsa, chile peppers, and cheese. Cook, stirring, until cheese is melted. Taste and add salt, as needed. Combine with the drained macaroni; stir in cilantro, if using. Spoon into the prepared baking dish.
4. Combine 2 tablespoons melted butter with the bread crumbs and sprinkle over the macaroni and cheese. Sprinkle lightly with paprika.
5. Bake for 25 minutes, or until lightly browned and bubbly.