4 cups of cooked penne pasta
1 cup of pumpkin puree
1 1/2 cups of soy milk
1/2 tsp salt
1/4 tsp rosemary
1/8 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. montreal steak seasoning
Combine pumpkin puree and soy milk in a pot. Add spices and stir together. Bring to a boil. Add cooked pasta to the pot. Combine with sauce.
*Tips&Tricks: The sauce would be great as a soup! Add more soy milk or veggie or chicken broth to thin it out. If you want you can saute one diced onion and 3 cloves of garlic diced before you add the pumpkin puree to the pan for added flavor! If you want to make this diary, switch the soy milk for heavy cream or cows milk and top with shredded cheddar or mozzarella and cheesy toast bites! Which would be french bread sliced into bites and toasted with butter and parmesan, yum yum!
1 lb. lasagna noodles, cooked
1 small onion, diced
3 cloves of garlic, diced
6 oz. mushrooms, chopped
1 cup of frozen spinach (defrosted)
39 oz. marinara sauce (1 and half jars)
1.5 lb. ground beef
Saute onions and garlic in large pot until tender. Add in mushrooms and cook until tender. Add in spinach and cook until soft. Set aside. Cook ground beef until no longer pink. Add in marinara sauce, combine well. Add mushroom spinach mixture to beef and mix well. Stir in cooked lasagna noodles and combine with the meat mixture. Serve layered noodles and meat mixture with chopped parsley. (I did this by taking one long lasagna noodle and layering it on a plate. If you want you can add another noodle on top! You can also scoop extra meat sauce on top of the noodles!)
2 lb. cooked gnocchi
1 small onion, diced
3 cloves of garlic, diced
1 tablespoon olive oil
1 1/2 cups crushed tomatoes
1 1/2 cups of milk (soy, almond, cows, or heavy cream)
1/4 tsp. salt
1/4 tsp. black pepper
Saute onions and garlic until tender. Add crushed tomatoes and bring to a boil. Stir in milk and season with salt and pepper. Mix well then add the cooked gnocchi, stirring to combine with sauce. Serve with chopped parsley and grated parmesan.
3 whole roasted red peppers (from a jar)
8 oz. pasta (I used Trader Joes lemon pepper pappardelle)
1 onion, diced
2 cloves of garlic, diced
1 tsp. salt
1/2 tsp. montreal steak seasoning
1/2 cup of milk or heavy cream
Freshly chopped parsley & grated parmesan for serving
Cook pasta until al dente. Meanwhile, saute onion and garlic until tender. Place roasted peppers in a blender and pulse until smooth. Add onions and garlic to the blender and combine well. Pour milk (or heavy cream) into the blender and mix together. Season with spices and serve over pasta with grated parmesan and freshly chopped parsley.
These make the perfect bite sized appetizers! I’m crazy about mac and cheese. It’s the one dish that tastes great on a cold winter’s night AND in the heat of the summer. (just add an iced diet coke and call it a meal. I mean a nice healthy salad!) The crispy wonton cup adds an addicting crunch to the creamy mac and cheese.
24 wonton wrappers (defrosted)
2 cups of mac and cheese (recipe found HERE)
1/4 cup of bread crumbs
1/4 cup of grated parmesan cheese
Preheat oven to 325′. Spray a mini cupcake pan with cooking spray. Place one wonton wrapper in each cupcake holder, pressing down so it sticks to the bottom and up the sides. Bake wrappers in oven on 325′ for 10 minutes. (the edges should be slightly browned) Once the wonton wrappers have baked for 10 minutes, remove from oven but keep them in the pan. Fill each wonton cup with 1 tablespoon mac and cheese. Top with bread crumbs and parmesan cheese. Once complete, place the pan back in the oven on 325′ and continue baking for an additional 5 to 10 minutes until tops are slightly crispy.
12. oz tortellini pasta (I used frozen sun-dried tomato tortellini)
2 tablespoons earth balance buttery spread (non dairy)
2 tablespoons flour
2 cups soy milk
2 tablespoons pesto sauce (I use the Dorot frozen cubes. 1 cube = 2 tablespoons)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
12 oz. artichoke hearts
Cook pasta in salted boiling water until al dente. Once cooked, remove from water and set aside. Reserve 1 cup of water and set aside. Heat up earth balance in a large pot until melted. Add the flour and whisk together until smooth and combined. Add the milk and whisk together until smooth and combined. Continue to whisk together until thickened. Add the pesto and season with salt, pepper and garlic. Drain the artichokes and add to the sauce and whisk together with sauce. Once nice and thick, turn off heat and add the pasta into the sauce. Mix together and serve with freshly chopped basil and red pepper flakes. (optional, for those that like it spicy!)
*Tips&Tricks: If you do not like artichokes, you can replace them with wilted spinach, sauteed mushrooms and onions, or simply stick with pasta. You can also swap the tortellini for your favorite pasta! If you want to make this dairy, simple use butter instead of the earth balance and use milk or heavy cream instead of soy milk. If serving this dairy, be sure to add some parmesan on top after it’s cooked. There is nothing like yummy fresh grated parmesan!