Posts filed under ‘pasta’
lasagna spinach roll ups
I saw this recipe on Pinterest and knew I had to make it vegan style. By the way, you can follow me on Pinterest here.
My lasagna filling was mushrooms, vegan cream cheese, and spinach. I had made a batch of homemade marinara because I had so many tomatoes from the garden, so I used the sauce to make this even more delicious. This was pretty easy to make and I’m hoping to make these again for freezer meals post-labor, so I’ll have something filling and easy to eat. I was planning on putting one or two in a freezer ziploc so they would be easy to reheat. I also, made and froze rosemary bread (forgot to take a pic) that will be perfect with this.
vegetarian mushroom stroganoff
This was so delicious and shame on me for not remembering the recipe, I just made it up as I cooked.
I used a vegetarian base of earth balance butter, almond milk, soy cream cheese, salt & pepper and flour.
tomato basil pasta
Such a lovely light, summery vegetarian pasta that I enjoy occasionally for lunch or dinner. This makes enough for 1-2 people.
Tomato Basil pasta
Ingredients:
1 T evoo
1 clove of garlic
1 shallot
1 lg tomato
1-2 T basil
2 -3 T spinach
2-3 handfuls of bowties
couple artichoke hearts, quartered
a squeeze of lemon
Add whatever you like, this is pasta you can’t mess this up. To keep it simple, you really only need tomato, basil, garlic, olive oil, s + p and some type of pasta.
First, get the ingredients chopped up. Start the pasta boiling and warm the evoo in a sauce pot. Add the garlic & shallot to the evoo and saute on medium low heat for a few minutes. Then, add the tomatoes and cook several minutes on medium heat. Season with s + p, add the basil and spinach and cook a few more minutes. Add the artichokes (I love artichokes and try to sneak them in anywhere I can) and squeeze of lemon, along with the bowtie pasta. Stir together, if you like add parmesan or nutritional yeast.
whole wheat couscous
This bowl full of goodness was so very light….what a great summer dish. I barely boiled the zucchini and broccoli and couscous. Then added garbanzo beans, parsley, lemon and braggs.
tomato basil rigatoni
The sauce was my favorite part of this simple dish.
Tomato Basil sauce
- 1 can tomato sauce
- 1 cube of basil (i didn’t have fresh so I used frozen basil)
- 1 medium shallot, minced
- 2-4 cloves of garlic, minced
- 1-2 T olive oil
- salt & pepper, red pepper flakes
Sauté the shallots & garlic in olive oil a couple mins on medium heat. Add tomato sauce, basil and salt & pepper to taste. Simmer for 5-10 mins. So. Simple.
wild mushroom pasta
The wild mushrooms were cooked in olive oil, minced garlic, veg parmesan cheese, and dry white wine. I tossed the mushrooms and pasta with truffle oil….very easy and delicious!
spinach artichoke fettuccine
A favorite dip, spinach & artichoke dip….converted to a dinner.
Spinach artichoke pasta!
This was made with vegan cream cheese, silk creamer, and vegan parmesan.
