Tag: pasta

Basil Avocado Pasta

The avocados in this sauce helps make this recipe so creamy! You can even use this sauce on rice, quinoa, zucchini noodles, potatoes, or as a vegetable dip!

Ingredients:

  • 2 avocados
  • 3 garlic cloves
  • juice from 1/2 large lemon
  • 1/2 cup water
  • handful of fresh spinach
  • handful of fresh basil
  • black pepper, to taste
  • red pepper flakes, to taste
  • pasta
  • cherry tomatoes, halved

Directions:

  1. Cook your pasta according to package directions.
  2. While the pasta is cooking, in a blender combine the avocados, garlic cloves, lemon juice, water, spinach, basil, black pepper, and red pepper flakes. Blend until creamy and smooth. You may need to add more water depending on how thick or thin you want your sauce, but start with the 1/2 cup.
  3. Taste and add more seasonings if needed.
  4. Pour your pasta into your bowl, mix in some of the basil avocado sauce, and top with cherry tomatoes.

Lentil Bolognese

This recipe can be made in the instant pot or on the stove top. Directions for both included below.

This recipe is from Forks Over Knives:

Ingredients:

  • 1 (28-ounce) can salt-free diced tomatoes or tomato purée
  • 1 (6-ounce) can tomato paste
  • 1 ½ cup brown lentils, rinsed and drained
  • 3 ½ cups water
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 carrots, grated or finely chopped
  • 2 tablespoons Italian seasoning
  • 2 teaspoons poultry seasoning
  • Pinch of crushed red pepper flakes
  • ½ cup packed fresh basil, chopped
  • freshly ground black pepper
  • Garlic powder and onion powder
  • Splash of balsamic vinegar or red wine vinegar

Directions:

Pressure Cooker Instructions:

  1. Place the tomatoes, tomato paste, lentils, water, onions, garlic, carrots, Italian and poultry seasonings, pepper flakes, and ¼ cup chopped basil into a pressure cooker. Cook at high pressure for 20 minutes.
  2. After releasing pressure, mix well, then season with pepper, garlic powder, and onion powder to taste. Finish with the remaining fresh basil and a splash of balsamic vinegar or red wine vinegar.
  3. If you’d prefer a smoother consistency, transfer 2 to 3 cups of the sauce to a blender and puree until smooth.
  4. Serve over whole-grain pasta, zucchini noodles, or roasted sweet potatoes.

Stovetop Instructions:

  1. Saute the onions and garlic in a large pot in water or vegetable broth.
  2. Add the tomatoes, tomato paste, lentils, water, carrots, Italian and poultry seasonings, red pepper flakes, and ¼ cup chopped basil.
  3. Cook for 30 to 40 minutes over high heat until the lentils are soft.
  4. Season with pepper, garlic powder, and onion powder to taste. Finish with the remaining fresh basil and a splash of balsamic vinegar or red wine vinegar.
  5. If you’d prefer a smoother consistency, transfer 2 to 3 cups of the sauce to a blender and puree until smooth.
  6. Serve over whole-grain pasta, zucchini noodles, or roasted sweet potatoes.

Pasta Salad

This pasta salad is flavorful and perfect to bring as a dish to potlucks! Plus, the dressing recipe is great on all kinds of things, like a green leafy salad or add the sauce on top of beans and a baked sweet potato!

Pasta Salad Ingredients:

  • 4 cups pasta
  • 1 cup broccoli, chopped small
  • 1 12 -ounce can water-packed artichoke hearts, drained and chopped
  • 1 purple onion, diced
  • 1 red or yellow bell pepper, diced
  • 2 medium-sized tomatoes, diced
  • 1/4 cup sliced black olives
  • 2 tablespoons chopped fresh basil

Dressing Ingredients:

  • 1 15 oz can Cannellini Beans (drained and rinsed)
  • 1/2 cup water
  • 3 Tbs Lemon Juice
  • 1 Tbs Red Wine Vinegar
  • 1 Tbs Miso
  • 1 Tbs Dill Pickle Juice
  • 1 Tbs Spicy Brown Mustard
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Ground Pepper
  • 1/4 tsp Dill Weed
  • 1/4 tsp Onion Powder

Directions:

  1. Cook the pasta according to package directions until al dente. Drain and allow to cool.
  2. Lightly steam the broccoli, until just tender and chop all veggies and add to a large bowl.
  3. Add all dressing ingredients to your blender and blend on high until smooth.  It may look a little thin, that’s ok, the pasta will soak it up.
  4. Gently toss pasta and veggies together and fold in dressing.  Gently stir until everything is well coated.
  5. Cover and chill in the refrigerator for at least 1-2 hrs before serving.

Enjoy 🙂