Creamy pasta recipe

Creamy and pasta are two words that can never go wrong together. As the fall is in full bloom we want to snuggle up with a bowl of warm, cozy comfort food. This creamy pasta recipe definitely hits the spot!

This is a super simple one pot meal recipe. You simply put all the ingredients in one pot and watch the magic happen. Not only is it easy, but also yummy and nutritious. Made with only plant based ingredients, and easy to make gluten free or higher in protein depending on what pasta you chose.

Ingredients:

2 dl pasta of choice

5 dl plant based milk of choice

Green peas (frozen or fresh)

Spinach / kale (frozen or fresh)

1 tbs soy sauce or Tamari

Oregano

Salt

Pepper

Turmeric

Chili powder

Instructions:

Start by adding your pasta and milk to a pot on high heat. Cook up and lower to low/medium heat as the milk starts to boil. Make sure to stir it occasionally to not burn. Add your spices and the soy sauce. As the pasta starts to thicken and become ready, add in your peas and greens (kale or spinach). Let it wilt down into the creamy goodness and voila! You’re done. Devour right away!

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Butternut squash Pizza

Pizza is a food group, its own food pyramid. This is a fact and we can’t deny it. Pizza is a love child between the naughtiest foods everyone loves. We love it, we hate that we love it, and love that we hate it. Either way, this guy is popular, and he won’t be leaving anytime soon.

If we should give credit to the Queen consort of Italy, Margherita for being the muse to the creation of the Margherita pizza, and bringing it to the fancy lime light, is still a mystery unsolved. Either way, we are grateful for the pizza!

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Over time pizza has taken on all kinds of fancy twists and turns. From traditional to cray cray. We now have cheese stuffed crusts, white pizzas, calzones, dessert pizzas, big ass slices. Pizza have even caused heated debates over pineapples as a topping. Which, in my opinion, they totally are! Pineapples on everything.

Some people say “never mess with a classic”, and I can agree. But with a dish like pizza, so simple, yet so elegant, it’s almost impossible to not draw outside the edges and create new yummy food sensations.

In this recipe I’ve taken the healthy approach on our traditional cheesy pizza. If you find it offensive that I’m even calling it a pizza, we can call it a flatbread. With a thin gluten free crust, and a creamy butternut squash pure as the base, this new guy hits the spot when you want that explosion of crispy freshness in your mouth.

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Ingredients:

Ezekiel bread (for GF option) or normal pizza dough.
Butternut squash puree.
Kale.
Crimini mushrooms (or mushrooms of choice).
Eggplant.
Salt.
Pepper.
Basil (fresh or dried).
Oregano.
Paprika powder.
Cayenne pepper.
Nutritional yeast.

Instructions:

Preheat oven to 400 degrees. Bring out your Ezekiel bread or pizza dough, take your butternut squash puree and spread it out nicely on top of the dough. Sprinkle over your spices and blend them in nicely together with the puree. Add the kale to the pizza and cut your mushrooms and eggplant into thin pieces. Place them in a nice pattern on top of the kale. Get creative, do a little smiley face or something.  Make it your own, you feel me? The final touch is to sprinkle on some nutritional yeast. It will make the pizza taste more cheesy, and give the kale a nice crispy, cheesy zest to them. Like kale chips on a pizza. That’s fancy health right there.

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Heavenly mush

What is the best part about going to a fancy restaurant? Seeing the food arrive, beautifully plated in front of you, to a few seconds later, mush it up on your plate. Eating out is the best. The  nice ambiance, and that pretty food, but let’s be honest – food tastes so much better when it’s all mushed together, getting all of those yummy flavors combined.

So, I’m about to give you just that. A lovely recipe, that’s already mushed up! Might not be the prettiest for the eye to behold, but yummy? Oh, hell yes!

The heavenly mush we are creating is a teriyaki spiced tofu, black bean, guacamole paradise. And if you’re feeling lazy, you can buy half of the ingredients ready made! Win, win, and win.

What you’ll need:

Guacamole, you can by a ready made guacc or make your own:

1 Avocado
1/2 tomato (cut out the the juicy middle part, and just use the harder part)
Chili powder
Salt
Pepper
Pinch of turmeric
Pinch of curry powder
Lemon juice
(If you’re an onion and garlic lover, add in some red onion and garlic)

We all know how to make guacamole, just smash all the ingredients together.

Teriyaki Tofu, can be bought pre-made at Trader Joe’s, or made yourself:

1 block firm tofu
3 table spoons soy sauce
1 table spoon rice vinegar
2 teaspoons sesame oil
1 tablespoon agave or maple syrup for sweetener
1 teaspoon ground ginger

To drain your tofu of as much water as possible, you place it in between two paper towels, and place a weight on it for about 30 min. While you’re doing this you whip up the remaining ingredients for the teriyaki sauce. Cut your tofu into small squares and mix it together with the teriyaki sauce. You can now either fry the tofu in a pan with some oil, or bake them in the oven on 425 for about 25-30 min.

1 can black beans
1/4 red bell pepper
Kale
Spinach
Lavash bread / pita bread


Once your tofu and guacamole is ready, you simply drain your canned beans, chop up some red bell pepper and greens, and throw it all together. Voila! A lovely mush is made and ready to be enjoyed. Serve with some lavash bread, or pita bread.

Linnéa KindstromLeave a comment