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!

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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Wrap up yo veggies

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(It’s absolutely essential that your nail polish is peeled off to pull this recipe off…)

I’m going to admit that I’m very lazy when it comes to cooking. I do like to cook, it has some kind of soothing element to it, but the best foods are the ones that goes quick and easy and tastes delicious. Win win situation all day man!!

So this easy little wrap, or more like a tortilla sandwich thingy took me like 15 minutes, if even that, to wrap up. Wrap up..heheh. Oh wow, my jokes are terrible…

I don’t follow any recipes when I cook, not for the most part. Literally just take a bunch of veggies of your preference and saute them nicely in a pan with a little coconut or olive oil. I fried up some broccoli, spinach, carrots and kale. Okay, an absolute crucial part when making your veggies; SPICE THEM UP! Seriously, spice the shit out of your veggies! Make them taste good! Use plenty off spices, improvise, don’t be scared!! So yes, spice those bad boys up and while you’re frying your vegetables, heat up some sweet potatoes and lightly toast the bread in the oven. The tortilla-ish bread I used is the Ezekiel bread which is made out of straight up grains. Healthy and gluten free and yummy and doesn’t leave you with a doughy heavy feeling.

When that’s done you simply put it all together. I like to have a “wet” base on my bread to make all the veggies “stick” more easy. I just used some hummus, smacked it up all over that half side of the tortilla and made my veggies and sweet potatoes come along together in a perfect harmony. BAM, you’re done. BAM, eat that shit.