I already have a Cashew Alfredo recipe on the blog; but it was time to fine-tune it and bring you this deliciously fresh Cashew Alfredo Rosé sauce; because it has a little kick and the wonderful addition of garlic, sweet creamy tomatoes, apple cider vinegar and a little bit more tamari and red pepper flakes. This sauce is dynamite; give it a chance and you will love it!
Looking for another quick dinner or lunch idea with tons of mileage that can be enjoyed either warm or cold? You’ve come to the right place! Pasta is a trusty vehicle to get fresh or frozen veggies into our bodies. Pasta itself can also be made with vegetables and packed with plant-protein and that in itself is the single biggest game-changer.
You’ve been warned: this unassuming little recipe is dynamite. Let’s face it-Cajun Shrimp has been a favorite of mine ever since I can remember. My childhood BFF is from New Orleans and cajun and creole cuisine has always had a soft spot in my heart. I virtually had lunch with this guy and our group of friends every single day throughout high school; and I always got to try the awesome food they packed him. We would often trade lunch items back and forth; picking and choosing what we would both eat from whatever our moms packed for us that day.
This colorful and heathy spin on a classic Ratatouille casserole is both; hearty and deliciously light. I added garden zucchini, bell peppers in every color, cherry tomatoes, mushrooms, eggplants and onions. The vegetables are slow roasted and then stewed in a creamy, dreamy rosé sauce made from none other than cashews that have been pre-soaked. I love the rich dairy-like feel, without any of the heavy cream that typically goes into this sauce.
Here’s my ode to a la Vodka pasta sauce, with my very own rich sauce that’s entirely dairy-free. FYI-traditional a la Vodka sauce is essentially: tomato puree or marinara, heavy cream, butter, parmesan, and vodka all combined to create the dreamiest, tastiest sauce. I use tomato puree or a good quality marinara to mix into mine. In fact, the blog now has its own homemade marinara sauce recipe, in case you want to try the ultimate treat!
Saying hello to a New Year with a steady stream of NEW pasta recipes and a BIG set of news: Mr. Dish and I are expecting Baby Number three late this Spring! While we try to prep and wrap our heads around it; we’ve taken to sharing the happy news with our family and friends and this wonderful community that has shown us so much love.
In your day-to-day life, pasta can be a pretty practical vehicle to pack some extra vegetables into your daily diet. It also presents an opportunity to meal prep or batch cook, because it reheats easily and can also be flash frozen to warm up later during the week, when in a pinch and looking for a hearty, quick dinner. But what I’m focusing on today, is dressing up pasta for special occasions, like a holiday meal!
This summer, I ate my weight in fresh and healthy pasta salads which got you guys (very) excited about the pasta possibilities once more. This autumn, I am back with more nutritious dishes that are hearty, cozy, and feature the BEST array of authentic seasonal vegetables. Cue in creamy, roasted cinnamon butternut squash and crispy,…… Continue reading Roasted Butternut Squash and Balsamic Brussels Chickpea Fusilli
Creamy, dreamy cold pasta salad that will change your outlook on pasta possibilities. As opposed to using mayo or Greek yogurt (an often-used healthier mayo substitute) I decided to go back to my roots (quite literally) and use HUMMUS. Yep, you read that correctly. Creamy, chickpea-powered protein goodness in lieu of eggs and canola oil. I can’t tell you how good it tastes, but it tastes even better with a few drops of Tabasco or your favorite picante sauce.
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