Tomato Tortilla Soup

This is from Skinny Taste perfect for a chilly fall night!

  • 1 tbsp olive oil
  • 1 c celery finely chopped
  • 1 c carrot finely chopped
  • 1 c onion finely chopped
  • 4 c veggie broth
  • 1 1/2 c milk or nut milk
  • 28 oz can crushed tomatoes
  • 1/4 c chopped basil
  • 2 bay leaves
  • 1 package fresh tortellini
  • 1/3 c Parmesan cheese
  • Salt and pepper
  • 4 c baby spinach

Use sauté function on electronic heat oil and cook onion, carrots and carrots until soft. Add broth, milk, tomatoes, basil and bay leaves.

Seal and cook on high pressure for 20 minutes. Use quick release and open pressure cooker. Discard bay leaf and purée soup with an immersion blender.

Turn on sauté and bring to boil, stir in pasta, cheese and salt and pepper. Add pasta and cook 5 – 7 minutes, add spinach and cook for 2 minutes.

Serves 8.

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Pepper Spaghetti Squash Pasta

I used real butter for this, you could use vegan butter to make it vegan. I reduced the pasta to 2 oz and added spaghetti squash so good! I like to roast spaghetti squash in advance and freeze for quick and easy meals.

  • 1/2 roasted spaghetti squash, shredded
  • 2 oz pasta
  • 3 – 4 tbsp butter or vegan butter
  • 3 tbsp olive oil
  • 2 – 4 tbsp fresh ground pepper
  • 1/2 c vegan or grated Parmesan
  • 1/4 c pasta water

Cook pasta according to package.

Add pepper to a large pan and toast over medium heat for 1 – 2 minutes. Add butter and oil and cook 2 minutes. Stir in spaghetti squash and cook till heated through, about 5 minutes. Add pasta and pasta water, stir to coat. Stir in cheese.

Divide amping bowls and top with a little more cheese.

Serves 4.

Mushroom Pasta

This is from Ottolenghi – and it is amazing! This is vegetarian and so good!

  • 2 tbsp olive oil
  • 3 c mushrooms, your choice
  • 1/4 c white wine
  • 1 bay leaf
  • 3 thyme sprigs, leaves picked & chopped
  • 6 oz cream fraiche
  • Grated zest of one lemon
  • 1 garlic clove, minced
  • 3 tbsp chopped parsley
  • 1 c panko breadcrumbs
  • 8 oz broccolini
  • 10 oz pasta
  • Salt and black pepper

Blanch the broccolini in boiling salted water for 2mins before draining the water (I did this in the pasta water before I cooked the pasta).

Cook the pasta according to the package.

Heat the oil in a large saucepan and sauté the mushrooms until they start to take on a lovely golden color. Add the wine, bay leaf and thyme. Bring to the boil, reduce the liquid to a third. Add the cream, stir and cover and set aside.

In a bowl, mix the lemon zest, garlic and parsley

Toast the breadcrumbs until crisp and golden. Add the breadcrumbs to the lemon, garlic and parsley mix.

Drain the pasta reserving a cup of the pasta water. Stir the pasta into the cream sauce.

To serve: divide the pasta among plates, top with broccolini and breadcrumb mixture.

Serves 4.

Pasta with Tomatoes, Pancetta and Artichokes

This is one of those pasta dishes you can make when there nothing in the house and it comes together super quick! Leave off the cheese and it’s 30 day friendly, drop the Pancetta and it’s vegan!

  • 3 tomatoes diced
  • 1/4 c mushrooms or 1 small can canned mushrooms
  • 6 oz grilled artichoke hearts chopped
  • 4 oz diced Pancetta
  • 1/4 c grated Parmesan
  • 1/4 c parsley chopped
  • 6 oz pasta

Cook pasta according to package.

In a 12 inch skillet over medium heat, cook Pancetta until crispy, add tomatoes, mushrooms and Artichokes, cook 5 min. Stir in pasta, adding a little pasta water if needed, cook over low heat stirring. Top with cheese and parsley.

Serves 2 – 4.

Cashew Cream Arugula Rice Pasta

OMG – I’m a pasta, dairy loving freak and this vegan friendly meal BLEW my mind! Cashew garlic sauce, rice noodles and oodles of arugula – vegan, Whole30 – and hubby had no idea!!

  • 4 oz rice pasta
  • 8 oz arugula

Cook pasta according to package.

Cashew Cream Garlic Sauce

  • 2 c cashews
  • 2 c water
  • 4 cloves garlic
  • 1/2 tsp salt

Soak nuts in water for 2 – 4 hours. Plop in a blender and garlic and salt and purée till smooth, add more water to thin if needed.

Put 1 c cashew cream in a 12 inch skillet heat over low heat, add pasta and arugula, toss to coat, add pasta water 1/4 c at a time as needed until smooth and serve with a couple heavy turns of paper.

Serves 2.

Pasta with Spinach and Gruyere

Nothing beats pasta for quick weeknight meal!

  • 8 oz pasta
  • 1/2 c creme fraiche
  • 8 oz gruyere, grated
  • 16 oz baby spinach
  • 1/4 tsp garam masala
  • Salt and pepper
  • Pine nuts

Cook pasta according to package.

In a 12 inch skillet over medium high heat, add creme fraiche and cook until heated through, stir in cheese – whisk until melted. Add pasta and baby spinach and cook until wilted then stir in garam masala. Season with salt and pepper. Top with pine nuts.

Serves 4.

Pasta Salad with Mozzarella and Mint

I used tiny fergola past here. You could use any other tiny pasta or even a grain such as farro.

  • 8 oz pasta or farro
  • 4 tsp sherry vinegar
  • 1 pint cherry tomatoes, halved
  • 6 oz mozzarella, cubed
  • 1/2 c torn mint leaves
  • 2 – 3 tbsp olive oil
  • Salt and pepper
  • Lemon wedges
  • Balsamic vinegar

Cook the pasta according to the package.

Drain pasta, and stir in vinegar and 1/2 tsp salt. Let cool to room temp.

Sprinkle tomatoes with salt, stir into pasta. Stir in mozzarella, mint and olive oil (1 tbsp at a time – you don’t want it to be too wet). Squeeze lemon over the pasta and stir. Drizzle with balsamic.

Serves 4.