Pasta
Zucchini Pasta w/ Carrot-Walnut Sauce
This is Vegan. This is even Raw. Mainly, this is fast, simple, and DELICIOUS. The man of the house even requested a 2nd helping he loved it so much!!
I love experimenting with all types of foods and lately have really been enjoying vegan items and recipes. I am experimenting more and more with vegan cooking & baking so more recipes will be coming your way!! This was very simple & quick to make; in fact the part that took the longest was twisting the zucchinis through my spiralizer (noodle-maker for veggies…if you don’t have one, GET ONE!!). The sauce; about 1 minute, tops!!! I know you are going to love this!!
We ate ours cold, but I think it would also be amazing hot…which would take away the “raw” aspect, but hey, vegan is kick-a%$ all by itself 🙂 I think next time I will eat it hot, myself, in fact!
Ingredients:
**this makes 4 servings**
SAUCE
- 8oz carrots
- 1.5oz walnuts (toasted if not going for “raw”)
- 1/2 cup water
- 2T extra virgin olive oil (another oil could also be substituted, if desired)
- juice of 1 lemon
- 3/4tsp garlic powder
- 3/4tsp onion powder
- 1/2tsp salt (more can be added later, to taste)
- a handful of parsley (other herbs can be used also, if desired)
PASTA
- 4 zucchini, made into noodles
- 1 cup cherry tomatoes, sliced
- 1/2-1 bunch scallions, chopped
- extra chopped walnuts or Vegan Parm for toppings
In a high-speed blender, combine all the sauce ingredients and blend until smooth (you can add more water if too thick). Add more salt, to taste, if desired.
Pour over the zucchini, tomatoes, and scallions in a large bowl and toss to combine.
If desired, top with vegan parm and/or extra chopped walnuts.
Eat. Enjoy. Love
*******Some variations I recommend********
- Toast the nuts used for the sauce
- After blending, heat the sauce in a pan and, once heated to desired temp, pour over pasta and toss together
- Swap the parsley for cilantro and add 1/4-1/2tsp (or more if you like spicy) cayenne pepper
- Experiment with various nuts, herbs, & oils!!! Carrots go well with so many flavors your options are endless!! Get creative and have fun!!!
- Heck, while we are being creative, try using parsnips instead of carrots.
Ok…I am done with the options…for now 😉
Broccoli & Spinach Lasagna
I like to try as many different recipes for lasagna as I can and this has most definitely been one of my favorites! It is quick and simple but you’d never know it when you’re eating it because it tastes like you slaved for hours!!
Also, it is a great recipe to help you get more good greens in your daily diet!! Broccoli and spinach are in every single bite…covered with sauce and cheese, of course! You can’t go wrong with this recipe!!
Ingredients:
- 2T olive oil
- 8oz crimini mushrooms, sliced
- 1 garlic clove
- 2/3C onion, diced
- 1/2tsp nutmeg
- 1tsp dried oregano
- 1/4tsp salt
- 1/4tsp pepper
- 10oz frozen spinach, thawed & squeezed dry
- 1lb frozen broccoli, thawed & drained
- 2-3 carrots, grated (I say 2-3 because sometimes they are HUGE, and sometimes they are smaller…)
- 15oz low fat ricotta
- 2C shredded mozzarella
- 1/2C parmesan, divided
- 4C marinara (homemade or store bought is fine)
- 12-15 lasagna noodles, cooked and drained (OR fresh pasta sheets – MY FAV!!!-)
Heat olive oil and cook mushrooms, garlic, and onion until soft.
Add spices and remove from heat.
Stir in veggies, 1½C mozzarella, ricotta, and 1/4C parmesan.
To Assemble:
Use a 9×13 pan.
Layer as such: Marinara, noodles, filling, parmesan (just a little parm, as you have 3 layers total).
Repeat layering 2 more times.
Finish with a final layer of noodles, marinara and the last 1/2C of mozzarella.
Cover with foil and bake at 350° for 35 minutes. Uncover and bake another 10 minutes.
Eat. Enjoy. Love.
Butternut Squash & Spinach Lasagna Rolls
Ingredients:
For the Butternut Parmesan Sauce:
- 1 lb butternut squash, cut in half (lengthwise) and seeds scooped out
- 1 teaspoon olive oil
- 1/4 cup shallots, minced
- 2 cloves garlic, minced
- 2 tbsp fresh grated parmesan cheese
- kosher salt and freshly ground black pepper, to taste
For the Lasagna:
- 9Â lasagna noodles, cooked (use gluten free noodles for gluten free)
- 10 oz package frozen chopped spinach, heated and squeezed well
- 15 oz fat free ricotta cheese (I like Polly-o)
- 1/2 cup fresh grated Parmesan cheese
- 1 large egg
- salt and fresh pepper
- 9 tbsp (about 3 oz) part skim shredded Italian Blend Cheese (I used Sargento)
- 1 tablespoon parsley, minced
Directions:
Heat oven to 375°F. Place squash in a baking dish and add about 1/2 inch of water. Bake for about an hour until squash is very tender. Remove squash and allow to cool enough to handle it, then spoon out flesh and blend until smooth with an immersion blender, regular blender, or food processor adding 1/4 cup liquid to thin out.
Meanwhile, in a large deep non-stick skillet, add the oil, sauté the shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little more of the reserved water to thin out to your liking. Stir in 2 1/2 tablespoons of the parmesan cheese and set aside.
Preheat oven to 350°F. Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.
Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Put the remaining sauce over the noodles in the baking dish and top each one with 1 tbsp Italian cheese blend. Put foil over baking dish and bake for 40 minutes, or until cheese melts and everything is hot and bubbly. Top with parsley and serve. Makes 9 rolls.
Eat. Enjoy. Love.
Oregon.Kitchen 