Pesto pasta is one of my all time favourite meals, it’s my absolute go-to comfort food! so i decided to experiment with a cashew pesto to get a delicious variation on this classic pasta dish. the cashews and the avocado in the pesto add the best creaminess, whilst the basil and lemon add an amazing zing; it’s the best combination of flavours! it’s also such a quick and simple recipe too, the perfect weeknight supper!

ingredients
3 portions of pasta, we use brown rice pasta – or 2-3 courgettes for courgetti
100g cashews
1 ripe avocado, peeled and roughly chopped
juice of 1 ½ lemons
25g fresh basil
4 tablespoons olive oil
3 tablespoons water
1 tablespoon nutritional yeast
1 garlic clove, peeled
pinch of sea salt
method
place 50g of the cashews into a food processor and pulse for a few seconds, until they’re broken up. toast them in a frying pan until they go golden brown. once golden, leave to one side to sprinkle on top of the pasta.
add all the rest of the ingredients, except the pasta/courgetti, in a blender and blend until smooth and creamy – adding a dash of water if needed.
toss with your pasta/courgetti and sprinkle with the toasted cashews.

Pesto pasta is one of my all time favourite meals, it’s my absolute go-to comfort food! so i decided to experiment with a cashew pesto to get a delicious variation on this classic pasta dish. the cashews and the avocado in the pesto add the best creaminess, whilst the basil and lemon add an amazing zing; it’s the best combination of flavours! it’s also such a quick and simple recipe too, the perfect weeknight supper!

Ingredients
3 portions of pasta, we use brown rice pasta – or 2-3 courgettes for courgetti
100g cashews
1 ripe avocado, peeled and roughly chopped
juice of 1 ½ lemons
25g fresh basil
4 tablespoons olive oil
3 tablespoons water
1 tablespoon nutritional yeast
1 garlic clove, peeled
pinch of sea salt
method
place 50g of the cashews into a food processor and pulse for a few seconds, until they’re broken up. toast them in a frying pan until they go golden brown. once golden, leave to one side to sprinkle on top of the pasta.
add all the rest of the ingredients, except the pasta/courgetti, in a blender and blend until smooth and creamy – adding a dash of water if needed.
toss with your pasta/courgetti and sprinkle with the toasted cashews.

This pasta is a perfect warming dinner. the mushrooms, onions and garlic go so well with the creamy yogurt and lemon sauce, and the spinach, basil and sage add a real freshness to the whole dish. you can add more cloves if you like it super garlicy, and throw in any extra veg too like peas or spinach for some extra greens.

ingredients
2 portions pasta, we use brown rice pasta
200g chestnut mushrooms, sliced
1 onion, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
large handful of fresh spinach
large handful of fresh basil
small handful sage leaves
2 tablespoons natural yoghurt, we use coconut yoghurt
juice of ½ lemon
1 tablespoon olive oil
pinch of sea salt
pinch of pepper
method
cook the pasta as per instructions on pack. once cooked, drain and leave to one side.
place a pan over a medium heat and add a drizzle of olive oil, the onion and garlic, cook for 5-10 minutes until golden.
add the sliced mushrooms and cook for 5-10 minutes until soft.
stir through the spinach and leave to wilt for about 2 minutes.
once everything is cooked, mix through the herbs, lemon juice, natural yoghurt, drained pasta, a pinch of salt and a crack of fresh pepper.

This pasta is such a perfect mid-week dinner, it’s so quick to make and uses really simple ingredients. i use tomatoes, spinach and mushrooms, but red peppers, courgettes and green beans would be great additions too. likewise, feel free to change the herbs and spices, i love the mix of paprika and cayenne with chilli flakes for a little spice, but fresh basil, dried oregano and rosemary are a lovely combination too.

ingredients
2 servings pasta, we use brown rice pasta
2 garlic cloves, peeled and roughly chopped
200g cherry tomatoes, roughly chopped
200g button mushrooms, sliced
handful of fresh spinach
2 tablespoons tomato puree
1 teaspoon paprika
½ teaspoon cayenne pepper
drizzle of olive oil
pinch of chilli flakes
juice of half a lemon
pinch of sea salt
pinch of pepper
method
start by cooking the pasta, cooking time varies so follow the on pack instructions.
while the pasta is cooking, sauté the garlic with a pinch of salt and a drizzle of olive oil.
add the chopped tomatoes and sliced mushrooms, with a sprinkling of paprika and cayenne pepper.
once those have cooked nicely stir through the tomato puree and add the spinach, letting it wilt.
when the pasta is cooked, drain and stir it into the sauce.
serve with lots of black pepper, chilli flakes and salt, and i like a squeeze of lemon juice too.

If you need a speedy, weeknight supper with lots of veggies, this is the recipe for you! it takes just 25 minutes to make, gets three portions of greens in and tastes delicious. you can adapt the recipe too, it’s delicious with sautéed mushrooms or roasted broccoli stirred through.

ingredients
2 portions pasta, we use brown rice pasta
1 courgette, halved and sliced into half moon shapes
2 garlic cloves, peeled and roughly chopped
juice of half a lemon
200g fresh spinach
125ml almond milk, or any other plant-based milk
150g peas, frozen or fresh
1 tablespoon olive oil
1 teaspoon nutritional yeast, optional
pinch of sea salt
method
preheat oven to 180c, fan setting.
place the courgette on a baking tray with a drizzle of olive oil and salt, cook for 10 minutes.
after 10 minutes, add the garlic and roast for another 5-10 minutes until golden, before removing from the oven and leaving to one side.
put the pasta in a pan of boiling water and cook to the instructions on the pack. once cooked, drain and leave to one side.
place the almond milk, spinach and salt in a pan over a medium heat and cook until the spinach has wilted.
once wilted, add the roasted garlic and blend using a hand blender (or pour the sauce into a normal blender) until smooth – if you’re adding nutritional yeast, add it to your blender now.
mix through the courgettes and peas, and cook for another 5 minutes.
finally, stir the lemon juice through through the pasta before serving.

Avocado and sun-dried tomato is such a classic combination, and works so well using pasta as a base. we love to stir through some rocket at the end, to add in some extra greens.

ingredients
For the sauce
2 avocados (peeled and stone removed)
130g roasted almonds
2 roasted garlic cloves
a large handful of fresh spinach
juice of 1/2 a lemon
4 tablespoons of olive oil
a dash of water
pinch of sea salt
For the pasta
4 portions of pasta
150g sun-dried tomatoes (plus oil from the jar)
a large handful of rocket
pinch of sea salt
method
cook the pasta according to the instructions on pack.
place all of the sauce ingredients (reserving half an avocado) into the food processor and pulse until smooth, adding a dash of water until you reach the consistency you like best.
place a pan over a medium heat and add a drizzle of the sun-dried tomato oil.
once warm, add the sun-dried tomatoes and cook for 2 minutes to soften.
add in the pasta and sauce and cook until everything is heated through, around 5-10 minutes.
chop the remaining avocado and mix through along with the rocket, before serving.

This Sausage and Kale Orecchiette is a great weeknight meal. It uses just a few ingredients and can be made quickly. Great for kids, too!
By my rough calculations, my kids are 1/8 Italian. My grandmother on my mom’s side was off-the-boat Italian, and it has been diluted ever since. That means that my kids are guaranteed to eat at least 1/8 of any pasta dish I put in front of them, even if it has kale in it!

This Sausage and Kale Orecchiette is a great beginner pasta dish. It has just a few ingredients, with the pasta water itself playing a star role. (Yes!) It also comes together quickly and will make you feel like a cooking rockstar even on a tired Wednesday.
SUGGESTIONS AND SUBSTITUTIONS FOR THIS SKILLET PASTA
Orecchiette: I like this pasta shape for this dish. The “little ears” cook quickly and do a good job of holding onto the light sauce, but feel free to substitute farfalle, penne, or even orzo!
Sausage: I recommend using an Italian sausage, either sweet or hot, for this recipe. (I prefer sweet if I’m feeding it to my kids and hot if I’m not.) You can use bulk sausage or sausage in the casing. If you buy the sausage in the casing, remove it before cooking the sausage.
Greens: I really love kale in this dish (I like Tuscan), but Swiss chard would be a perfectly delicious substitute or even baby spinach in a pinch. If you can find a big bunch of kale, though, use it.

Prep time: 10 minutesCook time: 20 minutesYield: 4-6 servings
INGREDIENTS
12 ounces orecchiette pasta
14-16 ounces bulk Italian sausage
1 large bunch purple or Tuscan kale, de-stemmed and leaves chopped
1 large shallot, sliced
2 cloves garlic, sliced
1/2 cup salted pasta water
1 lemon, juice only
Salt, to taste
For the Crispy Parmesan Breadcrumbs

2 tablespoons butter
1/2 cup breadcrumbs
1/2 cup grated parmesan cheese
1/2 teaspoon red pepper flakes (optional)

The key to this dish, especially if you have younger, finicky eaters, is to give them small portions of the pasta and, most annoyingly, separate the ingredients.

Yes, I painstakingly separated the pasta, sausage, and kale in this dish and piled each on a plate for my kids. But you know what? THEY ATE IT. They even tried the kale. Sometimes a little extra work goes a long way!

MORE QUICK AND EASY WEEKNIGHT PASTA DISHES:
Caprese Pasta Salad
Pasta with Tuna and Capers in White Wine Sauce
Pasta with Spinach, Artichokes, and Ricotta
Spaghetti Pasta Carbonara
Pepperoni Pizza Penne Pasta

The key to making this dish work is to season the pasta water well with salt and then use some of that water at the end when you are tossing all the ingredients together. (I like to use about a tablespoon of kosher salt per quart of water.)

Pasta water is basically starchy water, so when you add it to a hot skillet with other ingredients, it’ll cling to those ingredients and form a light sauce over everything. If you leave this step out, you will notice it in the final dish. Dry pasta is the worst.

STORING AND REHEATING LEFTOVER PASTA
This pasta dish keeps really well for 5-6 days in an airtight container in the fridge. Reheat it either on the stovetop or in the microwave. Either way, add a splash of water to it to bring it back to life while it reheats.
This is one of my go-to pasta toppers. Mix breadcrumbs and parmesan together in a small bowl, then add them to a skillet with some butter to form little crispy bits. So delicious!

Prep time: 10 minutesCook time: 15 minutesYield: Serves 4
INGREDIENTS
For the shrimp:

1 pound large shrimp (31-35/pound) shelled
1 tablespoon seafood dry rub
1 tablespoon olive oil
Lemon Pepper Couscous:

1 cup water
1 tablespoon butter
1 cup couscous
1 teaspoon lemon pepper, or 1/2 teaspoon black pepper and 1 teaspoon lemon zest
1 teaspoon fresh lemon zest
For the Sautéed Swiss Chard:

1 bunch Swiss chard, stems removed
1 tablespoon olive oil
1/2 teaspoon lemon juice
1/8 teaspoon table salt
Special equipment:
Long bamboo skewers
Preheat the grill and make the rub: If using bamboo skewers, soak them in a bowl of water to prevent them from burning on the grill. Pre-heat the grill to medium-high heat, about 400°F. In a small jar with a lid, toss together the seafood rub ingredients.
Prepare the shrimp: Peel and devein shrimp if necessary. Then skewer shrimp on soaked bamboo skewers. Six shrimp per skewer is a good amount. Season shrimp liberally with seafood rub—you won’t use all of it.

Spring is here! It switched on like a light bulb about a week ago in Kansas City. The daffodils are on their way up, the birds are chirping, and Cookie and I are thrilled. I’m literally humming, “The hills are alive,” on our walks around the neighborhood.

Today, I wanted to share a shockingly green pasta dish with you. It’s easy to make, nourishing and comforting, which is exactly what we need right now. I wouldn’t blame you if you find the color off-putting, but I promise it’s so tasty!
The cool thing about this dish is that we use the same pot of water to cook the kale (including the kale stems), pasta and peas. You’ll need to set a few timers. It’s not complicated, but maybe wait to pour another glass of wine until you’re sitting down to eat.

Once it all comes together, this dish almost tastes like deconstructed ravioli. It’s bright green and punctuated with tender peas and creamy ricotta. Make some for dinner tonight?

Wild mushrooms and basil pasta (FOR 4 PERSON)
Materials

Metro Chef green lentil pasta 800 g,Coconut cream 250 g,1 bunch of fresh basil,Pesto sauce 100 gr,Butter 100 gr,Olive oil 50 ml,Salt 5 gr,Black pepper 5 gr,Morel mushrooms 50 gr,Oyster mushrooms 50 g,Shiitake mushrooms 50 g,Asparagus 8 pieces

Pasta with mushrooms and basil
Fabrication

Olive oil and salt are added to boiling water.
The pastas are added and boiled until al dente consistency and filtered.
Butter is added to the pan and the chopped mushrooms are sautéed and seasoned with salt and pepper.
Pesto sauce and coconut cream are added and mixed.
When the cream thickens, pastas are added. The asparagus is boiled in boiling water for 45 seconds and added to the pasta.
It is made ready for service by adding basil leaves, salt and pepper.
Seafood tagliatelle (FOR 4 PERSON)
Materials

Metro Chef Tagliatelle 800 gr,Butter 100 gr,Olive oil 50 ml,Salt 5 gr,Black pepper 5 gr,Cream 100 gr,Mussel meat 80 g,Fish broth 100 ml,Shrimp,Vongole,Microfly
Seafood Tagliatelle
Fabrication

Olive oil and salt are added to boiling water.
The pastas are added and boiled until al dente consistency and filtered.
Sauté the shrimps, vongole and mussels sequentially with olive oil in a pan and add fish broth.
Cream is added and seasoned with salt and pepper. Drained pastas are thrown into the sauce and mixed, and butter pieces are added and the sauce and pasta are bound.
Prepared pasta is served with micro sprout.

Choose How To Cook Your Food
Pressure cooking
The cooking method that takes place in super-saturated steam is called pressure cooking method. In the technique where the effect of pressure is used, a pressure of 0.8 – 1.0 bar is applied to food products at a temperature of 110 – 120 ° C. Pressure cooking method is applied with pressure cooking device, perforated GN.
Braising
It is the process of cooking food products such as fish, vegetables, mushrooms, fruits, in liquid mixture at a temperature of about 100 degrees, in devices such as stove, boiling pot, cooker and inclined pan.

It is the cooking process performed at 160-200 degrees in oil in devices such as a deep frying basket frying pan or a continuously operating frying pan. Preferred for frying French fries, fish fillets or meatballs.

Pouching
It is to cook potatoes and vegetables in a stove, cooker, boiling pot or convection ovens, with a temperature falling between 100-75 degrees, in water vapor.
Cooking on the grill
It is the cooking of food such as meat, fish and chicken on contact grill, IR grill or grill pan with mechanical or radiation heat between 250-300 degrees.

Steaming
It is a cooking technique in convection ovens with the effect of hot water vapor. Generally, chicken, piece of meat or roast beef is cooked on the grill in steam convection ovens.

Cooking in the microwave oven
It is a cooking method that takes place with the heat generated by the friction of the molecules of food in microwave ovens.

Boiled
It is the process of cooking food products with water in a pot at 100 degrees.

Roasting
It is the cooking of foods such as meat, sausage, bread on the roast grill at 300-350 degrees with a mechanical convex beam without adding liquid.
Cooking with own juice
It is the process of cooking meat with oil and water by reducing it from 200 degrees to 100 degrees.

Vongole Verace is hunting in Naples, it is quite expensive. However, you can find Lupini, which is a little smaller than Verace, at a more affordable price. They are already sold alive in sea water at the fisherman. The fisherman puts the sand mussels in a bag in sea water and gives you. It is important to buy this type of seafood on the same day and cook it fresh. It is surprising that clams do not have much of a place in Turkish cuisine despite being surrounded by seas. Sand mussels contain very useful minerals. It is being exported from Turkey but is not consumed much in the domestic market. However, there is much more private and aromatic taste of the mussels we had in Turkey. Recently, upscale restaurants in the fishing in Turkey, begun to be popular in order to find fresh clams and wish to enter the Turkish kitchen. Here is the recipe for spaghetti with clams from Naples:

MATERIALS (for 4 people)
370 g spaghetti
1 kg of clams
2 cloves of garlic
300 g cherry tomatoes (optional)
1 red hot pepper peperoncino (optional)
6-7 spoons of extra virgin olive oil
1 bunch of chopped parsley
Salt
HOW TO DO?
We wash the seashells we bought from the fishermen on the beach in the morning very well with cold water. When I buy fresh from the fisherman
Although there is usually no waste, remove any broken or open shell. While washing, we make sure that there is no sand left. Rinse. However, if they have not been cleaned before, soak the shells in a bowl with 1 spoon of salt for 2 hours in cold water. Then rinse well. There is no need for me to keep the fresh shells I bought from the fisherman in salt water.
On the other hand, we put water in a pot and start the process of boiling the pasta water.
While the water of the pasta is boiling in the pot, we take it into a large pan. We put some olive oil on the pan. We add 2 cloves of garlic.
We do not cut the garlic. If you want it to be bitter, you can slice fresh hot pepper and put it in the pan. While the garlic is cooked in light oil (without burning it), we put the clams, if you wish, we divide the tiny cherry tomatoes in two and add them to the pan. Optionally, you can also divide the cherry tomatoes in half and put them in the pan. In the traditional recipe made by Neapolitans, it can be plain without tomatoes.
Then we cover the pan and leave it to cook. We want its own juice and aroma to come out without adding water. There are recipes with white wine from time to time, but we want to stick to the traditional recipe and cook it in its own juice. It is already being cooked immediately and the shells are opened.
The shells are opened in about 10 minutes. If you wish, you can sprinkle a little salt. Usually the sauce is not dry. If it is dry, you can add a small amount of the water you boiled in the pasta. However, when combined with olive oil, mussels, cherry tomatoes and garlic, its unique aroma comes out. There is no need to add water.
The trick for Italians to cook pasta is that you first boil the water. Then you put the salt in the water. Then you start boiling the pasta. There is a cooking time on the package according to the types of pasta. Penne, on the other hand, is usually 10 minutes. You can even get it off the fire before if you want it to be al dente (less boiled). Usually 8 minutes is enough for spaghetti. You are filtering the pasta.
And we put the spaghetti in the large pan with cooked sea shells and mix it. We add chopped parsley on it.
Spaghetti alle Vongole is ready. If there are unopened clams, do not try to open them and do not eat them. Consume those opened when cooked. While eating the spaghetti, you can take the meat of the mussel from the shells opened with the help of a fork and consume it.

Meanwhile, warm the olive oil in a small skillet over medium heat. Add the garlic and cook until the garlic begins to sizzle, then reduce the heat to low. Cook gently, lightly shimmying the pan and turning the garlic every now and then, until the garlic is soften and turning lightly golden, about 5 minutes. Remove the skillet from the heat and pour the contents into a stand blender.
Add the cooked kale stems to the blender when the time’s up. Use tongs to transfer the kale leaves over to the blender (you actually want to bring some of the water with them). Add most of the zest from the lemon, and 1 tablespoon of the juice. Add ¼ teaspoon salt, the red pepper flakes (if using), plus about 10 twists of freshly ground black pepper.
Blend until the mixture is completely smooth and silky, adding more spoonfuls of water if necessary to gain traction. Taste, and add more salt, pepper or pepper flakes, and/or another tablespoon of lemon if desired. We want it to taste lemony! Set aside.

Add the pasta to the boiling water and cook until al dente according to the package directions, stirring often. Place the peas in the sieve and cook them in the water until they’re warmed throughout, about 1 to 2 minutes if fresh, or 2 to 3 minutes if frozen. Set the peas aside.
Before draining the pasta, scoop out about ½ cup of the pasta cooking water with a heat-safe measuring cup. Drain the pasta, then return it to the pot. Pour in the green sauce, about ¾ of the Parmesan and the peas, and add a small splash of the reserved cooking water (not the end of the world if you forgot it). Stir gently until the pasta is well coated and bright green, adding another splash or two of pasta water to loosen the sauce and make it almost creamy.
Divide into bowls immediately. Top each with a sprinkle of the remaining Parmesan, a few dollops of ricotta, and a sprinkle of lemon zest and red pepper flakes (both optional). Finish the bowls with a light drizzle of olive oil. Enjoy! Leftovers will keep for up to 2 days in the refrigerator, covered (technically, they’ll last up to 4, but the flavor degrades as time goes on).

Ingredients
400g pasta
1 onion, peeled and diced
4 garlic cloves, peeled and diced
200g mushrooms, sliced
1 teaspoon of dried rosemary
Large handful of spinach
100g cashews
100ml almond milk
1 tablespoon of tamari
1 tablespoon of nutritional yeast (optional)
Juice of 1 lemon
Salt and pepper
method
Make the sauce by placing the cashews, almond milk, tamari, nutritional yeast, lemon juice and a sprinkling of salt into a powerful blender. Blend until a really creamy sauce forms. You may want to add a dash more almond milk if needed to blend the sauce.
Place a pan over a medium heat and add a drizzle of olive oil. Once warm, add the diced onion, garlic and a sprinkling of salt. Cook for 10 minutes until the onion becomes soft.
Once soft, add the sliced mushrooms, dried rosemary and a sprinkling of salt. Mix well and cook for 10 minutes until the mushrooms reduce in size and turn soft.
While the mushrooms cook, put the pasta on to cook according to the instruction on the pack. Once cooked, drain (reserving a little of the pasta water) and mix through the mushroom pan.
Pour in the creamy sauce and add the spinach. Mix well and cook for a few minutes to heat everything through and allow the spinach to wilt – mixing through a dash of the pasta water if the sauce becomes too thick.
Once everything has heated through, serve the pasta in bowls with some black pepper sprinkled on top.

This (vegan) creamy roasted red pepper pasta is just such a gift.

It wins all categories: creamy, amazing texture; savory, rich taste; shortness of ingredient lists; versatility; ease of preparation; nutritional punch.

IT HAS EVERYTHING.

We’ve done the creamy red pepper sauce thing before, a few times – like here, with cashews and roasted cauliflower, and here, with almond milk and zucchini noodles, and here, with the butter and fettuccine and shrimp. But this version is special because it sees us just as we are in this moment:

at the very end of summer with some lingering peak-season produce.
wanting to eat well.
needing food to be easy.
craving straight-up comfort food.
Whenever I share a short-ingredient-list recipe, I always like to emphasize the importance of the quality of ingredients. These few ingredients are the MVPs that are going to carry the weight of all your simplest, most beautiful recipes. GOOD olive oil, QUALITY pasta, ACTUALLY DELICIOUS jarred roasted red peppers.

This Creamy Tomato Lasagna Florentine is so deliciously comforting and simple. Noodles, tomato sauce, and a creamy spinach layer!
INGREDIENTS
1 tablespoon olive oil
2–3 cloves garlic, minced
4–5 cups fresh spinach
2 cups 4% cottage cheese
2 eggs
1/4 cup ground flaxmeal (optional, see notes)
1 teaspoon oregano
1 teaspoon Italian seasoning (mine was salty – if you’re using a non-salted variety, add an additional 1/4–1/2 teaspoon salt)
a very tiny dusting of nutmeg
a squeeze of lemon juice
1/2 cup Parmesan cheese
4 cups tomato sauce
12 no-boil or oven ready lasagna noodles
3–4 cups shredded Mozzarella cheese
I like to call this lasagna Super Saucy, which honestly I love. What I learned through the endless rounds of making it, is that if you don’t need your lasagna to hold together with awesome sliceability. And if you’re more the kind of person who is okay with scooping it out with a spoon and straight into your mouth, then you are in for a real lasagna treat when you make it the Super Saucy Way.

This pan of hot melted cheese I MEAN LASAGNA, while not at all clean and tidy like lasagna is supposed to be, was actually my favorite – it was so saucy, so soupy at first, but absolute lasagna perfection the next day with just the right amount of moisture and a clean(er) sliceability once it was completely cooled.

To assemble lasagna, spray a 9×13 baking dish with nonstick spray and spread a few spoonfuls of sauce around in the bottom of the pan. Arrange 3 noodles, top with about 1 cup sauce, 1 cup creamy spinach mixture, and 3/4 cup Mozzarella cheese. Repeat for three complete layers. Top it all off with the last three lasagna noodles, 1 cup sauce, and 1 cup Mozzarella cheese. Cover with greased foil so the cheese doesn’t stick and bake for 40 minutes.
Remove foil and bake for another 10 to brown the cheese (or turn on your broiler to get it browned). Remove from oven and let stand for 15 minutes before slicing and serving.
NOTES
The equipment section above contains affiliate links to products we use and love!

The flaxmeal adds a nice flavor/texture and helps the lasagna hold together, but it’s not essential.

Freezer Meal Version

Sauté:
1 tablespoon olive oil
2 cloves garlic, minced
4 ounces fresh spinach
Mix with:
1 15-ounce container ricotta cheese
1 egg
Layer and freeze in dish:
1 24-ounce jar of really good pasta sauce
10-12 uncooked lasagna noodles
2 1/2 cups shredded Mozzarella cheese
Bake from frozen: 425 degrees for 75 minutes. Remove cover and bake for 10 minutes until bubbly and browned. Let stand for 15 minutes to firm up.

You know we love DeLallo and you know right now that I’m going to recommend DeLallo staples for this recipe.

No, scratch that. I’m going to recommend just making a once or twice annual pasta-loving, joy-bringing, pantry-stocking online order of DeLallo products. Picture this: one order, a shipment of authentic Italian pastas and olive oils and vinegars and antipasti-type yummies, delivered to your door so you can pull together quality meals on the fly and don’t have to think about it for the whole season ahead. Yeah? (Here’s the link if you want to just pasta window shop.)

Brand allegiance aside, I can’t say enough good things about this creamy red pepper pasta situation.

It’s full of flavor, it is adored by me (for it’s flavor, texture, and nutrition, and ease of prep), by my husband Bjork (for having a super satisfying creamy sauce), by my toddler (for being fun to eat), and by my sister (for being totally vegan).

Speaking from experience, it has all the makings of a weekly staple recipe that is both feel-good for the body and crave-able for the tastebuds.

This Creamy Red Pepper Pasta is seriously delicious and seriously vegan! Perfectly chewy rigatoni, blistered juicy tomatoes, a creamy-but-cream-less roasted red pepper sauce, all sprinkled with fresh chives and basil.
1 lb. rigatoni (DeLallo brand)
2–3 cups cherry tomatoes
a quick swish of olive oil (DeLallo brand)
salt and pepper
Sauce

1 1/4 cup cashews
1/4 cup olive oil
1 1/2 cups water
1 large roasted red pepper (DeLallo brand – not a whole jar, just one, or if you’re using sliced red peppers, about 1/2 cup)
1 clove garlic
2 tablespoons nutritional yeast (optional)
1 1/2 teaspoons salt
chives and basil for topping
INSTRUCTIONS
On Off
Pasta: Cook pasta according to package directions.
Tomatoes: Preheat the broiler. On a baking sheet, toss cherry tomatoes with olive oil, salt, and pepper. Broil for 10-15 minutes until very roasty.
Sauce: Meanwhile, blend up your sauce ingredients in a blender until *very* smooth and creamy. Pour over hot cooked pasta (off heat) and stir to mix – it should cling well to the pasta.

Pesto pasta is one of my all time favourite meals, it’s my absolute go-to comfort food! so i decided to experiment with a cashew pesto to get a delicious variation on this classic pasta dish. the cashews and the avocado in the pesto add the best creaminess, whilst the basil and lemon add an amazing zing; it’s the best combination of flavours! it’s also such a quick and simple recipe too, the perfect weeknight supper!

ingredients
3 portions of pasta, we use brown rice pasta – or 2-3 courgettes for courgetti
100g cashews
1 ripe avocado, peeled and roughly chopped
juice of 1 ½ lemons
25g fresh basil
4 tablespoons olive oil
3 tablespoons water
1 tablespoon nutritional yeast
1 garlic clove, peeled
pinch of sea salt
method
place 50g of the cashews into a food processor and pulse for a few seconds, until they’re broken up. toast them in a frying pan until they go golden brown. once golden, leave to one side to sprinkle on top of the pasta.
add all the rest of the ingredients, except the pasta/courgetti, in a blender and blend until smooth and creamy – adding a dash of water if needed.
toss with your pasta/courgetti and sprinkle with the toasted cashews.

This pasta is a perfect warming dinner. the mushrooms, onions and garlic go so well with the creamy yogurt and lemon sauce, and the spinach, basil and sage add a real freshness to the whole dish. you can add more cloves if you like it super garlicy, and throw in any extra veg too like peas or spinach for some extra greens.

ingredients
2 portions pasta, we use brown rice pasta
200g chestnut mushrooms, sliced
1 onion, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
large handful of fresh spinach
large handful of fresh basil
small handful sage leaves
2 tablespoons natural yoghurt, we use coconut yoghurt
juice of ½ lemon
1 tablespoon olive oil
pinch of sea salt
pinch of pepper
method
cook the pasta as per instructions on pack. once cooked, drain and leave to one side.
place a pan over a medium heat and add a drizzle of olive oil, the onion and garlic, cook for 5-10 minutes until golden.
add the sliced mushrooms and cook for 5-10 minutes until soft.
stir through the spinach and leave to wilt for about 2 minutes.
once everything is cooked, mix through the herbs, lemon juice, natural yoghurt, drained pasta, a pinch of salt and a crack of fresh pepper.