Tag: Pasta

Pesto Ricotta Pappardelle

Pesto Ricotta Pappardelle

This pesto ricotta pappardelle was one of the best dinners I have made in a long time, so I had to put it on the site as soon as possible as to remember what I did. I took a class with Meryl from Pasta Social 

Butternut Squash Brown Butter Sage Lasagna

Butternut Squash Brown Butter Sage Lasagna

What says fall more than roasted butternut squash, brown butter sage sauce, and cheesy noodles? This butternut squash brown butter sage lasagna is perfection. I call this lasagna because it uses lasagna noodles, but honestly this is more of a casserole. It is a little 

Pasta Puttanesca (Low-FODMAP)

Pasta Puttanesca (Low-FODMAP)

Anchovies, capers, and olives were three of my least favorite foods growing up. Therefore, pasta puttanesca was off the table. But now I LOVE them, so this dish is one of our favorites! It’s pretty easy to put together and you end up with delicious leftover wine to drink as well.

Neither my husband nor I eat onions and I can’t eat garlic, so I left them out/replaced them. It’s a sad world but I make do.⁣

Ingredients:

-2 bell peppers, diced⁣
-2 carrots, diced⁣
-4 anchovy fillets⁣
-2 tbsp tomato paste⁣
-1 28oz can San Marzano tomatoes⁣
-3/4 c dry red wine⁣
-1 bunch basil⁣
-1/3 c capers⁣
-3/4 c olives of choice⁣

Instructions:

  1. Sauted the veggies in a little garlic infused olive oil until soft.
  2. Add the anchovies and cook down until they turn into a paste of sorts.
  3. Add in the remaining ingredients and break up the tomatoes. Stir well and reduce to a simmer.
  4. Let it cook for as long as you have, at least an hour, but longer the better. Stir occasionally.
  5. Serve with pasta of choice or zucchini noodles. Top with parmesan and parsley!

Pasta Puttanesca

This is a low-FODMAP version of your favorite pasta puttanesca!
Course: Main Course, Pasta
Cuisine: American, Italian, Italian American
Keyword: Low-FODMAP, Pasta, Puttanesca
Servings: 4 servings

Ingredients

  • 2 bell peppers finely diced
  • 2 large carrots finely diced
  • 4 anchovy fillets
  • 2 tbsp tomato paste
  • 28 oz san marzano tomatoes
  • 3/4 cup dry red wine
  • 1 bunch fresh basil
  • 1/3 cup capers
  • 3/4 cup olives of choice pitted and sliced

Instructions

  • Sauted the veggies in a little garlic infused olive oil until soft.
  • Add the anchovies and cook down until they turn into a paste of sorts.
  • Add in the remaining ingredients and break up the tomatoes.
  • Stir well and reduce to a simmer. Let it cook for as long as you have, at least an hour, but longer the better. Stir occasionally.
  • Serve with pasta or zucchini noodles. Top with parmesan and parsley!
Baked Chicken and Broccoli Mac-n-Cheese with Sourdough Breadcrumbs

Baked Chicken and Broccoli Mac-n-Cheese with Sourdough Breadcrumbs

Servings: 6-8 Mac-n-Cheese Ingredients:-16oz noodles of choice (I used gluten free brown rice rotini)-4 tbsp quality butter-1 tbsp garlic infused olive oil (or 1 tbsp olive oil + 2 cloves minced garlic)-1/4 cup all purpose flour (or gluten free flour blend)-2 cups whole milk-1 cup 

Roasted Squash Ricotta Ravioli for Beginners by a Beginner

Roasted Squash Ricotta Ravioli for Beginners by a Beginner

Full disclaimer: this was my very first time ever making pasta from home. I also do not have a pasta maker, so I rolled it all out by hand! I read a few different guides and explanations and sort of came up with my own 

Stove top Mac-n-Cheese (GF Option)

Stove top Mac-n-Cheese (GF Option)

Who doesn’t love mac-n-cheese? Creamy, cheesy, quick and easy stove top mac-n-cheese with an easy gluten free swap option. This is a great side dish but sometimes even better as dinner.

Ingredients:
-12oz bag noodles of choice – gluten free or wheat works
-3 tbsp grass-fed butter
-3 tbsp all purpose flour – or 4 tbsp gluten free 1:1 flour
-1 cup milk of choice
-3 cups shredded cheese*
-1 tsp sea salt
-Optional: 1/4 cup crumbled feta
-Optional: 1 jalapeno, diced

*I used freshly shredded gouda, mozzarella, and cheddar – but any combo of cheeses should work.

Instructions:
1. Cook the noodles according to instructions. Drain and set aside.
2. While noodles are cooking, melt the butter in a large pot. Reduce heat to medium and whisk in the flour.
3. Once a roux has formed, stir in the milk and whisk well until incorporated.
4. Add in the cheeses, sea salt, and jalapeno and stir until cheese has melted.
5. Stir in the noodles. Serve warm and enjoy! Store in an airtight container in the fridge for 3-4 days.

Stove Top Mac-n-Cheese

Creamy, cheesy, easy and quick mac-n-cheese with a gluten free option
Course: Pasta, Sides
Cuisine: American

Ingredients

  • 12 oz noodles of choice gluten free or wheat
  • 3 tbsp quality butter
  • 3 tbsp all purpose flour or 4 tbsp gluten free 1:1
  • 1 cup milk of choice
  • 3 cups shredded cheeses gouda, cheddar, mozzarella are great options
  • 1 tsp kosher or sea salt
  • 1 jalapeno, diced optional

Instructions

  • Cook the noodles according to instructions. Drain and set aside.
  • While noodles are cooking, melt the butter in a large pot. Reduce heat to medium and whisk in the flour.
  • Once a roux has formed, stir in the milk and whisk well until incorporated.
  • Add in the cheeses, sea salt, and jalapeno and stir until cheese has melted.
  • Stir in the noodles. Serve warm and enjoy! Store in an airtight container in the fridge for 3-4 days.
Spicy Low-FODMAP Tomato Sauce

Spicy Low-FODMAP Tomato Sauce

Serve as-is for a vegetarian dinner or mix it with some ground beef or meat of choice for a meat sauce. Blend with an immersion blender if you want it to be smooth instead of chunky. Ingredients:⁣-1 red bell pepper, diced⁣-1 jalapeno, minced (I used 

Stuffed Manicotti (Gluten Free Option)

Stuffed Manicotti (Gluten Free Option)

Stuffed manicotti is like if lasagna rolled itself up into a sleeping bag and nestled itself in a bed of sauce to go to sleep for the night. It’s delicious and a little more work than always desired, but the payoff is worth it. Ingredients:⁣-1 

Classic Chicken Noodle Soup

Classic Chicken Noodle Soup

Servings: about 8

Who doesn’t like chicken noodle soup when they are sick? I always know I am coming down with something if I start craving it. Sometimes I keep this soup stocked in the freezer so I can have it at the ready if I feel a cold coming.

Ingredients:
-2 red bell peppers, diced (OR 1 cup sweet onion, diced, if not low-FODMAP)
-1 cup (about 3 large) carrots, diced
-1 cup (about 4 stalks) celery, diced
-1 inch fresh ginger, minced
-1 tbsp avocado oil
-4 cups chicken or vegetable stock (omit if low-FODMAP or use homemade!)
-4 cups water
-2 cups of noodles of choice, uncooked (gluten free works too)
-3-4 cups shredded cooked chicken (I use rotisserie)*
-2 bay leaves
-Salt and pepper
-1 tsp dried herbs like oregano, thyme, or parsley
-Optional: kale or spinach

*You can use uncooked chicken – but if you do, bring the liquid to a boil and add in the raw chicken before you add the noodles. Cook on a boil for 15-20 minutes, or until the chicken is cooked through and 165 degrees F. Remove, shred, and add back to the soup.

Instructions:
1. Add avocado oil to a large pot and saute the bell peppers (or onion), carrots, and celery on medium-high heat for 4-5 minutes, or until soft and translucent.
2. Add in the stock and/or water and bring to a low boil. Add in the noodles. Once they are cooked (usually 8-10 minutes) add the chicken and the seasonings in.
3. Reduce heat to low and simmer for 30-40 minutes, allowing the flavors to come together.

Classic Chicken Noodle Soup

The perfect soup for anytime you are filling under the weather.
Course: Main Course, Soup
Servings: 8 servings

Ingredients

  • 2 red bell peppers diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 inch fresh ginger minced
  • 1 tbsp avocado or olive oil
  • 4 cups chicken or vegetable stock
  • 4 cups water
  • 2 cups noodles of choice uncooked
  • 3-4 cups shredded chicken see note
  • 2 bay leaves
  • salt and pepper
  • 1 tsp dried herbs such as thyme, oregano, parsley
  • kale and spinach optional

Instructions

  • Add avocado oil to a large pot and saute the bell peppers (or onion), carrots, and celery on medium-high heat for 4-5 minutes, or until soft and translucent.
  • Add in the stock and/or water and bring to a low boil. Add in the noodles. Once they are cooked (usually 8-10 minutes) add the chicken and the seasonings in.
  • Reduce heat to low and simmer for 30-40 minutes, allowing the flavors to come together.

Notes

*You can use uncooked chicken – but if you do, bring the liquid to a boil and add in the raw chicken before you add the noodles. Cook on a boil for 15-20 minutes, or until the chicken is cooked through and 165 degrees F. Remove, shred, and add back to the soup.
Weeknight Lasagna (GF & DF Options)

Weeknight Lasagna (GF & DF Options)

Growing up I never liked lasagna because I didn’t like ricotta cheese. Later I learned that was because I was only ever being fed “low-fat” ricotta cheese – which is far less superior! Now I always buy full fat ricotta and it makes this dish