This roasted red pepper pasta can be served vegetarian or you can add Italian sausage – spicy or mild. I love this because it comes together so quick but it tastes different than the classic pasta with marinara. Sometimes you want pasta but you want …
This one pot creamy chicken tortellini tomato soup is easy enough to be a weeknight dinner. I’ve been making big pots of soups and stews to eat for dinner with plenty leftovers to freeze some for when the baby gets here, and this is a …
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 Club today. We made herb laminated pappardelle and it was a blast. She has a recipe for it here.
I highly suggest taking one of Meryl’s classes, or at the very least checking out her recipes on her site, instagram, or Food52. This pesto ricotta pappardelle was inspired by the herb laminated pasta we made in the class, combined with having way too much filling leftover.
First, you’re going to want to make your homemade pappardelle! If you’re not doing this, then buy some from your local Italian market. You can also use whatever kind of pasta you want š
What you’ll need:
*You’ll add the pasta water after your pasta cooks, of course!
Combine everything except the pasta water in a food processor and blend until smooth and slightly whipped – give it about a minute! Place in the fridge until everything else is ready.
This isn’t necessary, but it really completed the dish for me.
Preheat your oven to 425 degrees. Marinate your chicken in the worcestshire and tamari. Start on the stove with an oven safe pan (I always use my cast iron). Heat it to medium-high heat and add in the marinated chicken. After a few minutes, flip the chicken and add in the asparagus.
Transfer to the oven and cook for about 15 minutes, or until a meat thermometer reads at least 165 degrees in the thickest part of the chicken thighs. Remove from the oven once cooked.
Boil your pappardelle according to the directions. If you’ve made it fresh, you’ll want to boil it for about 2 minutes in VERY salted boiling water.
Add your pesto ricotta to a large pot while the pasta is boiling. Add 2 tbsp of the pasta water to the sauce and stir it up. Once the 2 minutes is up, transfer the pasta to the sauce and toss together.
Serve with the chicken and asparagus. Top with more herbs and sourdough croutons or breadcrumbs if desired!
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 …
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 …
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 heavy cream
-3 cups shredded organic cheddar cheese
-1 tsp smoked paprika
-1 tsp freshly ground pepper
Sourdough Breadcrumbs Ingredients:
-1/3 sourdough loaf, torn
-1 tbsp garlic infused olive oil
-1 tbsp Italian seasoning
-Pinch of salt
Add-ins:
-Half a roasted or rotisserie chicken
-2 cups steamed broccoli
-Parmesan reggiano
Instructions:
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 …
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 …
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:ā£
-1 red bell pepper, dicedā£
-1 jalapeno, minced (I used my microplane to zest it, but you can just chop it really fine)ā£
-1 tbsp garlic infused olive oilā£
-1 28oz can organic crushed tomatoesā£
-1 6oz can tomato pasteā£
-2 tbsp balsamic vinegarā£
-1 tap cayenne (optionally, more or less to taste)ā£
-1 tsp chili flakesā£
-1 tsp dried oreganoā£
-Salt and pepper to tasteā£
ā£
I’d suggest sweet onion and garlic if you’re not low fodmap!ā£
ā£
Instructions:
1. Saute the bell pepper and the jalapeno in the garlic infused oil until bells are softened.
2. Add in the tomatoes and remaining ingredients.
3. Stir well and let simmer on low for about 45 min to an hour to really let the flavors come together.
4. Add water if it’s too thick!
5. Mix it with cooked meat of choice if desired, serve with noodles of choice (I used gluten free rice spaghetti) and you’ve got dinner.
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:ā£-1 …
