Tag: Pasta

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 

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 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:

  1. Toss the torn sourdough in the olive oil and place under broiler for 6-7 minutes, until fully toasted. Remove and allow to cool. Pulse in a food processor until crumbs have formed. Toss the crumbs with Italian seasoning and salt. Set aside.
  2. Preheat oven to 375 degrees F.
  3. Cook pasta according to directions BUT 1 minute less than instructed. Once it’s done, save 1/2 cup pasta water and strain the rest and put the pasta in a large casserole dish.
  4. Heat the butter and olive oil until melted. Whisk in the flour. Once the clumps are gone, slowly whisk in the milk and heavy cream.
  5. Bring mixture to a boil, whisking constantly. Once it boils, bring heat down to simmer and stir/whisk until mixture has thickened – about 4-5 minutes.
  6. Stir in the cheese and the spices. Stir until cheese is melted and add in the saved pasta water. Pour the cheese sauce over the pasta in the casserole dish.
  7. Add your chicken and broccoli to the mac-n-cheese and mix everything well. Top with the breadcrumbs and freshly shredded parmesan reggiano. Bake for 12-14 minutes.

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

A cheesy creamy casserole with chicken and the best ever sourdough breadcrumbs
Course: Main Course, Pasta
Cuisine: American

Ingredients

Mac-n-Cheese Ingredients:

  • 16 oz noodles of choice gluten free or wheat
  • 4 tbsp butter
  • 1 tbsp garlic infused olive oil or normal EVOO
  • 1/4 cup all purpose flour or gluten free 1:1
  • 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 loaf sourdough bread, torn up
  • 1 tbsp olive oil
  • 1 tbsp Italian seasoning
  • pinch of salt

Add-ins:

  • half a roasted or rotisserie chicken, picked
  • 2 cups steamed broccoli
  • 1/4 cup parmesan cheese

Instructions

  • Toss the torn sourdough in the olive oil and place under broiler for 6-7 minutes, until fully toasted. Remove and allow to cool. Pulse in a food processor until crumbs have formed. Toss the crumbs with Italian seasoning and salt. Set aside.
  • Preheat oven to 375 degrees F.
  • Cook pasta according to directions BUT 1 minute less than instructed. Once it’s done, save 1/2 cup pasta water and strain the rest and put the pasta in a large casserole dish.
  • Heat the butter and olive oil until melted. Whisk in the flour. Once the clumps are gone, slowly whisk in the milk and heavy cream.
  • Bring mixture to a boil, whisking constantly. Once it boils, bring heat down to simmer and stir/whisk until mixture has thickened – about 4-5 minutes.
  • Stir in the cheese and the spices. Stir until cheese is melted and add in the saved pasta water. Pour the cheese sauce over the pasta in the casserole dish.
  • Add your chicken and broccoli to the mac-n-cheese and mix everything well. Top with the breadcrumbs and freshly shredded parmesan reggiano. Bake for 12-14 minutes.
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 

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 my microplane to zest it, but you can just chop it really fine)⁣
-1 tbsp garlic infused olive oil⁣
-1 28oz can organic crushed tomatoes⁣
-1 6oz can tomato paste⁣
-2 tbsp balsamic vinegar⁣
-1 tap cayenne (optionally, more or less to taste)⁣
-1 tsp chili flakes⁣
-1 tsp dried oregano⁣
-Salt and pepper to taste⁣

I’d suggest sweet onion and garlic if you’re not low fodmap!⁣

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.

Spicy Low-FODMAP Tomato Sauce

An onion and garlic free tomato sauce that can be paired with meat or left as is to be vegetarian!
Course: Main Course, Pasta
Cuisine: Italian, Italian American
Servings: 4 servings

Ingredients

  • 1 red bell pepper diced
  • 1 jalapeno minced
  • 1 tbsp garlic infused olive oil or normal EVOO
  • 28 oz san marzano style tomatoes
  • 6 oz tomato paste
  • 2 tbsp balsamic vinegar
  • 1 tsp cayenne
  • 1 tsp chili flakes
  • 1 tsp dried oregano
  • salt and pepper to taste

Instructions

  • Saute the bell pepper and the jalapeno in the garlic infused oil until bells are softened.
  • Add in the tomatoes and remaining ingredients.
  • Stir well and let simmer on low for about 45 min to an hour to really let the flavors come together.
  • Add water if it's too thick. Blend with an immersion blender if you want it to be smooth instead of chunky.
  • Mix it with cooked meat of choice, serve with noodles of choice (I used gluten free rice spaghetti) and you've got dinner.
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 

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 delicious.

This is not an authentic lasagna. I am not Italian and I do not claim to know how to properly cook Italian dishes. If you’re looking for something more legitimate, try Samin Nosrat‘s recipe. It has a bechamel sauce, no meat, and homemade noodles. It looks divine.

I call this a bastardized “quick” lasagna that can be made on a weeknight and doesn’t take a lot of time or effort. My old meal prep clients LOVED this dish, especially the dairy free version for those who did not eat dairy.

This lasagna feeds a crowd and is perfect for dinner parties!

Servings: about 8-9

Ingredients:
-1 lb organic ground beef*
-1 lb spicy Italian sausage*
-32 oz marinara sauce of choice (I always use Rao’s)
-Gluten free oven-ready lasagna noodles
-15 oz whole milk ricotta cheese OR cashew ricotta (see below)
-1/2 cup shredded mozzarella
-1/2 cup Parmesan cheese (use 1 cup DF mozz if doing DF)
-1 egg
-Optional add-in veggies (all diced finely for best results): bell pepper, zucchini, asparagus, spinach, etc. If you’re not doing low-FODMAP, I’d highly recommend mushrooms & onions!

*OR 2 lbs ground meat of choice OR 2 cans of lentils, to make this vegetarian

Instructions:
1. Preheat your oven to 350 F.
2. Brown both meats in a large deep skillet on the stove at medium heat. Add a little salt if desired.
3. Add in your optional diced veggies here. Cook down until soft.
4. Stir in marinara and mix well. Turn heat to low.
5. Mix your egg and ricotta together in a bowl. Set aside.
6. Spread some of your meat sauce out onto the dish you are using, covering the bottom.
7. Place uncooked lasagna noodles down in one layer, covering the meat sauce.
8. Spread half of the ricotta mixture out over the noodles. Top with a little more meat sauce.
9. Add another layer of noodles, followed by another layer of ricotta, and another layer of meat sauce. Continue this pattern until you’ve used everything up. I made thin layers and got 3 full layers, ending with meat sauce.
10. Sprinkle the mozzarella and Parmesan over the top of the lasagna dish. If you’re doing this DF, use a dairy free shredded mozzarella and skip the parm!
11. Cover with aluminum foil and bake in the oven for 45 minutes. Remove the aluminum and bake another 10-15 minutes. Let rest for at least 30 minutes before serving.


To make this dish dairy free, use cashew ricotta. I got this recipe from my co-worker Abby!

Ingredients:
-2 cups cashews
-1/2 cup almond milk
-Juice of half a lemon
-Salt & pepper

Flash boil the cashews in 2 cups of water for about 20 minutes – until water is nearly gone. Strain and add cashews and remaining ingredients to a high powered blender or food processor. Process until a creamy consistency forms. Use this in place of whole milk ricotta in your lasagna!

Weeknight Lasagna

This non-authentic lasagna is a quicker weeknight version of the real deal. There are dairy free and gluten free options to make this good for everyone
Course: Main Course
Cuisine: American, Italian
Keyword: Dairy Free, Gluten Free, Lasagna

Ingredients

  • 1 lb ground beef see note
  • 1 lb spicy Italian sausage see note
  • 32 oz marinara or tomato sauce
  • 1 box no-boil oven ready lasagna sheets gluten free or wheat work
  • 15 oz whole milk ricotta for dairy free, see note
  • 1/2 cup shredded mozzarella dairy or dairy-free
  • 1/2 cup parmesan cheese dairy or dairy-free
  • 1 egg
  • Optional: sauteed zucchini, onion, spinach, mushrooms, etc.

Instructions

  • Preheat your oven to 350 F.
  • Brown both meats in a large deep skillet on the stove at medium heat. Add a little salt if desired.
  • Add in your optional diced veggies here. Cook down until soft.
  • Stir in marinara and mix well. Turn heat to low.
  • Mix your egg and ricotta together in a bowl. Set aside.
  • Spread some of your meat sauce out onto the dish you are using, covering the bottom.
  • Place uncooked lasagna noodles down in one layer, covering the meat sauce.
  • Spread half of the ricotta mixture out over the noodles. Top with a little more meat sauce.
  • Add another layer of noodles, followed by another layer of ricotta, and another layer of meat sauce. Continue this pattern until you’ve used everything up. I made thin layers and got 3 full layers, ending with meat sauce.
  • Sprinkle the mozzarella and Parmesan over the top of the lasagna dish.
  • Cover with aluminum foil and bake in the oven for 45 minutes. Remove the aluminum and bake another 10-15 minutes. Let rest for at least 30 minutes before serving.

Notes

To make this dish vegetarian, skip the meat and use 2 cups cooked lentils instead.
To make this dish dairy free, use cashew ricotta. I got this recipe from my co-worker Abby!
Ingredients:
-2 cups cashews
-1/2 cup almond milk
-Juice of half a lemon
-Salt & pepper
Flash boil the cashews in 2 cups of water for about 20 minutes – until water is nearly gone. Strain and add cashews and remaining ingredients to a high powered blender or food processor. Process until a creamy consistency forms. Use this in place of whole milk ricotta in your lasagna!
Roasted Vegetable Pasta Sauce

Roasted Vegetable Pasta Sauce

This recipe came by accident one night. I had no plan for dinner but a bunch of vegetables that needed to be roasted. Thus, roasted vegetable pasta sauce was born. You can leave out the grass-fed ground beef to make this dish vegetarian. Leave out