This Pumpkin Fettuccine Alfredo recipe from Half Baked Harvest is serious business. While their post gives the option for a fried cheese, I skipped that part and focused on adding some greens to the dish as it’s already pretty stocked with dairy. I slightly modified the ingredients so feel free to view both versions. This is a great way to utilize a portion of canned pumpkin as I can never seem to use one can on one recipe.
I hope you enjoy this delicious meal as much as I did!
- 4 tbls butter
- 3 cloves garlic, minced
- 1 1/2 c whole milk
- 1 c cream
- 3/4 c pumpkin
- 2 c grated parmesan
- 1/4 tsp nutmeg
- salt and pepper to taste
- 1 lb pasta noodle of choice – or keep it in the squash family and use the sauce over spaghetti squash!
- 12-16 oz fresh spinach
- Melt the butter in a sauce pan, once browned, add the minced garlic
- Next, add the milk, cream and pumpkin. Whisk until everything is well combined. Simmer for 5-10 minutes, then add the parmesan (or other cheese of choice)
- While the sauce is simmering, cook the pasta/squash. *Note, spaghetti squash will take a pretty long time to roast in the oven. Either way, once preferred noodle is cooked, add this to the sauce
- Wilt spinach by setting in a strainer over the cooking pasta – or sauté spinach in olive oil
- Serve pasta in a bowl and top with spinach
The Veg Way is back up and running! The past few weeks were incredibly transitional for me. There has been a great deal of people coming and going; which has involved traveling and lots of celebrations! Additionally, I started a new job which has, in some ways, negatively impacted my kitchen time. I am happy to say that I still work one day a week at the Green Scene, so I am assured to get my weekly kitchen fix.
Another shift in my culinary journey has been incorporating more vegetarian meals. While my values are still in line with a plant-based diet, I am in a new relationship with someone who has had a more omnivorous diet. Previously, I had no qualms subsiding on a diet of broccoli, avocado and curtido. However, life evolves and changes. I am very happy to be cooking for two now and am excited to share many new recipes in the days ahead.
For the piccata, oh, how I love piccata. I had a piccata dish in November and, I kid you not, my mouth has been salivating ever since. It took some time, but eventually I got around to recreating the dish. Generally I am not a huge fan of pasta, but I must say the egg noodles compliment the dish nicely. If you care to veganize this, simply use a vegan pasta and olive oil instead of butter.
The measurements are ballparked, but it’s pretty close. Here is what I did:
1. Boil water and cook approximately 5oz of egg noodles
2. Heat oven to 400F, cut 1 head of broccoli into florets, coat with olive oil, salt and pepper. Roast for 10 minutes or until tender
3. Sauté 8oz portabella in olive oil or butter
4. Add the veggies to the pasta
5. In the portabella skillet, melt a stick of butter, add 1-2 cloves minced garlic, 1 Tbls capers and lemon juice. Cook until butter is melted and garlic is fragrant (2-3 minutes). Drizzle over pasta and top with fresh parmesan cheese and cracked black pepper
My apologies for the low quality photo. It’s been a long day. Zucchini pasta was a nice way to end it though. I simply spiralized two zukes and poured the following sauce on top:
- 1/4 c tahini
- 1/8 c lemon juice
- 1 Tbls olive oil
- 2 tsp fresh dill
I processed all dressing ingredients in a blender and added water to thin out. About 1/2 cup gave a good consistency.
It was another great week to work at the Green Scene. I made two beautiful raw dishes. One was this colorful summer pasta. The sauce needs a little work. I felt it was a bit bland. Some citrus and spice, such as sriracha, may be just the winning ingredients. It’s still a nice dish if you’re craving a light and refreshing meal.
- Add the veggies in one bowl, then whisk the dressing in another. Pour dressing over veggies. Enjoy!
I made a pasta dish last week for my boyfriend which I felt was a huge flop. I’ve been wanting to redeem myself and was finally able to with this meal. I am pretty happy with it. Next time I would steam the tempeh before simmering in the sauce. Depending on my audience, I’d also spice it up a bit with some red pepper flakes. Enjoy!
- 3/4 box whole wheat rotini noodles
- 1 pkg tempeh, cubed
- 2 Tbls tomato paste
- 2 Tbls tamari (or soy sauce)
- 1 tsp Italian seasoning
- 1 tsp red wine vinegar
- 1 c vegetable broth
- 5 cloves of garlic, divided
- 2 small heads of broccoli, cut into florets
- Start on the tempeh by steaming it for 10-15 minutes. Transfer tempeh to a dry skillet
- Whisk paste, tamari, seasoning, red wine vinegar, broth and 2 cloves of garlic. Add to tempeh. Bring to a simmer, cover and reduce heat to low. Let cook for about 8-10 minutes
- While tempeh is simmering, start on your broccoli. Saute 3 cloves of minced garlic. Once fragrant add the broccoli and 1/2 c water or vegetable broth. Cover and steam until bright green and tender
- Next you can start working on the pasta. Get some water boiling and cook until noodles are soft
- After the tempeh has simmered, transfer to a bowl and mash half of the cubes. Wipe the skillet clean and add a little oil. Return mashed/cubed tempeh mixture to pan. Cook for about 5 minutes
- Drain the pasta and add to the tempeh. Serve with broccoli and extra sauce
I was really excited to make this dish. In fact, I broke my cleanse to give it a whirl. It was totally worth it. The cauliflower alfredo is the best vegan alfredo sauce I’ve ever had. There isn’t much added fat or any funky processed ingredients, so it’s a rather healthy. I really hope you try this and enjoy it as much as I do!
- 4 c steamed cauliflower florets
- 1/2 c soaked raw cashews
- 1 tsp minced garlic
- 1 tsp sea salt
- 1 Tbls vegan butter
- 2 c water
1. Blend everything until well combined
2. Meanwhile, saute some veggies of your choice (I did spinach, mushroom and garlic)
3. Pour sauce into a pan, bring to a simmer
4. Combine everything together, serve immediately (view optional, but strongly recommended)
Despite the lengthy title, there is nothing of the sort when it comes to making it. Everything was ready in about 20 minutes and it tastes exquisite! The flavors of the roasted broccoli, cauliflower and garlic make each bite satisfying and enjoyable. The vegan sausage gives a nice texture and provides a boost in the flavor profile. I am biased and absolutely love Field Roast’s Apple Sage sausages. Field Roast also has an Italian sausage which also sounds great, but it has fennel seeds and I am not a fan of the fennel.
I hope you try this dish soon and enjoy it as much as I did!
Garlic Butter Pasta with Roasted Veggies and Vegan Sausages (serves 2)
- 1 head broccoli, cut into bite sized florets
- 1/2 head cauliflower, cut into bite sized florets
- 3 cloves garlic, rough chop
- 2 Tbls olive oil
- 1 sausage link
- Vegan butter
- Toss the broccoli, cauliflower and garlic in oil. Roast in the oven at 450 F for 20 minutes, stirring every so often
- While the veggies are roasting, bring water to a boil for your pasta. Once boiling, add desired amount of pasta
- Next, slice the sausage into about 12 pieces. Sear them in a little oil until light brown then remove from heat
- Once the pasta has cooked, drain and add desired amount of butter. Toss in veggies and sausages. Serve immediately
I made a very easy pasta, utilizing leftovers from the other night. The base sauce is Newman’s Own and to it I added leftover roasted veggies and browned Tofurky sausages (sundried tomato). It was awesome and I am amazed at how much I have left from the leftovers!
During the day, we bumped around Tarpon Springs, FL, the “sponge capital” of the world. It was nice.
Earlier in the morning (working backwards here), I went for a walk around Eagle Lake Park. I was mesmerized by this picture I got with my phone camera.
Keeping it simple tonight. I came home with kale and onion in hand. To my delight, my roommate had just made pasta and had a serving leftover, offering the rest to me.
I sautéed a small onion in a little oil and added water as it began sticking to the pan a bit. When this was soft, I added some beautifully fresh lacinto kale. As that became tender, I sprinkled nutritional yeast and Bragg’s amino acids. I stirred a small amount of Earth Balance butter in with the noodles, added the kale/onion mixture, and dinner was ready! Simple and delicious!
Love at first bite. Woa. This dish is powerful. You must try this ASAP!
Creamy Butternut Macaroni (edited from Oh She Glows)
- 1 c FRESH pureed butternut squash
- 1 tbls veg butter
- 3/4 c non-dairy (plain) milk
- 1 tbls arrowroot powder
- 6 tbsp nutritional yeast
- 2 tsp Dijon mustard
- 1/4 tsp garlic powder
- 1/2-3/4 tsp kosher salt (or to taste) & ground black pepper, to taste
- 8oz pasta
- Peel and cut squash, coat in oil, salt and pepper, roast at 450F for 30 minutes
- Cook Pasta
- In a medium sized pan, melt butter
- While butter is melting, in a separate bowl whisk arrowroot into milk, add this to butter
- Then add nutritional yeast, dijon, garlic powder, salt and pepper. Whisk for 5-7 minutes
- Puree roasted squash, add 1 cup to butter mixture, heat well
- Add sauce to pasta, enjoy!