Category Archives: Pasta

Cheesy Baked Pasta (Dairy-Free)

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Baked pasta takes simple pasta to a much higher level. A little extra time to crisp in the oven allows for flavors to intensify and for a baked, crispy topping. In this cheesy baked pasta, the creamy sauce covered noodles bubble into this crisp topping as they meld together to create an amazing balance of creamy and crispy. This combination of baked crispness, creaminess, and cheesiness creates a pasta that tastes wonderful and is so satiating.

The topping of this cheesy baked pasta is made from chunks of bread coated in herb-infused olive oil. Digging into this crispy golden topping reveals noodles drenched in a creamy sauce that soaks into the olive oil coated breadcrumbs. But this pasta could actually be considered fairly nutritious, considering the secret sauce ingredient (buttery golden potatoes) is full of vitamins and minerals. It is also dairy free, thanks to this ingredient, and the noodles and breadcrumbs can be substituted for gluten free versions. It’s a great recipe for allergy-friendly comfort-food that is wonderfully cheesy, creamy, crispy, and satisfying. Thankfully, all you need are some simple ingredients to whip up a batch of this creamy, cheesy baked pasta.

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Cheesy Baked Pasta

2 cups boiled chopped potatoes (Baby Dutch Yellow Potatoes were used in this recipe)
1/4 cup cooking water 
3 cloves garlic, minced
1/4 tsp. sea salt and a dash of black pepper
1/2 tsp. Italian seasoning
1/4 cup nutritional yeast

Breadcrumb Topping:
2 slices of sourdough bread (or a GF version), crumbled into chunks
3 tbsp. herb infused olive oil (Regular olive oil works too)
Additional sea salt and black pepper to taste

Cook noodles of choice until el dente, about 12 minutes. Meanwhile, boil the chopped potatoes in another pot for about 15 minutes. Drain the noodles and add them to a small casserole dish. Once the potatoes have finished boiling, add them to a high-speed blender or food processor along with 1 cup of the hot water. Add in the seasonings and blend on high speed until smooth. Pour this sauce over the noodles and mix. Now to assemble the breadcrumb topping, add chunks of bread to a pan and coat in olive oil and Italian herbs. Top with a sprinkle of salt and pepper. Next, bake the pasta and the breadcrumbs separately for 10 minutes at 350 degrees, then top the pasta with this topping and bake for an additional 10 minutes or until it has reached desired crispness.

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Golden Spiced Thai Noodles

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The vibrant flavors of Thai cooking create amazing dishes like these golden spiced Thai noodles, which are light yet surprisingly filling and satisfying. The flavors of lime juice, spicy peppers and curry taste amazing when balanced with the subtle sweet flavors of coconut milk and rice. The coconut milk also cools the spiciness to create a wonderful balance of spiciness and creaminess. 

This recipe for Golden Spiced Thai Noodles incorporates wonderfully fragrant Thai spices into a simple noodle dish. Fragrant, hot, and subtly sweet, the creamy coconut sauce soaks into the soft Jasmine rice noodles. This tasty sauce combines aromatic spices with sweet coconut cream and spicy peppers. To accentuate these flavors, fresh lime juice is splashed into the sauce to bring out the flavors and to add some zest. Overall, these golden spiced Thai noodles are light and fresh yet comforting and nourishing–a healthy and delicious main dish or side.

It’s also a simple recipe to make that contains just a few ingredients plus spices. Simply cook up some rice noodles (They cook so quickly!) while making the sauce. Creating the sauce involves heating up spices,ginger, and garlic, then cooling everything down with some coconut milk and fresh lime juice. Top with optional tomatoes and Thai basil for additional freshness and flavor. 

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Golden Spiced Thai Noodles

Golden Spiced Thai Noodles
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Ingredients
  1. 1 package or 8 oz. of rice noodles
  2. 1 tbsp. oil of choice
  3. 2 tbsp. vegetable broth
  4. 1 tbsp. minced ginger
  5. 1 tbsp. minced garlic
  6. 1/4 tsp. each of chili powder and cumin
  7. 1/2 tsp. favorite curry powder
  8. 1/4 tsp. paprika
  9. A pinch of sea salt and black pepper
  10. 2 tbsp. brown sugar or coconut sugar
  11. 1/2 cup coconut cream
  12. Optional fresh ingredients: Thai basil and chopped cherry tomatoes
Instructions
  1. Add rice noodles to boiling water for around four minutes. Let sit then assemble the sauce ingredients. Add the oil, vegetable broth, minced ginger and garlic, and the spices to a skillet or low pan and sauté for a few minutes until the spices are fragrant and the garlic becomes golden. Add in the coconut cream, brown sugar, and salt & pepper, while mixing over low heat just until warm. Drain the rice noodles, then add them to the sauce and toss until the noodles are evenly coated. Enjoy!
Simple Sweets & Treats http://simplesweetsandtreats.com/

Creamy Cheeseless Sauce (nut-free)

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Savory, cheesy, and garlicky, this healthy and creamy cheeseless sauce is unbelievably smooth and satisfying. It is super tasty and cheesy, yet it’s made with whole-food ingredients blended together into a delicious sauce.  Thanks to flavorful and nutrient-dense veggies and spices, this mix of ingredients transforms into a smooth and flavorful sauce that is perfect over noodles, rice, veggies, or even by itself as a soup.

Fortunately, blended sauces couldn’t be any easier.  Simply cook up all your veggies in a pot, season them with herbs and spices of choice, then blend them together into the smoothest and creamiest sauce.  There are endless versions and so many combinations of flavors and textures.  This sauce uses steamed sweet potato as its base, and herbs like garlic and oregano as flavor enhancers.  The thick and hearty texture of the sweet potato is amazing for blending into an incredibly smooth base that can be topped with these savory herbs, which add a deep Italian-herb flavor reminiscent of your favorite cream pastas–without all the heavy dairy products. This nutritious and creamy, cheeseless sauce combines fragrant garlic, turmeric, and oregano with the subtle sweetness and saltiness of the sweet potato for a deeply satisfying sauce.  Pour this sauce over noodles or rice for a comforting meal that is both warm and savory.

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Creamy Cheeseless Sauce
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Ingredients
  1. 10 oz. package of cubed sweet potato or 1 medium sweet potato, sliced
  2. 1 cup hot water*
  3. 1/4 tsp. unrefined salt
Herbs & Spices
  1. 1/4 tsp. ground turmeric
  2. 1/4 tsp. basil
  3. 1/4 tsp. oregano
  4. 1/4 tsp. mustard powder
  5. 1 tbsp. tahini or sesame seeds (you can substitute other seeds for this)
  6. 6 shakes or about 1/4 tsp. of black pepper
  7. Optional 1 to 2 tbsp. oil or buttery spread of choice
Instructions
  1. Steam or boil the sweet potato over boiling water until tender, about 15 minutes if using small cubes of potato. Add the cooked sweet potato along with 1 cup of the hot water into a high-speed blender or food processor. Blend the cooked sweet potato, hot water, and salt on low, gradually increasing the speed up to high-speed and blending on high for about 20 seconds. Add the remaining ingredients into the sauce and blend on low or pulse until just incorporated. Serve fresh over cooked noodles. Garnish with additional herbs, salt & pepper.
Notes
  1. *If the amount of water is not enough for the quantity of sweet potato, slowly increase water until the blender can smoothly mix the sweet potato and water together. This depends on the type of blender/processor and amount/size of sweet potato.
Simple Sweets & Treats http://simplesweetsandtreats.com/

Zucchini Spaghetti with Tomato Cream Sauce

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A perfect fresh pasta dish for summer, this zucchini spaghetti with tomato cream sauce is gluten-free, and raw vegan yet full of flavor and savory spices & herbs. It is light on digestion and will leave you feeling energetic. Vibrant tomatoes, fresh homegrown herbs, and zucchini make all the difference when it comes to the quality of flavor and texture. This raw spaghetti is so fresh it’s packed with living nutrients and is high in vitamins and minerals, which makes it much more nutritionally dense than regular pastas. You can even incorporate these ingredients into regular noodles for a closer match to a true pasta dish paired with this flavorful, fresh sauce.

Zucchini noodles are way too fun to make and to eat, and are filled with minerals like phosphorus, potassium, magnesium, folate, manganese, and copper–the list of nutrients goes on and on. Some of the main health benefits of zucchini are its anti-cancer, anti-inflammitory, and anti-microbial properties as well as being able to greatly improve bone health. It’s amazing how one long green veggie(or fruit/squash?) can do so much for health. Nature knows how to take care of you. (Also, zucchini squash is a super simple plant to grow in a garden or even on the side of a house!)

In order to actually make these fun noodles, you can slice them with a veggie peeler but the best tools for this job are this and this. It’s a life-changing tool ;)

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Spaghetti with Tomato Cream Sauce
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Ingredients
  1. 1 spiralized large zucchini, ends cut off
Sauce
  1. 2 cups cherry tomatoes or 2 large tomatoes
  2. 1/2 of a lime, juiced
  3. 1/2 cup sliced nectarines or mangoes
  4. 1 to 2 cloves of minced garlic
  5. 3 tbsp. sesame seeds or hemp seeds
  6. 6 fresh basil leaves or around 1/4 tsp. dried basil
  7. Optional salt and pepper to taste
Instructions
  1. First, wash and chop zucchini then spiralize it into noodles. Set aside and prepare the sauce ingredients. Chop the tomatoes and add them to a high-speed blender or food processor and blend along with the lime juice and sliced fruit. Blend on medium to high until smooth. Now add the rest of the sauce ingredients into the blender and blend on low until seasonings are just incorporated into the sauce. Pour over noodles and let them absorb the moisture from the sauce. Serve and enjoy!
Simple Sweets & Treats http://simplesweetsandtreats.com/

Garlic & Herb Cream Sauce

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If you’ve had pasta with an Italian cream sauce then you understand how delicious a buttery sauce base tastes paired with savory herbs and spices like garlic, oregano, and rosemary. These sauces contain the perfect balance of spiciness from the herbs and richness from the creamy base for a savory flavor and rich texture.

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I was inspired to make a dairy-free version of a garlic & herb cream sauce that is every bit as buttery, garlicky, and creamy. It’s like garlic butter turned pasta sauce that is excellent for drenching over noodles. It’s everything you could want in a sauce!

Unlike most cream sauces though, this sauce is much lighter–not in texture but in the after feeling; it doesn’t linger in your stomach for hours with a feeling of heaviness. Fortunately, it’s every bit as creamy as a traditional cream sauce without the downsides of using regular cream. With this sauce, the digestive system does’t have to spend all of its energy trying to break down animal-based cream products. You will still feel very satisfied and satiated after eating it without being wiped out by a food coma.

Speaking of food comas, this is especially common if you have Celiac disease where ingredients such as wheat and dairy remain in the stomach as it tries to digest the pounds of thick heavy gluten that wipe out energy and take forever to get processed by the body. If this is the case, for my fellow Celiacs and those with gluten allergies you can pair this cream sauce with your favorite gluten free noodles, rice, and even veggies and potatoes or whatever you’d like. There are endless possibilities! It’s the pasta that is both easy and delicious, which is great for serving to anyone who’s gluten-free for a rich and satisfying bowl of warm creamy noodles.

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Garlic Cream Sauce
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Ingredients
  1. 2 garlic cloves, minced
  2. 2 tbsp. earth balance spread or coconut oil
  3. 1/4 tsp. unrefined salt
  4. pepper to taste
  5. 2 cups plain almond, coconut or other unsweetened non-dairy milk
  6. 1/2 cup gluten free flour
  7. optional 1 tsp. each of oregano, parsley, and rosemary
  8. drizzle of olive oil and salt & pepper to taste
Instructions
  1. Start by prepping your ingredients, then melt the earth balance or coconut oil in a pan over low to medium heat. Once spread has melted, add the garlic and sauté about two minutes or until translucent. Add the salt and pepper and optional herbs to this pan and let steam sauté until fragrant. Add the non-dairy milk to this pan and allow it to warm and absorb flavors, then whisk in the flour until there are no lumps. Continue stirring awhile until the mix thickens, about ten minutes. Next, turn off the heat and allow sauce to settle and thicken then drizzle with olive oil and additional salt and pepper.
Simple Sweets & Treats http://simplesweetsandtreats.com/
Follow Kristina’s board Simple Recipes on Pinterest.

Golden Spiced Tomato Rice with Pea Cream

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Full of tender vegetables and whole-food carbohydrates, this dish is rich in iron, protein, vitamins and minerals.  After all the ingredietns are prepped and the pea cream is blended, they combine together in a skillet and meld with several warm and flavorful spices.
 
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To save time when making dishes with lots of herbs and spices, I usually combine all the spices/herbs together in a cup before they’re needed so that they can quickly be dumped into the dish at the right times.  Many have probably already discovered this time-saving tip, but it’s worth reiterating because it really helps the cooking process go smoothly instead of burning ingredients while you are running back to the cupboard to get yet another spice–I’ve been there many times.
 
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Golden Spiced Tomato Rice with Pea Cream
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Pea Cream
  1. 4 cups green peas
  2. 1 cup hot vegetable broth
  3. 1/2 cup non-dairy plain milk or yogurt
  4. 1 clove minced garlic
  5. 1/4 tsp. cumin
  6. 1/4 tsp. paprika
  7. 1/4 tsp. thyme
  8. 1/2 tbsp. dried cilantro
  9. 2 tsp. coconut oil
  10. optional 1/4 tsp. ginger powder
  11. unrefined salt and pepper to taste
Main Dish
  1. 1 tbsp. coconut oil
  2. 1/2 tbsp. curry powder or just turmeric for low spice
  3. 1/4 tsp. dried basil
  4. 1/4 tsp. dried parsley
  5. 1/4 tsp. paprika
  6. 1/2 tsp. cumin
  7. 2 cups cooked white rice
  8. 1 tbs. organic sugar
  9. 1/2 cup tomato paste
  10. 1/4 tsp. mustard powder
  11. prepared pea cream
  12. 1/2 cup peas
  13. steamed broccoli
  14. 4 cups finely chopped greens
Instructions
  1. First, steam broccoli and cook rice. While those are cooking, prepare ingredients and purėe peas with the liquids in a high-speed blender or food processor until very creamy; then blend on low with the rest of pea cream ingredients until mixed; set this aside for later. When rice and broccoli are done, start sauteing garlic, coconut oil, and the spices in a skillet; then add rice and broccoli and the rest of the ingredients plus the pea cream. Stir until everything is mixed together and warmed, add greens towards the end of cooking. Serve and sprinkle with additional salt and pepper. Enjoy!
Notes
  1. Extra liquid might need to be added during cooking
Simple Sweets & Treats http://simplesweetsandtreats.com/

15-minute Gluten-Free Pasta & Pea Alfredo

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This dish is wonderfully creamy and satisfying and couldn’t be any easier to make!   Simply boil noodles, steam the peas, and blend with a few other ingredients and it’s ready to eat.   Using a high-speed blender, simple peas transform into a velvety and thick sauce with a savory flavor reminiscent of Alfredo sauce.   It is also the perfect allergen-free and plant-based healthy meal.  This nutritious and delicious meal is simple to create.
 
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Gluten-Free Pasta & Pea Alfredo
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Ingredients
  1. 1/2 package pasta such as of gluten free brown rice spirals
Sauce
  1. 4 cups frozen sweet peas
  2. 1 to 2 cloves minced garlic
  3. 1 cup hot vegetable broth
  4. 1/2 cup warm non-dairy milk
  5. 1 tbs. coconut oil or earth balance buttery spread
  6. 1/4 tsp. basil
  7. 1/4 tsp. parsley
  8. salt & pepper
Instructions
  1. Prepare noodles according to package and boil or steam the peas for about ten minutes. After cooked, add peas to a high-speed blender and blend on high until smooth, then add in the rest of the sauce ingredients and blend on low. Pour sauce over the cooked and rinsed noodles. Garnish with additional herbs. Enjoy!
Simple Sweets & Treats http://simplesweetsandtreats.com/

Warming Italian Rice Bowl

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I don’t know whether to call this dish a soup or a rice/ pasta type of dish.  It is simply a bunch of delicious ingredients mixed together, and it turned out to be a very tasty concoction. It is warming and satisfying–perfect for the upcoming colder months. 

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A flavorful blend of Italian herbs and spices brings out the salty and sweet taste of the tomatoes.   This is mixed with creamy, fluffy rice and garlic veggies for a hearty and healthy gluten-free alternative to pasta.
 
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Warming Italian Rice Bowl
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Ingredients
  1. 2 cups white rice
  2. 2 medium zucchinis
  3. 2 cups cherry tomatoes, halved
  4. 1 cup tomato paste
  5. 1/4 cup liquid of choice (veggie broth, nut milk, water)
  6. 1/4 cup sweetener
  7. 1/2 cup chopped fresh parsley and oregano or 2 tbs. dried
  8. Italian seasoning mix
  9. 2 tsp. turmeric
  10. 3 cloves minced garlic
  11. 1 tbsp. dried basil + fresh basil if available
  12. sea salt and pepper to taste
Instructions
  1. Cook white rice according to package directions then set aside, covered. Chop and dice zucchinis and cut tomatoes in half. Steam or boil zucchini. While it steams, chop herbs and mince garlic. Add to an skillet with oil and and liquid. Sauté for a few minutes on low then add everything but the rice and veggies. Mix thoroughly and cook for a few minutes. Once it has turned into a sauce, add veggies then either serve over rice or mix rice into the sauce. Garnish with extra fresh parsley and tomatoes.
Simple Sweets & Treats http://simplesweetsandtreats.com/

Cauliflower Alfredo Sauce

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 Noodles cooked to perfection are drenched in this creamy and ridiculously smooth Alfredo sauce.  This recipe also happens to be dairy-free and full of veggies, but you will never miss the dairy considering how smooth and tasty this is.  It’s also incredibly easy to make.  I used to make this all the time as a soup base until I decided to pour it on some noodles, which turned out super delicious.  Easy, creamy, and nutritious :)

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Cauliflower Alfredo Sauce
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Ingredients
  1. 1 steamed cauliflower head
  2. 1 cup vegetable broth
  3. optional coconut or almond milk
  4. 1 cloves garlic, minced
  5. optional 1/2 shallot
  6. 1/2 tsp. garlic powder
  7. sprinkle of parsley and oregano
  8. salt & pepper to taste
Instructions
  1. Chop then steam the cauliflower until very tender. While cauliflower is steaming, saute garlic and optional onion in vegetable broth or some oil of choice. Add the steamed cauliflower to a high-speed blender or food processor along with the cooked garlic/onion, garlic powder, and s&p. Blend on high until it turns into a super creamy consistency. Pour over cooked noodles of choice and sprinkle with parsley/oregano. Enjoy!
Simple Sweets & Treats http://simplesweetsandtreats.com/

Alfredo Pasta

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Velvety and smooth, this Alfredo sauce has an amazingly creamy texture and a subtle garlic flavor that  perfectly accents its rich consistency.   It is delicious over several types of  pasta  and vegetables.  Just pour it over a steaming pile of noodles for a quick and easy meal that contains plenty of flavor, protein, and healthy fats.

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Also, this rich sauce doesn’t contain any animal products, but the texture is so creamy that  you won’t even miss the cream; it’s completely plant-based and cruelty-free.

Alfredo Sauce
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Ingredients
  1. 1 cup cashews, soaked in water overnight
  2. 1 chopped shallot
  3. 1 clove of minced garlic
  4. Italian seasonings to taste
  5. 2 cups unsweetened almond milk or water
  6. squeeze of lemon
  7. 1 tsp. garlic powder
  8. 1/2 tsp. onion powder
  9. 1 tsp. salt
  10. pepper and parsley for garnish
  11. 2 tbs. avocado or olive oil
Instructions
  1. Soak cashews in water overnight; drain and rinse the next day then pour into a high-speed blender or processor. Sauté shallot with avocado oil on a skillet over low/medium heat until soft; add minced garlic and Italian herbs and sauté around thirty seconds. Add this mix on top of cashews in blender. Add the rest of ingredients except oil and blend on high until it becomes a smooth consistency. Pour into skillet with additional oil and simmer until warm. Pour over noodles and serve.
Notes
  1. Adjust liquid and cashew ratio for a thicker/thinner sauce.
Simple Sweets & Treats http://simplesweetsandtreats.com/