See more
Ingredients – 12 ounces cauliflower florets, (1 small cauliflower) – ½ cup grated Parmesan cheese, more for serving – ¼ cup extra-virgin olive oil – 2 garlic cloves – ½ teaspoon Dijon mustard – 3 tablespoons unsalted butter – 2 tablespoons fresh lemon juice – 1 teaspoon sea salt – Freshly ground black pepper – 16 ounces fettuccine pasta – 1 to 1½ cups reserved pasta cooking water – Chopped fresh parsley
Read more
Instructions – Bring a large pot of salted water to a boil. Add the cauliflower and boil until the cauliflower is fork tender, 8 to 10 minutes. Drain and place the cauliflower in a blender. Add the Parmesan cheese, olive oil, garlic, mustard, butter, lemon juice, salt, and several grinds of pepper. – Cook the pasta in a large pot of salted boiling water according to package directions or until al dente. Drain the pasta, reserving 1½ cups of the starchy pasta water.
Read more
Add 1 cup of the pasta water to the blender and blend the sauce until creamy. – Transfer the pasta to a large bowl or skillet. Add the sauce and toss to coat. If the sauce is too thick, add the remaining ½ cup pasta water and toss again to loosen the sauce and make it a bit creamier. – Sprinkle with parsley and season to taste. Serve with grated cheese on the side.
Read more
Ingredients – ½ small butternut squash, halved vertically, and seeded – Extra-virgin olive oil – 2 shallots, coarsely chopped (½ cup) – 3 garlic cloves, unpeeled – ¾ cup water – ½ cup raw cashews – 1 tablespoon nutritional yeast – 1 tablespoon balsamic vinegar – 10 fresh sage leaves – 1 tablespoon fresh thyme, plus a few leaves for garnish – 12 ounces rotini pasta
Read more
– Sea salt and freshly ground black pepper – Sauteed broccoli, for serving, optional Instructions – Preheat the oven to 425°F and line a baking sheet with parchment paper. – Drizzle the squash with olive oil, sprinkle with salt and pepper, and place cut-side down on the baking sheet. Wrap the shallot and garlic cloves in foil with a drizzle of olive oil and a pinch of salt and place on the baking sheet.
Read more
Roast for 30 minutes or until the squash is soft. – Scoop 1 cup of the squash flesh and transfer to a blender with the shallot, peeled garlic, water, cashews, 2 tablespoons olive oil, nutritional yeast, vinegar, sage, thyme, ¾ teaspoon salt, and several grinds of black pepper. Blend until creamy. – Cook the pasta according to package directions in a pot of salted boiling water. Reserve 1 cup of the hot pasta water. – Drain the pasta and return to the pot.
Read more
Stir in the sauce, adding 1/2 to 1 cup of the reserved pasta water to loosen the sauce and coat the pasta. Season with ¼ to ½ teaspoon salt. Top with freshly ground black pepper, a few thyme leaves and sautéed broccoli, if desired.
Read more
Ingredients – 3 cups (12 ounces) elbow macaroni – 4 tablespoons unsalted butter – 1 ⁄4 cup all-purpose flour – 2 cups whole milk, at room temp (I used almond milk) – 1 cup shredded Havarti cheese – 1 cup shredded sharp white cheddar cheese – 1/2 teaspoon sea salt, more to taste – freshly ground black pepper – generous scoops of Pesto
Read more
optional mix-ins: – 1 cup frozen peas, thawed – 1/2 cup fresh basil – pinches of red pepper flakes Instructions – Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente, according to the package directions. Drain the pasta and set aside. – In a large pot, melt the butter over medium heat. Reduce the heat to low and whisk in the flour to create a paste. Add the milk and whisk until smooth.
Read more
Increase the heat to medium and continue whisking until the sauce starts to thicken, about 2 minutes. Stir in the shredded cheese and 1/2 teaspoon sea salt, and continue stirring until the cheese is melted and the sauce is smooth. – Add the pasta, stirring to combine, and cook just until the pasta is warmed through. Season to taste. Stir in the peas, if using, and serve with generous dollops of pesto, fresh basil, and pinches of red pepper flakes.
Read more
Notes And a fun variation is to turn the mac and cheese into a crunchy-topped baked casserole: Just pour the finished mac and cheese into a baking dish, sprinkle panko bread crumbs and Parmesan cheese over the top, and broil for 3 minutes, until the bread crumbs are golden brown.
Read more
Ingredients 1 recipe Vegan Cheese 12 ounces elbow macaroni 1/2 cup reserved pasta water sea salt Instructions – Make the vegan cheese and set aside. – Prepare the pasta according to the package directions, cooking in a pot of salted boiling water, until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
Read more
– Drain and transfer the pasta back to the pot. Stir in the vegan cheese, adding up to 1/2 cup pasta water to loosen the sauce, as necessary. Season to taste and serve.
Read more
Ingredients – 2½ cups small shell pasta – 1 tablespoon extra-virgin olive oil – 1 small yellow onion, chopped – 5 cups broccoli florets, chopped stems, and leaves (keep stems separate) – ¼ cup toasted pine nuts – lemon wedges, for serving For the creamy vegan pasta sauce: – 1½ cups cooked white beans, drained and rinsed – ¼ cup vegetable broth, more as needed
Read more
– 3 tablespoons fresh lemon juice – 2 tablespoons extra-virgin olive oil – ¼ cup nutritional yeast* – 1 garlic clove, minced – ¼ teaspoon onion powder – ½ teaspoon sea salt – freshly ground black pepper, to taste Instructions 1. Make the sauce: In a blender, combine the white beans, broth, lemon juice, olive oil, nutritional yeast, garlic, onion powder, salt, and pepper, and blend until smooth. Set aside.
Read more
2. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and set aside. 1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes. 2. Stir in the chopped broccoli stems and cook for another 3 to 5 minutes or until tender. Add the broccoli florets and leaves and a splash of water or vegetable broth. Cover and turn off the heat.
Read more
3. Allow the broccoli to steam for 2 to 3 minutes or until tender but still bright green. Add the pasta, then stir in ¾ of the sauce, adding more broth if the sauce is too dry. 4. Season to taste with more salt, pepper and lemon juice, as desired, and portion into bowls. Divide the remaining sauce onto each bowl. Top with the pine nuts and serve with lemon wedges on the side.
Read more