Shrimp and Vegetable Couscous – Ancient and Easy

Couscous is a tiny, granular type of wheat pasta, which is as delicious, as it is simple to prepare. It’s origins go back thousands of years and while usually considered a Moroccan dish, this is also a staple in Algeria, Tunisia and Libya. The amazing thing about couscous is how fast it “cooks,” and how versatile it is. This is one of those recipe clips that should give you lots of ideas regarding ways to vary it to create your own combinations. By the way, this is the “home” version, the real traditional method used to cook this dish uses a steamer called a “kiska,” sometimes called a “couscoussier” in French cuisine.

A few very important keys as you watch the clip: Make sure the “grains” of the couscous are coated with the olive oil, as this will keep it fluffy and separate. Also, as soon as you pour the hot stock over the couscous, wrap with foil IMMEDIATELY and TIGHTLY, and don’t touch it for 5 minutes! Most supermarket couscous will call for the basic 1 to 1 ratio of stock to dry couscous, but be sure to read the instructions.



Ingredients:
2 Cups Couscous
2 1/3 Cups Cold Water
1 Pound Raw Shrimp (With Shells)
1/2 Cup Diced Tomato
2 Green Zuchinni
1 Eggplant
1/2 Bunch Tarragon
1/2 Bunch Dill
Pepper
Salt
Cayenne
1/3 Cup Olive Oil
Lemon To Garnish

Brodo di Manzo with Tortellini and Greens – Shank you very much!

The soul of this dish is an incredibly rich, and deeply flavored, beef broth or “brodo.” This is accomplished by slowly simmering a beef shank for a long time, a really long time - like 4 hours, so if you’re in a hurry, this dish is not for you. But, if you want to enjoy a bowl of something that will warm you to the bone (or shank) then give this extremely simple soup a try.

As you’ll see in the clip the first part of the dish is making the dark and delicious beef broth, after that we add some tortellini and kale to finish. That’s the point where you can swerve in your own direction by adding different types of pasta or greens. This would be just as savory with Swiss chard, mustard greens, etc. As far as pasta substitutions, if you’re not into the cheese tortellini I added, then virtually any other short pasta or macaroni will work.

When I look at the ingredient list I find it hard to believe how such a short and simple list can produce something this satisfying and wonderful. Those “winter blues” will never know what hit them!

Ingredients:
1 beef shank (about 2 inch thick)
1 onion
3 cloves garlic
olive oil
3 tbl tomato paste
1 quart beef broth plus 1 quart water
1 bunch kale
8 oz dried cheese tortellini
salt, black pepper and red pepper flakes to taste
parmesan cheese to garnish

Salmon, Spring Pea, and Ricotta Tortellini with Lemon – And why it’s too bad doors don’t have keyholes anymore!

The origin of tortellini is very cloudy, and several stories exist regarding how it was invented. This one is my favorite, and it totally sounds like something a chef would do! This comes to us compliments of Wikipedia:

“One legend says that this dish is born in Castelfranco Emilia (province of Modena). One night during a trip, Lucrezia Borgia checked into an inn in the small town. The host was captivated by her beauty and couldn't resist the urge to peek into her room through the keyhole. The light inside the bedroom was only made by a few candles and so he could only see her navel. This pure and innocent vision was enough to send him into an ecstasy that inspired him to create the tortellini that night.”

If you watched the Wonton clip, we are using the same fold here. So, after making these two dishes, you should really have that technique down. This is a very adaptable recipe as you can use almost any seafood in the stuffing. Even left-over cooked salmon would work. I went with a very light lemon cream sauce with just a touch of parmesan, but these tortellini are also very nice in a light broth, if you want to go low-cal. The combo of Salmon, Peas and Tarragon is a culinary classic, and works perfectly with the sauce here. Enjoy!



Ingredients:
5 oz. salmon
1/2 cup ricotta
1/3 cup peas
1/3 cup parmesan
2 tbl fresh tarragon
square wonton skins
salt to taste
cayenne to taste
1 cup cream
1 lemon, zested and juiced
any combo of fresh, sweet herbs to finish sauce; Italian parsley, tarragon, basil, dill, etc.
*will probably make between 50-60 tortellini

Easy Spicy Mac n' Cheese

No frills here, just a simple mac n' cheese with a kick!

This is my second mac & cheese recipe to date. My other one, Winner! Mac and Cheese Bake, is supreme to any other's I have tried and is an easy nut based recipe. After much research, I found that vegan mac n' cheese recipes that win contests will undoubtedly contain cashews. Why you may ask. It's because cashews blend into a wonderful creamy texture making for a creamy sauce that can rival dairy based ones...and I agree! But I don't always want to use the high fat nut based recipes. In comes this one which is simply made from non-dairy milk, a little oil, flour, nutritional yeast and a few spices. That's it, and it came out great! I used almond milk for mine but you can opt for your favorite nut free non-dairy milk instead to make this nut free. This is a wonderful easy version that I can see being made again and again in my kitchen, adding steamed or roasted vegetables for variation. It may not win any contests (yet!), but for what it is it's another winner in my book. It hits the spot completely and I think you'll agree!

Using these key ingredients will give this mac n' cheese lot's of flavor! 

Nutritional yeast, aka 'nooch' or 'savoury yeast flakes', has a savory/umami characteristic. With its wonderful nutty, cheesy flavor it's perfect for cheesy flavored dishes. It's a great addition to your plant based diet in that it's a complete protein, low in fat and sodium. It also contains B vitamins, some are fortified with B-12 so be sure to seek out those brands. It's also If this is new to you, it's a flavor that you may have to adjust too. I've heard many do not like like it at first, but it will grow on you and you will find it to be a useful and tasty addition to your healthy diet. If your wondering what else you can do with nutritional yeast, you can find a few more ways to use it here: Winter Potato, White Bean & Kale Soup...Spicy Kale Pesto...Tofu Scrambles...Almond Parmesan...Vegetable Frittata...Cashew Ricotta Cheese. Lot's of ways to put nutritional yeast to use in your kitchen. You may even try sprinkling some on your popcorn!

This is an easy, versatile mac n' cheese that will win hearts!

Easy Spicy Mac n' Cheese

Ingredients

• 8 oz. favorite pasta (I used quinoa pasta)
• 1 1/4 cup unsweetened almond milk or your favorite unsweetened non-dairy milk
• 2 tablespoons olive oil
• 2 heaping tablespoons flour (spelt, rice, tapioca or all-purpose)
• 1/2 cup nutritional yeast flakes
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon chipotle powder
• mineral salt, to taste

Cook your pasta according to package. Drain and place back in pot, set aside.

In a small/medium sauce pan, heat oil over medium heat, add flour and whisk to incorporate. Continue whisking and cook for 2 minutes. Add milk slowly, whisking constantly. Turn heat to low and cook until sauce thickens, about 8 minutes, stirring frequently. Remove from heat. Stir in nutritional yeast, salt, garlic powder, chili powder and chipotle powder. Stir until everything is incorporated and smooth again. Taste for flavor. 

Add sauce to the pasta, toss well, add more milk as needed and serve right away.

Notes: 

This recipe is just a template. Add as much of the salt and spices to suit your taste. You may even like to omit the chili and chipotle opting for a mild mac n' cheese. Or use either the chili or chipotle powder alone.

For the nutritional yeast, if using powder form reduce amount to about 1/4 cup. You can try playing around with the amount. I have used less, 1/4 - 1/3 cup, and still had a nice cheesy flavor. You may opt to start with less and add more to taste. 

Toss in steamed or roasted vegetables of choice with the pasta...broccoli, brussel sprouts, sun-dried tomatoes, tomatoes, spinach, kale and corn are a few that come to mind that will work with the flavors. I'm sure I missed a few and would love to hear your suggestions in the comments below.

To reheat, add a small amount of milk and heat over low until warmed.

You may also like to top with some almond parmesan! 

Enjoy!

Recipe inspired by the Free People Blog

Lazy Pasta

This one should really be called, 'Lazy Pasta, Lazy Post', but I don't want to give too much away. It's entirely ok to have those lazy days, as well as a lazy post every now and then! I find I am not posting as much as I used to. I feel one recipe, maybe two a week, is all I can manage these days. I do try to share some of my everyday eats on facebook and instagram which is where this recipe comes from and felt it really should be in the recipe collection, iphone photo and all (VSCOcam app it's awesome and free), as inspiration for something easy you can make on a weekly basis. It's a wonderfully rustic and cozy dish that can be whipped up in a cinch. These everyday meals are filling, nutritious and delicious!  Feel free to change up the veggies using whatever appeals to you best...bell peppers, carrots, broccoli, eggplant, etc. Let your imagination, or whatever needs to be used up in the fridge, be your guide!

Lazy Pasta

Ingredients

• 8 oz. mushrooms, sliced (I used baby bella)
• 2 medium zucchini, thinly sliced and cut in half
• 1 onion, diced
• 2 - 3 garlic cloves, diced
• 2 cans (15oz.) diced tomatoes (pref. fire roasted)
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• mineral salt & cracked pepper to taste
• 2 tablespoons olive oil
• 8 oz. pasta of choice (I used quinoa linguini pasta)
• almond parmesan, to serve

Cook your pasta of choice according to package directions. Set aside.

In a large skillet/wok, heat oil on medium high, add mushrooms, zucchini, onion, garlic and spices, cook for about five minutes, or until mushrooms and zucchini are tender. Stir in tomatoes and cook until heated through. Taste for seasoning.

Serve over a bed of pasta with a good sprinkling of almond parmesan.

Notes: If you want, you can saute your onions and garlic first for five minutes and then add the other ingredients and saute again until tender. That is how it is usually done in recipes, but this is 'lazy pasta' and I cut that part out with great results....at least I think it was fine!

So easy and so good...

Pairs well with this song from Theivery Corp. Un Simple Histoire

Enjoy!

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Zucchini + Mint + Cashew Ricotta + Pasta

Today it's a celebration of zucchini & mint...and lots of it!

A fresh combination paired with lemon, pasta, cashew ricotta cheese, garlic and a dusting of almond parmesan to top it off. A simple, wholesome and flavorful meal that can be enjoyed warm or chilled.

The cashew ricotta is so easy to make. Soak your cashews for 3+ hours in purified water. The soaking will increase enzyme activity, offer greater absorption of the food's nutrients by the body and help to increase digestibility. Once done, place all ingredients in blender/food processor and process for 3-5 minutes. So simple and good! Once you make it a few times you'll adjust the flavoring to your liking. Some like it very salty while others may not. You may like to use apple cider vinegar in place of the lemon. You may even prefer to add a tablespoon of nutritional yeast or a 1/2 teaspoon of mellow miso for an extra layer of flavor. Whatever you have on hand is good...from the simplest of ingredients listed to the addition of the extras mentioned will give you great results. 

I used a gluten free penne pasta here but feel free to use whatever pasta you like. I've also made this with a quinoa linguini pasta that was fabulous as well. For the zucchini I used my wok. I love using my carbon steel wok for tender vegetables like zucchini that can overcook quickly. The carbon steel wok is perfect in that it heats up quickly and cools down quickly once removed from the heat so your tender vegetables will not overcook. 

Mix everything together making sure to season to taste with mineral salt & cracked pepper, and serve with a good dusting of almond parmesan, it makes all the difference in the world...trust me!

Zucchini + Mint + Cashew Ricotta + Pasta 

Ingredients

• 4 zucchini, thinly sliced and cut in half
• 6 cloves garlic, chopped
• 1 cup mint (loosely packed), julienned
• 1 - 2 lemons
• 8 oz. penne pasta (about 2 cups)
• olive oil
• mineral salt & cracked pepper to taste
• lemon wedges, to serve
• almond parmesan, to serve

Cashew Ricotta

• 1/2 cup raw cashews, soaked for 3+ hours 
• 3 tablespoons water
• 1 small garlic clove
• juice of 1/2 lemon or 1 teaspoon apple cider vinegar
• mineral salt & cracked pepper to taste
• dash or two of onion powder, optional

Start by preparing your cashew ricotta. Soak your cashews for 3+ hours in a jar with at least 1 cup water. Once ready, drain and rinse your cashews. Place the cashews and remaining ingredients into your food processor/blender and process until smooth, about 4 minutes or so, scrapping down the sides as needed to make sure everything comes together nicely. Add an extra tablespoon of water if needed, you may need to if you didn't soak the cashews longer than 3 hours. Set aside. This can be made in advance, a day or two, and kept in the fridge until ready to use. When ready, let set at room temp for an hour or so.

In a large pot, cook your pasta according to package directions. Drain, rinse and place back in the pot you cooked your pasta in. Using the strainer you strained the pasta in (if the holes aren't too big to catch the lemon seeds), place strainer over pasta and add the juice of one lemon along with a small glug of olive oil. Mix well, let set until ready to add the zucchini and ricotta. 

In large wok/skillet, heat 1 tablespoon of olive oil over medium heat and cook your zucchini and garlic to your liking. I like mine al dente and only cook for about four minutes at most, depending on how thick the slices are.

Add your cashew ricotta to the pasta and mix well. Add in the zucchini, garlic and mint, gently toss to coat. Taste for flavor and serve. Serve with lemon wedges and a good dusting of almond parmesan...it's simply delicious!

Serves four generously. 

Enjoy!

PASTA AND BEAN SOUP WITH KALE

I awoke from my slumber this morning and felt it was a soup kind of day. I don't know about you, but I love my soups! They can be so hearty and filling. This is one of those soups you can count on to leave you feeling satisfied. All the ingredients come together for a flavorful and hearty soup that you will come back to again and again. The recipe will make enough to feed a large family, or if not feeding a large family you will have leftovers to easily reheat and enjoy. I highly recommend using a stock pot since it will yield a lot of soup. You'll be happy to have leftovers as it's gets better as it sets!

I chose to use black eyed peas here but you can use whatever beans you prefer, just be sure to take a look at the bean cooking guide for your cooking times if using dried beans. Black eyed peas are a high protein and fiber bean, containing 11 grams of protein per serving and 5 grams of fiber. After soaking overnight, they took just under 1 1/2 hours to finish up. For the pasta I have used this quinoa & brown rice fusilli pasta from Trader Joe's. Again, use whatever paste you prefer. The pasta adds more protein and fiber making this a great hearty soup full of all the nutritious essentials to keep you healthy and feeling your best.



Kale is king of the leafy greens and is packed full of goodness! We all know by now that it's a powerhouse of vital nutrients like vitamin K, A & C. It also has high levels of manganese, copper, fiber and calcium. Plus it has a good amount of protein for a leafy green. I used Tuscan kale (aka, lacinato or dinosaur kale) for this recipe and it was delicious. It has such a rich deep green color and is one of my favorite kale varieties.

Warm and hearty, it's an all-around wonderful soup to enjoy throughout the year!

PASTA AND BEAN SOUP WITH KALE

Ingredients

• 1 pound dried  beans (black eyed peas, cranberry or great northern beans) or 3 cans (15 oz) various beans, drained and rinsed
• 1 tablespoon grapeseed or olive oil or 3 tablespoons water (for water saute)
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 2 large carrots, sliced
• 1 bunch Tuscan kale (about 4 loose cups),  center stems removed and roughly chopped
• 2 large organic tomatoes, diced (I leave the skin on) or 1 can (15oz) crushed canned tomatoes with juice
• 8 cups vegetable broth, water or combo
• 1 tablespoon dried thyme or 2 tablespoons fresh 
• 2 teaspoons dried sage or 3 -5 leaves, chopped
• 2 -3 teaspoons smoked paprika, optional
• 3 bay leaves
• a pinch or two of red pepper flakes
• himalayan salt & cracked pepper, to taste
• 8 oz of pasta of choice, cooked
• almond parmesan and lemon, for serving

1. If starting with dried beans. Pre-soak your beans overnight, or at least 8 hours, in a large pot of water filled two to three inches above the beans. Drain and rinse well, set aside. After pre-soaking, different beans will need to cook and simmer for different times. Cranberry beans need 45 minutes or so cooking time, while northern beans & black eyed peas need about 1 - 2 hours. Follow this guide for further cooking times depending on your beans of choice: Cooking Beans

2. In same pot you pre-soaked your beans in, add oil/water and heat over medium heat. Add onion and cook until translucent, about 5 minutes. Add in garlic, carrots, thyme and sage cook another minute or so. Add in broth/water, beans, bay leaves, tomatoes, kale and red pepper flakes, bring to a boil, cover, reduce heat to low and simmer until beans are done (time varies depending on beans...my black eyed peas took just under 1 1/2 hours), stirring occasionally. If using canned beans, add in when beans are called for and cook for 30 - 40 minutes, stirring occasionally.

3. While the soup is simmering cook your pasta according to package, set aside. Once soup is ready, remove bay leaves, add in pasta and cook 5 more minutes, taste for seasoning adding salt and pepper to taste. Serve with a dusting of almond parmesan and a squeeze of lemon for brightness. Pairs great with crusty artisan bread or warmed corn tortillas.

Serves 6 generously.

Notes:

Feel free to use 3 cans (15oz) beans such as kidney, cannellini, pinto or northern in place of dried beans. Just be sure to drain and rinse them. Skip the first step and go right into step 2 instead. 

I've made this and added the smoked paprika and it was delicious! It is now an option in the recipe. I've also used a mix of canned kidney beans, pinto beans and black beans, and have even added in some mushrooms and used quinoa pasta...just goes to show this a very versatile recipe...almost anything goes and it's still delicious...gotta love it!

Use any pasta type you like from shells, macaroni, penne, bowtie, ditalini, etc. My pasta grain of choice is spelt, quinoa or rice pasta. The latter two being gluten free. If you're not gluten intolerant you can use spelt and whole wheat. If you're not following any sort of diet, use whatever pasta you prefer. 

If you don't have garlic on hand, use 1/2 teaspoon garlic powder when adding the other herbs and spices.

Enjoy!

High Protein White Bean & Cauliflower Alfredo Sauce

 This is just an awesome sauce all around! I say if you don't like it you must be crazy...but that's just me. :) It's not the high saturated fat and high calorie alfredo sauce that you may be used too...no, no, no...this is much better and in my opinion tastes better too! This whole meal is high protein and high fiber with wonderful flavors to match. I really love using the kale and sun-dried tomatoes with this as well for their added benefits...the sun-dried tomatoes add a nice sweetness to the dish. Did you know that sun-dried tomatoes contain 12 times the amount of Lycopene as raw tomatoes ounce for ounce. Lycopene is a phytochemical and proven antioxidant that fights free radicals in the body. More reason to add a few sun-dried tomatoes to your dishes.

Pair all this goodness on top of this wonderful pasta I found and this meal is as healthy as it can get!

Bella Terra 100% Organic 8 Whole Grain Pasta with Milled Flaxseed - Penne Rigate

Per serving it has...190 calories...1 gram fat...7 grams protein...7 grams fiber...those are great numbers! Along with this high protein, high fiber white bean alfredo sauce...plus a little kale, sun-dried tomatoes and mushrooms you have a nutritionally dense meal that tastes great! I promise :)

I will be using this sauce over and over again varying the added vegetables...you could also use broccoli, peas, spinach, etc...or even serve this sauce over rice quinoa using some of  the leftovers. 

Now lets' make some awesome Alfredo sauce that you will come back to again and again making it your own each time...

High Protein White Bean & Cauliflower Alfredo Sauce

Ingredients

Alfredo Sauce (makes approx. 4 cups)

• 1 can cannellini beans (15oz), drained and rinsed
• 1/2 cauliflower
• 1 to 1 1/4 cup unsweetened almond milk
• 3 tablespoon olive oil, divided
• 1 large shallot or 1/2 onion, diced
• 1/4 teaspoon nutmeg
• himalayan sea salt & pepper to taste
• 1 or 2 tablespoon nutritional yeast, optional (I didn't use any)

additional veggies

• a few kale leaves
• 1/4 cup sun-dried tomatoes
• 1/2 cup mushrooms, sliced
• 1 or 2 teaspoons red pepper flakes, to taste
• 1 tablespoon olive oil
• whole grain pasta, cooked
• adjust these measurements to suit your needs

Cut cauliflower into large florets and place in pot of boiling water. Cook for about 20 minutes, or until soft, drain. While Cauliflower is cooking, heat 1 tablespoon of olive oil in saute pan over medium to medium high heat, add shallots and cook until soft and lightly browned.

Place cooked cauliflower in blender/food processor along with beans, milk, shallots and nutmeg. Blend until creamy. Taste for flavor adding salt, pepper and any other spice you might like. Also if sauce is too thick add a splash or so more milk as needed, blend again.

And now for the veggies. In same saute pan as you cooked the shallots, heat 1 tablespoon olive oil over medium heat. Add mushrooms, kale, sun-dried tomatoes and red pepper flakes. Saute kale until it has sweated down, approx 5 min. You could use a cover to help. Turn off heat when done. 

Bring pasta back to the same pot as cooked in, add as much sauce as you like to coat the pasta. Add the veggie mix and gently stir. Add a tad more sauce if needed. Turn heat to low and cook until warmed through adding a splash or so of milk if needed to keep from drying out. We want to keep it moist and creamy! 

Best served right away. I've been working on a loaf of french bread I bought last week so I paired mine with a well toasted piece drizzled with a bit of olive oil. Heavenly!

Keep remaining sauce or any leftovers in an airtight container in the fridge. Will last up to a week. When reheating, add more non-dairy milk to maintain creaminess if needed.

Enjoy !

Inspired by this recipe from Cupcakes and Kale 

Eggplant Puttanesca

 It's been years since I've had eggplant, in fact I can't remember the last time I had it. I remembered it not being so good for my taste at the time but I thought I'd give this recipe a try. It was delicious ! A perfect blend of spicy from the pepper flakes and salty from the kalamata olives, with a slight touch of sweetness from my sauce. The eggplant was tender and fit in just right...absolutely a meal to fulfill all your senses and wanting more. This is one warm, hearty and cozy meal. It has that rustic feel that I love. I would have more but one bowl filled me up...I'll have to wait for the leftovers which I think will be even better.

Eggplant Puttanesca

Ingredients

• 2 medium eggplants, cleaned and cut into 1 inch cubes
• 1 medium onion, chopped
• 1 tablespoon extra virgin olive oil
• 3 cups pasta sauce (I used an organic roasted bell pepper sauce)
• 1/2 cup olives (kalamata, green or greek)
• 2 tablespoon capers
• 1 tablespoon red pepper flakes

In large skillet/saute pan heat olive oil over medium high heat, cook eggplant and onion until tender, about 8- 10 min. Add sauce, olives, capers, red pepper flakes, cover and simmer for 20 min. Serve with a light dusting of Almond Parmesan over pasta of choice (I used whole wheat) or with crusty bread.

Serves four.

Enjoy !

SIMPLE LEMON PASTA

The simples are the best ! Here is a lemon pasta dish that is easy to make in a cinch. It's full of light, bright flavors leaving you feeling refreshed and satisfied. I used quinoa pasta noodles here but you can use rice, spelt, whole wheat or any pasta that fits your dietary needs. Here I have selected sweet lemons but any lemon will do. The parsley adds extra brightness as well as some freshness. I also added in some red pepper flakes for spice and color. Hope you'll enjoy this simple dish as much as I do!

Simple Lemon Pasta

Ingredients 

• 2 - 3 lemons, juice and some zest
• 1 - 2 tablespoons olive oil
• himalayan salt & pepper
• 1/4 teaspoon red pepper flakes, or to taste
• 8 oz. package pasta of choice
• chopped parsley, to garnish

Cook pasta according to package. 

In a small bowl, mix together lemon juice, oil, salt, cracked pepper and red pepper flakes. 

Place pasta in individual serving dishes, top with half of lemon juice mixture, chopped parsley, lemon zest and extra of the spices if you like. Simple and delicious...

Notes:

Would be nice garnished with some sliced chives or scallions (green onions) as well.

Enjoy the simplicity!

Basil-Walnut Pesto with Mushroom, Jalapeno & Sun-Dried Tomato

I had a really nice lunch over the weekend in Old Town Pasadena. I met up with a friend of mine and we ate at Mi Piace, a great little Italian restaurant on Colorado Blvd. I was so inspired by the basil pesto dish that my friend had and had to recreate it at home. This home cooked dish came out pretty close. The the dish at the restaurant had a lot more olive oil in the pesto but I have cut it down to a bare minimum here, feel free to add a tad more if you like. I love the combination of these vegetables, each adding their own characteristics. The sun-dried tomatoes add sweetness, while the jalapenos add spiciness and the mushrooms add a nice meatiness. Nice to know I can make it anytime I want without having to go anywhere. But I still love getting out to restaurants to see what's on the menu and have some good social time with friends and family...always a pleasure!

Simple and flavorful! 

Use rice or quinoa pasta to make gluten free.

Basil Walnut Pesto with Mushrooms, Jalapeno's & Sun-Dried Tomatoes

Ingredients

• 2/3 cup sun-dried tomatoes, softened
• 8 oz. package mushrooms, sliced
• 2 jalapenos, sliced and seeds discarded
• 1 tablespoon extra virgin olive oil
• 8 oz. pasta of choice 
• almond parmesan, for topping

Walnut Basil Pesto

• 2 cups basil, packed
• 1/2 cup walnuts 
• 1/4 cup extra virgin olive oil
• 2 tablespoon lemon
• 3 or 4 garlic cloves
• himalayan salt & pepper to taste (I used white pepper)
• 1 tablespoon nutritional yeast, optional*

Start with your pesto: Combine ingredients in food processor, process until blended and creamy, stopping to scrape down the sides as needed. Set aside.

Cook pasta according to package, drain and return to pot you cooked it in. Add a small amount of oil and toss to coat.

In saute pan heat oil over medium, saute mushrooms, sun dried tomatoes and jalapeno for 4 - 5 minutes or until mushrooms are tender. It should be smelling pretty delicious about now! Remove from heat.

Toss pasta with pesto. Place pasta on individual serving dishes and top with sauteed vegetables, add salt and pepper to taste. Top with almond parmesan for even more flavor. Serves 2 - 3.

Notes:

I didn't use the nutritional yeast in my recipe, it's a good healthy option for those seeking to replace the cheese flavor in other pesto recipes. Add slowly until you find the amount you like.

Use as much of the sun-dried tomatoes, mushrooms and jalapeno pepper as you like.

Use rice or quinoa pasta to make this gluten free.

Enjoy !