Enjoy pumpkin but make it savory! Whip up this creamy pumpkin sauce in just 15 minutes! It’s rich, satisfying and so comforting! It’s creamy without needing to add any cream or cheese. This recipe is based heavily on my Butternut Squash Pasta Sauce that I posted a couple years ago. Basically, I just swapped the butternut squash out for pumpkin. Simply, blend a can of pumpkin puree with sautéed onion, garlic and sage and any dairy-free milk. You’ll have a mouthwatering, seasonal sauce for any type of pasta or gnocchi!

Reasons you should make this recipe

• So tasty: Get ready for an absolute explosion of flavor! It’s creamy and savory with just a hint of sweetness from the pumpkin.
• Quick & easy: This pumpkin pasta sauce recipe is so simple to make and it comes together with very little effort. You can have the sauce just about made while the pasta is boiling, then simply stir everything together. 
• Loved by all: Family-friendly and always a crowd-pleaser, this is a great dish to serve when you’re hosting guests! It tastes wonderful but it’s a breeze to throw together.

Ingredients you’ll need

This pumpkin pasta sauce recipe requires simple ingredients that you may already have in your kitchen. Here is everything that you’ll need:

• Olive oil: For sautéing the onion, garlic and sage.
• Onion and garlic: Sautéed for depth of flavor.
• Dried sage: The taste of sage pairs wonderfully with pumpkin! You can also use fresh sage leaves as desired!
• Pumpkin puree: The star of this recipe! You can make this sauce with either store-bought canned pumpkin puree OR with freshly roasted pumpkin (similar to what I did with the butternut squash sauce).
• Milk: I typically use unflavored almond milk but any nondairy milk will work.
• Salt & pepper: To bring out all of the delicious flavors.

Substitutions and variations

• Half and half: If you’re not worried about keeping the sauce vegan, half and half is a great substitution for the almond milk. The texture of the sauce will be thicker and slightly creamier.
• Pumpkin alternative: Try swapping the pumpkin puree with pureed butternut squash or sweet potato for a slightly different flavor.
• Freshly grated cheese: If you’d like to add some cheesiness, top with freshly grated parmesan cheese.

How to make this recipe

This pumpkin pasta sauce is perfect for busy weeknights! It’s quick and easy to get on the dinner table in a hurry and the whole family will love it! Here’s the simple process:

1. Sauté: Heat the oil or butter in a medium skillet over medium heat. Once hot, add in the onion, garlic, and sage and sauté for 5 minutes.
2. Blend: Add the onion mixture to a blender or food processor and add in the remaining ingredients: pumpkin, milk, and salt and pepper. Blend until creamy and smooth.
3. Simmer: Add the sauce in the skillet used to sauté the veggies and heat until warmed through.
4. Serve: Enjoy with your favorite cooked pasta, over gnocchi, on potatoes or however else you desire!

Helpful tips

• Pumpkin: Use pure pumpkin puree for this recipe. Pumpkin pie filling has added sugars and spices, which will not be good in this recipe.
• Seasoning pasta: If you’ll be serving this sauce with pasta, be sure to season the water with salt before adding to the pasta to boil. A good ratio is 1 teaspoon of salt per 4 cups of water.

Frequently asked questions

Storage recommendations

• Storing leftovers: Transfer the sauce to an airtight container and store in the refrigerator for up to 4-5 days.
• To freeze: You can freeze the sauce in an airtight container for up to 2-3 months. Thaw in the fridge and warm in a saucepan on the stove or in the microwave. You may need to add some almond milk, broth or water to thin the sauce.

More savory pumpkin recipes

• Pumpkin Fritters
• Pumpkin Curry
• Pumpkin Goat Cheese Risotto
• Vegan Pumpkin Mac & Cheese

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Pumpkin Pasta Sauce

Incredibly creamy Pumpkin Pasta Sauce is a savory, cozy, easy-to-make, vegan sauce that's ready in minutes! Made with canned pumpkin puree, sautéed onion, garlic and sage, and tossed with your favorite pasta or gnocchi, it's so good you'll be making it all season long.

Course sauce

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups of sauce

Calories 129kcal

Author Brita Britnell

Ingredients

• 1 tablespoon olive oil
• ½ sweet onion roughly chopped
• 5 cloves garlic roughly chopped
• ½ teaspoon dried sage
• 15 ounce can of pumpkin puree*
• 1 ¼ cup almond milk unflavored (can use other non flavored milk if desired or half and half)
• salt and pepper to taste

Instructions

• Heat the oil in a medium skillet over medium heat. Once hot, add in the onion, garlic, and sage and sauté for 5 minutes.
  1 tablespoon olive oil, 1/2 sweet onion, 5 cloves garlic, 1/2 teaspoon dried sage
• Add the onion mixture to a blender or food processor and add in the remaining ingredients: pumpkin, milk, and salt and pepper. Blend until creamy and smooth.
  15 ounce can of pumpkin puree*, 1 1/4 cup almond milk, salt and pepper to taste
• Add the sauce in the skillet used to sauté the veggies and heat until warmed through.
• Serve with your favorite pasta, over gnocchi, or however else you desire!

Video

Notes

*You can also use freshly roasted chunks of pumpkin similar to in this recipe: https://foodwithfeeling.com/butternut-squash-pasta-sauce/

• Storing leftovers: Transfer the sauce to an airtight container and store in the refrigerator for up to 4-5 days.
• To freeze: You can freeze the sauce in an airtight container for up to 2-3 months. Thaw in the fridge and warm in a saucepan on the stove or in the microwave. You may need to add some almond milk, broth or water to thin the sauce.

Nutrition

Serving: 3cups | Calories: 129kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 148mg | Potassium: 378mg | Fiber: 5g | Sugar: 8g | Vitamin A: 22062IU | Vitamin C: 10mg | Calcium: 182mg | Iron: 2mg

The post Pumpkin Pasta Sauce appeared first on Food with Feeling.

Cavatappi Pasta with Cream Sauce offers mega crowd appeal. You know that friend who is adored everywhere she goes, manages to score free drinks from the bartender, and is magically upgraded to first class on overbooked flights? Creamy cavatappi pasta is that friend. You can’t help but love it.

Ultra creamy with so much flavor, this cavatappi pasta recipe is special enough for a romantic dinner, but is so easy, it can be thrown together for the kids with no problem! This one’s a winner, guys! Don’t delay… make it tonight!

What is Cavatappi Pasta?

Cavatappi is pasta perfection! The name, Cavatappi, means corkscrew in Italian and the noodles are corkscrew-shaped and ridged, so they cling to all that creamy sauce! The fun, spiral shape works well with thick sauces (like this cream sauce) or chunky sauces like my taco pasta or a meat sauce! The twisting shape will catch all of the sauce in the curves for delicious flavor in every bite. Try using cavatappi pasta to make my vegan mac & cheese – total game changer!

Ingredients we’re using

You’re going to fall in LOVE with this pasta recipe! It requires only 8 simple, easy-to-find ingredients (plus salt + pepper) and comes together with very little effort. Here’s a quick rundown of what you’ll need:

• Cavatappi pasta. In case cavatappi can’t be found, choose a pasta with a shape that will hold the cheesy cream sauce. Rigatoni, penne, fusilli are good choices.
• Butter. For cooking the garlic and adding flavor to the sauce. Use dairy free, as desired.
• Garlic. A must in any pasta dish. I highly recommend fresh garlic and not the kind from a jar.
• Flour. You need just a small amount for thickening the cream sauce.
• Broth. I use veggie broth but whatever you have will work.
• Milk. Any preferred milk works for this recipe. You can even use plant-based milk – just be sure that the milk is plain and without any additional flavoring.
• Italian seasoning. Just this one simple seasoning is all you need because we want the deliciousness of the parmesan cheese to be front and center.
• Grated parmesan cheese. I love to use freshly grated parmesan cheese! You can find the highest quality blocks of parmesan cheese in the speciality cheese area in most grocery stores. If you’d like this recipe to be vegan-friendly, Violife makes a great parmesan cheese that melts nicely, or try my recipe for vegan parmesan cheese.
• Salt + pepper. To bring all of the flavor together.

How to make this pasta

Making this creamy pasta dish couldn’t be easier! Here’s a quick rundown of the process, but for full instructions, reference the recipe card at the bottom of the post.

1. Boil pasta. Start a pot of salted boiling water and cook the pasta according to package instructions. Once cooked, drain and set aside.
2. Make the sauce. Melt butter in a skillet, add in garlic and cook for 2 minutes, stirring often. Whisk in the flour and cook for 1 minute. Mix in the broth, milk, Italian seasoning, cheese, salt and pepper. Stir until fully combined and bring to a simmer. Cook, stirring often, until the sauce is thickened and the cheese has melted.
3. Combine pasta with cream sauce. Stir the cooked, drained pasta into the sauce to fully coat.
4. Enjoy! Plate pasta with steamed broccoli florets and add a garnish of fresh parsley for color.

Ways to customize this pasta dish:

This pasta is delicious as-is, but feel free to change things up to customize it to your family’s preferences and what you have available.

• Pasta. Cavatappi in incredible in this recipe, but feel free to change it up and use any short pasta you’d like. Rigatoni, penne or fusilli are great substitutions. 
• Make it gluten free. Simply use a gluten-free pasta of choice.
• Make it vegan. Use dairy-free butter, veggie broth, and a vegan parmesan cheese.
• Add protein. Feel free to toss the pasta with cooked, diced chicken breast, shredded rotisserie chicken, Italian sausage or cooked shrimp.
• Add veggies. I think chopped roasted bell pepper and chopped artichokes would be super tasty in this recipe. You could also add sautéed veggies such as mushrooms, zucchini, broccoli or eggplant.

Serving suggestions:

I am a purist, and I love this cavatappi pasta simply with the noodles and cream sauce, with a little parsley for garnish. But there are countless ways to dress up your cavatappi pasta dish. Some suggestions are:

• Vegan parmesan crusted tofu
• Crumbled bacon
• Grilled, baked or rotisserie chicken
• Fresh herbs
• Broccoli

Storing leftovers:

Leftover creamy cavatappi pasta can be stored in the refrigerator for 3-4 days. Reheat gently in the microwave, splashed with a bit of water, broth or milk to keep it from drying out as you rewarm it.

I hope your family enjoys this dish as much as mine does!

As usual, PLEASE let me know if you make this recipe and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).

More easy pasta recipes to try:

• Pasta Chips
• Creamy Vegan Pasta
• One Pot Lentil Pasta
• Orzo Pasta Salad 

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Cavatappi Pasta with Cream Sauce

Cavatappi Pasta with Cream Sauce is a comforting pasta dish that combines tender cavatappi noodles and an easy, ultra creamy parmesan cheese cream sauce. It only takes 15 minutes to whip up!

Course dinner

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 462kcal

Author Brita Britnell

Ingredients

• 1 pound cavatappi
• 4 tablespoons butter dairy free as desired
• 4 cloves finely minced garlic
• 3 tablespoons flour
• 1 cup broth I use veggie broth but whatever you have will work
• 1 cup milk of choice plain milk or dairy free works
• 2 teaspoons Italian seasoning
• 1 cup grated parmesan cheese violife makes a great parmesan cheese that melts nicely but I also have a vegan parmesan recipe HERE*
• Salt + pepper to taste
• Optional for serving: 2 heaping cups of steamed broccoli florets

Instructions

• Cook the pasta according to package directions.
  1 pound cavatappi
• In a large skillet or saucepan, heat the butter over medium heat. Once melted, add in garlic and cook for 2 minutes, stirring often.
  4 tablespoons butter, 4 cloves finely minced garlic
• Whisk in the flour and cook for 1 minute. Mix in the broth, milk, italian seasoning, cheese, salt and pepper. Mix until fully combined and bring to a simmer. 
  3 tablespoons flour, 1 cup broth, 1 cup milk of choice, 2 teaspoons Italian seasoning, 1 cup grated parmesan cheese, Salt + pepper to taste
• Cook for 2 minutes, stirring often, until the cheese is fully melted and combined into the sauce.
• Add the drained pasta to the skillet with the sauce and stir to coat fully. Serve immediately and ENJOY!
  1 pound cavatappi

Notes

*the homemade vegan parmesan will create a slightly less creamy sauce but it still tastes delicious!

Nutrition

Calories: 462kcal | Carbohydrates: 65g | Protein: 17g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 529mg | Potassium: 283mg | Fiber: 3g | Sugar: 4g | Vitamin A: 538IU | Vitamin C: 1mg | Calcium: 230mg | Iron: 2mg

The post Cavatappi Pasta with Cream Sauce appeared first on Food with Feeling.

Looking for an effortless dinner that tastes amazing? One pot lentil pasta is the recipe for you! It’s a vibrant, light, yet satisfying vegetarian main or side tossed with diced tomatoes and herbs. It can be ready to serve super quick and tastes so delicious! The whole family will be loving it!

Reasons you will love this recipe

• Quick & easy: This lentil pasta recipe is hassle-free and will be ready-to-serve in no time!
• Versatile: Customize this dish with any favorite mix-ins. It’s great on its own as either the main course or a side dish, but it’s flexible enough to add in other veggies, chicken or shrimp.
• Family-friendly: This simple and delicious pasta recipe is packed with all the right flavors and is one of those recipes that everyone loves.

Ingredients you’ll need

Only simple ingredients that are mostly pantry staples are required for this lentil pasta recipe. Here’s a list of what you’ll need:

• Lentil pasta: This gluten-free pasta is one of my favs! It holds its shape and texture well and has the same al dente bite that regular pasta does.
• Vegetable broth: Cook the pasta in veggie broth instead of water for extra flavor.
• Garlic: Fresh is very important in this recipe.
• Diced tomatoes: Adds lots of texture and subtle sweet flavor.
• Onion: I used sweet onion but really any kind will do.
• Herbs: A mix of dried thyme, dried oregano and a handful of fresh basil will bring delicious herby flavor to this pasta recipe.
• Salt and pepper: To enhance and bring out all of the flavors.

Variations and substitutions

• Pasta: Feel free to use a different type or shape of noodle. You may need to adjust the cooking time, depending on the type of noodle.
• Protein: If you’re not concerned with keeping this meal vegan, you can add in cooked ground beef, Italian seasoned ground turkey, or Italian sausage.
• Vegetables: Sneak in some extra veggies, if you’d like. Try adding sautéed mushrooms, broccoli, carrots, zucchini, or bell pepper. Wilted spinach or kale would also be nice!
• Fresh herbs: I typically use fresh basil to garnish this recipe but fresh parsley is also a great choice.
• Cheese: I really love adding parmesan cheese to this dish! If you’re wanting to keep it vegan, Violife makes a DELICIOUS vegan parmesan.

How to make this recipe

1. Combine the ingredients: In a large pot over medium heat, combine all ingredients MINUS the basil. Stir to thoroughly combine.
2. Simmer: Once boiling, reduce heat and let simmer for 13-15 minutes. Dish is done when the pasta is tender to the bite. Watch the pasta carefully because you don’t want to over cook it! Once done, take off of heat and let sit for a couple minutes to let the pasta absorb any remaining liquid.
3. Garnish, season and serve: Stir in the chopped herbs and season with salt and pepper if needed. ENJOY!

Helpful tips

• Using lentil pasta: I’ve found several great lentil pastas (and other gluten-free pastas) at Trader Joe’s but this red lentil pasta is definitely my favorite. It doesn’t get really mushy (unless you overcook it) and has a really nice bite to it that’s as similar to regular pasta as I’ve ever come across. It’s also great for one-pot pasta dishes, since lentil noodles are perfect for really absorbing the extra liquid in the pan.
• Do not overcook the noodles: The biggest tip when it comes to cooking with lentil pasta is to simply not let the noodles cook too long. Once you master that, the dish is basically done (yay for one pot dishes!!).
• Serving: This is a complete meal on its own, but we love to serve it with a fresh green salad and some crusty bread on the side!

Frequently asked questions

Storage recommendations

Leftover lentil pasta can be stored in the refrigerator for 3-4 days. Reheat gently in the microwave, splashed with a bit of water or broth to keep it from drying out as you rewarm it.

More easy pasta recipes

• Pasta Chips
• Creamy Vegan Pasta
• One Pot Lentil Pasta
• Orzo Pasta Salad 
• Mexican Street Corn Pasta Salad

I hope that there is LOTS of one pot pasta on your weekly menu :) As always, if you end up making this recipe, PLEASE snap a photo and tag me on Instagram @foodwithfeeling!

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One Pot Lentil Pasta

This one pot lentil pasta is super simple to make and comes together in just about 20 quick minutes!

Course vegan dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 358kcal

Author Brita Britnell

Ingredients

• 12 ounces lentil pasta
• 3 ½ cups veggie broth can also use water but the broth provides extra flavor that I recommend!
• 5 cloves garlic minced or roughly chopped depending on preference
• 1 can diced tomatoes can of
• ½ of a medium sized onion I used sweet onion but really any kind will do
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• handful of fresh basil could also use fresh parsley or both, chopped
• salt and pepper to taste

Instructions

• In a large pot, combine all ingredients MINUS the basil. Stir to thoroughly combine.
• Once boiling, reduce heat and let simmer for 13-15 minutes. Dish is done when the pasta is tender to the bite. Watch the pasta carefully because you don’t want to over cook it! Once done, take off of heat and let sit for a couple minutes to let the pasta absorb any remaining liquid.
• Stir in the chopped herbs and season with salt and pepper if needed. ENJOY!

Video

Notes

Leftover lentil pasta can be stored in the refrigerator for 3-4 days. Reheat gently in the microwave, splashed with a bit of water or broth to keep it from drying out as you rewarm it.

Nutrition

Calories: 358kcal | Carbohydrates: 73g | Protein: 13g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 17mg | Potassium: 420mg | Fiber: 5g | Sugar: 6g | Vitamin A: 130IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 3mg

The post One Pot Lentil Pasta appeared first on Food with Feeling.

Oh HELLO Vegetarian meatballs of my dreams! This is a recipe that I’ve been meaning to work on for YEARS and I’m so excited how delicious this one turned out!

I wanted these to have a meaty texture while also being substantial and, of course, TASTE AMAZING! These could be eaten with spaghetti or even on their own!

I also love this recipe as a make ahead vegan meal. The meatballs could be made and frozen before cooking them. When ready to eat, simply leave them in the fridge overnight and then pan fry them (or bake) according to the recipe. They may end up requiring a little extra cook time if they’re still a little frozen in the middle.

Love the idea of making this vegan meatball recipe for new parents who need ALL of the easy freeze meals that they can get!

My hope is to start posting a lot more Italian inspired plant-based recipes. I AM 1/2 Italian after all and there are SO so many dishes that I can’t wait to re-create. Really want to work on a good vegan lasagna! Lots of ideas bouncing around and I’m always open to suggestions.

But for now, let’s dive back into this vegan meatball recipe!

Ingredients needed:

These delicious homemade vegan meatballs are easy to make with simple ingredients. You’ll need:

• Olive oil. A bit of oil is needed for sautéing the veggies.
• Vegetables. We’re using white onion, cremini mushrooms and cloves of garlic to make this vegan meatball recipe plenty hearty, satisfying and packed with amazing flavor.
• Rice, flour and breadcrumbs. This combination acts as a binder and holds the veggie meatballs together. I’ve made this with both regular and panko breadcrumbs. The stickiness from the rice really helps hold these together since we aren’t using eggs.
• Seasonings. Italian seasoning, salt and pepper is the perfect blend of spices for wonderful flavor. I’ve also added some fennel seeds into the mix in the past and it’s AMAZING.
• Optional for serving: fresh basil, a good marinara sauce, and vegan parmesan cheese

How to make vegan meatballs:

To make these meatballs, we’ll start out by sautéing the mushrooms, garlic, and onion until they’re soft. Those then get added into the bowl of a food processor with the remaining ingredients and blended until everything is combined. Not going to lie- the mixture won’t look pretty (but who cares- it’ll end up delicious!!).

Roll the mixture into balls and set aside. When it comes to cooking the meatballs, you can either bake them in the oven OR pan fry them which is my preferred method. They only need about 12 minutes to cook until a nice crust forms on the outside and the meatballs turn a darker brown color. AND that’s it. So easy!

How to make these gluten-free:

I suggest simply swapping the breadcrumbs for gluten-free bread crumbs. You could also use quick oats instead but I haven’t tried it.

Serving suggestions:

There are a ton of ways to serve these meatballs! I suggest making a double batch, so that you have extras for another meal.

• Vegan Parmesan Cheese. HERE is my vegan parm recipe and it’s SO GOOD! You definitely need it.
• Spaghetti. I like to keep things classic and eat these with spaghetti and a good marinara sauce. You could even serve them over zucchini noodles.
• Subs. These meatballs make the best sub sandwiches! Add them to Italian rolls with marinara, top with mozzarella cheese and broil until the cheese is melted.
• Pizza. Slice a couple of meatballs up and use them as a pizza topping. So good!
• With sides. Another idea is to serve these meatballs with a couple of sides. They would be awesome with Peperoncini Garlic Bread or Parmesan Baked Asparagus.

Make-ahead recipe:

These healthy vegan meatballs are perfect to meal prep ahead of time! Once you’ve made the meatball mixture, form the veggie meatballs and place them on a baking sheet lined with aluminum foil or parchment paper. Cover them with plastic wrap and store them in the refrigerator until you’re ready to enjoy them. You can make them 2 days in advance of when you plan to cook them.

Storing & freezing plant-based meatballs:

Leftovers. Store leftover vegan meatballs in an airtight container in the fridge for 4-5 days. You can even store them in the sauce. Reheat meatballs and sauce over medium heat on the stovetop. Or you can warm them individually, or with the sauce, in the microwave in 30 second intervals.

Freezing. You can freeze these meatballs before or after baking. To freeze baked meatballs, place meatballs and sauce, for up to 3 months, in a freezer-safe container or bag. When you’re ready to serve, thaw in the refrigerator overnight, and then reheat them in a pan on the stovetop or in the microwave.

To freeze before baking, make and form meatballs as instructed. Place each one on a baking sheet, and put them in the freezer for about 1 hour. This will keep them from sticking together when you place them altogether. Once frozen, transfer the meatballs to a freezer-safe container or bag and freeze for up to 3 months. When you’re ready to enjoy, thaw them overnight in the refrigerator and then cook them as instructed.

You guys are sure to love this vegan meatball recipe! It’s an easy recipe and these meatballs are full of flavor!

One Last Bite

Be sure to save this recipe! I love to see your delicious creations and share the tastiest feedback. SO, if you make this recipe and you love it, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe! 🙂

More easy vegan recipes you’ll love:

• My famous Loaded Veggie Tikka Masala
• Vegan Lasagna
• The BEST Vegan Mac & Cheese
• Quick & Easy Pasta Salad
• 3 Ingredient Sweet Potato Gnocchi
• Black Bean Stuffed Sweet Potatoes
• Chickpea Vegan Pot Pie
• Stuffed Peppers
• Vegan Enchiladas

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Easy Vegan Meatballs

Easy Vegan Meatballs- these vegetarian meatballs are so simple to make and perfect for delicious weeknight meals!

Course dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 20 meatballs

Calories 49kcal

Author Brita Britnell

Ingredients

• 2 tablespoons olive oil
• 1 small white onion chopped
• 8 ounces cremini mushrooms sliced or roughly chopped (we’ll be blending them later so size doesn’t matter)
• 3 cloves garlic roughly chopped
• 1 ½ cups cooked rice I used basmati rice but brown rice or even another grain such as quinoa would work well*
• ¼ cup all-purpose flour
• ½ cup bread crumbs
• 1 teaspoon Italian seasoning
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• Oil for frying

Instructions

• Heat the olive oil in a large skillet over medium heat and saute the onion and mushrooms until soft, about 5 minutes. Add in the garlic and saute for an additional 2 minutes.
  2 tablespoons olive oil, 1 small white onion, 8 ounces cremini mushrooms, 3 cloves garlic
• Add the onion mixture to a food processor along with the rice, flour, bread crumbs, italian seasoning, salt and pepper. Pulse until everything is combined and comes together.
  1 1/2 cups cooked rice, 1/4 cup all-purpose flour, 1/2 cup bread crumbs, 1 teaspoon Italian seasoning, 1 teaspoon sea salt, 1/2 teaspoon black pepper
• Form the mixture into golf ball sized meatballs and set aside.
• TO FRY: In the same skillet pour in enough oil to fully cover the bottom of the skillet (I end up using about 1 1/2- 2 tablespoons of oil). Set over medium heat. Once hot, add in the meatballs so that they’re not overcrowded. Cook until browned on all sides, about 4 minutes per side. Add more oil as needed so that skillet has a thin layer covering it.
  Oil for frying
• TO BAKE: Place the uncooked meatballs on a large baking sheet lined with parchment paper. Bake at 400 degrees F. for 10 minutes, flip, and bake an additional 8-10 minutes.
• Serve with spaghetti or however you enjoy your meatballs :D

Video

Notes

*I used brown rice in the video and having tried both a few times, I think that I prefer these with brown rice. It’s also ideal that the rice be fresh so that it’s stickier and has more moisture.

Nutrition

Calories: 49kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 195mg | Potassium: 70mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 0.4mg | Calcium: 12mg | Iron: 0.3mg

The post Easy Vegan Meatballs appeared first on Food with Feeling.

This was one of my first ever recipes on the blog and today it’s getting a MUCH needed refresh. NEW photos, new video (over on Instagram ;)) and even a slightly updated recipe as my cooking skills have definitely changed over the past 10 years!

I have made this quite a few times since it was originally posted and we love it every single time!

I also really love how customizable it is! You could use store-bought pesto as desired (although, homemade is TRULY SO MUCH BETTER!) AND you can swap out my suggested veggies for really whatever summer veggies you’d like. I usually use squash and cherry tomatoes BUT I think bell pepper, eggplant, zucchini, onion, and corn would all be SO GOOD as well.

Ingredients we’re working with:

• A simple homemade pesto: we’re talking spinach, basil, nuts, a good olive oil, and cheese (plus a little more)
• Pasta: I used a ziti but really ANY pasta you’d like would work well.
• Veggies: again, I used squash and cherry tomatoes but there are SO MANY delicious summer veggies that would work well in this recipe.
• CHEESE: I topped mine with shredded mozzarella but any melt cheese would work well OR you could leave it off completely.

To make it is pretty simple!

First, make your pesto and cook your pasta.

From there, all of the ingredients get stirred into a casserole dish, topped with cheese, and baked for about 20 minutes. It’s just long enough to melt the cheese fully AND to get the veggies crisp tender which is how I love them.

One Last Bite

Be sure to save this recipe! I love to see your delicious creations and share the tastiest feedback. SO, if you make this recipe and you love it, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe! 🙂

More yummy summer recipes to try:

• Grilled Corn Salad
• Easy Mexican Street Corn
• Grilled Tofu
• Watermelon White Wine Slushie
• The BEST Pasta Salad Recipe
• BBQ Jackfruit

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Pesto Baked Ziti

This Pesto Pasta Bake is so simple to make and such a quintessential summer dish! It’s filled with a delicious basil pesto and your choice os summer veggies for a dish that everyone will love!

Course dinner

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 678kcal

Author Brita Britnell

Ingredients

For the pesto:

• 1 cup spinach tightly packed (can sub arugula or leave our completely)
• 1 ½ cups basil tightly packed
• ½ cups pine nuts or other nuts
• 3 cloves garlic
• ½ cup olive oil
• ½ cup parmesan or pecorino cheese I used a mixture of the 2
• salt and pepper to taste

For the Pesto Baked Ziti:

• 1 pound ziti pasta or pasta of choice
• 1 large yellow squash cut into 1/2 inch cubes
• ½ pint cherry tomatoes halved
• 8 ounces mozzarella cheese shredded

Instructions

• Pre-heat the oven to 400 degrees F. Lightly grease a large casserole dish.
• Cook the ziti pasta according to package directions. Drain.
• Meanwhile, make the pesto by combining all of the pesto ingredients in a food processor and process until the nuts are almost completely broken down. About 1 minute. See photo above for reference on texture.
• Once the pasta is done, drain and add it to the prepared baking dish. Mix in the pesto and veggies until fully combined. Top with the shredded mozzarella cheese.
• Bake in the oven for 20-25 minutes until the cheese just begins to brown on the top. Serve immediately and ENJOY!!

Notes

-You can use whatever summer veggies you’d like in this dish! Zucchini, onion, bell pepper, and eggplant would all be delicious in this.

-Make this vegan by using my VEGAN PESTO recipe and omitting the cheese on top of the pasta bake OR subbing it for a vegan version!

Nutrition

Calories: 678kcal | Carbohydrates: 63g | Protein: 24g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Cholesterol: 36mg | Sodium: 385mg | Potassium: 495mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1368IU | Vitamin C: 18mg | Calcium: 335mg | Iron: 3mg

The post Pesto Pasta Bake appeared first on Food with Feeling.

Ingredients needed

This tasty, creamy pasta recipe has such wonderful flavor thanks to the combination of roasted red peppers, sautéed shallot + garlic, cream, parmesan cheese and fresh basil. Here’s everything you’ll need:

• Pasta. You’ll need 1 pound of your favorite short pasta. I like to use penne pasta, but you could use bowtie, shells or elbow noodles. Feel free to substitute whole grain or whole wheat pasta for added nutritional value. Use gluten free pasta, as desired.
• Olive oil. For cooking the diced shallot and garlic and making the sauce.
• Shallot + garlic. Adds delicious aromatic flavor. If you don’t happen to have shallot, sub with onion.
• Roasted red peppers. Jarred roasted red peppers are so convenient and perfect in this recipe.  
• Vegetable broth. Adds flavor and is the perfect amount of liquid for the sauce.
• Heavy cream. Highly recommended for a super creamy, delicious sauce. However, to keep this dish vegan, use oat milk or coconut milk.
• Basil. For fresh flavor!
• Salt + pepper. To bring all of the flavors together.
• White wine. Optional, but I just love how it enhances the flavor of the sauce.
• Parmesan cheese. Highly recommend freshly grated parmesan cheese! You can find the highest quality blocks of parmesan cheese in the speciality cheese area in most grocery stores. If you’d like this recipe to be vegan-friendly, Violife makes a great parmesan cheese, or try my recipe for vegan parmesan cheese.

How to make this recipe

Making homemade red pepper pasta couldn’t be easier! Here’s a quick rundown of the process, but for full instructions, reference the recipe card at the bottom of the post.

1. Boil pasta. Cook the pasta according to package directions. Drain and set aside. I like to save a little of the pasta water to thin the sauce, as desired.
2. Make the sauce. In a large skillet, heat the olive oil over medium heat. Add in the shallot and garlic and sauté for 5 minutes, stirring often. Add the shallot and garlic to a blender with the roasted red peppers, veggie broth, cream, basil, salt + pepper. Blend until creamy.
3. Mix sauce and pasta. Add the sauce and white wine to the same skillet you sautéed the veggies in. Mix in the white wine and cook for 5 minutes. Add in the pasta and parmesan and stir to coat in the sauce and continue to stir until the cheese is fully melted. Garnish with extra basil, if you’d like.
4. Serve. Season with additional salt and pepper to taste, serve, and ENJOY!

Tips for best results

Here’s my top tips for making the best spaghetti or pasta:

• Cooking pasta. It is important to cook your pasta to al dente. Overcooked pasta is unable to hold its shape and will be easily mushed when handled. 
• Salt the pasta water. I always recommend salting your pasta water. Cooking the pasta in salty water allows it to absorb some of the salt as it cooks, enhancing its flavor from the inside out. In general, add about 1-1/2 tablespoons of salt for every pound of pasta (you should use three or four quarts of water to boil a full pound).
• Rinse your noodles. Rinsing your pasta in cold water keeps the noodles from sticking together and it stops the cooking process, which will ensure that your pasta isn’t overcooked and mushy. 

Customize this recipe

This pasta dish is amazing as-is, but feel free to mix things up based on your family’s preferences and what you have available. Here’s some options:

• Make it gluten free. Simply use a gluten free pasta of choice.
• Make it vegan. Swap the heavy cream for thick oat milk or (my preference) for full fat coconut milk. You could leave out the parmesan and simply add in a little nutritional yeast, or try vegan parmesan (Violife makes a great one!).
• Add protein. Feel free to toss the pasta with cooked, diced tofu, chicken breast or shredded rotisserie chicken or cooked shrimp.
• Add veggies. Try adding some cooked veggies to the sauce such as spinach, eggplant, mushrooms or zucchini.

Serving suggestions

This roasted red pepper pasta is pretty much a meal on its own, but you may want to add a side, like crusty Pepperoni Garlic Bread, Soft Garlic Pretzels, or a light simple side salad. You can also beef up the recipe by adding some chicken, or browning some Italian sausage in the skillet in the beginning, before the shallot and garlic.

Storing leftovers

Let the pasta cool to room temperature. Once cooled, you can place leftovers in an airtight container. Keep it in the refrigerator for up to four days. To reheat, simply pop individual servings into the microwave.

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Roasted Red Pepper Pasta

Roasted red pepper pasta is perfect for a quick weeknight dinner when you want a bowl of comfort food! The sauce is creamy, smoky-sweet, rich and SO delicious. It tastes like something from your favorite Italian restaurant, yet it takes very little effort to make at home. As an added win, this recipe only takes 20 minutes from start to finish! It will definitely become one of your go-to dinners!

Course dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 serves 4-6

Calories 755kcal

Author Brita Britnell

Ingredients

• 1 pound penne pasta or other pasta as desired
• 1 teaspoon olive oil
• 1 shallot diced
• 2 cloves garlic minced
• 12 oz roasted red peppers jar, drained
• ½ cup vegetable broth
• 1 ¼ cups heavy cream can also use oat milk or coconut milk
• 6 large basil leaves chopped or julienned
• ½ teaspoon fine sea salt + pepper to taste
• Optional: ¼ cup of white wine
• ½ cup parmesan cheese HERE is my vegan version or Violife is great!

Instructions

• Cook the pasta according to package directions. Drain and set aside. I like to save a little of the pasta water to thin the sauce as desired.
• In a large skillet, heat the olive oil over medium heat. Add in the shallot and garlic and sauté for 5 minutes, stirring often.
• Add the shallot + garlic to a blender with the roasted red peppers, veggie broth, cream, basil, salt + pepper. Blend until creamy (it may need a few minutes to get creamy, so just let it run for a couple minutes as needed).
• Add the sauce + white wine to the same skillet you sautéed the veggies in. Mix in the white wine and cook for 5 minutes. Add in the pasta + parmesan and stir to coat in the sauce and continue to stir until the cheese is fully melted. Garnish with extra basil, if you’d like.
• Season with additional salt and pepper to taste, serve, and ENJOY!

Video

https://youtube.com/shorts/4KBzOk1PB9s

Notes

To make this vegan – You can swap the cream for thick oat milk or (my preference) for full fat coconut milk. You could leave out the parmesan and simply add in a little nutritional yeast. HOWEVER, I would suggest picking up some vegan parmesan (Violife makes an amazing one!).

Nutrition

Calories: 755kcal | Carbohydrates: 92g | Protein: 22g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 93mg | Sodium: 1801mg | Potassium: 488mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1728IU | Vitamin C: 41mg | Calcium: 262mg | Iron: 2mg

The post Roasted Red Pepper Pasta appeared first on Food with Feeling.

Want more simple meat-free pasta recipes? Try out my Pesto Cream Sauce Pasta, as well as my delicious Pasta with Rose Sauce, AND my Angel Hair Pasta with Garlic Sauce!

How to make this pasta:

This vodka pasta recipe is so simple to make and it comes together easily – while the pasta is boiling, you can start the sauce, then simply stir everything together. Below is a quick breakdown of how to prepare this recipe:

1. Boil pasta. Cook pasta according to package directions in a large pot. Reserve ½ cup of the pasta water before draining. Once done, drain and set aside.
2. Make the sauce. While the pasta is cooking, start the sauce. In a large skillet over medium heat, heat up the olive oil. Once hot, add in the garlic and shallot and cook for 5 minutes. Add tomato paste and cook for 3 additional minutes, stirring often. Stir in the vodka and then add in the cream and pepper flakes and mix to combine.
3. Mix sauce and pasta. Stir the cooked pasta as well as ½ cup of pasta water, the butter, and parmesan cheese into the sauce. Season to taste with salt and pepper and cook for 1 more minute, stirring constantly.
4. Serve. Remove from the heat and serve with basil or parsley and an extra sprinkle of parmesan. Enjoy!

Serving suggestions

When I serve this for dinner, I like to keep the sides pretty simple because this is one satisfying meal. Here are some of my favorite pairing options:

• Salad. A green salad, such as this warm kale salad always goes well with pasta and a creamy sauce. You could also make a fresh green salad by tossing mixed greens with lemon juice, olive oil, salt and pepper. Feel free to add toppings to your salad such as red onion, cherry tomatoes, and croutons.
• Vegetables. Either stovetop asparagus or sautéed Brussels sprouts would be delicious as a side dish.
• Bread. Don’t let any of the incredible creamy tomato sauce go to waste! Sop it up with a crusty slice of your favorite bread. Garlic bread is amazing with this recipe!

Frequently asked questions

Can you make this recipe without adding vodka?

Yes! You can easily leave out the vodka and this will still taste amazing! Maybe save some extra pasta water in case you want the sauce a little thinner.

How can I make this pasta dish vegan?

To make this recipe vegan, simply swap the cream for thick oat milk or (my preference) full fat coconut milk. Use a vegan butter and you could leave out the parmesan and simply add in a little nutritional yeast. HOWEVER, I would suggest picking up some vegan parmesan – Violife makes an amazing one!

How to store and reheat?

Store this pasta in the fridge for up to about 4 days. To reheat, simply do so in the microwave until heated through.

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Gigi Hadid’s Spicy Vodka Pasta

Gigi Hadid’s Spicy Vodka Pasta is tender pasta in a rich and creamy tomato sauce with garlic, diced shallot, tomato paste and red pepper flakes. This recipe is so simple and delicious that it has quickly become one of my go-to dishes when I’m craving pasta! It’s super easy to make and can be on the dinner table in less than 30 minutes!

Course dinner

Cuisine American, Italian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 894kcal

Author Brita Britnell

Ingredients

• 1 pound pasta of choice it’s classically served with elbow macaroni
• ¼ cup olive oil*
• 2 cloves garlic minced
• 1 small shallot diced
• ½ cup tomato paste
• 2 tablespoons vodka optional*
• 1 cup heavy cream see note below for a vegan version!
• 1 teaspoon red pepper flakes
• 2 tablespoons butter
• ½ cup parmesan
• Salt + pepper to taste

Instructions

• Cook pasta according to package directions. Reserve ½ cup of the pasta water. Once done, drain and set aside.
  1 pound pasta of choice
• Meanwhile, start the sauce. In a large skillet over medium heat, heat up the olive oil. Once hot, add in the garlic and shallot and cook for 5 minutes. Stir in the tomato paste and cook for 3 additional minutes, stirring often.
  ¼ cup olive oil*, 2 cloves garlic, 1 small shallot, ½ cup tomato paste
• Stir in vodka and then add in the cream and pepper flakes and mix to combine.
  2 tablespoons vodka, 1 cup heavy cream, 1 teaspoon red pepper flakes
• Mix in the cooked pasta as well as ½ cup of pasta water, the butter, and parmesan cheese. Season to taste with salt and pepper and cook for 1 more minute, stirring constantly.
  2 tablespoons butter, ½ cup parmesan, Salt + pepper to taste
• Remove from the heat and serve with basil + an extra sprinkle of parmesan!

Video

Notes

Olive oil – The original recipe would have you use ½ cup of olive oil but I tested it with just ¼ cup and preferred that.

Vodka – you can easily leave out the vodka and this will still taste amazing! Maybe save a little extra pasta water in case you want the sauce a little thinner.

To make this vegan – you can swap the cream for thick oat milk or (my preference) for full fat coconut milk. You could leave out the parmesan and simply add in a little nutritional yeast HOWEVER, I would suggest picking up some vegan parmesan (Violife makes an amazing one!)

Nutrition

Calories: 894kcal | Carbohydrates: 95g | Protein: 23g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 536mg | Potassium: 692mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1795IU | Vitamin C: 9mg | Calcium: 231mg | Iron: 3mg

The post Gigi Hadid Spicy Vodka Pasta appeared first on Food with Feeling.

Even though this garlic butter noodles recipe is one that I make all of the time, I’ve never shared the recipe here. I think it just seemed too simple and basic. It’s SO good, though, and you definitely need to give it a try!

You can serve the noodles on their own but I highly recommend throwing some veggies in the oven and adding them on top. It makes such a well rounded meal. They’re even great for picky kids – my daughter always loves this meal (veggies and all)!

Reasons you will love this recipe

• Very flavorful: The combination of garlic, parmesan cheese, butter and herbs makes this pasta dish so tasty. Your whole family will love it!
• Ease of preparation: Even though this tastes very elevated, it comes together with very little fuss.
• Versatility: You can change up the ingredients to suit your taste. For example, add some spice with red pepper flakes, or incorporate different vegetables such as baby spinach, mushrooms, or broccoli.
• Crowd-pleaser: This recipe will become one of your family’s go-tos. It appeals to both young and old. If your kids are picky about vegetables, you can easily leave those off of their serving.

What you’ll need

This butter noodles recipe is made up of really simple ingredients. Most items you probably already have in your fridge or pantry. Included in this list are some of the veggies that I like to add to the noodles. However, you don’t have to add the veggies and you can really include any combination that you like best. Scroll down to the recipe card for exact measurements.

• Roasted vegetables: I used roasted zucchini, red bell pepper, and cauliflower florets, which was so delicious with the pasta.
• Seasonings: My favorite seasoning blend for roasted veggies is Italian seasoning, garlic powder, onion powder, salt and pepper.
• Pasta: You can use whatever noodles you’d like. I really like spaghetti with this recipe but anything works. We often use gluten-free noodles since my partner has a mild gluten intolerance.
• Butter: Since butter is one of the stars of this dish, I recommend a high-quality butter like Kerrygold. Use salt or unsalted and then just adjust the overall salt in the recipe.
• Garlic: Use as much as you’d like! My recipes calls for 6 cloves but you could use less or more.
• For added flavor: I top the final dish with a little bit of parmesan, fresh parsley, and freshly cracked black pepper but those are totally optional!

Variations and substitutions

• Veggies: You can use whatever veggies you would like! I often throw other things in based on what’s in season and what I happen to have in the fridge that week.
• Spices: Feel free to change up the spices! The combo listed for roasting the vegetables is a favorite of mine, but I’ve also used curry spices and even taco seasoning.
• Make it vegan: Simply use a vegan butter and omit the parmesan cheese or use a plant-based alternative to make this vegan and dairy free.
• Add protein: If you’re not concerned with keeping this meal vegetarian, you can add chicken, shrimp or serve alongside salmon. Keep it vegetarian and still add protein with crispy baked tofu.

How to make this recipe

This nostalgic family favorite is so easy to make! You’re going to want it on repeat! Here’s how it comes together:

1. Prep the veggies: If you’re making the veggies with it, you’ll start by preheating the oven to 425 degrees F. Then, chop all of the vegetables.
2. Roast: Place the zucchini, bell pepper and cauliflower on a large baking sheet. Drizzle with the olive oil and sprinkle on the salt, pepper, Italian seasoning, garlic powder, and onion powder. Toss to combine and coat the veggies. Spread in an even layer and roast for 30-40 minutes, flipping halfway. I like my veggies to get a little crispy around the edges but feel free to roast a little less than the recommended time.
3. Boil the noodles: Bring a large pot of salted water to a boil and cook your pasta according to package instructions. Once done, reserve 1 cup of the pasta water and drain the rest.
4. Sauté the garlic: Melt the butter in a large skillet over medium heat. Once it’s fully melted, add in the garlic and sauté, stirring often, for 2 minutes.
5. Add in the noodles: Adjust the heat to low and add in the noodles. Cook for 1 more minute, tossing the noodles in the garlic butter. Add in just enough of the reserved pasta water as need for desired consistency. Season with salt and pepper.
6. Serve: Enjoy the noodles with the optional veggies, parmesan and herbs.

Helpful tips

• Boiling the pasta: I recommend boiling the noodles to al dente (firm to the bite) texture. You will be adding them back to the hot pan and this will keep them from being overcooked. 
• Reserve pasta water: I like to reserve about 1 cup of the pasta water to use later to thin the sauce as need.
• Don’t burn the garlic: Garlic cooks quickly, so keep a close eye on it and reduce the heat on your stove top right away if it starts to brown.

Frequently asked questions

Storage recommendations

• Cool: Make sure the dish has cooled completely before transferring it to an airtight container. 
• Refrigerate: Store leftovers in the fridge for up to 3-4 days.
• Reheat: To reheat butter noodles, transfer them to a microwave-safe dish or saucepan. Add a splash of water, broth, or cream to maintain the creamy texture. Microwave covered for 30-second increments, stirring in between, or reheat gently on the stovetop over low heat, stirring occasionally. 
• DO NOT freeze: I don’t recommend freezing the noodles. It will affect the texture of the noodles and just won’t be as good.

More easy pasta recipes

• Pesto Pasta Bake
• The BEST Pasta Salad Recipe
• Roasted Red Pepper Pasta
• Pasta Chips
• Creamy Vegan Pasta
• One Pot Lentil Pasta

Be sure to save this recipe! I love to see your delicious creations and share the tastiest feedback. SO, if you make this recipe and you love it, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe! 

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Garlic Butter Noodles

This Garlic Butter Noodles recipe is so simple to make and can be elevated to a delicious meal with the help of some roasted veggies!

Course dinner

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 709kcal

Author Brita Britnell

Ingredients

For the roasted veggies:

• 1 zucchini
• 1 bell pepper
• ½ head cauliflower
• 1 ½ tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon each of: Italian seasoning garlic powder, onion powder

For the noodles:

• 1 pound pasta
• 8 tablespoons butter 1/2 cup
• 6 cloves garlic finely minced
• Optional for topping: Parmesan or other cheese fresh herbs
• Salt and pepper to taste i used salted butter so only added a pinch of additional salt

Instructions

For the roasted veggies:

• Pre-heat the oven to 425 degrees F.
• Place the zucchini, bell pepper and cauliflower on a large baking sheet. Drizzle with the olive oil and sprinkle on the salt, pepper, Italian seasoning, garlic powder, and onion powder. Toss to combine and coat the veggies.
• Spread in an even layer and roast for 30-40 minutes, flipping halfway. I like my veggies to get a little crispy around the edges but feel free to roast for a little less time.

For the noodles:

• Bring a large pot of salted water to a boil and cook your pasta according to package instructions. Once done, reserve 1 cup of the pasta water and drain the rest.
• Melt the butter in a large skillet over medium heat. Once it’s fully melted, add in the garlic and sauté, stirring often, for 2 minutes. Be sure not to let the garlic burn!
• Lower the heat to LOW and add in the noodles. Cook for 1 more minute, tossing the noodles in the garlic butter. Add in just enough of the reserved pasta water as need for desired consistency. Season with salt and pepper.
• Serve the noodles with the optional veggies, parmesan and herbs. ENJOY!

Notes

• Veggies: you can use whatever veggies you would like! I often throw other things in based on seasonality and what I happen to have in the fridge that week.
• Spices: use whatever you would like! The combo listed above is a favorite of mine but I’ve used curry spices before as well as taco seasoning.
• To make it vegan: simply use a vegan butter.
• Nutritional info: does not include the cheese

Nutrition

Calories: 709kcal | Carbohydrates: 93g | Protein: 18g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 214mg | Potassium: 683mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1730IU | Vitamin C: 83mg | Calcium: 64mg | Iron: 2mg

The post Garlic Butter Noodles appeared first on Food with Feeling.

Tender pasta smothered in this luscious cream and pesto sauce is pure comfort food. This is one of those simple pasta dishes that looks impressive and tastes amazing, yet is easy enough to make on busy weeknights.

Pesto cream sauce with pasta is one of my new favorite dinners. This recipe is super easy to make, loaded with flavor, and has one of my favorite ingredients: pesto! It’s also a meal that’s easily done in 20 minutes and is sure to be a hit with the whole family.

Ingredients 

The pairing of tender noodles, pesto sauce with cream and Parmesan cheese is a winning flavor combination! Here’s everything you’ll need to make this dish:

• Heavy cream. I recommend a good quality heavy cream, where cream is the only ingredient listed on the package. This will make your sauce perfectly rich and extra tasty!
• Water. For extra flavor, if you’re serving this with pasta, use the leftover pasta water.
• Butter. I prefer using unsalted butter for this recipe to control the saltiness.
• Pesto sauce. The star of this recipe! I like to use freshly made pesto that can be found near fresh (not dried) pasta or in the produce section of the store. You could also make homemade pesto.
• Parmesan cheese. Freshly grated Parmesan is always best.
• Salt & pepper. I recommend tasting the finished sauce before adding salt. Depending on the saltiness of your pesto, you may not need any salt at all. 
• Pasta. Choose any favorite pasta to pair with this easy pesto sauce. We like to use bow tie pasta, also known as farfalle pasta. Penne pasta works too! 

Recipe instructions

This pesto sauce recipe could not be easier. Here’s a quick rundown of how to make it:

1. Boil pasta. If you’ll be serving this with pasta, start a pot of salted boiling water and cook the pasta until al dente and according to package instructions. Once cooked, drain and set aside.
2. Make the sauce. In a large skillet over medium heat, mix together the cream and water. Bring to a very gentle simmer. Add in the butter and pesto and stir to combine. Continue to stir until the butter is melted and for 5 minutes over low heat. Stir in the parmesan and cook for an additional 2 minutes.
3. Serve. Enjoy with your favorite pasta! 

Storing leftovers

Store any leftover sauce in an airtight container, in the fridge for up to about 4 days.

The sauce mixed with the pasta is best served immediately. If you wait too long to serve it, the pasta tends to dry up. If your pasta gets too dry, add additional pasta cooking water to make the pasta creamier again.

As usual, PLEASE PLEASE let me know if you end up making this sauce recipe (or any of my recipes!). I love when you tag me on Instagram @foodwithfeeling!

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Pesto Cream Sauce

This delicious Pesto Cream Sauce is easy to make with rich cream, flavorful pesto and parmesan cheese. Serve it over your favorite pasta for a family friendly dinner that uses simple ingredients and comes together in less than 20 minutes.

Course dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 375kcal

Author Brita Britnell

Ingredients

• ¾ cup heavy cream
• ⅓ cup water*
• 2 tablespoon unsalted butter
• ½ cup pesto sauce more as desired
• ½ cup shredded parmesan
• Salt and pepper to taste mine did not need any additional salt but that depends on the saltiness of your pesto

Instructions

• In a large skillet over medium heat, mix together the cream and water. Bring to a very gentle simmer.
  ¾ cup heavy cream, ⅓ cup water*
• Add in the butter and pesto and stir to combine. Continue to stir until the butter is melted and for 5 minutes over low heat. Stir in the parmesan and cook for an additional 2 minutes.
  2 tablespoon unsalted butter, ½ cup pesto sauce, ½ cup shredded parmesan
• Serve with your favorite pasta (I like to make the sauce in a large skillet so the pasta can be mixed right in) and ENJOY!
  Salt and pepper to taste

Video

Notes

Notes: *If you’re serving this with pasta, I like to use leftover pasta water in the cream sauce.

Nutrition

Calories: 375kcal | Carbohydrates: 5g | Protein: 7g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 522mg | Potassium: 67mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 1564IU | Vitamin C: 0.3mg | Calcium: 192mg | Iron: 0.3mg

The post Pesto Cream Sauce appeared first on Food with Feeling.

If you’re looking for more pasta salad inspiration, you should also try this Ranch Pasta Salad (vegan friendly!), Vegan Macaroni Salad, Lemon Broccoli Pasta Salad, and this Cucumber Vegan Pasta Salad!

Growing up, I ate a LOT of pasta salad (zero complaints!). This pasta salad is my attempt to replicate my moms pasta salad which is a highly requested dish at ALL family functions.

It’s filled with veggies, pasta of your choosing (I always find myself reaching for spirals or bowties in this dish), and a simple to make dressing to add a nice burst of flavor to everything.

Speaking of the pasta, you can use really ANY kind of pasta here that you would like! Since we’re simply mixing it in with a few other ingredients after it has already been cooked, you can have your pick. Any plant based, gluten full or gluten free pasta would work well here! I’ve tried this before with red lentil pasta and LOVED IT!

How to make this Vegan Pasta Salad:

Pasta is cooked, veggies are chopped, a super simple dressing is made and then it’s ALL mixed together.

I tried out a few combos to decide which dressing to use for this pasta salad. I ended up going with a simple Italian dressing using ingredients I already had in the house.

You can serve it warm but I typically prefer my pasta salad cold. Simply rinse your cooked pasta under cold water to cool in down before mixing it with the veggies and the dressing. Easy peasy.

The post Quick & Easy Pasta Salad appeared first on Food with Feeling.