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.

It’s DAY 6 of DIP WEEK and today we’re making this super simple HEALTHIER FRUIT DIP! This is actually an older recipe on my site that needed a little makeover. The recipe itself is perfection and remains the same but I’m updating the video and copy to give you more helpful tips on making the recipe.

I’ve always really loved fruit dip! The fruit itself just becomes a vehicle to shovel as much of the dip into my mouth as possible. So, I thought it wouldn’t hurt to create a slightly healthier version of the traditional fruit dip. So, we’re swapping the cream cheese and marshmallow fluff for greek yogurt in this recipe!

What I really love is that the Greek Yogurt makes this dip SO MUCH lighter without compromising on taste. Plus the added protein is really nice for when I want to enjoy this on a daily basis (because it’s seriously that good!).

There are a lot of things that you could do with this fruit dip. I added in 2 tablespoons of peanut butter because I like ALL things peanut butter. BUT, you could leave that out and add in any other nut or seed butter. It would also work great with a bit of (slightly melted) nutella (!!!). You could also make my recipe as written but add in a tablespoon or 2 of cocoa powder to make a CHOCOLATE Fruit dip! SO many delicious options!

Why you’ll LOVE this EASY Fruit Dip Recipe

• It’s LIGHTER than traditional recipes since this fruit dip recipe is made with Greek yogurt. I really think this is the BEST fruit dip!
• It requires just 3 ingredients (or 4 if you want to add in the cinnamon!)
• You can make this fruit dip in under 5 minutes which means it’s PERFECT as a lazy late night snack
• It’s very versatile! You could add in some strawberry or banana and mash them up into the dip to create different flavors. You could even add citrus zest or vanilla extract. There are so many options!
• It requires no special equipment! While you could make this in a blender or using a hand mixer, I usually just stir it all together with a spoon until it’s mixed together.

Ingredients in this Yogurt Fruit Dip

As per usual with my dip recipes, this one is super simple but let’s quickly go over the ingredients:

• Greek yogurt – fruit dip is most traditionally made with either cream cheese or marshmallow creme but I really wanted a lighter version that I could eat on a regular basis. I really love greek yogurt for its texture and added protein BUT you can actually use any yogurt that you like!
• Maple syrup – You really only need a splash of this to give it a little sweetness. I love maple syrup but honey or agave would also work well.
• Peanut butter – any nut or seed butter will work to make this recipe and if you don’t like it, you could actually leave it out all together and still have a delicious dip!
• Cinnamon – I love the added flavor from the cinnamon but it’s also optional!

How to Make Fruit Dip

This dip is SUPER easy to make! Add everything in to a medium bowl and using a spoon, whip everything together until it’s fully combined and a bit fluffy. That’s it!

I suggest adding in the recommended amount of peanut butter and maple syrup to start out. After it has been whipped together, give it a taste and then you can add in more of the peanut butter or sweetener as you see fit.

Can I use cream cheese or marshmallow fluff instead of Greek Yogurt?

WHY YES, yes you can! As I stated before, I really like the lighter version of this but I HAVE made a cream cheese fruit dip version of this same recipe (swapping the cream cheese and greek yogurt 1:1) and it’s delicious! You’ll want to be sure to use softened cream cheese so that it will mix together better.

I have personally never tried it with marshmallow cream but I know that many people do this and love it. Let me know if you try it that way!

Can this fruit dip be made ahead of time?

Absolutely! If you want to make this recipe ahead of time, simply store it in an airtight container until you’re ready to serve it.

I often make a big batch of this (right in the yogurt container) and eat it throughout the week. It stays good for about as long as your yogurt container says.

What to serve on your fruit tray

While I sometimes make this as a late night snack and just enjoy it with an apple, it’s also a fun dip to serve at parties, bridal showers and baby showers!

Here are some of my favorite fresh fruits to serve this dip with:

• Apple slices
• Banana slices
• Fresh strawberries
• Cherries
• Pineapples
• Grapes
• Berries such as blackberries and raspberries
• It’s also great with graham crackers or other cookies/ wafers

How long does this dip last?

As mentioned above, my rule of thumb is that this dip will last as long as the date on your carton of yogurt indicated. I often make the dip right in the yogurt container so that I can easily store it without dirtying another dish.

I typically keep mine for about a week (if you don’t eat it all before then) stored in the refrigerator.

Can I make this dairy free?

I haven’t tried it but I think that this recipe would tasty great with coconut yogurt if you’re looking for a dairy free option. Let me know if you try that out!

What about different flavor options?

I mentioned a few throughout the post but here are my ideas for different flavors:

• Add 2-3 teaspoons of cocoa powder (or some melted dark chocolate) for a chocolate version
• Add some orange juice or lemon juice. Maraschino cherry juice would also be DELICIOUS!
• Add in your favorite fruit to flavor it such as bananas, strawberries, or blueberries and mash them into the dip
• Add in a teaspoon of vanilla
• Add in cool whip to make it a little fluffier and sweeter (I think I would leave out the maple syrup to start if I did this)
• What other suggestions do you have!?

More delicious Dip to try:

• Black Bean Dip
• Green Goddess Dip
• Cottage Cheese Ranch Dip
• Dill Pickle Dip
• Whipped Ricotta Dip

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Greek Yogurt Fruit Dip

This Greek Yogurt Fruit Dip recipe has one FOUR ingredients and isa healthy alternative to traditional fruit dips. SO easy and SO DELICIOUS!

Course dip

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 61kcal

Author Brita Britnell

Ingredients

• 1 Cup greek yogurt
• 1 tablespoons maple syrup
• Sprinkle of cinnamon
• 2 tablespoons natural peanut butter any nut butter will work, ideally you should use a drippier nut butter

Instructions

• In a medium bowl, combine all of the ingredients by whipping them together with a spoon. Keep whipping until the yogurt is fluffy and all of the ingredients are fully combined. Takes about a minute. You can also do this in a blender or food processor.
  1 Cup greek yogurt, 1 tablespoons maple syrup, Sprinkle of cinnamon, 2 tablespoons natural peanut butter
• Serve with your favorite fruit and ENJOY!

Video

Notes

You can use other yogurts as desired!

Nutrition

Calories: 61kcal | Carbohydrates: 5g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 84mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 1IU | Calcium: 43mg | Iron: 0.1mg

The post Easy Fruit Dip Recipe appeared first on Food with Feeling.

Welcome to DAY 4 of DIP WEEK where I’m sharing a new dip recipe every single day this week. Because I’m obsessed with all things dips :) Today we’re making this SUPER SIMPLE Dill Pickle Dip!

I found that most dill dip recipes use cream cheese and mine is no different BUT I used whipped cream cheese because I just really love how light and creamy it is! But you could use regular as desired! Either way, this is going to become one of your all time favorite appetizers.

Why you’ll LOVE this Dill Pickle Dip Recipe

One word: PICKES. Pickles are amazing and they make this dip SO delicious. But in case you need more reasons to love it:

• It’s perfect for parties and game day get togethers
• EVERYONE loves it. Honestly, if you’re taking it to a party then you should probably go ahead and double the recipe.
• It’s perfect for pickle fans: the pickle flavor is so strong and delicious
• It keeps well! You can meal prep this for the week to eat with veggies OR make it ahead to take to a party

Ingredients in this easy Dill Pickle Dip recipe

• Whipped Cream Cheese (or regular works great too)
• Greek yogurt or sour cream
• Chopped pickles + pickle juice
• Fresh dill or dill weed
• Seasonings: garlic powder + onion powder and a little salt and pepper to taste

How to make Dill Pickle Dip

It’s SUPER easy but lets quickly go over it:

1. Start by blending together all of the ingredients minus the chopped dill pickles and dill (I also suggest holding off on adding any salt because the salt from the pickles might be enough for you).
2. Fold in the pickles and dill and then season with any additional salt that’s desired.
3. Serve it top with more chopped dill pickles and a sprinkle of fresh dill and ENJOY this creamy dip!

What to serve it with

Honestly, nothing is better with this dip than plain Ruffles chips or lays BUT here are some ideas:

• Potato chips
• Crackers
• Fresh Veggies such as carrot sticks and celery
• Pita or pita chips
• Served on a sandwich or bagel

More of my best dip recipes

• Black Bean Dip
• Green Goddess Dip
• Whipped Ricotta Dip
• Vegan Nacho Cheese
• Greek Yogurt Fruit Dip
• Baked Goat Cheese Dip
• Baba Ganoush
• Avocado Hummus

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Dill Pickles Dip

This Dill Pickles Dip recipe is SO easy to make and perfect for the pickle lover in your life! It’s made with a few simple ingredients and comes together in under 10 minutes.

Course dip

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories

Author Brita Britnell

Ingredients

• ½ cup of whipped cream cheese
• ½ cup of Greek yogurt or sour cream
• 2 tablespoons of pickle juice/ brine
• ½ teaspoon of garlic powder
• ½ teaspoon of onion powder
• ⅔ cup of finely diced dill pickles
• 1 tablespoon of fresh dill finely chopped
• Salt and pepper to taste*

Instructions

• In a food processor or blender, combine the cream cheese, yogurt/ sour cream, pickle juice, garlic and onion powder. Blend until creamy and fully combined.
• Add in the diced pickles and dill and fold in to incorporate. You can also pulse the food processor a couple times to mix but it’ll blend up the pickles a little bit. Season to taste with salt and pepper.
• Serve with your favorite chips and fresh veggies! ENJOY!

Video

Notes

• I suggest adding the salt at the end. The pickles are very salty and that might be enough for you.
• Store leftovers in the fridge for up to 5 days.

 

The post Dill Pickles Dip appeared first on Food with Feeling.

Smooth, creamy, rich, and satisfying, whipped ricotta checks all the boxes! Making whipped ricotta is simple and only takes a few ingredients, but the flavor is anything but simple. It’s an irresistible, cheesy bite that you will crave for days!

You will love all the exciting flavors in this creamy ricotta recipe. From the mild cheesy tang of the ricotta to the sumptuous notes of garlic and lemon, your taste buds will be alive with flavor! Top all those amazing tastes with the easy blistered tomato topping and you have a balanced and beautiful snack!

This recipe is everyday elegance at its best! It’s a decadent and indulgent savory treat that works as a snack, side dish, or party bite. So no matter the moment, the time is always right for this lush and delicious whipped ricotta!

Ingredients in my 10-minute Whipped Ricotta recipe

• Garlic: Garlic is one of the star flavors of this sensational cheesy dish. Choose a fresh head of garlic for this recipe because you will need to roast it whole. You can wash the head of garlic, but you don’t need to peel it for this dish.
• Extra-Virgin Olive Oil: A little oil greases the garlic so it can roast evenly and with a little rich olive oil savor.
• Ricotta: Fresh ricotta is a traditional Italian soft cheese. It has a mild yet satisfying flavor and a soft, curdy texture. I used whole milk ricotta cheese in this recipe but use whatever you can find/ prefer.
  Look for fresh ricotta in the dairy aisle. You can usually find whole milk and skim varieties, both work well for this recipe. Alternatively, if you’re all about homemade, home-make your own fresh ricotta for this recipe.
• Lemon Juice: The gentle creamy notes in the ricotta need a little brightness and that is where lemon juice comes in handy! If you want it EXTRA lemony, you can add in the lemon zest.
• Sea Salt and Black Pepper: Use these two to season the ricotta to your liking.

Simple Steps to Make Whipped Ricotta Dip

1. Start out by roasting the garlic in the oven. This takes roughly an hour so be sure to plan ahead!
2. Add the roasted garlic into a food processor with the ricotta and blend until creamy.
3. Add the lemon juice, salt, and pepper. Blend until the dip is silky smooth.
4. Optional but highly recommended: blister some fresh tomatoes for the top. I used THIS recipe roughly but it’s also all written out in the recipe card.
5. Scoop the creamy whipped ricotta into a shallow bowl. Top with the blistered tomatoes, a generous drizzle of olive oil, and some fresh basil or parsley.
6. Serve with fresh vegetables, crostini, crackers/ pita chips, a baguette, etc. Enjoy!

Expert Tips for a CREAMY Dip

If you cannot get enough of the sweet and savory tomato topping for this lovely ricotta, check out my easy recipe for Blistered Tomatoes. It’s an easy way to bring that warm tomato taste to anything you crave!

This dip is great when enjoyed cold, so if you are making it for a party be sure to keep it on ice. That way the dip tastes fresh all party long!

Tasty Variations

Whipped Ricotta with Honey: If you are hungry for a sweeter take, try leaving out the lemon and garlic. Instead, add a delicious drizzle of honey (or even hot honey!) to the whipped ricotta for a satisfying sweet cheesy treat!
Whipped Ricotta Toast: If you liked this easy appetizer, you have to try my Whipped Ricotta Toast recipe! This is a delightful handheld version of this creamy dip!

How to Serve Whipped Ricotta Cheese & topping ideas

Homemade Whipped Ricotta was made for dipping! It is absolutely delicious when enjoyed fresh with a little drizzle of oil and fresh herbs. Pair it with breads, chips, or veggies for dipping into this luscious cheesy spread!

How To Store Whipped Ricotta

Storing this spread is a breeze! Simply cover or transfer the ricotta to an airtight container. Store it in the fridge for up to 3 days.

Store the leftover tomatoes in the fridge in a separate container. Optionally, warm them up in the microwave before digging into your leftover dip.

F.A.Q.

Q: Is Whipped Ricotta Keto?
A: Unfortunately, this yummy, cheesy spread has about 18 grams of carbs per serving, so it would be too high in carbohydrates to be considered keto.

Q: Do I Need A Mixer for Whipped Ricotta?
A: No, this delicious ricotta gets whipped up in a food processor or blender; however, if you only have a mixer, use that in place of the food processor.

Q: Is This Recipe Nut-Free?
A: Most allergy sufferers don’t have to worry about this dip. It is a nut-free, gluten-free, and egg-free recipe.

More Dip recipes to try:

• Black Bean Dip
• Green Goddess Dip
• Cottage Cheese Queso
• Vegan Nacho Cheese
• Greek Yogurt Fruit Dip
• Baked Goat Cheese Dip
• Baba Ganoush
• Avocado Hummus
• Vegan Seven Layer Dip

One Last Bite

Sharing food, memories, and great feelings is what makes life so delicious. So if you decide to make this awesome ricotta, please take a pic and tag me on Instagram @foodwithfeeling! I cannot wait to see what you whip up!

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Whipped Ricotta Cheese

Whipped Ricotta Cheese is a creamy treat that everyone will LOVE! Learn how to make this Italian classic with this simple ingredients!

Course dips

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories

Author Brita Britnell

Ingredients

• 1 head of garlic
• Small drizzle of olive oil
• 15 ounce container of ricotta
• Juice of half a lemon about 1 ½ tablespoons
• Salt and pepper to taste

Optional tomato topping:

• 1 pint of cherry tomatoes
• ½ tablespoon of olive oil
• Salt and pepper to taste
• ½ teaspoon of Italian seasoning

Instructions

• Pre-heat the oven to 400 degrees F. Cut the top ½ inch off of the bulb of garlic (the pointy, thinner end). Place it on a piece of foil and drizzle with olive oil. Wrap the foil up so that the garlic is tightly sealed and place it in the oven to roast for 45 minutes. Remove from the oven, discard the foil and place on a plate to cool.
• Once the garlic is cool enough to touch, start making the dip by placing the ricotta in a food processor or blender. Gently squeeze the bulbs of garlic out of the cut end and put them into the food processor. Be careful that you don’t get any of the garlic peel in there. Blend until creamy and very few chunks remain.
• Add in the lemon juice, salt, and pepper and blend one final time until the dip is silky smooth.
• Meanwhile, make saute the tomatoes by heating ½ tablespoon of olive oil in a medium skillet. Once hot, add in the tomatoes and saute, tossing often, for 7 minutes or until the tomatoes are blistered and softened.
• Place the whipped ricotta in a shallow bowl and top with the blistered tomatoes (if using) as well as a generous drizzle of olive oil and some fresh basil. ENJOY with veggies or toasted bread.

Video

The post Whipped Ricotta Cheese appeared first on Food with Feeling.

I’ve found some truly delicious recipes via social media the past few years and this one is BY FAR one of my favorites! I love that cottage cheese is having a moment because I’ve always really liked it.

There have been a lot of cottage cheese recipes popping up lately and the idea to BLEND cottage cheese is brilliant. There’s so much you can do with it and I love that. Once blended, it has a similar consistency and taste to whipped ricotta!

This queso is ridiculously easy and has just THREE ingredients in it:

• Cottage cheese
• Cheddar Cheese
• Taco Seasoning (you could homemake this but I usually just use a store bought blend for ease)

Making the queso is SUPER EASY!

Simple add all of the ingredients into a blender and blend until smooth. I sometimes need to add a splash of milk into my blender depending on the consistency of the cottage cheese.

Once blended, simply microwave it for a minute, stirring every 20 seconds to avoid curdling. AND THAT’S IT!!

It has 115 calories per serving (my recipe makes 4 servings) AND 11 grams of protein! Which is great for a simple snack.

If you end up making this Cottage Cheese Queso, PLEASE please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what you’re making and how you like it!

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Cottage Cheese “Queso”

This Cottage Cheese “Queso” is SO SIMPLE to make and has just 3 simple ingredients in it! It’s the perfect protein packed snack!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 1 minute minute

Total Time 6 minutes minutes

Servings 4 servings

Calories 110kcal

Author Brita Britnell

Ingredients

• 1 cup cottage cheese
• ½ cup cheddar cheese shredded*
• 1 tablespoon taco seasoning
• salt as needed

Instructions

• In a blender or food process (this can also be done in a bowl with an immersion blender), add in the cottage cheese, cheddar cheese and taco seasoning.
  1 cup cottage cheese, 1/2 cup cheddar cheese, 1 tablespoon taco seasoning
• Blend until creamy and no lumps remain. I needed to add about a tablespoon of water to thin my out a little.
• Pour into a bowl and microwave in 15 second increments, stirring in between. I microwaved mine for about a minute total. You want to stir in between though to avoid the cheese curdling. Season with salt as desired and enjoy!
  salt as needed

Video

Notes

*If you want this to be a little lighter, you can start with just 1/4 cup of cheddar and add more later as needed

Nutrition

Calories: 110kcal | Carbohydrates: 2g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 308mg | Potassium: 65mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 274IU | Vitamin C: 0.3mg | Calcium: 143mg | Iron: 0.1mg

The post Cottage Cheese “Queso” appeared first on Food with Feeling.

Another berry recipe? Yes! I just couldn’t help myself. This Mixed Berry Compote is so, so, SO good. It is bursting with the flavor of fresh berries and it is the perfect topping for breakfast recipes and desserts. We absolutely love it on our fluffy Vegan Waffles. Oh, and don’t get me started on how wonderful this sauce is atop ice cream. It’s been our favorite summer treat!

It’s truly the ultimate addition to any breakfast or dessert table!

I love this berry compote because it’s super versatile and you can even freeze it for later. If you have lots of fresh berries that you don’t want to go bad, make a batch or two to use them up.

Mixed berry compote ingredients:

This berry compote recipe uses simple ingredients that give it a versatile, yet classic flavor! Here’s what you need to make it:

• Mixed berries. I used a mix of strawberries, blueberries and raspberries. Feel free to use any combination of berries and add in blackberries too! Fresh or frozen berries work.
• Sugar. Granulated sugar helps sweeten the berries and make this sauce perfectly sweet. Start with about 1/3 cup of sugar and then taste the sauce. If you like your compote sweeter, you can always add more sugar. I’ve never tried this with other sweeteners (such as honey, maple syrup, or brown sugar) but I think they could work well.
• Lemon zest and fresh lemon juice. Both are optional ingredients, so if you don’t have them available, no worries. However, they do add a pop of fresh favor that balances out the sweetness. Any citrus juice and zest will work.
• Optional other flavors to add in: fresh ginger, fresh mint, cinnamon sticks, fresh basil leaves. If using these, simmer them with the berries but remove them before serving/ storing the compote.

How to make berry compote:

This recipe is so easy to make! You’ll need a saucepan or pot and about 20 minutes of prep and cook time. Here’s the simple steps:

1. Combine & simmer ingredients. In a pan over medium heat, combine ingredients and bring them to a very gentle boil.
2. Cook. Stir frequently as the berries cook and break down a bit and they turn into a thick sauce. You can lightly mash the berries, if you don’t like the mixture as chunky.
3. Serve and enjoy. You can serve warm or let the sauce cool and store in an airtight container in the fridge for a couple of weeks. Enjoy!

Can you use frozen berries for compote?

Frozen berries work great in this recipe. So, you can actually make delicious berry compote no matter what season it is.

Thaw the frozen berries in a large bowl at room temperature. There will be some excess liquid in the bowl and you can add that to the pot with the berries. You’ll never guess that the compote isn’t made with fresh berries!

Berry compote serving options:

Wondering what you should use this sauce as a topping for? We have lots of ideas:

• Vanilla Ice cream
• Waffles
• Pancakes
• By the spoonfuls, on it’s own
• Whipped cream
• Yogurt
• French toast
• Shortcake
• Oatmeal or overnight oats

Pro tip: Want an effortless summer dessert? Buy a pound cake or angel food cake from the store, and top it with this mixed berry compote and whipped cream. People will go crazy for it! No one will even know that the cake is store-bought, once you dress it up.

Recipe substitutions and tips:

• Use any combination of berries that you like.
• Instead of lemon juice and zest, use orange or lime juice and zest to make the compote.
• Make the compote as thick and chunky as you like. You can lightly mash the berries, if you want them to be more broken down.
• You can use this recipe to make a mixed berry purée. Once the berries have cooked and cooled a bit, you can blend them to get a thinner puréed sauce.
• Adjust the sweetness based on how sweet your berries are. If your berries are extra sweet, you can reduce the amount of sugar or if they are extra tart, add a bit more sugar.
• Serve the compote warm or chilled. Make sure to plan ahead and allow enough time for the compote to chill if you’re serving it on ice cream, cheesecake, or cake. The sauce can be served warm if you’re serving it on waffles, pancakes, or oatmeal.

How long does berry compote last?

Once completely cool, store your fruit compotes in an airtight jar or container in the fridge. It will keep well for a couple of weeks. You can also store the compote in the freezer for 6 months.

More sauces and syrups to try:

• Strawberry Compote
• Strawberry Puree
• Simple Syrup
• Orange Cranberry Sauce
• Strawberry Juice

As usual, please let me know if you end up making this recipe and how you like it. You can come back here to leave a comment or snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog!

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Mixed Berry Compote

This incredible Mixed Berry Compote is packed with the flavor of sweet, juicy berries. With only a handful of ingredients and a couple of simple steps you will have a delicious berry sauce to use as a topping on your favorite desserts and breakfast foods. Try this berry compote on ice cream, cheesecake, pound cake, pancakes, yogurt, and more!

Course sauce

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 1 1/2 cups

Calories 546kcal

Author Brita Britnell

Ingredients

• 20 ounces mixed berries fresh or frozen*
• ⅓ cup sugar plus more to taste
• 1 teaspoon citrus zest optional, I usually use lemon but orange, grapefruit or lime will also work well
• 1 tablespoon citrus juice optional, I usually use lemon but orange, grapefruit or lime will also work well

Instructions

• Place all of the ingredients in a pot over medium heat and bring to a very gentle simmer.
• Cook for about 8 minutes, stirring frequently until the fruit starts to break down a bit and the sauce thickens. I like mine quite thick and chunky but you can lightly mash the berries a bit if you want them to be more broken down. Continue to cook long enough for the sugar to dissolve and mix in with the berries (usually about a minute).
• Store the compote in an airtight container in the fridge for up to a couple of weeks. You can also store it in the freezer for 6 months.

Video

Notes

*I used a mix of strawberries, blueberries, and raspberries, but really any berry that you’d like will work!

*If using frozen berries, place them in a large bowl and let them thaw completely at room temperature. There will be some excess liquid in the bowl and you can add that to the pot with the berries.

*Once the berries have cooked and cooled a bit, you can blend them to get a berry puree. Compote is traditionally chunky but you can easily turn it into puree as desired.

Nutrition

Calories: 546kcal | Carbohydrates: 136g | Protein: 2g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 308mg | Fiber: 15g | Sugar: 114g | Vitamin A: 261IU | Vitamin C: 14mg | Calcium: 46mg | Iron: 1mg

The post Mixed Berry Compote 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 need a quick and easy dinner idea that your whole family will enjoy, this white wine sauce served over pasta is the recipe for you! It’s easy enough for a weeknight meal, yet elegant and flavorful enough for entertaining. It’s one of those recipes you totally need in your back pocket! Trust me, it will come in handy when you can’t think of what to make for dinner and want something tasty and on the table in a flash.

The best thing about this recipe (other than how tasty it is) is that it takes about 15 minutes to make! Top it with a sprinkling of freshly grated Parmesan cheese and you’ll have a restaurant-quality dish that everyone will be begging for. Let’s get to the details!

What’s in this white wine pasta sauce?

Nothing too fancy in this delicious white wine pasta sauce recipe. All you need are good-quality, basic ingredients. Here’s the lineup:

• Olive oil. Adds great earthy flavor and helps prevent the garlic from burning.
• Garlic. A delicious flavor component in a white wine sauce. I highly recommend using fresh garlic and mincing it yourself – it really makes a difference.
• Dry white wine. I used a Sauvignon Blanc, but Pinot Grigio or Sancerre would also work. Just make sure to avoid anything too sweet like a Riesling or Moscato.
• Butter. Adds richness and creaminess to this white wine sauce. Make sure to add it slowly and whisk constantly, so it can fully emulsify, otherwise your sauce may break!
• Parmesan cheese. For delicious nuttiness and saltiness in the dish. Feel free to use a non-dairy parmesan or substitute it for nutritional yeast, if you prefer. 

How to Make White Wine Pasta Sauce:

This white wine sauce recipe couldn’t be more simple! It’s ready in three easy steps! Here’s a quick rundown of the process, but for full instructions, reference the recipe card at the bottom of the post.

1. Cook garlic. Add the olive oil and garlic to a cold skillet. Then, over medium-low heat, cook garlic for 2 minutes, or just until fragrant. 
2. Add white wine and butter. Slowly add the white wine to the pan and whisk to combine. Add one tablespoon of butter and whisk until the butter has been fully incorporated. Repeat adding one tablespoon of butter and whisking until all of the butter has melted smoothly. 
3. Add parmesan cheese. Stir in parmesan cheese and season with salt and pepper, to taste. Cook for an additional 2 minutes, or until the sauce has thickened to your desired consistency. 
4. Serve. If desired, serve with your favorite type of pasta. You can also garnish with fresh parsley or basil, if you’d like. Enjoy… I know you will! 

Flavor Variations & Recipe Ideas 

This pasta sauce is delicious as-is, but feel free to change things up to customize it to your family’s taste preferences.

• When serving this recipe with seafood or tofu, I like to add lemon and capers. Add 1 tablespoon of capers to the cold skillet in step 1 and add 2 tablespoons of lemon juice with the parmesan in step 4. 
• For a bit of spice, add red pepper flakes or calabrian chili paste to taste in step 4. 
• For an easier twist on cacio e pepe, add 2 teaspoons of freshly ground black pepper with the garlic and olive oil in step 1. 
• If you’d like to add fresh herbs, thyme, rosemary, or sage can be added in step 1. You could also add parsley or basil on top for garnish.

How to Store White Wine Sauce:

Store any leftovers in an airtight container or jar, in the refrigerator for up to about a week. If serving with pasta, no need to reheat, simply stir it into warm pasta. As needed, rewarm, covered, in the microwave or on the stovetop.

More quick + easy recipes to try:

If you love this white wine sauce and you’re looking for more easy dinner recipes, here are some of our favs:

• Sesame Ginger Tempeh Stir Fry
• Vegetarian Fajitas
• Easy Chickpea Gyro
• Crockpot Potato Soup

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).

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White Wine Pasta Sauce

The best White Wine Pasta Sauce recipe is so easy to make with just 5 simple ingredients. Light, full of flavor and absolutely irresistible; this white wine sauce is ready to enjoy in just 15 minutes!

Course sauce

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 393kcal

Author Brita Britnell

Ingredients

• ½ pound pasta of choice
• 1 tablespoon olive oil
• 2 cloves garlic minced
• ½ cup dry white wine
• 4 tablespoons butter
• ¼ cup parmesan cheese optional

Instructions

• Cook pasta according to package directions.
  1/2 pound pasta of choice
• Add the olive oil and garlic to a cold skillet. Then, place the skillet over medium-low heat and cook for 2 minutes, or just until the garlic is fragrant. 
  1 tablespoon olive oil, 2 cloves garlic
• Slowly add the white wine to the pan and whisk to combine— it may pop a bit at first!
  ½ cup dry white wine
• With the pan still over medium-low heat, add one tablespoon of butter and whisk until the butter has been fully incorporated. Repeat adding one tablespoon of butter and whisking until all of the butter has melted smoothly. 
  4 tablespoons butter
• Add the parmesan cheese. Season with salt and pepper to taste. Cook for an additional 2 minutes, or until the sauce has thickened to your desired consistency. 
  ¼ cup parmesan cheese
• Toss with pasta, serve immediately and enjoy.

Notes

You can use any type of pasta that you prefer for this recipe!

Nutrition

Calories: 393kcal | Carbohydrates: 44g | Protein: 10g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 195mg | Potassium: 163mg | Fiber: 2g | Sugar: 2g | Vitamin A: 399IU | Vitamin C: 0.5mg | Calcium: 95mg | Iron: 1mg

The post White Wine Pasta Sauce appeared first on Food with Feeling.

Rose sauce is one of those pasta sauces that feels fancy and refined, but is actually so easy to make. With simple pantry staples that are super easy to get your hands on, anyone can make a flavorful pasta sauce!

This sauce recipe turns out creamy, peppery, and tangy. The vodka is optional, but adds great flavor to this dish and balances the tomato and the heavy cream. Don’t worry, you’ll cook it long enough that the alcohol is cooked right out! When you’re craving something other than classic marinara, this is such a tasty alternative.

Why you should make this recipe

• Creamy and full of flavor. You will love how creamy and flavorful this rose sauce comes out.
• Easy to make. One of my favorite things about this recipe is how easy it is to make it with just a handful of simple ingredients. In just about 25 to 30 minutes, you will have a delicious tasting pasta meal on your table for the family.
• Versatile dish. You can keep this dish vegetarian and make it as is, or you can get as creative as you like by adding any protein of choice or veggies like spinach and mushrooms.

Ingredients needed

This delicious creamy tomato sauce has tons of wonderful flavors thanks to the combination of a sautéed shallot + garlic, tomato paste, vodka, heavy cream and parmesan cheese. Here’s everything you’ll need:

• Pasta. Use any favorite pasta. I like to use penne pasta, but shells, bowtie, or fettuccine noodles all work. You can even 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 adding richness to the sauce.
• Shallot + garlic. Adds delicious aromatic flavor. If you don’t happen to have shallot, sub with onion.
• Tomato paste. Thickens the sauce and adds bold flavor.
• Vodka. Totally optional, but the vodka adds great flavor to the sauce.
• Heavy cream. Adds rich creaminess to the sauce. 
• Butter. This gets stirred into the sauce for extra flavor and richness.
• Parmesan cheese. For best results, use a higher quality grated or shaved parmesan, or buy a block of it and grate it yourself.
• Salt + pepper. To bring all of the flavors together.
• Red pepper flakes. Optional to give the sauce a nice kick of heat, if you like spice.

How to make this recipe

This rose pasta sauce 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. Here’s the simple method:

For the full, printable recipe, reference the recipe card at the bottom of the page.

1. Boil pasta. Cook pasta according to package directions. Reserve ½ cup of the pasta water. 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. Stir in the 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 and an extra sprinkle of parmesan. Enjoy!

Variations

While this dish is fabulous as-is, you can absolutely add other ingredients to use what you have available and customize the flavors to your tastes. Here’s some options:

• Get your veggies! You can add an abundance of vegetables into this sauce, if you would like. You can use zucchini noodles, or toss in some spinach, broccoli, zucchini or kale!
• Add protein. You can add some precooked shredded chicken into this sauce for some added protein. Or try it with chickpeas for a vegetarian, protein-packed option.
• Use this in place of regular tomato sauce. If you love this rose sauce, then you can use this recipe in place of regular tomato sauce in all different kinds of recipes!

Frequently asked questions

Storage & reheating recommendations

• To store. Place the prepared pasta and sauce in an airtight container in the fridge for up to 3 to 4 days.
• To reheat. Gently rewarm leftovers in a Dutch oven or large pot on the stovetop over medium-low heat, splashing in broth, cream, almond milk, regular milk or water as needed to loosen the sauce. You can also reheat this recipe in the microwave.

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 pasta recipes to try

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

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Rose Sauce

Creamy Rose Sauce is a rich and delicious tomato cream sauce. Toss it over tender pasta noodles for a hearty main course that’s easy enough for a busy weeknight, but elegant and tasty enough to serve for a date night dinner.

Course dinner

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 892kcal

Author Brita Britnell

Ingredients

• 1 pound pasta of choice I used penne pasta
• 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!
• 2 tablespoons butter
• ½ cup parmesan
• Salt + pepper to taste
• red pepper flakes optional for garnish

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.
  1/4 cup olive oil*, 2 cloves garlic, 1 small shallot, 1/2 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, 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, 1/2 cup parmesan, Salt + pepper to taste
• Remove from the heat and serve with basil + an extra sprinkle of parmesan!

Notes

• To store. Place the prepared pasta and sauce in an airtight container in the fridge for up to 3 to 4 days.
• To reheat. Gently rewarm leftovers in a Dutch oven or large pot on the stovetop over medium-low heat, splashing in broth, cream, almond milk, regular milk or water as needed to loosen the sauce. You can also reheat this recipe in the microwave.

Nutrition

Calories: 892kcal | Carbohydrates: 95g | Protein: 23g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 528mg | Potassium: 682mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1647IU | Vitamin C: 8mg | Calcium: 230mg | Iron: 3mg

The post Rose Sauce appeared first on Food with Feeling.

Why you will love this recipe

• Nutritious. While this vegan bolognese is meat free, it’s still packed with protein from the lentils and is incredibly satisfying. It’s also loaded with fiber, vitamins, and minerals — it’s a meal you just feel good eating!
• Simple and easy. There’s nothing complicated about this recipe. You sauté your ingredients and then simmer for about 45 minutes to let the flavors come together. 
• So tasty. There’s nothing better than a warm delicious bolognese sauce over some pasta. It’s the perfect cozy meal during the colder seasons.

How to make this recipe

This pasta sauce recipe is very simple and straightforward. You only need one pot and just about 15 minutes hands-on time. Here’s the simple method:

For the full, printable recipe, reference the recipe card at the bottom of the page.

1. Sauté onion + garlic. In a large deep skillet or pot, heat the olive oil over medium heat. Once hot, add in the onion and garlic and sauté for 10 minutes, stirring often.
2. Cook the veggies. Add in the celery, carrot, salt, pepper, and Italian seasoning. Mix and cook for an additional 5 minutes. Stir in the tomato paste and continue to cook for 2 more minutes, stirring constantly.
3. Simmer. Add in the wine (or ½ cup of additional broth, if not using wine) and scrape the bottom of the skillet to deglaze. Add in the broth, lentils, walnuts, and crushed tomatoes and bring to a simmer. Cover the pot and simmer for 40-45 minutes, stirring every few minutes, or until the lentils are tender and cooked.
4. Serve. Stir in the parsley and cheese and cook for 1 additional minute. Remove from the heat and enjoy over your favorite pasta!

Expert tips

This pasta dish is pretty simple and straightforward, but here are some tips, so you have the best results every time:

• Finely dice the veggies. You don’t want any chunks of uncooked carrot, onion, or celery, so take your time to be certain the veggies are finely and evenly diced.
• Simmer time. It’s important to let this lentil bolognese sauce simmer the full 40 to 45 minutes for the best flavors. 
• Pasta options. This dish is traditionally served with spaghetti, but the sauce really goes well with most shapes of pasta. If you don’t have spaghetti on hand, try another long pasta such as fettuccine, linguine or bucatini. You can also use a variety of short pasta varieties including penne, rigatoni and fusilli.

Storage recommendations

• Storing leftovers. It’s best to store the lentil bolognese separate from the pasta, in an airtight container in the refrigerator for up to 5 days.
• Reheating. Warm up on the stove or in the microwave until it’s heated through.
• Freezing. We love to make a double batch of sauce and freeze half to use later. Store it in a freezer container for up to a month. Thaw overnight in the fridge for best results.

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Lentil Bolognese

Lentil Bolognese is a savory vegan pasta sauce that’s loaded with veggies, lentils, tomatoes, fresh herbs and plenty of seasonings. This meal is hearty, nutritious, protein-packed, and always gets rave reviews!

Course dinner

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Calories

Author Brita Britnell

Ingredients

• ¼ cup of extra-virgin olive oil
• 1 medium onion chopped
• 4 garlic cloves minced
• 1 celery stalk finely chopped
• 1 carrot finely chopped
• 1 teaspoon of salt
• 2 teaspoons of Italian seasoning
• Freshly ground black pepper to taste
• 5-6 oz can of tomato paste
• ½ cup of red wine optional or more broth
• 2 cups of veggie broth
• 1 ¼ cups of brown or green lentils*
• ½ cup of walnuts finely chopped*
• 1 28-ounce can crushed tomatoes
• ¼ cup flat-leaf Italian parsley chopped
• ¼ cup freshly grated Parmesan optional

Instructions

• In a large deep skillet or pot, heat the olive oil over medium heat. Once hot, add in the onion and garlic and 15 for 10 minutes, stirring often.
• Add in the celery, carrot, salt, pepper, and Italian seasoning. Mix and cook for an additional 5 minutes. Mix in the tomato paste and continue to cook for 2 more minutes, stirring constantly.
• Add in the wine (or ½ cup of additional broth if not using wine) and scrape the bottom of the skillet to deglaze. Add in the broth, lentils, walnuts, and crushed tomatoes and bring to a simmer. Cover the pot and simmer for 40-45 minutes, stirring every few minutes, or until the lentils are tender and cooked.
• Stir in the parsley and cheese and cook for 1 additional minute. Remove from the heat and enjoy over your favorite pasta!

Notes

• Storing leftovers. It’s best to store the sauce separate from the pasta, in an airtight container in the refrigerator for up to 5 days.
• Reheating. Warm up on the stove or in the microwave until it’s heated through.
• Freezing. We love to make a double batch of sauce and freeze half to use later. Store it in a freezer container for up to a month. Thaw overnight in the fridge for best results.

Lentils – If you want to use red lentils for this recipe, just know that they’ll need less cook time and will end up quite a bit softer than the brown or green lentils.

Walnuts – I tested the recipe with and without the walnuts. You can leave them out as desired. They add a nice little bit of crunch to the recipe that I find really nice.

Parmesan- This can either be left out completely or replaced with a vegan parmesan.

The post Lentil Bolognese appeared first on Food with Feeling.