This dish is sure to join your meal rotation once you try it. It’s quick, easy, cheap, vegetarian, delicious, the list goes on. Pasta, lemon, parmesan, basil - what else do you need?
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This gnocchi is made from ricotta cheese instead of the familiar potato gnocchi that most people are used to. Using ricotta cheese yields a lighter, less dense gnocchi than it’s potato counterpart. I used a gnocchi board to get the classic looking ridges but you can always skip this step and simply cut the gnocchi into small cubes.
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I find the biggest struggle with maintaining a plant-based diet is missing my daily cheese intake. I’ve tried some store bought substitutes (like Daiya) but they just don’t cut it. I amped up some cashew cheese with a ton of basil and it turned out pretty delicious.
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I’m taking classic mac and cheese up a notch by adding crispy bacon and some broccoli florets. This is such a good make ahead meal. You can easily double this recipe (highly recommend it) and have one for dinner and a separate casserole for the freezer.
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The secret to this recipe is time. When you first add in all of the liquid ingredients it seems like your are making a soup, but once it simmers for 2 hours all of the flavours combine to make a rich and hearty meat sauce. This also makes a great freezer meal. Freeze the meat sauce in individual portions (or enough for 2 people), for a quick & easy weeknight meal.
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Spaghetti alla chitarra is a type of noodle, made with a special tool called - you guessed it – a chitarra. Use store bought spaghetti for a quick and easy gourmet weeknight meal
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Here’s the final salad in my summer salad series. Pasta salad counts, okay?! I threw some vegetables in there for good measure. Double the recipe and bring it to your next BBQ or potluck.
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