Creamy Vegan Pasta with Shiitakes and Veggies!
Creamy Vegan Pasta with Shiitakes and Veggies! is flavor packed, nutrition packed, and simply: CRAZY DELICIOUS! Like I’ve said a million times before; I’m a total carb-a-holic so pasta scratches that itch hard core for me. Not to mention, anything crazy creamy is just icing on my carb-cake. I had no intention of blogging this recipe until I made it and it tasted like a creamy cloud of shiitake heaven in my mouth. So, the next afternoon I took some pics in crap lighting, but still needed to share this gem with all y’all. In my Organic to You delivery last week (see previous post) I received these tiny and scrumptious looking shiitakes. Mushrooms are my all time fave! Outside of missing traveling the world, the other thing I really miss about living in Beijing is the abundance of super cheap and plentiful mushrooms. I had such a wide variety to pick from that virtually every meal I made had some type of shroom in it. Ahhh… the expat days… I digress (I know, shocking, right?!), I used this vegan cashew-based alfredo sauce that I had purchased at Whole Foods and was curious to taste. In a sauce pan I cooked shiitakes, sun-dried tomatoes, and spinach in onions, garlic, olive oil, and fresh oregano, with a pinch of Better Than Bouillon Vegetable Broth, nooch (nutritional yeast), a pinch of ground flax, and then combined that with the alfredo sauce. Feel free to use any vegan alfredo sauce, however, being that this didn’t actually taste like an alfredo sauce per se, but a lighter and very tasty creamy sauce, I believe it made up a good part of the flavor palate in this dish. If you don’t want to use it, I have a recipe right here for a homemade alfredo sauce. For the pasta, I used Barilla Veggie Rotini and smothered that creamy and delicious sauce all over the pasta, and then drooled all over my bowl. After basking in my pasta glow of pure heaven, albeit, one bowl too many, I knew I had to share this Creamy Vegan Pasta with Shiitakes and Veggies! with the world. Mangia! -FGG
- 1 box of Barilla Veggie Rotini Pasta (12 oz) OR equivalent
- 3/4 - entire jar of Victoria Vegan Alfredo Sauce (start with 3/4 of the jar and add more after the pasta is and sauce have been mixed together if you'd still like it creamier - I used 3/4 of the jar)
- 1 Tbl nutritional yeast
- 1/2 Tbl ground flax seed
- 1/2 tsp Better Than Bouillon Vegetable Broth (it's a paste) OR equivalent
- 1 1/2 C shiitake mushrooms - de-stemmed
- 2 C baby spinach
- 1/3 C sun-dried tomatoes in oil and herbs - julienned (I used Trader Joe's)
- 1/2 a white onion - diced
- 3 large cloves of garlic - chopped
- 3 Tbl fresh oregano - chopped
- Olive oil for pan
- Salt & pepper to taste
- Boil and cook pasta
- On another burner, in a saucepan heat oil on low-medium or medium depending on your stovetop
- Add onions and a pinch of salt - stir occasionally for about 3 minutes
- Add garlic and stir occasionally for about 1 minute more
- Add shiitakes, oregano, and pepper - stir occasionally for about 3 minutes
- Add sun-dried tomatoes - stir occasionally for about 2 minutes
- Add spinach, flax, and nutritional yeast- stir occasionally for about 3-5 minutes
- Remove from heat
- Put the cooked rotini in the pot over low heat and add the contents from the sauce pan and the alfredo sauce - mix well
- If you would like to add more salt & pepper, do so now
- When fully mixed and warm, remove from heat and serve instantly
- Done!
- This serves 4-6 bowls depending on what size bowl you serve
- Red- Tempranillo from Rioja
- White- Un-oaked Chardonnay
Crazy Creamy Vegan Fettuccine Alfredo!
Crazy Creamy Vegan Fettuccine Alfredo! Totally satisfies my creamy pasta cravings. I’ve read so many recipes about how to make a vegan version of fettuccine alfredo but wasn’t loving the seemingly bland ingredient lists in these sauces. This recipe is somewhat plant-based, but also uses heavier ingredients like a true alfredo sauce would. This is how I finallllly came to create an actual delicious version of vegan fettuccine alfredo! Amen.
My mother used to make an AMAZING alfredo sauce in which she accurately called, “a heart attack on a plate.” So true, but too delicious to care; especially, when I was young and fabulously fit… ahhh… sigh… the good ‘ol days. I ate the shit outta her alfredo and definitely was devouring (very ungracefully might I add) more than a single serving of pasta. I’m now officially salivating on my keyboard. Side note: When I was younger, my mother told me never to eat pasta on a date. Another accurate statement from the madre. If you’ve ever seen me eat pasta, you’d understand. 😉
This recipe blends together cauliflower, cashews, vegan butter and cream cheese, and some. You definitely won’t be disappointed! If you’ve been underwhelmed before by bland alfredo sauces, I definitely encourage you to try this ‘Crazy Creamy Vegan Fettuccine Alfredo!’ recipe, as it is anything but bland! Mangia! -FGG
- 1 lb fettuccine noodles (I used whole wheat)
- 3 Tbl diced yellow onion
- 3 cloves of garlic - chopped
- 1/2 C cauliflower florets
- 1/4 C unsalted cashews
- 3 Tbl olive oil
- 1 - 1 1/2 C unsweetened soy or almond milk (I prefer soy for this recipe)
- 1 C vegetable broth (I use Better Than Bouillon)
- 3 Tbl vegan cream cheese (I use Tofutti)
- 3 Tbl vegan butter (I use Earth Balance)
- 2/3 C vegan parmesan cheese (you can buy this OR make your own with nooch, garlic powder, salt, and a nut like almond or cashew)
- 1 tsp garlic powder
- 1 tsp onion powder
- Optional: Fresh herb for garnish (parsley and basil are common, however, I used chives because they were still in my garden)!
- In a pot, boil water and cook your fettuccine
- In a separate pan, heat to low and add olive oil
- Add onions, a pinch of salt, and stir occasionally for about 4 minutes
- Add garlic and stir occasionally for about 1 more minute
- Turn pan up to medium. Add butter, veggie broth, milk, garlic & onion powder, cashews, and cauliflower, plus any salt and pepper you'd like - stir occasionally until cauliflower is softened (about 10 minutes)
- In a blender (I use my Vitamix), add all of the ingredients from the pan, and blend until perfectly smooth and creamy
- Return mixture to pan on low- medium/low, and add cream cheese and parmesan. Stir occasionally for about 5 minutes (make sure the cream cheese and parmesan has fully blended in), remove from heat and pour over drained pasta
- Serve with garnish
- Feel free to add peas or sun-dried tomatoes to this recipe! I often use both.
- Red- Barolo or Barbera
- White- Roussanne
Creamy & Cheesy Pasta Bake (Vegan)
Creamy & Cheesy Pasta Bake (Vegan) is crazy delicious and easy! Yesterday, I was by myself for about 2 hours, a total rarity in life, and decided to take advantage of this randomly awesome moment and shoot some amazing eats! I drank red wine and danced around the kitchen listening to Billie Holiday. I truly did this. And, it felt sublimely amazing. “You Go to My Head” is one of my all time favorite tunes. I put it on repeat. 😉 I need more of these moments in life for sure! Not to say I don’t love my little guy to the freakin’ moon, but mama needs a break sometimes, too. Some me time. So, yesterday was suh-weet!
This recipe uses an arrabiata sauce (homemade recipe coming soon), and creamy vegan cheese sauce. You can buy a creamy vegan cheese OR you can make it yourself. If you’re looking for a recipe, I used mine from my Creamy Vegan Mac n’ Cheese recipe. I used Lisanatti Almond Mozzarella Cheese and shredded it for the top of the pasta bake. This is a simple but incredibly flavorful recipe!
Side Note: Upon reheating, I put the pasta in a sauce pan on medium, added a Tbl of Tofutti Cream Cheese, dash of garlic powder, flick of the wrist of olive oil, and crisped that baby up! A pasta that actually tasted just as good, if not better, reheated! One for the win! Mangia, my friends. 😉
- 1 lb whole wheat spaghetti
- Approximately 24 oz arrabiata sauce (can sub out for marinara) - a garlicky option is best
- Approximately 24 oz creamy vegan cheese (I used my recipe from my vegan mac n' cheese)
- Approximately 1 C shredded vegan mozzarella (I used Lisanatti)
- Fresh basil to taste (chopped) and for garnish
- Boil pasta and preheat oven to 350f
- On the bottom of an oven safe pan, smear both sauces and add spaghetti
- Top spaghetti with both sauces
- Continue this pattern until pasta has run out
- Top the pasta with more sauce, shredded vegan mozzarella, and fresh chopped basil
- Cover pasta with aluminum foil for 25 minutes. Remove foil for the last 5 minutes
- Enjoy!
- Sangiovese
Crazy Creamy Mexican Pasta
Crazy Creamy Mexican Pasta was created on a complete whim whilst looking for left over items in my refrigerator. I had NO idea it was going to be as incredibly delicious as it turned out to be. This may be my best invention yet. So good in fact, that it may solve all of the world’s problems in just one measly bite. I’m talkin’ world hunger, war, elephant poaching, your boyfriend/girlfriend’s nagging ways, crappy drivers, and yes, even mother-in-law madness. Don’t believe me? Well, you’ll certainly have to chow down on this Crazy Creamy Mexican Pasta for proof.
I am currently on my Spring break this week. Amen, because my students were beginning to drive me crazy, and I was itchin’ for some fun playtime with my favorite wee one, G-man. I wanted to use the left overs in my fridge (waste not, people!) but wasn’t really sure what to create. I noticed I had some left over mole sauce and POW! It hit me. Thus the birth of Crazy Creamy Mexican Pasta. So go get cookin’ and get down with this dope chow! You’ll be drooling cheese for a week.
- 1 lb rotini pasta
- 2 C shredded cheddar
- 1 Trader Joe's Quinoa Cowboy Veggie Burger (or any veggie burger) - diced
- 1/2 C corn
- 1/4 of a soyrizo tube
- 4 oz Mexican sauce of any kind (I used a mole sauce)
- 1 C cooked lentils
- 1 avocado - smashed (I squeezed a bit of lime on this)
- 2 Tbl chipotle mayo
- 2-3 Tbl taco seasoning
- 1/4-1/2 C grapeseed oil
- Cook the pasta and strain. Return to pot and add oil and cheese with stove on low. Stir continuously until cheese is almost melted
- Add the chipotle mayo and taco seasoning. Stir
- Add the avocado & sauce. Stir
- Add the soyrizo. Stir
- Add the lentils & corn. Stir
- Add the quinoa burger and stir.
- Remove from heat and serve
- If I had cilantro in my fridge I would've added that as well.
- Corona and lime or a light beer, as this is a heavy dish.
One Pot Lightly Creamy Pasta To Die For!
One Pot Lightly Creamy Pasta To Die For! was going to be called “The Only One Pot Lightly Creamy Pasta You’ll Ever Need” until I quickly realized how incredibly easy, delicious, and amazing this dish is that I most certainly will be making many more one pot pastas in the near future! I’ve always been curious about this one pot pasta trend and didn’t have much faith in its alleged & wondrous glories. I am happy to report that despite my cynicism these can truly be incredibly flavorful meals. Woo-hoo! KISS factor on and topping out at the highest of tastebud scales! This particular one pot pasta dish features camembert, mushrooms, tomatoes, peas, and basil for a full on flavor explosion. Not to be missed, messed with, or frowned upon, I assure you. I’ll even stamp it with my 100% guarantee. Sold, or at least I certainly hope you are!
I had no basis for a recipe when coming up with this one pot pasta. All I knew, like I always know, is that I wanted a ton of flavor. I am not one for the bland. I am a flavor junkie for sure. Are all foodies this way? Who knows. Anyway, I pretend that they are. Hubby was away visiting his other most favorite person on the planet for the weekend (yes, he most definitely has a bromance with an English lad. Cheers to you, John. Miss you! Xx – PS- they would both HATE that I used that word) and doing a photoshoot with wee man G can be crazy at best. I took full advantage of his nap (though much later in the day than I would’ve liked for my natural light…sigh, can’t win ’em all!) and went to town, creating as I went. The result? Magic! Magic in one freakin’ pot! Top that! I dare you. I was delighted to learn that one pot pastas kick some serious a**! It was slightly creamy and exploding with flavors, especially from the mushrooms and basil. I can’t suggest a pasta dish for your next meal more highly than I suggest this One Pot Lightly Creamy Pasta To Die For! Mangia!
- 1 lb whole wheat spaghetti
- 1 wheel of camembert cheese - remove skin & dice
- Lg handful of basil - loosely chopped (about 3/4 - 1 C)
- 13 cremini mushrooms - sliced
- 10 small - medium ripe tomatoes - halved or quartered depending on size (should be about 1 1/4-1 1/2 C)
- 2 C frozen peas
- 1 shallot - diced
- 3 cloves garlic - diced
- 3 vegetable stock cubes
- Olive for pan (a healthy amount)
- 5 C water
- Sea salt & cracked pepper to taste (I'm not stingy!)
- Parmesan cheese (optional)
- Add olive oil to pasta pot, heat on low, and add shallot - 1 minute
- Add garlic - 30 seconds
- Add mushrooms, salt & pepper. Stir. Cook for about 3-5 minutes
- Add tomatoes & half of the basil. Stir. Cook for 1-2 minutes
- Add veggie cubes and stir frequently for 1 minute
- Add water and bring to boil. Then add pasta and stir
- With 5 minutes left in your cook time for your pasta, add the peas. Stir
- When pasta is done, turn off heat, add the rest of the basil and the camembert. Stir well
- Cover pot with lid and let sit for a few minutes. Stir again & serve!
- Garnish with basil & parmesan cheese
- This serves either 4 large bowls or 6 medium sized bowls.
- To reheat, add a smidge of veggie broth with a wrist flick of olive oil
- Red- Rioja or White- Unoaked Chardonnay
