Hello & Happy Tuesday!!
If there is one thing I’ve come to embrace in the past years, it’s pasta! From a distance I just didn’t see the appeal of heavy pasta dishes. However, after learning how to make it from scratch at NYU, my entire perception of pasta shifted. Pasta is actually a wonderful medium to pair with a nutrient dense sauce and countless veggies, making it an impactful meal. Today, there are also healthier alternatives such as chickpea and even lentil pasta if you’re trying to gravitate away from the typical white pasta.
When it comes to cooking, I always get asked how to make vegan dishes taste good… the answer every time is, a fab sauce!
You can take a drab dish to a fab dish in minutes, just by creating the perfect sauce. While I have a love hate relationship with cashews, they absolutely provide the best texture for soups and sauces and a little bit goes a long way. That being said, I love to throw them into countless dishes as they enrich the overall flavor, add body, and even protein making the dish more filling!
Bonus, you can add additional veggies to go into this dish such as mushrooms or spinach!
What’s fab about this pasta dish? Everything! It’s quick, easy, cheesy, veggie packed, features staple ingredients, you can use as little as 5 ingredients if needed, it’s perf for any season, you can add on more veggies such as spinach or mushrooms, it can easily be made in bulk, packs a rich tomato flavor, a hint of sweetness with a hint of heat, and is just hands down one of my favorite dishes!
If you’re looking for that seamless pasta dish you can whip up in minutes, you need to try this Sun Dried Tomato Basil Pasta!!
Why this recipe is great:
Rich sun dried tomato flavor
Notes of sweet with heat
Can be made in bulk
Non vegan approved
Packs plant protein