Pumpkin Alfredo

standard November 11, 2016 Leave a response

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Risotto may be my all-time favorite food, but pasta is my all time food group. Anything Italian, rich and creamy, hearty and flavorful. The two weeks the husband and I spent in Italy were some of the best of my life due to all the food.

This pumpkin alfredo is inspired by my all time favorite pasta, Isa Chandra’s roasted butternut alfredo. Seriously the dreamiest dish I’ve ever eaten. I took my Sneaky Shells and Cheese sauce, reduced the liquid, added some pumpkin puree, made a few tweaks, and ended up with this beautiful sauce. Creamy and thick, full of hidden veggies and nutrients and flavor. Enjoy simply tossed with pasta or stir in additional veggies or protein to make a heartier meal. My favorite way to enjoy it is with some steamed broccoli, toasted pecans, and dried cranberries. Maybe its a pregnancy thing, but the sweet and savory flavor combination is delightful.

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Pumpkin Alfredo

Yield: Serves 8

Calories per serving: 251 kcal

Ingredients

  • 1 T coconut oil
  • 1/2 c carrots, diced
  • 1/2 c broccoli, chopped
  • 1 c cauliflower, chopped
  • 1 c vegetable stock
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 c cashews, soaked
  • 1 c almond milk
  • 1 c canned pumpkin
  • 1 T lemon juice
  • 1/2 c nutritional yeast
  • 1 T white miso paste
  • 32 oz fettuccine or linguine pasta (4 oz per serving)

Instructions

  1. Heat a large pot of salted water until boiling. Add pasta and cook according to package directions.
  2. Heat 1 T oil in saucepan over medium heat. Add carrots, broccoli, and cauliflower. Season with salt and pepper. Add water. Cook, stirring occasionally, for 8-10 minutes, or until vegetables are soft.
  3. Combine cashews, almond milk, lemon juice, nutritional yeast, miso, pumpkin, and cooked vegetables to a high speed blender and blend until smooth. Taste and adjust seasonings as needed.
  4. Combine sauce and pasta and serve hot. You will have extra sauce.
http://www.neatandnutritious.com/pumpkin-alfredo/

Nutrition

Per serving: 251 calories, 32 g carbohydrate, 9 g fat, 11 g protein, 339 mg sodium, 4 g sugar

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Need more Italian-inspired dishes?

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Sneaky Shells and Cheese

standard November 6, 2016 5 responses

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While risotto will always be comfort food go-to dish, it really is just a grown-up version of the classic macaroni and cheese. Creamy and carb-filled, there is really nothing better. And since, even halfway through pregnancy, vegetables are still not my favorite food, I’ve made a cheese sauce that hides four different veggies inside to maximize nutrition, while still enjoying a hearty treat. Picky kids and adults alike will never know there are vegetables hidden inside!

This dish is sure to cheer anyone up. Perfect for a dreary, chilly day, it is delicious as is or baked with a thin layer of almond meal to make a crunchy topping. Just bake until hot and bubbling.

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Sneaky Shells and Cheese

Yield: Serves 8

Calories per serving: 339

Ingredients

  • 2 boxes shell shaped pasta (16 oz total)
  • 1 c yukon gold potato, diced (or sub sweet potato)
  • 1/2 c carrots, diced
  • 1/2 c broccoli, chopped
  • 1/2 c cauliflower, chopped
  • 1 c vegetable stock
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp paprika
  • 1 c cashews, soaked
  • 1 c water
  • 1 c almond milk
  • 1 T lemon juice
  • 1/2 c nutritional yeast
  • 1 T white miso paste
  • 1 clove garlic

Instructions

  1. Heat a large pot of salted water until boiling. Add pasta and cook according to package directions.
  2. Heat 1 T oil in saucepan over medium heat. Add potatoes, carrots, broccoli, and cauliflower. Season with salt and pepper. Add stock. Cook, stirring occasionally, for 8-10 minutes, or until vegetables are soft.
  3. Combine cashews, filtered water, almond milk, lemon juice, nutritional yeast, and cooked vegetables to a high speed blender and blend until smooth. Taste and adjust seasonings as needed.
  4. Combine sauce and pasta and serve hot. You will have extra sauce.
http://www.neatandnutritious.com/sneaky-shells-and-cheese/

Nutrition:

Per serving: 339 calories, 58 g carbohydrate, 8 g fat, 11 g protein, 395 mg sodium, 3 g sugar

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Easy Red Curry

standard November 3, 2016 2 responses

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While I love spending time in the kitchen and cooking, even just for myself, sometimes a girl needs a break. Especially being pregnant, I find there are many days where I need a quick go-to recipe that involves little ingredients and even less cooking. Usually, my “easy cook” meal is soup. Dump a bunch of stuff in a pot and let it simmer. Smoothies for dinner also come a close second. Today, I am making a variation on soup – curry!

Most basic curry recipes have spice, sauce, and plenty of veggies. Any assortment of produce lying in the crisper waiting to be used up will work wonderfully for this recipe. And if you keep pre-cooked rice on hand, you can have a hearty dinner on the table in no time.

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Easy Red Curry

Ingredients

  • 1 T coconut oil
  • 3 c veggies of choice (carrots, zucchini, onion, peas, peppers, etc)
  • 1 clove garlic
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2-3 T red curry paste
  • 1/4 c cashew butter
  • 2 c lite coconut milk
  • 2 c cooked brown rice

Instructions

  1. Heat oil in a large sauce pan or wok over medium high heat. Add veggies of choice and garlic and saute 3-4 minutes until just browned but still crisp. Season with salt and pepper.
  2. Add curry paste and stir to combine. Let cook for 2-3 minutes.
  3. Add cashew butter and coconut milk and stir to combine.
  4. Let simmer over medium-low heat 5-8 minutes until veggies are just tender and sauce has time to thicken.
  5. Serve over rice.
http://www.neatandnutritious.com/easy-red-curry/

Nutrition:

Per serving: 323 calories, 37 g carbohydrates, 16 g fat, 6 g protein, 450 mg sodium, 1 g sugar

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