Roasted Tomatoes with Garlic & Spinach

vegetarian | gluten free | dairy free | nut free | soy free | egg free | vegan

25 minutes or less

What You’ll Need:

2 cups brown rice, chickpea or quinoa pasta

4 cloves garlic, sliced

1/2 red onion, chopped

1 pint cherry tomatoes

2 Tbsp olive oil

1 tsp sea salt

Black pepper to taste

Parchment paper

1 (5-7oz) bag baby spinach

½ cup pitted olives, halved

OPTIONAL: crushed red pepper flakes

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Preheat oven to 375*

 Toss garlic & tomatoes with olive oil, salt & pepper.  Spread evenly on a sheet pan lined with parchment paper & pop into the oven for 20 minutes.

While veggie roast, bring a pot of lightly salted water to a boil for the pasta and cook according to package instructions. 

Rinse spinach in a large colander & leave in the sink.  Drain cooked pasta SLOWLY over spinach to flash steam. 

Serve roasted veggies over pasta & spinach.  Top with olives & crushed red pepper if your heart desires!

Serves 2

Stuffed Tomatoes

vegetarian | gluten free | soy free | egg free

30 minutes or less

What You’ll Need:

1/2 dozen roma tomatoes, sliced in half and seeds scooped out with a spoon

drizzle olive oil

sea salt & black pepper to taste

For the filling:

1/4 c almond flour

1/4 c hemp hearts

2 cloves garlic, minced

.25oz basil, leaves minced

3-4oz (about 1/2c) parmesan cheese, shredded

OPTIONAL: 2 c brown rice, chickpea or quinoa pasta

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Preheat oven to 450*

If preparing pasta, bring a medium pot of lightly salted water to a boil and cook pasta according to package instructions.

Slice & seed tomatoes.

Drizzle prepared tomatoes with olive oil, sea salt & black pepper to taste.

Then, combine ingredients for the filling in a medium bowl. Stir well, and generously fill each tomato half.

Pop stuffed tomatoes into the oven for 15 minutes.

Enjoy stuffed tomatoes exactly as they are, or paired with pasta!

Serves 2.

Chorizo with Kale & Chickpeas

vegetarian | gluten free | nut free

20 minutes or less

What You’ll Need:

2 c brown rice, chickpea or quinoa pasta

1 c filtered water

2 Tbsp tomato paste 

1 bunch kale, rinsed and torn from stem

1 package soy chorizo (Trader Joes carries an awesome one!)

1 can chickpeas, drained and rinsed 

2-3oz (about 1/4c) cheddar cheese, shredded

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Bring a medium pot of lightly salted water to a boil for the pasta & cook according to package instructions. 

Meanwhile, heat water & tomato paste in a large frying pan or Wok.  Stir paste until completely dissolved.

Add kale, chorizo & chickpeas.  Cover and allow to simmer for 8-10 minutes, or until kale has reached desired cooked-ness! 

Top each serving of pasta with goodness & include shredded cheese if desired.  

Serves 3.

(you’ll be SO happy about any leftovers!)

Herb Roasted Eggplant Pasta

vegetarian | gluten free | soy free | nut free | egg free

30 minutes or less

What You’ll Need:

1 ½ c brown rice, chickpea or quinoa pasta

4 cloves garlic, sliced

1 large eggplant, partially peeled (like tiger stripes!), then cubed

parchment paper

sea salt to taste

.25 ounce fresh basil, minced

.25 ounce fresh oregano, minced

1/4 c olive oil

3/4 tsp sea salt

1 (5-7oz) bag baby spinach

3-4 ounces feta cheese, crumbled

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Preheat oven to 400*

Spread prepared eggplant & garlic on a baking sheet lined with parchment paper.  Pop into the oven & roast for 25 minutes. No oil required.

While veggies roast, prepare the rest of the goodness:

Infuse oil by combining olive oil, herbs & salt in a small bowl.  Set aside.

Place spinach in a large colander & set in the sink for now.

Finally, bring a large pot of lightly salted water to a boil.  Prepare pasta according to package instructions.

Put it all together:

SLOWLY drain cooked pasta over raw spinach to flash steam.  Transfer cooked pasta & spinach back to pasta pot. 

 Add roasted veggies, infused oil & crumbled feta.  Toss to coat.  Be happy!

Serves 2.

Summer Primavera

gluten free | vegetarian | soy free | nut free | dairy free | vegan

20 minutes or less

What You’ll Need:

1 ½ c brown rice, chickpea or quinoa pasta

2 cloves garlic, sliced thin

1 yellow summer squash or zuchinni, quartered & sliced thin

2 portabello mushrooms, stems removed & sliced thin

2 tomatoes, chopped

½ purple onion, chopped

1 tsp sea salt

Black pepper to taste

1 Tbsp olive oil

1 c shredded carrot (about 2 large carrots, shredded)

½ ounce fresh basil (about ½ c)

1 additional Tbsp olive oil

OPTIONAL: crushed red pepper

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Bring a medium pot of lightly salted water to a boil for the pasta & cook according to package instructions.

While pasta cooks, combine garlic, squash, mushroom tomato & onion with olive oil, salt & pepper. Sauté until aromatic & the squash are tender. (about 5 minutes)

Drain cooked pasta. Toss with cooked veggies, shredded carrot, basil, additional olive oil, carrots & herbs. Top with crushed red pepper if desired.

Serves 2.

Primavera Bake

gluten free | vegetarian | soy free | nut free

20 minutes or less

What You’ll Need:

2 c dried brown rice, chickpea or quinoa pasta

1 zucchini, quartered & sliced

1 broccoli crown, chopped

2 Tbsp olive oil

Salt & pepper to taste

12 ounce jar marinara sauce

6-7oz (about half 15oz container) full fat ricotta cheese

2-3oz Parmesan cheese, shredded

OPTIONAL: crushed red pepper

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Preheat oven to 350*

Bring a medium pot of lightly salted water to a boil for the pasta & cook according to package instructions.

While pasta cooks, heat olive oil in a large skillet. Add broccoli & zucchini. Top with salt & pepper to taste & sauté for about 5 minutes, or until broccoli turns bright green and zucchini is tender.

Drain cooked pasta & transfer cooked pasta to a medium baking dish. Top with cooked veggies, red sauce, ricotta. Sprinkle with Parmesan & crushed red pepper if desired.

Pop into oven for 8 minutes. Then, dive in!

Serves 2.

Tomato Basil Pasta

vegetarian | gluten free | nut free | soy free | egg free

20 minutes or less

What You’ll Need:

3c brown rice, chickpea or quinoa pasta

4 ripe tomatoes, cut into chunks

2oz (about ¾ c) fresh basil, coarsely chopped

2 cloves garlic, minced

6-8oz ounces buffalo mozzarella cheese, cubed

½ tsp sea salt

2 Tbsp olive oil

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Bring a large pot of lightly salted water to a boil & prepare pasta according to package instructions.

While pasta cooks, chop & mince veggies & cheese.

Drain pasta & return to the pot. Stir in prepared veggies, cheese, salt & olive oil. This dish is equally as good cool as it is warm!

Serves 3.

Broccoli & Sweet Pepper Pasta

gluten free | vegetarian | egg free | soy free

25 minutes or less

What You’ll Need:

8-ish ounces brown rice, quinoa or chickpea pasta

2 large broccoli crowns, broken into florets

1 sweet bell pepper, sliced

4 ounce log soft goat cheese

¾ c warm, filtered water

1 tsp sea salt

.25oz fresh basil. chopped

¼ c almond slivers

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Bring a medium pot of lightly salted water to a boil for the pasta & cook according to package instructions.

While pasta cooks, put broccoli & peppers in a large colander & set in the sink.

SLOWLY drain cooked pasta directly over prepared veggies to flash steam. Leave in the sink while you make the sauce:

In the empty pasta pot, combine goat cheese, warm water, salt & basil, stirring until cheese is melted.

Stir veggies & pasta into sauce. Top with almonds.

Serves 2.

Caprese Linguine

gluten free | vegetarian | nut free | egg free | soy free

25 minutes or less

What You’ll Need:

2 cups brown rice, chickpea or quinoa pasta

2 Tbsp olive oil

1 red/purple onion, minced

2 garlic cloves, minced

¼ c filtered water

1 pint cherry tomatoes

1/2 pound baby spinach

1 can chickpeas, drained & rinsed

.25oz basil leaves, chopped

1 tsp sea or Himalayan salt

2-3 ounces shredded parmesan

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Bring a medium pot of lightly salted water to a boil & cook pasta according to package instructions.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion & garlic. Sauté until aromatic.

Add water, tomato, spinach, chickpea, basil & salt.

Bring to a boil, reduce to a simmer. Tomatoes will begin to swell & their skin will pop open – this is where magic is happening! Once most tomatoes have split, turn off heat.

Stir in shredded cheese. Serve over pasta for two!

Serves 2.

Creamy Pasta with Radish & Pea

gluten free | vegetarian | soy free | egg free

20 minutes or less

What You’ll Need:

2c brown rice, chickpea or quinoa pasta

1 ½ c frozen peas

1/3 red onion, minced

½ Tbsp. coconut oil

zest of 1 lemon

4 oz log goat cheese

¾ c warm, filtered water

½ tsp black pepper

½ tsp sea salt

1 bunch radishes, sliced

For the salad:

1/2 (5-7oz) bag salad greens, any variety

1/4 c chopped walnuts

Juice of the zested lemon

2 Tbsp olive oil

salt & pepper to taste

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Bring a large pot of lightly salted water to a boil for the pasta. Add pasta & peas & cook according to pasta package instructions. (peas are just along for the ride!)

Meanwhile, saute shallot in coconut oil in a large sauce pan until aromatic. Add remaining ingredients. Stir constantly, until you have a light, creamy sauce. Stir in cooked pasta.

While all this goodness is happening in the pan, toss salad ingredients together (use your dirty pasta pot if you don’t want to dirty a large salad bowl!)

Serve pasta with salad, share with a friend & be happy!

Serves 2.

Creamy Leek Pasta

gluten free | vegetarian | soy free | egg free

20 minutes or less

What You’ll Need:

1/2 pound baby spinach

2 c brown rice or quinoa pasta

1 leek rinsed & sliced in rounds (or 1 bunch of green onions—green & white parts!)

1 ½ c frozen sweet peas

2 tsp coconut oil

1 tsp sea salt

Black pepper to taste

4 ounce log soft goat cheese

¾ c warm, filtered water

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Place spinach in a large colander, rinse and set aside in the sink.

Then, heat a large pot of lightly salted water to a boil, and cook pasta according to package instructions. (Use a pot bigger than you think you need…you’ll need that hot water!)

While pasta cooks, saute leeks & peas with coconut oil, salt & pepper over medium-high heat for about 5 minutes, or until peas are thawed & leeks are tender.

Drain cooked pasta SLOWLY over spinach to flash steam.

Transfer peas & leeks to pasta pot. Add cheese & warm water & stir constantly until cheese has melted & created a creamy sauce.

Toss cooked pasta & spinach with the goodness in the pot.

Share with a friend!

Serves 2.

Broccoli Pesto Pasta

gluten free | vegetarian | soy free | nut free | egg free

20 minutes or less

What You’ll Need:

2 c brown rice, quinoa or chickpea pasta

2 broccoli crowns, chopped

1 can chickpeas, drained & rinsed

1/3-ish cup (about half 7 ounce jar) prepared pesto*

1 (6-8oz) jar roasted red peppers chopped

3-4oz crumbled feta cheese

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Bring a medium pot of lightly salted water to a boil for the pasta & cook according to package instructions. (You will heat more water than you need for the pasta — trust us here, you’ll need it later!)

Put broccoli florets in a large colander and set in the sink.

SLOWLY drain cooked pasta directly over prepared veggies to flash steam. Let sit for 2-3 minutes.

Return broccoli & pasta to pasta pot. Toss with pesto, peppers & chickpeas.

Top with feta, share with a friend.

Serves 2.

*If allergens are a concern, check ingredient label to ensure the variety you choose is free of soy and egg ingredients.

Roasted Red Pepper Sauce

vegetarian | gluten free | egg free | nut free | soy free | dairy free | vegan

25 minutes or less

What You’ll Need:

2 c brown rice, quinoa or chickpea pasta

1 can cannellini beans, drained & rinsed

5-6oz baby spinach

For the sauce:

1 (13-15 oz) jar roasted red peppers, drained

1/4 c sliced almonds

juice of half lemon

1/2 tsp sea salt

1/2 tsp paprika

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Bring a large pot of lightly salted water to a boil for the pasta (use a pot bigger than you need — you’ll want all that boiling water!)

Then, drain and rinse beans in a large colander in the sink. Empty bag of raw spinach into colander. Leave there for now!

Combine ingredients for sauce in a high speed blender or food processor. Puree until smooth. Transfer to a medium saucepan, cover and heat on medium-low.

Meanwhile, cook pasta according to package instructions.

Drain large pot of cooked pasta SLOWLY over spinach to flash steam. Allow the pasta to sit on the greens for a minute or two, or until greens are wilted and bright green.

Transfer pasta, spinach & beans back to large pot. Remove sauce from heat. Use a spatula to get every last drop into the pasta pot. Stir to mix.

#boom

Serves 2.

Cauliflower with Lemon & Capers

gluten free | vegetarian | dairy free | nut free | egg free | soy free | vegan

25 minutes or less

What You’ll Need:

2 cups brown rice, chickpea or quinoa pasta

1 head cauliflower, broken into florets

2 Tbsp olive oil

Salt & pepper to taste

parchment paper

For the dressing:

Zest AND juice of 1 lemon

1 tbsp. olive oil

1/4 c capers

1 Tbsp. maple syrup

1 tsp Dijon mustard

OPTIONAL: crushed red pepper to taste

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Bring a large pot of lightly salted water to a boil for the pasta & preheat oven to 400*

While everything heats, toss chopped cauliflower with 2 Tbsp olive oil spread evenly onto a roasting pan lined with parchment paper. Top with salt and pepper & pop into preheated oven for 20 minutes.

Meanwhile, cook pasta according to package instructions.

Then, wisk all dressing ingredients in a small bowl.

Drain pasta & return to large pasta pot. Add roasted cauliflower & pour dressing into pot. Toss to coat!

Divide among 2 big ‘ol pasta bowls.

Serves 2.

Creamy Pasta with Spring Peas

gluten free, | vegetarian | soy free | egg free

25 minutes or less

What You’ll Need:

6-8 oz bag sugar snap peas (about 2 c)

1 ½ c brown rice or quinoa pasta

1 ½ c frozen sweet peas

For the sauce:

1/2 bunch green onions, bottoms trimmed then sliced thin

1 tsp sea salt

Black pepper to taste

4 ounce log soft goat cheese

¾ c warm, filtered water

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Place snap peas in a large colander, rinse & set aside in the sink.

Then, place peas in a medium size pot of lightly salted water & bring to a boil. Add pasta & cook according to package instructions.

Drain cooked pasta & peas SLOWLY over snap peas to flash steam. Leave sit for now.

Add onions, cheese & warm water to pasta & stir constantly until it has melted & created a creamy sauce.

Transfer veggies & back to pasta pot and toss in creamy goodness.

Share with a friend!

Serves 2.

Lemon Mushroom Alfredo with Capers

vegetarian | gluten free | egg free | soy free

20 minutes or less

What You’ll Need:

2 cups brown rice, quinoa or chickpea pasta

2 pints mushrooms, any variety (we recommend choosing 2 different varieties! So many varieties…cremini, white button, maitake, shiitake, portobello, oyster…)), sliced

3 cloves garlic, minced

1 Tbsp coconut oil

1/2 tsp sea salt

For the sauce:

1 (4oz) log goat cheese

3/4 c warm, filtered water

zest AND juice of 1 lemon

2 Tbsp capers

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Bring a medium pot of water to a boil for the pasta & cook according to package instructions.

Meanwhile, saute garlic, mushrooms & salt in coconut oil in a large frying pan. Cook for 5-7 minutes, or until most of the water has cooked out of the mushrooms. (when they start sticking to the pan!)

Drain pasta. Combine ingredients for the sauce in the empty pot. Stir constantly until goat cheese has melted.

Add mushrooms and pasta to pot. Toss to coat.

Dive in and be soooooo glad you did!

Serves 2.

Pasta Primavera

gluten free | vegetarian | nut free | egg free | soy free

25 minutes or less

What You’ll Need:

6-8oz ounces brown rice, quinoa or chickpea pasta

1 large broccoli crown, chopped

1 pint mushrooms, any variety sliced

1 (5-7oz) bag baby spinach

2 Tbsp olive oil

Salt and pepper

1 (15-20oz) jar marinara sauce, no sugar added

1 c (half 15oz container) full fat ricotta cheese

OPTIONAL: crushed red pepper

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Bring a pot of lightly salted water to a boil for the pasta & cook according to package instructions.

Meanwhile, heat marinara, covered over medium-low heat, in a medium saucepan.

Finally, sauté veggies in olive oil, salt & pepper in a large frying pan until tender (8ish minutes)

Serve veggies over cooked pasta.  Top with marinara & equal parts ricotta cheese. Top with crushed red pepper if desired!

Serves 2.

Spinach Artichoke Alfredo

vegetarian | gluten free | dairy free | nut free | egg free | soy free | vegan

20 minutes or less

What You’ll Need:

2 cups brown rice, quinoa or chickpea pasta

1/2 pound baby spinach

1 (12-14oz) jar/can artichoke hearts in water, chopped

For the sauce:

½ c tahini

½ c warm filtered water (more as needed for desired consistency)

1 tsp garlic powder

1 tsp onion powder

1 tsp black pepper

1 ½ tsp sea salt

Juice of 1 small lemon

For serving:

Sesame seeds

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Cook pasta in a medium-large pot & according to pasta package instructions.

Place spinach & in a large colander & set in the sink for now.

Next, make the alfredo sauce by combining sauce ingredients in a small food processor or blender. Set aside.

Drain pasta SLOWLY over spinach. Allow to sit for 2-3 minutes to flash cook greens.

Pour contents of colander back into the pasta pot, add alfredo & toss evenly. Sprinkle with sesame

seeds.

Serves 2.

Tahini Alfredo

vegetarian | gluten free | dairy free | nut free | egg free | soy free | vegan

20 minutes or less

What You’ll Need:

2 cups brown rice, quinoa or chickpea pasta

2 c frozen, shelled green peas

½ pound baby spinach

For the sauce:

½ c tahini

½ c warm filtered water (more as needed for desired consistency)

1 tsp garlic powder

1 tsp onion powder

1 tsp black pepper

1 ½ tsp sea salt

Juice of 1 small lemon

Sesame seeds

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Bring a large pot of lightly salted water to a boil for the pasta. Use a larger pot than you think you need— you’ll use that water later!

Add pasta & peas in a medium-large pot & cook according to pasta package instructions. Peas are just along for the ride ;)

Place spinach & in a large colander & set in the sink for now.

Next, make the alfredo sauce by combining sauce ingredients in a small food processor or blender. Set aside.

Drain pasta & peas SLOWLY over spinach. Allow to sit for 2-3 minutes to flash cook greens.

Pour contents of colander back into the pasta pot, add alfredo & toss evenly. Divide into 2 bowls, sprinkle with sesame seeds and enjoy!

Serves 2.

Mushroom Alfredo

vegetarian | gluten free | egg free | soy free

20 minutes or less

What You’ll Need:

2 cups cups brown rice, quinoa or chickpea pasta

1 1/2 pints mushrooms, any variety, sliced

½ Tbsp coconut oil

½ tsp sea salt

2/3 (7-10oz) bag baby spinach

 4 ounce log soft goat cheese

¾ c warm, filtered water

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Heat a large pot of lightly salted water to a boil, and cook pasta according to package instructions.

While pasta cooks, sauté mushrooms with coconut oil, salt & pepper over medium-high heat until most of the water is cooked out of the mushrooms (they’ll start sticking to the pan).

Add water, goat cheese & spinach & stir constantly until cheese has melted & created a creamy sauce.

Toss cooked pasta with the goodness in the pot.

Share with a friend!

Serves 2.