Pasta Archives - Teri-Ann Carty

Gluten Free Green Goddess Pesto Pasta

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Shrimp Pesto & Pea Pasta

Course Main Course, Pasta

Cuisine Italian

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 904kcal

Author Teri-Ann Carty

Equipment

deep sides pan, tongs, slotted spoon

Ingredients

200 grams Orecchiette shell pasta
3 tbsp olive oil
pinch chili flakes
1 shallot sliced
2 garlic cloves minced
15 frozen shrimp
½ cup white wine
1 cup frozen peas
½ cup pesto
1 cup cream
½ lemon juiced
parmigiano
sea salt
cracked pepper
fresh dill

Instructions

Cook pasta. This short noodle takes approximately 15 minutes to cook.
De-thaw shrimp and pat them dry with a paper towel. Season with salt, pepper and a drizzle of olive oil.
Heat pan over medium-high heat. Add 2 tbsp oil and chili flakes.
Sear shrimp on one side, turn and cook for 1 minute before adding wine. Cook the shrimp in the wine for 2 minutes before removing shrimp and set aside on a clean plate.
Add 1 tbsp oil and add shallots and minced garlic. Sauté until shallots start to soften and garlic is fragrant.
Stir in peas and cook for 2-3 minutes.
Add pesto and stir it into the peas.
Add cream, stirring to coat evenly. Bring to a simmer for 2-3 minutes before adding lemon juice.
Drain pasta and add directly into the pan (do not rinse!), gently stirring everything together.
Add shrimp to the pasta, tossing to coat.
Grate Parmigiano cheese (with your heart) and season to taste.
Garnish with fresh dill fronds if desired.
Serve immediately!

Notes

Any short noodle will suffice. I love the whole line of Artisan Italpasta. Any brand of pasta works too!!
My dill pesto is next level. If you haven't tried it, now is the time. If you don't have time, no worries, use store-bought.

Nutrition

The post Shrimp Pesto & Pea Pasta appeared first on Teri-Ann Carty.

Single Serve Chicken Pasta

Teri-Ann Carty — Mon, 15 Dec 2025 09:00:02 +0000

Home » Mains » Pasta

Single Serve Chicken Pasta

Created by: Teri-Ann Carty

This Single Serve Chicken Pasta is creamy, comforting, and perfect for busy nights. Made with sautéed vegetables, shredded chicken, Parmigiano, and hot pasta water, it comes together in under 30 minutes and makes the ideal quick, satisfying meal for one. Cozy, nourishing, and beautifully simple.

This post may contain affiliate links

Single Serve Chicken Pasta (Creamy, Cozy & Perfect for One)

I have been cooking for 1 now for just over a year now, and it’s taken me some time to adjust; however, I think I’ve cracked the ratio for single serving pasta and felt compelled to share! I know cooking for 1 can be boring. More often than not, after a long day of recipe developing and then teaching, the last thing I want to do is cook, but pasta always rescues me. A hot, delicious, fast and easy meal in no time sounds like a win to me.

This wildly easy chicken pasta comes together in around 25 minutes and is the perfect dinner for one. While the pasta is cooking, you prepare the veggies and the “sauce”. I put that in quotations because there really isn’t a sauce per se. The sauce for this comes together with a little butter, pasta water and cheese. Trust me, it will all make sense once you start cooking. Of course, you can add a touch of cream if you want the sauce dinner richer. Also, go with any medley of veggies you have withering away in your crisper!

And while I say this is a single serve pasta, this recipe actually fed me twice. A larger dinner portion and a smaller lunch the next day. I roasted a chicken on Sunday and have been slowly eating my way through it, and it was perfect for this pasta. I measured out 4 ounces of pasta for this (I use a kitchen scale-highly recommend this one) and 4 ounces of shredded chicken. The recommendation of pasta per person is 2 ounces, but I knew I was going to want leftovers, so I went with 4.

Ingredients for Single Serve Chicken Pasta

With a handful of ingredients, each one contributes essential flavour and texture. They come together quickly, creating a balanced and satisfying meal. All you need is a medium-sized pot with a lid and deep-sided pan. Check out my favourite cookware if you’re in the market for some new goodies!

Short pasta: Cavatelli, fusilli, or penne work beautifully. Short shapes hold the sauce well and make this feel hearty and comforting. This is the pasta I used, it’s pretty much my go to!
Olive oil: Adds richness and helps bloom the chilli flakes for gentle heat.
Chilli flakes: A small pinch brightens the dish and adds warmth without overpowering.
Shallot or onion: Brings sweetness and depth as it softens in the oil.
Garlic: Adds that savoury, aromatic base so important in simple pasta recipes.
Cremini mushrooms: Their earthy flavour adds body and umami, helping create a well-rounded sauce.
Zucchini: Lightens the dish and adds delicate sweetness as it softens. Add any other vegetables you’d like here if zucchini isn’t your thing.
Cooked shredded chicken: Makes this a protein-rich, satisfying meal while keeping the cooking time short. I used leftover roasted chicken.
Parmigiano: The heart of the sauce, melts into the pasta water and creates a creamy, glossy coating.
Butter: Adds silkiness to the sauce and rounds out the flavours beautifully.
Hot pasta water: The true magic ingredient. It helps emulsify the starch, cheese, and butter into a proper sauce.
Sea salt + cracked pepper: Essential for seasoning, always. Season according to your own personal preference!

How to Make Chicken Pasta

Making this single serving chicken pasta is incredibly simple and takes less than 30 minutes from start to finish. Let’s get into it!

Cook the Pasta

Boil a pot of well-salted water and cook your pasta according to the package directions. Reserve at least ⅓ cup of hot pasta water before draining.

Build the Base

In a deep-sided pan over medium-high heat, warm the olive oil and chilli flakes. Add the shallot and cook until softened and fragrant. Add the mushrooms, and toss to coat them in the oil. They will soften and release liquid. Add the zucchini next and season everything with sea salt and cracked pepper. Add the shredded chicken and Parmigiano. At this stage, the mixture may look dry; that’s exactly right because the sauce comes next!

Make the Sauce

Pour in the reserved hot pasta water and the cheese, and stir until your cheese is melted and emulsifies into a silky sauce. Add the butter and stir once more.

Add the Pasta

Fold the cooked pasta into the sauce. If the dish looks dry, simply add a splash more pasta water until you reach a glossy, creamy consistency. Drizzle with a touch of olive oil, sprinkle with extra Parmigiano, and adjust seasoning.

How to Customize Your Chicken Pasta

This is one of those recipes that you can swap the ingredients with whatever you have on hand, and it will always turn out deliciously! Consider swapping chicken for chickpeas or sautéed shrimp. Add spinach, kale, or cherry tomatoes for extra vegetables. Want a different flavour for your sauce? Stir in a spoonful of pesto or sun-dried tomatoes for extra depth. When I tell you it’s endlessly customizable, I truly mean it.

Why You’ll Love This Chicken Pasta Recipe

Who doesn’t love a quick and easy pasta recipe perfect for busy weeknights? This is the kind of meal that feels both elegant and effortless, because you deserve it! Yes, this is a single serve recipe, but leftovers are completely possible and if you really want to, double or triple the ingredients, and you can feed more people.

The flavour is balanced, comforting, and deeply satisfying without requiring a long ingredient list or complicated steps. It’s a beautiful option for a lazy dinner for one, a nourishing work-from-home lunch, or a simple recipe for those evenings when you want something delicious that doesn’t demand much of you.

Why I Love Single Serve Recipes

Cooking for one can feel wonderfully grounding. It gives you permission to slow down, connect with yourself, and create something just for you. Single serving recipes also eliminate waste, save time, and give you the freedom to customize every flavour to your exact preference. Who doesn’t love a meal that cleans out the fridge of leftovers but feels like it was made especially for you.

Whether you call it a healthy single serving recipe, an easy dinner for 1, or simply a cozy night in, these meals remind us that feeding ourselves well is a form of care. Even if you live with others, taking time to make a meal that is just for you, really is special.

Chicken Pasta FAQ

How much salt to put in pasta water? The water should taste like the sea. Properly salted water deeply seasons the pasta from within.

Can I make this chicken pasta dairy-free? Yes you can. Replace the butter with olive oil and use a dairy-free parmesan-style cheese or nutritional yeast. The sauce will still come together beautifully with the pasta water.

What’s the best pasta shape for single-serve chicken pasta? Short pasta shapes like cavatelli, penne, fusilli, or rigatoni work best. It keeps the whole pasta dish bite size!

Can I make this recipe without leftover chicken? Of course. If you don’t have leftover chicken, simply pan-sear a small chicken breast or use rotisserie chicken.

Did you make this recipe?

Don’t forget to leave a comment and rating below! I would love to hear how you enjoyed this simple chicken pasta for one! Try these recipes next:

Vegan Creamy Tomato Pasta

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Single Serve Chicken Pasta

Course Main Course, Pasta

Cuisine Canadian, Italian

Prep Time 15

Cook Time 20

Total Time 35

Servings serving

Calories 1100kcal

Author Teri-Ann Carty

Equipment

medium-sized pot with lid
deep sided pan
stove

Ingredients

4 oz short pasta I used cavatelli
2 tbsp olive oil
1 pinch chilli flakes
½ shallot or onion, sliced
1 clove garlic minced
3 cremini mushrooms sliced
½ zucchini sliced into rounds
4 oz shredded and cooked chicken
¼-½ cup grated Parmigiano
1 tbsp butter
⅓ cup hot pasta water
sea salt and cracked pepper to taste

Spicy Braised Jackfruit and Mushrooms

Instructions

Salt the boiled water and cook the pasta according to the package. Mine took 14 minutes.
To a pan over medium/high heat, add olive oil and chilli flakes.
Add shallot and cook until it starts to soften.
Add mushrooms, tossing to coat. Mushrooms should start to soften after a couple of minutes. Add zucchini rounds. Season with salt and cracked pepper.
Add cooked chicken and Parmigiano. Stir everything together. The mixture will look dry. Add 1/4 cup of pasta water and stir until cheese starts to melt into the water, creating a "sauce". Add butter and pasta.
If pasta looks a little dry, add a bit more water. Drizzle with olive oil, add a tbsp more cheese and toss one last time. Check for seasoning and serve.

Notes

Use whatever pasta you have on hand. Gluten-free works amazingly too.

Nutrition

The post Single Serve Chicken Pasta appeared first on Teri-Ann Carty.

The Best Vegan Creamy Tomato Pasta

Teri-Ann Carty — Wed, 16 Jul 2025 08:00:36 +0000

Home » Mains » Pasta

The Best Vegan Creamy Tomato Pasta

Created by: Teri-Ann Carty

Enjoy this rich and comforting Creamy Tomato Pasta that’s entirely dairy-free and bursting with flavour! Made with cashews, cherry tomatoes, gochujang, and lemon for a bright, tangy twist on the classic creamy sauce. This one-pot vegan pasta is ready in under an hour and perfect for cozy nights in.

This post may contain affiliate links

The Best Vegan Creamy Tomato Pasta

Once upon a time, there was a yogi who lived a fully plant-based lifestyle. She gave up alcohol and decided to become vegan and gluten-free also. She changed her life so radically that her friends and family barely recognized the human she was quickly transforming into. That was me back in 2012. It started with getting sober; everything changed after that. I lived a vegan life until 2021. I was knee deep in perimenopause and knew that something needed to change. My body told me I was ready to incorporate animal products, and while the choice was difficult, I made it unabashedly.

In the time I was vegan, I created a ton of recipes. It’s how my website came to exist. I crowned myself the pasta queen long before the Granola title came along, and my goodness, did I ever make a lot of pasta recipes. This recipe has been in the vault forever, one of those go to recipes that you don’t share because it’s just so familiar that you don’t even consider that others might fall madly in love with it. It came to my mind recently when I was deciding what I wanted to make for dinner, and I thought this is a good one – people deserve to enjoy it!!

I have always enjoyed my creamy vegan sauces. I think I do a damn good job at combining just the right ingredients to make something super savoury and falvorful. This sauce is the bees’ knees! The texture is creamy, tangy and oh so divine. I used to love serving it to my meat eating friends. They “put up” with my vegan cooking because they love me, but mainly because it TASTES GREAT. I wouldn’t dream of serving mediocre, lacklustre food to anyone, vegan or not. Since not being vegan anymore, I’ve still made this recipe countless times and recently tried serving it with seared salmon, chicken and shrimp (not at the same time), and it was delicious. I highly recommend playing around with this recipe to make it all your own!

Creamy Tomato Pasta Ingredients

This creamy vegan pasta uses wholesome ingredients to create a luscious, rich sauce without any dairy:

Rigatoni: A sturdy, short pasta shape that holds onto the creamy tomato sauce and gives the dish its satisfying bite. I love Pasta Rummo’s gluten free pasta. Use whatever pasta you’d like!
Cashews: Soaked and blended, these provide the base for the dairy-free cream sauce, adding richness and body. If you don’t soak them, make sure you boil them for a few minutes to soften.
Navy beans: Help to thicken the sauce while adding plant-based protein and fibre for a more filling meal.
Dijon mustard: Adds a subtle tang and sharpness that brightens up the entire sauce.
Lemon juice: Cuts through the richness and balances the deep tomato and umami flavours with acidity.
Olive oil: Used to sauté the aromatics and deepen the flavour of the base.
Chili flakes: Offer gentle heat that enhances the savoury and sweet elements of the dish.
Onion: Creates a fragrant, sweet foundation for the tomato sauce.
Garlic: Builds flavour and gives the sauce a classic, comforting base note.
Cherry tomatoes: Juicy, sweet, and full of fresh tomato flavour that softens beautifully when cooked.
Vegetable broth: Helps blend the sauce while enhancing the umami and tomato depth.
Tomato paste: Intensifies the tomato flavour and adds a rich, slightly sweet note.
Gochujang paste: Offers a subtle fermented heat that deepens the savoury complexity without overpowering. This is the gochujang that I use (please note it’s not vegan), but many varieties are!
Vegan parmesan or Parmigiano: Adds the final savoury finish with nutty, salty depth, elevating the creamy texture.

How to Make Vegan Creamy Tomato Pasta

This pasta is quick, easy and delicious! Make it anytime you’re craving a bowl of comfort or serving a crowd.

Cook the pasta and make the sauce

Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 2 cups of pasta water before draining. While the pasta cooks, blend soaked cashews, navy beans, Dijon mustard, lemon juice, salt, pepper, and 1 cup of pasta water until silky smooth. The sauce should be pourable—add more pasta water as needed.

Sauté the aromatics and build the sauce base

In a deep-sided pan or Dutch oven, heat olive oil and chili flakes over medium heat. Add the diced onion and sauté until translucent. Stir in the garlic, then add cherry tomatoes, salt, pepper, and a splash of vegetable broth. Add tomato paste and cook briefly before stirring in the gochujang. Cook until tomatoes begin to burst, pressing them gently with the back of a spoon.

Combine, adjust, and serve

Pour the creamy cashew sauce into the pan and stir to combine. Add the cooked pasta and stir, using additional pasta water or broth to reach a creamy consistency. Finish with vegan parmesan, adjust seasoning, and serve warm.

Why Starchy Pasta Water is Your Best Friend!

That cloudy, salty liquid left in the pot after cooking your pasta? It’s liquid gold my friends! Starchy pasta water helps emulsify and thicken the sauce while ensuring everything clings beautifully to the pasta. It’s the key to turning this into a creamy tomato pasta sauce without cream into the creamiest, dreamiest sauce you’ll ever have. Reserve more than you think you’ll need. You can always add extra as you stir in the pasta.

How to Customize This Easy and Delicious Creamy Tomato Pasta Sauce

This creamy tomato pasta has endless possibilities and you can make it all your own. Take a look around your kitchen and see what you could add.

Pasta Swap: If you don’t have rigatoni, you can easily swap it with other short pasta shapes like penne, fusilli, or shells.
Adding Texture: Consider adding roasted red pepper or sun-dried tomatoes for a deeper, more complex flavour.
Nutrition Boost: For an extra boost of plant-based nutrients, stir in spinach or kale just before serving. You can also bulk up the texture and protein with chickpeas or sautéed mushrooms.
Heat things up: Add extra chili flakes or even a spoonful of chili oil to dial up the spice.

What to Serve With Creamy Tomato Pasta

This creamy tomato pasta recipe is comforting and satisfying all on its own, but a few simple sides can round out the meal beautifully. Try pairing it with garlicky sautéed greens like broccolini, kale, or chard. The bitterness and texture of leafy greens complement the rich, creamy sauce perfectly. A crisp green salad is always a nice side to any pasta. Want to go the classic route? Garlic bread!

Why This is the Best Creamy Tomato Pasta

This isn’t just another creamy tomato pasta recipe—this is a pantry-friendly, flavour-packed, and truly satisfying dish that checks every box. First, it’s a one pot wonder, which means minimal cleanup. The sauce is made entirely from scratch and is completely dairy-free, yet still incredibly creamy and indulgent.

You’ve also got a whole lot of protein and fiber in this dish, making it not only delicious but also nutritious! The recipe is totally adaptable to many dietary restrictions being that its naturally gluten free (depending on your pasta), dairy free, and could easily be made oil free.

Creamy Tomato Pasta FAQ

What if I forget to soak my cashews? Quick soak them in boiling water for 15–20 minutes, then drain and use as directed.

What pasta shape should I use? Any short shape works—rigatoni, penne, shells, fusilli. You want something that holds onto sauce.

Can I make this without gochujang? Yes! Try a touch of smoked paprika or miso paste for a similar umami effect.

How long will leftovers keep? Up to 4 days in the fridge. Reheat with a splash of water or broth to loosen.

Did you make this recipe?

Don’t forget to leave a rating and review below!

Other Must-Try Vegan Pasta Recipes

If you love this vegan creamy tomato pasta, you’ll want to try these next:

Eggplant Involtini

Vegan Cacio E Pepe Pasta

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

The Best Vegan Creamy Tomato Pasta

Course Main Course, Pasta

Cuisine Canadian, Italian

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 632kcal

Author Teri-Ann Carty

Equipment

blender
large pasta pot, deep sided pan or dutch oven

Ingredients

400 g rigatoni
½ cup cashews soaked for 4 hours
½ cup navy beans cooked
1 tsp Dijon mustard
¼ cup lemon juice
3 tbsp olive oil
½ tsp chili flakes
½ onion diced
3 garlic cloves minced
3 cups cherry tomatoes
½ cup vegetable broth
1 tbsp tomato paste
2 tbsp gochujang paste
Parmigiano to taste
sea salt to taste
cracked pepper to taste

Roasted Garlic Carrot Squash Soup

Instructions

Bring a large pot of water to a boil. Add a generous amount of salt to the water—reserve 2 cups of pasta water before draining.
Drain cashews and add to a blender with beans, dijon, lemon juice, sea salt, cracked pepper and 1 cup of pasta water. Blend until creamy. The mixture should be pourable, so add more water to thin it out if needed.
Heat olive oil and chilli flakes in a deep-sided pan, add onion and saute until translucent.
Add in garlic and saute for 30 seconds more.
Add cherry tomatoes and season with salt and cracked pepper. Add a splash of vegetable broth and stir to combine.
Add in tomato paste and cook for 30 seconds.
Add in the gochujang paste and toss to coat the tomatoes. Cook tomatoes until they soften. Press them with the back of the spoon to break them down. Pour in creamy sauce and stir to combine.
Add in cooked pasta, more pasta water or veggie broth until you reach a creamy consistency.
Grate in cheese, season once more and enjoy.

Nutrition

The post The Best Vegan Creamy Tomato Pasta appeared first on Teri-Ann Carty.

Creamy Butternut Squash Mac and Cheese

Teri-Ann Carty — Fri, 18 Oct 2024 08:00:39 +0000

Home » Mains » Pasta

Creamy Butternut Squash Mac and Cheese

Created by: Teri-Ann Carty

This Creamy Baked Butternut Squash Mac and Cheese is a rich and comforting twist on the classic mac and cheese. With roasted butternut squash, sharp cheddar, and Gruyère cheese, it’s the ultimate cozy meal for fall. The crunchy top is made from pecan and breadcrumbs for a textural contrast.

This post may contain affiliate links

Creamy Baked Butternut Squash Mac and Cheese

You know it’s officially cozy season when your morning walk includes frost instead of dew. The chilly season is here and I am ready for it, I’ve pulled out all my chunky sweaters, grabbed my apples for the season and went squash shopping the other day. If the morning is chill means cozy casseroles, pastas, stews and soups, I am here for it! I love summer but Fall so far has been an absolute stunner and the colder weather has me ready to bake, simmer and slow cook my way into winter.

This Creamy Baked Butternut Squash Mac and Cheese is the perfect dish to make this weekend! I love mac and cheese and I mean, I’m not sure I know a single soul alive who doesn’t. I grew up on Kraft Dinner like any 70’s kid, it was the goto when mom was working. We would add hotdogs into it if we were feeling fancy, and felt like we were eating like kings. My taste has um.. changed slightly and I haven’t had boxed mac and cheese or hotdogs in well over a decade; I’ll be honest, I am okay with that! What hasn’t changed is my love of mac and cheese; the ooey gooey, piping hot and wonderfully decadent type of mac and cheese that’s served at a buffet or family gathering.

Maybe growing up with mac and cheese is what makes it feel like the quintessential comfort food and this version is no exception. We’re taking the classic dish you know and love and giving it a delicious fall twist with creamy roasted butternut squash. I used a combination of sharp white cheddar and Gruyère, which melts beautifully into the sauce, giving you that luscious, creamy consistency. As you know, my mister is celiac so this dish is 100% gluten-free from noodles to topping and there was no skipping on flavour.

Butternut Squash Mac and Cheese Ingredients

Butternut Squash: The star of the show! Cubed butternut squash adds a natural sweetness and creaminess when pureed, making it the perfect base for the cheese sauce.
Olive Oil & Butter: These add richness and help sauté the onion and garlic, as well as create a velvety cheese sauce.
Onion & Garlic: Essential aromatics for building flavour in the cheese sauce.
Gluten-Free Flour: Helps thicken the sauce without the gluten. Feel free to use regular flour if you’re not gluten-sensitive.
White Cheddar & Gruyère: The ultimate cheese combo. Sharp cheddar brings that classic mac and cheese flavour, while Gruyère adds a creamy, slightly nutty taste.
Milk & Chicken Stock: These liquids create the perfect base for a rich, creamy cheese sauce. You can easily swap the chicken stock for veggie stock to keep it vegetarian.
Cayenne Pepper & Nutmeg: These spices give the dish a subtle warmth and depth of flavour without overpowering the cheese or squash.
Gluten-Free Pasta: Any short pasta will work, but I prefer gluten-free to make this dish celiac-friendly. Use your favourite pasta, just be sure it’s cooked al dente as it will be baked afterwards.

Topping Ingredients

Raw Pecans: Add a crunchy, nutty element to the breadcrumb topping.
Gluten-Free Breadcrumbs: Give the mac and cheese that perfect golden crust. If I don’t have homemade gluten free breadcrumbs, this is the brand I love.
Sage: Adds an earthy, herbal flavour that pairs beautifully with the butternut squash.

How to Prepare the Butternut Squash for Mac and Cheese

To prep the butternut squash, peel it with a vegetable peeler and then cut into 1-inch cube pieces. Boil the cubes in salted water until they are tender. Puree the tender butternut squash in a food processor or blender until smooth.

How to Make Butternut Squash Mac and Cheese

Cook the Pasta

Preheat your oven to 400F and boil your gluten-free pasta until al dente. Reserve some pasta water for later, then drain and set aside.

Make the Cheese Sauce

Sauté the onion and garlic in olive oil and butter over medium heat. Add gluten-free flour, then whisk in milk and chicken stock to create a smooth sauce. Stir in white cheddar, Gruyère, and the squash puree, allowing everything to melt together into creamy goodness.

Combine & Bake

Stir the cooked pasta into the cheese sauce, then transfer it to an oven-safe dish. Top with extra cheese and the pecan breadcrumb topping.

Bake & Broil

Bake the mac and cheese at 400°F for 20 minutes, then broil for 3-5 minutes to get that golden, crispy topping.

How to Serve This Creamy Butternut Squash Mac and Cheese

This dish is hearty enough to stand alone as a meatless main dish for a holiday gathering or potluck, but it also pairs wonderfully with a light salad or roasted vegetables for a balanced meal. Serve it hot from the oven with a sprinkle of freshly ground black pepper and a side of crusty gluten-free bread to soak up any extra cheese sauce.

Why You’ll Love Butternut Squash Mac and Cheese

This dish is comfort food at its finest, with a fall twist thanks to the creamy roasted butternut squash. The combination of sharp cheddar and Gruyère cheese creates a rich, indulgent sauce that’s melt-in-your-mouth good. The fact that this recipe is gluten free makes it enjoyable for everyone and can easily be adapted to be vegetarian with the swap of stock. The pecan breadcrumb topping adds the perfect crunch, bringing everything together beautifully.

Butternut Squash Mac and Cheese Frequently Asked Questions

What else can I use the cheese sauce for? This butternut squash cheese sauce is incredibly versatile! Use it to top veggies, mix into baked casseroles, or drizzle over roasted potatoes for an extra cheesy side dish.

What does butternut mac and cheese taste like? The flavor is rich and creamy just like a traditional mac and cheese but has a hint of sweetness from the butternut squash.

How to reheat butternut squash mac and cheese? Reheat your mac and cheese in a 350°F oven for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave, but I recommend adding a splash of milk to keep it creamy.

Can you freeze butternut squash mac and cheese? Yes! You can freeze this mac and cheese before baking. Just prepare the dish, cover it tightly, and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and follow the baking instructions.

Is butternut squash mac and cheese healthy? While mac and cheese is traditionally indulgent, the addition of butternut squash adds a boost of fibre, vitamins, and antioxidants, making it a more nutrient-dense version of the classic dish. There are many ways that you can make this recipe more healthy like using high-protein pasta or adding vegetables.

Did you try this recipe? Leave a comment and review below!

Try these recipes next:

Butternut Squash Risotto

Mustard Marinated Pork Chops With Cherry Mustard Sauce

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Butternut Squash Mac and Cheese

Course Main Course

Cuisine Canadian

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 680kcal

Author Teri-Ann Carty

Equipment

oven, stovetop, casserole dish or oven-safe deep sided pan

Ingredients

Mac and Cheese Ingredients

340 gram short noodle of choice
4 cups butternut squash cubed
2 tbsp olive oil
4 tbsp butter
pinch chili flakes
½ onion diced
2 garlic cloves minced
2 tbsp gluten-free flour
1 cup white cheddar shredded
1 cup Gruyère shredded
1 cup milk of choice I used unsweetened soy as it’s what I had
1 cup chicken stock veggie stock works too
½ tsp cayenne pepper
fresh nutmeg
sea salt and cracked pepper

Topping Ingredients

½ cup raw pecans
½ cup gluten free bread crumbs
2-3 tbsp sage minced
1 tbsp butter

Shop my favourite nonstick pans here!
Shop my favourite oven-safe cookware here!
Shop my favourite pasta!

Instructions

Topping Instructions

Melt butter in a pan over medium heat. Add breadcrumbs, pecans and sage. Mix together and cook until pecans start to smell toasty and sage is fragrant. Set aside.

Mac and Cheese Instructions

Preheat oven to 400 degrees.
Place squash in a pot and cover with water. Bring to a boil and cook until fork tender. Drain and place in a food processor. Process the squash until a puree is formed. Scrape into a container and cover with a lid.
Cook pasta until al dente. Reserve 1/2 cup of pasta water. Drain and set aside.
While pasta is cooking heat a large oven-safe pan over medium-high heat. Add olive oil, butter, chili flakes and onion. Cook until onion starts to soften and then add garlic and cook until fragrant.
Sprinkle flour over onion and garlic. Cook for one minute to cook off the raw flour.
Pour in chicken stock and milk. Whisk until the sauce is smooth.
Add cayenne pepper and freshly grated nutmeg, and whisk to combine.
Turn the heat up to allow the mixture to come to a bubble whisking constantly. Once sauce has thickened reduce heat to low and add squash puree.
Add cooked pasta and stir to thoroughly combine.
Add 1 cup of white cheddar and 1 cup of gruyere and stir to combine.
Sprinkle remaining cheddar on top and evenly spread crumb topping on top of the cheese.
Cover pan with a lid or tinfoil and place in the oven to bake for 20 minutes.
Increase the temperature to broil.
Remove lid and broil for 3-5 minutes until the topping is toasty and pasta is bubbly.
Allow it to cool for a minimum of 5 minutes before serving.

Notes

You don't need to use gluten-free flour or pasta if you don't want to! Use your favourite noodle but a short noodle is best!

Nutrition

The post Creamy Butternut Squash Mac and Cheese appeared first on Teri-Ann Carty.

Creamy Pesto Chicken Pasta

Teri-Ann Carty — Fri, 09 Aug 2024 08:00:54 +0000

Home » Mains » Pasta

Creamy Pesto Chicken Pasta

Created by: Teri-Ann Carty

This Creamy Pesto Chicken Pasta is easy to make, packed with fibre and protein and absolutely delicious! Made with gluten free pasta, fresh summer vegetables, and a homemade creamy basil pesto sauce, this dish will have everyone asking for seconds!

This post may contain affiliate links

Super Easy Chicken Pesto Pasta

This easy recipe is the perfect mid-week meal and makes the most incredible leftovers. If you are swimming in summer squash or buckets of basil like my mom is, this is the perfect summer pasta to wow your family and friends. This creamy pasta is packed full of fibre and protein but also tastes amazing, so even your finicky friends or children will be asking for second helpings! I am taking advantage of my mom’s overflowing garden right now and seizing all the produce I can get my hands on! If your green thumb means heading to the grocery store and grabbing the goodies necessary, all the power to you!

This recipe will be right here when you get back, hehee. I’ve got my little garden going and currently, my basil plants are going crazy, so you know that means it’s time for me to make The Best Basil Pesto! You can totally make this recipe without making the pesto at home – but with a recipe this easy why not go for all that freshness and make your own? Click here to get my basil pesto recipe and if you want to make it just use the other recipe but replace the parm with a vegan version like this one. Pesto is easily one of my favourite things to make because anytime I can use a ton of fresh herbs; I am a happy gal! I really love this pasta recipe as well from Burnt Table; it’s finished in 10 minutes which is amazing if you’re in a hurry.

This recipe is so fun to customize and I get into that more in the blog but you truly can use any combination of vegetables that suit your taste. You can use whatever protein you’d like but I shredded the chicken breast meat and the texture was so on point. For those wondering if it’s possible to make this recipe dairy free – the answer is yes, just scroll down to the FAQ to find out how!

Ingredients In Creamy Pesto Chicken Pasta

Mafalda Pasta (Gluten-Free): This gluten-free pasta has a perfect texture that pairs beautifully with the creamy pesto sauce. Unlike other gluten free pastas, this Garofalo one really seems to hold its shape and form perfectly even after being drenched in this delicious cream sauce. Mafalda pasta has ridged edges, so it’s practically a match made in heaven for this sauce. If you’re not gluten free, you can use regular mafalda or any short pasta like penne or fusilli would work well too.
Olive Oil: Essential for sautéing the vegetables and adding a rich flavour. Olive oil provides a base for cooking the onions and garlic, infusing the dish with a deep, savoury taste. Olive oil is also rich in heart-healthy monounsaturated fats.
Chili Flakes: Chili flakes add a subtle heat that enhances the overall flavour of the dish without making it spicy. This mild spice helps balance the richness of the cream and cheese, providing a little kick. If you’re not a fan of heat, you can omit the red pepper flakes or replace them with a pinch of black pepper for a milder flavour.
Onion: What is pasta without garlic and onions? Adding onions to your pasta is like adding pasta to your pasta – it’s essential! Sautéeing the onions until translucent brings out their natural sweetness and complements the other ingredients. Shallots or leeks can be a good substitute if you don’t have any onion on hand or want a more mild flavour.
Garlic: The other essential adds depth and an aromatic quality to the dish, enhancing the overall flavour. Sautéed with the onion, it becomes mellow and sweet, blending seamlessly into the creamy sauce.
Broccoli: Broccoli adds a nice crunch and is packed with vitamins, making this dish more nutritious. It provides a pleasant textural contrast to the creamy sauce and tender chicken. Broccoli is high in fibre, vitamins C and K, and contains powerful antioxidants. If you’re not a fan of broccoli, you can substitute it with other green vegetables like asparagus or green beans.
Yellow Zucchini: Yellow zucchini brings a sweet, mild flavour and vibrant colour to the dish. It blends well with the other ingredients, adding a slight sweetness and a beautiful hue.
35% Cream: This is where the rich, luxuriousness of this sauce comes from. Using heavy cream helps to emulsify the pesto and cheese, creating a smooth sauce. While 35% cream provides the best texture, you can use half-and-half or any non dairy cream like coconut cream for a lighter or dairy free option.

Basil Pesto: Basil pesto is the star ingredient that brings all the flavours together, offering a fresh, herbal taste that is quintessential to this dish. Made from fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil, it’s a flavorful and nutritious addition. Pesto is rich in healthy fats and antioxidants. Store-bought or homemade pesto can be used, but homemade is always fresher and more flavorful. Click here to see my newest basil pesto recipe!
Parmigiano Reggiano: Never too much cheese if you ask me! Adding additional parm provides a nutty, savoury depth to the sauce, enhancing the overall flavour. It melts beautifully into the sauce, providing a rich, cheesy taste. Parmesan is high in protein and calcium, and it’s aged, making it easier to digest for those who are lactose intolerant.
Pasta Water: Don’t forget to reserve pasta water! This is the best secret – no secret ingredient whenever you’re making pasta. Pasta water helps to emulsify and thicken the sauce, making it cling to the pasta perfectly. The starches released from the pasta during cooking act as a natural thickener. Always reserve a cup of pasta water before draining the pasta to adjust the sauce’s consistency as needed. This step is crucial for achieving a silky, cohesive sauce. Add in the water little by little.
Boneless Skinless Chicken Breast: Here is where the protein comes from, making this pasta recipe hearty and satisfying. It’s cooked and shredded, blending seamlessly into the pasta, ensuring each bite is packed with protein. Chicken breast is a low-fat source of high-quality protein, essential for muscle growth and repair. You can substitute with chicken thighs for a juicier option or use tofu for a vegetarian version.
Fresh Basil: Fresh basil adds a fresh, herbal note to finish the dish, enhancing the pesto’s flavour. It’s sprinkled on top just before serving, providing a burst of colour and a fresh aroma.
Sea Salt and Cracked Pepper: Essential for seasoning and tying all the ingredients together. Salt balances the flavours, bringing out the sweetness of the vegetables and the richness of the cream and cheese. Freshly cracked black pepper adds a subtle heat and depth of flavour. Always season to taste, adjusting as needed to suit your preferences.

How To Make Creamy Chicken Pesto Pasta

Boil the Pasta & Prepare the Vegetables

Boil a large pot of water and season it with salt. Cook the gluten free mafalda pasta according to package instructions until al dente. Reserve one cup of pasta water before draining. While the pasta is cooking, heat olive oil and chili flakes in a large pan over medium heat. Add the finely diced onion and cook until translucent. Stir in minced garlic and cook until fragrant. Add the chopped broccoli and yellow zucchini, tossing to coat in the oil. Season with sea salt and cracked pepper.

Make the Sauce

Pour in the cream and 1/4 cup of reserved pasta water. Bring to a gentle bubble, then stir in the basil pesto until well combined. Add half of the Parmigiano Reggiano and stir until melted.

Combine and Serve

Add the shredded chicken and cooked pasta to the pan, tossing to coat in the sauce. Add a splash of more pasta water to help emulsify the sauce if needed. Finish with the remaining cheese and fresh basil. Taste for seasoning and serve immediately!

How to Customize Your Pesto Pasta

Customizing your creamy pesto pasta is easy and fun! Add different vegetables like asparagus, bell peppers, cherry tomatoes, sun dried tomatoes or spinach to boost the nutritional content. Swap the protein by using chicken thighs, tofu, tempeh, or chickpeas. Experiment with different pestos like sun dried tomato, arugula, or kale and walnut pesto for a unique flavour profile.

Change the pasta shape to penne, fusilli, spaghetti, or zucchini noodles. Spice it up with more chili flakes or a dash of hot sauce, and garnish creatively with fresh herbs, toasted nuts, or a sprinkle of nutritional yeast. These customization options make it easy to create a new and exciting version of this creamy pesto pasta every time.

Pesto Pasta Frequently Asked Questions

What is Pesto Sauce?

Pesto sauce is a flavorful Italian sauce often made from fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil.

What Kind of Pesto to Use?

For this recipe, homemade basil pesto is the best choice. However, you can also use store-bought pesto if you’re short on time. Just make sure it’s high-quality and made with fresh ingredients.

Is Pesto Healthier Than Tomato Sauce?

Pesto can be healthier than tomato sauce as it’s made from fresh herbs and nuts, providing healthy fats and vitamins. However, it can also be higher in calories and fat, so portion control is key.

Can You Make This Pesto Pasta Dairy Free?

Absolutely! You could use coconut milk or cream and dairy-free Parmesan-style cheese if you and your family are eating dairy-free. Try using a vegan parmesan like this one from Voilife.

What Type of Pasta Should I Use?

Mafalda pasta is a great choice for this recipe as it scoops up all of your sauce beautifully; however, you can also use penne, fusilli, or any pasta that holds the creamy sauce well.

How Do You Thicken Creamy Pesto Sauce?

The reserved pasta water is key to thickening the sauce. Its starch helps emulsify the sauce, making it creamy and thick.

What Pairs Well with Pesto Pasta?

Pesto pasta pairs well with a simple green salad, garlic bread, or roasted vegetables.

What is the Recommended Method for Reheating Pesto Pasta?

Reheat pesto pasta in a skillet over medium heat. Add a splash of cream or pasta water to help revive the creamy texture.

Why We Love This Chicken Pesto Pasta Recipe

This Chicken Pesto Pasta recipe is loved for its simplicity, versatility, and incredible flavour. Plus, the creamy pesto sauce is absolutely irresistible!

You’ll Also Like Date Night Worthy Pasta Recipes

If you enjoyed this recipe, check out my other date night worthy pasta recipes! Don’t forget to rate and review before you go.

Pasta e Fagioli

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Creamy Pesto Chicken Pasta (Easy & Gluten-Free!)

Course Main Course, Side Dish

Cuisine Canadian, Italian

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 951kcal

Author Teri-Ann Carty

Equipment

stovetop, pot, large pan or dutch oven
chefs knife
cutting board

Ingredients

400 grams mafalda pasta gluten-free*
3 tbsp olive oil
½ tsp chili flakes
½ onion finely diced
2 cloves garlic minced
1 head broccoli finely chopped
1 small yellow zucchini chopped
1 cup 35% cream
⅓ cup basil pesto
1 cup parmigiano regianno
1 cup reserved pasta water
2 boneless, skinless chicken breast cooked and shredded
1 handful fresh basil
sea salt and cracked pepper to taste

High Protein Mediterranean Pasta Salad

Instructions

Boil large pot of water and season it with 1 tbsp of salt.
In a large pan heat olive oil and chili flakes.
Add onion and cook until translucent. Stir in garlic and cook until fragrant.
Add broccoli, toss to coat. Mix in yellow zucchini and season with salt and pepper.
Pour in cream and 1/4 cup pasta water. Bring it up to a bubble and stir in pesto until well combined.
Add in 1/2 the cheese and cooked chicken.
Add cooked pasta and toss to coat. Add a splash of pasta water to help emulsify the sauce.
Finish the pasta with remaining cheese and fresh basil.
Taste for seasoning and serve immediately.

Nutrition

The post Creamy Pesto Chicken Pasta appeared first on Teri-Ann Carty.

Bruschetta Pasta Salad

Teri-Ann Carty — Fri, 14 Jun 2024 08:00:09 +0000

Home » Mains » Pasta

Bruschetta Pasta Salad

Created by: Teri-Ann Carty

Pasta salad but make it super simple! This Bruschetta Pasta Salad is the perfect dish to make for your next cookout, BBQ, or backyard bash. It comes together in under 20 minutes, so it works like a charm if you're crushed for time. Summer is meant to be spent outdoors and not stuck in your kitchen! The white balsamic in this dressing is so lovely and complements the other ingredients perfectly!

This post may contain affiliate links

Bruschetta Pasta Salad: A Summer Staple

Summertime calls for easy, breezy recipes that let you spend more time enjoying the sunshine and less time in the kitchen. That’s why this 20 minute Bruschetta Pasta Salad is the perfect option if you’re craving a vibrant, fresh, and super simple dish. It’s perfect for any cookout, BBQ, or backyard bash as it serves 4 or more and takes little to no effort to make! I’m all about making healthy choices without compromising flavor and this cold pasta salad is no exception. The high-protein Chickapea pasta gives it a nutritious boost, and the texture is absolutely fantastic. You can check out my favorite Chickapea pasta here.

What sets this salad apart is the delightful white balsamic dressing. It’s light, tangy, and elevates the dish to a whole new level. While you could use red wine or regular balsamic vinegar, I truly recommend getting your hands on white balsamic for that extra special touch. It pairs beautifully with cherry tomatoes, fresh basil, and creamy mini bocconcini cheese, creating a flavor explosion in every bite. Get ready to wow your guests and make this Bruschetta Pasta Salad!

Bruschetta Pasta Salad Ingredients

Vinaigrette Ingredients

Shallot: This small, bulb-shaped onion has a more delicate and sweet flavour than regular onions. Its finely minced form blends seamlessly into the vinaigrette, providing subtle undertones that enhance the overall taste without overpowering the dressing.
Garlic: Known for its strong and distinctive flavor, garlic is a key ingredient in many dressings. When minced, the flavor infuses the vinaigrette and complements the sweetness of the shallots.
Dried Oregano: A staple in Mediterranean cooking, dried oregano has a warm, slightly bitter taste that adds depth and complexity to the vinaigrette.
White Balsamic Vinegar: The ingredient that sets this vinaigrette aside from others! I use this white balsamic vinegar and it’s absolutely delicious! This vinegar offers a lighter, slightly sweet alternative to traditional dark balsamic vinegar. Its delicate acidity enhances the vinaigrette without being overpowering, adding a subtle sweetness and a crisp, tangy finish that brightens the entire dish.
Olive Oil: Extra virgin olive oil is the backbone of the vinaigrette, providing a rich, smooth texture that helps emulsify the other ingredients. Its fruity and slightly peppery notes add depth to the flavor profile, making the dressing silky and luxurious.
Sea Salt and Cracked Pepper: These essential seasonings enhance all the other flavors in the vinaigrette. Sea salt provides a pure, clean saltiness, while cracked pepper adds a hint of heat and complexity, balancing the sweetness and acidity.
Chili Flakes: Just a pinch of chili flakes adds subtle heat to the vinaigrette, creating a more dynamic and exciting flavor profile.

For the pasta salad:

Gluten-Free Fusilli: This spiral-shaped pasta is perfect for holding onto the vinaigrette and other ingredients. I used Chickapea and its texture and flavor are AMAZING. Usually, I am not a fan of high protein pasta because they don’t hold up well but I am pleasantly surprised with this one! It’s made from chickpeas and takes the nutritional value of this pasta salad to a new high. It’s the perfect gluten-free option for this dish.
Mini Bocconcini Cheese: These small, ball-shaped mozzarella cheeses are mild, creamy, and slightly tangy. They add a soft, luscious texture to the salad, creating delightful pockets of creamy flavor that pair well with the fresh vegetables and vinaigrette.
Cherry Tomatoes: Bursting with sweetness and juiciness, cherry tomatoes are a vibrant addition to the salad. Their bright red colour and refreshing taste bring a burst of freshness, balancing the creaminess of the cheese and the heartiness of the pasta.
Basil Leaves: Fresh basil leaves release a fragrant aroma and a slightly sweet, peppery flavor. This herb is a classic in Italian cuisine, adding a fresh, green element that enhances the overall taste and aroma of the salad.
Baby Spinach: Tender and nutrient-rich, baby spinach leaves add a mild, slightly earthy flavor and a vibrant green color to the salad. They provide essential vitamins and minerals, making the salad more nutritious and balanced.
Butter Beans: I love butter beans, and if you’ve been around long enough you will know that! Butter beans are also known as lima beans but you can honestly use whatever soft and buttery bean you have on hand. These babies are packed with protein and add a hearty texture and a slightly nutty flavor, making the salad more filling and satisfying.
Sea Salt and Cracked Pepper: Rounding the overall flavor of this pasta salad, use these two ingredients as your taste permits!

What’s in Bruschetta Pasta Salad?

This Bruschetta Pasta Salad combines all the classic flavors of traditional bruschetta with the heartiness of pasta salad. Fresh basil, cherry tomatoes, and mini bocconcini cheese are tossed with gluten-free fusilli and a white balsamic vinaigrette. The addition of baby spinach and butter beans adds extra nutrients and texture, making this a filling and delicious dish.

What Kind of Pasta to Use

For this Bruschetta Pasta Salad, I recommend using this Gluten-Free Fusilli from Chickapea. Its high-protein content makes it an excellent choice for those looking to add more protein to their diet without resorting to meat or fish. The texture and flavor of this pasta complement the other ingredients perfectly. If you don’t have this pasta on hand, I suggest using any noodle that has some texture so it can capture all the goodies in this salad!

How To Make Bruschetta Pasta Salad

Start by preparing the vinaigrette. In a small bowl, whisk together finely minced shallot and garlic, dried oregano, white balsamic vinegar, olive oil, sea salt, cracked pepper, and a pinch of chili flakes until well combined. Put this aside until it’s time to combine everything.

Next, cook the gluten-free fusilli according to the package instructions. Once cooked, drain the pasta and let it cool. In a large bowl, combine the cooled pasta with halved cherry tomatoes, mini bocconcini cheese, and rinsed butter beans. Toss these ingredients together to evenly distribute them.

Finally, add baby spinach, chiffonade basil leaves, and Parmigiano cheese to the bowl. Toss the salad again to mix in the greens and cheese. Pour the prepared vinaigrette over the pasta salad, and season with additional sea salt and cracked pepper to taste. Allow the salad to rest for a bit before serving, as the flavors will meld and improve with time.

Make-Ahead Tips for Bruschetta Pasta Salad

This Bruschetta Pasta Salad is perfect for making ahead. Prepare the salad as directed and store it in an airtight container in the refrigerator. The flavors will continue to develop, making it even more delicious the next day. Just give it a good toss before serving. I’ve made this salad as a meal prep previously and it is such a great solution because it doesn’t need to be heated up and arguably taste better after it’s had some time to sit.

What to Serve with Bruschetta Pasta

Bruschetta Pasta Salad pairs well with grilled meats, fish, crispy tofu or even as a standalone main course. It’s a versatile dish that complements a variety of summer favorites. Serve it with grilled chicken, steak, or fish for a complete meal, or enjoy it on its own as a light and refreshing lunch.

Why You’re Going to Love This Cold Pasta Salad

You’re going to fall head over heels for this Bruschetta Pasta Salad because it checks all the boxes for a perfect summer dish. It’s incredibly easy to make, coming together in under 20 minutes, which means less time in the kitchen and more time enjoying the sun. The combination of high-protein Chickapea pasta, juicy cherry tomatoes, fresh basil, and creamy mini bocconcini cheese makes every bite a burst of flavor and nutrition. The white balsamic vinaigrette adds a tangy, sophisticated touch that elevates the whole dish. It’s versatile enough to be served as a main dish, side dish, or even a light lunch and is always impressive!

Other Amazing Summer Dishes to Try

Summer is all about fresh, vibrant flavors, and there are plenty of other amazing dishes you should try to make the most of the season. If you liked this recipe don’t forget to leave a comment and rate below. Check out these recipes before you go!

Both Things Can Be True Salad

BBQ Tofu Salad

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Bruschetta Pasta Salad

Course Main Course, Salad

Cuisine Canadian, Italian

Prep Time 20

Total Time 20

Servings

Calories 562kcal

Author Teri-Ann Carty

Equipment

stovetop
pot
big bowl

Ingredients

Vinaigrette Ingredients

1 shallot finely minced
2 garlic cloves minced
1 tsp dried oregano
3 tbsp white balsamic vinegar
4 tbsp olive oil
sea salt and cracked pepper
1 pinch chili flakes

Pasta Salad Ingredients

227 grams gluten free fusilli
200 grams mini bocconcini cheese drained
3 cups cherry tomatoes halved
7-8 basil leaves chiffonade
4 cups baby spinach
1 can butter beans drained and rinsed
sea salt and cracked pepper
Parmigiano cheese

Instructions

Whisk vinaigrette ingredients into a small bowl.
Add cooked pasta, tomatoes, mini bocconcini and butter beans into a large bowl and toss to combine.
Add spinach, basil and parmigiano and toss again.
Pour over dressing and season with salt and cracked pepper.
Set aside to rest until ready to eat. The longer it sits, the better.

Nutrition

The post Bruschetta Pasta Salad appeared first on Teri-Ann Carty.

Rapini Butter Bean Aglio e Olio

Teri-Ann Carty — Fri, 31 May 2024 08:00:24 +0000

Home » Mains » Pasta

Rapini Butter Bean Aglio e Olio

Created by: Teri-Ann Carty

Make this quick and easy pasta dish anytime you're in the mood for a comforting Italian dish! The rich flavours of this Rapini Butter Bean Aglio e Olio only take 25 minutes to whip up. The blend of peppery rapini with creamy butter beans and a hint of spice from chili flakes, all tossed in a fragrant garlic-infused olive oil.

This post may contain affiliate links

Rapini Butter Bean Aglio e Olio

As spring unfolds and the desire for lighter, quicker meals grows, I find myself in the kitchen for shorter amounts of time, making dishes that take minimal execution but provide maximum flavour! This Rapini Butter Bean Aglio e Olio is easy to prepare and bursting with flavour – a win-win if you ask me. I’ve made this pasta recipe a million different ways and it’s safe to say that pasta aglio e olio is a favourite weeknight meal! This olio recipe is gluten-free and vegetarian made with simple ingredients but satisfying and satiating making it easy to repeat. You can easily make this pasta vegan with a swap of a few ingredients. I love the bitter greens, the creamy butter beans and the subtle spice from the red pepper flakes.

Spaghetti Aglio e Olio Ingredients

Gluten-Free Spaghetti: I went with a gluten-free spaghetti as per usual but you can use whatever pasta you have on hand. This dish is traditionally made with spaghetti which is why I went with that noodle. Gluten free pasta has come such a long way, you can find a high protein pasta or use something more traditional.
Butter and Garlic Olive Oil: A match made in heaven in my opinion! There is not much better than the combination of butter and virgin olive oil that’s been infused with garlic. The butter adds a creamy, velvety texture, while the garlic olive oil infuses the dish with a robust garlic flavour that’s not too overpowering but just right to enhance the overall taste without being sharp. Also, I recently found the BEST company for all things oil and vinegar. Click here to check it out.
Chili Flakes: A pinch of chili flakes is crucial for adding a gentle heat that awakens the palate. Crushed red chili pepper fllakes distribute a subtle spiciness throughout the dish, complementing the milder flavors without dominating the flavor profile. You can use as much or as little as you’d like for this dish.
Onion and Garlic: These aromatics are foundational in many cuisines for good reason. They add a necessary depth and complexity to dishes. In this recipe, onions sweeten slightly when cooked, providing a savory backdrop, while garlic offers its unmistakable punch and fragrance, vital for the characteristic Italian flair.
Rapini (Broccoli Rabe): Known for its slightly bitter and peppery taste, rapini cuts through the richness of the other ingredients, introducing a welcome complexity to the dish. It’s also packed with vitamins A, C, and K, along with potassium, calcium, and iron, making it a nutritional powerhouse that boosts the health quotient of the pasta. If rapini is not readily available to you it can easily be swapped with another leafy green or Chinese Broccoli.
Butter Beans: These beans are a fantastic addition for their creamy texture and mild flavor. They are high in protein and fibre and will make the pasta more satiating and nutritional. Adding butter beans to your pasta also provides a lovely contrast in texture to the al dente pasta.
Parmigiano Reggiano: No classic Italian pasta dish is complete without a generous sprinkle of Parmigiano Reggiano. This cheese is known for its rich, nutty flavor and granular texture, offering a hit of umami that deepens the taste experience. It melts beautifully over warm ingredients, tying all the flavors together elegantly. If you’re keeping this recipe vegan feel free to swap this out for a dairy free grated parmesan or other nutritional yeast.
Pasta Water: Often overlooked, starchy pasta water is crucial in Italian cooking. It helps to bind the sauce to the pasta, creating a glossy, smooth consistency that enhances the dish’s mouthfeel. The starches released into the water during cooking act as a natural thickener for the sauce, ensuring it clings to every strand of spaghetti.

What is Aglio e Olio?

Aglio e Olio translates to “garlic and oil” in Italian and is one of the quintessential pasta dishes from Italy known for its simplicity and great flavor. It’s traditionally made with spaghetti, fresh cloves garlic, olive oil, and sometimes a sprinkle of chili flakes to add a bit of heat. This dish exemplifies the Italian philosophy of less is more, where a few ingredients are cooked properly to create a memorable, delicious meal.

How to Make Aglio e Olio

Begin your Aglio e Olio by boiling water in a large pot, and generously salting it to enhance the pasta’s flavor. Cook the gluten-free spaghetti until it reaches al dente. Don’t forget to reserve a cup of the starchy pasta water before draining! This reserved water will go to use later to help emulsify and thicken your sauce, ensuring it coats every strand of pasta.

While the pasta cooks, prepare your sauce by heating olive oil and butter in a large pan over medium heat. Once the butter begins to sizzle, add diced onion, cooking it until it turns translucent. Then, incorporate thinly sliced garlic, allowing it to cook just until fragrant, about a minute. This process infuses the oil with a rich garlic flavor, which is the backbone of this dish.

Introduce chopped rapini and rinsed butter beans into the pan, tossing them with the infused garlic oil to integrate all the flavors. Sprinkle freshly grated Parmigiano Reggiano over the vegetables, seasoning with salt and pepper to taste. Add the cooked pasta directly into the pan, tossing everything with the reserved pasta water to create a creamy, emulsified sauce. Adjust the consistency with more pasta water or olive oil if needed and finish by checking for seasoning, adding more cheese or salt as desired. Now you’re ready to indulge!

What to Serve with Spaghetti Aglio e Olio

There are so many ways to enjoy this versatile pasta dish. It pairs beautifully with a variety of sides and can be customized to meet different dietary needs. Whether you’re keeping it vegetarian, making it vegan, or adding additional protein you can make this fit whatever needs and desires you have.

Making it Vegan

For a vegan version, substitute the butter with additional olive oil or a vegan butter alternative, Use a plant-based Parmesan cheese or nutritional yeast for a cheesy flavor without the dairy and everything else can stay the same! This meal is easily adaptable to a vegan diet and should not be overlooked! You can even add grilled tofu or mock meat for additional protein and texture.

Adding More Protein

If you’re looking to boost the protein content, grilled chicken or shrimp are perfect complements to the flavors in Aglio e Olio, adding a savory richness that makes the dish even more satisfying.

Healthy Additions

To keep the meal balanced and healthy, accompany the pasta with a crisp, green salad dressed in a light vinaigrette or a side of steamed vegetables like brussels sprouts or spinach. These sides add color and variety to your meal but also increase the intake of vitamins, minerals, and fibre, making it a well-rounded, nutritious option.

How to Store Spaghetti Aglio E Olio

To keep leftovers fresh, store them in an airtight container in the refrigerator for up to three days. When reheating, a splash of additional olive oil can help revive the flavors and texture of the pasta.

Why You’ll Love This Easy Aglio e Olio

Not only is this recipe straightforward and quick to prepare, but it also offers you the chance to enjoy some traditional Italian food right at home. Whether you’re cooking for one or preparing a meal for a crowd, this Aglio e Olio promises to be a delightful, nourishing option that brings a taste of Italy to your table with minimal effort!

Other Delicious Pasta Recipes

If you enjoyed this pasta, you might also like to try other quick and easy pasta recipes such as:

Simply Pasta Spaghetti alla Norma

Morel and Corn Pasta

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Rapini Butter Bean Aglio e Olio

Course Dinner, Lunch, Main Course

Cuisine Canadian, Italian, Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 746kcal

Author Teri-Ann Carty

Equipment

pasta pot
large pan
tongs
chefs knife
stove top

Ingredients

400 grams spaghetti gluten-free
2 tbsp butter
4 tbsp garlic olive oil* extra for garnish
½ tsp chili flakes
½ onion diced
2 large garlic cloves thinly sliced
½ bunch rapini ends trimmed and roughly chopped
1 398ml can butter beans lightly rinsed
parmigiano reggiano measure with your heart
sea salt & cracked pepper
½ cup pasta water

The Best Garlic Olive Oil

Instructions

Boil water in a large pasta pot. Salt water (approximately 1 tbsp). Add pasta and cook until al dente.Reserve 1 cup pasta water before draining. Do not rinse!
While pasta is cooking heat a large pan with olive oil and butter. Heat until butter starts to sizzle.
Add onion and cook until translucent. Add in sliced garlic and cook until fragrant. About 1 minute.
Add chopped rapini and butter beans. Toss veggies into "sauce". Grate parmigiano over veggies and season with salt and pepper.
Add in cooked pasta and pasta water. Toss and add more cheese. Add more pasta water and oil if pasta seems to be too dry.
Check for seasoning and add more cheese if desired!

Notes

Pasta Must Haves

Nutrition

The post Rapini Butter Bean Aglio e Olio appeared first on Teri-Ann Carty.

High Protein Mediterranean Pasta Salad

Teri-Ann Carty — Fri, 24 May 2024 08:00:38 +0000

Home » Mains » Pasta

High Protein Mediterranean Pasta Salad

Created by: Teri-Ann Carty

Dive into the vibrant world of Mediterranean flavors with this High Protein Mediterranean Pasta Salad. This dish combines the robustness of chickpea pasta with a colorful array of fresh ingredients like artichoke hearts, sun-dried tomatoes, and Kalamata olives, all tossed in a zesty homemade dressing. Perfect for those seeking a nutritious boost without skimping on taste. This pasta salad is not only filling but also brimming with protein, gluten free and ready in 30 minutes. It's an excellent choice for family gatherings, picnics, or just a refreshing meal on a warm day, offering a delicious way to stay energized and satisfied.

This post may contain affiliate links

Easy Pasta Salad

As the days grow longer and the air begins to warm up I start to get a craving for fresh easy meals that allow me to spend more time outside! I asked you all what you’d like to see more of and pasta salad recipes were top of the list – so here we have this incredible High Protein Mediterranean Pasta Salad! It’s the perfect time to introduce a meals that captures the essence of sun-drenched Mediterranean flavors and the freshness of cold pasta salads. Inspired by the fresh, vibrant flavors that define Mediterranean cuisine, this pasta salad is a harmonious blend of health and taste. Crafted with chickpea pasta, this dish is a protein powerhouse that’s perfectly suited to fuel your summer adventures, from sunny beach days to relaxing backyard gatherings.

With ingredients like tangy crumbled feta cheese, crisp vegetables, and a dressing rich in olive oil and red wine vinegar, each forkful bursts with flavor. What’s more, it’s incredibly versatile, and easily adapted to include your favorite summer veggies or whatever you have on hand. Whether you’re looking to impress at a potluck or simply want to add a nutritious option to your meal rotation, this Mediterranean Pasta Salad recipe promises to be all those things and more!

High Protein Mediterranean Salad Ingredients

Chickpea Elbow Macaroni: A gluten-free, high-protein alternative to traditional pasta, making it an excellent choice for those looking to increase their protein intake without sacrificing flavor. You could also try orzo pasta, or regular wheat pasta if that is what you have on hand! I used these ones!
Artichoke Hearts: Packed with fibre and antioxidants, artichokes add a tender texture and a slight tang to this Greek pasta salad inspired dish.
Sun Dried Tomatoes: Offer a chewy texture and a concentrated burst of sweetness, enhancing the overall richness of the dish.
Kalamata Olives: Known for their bold flavor, these olives add a touch of Mediterranean authenticity and are rich in healthy fats.
Corn and Edamame: Both ingredients add sweetness and crunch, as well as a good dose of plant protein. Ideally, you can swap these vegetables out with anything you have on hand like red bell peppers, cucumber, or any other vegetables.
Feta Cheese: Provides a creamy, salty contrast to the other flavors in the salad and adds calcium.
Chicken Breast: A lean protein source that complements the hearty ingredients, making the salad a complete meal. Opt to skip adding chicken breast if you’re making a meat-free salad. Crispy tofu or falafels would be a nice substitute.
Cherry Tomatoes: Their juiciness and vibrant color make them a fresh, acidic component that balances the richness of the other ingredients.
Baby Arugula: Adds a peppery note, enhancing the freshness of the salad.
Green Onion: Offers a mild, crunchy bite that finishes the dish beautifully. Red onion can be used if you want a more pungent flavor.

Pasta Salad Dressing

Dijon Mustard: A key component that emulsifies the dressing, providing a tangy sharpness that binds the other flavors together. Its creamy texture helps to blend the oil and vinegar seamlessly.
Grated Garlic: Adds a pungent kick that’s crucial for any Mediterranean-inspired dish.
Red Wine Vinegar: This provides a bright acidity that cuts through the richness of the olive oil, enhancing the overall freshness of the salad. Red wine vinegar is also known for its ability to improve heart health and aid in digestion.
Dried Oregano: A staple in Mediterranean cuisine, dried oregano brings a subtle earthiness with hints of mint and hay, complementing the bold flavors of the garlic and mustard.
Salt and Pepper: Essential for seasoning, they fine-tune the dressing, enhancing all the other ingredients. Salt helps to balance the acidity of the vinegar, while pepper adds a slight heat that gives the dressing a little complexity. If you want to add a little spice to this dressing you could add red pepper flakes.
Olive Oil: Acts as the base of the dressing, adding a smooth and velvety texture. Extra virgin olive oil is preferred for its rich flavor and health benefits, including heart-healthy fats and antioxidants, which contribute to the overall richness and depth of the salad dressing.

How to Make Mediterranean Pasta Salad

Begin making your salad by defrosting the corn and edamame, and set them aside while you cook the pasta. If you’re cooking with chickpea usually cooks perfectly at the recommended time. While your pasta is cooking, start preparing the dressing by combining Dijon mustard, grated garlic, red wine vinegar, dried oregano, salt, pepper, and olive oil in a small mason jar. Secure the lid and shake vigorously until the dressing is well emulsified.

Once the pasta is cooked and drained, transfer it to a large bowl and let it cool slightly. Layer the defrosted corn, edamame, artichoke hearts, sun-dried tomatoes, kalamata olives, crumbled feta, cooked chicken, cherry tomatoes, arugula, and green onion. Gently toss everything together with a large slotted spoon. Drizzle the prepared dressing over the salad and toss again to ensure everything is evenly coated. Taste and adjust seasoning if necessary before serving. If you let the whole dish sit at room temperature for a bit before eating, all of the flavors will come together and intensify even more!

What To Serve With Cold Mediterranean Pasta Salad

This salad is jam packed all on its own but it pairs beautifully with a side of hummus and crackers, a few slices of bread or a fresh citrus drink. You can enjoy this summer pasta salad as a main or as a side!

My Best Pasta Salad Tips

For the best flavor, let the salad sit for a few hours before serving. This allows the ingredients to soak up the dressing and the flavors to meld beautifully. Also, always taste for seasoning after the salad has been dressed and adjust accordingly.

How to Store Mediterranean Pasta Salad

This pasta salad keeps well in the refrigerator for up to three days. Store it in an airtight container to maintain freshness. If planning to enjoy it over several days, you might consider adding a little extra olive oil before serving to freshen it up!

Why You’ll Love This Easy Mediterranean Pasta Salad

It’s not just the ease of making this salad that will win you over, but the explosion of flavors from such simple ingredients. Each of these pasta salad ingredients offers a taste of the Mediterranean, making it a perfect choice for any summer meal. It’s easy to enjoy the day of or days later which also makes it perfect for meal prepping a busy week or big event!

Other Summer Salad Recipes

If you love this pasta salad, don’t miss out on trying other summer favorites like:

Tuna Nicoise Salad

Green Goddess Pesto Pasta Salad

Tomato Peach Corn Panzanella Salad

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

High Protein Mediterranean Pasta Salad

Course Pasta, Salad

Cuisine Canadian, Mediterranean

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 303kcal

Author Teri-Ann Carty

Equipment

pasta pot
cutting board
chefs knife
mason jar
large salad bowl

Ingredients

1 box chickpea elbow macaroni 228g
1 cup artichoke hearts in oil roughly chopped
⅓ cup sun-dried tomatoes in oil roughly chopped
¼ cup kalamata olives
1 cup frozen corn dethawed
¾ cup frozen edamame dethawed
1 cup feta
1 cooked chicken breast cubed or shredded
2 cups cherry tomatoes halved or quartered
4 cups baby arugula
1 green onion thinly sliced
salt and pepper to taste

Dressing Ingredients

1 tsp dijon mustard
1 clove garlic grated
3 tbsp red wine vinegar
½ tsp dried oregano
pinch of salt and pepper
4 tbsp olive oil

Click here to purchase the same high protein pasta I used!

Instructions

Take corn and edamame out of the freezer and set aside to defrost.
Cook pasta according to package. This brand was on point with the cook time!
Prepare the dressing by adding all the ingredients into a small mason jar. Cover with a lid and shake until well emulsified.
Once pasta is cooked, drain and add to a large bowl.
Layer the ingredients on top of pasta and gently toss using a large slotted spoon.
Pour dressing on top and toss again. Taste for seasoning and serve.

Notes

If eating the same day, cover salad with a kitchen towel and let it sit at room temperature to allow all the ingredients to marinate together. If you need to refrigerate it, take it out to let it come up to room temperature before serving. Tastes better at room temperature.

Nutrition

The post High Protein Mediterranean Pasta Salad appeared first on Teri-Ann Carty.

Burrata Turkey Bolognese Pasta

Teri-Ann Carty — Mon, 15 Apr 2024 08:00:29 +0000

Home » Mains » Pasta

Burrata Turkey Bolognese Pasta

Created by: Teri-Ann Carty

Not your typical Bolognese, this Burrata Turkey Bolognese Pasta blends unconventional ingredients like burrata and asparagus with the lean goodness of turkey. Ideal for a satisfying, protein-rich meal.

This post may contain affiliate links

Easy Turkey Bolognese

This Burrata Turkey Bolognese Pasta is the perfect blend of traditional comfort with a refreshing twist. I steered a little in a different direction from the traditional bolognese sauce with this recipe as blood sugar has been top of my mind and I wanted to create a recipe that supports that.

This recipe is a creative meld of homemade sauce, luxurious burrata, and crisp asparagus. Designed with nutritional balance in mind, it provides ample protein, fibre, and healthy fats, which are crucial for maintaining blood sugar levels and overall well-being during the lively spring months.

Crafted during a burst of inspiration, this Burrata Turkey Bolognese Pasta is far from your average pasta dish. It uniquely pairs lean, protein-rich turkey with the creamy textures of burrata and the vibrant, freshness of asparagus. This concoction is not just about indulging in good food—it’s about enriching your meal with quality ingredients that support a healthy lifestyle.

It’s an ideal recipe for anyone looking to refresh their meal repertoire with something that’s both wholesome and hearty. Whether you’re planning a family dinner or a more elaborate gathering, this Burrata Turkey Bolognese Pasta will bring a touch of delight to your table, promising a satisfying meal that’s packed with flavor and good health.

Ingredients for Turkey Bolognese

Lean Ground Turkey: The star of this recipe, lean ground turkey is a stellar source of lean protein that helps maintain muscle mass and keeps you satiated, crucial for blood sugar management. It’s a healthier alternative to red meat and still delivers a satisfying depth of flavour.
Asparagus: Adored for its ability to pack so many health benefits; asparagus is packed with fiber, folate, and vitamins A, C, and K. It adds a lovely crisp to this salad and helps balance any diet.
Curly Kale: This nutrient-dense green is loaded with vitamins A, K, C, and manganese. It’s also a great source of dietary fibre and antioxidants, supporting heart health and providing anti-inflammatory benefits. I love the element of pepperiness it brings to the dish and it holds its structure a little better than spinach but that would also be a great option for this recipe.
Homemade Tomato Sauce: Using homemade tomato sauce ensures control over ingredients and avoids added sugars and preservatives often found in store-bought versions. Tomatoes are a fantastic source of vitamin C, potassium, folate, and vitamin K, all essential for heart health. I love making tomato sauce and if you’ve never done it, I highly recommend it because it’s much easier than you’d think and it’s a very fulfilling process!
Burrata: While indulgent, burrata also adds a wonderful creaminess to the dish. It’s rich in protein and calcium, which are crucial for bone health. We all need a little something, something and burrata will happily be that something.
Whole Grain Gluten Free Farfalle: Chosen for its higher fibre content compared to traditional pasta, it helps in managing blood sugar levels, making this dish suitable for those with gluten sensitivities without sacrificing taste or texture. Any pasta will work for this recipe. I used Jovial pasta for this recipe
Extra Virgin Olive Oil & Chili Flakes: Olive oil is a heart-healthy fat that enhances the absorption of vitamins, while chili flakes add a subtle metabolism-boosting heat.
Garlic & Onion: These aromatics are not just for flavour, they are also packed with nutritional benefits and vitamins.
Parmigiano Cheese: Adds a rich umami flavor with much less fat compared to other cheeses, and its a good source of protein and calcium.

What is Bolognese Exactly?

Traditionally, a classic bolognese sauce is a slow-cooked Italian sauce including a meat base. Bolognese is from Bologna, Italy and is a slow-cooked sauce that often includes ground beef, often simmered with a soffritto of onions, carrots, and celery, and then married with tomatoes and a splash of wine. This version simplifies and lightens the traditional recipe by using turkey and fresh vegetables like asparagus and kale, maintaining the heart of the classic recipe.

How to Make Turkey Bolognese Sauce

Start by cooking the pasta according to the package instructions, but keep an eye on the cooking time some brands suggest longer than necessary. Aim for the pasta to be al dente, adjusting the time as needed for your texture preference. Before draining, don’t forget to reserve some of the pasta water for later use in the sauce.

Once your pasta is on its way, heat a large pan over medium-high heat and add olive oil, a pinch of red pepper flakes, and diced onion. Sauté the onion until it becomes translucent, then add the ground turkey. Use tongs to break the turkey into small pieces, seasoning it with salt and pepper. Add minced garlic and continue cooking until the turkey is thoroughly cooked and no longer pink. Follow by adding chopped asparagus and kale to the pan, stirring to ensure they’re well coated. If the mixture appears too dry, incorporate a splash of the reserved pasta water to help the vegetables cook evenly, sauteeing until the asparagus is tender and the kale has softened.

The final touches come as you stir in the homemade tomato sauce, allowing it to come to a gentle bubble before reducing the heat to simmer. Let the sauce meld with the flavours by simmering for about 10 minutes, stirring occasionally. Introduce the cooked pasta into the pan, tossing it well to ensure even coverage with the sauce. To finish, break the burrata over the pasta, gently stirring to mix as the cheese melts into a gooey, stringy delight. Adjust the seasoning to your taste, and serve warm for a comforting and satisfying meal. Feel free to top with grated parmesan cheese or chopped fresh basil.

Can I Freeze Turkey Bolognese Sauce?

Yes, you can and actually it’s a wonderful idea for meal prepping. This turkey bolognese recipe freezes beautifully, making it a convenient option on busy nights. Simply let the sauce cool completely before freezing it in airtight containers and skip adding the pasta – cooking that fresh will be best.

Best Way to Serve Bolognese

I love serving my healthy turkey bolognese with pasta of course. If you’re opting for a pasta free meal you could consider a large salad or crusty bread for a complete meal.

If you love Bolognese, you’re going to love these other delicious recipes:

Simply Pasta Spaghetti Alla Norma

Vegan Cacio e Pepe Pasta

Gluten Free Green Goddess Pesto Pasta

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Burrata Turkey Bolognese Pasta

Course Dinner, Lunch, Main Course, Pasta

Cuisine Canadian, Italian

Prep Time 15

Total Time 15

Servings

Calories 617kcal

Author Teri-Ann Carty

Equipment

large pasta pot, large deep sided pan, stovetop

Ingredients

400 grams gluten free farfalle
2 tbsp olive oil
1 pinch chili flakes
1 medium onion diced
2 cloves garlic minced
1 pound lean ground turkey
10 spears asparagus trimmed and chopped
2 fistfuls curly kale cavolo nero would work wonderfully too
4 cups homemade tomato sauce
2 small balls burrata drained
½ cup pasta water
grated parmigiano
sea salt and cracked pepper to taste

Simply Pasta Spaghetti Alla Norma

Instructions

Cook Pasta according to package. Be aware, some brands add too much cook time to their instructions. Cook to your desired doneness. Reserve pasta water before draining.
Heat pan over medium high heat. Add oil, chili flakes and onion. Saute onion for several minutes until translucent.
Add turkey to the pan. Break up turkey with tongs. Season with salt and pepper. Add in garlic. Cook until no pink remains.
Add in chopped asparagus and kale. Stir to coat kale and asparagus. Add a splash of pasta water if mixture seems too dry. Saute until asparagus is tender and kale starts to soften.
Stir in tomato sauce. Bring to a bubble, then reduce heat to a simmer for 10 minutes, stirring often.
Add in cooked pasta and toss to combine.
Break burrata balls over the pasta and gently stir to combine. Once the cheese starts to melt it will become stringy and gooey.Taste for seasoning and serve.

Notes

Here are two gluten free pasta options that I adore:

Jovial Foods

Pasta Garofalo

Nutrition

The post Burrata Turkey Bolognese Pasta appeared first on Teri-Ann Carty.

Gluten Free Green Goddess Pesto Pasta

Teri-Ann Carty — Fri, 05 Apr 2024 08:00:30 +0000

Home » Mains » Pasta

Gluten Free Green Goddess Pesto Pasta

Created by: Teri-Ann Carty

Dive into spring with my Gluten-Free Green Goddess Pesto Pasta! This fresh and vibrant spring pasta combines the freshness of greens with the lean protein of ground turkey. Perfect for those focusing on protein, fiber, and managing blood sugar. Enjoy the delightful flavors of dill cilantro pesto, asparagus, broccoli, peas, and spinach, all wrapped in high-protein pasta.

This post may contain affiliate links

Homemade Pesto Pasta Recipe

Spring is in the air! I love witnessing the little buds on flowering bushes, crocuses and tulips breaking through the crust of old man winter. The sun is up and stays longer which brings a deep sigh of relief for all living things. This winter was rough on me. The lack of sun really sent me spiralling. I had never felt the effects of SAD before this winter. At last, Spring is officially here and now we can switch gears into lighter and fresher meals. My focus this Spring will be on PROTEIN, FIBRE and BLOOD SUGAR so if that sounds like something you’re into, read on.

I have really been into ground turkey these days. I love how lean and versatile it is! I wanted to keep this pasta focused on the GREENS but I also needed protein. Ground turkey to the rescue! This would also be amazing with ground chicken or sauteed chicken breast. I am trying to stick to lean meats and turkey really fits the bill.

Also if you’ve been following around long enough you’ll know how much I love pesto! My dill cilantro pesto is the absolute BEST and I try to always have some on hand. If you’ve never made it then click here for the recipe – store bought pesto will also do but let me tell you; something about making your own really changes things. I love making large batches of my homemade pesto and freezing in silicone ice cube trays for the days when I don’t have any fresh. I wanted to keep this pasta green so I chose my veggies for that reason. Asparagus, broccoli, peas, and spinach. Such a delightful medley don’t you think? As per usual I opted for a gluten free pasta and found this high protein option from Garofalo that I love as it’s made with corn, brown rice and quinoa.

Ingredients for Pesto Pasta

Gluten Free Gnocchi Sardo: A gluten-free version of the traditional Sardinian pasta, known for its perfect flavor holding shape. If gluten isn’t an issue for you, regular gnocchi sardo or any other pasta shape like penne or fusilli can serve as an excellent substitute. This is the pasta I used in this recipe.
Olive Oil: A heart-healthy oil that adds a subtle, fruity flavor to dishes.
Chili Flakes: These add a spicy kick to the dish, enhancing the overall flavor profile. These can also be omitted if spice isn’t your thing.
Ground Turkey: A lean protein choice that makes this dish satisfying and nutritious. Ground chicken, lean ground beef, or even a plant-based ground meat substitute can be used.
Broccoli: Adds crunch and a wealth of nutrients to the pasta.
Asparagus Spears: Their tender, slightly sweet flavor complements the other greens in the dish.
Frozen Peas: Provide sweetness and a pop of color. Edamame or fresh peas can be used when in season for an equally vibrant addition.
Baby Spinach: This leafy green wilts nicely into the pasta, adding nutrients and color.
Vegan Dill Cilantro Pesto: The whole reason this pasta exists! My homemade pesto knocks the socks off everyone who tries it, so I highly recommend making yourself a batch! However; traditional basil pesto can be used as a substitute.
Grated Parmigiano Cheese: Adds a salty, umami depth to the pasta. Grated pecorino or a vegan parmesan alternative can be used for those with dietary restrictions or preferences.
Pasta Water: Keep your pasta water as the starchy water helps to bind the sauce to the pasta, creating a silky texture.
Sea Salt and Cracked Pepper: Essential seasonings that enhance the natural flavors of the ingredients.
Fresh Dill: Adds a fresh, slightly tangy flavor that brightens the dish. This is optional but really does elevate and add a final touch to the pasta.

How to Make Pesto Pasta

Start by bringing a pot of water to a boil and generously salting it, then cook your pasta in the salted water until it reaches al dente. Be sure to reserve a cup of pasta water before you drain the pasta; this starchy liquid is a key ingredient for achieving the silky, well-embraced sauce that defines this dish. Meanwhile, as your pasta cooks, warm a large pan over medium-high heat and combine olive oil, a pinch of chili flakes, and ground turkey, seasoning the mixture with salt and pepper to taste. Add broccoli and asparagus, giving the pan a good stir to ensure even cooking. Next, incorporate frozen peas into the mix, seasoning again with salt and cracked pepper for enhanced flavor.

With the vegetables tender and the turkey cooked through, introduce baby spinach to the pan along with a splash of the reserved pasta water to help wilt the spinach and bring the dish together. Layer in the cooked pasta, adding another splash of pasta water to help meld the flavors and textures. Now it’s time to add your pesto, drizzled over the pasta, stirring gently to ensure every strand and vegetable is coated in its herby, vibrant goodness. Fold in half of the grated Parmigiano cheese and the remaining pasta water, stirring until the mixture is thoroughly combined and seasoned to perfection with additional salt and pepper. To serve, garnish with fresh dill and an extra sprinkle of cheese, adding a final layer of flavor and richness to this green goddess pesto pasta dish.

The Best Pasta Shape for Pesto Pasta

I chose to go with Gnocchi sardo. It’s unique texture proves to be an excellent choice for holding all that tasty pesto, ensuring each bite is as flavorful as the last. Its gluten-free composition makes this dish accessible to all, without compromising on taste. Realistically you can make this recipe with any pasta of choice but I find that a pasta with more texture is better for holding onto sauce!

What to Serve With Pesto Pasta

This pesto pasta recipe is perfect all on its own but pairs wonderfully with a crisp, green salad or a slice of garlic bread for those desiring a bit more indulgence.

How to Store Pesto Pasta

Leftovers, if any, can be refrigerated in an airtight container, with a little extra olive oil drizzled on top to keep the pasta moist. To reheat this meal, do it slowly and add a splash of water to revive the sauce.

Want Some Other Pasta Recipes to Try

Spring Vegetable Pasta

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Gluten-Free Green Goddess Pesto Pasta

Course Dinner, Lunch, Main Course

Cuisine Canadian, Italian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 604kcal

Author Teri-Ann Carty

Equipment

large pot
deep sided pan
chefs knife
spatula or tongs

Ingredients

400 grams gluten free gnocchi sardo
3 tbsp olive oil
pinch chili flakes
½ lb ground turkey
4 cups broccoli roughly chopped
10 asparagus spears trimmed and chopped
1 cup peas frozen
2 fistfuls baby spinach
½-¾ cup dill cilantro pesto
1 cup parmigiano cheese grated
1 cup pasta water
sea salt and cracked pepper
fresh dill optional

Click here for the pasta that I used

Instructions

Boil water for pasta and heavily salt the water. Cook pasta until al dente. Reserve 1 cup pasta water before draining.
While pasta is cooking heat a large pan over medium high heat. Add olive oil, chili flakes and ground turkey. Season turkey with salt and pepper.
Add broccoli and asparagus to the pan stirring to combine. Add in frozen peas and season with salt and cracked pepper.
Add in spinach with a splash of pasta water. Add cooked pasta on top with a splash more pasta water. Stir mixture togehter.
Add pesto on top of pasta mixing gently to combine. Add half of the cheese, and remaining pasta water. Stir until well incorporated. Season well with salt and pepper.
Finish with fresh dill and more cheese if desired.

Notes

Nutrition

The post Gluten Free Green Goddess Pesto Pasta appeared first on Teri-Ann Carty.

Easy Chicken Alfredo with Prosciutto

Teri-Ann Carty — Fri, 08 Mar 2024 09:00:55 +0000

Home » Mains » Pasta

Easy Chicken Alfredo with Prosciutto

Created by: Teri-Ann Carty

Dive into the comforting embrace of this delicious Chicken Alfredo. This gluten-free, high-protein Creamy Alfredo is adorned with a creamy sauce, crispy prosciutto and all the right amounts of garlic and cheese! Brightened with a dash of prosecco and enriched with vibrant peas and baby spinach, this dish offers a nourishing, satisfying meal that's ideal for a cozy night in or a fuss-free impressive dinner.

This post may contain affiliate links

Before granola became my signature, pasta ruled my kitchen. Following a recent IG poll for more savory dishes, I’m excited to share a recipe that combines classic Italian flavours with a touch of innovation: Chicken & Prosciutto Alfredo. This dish offers a creamy, satisfying experience that’s bound to become a staple in your home.

Ingredients for Chicken Alfredo

Short noodle pasta: I used penne for my dish but I love short pasta for Alfredo sauce as their nooks and crannies catch and hold the sauce. The texture of short noodles also complements the chunks of chicken and prosciutto, creating a balanced dish. I always go with a gluten-free pasta; my favourite is Rummo
Boneless skinless chicken breasts: Chicken breasts are a lean protein choice that adds substance to the dish without overwhelming the flavours of the sauce.
Prosciutto: The addition of Prosciutto in this recipe takes it to another level for me! It adds a salty, umami depth to the Alfredo.
Butter: A key ingredient for making the creamy Alfredo sauce.
Onion: Adds a foundational layer of flavour to the sauce, offering a slight sweetness that balances the savoury elements of the dish.
Garlic: Infusing the sauce with its distinctive taste; garlic is always a wonderful addition to any pasta dish! garlic powder would be a suitable substitute.
Cremini mushrooms: Any mushrooms will do but I love cremini in pasta because they are not overly flavourful with a complimentary texture.
Prosecco: Adding prosecco introduces acidity and a hint of sweetness, deglazing the pan and lifting the flavors of the sauce. I used an alcohol free option called Nozeco
Frozen peas: Peas offer a pop of color and a sweet, fresh flavor that lightens the dish, balancing the richness of the Alfredo sauce.
Baby spinach: Spinach adds nutrition, color, and a subtle earthiness, wilting into the sauce to create a more rounded, balanced dish.
Parmigiano cheese: No pasta is complete without a sprinkle of Parmigiano cheese; however this time parmigiano is the heart of the Alfredo sauce. It provides a nutty, sharp flavor and creamy texture.

How to Make Chicken Alfredo

Begin by preheating your oven to 350°F to prepare for both the prosciutto and chicken. Spread the prosciutto slices on a baking sheet and let them bake for 15 minutes until they’re slightly crisp; they’ll continue to crisp up as they cool down. Season your chicken breasts with sea salt and pepper, drizzle with olive oil, and bake them on a parchment-lined sheet for 25-30 minutes, or until they’re thoroughly cooked and no longer pink on the inside. Once done, chop the chicken into bite-sized pieces to be easily mixed into the pasta later.

While your chicken and prosciutto are in the oven, start boiling your pasta until it reaches al dent. In a large deep-sided pan, heat olive oil and two tablespoons of butter over medium heat. Sauté the diced onion until it turns translucent, then add minced garlic and sliced cremini mushrooms, cooking until the mushrooms begin to soften and take on a golden-brown hue. This base will infuse your Alfredo sauce with a rich depth of flavor.

After your base is ready, deglaze the pan with a splash of prosecco, making sure to scrape up all the flavorful bits from the bottom of the pan. Introduce the baked chicken and frozen peas to the mix, then pour in cream and add half of the grated Parmigiano cheese and the remaining tablespoon of butter. Let the sauce simmer gently before folding in the cooked pasta, ensuring each strand is beautifully coated. To finish off the dish; sprinkle the crispy prosciutto over the top, and the remaining Parmigiano cheese!

Tips for the Best Creamy Chicken Alfredo

Cook Pasta Al Dente: To ensure the pasta holds up against the creamy sauce, cook it until just al dente. This ensures it does not get overcooked when folded into the alfredo sauce.
Season Well: Don’t skimp on seasoning the chicken before baking; it’s key to flavor development!
Simmer Gently: When combining the sauce ingredients, simmer gently to prevent the cheese from becoming grainy.
Quality Parmesan: Invest in good-quality grated Parmigiano for the best flavor and creamy texture.

A Note About Reheating Alfredo Sauce

Alfredo sauce can become thick and less appealing when reheated. To revive it, gently reheat the sauce over low heat, adding a splash of milk or pasta water to thin it out and restore its creamy consistency.

What to Serve with Chicken Alfredo

This pasta dish can absolutely be enjoyed all on its own but if you’re looking to make it stretch consider a side of garlic bread for dipping into the sauce and a crisp green salad to cut through the richness.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Chicken Alfredo

Discover the ultimate Easy Chicken Alfredo Penne recipe, perfect for any night of the week. This guide offers a step-by-step method to create a creamy, comforting dish that's sure to please the whole family, complete with tips for the best results and potential ingredient substitutes.

Course Dinner, Lunch, Main Course

Cuisine Canadian, Italian

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 831kcal

Author Teri-Ann Carty

Equipment

stove, oven

Ingredients

340 grams short noodle pasta
2 skinless boneless chicken breasts
100 grams Prosciutto
3 tbsp olive oil
3 tbsp butter divided
1 small onion diced
2 cloves garlic minced
8 cremini mushrooms sliced
¾ cup cream
¼ cup prosecco*
1 cup frozen peas
1 big fistful baby spinach
1½ cups parmigiano cheese grated
sea salt and cracked pepper

Vegan Brown Butter Walnut and Tarragon Farfalle

Instructions

Preheat oven to 350.
Separate Prosciutto and place onto a baking sheet. Bake for 15 minutes. Set aside. It will crisp up as it cools.
Sprinkle chicken with seal salt and pepper. Drizzle with olive oil and bake on parchment lined sheet for 25-30 minutes until no longer pink inside. Once cooked, chop into bite size pieces.
Cook pasta until al dente.
While pasta is cooking heat a large deep-sided pan with olive oil and 2 tbsp of butter.
Add onion and cook until translucent.
Add in garlic and mushrooms. Cook until mushrooms start to soften and brown.
Deglaze the pan with *prosecco, scraping up any bits from the bottom of the pan.
Stir in chicken, peas, cream, half of the parmigiano and remaining tbsp of butter. Bring sauce to a simmer and then reduce the heat to add cooked pasta.
Scatter proscuitto over the top of the pasta and gently combine. Finish with remaining cheese, check for seasoning and serve immediately.

Notes

My favourite brand of gluten-free pasta is Rummo https://www.pastarummo.it/en/products/gluten-free/elicoidali-4/
I don't drink alcohol so I use my favourite 0proof sparkling Nozeco https://www.lcbo.com/en/nozeco-28152

Nutrition

The post Easy Chicken Alfredo with Prosciutto appeared first on Teri-Ann Carty.

Vegan Beet Pasta

Teri-Ann Carty — Mon, 12 Feb 2024 09:00:56 +0000

Home » Mains » Pasta

Vegan Beet Pasta

Created by: Teri-Ann Carty

Valentine's Day calls for something special, and this Vegan Beet Pasta fits the bill perfectly. The combination of a creamy beet hummus sauce made with cashews for smoothness, and a touch of heat from chili flakes make for a pasta dish that's not just visually appealing but also deliciously satisfying. Whether for a romantic dinner, a family meal, or a solo treat, this beet pasta is all about the power of natural ingredients transforming a simple dish into something extraordinary and special. This Dish is totally dairy free and gluten free!

This post may contain affiliate links

Beet Pasta Sauce

With Valentine’s Day around the corner, I am feeling all things pink. Truth be told I was never a pink kinda gal. The colour just didn’t speak to me but all that has changed. My manicure is a current pink blush and one of my fave colours to work with food wise is, you guessed it PINK! Things have changed in the vegan food world a great deal since I went vegan over 10 years ago. Back then there weren’t any fancy superfood powders in every colour of the rainbow. I must admit I have a drawer filled with them but still, my favourite way to colour any of my recipes is with the food itself. That’s where the beets come in!

I love beets so much. They are nutritious and delicious but the colour they provide is off the charts. Beet hummus has gotten a great deal of love over the last few years but sometimes I make too much for just the mister and I and have to come up with clever ways to eat it… and well, here we are!

An accidental beet pasta that we’ve fallen in love with. Now I make extra beet hummus just so I can make this pasta as well. It’s time to dive into the wonderful world of pink and love with my Vegan Beet Pasta Sauce. Just in time for Valentine’s Day. Not only is this dish gluten free and dairy free, it also transforms your dish with a stunning hue that’s packed with nutritious goodness!

What You’ll Need for This Beetroot Pasta

Cashews: Soaked cashews are the cornerstone of the sauce’s creaminess. Once a cashew is soft they can make anything creamy and smooth. This rich base mimics the luxurious texture traditionally achieved with dairy. Cashews are essential for their neutral flavour. If you’re opting for a nut free version, you could try out sunflower seeds!
Beet Hummus: Where all the pink comes from! Beet hummus adds depth and a slight sweetness to the flavor. It’s a creative way to incorporate the nutritional benefits of beets, including fibre and antioxidants, into your pasta. If you don’t make or get your hands on beet hummus you can blend cooked beets with traditional hummus and this should work just fine.
Olive Oil: Used for sautéing, olive oil adds a fruity, peppery base that enhances the natural flavors of the other ingredients. Its healthy fats contribute to the sauce’s silky texture.
Chili Flakes: These add a hint of heat to the sauce, balancing the sweetness of the beets and the creaminess of the cashews. Chili flakes are crucial for introducing complexity and a slight kick that elevates the sauce from being one-dimensional. You can consider these optional if spice isn’t your thing.
Onion: The onion provides a foundational aromatic base that’s essential in building the sauce’s depth of flavor. Its natural sweetness complements the earthy notes of the beet.

Garlic: A single clove of garlic goes a long way in adding a punchy, aromatic quality to the sauce. If you don’t have any fresh garlic cloves on hand you could use garlic powder.
Dijon Mustard: My secret ingredient in this amazing vegan pasta is Dijon mustard. This ingredient introduces tanginess and zest, adding layers to the sauce’s profile.
Lemon Juice: Fresh lemon juice adds brightness and acidity, cutting through the richness of the cashews and olive oil.
Nutritional Yeast: Any vegan cook will tell you that nutritional yeast is an absolute YES in anything that you want to make cheesy, creamy or add a little bit of umami flavour. Nutritional Yeast is also high in B vitamins and a depth of flavor that would typically come from Parmesan cheese.
Pasta Water: Another kitchen secret weapon is the water from your pasta! Reserved pasta water is the key to achieving the perfect sauce consistency; its starch content helps to emulsify and thicken the sauce, ensuring it clings to the pasta effectively.
Pasta: The recipe uses mezzi rigatoni pasta, my favourite gluten free pasta is From Rummo. Check them out here
Vegetables: I went for asparagus, baby spinach but you could use any vegetables you have on hand, however I would highly suggest a leafy green as they really do compliment the dish well.

What is Beet Pasta Sauce Made Of?

You don’t have to make your own beet hummus. It is readily available in most grocery stores but if you have the time I highly recommend it. I add it to sandwiches, wraps and eat it with my fave veggies and crackers all the time. Adding this hummus to cashews makes for an amazing creamy sauce that is free of dairy! The magic of this sauce lies in its ingredients, each contributing to the sauce’s creaminess, flavor, and, of course, its signature pink color.

Cashews: Soaked for creaminess, providing a smooth base for the sauce. For a nut-free version, try using sunflower seeds.
Beet Hummus: Adds a vibrant pink hue and earthy taste.
Olive Oil & Chili Flakes: For sautéing and adding a hint of heat.
Onion & Garlic: Aromatics that form the flavor foundation.
Dijon Mustard & Lemon Juice: For tanginess and zest.
Nutritional Yeast: Offers a cheese-like flavor, enriching the sauce’s complexity. Omit if unavailable, though it adds a nice depth of flavor.
Pasta Water: Helps achieve the perfect sauce consistency, making it silky and ensuring it clings to the pasta.

How to Make Pink Sauce Pasta

Creating this pink sauce pasta is simpler than you might think. With a base of cashews and beet hummus, the sauce achieves a creamy consistency that’s both rich and satisfying. The process involves blending soaked cashews with homemade or store-bought beet hummus, adding depth and creaminess to the sauce, complemented by the nutritional yeast for a cheesy, nutty flavor without the dairy. If you choose to make this sauce at home you may have extra hummus and if you do you’re in luck because as mentioned previously it goes well with everything!

How Does Beetroot Affect Pasta?

Beetroot elevates pasta with its natural sweetness, earthy flavors, and, most notably, its bright pink color. This not only makes the dish a visual treat but also infuses it with the health benefits of beets, including fiber, vitamins, and minerals. The best part? It makes your pasta dish pink!

What is the Best Type of Pasta to Have With a Pink Sauce?

I love choosing pasta that has little crevices that can hold all of your sauce! I went with a gluten free mezzi rigatoni. Its ridges and hollow center are perfect for capturing the sauce, ensuring each forkful is as delicious as beautiful. It also just looks lovely and I like that it’s a little larger than something like macaroni.

Other Suggested Pastas for Valentine’s Day

If you’re not a fan of beetroot or don’t have any handy you could absolutely try one of these other amazing recipes:

Vegan Cacio e Pasta

Happy Love Day!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Vegan Beet Pasta

Valentine's Day calls for something special, and my Vegan Beet Pasta fits the bill perfectly. This recipe celebrates the beauty of pink in the vegan food world. The combination of creamy beet hummus sauce, cashews for smoothness, and a touch of heat from chili flakes makes for a pasta dish that's not just visually appealing but also deliciously satisfying. Whether for a romantic dinner, a family meal, or a solo treat, this beet pasta is gluten free, dairy free and a whole lot of tasty!

Course Dinner, Lunch, Main Course, Pasta

Cuisine Canadian, Vegan

Prep Time 30

Cook Time 25

Total Time 55

Servings

Calories 628kcal

Author Teri-Ann Carty

Equipment

pot, deep sided pan, stove

Ingredients

Vegan Beetroot Pasta Sauce Ingredients

½ cup cashews soaked for 4 hours or boiled for 15 minutes
¾ cup beet hummus
2 tbsp olive oil
pinch of chili flakes
½ onion diced
1 garlic clove minced
1 heaping scoop Dijon mustard
½ lemon juiced
3 tbsp nutritional yeast
¾-1 cup pasta water

Pasta Ingredients

400 grams Mezzi Rigatoni
2 tbsp olive oil
pinch chili flakes
6 asparagus spears trimmed and chopped
handful baby spinach
beet hummus sauce
parmesan optional
sea salt and cracked pepper