Goat Cheese Pasta with Spinach & Mushrooms | Goat Cheese Pasta. Creamy Goat Cheese Pasta with Spinach & Roasted Mushrooms The temperatures are dropping which means it’s time for comfort food. I guess there is really never a bad time for comfort food, but when it’s dark and cold outside I think comfort food is a must. Pasta is one of my favorite comfort foods and this Creamy Goat Cheese Pasta with Spinach and Roasted Mushrooms is comforting to the very last bite. This is a great weeknight dinner recipe because it is easy to make and tastes so good after a long day of work. I also like that it is healthier than your average creamy pasta dish. If you don’t think you are a goat cheese fan, don’t turn up your nose just yet. I also added some vegetables to bulk up the nutritional value and flavor of the pasta. Add Creamy Goat Cheese Pasta with Spinach & Roasted Mushrooms to your dinner menu.
If you like this Creamy Goat Cheese Pasta with Spinach & Roasted Mushrooms, you might also like: Pasta with Greens | Souvlaki For The Soul. Fresh wholemeal linguine with asparagus, peas, spinach and mint. I try to eat healthy. I swear I do. I try to incorporate a well balanced eating routine but I find that during the "silly" season (Xmas and New Year) things can get a little hectic on the food front.
Second helpings and extra sweets can certainly build up into unwanted kilos. So I was looking for a healthier alternative the other night for dinner. My local deli always has a handy supply of goodies and on that particular day I found some freshly made whole wheat linguine. While this pasta dish is not of the traditional variety I always believe its good to experiment and play around with food. PASTA WITH "GREENS" RECIPEPasta of your choiceOne bunch of asparagus with the stalky bits cut off.A cup of fresh peas (you can use frozen..less time)A good handful of spinachA handful of fresh mint, roughly choppedsalt and pepper to tasteA little olive oilA clove of garlic, finely chopped Wicked optional ingredientMascarpone 1.
Salmon with soy and petimezi | Souvlaki For The Soul. My favourite way of getting those all important omega 3's into my diet is by eating salmon. I find it quite a versatile fish and definitely love getting creative with it. My recent blog post on salmon burgers prepared with home made brioche buns, really got a lot of attention. Generally though, I find I have been quite slack with recipes for salmon here at Souvlaki For The Soul. Looking through the archives, I realised that prior to the burgers, I had only prepared this herbed crusted salmon dish! Today's recipe is a bit of a "mish mash" of influences. Obviously, the soy, mirin and soba are all Japanese ingredients but where does the Greek component come in? Petimezi is otherwise known as grape molasses. I had always thought that petimezi and mousto were the same but apparently not.
You'll often find petimezi being used in cakes and biscuits and I'm keen to get creative and play around with this sweet, mysterious liquid. The recipe today is really easy and most of all quite flexible. Individual Baked Pastas. I made a chunky vegetable sauce to go with our whole wheat pasta. We used rigatoni this time around. I layered the sauce with the cooked pasta and some cheese! It was that easy. Since we baked them in individual dishes it didn’t take long at all! And we each got our own little dish! It was two meals for me, but only one for Joshua:) We made four dishes so we could have leftovers too! This is a great meal for busy weeknights or if you are just craving good classic comfort food!
Individual Baked Pasta Dishes Whole wheat rigatoni pasta (we used about half of a 1 pound bag) 2 zucchini squash, chopped Directions: 1. Roasted Tomato and Garlic Crouton Spaghetti. Avocado Mac and Cheese Recipe | Stovetop Mac and Cheese. My avocado obsession continues, this time with Stovetop Avocado Mac and Cheese! If you like our Creamy Avocado Pasta, you will love this decadent macaroni and cheese. It is basically the same delicious pasta, but kicked up a notch. Josh thought I was a little looney when I told him what we were having for dinner, but after one bite, he was in mac and cheese heaven. If you are an avocado lover, you will go crazy for this macaroni and cheese! This avocado macaroni and cheese is so easy to make. It is perfect for busy weeknights or whenever you are craving a comforting meal, but feeling lazy. The creamy avocado sauce coats the pasta nicely with a hint of garlic, cilantro, and lime.
This Stovetop Avocado Mac and Cheese is all kinds of awesome! Creamy, cheesy, and easy Avocado Mac and Cheese! Yield: Serves 4-6 Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Ingredients: Directions: 1. 2. 3. 4. Note-the lime juice keeps the avocado from browning. Tortellini Pasta Salad with Roasted Vegetables Recipe. Tortellini Salad with Roasted Vegetables Happy Labor Day! We hope you are all enjoying the long holiday weekend. Today we are going to our friend’s pool to enjoy the sunshine and relax. It should be a great day! Last week when I made the Israeli Couscous Salad with Roasted Vegetables I still had leftover vegetables. I don’t like good produce to go to waste so I made a Tortellini Salad with Roasted Vegetables. One of Josh’s favorite salads is my regular Tortellini Salad, so I was pretty sure he would enjoy this roasted vegetable version and I was right.
I used my favorite summer vegetables for this salad-eggpalnt, zucchini, yellow squash, red pepper, and onion. I used store bought cheese tortellini. This salad makes a great main dish or side dish. If you like this Tortellini Salad with Roasted Vegetables, you might also like: Pasta with Honey Roasted Tomatoes and Herbed Breadcrumbs. Sesame Egg Noodles with Stir Fried Vegetables. Grilled Vegetable Pasta Salad. “Summer time and the living’s easy!” It is Friday and I have the day off so I am feeling pretty good today:) We don’t have huge weekend plans, but I am still excited it is here! Fresh, local produce is one of my favorite things about summer. We don’t have a garden this year, well we have tomato plants and herbs, but never got around to planting anything else. The sprinkler system project took over. We love going to the farmer’s market and supporting our local farmers though! I made this grilled vegetable pasta salad with some of our favorite summer veggies.
Pasta salads are perfect for the summer. Grilled Vegetable Pasta Salad (Printable Recipe)Grill the following vegetables, I brush them with a little olive oil and balsamic: Zucchini Eggplant Red pepper Yellow Squash Chop up tomatoes and fresh basil. Cook your favorite pasta and run cold water over it, this is a cold pasta salad. Make a balsamic dressing or use store bought. In a big bowl add the pasta, veggies, and basil. Pasta with Slow Roasted Tomatoes, Artichokes, Zucchini, and Roasted Red Peppers. Our tomato plants didn’t do that well this year, but our cherry tomato plant surprised us a few weeks ago. The plant was loaded with little red tomatoes. I like popping cherry tomatoes into my mouth for a healthy snack, but I saved these little red guys for slow roasted tomatoes. I cut the tomatoes in half and placed them on a baking sheet. I added a little olive oil, salt, pepper, basil, oregano, and fennel.
I wasn’t sure what I was going to do with them. If you haven’t tried slow roasting tomatoes, I encourage you to do so and soon. Whole Wheat Pasta with Slow Roasted Tomatoes, Artichokes, Zucchini, and Roasted Red Peppers Cherry tomatoes, cut in half Olive oil Salt and pepper Seasonings-I used dried basil, fennel, and oregano Whole wheat pasta, I used rigatoni 1/2 onion, diced 3 cloves garlic, minced Red pepper flakes Fennel 1 medium zucchini, chopped 1 red pepper, roasted, and chopped 1 1/2 cups slow roasted cherry tomatoes Artichoke hearts, I used bottled, just drain them Fresh basil, chopped 1.
Whole Wheat Lemon Pasta with Spinach and Roasted Asparagus. Utah is still cold with snow on the ground. Sure, it is pretty, but come on, it is March. I am sooo ready for Spring! We have had a couple of nice “teaser” days, but the snow always comes back to haunt me. I just want Mr. Sun to stick around! Since the weather isn’t cooperating, I turned to the kitchen for some help. I made my favorite spring time dish, Whole Wheat Lemon Pasta with Spinach and Roasted Asparagus. I used whole wheat spaghetti, but any pasta will do.
I served roasted asparagus on the side, I found it on sale for 88 cents a pound, yahoo! Whole Wheat Lemon Pasta with Spinach and Roasted Asparagus(Printable Recipe) Whole wheat pasta (any variety will work) Olive oil 1/2 onion, chopped3 garlic cloves, minced 1 bunch of fresh spinach, cleaned and chopped Red pepper flakes, just a quick shake Salt and Pepper Zest and juice of one large lemon Parmesan cheese 1.Bring a big pot of water to boil. For the Asparagus: 1 bunch of fresh asparagus Olive oil Salt and pepper Fresh lemon juice. Stuffed Shells with Ricotta, Spinach, and Portobello Mushrooms. Stuffed Shells with Ricotta, Spinach, and Portobello Mushrooms I never get sick of Italian food. Sometimes I think I am Italian, my name is Maria, I have dark hair, I could pass, right?
I love pasta, pizza, gelato, panini, etc. Italian food always hits the spot for me. I recently made stuffed shells for dinner. I started with the classic ricotta spinach mixture. I loved peeking in on the bubbling shells that were oozing with cheese. I think this is a great dish to serve to guests. Baked Vegetable Pasta. Last week I mentioned that pasta is a great “go to” meal for us. Well, last night I threw together a baked pasta dish and it was terrific! Baked pastas are so easy, but can still impress the guests. Luckily, I had some homemade vegetable pasta sauce in our freezer. So I took that out and boiled up some whole wheat penne pasta. Baked Vegetable Pasta 1 box of whole wheat penne pastaHomemade vegetable pasta sauce or your favorite sauce 8 ounces shredded mozzarella cheese 4 ounces shredded parmesan cheese Chopped fresh basil In a large pot bring water to boil.
Presto Pasta. Josh and I both work so some nights we don’t feel like making anything fancy…ok, a lot of the nights we don’t. So thank goodness for cereal and pasta, two staples in our house. The other night we went with pasta. Have any of you tried some of the flavored pastas out there? I boiled up some basil linguni and was pretty impressed. The basil flavor was nice, not too overpowering, and it tasted great with my fresh veggie sauce. I also made a quick salad, the more veggies the better:) So if you are tired from work, school, kids, life, etc. make pasta for dinner.