Penne w/ Butternut Squash and Sage Pesto

This is really why I made the sage pesto.  I cheated and bought butternut squash already prepared from Trader Joe's.  Can you blame me?  The protein and complex carbohydrates from the whole grain pasta and mushrooms provide a heartiness that will fill you up quickly.  The combination of flavors in this recipe are pretty amazing, each distinct. 

So Yum!

Ingredients:

8 oz. whole wheat penne
2 T refined coconut or safflower oil
1 1/2 pounds of butternut squash, peeled and cut up
2 shallots, diced
8 oz. cremini mushrooms (baby bellas)
1/2 cup  sage pesto
pepper to taste

Directions:

Cook penne according to package directions, Al dente, and remember to salt the water.
In a large skillet, heat oil.   Cook squash about 6-8 minutes with cover (sort of frying and steaming at the same time).  Stir in shallots, mushrooms, and pepper and cook until veggies are tender, about 5 min.  Remove from heat and set aside.
When pasta is done, drain and reserve 1/2 cup of pasta water.  Return pasta to the pot (or a large bowl), stir in the sage pesto and squash mixture.  Add some pasta water if it seems too dry.  Um, yah, you know what to do next!

This recipe shared on Amee's Savory Dish

Artichoke and Tofu Lasagna

I love a veggie lasagna.  This recipe is super because you can add any veggies you love.  I used artichokes and sweet onions, but you could add spinach, zucchini or peppers.  Go crazy!   Extra firm tofu is used to make "ricotta" and it's dog-gone good!  Don't let the word "tofu" make you think this isn't delicious.  Tofu is packed with protein and calcium, and a healthful alternative to animal products.  Add the right spices to tofu and you have a delicious ricotta, Voilà.  Good for your heart and your waistline!

Click on photo to enlarge

Ingredients:
1 container organic extra firm tofu, well pressed
1 T lemon juice
2 tsp. dried basil
1/4 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 T nutritional yeast, (optional)
1/2 yellow onion, diced
1 14 oz. jar of marinated artichoke hearts, well drained and chopped
1/3 cup sliced black olives
1 box whole wheat lasagna noodles
5 cups marinara sauce (no sugar added)

Preparation:
Preheat oven to 350F.   Mash together the tofu, lemon juice, basil, salt, garlic powder, onion powder and nutritional yeast.  Saute diced onions (and other veggies) in oil.  In another bowl, mix together cooked onions, artichokes and olives. Cook the lasagna noodles according to package directions.

Cover the bottom the the lasagna pan wit a layer of sauce, then place a layer of lasagna noodles on the sauce.  Spread half of the tofu mixture on the noodles, and half of the artichoke, olive, onion mixture.  Continue layering until ingredients are gone, finishing with a layer of pasta and sauce.  Cover and bake 50 minutes.  Serve with salad, french bread, and a nice Pinot Noir.  Family approved!

Zucchini Pasta

Why didn't I think of this?  I love the idea of using zucchini for pasta.  I love whole wheat pasta but I don't always feel like eating carbs.  Spaghetti squash is another favorite of mine that my mom turned me on to a few years ago.  Using zucchini, however, is simplified and doesn't require using the oven.  Just take 2-3 zucchinis and peel them with a regular potato peeler (I kept the dark green parts in there as well, that's where all the nutrition is).   Put them in a sauce pan and cover with water.  Simmer about 5 minutes and drain.  That's it!  So easy!  Thanks VeganPandamonium for opening my eyes to new and yummy food ideas.

*Serve with your favorite marinara sauce, or any sauce you love.  I topped mine with marinara sauce, nutritional yeast, and Italian seasoning.  And because it's veggies, I can eat as MUCH as I want.

Pomodoro Sauce

Pomodoro (tomato) sauce is a type of Italian red sauce made from tomatoes, garlic, olive oil and fresh basil.  It is so fresh and flavorful, much more authentic and delicious than anything bought in a jar.  Plus it is extremely easy to make, anyone can do it!   I use whole wheat spaghetti and "meatless" meatballs, which makes for the perfect, healthful, vegetarian pasta dinner my family loves!  Complex carbs, protein and fiber. Boo-ya!  (This is Joe Bastianich's recipe found in Runner's World magazine)  Enjoy!

The key is in the tomatoes, do not deviate!

1/4 cup extra virgin olive oil
3 garlic cloves, crushed
2- 28 oz. cans of peeled, whole Italian plum tomatoes (such as San Marzano or Muir Glen)
1 tsp. dried oregano or Italian seasoning
1 tsp. sea salt
1 tsp. black pepper
fresh basil for garnish

Directions:
Heat oil in large sauce pan over medium.  Add garlic and saute about 3 minutes.  Pour tomatoes in separate bowl and squeeze them with your hands to break them up.  (If you don't like big chunks, then blend tomatoes in blender.)  Add tomatoes and juice to sauce pan.  Add oregano, salt and pepper.   Simmer on low 45 minutes.   Use one pound of pasta.   Two minutes before pasta is done, drain and add to sauce, cooking a few more minutes allowing pastas to absorb some of the sauce.  Garnish with fresh diced basil and serve with a garden salad.  YUM.

*You can also make this sauce ahead and freeze for up to two months.

Stuffed Shells with Tofu Ricotta

I'm not lying when I tell you my family ate this meal and had no clue they were eating tofu and soy cheese.  It tasted so yummy and saved us some bad-for-you calories and cholesterol.   I used regular shells because I could not find whole wheat pasta shells for this dish.   The recipe below is for the tofu ricotta, but then you stuff and bake the shells as you normally would.  Use your favorite pasta sauce.  Promise it's delicious!  Give it a try.