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Pasta

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Creamy Butternut Squash Mac and Cheese

 

Have you ever met someone who doesn’t enjoy a good Mac and Cheese? With a couple thousand variations of the recipe itself, I have a hard time believing such a person exists. There is a Mac and Cheese for everyone’s heart, and every one of those people claims to have the best one. Being a lover of all Mac and Cheese, I’m claiming no such thing.

With it still being summer I thought it would be best to share a healthier alternative of the all comforting bowl of soul we love so much. With half the amount of dairy, and the addition of what some would like to keep as a secret ingredient- there’s no doubt your guests will be begging for the recipe.

 

Servings: 4-6

Prep Time: 30 minutes

Cook Time: 12-14 minutes

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Arugula Walnut Pesto

Pesto is traditionally made of Fresh Basil, Garlic, Parmesan, Olive Oil, and Pine Nuts. Originally, all ingredients were roughly chopped and pounded into a paste using a Mortar and Pestle. Thank goodness most of us at home cooks own a food processor now. Today we have many variations of the lovely and fragrant sauce. The French version, Pistou, substitutes tomatoes for pine nuts. A version from Calabria includes grilled Bell Peppers, and tons of Black Pepper. Another version from Sicily also adds Tomatoes, and substitutes Almonds for Pine Nuts. My version? My version includes Arugula, Walnuts, Garlic, Parmesan, and the best quality Extra Virgin Olive Oil you can find.

Servings: 4-6

Prep Time: 5 minutes

Cook Time: 5 minutes

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Oven spiced Tomato & Burrata Bucatini with Italian Sausage

Even with warm weather it’s difficult to resist the comfort of some of those homestyle meals that warm your heart so well- one of which being the all loving marinara sauce. Instead of such a hearty sauce, try this delicious twist. The sweetness of the oven roasted tomatoes, and the fruity Extra Virgin Olive Oil will surely be a crowd pleaser for many, or just yourself.

 

Servings: 4

Prep Time: 15 minutes

Cook Time: 50 minutes

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