Creamy Spaghetti Sqash Pasta
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Spaghetti squash pasta (serves 2):
1 small spaghetti squash
1/2 cups cashews, soaked
2 cups almond milk
1/3 cup + 1/4 cup sun dried tomatoes, separated
1/4 cup nutritional yeast
3 tsp lemon juice
1 tsp onion powder
1 tsp garlic powder
1-2 tsp salt
1/2 cup onion, diced
2 garlic cloves, minced
2 TBS diced sun dried tomatoes
fresh parsley and basil
Preheat oven to 400 F. Cut and trim your spaghetti squash. Scoop out the seeds and save them for later. Place cut side down on a parchment paper lined baking sheet and roast in the oven for 30-40 mins or until tender.
While the squash is roasting, you can start making your sauce. To a high speed blender add in the cashews, almond milk, sun dried tomatoes, nutritional yeast, lemon juice, onion powder, garlic powder and salt to taste. Blend until smooth.
After the squash is finished roasting, remove from the oven and let it cool down a bit. Then when it’s cool enough for you to handle with your hands, you can start scraping out the flesh with a fork. Set that aside for later.
To a saute pan, add in the onion and cook for 2-3 minutes, then add in the garlic and cook for an additional 2 minutes. Add your spaghetti squash, 2 TBS of the remaining sun dried tomatoes and a pinch of salt. Serve your squash pasta with extra sauce, the remaining sun dried tomatoes, nutritional yeast, and fresh parsley or basil.
Roasted squash seeds:
The flesh and seeds of any squash
2-3 tsp maple syrup
1/2 tsp cinnamon
pinch of salt
Preheat your oven to 400 F. Soak your seeds for 10 minutes to make it easier to clean. After they’ve been soaking, separate the seeds from the stringy flesh and place the seeds on a dish towel or paper towel to dry. Dry the seeds as much as possible then transfer to a small bowl. Add in the maple syrup, cinnamon, and salt. Mix together and transfer to a parchment paper lined baking sheet and roast in the oven for 10-12 mins. You will hear them popping in the oven which means they should be almost done. Remove from oven, allow to cool and store in an air tight container on the counter for 5-7 days. Goes well with salads or soups.
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ABOUT ME »
Welcome to More Salt Please! The vegan cooking channel where I teach you how to make some of my favorite foods. I love showing people how easy and tasty living a vegan life can be. Expect to fall head over heels in love with healthy eating when you become part of my YouTube tribe. I share recipes, kitchen tips, interviews, vlogs and collaborations with some pretty amazing people.
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Low Fat Vegan No Oil 5 min Tomato Pasta OR Pizza Sauce
Supreme Pasta / Pizza Sauce is what my son calls this one. He loves it!! The sun dried tomatoes make this sauce so do not leave those out.
Blend all these ingredients up:
3 cups of tomatoes chopped
1 hand full of basil
1/2 cup of sun dried tomatoes
1 T oregano
1 small garlic
2 T tomato paste
1 t sugar
You can add any spices you want to this. You just blend it up and done. Sometimes I use this as a dip as well. Very easy to make.
Sun Dried Tomato & Chicken Pasta in the Ninja Foodi
You cannot go wrong with this Sun Dried Tomato & Chicken Pasta in the Ninja Foodi! It's bursting with flavor, takes under 30 minutes to make, and is so vibrant and colorful; it's simply perfect for an everyday meal or a special occasion.
Get the full recipe right here:
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Ninja Foodi 6.5 qt with Dehydration:
Mix 'N Scraper:
Wood Cutting Board:
Creamy Sun Dried Tomato Pesto Pasta
This Creamy Sun Dried Tomato Pesto Pasta recipe is irresistibly delicious and perfect for a quick and easy weeknight dinner. This creamy red pesto pasta combines sun dried tomato pesto with mascarpone cheese for a simple dinner recipe that whips up in no time! Using jarred sun dried tomato pesto saves time but doesn't skimp on flavor. Make this pesto rosso pasta recipe tonight and make sure to subscribe for more easy entertaining recipes!
****FULL PRINTABLE RECIPE WITH INSTRUCTIONS ***
CREAMY SUN DRIED TOMATO PESTO PASTA:
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Spaghetti Squash Recipe With Sun-Dried Tomatoes and Sheep Feta
Find the complete instructions for this spaghetti squash recipe on my website here:
Did you know there’s another way to satisfy your spaghetti cravings other than eating the real thing? You’d even increase your veggie intake! Enter my spaghetti squash recipe. Spaghetti squash is rich in vitamins and low in carbs, making it the perfect alternative to heavy pasta dishes. And best of all, it tastes amazing. Watch to learn how to make my spaghetti squash recipe.
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PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
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APRON:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
IMMERSION BLENDER:
MASAHIRO CHEF'S KNIFE:
MY FAV STAINLESS BOWL:
*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
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