pasta andamp pizza

One-Pot Creamy Taco Pasta with Turkey &amp; Cheddar

¾ (8 oz) block cheddar cheese

cilantro

tomatoes

garlic

½ lb ground turkey

plain Greek yogurt

oz rotini pasta

½ yellow bell peppers

½ medium yellow onions

chili powder

cumin, ground

extra virgin olive oil

garlic powder

onion powder

salt

Peel and small dice onions. Peel and mince garlic.

Once the pot is hot, add the oil, bell pepper, onion, garlic, and ground turkey. Break apart the turkey with a spoon until crumbly. Stirring occasionally, cook until turkey is cooked through and vegetables are tender, 7-9 minutes.

Add the pasta, tomatoes, water, and spices to the pot. Stir and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally until pasta is cooked and most of the water is absorbed, 15 minutes.

Shave the cilantro leaves off the stems; discard the stems and mince the leaves.

Once the pasta is done, remove from heat. If more than ¾ cup of liquid is remaining in the pot, carefully strain off excess liquid using a colander.  

Add cheese, yogurt, and half of the cilantro to the pot with the pasta and stir until cheese is melted and creamy.

To serve, divide pasta between bowls. Garnish with remaining cilantro. Enjoy!

Spaghetti &quot;Bolognese&quot; with Veggie Ground, Mushrooms &amp; Carrots

oz gluten-free spaghetti pasta

(24 oz) jar marinara sauce

(10 oz) bag shredded carrots

(8 oz) pkgs sliced white mushrooms

oz veggie ground, plant based

onion

black pepper

Italian seasoning

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain and set aside.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, peel, halve, and small dice onion.

Once the skillet is hot, add oil and swirl to coat the bottom. Add onion, veggie ground, mushrooms, carrots, and spices. Cook, breaking the veggie ground apart with a spoon, until browned and crumbly, 5-6 minutes.

Add marinara sauce to the skillet, stir to combine, and bring to a simmer over medium-high heat. 

Once the sauce is simmering, reduce heat to medium and continue to simmer until the vegetables are soft, 5-6 minutes more.

When the sauce is done, add pasta to the skillet, toss to combine, and remove from heat.

To serve, divide pasta between plates or bowls. Enjoy!

Ketchup, you&apos;ve been replaced. This mac &amp; cheese packs a seriously delicious plant powered punch!

Vegan &quot;Mac &amp; Cheese&quot; with Roasted Mushrooms, Tomatoes, Peppers &amp; Basil

fl oz almond milk, unsweetened

lb cremini mushrooms

basil

oz gluten-free macaroni (elbow) pasta

grape tomatoes

green bell peppers

nutritional yeast flakes

arrowroot starch/powder

Dijon mustard

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Remove from heat and drain in a colander. (Reserve pot for later use.)

Meanwhile, wash and dry the fresh produce.

Thinly slice mushrooms and transfer to a large baking sheet pan.

Trim, seed, and medium dice bell peppers; add to the baking sheet with the mushrooms.

Add tomatoes to the baking sheet. Drizzle veggies with oil and season with spices; toss to combine, then spread out in an even layer.

Place baking sheet in the oven and roast, tossing once, until veggies are tender and tomatoes start to burst, about 15 minutes. Remove from oven.

When the pasta is done, place almond milk, nutritional yeast, oil, arrowroot starch, Dijon, onion powder, and garlic powder in the reserved pot; whisk until smooth. Place the pot over medium heat and bring the sauce to a simmer, whisking occasionally.

Once the sauce is simmering, continue to cook, whisking constantly, until the sauce becomes thick and stretchy, 1-2 minutes more. Remove from heat.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

Return drained pasta to the pot with the cheese sauce, add half of the basil (reserving the rest for serving), and stir to combine.

If needed, warm the mac &amp; cheese over medium heat, stirring constantly, until heated through, 1-2 minutes.

To serve, divide mac &amp; cheese between plates or bowls; top with roasted veggies and reserved basil. Enjoy!

Top 3 pasta andamp pizza recipes from across the web

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One-Pot Creamy Taco Pasta with Turk...

Spaghetti "Bolognese" wit...

Vegan "Mac & Cheese" ...

Top 3 pasta andamp pizza recipes from across the web

The most viewed pasta andamp pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One-Pot Creamy Taco Pasta with Turk...

Spaghetti &quot;Bolognese&quot; wit...

Vegan &quot;Mac &amp; Cheese&quot; ...

The most viewed pasta andamp pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Spaghetti "Bolognese" wit...

Vegan "Mac & Cheese" ...