Recently I have been making dishes that are vegan and this is one of those recipes I always wanted to make – pasta combined with almond milk. I will be posting another recipe with vegan Alfredo sauce. Since I didn’t have enough time, I made this dish very quick and simple. The main ingredients that gives… Continue reading Mixed Mushroom Pasta with Basil Olive Oil
Tag: basil
Pasta with in Roasted Tomato Sauce
Ingredients: For the pasta 4 oz cork-screw pasta (or any other pasta) 8 oz asparagus cut into 1 inch pieces 1 medium red bell pepper cut into thin slices 1 medium sweet potato peeled and cut into 1/2 inch cubes cooking spray 2 teaspoon olive oil generous 1/2 cup cherry tomato halved 1/2 cup black… Continue reading Pasta with in Roasted Tomato Sauce
Mixed Nuts & Herb Swirls
Ingredients: 1 17.3 oz. Package Puff Pastry sheets (2 sheets – Pepperidge Farm Puff Pastry sheets) 1 egg lightly beaten ¼ cup walnuts ¼ cup blanched/slivered almonds (almonds should not have any skin) ¼ cup Cashew nuts 4 tablespoons + 2 tablespoons grated parmesan cheese ¼ teaspoon dried thyme ¼ teaspoon dried tarragon ½ teaspoon… Continue reading Mixed Nuts & Herb Swirls
Bruschetta
Bruschetta is a very simple dish to make. It just starts with slices of baguette as a base and any toppings you wish. Normally tomatoes are parboiled and peeled before making this dish. But when boiled and peeled, tomatoes have a tendency to become mushy and soggy. So I thought of using fresh tomatoes with… Continue reading Bruschetta
