Pistou – AFrench Vegetable (Vegan) Soup

Pistou originated from the south France.  This is one of the most easiest soup I have ever made.  Serve this delicious and light soup for dinner with your choice of garlic bread or with French bread spreaded with extra virgin olive oil and toasted until lightly golden and crisp.  I served this soup with whole grain…

Spinach & Black Beans pasta with Ground Almonds

This is a new type of pasta I tried today.  I have been trying diary free meals and did not have any diary free cheese in my pantry.  So thought to substitute with ground almonds which gives a nice crunchy taste to this pasta dish.  This is an easy recipe packed with nutrients to have…

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…

Rotini with Broccoli and Croutons

Ingredients: 4 zo Rotini 8 oz broccoli florets 1/3 cup dried navy beans 1/2 cup black olives 2 teaspoons pesto sauce 1 tablespoon + 2 teaspoons extra virgin olive oil 1 sprig fresh basil leaves chopped 2 whole wheat bread slices Ground pepper salt to taste Parmesan cheese (optional) Method: Cook pasta, drain and set…

Pasta with Roasted Sweet Potatoes and Sautéed Kale

Ingredients: 4 oz pasta such as Penne 1 small bunch kale thick stems removed 1 sweet potato 2 large portabella mushrooms About 4-5 sun dried mushrooms Oil spray Extra virgin olive oil Parmesan cheese Salt and pepper Method: Cook pasta according to package directions and drain.  Set aside Pre heat oven to 425 F Peel…

Penne with Mushroom and Thyme

Ingredients: 4 oz Penne pasta 1 medium red onion 4 cloves garlic 12 oz Portabella mushroom 1 6 oz bag baby spinach 1 teaspoon fresh thyme 1 tablespoon extra virgin olive oil +  extra virgin olive oil for sprinkling 1/4 teaspoon freshly ground black pepper Parmesan or Romano cheese (optional) salt to taste Method: Cook and drain…

Penne with Roasted Brussels Sprouts

Ingredients: 4 ounce penne or any other kind of pasta ½ lb Brussels sprout ½ lb button/white mushroom Black olives Oil spray 2 teaspoons Basil flavored olive oil for sprinkling Parmesan cheese Salt and pepper to taste Method: Cook pasta according to package directions and drain Preheat oven to 400F. Cut Brussels sprout into half…

Pasta with Roasted Broccoli and Kidney Beans

Ingredients: 4 oz Pasta such as Rotini 4 oz dried kidney beans 2 large portabella mushrooms 1 medium red bell pepper 1 small head/bunch broccoli 1 tablespoon chopped sun dried tomatoes 2-3 tablespoons feta cheese 1 – 2 teaspoons extra virgin olive oil Pam/oil spray Salt and pepper to taste Method: Cook pasta and drain…

Truffle Oil Infused Pasta with Mushrooms

Ingredients: 2-3 cloves garlic 2 tablespoons olive oil 4 oz portabella mushrooms 4 oz cremini mushrooms 2 oz white/button mushrooms 1 sprig rosemary 2 tablespoons freshly grated parmesan cheese Truffle oil Method: Cook pasta until done, drain and set aside Chop garlic into fine pieces Clean mushroom and slice them lengthwise (use a clean cloth…

Pasta with Kale and Mixed Mushrooms

Ingredients 4 oz Penne Pasta about 5 to 6 Kale leaves 3/4 cup mixed mushrooms (such as portabella, oyster, button mushroom etc.) 4 – 5 halves of sun dried tomatoes 2 tablespoons olive oil salt and pepper to taste 1 teaspoon extra virgin olive oil (optional) 2 tablespoons parmesan cheese (may be more according to…