Post sponsored by Barilla. See below for more details.
Before spring starts to show, I wanted to share one last cozy pasta meal. This lentil rotini pasta features easy garlicky kale, a no-cook goat cheese sauce, and Barilla Red Lentil Rotini. The spirals in the rotini are perfect for soaking up that saucy-goodness!
When it comes to greens, I’m constantly swapping different ones in and out of recipes. One of the reasons I love recipes like this is because it’s forgiving. Happen to have chard or collards on hand? Those would work just as well.
I’ve also been known to make a similar pasta and add roasted cauliflower, broccoli, and/or sweet potatoes as a replacement or in addition to the greens.
I love goat cheese and I’m not shy about my love. However, I know that it’s not everyone’s favorite cheese. This pasta can work well with any softer-type cheese. Cream cheese or farmers cheese would work as well.
Never fear, vegan friends. You can easily make this vegan. I like to use my favorite cashew cream or sunflower cream with a little bit of onion powder, garlic powder, and nutritional yeast in place of the goat cheese sauce.
When I was writing my cookbook on grinding flour, one of the biggest surprises came when working with red lentil flour. It’s such a good, protein-solid flour. Because of this, I’m not surprised to see this great, one-ingredient Red Lentil Rotini from Barilla. You can find this and all the other varieties of the new Barilla legume pastas on Amazon.
[tasty-recipe id="37907"]
Disclosure: This recipe was created in partnership with Barilla. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week. continue reading
The post Lentil Rotini with Garlicky Kale and Goat Cheese Sauce appeared first on Naturally..
Post sponsored by Bob's Red Mill. See below for more details.
For these types of salads, I would typically use cauliflower. However, I wanted to keep the color vibrant. The broccoli provides that and I love the texture of the roasted broccoli. Of course, you could always mix in cauliflower, romesco, or even roasted Brussels sprouts.
When it comes to dressing, I usually keep them really simple: an oil and an acid. However, sometimes I like to boost it a bit with the help from creamy items, like tahini. I’ve also really been enjoying finding more ways to use Nutritional Yeast. The nutritional yeast adds that classic pungent cheese-like punch, helping really make this dressing flavorful.
I haven’t always been on the nutritional yeast wagon but as I start to use it more, I’ve gradually fallen in love. The nutty tang has definitely started to play more rolls in my kitchen from the easy, like popcorn, to the slightly more complicated, a stand-in cheese sauce. A bag of Bob’s Red Mill Nutritional Yeast is always in the cabinet so we can always have our savory, salty popcorn!
I love using pearl couscous for a quick add into salads and grain bowls. It’s ready in about 10 minutes and it’s the best of both pasta and grains. You could, however, use whole grains in place of the couscous. Try using hearty farro, sorghum, or even quinoa.
Beyond the nutritional, try adding a bit of crumbled feta. The saltiness is a nice companion for the tahini and nutritional yeast.
[tasty-recipe id="37943"]
Disclosure: This recipe was created in partnership with Bob's Red Mill. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week. continue reading
The post Broccoli Salad with Couscous and Tahini Dressing appeared first on Naturally..
It is a lot of recipes. It sounded manageable in theory; write four recipes each week for Sprouted Kitchen Cooking Club, keep up loosely here on the blog, my private chef job, occasional freelance...
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