Pasta & Peas in Parmesan Broth

Pasta & Peas in Parmesan Broth

Spring has officially arrived, but the fruit and vegetables have to yet show they’re pretty little vernal faces.  The warmer weather is shifting us away from heavy, hearty foods to lighter, quicker fare.  We want to spend more time enjoying the spring sun and less time hovered over a huge pot of stew.  But it looks like there are still some cool days ahead before we can truly shed the sweaters and warm, comforting meals.  This pasta bridges that gap between craving light, springtime meals and still wanting something warm and satisfying.  And it comes together in less than 30 minutes, so we can all enjoy more time in the fresh spring air!

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Vegan Garlic Cream Pasta w/ Roasted Broccoli & Mushrooms

Vegan Garlic Cream Pasta w/ Roasted Broccoli & Mushrooms

Creamy garlic sauce that’s vegan.  Skeptical I was.  No longer I am.  Like Yoda why am I talking?  I think it’s because this is some Jedi-like cooking going on.  It’s all Obi-Wan Kenobi up in here.  I did not think a vegan cream sauce could be this good.  But it is.  It’s magic…or the Force.  I wonder if a light saber would be a useful kitchen tool?  {oh boy, i think halloween is getting to me}

Spring Veggie Pasta w/ Cilantro Pesto

Spring Veggie Pasta w/ Cilantro Pesto
Summer is nearing and we need to make room for the hot-weather veg about to grace our tables.  This is a fantastic way to use up any spring veggies you have on hand.

This pasta takes advantage of the spicier spring produce available: peppery arugula and piquant radishes.  The cilantro pesto — made with garlic scapes, toasted almonds, red pepper flakes, lime juice and avocado oil — compliments those flavors and steers us in the direction of the Southwest.  Fiber-rich black beans and fresh, milky mozzarella round out the dish for a hearty, healthy meal.  To add an additional kick of spice and flavor, drizzle on some sriracha!  Let’s get the party started!