Whole Wheat Pasta With Roasted Red Pepper Sauce

oil, divided

sweet onion, diced

jar roasted red peppers, drained and roughly chopped

garlic, minced

Salt,

dried oregano

paprika

pepper

vegetable broth

almond milk

whole wheat pasta,

basil, plus more for garnish, roughly chopped

PREPARATION

. Heat 1 tablespoon of oil in a large pan over medium high heat.

. Add the onions, roasted peppers, garlic, salt, oregano, paprika, and pepper and sauté until the onions have softened and the mixture has started to dry out, about 4 minutes.

. Transfer the pepper mixture to a food processor or blender and purée until smooth.

. Heat the remaining oil in the empty skillet and transfer the red pepper purée back to the skillet.

. Once the contents of the skillet start to thicken, pour in the vegetable broth and almond milk.

. Bring the sauce to a simmer and stir until reduced slightly.

. Add in the red wine vinegar and stir until well incorporated.

. Add the al dente pasta and basil to the pan and toss until well coated.

. Remove from heat and serve, topping with more basil.

. Enjoy!

Servings:

INGREDIENTS

oil

garlic, minced

cherry tomatoes, halved

Salt,

Pepper,

white wine

spinach, roughly chopped

spinach pasta or whole wheat pasta, al dente

grated Parmesan cheese, plus more for serving

PREPARATION

. Heat the oil in a large pan over medium heat.

. Add the garlic and stir, about 30 seconds, until aromatic.

. Add the cherry tomatoes, and season with salt and pepper. Cook until the tomatoes begin to soften, about 3 minutes.

. Add the white wine and stir the sauce until the liquid has thickened.

. Add the spinach and stir to combine.

. Add the pasta and toss with the tomatoes and spinach.

. Add the Parmesan and stir until the pasta is fully coated.

. Top with a sprinkle of parmesan cheese, if desired.

. Enjoy!

Servings:

INGREDIENTS

butternut squash, peeled and cubed

white onion, chopped roughly

Olive oil,

Salt,

Pepper,

Nutmeg,

vegetable broth

almond milk

garlic, minced

red pepper flakes, optional

dried sage

head broccoli, steamed

whole wheat pasta, cooked

Grated Parmesan, to serve

PREPARATION

. Preheat oven to 400°F (200°C).

. Add butternut squash and onion to a parchment paper-lined baking sheet, and season with olive oil, salt, pepper, and nutmeg.

. Roast for 25-30 minutes, or until tender.

. Add roasted squash and onion to a food processor or blender. Add vegetable broth, almond milk, and blend until smooth.

. In a large sauce pot over medium heat, add olive oil, garlic, red pepper flakes, and sage. Cook for about 1 minute, or until fragrant. Add squash puree and bring to a simmer, stirring occasionally.

. Add cooked pasta and steamed broccoli and stir to combine.

. Top with Parmesan, and enjoy!

Servings:

INGREDIENTS

olive oil

chicken breasts, cubed

salt

pepper

garlic, minced

flour

chicken broth

skim milk, or milk of choice

salt

pepper

spinach

whole grain penne pasta, cooked

Parmesan, optional