This hearty pasta dish is easy to make and makes a happy tummy very full!
Here's what you need:
2 cups Catelli's GF Fusilli
1 cup sliced cremini mushrooms
1 cup fresh spinach
4 tbsp earth island vegan parmesan
2 tsp minced garlic
2 tbsp dried parsley
1 tbsp basi
1 tbsp garlic powder
salt and pepper to taste
1 tbsp crushed red peppers (optional)
1. Boil pasta for 6 minutes to al dente
2. In separate pan heat up olive oil and minced garlic
3. Sauté spinach & mushrooms in pan
4. Once cooked add fusilli to pan and add all spices stirring thoroughly
5. Stir in parmesan slowly
6. Remove from heat and serve!
7. Garnish with parsley (optional)
*This is a 2018 Live Free Holiday Party Recipe! Read more here*Add to cart to get a FREE downloadable PDF.
This is a delicious allergen-friendly alternative, that everyone will enjoy!
Here's what you need:
1 butternut squash
2 carrots diced
2 stocks celery chopped
1 red onion diced
2 cups vegetable broth
3/4 wild rice
1/2 cup basmati rice
1/2 cup craisins
1/4 cup sunflower seeds (pepitas)
2 tbsp minced garlic
2 tbsp of coconut sugar
2 tbsp of melted vegan butter
2 tbsp of sage
2 tbsp of olive oil
3 tbsp of coconut oil
1/4 tsp salt & pepper
Chop butternut squash in halves lengthwise, carve out the seeds and gut 1 inch of the neck.
Roast squash at 375F for 60 minutes, until tender.
Let squash cool after roasting in the oven.
Stuffing - In a large pot add in olive oil to saute vegetables & garlic, until onions are translucent.
Add rice & vegetable broth to the pot and cook till broth has been completely absorbed and rice is cooked.
When rice is cooked, let the mixture steam with the temperature turned off with the lid on the pot.
Mix melted butter and coconut sugar in small dish. Brush the insides of the butternut squash with mixture.
Add pepitas, craisins and spices to pot mixture and stir thoroughly.
Stuff butternut squash with the mixture, tie with kitchen twine to hold together or wrap in tin foil.
Bake for another 25-45 minutes.
This recipe is inspired by It Doesn't Taste Like Chicken, we put our own allergen friendly spin on it!
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