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30 Minutes or Less

10-Minute Spicy Ramen (Gluten-Free Option)

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close-up overhead image of spicy ramen in a bowl with chopsticks

This spicy ramen soup recipe is quick to make and soo much better than store bought ramen! The greatest part about ramen soup is that it’s easy to customize the way you want. You can choose between basic or gluten-free noodles and you can top it off with soft boiled eggs, green onions, chicken, tofu or seaweed – whatever you prefer!

close-up image of spicy ramen with chopsticks

Ramen noodles are a pantry staple for households everywhere. The packets are super easy to whip up and I can’t tell you how many times ramen has been my go-to during my school years! But, did you know you can just as easily make homemade ramen noodles in just 10 minutes?

There are so many ways to customize ramen soup, but I like to make mine spicy with all sorts of wonderful ingredients that I always have on hand. So this recipe is for the spice lovers out there!

two hands holding a bowl of spicy ramen

MAIN INGREDIENTS NEEDED TO MAKE Spicy Ramen

  • Ramen Noodles – Of course the main ingredient to Ramen soup is the noodles! I used gluten-free, but feel free to use the basic noodles if you prefer.

  • Broth – Use either chicken or vegetable broth as your base. Beef broth works, too, but will have drastically different flavor.

  • Sesame Oil – A little drizzle of sesame oil adds a nice flavor and sheen to the soup’s surface.

  • Fresh Ginger –  You’ll need a 2-inch piece of freshly grated ginger. Dried ginger powder is fine to use as well, but fresh will give it a better taste and a nicer kick.

  • Soy Sauce – 1 tablespoon soy sauce, or feel free to use more to your personal taste. If you are allergic to soy, watching your sodium, or eating gluten-free, you can sub the soy sauce with tamari or coconut aminos.

  • Vinegar. 1 tsp rice wine vinegar.

  • Chili Paste – Chili paste offers a deeper spiced flavor than most powders and hot sauces, but if you can’t get your hands on any, sriracha works too.

  • Toppings – Top it off with soft boiled eggs, green onions, chicken, tofu or seaweed.
noodles being lifted out of a bowl of spicy ramen

ADJUST THIS RECIPE TO YOUR DIET

  • Gluten-Free: Use the gluten-free version of ramen noodles like I did for this recipe.

TIPS FOR MAKING THIS Spicy Ramen Soup RECIPE

  • This particular recipe will give you a nice and spicy ramen noodle recipe. However, you can very easily dial back on the spicier ingredients for a not-so-spicy experience. If you’re looking for even spicier ramen, add in some hot peppers or chili flakes.
Spicy Ramen Soup Recipe
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Spicy Ramen Soup Recipe

4 from 8 votes
Recipe by Samantha Course: MainCuisine: JapaneseDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

300

kcal
Total time

15

minutes

This spicy ramen soup recipe is quick to make and soo much better than store bought ramen! The greatest part about ramen soup is that it’s easy to customize the way you want. You can choose between basic or gluten-free noodles and you can top it off with soft boiled eggs, green onions, chicken, tofu or seaweed – whatever you prefer!

Ingredients

  • 1 quart chicken or vegetable broth

  • 1 tablespoon sesame oil

  • 2 garlic cloves, grated

  • 2-inch piece fresh ginger, grated

  • 1 tablespoon soy sauce

  • 1 tablespoon chili paste (aka sambal oelek), see Notes

  • 1 teaspoon rice wine vinegar

  • 6 ounces ramen noodles, I used gluten-free

  • Topping Options

  • Soft boiled egg

  • Cooked and shredded chicken

  • Sauteed mushrooms

  • Sliced green onion

  • Dried seaweed

  • Sesame seeds

Directions

  • Add everything except for noodles to a large pot and simmer over medium-high heat for 10 minutes.
  • Taste broth and adjust any seasonings as desired, then add in the ramen noodles and cook until tender.
  • Ladle broth and noodles into two bowls and top with whatever you’d like.

Recipe Video

Notes

  • Chili Paste: If you can’t find chili paste, you can use an equal amount of sriracha instead.

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30 Minutes or Less

Avocado Pasta with Roasted Garlic and Tomatoes

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avocado pasta on a plate with a fork

Vibrantly green and irresistibly creamy avocado pasta, finished off with roasted garlic and tomatoes! Whip up this quick, easy, and healthy dinner recipe in under 20 minutes. Perfect when you’re short on time and/or craving something comforting and delicious.

close-up image of avocado pasta with roasted garlic and tomatoes on a plate

What You’ll Need To Make Avocado Pasta

Avocado – LOL, duh! Pick up two perfectly ripe avocados for this plant-based recipe. To know whether your avocados are ripe or not, give them a gentle squeeze. If the skin gives a tiny bit then they’re ready to eat! Though if your avocados feel hard as rocks, leave them out at room temperature for another day or two until ripe. I almost always buy a big bag of avocados while at the store, and use leftovers to make avocado toast in the morning – yum!

Fresh Herbs – Feel free to use any fresh herbs you’d like, or have on-hand! I used a combo of fresh basil and fresh parsley, which made for a perfectly fresh-tasting sauce. However, a bunch of fresh cilantro would taste equally as delicious.

Garlic – Plenty of garlic is necessary for this avocado pasta recipe! We pretty much use an entire garlic bulb between the roasted garlic and tomatoes, and the avocado sauce. When roasted, garlic releases intense flavor which is straight up heavenly. I could eat roasted garlic all by itself, it’s that good! Together with the tomatoes, olive oil, and a little bit of salt and pepper – the roasted garlic in this recipe is to-die-for.

overhead image of avocado pasta on two plate

Tips and Tricks

  • Use any pasta shape you’d like! I used bow-ties since they’re what I had, but shape truly makes no difference here. I can imagine this avocado pasta tastes just as delicious with spaghetti, penne, fusilli, elbows, etc.
  • Remember to reserve half a cup of pasta water! This pasta water will be added back into the pasta, after you’ve strained it, and added the avocado sauce in. The starches from the reserved water help your sauce latch onto the pasta.
  • Typically served hot, this pasta can also be served cold as an avocado pasta salad. For a cold pasta dish, cook up everything the same. Then, cover and leave to chill for about an hour before serving.

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: This pasta is easily made gluten-free with the use of your favorite gluten-free pasta. Now my personal favorite gluten-free pasta is Jovial’s Brown Rice pasta, and is actually exactly what I used in the photos here!

Make it Paleo/Grain-Free: For a paleo pasta, simply use zucchini noodles or spaghetti squash in place of the pasta in this dinner recipe.

Avocado Pasta with Roasted Garlic and Tomatoes

0 from 0 votes
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

Vibrantly green and irresistibly creamy avocado pasta, finished off with roasted garlic and tomatoes! Whip up this quick, easy, and healthy dinner recipe in under 20 minutes. Perfect when you’re short on time and/or craving something comforting and delicious.

Ingredients

  • 1 pound pasta, uncooked

  • For the roasted garlic and tomatoes:

  • 1 pint grape tomatoes

  • 6-8 garlic cloves, sliced

  • 2 tablespoons olive oil

  • salt and black pepper, to taste

  • For the avocado sauce:

  • 2 ripe avocados, peeled and pits removed

  • 1/2 cup fresh basil, parsley, and/or cilantro

  • 1/4 cup olive oil

  • 2 garlic cloves

  • 1 lemon, juiced

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Directions

  • Preheat oven to 400° Fahrenheit. Make the roasted garlic and tomatoes by placing tomatoes and sliced garlic on a baking sheet, then drizzling with olive oil and seasoning with salt and pepper. Roast for 15 minutes or until soft and very fragrant.
  • While garlic and tomatoes roast, cook pasta in a large pot of salted water until al dente and reserve ½ cup pasta water.
  • While pasta cooks, add all avocado sauce ingredients to a blender and blend until smooth.
  • Once pasta is cooked, strain then add back into pot along with avocado sauce and reserved pasta water. Toss pasta in sauce before adding in roasted garlic and tomatoes, serve immediately.

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Dinner

Instant Pot Bolognese Sauce

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Instant Pot Bolognese

This delicious Instant Pot Bolognese sauce is made with red wine and served over penne, spaghetti or your favorite pasta. It takes less than an hour to make this sauce in a pressure cooker, so it’s great for meal prepping.

Instant Pot Bolognese

This Instant Pot Bolognese Sauce is one of my most favorite recipes that I love to serve with penne or other type of pasta. Thanks to the pressure cooker, the cooking time is cut in half and tastes absolutely delicious. Also, this is a super great recipe for meal prepping. You can easily double the recipe and freeze. So, when you don’t feel like cooking, you can easily defrost it, cook up some pasta, and voila! You have your dinner or lunch for the week.

Main Ingredients Needed For Instant Pot Bolognese

  • Ground Beef – Swap with ground turkey for an even leaner dish, or ground tofu.

  • Pancetta – seasoned Italian salt-cured meat made from pork belly. It really brings a lot of flavor to this sauce, so I highly recommend, but totally optional!

  • Celery/Carrot –  I recommend including the carrots & celery, but feel free to swap with peppers or other veggies. Or, remove the veggies altogether.

  • (Dry) Red Wine – You can use white wine instead, which will alter the flavor. You can also skip the alcohol and just use water.

  • Pasta – Choose whatever pasta you’d like to serve. I used penne, but you could try tagliatelle noodles.

  • Jar-Crushed Tomatoes

  • Spices – Oregano, salt, black pepper, fresh parsley
Instant Pot Bolognese Sauce
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Instant Pot Bolognese Sauce

0 from 0 votes
Recipe by Samantha Course: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

300

kcal
Total time

40

minutes

This delicious Instant Pot Bolognese sauce is made with red wine and served over penne, spaghetti or your favorite pasta. It takes less than an hour to make this sauce in a pressure cooker, so it’s great for meal prepping.

Ingredients

  • 1 Tablespoon Olive Oil

  • 1 Onion (chopped)

  • 1 Celery Stalk (chopped)

  • 1 Carrot (chopped)

  • 3 Garlic Cloves (minced)

  • 1 LB Ground Beef

  • 4 Ounces Diced Pancetta

  • 1 Teaspoon Dried Oregano

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Black Pepper

  • 1 28-Ounce Jar Crushed Tomatoes

  • 1/2 Cup Dry Red Wine

  • 1/4 Cup Fresh Parsley (chopped)

Directions

  • Set Instant Pot to sauté setting, add in olive oil. Once hot, sauté onion, celery, and carrots until soft, about 4 minutes.
  • Add in garlic, ground beef, pancetta, dried oregano, salt, and black pepper. Cook, stirring frequently, until meat is no longer pink. 
  • Pour in crushed tomatoes and red wine. Stir to combine before securing lid and setting Instant Pot to manual high pressure for 20 minutes.
  • Quick release steam, remove lid, and set back to the sauté setting for 3-5 minutes or until liquid has reduced slightly. Add parsley, then taste and adjust any seasoning as desired.

Notes

  • To store: You’ll want to store the pasta and sauce separately. Once cool, transfer the Bolognese to an air-tight container and refrigerate for up to 5 days.
  • To freeze: Freeze this Bolognese for up to 3 months in a freezer-friendly container or freezer bag.

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30 Minutes or Less

Italian Sheet Pan Sausage, Peppers and Onions

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Italian Sheet Pan Sausage Pepper and Onions

Versatile, healthy and easy to make, this Italian Sausage, Peppers and Onions sheet pan recipe will quickly become a favorite go-to weeknight meal. The best part? You only need to use this one pan, so clean up is a breeze! Enjoyable either on its own or as an easy add-on to pasta, sandwiches, and more.

Italian Sheet Pan Sausage Pepper and Onions

The combination of the spice and juiciness of Italian sausage with the sweetness of bell peppers and caramelized onions is just delicious! Not only is this recipe filling and full of protein, but takes less than 30 minutes to make, which is super great if you’re rushed on time. And, after a long day, sometimes cooking is a chore, let alone having to wash all the dishes afterwards! With this recipe, it’s super simple to clean up because all we use is a sheet pan to make this wonderful meal of sausage, bell peppers and onions.

Main Ingredients Used in This Italian Sheet Pan Recipe

  • Italian Sausage – You can use either chicken or turkey Italian sausage for this recipe.

  • Red & Yellow Peppers – Tender and sweet once roasted, peppers perfectly compliment the spice from the Italian sausages.

  • Yellow Onions

  • Garlic Cloves

  • Olive Oil

  • Salt

  • Black Pepper

  • Dried Oregano

  • Dried Basil

  • Red Pepper Flakes

Tips On Making This Italian Sheet Pan Sausage, Peppers & Onions Recipe

  • Don’t eat meat? No problem. Just substitute this Italian sausage for a plant-based one!

  • For sausage and peppers pasta, serve this dish with whole wheat noodles and tomato sauce.
Italian Sheet Pan Sausage, Peppers and Onions
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Italian Sheet Pan Sausage, Peppers and Onions

5 from 1 vote
Recipe by Samantha Course: Main, DinnerCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

25

minutes
Calories

300

kcal
Total time

30

minutes

Versatile, healthy and easy to make, this Italian Sausage, Peppers and Onions sheet pan recipe will quickly become a favorite go-to weeknight meal. The best part? You only need to use this one pan, so clean up is a breeze! Enjoyable either on its own or as an easy add-on to pasta, sandwiches, and more.

Ingredients

  • 1 Pound Italian Sausage

  • 1 Whole Red Bell Pepper (sliced)

  • 1 Whole Yellow Bell Pepper (sliced)

  • 2 Whole Yellow Onions (sliced)

  • 4 Whole Garlic Cloves

  • 1/4 Cup Olive Oil

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Black Pepper

  • 1/2 Teaspoon Dried Oregano

  • 1/2 Teaspoon Dried Basil

  • 1/4 Teaspoon Red Pepper Flakes

Directions

  • Preheat oven to 425° Fahrenheit.
  • Place all ingredients, except sausage on a large baking sheet and toss to coat in oil and spices.
  • Transfer sausages to baking sheet and bake 25 minutes. Remove halfway through to turn vegetables and sausages for even cooking.

Recipe Video

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Dairy-Free

Gluten-Free Stuffing (With Dairy-Free Option)

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Gluten-Free Stuffing

Full of savory flavors and made with 11 simple ingredients, this gluten-free stuffing recipe is a classic dish you can make for the upcoming holidays to share with family and friends!

Gluten-Free Stuffing

A Thanksgiving meal isn’t complete without the stuffing! I love the savory flavors of onion, celery, sage, rosemary and chicken stock all mixed together with cubes of toasted bread. With the holidays coming up, you’re going to want a quick, delicious gluten-free stuffing recipe on hand. This one will not disappoint. It’s not only gluten-free but it’s also dairy-free, ensuring even those with allergies can enjoy this timeless dish.

MAIN INGREDIENTS NEEDED

  • Gluten-Free Bread

  • Butter

  • Yellow Onion

  • Celery

  • Garlic Cloves

  • Fresh Sage, Parsley & Rosemary

  • Salt

  • Chicken/Vegetable Stock

  • Eggs

TIPS TO FOLLOW WHEN MAKING This Classic Gluten-Free Thanksgiving Stuffing

  • I used Canyon Bakehouse Gluten-Free Mountain White bread in this recipe and it cooked up beautifully!

  • I kept this stuffing recipe classic, but you could easily add sautéed mushrooms, cranberries, apples, or a little sausage to it if you’d like. Here’s one variation you can try if you want to add a little sweet to this savory dish.

    • Cranberry-Apple Stuffing: When cooking onions and celery, add 2 peeled, cored and diced apples, and 1 cup dried cranberries to the aromatics when you add the stock.
  • To make this dairy-free, all you have to do is replace the butter with vegan butter!
Gluten-Free Stuffing (With Dairy-Free Option)
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Gluten-Free Stuffing (With Dairy-Free Option)

5 from 1 vote
Recipe by Samantha Course: SidesCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 
Total time

1

hour 

20

minutes

Full of savory flavors and made with 11 simple ingredients, this gluten-free stuffing recipe is a classic Thanksgiving dish you can make for the upcoming holidays to share with family and friends!

Ingredients

  • 15 Ounce Loaf (cut into cubes)

  • 1/2 Cup Butter

  • 1 Large Yellow Onion (chopped)

  • 1 Cup Celery (chopped)

  • 5 Whole Garlic Cloves (minced)

  • 1/2 Cup Fresh Parsley (chopped)

  • 3 Tablespoons Fresh Rosemary (chopped)

  • 3 Tablespoons Fresh Sage (chopped)

  • 2 Teaspoons Salt

  • 2 Cups Chicken or Vegetable Stock (divided)

  • 2 Whole Eggs

Directions

  • Preheat oven to 350° Fahrenheit.
  • Spread bread cubes into an even layer on a baking sheet and bake for 30 minutes, tossing halfway through.
  • Melt butter in a small saucepan over medium heat, then add in the onion, celery, and garlic. Sauté until soft, about 8 minutes.
  • Add toasted bread cubes, onion mixture, fresh parsley, sage, rosemary, salt, and 1 cup of stock to a large bowl – toss to combine.
  • In a separate bowl, whisk together the remaining one cup of stock and eggs. Pour egg mixture into bread mixture and stir until just combined.
  • Transfer to a 9×13-inch baking dish and bake for 45-50 minutes or until golden brown.

Recipe Video

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