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Hey, pasta lovers! If you’re on the hunt for a cozy, creamy, and utterly delightful vegan pasta recipe, you’re in the right place. Our Butternut Squash Pasta is here to dazzle your taste buds and provide that warm hug you crave during chilly evenings. No dairy, no problem – let’s dive into the comforting world of plant-based pasta magic!

fork lifting butternut squash pasta out of a bowl.

What You’ll Need to Make Butternut Squash Pasta

Butternut Squash (with Skin): That’s right, no need to peel off the skin! It’s not only a time-saver but also adds a lovely nutty flavor and extra nutrients. Slice, roast, and blend.

A Whole Head of Garlic: Roasting garlic adds a caramelized, almost sweet flavor to the sauce. Plus, the aroma while it’s roasting is heavenly.

Shallots: These little gems provide a delicate oniony flavor that complements the butternut squash beautifully.

Raw Cashews: Creamy, dreamy, and oh-so-healthy. Cashews are the secret to that luscious, dairy-free creaminess.

Pasta of Your Choice: Feel free to pick your favorite pasta shape. Whether you’re into the classic spaghetti or something quirky like fusilli, it’s all about what makes you smile. I used this gluten-free spaghetti, and it was delicious!

close-up image of butternut squash pasta in a bowl.

Tips and Tricks

  • Roast ‘n’ Toast: Roasting the butternut squash and garlic is the superstar move here. The caramelization adds a depth of flavor that’s hard to resist. Drizzle with olive oil, sprinkle with salt and red pepper flakes , and pop ’em in the oven.
  • Add a Splash of Lemon: For an extra layer of flavor and a touch of freshness, consider adding a squeeze of fresh lemon juice to your creamy butternut squash sauce. The hint of citrus can brighten up the dish and provide a delightful contrast to the richness of the sauce. Just a little goes a long way, so start with a modest amount and adjust to your taste. It’s a simple twist that can elevate your pasta to a whole new level of deliciousness!
  • Season to Perfection: Don’t forget to season well with salt, pepper, and maybe a pinch of nutmeg for that extra warmth. Taste as you go to get it just right.

Easy and Creamy Butternut Squash Pasta

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

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

If you’re on the hunt for a cozy, creamy, and utterly delightful vegan pasta recipe, you’re in the right place. Our Butternut Squash Pasta is here to dazzle your taste buds and provide that warm hug you crave during chilly evenings. No dairy, no problem – let’s dive into the comforting world of plant-based pasta magic!

Ingredients

  • 2-3 cups cubed butternut squash, skin left on or peeled off

  • 1 whole head garlic, peeled

  • 2 shallots, peeled and cut in half

  • 1 tablespoon fresh thyme leaves

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • 1/4 teaspoon red pepper flakes

  • 1 pound pasta

  • 1 cup vegetable broth, or water

  • 1/2 cup raw cashews, unsalted

  • 2-3 fresh sage leaves

Directions

  • Preheat oven to 400° Fahrenheit.
  • On a large baking sheet, toss together the cubed butternut squash, peeled garlic cloves from one whole head of garlic, peeled and cut shallots, fresh thyme leaves, olive oil, salt, and red pepper flakes. Bake for 30 minutes, or until butternut squash is very soft.
  • Remove baking sheet from oven and let cool slightly. While the squash cools, bring a large pot of water to a boil. Once boiling, add in a big pinch of salt and the pasta. Cook pasta according to package instructions.
  • Once butternut squash is slightly cool, add to a blender along with the vegetable broth, raw cashews, and sage. Blend until completely smooth.
  • Right before draining the pasta, reserve 1 cup of pasta water. Then, drain the pasta and return to the pot along with the butternut squash sauce. Add ¼ cup of pasta water at a time to the pasta to thin out the sauce, as needed.
  • Serve immediately with additional fresh herbs.

Recipe Video

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Interested In More Gluten-Free and Dairy-Free Pasta Recipes? Try These!

A classic French Niçoise salad, fully loaded with all things fresh and delicious! Bursting with seasonal spring veggies such as crisp green beans, baby potatoes, cherry tomatoes, and capers. This hearty Niçoise salad is then finished off with a tangy and herby dijon vinaigrette.

overhead image of nicoise salad in a bowl with dressing on the side.

What You’ll Need To Make This Niçoise Salad

Dijon Mustard – This French mustard works perfectly in this French recipe! Two tablespoons of tangy, slightly spicy Dijon mustard gives our dressing loads of delicious flavor. If you don’t have Dijon mustard, you can use spicy brown mustard or 1 teaspoon of ground mustard seed in its place.

Olive Oil – Plenty, and I mean plenty of olive oil is essential to a smooth and creamy vinaigrette! I like having two different kinds of olive oil in my kitchen – one cheaper, less flavorful kind, and one higher quality kind. The higher quality olive oil is exactly what I’d reach for in this, or any, salad dressing recipe. Whereas the cheaper, less flavorful olive oil is perfect for cooking, since much of its flavor will get cooked off anyway!

Baby Potatoes – These creamy, adorable potatoes are traditional to all Niçoise salads recipes. Either red or yellow baby potatoes will work here (I used a combination of both). To prep them for this dish, give them a good scrub under cold water then slice each one in half. Once prepped, quickly boil the baby potatoes until fork tender, then coat in dressing and add to your salad!

Lettuce – Really any kind of lettuce would work in this salad! Boston or butter lettuce taste both fresh and crisp, and are the perfect base to this hearty salad. However, I’ve swapped out the lettuce for arugula, baby spinach, and romaine – all were delicious!

Eggs – Hard boiled eggs, soft boiled eggs, or anywhere in between! There are a ton of boiled egg how-tos out there on the internet, in case you need some guidance. I followed this jammy egg recipe and my boiled eggs turned out PERFECT.

Tuna – It’s not a Niçoise salad without some flaked tuna! Similar to the olive oil in this salad recipe, we want to use good quality tuna as well. Also, look for solid canned tuna, as opposed to chunk light tuna. And for an even richer, more flavorful tuna, use tuna packed in oil – it’s extra buttery and delicious!

close-up image of nicoise salad on a plate

Tips and Tricks

  • When making the Niçoise salad dressing, *slowly* pour in the olive oil, while whisking. Doing this will help to emulsify the oil into the dressing, creating a smooth and well-combined vinaigrette. And take your time here, because rushing this step could cause the dressing to separate.
  • Boil the fresh green beans for no more than a few minutes! Green beans cook quickly, and can overcook even quicker. Therefore, to ensure they maintain their crisp-ness, boil them for no more than 3 minutes, then immediately transfer to a bowl of ice water to stop the cooking!
  • Add this Niçoise salad into your weekly meal prep! To do this, simply chop and prep all salad ingredients, then whisk together the dressing. Divide and assemble your salads into four separate containers, and store the dressing on the side – then, when ready to eat, dress your salads and enjoy!
nicoise salad on a plate with white wine on the side

Adjust This Recipe To Your Dietary Needs

Make it Vegan: For a vegan Niçoise salad, leave out the hard boiled eggs, and replace the tofu with a cup or two of cooked lentils.

Make it Paleo: This recipe is easily made paleo by leaving out the potatoes! If you’d like, you can even use cauliflower florets in their place.

Fresh and Delicious Niçoise Salad

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

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

A classic French Niçoise salad, fully loaded with all things fresh and delicious! Bursting with seasonal spring veggies such as crisp green beans, baby potatoes, cherry tomatoes, and capers. This hearty Niçoise salad is then finished off with a tangy and herby dijon vinaigrette.

Ingredients

  • For the dressing:
  • 1/4 cup white wine vinegar

  • 2 tablespoons Dijon mustard

  • 1 tablespoon lemon juice

  • 1/2 tablespoon fresh thyme, chopped

  • 1 teaspoon honey

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 3/4 cup olive oil

  • For the salad:
  • 1 pound baby potatoes, sliced in half

  • 8 ounces green beans, trimmed

  • 1 head Boston lettuce or butter lettuce, chopped

  • 2 (5-ounce) cans tuna, drained (see Notes)

  • 4 eggs, boiled

  • 1/2 red onion, thinly sliced

  • 1/2 cup cherry tomatoes, halved

  • 5-6 radishes, ends trimmed and cut in half

  • 1/4 cup mixed olives

  • 2 tablespoons capers

Directions

  • Make the dressing my whisking together all ingredients except olive oil. Once combined, slowly pour in olive oil while whisking to emulsify oil and create a smooth dressing.
  • Bring a large pot of water to a boil, then add in the sliced potatoes along with a pinch of salt. Cook potatoes until fork tender, about 10 minutes, then drain from water. Transfer potatoes to a large bowl and toss in ¼ cup of dressing.
  • Bring another large pot of water to a boil, then add in trimmed green beans. Cook green beans until tender, about 2-3 minutes, then transfer to an ice bath to stop the cooking. Once cool, remove green beans from ice bath.
  • Assemble all salad ingredients on a large platter – cooked potatoes, green beans, lettuce, tuna, boiled eggs, red onion, tomatoes, radishes, mixed olives, and capers. Drizzle some dressing over salad and serve with extra dressing on the side.

Recipe Video

Notes

  • Tuna: Canned tuna packed in oil is ideal here, since it’s moist and has more flavor. However, if all you have is canned tuna packed in water then that works too!

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This Red Wine Braised Short Ribs with Cauliflower Mash Potatoes recipe is the ultimate comfort dish during the colder months and a great recipe to use around the holidays! It’s hearty and flavorful, made with Cauliflower instead of traditional Mash for less carbs, and packed with tons of veggies and delicious seasonings like thyme and rosemary.

Braised Short Ribs with Cauliflower Mash

Main Ingredients Needed

  • Bone-in Beef Short Ribs

  • Avocado Oil

  • Veggies – Onions, Carrots, Celery Stalks, Shallot

  • Tomato Paste

  • Red Wine

  • Beef or Chicken Broth

  • Fresh Thyme & Rosemary

  • Head of Cauliflower – Cut into florets.

  • Butter – I used non-dairy.

  • Garlic Cloves

  • Milk – Any milk will work but I used almond milk.

  • Salt & Pepper – To taste.

Tips When Making Braised Short Ribs With Cauliflower Mash Potatoes

  • You can substitute red wine for the balsamic.

  • Save a little bit of time on your chopping by buying cauliflower florets instead of a head of cauliflower.

Red Wine Braised Short Ribs with Cauliflower Mash

5 from 1 vote
Recipe by Samantha Course: MainDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

2

hours 

10

minutes
Total time

2

hours 

25

minutes

This Red Wine Braised Short Ribs with Cauliflower Mash Potatoes recipe is hearty and flavorful and packed with tons of veggies and delicious seasonings like thyme and rosemary.

Ingredients

  • For the short ribs:
  • 3-5 Lbs Bone-In Beef Short Ribs

  • Salt & Pepper (to taste)

  • 3 Tablespoons Avocado Oil

  • 1 Onion (chopped)

  • 3 Carrots (chopped)

  • 2 Celery Stalks (chopped)

  • 1 Shallot (peeled & chopped)

  • 2 Tablespoons Tomato Paste

  • 2 Cups Red Wine

  • 1 Cup Beef or Chicken Broth

  • 1 Bunch Fresh Thyme

  • 3 Sprigs Fresh Rosemary

  • For the cauliflower mash:
  • 1 Head Cauliflower (cut into florets)

  • 3 Tablespoons Butter (dairy or non-dairy)

  • 6 Garlic Cloves (roughly chopped)

  • 2 Shallots (roughly chopped)

  • 1 Tablespoon Milk (dairy or non-dairy)

  • Salt & Pepper (to taste)

Directions

  • Preheat oven to 350° Fahrenheit.
  • Season all sides of short ribs with a generous pinch of salt and black pepper. Heat avocado oil in a large pot over medium-high heat, then brown short ribs in oil, rotating to evenly brown on all sides. 
  • Remove short ribs from pot then add in onion, carrot, celery, and shallot. Cook until soft, about 5 minutes, then stir in tomato paste and cook for another 2-3 minutes.
  • Place short ribs back into pot, along with any juices that have been released from the meat. Add in red wine, beef or chicken broth, fresh thyme, and fresh rosemary.
  • Bring everything to a boil, then cover pot with lid, and transfer it into preheated oven. Cook for about 2 hours or until short ribs are super tender.
  • While short ribs cook, make the cauliflower mash by boiling cauliflower florets in a large pot of salted boiling water until tender, about 10 minutes. Strain cauliflower then set aside to cool slightly before pureeing. 
  • While cauliflower cools, melt butter in the same pot over medium-low and add in garlic, cook for about 2 minutes or until fragrant.
  • Transfer cooled cauliflower, sautéed garlic, milk, salt, and black pepper to a food processor or high-speed blender. Pulse cauliflower until smooth, then scoop onto plates, and serve with braised short ribs on top.

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More Healthy & Hearty Recipes

Turn your Thanksgiving leftovers into a delicious soup that everyone will love! Made with leftover turkey, jasmine rice and veggies, this Leftover Turkey and Rice Soup recipe is a great weeknight dinner that only takes 30 mins to make and a great way to avoid wasting food!

overhead image of leftover turkey and rice soup with bread, wine, and fresh thyme on the side

When the holidays come around, so does a lot of food. It’s all too easy to cook more than what is needed, so there’s always leftovers to figure out what to do with. Is there a way I can convince Aunt Susan to take this huge load of turkey with her? Knowing her, she’ll say that she’s too stuffed and can’t even think about food for the next week!

I don’t like it when food goes to waste, and like to use up as much as I can before it does, so if my family or friends aren’t going to take it home with them, I need to figure out some good recipes, and fast.

This Thanksgiving Leftover Turkey and Rice Soup is loaded with turkey, veggies, flavorful broth and finished with a splash of fresh lemon and parsley, all made in one pot and in under 30 minutes. What can be better than that for a quick and hearty leftover meal?

MAIN INGREDIENTS NEEDED TO MAKE Leftover Turkey and Rice Soup

  • Cooked Turkey – chopped or shredded.

  • Rice – I used jasmine rice. You can also use brown rice, but it will have a longer cooking time.

  • Broth – chicken or turkey.

  • Olive Oil

  • Veggies – carrots, celery stalks, yellow onion, garlic cloves.

  • Herbs – thyme, rosemary & parsley.

  • Lemon & Salt

TIPS FOR MAKING THIS RECIPE

  • Rinse your rice if you like a brothier soup as the outer starch will thicken the soup, particularly if you reheat it. 

Leftover Turkey and Rice Soup

5 from 1 vote
Recipe by Samantha Course: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Turn your Thanksgiving leftovers into a delicious soup that everyone will love! Made with leftover turkey, jasmine rice and veggies, this Leftover Turkey and Rice Soup recipe is a great weeknight dinner that only takes 30 mins to make.

Ingredients

  • 1 Tablespoon Olive Oil

  • 3 Whole Garlic Cloves (minced)

  • 1 Small Yellow Onion (chopped)

  • 2 Whole Carrots (peeled & chopped)

  • 2 Whole Celery Stalks (chopped)

  • 3 Fresh Thyme Stems

  • 2 Teaspoons Fresh Rosemary (finely chopped)

  • 1/4 Cup Jasmine Rice

  • 1 1/2 Teaspoons Salt

  • 2 Cups Cooked Turkey (chopped or shredded)

  • 1 Quart Chicken or Turkey Broth

  • 1 Whole Lemon (juiced)

  • 1 Whole Fresh Parsley (chopped)

Directions

  • Heat olive oil in a large pot over medium heat. Add in garlic, onion, carrots, and celery, sauté for 3-5 minutes or until onions are soft.
  • Add thyme, rosemary, rice, and salt, cook for 2-3 minutes or until fragrant.
  • Add in cooked turkey, chicken or turkey broth, and juice from one lemon. Bring to a boil before reducing to a simmer. 
  • Cover pot with lid and cook for 15-20 minutes or until rice is tender. Remove from heat and serve with fresh chopped parsley.

Recipe Video

Notes

  • Storage: keep in the fridge for up to 5 days.

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More Healthy Recipes