Pasta

Cauliflower Cashew Butter Alfredo

Cauliflower Cashew Butter Alfredo with vegetable noodles in a creamy steamed cauliflower and cashew based sauce with nutritional yeast and green peas.

Did I ever tell you guys that we have a spare fridge in the garage?

Shortly after moving into our condo, I took the fridge for a grocery haul trial and decided after much pushing and shoving that it just wasn’t big enough.

“Nope, not happening,” I said while trying to smoosh an unruly bundle of kale into the already tight produce drawer.

So now we keep the fridge downstairs stocked with frozen fruit and veggies, extra almond milks, kombucha, beer for Dan, oh, and cauliflower.

It doesn’t matter how big or small the head of cauli is, it just takes up too much oddly shaped space to hang out upstairs.

When it’s time to fetch said items, Dan and I pull straws on whose turn it is to race down the stairs to pull the produce out of exile.

Not it.

Everyone’s a winner with this Cauliflower Cashew Butter Alfredo on their plate, though- it’s the perfect plate-based pasta to fall into fall with!

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Avocado Tahini Pasta

By Flora & Vino 34 Comments

Oil-free pasta with a creamy avocado tahini sauce packed with vegetables and chickpea pasta. Perfect for an easy weeknight meal!

Sometimes summer eating can get a bit monotonous.

Like, should I have another salad or another smoothie bowl or maybe just go and feast on fruit all day?

I hear you.

Honestly, I’ve been feeling a bit in a rut myself, making different variations of the same thing on repeat.

I love my macro bowls and salads, but sometimes you need to throw a curveball in to keep the hunger alive.

It’s probably no surprise to you that I’m a bit obsessed with avocado and tahini.

The separate obsessions are real but now I have a new one: Avocado tahini.

As in, avocado and tahini together.

Forever.

Mix them together in this easy pasta dish for a fresh take on sauce!

This Avocado Tahini Pasta is creamy, lemony, and packed with healthy fats, veggies, and chickpea protein.

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Butternut Pasta Primavera

By Flora & Vino 1 Comment

Plant-based pasta primavera packed with crisp sautéed spring veggies served over tender butternut squash noodles. Perfect for lightened up pasta night.

One summer growing up I spent a week with my cousins in North Carolina.

At first I was so homesick– it was the first time I’d been away from home for an extended period of time.

One night, we all sat down to a spaghetti dinner with my aunt and uncle and I watched my cousin eat her pasta sauce-less, all of those white noodles slipping and sliding across her plate without any red gravy.

I was totally intrigued.

This wasn’t how we ate pasta at my house.

It was one of those “coming of age” moments where I first contemplated the diversity of living, and er, the palate.

If pasta without sauce was an option…what other elements of meal time and real life differed from how we did it at home?!

This Butternut Pasta Primavera is the perfect lightened up meal for spring that breaks all the boundaries of your noodle know-how!

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Chickpea & Hemp Heart Bolognese with White Sweet Potato Spirals

By Flora & Vino Leave a Comment

Protein-packed chickpea and hemp heart bolognese served with white sweet potato noodles! The perfect plant based, gluten and grain-free for pasta night.

Hi, friends! Happy Saturday.

Whenever I make my own pasta sauce, I always feel like a total badass.

Anyone else?

There’s something about spooning homemade red sauce over pasta, or in this case, white sweet potato noodles, that makes me feel unstoppable.

The feeling only get bigger if it’s got a quirky combination of legumes and seeds in the mix.

This Chickpea & Hemp Heart Bolognese with White Sweet Potato Spirals comes together in under 30 minutes for an easy plant-based meal that’s packed with protein and flavor.

Oh, badass vibes included.

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Rainbow Rice Noodle Bowls

By Flora & Vino 5 Comments

Rainbow rice noodle bowls packed with colorful veggies, edamame, and gluten-free rice noodles with an oil-free creamy miso tahini dressing.

OK, it’s officially one week post-Thanksgiving world!

Have you finally finished off your mountains of leftovers?

Are you craving the rainbow now?

Before the countdown to Christmas dinner begins, I wanted to share a colorful light dish that has healing gut superpowers!

Yes, superpowers!

These Rainbow Rice Noodle Bowls are the perfect meal to munch on this December between heavier holiday feasts.

Have you tried miso yet?

A few years back, the only miso in my diet was the steaming miso soup Dan and I got at the Japanese steakhouse where we had our first date.

Actually, the only probiotic in my diet at all was yogurt.

Boooooring.

Now, all fermented foods are my jam, miso included!

Miso, along with all fermented food, increase the amount of good bacteria existing in your gut.

It has a satisfying salty flavor that works perfectly in sauces in dressings to add to your meals.

This dressing is salty, sweet, and thick, and pairs perfectly with tender-crisp veggies without any added oils!

I’ve been hearing more and more that the foundations of health originate in the gut, so let’s do some preventative care together and load up on colorful veggies dressed up in creamy miso tahini.

‘Tis the season!

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Vegan Mac ‘N’ Peas Bowls

By Flora & Vino 2 Comments

Vegan cheese-less mac ‘n’ cheese comfort bowl with “cheesy” tahini sauce, gluten-free chickpea pasta, green peas, and roasted tomatoes.

In college, I mastered the art of eating seemingly unappealing meals on the go.

I stopped at the campus convenience store for Kraft Easy Macs, popped them in the communal microwave, then stirred in a packet of tuna (pre-plant-based days) and some leftover steamed vegetables from last night’s dinner.

I liked how the vegetables and tuna instantly calmed the boiling temperatures of the pasta so I could shovel in forkfuls while walking to the Art building for class.

Ok, so, not the most appetizing meal, but this totally sets the foundation for how I like my macaroni and cheese.

I love taking side dishes and transforming them into an unexpectedly hearty meal.

These Vegan Mac ‘N’ Peas Bowls are oil-free, gluten-free, and plant-based.

They’re completely respectable as a full meal with the addition of protein and plenty of green vegetables smothered in a “cheezy” tahini-based sauce.

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Italian Stuffed Spaghetti Squash

By Flora & Vino 7 Comments

Spaghetti squash stuffed with vegetables, crispy chickpeas, and Italian seasoning. Perfect for an easy weeknight meal or plant-based pasta substitution!

I watched a documentary on Minimalism this week on Netflix and by the end of the movie I was ready to scour my closets and cabinets and get rid of everything that didn’t serve a clear purpose.

But then it got late and I went to bed.

I still have a reminder on my “TO-DO” list to minimize the clutter in my life and go through things.

Ironically, the list itself is so cluttered that I probably will skip over that one unintentionally, bombarded by reminders and alarms and the feeling of constantly forgetting something.

It’s OK, at least I never forget dinner.

While watching the documentary, I also enjoyed this Italian Stuffed Spaghetti Squash!

If you can forgive me for not eating mindfully (I TRY not to typically watch TV while I eat, but…it happens. Sometimes it just works!)… let me share with you how amazing it is.

These spaghetti squash boats are packed with veggies, loaded with chickpea protein, and bursting with all the good Italian seasonings.

This is pasta night upgraded, my friends.

For the tie in, what can be more pleasing to a minimalist than this squash, a meal in itself, so concise and neat that you don’t even need a plate for serving?

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Pasta

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