Tag Archives: cast iron

Cheesy Roasted Vegetable Skillet Baked Pasta

2 Feb

I am totally obsessing over this high-protein pasta lately. Seems like if it’s not homemade, I gravitate toward the red lentil or black bean varieties. They’re just SO versatile and delicious! And no, I’m not getting paid to run on and on about these pastas.

Cheesy Roasted Vegetable Skillet Baked Pasta | xtinaluvspink.wordpress.com

This dish is loaded with flavor. Roasted vegetables, smoked gouda, tomato sauce, and the lightly-flavored red lentil pasta all come together to produce a hearty, savory dinner the whole family will enjoy.

What’s even better: the combination of red lentils and the cast iron skillet, in addition to the other vegetables, make this a wonderfully iron-rich dish. This is a total win-win-win (the third win is because it’s so darn cheesy!).

Cheesy Roasted Vegetable Skillet Baked Pasta

Serves 4

  • 12 oz red lentil rotini (or 8 oz of whole wheat pasta)
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 bell peppers, diced
  • 2 stalks celery, diced
  • Sea salt and black pepper, to taste
  • 1-1/4 C tomato pasta sauce
  • ¼ C vegetable stock
  • 5 oz smoked gouda, shredded
  • 1 oz fresh Parmesan, to serve

Place a cast iron skillet or other oven-safe skillet in the oven and preheat to 400.

Cook pasta according to package directions. Drain and set aside.

While the water boils to cook the pasta, dice the onion, bell peppers and celery. Remove the hot skillet from the oven and grease it with a bit of olive oil. Toss the veggies together into the skillet and drizzle with a tablespoon of olive oil. Season with sea salt and black pepper and roast in the oven for 20 minutes.

Transfer the drained pasta back to its cooking pot. Stir in the roasted vegetables, tomato sauce, vegetable stock and shredded gouda.

Grease your skillet with some more olive oil and pour the pasta mixture back into it, smoothing the top. Bake at 400 for 15 minutes.

Remove and let cool 5 minutes before serving with freshly grated Parmesan cheese.

20170201_194810

Sweet Potato Noodles with Tomatoes and Beefless Ground

29 Dec

I’ve shared a few pasta recipes lately, but I know that’s not everyone’s jam. Ok, who am I kidding – everyone loves pasta, be it gluten free, whole wheat, vegan or covered in meat. But sometimes you want a meal that’s a little bit lighter. Something that is purely plant-based and fully of vitamins.

Shortly before Chris bought me the pasta machine, I bought myself a new spiralizer. The first one I owned, a handheld one, broke on the first try. That was pretty off-putting and I gave up on all variety of veggie noodles. But reading everyone else’s recipes with zoodles and the like was inspiring enough to get me to buy a new one. A better one! This is no paid endorsement, but the Brieftons Spiral Slicer is pretty freakin’ awesome. Super easy to assemble, use and clean. And it comes apart for storage wherever you have space.Sweet Potato Noodles with Tomatoes and Beefless Ground | xtinaluvspink.wordpress.com

This single-serving meal is quick to assemble and cooks in less than 10 minutes. Spiralize a sweet potato, saute in coconut oil with tomatoes, beefless ground and some seasoning, and you have a simple, delicious meal that’s full of all the good nutrients.

Sweet Potato Noodles with Tomatoes and Beefless Ground | xtinaluvspink.wordpress.com

Sweet Potato Noodles with Tomatoes and Beefless Ground

Serves 1, can be doubled

  • 1 medium-large sweet potato, peeled
  • 1 tbsp coconut oil
  • 6 cherry tomatoes, quartered
  • 1/2 C beefless ground (this is a soy-based product and could be replaced with mushrooms)
  • Dash or two of your favorite spice blend
  • Freshly ground black pepper
  • 1/2 tsp white wine vinegar, to serve

Begin by cutting the ends off the sweet potato so they are flat. Use your spiralizer or some mad knife skills to make noodles out of the potato. Don’t throw out the leftover core! I sliced this into thin, tiny disks and used it with the noodles.

Heat the coconut oil over medium-high in a skillet – preferably a cast iron skillet. Saute the noodles for a few minutes, tossing frequently.

Add in the tomatoes and beefless ground, tossing to incorporate. Cook for another 5 minutes, or until the noodles are done to your liking. Sprinkle in the spice blend and black pepper. I used this local blend of onion, garlic, and other allium flavors for a great umami quality!

Sweet Potato Noodles with Tomatoes and Beefless Ground | xtinaluvspink.wordpress.com

Serve in a bowl. Sprinkle the vinegar on top and grind more black pepper, to your liking. Enjoy!

%d bloggers like this: