What is so impressive about this meal is that it is so simple and so incredibly delicious. That is my favorite type of meal to make. Minimal ingredients, maximum flavor!
Curl up with your favorite glass of wine and a cozy bowl of this creamy tomato, mushroom, and spinach pasta. It’s creamy, hearty, vibrant, and just plain delicious.
This baked ziti is the ultimate classic Italian-American comfort dish. With its rich and cheesy flavors, fresh herbs, and veggies, it's guaranteed to be a hit in any household. Don't miss out on the chance to indulge in this delectable dish!
This is a recreation of one of my favorite childhood comfort dishes. It's cheesy and comforting and so easy to make.
What could be more delicious than pasta, butter, cream, and cheese? This pasta is the ultimate comfort meal. Soft and tender noodles coated with a rich and creamy sauce. My easy creamy lemon fettuccine is always a favorite!
This is the perfect weeknight meal because it takes no time to prepare, it’s hearty and delicious, and sure to please everyone. I mean, mushrooms, cream, butter, rosemary, cheese, and pasta, what else could you ask for?
I love a good hearty pasta. One that, as my grandma would say ‘sticks to your bones’. A one-pot, 30 minute time commitment, minimal fuss pasta that everyone will like. It’s flavorful, savory, healthy, and well balanced.
I have been experimenting with one pot pastas. Trying to figure out the right amount of water so that all of the ingredients with become properly cooked. I love the idea of adding all of the ingredients plus water at the beginning so that you are getting maximum flavor.
Who doesn’t love a good tomato sauce, pasta, cheese and a nice full-bodied red wine? This is my first choice for ultimate comfort food. Italian food is probably my favorite cuisine. For our honeymoon, Brent and I spent a few weeks in Italy, and I think that I ate all the best food of my life in the span of those two weeks.
I am all for quick simple meals at the moment. It's a tricky time of year for one-pot meals though. No one wants to make a batch of chili or pot of soup when the weather is beginning to warm and we are all craving salads and fresh produce. I like this pasta salad recipe because it's filling with a relative hardiness, but also fulfills my needs for fresh veggies!
This recipe is extremely easy to make. You just need pasta, oil, garlic, tomatoes, cheese, and seasoning. The taste is somewhat reminiscent of mac and cheese, but with a more elevated and sophisticated flavor profile. The recipe can be whipped up in less than 20 minutes, making it one of my favorite go-to meals.
I've recently discovered the secrets to a really good mac and cheese, and I can't believe it's taken me this long in life. These simple steps will take your mac and cheese game to at least a 10.
This pasta is a mixture of my favorite winter vegetables - mushrooms, peppers, cauliflower, kale, and frozen corn. I use this combination in almost everything I make in the winter - quiche, scrambles, quesadillas. I combined my favorite vegetables, pasta, and two kinds of cheese. Topped with bread crumbs and baked until perfection!
The recipe that I am excited to share today is a creamy Roth Chipotle Havarti pasta with fried cauliflower, mushrooms, red pepper, and tomatoes. The kind folks at Roth Cheese sent me over some of their cheeses to try and I was particularly fond of their Chipotle Havarti.
I've been working on a mac and cheese recipe that I think you will love. My favorite part of the dish is the broccoli rabe - the mildly bitter flavors pair so well with the sharp flavors of the cheddar!
I love this pasta because it's creamy and tangy and salty and rich. It's exactly what I am looking for in a winter pasta.
I made Brent's favorite smoked salmon pasta because I love him and because he made me feel so special on my birthday. I put caramelized onions, and mushrooms, and grilled corn in the pasta, because those are his favorite things.
This recipe is a variation on one of my favorite pasta's - brown butter, mushrooms, and walnuts with Parmesan cheese. Instead, I used brown butter, mushrooms, and sage, with a generous serving of Parmesan cheese.
This brown butter, sage, and chanterelle sauce is fairly easy to make. Beginning in September, chanterelles are really easy to find in the PNW, but I understand that they may not be that available in other parts. If this is the case for you, substituting any of your favorite mushrooms will work just as well.
I got this idea last week, for an olive oil, parsley, garlic, lemon, Parmesan cheese pasta. A meal that can be easily pulled together in less than 20 minutes. We've been really into that quick and easy style of cooking lately, and pasta always falls into that category, unless you're making it from scratch.
Roasting vegetables is something we do a lot around here. Lately, I've been dabbling in roasted chickpeas, which make a killer addition to Caesar salad, pasta, or for snacking. I love the idea of warm roasted vegetables piled high on top of pasta, drizzled with olive oil, and topped with seasonal herbs.
The sauce is a hearty vegetarian version of the one I used to eat growing up. The first time I made this sauce, it was through trial and error. I began with a base and started adding ingredients as I went. I am lucky I had the foresight to jot everything down.
Speaking of signature recipes, just last night I made Marcella Hazan's butter tomato sauce. As I watched the tomatoes simmer and the house fill with the most wonderful aromas, I thought about the history of this particular recipe, about Marcella, and I wondered if her family feels the same excitement and enthusiasm that I feel each time I ladle a generous serving onto my pasta.
My intentions with this dish were somewhere along the lines of light and summery, crisp and fresh. The addition of the mascarpone cheese adds a nice creaminess and pairs well with the citrus from the lemon. Brent added a touch of green pepper sauce and said that it worked well.
Brent returned from work, and by the look in his eyes, he appeared to be famished. I boiled some noodles, gently swirling them in the pesto. We sat there and ate, together, in silence. Staring into each other's eyes, I looked at him and felt significant.
A left-over package of cream cheese from the cheese festival last weekend, made an excellent base for the sauce. Some beautiful mushrooms, hearty and flavorful, cooked to perfection with some oil and garlic. The aromatic flavors from the garlic seeping into every nook and cranny. A red pepper to add crunch and a touch of color. Lemon zest and fresh parmesan cheese, a perfect combination.
I had never thought of making a sauce with avocado until a friend of mine raved about it. I am so pleased with how it turned out, I just had to share. It's wonderful how the creamy consistency of the avocado replaces the creaminess from a more traditional Alfredo sauce.
This tomato sauce is so rich and flavorful. It has just the flavor I've been searching for. I made it last week. I made it last night. I eat it on pizza and pasta. I serve it as a sauce for bread dipping. I am completely in love with this tomato sauce.
Do you love lasagna, but never have the time to prepare it from scratch? Let me offer you a simple solution - lasagna roll ups. They take half the time, and are super fun to make! I love these vegetable-packed lasagna roll ups. I usually make a tray and then freeze half, or I’ll make a tray and we’ll continue to eat them all week because we never tire of them.