Farro with Balsamic Mushrooms Archives - Something Nutritious

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Tag: Farro with Balsamic Mushrooms

Farro with Balsamic Mushrooms & Zucchini

November 2, 2023 0 comments

crispy white bean & sweet potato tacos 🌮
a delicious weeknight dinner packed with veggies and plant-based protein!
sweet potatoes, cannellini beans and onions are roasted in a homemade spice blend and olive oil, then mixed in with kale and stuffed into tortillas with shredded cheese
you can bake or air fry them until crispy then finish them off with all your favorite sauces 🔥
get the full details on my blog through the link in my bio ✨
https://somethingnutritiousblog.com/white-bean-sweet-potato-tacos/

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crispy white bean & sweet potato tacos 🌮 a delicious weeknight dinner packed with veggies and plant-based protein! sweet potatoes, cannellini beans and onions are roasted in a homemade spice blend and olive oil, then mixed in with kale and stuffed into tortillas with shredded cheese you can bake or air fry them until crispy then finish them off with all your favorite sauces 🔥 get the full details on my blog through the link in my bio ✨ https://somethingnutritiousblog.com/white-bean-sweet-potato-tacos/

2 days ago

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1/16

gluten-free pumpkin pie bars!
all of the delicious flavors of pumpkin pie in bar form 👌🏼 they have grain free shortbread crust and a dairy-free pumpkin filling
they’re the perfect make-ahead holiday dessert! grab the full recipe on the blog, linked in my bio ✨
https://somethingnutritiousblog.com/gluten-free-pumpkin-pie-bars/

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gluten-free pumpkin pie bars! all of the delicious flavors of pumpkin pie in bar form 👌🏼 they have grain free shortbread crust and a dairy-free pumpkin filling they’re the perfect make-ahead holiday dessert! grab the full recipe on the blog, linked in my bio ✨ https://somethingnutritiousblog.com/gluten-free-pumpkin-pie-bars/

7 days ago

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2/16

smashed brussels sprouts 💥
we’ve all heard of smashed potatoes but have you ever tried smashed brussels sprouts?
they’re boiled then smashed and roasted in some olive oil, salt pepper and garlic powder. they come out so delicious and crispy and pair well with any dipping sauce or seasonings you like!
get the full recipe below or on the blog through the link in my bio!
smashed brussels sprouts:
1 lb brussels sprouts, trimmed
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
Olive oil
Flakey salt, to top
Serve with:
Chipotle dip
Hot honey drizzle
Balsamic glaze drizzle
1. Bring a pot of water to a boil. Trim the ends off the brussels sprouts and boil the brussels sprouts for 20 minutes. Transfer to a bowl of ice water to cool
2. Preheat the oven to 425 F
3. Drain the water and pat the brussels sprouts dry. Grease a pan with olive oil and transfer the brussels sprouts onto the pan
4. Using a thick glass jar, smash each one flat. *Make sure you use a sturdy cup or jar
5. Spray the brussels generously with olive oil spray and season with the salt, pepper and garlic powder
6. Roast for about 30 minutes, flipping halfway through. You can also air-fry on 375 F for about 18-20 minutes
7. Serve with flakey salt and your go-to dipping sauce
https://somethingnutritiousblog.com/smashed-brussels-sprouts/

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smashed brussels sprouts 💥 we’ve all heard of smashed potatoes but have you ever tried smashed brussels sprouts? they’re boiled then smashed and roasted in some olive oil, salt pepper and garlic powder. they come out so delicious and crispy and pair well with any dipping sauce or seasonings you like! get the full recipe below or on the blog through the link in my bio! smashed brussels sprouts: 1 lb brussels sprouts, trimmed 1/2 tsp salt 1/2 tsp garlic powder 1/4 tsp black pepper Olive oil Flakey salt, to top Serve with: Chipotle dip Hot honey drizzle Balsamic glaze drizzle 1. Bring a pot of water to a boil. Trim the ends off the brussels sprouts and boil the brussels sprouts for 20 minutes. Transfer to a bowl of ice water to cool 2. Preheat the oven to 425 F 3. Drain the water and pat the brussels sprouts dry. Grease a pan with olive oil and transfer the brussels sprouts onto the pan 4. Using a thick glass jar, smash each one flat. *Make sure you use a sturdy cup or jar 5. Spray the brussels generously with olive oil spray and season with the salt, pepper and garlic powder 6. Roast for about 30 minutes, flipping halfway through. You can also air-fry on 375 F for about 18-20 minutes 7. Serve with flakey salt and your go-to dipping sauce https://somethingnutritiousblog.com/smashed-brussels-sprouts/

7 days ago

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3/16

spicy harissa chicken 🔥 my first ever chicken recipe on the blog and it had to be a good one!
this recipe has been on repeat for the last few months- it’s seriously so good.
the chicken is seasoned then cooked with onions in a spicy harissa sauce. you can use boneless chick thighs or breasts for this recipe, and serve it with my sumac onions for a delicious flavor combination 🤤
get the full details on my blog through the link in my bio! ✨
https://somethingnutritiousblog.com/harissa-chicken/

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spicy harissa chicken 🔥 my first ever chicken recipe on the blog and it had to be a good one! this recipe has been on repeat for the last few months- it’s seriously so good. the chicken is seasoned then cooked with onions in a spicy harissa sauce. you can use boneless chick thighs or breasts for this recipe, and serve it with my sumac onions for a delicious flavor combination 🤤 get the full details on my blog through the link in my bio! ✨ https://somethingnutritiousblog.com/harissa-chicken/

1 week ago

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4/16

wild rice harvest salad 🍂
this nourishing salad is loaded with all the fall favorites like roasted butternut squash, brussels sprouts, pomegranate seeds and a sweet maple dijon vinaigrette
it’s a must have at your Thanksgiving table, but can also be meal prepped for a flavorful weekday side dish!
 get the full details on my blog through the link in my bio, or by google searching “something nutritious wild rice harvest salad”
https://somethingnutritiousblog.com/wild-rice-harvest-salad/

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wild rice harvest salad 🍂 this nourishing salad is loaded with all the fall favorites like roasted butternut squash, brussels sprouts, pomegranate seeds and a sweet maple dijon vinaigrette it’s a must have at your Thanksgiving table, but can also be meal prepped for a flavorful weekday side dish!  get the full details on my blog through the link in my bio, or by google searching “something nutritious wild rice harvest salad” https://somethingnutritiousblog.com/wild-rice-harvest-salad/

1 week ago

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5/16

gluten-free s’mores cookies 🍪
these cookies are made from a combination of almond and tapioca flour, one of my favorite gluten-free flour alternatives for crisp yet chewy cookies
each bite is filled with pools of dark chocolate with gooey marshmallows that just melt in your mouth 🤤
get the full recipe below or on my blog through the link in my bio!
recipe, makes 14 cookies:
1 1/2 cups almond flour
1/2 cup tapioca flour
3/4 cups coconut sugar
1/3 cup melted coconut oil, use refined for a neutral taste
1 egg
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
8-10 marshmallows, cut into 4 smaller pieces
1/2 cup dark chocolate chips or chunks, or a mix of both
1. In a large bowl, combine the egg, oil, sugar, and vanilla extract. Whisk until smooth
2. Add in the almond flour, tapioca flour, baking soda and salt and combine everything together using a rubber spatula
3. Fold in the chocolate chips and the marshmallows.
4. Chill the batter for 1 hour
5. After an hour, preheat the oven to 350 F
6. Line a baking sheet with parchment paper and roll two tbsp worth of batter into a ball on the tray. You can press a few extra chocolate chips or marshmallow pieces into the tops of the dough
7. Bake the cookies for 10-12 minutes, then let them cool completely
8. Keep stored in an airtight container for up to 1 week, or freeze for up to 3 months
https://somethingnutritiousblog.com/gluten-free-smores-cookies/

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gluten-free s’mores cookies 🍪 these cookies are made from a combination of almond and tapioca flour, one of my favorite gluten-free flour alternatives for crisp yet chewy cookies each bite is filled with pools of dark chocolate with gooey marshmallows that just melt in your mouth 🤤 get the full recipe below or on my blog through the link in my bio! recipe, makes 14 cookies: 1 1/2 cups almond flour 1/2 cup tapioca flour 3/4 cups coconut sugar 1/3 cup melted coconut oil, use refined for a neutral taste 1 egg 1 tsp vanilla extract 1/2 tsp baking soda 1/4 tsp salt 8-10 marshmallows, cut into 4 smaller pieces 1/2 cup dark chocolate chips or chunks, or a mix of both 1. In a large bowl, combine the egg, oil, sugar, and vanilla extract. Whisk until smooth 2. Add in the almond flour, tapioca flour, baking soda and salt and combine everything together using a rubber spatula 3. Fold in the chocolate chips and the marshmallows. 4. Chill the batter for 1 hour 5. After an hour, preheat the oven to 350 F 6. Line a baking sheet with parchment paper and roll two tbsp worth of batter into a ball on the tray. You can press a few extra chocolate chips or marshmallow pieces into the tops of the dough 7. Bake the cookies for 10-12 minutes, then let them cool completely 8. Keep stored in an airtight container for up to 1 week, or freeze for up to 3 months https://somethingnutritiousblog.com/gluten-free-smores-cookies/

2 weeks ago

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6/16

a few well-rounded recipes I’ve been loving lately 🫶🏼 these recipes are so full of flavor, nourishing ingredients and can easily be meal prepped for the week
pictured:
•roasted veggie pasta sauce
•maple dijon salmon sheet-pan
•farro beet salad with mint vinaigrette
•maple tahini wild rice salmon bowls
•roasted butternut squash soup
all recipes can be found on my website, linked in my bio! or google search “something nutritious + the recipe title”
https://somethingnutritiousblog.com

somethingnutritious

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a few well-rounded recipes I’ve been loving lately 🫶🏼 these recipes are so full of flavor, nourishing ingredients and can easily be meal prepped for the week pictured: •roasted veggie pasta sauce •maple dijon salmon sheet-pan •farro beet salad with mint vinaigrette •maple tahini wild rice salmon bowls •roasted butternut squash soup all recipes can be found on my website, linked in my bio! or google search “something nutritious + the recipe title” https://somethingnutritiousblog.com

2 weeks ago

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7/16

gluten-free tahini banana bread! ✨ one of my favorite sweet & salty treats!
the tahini adds the perfect savory nuttiness to this fluffy banana bread and balances out the sweetness so well 🤤
 this recipe is a must make if you’re looking to level up your banana bread! get the full recipe on the blog through the link in my bio, or by google searching “something nutritious tahini banana bread”
https://somethingnutritiousblog.com/gluten-free-tahini-banana-bread/

somethingnutritious

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gluten-free tahini banana bread! ✨ one of my favorite sweet & salty treats! the tahini adds the perfect savory nuttiness to this fluffy banana bread and balances out the sweetness so well 🤤  this recipe is a must make if you’re looking to level up your banana bread! get the full recipe on the blog through the link in my bio, or by google searching “something nutritious tahini banana bread” https://somethingnutritiousblog.com/gluten-free-tahini-banana-bread/

2 weeks ago

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8/16

spicy fish meatballs 🫶🏼 another shabbat favorite served as a first course, but can easily be made as a main for a cozy weeknight dinner!
similar to my Moroccan fish recipe, the sauce is made with carrots, red pepper, jalapeño and chickpeas then seasoned with a blend of spices, tomato paste, garlic and herbs
the fish meatballs are so flavorful on their own, and get cooked in the sauce until they’re tender
Serve them with challah, couscous, rice or your favorite grain! the full recipe can be found on my blog through the link in my bio ✨
https://somethingnutritiousblog.com/spicy-fish-meatballs/

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spicy fish meatballs 🫶🏼 another shabbat favorite served as a first course, but can easily be made as a main for a cozy weeknight dinner! similar to my Moroccan fish recipe, the sauce is made with carrots, red pepper, jalapeño and chickpeas then seasoned with a blend of spices, tomato paste, garlic and herbs the fish meatballs are so flavorful on their own, and get cooked in the sauce until they’re tender Serve them with challah, couscous, rice or your favorite grain! the full recipe can be found on my blog through the link in my bio ✨ https://somethingnutritiousblog.com/spicy-fish-meatballs/

3 weeks ago

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9/16

my favorite creamy roasted tomato & veggie soup 🍅
this plant-based soup is made with a blend of roasted vegetables, coconut milk and spices
It’s packed with flavor, and is the perfect nourishing comfort meal to pair with a crisp grilled cheese 👌🏼
grab the full recipe on the blog through the link in my bio, or by google searching “something nutritious tomato soup”
https://somethingnutritiousblog.com/roasted-tomato-veggie-soup/

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my favorite creamy roasted tomato & veggie soup 🍅 this plant-based soup is made with a blend of roasted vegetables, coconut milk and spices It’s packed with flavor, and is the perfect nourishing comfort meal to pair with a crisp grilled cheese 👌🏼 grab the full recipe on the blog through the link in my bio, or by google searching “something nutritious tomato soup” https://somethingnutritiousblog.com/roasted-tomato-veggie-soup/

3 weeks ago

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10/16

honey chipotle baked sweet potatoes 🍯
these soft & tender potatoes have caramelized edges with a delicious sweet & smokey flavor
 top them with sour cream or yogurt, flakey salt & fresh herbs for the perfect flavor combination! full recipe is below and on my blog, linked in my bio ✨
recipe, serves 4:
2 large sweet potatoes, cut in half
1 tbsp honey
1/2 tsp chipotle spice
1/4 tsp cinnamon
Olive oil, about 3 tbsp
Salt, about 1/2 tsp
Top with:
Flakey salt Greek yogurt or sour cream
Fresh parsley
1. Preheat the oven to 400 F
2. Place the sliced potatoes onto a parchment lined sheet pan. Drizzle generously with olive oil on both sides and season with salt. Rub or brush the oil to evenly coat the potatoes
3. Flip the potatoes onto the pan so the skin is facing up. Poke a few holes with a fork into each potato skin. Bake for about 45-50 minutes.
4. Remove the pan from the oven and flip the potatoes over. Drizzle each one with a little honey and season with chipotle powder and cinnamon
5. Drizzle lightly with a little more olive oil then place back into the oven on the top rack for 10-12 minutes
6. Once ready, top with flakey salt, sour cream or greek yogurt and fresh parsley
https://somethingnutritiousblog.com/honey-chipotle-baked-sweet-potatoes/

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honey chipotle baked sweet potatoes 🍯 these soft & tender potatoes have caramelized edges with a delicious sweet & smokey flavor  top them with sour cream or yogurt, flakey salt & fresh herbs for the perfect flavor combination! full recipe is below and on my blog, linked in my bio ✨ recipe, serves 4: 2 large sweet potatoes, cut in half 1 tbsp honey 1/2 tsp chipotle spice 1/4 tsp cinnamon Olive oil, about 3 tbsp Salt, about 1/2 tsp Top with: Flakey salt Greek yogurt or sour cream Fresh parsley 1. Preheat the oven to 400 F 2. Place the sliced potatoes onto a parchment lined sheet pan. Drizzle generously with olive oil on both sides and season with salt. Rub or brush the oil to evenly coat the potatoes 3. Flip the potatoes onto the pan so the skin is facing up. Poke a few holes with a fork into each potato skin. Bake for about 45-50 minutes. 4. Remove the pan from the oven and flip the potatoes over. Drizzle each one with a little honey and season with chipotle powder and cinnamon 5. Drizzle lightly with a little more olive oil then place back into the oven on the top rack for 10-12 minutes 6. Once ready, top with flakey salt, sour cream or greek yogurt and fresh parsley https://somethingnutritiousblog.com/honey-chipotle-baked-sweet-potatoes/

3 weeks ago

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11/16

THE BEST carrot cake 🥕 one of my absolute favorites from the blog that I make time and time again!
it’s lightly sweetened with coconut sugar and maple syrup, and topped with a simple cream cheese frosting 👌🏼
for this batch, I used all-purpose flour instead of spelt flour and baked it in two smaller pans. I froze one and made half the frosting to top the other with!
get the full recipe on the blog linked in my bio, or by google searching “something nutritious spelt flour carrot cake”
https://somethingnutritiousblog.com/healthy-spelt-flour-carrot-cake/

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THE BEST carrot cake 🥕 one of my absolute favorites from the blog that I make time and time again! it’s lightly sweetened with coconut sugar and maple syrup, and topped with a simple cream cheese frosting 👌🏼 for this batch, I used all-purpose flour instead of spelt flour and baked it in two smaller pans. I froze one and made half the frosting to top the other with! get the full recipe on the blog linked in my bio, or by google searching “something nutritious spelt flour carrot cake” https://somethingnutritiousblog.com/healthy-spelt-flour-carrot-cake/

3 weeks ago

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12/16

warm farro with balsamic mushrooms and zucchini 🌱
an easy, 30-minute side dish to prep for dinner this week! made with farro, sautéed mushrooms & zucchini, grated parm and a simple balsamic dressing
get the full details below or on my blog through the link in my bio
recipe, serves 6:
2 1/4 cups uncooked farro (14 oz bag)
1/3 cup grated parmesan cheese
8 oz sliced baby bella mushrooms
1 large zucchini
1 tbsp balsamic vinegar
Salt & pepper
Olive oil
Balsamic Dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp maple syrup
1 clove garlic
Salt & pepper
1. Bring a large pot of water to a boil then add in the farro. Boil the farro for about 15 minutes. Drain and set aside
2. Slice the zucchini into rounds and then in half
3. While the farro cooks, heat a skillet on medium heat then add in about 2 tbsp of olive oil. Add in the sliced zucchini and cook for about 5 minutes
4. Add in the sliced mushrooms and give the veggies a toss. Season with salt & pepper to taste, and pour in 1 tbsp of balsamic vinegar. Cook the veggies for about 10-12 minutes tossing every few minutes, until soft
5. Add the cooked farro and veggies to a salad bowl with the grated cheese
6. Prepare the dressing in a small bowl then pour it over the farro. Toss to combine and adjust salt to taste. Serve warm or at room temperature
https://somethingnutritiousblog.com/farro-with-balsamic-mushrooms-zucchini/

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warm farro with balsamic mushrooms and zucchini 🌱 an easy, 30-minute side dish to prep for dinner this week! made with farro, sautéed mushrooms & zucchini, grated parm and a simple balsamic dressing get the full details below or on my blog through the link in my bio recipe, serves 6: 2 1/4 cups uncooked farro (14 oz bag) 1/3 cup grated parmesan cheese 8 oz sliced baby bella mushrooms 1 large zucchini 1 tbsp balsamic vinegar Salt & pepper Olive oil Balsamic Dressing: 3 tbsp olive oil 2 tbsp balsamic vinegar 1 tsp maple syrup 1 clove garlic Salt & pepper 1. Bring a large pot of water to a boil then add in the farro. Boil the farro for about 15 minutes. Drain and set aside 2. Slice the zucchini into rounds and then in half 3. While the farro cooks, heat a skillet on medium heat then add in about 2 tbsp of olive oil. Add in the sliced zucchini and cook for about 5 minutes 4. Add in the sliced mushrooms and give the veggies a toss. Season with salt & pepper to taste, and pour in 1 tbsp of balsamic vinegar. Cook the veggies for about 10-12 minutes tossing every few minutes, until soft 5. Add the cooked farro and veggies to a salad bowl with the grated cheese 6. Prepare the dressing in a small bowl then pour it over the farro. Toss to combine and adjust salt to taste. Serve warm or at room temperature https://somethingnutritiousblog.com/farro-with-balsamic-mushrooms-zucchini/

4 weeks ago

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13/16

gluten-free apple crumb cake 🍎 one of my favorite sweet treats to have around
it’s made with almond and tapioca flour, sweetened with coconut sugar, filled with chunks of apples in every bite, and topped with a delicious grain-free crumb topping 🤩
grab the full recipe below or on the blog through the link in my bio! ✨
GF Apple Crumb Cake:
2 cups almond flour
1/2 cup tapioca flour
1/2 cup coconut sugar
1/2 cup non-dairy milk, I used almond
3 eggs
1/4 cup oil, I used olive
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1 large apple, peeled & chopped
Crumb Topping
1/2 cup almond flour
1 tbsp tapioca flour
3 tbsp coconut sugar
2 tbsp coconut oil, I used refined for a neutral taste
Pinch of cinnamon
1. Preheat your oven to 350 F
2. In a large bowl, whisk together the eggs, coconut sugar, oil, milk, and vanilla extract
3. In a separate bowl, mix together the almond flour, tapioca flour, baking soda, salt and cinnamon
4. Stir the dry ingredients into the wet ingredients and mix well. Fold in the chopped apples and stir until evenly incorporated
5. Line a 9″ baking pan with parchment paper, you can use a square or round pan, and pour the batter into the pan
6. For the crumble, combine all the ingredients together in a bowl and mix together with a fork or your hands to create a crumb. Sprinkle it over the top of the cake
7. Bake the cake for 30-35 minutes, until firm to touch. Let cool 10 minutes
8. Top with a little powdered sugar and slice. Keep stored at room temp for up to 4 days, or refrigerate for up to 1 week.
https://somethingnutritiousblog.com/apple-crumb-cake/

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gluten-free apple crumb cake 🍎 one of my favorite sweet treats to have around it’s made with almond and tapioca flour, sweetened with coconut sugar, filled with chunks of apples in every bite, and topped with a delicious grain-free crumb topping 🤩 grab the full recipe below or on the blog through the link in my bio! ✨ GF Apple Crumb Cake: 2 cups almond flour 1/2 cup tapioca flour 1/2 cup coconut sugar 1/2 cup non-dairy milk, I used almond 3 eggs 1/4 cup oil, I used olive 1 tsp vanilla extract 1 tsp cinnamon 1 tsp baking soda 1/4 tsp salt 1 large apple, peeled & chopped Crumb Topping 1/2 cup almond flour 1 tbsp tapioca flour 3 tbsp coconut sugar 2 tbsp coconut oil, I used refined for a neutral taste Pinch of cinnamon 1. Preheat your oven to 350 F 2. In a large bowl, whisk together the eggs, coconut sugar, oil, milk, and vanilla extract 3. In a separate bowl, mix together the almond flour, tapioca flour, baking soda, salt and cinnamon 4. Stir the dry ingredients into the wet ingredients and mix well. Fold in the chopped apples and stir until evenly incorporated 5. Line a 9″ baking pan with parchment paper, you can use a square or round pan, and pour the batter into the pan 6. For the crumble, combine all the ingredients together in a bowl and mix together with a fork or your hands to create a crumb. Sprinkle it over the top of the cake 7. Bake the cake for 30-35 minutes, until firm to touch. Let cool 10 minutes 8. Top with a little powdered sugar and slice. Keep stored at room temp for up to 4 days, or refrigerate for up to 1 week. https://somethingnutritiousblog.com/apple-crumb-cake/

4 weeks ago

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14/16

sheet-pan tofu & veggies with harissa almond butter sauce 🔥
this one-pan meal is packed with flavor and makes for an easy weekday meal prep!
the spiced tofu & veggies are so delicious on their own, but I love adding an extra layer of flavor with my creamy harissa almond butter sauce
serve it over your favorite grain or in a wrap for an easy dinner! get the full details linked in my bio, or by google searching “something nutritious tofu sheet-pan” ✨
https://somethingnutritiousblog.com/sheet-pan-tofu-and-veggies/

somethingnutritious

•

sheet-pan tofu & veggies with harissa almond butter sauce 🔥 this one-pan meal is packed with flavor and makes for an easy weekday meal prep! the spiced tofu & veggies are so delicious on their own, but I love adding an extra layer of flavor with my creamy harissa almond butter sauce serve it over your favorite grain or in a wrap for an easy dinner! get the full details linked in my bio, or by google searching “something nutritious tofu sheet-pan” ✨ https://somethingnutritiousblog.com/sheet-pan-tofu-and-veggies/

1 month ago

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15/16

roasted butternut squash and vegetable pasta! A flavorful and nourishing dish that’s packed with feel-good ingredients
This creamy, nutrient-rich sauce is made with blended roasted vegetables like butternut squash and tomatoes, warm spices and dairy milk
Dairy milk adds a quality source of protein to the dish along with 13 essential nutrients. It provides vitamins A & D, along with zinc and selenium, which can help support a healthy immune system, making it a more nutrient dense option than other milk alternatives.
This sauce is the perfect dish to make this season to nourish your body, and I love that it’s made with anti-inflammatory spices like turmeric, garlic and ginger for an added nutrition boost.
You guys are going to love this easy recipe- get the full details below!
@gonnaneedmilk #gonnaneedmilk #ad
Roasted Vegetable Pasta, serves 6-8:
16 oz pasta of choice, I used rigatoni
4 Roma tomatoes, cut in half
13 oz bag cubed butternut squash (2 cups)
1 red bell pepper, sliced  1 white or yellow onion, cut into quarters
1 head of garlic
1- 1 1/2 cups milk, use lactose-free if needed
1/2 tsp salt 1/2 tsp black pepper 1/2 tsp red pepper flakes (optional)
1/8 tsp ginger spice
1/8 tsp turmeric
Olive oil
Top with: microgreens,thyme, pumpkin seeds
1. Preheat the oven to 400 F
2. Add the cubed butternut squash to a sheet pan with the cut up pepper, tomatoes and onion
3. Slice off the top of the garlic head and place it whole onto the sheet pan
4. Drizzle everything with olive oil, and season lightly with salt, pepper and red pepper flakes. Bake for 45-50 minutes
5. Prepare the pasta as instructed on the package. Drain and set aside
6. Once the vegetables are ready, transfer them to a blender. To remove the garlic, simply squeeze out the cloves. Add in 1/4 cup of milk and blend together until smooth
7. Transfer the sauce to a pan on a low flame. Add the spices and milk and mix together until smooth. Cook over a low flame for 2-3 minutes. Adjust salt if needed
8. Mix in your pasta and toss together until evenly coated
9. Garnish with fresh thyme, microgreens and pumpkin seeds
https://somethingnutritiousblog.com/roasted-veggie-pasta-sauce/

somethingnutritious

•

roasted butternut squash and vegetable pasta! A flavorful and nourishing dish that’s packed with feel-good ingredients This creamy, nutrient-rich sauce is made with blended roasted vegetables like butternut squash and tomatoes, warm spices and dairy milk Dairy milk adds a quality source of protein to the dish along with 13 essential nutrients. It provides vitamins A & D, along with zinc and selenium, which can help support a healthy immune system, making it a more nutrient dense option than other milk alternatives. This sauce is the perfect dish to make this season to nourish your body, and I love that it’s made with anti-inflammatory spices like turmeric, garlic and ginger for an added nutrition boost. You guys are going to love this easy recipe- get the full details below! @gonnaneedmilk #gonnaneedmilk #ad Roasted Vegetable Pasta, serves 6-8: 16 oz pasta of choice, I used rigatoni 4 Roma tomatoes, cut in half 13 oz bag cubed butternut squash (2 cups) 1 red bell pepper, sliced  1 white or yellow onion, cut into quarters 1 head of garlic 1- 1 1/2 cups milk, use lactose-free if needed 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp red pepper flakes (optional) 1/8 tsp ginger spice 1/8 tsp turmeric Olive oil Top with: microgreens,thyme, pumpkin seeds 1. Preheat the oven to 400 F 2. Add the cubed butternut squash to a sheet pan with the cut up pepper, tomatoes and onion 3. Slice off the top of the garlic head and place it whole onto the sheet pan 4. Drizzle everything with olive oil, and season lightly with salt, pepper and red pepper flakes. Bake for 45-50 minutes 5. Prepare the pasta as instructed on the package. Drain and set aside 6. Once the vegetables are ready, transfer them to a blender. To remove the garlic, simply squeeze out the cloves. Add in 1/4 cup of milk and blend together until smooth 7. Transfer the sauce to a pan on a low flame. Add the spices and milk and mix together until smooth. Cook over a low flame for 2-3 minutes. Adjust salt if needed 8. Mix in your pasta and toss together until evenly coated 9. Garnish with fresh thyme, microgreens and pumpkin seeds https://somethingnutritiousblog.com/roasted-veggie-pasta-sauce/

1 month ago

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16/16

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