Have you ever had one of those dishes that you just can’t get enough?
This pasta dish happens to be that for me, as I’ve made it three times in the past week. It is just so good!
I’ve also recently become obsessed with cashew parmesan cheese, so sprinkling on some of that on this spaghetti really takes this dish to the next level.
But the pasta on its own is still delicious!
Red Pepper & Broccoli Spaghetti
Makes 4-5 servings
- 1 lb spaghetti
- 1/4 cup olive oil
- 1 1/2 cups red pepper, sliced thinly
- 1 1/2 cups broccoli, chopped
- 2 cloves garlic, finely chopped
- 1/2 tsp basil
- 1/2 tsp oregano
- 2-3 cups greens of choice (spinach, kale, arugula and spring mix all work wonderfully)
In a large pot, bring water to a boil. Once it reaches a boil, add the pasta and cook until al dente.
Once cooked, remove from heat, drain and set aside.
In a large pan, add the olive oil and garlic and cook on medium heat for 2-3 minutes or until garlic begins to brown lightly. Add the red peppers, broccoli, basil and oregano and cook for 1-2 minutes, stirring often.
Add the cooked spaghetti noodles to the pan and stir to combine.
Next, add your choice of greens and stir again to combine.
Remove pan from heat and dish out immediately.
If you desire, sprinkle with some cashew parmesan cheese (this recipe is divine).
I love nothing more than a bowl of hot soup on a cold day. When I looked out the window and saw snow, I not only wanted soup, I also wanted to never leave the house until spring. I hate the cold!
So this soup was just perfect for this kind of weather!
Broccoli & Cauliflower Soup
Adapted from PopSugar
- 4 cups vegetable stock
- 3 cups broccoli, chopped
- 3 cups cauliflower, chopped
- 1 tbsp coconut oil
- 1/4 cup scallions, chopped
- 1/4 cup onion, chopped
- 2 garlic cloves, peeled and chopped
- 1/2 tsp nutmeg
- 1 cup almond milk
In a large pot over high heat, add the vegetable stock and bring to a boil. Add the broccoli and cauliflower and reduce to a medium-high heat.
Cover the pot and allow it to simmer, about 10-15 minutes.
In a pan over medium heat, add the coconut oil. Then add the scallions, onion and garlic, stirring occasionally. Cook the veggies until they are tender, about 5-8 minutes.
Add the veggies from the pan into the pot with the broccoli and cauliflower and stir. Remove from heat and allow to cool for about 5 minutes.
In a blender or food processor, add the soup in batches and blend until smooth.
Pour the blended soup back into the large pot and cook on medium heat. Stir in the almond milk and nutmeg.
Once the soup throughly heated, remove from heat and serve.
This recipe makes 4 generous servings.
Nutritional information per serving:
- Calories: 103.5
- Fat: 5g
- Sodium: 81.6mg
- Carbohydrates: 12.9g
- Fiber: 4.6g
- Sugar: 3.2g
- Protein: 4.5g
Have a great day! And to all my lovely American readers: Happy Thanksgiving! 🙂