OMG the internet did it again. I was craving some creamy pasta but didn't want to feel totally "blah" after, and I also had some mushrooms and squash in my fridge that I needed to use up.
So I Googled.

Squash mushrooms pasta.

Viola! An amazing recipe that I adapted which totally satisfied my craving, didn't make me feel yucky after, actually has a lot of antioxidants and fiber in it, and is gluten free with a dairy free option! Wow. Pair this with a green salad and you are golden.


INGREDIENTS

• 1 medium butternut squash, peeled, seeded and chopped
• 2 large portobello mushrooms, chopped
• 2 tbsp olive oil
• 2 tsp thyme leaves, plus additional, to serve
• 2 cloves garlic, unpeeled
• 1 package gluten free penne pasta
• 1/2 can diced tomatoes
• 1/4 cup heavy cream or 1/4 cup soaked cashews, blended into a creamy paste for a dairy free option
• 1/3 cup ricotta cheese (omit if dairy free)

​DIRECTIONS

1. Preheat the oven to 400°F. Line a large baking pan with parchment paper. Arrange squash and mushrooms on prepared pan and drizzle with oil. Sprinkle with thyme and season to taste. Wrap garlic in foil and place on pan.
2. Bake 30-35 mins, until squash is tender.
3. Cook pasta in large saucepan of boiling salted water according to package directions
4. Squeeze garlic from skins and mash with a fork. Place garlic, 1/2 of the squash, tomatoes and cream (or cashew cream) in a blender. Add any roasting juices from mushrooms. Blend until smooth. Season to taste.
5. Drain pasta and return to pan with squash puree; toss to coat. Add remaining pumpkin and mushrooms. Serve topped with ricotta (optional) and additional thyme.

We made a full on Indian inspired meal tonight and my belly is sooooo full and happy.

This could be your reality. I promise.

I can only post one portion of our meal at this point in time, but trust me, even this one portion is enough to fill your soul with taste love.

We served this roasted cauliflower along side of Palak Paneer and coconut rice (both variations from my favourite vegan chef, Lauren Marshall... you may have to attend one of her Indian Food classes to get your hands on her recipes!!). The final result was worthy of gold stars... plus it was dairy free, gluten free, corn free, and egg free! Not to mention packed with antioxidants, liver loving cruciferous cauliflower compounds, fiber, and tummy loving spices like ginger, garlic, and tumeric!

I found this recipe on my new favourite site: veganricha.com  - full of vegan, gluten free, indian spice inspired dishes.

INGREDIENTS

• 1 Cauliflower head - leaves, tough stem removed and washed
• Water to blanch
• 2 teaspoons salt
• ½ teaspoon turmeric
• ½ teaspoon chili powder (optional)

Sauce/gravy:

• 2 teaspoons oil
• ½ medium onion chopped
• 1 inch ginger chopped
• 5-6 cloves of garlic chopped
• 1 dry red chili or chili flakes to taste
• 3 medium tomatoes chopped
• 1 teaspoon garam masala
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ teaspoon turmeric powder
• 1 Tablespoon dried Fenugreek Leaves (kasuri methi)... this is difficult to find. I omitted.
• ¾ cup coconut milk (from can)
• ⅓ cup soaked cashews, blended
• ¾ teaspoon salt
• ½ teaspoon maple syrup

INSTRUCTIONS

1. Bring a large pot of water to boil. Use enough water so all of the cauliflower can be immersed in it.
2. Add salt, turmeric and chili and blanch/cook the whole cauliflower.
3. Cover and cook for 4 minutes on each side(top and bottom. Flip after 4 minutes)

Sauce:

1. In a pan, add oil and heat over medium heat. Add chopped onion and saute until golden, 6-7 minutes
2. Add ginger, garlic chili and saute for another 2 minutes.Add the spices and mix.
3. Add tomatoes, salt, maple syrup, fenugreek leaves, mix and cook covered until tender. Mash the larger pieces. 8-10 minutes.
4. Cool slightly, then blend with coconut milk and cashews into a smooth thick puree.Taste and adjust salt, spice.

Bake:

1. Preheat the oven to 400 degrees F. Oil the baking dish if desired. Place the blanched cauliflower in a baking dish. Slowly drop the puree on top to cover the entire head of the cauliflower. Some sauce will fall on the side.
2. Keep about a ⅓ of the sauce to serve on the side later.
3. Bake in pre-heated 400 degrees F for 40-45 minutes till the cauliflower is dry to touch and sauce thickens a bit. Turn the dish around after 30 minutes.
4. Heat the remaining sauce to just about a boil so it thickens and serve on the side.Serve hot with flat breads(Naan/Roti), salads or quinoa, palak paneer or coconut rice. 

Yum!! I love facebook for this exact reason. Someone posted this on their feed, I clicked, re-vamped, and enjoyed!
​
This "ravioli" is full of veggies, fiber, anti-oxidants, flavour, and is grain and gluten free. So satisfying and fulfilling! You can include meat if that's your thing, and modify depending on what is in your fridge. The process is a bit finicky because the zucchini needs to be sliced thinly, but most ravioli or lasagna dishes tend to be a bit more labour intensive anyway. 

​Like I said, this recipe has been adapted from another site: hugsandcookiesxoxo.com and the photo credits go to them as well.

Ingredients

• 4 medium zucchini (or 2 large)
• 1/2 onion. diced
• 1/2 pepper, diced
• 1/2 cup chopped cremini mushrooms
• 2 cups whole milk ricotta
• ½ c. grated parmesan, plus more for garnish
• 1 egg
• handful of chopped basil (you can use chives, parsley, oregano too... what ever you have around!)
• 2 Garlic cloves, minced
• salt
• Freshly ground black pepper
• 1½ c. marinara sauce (check your label and make sure that you use one with no added sugar, or sugar is an ingredient very low on the ingredient list)
• ½ c. shredded mozzarella

Instructions

1. In a small pan, gently stir fry the onion, pepper, mushrooms and any bits of zucchini that don't make the "cut" in a small amount of grapeseed oil.
2. Mix ricotta, parmesan, egg, basil,garlic, salt and pepper together, set aside.
3. Preheat oven 375.
4. Pour a bit of the sauce on the bottom of a 9x13 dish to prevent sticking.
5. Slice the zucchini with a veggie peeler lengthwise (or use a sharp knife, carefully). Pat dry to absorb extra moisture.
6. Lay 2 slices vertical so they overlap and 2 across those.
7. Scoop some of the cheese mix + the stir fried veggies into the center and fold all ends into the center.
8. Lie them seam side down in dish.
9. Top with sauce and cheese.
10. Bake 25-30 minutes.
11. Remove and sprinkle on more parmesan.