This was a delicious one, even if the vegan shrimp out there is sticky and plastic like.
I feel like one pot pastas were made for me- I’m actually quite a lazy cook and love these quick and easy recipes.
This was the phenomenal pasta recipes. So far each year when I make my new lobster mushroom dishes they are the most restaurant worthy of all, this one especially.
Super simple and tasty! Great for leftovers!
This was a leftover dish that turned out quite nice. I have a bad habit of buying soup that I never actually eat in the winter, especially now that California winters mean no snow and minimal cold. I bought a container of vegan butternut squash soup from TJs sometime last December and never got around to eating it, so I started looking in to what I could do to use it in leftovers: pasta was both creative and more summer-friendly.
So creamy and delicious.
This was so deliciously creamy.
The truth is: I’m a lazy cook. I know it’s hard to believe with all the posts I have and all the food I cook, but I am always looking for shortcuts or ways to speed up the process or make it easier. This has led to some disasters: like putting a veggie bullion cube directly in the mix of water and other ingredients in the food processor rather than boiling/dissolving in water first, and leading to a graining/disgusting taste to vegan enchiladas once. But this short cut: making recipes of one pot pasta, has not failed me so far, and seems to be working.
The original recipe for this was non-vegan and required tortellini. I did buy vegan ravioli in its place, but had to add penne to fill up the casserole dish since the ravioli was only a tiny amount.
Despite living in San Jose, we only make it up to San Fran a couple times a year. But when we do go we always make a point of stopping at Far West Fungi, usually to purchase a new oyster mushroom farm. Our latest farm produced about 3 cups of shrooms which I used in this great recipe.