Hummustir Spicy Hummus Pasta

So amazingly healthy and delicious and easy as fuck, guys! Make this every night cause it was so good. I even gave some to my best friend and she loved it! This can go so many different directions too..roasted red peppers, garlic, jalapeno..the possibilities are seriously endless.

Serving size: depends on how much pasta you make..around 8 ounces I'd say! Or about 4-6 bowls

What you need:

• Whole wheat pasta
• 1 cup of hummus 
• 1 tablespoon of sundried tomato oil 
• 1/4 cup sundried tomatoes 
• 2 teaspoons minced garlic
• 1 teaspoon dehydrated onion
• 1 cup chicken stock
• 2 big handfuls of spinach or kale

What you need to do: 

1. Cook pasta
2. Saute oil, garlic and sundried tomatoes for 3 minutes or until garlic is fragrant 
3. And in cooked pasta and hummus 
4. Add in chicken stock until thickened then throw in spinach and cook an additional minute or until spinach/kale is wilted
5. Enjoy!

Lightened Up Veggie Pasta Alfredo

This was mighty tasty with minimal ingredients and more green veggies than you can imagine! I adapted this from the new Cooking Light magazine but of course changed a couple things around! I didn't want to use cream cheese so started researching what would be a good substitute. I was just gonna sub Greek yogurt for it but a couple places in Internet world we're saying neufchatel..what the fuck is that? Lower calorie cream type cheese! So, I grabbed that and threw it in and it was so creamy and delicious! Was very happy with how this turned out.

serving size:6-8 servings

What you need:

• 1/2 - 1 box of whole wheat pasta
• 1 pound green veggies (I used asparagus, snap peas and green beans)
• 1 1/4 cup low fat milk (could use unsweetened almond milk here)
• 1 teaspoon whole wheat flour
• 3 ounces neufchatel cheese
• 1 tablespoon olive oil
• 3 teaspoons minced garlic
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 1 teaspoon minced onion

What you need to do:

1. Fill a large pot up with 5 quarts of water
2. Bring to a boil, add veggies and cook 4 minutes
3. Using a slotted spoon place cooked veggies in a colander to strain excess water
4. Add your pasta to the boiling veggie water and cook according to package directions
5. Mix your milk and flour together
6. After pasta is cooked, drain and reserve 1/4 cup of pasta water
7. To the same pot, add in your tablespoon of olive oil, 1 teaspoon of minced onion and minced garlic
8. Saute for about 30 seconds
9. Then add in your milk mixture and cook for about a minute until thickened slightly
10. Next, add in your cheese and cook until its melted
11. Add in your pasta, veggies and reserved water, stir to coat everything
12. Enjoy! I added some goat cheese but it would be great with Parmesan cheese too

Vegan Beet Sauce with Quinoa Pasta and Spinach

I was inspired to make this after seeing someone I follow on instagram do a beet pasta sauce. I am definitely just starting to like beets, like..I despised them a month ago but here we are! And I mean, the pasta is freaking pink! How could you not love it? Anyways, I've been giving beets a shot ever since Valentine's day dinner. I had a beet salad with my meal and it was so so so good. So, here's me, tryin' to like beets with this awesome pasta dish! Enjoy

serving size: I was only working with 8 ounces of dry pasta so my serving size was 4

What you need:

• 2 cooked beets (I used Love Beets already cooked beets cause I'm lazy)
• olive oil
• salt and pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup veggie broth (chicken works here to, just won't be vegan)
• 1/2 cup boiled cashews
• 4 tablespoons nutritional yeast
• one yellow onion, chopped
• frozen spinach
• salt and pepper
• 1/2 teaspoon minced garlic
• 1 box of pasta (I used Andean Dream's quinoa shells)

What you need to do:

1. Boil your water for your pasta
2. Add 1/2 tablespoon olive oil to a separate pan and heat over medium high heat
3. Add your beets, veggie broth, drizzle of olive oil, pinch of salt and pepper, garlic and onion powder, cashews and nutritional yeast to a blender (not food processor!!!)
4. Blend until creamy
5. Once your pan with the olive oil is heated through, cook onions for about 6 minutes then add in your spinach and garlic and cook til warm/not frozen
6. Drain your pasta and add to your spinach/onion mixture
7. Throw your sauce on top of the pasta and cook for about 3 minutes, until warmed and flavors are blended together
8. Viola, you're done!
9. Top with vegan cheese, green onions or whatever your heart desires
10. Eat, eat, eat

Vegan Butternut Squash Pasta with Fried Sage

I am definitely your number one pasta fan, along with all the unhealthy sauces, fats and cheeses that go along with pasta dishes. When I bought my first butternut squash, I was like "what the hell do I do with this thing?" That's where this recipe comes in. Satisfies my pasta craving (hello, whole wheat pasta) and my cream craving (this sauce is amazing). AND, I really truly think I like butternut squash MORE than sweet potatoes..and I fucking lovvvvvve sweet potatoes! Yum, here's the recipe and what you'll need!

serving size: You could probably stretch this sauce using a whole box of pasta, I did a half box so mine was extra saucy/creamy. all depends on your preference!

What you need:

• I used 8 ish ounces of whole wheat pasta (could also sub in GF pasta, like Banza or something from Explore Cuisine!)
• 1 small to medium sized butternut squash, gutted and cubed
• 3 tablespoons olive oil
• 2 tablespoons fresh sage, chopped
• 1 onion, chopped
• 1 tablespoon minced garlic
• 2 cups veggie broth (I've also made with chicken, but then it's not vegan..duh)
• crushed red pepper, as much or as little as you like
• salt
• pepper
• Parmesan cheese for topping

What you need to do:

1. Heat a skillet with your olive oil in it over medium/high heat
2. Add your fresh sage and cook 5 minutes or until your sage is crispy
3. Scoop out sage and set aside
4. Add your butternut squash, onion and crushed red pepper to the already hot oil
5. Cook about 8 minutes, then add your crushed garlic, being careful not to burn
6. Cook garlic until fragrant, maybe an additional minute
7. Add your broth to the skillet, bring to a simmer than lower your heat slightly
8. Let simmer for 25 minutes
9. Make your pasta at this time according to package directions, reserving half a cup of pasta water
10. Once your squash is mushy, remove mixture, add to a blender and blend on low 
11. Pour mixture over pasta, add reserved pasta water to thin sauce out 
12. Top with fried sage, some cheese, salt and pepper!
13. Yum, eat!