Homemade Pasta Sauce

Source: Carol Jacobsen Makes about 3 quarts 4-5 quarts tomatoes (about 3/4 full of a standard stock pot) 2 large garlic cloves, minced 1/2 c...

Pappardelle Primavera

Source: Vegetarian Times 8.8 oz. package dried pappardelle pasta 2 TB oil 1 cup sliced leeks 2 cups broccoli florets 1 cup sliced carrots 2 ...

Stovetop Mac & Cheese

Source: recipetineats.com Ingredients 16 oz.  elbow macaroni , uncooked 3 1/2 tbsp   butter 3   tbsp   flour 2   cups   milk   2 1/2   cups ...

Spinach-Artichoke Stuffed Shells

Source: Dayia (option to use gluten free/vegan ingredients) INGREDIENTS: 1 box (16 ounces) jumbo pasta shells 1 tablespoon olive oil 4 clove...

Three-Cheese Mac & Quinoa

Source: pilbooks.com/cookbooks Makes 8 servings (slightly modified by Aimee) 12 oz. macaroni 1 cup quinoa 4 TB butter 1 cup panko breadcrumb...

Chickpea Alfredo with Spring Veggies

Source: Better Homes & Gardens 1/2 cup raw cashews 12 oz. fettuccine 1 cup sliced fresh asparagus 2 cups lightly packed fresh spinach or...

Pasta Shells with Egg, Beet & Arugula Salad

Source: Vegetarian Times 16 jumbo pasta shells 1 large golden beet 3 TB mayo 2 TB white wine vinegar 1/4 tsp dry mustard powder 6 hard-boile...

Pasta & Peas with brown butter sauce

Source: Vegetarian Today 8 oz. orecchiette pasta 1 cup peas 1/2 cup shredded Parmesan 1/4 cup chopped fresh parsley 1/4 cup pine nuts, toast...

Noodle Bowls

Source: Eating Well Double the ingredients if you'd like to serve 2 different noodle types and/or sauces! SAUCE: 3 TB dark sesame oil 1 ...

Fettuccine Alfredo

Source: allrecipes.com 1/2 stick butter 1 cup heavy cream 1 clove garlic, minced 1 cup grated Parmesan cheese 1/4 cup chopped parsley 12 oz....

Stovetop Mac & "Cheese"

Source: Oh She Glows Every Day "Cheese" Sauce: 1/2 cup cashews, soaked overnight 2 1/2 cups diced peeled potatoes 2/3 cup (heaping...

Rigatoni with Pistachio Pesto

Source: Prevention magazine ¾ lb whole wheat rigatoni 1 c grated Pecorino Romano + more for serving ½ c shelled  pistachios  + more, chopped...

Fusilli with Ricotta & Spinach

Source: Everyday Vegetarian magazine 1 pound fusilli pasta 16 cups baby spinach, coarsely chopped 3 TB olive oil 2 cloves garlic, minced 1/4...

Gemelli with Pesto, Potatoes, & Green Beans

Source: Everyday Vegetarian magazine 1/4 cup pine nuts 3 garlic cloves, unpeeled 2 cups fresh basil leaves 1/2 cup grated Parmesan 7 TB oliv...

Skillet Three Cheese Macaroni

Source: cooklikeachampion.com (modified by Aimee) ·          16 oz.penne ·          1 pint heavy cream or half-and-half ·          Oil for f...

Chickpea Parmesan

Source: http://www.connoisseurusveg.com/ Makes 6 cutlets For the Chickpea Cutlets 1-14 oz. can chickpeas, drained and rinsed ½ cup cornmeal ...

Penne with Poblano Chiles, Corn, & Cilantro Cream

\Source: Vegetarian Times 8 oz. penne 1 cup packed fresh cilantro leaves 1 1/2 cups corn kernels 1/2 cup whipping cream 1 clove garlic 1 1/2...

Fettuccine With Cashew Marinara

Source: Vegetarian Times 24 oz. jar marinara sauce 3/4 cup cashews 8 oz. fettuccine 1 cup thinly sliced basil bread crumbs to top, optional ...

Creamy Tortellini Vegetable Bake

Source: chelseasmessyapron.com INGREDIENTS 1 package (19 ounces) frozen cheese-filled tortellini 2 tablespoons olive oil Veggies: 1 cup suga...

Slow Cooker Enchilada Orzo

Source: damndelicious.net Ingredients 1 (14.5-ounce) can fire roasted diced tomatoes 1 (14-ounce) can mild enchilada sauce 1 (4.5-ounce) can...