BANG BANG CHICKEN PASTA

INGREDIENTS:

• 8 oz thin spaghetti pasta
• 1/2 lb boneless chicken breast, cubed
• 2 cloves garlic, minced
• chopped parsley for garnish

for the sauce:

• 1/2 cup mayonnaise
• 1/4 cup + 2 tbsp Thai sweet chili sauce
• 1/2 tbsp honey
• 1 tbsp sriracha sauce
• 1 tbsp lime juice

DIRECTIONS:

1. Lightly grease a saute pan and turn stove to medium high. Add garlic and cook until aroma of the garlic comes out. Add in chicken pieces and cook until chicken is cooked through and slightly browned.

2. In a large pot, add water and bring to a boil. Add pasta and cook until done. Drain out water when pasta is finished.

3. While pasta is cooking, prepare the sauce. In a small bowl, make the sauce by combining all ingredients and mixing with a whisk until smooth. You can adjust as needed.

4. Add chicken to pasta. Pour 2/3 of the sauce into the hot pasta and toss. Slightly warm the remaining sauce (in the microwave is fine). Dish out pasta onto plates and add remaining sauce on top. Garnish with parsley if desired.

Adapted from Damn Delicious and Luv A Bargain

VEGAN ROASTED RED PEPPER PASTA

 

10-ingredient roasted red pepper pasta with a creamy, savory-sweet red pepper sauce and fresh parsley. Light, healthy and simple, yet incredibly satisfying.

Author: Minimalist Baker

Recipe type: Entree

Cuisine: Italian, Vegan, Gluten Free

Serves: 4

INGREDIENTS

• PASTA
• 2 red bell peppers
• 2-3 Tbsp olive oil
• 2 shallots, finely chopped
• 4 cloves garlic, finely chopped
• Sea salt and ground black pepper
• 1.5 cups Unsweetened Original Almond Breeze Almond Milk
• 2 Tbsp nutritional yeast
• 1.5 Tbsp cornstarch or arrowroot powder (or other thickener of choice)
• Pinch red pepper flake (optional, for heat)
• 12 ounces gluten free linguini or spaghetti noodles (or other noodle of choice)
• FOR SERVING
• Vegan parmesan cheese
• Finely chopped fresh parsley or basil

INSTRUCTIONS

1. Heat oven to 500 degrees F and roast red peppers on a baking sheet until charred - about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
2. Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
3. While the red peppers are roasting, bring a large skillet over medium heat and sautee onion and garlic in 2-3 Tbsp olive oil until golden brown and soft - about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
4. Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper and red pepper flake.
5. Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. You want the flavor to be pretty robust and strong since the noodles don't have much flavor - so be generous with your seasonings.
6. Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
7. Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.
8. Serve with (generous amounts of) vegan parmesan, red pepper flake and fresh chopped parsley or basil.

NOTES

*Inspired by/loosely adapted from Lauren's Latest

Get More Raw Vegan Diet Recipes Here

AVOCADO PASTA RECIPE

The easiest, most unbelievably creamy avocado pasta that everyone will love. And it’ll be on your dinner table in just 20 min!

Avocados. I love them. I could eat them by itself with a little bit of sea salt. I could eat them mashed up in guacamole with an entire bag of chips.

And now, I can eat them in the most glorious, most creamy pasta I’ve ever had. And the best part about this is that there’s no cream or butter in this. All you need is simple, fresh ingredients. That’s it.

So how is this so creamy? Well, all you need are a couple of ripe avocados, fresh basil leaves, garlic, lemon juice and olive oil. From there, you can just throw it all into a food processor and give it a whirl! Done and done.

Toss it with your favorite pasta noodles – spaghetti, rotini, macaroni, etc. – along with some fresh veggies. You can really use any veggies you’d like but I loved the sweet corn kernels and crisp cherry tomatoes.

Plus, it’ll be on your dinner table in 20 min from start to finish. It doesn’t get much easier than that!

AVOCADO PASTA

Prep Time10 minutes

Cook Time10 minutes

Total Time20 minutes

Yield4 servings

The easiest, most unbelievably creamy avocado pasta that everyone will love. And it'll be on your dinner table in just 20 min!

INGREDIENTS

• 12 ounces spaghetti
• 2 ripe avocados, halved, seeded and peeled
• 1/2 cup fresh basil leaves
• 2 cloves garlic
• 2 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup olive oil
• 1 cup cherry tomatoes, halved
• 1/2 cup canned corn kernels, drained and rinsed

INSTRUCTIONS

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
• In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.
• Serve immediately.

NOTES

Adapted from Comfort of Cooking