Parsley Archives - Strength and Sunshine

Gluten-Free Baked Vegan Bacon Ranch Pasta Skillet (Allergy-Free)

May 21, 2018 by Rebecca @ Strength and Sunshine 51 Comments

A fun, healthy, & delicious meal for the whole family! This Gluten-Free Baked Vegan Bacon Ranch Pasta Skillet recipe is top 8 allergy-free, ready in 20 minutes start to finish, with a homemade, creamy, classic ranch dressing and crunchy coconut bacon topping!

This pasta skillet is everything! There is nothing not to love; we have bacon, ranch, noodles, not to mention the magic pan which just seeps culinary goodness into everything it comes into contact with! Since this bacon ranch pasta is gluten-free and vegan…well…there’s even more reasons to love every bit (bite) about it! Then again, a good ‘ole cozy pasta dish always tends to be a crowd-favorite, right?Read More

Easy Gluten-Free Vegan Pesto Pasta

February 14, 2018 by Rebecca @ Strength and Sunshine 50 Comments

A quick, delicious, Easy Gluten-Free Vegan Pesto Pasta recipe that can be ready and on the table in 10 minutes! A healthier dairy-free pesto with the rich flavors of olive oil, walnuts, fresh herbs, and spices will have you saying “good-bye” to boring pasta dinners!

One way to turn a box of pasta into a delicious meal…whip up some pesto! There are a ton of different ways to make a mean pesto. Essentially you just need some fresh herbs, oil, nuts, and cheese. The basic, iconic Italian pesto (of Genoa origin) is a blended mixture of basil, pine nuts, olive oil, and a hard parmesan cheese. I’m breaking tradition and swapping out ingredients to make this a delicious easy vegan (dairy-free) pesto we can all enjoy (over some gluten-free pasta, of course!)Read More

Red Lentil Spaghetti with Grilled Patty Pan Squash

August 24, 2016 by Rebecca @ Strength and Sunshine 102 Comments

A simple and fresh pasta recipe for a light, gluten-free, and vegan meal. Red Lentil Spaghetti with Grilled Patty Pan Squash, tossed with diced tomatoes, fresh herbs, and spices. An easy dinner that will leave you feeling healthy and nourished with a dose of hidden protein!

I did make it a few times to a super small farmer’s market this summer. It became my mid-morning Sunday tradition to head into town, grab some coffee, and take a stroll over to the market. There were maybe 7 stands and only 2 of them had some fresh produce. After strolling around this little market a few times, I knew I had to at least buy one thing the next time I went (**reminder to bring some cash!**). They week I decided to buy (I’d wanted to get some garlic scapes, but they didn’t have any!), they had mounds and mound of zucchini, summer squashes, and patty pan.

Obviously, the patty pan squash caught my eye with its cute fat roundness (they were just begging me to buy them!). I had the intention of just buying one, only $.75! When I went over to pay for my one cute squash, the man told me to take a few more, they had too many. Did I have to pay? No! That’s all this super frugal girl needed to hear! Now loaded up on fresh farmer’s market patty pan and summer squash, I had the burden of the overabundance problem to deal with. Not too much of a burden for a recipe developer, eh?

I’ve been really into pasta dishes this summer and with all the fresh produce around, combing the two always leads to a lovely light meal. I also happened to have this lovely box of the new red lentil spaghetti from Explore Cuisine that I just had to try out! You know I love my legume-based pasta! This spaghetti taste like “the real deal” (i.e. non-gluten-free pasta!) It looked like normal pasta too (once cooked!). I’m totally a fan and totally suggest you try some yourself! It’s 73% red lentil flour and 27% brown rice flour, so not totally grain free, but super delicious!

The patty pan squash comes in to make this spaghetti not only high in protein, but light, fresh, and summery! I cut the patty pan into strips and lightly grilled them in my grill pan for just a few minutes to soften. Then I just threw the squash, some diced tomatoes, fresh parsley, and some spices into the cooked spaghetti and the meal was complete! I love keeping pasta dishes super simple so you can taste all the fresh ingredients without being muddled or hidden by a heavy sauce. According to the Italians, pasta was meant to be fresh and simple. They’re all about the “less is more” vibe when it comes to cooking. Fresh is best and simple is…delicious!

Red Lentil Spaghetti with Grilled Patty Pan Squash

Red Lentil Spaghetti with Grilled Patty Pan Squash

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Author: Rebecca Pytell

Recipe type: Main

Cuisine: American

Serves: 4

Ingredients

1 (8 oz) Box of Explore Cuisine Red Lentil Spaghetti
1 Medium Patty Pan Squash (cut into strips)
1½ Cups Diced Tomatoes
¼ Cup Fresh Chopped Parsley
1 Tsp Minced Garlic
1 Tsp Onion Powder
½ Tsp Black Pepper

Instructions

In a large pot, boil the spaghetti according to box directions (about 8-10 minutes), drain, rinse, and add the spaghetti back to the pot.
Meanwhile, on a greased non-stick grill pan, lightly grill the patty pan squash strip for about 5 minutes, flip them halfway through.
Add the grilled squash, diced tomatoes, parsley, and spices to the cooked spaghetti. Toss the pasta and serve.

Nutrition Information

Serving size: 1

See how delicious light and simple can be? I think this would make a lovely meal to serve up the last of your fresh summer produce, you agree? And come on, who ever says no to pasta? It’s like saying no to pancakes (okay, maybe a bit less tragic!) Now, let’s get cooking! Happy simple eating!

So tell me:

+ What’s your favorite thing to pick-up at the farmer’s market? I’m still crying that I never got my hands on garlic scapes!

+ What’s your go-to simple pasta dish?

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Spicy Garden Carrot Hummus

April 13, 2016 by Rebecca @ Strength and Sunshine 159 Comments

A zesty dip or spread to pack in the veggies! Spicy garden carrot hummus is gluten-free & vegan without the oil. A healthy seasonal take to use your garden’s fresh carrots and herbs in a crowd-pleasing favorite recipe!

It’s funny how I am such a hummus fiend, but I’ve only ever posted 3 hummus recipes on the blog. It’s rather sad! I always think a certain hummus recipe is on the blog, but then I go to look and realize it still isn’t published, but sitting in the “recipe cue”. So I feel the need to slowly remedy that, starting with some carrot goodness! We all love carrots right now, right? I know I do; I’m obsessed!Read More

Harissa Potato Salad

January 18, 2016 by Rebecca @ Strength and Sunshine 187 Comments

Two types of potatoes, broccoli, and eggplant roasted to perfection and paired with a smoky and spicy harissa sauce. A harissa potato salad, gluten-free, vegan, and paleo, that will elevate you bland dinner side dish to an all new level!

January’s Theme – A New Ingredient For The New Year: Pick a new ingredient that you’ve been wanting to try… and cook or bake up a new recipe in the new year. Are you curious about nutritional yeast, fish sauce, matcha, teff – or maybe even ugli fruit? Show us how you’re cooking with something new (to you!) in 2016. (Recipe ReDux)

Call me condiment girl! From my undieing love for ketchup, infatuation with bbq sauce, and must-have mustard stock, I love them all! They make food fun, enough said! Any easy way to flavor up food, not only am I condiment girl, but also the spice queen, it’s my life’s mission to try to to create with them all. Since this month’s Recipe ReDux theme was all about cooking with new interesting ingredients, I thought it was fitting to bring my first recipe using harissa to the blog!