Artichoke Scampi Pasta (Gluten Free)
This Artichoke Scampi Pasta a light and refreshing meal, perfect for those warm summer evenings or whenever you crave something quick and delicious. The best part? It comes together in just 20 minutes.
Tag: pasta
The Creamiest Roasted Red Pepper Pasta (Vegan)
I’m not lying when I say that this is the creamiest roasted red pepper pasta, dare I say, ever. It’s a beautiful, glossy, fire engine red and is downright simple to make – perfect for a Valentine’s dinner, or really any dinner for that matter. I’d…
Soba Noodle Salad with Spicy Almond Dressing (Vegetarian)
Here we are with a Hungry Lady Salad for those days when you feel like you should eat a salad but really want a big plate of pasta.
Have both!
This dish is so easy to throw together, and takes 15 minutes from start to finish. It keeps well all week in the fridge, and can be eaten cold, warm, or at room temperature. It’s really very flexible.
Watch Me Make My Soba Noodle Salad with Spicy Almond Dressing
If you’re in need of some more Hungry Lady Salads be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.
How To Make My Soba Noodle Salad with Spicy Almond Dressing
Step 1. Cook your soba noodles according to package directions in salted water, usually about 5 minutes.
Step 2. Drain and toss with 1 tbsp of the sesame oil to prevent them from sticking together while you prepare the dressing and assemble the salad.
Step 3. For the dressing: combine all ingredients in a blender and blend until smooth.
Step 4. In a large bowl toss vegetables, half of the almonds, half of the scallions, and noodles with enough dressing to thoroughly coat it all.
Step 5. Plate on a larger platter and scatter remaining scallions and almonds on top.
Step 6. Serve room temperature or cold, it will keep for up to a week in the refrigerator!
Step 7. Enjoy!
What Else Can I Use?
- Can’t eat nuts? Use sunbutter instead of almond butter. Tahini would work too!
- Use maple syrup instead of honey to make this dish vegan
- Lots of vegetables work in this, including shaved Brussels sprouts and snap peas, so add those or swap them in if you’d like
- Note that most soba noodles you find are a blend of buckwheat, not 100% buckwheat. If you’re gluten-free, look for 100% buckwheat soba noodles. Amazon carries them.
This Soba Noodle Salad with Spicy Almond Dressing is special because:
It’s a beautiful and hearty vegetarian lunch or dinner
It pairs beautifully with my Teriyaki-Glazed Salmon or Sambal Shrimp
It keeps well in the fridge for up to a week
More Warm Hungry Lady Salads:
Roasted Carrot and Avocado Salad (Gluten-Free, Vegetarian)
Air-Fried Artichoke Salad with Lemon Parmesan Dressing (Gluten-Free)
If you make this Soba Noodle Salad with Spicy Almond Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
Soba Noodle Salad with Spicy Almond Dressing (Gluten-Free, Dairy-Free, Vegetarian)
Tender soba noodles are tossed with shaved vegetables and a spicy, creamy almond butter based dressing for a 15 minute meal that is sure to satisfy.
Equipment
- Medium pot
- Blender
Ingredients
- 10 oz. soba noodles
- 1 large red bell pepper, sliced thin
- 4 cups green or purple cabbage, sliced thin
- 4 scallions, green and white parts sliced
- 2/3 cup roasted almonds, roughly chopped
- Kosher salt
Spicy Almond Dressing
- 1/4 cup almond butter
- 5 tbsp water
- 1 tsp honey
- 2 tbsp toasted sesame oil, divided
- 5 tbsp soy sauce
- 1 lime, juiced
- 1 clove garlic, peeled and smashed
- 1/4 cup chili sauce, I like Sriracha
- 1/4 tsp Kosher salt
Instructions
- Cook soba noodles according to package directions in salted water, usually about 5 minutes.
- Drain and toss with 1 tbsp of the sesame oil to prevent them from sticking together while you prepare the dressing and assemble the salad.
- For the dressing: combine all ingredients in a blender and blend until smooth.
- To assemble: In a large bowl toss vegetables, half of the almonds, half of the scallions, and noodles with enough dressing to thoroughly coat it all.
- Plate on a larger platter and scatter remaining scallions and almonds on top.
- Serve room temperature or cold, it will keep for up to a week in the refrigerator!
Nutrition
Calories: 384kcalCarbohydrates: 48gProtein: 13gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 748mgPotassium: 481mgFiber: 5gSugar: 5gVitamin A: 769IUVitamin C: 55mgCalcium: 126mgIron: 3mg
Tried this recipe?Let us know how it was!
Creamed Corn Pasta with Zucchini + Basil (Gluten Free, Vegetarian)
Oh, this pasta. This. Pasta. This is exactly the pasta I want to eat in the summer when produce is at its peak and the days are long and hot. This Creamed Corn Pasta with Zucchini is loaded with vegetables and has a delicious sauce…
Baked Goat Cheese Pasta with Lemon + Crispy Prosciutto (Gluten Free Friendly)
I’m back with another pasta dish that I think you’re going to LOVE. This Baked Goat Cheese Pasta with Lemon + Crispy Proscuitto is really something. It is absolutely delicious, with a sauce made from goat cheese garlic, pasta water, and lemon that clings to…
One-Pan Skillet Spaghetti (Vegetarian, Gluten Free)
The internet has been going a little crazy for one-pan pastas lately.
You may have heard of the Baked Feta Pasta trend, which I’ll admit, is actually worth the hype. I’ve adapted a few recipes based on that method and will be sharing one very soon (get excited).
But let’s start with this pasta, shall we?
I first learned about one-pan pasta when I worked for Martha Stewart. To me, it originated with her. This pasta isn’t baked, it’s made all on the stovetop. No separate sauce pan, no straining. The best part is that the creamy sauce has no butter, cream, or milk. Instead, similar to risotto, it relies on frequent stirring and the starch that is extracted and developed to make it super creamy.
It uses so few ingredients, and such little water, and yet comes together quickly and beautifully every time. It’s really a marvelous method.
One-Pan skillet spaghetti ingredients:
Spaghetti: I like to use spaghetti for this, as I find it’s the perfect density to stand up to the sauce without being overpowered. To keep it gluten free I use Jovial Foods Brown Rice Pasta or Banza Chickpea Pasta.
Red onion: I like the subtle sweetness that the red onion lends to the pasta, it’s a big part of flavoring the sauce.
Garlic: Like onion, garlic is responsible for flavoring the sauce so it’s a must. I slice it and the flavor melts into the pasta sauce, mellowing the slices as it cooks.
“what else can i use?”
- If you’re not gluten free, any spaghetti that you like will work here.
- I like spaghetti in this, but linguine is also great and it’s what Martha Stewart’s original recipe calls for.
- Any size tomato can be used here, if you’re using cherry tomatoes simply halve them. You want them to be in a 1 or 2 inch size.
- Swap in kale, or even basil for the spinach if that’s what you have.
- You can make this recipe vegan simply by leaving out the parmesan at the end.
If you love pasta as much as me, and are looking for healthy and comforting ways to make it, be sure to also check out my Spicy Fusilli Pasta with Tomato + Cream. It’s a favorite among all who make it! As always, let me know what you think of this recipe – DM me on Instagram or share a photo of it to your stories so I can re-share. I love to hear from you!
One-Pan Skillet Spaghetti (Vegetarian, Gluten Free)
This quick and easy skillet spaghetti is creamy, packed with veggies, and all made on the stovetop.
Equipment
- large straight-sided skillet
Ingredients
- 12 ounces spaghetti I use Banza or Jovial Foods
- 12 ounces tomatoes, halved or chopped depending on size
- 1/2 cup red onion, thinly sliced
- 4 cloves garlic, peeled and thinly sliced
- 1/2 tsp red pepper flakes optional
- 2 cups fresh spinach
- 2 tbsp extra virgin olive oil plus more for serving
- Kosher salt
- freshly cracked black pepper
- 4 1/2 cups water
- Freshly grated parmesan for serving
Instructions
- In a large, straight-sided skillet, place your pasta in the middle so it lies flat.
- Add the tomatoes, onion, garlic, spinach, oil, red pepper flakes (if using), 2 teaspoons of salt, and 1/4 teaspoon of pepper distributing evenly around the pan.
- Add the water.
- Bring to a boil over high heat, then reduce to medium high.
- Boil pasta mixture, uncovered, stirring and turning the pasta frequently with tongs or a fork to separate.
- Cook until pasta is al dente and water has almost evaporated, 8-10 minutes.
- Divide among four shallow bowls, drizzle with olive oil, and sprinkle with salt, cracked pepper and some Parmesan if desired.
- Enjoy!
Tried this recipe?Let us know how it was!
Spicy Fusilli Pasta with Tomato + Cream (Gluten Free, Vegetarian, Dairy Free friendly)
It’s almost Valentine’s Day, so I’m bringing you the first of two dinner ideas that are sure to impress even the pickiest eaters. This Spicy Fusilli Pasta with Tomato + Cream is luxurious and hearty, tasting like it took hours to make, but coming together…
Squash Pasta with Sage Lemon Butter
This is the season when food starts to get deliciously cozy, which is probably why I love cooking so much in the colder months. There is a serious comfort factor that exists for me when the temperatures drop and a warm dish of hearty food…
Slow Roasted Tomato & Garlic Pasta
This is the kind of recipe I just love to make in the summer. The tomatoes are cooked low and slow, for 3 hours at 225F with zero hands on time, meaning dinner won’t be contributing to this heatwave we’ve had going on.
I learned this method from a friend and former colleague from Martha Stewart, Jane Sweeney, who learned it from her Mother in Law (I really appreciate these sorts of things). The tomatoes take 5 minutes to prep, and come out of the oven intensely flavored and sweet and make a most delicious sauce with hardly any effort. Jane now contributes to the Cool Mom Picks website with accessible, family friendly recipes like this one that is on my list to try.
This sauce is also an excellent toast topper with ricotta, spooned over grilled chicken, or used as the tomato in a caprese salad. It’s just an all around great recipe to have in your back pocket.
I use Jovial Foods brown rice pasta in this dish, as I do in many of my pasta dishes, but feel free to use any pasta you and your family likes. There is almost no shape or variety that won’t work here. Enjoy!
Slow Roasted Tomato and Garlic Pasta
Serves 4
1.5 lbs cherry tomatoes, halved
5 garlic cloves, in skin
½ cup extra virgin olive oil
1 teaspoon kosher salt, plus more for pasta water
1 lb. pasta of choice (I use Jovial brown rice pasta)
¼ cup fresh basil, chopped, for garnish
Fresh parmesan, grated, for serving
Preheat oven to 225F.
On a large sheet pan, toss together the halved tomatoes with ¼ cup olive oil, the 1 teaspoon salt, and garlic cloves in their skin.
Roast for 3 hours, untouched. When finished they should be shriveled, intensely flavored and sweet.
Once out of the oven, discard the garlic skin and smash the garlic a bit.
In a large bowl, stir the tomatoes and garlic with the remaining ¼ cup of olive oil.
Top with hot, cooked pasta and ½ cup reserved pasta water.
Serve with grated parmesan and basil, if desired.
Cauliflower Alfredo Pasta
When I first saw the idea of using cauliflower as a base for an alfredo sauce, I had a similar reaction to what you might have had. 1) Cauliflower Alfredo? That’s not real alfredo sauce. My (insert Italian grandmother, father, neighbor, etc) would disown me!…
Creamy Butternut Macaroni & Cheese
Forewarning: This is not a salad. It will not be the lightest thing you eat today, perhaps. It is mac and cheese, after all. What it is is delicious, creamy, gluten free, and packed with vitamin C and beta-carotene from that butternut squash. Feel free…
