Unique Pasta Recipes you never knew existed

Ingredients:

Serves 3

• a pinch of salt
• a pinch of pepper
• 1/2 teaspoon minced garlic
• handful of kale
• 1/3 cup cashews or a head of cauliflower
• 3/4 cup Parmesan cheese (add more if you like it cheesier)
• 1 cup water
• fettuccine pasta

Instructions:

1. Place half a cup of cashews into a blender or a full cup of steamed cauliflower whichever suits your preference.

2. Follow by one cup of water. Blend until it’s completely smooth and place to the side.

3. Place 1/2 teaspoon of garlic into a medium-sized skillet and let it roast for a few minutes over medium-low heat.

4. Next, place the cashew or cauliflower sauce directly over the garlic.

5. Add the shredded Parmesan cheese and stir until everything is completely mixed together.

6. Season it with salt and pepper and let the sauce simmer for about five or 10 minutes, until it starts to thicken.

7. While that simmers, follow cooking instructions for the fettuccine.

8. Once the sauce has thickened, gently place the kale into the sauce and coat them until all the leaves are covered. Let the sauce continue to simmer over low heat for a few more minutes until the kale softens a bit.

9. Once the fettuccine noodles are done, place them into a small bowl and gently pour the sauce over the noodles. Crush a few cashews with a knife and lightly sprinkle them over the pasta.

Place half a cup of cashews into a blender. Followed by one cup of water. Blend until it’s completely smooth and place to the side.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons water 
• 2 tablespoons mashed avocado 
• 1 ½ teaspoons salt 
• 2 tablespoons olive oil 
• 1 tablespoon lemon juice 
• salt and pepper to taste 
• 1 small avocado, diced

​Instructions:

1. Place flour in the middle of a dry surface and use a spoon to make a well in the center. Add water, mashed avocado, and salt into the center and use a fork to begin to incorporate the flour a little at a time.
2. Once a ball has formed, use your hands to work in the flour until the dough is no longer sticky. Keep kneading the dough until it’s smooth and pliable. Let the dough rest on a floured surface for 20 minutes.
3. Lightly flour your hands and then pinch off a pea-sized ball of dough. Roll it into a ball and then use your thumb to make a dent in the middle. Keep going until you’ve worked through all of the dough.
4. Bring a pot of water to a boil and salt heavily (1 tablespoon per 4 cups of water). Add pasta and cook for 4 to 5 minutes. Strain under cold water and then toss into a pan over medium heat with olive oil, lemon juice, salt, and pepper. Remove from the heat and add diced avocado. Serve immediately.

Instructions:

• 1 yellow onion, diced
• 2 garlic cloves, minced
• 2 cups pumpkin puree
• 4 cups vegetable broth
• ½ cup pecan
• 2 tablespoons butter
• 120 grams cream cheese, room temperature
• Spice mix
  • 1/4 teaspoon red pepper flake
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1/2 teaspoon nutmeg
  • parsley for garnish

Instructions:

1. Prep your vegetables by dicing the onion and mincing the garlic.
2. Add onion, garlic, vegetable broth, pumpkin puree, chosen pasta (we suggest penne noodles), red pepper flakes, salt, pepper and nutmeg to a medium-sized stock pot.
3. Bring to a boil on medium/high heat while slowly stirring the ingredients together.
4. Cover, reduce heat to low and let simmer for 10 minutes.
5. While the pasta is simmering, crush and toast the pecans on a medium heat until they are lightly browned and fragrant.
6. Once the noodles are cooked, stir in the cream cheese, butter and a handful of pecans, leaving some to garnish the dish. Add additional salt and pepper to taste.
7. Garnish with chopped parsley, crushed, toasted pecans and enjoy!

Ingredients:

• 5 cups water
• 2 bottles dry red wine
• 1 packet spaghetti
• 1/3 cup olive oil
• 8 garlic clove
• salt and pepper, to taste
• Parmesan cheese
• Romano cheese
• fresh basil

Instructions:
Bring water and 1 bottle of red wine to a boil in a large pot. Add the spaghetti and cook for 9 minutes, until al dente. Drain the pasta and set aside.

Heat olive oil in a large saucepan over medium heat. Mince garlic. Add to the pan and sauté for a few minutes. Season with salt and pepper.

Add pasta and remaining wine to the pan. Toss to combine. Add grated Parmesan and Romano (the more, the better!). Top with fresh basil. Enjoy!