Italian Cauliflower pasta alfredo

Italian Cauliflower Pasta Alfredo

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This creamy Italian cauliflower pasta alfredo is a lighter twist on the classic alfredo sauce while still full of rich flavor. Instead of heavy cream , this dish uses pureed cauliflower and milk to create a luscious sauce that coats every strand of pasta. It’s the perfect way to sneak in some extra vegetables without sacrificing flavor. This recipe is proof you don’t need heavy cream for a comforting past dish. Plus, It’s so easy to make!!!

Why you’ll love this Italian cauliflower pasta alfredo

Traditional alfredo sauce relies on lots of butter and cheese, this version gets its creaminess from cauliflower.

This pasta dish has all the comforting flavors of a classic alfredo but with a healthier twist.

This cauliflower sauce can be used over vegetables, chicken or even as a dipping sauce for bread.

This Italian Cauliflower pasta alfredo dish comes together in about the same time it takes to cook the pasta, making it an easy and delicious option for a quick weeknight dinner.

Italian Cauliflower Pasta Alfredo

Italian Cauliflower Pasta Alfredo is a creamy, comforting pasta dish that combines tender cauliflower with a rich Parmesan Alfredo sauce. It's an easy Italian-inspired meal that delivers plenty of flavor while adding wholesome cauliflower to every bite.

1/2 Lb. fusilli.
4 cups cauliflower florets
2 Tbsp. olive oil
2 Tbsp. butter
1 Tbsp. minced garlic
1/2 cup chopped onions
2 cups milk
1 cup pasta water
1 cup parmesan cheese
1 Tbsp. chopped Italian parsley
Salt and pepper to taste

Start by cleaning the cauliflower and cutting into florets. Then boil the cauliflower in salted water until soft.
Remove the cauliflower and mash into a puree set aside while you make the sauce and cook the pasta according to package directions
In a saute pan over medium high heat in the olive oil and butter saute the onion and garlic until soft and translucent.
Add the milk and pasta water, return the mashed cauliflower back to the pan and cook an additional 5 minutes. Then add in the grated parmesan cheese.
Adjust your seasonings (salt and pepper) to fit your taste.
Plate, top with more cheese and chopped Italian parsley.

Reserve some of the pasta water before draining. Adding a little to the sauce helps create a smooth, creamy consistency and allows the sauce to cling beautifully to the pasta.

Main Course

Italian

Italian cauliflower pasta Alfredo,

Creamy vegetarian broccoli pasta shells

Creamy Vegetarian Broccoli Pasta Shells

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This creamy broccoli pasta shells recipe is not only healthy but also quick and easy to make. The mix of soft broccoli , tasty pasta and gooey cheese is a hit with everyone. Pasta and broccoli are a great combination for your health. Pasta gives you energy and broccoli is full of vitamins and fiber. Together, they make a meal that’s good for you and taste delicious. It’s a perfect blend of comforting flavors and wholesome ingredients, ideal for a satisfying weeknight dinner.

What’s great about this recipe is how versatile it is. You can switch out the pasta shape , adjust the cheesiness, or even add a protein like grilled chicken breast or shrimp for a heartier meal. This creamy broccoli pasta shell will undoubtedly become a family favorite for it’s simplicity and delicious taste.

If you love easy pasta dinners like this, be sure to check out my other pasta and broccoli pasta recipes for more delicious inspiration. 30 minute broccolini and sausage pasta or my creamy Italian sausage and broccoli pasta.

Why You’ll love this creamy vegetarian broccoli pasta shells recipe

Quick and easy: This recipe is perfect for busy weeknight family meals, taking just 30 minutes from start to finish. With simple ingredients and straightforward steps.

Healthy and delicious: Packed with nutrient – rich broccoli, this dish provides a good source of fiber and vitamins, making a wholesome meal for the whole family.

Customizable: Whether you’re looking to add protein, swap the milk for cream for a creamer option , or experiment with different pasta shapes, this recipe is incredibly versatile to suit your lifestyle and tastes.

Creamy Vegetarian Broccoli Pasta Shells

Creamy Vegetarian Broccoli Pasta Shells is a simple, comforting Italian-inspired pasta made with tender broccoli and pasta shells tossed in a creamy Parmesan sauce. The shells catch the sauce beautifully, while the broccoli adds color, texture, and plenty of flavor. It’s an easy meatless dinner that comes together quickly and is perfect for a weeknight meal.

4 cups washed and trimmed broccoli
1/2 lb. medium size shells
2 Tbsp. olive oil
4 Tbsp. butter
1 small shallot minced
2 Tbsp. flour
3 cups milk
1 cup chicken or vegetable stock
2 cups freshly grated sharp cheddar cheese
1 cup four cheese blend
pinch of nutmeg

Start by cooking the broccoli in a large stock pot in salted water until soft, remove use a potato masher to mash the broccoli and set aside
In the save water as you cooked the broccoli cook the pasta shells el dente
While the pasta is cooking make the sauce. In a saute pan in the olive oil cook the shallots until soft and translucent. Add the butter once the butter is melted add the flour and cook for 1- 2 minutes.
Then slowly pour in the milk and stock. Bring to a boil lower the heat and add the cheeses and nutmeg.
Simmer the sauce until the cheese melts and the sauce thickens.
Add in the broccoli and the el dente cooked pasta shells. Cook just for a few minutes just to combine the flavors and ingredients.
ladle into pasta bowls top with additional grated parmesan cheese and freshly chopped Italian parsley.

Save some of the pasta water before draining. Adding a little to the sauce helps loosen the cream and Parmesan while creating a silky sauce that coats every shell. Add it gradually until the pasta reaches the consistency you like.

Chef’s tip: Don’t overcook the broccoli. You want it tender enough to blend into the creamy sauce but still have a little texture.

Main Course, pasta

Italian

creamy vegetarian broccoli pasta shells

Easy spinach Ricotta ball recipe

Easy Spinach Ricotta Ball Recipe

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If your looking for a vegetarian Italian recipe that doesn’t compromise on flavor or tradition, this easy spinach ricotta ball recipe is the perfect choice.

These tender cheesy bites are packed with savory flavors of spinach, ricotta, parmesan and fresh herbs all rolled together and baked before being simmered in my easy marinara sauce. They pair deliciously with marinara sauce, a simple salad or a loaf of crusty bread. Plus , they’re versatile enough to be made ahead of time, making them a perfect choice for busy weeknight meals or family and friend gatherings.

Trust me , this is one vegetarian dish meat-lovers included -will love.

Why I love this easy spinach ricotta ball recipe

Healthy and delicious: These spinach balls are packed with nutrients from the spinach and cheese making it a healthy meal that’s also full of flavor.

Easy to make: This spinach ricotta ball recipe requires just a few ingredients and is simple to prepare , making it perfect for all cooks of all skill levels.

Versatile: You can serve these spinach ricotta balls as an appetizer, snack, side dish or paired with a salad and crusty bread for a complete meal. They’re perfect for parties, family dinners or meal prep. They can be make ahead of time and are freezer friendly.

Baked not fried: baking these easy spinach ricotta balls instead of frying them still gives them a crispy exterior with less oil, making them a lighter, healthier option.

These spinach ricotta balls prove that vegetarian dishes can be just as satisfying and full of flavor as their meat- based counterparts. With their tender texture and cheesy goodness, they are a true celebration of simple, classic Italian ingredients.

Easy Spinach Ricotta Ball Recipe

These Easy Spinach Ricotta Balls are tender, light, and flavorful Italian-style dumplings made with creamy ricotta, spinach, Parmesan, and a few simple ingredients. They’re gently cooked until they become soft and delicate, then served with your favorite sauce or simply finished with melted butter and Parmesan. A wonderful meatless Italian recipe for a comforting lunch or dinner.

1 Lb. ricotta
2 cups steamed and chopped
1/2 cup grated parmesan
1/2 cup breadcrumbs
1/2 cup flour
1 egg
Salt and pepper to taste
4 cups my easy marinara sauce

Steam the spinach and squeeze out as much of the water as possible
In a bowl mix all the ingredients.
Form into golf size balls bake in a preheated 375- degree oven for 10- 15 minutes
bring the marinara sauce to a slow simmer. Add the spinach ricotta balls and simmer for 10 minutes.
Top with grated parmesan cheese.

Tip text

Drain the ricotta and spinach really well. Excess moisture is the biggest reason ricotta balls can fall apart while cooking. If using frozen spinach, squeeze it very dry before adding it to the mixture. For extra insurance, refrigerate the shaped balls for about 15–20 minutes before cooking. Chef’s tip: Cook one ricotta ball first as a test. If it starts to fall apart, add a little more Parmesan or flour to the mixture before cooking the rest.

Appetizer, Main Course, Side Dish

Italian

easy spinach ricotta ball recipe

Vegetarian stuffed eggplant rollatini

Vegetarian Stuffed Eggplant Rollatini

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Vegetarian stuffed eggplant rollatini is a delicious dish that marries tender slices of roasted eggplant with a creamy ricotta filling, then baked to perfection in my marinara tomato sauce.

This Italian -inspired recipe is as satisfying as it is beautiful, with its rolled presentation and layers of flavor. It’s a great option for vegetarians or anyone looking for a lighter twist .

The filling is typically make with a rich blend of ricotta, spinach, egg and parmesan and seasoned with simple Italian herbs. Once stuffed and rolled, the eggplant rollatini are nestled into a marinara sauce lined casserole baking dish topped with more sauce and parmesan and baked. this dish is perfect for dinner parties, family meals or part of an Italian -inspired spread.

Why you will love this vegetarian stuffed eggplant rollatini

It’s a lighter comfort food:. This vegetarian stuffed eggplant rollatini recipe has all the flavors of classic Italian comfort dishes, but with a lighter twist. By using eggplant instead of pasta , you get a meal that’s satisfying without being heavy. It’s the perfect way to enjoy rich flavors while keeping it vegetarian.

Versatile: Whether you’re serving vegetarians or experimenting with meatless Mondays, or simply looking to change up your dinner routine this dish is surefire hit. The customizable filling options means you can make this recipe to fit your lifestyle and taste.

Packed with Italian flavors: Every bite bursts with the best of Italian food- creamy ricotta, fragrant herbs, tangy marinara, and just the right amount of cheese. It’s a dish that brings the comfort of a classic Italian kitchen straight to your table.

It can be made ahead of time: Vegetarian stuffed eggplant rollatini is an excellent make-ahead dish, perfect for busy weeknights, or feeding a crowd. You can prepare the entire recipe in advance by assembling the rolls, layering them in the sauce, and covering the dish with foil before storing in the refrigerator for up to two days, then baking when you are ready to serve. It’s also freezer friendly!!!!

Storage

Refrigerator: Store cooled rollatini in an airtight container or covered baking dish for up to 4 days. Reheat in a 350°F oven until hot and bubbly.

Freezer: Assemble the rollatini without baking and freeze tightly covered for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding a few extra minutes if needed.

More Italian Vegetarian Recipes

Looking for more meatless Italian favorites? Try my Moms Italian Stuffed Eggplant, Pasta alla Nerano, and Zucchini Lasagna. You can also browse my Vegetarian Recipes for more comforting Italian-inspired meals.

Vegetarian Stuffed Eggplant Rollatini

Tender slices of eggplant rolled around a creamy Italian cheese filling and baked in a savory tomato sauce until bubbling and golden. This vegetarian eggplant rollatini is comforting, flavorful, and makes a delicious meatless Italian-inspired dinner.

2 medium size eggplant
4 cups ricotta cheese
1 cup grated parmesan cheese
2 cups finely chopped spinach
2 Tbsp. chopped Italian parsley
1 egg
salt and pepper to taste
4 cups my easy marinara sauce

Start by cleaning the eggplant then cut on the long side into thin slices
Salt and pepper the eggplant drizzle with olive oil and bake in a 375- degree preheated oven for 10- 15 minutes to soften .
In the meantime make the filling in a bowl add the ricotta, parmesan, spinach, parsley, egg, salt and pepper and mix until well combined.
Then place 2 tbsp. of the filling in the center of each eggplant slice and roll jelly roll style.
In an oven proof casserole dish spread haft of the marinara sauce place the eggplant rollatini in the casserole dish seam side down. Top with the remaining marinara, additional parmesan and bake in a 375-degree preheated oven for 45 minutes. Top with fresh basil

Salt the eggplant before cooking. This helps draw out excess moisture and gives you tender slices that are easier to roll without becoming watery. Don’t overfill the eggplant—about 2 tablespoons of filling per slice is usually enough for a neat roll.

Main Course

Italian

vegetarian stuffed eggplant rollatini

Fuyu persimmon walnut salad

Fuyu Persimmon Walnut Salad

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This Fuyu Persimmon salad with toasted walnuts and grilled halloumi cheese is vibrant and a bright winter salad that combines the sweetness of ripe fuyu persimmons, the nuttiness of toasted walnuts, and the salty richness of grilled halloumi cheese. Persimmons are one of winters underrated gems. Their natural sweetness and velvety texture make them a star ingredients in both savory and sweet dishes. For this salad we use Fuyu persimmons, which are crisp and perfect for slicing. Paired with toasted walnuts, they bring a warm nutty crunch that contrasts deliciously with the juicy fruit.

This salad also has peppery mixed greens, salty halloumi and a citrusy vinaigrette that ties everything together.

Why this Fuyu persimmon walnut salad belongs on your table

This fuyu persimmon walnut salad is versatile enough for any occasion. It’s light yet satisfying, making it an excellent start to a holiday dinner or a refreshing side dish to roasted meats. The vibrant orange color of the persimmons and the ruby red pomegranate seeds add a festive touch to your winter table.

Growing up, persimmons were a wintertime treat in my household. My family would slice them up and enjoy them as a simple snack, but since then I’ve discovered how delicious they are paired with savory ingredients.

If your looking to impress family and friends or simple treat yourself to a seasonal delight this Fuyu persimmon walnut salad is the answer. Please don’t forget to snap a photo before diving in- the colors alone are worth celebrating.

Fuyu persimmons have a naturally sweet, crisp texture that pairs especially well with peppery greens, crunchy walnuts, and a tangy dressing. You can prepare the dressing ahead of time and toss the salad just before serving.

Storage

Store the salad and dressing separately in the refrigerator. Once dressed, the salad is best enjoyed the same day. Undressed salad ingredients can generally be refrigerated for up to 2 days.

What to Serve With It

This salad would be especially good alongside:

Roast chicken
Pork tenderloin
Roast turkey
Italian sausage dishes
Baked pasta

A simple soup and crusty Italian bread

Fuyu persimmons have a naturally sweet, crisp texture that pairs especially well with peppery greens, crunchy walnuts, and a tangy dressing. You can prepare the dressing ahead of time and toss the salad just before serving.

Storage

Store the salad and dressing separately in the refrigerator. Once dressed, the salad is best enjoyed the same day. Undressed salad ingredients can generally be refrigerated for up to 2 days.

What to Serve With It

This salad would be especially good alongside:

Roast chicken
Pork tenderloin
Roast turkey
Italian sausage dishes

Baked pasta

More Salad Recipes

Tomato Salad — a simple fresh tomato salad that’s perfect for summer.
Italian Garden Salad — an easy everyday salad with Italian-inspired flavors.
Easy roasted zucchini Salad with feta — a delicious healthy salad that works well as a side or light meal.
Easy Sicilian potato salad — tender potatoes tossed with olive oil, capers, red onion, and fresh herbs instead of heavy mayonnaise.

Fuyu Persimmon Walnut Salad

A fresh and colorful fall salad made with sweet Fuyu persimmons, crunchy walnuts, greens, and a simple homemade dressing. This easy salad brings together sweet, savory, and nutty flavors and makes a beautiful side dish for holidays or everyday meals.

3 thinly sliced Fuyu persimmon
4 cups mixed greens
1 cup toasted walnuts
4 oz. halloumi cheese sliced medium thick
1/2 cup pomegranate seeds
Dressing
1 cup extra virgin olive oil
1/3 cup white wine vinegar
1 Tbsp. dijon mustard
2 Tbsp. honey or maple syrup
salt and pepper to taste

In a saute pan over medium high heat in 1 Tbsp. of olive oil cook the cheese until golden on all sides. Remove and in the same pan toast the walnuts until fragrant.
Make the dressing in a bowl or jar whisk together the oil, vinegar, mustard, seasoning, salt and pepper. Adjust your seasonings to taste
Assemble the salad arrange mixed greens on a platter, top with the persimmon slices, toasted walnuts and pomegranate seeds. Place the grilled cheese slices on top. Drizzle with the dressing.

Choose Fuyu persimmons that are firm but slightly soft to the touch. Unlike Hachiya persimmons, Fuyus can be eaten while still firm, making them perfect for slicing into salads.

Side Dish, Soup

Italian, Mediterranean

persimmon walnut salad, fall salad,

Parmesan scallop mashed potatoes

Parmesan Scallop Mashed Potatoes

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There is something about mashed potatoes that just says Thanksgiving. And when you take that classic and add parmesan cheese and dress it up with scallop sliced potatoes, and broil them it becomes magic. These parmesan scallop mashed potatoes are creamy, rich, and buttery- prefect for pairing with just about any main dish any time of the year. If you have never done mashed potatoes like this or added parmesan to your potatoes, this recipe will become a game changer in the field of mashed potatoes.

Here are some tips for making parmesan scallop mashed potatoes

Choose the right potatoes: Use starchy potatoes like russets or Yukon gold for creaminess and fluffiness. Yukon gold potatoes add a buttery flavor that pairs well with parmesan.
For the topping of scalloped potatoes: let the removed potatoes cool then slice the potatoes thin.
For the pretty scallop potato topping: Layer the potatoes in an overlapping pattern for a visually appealing and evenly cooked dish. Top with additional parmesan and fresh parsley for a burst of flavor and color.
Allow the dish to rest for 5-10 minutes after baking for easier slicing. Parmesan scalloped mashed potatoes are the perfect combination of creamy, cheesy and comforting. By using quality ingredients and broiling to golden perfection you can create a side dish that’s as pretty as it is satisfying. Whether served as a holiday side or weeknight treat, this recipe is sure to become a family favorite.

Parmesan Scallop Mashed Potatoes

3 lb. Yukon gold or russet potatoes
1/2 stick of butter
1 cup grated parmesan cheese
1 cup whole milk
1 Tbsp. chopped Italian parsley
Salt and pepper to taste

Start by scrubbing the potatoes clean. Then peel the potatoes and cut in half
Place the potatoes in a pot of cold water add 1 tsp. of salt.
Place the pot over medium high heat and bring to a boil. Boil the potatoes for 7-10 minutes. Then remove 3 0f the potato half’s and set aside. Continue boiling the remaining potatoes for an additional 7-10 minutes or until the potatoes are fork tender. Transfer to a colander and drain well.
Place the pot back over medium heat add the butter and the milk bring to low simmer . add the potatoes, parmesan cheese, parsley salt and pepper to taste.
Use a potato masher to mash the potatoes. Then place the mashed potatoes in a lightly buttered pie pan.
Cut the reserved potatoes into thin slices. Place then on the mashed potatoes in a pretty pattern. Sprinkle with more grated parmesan cheese and broil until just beginning to brown about 7-10 minutes. Sprinkle with Italian parsley.

Vegetarian Mushroom Bolognese Bucatini

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If your craving Italian and want vegetarian too make this delicious vegetarian mushroom Bolognese bucatini. When your in the mood for the comforting richness of Italian food but want to keep it vegetarian, this mushroom Bolognese bucatini is the perfect answer. It’s hearty, satisfying and packed with bold meaty flavors without the meat!!!

What to know about this vegetarian mushroom Bolognese bucatini recipe

Mushrooms are the star of this vegetarian recipe. Their meaty texture and hearty flavor make them an ideal substitute for ground beef. In this recipe I used a mix of cremini and baby portabella mushrooms to create a robust and savory pasta sauce. The addition of the vegetable sofrito, red wine and good quality tomatoes add depth of flavor. of course you can use any blend of mushrooms that fit your taste. Although I used bucatini, I love it’s hollow center, if you don’t have bucatini spaghetti or fettuccine works in this vegetarian recipe too. This vegetarian mushroom Bolognese bucatini is proof that comfort food doesn’t have to rely on meat to be rich, satisfying and delicious.

Whether you’re a lifelong vegetarian, experimenting with vegetarian meals, or simply craving a rich , satisfying pasta dish this recipe delivers all the comforting taste of a classic Bolognese with a fresh meatless twist.

Vegetarian Mushroom Bolognese Bucatini

1/2 Lb. Bucatini pasta
2 Tbsp. olive oil
1 cup each chopped onion+ celery+ carrots
2 Tbsp. minced garlic
4 cups sliced mushrooms
1 cup red wine
2 cups tomato sauce
2 cups crushed tomatoes
2 Tbsp. fresh chopped Italian parsley
Grated pecorino Romano

Start by saluting the onion, carrots, celery and garlic until soft and fragrant. Then add the mushrooms and cook until beginning to brown.
Deglaze the pan with the red wine waiting until it evaporates, before adding the tomatoes. Cover and simmer for 1 hour. In the meantime cook your pasta el dente. Add a cup of pasta water to the sauce if too thick. Toss the pasta in this vegetarian Bolognese sauce add in the Italian parsley. Plate top with the grated pecorino Romano.

Creamy butternut squash gorgonzola pasta

Creamy Butternut Squash Gorgonzola Pasta

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This creamy butternut squash gorgonzola pasta is warm, creamy, cheesy and full of cold weather ingredients. It’s an easy pasta recipe made with roasted butternut squash that is pureed along with roasted garlic and onion to create a silky smooth flavorful sauce. The gorgonzola cheese and sage balance out the natural sweetness of the squash and adds an irresistibly savory, cheesy flavor. It’s hands down one of the best vegetarian pasta dish for chilly weather.

Things to know about this creamy butternut squash gorgonzola pasta recipe

Roasting the butternut squash brings out the natural sweetness and adds flavor to the sauce.

Blending the butternut squash , garlic and onions once roasted with pasta water makes a velvety sauce. You can use vegetable or chicken stock in addition to the pasta water. or add a bit of cream for added flavor. Butternut squash can be sweet so season well with salt and pepper. The gorgonzola will add some tang, but if you want more tang add a squeeze of lemon juice or white wine to the sauce.

To wrap it up creamy butternut squash and gorgonzola pasta is the prefect blend of sweet, savory, and earthy flavors making it a delicious pasta dish for any season.

Creamy Butternut Squash Gorgonzola Pasta

1/2 lb. short pasta
4 cups peeled (cleaned butternut squash cut into medium dice)
1 whole garlic bulb cut in half
1 medium peeled onion quartered
2 Tbsp. olive oil
5-6 sage leaves
2 cups walnuts
2 cups pasta water
2 cups gorgonzola crumbles
salt and pepper to taste

Start by placing the squash, garlic bulbs and onions on a baking sheet. drizzle everything with extra virgin olive oil salt and pepper to taste. Then roast in a preheated 400-degree oven for30 minutes or until the butternut squash is soft and beginning to caramelize. In the meantime cook your pasta el dente. reserving 2 cups of water before draining, and start the sauce
In a saute pan in 2 Tbsp. of olive oil fry the sage leaves and walnuts until the sage is crispy and the walnuts toasted
Put the squash, onion and garlic in a food processer add 1 cup of the reserved pasta water and blend until smooth
Add the butternut puree to the saute pan add in the gorgonzola and the remaining cup of pasta water. Simmer until the gorgonzola is melted and sauce creamy about 5 minutes. Toss the pasta in the sauce . Top with more gorgonzola crumbles.

Honey roasted holiday vegetables

Honey Roasted Holiday Vegetables

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Honey roasted holiday vegetables are the colorful picture prefect side dish to go along side any main meal. Oven roasted vegetables are an easy winter side dish that adds color and a festive touch to your holiday table. This is such a prefect holiday recipe with classic holiday ingredients, such as cranberries and walnuts. The cranberries provide a sweet tangy contrast to the vegetables and the walnuts provide a nice crunch. Honey -roasted holiday vegetables make a delicious side dish with natural sweetness and a caramelized finish.

Variations for this honey roasted holiday vegetable recipe

The vegetables: use any combination that fits your taste, the vegetables in this recipe can be customized. You can use carrots, parsnip or any any root vegetable.

Citrus zest: A bit of lemon or orange zest can add a fresh holiday inspired twist.

Control the sweetness: If you prefer less sweetness add a splash of balsamic vinegar when tossing the vegetables in the bowl.

Honey roasted vegetables bring warmth, color, and a festive flavor to any holiday table.

Honey Roasted Holiday Vegetables

3 cups medium dice butternut squash
1 medium sliced delicate squash
4 cups brussel sprouts cut in half
2 peeled medium diced sweet potatoes
2 cups fresh cranberries
2 cups walnuts
1 Tbsp. Italian seasoning
3 Tbsp. olive oil
2 Tbsp. honey
salt and pepper to taste
crumbled gorgonzola

Preheat your oven to 400- degrees. drizzle a baking sheet with olive oil.
Add the all the vegetables salt and pepper to taste to a large bowl. Drizzle with the olive oil, sprinkle with the Italian seasoning. Salt and pepper to taste. Toss to combine
Spread the vegetables on the prepared baking sheet. Add the walnuts and cranberries. Bake for 20 -25 minutes, or until the vegetables are starting to get tender. Turn and cook an additional 10 -15 minutes, or until fork tender and beginning to brown.
Adjust your seasonings. Sprinkle with gorgonzola crumbles.

Authentic Italian Pasta e Fagioli

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Authentic Pasta e fagioli is a humble, hearty and soul- warming Italian pasta dish that brings back vivid childhood memories of the smell of simmering beans, tomatoes, and garlic. for many Italian families, pasta e fagioli was the meal that could feed everyone on a tight budget. It’s the ultimate ” cucina povera” dish- poor kitchen. This is the essence of authentic Italian cooking: making the most of simple ingredients to create something unforgettable.

What to use in this Authentic Italian pasta e fagioli recipe

This version of pasta e fagioli stays close to it’s roots using classic Italian ingredients. I used dry cannellini beans soaked over night. You can use canned beans and add them to the tomato sauce 10 minutes before adding the pasta.

Traditionally, ditalini or small shaped pasta is used, but feel free to experiment with other small pasta shapes. Adding a parmesan rind while the soup simmers is a little trick many Italian cooks use to add more flavor. I Use these ingredients for a pasta e fagioli that’s filled with all the traditional flavors and textures that bring back those childhood memories in my mama’s kitchen.

Authentic Italian Pasta e Fagioli

2 cups short dry pasta
4 cups cannellini beans
4 Tbsp. olive oil
2 Tbsp. minced garlic
1 cup chopped onion
1 cut chopped celery + 1 cup chopped carrots
2 cups crushed tomatoes
1 cups tomato sauce
2 cups water (vegetable or chicken stock)
A few bay leaves
1/2 cup chopped Italian parsley
Salt and pepper to taste

Start by rinsing and soaking your beans overnight
In a dutch oven or stock pot over medium high heat in the olive oil saute the onion and garlic until soft and fragrant. Add the celery and carrots and cook for a few minutes to soften.
Add the tomatoes, tomato sauce , stock or water, bay leaves and the beans , simmer covered for 30 minutes or until beans are cooked. Add the pasta and cook 10 minutes longer. Stir in the Italian parsley, ladle into soup bowls top with grated parmesan cheese.