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Butternut Squash and Kale Pasta with Parmesan Cheese (Gluten Free)

This butternut squash and kale pasta is the coziest fall meal ever! It’s made with chickpea pasta, so it’s gluten free and has an extra protein boost, too.

Butternut squash and kale pasta - Daisybeet

This butternut squash and kale pasta is the best fall dinner recipe. It’s easy, cozy, and absolutely delicious. It has the perfect mix of savory flavors from kale, vegetable broth, white wine, and parmesan cheese, balanced out with the sweet butternut squash.

I especially love this pasta dish because I used chickpea pasta! This is my favorite gluten free pasta. It has a similar taste and texture to regular pasta, but two times the protein and three times the fiber. I always feel more full when I make chickpea pasta versus regular.

Butternut squash and kale pasta - Daisybeet

How to make butternut squash and kale pasta

  • Peel, chop, and roast butternut squash.
  • Saute garlic and shallots.
  • Add kale, vegetable broth, and white wine and braise the kale.
  • Prepare pasta.
  • Add pasta, butternut squash, and parmesan cheese to the pan with kale. Toss to combine.
Roasted butternut squash - Daisybeet

How do you braise kale?

Braising is a cooking method where you lightly fry food, then stew it in liquid. Braised kale is so delicious! I prefer it over sautéed kale, because the kale leaves get much softer and soak up the savory vegetable broth flavor.

  • Sauté garlic and shallots in olive oil in a large frying pan on medium heat.
  • Add kale, vegetable broth, and wine.
  • Stir and cover, cooking for 5-10 minutes until kale is wilted and soft.
Butternut squash and kale pasta - Daisybeet

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Butternut squash and kale pasta - Daisybeet
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Butternut Squash and Kale Pasta with Parmesan Cheese (Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 4 1x
  • Category: main dish

Description

This butternut squash and kale pasta is the coziest fall meal ever! It’s made with chickpea pasta, so it’s gluten free and has an extra protein boost, too.


Scale

Ingredients

  • 1 medium butternut squash, peeled and diced into 1 inch dice
  • 1/2 cup sage, chopped and divided
  • 2 tbsp olive oil, divided
  • 1 shallot, sliced
  • 4 cloves garlic, minced
  • Salt
  • Pepper
  • 2 cups vegetable broth
  • 1 cup white wine
  • 6 cups kale
  • 8 oz box chickpea pasta
  • 1/2 cup freshly grated parmesan cheese (I used a microplane)
  • 1/4 cup reserved pasta water

Instructions

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. Toss butternut squash in 1 tbsp olive oil and half the chopped sage, and spread out on baking sheet.
  3. Roast for 20-25 minutes, until fork tender.
  4. While butternut squash roasts, braise the kale.
  5. In a large frying pan with a lid, heat remaining olive oil over medium heat. Add shallot and garlic, and cook for 2-3 minutes.
  6. Add vegetable broth, white wine, and kale. Stir and cover, and cook for 5-10 minutes, until kale is soft, tender, and cooked down.
  7. Prepare pasta according to package instructions.
  8. Mix parmesan cheese with reserved pasta water.  Pour over the kale and stir. 
  9. Add cooked pasta and butternut squash to the pan with kale. Toss until well combined. Sprinkle with remaining sage.
  10. Serve immediately, sprinkled with crushed red pepper and additional parmesan cheese, if desired.


Notes

  • Best served immediately, but can be stored in the fridge for up to 4 days and reheated.

Keywords: butternut squash and kale pasta, chickpea pasta, gluten free pasta, gluten free, butternut squash, kale

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Butternut squash and kale pasta - Daisybeet

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

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Creamy Pumpkin Alfredo Sauce Pasta (Vegan)

This vegan pumpkin alfredo sauce is what autumnal dreams are made of. It’s packed with rich flavor, and has the creamiest texture thanks to cashew cream!

Pumpkin Alfredo pasta - Daisybeet

What’s your comfort food? Growing up with an Italian mom, we had pasta a lot with dinner. She even makes her own raviolis every December for Christmas, using our family recipe! For me, forget the chicken noodle soup. Comfort food comes in the form of those raviolis, or a warm bowl of pasta.

This pasta with homemade pumpkin alfredo sauce is the ultimate comfort food. It’s rich and creamy without feeling too heavy. A deliciously savory blend of garlic, shallots, and rosemary accentuates the pumpkin flavor.

Pumpkin Alfredo pasta - Daisybeet

How to make vegan pumpkin alfredo sauce

To keep this dish completely dairy free, we utilize a few unique vegan ingredients that pack a savory, umami punch. Instead of cream and cheese, we use homemade cashew cream, white miso, and nutritional yeast.

  • Sauté garlic and shallots in olive oil.
  • Add miso paste and rosemary to the pan.
  • Make cashew cream in a blender with cashews, almond milk, nutritional yeast, and spices.
  • Cook pasta and reserve 1 cup of pasta water.
  • Add pureed pumpkin, garlic and shallots mixture, and pasta water to the blender with cashew cream.
  • Blend until completely smooth and creamy.
Pumpkin Alfredo pasta - Daisybeet

The vegan ingredients that make this recipe shine

  • Cashew cream: Cashew cream is an excellent plant-based substitution for heavy cream in recipes. It is incredibly easy to make! Blend soaked cashews with liquid of choice (water, almond milk, or broth), and whatever flavorings you want to add. Cashew cream is lower in calories and saturated fat than regular cream.
  • Miso: A traditional Japanese ingredient, miso is a thick paste made from fermented soy. It is packed with super salty, umami flavor. Miso is a good source of many nutrients, including manganese and vitamin K. It also contains probiotics, thanks to the fermentation process!
  • Nutritional yeast: This ingredient has a cheesy, slightly nutty flavor. Nutritional yeast is rich in B vitamins and is a complete source of plant-based protein!
Pumpkin Alfredo pasta - Daisybeet
Pumpkin Alfredo pasta - Daisybeet

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Pumpkin Alfredo pasta - Daisybeet

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Creamy Pumpkin Alfredo Sauce Pasta (Vegan)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: Serves 46 1x
  • Category: main dish

Description

This vegan pumpkin alfredo sauce is what autumnal dreams are made of. It’s packed with rich flavor, and has the creamiest texture thanks to cashew cream!


Scale

Ingredients

  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 2 tbsp fresh rosemary needles
  • Salt
  • Pepper
  • 2 tbsp white miso
  • 3 tbsp warm water

Cashew Cream

  • 1 1/2 cups raw cashews, soaked in hot water at least 10 minutes
  • 1 1/2 cup unsweetened almond milk (or water)
  • 1 tbsp nutritional yeast
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • Salt
  • Pepper

 

  • 1 1/2 cups pumpkin puree
  • 12 oz pasta of choice (I used mafaldine)
  • 1 cup water reserved from pasta cooking

 


Instructions

  1. Heat olive oil in a large skillet on low-medium heat.
  2. Add garlic and shallots plus a dash of salt and pepper. Stir around for 1-2 minutes until fragrant.
  3. Add rosemary and stir to combine.
  4. Whisk together the miso with warm water until a thick watery paste forms. 
  5. Pour miso paste into the pan with the garlic and shallots. Stir to combine, reduce to simmer and cook for 5 minutes.
  6. Meanwhile, boil your pasta according to package instructions. Set aside 1 cup of pasta water.
  7. Make the cashew cream. Drain the soaking cashews and put them in a blender with all the cashew cream ingredients. Blend until completely smooth.
  8. Add the pumpkin puree, garlic/shallot/miso mixture, reserved pasta water, and a dash of salt and pepper directly to the blender with cashew cream. Blend until completely smooth.
  9. Pour about 1 1/2 cups of alfredo sauce over the pasta, using tongs to gently toss. Add more sauce as necessary. You will have leftover!
  10. Use tongs to serve pasta into individual bowls, and top with freshly ground black pepper, if desired.


Notes

  • You will have about 1 1/2 cups of sauce leftover.

Keywords: vegan, pumpkin alfredo, nutritional yeast, pumpkin rosemary sauce, pumpkin cream sauce

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Pumpkin Alfredo pasta - Daisybeet

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Featured

Creamy Rosé Tomato Basil Sauce (Vegan)

This incredibly creamy tomato basil sauce is made with two summer staples: fresh tomatoes and rosé! Everyone will swoon over this hearty vegan meal.

Creamy rosé tomato basil sauce in a pan

As summer winds down, I’m soaking it in as much as I can. Beach days, after dinner walks, berries, tomatoes, and rosé! Call me basic, but rosé is my favorite wine to drink, especially since visiting Provence in July.

This creamy vegan tomato basil sauce features a touch of rosé. It’s like the most delicious hybrid of tomato sauce, wine sauce, and creamy vodka sauce. You need are nine whole food ingredients to make this sauce happen tonight!

Bowl of rigatoni with creamy rose tomato basil sauce

How to Make Cashew Cream

Cashews are the dairy-free ingredient that makes this pasta so rich and creamy! Because they have such a mild flavor, they are an excellent healthy substitute for cream in recipes when blended with water.

  • First, soak cashews in warm water. The longer you soak the cashews, the creamier they will get when you blend. Raw cashews are best, as they are softer than roasted!
  • Drain the cashews and add them to a blender with fresh water.
  • Add a dash of salt, and blend on high for 2-3 minutes until super creamy. Take breaks to scrape down the edges for even blending.
  • Feel free to add other flavorings: nutritional yeast for a cheesy flavor, garlic for a savory sauce, fresh herbs, or maple syrup or dates for a sweet cream!
Cashew cream sauce

Why you’ll love this creamy rosé tomato basil sauce

  • Nine simple ingredients. All the ingredients in this recipe are plant-based whole foods.
  • Easy to make. Just cook your sauce ingredients, blend up your cashew cream, and stir the two together.
  • No food coma. While the sauce is creamy and rich, it won’t leave you feeling weighed down afterwards, because there is no heavy cream!
  • Tastes good hot or cold. Once you toss this sauce with pasta, it tastes amazing both hot and cold. It makes a great leftover meal and travels well to work for lunch.
  • Perfect paired with a glass of rosé. Well, you don’t want to waste the bottle of rosé you opened to add to the sauce! This recipe is the best with a crisp glass.

If you love this creamy rosé tomato basil sauce recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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Creamy Rosé Tomato Basil Sauce (Vegan)

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: serves 34 1x
  • Category: main dish

Description

This incredibly creamy tomato basil sauce is made with two summer staples: fresh tomatoes and rosé! Everyone will swoon over this hearty vegan meal.


Scale

Ingredients

  • 1 cup raw cashews
  • 2 1/2 cups warm water, divided
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 a white onion, diced
  • 1/2 cup dry rosé wine
  • 3 good large tomatoes, chopped
  • 1/2 cup fresh basil, chopped
  • 1 tsbp lemon juice
  • Salt
  • Pepper
  • 4 oz whole wheat rigatoni

Instructions

  1. Soak cashews in 2 cups of warm water, ideally overnight, but for at least 30 minutes. To make cashew cream, drain soaked cashews and add them to a high powdered blender or food processor. Add remaining 1/2 cup water and a dash of salt. Blend for 2-3 minutes until super creamy, taking time to stop and scrape down the edges. Pour into a bowl and set aside, and rinse out blender.
  2. Heat olive oil in a large shallow pan over medium heat. Add garlic, onion, and a generous grind of salt and pepper. Cook for 3-5 minutes, stirring occasionally until onion is translucent, being careful not to burn the garlic.
  3. Add rosé to the pan and turn up the heat a bit. Cook until liquid has reduced by half, about 5-7 minutes, stirring occasionally.
  4. Add tomatoes and basil, reduce to a simmer, and cook for 15-20 minutes until tomatoes are broken apart and super soft, stirring occasionally.
  5. Remove sauce from heat and add to your blender (you can also use an immersion blender). Blend on high until sauce is creamy. 
  6. Pour sauce back into your pan, and stir in the cashew cream.
  7. Add lemon juice and more salt and pepper to taste.
  8. Cook pasta according to package instructions. Drain and pour directly into sauce pan, and stir gently to coat evenly.
  9. Portion into bowls and enjoy with a glass of rosé!


Notes

  • Tastes good hot or cold!
  • Will keep in the fridge in an airtight container for up to 3 days.

Keywords: tomato basil sauce, tomato cream sauce, rose pasta sauce, vegan

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Spring Pasta with Lemon, Asparagus, Mushrooms and Peas

This pasta dish is spring in a bowl! It combines the fresh flavors of asparagus, dill and lemon for a light yet satisfying meal that comes together quickly.

I can’t believe this is my first pasta dish I am sharing on the blog! I can’t think of a better way to introduce this category than with this recipe. I’m so happy to see spring produce coming into season, and decided to combine some of my all-time favorites into a meal.

As a dietitian, I’ve picked up on so many people avoiding carbohydrates. Whereas fat was the frowned-upon macronutrient in the past, our mindsets have shifted to demonize carbohydrates. There have been many popular fad diets that perpetuate the belief that carbohydrates are the enemy, such as the Atkin’s diet, the South Beach diet, and now more recently, the Paleo and Ketogenic diets. While people may find weight loss success following these plans, just like any diets, they are highly restrictive and not sustainable for the long term.

Digestion of carbohydrates starts in our mouths thanks to enzymes in our saliva, and goes through our digestive systems, ultimately breaking down into glucose. Carbohydrate, in the form of glucose, is the body’s preferred source of energy. Carbs also provide us with important nutrients and fiber that protein and fat can’t give us. Ever wonder why you crave a bagel after a long run or intense workout? It’s your body’s way of asking you to replenish the carbohydrate stores (glycogen) it depleted by working so hard!

Besides providing us energy, nutrients and fiber, carbohydrates are just downright delicious. A life without rice, pizza and pasta just sounds so dull! Choosing 100% whole wheat/whole grain carbohydrates a majority of the time ensures you get the nutrients and fiber found in whole grains. Whole grains also have a lower glycemic index than processed ones, so they raise blood sugar levels more slowly in our bodies. But, it is also important to allow ourselves to have processed carbohydrates. Sometimes, we all just need a slice of pizza or a piece of crusty French bread. Remember that life is about balance, and eating should be a source of pleasure! Letting yourself enjoy these foods now and then without guilt will satisfy cravings and help you to live in the moment.

Spring Pasta with Lemon, Asparagus, Mushrooms and Peas

Serves 6-8

Ingredients

  • 1 lb whole wheat farfalle pasta
  • 1 cup frozen peas
  • 1 box mushrooms, sliced
  • 1 bunch asparagus, chopped
  • Salt
  • Pepper
  • 1/3 cup extra virgin olive oil plus ½ tbsp
  • 3 tbsp fresh lemon juice
  • 1 large clove garlic, grated or minced
  • Zest of 1 lemon
  • ½ cup fresh dill
  • ½ cup grated parmesan cheese

Instructions

  1. Bring a large pot of water to a boil and cook pasta according to package instructions. In the last 3 minutes of cooking, add the frozen peas to the pot with the pasta. Drain and set aside.
  2. While the pasta cooks, heat ½ tbsp olive oil in a large skillet over medium heat. Add mushrooms and asparagus, along with a dash of salt and pepper until fork tender.
  3. Whisk together the remaining olive oil, lemon juice, garlic, lemon zest and salt and pepper to taste in a bowl.
  4. Toss pasta, peas, vegetables, and dill with the lemon olive oil sauce until combined and everything is well coated. Serve with a sprinkle of grated parmesan cheese.

If you try this recipe, tag @daisybeet on Instagram so I can see your creations!

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