Apparently I missed #NATIONALPASTADAY yesterday. You know I love my pasta and sauces…So I’m flashing it back today to a few of my faves! Happy Friday loves, hope you had an amazing week! Definitely looking forward to the weekend over here! Which would you choose? Sauce recipes below. •
1️⃣ CAJUN SCALLOPS WITH ARUGULA AND SPICY GREENS PESTO PASTA: 2 cups arugula, 1 cup @lef_farms spicy blend greens, 1/4 cup walnuts, 1/4 cup olive oil, 2 garlic cloves, juice of one small lemon, 1/2 tsp salt, 1 tsp coconut aminos, 1/4 tsp red pepper flakes…process in food processor until smooth. •
2️⃣ SMOKED SALMON AND LEMON DILL TAHINI Sauce: 1/3 cup tahini, handful of dill, 2 tbls olive oil, 2 tbls lemon juice, 1/2 tsp salt, 1 tbls liquid aminos, 1 tbls coconut aminos, 2 cloves garlic, 1/3 cup of water. Blend until smooth and add more water if needed. •
3️⃣ SEARED SALMON AND DAIRY FREE CARBONARA PASTA: 1/4 cup cashew butter, 1/3 cup water, 2 tbls olive oil, 1.5 tbls lemon juice, 2 cloves garlic, 3 tbls roasted white sweet potatoes, 1/2 tsp pepper, 1 tsp salt, a few dashes paprika. Add water if needed or add more sweet potato if you want it thicker. •
4️⃣ CILANTRO PESTO SHRIMP AND MEXICAN BLACK BEAN PASTA SAUCE: 1 jar black bean dip (I used @tenayofoods), 1 can crushed organic tomatoes, 1 cup water, 1/2 tsp salt, 2 tsp cumin, 1 tsp chili powder, 1/2 onion chopped and 2 cloves of garlic. Sauté onions and garlic for a 2 minutes on medium high, add the rest of the ingredients and reduce heat. Add water if you need!
5️⃣ VEGAN “CHEESY” FIVE-MINUTE GARLIC SAGE PUMPKIN MUSHROOM PASTA SAUCE and BROCCOLI: 3 tbls pumpkin purée, 2-3 tbls of almond milk, 2 tbls pasta water, one clove sautéed garlic, 1/2 tsp ground sage, 2 tbls nutritional yeast, 1 tbls lemon juice, 1 tbls olive oil, 1/2 tsp salt and 1/4 tsp pepper. Blend until smooth.