This recipe came to life after our housewarming party (all the way back in March… that’s how far behind I am in posting recent recipes).
For as much as I love to be in the kitchen, I am a lazy host. I almost never throw an elaborate dinner party. I prefer to host brunches, BBQs, or get togethers with nothing but finger food.
Things that are on the simpler side are my jam; like toasting bagels and throwing some berries in a bowl for a simple brunch, or grilling chicken and zucchini pairing with a crusty baguette and a good olive oil for dinner.
For our housewarming party, we went the heavy appetizer route and Trader Joe’s was our third host. I bought salsa, guac, hummus, and veggies; we did a simple cheese and salami plate; some focaccia and balsamic + olive oil; baked some taquitos and called it a day. (Aside from the homemade meatballs and tortillas chips that my arguably better-at-hosting husband made.)
After everyone came and ate, drank, and toured the house, we had a few leftovers. Namely a jar of corn salsa that I had never bought before… what to do, what to do with you? I thought as I crammed it into the fridge with our other leftovers.
Later that week I was eyeing a bag of spinach we had and thought, maybe… maybe some leafy greens, corn salsa, and black bean pasta will go well together?
And oh how well they do go together! The combo was such a hit I’ve picked up a few jars of that TJs corn salsa since and have made many more dinners of Party Pasta. This recipe is gluten free and can be vegan if you omit the parmesan cheese. It is the real MVP in our house and so simple that is just might make it into the lazy-host rotation for our next shabang.
Cook black bean pasta according to the package and then drain cooking water
Add pasta back into the pot with spinach (the heat will wilt the spinach if fresh or defrost it if frozen) and corn salsa (we really like the flavor of the salsa so I am generous with the amount I use)
Dish and garnish with parm and freshly cracked black pepper
YOU GUYS. This recipe is a winner. With one of my closet friends as my inspo (read about her wedding we just went to here), I whipped up this vegan roasted red bell pepper sauce to serve over spaghetti squash tonight and it’s so creamy, you wouldn’t even know there isn’t cheese in it.
I’ll admit, there’s a bit of prep work (more than I usually do on a Monday) with roasting the bell peppers. And I made my own cashew milk, which obviously added time. You can prep the cashew milk the night before to save a few minutes but I do highly recommend making your own nut milk for this one; since it’s a savory dish.
I know you can buy unsweetened nut milk but it just always has a hint of sweet in my opinion. Besides, if you can avoid added ingredients, why not? Making your own nut milk is actually super simple. The only pitfall is it doesn’t keep for too long (no preservatives!) but I’ll give you the exact amounts I used for this recipe below.
That means, this post is actually two recipes in one! Your lucky day, friends.
As mentioned, I put this sauce over spaghetti squash (that I did prep the day before) but you can dip bread and veggies in it or use it as a sub for a more creamy pizza sauce.
I worked from home today because of a major toothache that caused a sore throat and ear pain. I usually eat breakfast and lunch at work so I really didn’t have much food in the house, especially because it is nearing the end of the week!
I honestly wasn’t feeling breakfast at all (so much pain) and stuck to tea after tea all morning. Around noon I was starting to get hungry though. I had canned soup that I could have easily heated up but I’ve been reading about how bad BPA is for us, especially for women and our fertility (call me crazy or paranoid except not really because it’s fact) so I decided to get creative in the kitchen instead of busting out the can opener.
I whipped up a broccoli soup that was so yummy, I’ll be making a bigger batch to freeze in the near future. I used ingredients I happened to have on hand and this recipe as my muse.
The cumin and lime give this soup such a nice flavor with just the right amount of kick. Plus, all of the vitamins and antioxidants in the broccoli really did have me feeling better; not to mention the garlic, carrots, and nutrient power-house lentils that were also in there.
I now present you with my Get-Better Broccoli Soup (which is both vegan and gluten free #hey)