AFRICAN TOMATO NUT PESTO LINGUINI #4
Made with veggie pepperoni, garlic and extra virgin olive oil. Powerful flavors that pack a powerful pasta punch. Serve with red wine, beer or lemonade! This is my Vincent van Gogh of pesto pasta dishes. Rich, filling, satisfies on all levels.
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ROASTED GARLIC SPINACH PESTO
This is the best of alfredo and pesto. Lots of flavor, and creamy texture throughout. Tastes good at room temperature. You’re going to love this one!
Pesto makes 4 cups; pasta dish serves 8-10
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VEGGIE MAC AND CHEESE FLORENTINE
Tofutti ricotta, cream cheese, sour cream and mozzarella singles combined with herbs and spices, fresh spinach and veggie elbow macaroni. Topped with fresh breadcrumbs flavored with olive oil and garlic, garnished with roasted pepper and baked till piping hot and crisped!
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FAT-FREE MEATLESS SPAGHETTI SAUCE
Stewed tomatoes, sweet red roasted peppers and pumpkin! Nobody will guess there’s pumpkin in it! Serve over, or tossed with, your favorite pasta! Great for the whole family!
Makes 6 cups sauce
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HOME MADE SAUERKRAUT PIEROGIS
Sauteed sauerkraut, sweet onion and garlic stuffed into pockets of hand-rolled dough. Boiled till tender, then pan-fried till golden and puffed. Delicate! One of my favorite all-time foods!
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MEXICAN-ITALIAN HAT DANCE
Caramelized onion, green pepper and mushroom combined sweet red roasted peppers and a salsa-marinara seasoned with garlic, basil and coriander! Tossed with orecchiette (hat) pasta and fresh cilantro. Get ready to party!
6 servings for main dish, 12 servings on a buffet
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