Creamy Butternut Squash Pasta with Balsamic Roasted Mushrooms

When you’re short on time, high on hunger, and looking for a satisfying vegan, gluten free dinner, Creamy Butternut Squash Pasta with Balsamic Roasted Mushrooms is the way to go! Just 10-ingredients and 30 minutes are all you need to make this delicious dinner happen!

Creamy Butternut Squash Pasta with Balsamic Roasted Mushrooms | AreYouKitchenMe.com

Hey pals! Been a while, eh? Somehow life happened and it’s already almost Christmas and my head is spinning! I’ll spare you the gory details but basically I started a new job, have been dealing with major hormonal issues, and am trying to prepare for Christmas despite my general dislike of gift buying. Life’s a trip.

Moving right along…. I know you’re busy and so am I and that’s why I’m certain you are going to LOVE today’s recipe. It’s quick, easy, comforting, healthy, warm, and perfect for this time of year. To be honest, this time of year is when I bake cookies every night instead of dinner and carryout becomes a major food group in our house. No complaints, I like not fussing over dinner sometimes.

Creamy Butternut Squash Pasta with Balsamic Roasted Mushrooms | AreYouKitchenMe.com

But on days when I do want a home cooked meal but don’t want to spend hours stirring a bubbling sauce or chopping a million vegetables, 9 times out of 10 I turn to pasta. And lately, I’ve been using Tresomga gluten free quinoa pasta.

Now, let me stop you right there. I do not follow a gluten free diet nor do I think you should unless you have Celiac’s or are allergic. Gluten is cool y’all. BUT, that said, part of eating a varied diet is switching things up so I was stoked to try these new quinoa noods on for size.

Creamy Butternut Squash Pasta with Balsamic Roasted Mushrooms | AreYouKitchenMe.com

Gluten free pastas have let me know in the past. They can be soggy, squishy, sticky, and downright icky. But the world is changing and many brands have come a long way but these Tresomega noodles are some of the best I’ve ever had. They ended up perfectly al dente, which if you’ve ever had GF pasta, you know is a feat.

Creamy Butternut Squash Pasta with Balsamic Roasted Mushrooms | AreYouKitchenMe.com

But we’re not done yet. The noodles are incredible but the star of the show is most definitely the creamy, silky, luxurious, yet somehow totally vegetable-y sauce. What I love about this sauce is that you just have to add a few ingredients to turn humble butternut squash into a decadent blanket for tender noodles. Ohhh that sounded sensual…

Creamy Butternut Squash Pasta with Balsamic Roasted Mushrooms | AreYouKitchenMe.com

Ok that’s enough rambling I know you’re just here for the butternut squash pasta recipe. You want my (not at all) professional opinion? You should DEFINITELY double (triple?) this recipe and bring it as a side for Christmas dinner. Then proceed to sit back and watch smugly as your family devours a gluten free, vegan, oil free serving….. bah humbug. 🙂

Creamy Butternut Squash Pasta with Balsamic Roasted Mushrooms

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 3-4 servings

When you're short on time, high on hunger, and looking for a satisfying vegan, gluten free dinner, Creamy Butternut Squash Pasta with Balsamic Roasted Mushrooms is the way to go! Just 10-ingredients and 30 minutes are all you need to make this delicious dinner happen!

Ingredients

  • 2 cups butternut squash cubes
  • ½ cup cashews
  • 1/3 cup unsweetened almond milk, plus more to thin
  • 1/3 cup nutritional yeast
  • 1 Tbs. miso paste
  • ¼ tsp. garlic powder
  • 1/8 tsp. onion powder
  • 2 tsp. salt
  • Balsamic Mushrooms
  • 8 oz. sliced mushrooms, I used shiitake
  • 1 Tbs. balsamic vinegar
  • 1 Tbs. soy sauce
  • Salt + pepper to season

Instructions

  1. Steam the butternut squash in a colander over boiling water for 10-12 minutes, until fork tender. Then, add to the blender with the cashews, milk, nutritional yeast, miso, and seasonings and blend until smooth, 1-2 minutes. Set aside.
  2. Meanwhile, toss the mushrooms in the balsamic and soy sauce and bake them on a parchment-lined baking sheet in a 400° oven for 10-12 minutes. Season with salt and pepper as needed.
  3. While the mushrooms are cooking, bring a pot of heavily salted water (it should taste like the ocean. trust me please.) to a boil and drop in the pasta. Stir once and then boil for 11 minutes, until al dente.
  4. Drain the pasta, return to the pot, and combine with the sauce. Serve topped with mushrooms and an extra drizzle of balsamic. Enjoy!
https://www.areyoukitchenme.com/creamy-butternut-squash-pasta-balsamic-mushrooms/

I was provided with products from Tresomega in exchange for this post. All opinions are my own and I would never share a product with you that I didn’t love! 

Brussels Sprouts Au Gratin

A new classic to introduce at Thanksgiving this year- Brussels Sprouts Au Gratin is as comforting as the traditional casseroles with a fun new spin! They’re sprOUT of this world!

Brussels Sprouts Au Gratin | AreYouKitchenMe.com

Thanksgiving is next week and, unlike previous years, I don’t have a plan yet. Ah! I have an idea of what I’ll be making to bring to my parent’s big feast but the one thing I know for sure is this Brussels Sprouts Au Gratin.

Now, traditionally we don’t eff with the Thanksgiving meal. My family can be adventurous when the time is right but Thanksgiving is not that time. Our kitchen island spread always includes classic creamy mashed potatoes, traditional green bean casserole, sweet potato casserole, cranberry sauce, and of course a big bird. Leave it to me to inject some novelty into the classic table…

Brussels Sprouts Au Gratin | AreYouKitchenMe.com

When I transitioned from vegetarian to vegan, I started veganizing some of the classics so that I could enjoy the meal with my family. I also started to slide a few new recipes in here and there… And they’ve been a hit! Some of my additions have been Creamed Kale, Apple Quinoa Fall Salad, Mushroom Gravy, and Sweet and Spicy Brussels Sprouts. Not exactly traditional but I didn’t hear any complaints.

So I’m back with another NEW Thanksgiving recipe! The good news is, this dish feels like the creamy, comforting, ooey-gooey recipes we’re all used to at the holidays. No wisecracks about “rabbit food” around here!

Brussels Sprouts Au Gratin | AreYouKitchenMe.com

I picked up all of the ingredients for this recipe at my favorite grocery store, Lucky’s Market! Every Saturday after hitting up the Clintonville Farmer’s Market (which has its last market this weekend- *sobs*), we stop into Lucky’s for the things we couldn’t get from the farmers. Their slogan “Organic for the 99%” speaks to all the things I love about this brand. They are committed to healthy, organic food but at prices you can afford without a trust fund.

Lucky’s also happens to have the juiciest, plumpest, most perfect Brussels sprouts this time of year. Seriously, I skip over the dinky sprouts at the market every time to hold out for these. I also hold out for Lucky’s brand products- ALL with a high-quality standard and great pricing. For this recipe, I grabbed their crispy Panko Breadcrumbs to add a little crunch and texture atop the creamy base. Oh, and I use their app to earn rewards and save seriously good money!

Brussels Sprouts Au Gratin | AreYouKitchenMe.com

Do you cook traditional dishes for Thanksgiving? Try switching it up with creamy, dreamy, and deliciously healthy Brussels Sprouts Au Gratin this year and let me know what you think!!

Brussels Sprouts Au Gratin

Prep Time: 30 minutes

Cook Time: 1 hour

A new classic to introduce at Thanksgiving this year- Brussels Sprouts Au Gratin is as comforting as the traditional casseroles with a fun new spin! They’re sprOUT of this world!

Ingredients

  • 2 lbs. Brussels sprouts, trimmed + halved (3 lbs. before trimming)
  • 1 Russet potato, peeled + chopped
  • 3 cloves garlic, lightly smashed (mostly whole)
  • 1 cup raw cashews
  • 1 Tbs. salt
  • 1 Tbs. nutritional yeast
  • 1 Tbs. miso paste
  • 2 Tbs. refined coconut oil (optional)
  • Vegan Parmesan (store bought or from this recipe)
  • Lucky’s Panko Breadcrumbs

Instructions

  1. Add chopped potatoes, garlic, cashews, and salt to a pot and cover with 1½ cups of water. Bring to a boil over high heat then reduce to a simmer. Cook for 10 minutes, until potatoes are fork tender. Let cool.
  2. Meanwhile, heat oven to 425F and lightly grease an 8x8 or round baking dish.
  3. Add contents of pot (including the cooking water) to a blender with nutritional yeast, miso, and coconut oil. Blend until completely smooth, scraping the sides as needed. If the mixture is too thick to blend, add a few tablespoons of water and try again- you want it very thick though, as the sprouts release liquid when cooked.
  4. Add the Brussels sprouts and the blended mixture to prepared pan and toss to completely combine. (You could do this in a separate bowl and then transfer to the pan if you don’t mind dirtying another dish.) Top generously with breadcrumbs and vegan parmesan.
  5. Cover the baking dish with foil and bake for 45 minutes. Remove foil and bake an additional 10 minutes, until top it beginning to brown.
https://www.areyoukitchenme.com/brussels-sprouts-au-gratin/

Lucky’s provided me with gift cards in exchange for social media posts. As always, I would never promote brands or products I don’t love and truly believe in. Thanks for supporting the brands that make this blog possible!

Buffalo Jackfruit Wonton Cups

Football season is upon us and it’s time for noshing on all the best game-day grub! Get your snack table Super Bowl–ready with a plate of addictive Buffalo Jackfruit Wonton Cups!

I was born into a football family. Being from Columbus means I came out of the womb bleeding scarlet and gray. Buckeyes or die. Every year for the better part of my life, my family has hosted multiple football watch parties and neighborhood get-togethers. And as much as we love watching football, the snack table tends to be the star of the show. Of the cornucopia of tasty treats laid out to feast on, dips of all sorts might just be the most popular snackage.

Buffalo Jackfruit Wonton Cups | AreYouKitchenMe.com

Between hummuses and beer cheeses and onion dips, one of the most ubiquitous bowls of gooey goodness is buffalo chicken dip. But I have a confession. I have never had said spicy condiment. I became a vegetarian longgg before I came around to spicy foods so that Venn diagram just never overlapped. But now that I’m grown up and enjoy melting my face off with hot sauce from time to time, I can only imagine what I’m missing.

But imagine no more! After a couple less-than-great trials, I finally came up with a buffalo “chicken” dip that I like. And by like, I mean have been sneaking spoonfuls of it every time I walk past the fridge… Safe to say, I’m officially on the buffalo bandwagon.

Buffalo Jackfruit Wonton Cups | AreYouKitchenMe.com

The fiery hot and silky smooth sauce that makes up the bulk of this recipe might just be one of the best things I’ve ever put in my mouth. Because it would be weird to dip my body into a vat of it, here are some of the ways I’m dreaming of using it…

  • As a dip of veggies
  • Coating noodles for a spicy mac & cheeze
  • Draped over a baked potato
  • Packed into a burrito
  • Topped with vegan cheese and baked into a bubbly dip
  • Slathered over nachos
  • Tossed with jackfruit and jammed into a muffin tin…

Buffalo Jackfruit Wonton Cups | AreYouKitchenMe.com

After Twin Dragon sent me an assortment of their 100% natural Asian wrappers, I’ve been dying to tuck some goodies into a wonton cup for a little bite-sized treat. And there’s no better time for finger food than at a football watch party, amiright?? I especially like that this recipe doesn’t require any skill or finesse, like folding and crimping and tucking. Just squish the vegan, non-GMO wrappers into the muffin tin holes ands you’re halfway there! P.S. You can purchase JSL Foods Twin Dragon products at your local: Albertsons, Shaw’s,
Von’s, Stater Bros, Lucky’s, Food Maxx, Fred Meyer, QFC, Cub Foods, Rainbow Foods, Safeway, Associated Stores, Price Rite, Shop Rite, Winco, Price Chopper’s, or Gelson’s !

Buffalo Jackfruit Wonton Cups | AreYouKitchenMe.com

We’re in the throws of football season and there’s no better time to start prepping your most super recipes for Super Bowl Sunday! February is right around the corner and trust me, you’re friends will devour Buffalo Jackfruit Wonton Cups before the final touchdown is called.

Buffalo Jackfruit Wonton Cups

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: 20-24 cups

Football season is upon us and it’s time for noshing on all the best game-day grub! Get your snack table Super Bowl–ready with a plate of addictive Buffalo Jackfruit Wonton Cups!

Ingredients

  • 20-24 Twin Dragon wonton wrappers
  • Vegan ranch dressing, + sliced green onions, for topping
  • Buffalo Sauce:
  • 1 cup cannellini beans, rinsed
  • 1½ cup cashews, soaked at least 2 hours or overnight
  • 2 Tbs. nutritional yeast
  • 2 tsp. apple cider vinegar
  • ½ cup non-dairy milk
  • ½ cup hot sauce
  • Jackfruit “Chicken”:
  • 1 14oz. can jackfruit in brine (NOT in syrup)
  • ½ yellow onion, thinly sliced
  • ½ cup vegan chicken broth (I use Edwards & Sons bullion cubes), or vegetable broth

Instructions

  1. Begin by preparing the jackfruit. Drain the liquid from the can, slice any hard bits off the large pieces, and chop them into smaller pieces. Use your fingers or a knife to “shred” the stringy part of the jackfruit. Place all pieces on a towel and pat to dry.
  2. In a large pan over medium-high heat, add a splash of oil or broth and onions. Sauté for 5 minutes, until softened. Add jackfruit to the pan and toss for a few minutes to dry further. Then add broth and sauté until most of the broth has been absorbed. Set aside to cool slightly.
  3. Meanwhile, prepare the sauce. Add all of the sauce ingredients to a blender and blend until completely smooth, one to two minutes, scraping down the sides as needed.
  4. Mix sauce with jackfruit and stir to combine.
  5. Preheat oven to 400F and lightly brush two muffin tins with oil or spray with baking spray. Place a wonton wrapper over one hole of the muffin tin and press down gently to fill the cavity, folding as needed. Repeat to line 20 cups but have a few wrappers ready in case you have extra filling.
  6. Use a spoon to place a heaping Tbs. of filling into each cup and lightly press down to smooth the top. Distribute all filling between cups but do not overfill.
  7. Bake cups for 12 minutes, rotating once, until corners are browned. Drizzle with ranch and sprinkle with green onions. Enjoy warm. Store leftovers in an airtight container and reheat in the oven until crisp.
https://www.areyoukitchenme.com/buffalo-jackfruit-wonton-cups/

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