Table of Contents

• The Story Behind the Recipe
• Why You’ll Love One-Pot Tortellini Alfredo
• Ingredients
• How to Make One-Pot Tortellini Alfredo
• Tips for Success
• More Easy Pasta Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’m a huge fan of one-pot pasta dishes. I created this creamy one-pot pumpkin pasta years ago, and when I’m craving more veggies, I go for this one-pot pasta primavera.

The … selective … eater in our house (ahem, not naming names, love you kiddo!) has recently been adding more pasta into their rotation, and is a fan of Alfredo, so I thought this one-pot tortellini Alfredo would go over well. And, yay! It did!

Not only is the kid a fan, the grown-ups are too. I love how easy this one pot tortellini Alfredo is to make, and it’s one of those great versatile recipes that is as perfect for weeknight dinners as it is for a little dinner party.

Why You’ll Love One-Pot Tortellini Alfredo

• SO delicious – The garlicky creamy sauce with parmesan is to die for. So good!
• Simple & easy – Just a few ingredients and a bit of prep time and your creamy tortellini Alfredo is ready to serve!

Ingredients

• Tortellini – I like to use refrigerated pasta for this creamy garlic parmesan tortellini. Because I’m a vegetarian, I go for cheese tortellini, but you can swap in any kind.
• Olive oil – For sautéing the shallot and garlic
• Shallot – Sautéed at the beginning of the process, the shallot creates the backbone of a flavorful Alfredo-inspired sauce. If you don’t have any shallots on hand, a small onion will work just fine.
• Garlic – You’ll want three cloves of fresh garlic, finely minced.
• Italian seasoning mix – Grab some in the seasonings section of just about any grocery store, or make your own Italian seasoning mix at home (it’s super easy to whip up!)
• Vegetable broth – Helps create a full-of-flavor, rich sauce.
• Heavy cream – For that thick, rich, glorious sauce!
• Nutmeg – Optional, but highly recommended.
• Salt & pepper
• Spinach – You don’t have to add it, but I like to throw a little in there at the end of the process to get some veggies in.
• Parmesan cheese – For the best BEST creamy sauce. 1/2 cup, plus more for topping your one-pot tortellini.
• Fresh basil or parsley – Also optional but lovely for additional flavor and pretty color.

Tips for Success

• The sauce will thicken up when serving. It might seem thin at first, but have faith in the process!
• For smaller pieces of spinach that all but disappears into the dish, chop it up a bit before adding it.

I hope you love this One-Pot Creamy Tortellini Alfredo as much as my family does! This has become a great go-to easy recipe for us. It’s creamy and comforting and cozy and garlicky and everything good about tortellini + Alfredo.

If you give it a try, I’d love to hear what you think! Please come back and leave a review.

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One-Pot Tortellini Alfredo Recipe

Tender cheese tortellini in a rich and creamy garlic-Parmesan sauce. Comes together in a single pot and under 30 minutes to make!

Diet Vegetarian

Keyword one pot tortellini, one pot tortellini alfredo, tortellini alfredo

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 3

Calories 696kcal

Author Kare

Equipment

• 1 medium-size dutch oven or deep skillet

Ingredients

• 1 tablespoon olive oil
• 1 small shallot finely chopped; can substitute 1/3 cup finely diced onion
• 3 cloves garlic
• 1/2 teaspoon Italian seasoning mix
• 1 1/2 cups vegetable broth
• 1 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 10 ounces refrigerated cheese tortellini 1 package
• 1 ounce baby spinach, chopped small 1 cup packed
• 1/2 cup grated Parmesan cheese + more for garnish
• 2 tablespoons fresh basil, chiffonaded for garnish; can substitute parsley

Instructions

• Set a medium to large skillet or pot over medium-low heat. Add the olive oil. Once the oil is hot, add the garlic and shallot. Sauté, stirring frequently, until softened and fragrant, about 2 minutes.
• Stir in the Italian seasoning, then stream in the broth and cream. Add the nutmeg, salt, and pepper. Bring to a gentle simmer.
• Add the tortellini to the simmering sauce. Cook uncovered, stirring occasionally, until the pasta is tender and the sauce thickens slightly, 9-10 minutes. The sauce will seem thin at first, but it will continue to thicken as it cooks and thicken even more once it's done cooking.
• Stir in the spinach and Parmesan until the spinach has wilted and the sauce is creamy and smooth.
• Taste and add more salt and pepper if desired.
• Garnish with a sprinkle of extra Parmesan and basil. Serve.

Notes

Meat option:

Add crisp prosciutto or pancetta on top for a salty crunch

Nutrition

Serving: 1cup | Calories: 696kcal | Carbohydrates: 50g | Protein: 22g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 140mg | Sodium: 1396mg | Potassium: 210mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2524IU | Vitamin C: 5mg | Calcium: 360mg | Iron: 3mg

More Easy Pasta Recipes

• Lazy Cheese Lasagna
• One Pot Pumpkin Pasta
• Baked Boursin Pasta
• Butternut Squash & Spinach Pasta Pie

The post One-Pot Creamy Tortellini Alfredo Recipe appeared first on Kitchen Treaty.

We’ve got broccoli, zucchini, red bell peppers, snap peas, and spinach along with Thai green curry paste, coconut milk, and a generous squeeze of lime. You can enjoy this one as-is, or add your protein of choice. I’ll often add tofu or chickpeas to my protein and shredded cooked chicken to the resident carnivore’s bowl.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These Thai Green Curry Vegetables
• Ingredients
• Adaptation Idea
• How to Make Thai Green Curry
• Tip for Success
• More Curry Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

This is another recipe I’ve had in the hopper for years! Every summer, we head up to the Southern Gulf Islands in British Columbia, and nearly every restaurant has a Thai green curry dish, each one better than the last.

My favorite is loaded up with veggies along with wedges of grilled tofu, then topped with chopped almonds and shredded carrots. It’s incredible!

So a few years ago, I decided to work on recreating the dish at home. It seemed like the perfect One Dish Two Ways recipe – a “fork in the road” recipe where it starts out vegan or vegetarian, then you divide it in half and add meat to one half for the carnivores.

I’ve made this one many times with chicken for my guy and leaving it vegetarian for me. It’s super flexible that way!

I decided that for publishing this Thai green curry recipe, I’d leave it to veggies only, then you can give it the “pick your protein” treatment if you like. Add tofu, chickpeas, white beans, seitan, or chicken – or just enjoy the veggies just as they are! No matter how you serve it up, it’s SO tasty.

Why You’ll Love These Thai Green Curry Vegetables

• SO full of flavor. Garlic, ginger, Thai green curry paste, coconut milk … it’s just the best combo.
• Super flexible. Subtract or add veggies and make it yours. Add a protein if you like. Serve it over cauliflower rice for a lower-carb version or quinoa for a bit more protein.
• Easy! SO easy!
• Simple to prep ahead. Chop up the veggies, garlic and ginger beforehand, then keep the veggies in one container and the garlic and ginger in another in the fridge for up to 2 days. Perfect for when you want a healthy weeknight dinner but are short on time.

Ingredients

• Oil – Any neutral cooking oil like vegetable oil or avocado oil will work well.
• Thai green curry paste – I prefer Thai Kitchen Brand, but use whichever one you like. Note that Thai Kitchen green curry paste is pretty mild, so you might grab another if you want a spicier Thai green curry. I also add crushed red pepper flakes as garnish to add a bit of heat.
• Salt, garlic, & ginger – Helps enhance/add to the flavors of the Thai green curry paste.
• Veggies – Broccoli, zucchini, red bell pepper, sugar snap peas, and baby spinach
• Coconut milk – I like to use full-fat canned coconut milk for the richest curry.
• Brown sugar – Just that touch of sweetness really helps to round out the flavor.
• Cornstarch – This is to help thicken the sauce to give it a more velvety texture. You can totally leave it out if you prefer!
• Lime – Lime zest lends flavor (traditionally you might find kaffir lime leaves in Thai green curry, but that’s an ingredient that’s really hard for me to find in my area, so I use lime zest + serve lime wedges to squeeze over the top of the curry.
• Thai basil – Fresh Thai basil can be found in the produce section of most grocery stores.
• For serving – Rice, chopped almonds, more Thai basil, lime wedges, crushed red pepper flakes, shredded carrots

Adaptation Idea

• Add chickpeas, white beans, edamame, tofu, or chicken for some additional protein.

How to Make Thai Green Curry

You’re gonna LOVE how easy it is to make vegetable Thai green curry!

You’ll want to chop your veggies in advance, because once you start cooking, the process goes pretty quickly. And make sure you have some rice ready to go.

First, saute the green curry paste, garlic, and ginger in the oil for just a bit to help liven up the flavors. Next, add water and all of the veggies except for the spinach.

Cover and let that simmer until the veggies are tender, then stir in the coconut milk. Stir the cornstarch with a little water and pour that in too.

Simmer gently until thickened, then stir in the lime zest, spinach, and Thai basil.

Taste and add more salt if desired. That’s it!

Serve over rice and garnish how you like.

Tip for Success

• Once you’ve added the coconut milk, do not boil the mixture. This can cause the coconut milk to split or curdle. If that does happen, it will still taste okay, don’t worry! It just doesn’t look as appetizing or have quite the lovely silky texture.

I hope you love this Thai green curry vegetables recipe as much as we do! It’s such a delicious way to enjoy veggies, and super flexible too. I love this as a one-dish-two-ways recipe – it’s so easy to just add your protein of choice!

More Curry Recipes

• Chickpea & Tomato Curry
• Chana Masala
• Slow Cooker Red Lentil & Chickpea Pumpkin Curry
• Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas
• Thai Green Curry Soup
• Thai Red Curry

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Thai Green Curry Vegetables Recipe

I love this full-of-flavor curry dish as-is, or give it the "pick your protein" treatment. I'll often dish this up with chickpeas or diced tofu stirred into my portion and shredded chicken stirred into the carnivore's bowl.

Keyword thai green curry, thai green curry vegetables

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 176kcal

Author Kare

Ingredients

For the Thai Green Curry:

• 1 tablespoon vegetable oil or another neutral cooking oil
• 3 tablespoons Thai green curry paste I like Thai Kitchen brand
• 1/4 teaspoon kosher salt + more to taste
• 1 medium clove garlic minced
• 2 teaspoons minced fresh ginger about a pinky-sized piece, peeled
• 3/4 cup water can substitute low-sodium veg broth for a bit more flavor
• 2 cups broccoli florets
• 1 medium zucchini cut into half-moons
• 1 red bell pepper cut into strips
• 1/2 cup sugar snap peas or snow peas
• 1 cup coconut milk from the can
• 1 teaspoon brown sugar
• 2 teaspoons cornstarch mixed with 1 tablespoon water
• 3 cups baby spinach
• 2 teaspoons lime zest from one medium lime
• 10 leaves Thai basil roughly chopped

Serve with:

• cooked brown rice or quinoa
• Thai basil leaves
• lime wedges for squeezing over the top
• chopped almonds
• crushed red pepper flakes

Instructions

• Set a large saute pan over medium-low heat and add the oil. When hot, add the green curry paste, 1/4 teaspoon salt, garlic and ginger. Stir frequently for a minute, then stir in the 3/4 cup water and add the broccoli, zucchini, red bell pepper, and sugar snap peas (or snow peas). Cover and simmer until the veggies are bright and just becoming tender, about 3 minutes.
• Stir in the coconut milk and brown sugar. In a small bowl, stir the cornstarch with 1 tablespoons cold water and add that to the pan. Increase heat to medium high and bring just to a light boil then immediately turn the heat to low, simmering until thickened, 2-3 minutes. Be sure you don't cook this at a high/rolling boil, or the coconut milk might break/curdle.
• Stir in the spinach, lime zest, and fresh Thai basil until and stir until wilted, about a minute. Remove from heat. Taste and add more salt until it's perfect for you (I usually add about 1/4 teaspoon more).
• To serve, spoon over cooked quinoa or rice and garnish with more Thai basil, chopped almonds, crushed red pepper if you want some heat, and lime wedges for squeezing over the top.

Notes

Servings: 3 large or 4 medium servings

Nutrition info does not include rice

Nutrition

Serving: 1serving | Calories: 176kcal | Carbohydrates: 13g | Protein: 5g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 194mg | Potassium: 622mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5394IU | Vitamin C: 103mg | Calcium: 91mg | Iron: 4mg

The post Thai Green Curry Vegetables Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Veggie Lasagna Soup
• Ingredients
• Adaptations/Variations
• How to Make Veggie Lasagna Soup
• Tip for Success
• More Veggie-Packed Soup Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Many, many years ago, I developed a vegetarian lasagna soup recipe for another website, and over the years, I’ve made lasagna soup a LOT!

I’ve refined and perfected the recipe, adding more veggies and simplifying where I can, until I’ve landed on a veggie lasagna soup recipe that I adore even more. So I thought it was time to share!

This soup is made with a tomato-broth base, broken-up lasagna pasta, carrots, spinach, zucchini, and white beans, for a hearty soup that’s sort of like a veggie minestrone – but with lasagna noodles! And a big dollop of ricotta-mozzarella blend on top! 😋

Why You’ll Love Veggie Lasagna Soup

If you love veggie lasagna, I think you’ll love this vegetarian lasagna soup! It’s full of flavor + veggies and the beans and cheese add a bit of protein, making it a nice, hearty, satiating affair.

Serve with a nice kale salad and some garlic bread for the full meal deal!

Ingredients

For the lasagna soup:

• Olive oil – For sautéing the first base layer of flavor.
• Onion – Standard yellow onion, diced
• Carrots – Adds nutrition and, together with the onions, a nice backbone of flavor.
• Italian seasoning – The mix of Italian spices can be found in your local grocery store, or you can make your own homemade Italian seasoning (highly recommended!)
• Garlic
• Vegetable broth – Grab a box of low-sodium veggie broth at the store or make your own vegetable broth from scraps in the Crock Pot – it’s super satisfying (and tastes amazing!)
• Crushed tomatoes – Grab your favorite brand from the store. Diced tomatoes will work here, too, if you prefer something a bit chunkier.
• Navy beans – I prefer to use small white navy beans in this soup because they sort of retreat to the background (the pasta and cheese are the star of the show!) but still add heartiness. But I have used cannellini beans and chickpeas often, too – both options work well!
• Salt & pepper
• Zucchini
• Lasagna pasta – You’ll want to break up the pasta, or you can opt for a different pasta if you prefer. Rotini is great!
• Sugar – A weird ingredient for soup, I know, but the sugar helps to balance out the acidity from the tomatoes. I’ve included it as an optional ingredient because sometimes it’s not necessary.
• Spinach – I like to give baby spinach a rough chop before adding it to soup so that the pieces aren’t too big.
• Parsley

For the cheesy goodness:

• Ricotta cheese
• Mozzarella
• Parmesan
• Salt & pepper

Adaptations/Variations

• Vegan/dairy-free lasagna soup: The soup itself is already dairy-free and vegan – it’s just the cheesy topping you’ll need to address. Mix almond ricotta (you can find it in stores) with vegan mozzarella shreds and a couple of teaspoons of nutritional yeast.
• Gluten-free veggie lasagna soup: Swap the pasta for your favorite GF pasta. It doesn’t have to be lasagna noodles; any medium shape will be great (rotini is excellent in this soup!)
• Meat option: If you have a meat-eater in the house, you can mix some cooked and drained ground beef or ground crumbled sausage to the carnivorous portions.

How to Make Veggie Lasagna Soup

Classic one-pot prep is one of the things that makes soup amazing! Grab a soup pot/Dutch oven and saute your aromatics – carrots, onion, Italian seasoning, and garlic. I like to saute the Italian seasoning right up front to really help “wake up” the flavors.

Next, add the tomatoes, beans, and broth. Once that comes to a boil, break in your pasta and add the zucchini.

And then simmer until your pasta is tender! Stir in the parsley and spinach, and then give it a taste. Is it tasting a bit acidic? If so, add the sugar. (Some canned tomatoes can lend an acidic taste, so I like to include the option of a touch of sugar in this recipe to help tame the acid.)

Then, in a small bowl, mix together the ricotta, mozzarella, parm, salt, and pepper.

Scoop out your glorious lasagna soup into individual bowls …

… and top each bowl with a generous dollop of the cheesy ricotta goodness.

And then dig in!

Tip for Success

• Break your lasagna into smaller-than-you-think pieces. We’re talking one-inch pieces. It swells up way more than you think it will!

I hope this veggie lasagna soup becomes a staple for your family like it has mine! It’s such a fun spin on soup – it satisfies that lasagna craving while staying relatively light and nutrient-filled.

More Veggie-Packed Soup Recipes

• Vegetable Barley Soup
• Rustic Winter Vegetable Chowder
• Vegetarian Minestrone
• Squash-Lover’s Minestrone

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Veggie Lasagna Soup Recipe

Light yet hearty, this vegetable lasagna soup is full of garden vegetables along with white beans and lasagna noodles, all topped with a glorious dollop of cheesy goodness. Bonus: It comes together quickly, in just over 30 minutes!

Keyword garden vegetable lasagna soup, lasagna soup, vegetarian lasagna soup, veggie lasagna soup

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 390kcal

Author Kare

Ingredients

For the soup:

• 2 tablespoons olive oil
• 1/2 medium yellow onion diced, about 1 cup
• 2 medium carrots diced, about 1 cup
• 1 tablespoon Italian seasoning
• 3 medium garlic cloves minced
• 4 cups low-sodium vegetable broth
• 15 ounces crushed tomatoes 1 can
• 15 ounces small white beans aka navy beans, drained and rinsed
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1 small zucchini diced, about 1 cup
• 4 ounces lasagna pasta about a quarter of a box, broken into approx. 1-inch pieces
• 1 teaspoon sugar optional, to cut acidity
• 2 cups baby spinach lightly chopped
• 1/2 cup fresh parsley chopped + more for garnish

For the cheese topping:

• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Instructions

• Set a large pot over medium-low heat and add the olive oil. When hot, add the onion, carrots, and Italian seasoning. Cook, stirring occasionally, until the onion and carrots are tender but not browned, about 8 minutes.
• Add the garlic and cook, stirring frequently, for another minute.
• Add the vegetable broth, crushed tomatoes, beans, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, and add the zucchini and pasta. Reduce to a simmer. Stir and continue to simmer until the pasta is cooked through, 15-20 minutes, continuing to stir occasionally to help keep the pasta from sticking together.
• While the soup simmers, make the cheese topping. In a small bowl, mix together the ricotta, mozzarella, Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
• Add the spinach and parsley to the soup, then taste it and, if it's too acidic for your tastes, add the sugar. I almost always add sugar (or honey) personally to mellow out any acidity from the tomatoes, but I wanted to make this ingredient optional in case you don't want to use the added sugar or your particular canned tomatoes are not too acidic.
• Taste again and add more salt and pepper if desired.
• Scoop lasagna soup into bowls and top with a generous spoonful of the cheese topping. Sprinkle with more parsley if desired, and serve.

Notes

Vegan/dairy-free option:

The soup itself is already dairy-free and vegan – it’s just the cheesy topping you’ll need to address. Mix almond ricotta (you can find it in stores, or even make your own vegan ricotta) with vegan mozzarella shreds and a couple of teaspoons of nutritional yeast.

Gluten-free option:

Swap the pasta for your favorite GF pasta. It doesn’t have to be lasagna noodles; any medium shape will be great (rotini is excellent in this soup!

Meat option:

If you have a meat-eater in the house, you can mix some cooked and drained ground beef or ground crumbled sausage to the carnivorous portions.

Nutrition

Serving: 1g | Calories: 390kcal | Carbohydrates: 48g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 32mg | Sodium: 580mg | Potassium: 849mg | Fiber: 12g | Sugar: 8g | Vitamin A: 5272IU | Vitamin C: 25mg | Calcium: 294mg | Iron: 4mg

The post Veggie Lasagna Soup Recipe appeared first on Kitchen Treaty.

With protein-rich chickpeas, tender sweet potatoes, and spinach in a savory peanut and tomato sauce, this West African inspired stew makes an amazing dinner (and the leftovers are excellent for lunch!) I love it served over brown rice, with lots of peanuts and cilantro sprinkled over the top.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Slow Cooker Peanut, Sweet Potato, & Chickpea Stew
• Ingredients
• Adaptations/Variations
• How to Make This Slow Cooker Chickpea Stew
• Tips for Success
• More Chickpea Stew Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I already have a stovetop West-African-inspired peanut stew recipe on Kitchen Treaty, but I wanted to create a super hands-off version, plus, I thought I’d amp up the protein with some chickpeas.

I reduced the liquids (you don’t need nearly as much liquid when cooking in a slow cooker) and made a few tweaks to the inspiration recipe, and this Slow Cooker Peanut, Chickpea, and Sweet Potato Stew was born!

Why You’ll Love This Slow Cooker Peanut, Sweet Potato, & Chickpea Stew

What’s not to love when it comes to slow cooker dinners?! This is a throw it in and forget it until dinnertime kind of meal, one that allows all the flavors to mingle together into a flavorful stew.

All you have to do after it cooks all day is stir in some spinach, cook up some rice, chop up some peanuts and cilantro, and serve!

Ingredients

• Onion, garlic, and fresh ginger – for a backbone of flavor.
• Sweet potatoes – peeled and diced, any color will do.
• Chickpeas – You’ll want two cans, or about 3 1/2 cups cooked chickpeas.
• Crushed tomatoes – One can.
• Veggie broth – I like to use low-sodium vegetable broth to better control the overall salt levels in my recipes. Buy it from the store or try my slow-cooker veggie broth recipe.
• Peanut butter – I like to use creamy peanut butter for a nice smooth sauce.
• Cumin, coriander, & red cayenne pepper – For flavor and, in the case of the cayenne, a smidge of heat.
• Spinach – I use baby spinach because it’s easy to buy it packaged and pre-washed, so I don’t need to worry about rinsing and chopping spinach leaves.
• Salt & pepper – To taste.

Adaptations/Variations

• Swap the spinach for kale. Use baby kale or another type of kale leaves, stems removed and chopped.
• Add more veggies. Red bell pepper and/or carrots are great additions.
• If you don’t have vegetable broth, water will work. I like the added flavor that veggie broth provides but it’s not a must!

How to Make This Slow Cooker Chickpea Stew

Add all of the ingredients except the spinach, the rice, and the toppings to the slow cooker …

… and cook for a few hours.

Stir in the spinach …

Then cook up some rice, spoon your chickpea stew over the rice, top with chopped peanuts and cilantro, and enjoy!

Tips for Success

• Use a 3-quart or larger slow cooker. Any smaller and the ingredients might not fit.
• Go generous with the peanuts on top. The added crunch is so good!

I hope you love this Slow Cooker Peanut, Sweet Potato, & Chickpea Stew as much as we do! It’s such an easy way to get a hearty, unique, protein-packed, and cozy dish on the table, especially on busy weeknights.

More Chickpea Stew Recipes

• Chickpea & Tomato Curry
• Chana Masala with Spaghetti Squash
• Moroccan Chickpea & Sweet Potato Stew
• Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas
• Slow Cooker Pumpkin Red Lentil & Chickpea Curry
• 20-Minute Vegetarian White Bean Chili

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Slow Cooker Peanut, Sweet Potato, & Chickpea Stew Recipe

This hearty chickpea stew is a vegan riff on West African peanut stew and cooks up effortlessly in the Crock Pot. A savory peanut-tomato sauce coats tender chickpeas, sweet potatoes, and spinach. Serve over rice and top generously with chopped salted peanuts and cilantro!

Keyword harissa chickpea stew, peanut stew, slow cooker chickpea stew, slow cooker west african stew, west african stew

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6

Calories 281kcal

Author Kare

Equipment

• 1 3-quart or larger slow cooker

Ingredients

• 1 medium yellow onion diced) (about 2 cups
• 3 cloves garlic minced
• 1 tablespoon fresh ginger chopped
• 1 large sweet potato peeled and diced) (about 2 cups
• 2 cans chickpeas drained and rinsed; 15-ounce cans; 3 1/2 cups
• 15 ounces crushed tomatoes 1 can
• 2 cups low-sodium vegetable broth
• 1/2 cup creamy peanut butter
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground red cayenne pepper plus or minus to taste
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 4 cups packed fresh baby spinach

For serving:

• 2 cups cooked brown rice

Garnish:

• Fresh cilantro
• Chopped salted peanuts

Instructions

• To a 3-quart or larger slow cooker, add all ingredients except the spinach. The peanut butter might not incorporate all the way at first, but once it warms it will melt and mix with the other ingredients.
• Cook on high 3-4 hours or low 6-8 hours. Stir in the spinach until wilted. Serve over rice with fresh cilantro and a generous topper of chopped salted peanuts.

Notes

Meat option

Classic West African Peanut Stew often contains chicken. If you like, you could stir some cooked/shredded chicken into the meat-eaters’ bowls. 

Nutrition

Calories: 281kcal | Carbohydrates: 38g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 419mg | Potassium: 676mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7416IU | Vitamin C: 15mg | Calcium: 89mg | Iron: 3mg

The post Slow Cooker Peanut, Sweet Potato, & Chickpea Stew Recipe appeared first on Kitchen Treaty.

Fluffy baked sweet potatoes are cut in half and topped with your taco filling of choice and some cheese, then baked for a bit until bubbly and melty. Then, just top with your taco favorite fixings like lettuce, tomatoes, olives, sour cream, guacamole, salsa … you name it!

These taco sweet potatoes make an easy and filling lunch or dinner, and they’re perfect for mixed-diet households. I love lentil walnut taco filling or vegan chorizo on mine while my guy is partial to taco-seasoned ground beef. Perfect for one-dish-two-ways life!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Taco-Stuffed Sweet Potatoes
• Ingredients
• Adaptations/Variations
• How to Make Taco Stuffed Sweet Potatoes
• Tips for Success
• What to Serve with Taco Sweet Potatoes
• More Sweet Potato Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

I’ve been making these Mexican stuffed sweet potatoes for quite awhile now, and I thought it was high time I shared them! I love that they’re super hearty and full of protein, plus, sweet potatoes bring some added nutrition over standard baked potatoes.

Also, they taste really, really good.

Why You’ll Love Taco-Stuffed Sweet Potatoes

I think the best thing about these taco sweet potatoes, other than the fact that they’re easy and delicious, is that they’re super customizable. They’re already gluten-free, so yay! They’re easily made meaty, vegetarian, or vegan, and everyone can grab their favorite toppings.

Taco Sweet Potato bar, anyone?! I’m immediately adding that one to my game-day list!

Ingredients

• Baked sweet potatoes – I like to use medium-to-large sweet potatoes for these Mexican stuffed sweet potatoes. That way, one half tends to be just right for one generous serving. I make baked sweet potatoes just for these taco-stuffed sweet potatoes, or sometimes I’ll make them for another meal and throw in a couple extra sweet potatoes for this meal later on.
• Taco meat – Whether you choose ground beef with taco seasoning, vegetarian crumbles or chorizo, lentil taco filling, or simply some black beans or pinto beans, you’ll want about 1/2 cup per sweet potato half.
• Cheese – I use medium cheddar, but you can use Jack or even pepper Jack for a bit of a spicy kick. Or sub in a vegan cheese, or you can even skip the cheese altogether if you prefer. These taco stuffed sweet potatoes are still good without it!
• Lettuce – I like to use curly lettuce or romaine lettuce, sliced into shreds. Any crisp, mildly flavored lettuce will do.
• Cherry tomatoes – I like the juicy burst of flavor and color that they add. Diced larger tomatoes work, too.
• Salsa – For drizzling over the top. Use your favorite kind and heat-level.
• Sour cream – Adds a creamy, tangy touch that’s so good with everything else! If you’re eating vegan or dairy-free, try this vegan sour cream recipe.
• Toppings – Add any other taco-y toppings you’d like! Sliced or pickled jalapeños, fresh onions or scallions, pickled red onions, sliced black olives, micro-greens, cilantro, pico de gallo – sky’s the limit!

Adaptations/Variations

• Vegan Taco-Stuffed Sweet Potatoes: Use a vegetarian taco meat or beans, vegan cheese, and vegan sour cream.
• Taco-Stuffed Potatoes: If you’re craving a fluffy white potato instead of a sweet potato, just bake up some Russet potatoes and use those instead.

How to Make Taco Stuffed Sweet Potatoes

First, bake your sweet potatoes. For fluffy interiors and crispy interiors, I rub cleaned and dried potatoes with olive oil and add a sprinkle of salt for good measure, then prick them with a fork and bake them at 400°F for about 40 minutes until they pierce easily with a fork.

While your potatoes are baking, prepare your taco filling. I tend to make my lentil walnut taco filling ahead of time and have it in the fridge, while my guy often has frozen leftover taco-seasoned ground beef that we can use. Easy!

Slice the baked potatoes in half lengthwise, and fluff them a bit with a fork, moving the potato over to the sides a bit while leaving some room in the center for filling.

Then add the filling to the sweet potato and top with cheese.

Bake until the filling is warmed through and the cheese has melted.

From there, it’s just a matter of topping them with all your goodies like lettuce, tomatoes, onions, and more, and serve ’em up!

Tips for Success

• Prep ahead: Bake the sweet potatoes, chop up your toppings, shred your cheese, and prep your taco filling ahead of time. Store them separately in the fridge in airtight containers for up to 3 days. Then, when you’re ready to eat, it’s just a few minutes prep time and you’re ready to go!
• If you’re short on time, you don’t strictly have to bake the filling and cheese in the sweet potatoes. This just helps to melt the cheese and really warm the filling, but these taco sweet potatoes are still plenty yummy if you skip that second baking step.

What to Serve with Taco Sweet Potatoes

Because these Mexican stuffed sweet potatoes have protein, fiber, carbs, and veggies, I often consider them a meal-in-one. But sometimes it’s nice to round out the meal with a bit more. I also love to make homemade toppings. Here are a few ideas.

• Sliced avocado or guacamole
• Black beans or vegetarian refried beans
• Brown rice or Mexican rice
• Salsa, salsa verde, or pico de gallo
• Steamed, sautéed, or roasted vegetables like these roasted Brussels sprouts or sautéed green beans

More Sweet Potato Recipes

• Crispy Baked Sweet Potato Fries
• Slow Cooker Sweet Potato Quinoa Chili
• Whipped Sweet Potatoes
• Creamy Sweet Potato Soup

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Taco Stuffed Sweet Potatoes Recipe

Sweet potato halves stuffed with taco filling and cheese, plus an assortment of fresh toppings. These Mexican stuffed sweet potatoes are so versatile and easy, this is more of a method than a recipe! Perfect for mixed-diet families.

Keyword mexican stuffed sweet potatoes, taco stuffed sweet potatoes, taco sweet potatoes

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Calories 504kcal

Author Kare

Ingredients

• 2 baked sweet potatoes halved
• 2 cups taco meat options include: black beans, taco-seasoned lentils, chorizo, vegan chorizo, vegetarian crumbles, or taco-seasoned ground beef; 1/2 cup per sweet potato
• 1 cup shredded cheddar cheese
• 2 cups shredded lettuce I like romaine or curly
• 1/2 cup cherry tomatoes halved
• 1/2 cup salsa
• 1/2 cup Sour cream or vegan sour cream

Topping ideas

• guacamole
• sliced jalapeños
• avocado
• corn
• sliced black olives
• scallions
• pickled red onions
• pico de gallo

Instructions

• Bake sweet potatoes and set them aside to cool for a bit. To bake them, scrub and dry sweet potatoes and prick them with a fork. Rub them all over with olive oil and sprinkle with salt, then place on a parchment lined sheet pan. Bake at 400°F until easily pierced with a fork, about 40 minutes.
• Cut the sweet potatoes in half and use a fork to fluff up the insides a bit, moving some of the sweet potato to the edges so that there is an indent for fillings in the center.
• Lower the temperature of the oven to 350°F. Top each half with 1/2 cup of the taco filling of choice. Divide the cheese between the four halves. Bake for about 15 minutes until warmed through and the cheese is melted.
• Remove from oven. Transfer to a plate and divide the lettuce, tomatoes, salsa, and sour cream between the four halves. Add any other toppings as desired. Serve.

Notes

Recipe time includes time to bake the sweet potatoes. If you have already-baked sweet potatoes, the prep and cooking time should be more like 25 minutes. 

Nutrition information assumes ground beef, green leaf lettuce, salsa, and sour cream, but does not include any other suggested toppings. 

Nutrition

Serving: 1g | Calories: 504kcal | Carbohydrates: 25g | Protein: 28g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 329mg | Potassium: 782mg | Fiber: 4g | Sugar: 5g | Vitamin A: 17738IU | Vitamin C: 9mg | Calcium: 262mg | Iron: 3mg

The post Taco-Stuffed Sweet Potatoes Recipe appeared first on Kitchen Treaty.

The fact that it comes together quickly and easy in a single pan is a bonus! We love this vegetarian chili mac – and I think (hope!) you will too.

When I tell you I’ve been working on this One-Pot Vegetarian Chili Mac recipe for YEARS, I’m not exaggerating! It’s not that vegetarian chili mac is a complicated recipe, it’s just that it took me a bit of time, moving away from it and coming back to it, and then finally several chili mac dinners over the past couple of years – to get it just right.

The result is a perfectly cheesy chili mac recipe that’s super hearty – and delicious! – despite its meatless status.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This One-Pot Vegetarian Chili Macaroni
• Vegetarian Chili Mac Ingredients
• Adaptations/Variations
• How to Make One-Pot Vegetarian Chili Mac
• Tips for Success
• Can I Freeze Chili Mac?
• More One Pot Pasta Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I created a vegetarian chili mac recipe over a decade ago for another website, and always wanted to circle back around to it, because something about it didn’t feel quite perfect. I felt like I used a bit too much chili powder to make up for the fact that it was a relatively quick recipe – there wasn’t much time for the flavors to all develop. I also suggested cooking the pasta in a separate pan, which felt like a step we might not have to make – couldn’t the pasta cook up in the pan right with the chili?

I added this one back into my “recipes I’m developing” folder, and over the past couple of years, I’ve been making vegetarian chili mac for dinner every few weeks, until I got it just right.

My first goal was to make this a one-pot chili mac without having to cook the pasta separately. I took a cue from Recipe Tin Eats’ chili mac recipe, where she cooks the pasta right in the pan with everything else, after browning the ground beef.

I added the broth and macaroni right to the pan, and, yay! Easy peasy vegetarian chili mac in one pot.

This method has bonus of time, which turns out to be a win-win. The extra 10 minutes or so that it takes the pasta to cook also allows the chili flavors to develop without having to go overboard on the chili powder.

My first recipe called for 2 tablespoons of chili powder. This one takes more like 2 teaspoons. (I think it’s perfect this way, but if you want more chili powder, go for it!)

Why You’ll Love This One-Pot Vegetarian Chili Macaroni

Well, first of all, this vegetarian chili mac tastes amazing! It’s hearty and a little spicy and cheesy. Total comfort food.

If you’re feeding meat-eaters, I’m willing to bet they won’t miss the ground beef that you find in traditional chili mac recipes. My resident meat-eater is a huge fan of this vegetarian chili mac. But I have provided an easy option to give this the one-dish-two-ways treatment, for half vegetarian chili mac and half with meat.

I use two cans of beans for some extra heartiness and protein, and I think that it’s the perfect pasta-to-bean ratio.

I’m willing to bet you’ll also love how easy this one-pot vegetarian chili mac is to make! The one-pan preparation is so satisfying, and half the time is hands-off. Just enough time to whip up a salad or easy veggie side.

Vegetarian Chili Mac Ingredients

• Kidney beans – I use two cans of cooked kidney beans in this vegetarian chili mac. I like that they’re big and hearty and even a little – dare I say – meaty. I also feel like using two cans instead of one provides the perfect bean-to-pasta ratio.
• Pasta – I like to use classic elbows in my chili mac, but other medium tubular pasta shapes work great too. Penne is great!
• Crushed tomatoes – I prefer my chili mac without any chunks of tomatoes, but if you like it that way, feel free to sub in some diced tomatoes. Fire-roasted diced tomatoes would be great.
• Veggie broth – I like to use low-sodium vegetable broth to better control my salt levels.
• Onion & green pepper – These veggies add flavor and some nutrients. Win-win!
• Garlic – Garlic + chili flavors = a must.
• Oregano, chili powder, and cumin – The chili trifecta.
• Cheese – I like to use sharp cheddar in my chili mac recipe. Feel free to use medium or mild if you prefer.
• Salt & pepper – adjust to your liking.

Adaptations/Variations

Dietary Adaptations:

• Vegan Chili Mac & Cheese – Leave out the cheese, or swap in a vegan cheese that melts well.
• Meaty Chili Mac & Cheese – After sauteeing the veggies and garlic, add lean ground beef and cook until no longer pink. Continue with the recipe.
• One Dish Two Ways – Cook 1/2 pound of ground beef in a separate skillet. Before topping your chili mac with cheese, move half of it over to the skillet with the ground beef. Top both with some cheese and serve.
• Gluten-Free Vegetarian Chili Mac – Swap in your favorite GF pasta. Watch your cooking times as it may take a longer or shorter amount of time to cook. Splash in more broth if needed.

Ingredient Substitution Ideas:

• Change up the beans: Feel free to use your favorite beans, or swap one can of kidney beans for another! I’ve used black beans, cannellini beans, and chili beans. All good!
• Use whole wheat pasta: Sometimes I sub in a whole grain pasta for a heartier veg chili mac. Also excellent!

How to Make One-Pot Vegetarian Chili Mac

It’s simple! First, sauté your onion and green pepper until tender. Add the garlic and oregano, and sauté for another minute. Then, add the chili powder and the cumin and cook, stirring, until the veggies are coated and the dish is nice and aromatic.

From there, add the tomatoes, beans, veggie broth, and pasta. Cook until the pasta is tender, then add some of the cheddar cheese, stirring until melted. Top with more cheddar and scallions and cilantro if you like.

That’s it! I told you this One Pot Vegetarian Chili Mac was easy. 😊

Tips for Success

• Add sugar if it’s tasting acidic: Some canned tomatoes are rather acidic; if you find your chili mac is tasting acidic, I recommend stirring in a teaspoon or two of granulated sugar or honey. Sounds weird, but it does an amazing job of taming the acidity and rounding out the flavors!
• Add more broth if needed: If your pasta hasn’t cooked through but your chili mac is getting dry, splash in some more broth, a little at a time, until cooked through.

Can I Freeze Chili Mac?

Yes! Now I will say, freezing, thawing, and reheating pasta dishes can make pasta a bit mushier than you might like. So keep that in mind.

To freeze any leftovers, just allow it to cool to room temp, then place in an airtight container or freezer bag. Label it and place it in the freezer for up to 3 months.

To reheat, let it thaw overnight in the fridge then place it in a skillet to warm gently over low heat. Add a splash of water or broth if it gets too dry. I like to top it with a little extra cheese to make it look extra appetizing.

It can be reheated in the microwave, too.

More One Pot Pasta Recipes

• One-Pot Pasta Primavera
• One-Pot Pasta Florentine
• One-Pot Creamy Pumpkin Pasta
• Vegetarian Pasta e Fagioli

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One-Pot Vegetarian Chili Mac

This hearty, saucy, and cheesy chili mac is comfort food nirvana! It comes together quickly and easily in a single pan, perfect for weeknight dinners.

Course entree, Main Course

Keyword one pot chili mac, one pot vegetarian chili mac, one pot vegetarian chili mace, vegetarin chili mac and cheese

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Calories 392kcal

Author Kare

Equipment

• 1 large skillet

Ingredients

• 1 tablespoon olive oil
• 1/2 medium yellow onion diced; about 1 cup
• 1 small green bell pepper diced; about 1 cup
• 2 medium garlic cloves minced
• 1/2 teaspoon dried oregano
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 14 ounces crushed tomatoes 1 can
• 2 cups low-sodium vegetable broth
• 15 ounces kidney beans, drained and rinsed 1 can
• 8 ounces elbow macaroni pasta 2 cups
• 1/2 teaspoon kosher salt plus more to taste
• 1/8 teaspoon freshly ground black pepper plus more to taste
• 1 1/2 cups sharp cheddar cheese shredded

Instructions

• Set a large pan over medium-low heat and add the olive oil. When hot, add the onion and bell pepper along with a little pinch of salt. Cook, stirring occasionally, until soft and tender, about 7 minutes.
• Add the garlic, oregano, chili powder, and cumin. Cook, stirring frequently, until fragrant, about 1 minute.
• Add the crushed tomatoes, broth, beans, macaroni, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine.
• Increase the heat to high, until boiling, then reduce the heat to a simmer.
• Cook, stirring frequently to keep the pasta from sticking, until the pasta is just tender, about 12 minutes. If the mixture gets very dry, splash with a little more veggie broth.
• Remove from heat and stir one cup of the cheese, until melted. Taste and add more salt and pepper if desired.
• Cover with the remaining cheddar and place the lid on the pan to trap the heat and melt the cheddar, one minute or so.
• Serve with cilantro, chopped scallions, and sour cream if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in a microwave or on the stovetop in a lidded pan with a splash of water. 

To freeze any leftovers, just allow it to cool to room temp, then place in an airtight container or freezer bag. Label it and place it in the freezer for up to 3 months.

To reheat, let it thaw overnight in the fridge then place it in a skillet to warm gently over low heat. Add a splash of water or broth if it gets too dry. I like to top it with a little extra cheese to make it look extra appetizing.

It can be reheated in the microwave, too.

Vegan option:

Leave out the cheese, or swap in a vegan cheese that melts well.

One Dish Two Ways option:

Cook 1/2 pound of ground beef in a separate skillet. Before topping your chili mac with cheese, move half of it over to the skillet with the ground beef. Top both with some cheese and serve.

Gluten-Free option:

Swap in your favorite GF pasta. Watch your cooking times as it may take a longer or shorter amount of time to cook. Splash in more broth if needed.

Substitution Ideas:

• Swap one or both cans of kidney beans for another. I’ve used black beans, cannellini beans, and chili beans. 

• Use whole wheat pasta of GF pasta in place of the pasta.

Nutrition

Serving: 1g | Calories: 392kcal | Carbohydrates: 52g | Protein: 18g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 500mg | Potassium: 562mg | Fiber: 8g | Sugar: 4g | Vitamin A: 704IU | Vitamin C: 23mg | Calcium: 254mg | Iron: 4mg

The post One-Pot Vegetarian Chili Mac appeared first on Kitchen Treaty.

Quick, put down the green food coloring! With all the amazing naturally green foodstuffs out there, there’s no need for that stuff, nuh uh. If you’re looking for pasta in green sauce, this Creamy Avocado Pesto Pasta is about as green as green can get.

About This Green Pasta Recipe

Have you heard of avocado pasta? Basically, you puree avocado with a few other tasty morsels and bam! The most luxuriously creamy pasta sauce. It’s brilliant and I wish I’d been the first to think of it, but I wasn’t … it’s been around for awhile.

This creamy avocado pesto pasta includes lots of kale and some pine nuts for a nutrient-dense, pesto-like situation.

The result is an utterly emerald pasta dish that I definitely do not reserve just for St. Patrick’s Day. It’s an all-the-time thing around here.

(Oh, and bonus: This recipe is totally a sneaky way to usher kale into kale-haters’ diets without them even knowing. If, you know, you are into that sort of thing!)

Avocado Pesto Pasta Ingredients

I love that all you need is a super simple list of ingredients to make this swoon-worthy pasta.

• Pasta – I love whole wheat pasta with this one, but use whichever you’d like (brown rice pasta is great, too, if you’re eating gluten-free)
• Pine nuts – I like to give these a quick toast in a skillet for more flavor.
• Avocado – you’ll know it’s ripe if, when you lightly press it, it feels like the skin on your palm just below your thumb. This is a tip I picked up from What’s Gaby Cooking somewhere along the way, and it’s my fave way to check them!
• Kale – I love to use kale in my pesto; it’s a great way to sneak in those dark leafy greens. Feel free to sub in fresh basil for a more traditional twist. Spinach is great for a milder option, and parsley is fab because it’s parsley and parsley is always fab!
• Garlic – two fresh cloves.
• Lemon juice – helps brighten and balance the flavors of the creamy pesto.
• Crushed red pepper flakes – I love a touch of heat in this green pasta.
• Salt – To taste.

How to Adapt This Green Pasta Recipe to Make it Your Own

Dietary Adaptations

Creamy Avocado Pesto Pasta is vegetarian, dairy-free, and vegan as-is.

• To make it gluten-free, just swap in GF pasta.
• For the carnivores, you can add meat – such as grilled chicken – to the carnivores’ portions really easily.
• For a lower glycemic load, everyone’s different, but I’ve found using whole wheat pasta helps keep my blood sugar more balanced as compared to white pasta, due to the higher protein and fiber content in whole wheat pasta. More information here

Ingredient Adaptations

• Use your favorite pasta shape. Tubes and pastas with nooks and crannies are great for grabbing all the sauce, but I’m a huge fan of spaghetti for this one.
• Brown rice pasta, whole wheat pasta, pasta pasta – all great. Use whichever kind you like.
• For the pine nuts, feel free to swap in another seed or nut. Cashews, pecans, walnuts, and pepitas are all wonderful. Pepitas even have the added bonus of being green if you’re going full-on emerald with your green pasta!
• For the green pasta sauce, I recommend keeping the avocado no matter what because it’s key to the creamy sauce. But feel free to swap in different greens and/or herbs. Basil, parsley, arugula, spinach … all delicious.

Scaling this Recipe

• This pasta in green sauce recipe is easily doubled or halved; just double or half the ingredients. Use a large pot to cook the pasta if you’re doubling it; you’ll want lots of room!

How to Make It

This avocado pesto pasta recipe is SO VERY easy to make.

1. First, you cook your pasta, and reserve a cup of the pasta water. This is very important, because it is a key component of your green pasta sauce.
2. Then, give the pine nuts a quick toast in a skillet and set them aside.
3. Next, add some of the pine nuts and the remaining ingredients to the blender and puree until smooth, adding pasta water until it’s the perfect creamy consistency.
4. Finally, place the cooked pasta in a serving bowl, toss until coated with the luxurious green sauce, and top with the remaining pine nuts. Feel free to add a green garnish, too – I just kept it super simple for the photos.

How to Store

This recipe does NOT keep well, due to the avocado, so I recommend you eat it as soon as you make it. There is not enough lemon juice to keep the green pasta sauce from turning brown after awhile in the fridge.

Make-Ahead Notes

For the most part, you’ll want to make this pasta in green sauce right before you’re going to eat it. One step that you can do in advance to cut down on prep time is to toast the pine nuts. Allow them to cool then place in an airtight storage container and keep at room temperature until you’re ready to make your avocado pesto pasta.

If you try and love this recipe for green pasta, please leave a review! Even if you don’t absolutely love it, I welcome any and all feedback and I share all legit reviews. I test my recipes multiple times in my home kitchen, but I really appreciate knowing how they’re working for others; your reviews help me make tweaks until my recipes are just right! And they’re so valuable for other readers, too. Thank you! ❤️

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Creamy Avocado Pesto Pasta

A fast and easy pasta dish with penne pasta (or another fave pasta shape) in a ridiculously creamy and flavorful avocado pesto sauce. Only 20 minutes to make and a super short list of ingredients!

Course entree

Keyword avocado pesto pasta, green pasta, pasta in green sauce

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 355kcal

Author Kare

Equipment

• High-speed blender such as Vitamix, for making the sauce
• Large pot for cooking the pasta
• Skillet for toasting the pine nuts

Ingredients

• 8 ounces penne pasta or another favorite pasta; we also like this with spaghetti
• 1/4 cup pine nuts divided
• 1 ripe avocado pitted and peeled
• 2 cups kale leaves ribs removed and torn into medium pieces
• 2 medium cloves garlic
• 2 tablespoons freshly squeezed lemon juice
• 1/8 teaspoon crushed red pepper flakes more or less to taste
• 1/2 teaspoon kosher salt + more to taste

Instructions

• Cook pasta according to package instructions. RESERVE 1 CUP OF THE WATER YOU COOKED THE PASTA IN.
• While the pasta cooks, toast the pine nuts. Place in a skillet over medium heat and cook, stirring frequently, until just beginning to brown, about 3 minutes.
• Add 2 tablespoons of the toasted pine nuts to a pitcher of a high-powered blender along with the avocado, kale, garlic, lemon juice, crushed red pepper flakes, and 1/2 teaspoon salt. Add 1/2 cup of the pasta water. Puree until completely smooth, adding more water, about 1 tablespoon at a time, if needed to keep it moving.
• Add cooked and drained pasta to your serving bowl. Pour the avocado-kale sauce over the top. Toss to combine. Top with remaining pine nuts. Serve immediately.

Notes

We have found that this recipe does NOT keep well – so be sure to eat it all when you make it! I know – tough job, but somebody has to do it.

Meat option:

Top carnivores’ portions with a few slices of grilled chicken breast.

Gluten-free option:

Swap in your favorite gluten-free pasta. I love brown rice pasta.

More adaptations/substitutions:

Pasta: Use your favorite pasta shape. Keep it to 8 ounces of whichever pasta you use. Brown rice pasta, whole wheat pasta, white pasta are all great, just use whichever you like.

Pine nuts: Feel free to swap in another seed or nut. Cashews, pecans, walnuts, and pepitas are all wonderful. Pepitas even have the added bonus of being green, too!

Sauce: I recommend keeping the avocado no matter what because it’s key to the creamy sauce. But feel free to swap in different greens and/or herbs. Basil, parsley, arugula, spinach … all delicious.

Dietary Adaptations

This green pasta is vegetarian, dairy-free, and vegan as-is.

To make it gluten-free, just swap in GF pasta.

For the carnivores, you can add meat – such as grilled chicken – to the carnivores’ portions really easily.

For a lower glycemic load, everyone’s different, but I’ve found using whole wheat pasta helps keep my blood sugar more balanced as compared to white pasta, due to the higher protein and fiber content in whole wheat pasta. More information here

Scaling this Recipe

This pasta in green sauce recipe is easily doubled or halved; just double or half the ingredients. Use a large pot to cook the pasta if you’re doubling it; you’ll want lots of room!

Adapted from Oh She Glows

Update notes:

This recipe was first posted on Kitchen Treaty on 3/6/2017 and was updated on 2/29/2024 with nutrition info and more adaptation/substitution information.

Nutrition

Serving: 1cup | Calories: 355kcal | Carbohydrates: 49g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 305mg | Potassium: 472mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1144IU | Vitamin C: 18mg | Calcium: 50mg | Iron: 2mg

The post Creamy Avocado Pesto Pasta (with Kale & Pine Nuts) appeared first on Kitchen Treaty.

They’re super kid-friendly and easy to adapt with your favorite ingredients, or take it to one-dish-two-ways town with one batch for the meat-eaters and another for the vegetarians.

Make these pizza pinwheels ahead of time and just warm them up for the big game. Though honestly, they’re delish served cold, too.

Oh, and don’t forget the marinara for dipping!

In this Article

• The Story Behind the Recipe
• Pizza Pinwheels Ingredients
• Ways to Adapt this Recipe
• How to Make Pizza Pinwheels with Pizza Dough
• Make-Ahead Notes
• More Game Day Recipes
• More Pizza Recipes

The Story Behind the Recipe

At first, I found myself brainstorming all of the Taylor Swift themed foods I could bring to the Super Bowl celebration. We watch the game every year, but my kid and I are 100% Certified Swifties®, so I’d be lying if the possibility of catching a few glimpses of our favorite musician plus our now favorite tightend makes Superbowl Sunday all the better, right?!

But then I realized that T.S. wouldn’t want to make this about her. Because it’s clear she’s there for him and it’s his time to shine. And so I shouldn’t either. Yes, I did think about it that deeply.

But before I decided to be all respectful and stuff, I did think of a few foodstuff possibilities. For instance, these Pizza Pinwheels could be Peace-a Pinwheels. Long Pizza Short? It’s Time to Go Eat Some Pizza?

Those are a stretch but the best I could do.

I may have also considered these possibilities for the menu:

• Now That We Don’t Tacos
• Invisible String Cheese
• Getaway Carnitas (these look amazing for the carnivores!)
• Fry Infidelity
• Champagne Problems
• Corny-Elia Street (if only I had a Mexican street corn recipe, because that would be perfect – this salad looks pretty spectactular though! Or we’ve got this cheesy corn dip.)
• Karma-ffins
• If you’re a meat-eater, there are so many possibilities. All Too Well (Done), I Bet You Think About Meat, and My Sears Ricochet, perhaps? Or, simply, MEat! Okay, I’ll stop now.

Oh, but one last thing. Last weekend, for the Grammys, I’d be lying if I didn’t tell you we had Should’ve Said Nachos for dinner. But that was her night. So I’m okay with that.

Ready for some peace-a pinwheels? Chiefs-a pinwheels? They ARE rather Chiefs colored.

Okay, fine. Pizza Pinwheels. How about that. So boring. So much better.

Pizza Pinwheels Ingredients

• Pizza dough – You’ll need one pound, about 16 ounces. My go-to for easy pizza dough is the Trader Joe’s stuff, but I love to make it from scratch too, when I have the time.
• Olive oil – For brushing the dough.
• Italian seasoning – Adds zesty flavor to these pizza rolls. Make your own Italian seasoning or grab a bottle at the store. You can also add a bit of garlic salt if you like a bit of extra garlic flavor, but it’s optional.
• Marinara or pizza sauce – Use your favorite tomato-based sauce. Grab a jar from the store, or if you’re up for homemade, I love this pizza sauce recipe. This fresh tomato pizza sauce is great too!
• Mozzarella cheese – Grab the low-moisture stuff and shred it yourself for the best melting.
• Parmesan – Grated parm adds such great flavor!

Ways to Adapt this Recipe

• To make it meaty, add a few slices of pepperoni or Canadian bacon before rolling.
• For extra flavor and color, add some fresh herbs like basil and/or parsley.
• Dice up some onions and green bell peppers for a bit of added veggie goodness.
• Make it cheesier with a bit of cheddar, asiago, romano, and/or smoked provolone.
• Honestly, you can add whatever you want to these bad boys! I’d say just add lower-moisture toppings + use chunkier toppings sparingly so that they actually roll up and hold their shape when baking.

How to Make Pizza Pinwheels with Pizza Dough

Divide your pizza dough in half and pat/stretch and/or roll one half into a rectangle approximately 11 inches long and 6 inches wide. Brush with a bit of olive oil, then sprinkle with half of the garlic salt and Italian seasoning.

Use a spoon to spread out half of the sauce, then top with half the mozzarella and a little sprinkle of Parmesan, if you like.

Now is when you get to pretend you’re making pizza cinnamon rolls! Because you basically are. Starting at the long end so that you have the longest roll possible, roll your pizza up. You want to use a firm, confident hand but don’t roll it so tightly that the toppings and sauce squeeze out!

Cut into approximately 1-inch slices.

Lay your pizza rolls flat on a parchment-lined baking sheet and brush with olive oil.

Bake your pizza pinwheels until the dough is golden brown and the cheese and sauce are bubbly.

Serve with marinara or extra pizza sauce for dipping!

Make-Ahead Notes

Bake your pizza pinwheels up to three days ahead of time, allow to cool, then transfer to an airtight container and place them in the refrigerator. You can freeze them for up to one month too! To warm them, place on a baking sheet in a 350 degree oven for 4-5 minutes, then serve. If they’re frozen, allow them to thaw at room temperature for about 30 minutes before baking.

More Game Day Recipes

• Cheesy Mexican-Inspired Corn Dip
• Spicy Black Bean Burger Sliders
• Crock Pot Buffalo Cauliflower Chili
• Buffalo Cheese Ball
• Creamy Spinach Dip with Water Chestnuts

More Pizza Recipes

• Heart-shaped pizzas for Valentine’s Day or any time you want to show the love!
• Individual pizzas for mixed diet families, or just for those who like to make their own pizza their way!
• White Pizza with Spinach & Roasted Garlic
• Broccoli & Meyer Lemon Pizza (trust me!)
• Brussels Sprouts Pita Pizzas

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Pizza Pinwheels

These soft and cheesy pizza pinwheels are a great kid-friendly appetizer for parties and game days. They taste just like pizza, but fun and small!

Course Appetizer

Cuisine American

Keyword cheese pizza pinwheels, pizza pinwheels, pizza pinwheels with pizza dough, pizza roll ups recipe, pizza rolls

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 10

Calories 220kcal

Author Kare

Ingredients

• 1 pound pizza dough 16 ounces
• 2 tablespoons olive oil
• 1/2 teaspoon garlic salt optional
• 1 teaspoon Italian seasoning
• 2/3 cup pizza sauce or marinara sauce plus more for dipping
• 8 ounces mozzarella cheese, shredded about 2 cups
• 1/4 cup grated Parmesan cheese

Instructions

• Preheat the oven to 400℉ and line your baking sheet with parchment paper.
• Divide the pizza dough in half, roll out one half to about 10 to 11 inches long and 5 to 6 inches wide.
• Gently brush some olive oil on the dough, add Italian seasoning and garlic salt if using, spread half the sauce on, and add half of the cheese.
• Roll up the short way so you get a long roll of pizza. Slice into about 1 inch pieces and place laid down on baking sheet. This is a bit of a messy process and you'll likely want to reshape the rolls a bit once they're on the pan. Repeat with the other half of the dough.
• Brush the rest of the oil on the top of the pizza rolls and bake for 12-15 minutes or until the dough is golden brown and the cheese and sauce are bubbly.
• Cool slightly and enjoy with some Parmesan on top and some extra sauce to dip them in!

Notes

Bake your pizza pinwheels up to three days ahead of time, allow to cool, then transfer to an airtight container and place them in the refrigerator. You can freeze them for up to one month too! To warm them, place on a baking sheet in a 350 degree oven for 4-5 minutes, then serve. If they’re frozen, allow them to come to room temperature for about 30 minutes before baking.

One Dish Two Ways Option:

Make one cheesy roll as-is and add pepperoni and/or Canadian bacon to the other roll. Bake and serve separately. I like to garnish my vegetarian roll with herbs to help differentiate them. 

Vegan/Dairy-Free Option:

Use a vegan cheese shred that melts well and omit the parmesan.

Nutrition

Serving: 2rolls | Calories: 220kcal | Carbohydrates: 24g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 717mg | Potassium: 79mg | Fiber: 1g | Sugar: 4g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 2mg

The post Pizza Pinwheels appeared first on Kitchen Treaty.

With tender baby kale, sweet roasted butternut squash, tart dried cranberries, and creamy avocado, this is a winter salad idea I can get firmly behind.

I love this winter kale salad recipe so much because, well, one, it’s absolutely freaking delicious! But it’s also super flexible and can be made vegan, vegetarian, or meaty – and every variation is so tasty.

So if you’re looking for green salad recipes for winter, start here! You’ll love this one.

Table of Contents

• The Story Behind The Recipe
• Winter Kale Salad Ingredients
• How to Make It
• Variations/Additions
• Tips for Avoiding a Soggy Salad
• More Winter Salad Ideas

The Story Behind The Recipe

This recipe came to Kitchen Treaty during a time when I was feeling frustrated by my limitations – I was having to eat dairy-free and wasn’t yet comfortable creating 100% plant-based recipes.

So I asked around, and by a mad stroke of luck, two incredible food bloggers agreed to share recipes here on Kitchen Treaty every month or so – Gina, and, for this recipe, Brandy from Nutmeg Nanny created some serious salad deliciousness.

Every time I make this salad, I have to force myself to stop eating it – it’s that good!

Winter Kale Salad Ingredients

• Baby kale: This plate of deliciousness is made with baby kale because I personally find it to be a bit easier to eat for salads. If you wanted to you use regular curly kale it’s still totally doable, but you might want to give it a little massage first.
• Roasted butternut squash
• Dried cranberries
• Avocado
• Hard boiled eggs
• Apples
• Blue cheese

And for the dressing, we have:

• Olive oil: Because every good vinaigrette starts with olive oil!
• Red wine vinegar
• Meyer lemon juice: Meyer lemons bring the wintertime vibes and are a little sweeter than traditional lemons. But you can use regular lemon juice too!
• Dijon mustard
• Garlic
• Salt and pepper

How to Make It

First, roast the butternut squash. While it’s cooking, you can work on chopping your other winter salad ingredients.

Then, mix your vinaigrette dressing right in your big salad-mixing bowl.

Add the veggies to the salad bowl and top with the butternut squash. Toss well to incorporate the dressing, then top with hard-boiled eggs, chicken, tofu, and/or any other protein you like!

Variations/Additions

Amp up the protein. If you prefer a little more protein with your salads you can also add more eggs or dice up some marinated baked tofu. Or, if you’re a carnivore, some crispy fried bacon pieces and some grilled chicken.

Go flexitarian! This winter kale salad can be made One Dish, Two Ways style by separating it into individual servings and topping the carnivores’ portions with sliced chicken.

Try a different winter squash. So many winter squashes lend themselves to roasting and would be amazing in this salad. Kabocha, buttercup, or delicata would be great, especially because they’re small and roasting one would be just about perfect for the quantities in this salad. Pumpkin would be excellent too! I’m partial to Long Island Cheese Pumpkin.

Cook the eggs differently. This winter salad would be so excellent with soft-boiled or even poached eggs in lieu of the hard-boiled eggs.

Tips for Avoiding a Soggy Salad

Now I know in the pictures the salad is perfectly dressed and everything is perfectly placed BUT in real life I do not make a salad like this. In real life it all gets tossed together so every single bite is sure to have some sort of deliciousness hanging out in it. So here is my little tip just to make sure you don’t get a soggy overdressed salad:

1. Make your dressing right in your large salad bowl
2. Throw in your greens and then top with all your other ingredients as they cook and cool.
3. When you’re finally ready to eat the salad, THEN toss quickly and serve.

That way you don’t try dress the salad too early and make it soggy OR make the salads and try to toss the dressing on the plate. (This method is also great for dinner parties!)

More Winter Salad Ideas

I love these green salad recipes for winter:

• Lemon-Garlic Kale Salad with Almonds
• Rainbow Kale Salad brings all the colors!
• This simple fall salad is marketed for autumn but a great fit for winter too
• This Massaged Kale Salad with Chickpeas is another one of my faves.

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Winter Kale Salad

Roasted butternut squash, avocado, baby kale, and cranberries join together for a hearty winter salad that can be customized in so many different ways.

Course Main Course, Salad, Side Dish

Cuisine American

Keyword kale

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 574kcal

Author Kare

Ingredients

For the roasted butternut squash:

• 1 1/2 cups butternut squash, cubed cut into 1/2-inch chunks; from about 1/4 of a medium butternut squash
• 2 teaspoons olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the salad dressing:

• 2 tablespoons red wine vinegar
• 1 tablespoon fresh squeezed Meyer lemon juice can substitute plain lemon juice
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 small clove garlic, minced about 1/2 teaspoon
• Pinch kosher salt and freshly ground black pepper plus more to taste
• 1/2 cup olive oil

For the salad:

• 5 ounces baby kale washed and dried
• Prepared roasted butternut squash
• 1 avocado cubed
• 1 apple cored and cubed (Fuji is great in this salad)
• 1/2 cup crumbled blue cheese
• 1/3 cup dried cranberries
• 4 hard-boiled eggs peeled and halved

Optional toppings:

• Grilled chicken sliced
• Crispy bacon crumbled
• Marinated tofu cubed

Instructions

Roast the butternut squash

• Preheat oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper. Add butternut squash to the baking sheet and drizzle with olive oil, kosher salt, and black pepper. Toss to evenly coat the squash. Roast until soft and slightly golden in color, about 20 minutes. Remove from the oven and let cool to room temperature before putting on the salad.

Make the salad dressing

• In a large salad bowl (the one you will use for serving) add vinegar, lemon juice, honey, Dijon mustard, garlic, kosher salt and pepper. Whisk together until smooth. Slowly drizzle in the olive oil until the mixture is smooth and combined. Taste the dressing and add more kosher salt and pepper if desired.

Assemble the salad

• Top the dressing with the baby kale, butternut squash, avocado, apple, blue cheese, and cranberries. Toss to combine and make sure all ingredients are evenly coated. Top with eggs and serve.

Notes

Meat option:

Add slices of grilled chicken or cooked crumbled bacon. Or both.

Dairy-free option:

Omit the blue cheese.

Vegan option:

Omit the blue cheese and eggs. Add cubed marinated tofu and/or vegan feta. 

Nutrition

Serving: 1g | Calories: 574kcal | Carbohydrates: 30g | Protein: 13g | Fat: 47g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Cholesterol: 199mg | Sodium: 442mg | Potassium: 726mg | Fiber: 8g | Sugar: 16g | Vitamin A: 9609IU | Vitamin C: 53mg | Calcium: 243mg | Iron: 2mg

Originally published Feb. 29, 2016.

The post Winter Kale Salad appeared first on Kitchen Treaty.

With a savory broth full of chickpeas, pasta, and carrots, this chickpea noodle soup has the cozy feel of chicken noodle soup, but without a lick of chicken!

Sometimes when a cold (or the dreaded flu) hits, the only thing that sounds remotely palatable is a nice, hearty, nostalgic bowl of chicken noodle soup. That brothy goodness, the comforting steam … it’s kind of a healing experience. 

But when you’re a vegetarian or vegan – stating the obvious here – chicken is a no-go. So what’s a sicky to do? 

Have no fear! Chickpea Noodle Soup is here!

In This Article

• The Story Behind the Recipe
• Vegetarian Chicken Noodle Soup Ingredients
• How to Make It
• Can I Freeze Chickpea Noodle Soup?
• Other Vegetarian Soup Recipes

• Jump to the Full, Printable Recipe
• Reviews & Comments

The Story Behind the Recipe

I’ve danced around the brothy chickpea-carb situation a couple of times, with this Lemony Dill Chickpea Orzo Soup and this Chickpea & Rice Soup. I love those both!

But I decided it was time to turn to a classic – chickpea and straight-up noodles. I wanted something as classically chicken-noodle as it gets without, you know, the chicken or chicken broth.

And I wanted uncomplicated – if I’m making this for myself and I’m under the weather, it needs to come together with a minimum amount of time and fuss. 

But most of all, I wanted the cold-fighting comfort of chicken noodle soup, but in vegetarian form. I wanted to sit down, wrap my hands around the bowl, inhale the steam, and FEEL BETTER. 

I tested this recipe for chickpea noodle soup until I got it just right. I love this vegetarian chicken noodle soup recipe so much!

Vegetarian Chicken Noodle Soup Ingredients

• Olive oil – to sauté the aromatic veggies.
• Onion, carrots, and celery – the standard mirepoix that adds the BEST flavor to comforting soups like this chickpea noodle soup.
• Garlic – adds savory flavor and is a magic cold-fighting ingredient, too!
• Thyme – Adds earthy, familiar flavor. My recipe calls for dried thyme but fresh thyme is amazing too!
• Turmeric – More cold-fighting action in the house! Though mostly I add just a smidge of turmeric to this vegetarian chicken noodle soup because I like the familiar yellow hue it lends to the situation.
• Salt & pepper – Because always!
• Vegetable broth – Use homemade or store-bought, but either way I recommend a low-sodium version. This allows you to better control the salt content.
• Chickpeas – I use one can, drained, which is easy peasy. If you prefer to use cooked-from-scratch chickpeas, add about two cups.
• Egg noodles – for that classic chicken noodle soup experience, but you can use any pasta you like. For a vegan chickpea noodle soup, avoid egg noodles and instead choose a vegan pasta. For a gluten-free version, go with gluten-free pasta. Brown rice spirals would be amazing!
• Parsley – Love the added nutrition, flavor, and green.
• Lemon – Lemon juice added at the end brightens this soup and just takes it to another level.

How to Make It

This chicken noodle soup without chicken is super easy to make – arguably easier than traditional chicken noodle soup, because there’s no need to worry about handling/cooking chicken.

1. Set the flavor base by sauteing the mirepoix, garlic, and herbs. Saute your onions, carrots, and celery in olive oil, then add the garlic, herbs, and salt and pepper. Continue sautéing until aromatic.
2. Add the broth, chickpeas, and pasta. Simmer for a few minutes until the pasta is tender.
3. Finish with more flavor. Once the pasta is done, remove the soup from the heat and add your squeeze of lemon juice and parsley. Taste, and add a bit more salt and pepper if you like.

That’s it! Super easy chickpea noodle soup, am I right?!

Can I Freeze Chickpea Noodle Soup?

Because of the pasta, freezing the soup doesn’t work out very well. The pasta becomes mushy. However, if you’re thinking ahead, you could always make this soup up to the point of adding the pasta. Let it cool, and add it to an airtight container or freezer bag and label it. Then thaw it overnight in the fridge, add it to your pot, bring it to a boil, add the pasta, and go from there.

Other Vegetarian Soup Recipes

• Creamy Tomato Soup is so comforting and so easy, you’ll never go back to canned again!
• When you’re under the weather, this soba noodle soup with coconut milk, ginger, and turmeric feels so unbelievably healing.
• Another soup with chickpeas (one of my very favorite additions to soup!) this Lemony Chickpea Soup with Orzo and Dill is so full of flavor.
• If you have carnivores in the house, this Thai Green Curry Noodle Soup is a one-dish-two-ways recipe that starts vegetarian but can have chicken added to individual portions.
• Thick and hearty Vegetarian Pasta e Fagioli is flavored with rosemary, garlic, and smoked paprika. A frugal and comforting fave!
• Vegetarian Minestrone Soup is probably my favorite pantry recipe. It is SO full of flavor!

I made quite a few versions of this chickpea noodle soup until I hit upon this one, the keeper of all keepers. In my opinion, it’s the perfect balance of simple and easy but also comforting and delicious. 

I hope you like this one as much as we do. And if you’re making this because you’re fighting a cold too, I hope you feel better soon!

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Chickpea Noodle Soup

The perfect combo of simple + comfort + flavor, this chickpea and noodle soup is a wholesome cold-and-flu-fighting champ. Though we love it enough to make it when we're feeling just fine, too!

Course Main Course, Soup

Cuisine American

Keyword chickpeas

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 258kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 1/2 medium yellow onion, diced about 1 cup
• 2 carrots, peeled and diced about 1 cup
• 1 celery stalk, diced about 1/2 cup
• 1 medium clove garlic, minced
• 1/2 teaspoon dried thyme or 2 teaspoons fresh thyme
• 1/4 teaspoon ground turmeric optional
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 32 ounces low-sodium vegetable broth 4 cups
• 2 cups cooked chickpeas 1 15-ounce can, drained
• 1 1/2 cups egg noodles or substitute a vegan pasta if you prefer
• 1/4 cup fresh parsley chopped
• 1 tablespoon freshly squeezed lemon juice plus lemon wedges for serving if desired [optional but highly recommended]

Instructions

• Set a medium soup pot over medium-low heat. Add olive oil. When hot, add the onion, carrots, and celery. Cook, stirring occasionally, until softened – about 8 minutes.
• Add the garlic, thyme, turmeric, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, for one more minute.
• Add the broth and chickpeas. Stir. Increase heat to high and bring to a boil. Add egg noodles or other pasta. Stir and reduce heat to low for a simmer. Cook until pasta is al dente – my bag of egg noodles calls for 10 minutes, but your pasta may take a different amount of time, so check your pasta package.
• When pasta is cooked, remove from heat. Stir in parsley and lemon juice if using. Taste and add additional salt and pepper if desired. Serve.

Notes

Vegan Option

Sub in a vegan pasta. 

Gluten Free Option

Use gluten-free pasta like brown rice rotini.

Storage

Store leftovers in an airtight container in the refrigerator. Leftovers keep for about 3 days. To reheat, simmer over the stovetop until warmed through. 

Nutrition

Calories: 258kcal | Carbohydrates: 41g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 331mg | Potassium: 451mg | Fiber: 9g | Sugar: 7g | Vitamin A: 5493IU | Vitamin C: 11mg | Calcium: 73mg | Iron: 3mg

Originally published Feb. 26, 2020

The post Chickpea Noodle Soup appeared first on Kitchen Treaty.