Pasta cooked in butternut squash sauce in 10 minutes, vegan friendly, only 1 pot to clean, you can feed bunch of ppl , nutrients from butternut squash and taste so good. With all this advantages it’s a deal to grab for intelligent,smart ppl. Alright , I just tried my hands on to develop some marketing skill. Jokes apart, this dish is really good.
You can also make on stove top.
Here’s the link to recipe:
- Sautéed chopped red onion, garlic ,Italian seasoning in insta pot for 2 minutes in coconut oil.
- Add water or stock. Throw chopped butternut squash. I took time to peel, chop whole butternut squash using my new big knife.
- Pressure cook for 4 minutes. Release manually. And mash squash.
- Add pasta, more water , spinach, salt.
- Pressure cook for 5 minutes and release naturally.
- While it’s cooking soak some raw cashews in water. And then blend to purée.
- Open insta pot, put it on sauté mode and add cashew purée to make pasta creamy . You can also add some whole roasted cashews at the end to make it exotic.
- Sprinkle some crushed red pepper if you like spicy.
- Serve with additional cheese if you like or skip to keep it vegan.
- With a side of soup, makes a good ,fun meal
- Good for kid’s lunch.
- Do you know we need more vitamin A in winter? Butternut squash ,spinach will provide vitamin A.
- Use good quality pasta to make it more nutrient rich. I hardly eat pasta so just used regular ones.
Left over from Chinese restaurant makes another good meal. This restaurant I went to has huge portion and I tend to finish all vegetables from dish. Left over noodles I brought home.
- Sauté fresh veggies like zucchini , colored peppers , carrot, snow peas, tofu whatever you have and you like.
- Add left over veggies and another good Chinese meal in no time.
- I had added some of the chili oil, hot sauce from restaurant in left over so no need to look for sauces either .
- Do you know how to eat with chopsticks? If not , learn it. It’s fun and learning new things is good for brain at any age.
- When I was going to China , I learned it and i was so thankful because very first night we went out to eat in Beijing they had only chopsticks.
Got this idea from One of the Chinese restaurant I like. They have more vegetables than noodles and all vegetables have a nice crunch to it. Also lot of different kind of vegetables. I tried to recreate it and it came out very well.
Use 3/4th veggies and 1/4 portion noodles. I added zucchini, carrots , Broccoli ,Tofu, Mushroom, red onion, green onion. Snow peas , water chestnuts, baby corns will be good addition.
I buy Raw peanuts and roast them in oven for 15-20 mins. It will add a nice crunch and taste so much better and fresh. I am not giving any recipe because I just add what I have. I am not too picky.
Serve with a slice of orange. When you use good , fresh, quality ingredients , everything taste good .
Try it out . No need to eat same food everyday and no need to feed same food every day. Meal times should be fun for everyone.
One of my favorite activity is browse recipes , cooking videos since I like to try new ingredients, new ways or healthy ways to cook. I saw recipe of Thai peanut sauce and not finding now but I made using almond butter. It’s a 1 pot simple meal but yummy and good to take to work for lunch. Here’s how I made:
- Heat olive oil and sauté chopped garlic, add little ginger too.
- Add chopped onion, veggies you like. I added lots of them like chopped carrot ,colored pepper, zucchini, bok choy. Season with salt and crushed black pepper.
- Add vegetable stock and then spoonful of almond butter. Let it boil.
- Add some protein. I added tofu but you can add some chickpeas or any beans you like.
- Add soba noodles, cover and cook.
- If you like soupy then add more stock .
- Once done, add some crushed chili pepper and lemon or lime juice.
- Garnish with cilantro. You can also add some almonds or peanuts for crunch.
- I love that it only needs 1 pot and to eat also just 1 bowl. And goodness of all veggies.
At restaurant, whenever I order pad Thai , I ask for more veggies but it comes with just more tofu and I always find it too sweet and oily. So finally took the matter in my hand. Well actually, accidentally I saw pad Thai recipe on Indian channel and so thought of making it.
It’s more of preparation and actual cooking time is very less
- Cook or soak pad Thai noodles according to pkg. it takes around 30 mins so don’t wait until meal time.
- Keep sauce ready in advance too. I made with soya sauce, tamarind paste, vinegar, raw sugar , red chili powder and crushed garlic. Pad Thai is sweet , sour and spicy so adjust the sauce accordingly.
- Chop veggies like green onion, broccoli bok choy , colored peppers, Julianne carrot. Wash sprouts and keep them ready. Don’t be skimpy with vegetables.
- Cut tofu in bite size and sauté in oil just like paneer. Season with salt and crushed pepper.
- Not put your chef hat on .:-) Heat olive oil or sesame oil. Sauté all veggies on high heat for few minutes. Keep them crunchy.
- Add tofu and half of sauce.
- Add noodle and add rest of the sauce. You can add some chili garlic sauce.
- Garnish with green onion and crushed roasted peanuts.
- Turned out good. It wasn’t like restaurant so don’t compare. I liked that it was less sweet and oily. And I got lots of veggies in it. Good to take left over for lunch.
- Vegetables are lightly cooked so they retain nutrients which I like.
- What are you waiting for ? Put ingredients on grocery list and go shopping.