Tag Archives: dairy free ricotta

Sausage Pasta skillet

Whenever dinner can be ready in under thirty minutes while only using one skillet, it is a good thing. Lately, there have been an overwhelming number of pasta one pot wonders floating around the internet. I admit, I was skeptical, but it really works! This recipe is my first attempt at one of these meals and I will definitely be creating more.

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First, lightly brown one pound of sweet italian sausage in a large skillet over medium heat. This will add flavor and make the sausage easier to slice. When the sausage is lightly browned, remove from the skillet and set aside until cool enough to slice.

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While the sausage is browning, slice one onion, two shallots and five cloves of garlic.

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Add one tablespoon or so of extra virgin olive oil into the skillet and add in the aromatics. Salt well and sauté until they begin to soften.

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Add the sliced sausage, oregano, basil and red chili flakes to the aromatics. continue to sauté until the sausage is almost cooked through. The onions and shallots will be beautifully caramelized by now.

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At this point, add in one quart of tomatoes, two cups of chicken broth, and one-half cup of plain almond milk. We canned tomatoes this summer so I used those. You could substitute one can of whole or diced tomatoes. You can also use milk or soy milk instead of the almond. Bring to a boil.

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Add in the pasta, turn down the heat, and cover. You want it to remain at a strong simmer. Cook for ten to twelve minutes until the pasta is cooked to your taste.

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When it is done cooking, the pasta should be tender and the sauce will have thickened up nicely.

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Now it is time to add in the cheese! I used dairy free ricotta, but soft tofu, full dairy ricotta, or even fresh mozzarella would also work well. Also add in a generous sprinkle of nutritional yeast, or parmesan cheese if you prefer.

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Stir well until the cheese is fully incorporated. The sauce will take on a beautiful pink hue.

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Allow to sit off the heat for a little while prior to serving so the sauce thickens up to your desired consistency.

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Serve topped with additional nutritional yeast or parmesan. Had I not forgotten, I would have also served garlic bread on the side.

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Kale Stuffed Shells

I love kale! I also love stuffed shells. One day I thought “why not combine them”? The resulting dish was a hearty, healthy and delicious meal! As a bonus, this recipe made enough for two batches. One to enjoy and one to put in the freezer for a quick meal another day.

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Dice and sweat two onions and five cloves of garlic in a large skillet over medium heat until the onions are translucent.

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This beautiful bunch of kale gets chopped, on the small side, and added to the skillet with the onions and garlic.

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Meanwhile, mix together two containers of dairy free ricotta, half bag of dairy free mozzarella, two eggs, two tablespoons of nutritional yeast, basil, oregano, salt and pepper. Tofu can be substituted for the dairy free ricotta if you can not find it. Also, the eggs can be omitted to make this vegan. I prefer the texture with them though. You can also feel free to use full dairy cheese if you prefer.

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Once the kale has wilted nicely, combine with the dairy free ricotta mixture.

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Next cover the bottom of a nine by thirteen baking dish with sauce. We used two pints of our roasted garlic tomato sauce from this summer’s canning project. Feel free to use whatever sauce you have in the pantry.

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While preparing everything, cook one box of large stuffed shells two minutes shy of the directions. They will continue to cook while baking. You do not want mushy pasta! Drain and rinse in cold water. Stuff each shell with about a tablespoon of the dairy free ricotta mixture and place in the baking dish.

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Once the baking dish is full, cover the shells with more sauce, the remaining half bag of dairy free mozzarella, and a sprinkle of nutritional yeast.

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Bake in a 375* oven for fifteen minutes covered and an additional fifteen minutes uncovered. The cheese should be melted nicely.

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These shell are delicious, healthy and also very filling! I could only eat three!


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