Buttered Gnocchi with Mushrooms and Fresh Herbs

Vegan buttered gnocchi with baby bella mushrooms, lemon thyme, parsley, and vegan parmesan.  This is super easy and quick; done in less than 20 minutes top to bottom! 

Hello, everyone! So, it’s been a pretty long time since I was last here sharing my recipes with you but I’m back with a super fast recipe today. Yahoo!

Life is wonderful and wild right now with the two little ones and we are all busy; that’s why this recipe is so fantastic. It’s done in 20 minutes top to bottom and who doesn’t like that? I hope you enjoy this one as much as Todd and I do. Anytime with have gnocchi on hand this what I make. Also, if you think you don’t like gnocchi… try a different brand. I thought I hated it when I first had it but found out that nope, it was just a particular brand I didn’t like. I buy the Private Select brand at Fred Meyer (Kroger) and find it very nice indeed.

I hope you are all doing well and staying safe. Sending out lots of kindness and hugs, Katie.

Vegan Buttered Gnocchi with Mushrooms and Fresh Herbs

By Kathleen @ Produce On Parade

Vegan buttered gnocchi with baby bella mushrooms, lemon thyme, parsley, and vegan parmesan. This is super easy and quick; done in less than 20 minutes top to bottom!

Ingredients

• 1 lb potato gnocchi
• 2 tbsp vegan butter
• 1 tbsp olive oil
• 8 oz sliced fresh baby bella mushrooms
• ½ medium yellow onion, diced
• 2 large garlic cloves, minced
• ½ teaspoon salt
• ¼ tsp dried sage
• 2 sprigs fresh thyme, leaves only (or ¼ tsp dried thyme)
• 1 tbsp chopped fresh parsley
• dash of black pepper
• grated vegan parmesan, for garnish (optional)

Instructions

1. Bring a medium pot of water to boil for the gnocchi. Cook according to the package, reservering ¼ cup of the water and set aside.
2. While the water boils, saute the mushrooms in the melted butter and oil in a large cast iron frying pan for about 5 minutes, until fragrant and browned. Remove from the pan and set aside.
3. Add the onion and garlic to the frying pan and saute for about 3 minutes until the onions are soft. Remove from the pan and set aside.
4. Return the gnocchi to the medium pot along with the reserved water, the mushrooms and onion mixture, and remaining ingredients except the parmesan. Stir well to combine.
5. Serve hot, topped with parmesan and extra herbs if you like.

Prep time: 5 minutes
Cook time: 00:15
Total time: 00:20
Yield: 2-3

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Rigatoni with Mushrooms and Vegan Sausage

This is a wonderfully quick and delicious meal that’s hearty and packed full of healthy protein. A comfort meal of pasta, cremini mushrooms, and vegan sausage that’s nutritious, simple, and fast; I think your entire family will absolutely love the creamy goodness in this dinner! We hope you’ll add this dish to your weeknight rotation.

*sigh* I aim for one recipe per week and wind up making it to about one per month! It’s not ideal, I know, but it’s hard work, with a wee man running around, to get the adequate time needed to recipe develop, create and make a recipe, do the photography, then write up a post. It seems simple enough, and it is (albeit there is a lot of toil that goes into making a post) but it just takes so much darn time.

It’s a great joy to be able to cook and write and share it all with you. However, now that Todd and I have a little family, I prioritize my free time with them; whether it’s skiing on the weekend with friends or just simply chillin’ inside by the fire reading and playing with stuffed animals. We actually cook and bake a lot, but Oliver loves to help and there isn’t a lot of measuring happening and we really just wing things together. Messily and quickly. It’s not super kosher for sharing recipes here on Produce On Parade.

While I try to navigate dedicating time to this space but not sacrificing time with family and friends, I want to thank you for being so patient. You’re all so wonderful; I love hearing from you, especially those of you who have been here since the beginning six years ago. It blows my mind it’s been six years already. Thank you guys! Happy Valentine’s Day to your loves, your friends, your family <3 Love makes you want to stay. Love is a day full of hugs. Love is cheers when you get home.

Bear with me today, I’m on Tamiflu (I don’t have the flu, but opted to take it prophylactically due to work exposure) and it really makes it difficult to concentrate. I think I’ve spent about 20 minutes trying to write one paragraph!

Rigatoni with Mushrooms and Vegan Sausage

By Kathleen Henry - Produce On Parade

This is a wonderfully quick and delicious meal that’s hearty and packed full of healthy protein. A comfort meal of pasta, cremini mushrooms, and vegan sausage that’s nutritious, simple, and fast; I think your entire family will absolutely love the creamy goodness in this dinner! We hope you’ll add this dish to your weeknight rotation.

Ingredients

• 1 lb dry rigatoni pasta (or pasta of choice)
• 1 tbsp olive oil
• ½ yellow onion, diced
• 3 whole garlic cloves, minced
• 1 (14 oz) package of Lightlife Gimme Lean Veggie Sausage
• 12 oz fresh cremini mushrooms, sliced
• 1 ¾ cup unsweetened, plain soymilk
• 1 tbsp nutritional yeast
• 1 tbsp soy sauce
• 1 tsp cornstarch
• ½ tsp garlic powder
• ½ tsp dried thyme
• ½ tsp salt, to taste
• Dash of white pepper (black pepper will work)
• Dash of shiitake mushroom powder (optional)
• ¼ cup fresh parsley, chopped

Instructions


1. Over high heat, bring a large pot of water to boil for the pasta. Cook according to package until al dente, about 9 minutes. Drain and set aside.
2. In a large rimmed frying pan, heat the oil over medium heat. Saute the onion and garlic for about 3 minutes then add the sausage, breaking it into bite size pieces with a wooden spatula. Add the mushrooms; saute an additional 5-8 minutes, until the mushrooms have darkened and shrunk.
3. Whisk the nutritional yeast through the mushroom powder into the soymilk and stir into the mushroom mixture over medium-high heat. Stir occasionally until slightly thickened, about 3-5 minutes; while deglazing the pan. Remove from heat.
4. Stir in cooked pasta. Serve hot, topped with fresh parsley.

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Yield: 5 servings

Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes

I love quick and easy dinners and this veggie packed, healthy pasta dish is a wonderful weeknight meal. Another great thing: it’s a terrific way to get a variety of nutritious vegetables into those picky eaters. My toddler actually picked out the zucchini to eat! I know your family will love this Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes as much as we do.

Do you need a break from pumpkin? A temporary reprieve from smothering holiday food? Me too. Stand down stuffing and mashed potatoes; we need some tasty, fresh veggies up in here! No worries, my friend. Tender zucchini, hearty mushrooms, and fresh cherry tomatoes are here to save you from eggnog overload.

This is a wonderful meal because it’s easy, quick and really easy on the wallet. Todd and I have decided to cut back our grocery bill because it has been a little wild this past year. There are so many amazing, new vegan finds in the grocery store and while I love testing them out we need to get back to basics: more whole foods and less vegan meats, cheeses, and processed foods. I made a goal to have rice, beans, and lentils all once per week. They should all be in our diets more, and surprise, they are about as inexpensive as it gets! Of course, if I see a brand new fun vegan option I obviously have no willpower to stop myself from trying it. See my Instagram, Facebook , or Twitter to peek at what I’ve been finding here in Alaska on our store shelves.

In the next months, be on the lookout for easy, inexpensive, healthy meals posted on the blog. It’s been real busy in our household with family and friends and to be frankly honest, we are having so much fun I have a hard time finding the time needed to dedicate to posting more regularly but I am going to try! I mean, have you seen how cute Oliver is?

Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes

By Katie Henry - Produce On Parade

I love quick and easy dinners and this veggie packed, healthy pasta dish is a wonderful weeknight meal. Another great thing: it’s a terrific way to get a variety of nutritious vegetables into those picky eaters. My toddler actually picked out the zucchini to eat! I know your family will love this Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes as much as we do.

Ingredients

• 8 oz bowtie (farfalle) or penne pasta, uncooked
• 2 tbsp vegan butter (optional)
• 3 garlic cloves, minced
• 2 medium zucchini, thinly sliced
• ½ pound fresh cremini mushrooms, sliced
• ½ pint fresh cherry tomatoes, halved lengthwise
• 1 tsp seasoning salt or table salt
• ½ tsp dried thyme
• dash of white pepper (black pepper will work in a pinch)
• 2 green onions, chopped
• ½ cup canned coconut milk (you can use any non-dairy milk but it won't be as creamy)
• 1 heaping tbsp tapioca starch or cornstarch

Instructions

1. Bring a large pot of water to boil for the pasta. Cook according to package until al dente. Reserve 2-4 tbsp of cooking water and drain. Set aside.
2. In a large rimmed frying pan, melt the butter over medium heat. Saute the garlic, zucchini, mushrooms, and cherry tomatoes for about 5 minutes until the zucchini is slightly tender. Stir in the salt, thyme, pepper and green onions.
3. In a liquid measuring cup, whisk together the coconut milk and tapioca starch. Add to the vegetables over medium heat; stirring continuously for about 1-2 minutes, until it’s thickened into a sauce and coats the vegetables.
4. Stir in the reserved 2-4 tbsp cooking water, until the sauce reaches your desired thickness then add in the pasta. Stir well to combine and serve hot.

Prep time: 5 minutes
Cook time: 00:25
Total time: 00:30
Yield: 4 servings

Save Money!

I buy my canned coconut milk here, at half price almost. It’s only $2.12 per can versus $3.99 per can at our local grocery store!

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