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.

Produce On Parade - 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?

Produce On Parade - 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.

Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes

Recipe by Kathleen @ 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.

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Yield: 4

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*
  • 1 heaping tbsp tapioca starch

Cooking Directions

  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.
  5. NOTES *You can use another plant milk if you prefer but the sauce won’t be as rich and creamy.
Produce On Parade - 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.

Wild Mushroom, Cream and White Wine Fettuccine

Nutty, meaty wild mushrooms mingle with sweet coconut cream and floral white wine in this wonderful fettuccine dish that’s quick enough for a weeknight but fancy enough for company.

Produce On Parade - Wild Mushroom, Cream and White Wine Fettuccine - Nutty, meaty wild mushrooms mingle with sweet coconut cream and floral white wine in this wonderful fettuccine dish that’s quick enough for a weeknight but fancy enough for company.

Is there anything better than wild, foraged mushrooms? Yes! Wild, foraged mushrooms that were gifted to you. Nah, not really. I really like foraging for mushrooms actually, but I literally jumped for joy when my mom gave me one pound (yes, 1 lb!!!) of fresh, hedgehog mushrooms that she gathered in Seward, Alaska. It’s a three hour drive from where we live, which is a little far to take the wee one, so obviously I was beyond ecstatic.

I’m new to mushroom hunting; this year I gathered and cooked up some birch boletes and puffballs, basically whatever I found on our walks. Oliver helped, carrying around a small wicker basket filled with our finds: wild mushrooms, and raspberries and kale from the garden. #cutestthingever Check out my instagram @katiecski for those photos, you won’t be sorry. Next year I hope to seriously go out mushroom hunting in our area. I would die to find some morels and chanterelles! What about you? Are you a master of wild mushrooms?

Produce On Parade - Wild Mushroom, Cream and White Wine Fettuccine - Nutty, meaty wild mushrooms mingle with sweet coconut cream and floral white wine in this wonderful fettuccine dish that’s quick enough for a weeknight but fancy enough for company.

Wild Mushroom, Cream and White Wine Fettuccine

Recipe by Kathleen @ Produce On Parade

Nutty, meaty wild mushrooms mingle with sweet coconut cream and floral white wine in this wonderful fettuccine dish that’s quick enough for a weeknight but fancy enough for company.

Ingredients

  • 1 lb dry fettuccine pasta
  • 1 tbsp vegan butter
  • 1 lb of wild mushrooms or cremini (I used wild hedgehog mushrooms), cleaned and sliced
  • 1 small white onion, finely chopped
  • 4 large garlic cloves, minced
  • ½ cup vegan white wine
  • 1 cup vegetable broth
  • 1 cup hot water
  • 1 tbsp red miso
  • ½ cup canned coconut milk
  • 2 tbsp all-purpose flour
  • 2 tsp fresh thyme leaves (or ½ tsp dry thyme)
  • ½ tsp seasoning salt or table salt
  • ½ tsp lemon pepper

Cooking Directions

  1. Bring a large pot of water to boil. Once boiling add a dash of salt then cook pasta according to the package so it’s al dente. Drain and set aside.
  2. Melt butter in a large high-rimmed frying pan. Saute the mushrooms in three batches, so that there is one single layer of mushrooms in the pan. Saute each batch for 5 minutes, until the mushrooms just start to stick to the bottom. Transfer to a medium bowl.
  3. Once all the mushrooms are cooked, deglaze the pan a with a little water and saute the onion and garlic for about 5-8 minutes until just starting to brown.
  4. Add all the mushrooms back to the pan and deglaze it with the wine, stir in the broth. Whisk the miso into the hot water and add to the pan. Whisk the milk and flour together then whisk slowly into the pan.
  5. Stir in the thyme, salt, and pepper then the cooked pasta. Serve hot.
Produce On Parade - Wild Mushroom, Cream and White Wine Fettuccine - Nutty, meaty wild mushrooms mingle with sweet coconut cream and floral white wine in this wonderful fettuccine dish that’s quick enough for a weeknight but fancy enough for company.

Smoked Gouda and Butternut Pasta

Sweet, roasted butternut squash coat this warm and comforting pasta while garlic and smoked gouda add a bit of richness. With so few ingredients, the stars of this dish really shine. Simple and bursting with flavor yet incredibly easy and hands off; great for a weeknight dinner. I love that this pasta is sophisticated enough for a proper dinner with company, but casual enough for a Monday meal after work. It’s one of my very favorite meals. *If smoked gouda isn’t your thing, any 4 oz of cheese will do.

Produce On Parade - Smoked Gouda and Butternut Pasta - Sweet, roasted butternut squash coat this warm and comforting pasta while garlic and smoked gouda add a bit of richness. With so few ingredients, the stars of this dish really shine. Simple and bursting with flavor yet incredibly easy and hands off; great for a weeknight dinner. I love that this pasta is sophisticated enough for a proper dinner with company, but casual enough for a Monday meal after work. It’s one of my very favorite meals.

Wow, it's been awhile! Summer is always a busy time: visiting with friends, doing work around the house and yard, playing with our wee man, and in general spending as much time as possible outside enjoying our gorgeous summer in Alaska. 

Now that the leaves have started to fall and the air is bitingly crisp, I feel excited to spend more time here on the blog as winter starts to slink in. I couldn't think of a better way to kick off the fall season than with a recipe I've been meaning to share for a long time.

One of my BFFs makes a butternut squash pasta with just those two ingredients and a splash of olive oil... it's to die for! I knew smoked gouda and roasted garlic would really marry beautifully with the sweet squash so I just had to experiment. This recipe will not let you down. Normally I don't cook with oil (due to Todd's rheumatoid arthritis), but don't skimp on the one tablespoon. There's no sauce in this dish, so you really need that little bit of olive oil to coat the squash and pasta. Happy cooking!

Produce On Parade - Smoked Gouda and Butternut Pasta - Sweet, roasted butternut squash coat this warm and comforting pasta while garlic and smoked gouda add a bit of richness. With so few ingredients, the stars of this dish really shine. Simple and bursting with flavor yet incredibly easy and hands off; great for a weeknight dinner. I love that this pasta is sophisticated enough for a proper dinner with company, but casual enough for a Monday meal after work. It’s one of my very favorite meals.
Produce On Parade - Smoked Gouda and Butternut Pasta - Sweet, roasted butternut squash coat this warm and comforting pasta while garlic and smoked gouda add a bit of richness. With so few ingredients, the stars of this dish really shine. Simple and bursting with flavor yet incredibly easy and hands off; great for a weeknight dinner. I love that this pasta is sophisticated enough for a proper dinner with company, but casual enough for a Monday meal after work. It’s one of my very favorite meals.

Smoked Gouda and Butternut Pasta

Recipe by Kathleen @ Produce On Parade

Sweet, roasted butternut squash coat this warm and comforting pasta while garlic and smoked gouda add a bit of richness. With so few ingredients, the stars of this dish really shine. Simple and bursting with flavor yet incredibly easy and hands off; great for a weeknight dinner. I love that this pasta is sophisticated enough for a proper dinner with company, but casual enough for a Monday meal after work. It’s one of my very favorite meals. *If smoked gouda isn’t your thing, any 4 oz of cheese will do.

Yield: 5

Ingredients

  • 1 medium butternut squash, peeled and deseeded and cut into ¾” cubes
  • 1 tbsp olive oil
  • 3 large garlic cloves, left in their peel
  • 12 oz dry spaghetti
  • ½ of one 8 oz. package of Miyoko's Creamery Smoked VeganMozz*
  • 1-2 tsp Johnny’s Seasoning Salt or regular table salt
  • 2 tsp fresh lemon thyme, for garnish (optional)

Cooking Directions

  1. Preheat oven to 400°F. Add the cubed squash to a large casserole dish and toss with oil. Roast for 60 minutes, stirring every 20 minutes. When there’s 20 minutes left, toss in the garlic then bring a large pot of water to boil for the pasta.
  2. Cook the pasta according to package, drain and return to pot. Peel the roasted garlic and smash it into a puree with a spoon in a small bowl. Stir the garlic, cheese, salt, and roasted squash into the pasta.
  3. Serve hot and topped with fresh lemon thyme and fresh cracked black pepper.
Produce On Parade - Smoked Gouda and Butternut Pasta - Sweet, roasted butternut squash coat this warm and comforting pasta while garlic and smoked gouda add a bit of richness. With so few ingredients, the stars of this dish really shine. Simple and bursting with flavor yet incredibly easy and hands off; great for a weeknight dinner. I love that this pasta is sophisticated enough for a proper dinner with company, but casual enough for a Monday meal after work. It’s one of my very favorite meals.