This is that something warm and cozy.

My last name ends in a vowel, and thus…I love pasta. And I love how easy it is to make a truly excellent bowl of pasta at home.

You really just need good ingredients, time, and the dedication to do it right. You don’t need any special equipment or techniques to still make something that tastes like it was made with them.

That was the exact vibe I got from this vegetarian “meat” sauce my dad made for me last year. We had lasagna for Thanksgiving or Christmas last year, and he made me my own personal lasagna with this sauce.

Of course, my “personal” lasagna was huge and fed me for a good week, but the leftover sauce was my favorite part.

It was so rich, perfectly chewy, and weirdly very meaty? Even though it was made with only vegetables? It was incredible.

My dad is a great cook, so I really shouldn’t have been surprised. But he really hit it out of the park with this one.

My mind was blown, so I asked him to write down the recipe, and I’m finally publishing the recipe for you all so that your minds are blown too.

The idea of a “Sunday Sauce” comes from the fact that it’s cooked low and slow on the stove over a few hours. So just know that going in; you won’t be eating this sauce in 20 minutes. Instead, it’s a great weekend (Sunday) meal! And it freezes beautifully, so make it once and have it for meals whenever.

To make the recipe, you’ll start where all cozy stuff starts: a soffritto––a mixture of carrot, onion, and celery.

Well…sorta.

I don’t do celery. Never have, never will. The smell, flavor, texture, and pure essence of the thing just totally freaks me out, so I’ll never ever buy it (and therefore never cook with it). So my soffritto is just onion and carrot.

That said, if you don’t think celery is evil, feel free to add some and cut down on the other two. I won’t judge (too much).

The “meatiness” in this sauce comes from mushrooms…but in a few ways! We’ll rehydrate some dried mushrooms, chop them up nice and fine, and add them (along with some of their soaking liquid!) to the sauce. It gives a wonderful umami kick to the final sauce that you just can’t get from fresh ‘shrooms. They also lend a delightful chewiness that isn’t unlike the chew you experience when eating a traditional bolognese.

That said, you’ll also need some fresh mushrooms, as they make up the bulk of the sauce. Baby bella and/or white buttons work great (I used both!).

Your usual cast of characters are the final ingredients needed to make this an actual sauce: whole, peeled, canned tomatoes (spring for the San Marzanos!), tomato sauce/passata, white wine, garlic, and time.

Cooking this sauce over the course of an hour or two really helps the flavors develop and the texture to become more meaty. You’ll also immersion blend the sauce a bit to make it a bit more bolognese-y versus chunks of vegetables in tomato sauce-y.

I love recipes like this because it’s very much a low-effort, high-reward sort of recipe. A few key ingredients + time really do result in a sauce that’s rich, has a nice bite, and is perfect with your pasta of choice and a big ol’ slice of crusty bread and/or focaccia.

Grab yourself a glass of something fun and dive on in.

Dad’s Vegetarian Sunday Sauce (Mushroom Bolognese)

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Look no further! This is an excellently meaty vegetarian/vegan pasta sauce! It cooks low and slow for a few hours, so it’s a great weekend recipe.

• Author: Alexa [fooduzzi.com]
• Prep Time: 10 minutes
• Cook Time: 120 minutes
• Total Time: 2 hours 10 minutes
• Yield: ~5-6 cups
• Category: Pasta
• Method: Saute
• Cuisine: Italian
• Diet: Vegan

Ingredients

• 1 ounce dried mixed mushrooms (I used porcini and oyster), retain 1 cup of the soaking liquid
• 16–18 ounces baby bella and/or white button mushrooms, diced into 1/2 inch cubes
• 2 tablespoons olive oil
• 1 cup sweet onion, diced
• 3/4 cup carrot (I used baby!), diced
• 2 large garlic cloves, minced
• 1/2 cup dry white wine (and a glass for you, if ya fancy)
• 28 ounce can whole peeled San Marzano tomatoes
• 14 ounces (or more, if you want it extra saucy!) tomato sauce/passata
• To serve: 1 pound pasta (cooked), focaccia, vegan parmesan, fresh parsley, and another glass of wine

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Instructions

1. Quickly rinse your dried mushrooms, then place in a heat-safe bowl and pour 1 and 1/2 cups of boiling water on top. The mushrooms should be completely covered by the water. Let them rehydrate in the hot water for 10 – 15 minutes, then carefully remove and mince. Save 1 cup of soaking liquid. Set mushrooms and liquid aside.
2. In a dry pot over medium heat, cook the fresh mushrooms until the water evaporates and light searing starts. Carefully remove the mushrooms and set aside. 
3. Add olive oil and sauté the carrot, onion, and garlic with a pinch of kosher salt until soft, but not browning. 
4. Add the cooked, fresh mushroom to the pot and season with 1/2 teaspoon kosher salt and a few cranks of black pepper. Mix to combine.
5. Add the wine, mix, and cook for an additional 1-2 minutes, scraping the bottom of the pot to incorporate any browned bits.
6. Add the minced rehydrated mushrooms and 1 cup of their soaking liquid. 
7. Reduce the heat to medium-low, and add the San Marzanos and their liquid, breaking up the tomatoes with a wooden spoon. 
8. Cook uncovered until the tomatoes are broken down and the sauce is more sauce-y, about 5 minutes, stirring occasionally.
9. Cover and continue cooking over medium-low heat, stirring occasionally, 1-2 hours. 
10. Add tomato sauce and mix. Season with salt and pepper to taste. 
11. Use an immersion blender to make the sauce as chunky / smooth as desired. 
12. Serve with your favorite cooked pasta and other toppings/sides like vegan parmesan and fresh parsley.

Notes

This recipe freezes well! When cooled to room temperature, transfer sauce into air-tight containers and place in the freezer. Then place it in the fridge overnight to thaw and heat before serving. Yum!

The post Dad’s Vegetarian Sunday Sauce (Mushroom Bolognese) appeared first on Fooduzzi.

My answer: no. It is the quintessential cozy food for me, and I will praise its perfection all year long.

But… there’s something about pasta just hitting different in the fall and winter months. It is extra cozy, extra soothing, extra satisfying.

That’s why, when September started, I woke up craving pasta. And not just any pasta: vodka sauce.

Now, it might have been because I watched this video and read this article and kind of went down the vodka sauce rabbit hole. But still. A craving’s a craving, and it had to be dealt with.

And dealt with it was!

When I read up on vodka sauce, I learned a few things:

1. It’s actually a very simple recipe –– just some aromatics, tomatoes, cream, and (of course) vodka.
2. The origin is debated –– it originated either from an Italian chef or an Italian-American in New York.
3. It got super popular in the 80s and 90s (which must be why I have such a soft spot for it!).
4. It’s really easy to turn it vegan.

So that’s exactly what I did!

Most of the base recipe (mine is based off of this one) is actually vegan. You’ll just sweat down an entire onion in a little olive oil. Then add garlic and red pepper flakes, and once they’re cooked slightly, you’ll want to add your tomato paste.

It’s a lot of tomato paste –– 6 whole ounces! –– but it adds such a lovely and rich depth of flavor to our final sauce. Especially if you cook it a bit before the pan gets all liquidy. By cooking out the tomato paste, you’re concentrating the punchy tomato-ness even more by caramelizing the sugars.

Then you’ll add your whole, peeled canned tomatoes, a sprig of basil, some water, and our “cream” ingredients.

Now, cauliflower and cashews may not seem like creamy ingredients, but once cooked and blended? It helps give our final sauce a velvety, rich texture and flavor. It’s a hack I borrowed from my favorite vegan mac & cheese recipe!

Once you give the sauce a few minutes to cook on the stove, you’ll carefully transfer it to a blender with a knob of vegan butter, and blend until creamy.

Final step is putting the sauce back in your pan, adding the vodka, allowing it to cook for a minute or two, and then adding the pasta. And you’re done!

Surprisingly simple, ridiculously satisfying, and perfectly comforting for this time of year. Enjoy!

Vegan Vodka Sauce

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A divinely creamy vegan vodka sauce! This recipe is easy, comforting, and super satisfying and made creamy from two secret ingredients!

• Author: Alexa [fooduzzi.com]
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6-8 servings
• Category: Dinner
• Method: Boil
• Cuisine: Italian
• Diet: Vegan

Ingredients

• 6 medium-large cauliflower florets
• 1/4 cup raw, unsalted cashews
• 2 tablespoons olive oil
• 1 medium sweet onion, diced
• pinch salt
• 3 large garlic cloves, crushed
• 1/4 teaspoon (or more) red pepper flakes
• pepper
• 1 6-ounce can tomato paste
• 1 14.5-ounce whole, peeled canned tomatoes
• 1/2 cup water
• 1 sprig basil (plus more for topping)
• 1 pound short pasta
• 1 tablespoon vegan butter
• 1/4 cup vodka
• 2 cups pasta water*
• vegan parmesan, for topping

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Instructions

1. Place your cauliflower florets and cashews in a food processor and blitz until it resembles small pebbles. It should yield ~1 cup (a little more is okay). Set aside.
2. In a large skillet, heat your olive oil over medium heat.
3. Add your onion and a pinch or two of salt, and cook until the onion is translucent, 6-8 minutes. Add a splash of water if things are browning.
4. Add your garlic, red pepper flakes, and a few cranks of black pepper, and cook for another minute.
5. Add your tomato paste with a splash of water, and cook for another minute. You’re caramelizing the sugars and developing more flavors in this step. Look at you!
6. Add your canned tomatoes, water, and your cauliflower/cashew mixture and stir to combine. Add a pinch of salt.
7. Allow the sauce to simmer, stirring frequently, for 10 minutes. 
8. Meanwhile, cook your pasta 1 minute less than package instructions (we’ll finish it in the sauce). Reserve two cups pasta water. 
9. Remove and discard your basil, and then carefully transfer your sauce mixture to a high-powered blender with a tablespoon of vegan butter, and blend until rich and creamy.
10. Transfer your sauce back to your pan (wipe it out first to ensure a super smooth sauce!), and return to a simmer over medium heat. 
11. Stir in your vodka and cook for 1 minute, then add your cooked pasta. 
12. Turn the heat up to medium-high and cook until the pasta is cooked to your liking. You can add your pasta water here to thin out the sauce if needed.
13. Carefully taste and season with salt and pepper. Serve with additional fresh basil and / or vegan parmesan!

Notes

* You probably won’t add all of this, but it’s better to have more than run out!

Recipe adapted from Serious Eats

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Calling all garlic lovers!

This zippy, vibrant, bitey pesto is for y-o-u!

Oh, pesto. Honestly, my favorite way to enjoy pasta. If I had to choose, pesto would be my choice every single time.

The freshness! The herbiness! The color! The garlic! It’s all just my favorite thing.

That’s why I was beyond excited to see garlic scapes at a grocery store near me. I saw them and knew that pesto was in my immediate future.

If you’re unfamiliar with garlic scapes, don’t feel bad. This was the first time I’ve ever bought them tbh! They are the green sprouty parts of a bulb of garlic. They’re typically in-season in late spring and early summer, so I was surprised and delighted to find them at the end of

And… they’re delicious! They have a more mild raw garlic flavor, but they still deliver quite a punchy flavor that’s absolutely perfect for use in pesto.

Plus… they just look really cool (see above).

At its core, a pesto (more or less) always needs:

• Garlic
• Parmesan
• Nuts
• Olive oil
• Basil

Of course, me being me, we’re getting a lil creative with our definitions of each:

Garlic

So instead of regular ol’ garlic cloves, we’ll use our garlic scapes. Just chop off the “woody” ends and pop them into your food processor. Pulse them until they’re broken up into little chunks.

Parmesan

To keep this recipe vegan, we’re using my homemade vegan parmesan here! You may have made it before, but it’s just a mixture of Bob’s Red Mill’s Almond Flour, nutritional yeast, and salt. It takes two seconds to mix together, but it’s truly a game-changer when you want a quick, nutty dusting of a parmesan-esque topping on your favorite pastas, on vegetables, and now… in sauces!

Nuts

To be completely honest, my favorite nut for a pesto is walnuts. Walnuts may be my very favorite nut to begin with, but I think they add a really nice bitter flavor to the otherwise bright and luscious sauce.

That said, I had some raw pistachios leftover in my fridge from this recipe, and you better believe I was using them here to keep with the green theme!

Olive Oil

At the risk of sounding a wee bit pretentious, use a good extra virgin olive oil here, okay?

Since there are so few ingredients here, since you’re not cooking it, and since you’re using a good bit of it, it just… really makes a difference. I like a peppery olive oil, but feel free to use your fave.

Basil

Nothing to change here because basil is perfect in pesto. :)

Oh goodness is this pesto good. It’s very garlic-forward, but it’s also balanced thanks to a good helping of fatty ingredients like olive oil, nuts, and our homemade vegan parm.

Give it a go, and let me know what you think! And are you as big of a pesto fan as I am? Lemme know in the comments.

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Do you have a bucket list for 2022? Or like… a goals list for the year?

Time just seems to be going so fast. I actually wrote “2020” up there ^. That’s how fast time has been going for me lately. And it’s already the end of July?

Truly crazy.

One of my goals for the year was to eat more protein. I know that’s kind of a weird one, but as someone who:

1. Loves carbs and fills the majority of her plate with them often
2. Eats plant-based
3. Likes to workout throughout the week
4. Did a quick little calculation to see how much protein I was actually eating on a normal day, and saw it was much lower than anticipated

…I knew it was something I needed to pay a bit more attention to this year.

I’m not crazy about it, but I’m trying to incorporate a good protein source in every meal I have. Stuff like peanut butter in my breakfast, chickpeas and nuts or seeds at lunch, and tofu/edamame/tempeh at dinner –– all just ways to add a little extra satiating power to my meals.

One of my favorite new-to-me products to help me do that very thing is Bob’s Red Mill’s Almond Protein Powder.

Why? Let me count the ways.

1. The only ingredient is almonds. Truly. No sweeteners, flavors, or anything else. Just almonds.
2. Because of #1, it tastes great! Unsurprisingly… just like almonds.
3. It mixes so well in my morning oatmeal and adds a nice nutty flavor.
4. It’s great for making things like protein bars.
5. It dissolves really well.
6. You can even use it in sauces, like we’re doing today!

I really like this sauce. It’s very similar to a Thai-inspired peanut sauce, but we’re using the Almond Protein Powder as our “nut source.”

In addition to the powder, we’re adding things like soy sauce, sugar, toasted sesame oil, chili flakes (or Sriracha), and lots of garlic and fresh ginger.

It’s a spicy, creamy sauce that adds a nice lil protein boost to any meal –– I love it on top of bean-based noodles (hello, more protein) and lots of veg! Maybe a little crispy tofu on top if I’m feeling fancy, too.

It couldn’t be easier, and I really think this is a new staple for me when I want a quick, filling, and (most importantly) tasty meal. Hope you love it too!

The post Garlicky Gingery Almondy Protein Sauce appeared first on Fooduzzi.

So there’s that. But then there’s this!

A vegan ranch that is super herby and dippable and so very yummy.

When it comes to ranch, I’m much more on #teamdunk than #teamdress, meaning I like to dip things into ranch, but I don’t love when it coats everything.

So salad? Not a great ranch vessel for me.

But vegan wings? Oh yes. Pizza? You bet. Carrot sticks? Kinda boring, but sure.

Is that crazy? Or are you with me?

Regardless, this vegan ranch is a winner on anything you put in, on, or around it.

And the best part? This is a super simple recipe. You’ll only need a few ingredients:

• Vegan Mayo –– I used the new avocado oil-based vegan mayo from Trader Joe’s, but you can use your fave. The flavors seem to differ quite a bit by brand, so be sure you choose one you like the flavor of!
• Unsweetened Plant Milk –– I used almond, but feel free to use your fave.
• Lemon Juice –– Use just enough to make your ranch a lil tangy. It’ll give it a buttermilk feel!
• Fresh Herbs –– Chives, parsley, and dill… this combo is so fresh and vibrant!
• Onion and Garlic Powder –– Just a little extra flavor power boost.
• Salt and Pepper –– Obv.

Once you whisk everything together, and this is important, be sure to let the dressing sit in the fridge for a few hours. Not only will it thicken up a bit, but the flavors will get to know one another and start to play together instead of competing with one another.

This recipe is fine when you first make it, but, much like yours truly, it really lets its true self shine through when it rests for a bit. Don’t skip this step!

An eeeeeeasy recipe perfect for any and all of your dipping, dunking, and drizzling needs. Hope you love it, friend!

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Oh, how I love pasta and creamy vegan cheese sauce and roasty toasty caramelized broccoli.

Especially this time of year!

I hate hate hate turning on my oven during the summer. I am very much someone who enjoys air conditioning, and anything that makes it harder to enjoy said air conditioning is a no-go from me.

In fact, I frequently tell people that, if I needed to get rid of all of the technology in my life and keep just one, air conditioning would be my one.

It’s true. Ya girl hates to be hot. Hence being anti-oven in the summer time.

But! The weather here in Pittsburgh magically turned crisp (especially at night) on September 1, and I’ve been very pro-oven recently. We’ve been roasting vegetables like mad, and I knew I needed to create a recipe including some.

Enter: This recipe!

We’re using the oven! We’re boiling pasta! We’re making a vegan cheese sauce from scratch in the Instant Pot! It sounds like a lot, but it really isn’t. Everything can be going at the same time so it’s ready at the same time.

It’s a beautiful, beautiful thing, my friend. And you’re gonna love it.

The vegan cheese sauce is something incredibly special. It’s adapted from my favorite vegan cheese sauce in America’s Test Kitchen’s Vegan for Everybody cookbook.

This cookbook is my absolute fave (see my gushing review here). Every recipe is a complete and total slam-dunk, and their cheese sauce is other-worldly.

It takes a while to cook on the stove and then blend in a blender, and I was curious if I could throw everything in the Instant Pot instead and still have a really killer sauce.

Turns out: you can! And it’s so easy. Just add everything to your Instant Pot, let it cook for 8 minutes, and then blend with an immersion blender until creamy. Add a touch of vinegar for that cheesy tang and lots of black pepper, and you are ready to rumble.

As for the pasta, feel free to use your favorite short cut pasta. I love fusilli and gemelli, but elbows would work too. Heck, even a bean-pasta would work great here for some extra protein.

I love this recipe because it’s like a grown-up version of mac and cheese with broccoli.

We’re growing it up it by:

• Roasting the broccoli instead of steaming it
• Making a simple vegan cheese sauce in the Instant Pot from scratch

But! It’s simple enough to be a weeknight meal.

Man, are we winning this dinner thing or what? High fives all around.

The post Pasta with Roasted Broccoli and Instant Pot Vegan Cheese Sauce appeared first on Fooduzzi.

Growing up, we used to have “side salads” with almost any dinner. Any vegetable we had in the fridge was chopped up and sprinkled on some shredded romaine, and then we topped it all with some sort of dressing.

I’ve always navigated towards vinaigrettes –– that classic combo of vinegar and oil always seemed to compliment my salads rather than coat it in a thick blanket of goo like ranch.

A classic vinaigrette follows a simple equation: 1 part your choice of vinegar to 1-4 parts your choice of oil (plus salt and pepper, to taste). But I like to add a creamy special ingredient to make it just a little more luscious and exciting!

Any guesses what it might be? If you’ve been around Fooduzzi for a while, you probably do. We’ve used that same ingredient in:

• Dips
• Pastas
• Breakfasts
• “Crab” Cakes
• Enchiladas
• Wraps
• Sandwiches
• And so many more things!

Yes, my friend. It is hummus. But trust me. It makes for the creamiest, most delightful, ideal-for-your-everyday-salad-needs dressing.

I like to use 1/2 cup of oil to 1/3 cup of vinegar in my vinaigrette.

I find that this ratio is ideal with these ingredients. It’s bitey and tangy from the vinegar, but it’s balanced thanks to the thick fattiness of the oil. It also creates a perfectly thick (but not too thick!) dressing, which I prefer because it coats my entire salad in a thin layer of flavor.

Balsamic is my vinegar of choice in dressings 99.9% of the time. The flavor is sharp and zippy like any good vinegar, but it’s balanced with some sweetness. I love it! Any vinegar will do, but if I’m not using balsamic, I like using a bit more oil than I normally would to make up for the lack of sweetness. We’re all about that balance!

And, at the risk of sounding like the Barefoot Contessa herself, try to use a decent olive oil here. We’re not cooking it at all, so you really will taste the difference –– not sponsored, but I like DeLallo and Liokareas!

And any hummus will do just fine. I like a roasted garlic variety for some extra flavor, but feel free to experiment with different kinds for fun variations on this recipe!

(Pictured above is this salad, and you need to try it with this dressing!)

And that’s that! Feel free to drizzle, dip, dunk, or douse whatever your heart desires with this stuff. We love keeping a batch in the fridge to make getting some veg in our meals even easier (and 100% more delicious).

Excited for this one to become a staple in your everyday salad consumption, friend!

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This was another one of those, “It’s so simple, but this is just way too good to not share on the blog, right?” conversations I had with Mark.

And it’s clear where we ended up on that topic.

So. Herb oil. What’s the deal?

Take lots of herbs (honestly whatever), add it to olive oil, season with salt, pepper, and garlic.

Done. That’s it. Seriously!

And yet…it’s almost impossibly tasty. How can five simple ingredients result in something so flavorful?

It brightens up anything. Any dish, any meal. It truly is the “make everything better” oil!

We’ve been making this herb oil nonstop this summer. When we moved into our new place, Mark’s parents gifted us a bunch of herbs – basil, thyme, lemon thyme, sage, rosemary, oregano, and parsley. They’re all growing happily and healthily outside, and when it gets close to dinner time, I send Mark outside to clip me a little bit of each.

I chop them all up nice and fine, add it to oil, season it up, and it’s ready for:

• Grilled potatoes (honestly, my favorite food at the moment)
• Salads (add a touch of vinegar, and you have yourself a salad dressing!)
• Grilled bread
• Grilled vegetables
• Nourish bowls
• Burritos (yes, seriously)
• Pasta
• Pizza

Honestly anything and everything. We have yet to come up with anything on top of which this herb oil doesn’t taste amazing.

It’s kind of similar to a chimichurri, just with a little more flexibility. And it’s sort of like a cheater’s version of pesto. Without the cheese and nuts and such.

And because the herbs are so customizable, it can be anything you want it to be!

If you find yourself with some herbs that need a little love, it doesn’t get much more loving than introducing them to olive oil, salt, pepper, and garlic.

It’s the best way to treat an herb, imo.

The post Herb Oil (that you’ll want to put on everything) appeared first on Fooduzzi.

In my super low-key Googling endeavors, I think they can be called:

• Potstickers
• Gyoza
• Dumplings

But I’m going with potstickers, because that’s what Costco calls them.

AHHH. Hi! Man. I feel like I haven’t talked to you guys in forever.

Truthfully, I’ve been busy busy busy. Like a bee. Buzzing around, doing my thing.

But I am baaack bb. I recipe tested a bunch of stuff this past weekend (FOUR whole recipes…I am so impressed with myself), and I think you’re going to like them.

Especially if you’re a cabbage fan. Because ya girl has eaten more cabbage over the past four days than she ever has in her life. Not kidding.

REGARDLESS. We’re potstickering it up today in the best way possible: with veggies! And with a dipping sauce that I could legit drink.

…unless I was going on a date because it is garlicky. But in normal times, yes. I would indeed drink this dipping sauce, and I reckon you’ll want to, too.

SO how do we potsticker? That is a great question. I had no idea until I watched 5000 YouTube videos about it.

It starts out with wonton wrappers. Apparently they make vegan ones…somewhere. But my grocery store didn’t have them. It was a bummer, especially because I realized it after I had this amazing potsticker idea brewing in my head.

So I went with the vegetarian wonton wrappers, and all was well. That said, I really really wish they were vegan, and next time I am 100% making my own vegan wonton dough because, hello, it looks so simple.

After you’ve secured your desired wonton wrappers, the rest is pretty easy! Slightly involved, but easy. You:

1. Make the potsticker filling: It’s a mixture of finely-chopped mushrooms, purple cabbage, carrot, ginger, garlic, shallot, soy sauce, and sesame oil. It’s really simple, and it cooks down into this savory, salty, umami-y mixture of love that I totally ate on its own. No shame here. But it’s extra-delicious stuffed into a wonton wrapper. Speaking of…

2. Fill the wonton potstickers: Again, easy. Take a wee bit of your mixture, wet the edges, and secure it tight. Then cover with a damp cloth so they don’t dry out. You can get fancy with your crimping, but I found no need or desire to do so. They will taste super-duper yumtastic regardless of what they look like.

3. Cook the potstickers: Potstickers cook in two different ways: first you brown them with a wee bit of oil, and then you steam them with some water. It’s all very simple, just slightly time-consuming depending on how many potstickers you actually end up making.

This is why I actually recommend making these with a loved one. Date night in idea? I think yes.

And that is that, my friend! Whip up a four-ingredient dipping sauce, and you’ll be all, “Who needs takeout anyway? I don’t because I’m a QUEEN and made potstickers from scratch.”

You go, you.

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But it’s becoming a much bigger thing in my life. 

Pasta has been in constant rotation in our house this summer, and I’m so not mad about it.

Pasta salad, pasta with red sauce, pesto pasta, creamy pasta, rice pilaf (made with orzo pasta), pasta with arrabiata sauce, buttered pasta.

This is real life. I have eaten all of that within the past few months. Multiple times.

Living the good life.

So, to continue with this fabulous trend, I have a delightful, carby gift for you: No-Cook Tomato Garlic Pasta Sauce!

It’s:

• Simple
• Quick
• No-cook
• Perfect for summer
• Filling
• Fresh
• Vegan
• & so so so freaking good

First: omg. This is my ideal pasta situation. Tons of garlic, fresh tomatoes (from the Fooduzzi garden!!), lots of torn basil, rich extra virgin olive oil…and that’s about it.

Simplicity at its finest!

And like, isn’t that the best in summer? There’s so much fun stuff to do in summer. And while being in the kitchen is sometimes fun, even a foodie like me needs a quick meal that tastes delicious and that I can get on the table with minimal effort.

This is that pasta, friends.

Toss all the sauce ingredients in a bowl, let it hang out for an hour, cook some pasta, add pasta to the sauce.

Boom, done. Belly’s full and ready for summer fun!!

The next time you’re totally not feeling the whole cooking thing, I’ve got you covered.

This sauce is totally summer’s BFF.

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