Kale Pesto Pasta, Egg Foo Young with Mushroom Sauce, and Easy Rosemary Garlic White Bean Soup
Vegetarian cooking is more than a piece of tofu, we know that much by now. Weeknight cooking can be more than some pasta sauce (although that’s not bad either!). Join us for three weeknight vegetarian dinners that shake things up a bit but also get food on the table. We do have pasta, don’t worry. But also an alternative to ordering Chinese takeout and the absolutely simplest, tastiest, bean soup than we’ve had in a long time. Weeknight dinners that tick the boxes for vegetarian and easy. Sounds a win to us.
Summer isn’t even close so basil pesto is only a memory. That doesn’t mean you have to give up on a fresh, green pasta sauce. This one does double duty and gives you a healthy serving of greens along with it. Kale is blanched and then whizzed up with olive oil, pistachios,and a bit of parmesan cheese. Toss it with some whole wheat pasta and maybe winter isn’t all bad after all.
- Kate used Banza, a chickpea-based pasta. Betsy used traditional pasta. Both were delicious.
- We couldn’t find raw unsalted pistachios and opted for a lightly salted variety. Worked out just fine.
- Remember to save that pasta water! We did need to thin the pesto quite a bit.
- Cooking for one or two? Make the full recipe but only use half the sauce with your pasta. The rest can be stored in a jar, covered in olive oil, for 3-4 days. Fresh hot pasta is always better than reheated.
At the end of a long take, ordering in for Chinese food can be just the thing. But cooking in means you can choose the ingredients that work for you and maybe are a smidge healthier for a weeknight vegetarian dinner. Cooking Light’s version of the egg dish with gravy and rice has a ton of veggies, plenty of mushroom gravy, and enough indulgence to feel like a treat.
- We liked the broccoli slaw but shredded cabbage could work well here, too.
- Add an extra egg or two to the mix if your family is hungry.
- This was a delicious packed lunch with and without the gravy.
No lie- this may be the best effort to flavor payoff we’ve had to date. Three cans of beans and some pantry staples make a soup that smells amazing and tastes even better. Keep a few cans of cannellini beans in the pantry and rosemary on your spice shelf and you’re in business for a soup that will put a smile on your face.
- We loved this with a side salad or a grilled cheese. Homemade garlic croutons or the one from the bakery would be a nice add-in.
- This reheated like a champ.
From the Smorgasbord:
We are Ten Speed Press Ambassadors and received some free books in exchange for an honest review. Truthfully, we don’t always talk about all the books but these two were standouts. (All the links below are for Amazon Affiliates- thank you!)
Cool Beans from Joe Yonan: A single topic cookbook that actually delivers. Kate’s excited to try everything from soups to main dishes. Maybe even that banana bean pie?
See You on Sunday from Sam Sifton: His Guinness Beef Stew was out of this world and the Bananas Foster was a show stopper for the kids. Get this book for meals for family and friends on Sunday or any day you’d like to gather and make a dinner worth sharing.