Category: Pasta

June 2, 2024 Entrees, Pasta, Recipe

Creamy Onion Pasta

If you’re looking for a cozy plant-based pasta that’s filling and delicious, look no further. The chickpea pasta offers protein and the white wine sauce brings allll the flavor. 

Ingredients

  • 1 large yellow onion
  • EVOO, to taste
  • 1 box Banza rigatoni pasta
  • 3 tbsp garlic hummus 
  • 4 cloves roasted garlic, smashed
  • 1/2 c white wine
  • 2 c vegetable broth 
  • Coarse sea salt and cracked black pepper, to taste 
  • 1 tbsp nutritional yeast
  • Fresh Rosemary, to taste
  • 1 crown of broccolini 

Directions

  1. Preheat the oven to 425 degrees. 
  2. Chop and caramelize the onion. Set aside.
  3. Wash and chop the broccolini. Toss it in EVOO, salt, and pepper and roast on 425 for 15 – 20 minutes.
  4. While the broccolini is roasting, add the hummus, roasted garlic, white wine, veggie broth, salt, pepper, and nutritional yeast in a saucepan over medium heat. Stir to combine and let simmer.
  5. Once the sauce is well combined, add the pasta and bring to a boil. Cook until the pasta is tender.
  6. Remove from heat and place in serving bowls. Top with the caramelized onion, roasted broccolini, and fresh rosemary. Enjoy! 

This is one of my favorite cozy pasta recipes yet! I can’t wait for you to try it. When you do, be sure to comment below or message me on Instagram @healthbyhaven.

March 24, 2024 Entrees, Pasta, Recipe

Orzo Veggie Pasta

A creamy, delicious, decadent pasta that sneaks in a ton of veggies! What more could you ask for? I love making this when I’m feeling ~ fancy ~ but I still want a filling meal with protein and veggies.

Ingredients

  • 1 c orzo chickpea pasta 
  • 2 c veggie broth 
  • 1 bundle of asparagus, chopped 
  • 2 large zucchini, grated 
  • Garlic-infused extra virgin olive oil (or regular extra virgin olive oil if you don’t have time to pre-make the garlic infused kind)
  • 1 c cherry tomatoes 
  • Salt, black pepper and minced garlic, to taste
  • Optional: vegan parmesan, goat cheese or your favorite cheese
  • Optional: caramelized onion 
  • Toppings: coarse sea salt  and arugula sprouts 

Directions

  1. Preheat your oven to 425 degrees fahrenheit. 
  2. In a deep frying pan, cook the orzo in vegetable broth instead of water for added flavor.
  3. While the orzo is cooking, wash and chop the asparagus. Toss in garlic-infused extra virgin olive oil, salt and pepper and spread on a baking sheet lined with parchment paper. Roast for 15-20 min or until crispy.
  4. Next, grate two large zucchinis. I like using my food processor to speed things up, but if you don’t have one you can use a box grater. 
  5. Once the orzo has absorbed most of the vegetable broth, creating a fluffy, noodle consistency, add the grated zucchini to the saucepan and mix well.
  6. Season with salt, pepper and minced garlic to taste, stir well.
  7. Just before removing from the stovetop, toss in the roasted asparagus and cherry tomatoes and give the mixture one more stir.
  8. Remove from heat and place in serving bowls. 
  9. Optional – add in your favorite cheese. Billy loves goat cheese in this meal and I love it with vegan parmesan.
  10. Optional – add in caramelized onion. Full disclosure, I would put this in any dish (kind of like garlic), so if you’re an onion enthusiast like me definitely add it in.
  11. Top with arugula sprouts and coarse sea salt. Enjoy!  

Pro tip! Elevate this meal (and, let’s be honest, any meal) with garlic-infused extra virgin olive oil. It’s superrrr easy to make AND you’ll have fresh roasted garlic on hand for recipes too! A win-win if I’ve ever heard one. Just be sure to prep this ahead of time – it takes a few hours. I like to always have roasted garlic and garlic-infused extra virgin olive oil on hand to add a punch of flavor to my meals. 

Here’s how to make Roasted Garlic and Garlic-Infused Extra Virgin Olive Oil! You can thank me later.

March 7, 2024 Entrees, Pasta, Recipe

Protein Penne alla Vodka

Why choose between a delicious pasta and a high-protein meal? I say you can have both!!! This Protein Penne alla Vodka tastes super indulgent but packs in the protein with tofu and chickpea pasta.

Ingredients

For the sauce

  • 1 block of silken tofu
  • 1/2 c veggie broth
  • 12 oz tomato sauce
  • 2 tbs nutritional yeast 
  • 3 cloves garlic, roasted
  • 1/2 onion, caramelized 
  • Salt, black pepper, and dried oregano, to taste

Other ingredients

  • 1 box of chickpea penne pasta (I like Banza)
  • 1 c cherry tomatoes
  • Fresh basil, to top
  • Regular or vegan parmesan, to top

Directions

  1. Blend the tofu, veggie broth, tomato sauce, nutritional yeast, salt, black pepper, dried oregano, garlic and onion in a high power blender until a smooth sauce forms.
  2. Next, transfer the sauce into a saucepan and heat the sauce on the stovetop on low heat. 
  3. While the sauce is simmering, cook the pasta according to package directions.
  4. When the pasta is cooked, drain and add to the sauce.
  5. Mix well, then add the cherry tomatoes. Mix again.
  6. Serve and top each bowl with parmesan and fresh basil.
  7. Enjoy!

This one is sure to be a hit at your next dinner party or family gathering! Let me know what you think in the comments below or on Instagram @healthbyhaven.

January 19, 2024 Entrees, Pasta, Recipe

Easy Eat Your Greens Pasta

Cooking should be easy and FUN, in my humble opinion! I was craving greens and pasta a few days after the 2024 Chevron Houston Marathon, so this recipe was born from “that sounds good and it’s in my fridge/freezer”! 

For those who aren’t in the Knoxville area and aren’t aware – we had the largest snowfall this week since 1996! I’ve been trapped inside and am starting to feel a bit stir crazy. Since I’m recovering from the marathon and not running this week (the weather honestly timed up well for me), I had to have a creative outlet somewhere. Sometimes the tastiest, most delish meals come when you have to use some creativity. 

This dinner is packed with veggies but feels indulgent AND can be made in under 30 minutes. Give it a try!

Ingredients (serves 2)
For the pasta

  • 1 box Banza rigatoni pasta
  • 1/2 zucchini 
  • 1/2 yellow squash
  • 2 tsp extra virgin olive oil 

For the sauce

  • 1/2 c water
  • 1/2 c veggie broth
  • 1/2 c frozen spinach
  • 1/2 c frozen kale
  • 1 c arugula 
  • 1/2 c frozen peas
  • 1/4 c raw cashews, soaked
  • 2 cloves of roasted garlic
  • 1/2 avocado
  • 1 tbsp nutritional yeast
  • 1/4 tsp black pepper

Directions

  1. Bring water in a pot to a boil and cook pasta according to package directions.
  2. While your pasta is cooking, wash, coin and sauté the zucchini and yellow squash in extra virgin olive oil.
  3. Next, make your sauce. Combine all sauce ingredients in a high-powered blender and blend on high until smooth and creamy. 
  4. Drain and rinse the pasta, and add to the saucepan with your sautéed veggies. 
  5. Pour the sauce in the saucepan and simmer for a few minutes.
  6. Serve and top with coarse sea salt and cracked black pepper. 
  7. Enjoy! 

Notes

  • For the sauce, I listed what I used (frozen vs. fresh) simply because that’s what I had on hand. You can absolutely swap the types of greens or use fresh or frozen to your convenience. 
    • Pro tip – if you’re going out of town and don’t want to waste the greens in your fridge, wash them, let them air dry, and freeze them. Then use them in smoothies, soups, or sauces!
  • Soaked cashews blend and digest more easily, but if you’re in a time crunch don’t sweat it! 
  • I’m planning to try this recipe with various sautéed veggies – like broccolini,  asparagus, and onion – tossed in. This is just what I had in the fridge during a mini blizzard in Knox! Use what you have or what you like best!

What variations did you make to this Easy Eat Your Greens Pasta?! Let me know below or on Instagram @healthbyhaven. I love seeing when you make my recipes, and it’s super fun to see your own personal flair mixed in! 

January 19, 2024 Entrees, Pasta, Recipe

Easy Veggie Ramen

I lovveeee pretty much any Asian veggie dish. This one came from a ramen craving one night. You can toss in any veggies you have on hand, but I prefer it with the ones listed below. It’s a super easy, under 30 min dinner or meal prep!

Ingredients

Serves 2

  • 1 pack of ramen noodles
  • 1 small head of broccoli 
  • 1/2 c snap peas, chopped
  • 1/2 c edamame 
  • 2 – 3 large carrots, peeled and coined
  • 1 zucchini, coined
  • 1/2 yellow onion, sliced
  • 3 – 4 garlic cloves, minced
  • 2 eggs, scrambled 
  • 2 tbsp extra virgin olive oil
  • Spices
    • Salt
    • Black pepper
    • Ginger 
  • Garnishes 
    • Coarse sea salt
    • Coarse, cracked black pepper
    • Green onion
    • Basil 
  • Sauce 
    • Soy sauce
    • Peanut butter, melted
    • Sesame oil
    • Fresh lime juice 
    • Water 

Directions

  1. Wash and chop the broccoli, snap peas, carrots, zucchini and onion. Set aside.
  2. Mix the sauce ingredients and set aside for later. 
  3. Sautee the sliced onion on medium heat in extra virgin olive oil until soft. 
  4. Add the remaining veggies to the onion on the stovetop. 
  5. Next, add in the minced garlic. Season the veggies with salt, black pepper, and ginger. Cook until you can stick a fork through the veggies easily. You can turn the stove to low heat and cover with a lid to help steam the veggies for faster cooking. 
  6. While the veggies are cooking, cook the ramen noodles according to package directions.
  7. Scramble some eggs and set aside.
  8. Heat the frozen edamame on the stovetop or microwave according to package directions.
  9. Add the noodles to a bowl and pour sauce in. mix well.
  10. Top the noodles with veggies, edamame, and scrambled eggs. 
  11. Option to garnish with coarse sea salt, cracked black pepper, fresh basil, and fresh chopped green onion.
  12. Mix it all up and enjoy! 

Let me know what you think of this Easy Ramen & Veggie Bowl by commenting below or messaging me on Instagram @healthbyhaven!

October 22, 2023 Entrees, Pasta, Recipe

Billy’s Veg Pasta

It’s a good day when this recipe is on the dinner menu. Not only is it absolutely delicious, but I have the luxury of enjoying a meal cooked for me by my lovely husband. Win-win if I’ve ever seen one!

If you’re looking for a filling meal that tastes indulgent, but still packs in nourishing veggies, you have to make this pasta!

Ingredients

  • 2 eggplants, thinly sliced
  • 1 red bell pepper, sliced
  • 12 oz grape or cherry tomatoes, whole (I like the multicolored pack!)
  • 1/4 red onion, sliced
  • 1 box of your favorite pasta (we usually use rotini) 
  • Vegan parmesan (or regular if you aren’t sensitive to dairy)
  • Extra virgin olive oil
  • Roasted garlic cloves, the more the merrier (or use garlic powder or minced garlic if you don’t have time to roast garlic) 
  • Salt, black pepper, oregano, basil and garlic powder, to taste

Directions

  1. Toss all the veggies in the extra virgin olive oil and seasonings.
  2. Line a baking sheet with parchment paper and spread the veggies on the sheet in a thin layer.
  3. Roast the veggies at 425 degrees fahrenheit for 15 – 20 minutes. 
  4. Then, broil the veggies  for an additional 3 minutes to finish.
  5. While the veggies are roasting, cook your pasta according to package instructions.
  6. Toss the pasta in olive oil and vegan parmesan. Smash some roasted garlic and mix into pasta well. Top with the roasted veggies and enjoy! 

Let Billy and I know what you thought of this Eggplant Pasta by commenting below or messaging me on Instagram @haven_quinlan!

May 29, 2023 Entrees, Pasta, Recipe

Veggie Pad Thai

Pad Thai, but make it clean and nutritious. 

I loveeee a good Pad Thai dish, but a lot of restaurants cook Pad Thai in low-quality oils that upset my stomach. Enter this Veggie Pad Thai recipe. Swap regular noodles for half brown rice noodles and half spiralized zucchini and carrots. It’s a sneaky way to add more veggies into your day and the flavor of this dish is soooo yummy. If you’re looking for more protein, tofu would go great in this dish. For the meat-eaters out there, it’s simple to add your meat of choice too! 

Ingredients
Serves 2
For the Pad Thai

  • 2 zucchini 
  • 4 large carrots
  • 1/2 box of brown rice Pad Thai noodles
  • 1 small crown of broccoli 
  • 1/2 red bell pepper
  • 1/2 orange bell pepper
  • 1 c multi-colored cherry tomatoes
  • Green onion, to taste
  • Fresh basil, to taste
  • Sea salt & black pepper, to taste
  • 1-2 tbs avocado oil

For the Peanut Sauce

  • 1/2 c peanut butter
  • Juice of 1/2 -1 full lime
  • 2 tbs soy sauce
  • 1-2 tsp pure maple syrup 

Directions 

  1. Blend or vigorously mix the peanut sauce ingredients until smooth. Set aside.
  2. Chop the bell peppers, broccoli, tomatoes and green onion. Set the tomatoes and green onion aside. 
  3. Spiralize the zucchini and carrots. Set aside.
  4. Sautee the bell peppers and broccoli over medium-low heat in avocado oil. When they begin to soften, add the spiralized zucchini and carrots.
  5. While the veggies are cooking, boil water for the Pad Thai noodles. Once the water is boiling, add the noodles and reduce the heat to medium-high.
  6. Cook the veggies for just a few minutes so that they are warm. Be careful not to leave them on the stovetop too long, or the zucchini will get soggy.
  7. Toss the halved tomatoes into the frying pan with the veggies for just a minute or two.
  8. Remove the veggies from heat and drain the Pad Thai noodles.
  9. Add the veggies and noodles to a bowl. Pour the peanut sauce overtop and stir to coat.
  10. Top your bowl with chopped green onion, fresh basil, salt and black pepper, to taste.
  11. Enjoy! 

I hope you enjoyed this Veggie Pad Thai! Let me know in the comments or on Instagram @haven_quinlan if you made any additions or substitutions. I love to see what you do with HxH recipes!

July 6, 2022 Entrees, Pasta, Recipe, Uncategorized

Veg Pasta

I first threw this pasta together the day after my most recent marathon as a way to refuel and get some nutrients in. It’s super, super easy to put together, and it’s honestly a great meal to make when you’re trying to use up the odds and ends veggies from your fridge. You can use any and all of the veggies listed below, or add in your favorites.

Ingredients (serves about 4)

  • 1 box banza chickpea rotini pasta
  • 3 large carrots
  • 1 – 2 zucchini
  • 1 yellow squash
  • 1 head of broccoli
  • 1 small bundle of asparagus 
  • 1 head of roasted garlic
  • Olive oil
  • Fresh rosemary, to taste
  • Coarse sea salt and cracked black pepper to taste
  • Optional: parmesan cheese or vegan parmesan cheese

Directions

  1. Roast your garlic.
  2. Boil water for the pasta.
  3. Wash and chop all the veggies and place in a large mixing bowl.
  4. Toss the veggies in olive oil, salt and pepper. Mix it real good.
  5. Roast the veggies at 425 degrees for about 15 minutes, or until crisp.
  6. While the veggies are cooking, cook the pasta.
  7. Once the pasta is on the stove, grate your cheese.
  8. Combine pasta, a drizzle of olive oil, mashed roasted garlic, and veggies in a bowl. Top with cheese or vegan cheese and enjoy!

Did you make this Veg Pasta recipe? If so, let me know what you thought in the comments below or over on Instagram @haven_quinlan!

July 6, 2022 Entrees, Pasta, Recipe

Pesto Veggie Pasta

This pasta dish was inspired by my vacation to Europe. When I was visiting my bestie, Georgie, in London we threw together a pasta for dinner at her flat one night when we didn’t feel like going out. I’ve made many variations of it since then, and I think this one takes the cake! 

Ingredients (serves about 4)

  • 1 box Banza chickpea penne pasta
  • 1 – 2 zucchini, cut in half coins
  • 1 yellow squash, cut in half coins
  • 1 head of broccolini, chopped in bite-sized pieces  
  • ½ yellow onion, diced
  • 1 container of cherry tomatoes, halved 
  • ½ container of arugula
  • A few cloves of garlic, minced
  • Pesto to taste
  • Olive oil
  • Salt and pepper 
  • Sliced fresh mozzarella – measure with your heart!
  • Optional: parmesan cheese or vegan parmesan cheese 

Directions

  1. Boil water for the pasta.
  2. Wash and chop all the veggies and place in a large mixing bowl.
  3. Toss the veggies in olive oil, salt and pepper. Mix it real good.
  4. Saute the veggies over medium heat for about 10 minutes, or until soft. Pro tip – add the tomatoes in with only about 2 minutes left.
  5. Toss the arugula in the veggie pan and mix until just slightly wilted.
  6. While the veggies are cooking, cook the pasta.
  7. Once the pasta is on the stove, grate your parmesan and slice your mozzarella.
  8. Combine pasta, a drizzle of pesto, and veggies in a bowl. Top with cheese or vegan cheese and enjoy!

Did you make my Pesto Pasta recipe? If so, let me know what you thought in the comments below or over on Instagram @haven_quinlan!

July 24, 2020 Entrees, Pasta, Recipe

Cauliflower & Kale Gnocchi

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Looking for that perfect Italian home-date-night dish? Well friends, you are in luck! This is a superrrr easy dish to please vegetarians/ vegans/ plant-based eaters (like me) and meat eaters (like my fiance) alike! AND as an added bonus, you get to pack in tons of veggies (S/O to the cauliflower and kale gnocchi) instead of high-carb, high-calorie potato or dough gnocchi, so you can finish this meal feeling satisfied and energized. Say goodbye to the post-meal nap and helloooo to living your best life!

Serves 2 – 3

Ingredients

  • ½ 10 oz bag of cauliflower gnocchi
  • ½ 10 oz bag of kale gnocchi 
  • 1 packed c spinach, chopped
  • 1 container of multi-colored cherry tomatoes, sliced in half
  • ¾ c vegetable broth
  • ¼ c tahini 
  • ⅓ white or yellow onion, diced
  • 1 tbs minced garlic
  • 1 tbs olive oil 
  • ½ tsp each of the following: sea salt, pepper, basil, oregano, rosemary

Directions

  1. Saute minced garlic and onion in olive oil in a large skillet. 
  2. Add cauliflower and kale gnocchi, vegetable broth, tahini, and all spices. Stir well then let cook in the skillet untouched. Cook for about five minutes or until gnocchi is soft and crisp on the pan side and most of the liquid is soaked up. 
  3. Add the tomatoes and spinach and cook for another 2 – 3 minutes.  
  4. Top with parmesan or nutritional yeast. 

* Pro tip: If you are enjoying this dish with a meat eater, they have the option to add grilled chicken. 

I love hearing from you! Send me photos when you try out this yummy meal on Instagram @havenspanyer.