Serves 8 to 10 | ready in 25 minutes
This recipe is more of a delicious macaroni with a creamy sauce. If you want the “cheese” version, just add 1/4 cup nutritional yeast and 1 Tbsp white miso paste to the blender as you’re making the sauce and blend until smooth. Taste the sauce and add up to 1 Tbsp more of miso, if desired. If you are looking for a no-muss, no-fuss start that requires ingredients that you will absolutely find in any standard supermarket, this recipe does the trick as is.
Heat and blenders don’t mix. Be sure to remove the center plug from the lid of the blender to release the steam, or else you will have an explosion. Hold a thick, folded towel firmly over the hole in the lid while blending to avoid a mess.
Pour water into large saucepot and add sweet potato and carrot. Cover and bring to a boil over medium-high heat. Cook for 10 minutes, or until vegetables are fork-tender: soft but not falling apart. Remove pot from heat but do not drain water.
In medium skillet, heat 1 Tbsp olive oil over medium heat. Add onion and bell pepper and sauteu0301 for 3 minutes, or until soft. Add garlic and sauteu0301 for 1 additional minute, or until fragrant.
Transfer contents of saucepot (including water) to blender along with contents of skillet. Add remaining 1/4 cup olive oil, lime juice, mustard and salt. Blend, starting on lowest speed and increasing gradually, for 2 minutes, or until smooth and creamy. If you have an immersion blender, add skillet contents to saucepot and blend.
Toss sauce with cooked pasta.
This recipe is part of the Keep It Simple collection.
Enjoy the zippy tang of sherry vinegar, popular in Spanish cooking, and the briny taste of capers in this zesty take on roasted cauliflower. Serve as a tapas side or on a charcuterie board accompanied by a selection of Spanish meats, cheeses, and olives. The smaller, the better The smaller you cut garlic, the more oils you’ll release, providing additional flavour. Looking to achieve more subtle flavour? Slice your garlic rather than crushing it.
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.