Easy Vegetarian Weeknight Dinner Recipes - Cookie and Kate

Pumpkin Mac and Cheese

Kathryne Taylor — Wed, 11 Oct 2023 18:18:51 +0000

This creamy pumpkin mac and cheese recipe comes together in one pot. It’s really quite easy to make. You don’t even drain the pasta cooking water.

Thanks to the pumpkin, this dish is extra creamy, golden and flavorful. Naturally, it’s lighter than your typical homemade mac and cheese. On cool fall evenings, this mac and cheese will warm you up without putting you to sleep.

This easy autumnal pasta recipe will delight the whole family. Leftovers reheat well for the next few days, and even freeze well enough for our toddler’s future meals.

This recipe is a derivative of my Butternut Squash Mac and Cheese recipe, which has been a big hit. While that recipe relies on roasted butternut squash for depth of flavor, this recipe calls for canned pumpkin purée.

To make up for the roasted flavor, this recipe benefits from deeply toasting spices in butter—pumpkin spice blend, garlic powder and onion powder. Then, we cook a can of pumpkin purée in the flavored butter for a minute before adding pasta and water. Later on, we’ll stir in some cream cheese, sharp cheddar cheese and Parmesan. The end result is magical.

Pumpkin Mac and Cheese Ingredients

You’ll find the full recipe below. Here’s what you should know about the key ingredients before you head to the store.

Canned Pumpkin Puree

This recipe conveniently uses up one entire can of pumpkin purée. Be sure to buy plain pumpkin purée, not pumpkin pie filling, which contains sugar and spices.

Not all canned pumpkin purée is created equal. I’ve enjoyed this recipe with Whole Foods 365 brand, and Libby’s is reliably good as well.

Short-Cut Pasta

You have quite a few options here. For best results, choose a noodle that cooks in about 8 minutes or less, according to the package directions. We used casarecce for these photos, or you could use macaroni noodles for a more traditional mac and cheese look. Other options include cavatelli, fusilli, pipe rigate, etc. To make this recipe gluten free, we successfully used Jovial brand’s brown rice-based fusilli.

Tip: “Short-cut” pasta refers to compact noodle shapes, as opposed to long strands like spaghetti or fettuccine.

Cream Cheese

We’ll stir cream cheese directly into the pot. The cream cheese makes this pasta ultra creamy, lightly tangy, and luxurious. You’ll use half of a standard block of cream cheese for this recipe. Spread the extra on tomorrow morning’s toast!

Cheddar Cheese and Parmesan

Use a high quality, sharp cheddar cheese so you can really taste the cheddar in the end result. Parmesan cheese further amps up the flavor. Dust your individual servings with a little more Parmesan, if you’d like.

Tip: Grate your own cheese rather than buying pre-shredded cheese. Pre-shredded cheese is coated in powder that can cause the cheese to clump when it melts (plus it’s more expensive, per ounce).

Butter and Spices

You’ll also need butter, pumpkin spice blend, garlic and onion powder, water and salt. Pumpkin spice blend is absolutely key in this recipe because pumpkin alone doesn’t offer much flavor.

Tip: See the note below the recipe to make your own pumpkin spice blend from ground cinnamon, ginger, nutmeg and clove or allspice. You can make exactly as much as you need for this recipe by following the note, or follow my pumpkin spice blend recipe to make extra spice blend for your pumpkin bread and pumpkin muffins.

Watch How to Make Pumpkin Mac and Cheese

Serving Suggestions

Serve a green salad on the side. Try my Super Simple Arugula Salad, Favorite Green Salad with Apples, Cranberries and Pepitas, or any improvised salad with a classic vinaigrette.

This recipe yields a lot of pasta (eight servings). It reheats well for packed lunches and leftover dinners. I’ve even frozen the leftovers in this large silicone ice cube tray—once reheated in the microwave, the texture isn’t quite the same, but it’s still nice enough for our toddler to enjoy.

Love this pumpkin mac and cheese?

Here are more savory squash recipes to try. For pumpkin treats, check out my pumpkin recipe roundup.

Please let me know how your pumpkin mac and cheese turns out in the comments! I love hearing from you.

Pumpkin Mac and Cheese

Author: Cookie and Kate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 21 reviews

Creamy pumpkin mac and cheese will warm you up on cool fall evenings. This easy autumnal pasta recipe comes together in one pot and tastes incredible. Recipe yields 8 servings (quite a lot!) and leftovers are great.

Ingredients

2 tablespoons unsalted butter
1 ½ teaspoons pumpkin spice blend*
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 can (15 ounces) pumpkin purée (not pumpkin pie filling)
1 pound short-cut pasta (pipe regate, macaroni noodles, casarecce, cavatelli, fusilli)
5 cups water
1 teaspoon fine salt, to taste
4 ounces cream cheese, cubed
8 ounces shredded sharp cheddar cheese
½ cup (2 ounces) finely grated Parmesan cheese, plus more for serving

Cook Mode Prevent your screen from going dark

Instructions

Melt the butter in a large pot or Dutch oven over medium heat. Add the pumpkin spice, garlic and onion powders and cook for 2 to 4 minutes, stirring often, until the butter is very fragrant and you see many little brown flecks in the pan. Stir in the pumpkin and let it cook for a minute, while stirring.
Pour in the pasta, water and salt. Cover the pot and bring it to a boil over high heat. Once boiling, remove the lid and set the timer for 8 minutes.
Cook, stirring often (more often as the time goes on), until the timer goes off. Turn down the heat as necessary to avoid scorching but maintain a steady simmer. When the time goes off, do not drain the water. Stir in the cream cheese. Continue simmering until the cream cheese has melted and the pasta is al dente (careful when you taste, it’s quite hot), about 4 to 5 more minutes.
Reduce the heat to low. Add the cheddar and Parmesan, and stir until the mixture is melted and creamy. Remove the pot from the heat.
Season with salt, to taste (I usually add ¼ teaspoon or more). Serve the pasta in bowls with extra Parmesan grated on top, if desired. Leftovers keep well, covered and refrigerated, for up to 5 days (or freezes relatively well for up to 3 months).

Notes

Recipe adapted from my Butternut Squash Mac and Cheese.

*Pumpkin spice amounts: To make just enough pumpkin spice for this recipe, use ¾ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and a little pinch of allspice or cloves.

Make it gluten free: Gluten-free pastas vary widely. Choose a spiral-shaped gluten-free brown rice pasta, such as fusilli, over other pasta types (my tester was pleased with Jovial brand). Stir gently and don’t cook the pasta any longer than necessary or it may start to lose its shape.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

The post Pumpkin Mac and Cheese appeared first on Cookie and Kate.

Gaby’s Pasta with Peas and Pesto

Kathryne Taylor — Tue, 15 Aug 2023 22:28:27 +0000

Bookmark this simple pasta dish with peas and pesto! It is perfect for busy weeknights and you’ll be glad to have it. I’m so glad to have found this recipe in Gaby Dalkin’s latest book, Take It Easy. She sent me the book when it came out last fall and this recipe has saved us from ordering take-out several nights since then.

This pasta with peas and pesto comes together in under 30 minutes with basic ingredients and minimal fuss. It’s designed for frozen peas and it’s great with store-bought pesto. I can make this recipe with a toddler running around the kitchen, which really says something, if you know what I mean. Grace enjoyed the leftovers for lunch today.

I love how this recipe comes together with just one pot and one bowl. To make it, you’ll bring a large pot of salted water to boil for the noodles. In the meantime, you can quickly defrost frozen peas in a colander by running cool water over them in the sink.

The peas taste so fresh and nice because they are not cooked. Gaby simply instructs us to whisk together a sauce of olive oil, lemon, garlic and Pecorino Romano cheese. Then we mash up about half of the peas into the sauce, leaving the rest whole. Add the warm pasta to temper the garlic, stir in some pesto, and your dinner is almost ready to go. Thank you for this one, Gaby!

A Few Recipe Tips and Notes

You’ll find the full recipe below and it’s gloriously simple. Here are a few tips that might come in helpful:

Many pasta shapes will work. Ideally, choose a shorter pasta noodle with little nooks and crannies that can catch the peas. Options include reginetti or mafaldine (shown), fusilli, farfalle or papillon, shells, trumpets, or orecchiette. Whole wheat noodles and sturdy gluten-free noodles work well in this recipe. I used whole grain reginetti by Sfoglini, which I purchase at Whole Foods.

This recipe is designed for frozen peas. Once defrosted, they are already tender and mash easily. Defrost the frozen peas in the refrigerator for several hours or overnight, or simply place them in a colander and run cool water over them for 3 to 6 minutes. Gaby’s original recipe specified two cups of frozen peas (one 10-ounce bag), but if you love to maximize your vegetable intake like I do, you can use up to three cups (one 16-ounce bag).

Store-bought pesto is fine, or make your own pesto if you have the time. You’ll need up to 1/2 cup for this recipe. I like the Artisola organic refrigerated brand.

This recipe yields a lot (six generous servings). Bring the extra to your friends or cut the recipe in half, if desired. It keeps well in the refrigerator for up to 4 days.

To make this dish more substantial, add a few dollops of ricotta to individual serving bowls or top them with fried eggs. You’ll find salad and side dish suggestions below.

Watch How to Make Pasta with Peas

What to Serve with this Pea Pasta

Colorful Roasted Vegetables: Roast these vibrant vegetables while you cook your pasta. The more veggies, the better!
Easy Tomato Salad: This tomato salad is simple to prepare and will liven up your plate of green pasta.
Italian Dressing or Classic Vinaigrette: Improvise a green salad with either of these oil-based dressings.
Super Simple Arugula Salad: Or make my go-to arugula salad, which is truly so simple that it’s ready in under two minutes.

More Fresh Green Pasta Dishes

If you love this simple pasta dish, try one of these next:

Please let me know how your recipe turns out in the comments! I love hearing from you.

Pasta with Peas and Pesto

Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews

This easy pasta recipe features peas and pesto. It’s made with basic ingredients (frozen peas and store-bought pesto) and tastes fantastic! Keep this recipe in your back pocket for busy weeknights. Recipes serves 6.

Ingredients

4 cloves garlic, pressed or finely chopped
⅓ cup (1 ounce) finely grated Pecorino Romano or Parmesan cheese, plus more for garnish
⅓ cup extra-virgin olive oil
2 lemons, 1 juiced and 1 thinly sliced into rounds
¼ teaspoon red pepper flakes, optional
Salt and pepper, to taste
10 to 16 ounces (2 to 3 cups) frozen peas, completely thawed*
16 ounces short-cut pasta**
⅓ cup to ½ cup pesto, homemade or jarred
Fresh basil leaves, for garnish

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, whisk together the garlic, cheese, oil, lemon juice, red pepper flakes (if using), a couple pinches of salt, and plenty of black pepper.
Add the thawed peas and stir to combine. Taste and adjust the salt and pepper as needed. Use the back of a fork to roughly mash just half of the peas, and leave the other half whole.
Meanwhile, bring a large pot of salted water to boil and cook the pasta according to the package instructions. Drain and toss the pasta with the smashed peas and a few large spoonfuls of pesto. Taste, and add more salt and pepper if necessary.
Top with the basil, lemon slices, and a light grating of cheese before serving.

Notes

Recipe lightly adapted from Take It Easy by Gaby Dalkin.

*How to thaw frozen peas: Defrost the frozen peas in the refrigerator for several hours or overnight, or simply place them in a colander and run cool water over them for 3 to 6 minutes.

**Pasta suggestions: Ideally, choose a shorter pasta noodle that has little nooks and crannies that can catch the peas. Options include reginetti (shown), mafaldine, fusilli, farfalle or papillon, shells, trumpets, or orecchiette.

Change it up: Dollops of ricotta cheese are a nice addition. This recipe is easily halved.

Make it gluten free: Substitute your favorite sturdy gluten-free noodle.

Make it vegan: Substitute vegan pesto (or make your own with this recipe but omit the cheese), omit the cheese and top with a generous sprinkle of my Vegan Parmesan Cheese.

Nutrition

The post Gaby’s Pasta with Peas and Pesto appeared first on Cookie and Kate.

Green Goddess Tortellini Salad

Kathryne Taylor — Wed, 24 May 2023 21:33:28 +0000

Add this fresh tortellini salad recipe to your weekend menu, stat! It features cheesy spinach tortellini tossed in my all-time favorite green goddess dressing, layered with lemony fresh greens and seasoned spring or summer vegetables.

This pasta dish manages to be light yet hearty at the same time, which is a real feat. It’s quick to make, but looks impressive. It’s versatile, too—you’ll see quite a few vegetable options below. Choose raw vegetables for the simplest preparation, as I did for these photos, or incorporate some quickly blanched vegetables, like asparagus, to expand your options.

My healthy homemade green goddess dressing comes together quickly in the blender or food processor. I suggest doubling the ingredients so you can serve the extra as a veggie dip or refrigerate it for upcoming green salads. It’s really delightful to have on hand.

Choose spinach tortellini over basic cheese tortellini to incorporate even more greens. I hope you’ll give this recipe a try. This vegetarian pasta salad is a real crowd pleaser!

Tortellini Salad Vegetable Options

This tortellini salad is lovely with fresh spring and summer vegetables in any combination. The asterisks below denote vegetables that need to be briefly cooked (blanched) in the leftover pasta cooking water before using. The recipe includes instructions on how to blanch those veggies. You can use a combination of fresh and blanched vegetables if you’d like, such as fresh fennel and blanched asparagus.

Asparagus* (cut into 2-inch segments; for thick spears, cut them in half or quarter first)
Bell pepper (cut into short strips)
Broccoli* (florets thinly sliced)
Cherry tomatoes (halved)
Cucumber (quartered lengthwise and thinly sliced)
Fennel (thinly sliced)
Green beans*
Peas* (fresh or frozen)
Sugar-snap peas (thinly sliced)
Yellow squash (quartered lengthwise and thinly sliced)
Zucchini (quartered lengthwise and thinly sliced)

Watch How to Make This Pasta

More Fresh Pastas to Try

Below are a few more pasta recipes featuring fresh spring produce, or browse all pasta recipes here.

Please let me know how your tortellini salad turns out in the comments! I love hearing from you.

Green Goddess Tortellini Salad

Author: Cookie and Kate
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 to 6 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 16 reviews

This vegetarian tortellini salad recipe features cheesy spinach tortellini tossed in healthy homemade green goddess dressing, layered across a platter with lemony fresh greens and seasoned vegetables. Recipe yields 4 to 6 servings.

Ingredients

1 batch Green Goddess Dressing
2 packages (8 to 10 ounces each) spinach or cheese tortellini
1 teaspoon salt, more to taste
3 cups tender vegetables*
2 handfuls of baby arugula
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
Lemon zest
Flaky sea salt, to taste (optional)

Cook Mode Prevent your screen from going dark

Instructions

Fill a large pot with water and add 1 teaspoon salt. Bring it to a boil over high heat. (If you will be blanching any vegetables, fill a large bowl with ice and water, and set it aside.)
Meanwhile, prepare the dressing, and set it aside.
Once the water is boiling, cook the tortellini according to package directions. If you’re using fresh vegetables, you can go ahead and strain the tortellini as usual.
If you will be blanching any vegetables, reuse the boiling water—just use a slotted spoon to transfer the tortellini to a strainer and set them aside. Add the veggies to the boiling water and cook for 4 to 6 minutes, until they are easy to pierce through with a fork. Strain the vegetables, then immediately dunk them into the ice bath to cool. After about 5 minutes, remove the vegetables with a slotted spoon and drain them well.
Rinse the warm tortellini well under cool running water and set them aside.
In a bowl, combine the prepared vegetables (blanched or fresh), arugula, olive oil, and lemon juice. Stir to combine, and season with salt liberally, to taste. Set aside.
In the cooking pot, combine the cooked tortellini and all of the dressing. Gently stir until evenly coated.
To assemble, pour half of the dressed tortellini off-center onto a large serving platter. Gently pile about half of the arugula mixture on top and to the side of the noodles. Repeat with the remaining tortellini, followed by the remaining arugula mixture. Finely grate some fresh lemon zest over the dish (about ¼th of a medium lemon’s worth). Finish it with a light sprinkle of flaky salt, if you have it.
Serve promptly, or refrigerate for later. This dish is best consumed within 2 hours, though it will keep well for up to 4 days.

Notes

Recipe inspired by Melissa Clark’s Green Goddess Pasta Salad.

*Vegetable options: Fresh vegetable options include thinly sliced fennel, yellow squash, zucchini, cucumber, sugar-snap peas, halved cherry tomatoes, and short strips of bell pepper. Vegetables that should be blanched include asparagus (cut into 2-inch segments; for thick spears, cut them in half or quarter first), peas (fresh or frozen), green beans, or broccoli (florets thinly sliced).

Nutrition

The post Green Goddess Tortellini Salad appeared first on Cookie and Kate.

Butternut Squash Mac and Cheese

Kathryne Taylor — Tue, 24 Jan 2023 20:48:49 +0000

This butternut squash mac and cheese recipe strikes the perfect weeknight balance. It’s creamy, it’s cheesy, it’s comforting and completely delicious. This mac and cheese is not so rich that you’ll get a belly ache or fall asleep immediately after dinner.

This recipe is redeeming, too—it’s full of luscious roasted butternut squash, which amps up the golden hue without overwhelming the flavor. This mac and cheese is a real crowd pleaser. Our toddler loves it and so do we.

The cooking method is a thrill. This pasta comes together in one pot. You don’t ever strain the pasta. You don’t have to fuss with a béchamel sauce. You don’t have to get out the blender for the butternut.

If you roast your squash in advance, this recipe comes together in about 30 minutes. This is a unicorn of a pasta dish and I’m so excited to hear how it turns out in your kitchen.

Butternut Mac and Cheese Ingredients

You’ll find the full recipe below. Here’s what you should know about the key ingredients before you head to the store.

Butternut Squash

Roast your squash in advance and this recipe comes together quickly. You can roast it a day before or earlier in the day—simply let it cool, then cover and refrigerate it for later.

Roast a large squash, and you’ll have twice as much squash as you need for this recipe. Freeze the other half for a future batch of mac and cheese! This recipe is flexible—use anywhere from one to two cups of mashed butternut squash per batch. (The recipe specifies two cups for max veggie power, but you certainly can use less.)

We’ll simply cut the squash in half and roast it until tender. Then peel off the skin, mash up the squash that you need, and drop it into the boiling water. Any little lumps will work themselves out while the pasta cooks. It’s like magic.

In a hurry? You can use one 15-ounce can of puréed butternut squash in place of the roasted squash. Or use one can of pumpkin purée (not pie filling) and follow my Pumpkin Mac and Cheese recipe instead.

Short-Cut Pasta

Again, this recipe is flexible and I’ve used a variety of pasta noodle shapes with success. My favorite, which you’ll see in the photos, is pipe rigate. Other options include macaroni noodles, casarecce, cavatelli, fusilli, and the like. To make this recipe gluten free, we successfully used Jovial brand’s brown rice-based fusilli.

Tip: “Short-cut” pasta refers to compact noodle shapes, as opposed to long strands like spaghetti.

Cream Cheese

No béchamel required for this mac and cheese. Cream cheese stirs right into the pot and makes this pasta creamy, lightly tangy, and luxurious. You’ll use half of a standard block of cream cheese for this recipe, and I don’t know about you, but I’m always glad to have some extra cream cheese on hand for my toast.

Cheddar Cheese and Parmesan

Use a flavorful cheddar cheese for this mac and cheese. My favorite is Kerrygold, which annoyingly comes in a 7-ounce package rather than an even 8-ounce, but 7 ounces will do!

Parmesan cheese further amps up the flavor. Dust your individual servings with a little more Parmesan, if you’d like.

Tip: Grate your own cheese rather than buying pre-shredded cheese. Pre-shredded cheese is coated in powder that can cause the cheese to clump when it melts.

A Few More Basic Ingredients

You’ll also need olive oil (for roasting the squash), butter, garlic and onion powder, water and salt. Easy enough.

Watch How to Make Butternut Squash Mac and Cheese

How to Safely Slice Your Butternut Squash

Butternut squash is large and dense, so it can be difficult to manage. Here are some tips on how to prepare it safely:

Start with a sharp chef’s knife and a stable cutting board. You can place a lightly damp tea towel beneath your cutting board to keep it from moving around.
Use the knife to cut off the tip-top and very bottom ends of the squash.
Stand the squash upright with the thickest flat side as the base.
Carefully slice through the squash from top to bottom to divide it in half. Your fingers should never be in the blade’s way.
Lastly, use a large spoon to scoop out the seeds and discard them (we won’t need them for this recipe).

Serving Suggestions

Serve green salad on the side—perhaps my Super Simple Arugula Salad, Favorite Green Salad with Apples, Cranberries and Pepitas, or any improvised salad with a simple vinaigrette.

This recipe yields quite a lot of pasta (eight servings). It reheats well for packed lunches and leftover dinners. I’ve even frozen the leftovers in this large silicone ice cube tray—once reheated in the microwave, the texture isn’t quite the same, but it’s still nice enough for our toddler to enjoy. While I haven’t tried, I believe you could cut the recipe in half and cook it in a medium-sized pot.

Love this butternut mac and cheese?

You’ll also enjoy these recipes on Cookie and Kate:

Please let me know how your butternut mac and cheese turns out in the comments! This is the first one-pot pasta dish of this nature on the blog, and it certainly won’t be the last.

Butternut Squash Mac and Cheese

Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 8 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 102 reviews

This butternut squash mac and cheese is a delight! It’s just right—cheesy and creamy but not too rich, with subtle roasted butternut squash flavor. To help this recipe come together quickly for a weeknight dinner, roast the squash in advance. If you choose a large squash, you’ll have about twice as much as you need—freeze it for future use. Recipe yields 8 servings (quite a lot!) and leftovers are great.

Ingredients

1 medium to large butternut squash (1.5 pounds or larger), halved
1 teaspoon extra virgin olive oil
2 tablespoons unsalted butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 pound short-cut pasta (pipe regate, macaroni noodles, casarecce, cavatelli, fusilli)
5 cups water
1 teaspoon fine salt, to taste
4 ounces cream cheese, cubed
8 ounces shredded sharp cheddar cheese
½ cup (2 ounces) finely grated Parmesan cheese, plus more for serving

Cook Mode Prevent your screen from going dark

Instructions

To roast the squash: Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up. Scoop out the squash seeds with a spoon (we won’t need them for this recipe). Rub the olive oil over the cut sides of butternut, then place them on the prepared pan, flat sides down.
Bake until the squash flesh is easily pierced through with a fork, about 40 to 60 minutes. Once it’s cool enough to handle, peel off the skin and discard it. Use a potato masher to mash up the squash—don’t worry about getting it perfectly smooth. You’ll need about 2 cups mashed squash for this recipe (you’ll likely have plenty extra, which you can freeze for future mac and cheese). Set aside, refrigerate and/or freeze the squash until ready to use.
To prepare the mac and cheese: Melt the butter in a large pot or Dutch oven over medium heat. Add the garlic and onion powder and cook for 2 to 4 minutes, stirring often, until the butter is fragrant and you see little brown flecks forming in the pan. Add the dry pasta and gently toss to coat it in butter.
Pour in the water and salt. Add 2 cups of the mashed butternut squash. Cover the pot and bring it to a boil over high heat. Once boiling, remove the lid and set the timer for 8 minutes.
Cook, stirring occasionally, until the timer goes off. Do not drain the water. Stir in the cream cheese. Cook until the cream cheese has melted and the pasta is al dente (careful when you taste, it’s quite hot), about 4 to 5 more minutes. Turn down the heat as necessary to avoid scorching but maintain a steady simmer.
Reduce the heat to low. Add the cheddar and Parmesan, and stir until the mixture is melted and creamy. Remove the pot from the heat.
Season with salt, to taste (I usually add ¼ teaspoon more). Serve the pasta in bowls with extra Parmesan grated on top, if desired. Leftovers keep well, covered and refrigerated, for up to 5 days.

Notes

Nutrition

The post Butternut Squash Mac and Cheese appeared first on Cookie and Kate.

Margherita Pizza

Kathryne Taylor — Tue, 20 Jul 2021 20:49:36 +0000

Pizza always makes a bad day feel better, and there’s nothing nicer than a perfect slice of margherita pizza. Now you can make this recipe at home any time the craving strikes!

Pizza margherita, as the Italians call it, is a simple pizza hailing from Naples. When done right, margherita pizza features a bubbly crust, crushed San Marzano tomato sauce, fresh mozzarella and basil, a drizzle of olive oil, and a sprinkle of salt. That is all.

Sure, you could add some tomato if you’d like, but only if the tomato is truly ripe, red and worthy. Authentic Neapolitan pizza margherita doesn’t require fresh tomato. Try making this pizza as written, and you won’t miss the tomato on top. Sometimes less is more.

This pizza is simple, fresh and a guaranteed crowd pleaser. It’s a delight to make and even better to eat. How about pizza tonight?

Watch How to Make Margherita Pizza

Pizza Margherita Ingredients

Pizza Dough

As usual, I used my go-to whole wheat pizza dough. When made with white whole wheat flour, it doesn’t even taste like whole wheat!

In a hurry? This pizza will work with one pound of store-bought dough as well.

San Marzano Tomatoes

San Marzano tomatoes are a special variety of plum tomato originating from the San Marzano region near Naples, Italy. San Marzano tomatoes are tender and rich in flavor. Even the tomato sauce inside the can is thicker than most other whole canned tomatoes. They are special.

San Marzano tomatoes are the traditional choice for pizza margherita and yield the perfect sauce. Simply pour the whole can into a bowl and crush the tomatoes by hand before using.

Fresh Mozzarella Balls

Look for mozzarella balls packed in water, rather than vacuum-sealed. Water-packed mozzarella is superior in flavor and texture; vacuum-sealed mozzarella can taste rubbery.

Ovoline mozzarella balls are my favorite for pizza margherita since they are the perfect size (about 1-inch in diameter). Larger or smaller mozzarella balls will work, too. Just tear them into smaller pieces as necessary.

Whole Foods offers water-packed ovoline mozzarella, and one container is the perfect amount for two pizzas (12 ounces dry weight). Bocconcini mozzarella balls work well, too.

Fresh Basil

Fresh basil is absolutely essential. Once the pizza is out of the oven, sprinkle a handful of finely sliced basil on each pizza. I like to add a few small basil leaves for accents, too. Cute!

Olive Oil & Salt

Margherita pizza is not complete without a light drizzle of extra-virgin olive oil. Be careful as you pour so you don’t accidentally overdo it.

Lastly, add a sprinkle of flaky sea salt or kosher salt. Our sauce doesn’t contain any added salt, so a light sprinkle of salt helps bring out the best flavors in this pizza.

What to Serve with Margherita Pizza

Basil Pesto Salad Dressing: Perfect on any summery green salad.
Italian Chopped Salad: My top pick!
Layered Panzanella: More tomato and mozzarella goodness, in salad form.
Parmesan Roasted Broccoli with Balsamic Drizzle: This broccoli is completely irresistible.
Perfect Roasted Asparagus: Quick and easy.

More Homemade Pizzas to Enjoy

Here are just a few of my favorite pizza recipes on the blog:

Margherita Pizza

Author: Cookie and Kate
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 2 pizzas
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 13 reviews

Make classic margherita pizza at home with this simple recipe! This Neapolitan pizza is fresh, delicious and easy to make. Recipe yields 2 medium (11-inch diameter) pizzas.

Ingredients

1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough
1 large can (28 ounces) whole San Marzano tomatoes
12 ounces (dry weight) ovoline-type mozzarella or other fresh mozzarella balls, ideally water-packed
Handful of fresh basil, thinly sliced plus small leaves
Additional garnishes: Drizzle of extra-virgin olive oil, flaky sea salt or kosher salt and optional red pepper flakes

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you’re using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5.
Place a medium mixing bowl in the sink and pour the canned tomatoes into the bowl, juices and all. Crush the tomatoes by hand. Spread about ¾ cup of the tomato sauce evenly over each pizza, leaving about 1 inch bare around the edges.
If your mozzarella is packed in water, drain off the water and gently pat the mozzarella dry on a clean tea towel or paper towels. If you’re working with large mozzarella balls, tear them into smaller 1-inch balls. Distribute the mozzarella over the pizza, concentrating it a bit more in the center of the pizza, as it will melt toward the edges.
Bake pizzas individually on the top rack until the crust is golden and the cheese is just turning golden, about 10 to 12 minutes (or significantly less, if you’re using a baking stone/steel—keep an eye on it).
Top each pizza generously with fresh basil, followed by a light back-and-forth drizzle of olive oil, a sprinkling of salt, and red pepper flakes, if you wish. Slice and enjoy. Leftover pizza will keep well in the refrigerator for up to 4 days.

Notes

Make it dairy free/vegan: While untraditional, this pizza would be good with vegan sour cream drizzled across the pizza both before and after baking. Simply omit the Parmesan in the pizza crust recipe.

Make it gluten free: Substitute your favorite homemade or store-bought pizza dough.

Nutrition

The post Margherita Pizza appeared first on Cookie and Kate.

Super Simple Arugula Salad

Kathryne Taylor — Mon, 19 Apr 2021 18:02:26 +0000

Meet my go-to side salad recipe. I hope it becomes yours, too. This simple salad features fresh arugula and the world’s easiest homemade balsamic salad dressing.

This salad truly could not be more easy to make. In fact, it’s so easy that I’ve hesitated to share it with you. It’s hardly a recipe, but one that I make constantly. It’s about time that I bring this method to your attention, you say?

Side salads should be easy to prepare, and this one is so delicious that it doesn’t taste like an afterthought. It goes with just about everything—think Italian entrées like lasagna, sandwiches, scrambled eggs, and even holiday meals.

You can use this salad formula with any type of leafy green, but arugula is my favorite. You’ll eat more healthy greens if you keep this recipe in your back pocket. Here we go!

Watch How to Make Simple Arugula Salad

Balsamic Vinegar Options

The key to this salad’s success is using thick balsamic vinegar, not regular runny balsamic. My absolute favorite is Napa Valley Naturals Grand Reserve Balsamic Vinegar (affiliate link/be sure the bottle says “25 stars” on it). It’s typically under $10 at Whole Foods or Natural Grocers.

Or, use store-bought or homemade balsamic glaze.

How to Make Homemade Balsamic Glaze

See step-by-step instructions here. Bring 1 cup (or more) runny balsamic vinegar to a boil in a small, thick bottomed saucepan over medium heat. Reduce the heat to maintain a gentle simmer and cook, stirring often, until the vinegar is reduced by half, about 10 to 15 minutes.

Allow the reduction to cool, then transfer to an air-tight jar and store in the pantry.

More Uses for Thick Balsamic Vinegar or Balsamic Glaze

Can you tell that I’m a little obsessed? Add a drizzle of balsamic to any of the following recipes:

Caprese Salad
Easy Tomato Salad
Strawberry, Basil and Balsamic Pizza or Ultimate Veggie Pizza
Balsamic Roasted Brussels Sprouts with Cranberries & Pecans
Vanilla ice cream or plain/vanilla yogurt with fresh berries, cherries or stone fruit

Please let me know how you like this simple side salad in the comments below! I love hearing from you.

Super Simple Arugula Salad

Author: Cookie and Kate
Prep Time: 3 minutes
Total Time: 3 minutes
Yield: 1 side salad
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 23 reviews

Make this simple arugula salad recipe with balsamic vinegar and olive oil! It takes seconds to prepare. Meet your new favorite side salad! Make as many side salads as you’d like with this basic formula.

Ingredients

A couple handfuls of arugula (about 1 ½ cups)
Drizzle of extra-virgin olive oil
Lighter drizzle of thick balsamic vinegar or balsamic glaze*
Optional: Light sprinkle of finely grated aged cheese, such as Parmesan or even cheddar
Small pinch of flaky sea salt, kosher salt or fine salt
Freshly ground black pepper or pinch of red pepper flakes

Cook Mode Prevent your screen from going dark

Instructions

Add a couple handfuls of arugula to a bowl or small plate. Drizzle lightly with olive oil, followed by a lighter drizzle of balsamic vinegar (the ratio is really up to you—balsamic is sweeter than most other vinegars, so you might enjoy equal parts vinegar and oil).
Sprinkle with cheese, if desired. Sprinkle with a small pinch of flaky sea salt, crushing it between your fingers as you sprinkle, or other salt (use a little more salt if not using cheese, which is salty).
Finish the salad with a couple twists of freshly ground black pepper or a small pinch of red pepper flakes. Repeat for additional salads, if needed. Enjoy promptly, as the salad will wilt over time.

Notes

*Balsamic recommendations: The key to this salad is using quality balsamic vinegar that is thick instead of runny like most other vinegars. My favorite is Napa Valley Naturals Grand Reserve Balsamic Vinegar (be sure the bottle says “25 stars” on it). Or, use store-bought or homemade balsamic glaze (see post for how to make the glaze).

Make it dairy free/vegan: Simply don’t add the optional cheese. It’s still great without it.

Nutrition

The post Super Simple Arugula Salad appeared first on Cookie and Kate.

Perfect Roasted Cabbage

Kathryne Taylor — Sat, 03 Apr 2021 15:56:48 +0000

Ever roasted cabbage? If not, meet your new favorite side dish! If you enjoy roasted Brussels sprouts, you’ll surely love roasted cabbage, which offers similarly irresistible crispy-caramelized-tender bits.

Roasted cabbage has a lot going for it, and it’s about time I shared my go-to roasting method. Cabbage is easy to prepare for roasting (much easier than Brussels), very inexpensive, and lasts quite a while in the fridge.

Plus, roasted red cabbage adds an eye-catching purple hue to the dinner table. It’s fun, right? This dish would be a vibrant addition to your Easter meal.

Keep cabbage on hand in the vegetable drawer and you can turn it into a simple and nutritious side dish in twenty minutes. I’ll show you how!

Watch How to Make Perfect Roasted Cabbage

Roasted Cabbage Tips

Roasting cabbage is simple, but keep these factors in mind:

You can roast red or green cabbage, but I recommend choosing red.

Red cabbage is typically more dense and less watery than green cabbage, which means it will yield more crispy end results. It also offers a lovely peppery flavor, which you can enhance by sprinkling with freshly ground black pepper before serving.

Don’t overcrowd your baking sheet.

This is key! Overcrowded cabbage will never crisp up, so look at my photos for reference. You can fit up to one pound of cabbage on a large, rimmed baking sheet at one time—that’s one small cabbage or one-half of a small-to-medium cabbage. I highly recommend roasting your vegetables on what’s called a “half-sheet pan,” which is a true kitchen workhorse with ample space and rimmed edges.

How to Roast Cabbage

You’ll find the recipe below. Here’s the gist:

Preheat the oven to 425 degrees Fahrenheit, which is the perfect roasting temperature for yielding caramelized vegetables.
Slice the cabbage into 1-inch chunks. This is my favorite size for yielding pieces with contrasting crisp-and-tender textures. I’ve tried slicing cabbage into wedges, but it’s nearly impossible to keep them intact when flipping and they don’t bake evenly.
Toss the cabbage with olive oil and some salt, leaving any chunks of cabbage intact.
Roast for about 20 minutes, tossing halfway, and keep an eye on them during the final few minutes. Don’t worry if the cabbage looks a little browned/burnt—it’s probably perfectly caramelized!

Roasted Cabbage Serving Suggestions

Roasted cabbage is the perfect easy side dish for variety of entrées, especially those that don’t require the oven (that way, your cabbage can roast while you’re preparing the rest of your meal).

Roasted cabbage is simple to throw together for a casual lunch at home. I’d love a side of roasted cabbage with a grilled cheese, for example—a great way to incorporate a hefty dose of veggies with a cheesy meal!

A few quick suggestions:

More Roasted Vegetables to Enjoy

Roasting vegetables brings out their best flavors. Here’s my growing list of perfected roasted vegetable recipes:

Perfect Roasted Cabbage

Author: Cookie and Kate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 2 to 4 side servings
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 17 reviews

Learn how to roast cabbage with this simple recipe! Perfectly roasted cabbage is caramelized and delicious. It’s super easy to make, inexpensive and healthy, too! Recipe yields 4 side servings.

Ingredients

1 pound red or green cabbage* (about 1 small cabbage or ½ medium)
2 tablespoons extra-virgin olive oil
¼ teaspoon fine salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
Slice the head of cabbage in half. Carefully cut out the white core, then place the cabbage with the flat side(s) face-down on the cutting board. Slice the cabbage into 1-inch wide columns and rows. I like to leave the chunks of cabbage intact when possible.
Transfer the cabbage to the prepared baking sheet. Drizzle the olive oil on top and sprinkle the salt all over. Gently stir to combine, until all of the cabbage is lightly coated. Spread the cabbage into an even layer across the pan (again, chunks of cabbage are fine).
Roast the cabbage in the preheated oven, tossing halfway, until tender and charred brown in spots, about 18 to 20 minutes. Enjoy.

Notes

*Quantity note: Cabbage varies quite a bit in size. For best results, either weigh your cabbage before using, or just don’t use more cabbage than can fit in a single layer across your pan, as shown in the photos. Overcrowded cabbage will not crisp up, so use two pans if necessary (place them in the upper and lower thirds of the oven, swapping the pans’ positions after you toss the cabbage halfway through).

Nutrition

The post Perfect Roasted Cabbage appeared first on Cookie and Kate.

Tortilla Soup

Kathryne Taylor — Wed, 03 Mar 2021 20:00:10 +0000

Do you enjoy tortilla soup? It’s one of my all-time favorites! Tortilla soup is fresh and flavorful, earthy and a little spicy. Topped with a big handful of crispy tortilla strips, it’s a light but satisfying meal for lunch or dinner. As a bonus, it tastes even better the next day.

Tex-Mex tortilla soups most often include shredded chicken, but it’s not unusual to find vegetarian tortilla soups in Mexico. I can’t call this recipe fully authentic, though. It’s a delicious variation on classic tortilla soup (Sopa Azteca) that you can make at home any time you get the craving.

In Mexico, you’ll find tons of regional variations and personal preferences for tortilla soup. For this recipe, I added black beans for some heft, as well as a red bell pepper because I love the flavor and texture it provides. I tried to keep the remaining ingredients in line with what you might find in Mexico, but to be honest, I have more personal experience with the Tex-Mex variations I’ve sampled over the years.

This recipe is a fully reworked version of an old tortilla soup recipe on the blog. Perhaps you’ve made that one and enjoyed it, but I tried it again recently and just knew I could build in more flavor along the way. If you want a copy of the original, I’ve saved a PDF of the recipe right here.

This soup is closer to the spin on tortilla soup in my cookbook, Love Real Food, which features an irresistible sweet-and-spicy interplay between sweet potatoes and jalapeño. Give that one a try, too!

Watch How to Make Tortilla Soup

Chili Pepper Options

You have several options when making this soup, which vary a bit in terms of authenticity, ease and ingredient availability. I’ve written options one and three into the recipe below, so you’ll be able to follow the recipe either way. Here they are:

Option 1) Chili peppers + blender (most authentic)

First, we’ll toast the peppers in a dry skillet to bring out their flavor, then we’ll roughly chop them and remove the stem and seeds. Then, we’ll blend the toasted peppers into the canned tomatoes and proceed. This option is great because it’s the most authentic and lends a gorgeous, fiery red color and extra body to the soup.

Option 2) Chili peppers + no blender (my least favorite)

Another option is to toast the peppers, then throw them into the pot with the liquid ingredients to simmer. This is method used for my old recipe, but I don’t like it as much as the other options. The chili pepper imparts some flavor to the soup, but not as much flavor as either of the other options. If you choose this route, simply discard the chili peppers before serving.

Option 3) Chili powder + no blender (easiest option)

This is the simplest option and honestly, it yields delicious flavor. You’ll just need to use fresh chili powder with good flavor. I’ve successfully used Frontier Co-op’s chili powder. This would also be a great time to use a fun specialty chili powder, like chipotle or ancho chili powder. If desired, you can moderate the spice level by using less chili powder in the beginning and adding more, to taste.

More Mexican Recipes to Try

These fresh recipes feature Mexican and Tex-Mex influences. View all Mexican recipes here.

Vegetarian Tortilla Soup

Author: Cookie and Kate
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 143 reviews

Warm up with a bowl of vegetarian tortilla soup, made with black beans instead of chicken. This soup recipe is so fresh and satisfying! Recipe yields 4 servings.

Ingredients

2 mild dried chili peppers* or 1 to 1 ½ teaspoons chili powder, to taste
1 can (15 ounces) diced or crushed tomatoes, fire-roasted if possible
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 large yellow or red onion, chopped
1 medium red bell pepper, chopped
¼ teaspoon fine salt, more to taste
4 cloves garlic, pressed or minced
2 teaspoons ground cumin
2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
4 cups (32 ounces) vegetable broth
4 corn tortillas, cut into 2-inch long, ¼-inch-wide strips
¼ cup chopped fresh cilantro, divided
1 to 2 tablespoons lime juice, to taste
Freshly ground black pepper, to taste
Garnish options: Thinly sliced and roughly chopped radish, diced ripe avocado, crumbled feta cheese or drizzle of sour cream

Cook Mode Prevent your screen from going dark

Instructions

If using dried chili peppers, toast them in a dry skillet over medium heat or directly over a gas flame with tongs, turning as needed. Toast until fragrant and turning darker all over—this can happen quickly, in just a minute or two. Set aside until the peppers are cool enough to handle, then roughly chop them, discarding the seeds and stem. Combine the canned tomatoes (along with their juices) and chopped peppers in the blender, and blend until smooth. Set aside.
In a medium Dutch oven or soup pot, warm 2 tablespoons olive oil over medium heat. Add the onion, bell pepper, and salt. Cook, stirring occasionally, until the onion is tender and turning translucent, about 5 to 7 minutes.
Add the garlic and cumin (and chili powder, if using) and cook until fragrant, about 30 seconds to 1 minute. Add the tomato-chili pepper blend (or just plain tomatoes, if going the chili powder route) and cook for a minute, while stirring, to bring out its best flavor.
Add the beans and broth, and stir to combine. Raise the mixture to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 30 minutes.
In the meantime, preheat the oven to 400 degrees Fahrenheit to make the crispy tortilla strips. Line a large, rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, toss the tortilla strips with the remaining 2 teaspoons olive oil and a sprinkle of salt until lightly and evenly coated. Bake until the strips are crisp and starting to turn golden, about 8 to 12 minutes, tossing halfway. Set aside.
Stir most of the cilantro into the soup, reserving a bit for garnish. Stir in 1 tablespoon lime juice. Carefully taste the soup, and add more salt if the flavors don’t quite sing (I often add up to ¼ teaspoon salt). Add more lime juice if you’d like a little more zing.
Divide the soup into bowls. Top with crispy tortilla strips, the reserved cilantro and any additional garnishes of your choice. Leftovers will keep well for up to 5 days; rewarm individual servings and top with garnishes when serving. Or freeze individual portions for several months and add toppings after reheating.

Notes

Recipe adapted from the Black Bean Tortilla Soup with Sweet Potatoes from my cookbook, Love Real Food.

Make it gluten free: Use certified gluten-free corn tortillas or tortilla chips.

Make it dairy free/vegan: Don’t top with cheese or sour cream.

Dried chili pepper options: Any mild chili pepper will do. Choose from pasilla peppers, ancho peppers, Anaheim (California) peppers, or New Mexico peppers (Chiles del Norte). I have tried this soup with Anaheim and New Mexican chilis and both were quite mild.

Nutrition

The post Tortilla Soup appeared first on Cookie and Kate.

Easy Pizza Sauce

Kathryne Taylor — Mon, 12 Oct 2020 18:54:03 +0000

Make this easy red pizza sauce recipe for your homemade pizzas! It comes together with basic pantry ingredients in about five minutes, no cooking required. It’s like magic.

This recipe yields classic Italian pizza sauce for your home-baked pizza pies. Despite its quick preparation, this sauce tastes rich and full of flavor, which further develops during the pizza’s blast in a high-heat oven.

I like my sauce to have a bit of texture to it, and this sauce strikes the perfect balance. Many pizza sauces are either thick and dull or watery and flavorless. Not this one.

I originally developed this sauce recipe for a pizza recipe in my cookbook, Love Real Food. Since I just re-shared my favorite pizza dough recipe, I’m providing my go-to pizza sauce to go along with it.

Both the dough and the sauce come together very quickly, so you can enjoy homemade pizza with minimal fuss. How about pizza tonight?

Pizza Sauce Ingredients

You’ll need just a few ingredients to make this pizza sauce from scratch:

Tomato Paste

Tomato paste offers deep tomato flavor. It also thickens up the sauce. We won’t use the whole can for this recipe. I like to buy tomato paste in glass jars so I can easily refrigerate the rest. Or, transfer leftovers to a freezer bag, squeeze out the air, and freeze your tomato paste for a future recipe.

Crushed Tomatoes

Crushed tomatoes are perfectly suited for pizza sauce. Unlike tomato purée, crushed tomatoes still have some texture. Unlike diced tomatoes, they are not too chunky or watery.

Use fire-roasted or plain crushed tomatoes, but skip the options with added flavors like basil or chilis. I always buy the Muir Glen brand of canned tomatoes because you can taste the quality.

Don’t have crushed tomatoes in your cabinet? No problem—blitz some whole peeled tomatoes or diced tomatoes in a food processor or blender until you achieve a crushed tomato consistency.

Extra-Virgin Olive Oil

Olive oil enhances the overall flavor and texture of the sauce. Just a tablespoon will do the trick.

Fresh Garlic

Fresh garlic brightens up the flavor of canned tomatoes. The sauce will taste garlicky if you try it before using, but the flavor will mellow as the pizza bakes.

Balsamic Vinegar

Balsamic vinegar is an atypical pizza sauce ingredient, but a little splash offers subtle complexity.

Dried Oregano

Dried oregano brings home the Italian pizza sauce flavor.

Fine Salt

Salt intensifies all of the flavors in this pizza sauce. I like my sauce a little salty, since we’re going to spread it relatively thinly across the pizza. You can scale back if you’re watching your sodium intake (and/or choose unsalted tomatoes).

Sugar (Maybe)

Canned tomatoes vary in acidity. If the sauce tastes a bit acidic, you can balance it with a small amount of sugar (I like to use coconut or brown sugar). Depending on the batch, I often don’t need any sugar at all. The sauce should not be overtly sweet.

Watch How to Make Pizza Sauce

How to Make Pizza Sauce

Easy! You’ll find the full recipe below, but here’s the gist:

Start by whisking the tomato paste with a splash of crushed tomatoes. This loosens up the tomato paste so it mixes easily.
Add the remaining ingredients.
Adjust to taste, if desired, by adding a little sugar to balance the acidity. Sauce is ready!

Make This Red Sauce & Enjoy These Pizzas

Broccolini Almond Pizza
Crispy Kale Pizza with Marinara Sauce (page 168) in Love Real Food
Greek Pizza
Ultimate Veggie Pizza

Please let me know how your pizza sauce turns out in the comments! I love hearing from you. Check out even more fun pizza recipes here.

Easy Pizza Sauce

Author: Cookie and Kate
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 3/4 cups
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 22 reviews

Make this rich, red pizza sauce with basic pantry ingredients! This pizza sauce recipe is so delicious and ready in about 5 minutes. Recipe yields about 1 ¾ cups, enough for about 2 large pizzas.

Ingredients

3 tablespoons tomato paste
1 can (14 ounces) crushed tomatoes,* fire-roasted or regular
1 tablespoon extra-virgin olive oil
3 cloves garlic, pressed or minced
1 teaspoon balsamic vinegar
½ teaspoon dried oregano
½ teaspoon fine salt
Up to 1 teaspoon coconut sugar or brown sugar (optional)

Cook Mode Prevent your screen from going dark

Instructions

Measure the tomato paste into a small mixing bowl. Add a big splash of the crushed tomatoes and whisk until the tomato paste is fully incorporated.
Pour in the rest of the tomatoes, then add the olive oil, garlic, vinegar, oregano and salt. Whisk to blend.
Taste, and if the mixture is too acidic (tomatoes vary in flavor from can to can), stir in a little sugar to balance it out. Use as desired. Leftover pizza sauce will keep in the refrigerator for up to 5 days, or you can freeze it for several months.

Notes

Recipe adapted from Crispy Kale Pizza with Marinara Sauce (page 168) in my cookbook, Love Real Food.

*Tomato options: You can also use canned whole tomatoes or diced tomatoes. Just blitz them in a blender or food processor until they resemble the crushed tomato consistency shown in the photos.

Nutrition

The post Easy Pizza Sauce appeared first on Cookie and Kate.

Ultimate Veggie Pizza

Kathryne Taylor — Wed, 07 Oct 2020 12:45:40 +0000

As a vegetarian for over a decade, I’ve eaten quite a few veggie pizzas. Truly fantastic veggie pizzas are few and far between. So, I combined all of the elements I’ve enjoyed over the years to create my own “ultimate” veggie pizza recipe. This is the best homemade veggie pizza I’ve ever had, and I hope you’ll say the same!

This vegetarian pizza recipe will delight vegetarians and carnivores alike. It’s fresh and full of flavor, featuring cherry tomatoes, artichoke, bell pepper, olives, red onion and some hidden (and optional) baby spinach. You’ll find a base of rich tomato sauce and golden, bubbling mozzarella underneath, of course.

The trick with loaded veggie pizzas, as many pizza shops seem to forget, is that they require a few extra minutes in the oven to develop full flavor and structure. Don’t stop baking until the cheese is deeply golden in spots. Otherwise, you might end up with floppy pizza that doesn’t live up to its true potential.

Start with my easy whole wheat pizza dough, and this recipe is ready in about 45 minutes, start to finish. This vegetable pizza is quicker and healthier than delivery!

Watch How to Make Veggie Pizza

Veggie Pizza Toppings

This pizza starts with a base of my whole wheat pizza dough. As an alternative, use one pound of store-bought pizza dough, which you can divide by two to follow my recipe exactly (or just make one large pizza—that also works with store-bought dough).

Then we’ll add the following. This recipe is truly very flexible—you can skip any of them if you don’t like ’em or don’t have ’em. Use more of one for less of another. Easy!

Pizza Sauce

You have a few options here. You can use my go-to pizza sauce recipe, which is truly so easy! Or, use your favorite marinara sauce, homemade or store-bought.

Baby Spinach

Layer some fresh spinach between the pizza sauce and mozzarella to sneak in some greens.

Part-Skim Mozzarella

I love part-skim mozzarella here because it turns more golden and bubbly than fresh mozzarella.

Artichoke

Canned or jarred marinated artichoke is an easy addition here. I sliced my jarred quartered artichokes in half again to make bite-sized wedges.

Bell Pepper

Fresh bell pepper becomes nice and tender during the pizza’s short stint in a high-heat oven.

Red Onion

Red onion mellows significantly in the oven, but you omit it for sensitive palates.

Cherry Tomatoes

Halved cherry tomatoes offer reliably sweet tomato flavor and texture.

Olives

I particularly love Kalamata olives, which become a little shriveled and condensed in flavor.

Sliced Almonds

Ever had sliced almonds on your pizza? It’s a trick I’ve learned from a couple of local pizzerias. The almonds offer some toasty flavor and crunch. I’ve heard from some readers who really love this addition, and a few who don’t—it’s up to you!

Optional Garnishes

Hot from the oven, I like to top this veggie pizza with red pepper flakes, fresh basil leaves and finely grated Parmesan.

More Vegetarian Pizzas to Enjoy

Love this recipe? Here are more creative vegetarian pizzas on Cookie and Kate:

Please let me know how your pizza turns out in the comments! I love hearing from you.

Ultimate Veggie Pizza

Author: Cookie and Kate
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 6 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 46 reviews

Make the BEST veggie pizza at home! This mouthwatering vegetarian pizza recipe features fresh cherry tomatoes, bell peppers, artichoke, spinach and more. Recipe yields two 11-inch pizzas or 1 large (about 6 to 8 servings).

Ingredients

1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough
1 cup pizza sauce or marinara
2 cups baby spinach
2 to 3 cups (8 to 12 ounces) shredded low-moisture part-skim mozzarella cheese
½ cup jarred or canned artichoke, cut into 1” pieces
½ cup fresh red or orange bell pepper, cut into narrow 2″ strips
½ cup red onion, cut into thin wedges
½ cup halved cherry tomatoes
½ cup pitted Kalamata olives, halved lengthwise
½ cup sliced almonds (optional)
Optional garnishes: Fresh basil (small leaves or torn), red pepper flakes and/or finely grated Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you’re using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5.
Spread pizza sauce evenly over the two pizzas, leaving about 1 inch bare around the edges. Evenly distribute the spinach on top of the sauce, followed by the cheese (use all three cups if you want a cheesy pizza as shown here).
Top the pizzas with artichoke, bell pepper, red onion, tomatoes, olives and almonds (if using).
Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 10 to 12 minutes (or significantly less, if you’re using a baking stone/steel—keep an eye on it).
Transfer pizzas to a cutting board and sprinkle with with fresh basil, red pepper flakes and Parmesan, if using. Slice and serve! Leftover pizza keeps well in the refrigerator for 4 days, or for several months in the freezer.

Notes

Make it nut free: Omit the almonds.

Change it up: On top of the mozzarella, use any combination of the suggested toppings (up to 3 cups t0tal). The spinach and almonds are not essential.

Nutrition

The post Ultimate Veggie Pizza appeared first on Cookie and Kate.

Easy Vegetarian Weeknight Dinner Recipes - Cookie and Kate

Pumpkin Mac and Cheese

Pumpkin Mac and Cheese Ingredients

Canned Pumpkin Puree

Short-Cut Pasta

Cream Cheese

Cheddar Cheese and Parmesan

Butter and Spices

Watch How to Make Pumpkin Mac and Cheese

Serving Suggestions

Love this pumpkin mac and cheese?

Pumpkin Mac and Cheese

Ingredients

Instructions

Notes

Nutrition Show NutritionHide Nutrition

Gaby’s Pasta with Peas and Pesto

A Few Recipe Tips and Notes

Watch How to Make Pasta with Peas

What to Serve with this Pea Pasta

More Fresh Green Pasta Dishes

Pasta with Peas and Pesto

Ingredients

Instructions

Notes

Nutrition Show NutritionHide Nutrition

Green Goddess Tortellini Salad

Tortellini Salad Vegetable Options

Watch How to Make This Pasta

More Fresh Pastas to Try

Green Goddess Tortellini Salad

Ingredients

Instructions

Notes

Nutrition Show NutritionHide Nutrition

Butternut Squash Mac and Cheese

Butternut Mac and Cheese Ingredients

Butternut Squash

Short-Cut Pasta

Cream Cheese

Cheddar Cheese and Parmesan

A Few More Basic Ingredients

Watch How to Make Butternut Squash Mac and Cheese

How to Safely Slice Your Butternut Squash

Serving Suggestions

Love this butternut mac and cheese?

Butternut Squash Mac and Cheese

Ingredients

Instructions

Notes

Nutrition Show NutritionHide Nutrition

Margherita Pizza

Watch How to Make Margherita Pizza

Pizza Margherita Ingredients

Pizza Dough

San Marzano Tomatoes

Fresh Mozzarella Balls

Fresh Basil

Olive Oil & Salt

What to Serve with Margherita Pizza

More Homemade Pizzas to Enjoy

Margherita Pizza

Ingredients

Instructions

Notes

Nutrition Show NutritionHide Nutrition

Super Simple Arugula Salad

Watch How to Make Simple Arugula Salad

Balsamic Vinegar Options

How to Make Homemade Balsamic Glaze

More Uses for Thick Balsamic Vinegar or Balsamic Glaze

Super Simple Arugula Salad

Ingredients

Instructions

Notes

Nutrition Show NutritionHide Nutrition

Perfect Roasted Cabbage

Watch How to Make Perfect Roasted Cabbage

Roasted Cabbage Tips

You can roast red or green cabbage, but I recommend choosing red.

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition