veganpasta hashtag performance

https://www.eatingbyelaine.com/green-sauce-pasta/ This green sauce pasta is everything right now! Creamy, dreamy, and packed with fresh spinach and cashews for that velvety, dairy-free goodness we all need. 🌿🍝 Bonus: It’s ready in under 30 minutes. Weeknight dinner goals, right?! Drop “GREEN” in the comments if you’re ready for the recipe! 👇✨ #GreenSaucePasta #DairyFreeRecipes #EasyWeeknightDinner #VeganComfortFood #PlantBasedMeals #QuickDinnerIdeas #HealthyEatingMadeEasy #VeganPasta #EatYourGreens #FoodieFavorites #PastaLover #WhatVegansEat

HUMMUS PASTA! Don’t knock it till ya try it! @Jessica Hirsch Protein Packed Hummus Pasta (df, vg): - 2 tbsp evoo - 1 medium yellow onion, diced - 3 cloves of garlic, minced - 1 heaping tsp crushed calabrian chilies - hefty pinch of kosher salt for water & sauce - 1/2 cup roasted garlic hummus - 1/2 cup reserved pasta cooking water - 1/2 lb pasta - 1/4 tsp fresh lemon zest - fresh basil to garnish - fresh grated vegan parm to garnish - edible flowers to garnish (optional) 1. Bring large pot of water to boil. Once at a rolling boil, add in a hefty tbsp of kosher salt and your pasta. Boil until al dente. 2. While the pasta is boiling, set a medium sized skillet over medium-high heat. Add in oil. Once hot, add in onions, garlic, calabrian chilies and a hefty pinch of kosher salt. Sauté until onions become translucent. 3. Adding hummus and 1/4 cup of the pasta cooking water. Stir until smooth. Add in cooked pasta and a bit more pasta cooking water. Toss to coat until creamy. Add more pasta cooking water if it seems a bit too dry. 4. Toss in lemon zest & fresh basil. Garnish with vegan parm and edible flowers. #pasta #hummus #garlichummus #veganrecipes #vegastiktok #veganpasta #pastarecipe #hummusrecipe #protein #cheatdayeats #dairyfree #hummuspasta

Pizza Man! might be my new fave pizza spot! I can genuinely appreciate when a non-vegan restaurant shows love to us vegans. There were soooo many options on the menu! 📍11300 Magnolia Blvd North Hollywood CA 91601 Have you been here before? • • • • #veganeats #veganfoodshare #veganmeals #veganpizza #veganpasta #veganwings #veganburger #vegansandwich

Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast. #veganuary #veganrecipes #veganpasta #indianfood #indianfusion butternut tikka mac 1/3 cup cashews, quick soaked 1 butternut squash, cubed 1 tbsp olive oil 1 red onion, chopped 4 garlic cloves, minced 1 inch ginger, grated 3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes) 1 tsp salt, plus more to taste 1/2 tsp turmeric 1/2 tsp red chili powder 1 tsp kashmiri chili powder 1 tsp ground coriander 1/2 tsp garam masala 1 tsp kasoori methi (dried fenugreek leaves) 1 tbsp nutritional yeast 8 oz. rigatoni or another thick pasta shape of choice, prepared al dente topping 1/2 cup panko breadcrumbs 1/2 tsp black pepper 1 tbsp nutritional yeast 1/2 tsp kashmiri chili powder 1. Soak cashews in hot water for at least 15 minutes. 2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.) 3. Meanwhile, make the sauce. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Increase heat to medium-high and allow the tomato juices to mostly evaporate. 4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending. 5. Preheat oven to 350 F. 6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy. 8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!