Pasta Bowls!

Close up of tri-color rotini pasta

This has been a fun meal my whole family enjoys. Again, with the bowls. Seriously. Flexible, simple meals free of complaining.

This particular bowl is highly adaptable… choose your pasta: regular, gluten-free, egg, shapes… You can do Alfredo bowls or Marinara bowls, or olive oil and herb bowls, or offer all of those as toppings.

I like to sauté some mushrooms, onions, spinach, shrimp, and fresh tomatoes all separately and with some minced garlic for additional toppings. You can offer some grated Parmesan cheese as well, or even try a vegan Parmesan option.

Serve this with a fresh green salad, maybe some French bread, and just about any human could sit down at your dinner table and find a way to enjoy filling their belly.

Each of the following components can be placed in a serving dish for folks to fill their own bowls. As you fill serving dishes, they can be placed in the oven to keep warm as you sauté the next ingredient. Amounts will vary based on the number of people you want to serve and what those people love to eat. The good news is that leftover bowls are great for work lunches the next day, so when in doubt, make more 🙂

Components of Pasta Bowls:

Pasta of your choice, cooked, drizzled with a bit of olive oil, and stirred through to keep the sticking to a minimum

Alfredo Sauce (recipe below)

Marinara Sauce (recipe below)

Olive oil with oregano, basil, thyme, salt, and pepper (I don’t actually measure here… you do you)

Shiitake, cremini, or baby bella mushrooms, sautéed with minced garlic

Onions, chopped or sliced and sautéed (or, if you have time, caramelized!)

Baby spinach sautéed with minced garlic

Fresh tomatoes, chopped and sautéed with minced garlic

Shrimp sautéed with mince garlic

Grated Parmesan cheese

Vegan Parmesan cheese (recipe below)

For the Alfredo sauce:

In saucepan, melt 4T (1/2 stick) of butter over medium heat. Stir in 1 can of condensed milk and 1/2C. Parmesan cheese, continuing to stir until cheese is melty. Add salt and pepper to taste.

Note: if you prefer Alfredo sauce that doesn’t separate, add a couple tablespoons (or up to 1/4C.) of flour… simply place flour in the saucepan at the beginning and stir to combine it with the melting butter.

For the Marinara Sauce:

18oz. tomato paste

4-6C. water

2tsp. of each, basil, oregano, and parsley

1tsp. of each, salt and sugar

1/2tsp. thyme

1/4tsp. pepper

1 bay leaf

1/4C. red wine (optional)

Combine all together. This can sit all day on low on the stove or in a crockpot. Taste and season more as desired.

For the vegan Parmesan:

(From Minimalist Baker — www.minimalistbaker.com)

Place 3/4C. cashews, 3T. nutritional yeast, 3/4tsp. salt, and 1/4tsp. garlic powder in food processor and process until everything is a fine meal. Store in refrigerator to maintain freshness.

I hope you and your family enjoy pasta bowls as much as we do!

So much love,

~A

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