Gluten-Free Mushroom Carbonara Recipe

Ingredients

  • Pancetta, 1 1/2 oz (45 g), chopped, or 1 tablespoon olive oil
  • Cremini mushrooms, 1/2 lb (250 g), sliced
  • Onion, 1/2, finely diced
  • Fresh sage, 1 tablespoon minced
  • Red pepper flakes
  • Kosher salt and freshly ground pepper
  • Gluten-free spaghetti, 6 oz (185 g)
  • Large eggs, 2
  • Parmesan cheese, 3/4 cup (3 oz/85 g) freshly grated
  • Dry white wine, 1/4 cup (2 fl oz/60 ml)
  • Fresh flat-leaf parsley or basil leaves, 1/4 cup (1⁄3 oz/10 g) torn

Directions

  1. Place a large nonstick frying pan over medium-high heat. Add the pancetta and sauté until beginning to brown, about 3 minutes. Add the mushrooms, onion, sage, and a pinch of pepper flakes. Sprinkle with salt and a generous amount of black pepper. Sauté until the mushrooms are tender, about 8 minutes. Remove the frying pan from the heat.
  2. Add the pasta to a large pot of boiling salted water and stir well. Cook, stirring frequently, until al dente, about 8 minutes. Meanwhile, in a small bowl, beat the eggs with a fork and mix in the cheese.
  3. Remove 1/2 cup (4 fl oz/125 ml) of the pasta cooking water and reserve. Drain the pasta. Add the wine to the frying pan with the mushroom mixture and boil until reduced by half, stirring up the browned bits, about 1 minute. Remove the pan from the heat. Add the spaghetti to the frying pan. Gradually whisk 1/4 cup (60 ml) of the reserved pasta cooking liquid into the egg mixture. Add the egg mixture to the frying pan and stir until it coats the pasta and is creamy, not wet and runny. If the egg mixture does not become creamy, set the frying pan over very low heat and stir constantly just until it becomes creamy, watching carefully (do not boil).
  4. Immediately remove the frying pan from the heat. If needed, mix in enough of the remaining 1/4 cup (60 ml) pasta cooking liquid to form a silky texture. Divide between 2 warmed bowls and serve right away.

This delicious recipe and photos were created by Weeknight-Gluten-Free, we simply shared it! Check them out for more awesome ideas!

Vegan Bolognaise Recipe

Prep: 5 mins – Cook: 15 mins

Ingredients

  • 375g Cucina Matese Fusilli
  • 200g Coles Sliced Cup Mushrooms
  • 400g can Coles Lentils, rinsed, drained,
  • 425g Coles Nature’s Kitchen Veggie Pasta Sauce
  • 2 tbsp finely chopped basil leaves
  • Basil leaves, extra, to serve

Directions

  • Cook the pasta in a saucepan of boiling water following packet directions or until al dente. Drain. Return to the pan.
  • Meanwhile, heat a large non-stick frying pan over high heat. Add the mushroom and cook, stirring, for 5 mins or until the mushroom softens. Add the lentils and pasta sauce and cook, stirring, for 5 mins or until the mixture thickens slightly. Add the chopped basil and stir to combine.
  • Add half the mushroom mixture to the pasta in the saucepan. Stir until combined. Divide the pasta mixture among serving bowls. Top with the remaining mushroom mixture and sprinkle with basil leaves to serve.

This recipe and photos were created by Taste.com.au, we simply shared it! Check them out for more great ideas!

Vegetarian Chow Mein Recipe

Prep: 10 mins – Cook: 5 mins – Total: 15 mins

Ingredients

  • 6 oz / 180 g fresh chow mein noodles
  • 2 tbsp oil
  • 2 garlic cloves , minced
  • 2 cups shredded Chinese cabbage
  • 1/2 cup carrot , julienned
  • 2 scallion/shallot stems , cut into 2″/4cm pieces
  • 1 cup bean sprouts

Tofu and marinade

  • 5 oz / 150 g firm tofu , sliced
  • 1/2 tbsp soy sauce
  • 1 tbsp Chinese cooking wine

Sauce

  • 1/2 tbsp hoisin sauce
  • 1 1/2 tbsp soy sauce
  • 1/2 tbsp chilli garlic sauce or sriracha (optional)
  • 2 tsp sugar
  • 1/2 tsp sesame oil
  • 1/4 cup water
  • White pepper

Directions

  • Prepare noodles according to packet instructions (usually soaking it in boiling water).
  • Combine tofu with marinade and set aside for 5 minutes.
  • Combine sauce ingredients in a small bowl.
  • Heat oil in wok over high heat, add garlic and stir fry for 10 seconds.
  • Add tofu and stir fry until starting to caramelise – about 1 minute. Stir fry gently so the tofu doesn’t break.
  • Add the cabbage and carrot and stir fry until the cabbage starts to wilt.
  • Add the noodles, scallions/shallots, bean sprouts and sauce and stir fry until the noodles are warmed through and sauce evenly coats the noodles – about 1 minute. Don’t cook it too much – the bean sprouts should still be quite crisp, not wilted.
  • Serve immediately.

Directions using homemade Real Chinese All Purpose Stir Fry Sauce

  • If you have a jar of homemade Real Chinese All Purpose Stir Fry Sauce, you do not need to make the marinade or sauce for this recipe.
  • Substitute the tofu marinade with 1 tbsp Stir Fry Sauce
  • Substitute the Sauce ingredients with 1/4 cup Stir Fry Sauce and 1/4 cup water.

This recipe and photos were created by RecipeTinEats.com, we simply shared it! Please check them out as they have so many great ideas!

Lentil And Walnut Bolognese Recipe

Prep Time: 30 mins – Cook Time: 55 mins

Ingredients

  • 2 tbsp Olive oil
  • 1 cup Grated carrots
  • 1 cup Celery, minced
  • 1 cup Onions, finely minced
  • 1 cup Walnuts, finely chopped
  • 1 cup dried lentils (brown or green), rinsed in a fine mesh sieve
  • 1 (24) oz jar Marinara
  • 6 cups Water
  • 1 tsp Salt
  • 1 lb Wide pasta noodles, such as pappardelle or tagliatelle
  • Parmesan cheese or vegan parmesan cheese, optional

Directions

  1. In a large saucepan or braiser heat olive oil over medium heat. Add the carrots, celery and onions and sauté until tender, about 6 minutes.
  2. Add the walnuts and lentils along with the salt, water and jar of marinara. Stir to combine.
  3. Simmer on medium-low for 45 minutes stirring occasionally, until sauce thickens.
  4. When the lentils have reached your desired tenderness, transfer 2 cups of the sauce to a blender or food processor. Blend until nearly smooth. Add the blended sauce back to the pan and stir to combine. Blending is an optional step, but it helps add a creaminess without the need to add cream.
  5. Remove from heat, and serve over your favorite pasta —such as pappardelle or tagliatelle—and top with freshly grated or vegan parmesan cheese.

This delicious recipe and photos were created by TheModernProper.com, we simply shared it! Please check them out as they have so many great ideas!

Kimchi Noodles Recipe

Ingredients

  • straight-to-wok udon noodles 300g
  • toasted sesame oil 1 tbsp
  • spring onions 6, shredded
  • green beans 160g, trimmed and halved
  • ginger thumb-sized piece, peeled and shredded
  • kimchi 4 tbsp, finely chopped
  • eggs (we used Clarence Court Burford Browns) 2
  • sesame seeds 1 tsp
  • soy sauce 1 tbsp
  • red chilli 1, finely sliced (optional)

Directions

  1. Put the noodles in a sieve over the sink and pour over a kettle of just-boiled water. Toss to separate the noodles. Leave to drain.
  2. Heat ½ tbsp of the oil in a wok or pan over a high heat, add most of the spring onions and all the green beans, and stir-fry for 2-3 minutes until the beans are just tender. Stir in the ginger and kimchi, and fry for another minute. Add the noodles and toss everything together for 2 minutes until the noodles are piping hot.
  3. Meanwhile, heat the remaining oil in a small non-stick frying pan, and fry the eggs until the edges are crispy and the yolks are cooked to your liking. Sprinkle over the sesame seeds and cook for 30 seconds more, spooning the oil and seeds over the eggs.
  4. Add the soy sauce to the noodles and toss. Top with the eggs. Spoon over any remaining seeds and oil, and top with the chilli, if using.

This delicious recipe and photos were created by OliveMagazine.com, we just shared it. Check them out for more great recipes!

Kale Stir Fry with Crispy Tofu

PREP: 10 mins – COOK: 15 mins

Ingredients

Crispy Curried Tofu

  • 1 block (200g) Firm Tofu
  • 1.5 tsp Curry Powder
  • 1 tbsp Soy Sauce
  • 1/4 Red Cabbage

Stir Fry

  • 3-4 Large Kale Leaves
  • 1 Carrot
  • 1 clove garlic
  • 1 inch piece Fresh Ginger
  • 2 tbsp Soy Sauce
  • 2 portions Wholewheat Noodles

Directions

  1. Cut the tofu into 1 inch cubes. Mix together the curry powder and 1 tbsp soy sauce to make a paste. Add the tofu cubes and gently toss them so they are all coated with the sauce. Set aside while you prepare the other ingredients.
  2. Boil the noodles according to the packet. While they are cooking, get on with the rest of the stir fry.
  3. Slice the carrot very finely (or spiralize if you have one), and mince the ginger and garlic. Slice the cabbage and kale into thin strips.
  4. Prep 2 frying pans with a little oil and heat on high.
  5. To the first frying pan, add the tofu, and cook until golden brown on all sides, turning the pieces frequently. At the same time, cook the stir fry in the other frying pan.
  6. Add the garlic and ginger, cook for 1 minute before adding the kale and cabbage. Cook for 2-3 minutes, stirring frequently, until the kale and cabbage begin to wilt. Add the carrot and soy sauce and cook for another 2 minutes.
  7. Serve the veggies over the cooked noodles and top with the tofu. Eat immediately.

This delicious recipe and photos were created by LaurenCarisCooks.com, we just shared it! Please check them out for more recipes!

Eggplant Meatballs With Zucchini Noodles

Prep: 15 mins – Cook: 25 mins – Total: 35 mins

Ingredients

eggplant meatballs

  • 1 large eggplant
  • 1 tablespoon olive oil
  • 1 ½ cup bread crumbs
  • 3 cloves garlic,
  • ¼ cup fresh flat-leaf parsley
  • 2 tablespoon fresh basil
  • ¼ cup vegan parmesan
  • 1 ½ tablespoon Italian Seasoning
  • 1 flaxseed or chia egg
  • ½ teaspoon salt
  • pepper, to taste

everything else

  • 12 oz Marinara Sauce
  • 2 large zucchini

Directions

  1. Preheat the oven to 375F. Line a baking sheet with parchment paper and set aside.
  2. Chop the eggplant into 1″ pieces. Heat olive oil over medium heat and add eggplant along with ¼ cups water. Sauté for 10 minutes until eggplant is slightly brown and tender.
  3. Transfer it to a food processor along with all the other ingredients for your eggplant meatballs. Process until you have a uniform batter. Be careful not to overprocess or the meatballs will become gummy. Some texture is desirable. Taste and adjust seasonings.
  4. Roll the meatball mixture into balls 2 heaping tablespoons in size and place on the prepared parchment paper. Bake for 20-25 minutes, until meatballs are browned and crispy on the outside.
  5. When the meatballs are done, add them to a saucepot with marinara sauce until the marinara sauce is heated all the way through. Toss with zucchini noodles and serve with fresh parsley and vegan parmesan.

This delicious recipe and photos were created by MyDarlingVegan.com, we just shared it! They have so many other great ideas, you should definitely check them out!

Garlic Parmesan Zucchini Noodles

PREP 8 mins – COOK 12 mins – TOTAL 20 mins

Ingredients

  • 4 medium zucchini (about 2 pounds)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon minced garlic (3 to 4 cloves)
  • 1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
  • 2 medium tomatoes, chopped, see note (about 12 ounces)
  • 1/2 cup shredded parmesan cheese, plus more for serving, see notes for alternatives
  • 1 cup basil leaves, torn into pieces
  • 1 teaspoon cornstarch
  • 2 teaspoons cold water
  • Salt, to taste

Directions

  1. Trim and spiralize the zucchini (see notes below for how to do this without a spiralizer). Cut extra long noodles so that they are about the length of spaghetti.
  2. Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
  3. Stir in the tomatoes, basil, and parmesan cheese. Cook for one minute. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.

To Finish

  1. Bring the liquid left in the skillet to a simmer.
  2. Combine cornstarch and cold water in a small bowl then whisk into the simmering liquid. Cook, while whisking until the liquid thickens to a sauce; about 1 minute.
  3. Taste the sauce and season with salt. Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediately.

This recipe and photos were created by InspiredTaste.net, we just shared it! They have an awesome website, you should definitely check them out!