Farfalle with Mushrooms

10-12 oz. farfalle pasta

2 T. extra-virgin olive oil

2-3 cloves garlic, minced

10-12 oz. cremini, baby bella, or white mushrooms, cleaned and sliced

1/2 c. grated fresh Parmesan cheese, plus more for topping

Salt and freshly ground pepper to taste

Cook the paste per package directions and drain.

Meanwhile, heat the oil in a skillet. Add the garlic and saute over low heat, just until the garlic begins to turn golden, about 1 minute.

Add the mushrooms. Cover and cook, stirring occasionally, until they are tender and have released some of their liquid, about 10 minutes.

Combine the paste with the mushroom mixture in a serving container. Add the Parmesan cheese and toss together. Season with salt and pepper and serve immediately, passing additional Parmesan cheese for topping, if desired.

Serves 4.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 76.

Summer Pasta with Fresh Tomatoes

8-10 oz. rotini or other short, chunky pasta shape

2 to 2-1/2 lbs. flavorful juicy tomatoes, diced 

2 T. extra-virgin olive oil

Juice of 1/2 lemon or lime

6-8 fresh basil leaves, thinly sliced, or to taste

Salt and freshly ground pepper to taste

Cook the pasta according to package directions until al dente. Drain well.

Combine the pasta with the remaining ingredients, including the juices from the chopped tomatoes, and toss well. Serve at once or let stand until room temperature before serving.  

Serves 4.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 64.

Black Bean & Corn Pasta with Avocado Cream

2 15-oz. cans (3 c.) no-salt-added black beans, rinsed and drained 

1 28-oz. can no-salt-added crushed tomatoes

2 c. frozen whole kernel corn

1 14.5-oz. can no-salt-added diced tomatoes

12 oz. dried whole grain macaroni

3/4 c. chopped onion

4 cloves garlic, minced

1 T. paprika (or 2 t. regular paprika and 1 t. smoked paprika, for a smokier flavor)

1-1/2 t. sea salt

1 t. ground cumin

1/4 t. cayenne pepper

1/4 t. black pepper

3-1/2 c. low-sodium vegetable broth

1/3 c. chopped fresh cilantro, divided

Avocado Cream

Lime zest

Additional avocado, peeled and chopped

Avocado Cream:

1 large avocado, peeled and chopped

1/3 to 1/2 c. unsweetened, unflavored plant milk (almond, soy, cashew, or oat)

1 T. lime juice

1/4 t. hot pepper sauce

1 small clove garlic, chopped

Sea salt to taste

In a 6-quart Dutch oven, combine the beans, crushed tomatoes, corn, diced tomatoes, macaroni, onion, garlic, paprika, salt, cumin, cayenne pepper, and black pepper. Stir in broth. Press down on ingredients with the back of a spoon so the macaroni is submerged.

Bring to boiling, reduce heat. Cover and simmer 6-8 minutes or until macaroni is tender.

While macaroni is cooking, make the avocado cream, place avocado, plant milk, lime juice, hot pepper sauce, garlic, and salt in a blender. Cover and blend until smooth. Set aside. 

When macaroni is tender, stir in half the cilantro. Serve topped with remaining cilantro, avocado cream, lime zest, and additional fresh avocado. 

Makes 14 cups.

Adapted from ForksOverKnives.com magazine, Winter 2024, p. 69.

Creamy BLT Pasta Salad

4 c. dried gemelli or cavatappi pasta

12 oz. sliced bacon

2 garlic cloves, minced

3/4 c. sour cream

1/2 c. mayonnaise

1/3 c. chopped fresh chives or green onions

2 T. cider vinegar

2 T. milk plus a little extra if needed

1/4 t. black pepper

3 c. chopped heart of romaine lettuce

1-1/2 c. cherry tomatoes, halved

4 oz cubed or shredded cheddar cheese

Cook pasta in boiling salted water according to package directions; drain and rinse with cold water, then drain and cool.

Meanwhile, in a 12" skillet, cook bacon over medium heat until crisp. Drain on paper towels, saving 1 t. drippings in skillet. Coarsely chop bacon and set aside. 

Add garlic to reserved drippings. Cook and stir 1 minute or until golden and fragrant.

For dressing, in an extra-large bowl combine sour cream, mayonnaise, chives, vinegar, milk, pepper, and garlic.*

Add pasta, bacon, lettuce, tomatoes, and cheese to dressing; toss to coat. If needed, stir in additional milk to reach desired creaminess. Top with more chives or green onions.

*If making ahead, transfer dressing to a small airtight container. Combine salad ingredients in a large airtight container. Store in refrigerator up to 24 hours, then combine dressing and ingredients just before serving.

Makes 12-16 servings. 

Adapted from Better Homes & Gardens magazine, May 2024, p. 98.

Betty Jo Melvin's Macaroni & Cheese

6 T. butter, cubed, plus more for baking dish

12 oz. uncooked elbow macaroni

1 12-oz. can evaporated milk

1 c. plus 2 T. whole milk

3 large eggs, lightly beaten

1-1/2 oz. processed cheese (Velveeta), cut into 1/2" cubes

1-1/2 t. kosher salt

1/2 t. black pepper

11-1/2 oz. (3 c.) pre-shredded sharp cheddar cheese, divided

4-1/2 oz. (1-1/2 c.) pre-shredded mild cheddar cheese, divided

Preheat oven to 425 degrees. Grease a 13 x 9" baking dish with butter and set aside.

Prepare macaroni per package directions for al dente. Drain and transfer to a large bowl.

Stir butter into hot macaroni until melted. Stir in evaporated milk, whole milk, and eggs until well combined. Fold in processed cheese, salt, pepper, 2-1/2 c. of the sharp cheddar, and 1 c. of the mild cheddar.

Transfer macaroni mixture to prepared baking dish. Sprinkle evenly with remaining 1/2 c. sharp and 1/2 c. mild cheddar cheeses.

Bake, uncovered, in preheated oven until golden and bubbly, 45-50 min. Serve immediately.

Serves 10.

Adapted from Southern Living magazine, Dec. 2023, p. 15.  

Three-Cheese Baked Pasta

1 16-oz. package ziti pasta

2 10-oz. containers Alfredo sauce

1 8-oz. container sour cream

1 15-oz. container ricotta cheese 

2 large eggs, lightly beaten

1/4 c. grated Parmesan cheese

1/4 c. chopped fresh parsley

1-1/2 c. (6 oz.) mozzarella cheese

Preheat oven to 350 degrees. Lightly grease a 13 x 9" baking dish. Cook ziti per package directions; drain and return to pot.

Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of ziti mixture into baking dish.

Stir together ricotta cheese, eggs, Parmesan cheese, and parsley. Spread evenly over ziti mixture. Spoon remaining ziti mixture over ricotta cheese layer; sprinkle with mozzarella cheese. Bake at 350 degrees for 30 minutes, until bubbly.

Serves 8-10.

Adapted from Southern Living Dinner in a Dish, p. 168.

Pasta with White Beans & Arugula

1 16-oz. package bow-tie pasta

1 19-oz. can cannellini beans, drained and rinsed

1 8.5-oz. jar sun-dried tomatoes with herbs in oil, drained and chopped

5 oz. fresh arugula, thoroughly washed

4 oz. crumbled feta cheese

1/4 c. chopped fresh basil

2 T. fresh lemon juice

2 T. olive oil

1/2 t. salt

Cook pasta per package directions and drain well. Stir together beans, tomatoes, arugula, feta, basil, lemon juice, oil, and salt. Stir pasta into mixture and mix until blended.

Variation: Use chickpeas, drained and rinsed, instead of cannellini beans and add 15 oz. solid white tuna in water, drained.    

Serves 8.

Adapted from Southern Living Dinner in a Dish, p. 80.

Bow-Tie Pasta Toss

8 oz. uncooked bow tie pasta

3/4 t. salt, divided

1 c. grape tomatoes, cut in half

1 2.25-oz. can sliced black olives, drained

1 T. finely chopped sweet onion

3 T. olive oil

3 T. balsamic vinegar

1 small garlic clove, pressed

1 t. chopped fresh oregano

4 oz. crumbled feta cheese

More fresh oregano for garnish

Prepare pasta per package directions, adding 1/2 t. salt to the water. Drain well.

Place pasta in a large bowl. Stir in tomatoes, olives, and onion.

Whisk together olive oil, vinegar, garlic, oregano, and remaining 1/4 t. salt. Add to pasta mixture, tossing to coat. Let stand 10 minutes. Stir in feta and garnish with additional fresh oregano, if desired. 

Serves 2-3.

 Adapted from Southern Living Dinner in a Dish, p. 69.

Creamy Turkey Pasta Bake

6 c. sliced collard greens

3 c. sliced mushrooms

2 T. oil

1 lb. cooked pasta (shells, twists, or penne)

3 c. cooked turkey

2-1/2 c. cream

1-1/4 c. Parmesan cheese

2 t. kosher salt

3/4 t. black pepper

1-1/2 c. shredded mozzarella cheese

Saute collard greens and mushrooms with oil in a skillet over medium heat until tender. Stir in pasta, turkey, cream, Parmesan cheese, salt, and pepper. Transfer to a 13 x 9" baking dish. Top with mozzarella cheese. Bake at 375 degrees for 15 minutes.

Serves 8.

Adapted from Southern Living magazine, Nov. 2023, p. 110.  

In a Pickle Pasta Salad

2 c. dry whole wheat macaroni, cooked, drained, and cooled

2 15-oz cans no-salt-added cannellini beans, Great Northern beans, or chickpeas, rinsed and drained, with aquafaba reserved

1/2 c. dill pickle juice

1/4 c. tahini

2 T. lemon juice

1/2 t. sea salt

1/4 t. freshly ground black pepper

2 c. packed chopped kale leaves

1 c. thinly sliced celery

1 medium Gala apple, cored and finely chopped

3/4 c. thinly sliced baby dill pickles

1/2 c. finely chopped red onion

2 T. chopped fresh dill or 1 T. dried dill

Cook macaroni per package directions; drain and set aside to cool.

For dressing, in a blender combine drained beans,1/4 c. of the aquafaba, pickle juice, tahini, lemon juice, salt, and pepper. Cover and blend until smooth and creamy. Taste and add more aquafaba, pickle juice, and/or lemon juice to reach desired flavor and consistency.

In a large bowl, combine kale leaves, celery, apple, dill pickles, onion, and dill. Pour dressing over and stir to combine. Add paste and stir until well coated. Top with additional fresh dill if desired. 

Makes 8 cups.

Adapted from forksoverknives.com.

Individual Four-Cheese Mac & Cheese

1-1/2 c. heavy cream

1/2 t. ground mustard

1/4 t. cayenne pepper

1/4 t. grated nutmeg

2 large eggs

Kosher salt

6 oz. elbow macaroni, cooked al dente

1 c. (4 oz.) mild Cheddar cheese, grated 

1 c. (4 oz.) sharp Cheddar cheese, grated

1 c. (4 oz.) mozzarella cheese, grated

1 c. (4 oz.) muenster cheese, grated

Preheat oven to 350 degrees.

Whisk the cream, mustard, cayenne pepper, nutmeg, eggs, and 3/4 t. salt in a large bowl. Stir in the macaroni, then stir in cheeses until well combined. Divide the mixture among 4 ramekins and put on a baking sheet.

Bake until light golden on top and bubbling in center, 30-35 minutes. Let rest for 10 minutes before serving.   

Serves 4.

Source unknown.

French Onion Casserole

Cooking spray

3 T. olive oil

2 large sweet onions, thinly sliced (about 7 cups)

1-1/2 t. kosher salt, divided

Water, if needed

2 t. apple cider vinegar

2-1/2 c. heavy cream

2 c. unsalted vegetable stock

1 16-oz. package penne rigate or ziti pasta

1-1/2 T. Worcestershire sauce

1/8 t. ground nutmeg

1 medium clove garlic, grated

12 oz. aged Gruyere cheese, shredded, divided

4 oz. sharp white Cheddar cheese, shredded, divided

1 T. fresh thyme

Preheat oven to 350 degrees with 1 rack in center and 1 rack 6" from heat. Lightly coat a 13 x 9" broiler-safe baking dish with cooking spray.

Heat oil in a large skillet over medium-high heat. Add onions and 1/2 t. salt; cook, stirring occasionally, until onions begin to soften, about 5 minutes. Reduce heat to medium; cook, stirring occasionally, until onions are deep golden brown and jammy, 15-18 minutes. Add water 1/4 c. at a time if onions start to burn. Remove from heat and stir in vinegar.

Meanwhile, add cream and stock to a medium saucepan. Bring to a simmer over medium-high heat. Add pasta and simmer, stirring occasionally, until just al dente, 8-10 minutes. Stir in Worcestershire sauce, nutmeg, garlic, and remaining 1 t. salt. Remove from heat. Add most of  Gruyere cheese and half of cheddar cheese, a handful at a time, stirring until melted between each handful.

Stir half of caramelized onions into pasta mixture. Transfer to prepared baking dish and top with remaining caramelized onions. Sprinkle with remaining cheeses. 

Bake on center rack until bubbly, about 20 minutes. Transfer to top rack and increase oven temperature to broil. Broil until cheese is golden brown, about 3 minutes. Remove from oven and sprinkle with thyme.

Let cool for 10 minutes before serving.    

Serves 8.

Adapted from Real Simple magazine, March 2022, p. 94. 

Parm e Pepe Spaghetti

1 16-oz. package spaghetti

1/4 c. finely chopped fresh flat-leaf parsley

1/4 c. toasted walnuts, chopped

2 T. olive oil

2-1/2 t. coarsely ground black pepper

2 T. unsalted butter

4 oz. Parmesan cheese, finely grated (about 1-1/2 c.)

3/4 t. kosher salt, plus more for water

Cook spaghetti in generously salted water per package directions for al dente. Do not drain.

Meanwhile, stir together parsley and walnuts in a small bowl. Heat oil in a large pot over medium heat. Add pepper and cook, stirring constantly, until fragrant and sizzling, 30 seconds to 1 minute. Turn off heat.

Using tongs, transfer cooked spaghetti from saucepan to pot with pepper mixture. Ladle 1-1/4 c. cooking water into pot with spaghetti. Add butter and stir constantly for 1 minute. Gradually add cheese, stirring constantly and vigorously, until cheese is melted and a creamy sauce coats pasta, about 2 minutes. Add more cooking water if needed. Stir in salt. Serve sprinkled with walnut mixture.

Serves 4.

Adapted from Real Simple magazine, Jan./Fe. 2022, p. 116.  

Buffalo-Ranch Macaroni & Cheese

1 14.5-oz. package dried multigrain rotini pasta

1 c. shredded carrot and/or thinly sliced celery

1/2 c. to 1 c. cayenne pepper sauce (such as Frank's Red Hot)

1 1-oz. envelope ranch dry salad dressing mix

4 c. water

8 oz. sliced American cheese (10-11 slices), torn into bite-sized pieces

Milk (optional)

In a 3.5 qt. or 4 qt. slow cooker, combine pasta, carrot and/or celery, cayenne pepper sauce, and ranch dressing mix. Add water and stir to combine.

Cover and cook on high for 2 hours (pasta should absorb all the liquid by this time). Top with cheese; do not stir. Cover and cook 5 min. more. Stir gently to combine. If desired, add milk to reach desired creaminess.

Makes 8 servings.

Adapted from Southern Living Slow Cooker Favorites, vol. 5, p. 22. 

Mandarin Pasta Spinach Salad with Teriyaki Dressing

8 oz. bowtie pasta

4 c. spinach leaves

1/2 c. craisins

1/3 c. pine nuts (or cashews or slivered almonds)

1 4-oz. can mandarin oranges, drained (could use thinly sliced apples or pears)

1/4 c. cilantro leaves, roughly chopped

Optional: finely diced red onions, feta or goat cheese

Dressing:

1/3 c. Kikkoman teriyaki sauce 

1/3 c. rice wine vinegar or apple cider vinegar

1/2 t. garlic powder

1/2 t. onion powder

1/4 t. salt

1/4 t. black pepper

1 T. sugar

1/2 c. salad oil or olive oil 

Cook pasta according to package instructions, drain and rinse with cold water. Set aside.

While pasta is boiling, prepare the dressing. In a jar, combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.

In a large bowl, toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve.

Note: The dressing is easy to double and makes a great dip for vegetables or for another salad. It will store for a few days in the fridge.

Serves 4.

Adapted from LeCremedelaCrumb.com. 

Creamy Lemon-Basil Pasta Salad

For the dressing: 

2 cloves crushed garlic

1 c. sliced fresh basil, plus more for garnish

1 T. honey

Juice of 1 lemon

Zest of 1 lemon

3/4 c. mayonnaise

1 c. plain full-fat Greek yogurt

1 t. kosher salt

1/3 t. freshly ground black pepper

For the salad: 

1 lb. rigatoni pasta

2 T. extra-virgin olive oil

1 c. chopped roasted red peppers (fresh or from a jar)

1 c. sliced sugar snap peas

1 c. baby arugula leaves

For the topping:

1/2 c. panko bread crumbs

2 T. salted butter

First, make the dressing: Combine the garlic, basil, honey, lemon juice, lemon zest, mayonnaise, and yogurt in a food processor. Pulse until well combined. Season with salt and pepper to taste. Refrigerate until ready to serve.

Then, cook the pasta: Put the rigatoni into a large pot of boiling salted water and cook, stirring occasionally, until al dente. Drain and transfer to a large bowl. Toss with olive oil and refrigerate until 

cool.

Meanwhile, make the bread crumb topping: Melt the butter in a small saucepan over medium-high heat. Add the bread crumbs and reduce heat to medium. Toast the bread crumbs, stirring often, until golden brown, approximately 3 minutes.

To assemble the salad, add the roasted red peppers, sugar snap peas, and arugula to the chilled pasta. Just before serving, drizzle with dressing and toss to combine. Top with toasted bread crumbs and garnish with basil. 

Serves 6-8.

Adapted from Yankee magazine, Aug. 2021, p. 53.

Cheesy Baked Ravioli

1/2 c. plus 3 T. olive oil, divided

1/2 c. chopped yellow onion (from 1 onion)

3 T. tomato paste

1 t. dried Italian seasoning

1 28-oz. can fire-roasted crushed tomatoes

1-1/4 t. kosher salt, divided

1 t. freshly ground black pepper, divided

1 20-oz. pkg. refrigerated cheese ravioli

8 oz. shredded whole-milk mozzarella cheese (about 2 c.)

Preheat oven to 375°F. Heat 2 T. oil in a large skillet over medium heat. Add onion; cook, stirring often, until tender, about 5 minutes. Add tomato paste and Italian seasoning; cook, stirring constantly, for 1 minute. Add crushed tomatoes and 1/2 t. each salt and pepper. Bring mixture to a simmer over medium heat; cook, stirring occasionally, until sauce is thickened, about 10 minutes. Remove from heat.

Grease a 13 x 9" or other 3-quart baking dish with 1 T. oil. Spread 1 c. tomato sauce in bottom of dish.

Arrange half of ravioli over sauce in baking dish in a single layer, slightly overlapping ravioli. Spread 1 c. tomato sauce evenly over ravioli. Sprinkle with half of cheese. Repeat layers once, using remaining ravioli, tomato sauce, and cheese. Bake until sauce is bubbly and cheese is melted and golden, 30 to 35 minutes.

Serves 6.

Adapted from Real Simple magazine, May 2021, p. 128.

Lemony Olive Pasta

1/4 c. panko

1 T. grated lemon zest

1/4 c. fresh lemon juice, divided

1 scallion, finely chopped

1 c. flat-leaf parsley

3/4 c. pitted Castelvetrano olives

2 cloves garlic

1/2 c. cilantro

2 T. capers, drained

1/4 c. grated Parmesan, plus more for serving

3 T. olive oil

Kosher salt

12 oz. thin spaghetti

Bring a large pot of water to a boil. In a small skillet, toast panko on medium, tossing often, until golden brown, 4-6 minutes. Remove from heat; toss with lemon zest and scallion.

In a food processor, pulse parsley, olives, garlic, cilantro, and capers until finely chopped. Add Parmesan and pulse to combine. Add oil and 2 T. lemon juice; pulse to combine.  

Add 1 T. salt to the boiling water; cook pasta per package directions. Reserve 1 c. pasta cooking water. Drain the rest of the water, then return pasta to cooking pot. Toss with remaining lemon juice. Toss pasta with olive sauce and 1/2 c. cooking water, adding more water if pasta seems dry. Serve topped with the lemony panko. 

Serves 4.

Adapted from Women's Health magazine, March 2021, p. 74.

Creamy Chicken & Mushroom Pasta

8 oz. wide egg noodles

3 T. unsalted butter, divided

1/4 c. olive oil, divided

24 oz. sliced cremini mushrooms

1-3/4 t. kosher salt, divided

1-1/2 c. unsalted chicken broth

3/4 c. half-and-half

2 t. sherry vinegar

2 c. shredded cooked chicken breast (from 1 rotisserie chicken)

3 T. chopped fresh tarragon, divided

Cook egg noodles in a large pot according to package directions. Drain and return to pot; toss with 1 T. butter. Partially cover with lid to keep warm.

Meanwhile, heat 3 T. oil in a large, high-sided skillet over medium-high heat. Add mushrooms in an even layer; cook, undisturbed, until starting to crisp and brown, 3-4 minutes. Toss and continue to cook until browned in spots, about 4 minutes. Add remaining 1 T. oil and toss. Cook, undisturbed, until mushrooms are browned and tender, 3-5 minutes.

Add 3/4 t. salt to mushrooms and stir to combine. Add broth and half-and-half; bring to a simmer. Reduce heat to medium. Simmer until mixture starts to thicken and reduce slightly, 8-10 minutes. Remove from heat. Add vinegar and remaining 2 T. butter. Fold in chicken, 2 T. tarragon, and remaining 1 t. salt. 

To serve, top noodles with mushroom mixture and garnish with remaining 1 T. tarragon.

Serves 4.

Adapted from Real Simple magazine.  

Baked Tortellini Alfredo with Mushrooms

1/4 c. unsalted butter

1 8-oz. package cremini mushrooms, sliced (about 4 c.)

2 garlic cloves, minced

1 c. heavy whipping cream

1/2 c. whole milk

1/2 t. kosher salt

1/4 t. black pepper

1/4 t. ground nutmeg

8 oz. Parmesan cheese, finely shredded, divided

2 8-oz. packages refrigerated three-cheese tortellini, cooked per package directions

2 T. chopped fresh flat-leaf parsley

Preheat oven to broil with rack 8" from heat. 

Melt butter in a 10" oven-proof (cast-iron) skillet over medium. Add mushrooms in an even layer and cook, undisturbed, for 4 minutes. Stir and continue cooking, stirring occasionally, until golden brown, another 4 minutes. Stir in garlic. Cook, stirring constantly, until fragrant, about 1 minute.

Stir in cream and milk and bring to a simmer over medium, stirring occasionally. Cook, stirring often, until slightly thickened, about 8 minutes. Stir in salt, pepper, nutmeg, and 1-3/4 c. of the Parmesan cheese, until smooth.

Stir in the cooked tortellini until coated. Sprinkle with remaining 1/4 c. Parmesan. Broil in preheated oven until sauce is bubbly and cheese is light golden brown, 3-5 minutes. Sprinkle with parsley.

Serves 4.

Adapted from Southern Living magazine, October 2020, p. 118.