Creamy Tomato and Spinach Pasta Sauce

Entire batch contains 805 calories, 9 fiber, 16 protein

• 1 (14.5 oz) can diced tomatoes
• 1 cup chopped fresh spinach
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 1/2 tsp dried basil
• 1/2 tsp granulated garlic
• 2 tbsp all purpose flour
• 1 cup unsweetened almond milk
• 1/2 cup heavy cream
• 1/4 cup grated parmesan cheese

In a large saucepan, combine tomatoes, spinach, salt, pepper, basil, and garlic. Cook and stir until sauce comes to a boil.

Meanwhile, in a medium bowl, whisk together flour, milk, cream, and parmesan. Add this mixture to the tomato mixture on the stove and continue heating and stiring until mixture has thickened (about 5 minutes). 

Add to sauce your choice of pasta noodles (4 servings worth), tortellini (16 oz package), or 1 package homemade gnocchi, all cooked according to package directions. Stir to coat then serve.

Garbanzo Tomato Pasta Soup

Entire batch contains 850 calories, 45 grams of protein, and 56 grams of fiber. Serves 4. 

• 4 cups vegetable broth
• 56 grams pasta shells
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 (28 oz) can diced tomatoes
• 1 pint cooked garbanzo beans (cooked from 135g dry), rinsed and drained
• 1/2 tsp dried basil
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp pepper

In a medium pot, bring vegetable broth to a boil. Add pasta and cook for 10 minutes (al dente). Meanwhile in a frying pan over medium heat, saute onion and garlic in a little water to prevent sticking. Once done both are done, add onions and garlic to the pot with broth and pasta. Add to the pot the tomatoes, beans, and spices. Simmer an additional 5 minutes then serve.

Gnocchi

Each 16 ounce package contains 1179 calories, 36 grams protein, and 10 grams fiber

• 1000 grams peeled potatoes
• 500 grams flour
• 4 eggs (replace with 1/4 cup olive oil for vegan gnocchi)
• 2 tsp salt
• 200 grams additional flour for kneading

Boil peeled potatoes until tender. Strain, transfer to a large bowl, and mash with a fork. Allow to cool then mix in flour and eggs. 

On a floured surface, knead until ball forms. Roll dough into 1/2" to 3/4" thick ropes then cut ropes into pieces 1/2" wide. Gently toss/roll the pieces around in the flour before moving them onto a 9x13" pan lined in plastic wrap. 

Continue rolling, cutting, and flouring the pieces until a single layer of gnocchi covers the bottom of the pan. Place a sheet of plastic wrap on top and continue placing the gnocchi in the pan to create a second layer. Repeat until all the dough has been made into gnocchi and placed in the pan with plastic wrap between each layer. Top the pan with a final piece of plastic wrap and transfer it to the freezer for 24 hours. 

The next day, divide the frozen gnocchi into 4 zip lock bags, each containing approximately 16 ounces of gnocchi. Squeeze out as much air as possible then return the bags to the freezer until ready for use.

Cook frozen gnocchi in a large stock pot of boiling water for 13-15 minutes.  Drain and rinse gnocchi then stir it into a pan of sauce of your choice such as creamy tomato and spinach sauce.

Pizza Sauce

• 1 (14oz) can stewed tomatoes
• 1 (12oz) can tomato paste
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 tsp oregano
• 1 tsp basil

Combine all ingredients in a sauce pan and cook over medium heat for 10 minutes. Makes enough sauce for two large pizzas. This sauce freezes well.

No-Knead Pizza Dough

Entire crust is 580 calories

• 1/2 c. warm water
• 1 tsp yeast
• 1 tsp sugar
• 1/2 tsp salt
• 150 grams bread flour
• 1 tbsp corn meal (for flouring cast iron)

In a small bowl, combine water, yeast, and sugar. Allow to sit for 5 minutes. Meanwhile, in a large bowl, combine salt and bread flour, Add in yeast mixture and stir until evenly combined. Set in a warm place for 10-15 minutes. 

Drop dough on a floured surface and roll out. Sprinkle large cast iron pan with corn meal and transfer the rolled out dough to the pan. Add sauce and toppings and cook at 475 degrees until cheese is golden (cooking time depends a lot on toppings)

Vegetarian Spaghetti Carbonara

• 1/2 lb spaghetti
• 1 tbsp olive oil
• 6 slices vegetarian bacon (Smart brand bacon works perfectly), diced
• 1/2 onion, chopped
• 1 clove garlic, minced
• 2 eggs, beaten
• 1/4 c. grated parmesan cheese
• 1/4 c. dry white wine
• fresh ground pepper to taste

In a large pot, bring water to a boil. Once boiling, cook spaghetti until al dente. Drain well then toss with olive oil and set aside.

Meanwhile, in a large skillet, cook chopped bacon until slightly crisp. Transfer bacon to a bowl while reserving the bacon fat in the pan. Add chopped onion to the pan and cook over medium heat until onion is translucent. Add minced garlic and cook 1 minute more. Return cooked bacon to pan. Add cooked spaghetti noodles and toss until coated and heated through. Add in beaten eggs and cook, tossing constantly with tongs or a large fork until eggs are barely set (2-3 minutes). Add parmesan cheese, wine and pepper and toss again. Serve immediately with additional parmesan sprinkled on top.