Pimped Out Pappardelle with Plant Protein Ragu

(say that five times fast)

Hi there friends and a Happy Friday to you all.

October has been a doozy of a month, weather-wise, for just about everyone in the continental U.S. Here in Southern California, there are still wildfires burning and we constantly flip flop between mid-70 F/20 C and 100 F/38 C days, so it’s definitely faux fall for us. But that has not hindered our month-long culinary adventure!

Every Friday newsletter in October features a carb-a-licious pasta or noodle dish. Have you tried Pasta with Creamy Pumpkin Alfredo or Nutty Noodles with Shrimp yet? Both are delicious and dairy-free.

Next week’s post will be available to all subscribers and it’s a Mexican Pasta Verde that you are going to love!

Before we get to this week’s recipe, which is a saucy, vegan ragu with a salty/lemony/crunchy topping, I have some news.

Cookbook

Did you know that I wrote a cookbook, just for you? It’s 15 Dinner Recipes for the Rest of Your Life and is available now for purchase and download.

Inside you’ll find:

• Five proteins, five veggies, and five carb recipes that are the building blocks for 125 meal ideas.

• How to combine recipes to make a balanced meal.

• Delicious seasoning combinations to change flavor profiles.

• Guidance on how to assemble a weekly menu plan.

All the recipes are reliably delicious, simple to prepare, and easily adaptable to your taste. They are gold! The cookbook is a keeper and one you will use again and again.

Get it here: 15 Dinner Recipes for the Rest of Your Life

The link is also at the top of this newsletter’s Home page.

Stupid-Easy No-Knead Bread is included in the book!

The rest of this post is for paid subscribers only. I’d love for you to become one!