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