Pasta Recipes to Fall in Love With

Vegan Butternut Squash and Kale Pasta

With seasonal fall and winter vegetables, this vegan Butternut Squash and Kale Pasta is satisfying without being too heavy.Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 servings

Ingredients:

• 12 oz. Simple Truth Organic Whole Wheat Penne Rigate
• 6 Tbsp. Harris Teeter Olive Oil, divided
• 3 cups cubed butternut squash
• 3 shallots, sliced
• 4 cloves of garlic, minced
• 1 sprig of fresh rosemary, chopped
• 1 bunch of kale, ribs removed and chopped
• ½ cup white wine (or vegetable stock)
• ½ cup Simple Truth Nutritional Yeast (or Parmesan, if not vegan)
• Crushed red pepper flakes, to taste
• Salt and Pepper to taste

Directions:

1. Preheat the oven to 400 degrees Fahrenheit. Toss the cubed squash with 2 Tbsp. olive oil and spread out on a baking sheet. Sprinkle with salt and pepper and roast about 25 minutes or until tender, flipping once.
2. Heat 1 Tbsp. of oil in a large skillet over medium low. Add the shallots, garlic and rosemary, and cook until tender (be sure not to burn the garlic), about 5 minutes. Add another 2 Tbsp. of oil to the skillet and the chopped kale. Season with salt and pepper. Cook the kale in the olive oil 3-4 minutes, then add the wine, stirring to scrape up any brown bits on the bottom of the pan. Cook for about 15 minutes, stirring occasionally.
3. Meanwhile, cook pasta according to package directions. Before draining, reserve 1/3 cup of cooking water. Remove from heat and drain 1 ½ minutes prior to al dente.
4. Add the roasted squash, cooked pasta, reserved cooking water, and nutritional yeast (or Parmesan) to the skillet with the kale. Cook everything together for 2-3 minutes. Serve immediately.

Gluten-Free Linguine with Clams

Clams are deceptively easy to cook and take just a few minutes to open up, making this Gluten-Free Linguine with Clams a dream 15 minute dinner that can be easily adjusted for 1 person or a crowd.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 servings

Instructions:

• 8 oz. Simple Truth Organic Gluten-Free Linguine
• 2 dozen small in-shell clams, scrubbed
• 4 Tbsp. Harris Teeter Olive Oil
• 2 cloves garlic, minced
• ¼ tsp. crushed red pepper flakes
• ½ cup dry vermouth
• 3 Tbsp. chopped fresh Italian parsley

Directions:

1. Soak clams in cold water while bring your pasta water to a boil.
2. Cook pasta according to package directions, but 1-2 minutes shy of being done, as it will cook a few minutes in the sauce.
3. Meanwhile, warm a large skillet over medium heat. Add olive oil, garlic and crushed pepper. Sauté until fragrant, reducing heat if necessary so the garlic doesn’t burn.
4. Add vermouth and clams, bring to a boil and cover. Clams will open up within 2-5 minutes. If it takes a little don’t fret. All of the clams may not open, but most will.
5. Add hot drained pasta and stir gently to incorporate. Cook for another 1-2 minutes or until the sauce comes together.
6. Discard any clams that have not come together. Add the parsley and distribute among bowls.

One Pot Beef and Mushroom Stroganoff

This classic budget-friendly dish, just got even better. Our One Pot Beef and Mushroom Stroganoff uses the sauce to cook the noodles making it even creamier (and easier to clean up) than ever!

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings

Ingredients:

• 2 Tbsp. Harris Teeter Salted Butter
• 12 oz. Harris Teeter cremini mushrooms, sliced
• 1 onion, diced
• Salt and pepper to taste
• 1 lb. Harris Teeter lean ground beef
• 2 cloves garlic, minced
• ½ tsp. dried sage leaves
• 3 Tbsp. Harris Teeter All-Purpose Flour
• ¼ cup dry white wine (or beef stock)
• 4 cups Simple Truth Organic Beef Stock
• 2 Tbsp. Harris Teeter Worcestershire sauce
• 1 Tbsp. Harris Teeter Dijon mustard
• 8 oz. Simple Truth Organic Egg Noodles
• 6 oz. Harris Teeter Sour Cream
• Optional garnish: chopped parsley

Directions:

1. Melt butter in a large skillet over medium high heat. Add the mushrooms and onion and sauté until all of the liquid has been released from the mushrooms and the skillet becomes dry again. About 8-10 minutes.
2. Add in the beef and cook it until brown, being sure to break it up with a wooden spatula. Sprinkle in the sage and add salt and pepper to taste. Stir in the flour and cook, until all white disappears. Stir in the wine (or extra stock), and scrape up any brown bits on the bottom of the skillet.
3. Pour in the stock, and add the Worcestershire sauce, mustard, and egg noodles. Season again with salt and pepper. Bring the mixture to a boil, reduce the heat to a simmer and cover until the pasta is cooked through, about 9-10 minutes.
4. Stir in sour cream and stir to coat. Allow to cook until hot throughout, then remove from heat and serve. Garnish each bowl with parsley, if desired.