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Gypsy Pasta

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pasta wood After a long day at work, home alone and not one inch of me wanting  to shop or order take out resulted in this dish. Which I can say was easy, delicious and pretty, so naturally I fell in love and now make it all the time.

The best part  of this dish is that it can be different every time. Keeping a box of pasta in your pantry at all times is a must for this reason! Then add in any veggies or protein you have for a quick satisfying bite.

What you need: (For this version)

  • Box of your favorite pasta (gluten free or regular both work)
  • 1/4 cup of milk
  • 2 Italian sausages
  • 1/2 red onion
  • Shitake mushrooms
  • Micro greens (topper)
  • Cheese
  • Salt, pepper, chili powder and chili flakes

What to do:

Pasta-

  1. Bring a large pot of water to boil
  2. Add salt
  3. Add pasta
  4. Drizzle a lil bit of olive oil and cook pasta for about 6 minutes (if gluten free) to al dente

pasta fun

In another saucepan:

  1. Drizzle olive oil and start to heat slivered red onions – on med-high
  2. Add in chopped up sausage after onions start to brown a lil
  3. Turn down heat to medium
  4. Then add in chopped shitakes
  5. Sprinkle salt and chili powder to liking (not too much cause you can always add more)
  6. Mix til everything looks about cooked and turn to low heat
  7. Throw in micro greens

pasta acc

Time to combine:

  1. Drain pasta and let it sit while all the mixings cook
  2. Add pasta back into the  pot and add milk
  3. After the milk starts to boil and your pasta starts to get coated add in your toppings and mix til you get a good balance of everything in one bite

Serve with fresh herbs sprinkled on top and a pinch of cheese

pasta

xo

Stiletto

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Simple Roasted Asparagus Soup with Lemon

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Asparagus Soup

This no cream based soup is perfect for a cool September evening and is loaded with fresh asparagus, garden grown herbs and lemon.

After a busy week of running around (and zero trips to the grocery store) I finally peeked in the fridge to see what I could come up with for dinner. I had little over a pound of asparagus left, onions, herbs and fresh lemons from this weekends trip to the produce stand. At first, I was just going to roast the asparagus…then I looked at my Ninja and decided to make a simple soup (perfect for a light rainy evening like tonight!)

  • 1 pound asparagus, rinsed
  • 1/2 small yellow onion, chopped
  • 1 – 2 garlic cloves, sliced
  • 1 cup chicken or vegetable broth
  • 1 tablespoon butter
  • 1 tablespoon fresh parsley, chopped
  • 1/2 tablespoon fresh thyme
  • 1/2 tablespoon fresh basil, chopped
  • 1/2 lemon, juiced
  • 1/4 teaspoon lemon zest
  • 1/8 cup Parmesan cheese
  • Salt and pepper, to taste
  • Olive oil (I used lemon olive oil)

Asparagus Soup

Preheat the oven to 400 degrees, drizzle olive oil over asparagus to coat and season with salt and pepper. Roast for 20 – 25 minutes until tender but still crisp.  While the asparagus is roasting, melt butter in a saucepan and cook garlic and onions until transparent (about 5 minutes.) Add broth to onion / garlic mixture and bring to a simmer. Remove from heat and transfer to the blender. Remove asparagus from oven and let cool slightly. Once cooled, remove the tips and cut the asparagus in 1 – 2 inch pieces. Add asparagus pieces, except the tips, to the blender along with the herbs and combine all ingredients until smooth.

Transfer soup back to the saucepan and bring to a simmer. Add lemon juice, zest and season with salt and pepper. Turn off heat and add the cheese. Serve immediately and garnish with the asparagus tips.

Enjoy! ~Crystal