STEP 1: Cook the pasta according to the instructions on the package. Set aside. STEP 2: While the pasta is cooking, heat some oil in a large pan and sauté the chopped onion for about 3 minutes or until it becomes translucent. Then add the minced garlic and cook for another minute.
STEP 3: Add the diced tomatoes and season with dried basil, oregano, salt, pepper, and red pepper flakes. Let it simmer for 5 minutes.
STEP 4: In the meantime, drain and rinse the chickpeas and roughly chop the artichokes. Cut the olives into rings.
STEP 5: Add the chickpeas, artichokes, black olives, and capers to the sauce. Sprinkle with fresh oregano.
STEP 6: Stir in the cooked spaghetti and serve immediately.
I usually use whole wheat spaghetti or brown rice spaghetti for this recipe. For a gluten-free version, I recommend brown rice spaghetti or chickpea spaghetti.
The recipe calls for canned chickpeas. But you could also use home-cooked chickpeas (I usually cook them in my Instant Pot). One 15-ounce can of chickpeas equals a ¾ cup dried chickpeas.
If you want to make the vegan spaghetti sauce a bit more spicy, increase the amount of red pepper flakes. If you’re cooking for young kids, leave them out completely.
For a lighter version, you could also use zoodles (zucchini noodles) instead of regular pasta.
For best results you’ll want to get 2 breasts and pan fry them. We’re also going to season them with Italian herbs, garlic powder, salt and black pepper. Fry the breasts both sides until beautifully golden, then lay to rest. Laying to rest is important as it helps retain some of the juices after frying. Because who the heck enjoys dry chicken!?
After, it’s time to slice up the chicken. I like to lay it on top of the pasta (like the photo above) just because it’s pretty 🥰 Then I mix it in and eat it like an absolute maniac. The contrast is beautiful.
Top Tip #1 – When you slice the chicken, ensure you slice it at a slight angle, and make sure you slice against the natural grain of the chicken. This will give you best chance of having nice soft chicken.
How to Pan Fry Chicken for Pasta (quick summary)
Bring two chicken breasts to room temp.
Coat in olive oil, Italian seasoning, garlic powder, salt and black pepper.
Fry over medium heat until golden.
Flip and cook until white through the centre.
Bringing the chicken to room temp (or close to) is an important step, as it ensures the meat doesn’t dry up. Searing cold meat usually causes it to seize up and squeezes out the moisture.
Creamy Tomato Chorizo Pasta
How to make Chorizo Pasta (quick summary)
Fry onion, sun dried tomatoes and garlic.
Add chorizo slices.
Pour in tomato passata. Add fresh parsley and basil.
Pour in cream. Add smoked paprika, salt and pepper.
Toss to combine.
Can you sub dried herbs 🤔 – For this recipe I don’t recommend doing so. You don’t simmer the sauce long enough for dried herbs to offer their maximum flavour, so fresh basil and parsley is definitely preferential in the sauce.
Preheat oven to 350° and line a 8×8 (or 9×9) pan with parchment paper. Set aside.
In a medium bowl, combine the almond flour, coconut flour, coconut oil, maple syrup, vanilla and salt. Mix well until no dry spots remain and it’s evenly combined. Press into the bottom of the prepared pan, making it as even as possible. Bake for 15-17 minutes, until the edges are lightly brown.
While the crust bakes, make the sweetened condensed milk. In a saucepan, combine the coconut milk, honey, and salt. Turn to medium heat and whisk until boiling. Reduce to low and simmer until thickened. It should take between 25-45 minutes, depending how low your setting goes. You want it to be about measure 1 1/4 cup when done.
Mix the coconut, pecans and chocolate chips in a bowl. Remove the crust from the oven and top with the toppings from the bowl. Pour sweetened condensed milk over top slowly, making sure all the toppings are covered.
Perfectly sweet and delicious, this Banana Pudding Recipe will make you never want another dessert again! Best for any holiday or potluck.
14ouncessweetened condensed milk1 can
1 1/2cupsice cold water
3.4ouncesvanilla instant pudding mix1 box
4cupssliced ripe bananas
12ouncesNilla Wafers1 box
In a large bowl, beat together the sweetened condensed milk and water until well combined – about 1 minute. Add the pudding mix and beat well. Cover and refrigerate for 3-4 hours to overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don’t let it set up long enough.
In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
To assemble dessert, use a 9×13 glass dish.
Arrange 1/2 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/2 of the bananas, and 1/2 of the pudding mixture. Repeat once more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours – or up to 8 hours.
The longer the banana pudding sits, the more likely the bananas are to brown. The best way to ensure the bananas won’t turn brown is if you cover them completely with the pudding mixture so they aren’t exposed to air.
If you’d like to use a trifle dish, divide the nilla wafers, the bananas and the pudding mixture into 3rds and layer three times instead of just two.
Prep: Start out by patting your pork loin dry with paper towels. Combine salt, paprika, onion powder, and black pepper in a small bowl and whisk it to combine. Take the rub and sprinkle it all over the pork.
Sear: Add 1 tablespoon olive oil in a large skillet and set it over medium heat. Add the pork and sear it for a couple minutes on each side or until it is golden brown. This is an optional step – you don’t have to sear the meat, but I suggest it because when you sear meat, it caramelizes the natural sugars in the meat and browns the proteins, forming a delicious brown crust on the surface of the roast.
Cook: Add the chicken broth to the insert of your slow cooker then place the pork loin, fat side up, in the slow cooker and set aside.
In a blender or food processor combine the remaining olive oil, balsamic vinegar, and garlic; and process until it’s combined and thickened. Add your Italian seasoning and whirl for just a couple seconds to combine. Using a pastry brush, brush the prepared balsamic mixture all over the pork loin.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours or on HIGH for 3 hours.
Rest and Serve: Remove the pork loin from the slow cooker and transfer to a cutting board. Cover the pork loin with foil and let it rest for 10 to 15 minutes before slicing.
HOW LONG DOES PORK LOIN TAKE IN THE CROCK POT?
Most crock pots have three settings, Low, High, and Warm. You can cook your pork loin on either LOW or HIGH, but the amount of time will differ based on which setting you choose.
If you choose to cook on LOW, it will take about 6 to 8 hours depending on exactly how large the loin is. If you choose to cook on HIGH, it will take from 4 to 5 hours. The pork loin is done when cooked in the crock pot is by the color of the juices that come out of it when you poke a hole in it with a knife or fork. If the juices run clear, the pork is done cooking.
Makes 16 to 20 bars Prep Time: 15 minutes Total Time: 2 hours 15 minutes
1 cup butter
½ cup brown sugar, packed
1 teaspoon pure vanilla extract
3 cups rolled oats
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
1 cup dark chocolate chips
¾ cup chunky peanut butter
Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside.
In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low-heat, until the butter has melted and the sugar has dissolved.
Add the oats, cinnamon and kosher salt. Cook, stirring constantly, for 4 to 5 minutes.
Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down.
In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined.
Pour ⅘ of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.
Refrigerate for 4 hours, or until set.
Yum! Delicious, easy, and no need to turn on the oven. Plus, if you want to make a whole bunch of bars ahead of time, you can totally freeze them, too! Just make sure you bring them back to room temperature before enjoying.