Roasted Garlic & Cauliflower Pasta with Walnuts
We eat a lot more pasta at this house than you might guess from just looking at this blog. Like at least once a week. And yet, this post is one of only two devoted to that starchy comfort that easily loans itself to pantry-cooking. I usually stock some type of spelt/whole grain noodle or brown rice penne in my little grain/cereal drawer. One of those two options with red sauce is both my man’s and my own comfort food of choice. If we’re having pasta for a nicer mid-week dinner though, I’ll be doing a light olive oil-based sauce with cooked vegetables, chickpeas, pine nut parm, greens etc., just to make it more special.
People seem to jump to pasta often for vegetarian mains because of its simplicity, heft, and diversity. I had a vegan friend who eventually developed a distaste for it because, at the time, pasta was one of the few options she could partake in when dining out. I think establishments have expanded their horizons a bit since.
A little while ago, I received a copy of a new book from America’s Test Kitchen: The Complete Vegetarian Cookbook. The anticipation over a plant-based collection from ATK was evident when I excitedly ripped the packing envelope one snowy afternoon. As I flipped through chapters focusing on hearty mains, soups, pasta + noodles, rice, grains, sides, salads, beans + soy, snacks, flatbreads, and more, I noticed a lot of the recipes that were jumping out at me were mostly comprised of items I already had in my pantry. I love when vegetarian recipes focus on building flavour with accessible, everyday ingredients, and this book really seems to understand that.
So onto today’s recipe… I chose this one because I had a giant head of cauliflower in the fridge and a pasta with that and roasted garlic sounded too cozy to pass on. We’re in a proper cold snap and it called to me from the page. I made a few minor changes (omitted the parmesan, subbed arugula for parsley), but kept the lightly sweet and full-flavoured roasted garlic and lemon sauce completely intact. I honestly can’t wait to make it again. You just mash some roasted garlic cloves with olive oil, lemon and chili flakes, thin the mixture out with starchy pasta water, and toss it with hot pasta and roasted cauliflower.
roasted garlic + cauliflower pasta with walnuts recipe (vegan + gluten free)
print the recipe here!
from America’s Test Kitchen’s forthcoming The Complete Vegetarian Cookbook
notes: ATK lists an alternative version of this pasta with broccoli and almonds as well if that catches your interest. The original recipe calls for chopped parsley, but I used handfuls of baby arugula because I happened to have it in my fridge.
2 garlic heads/bulbs, top quarter cut off to expose cloves
6 tbsp + 1 tsp olive oil
pinch of fresh thyme leaves (optional)
1 head cauliflower (2 pounds)
salt + pepper
2 tbsp lemon juice, plus extra
1/4 tsp red pepper flakes, or to taste
1 pound brown rice pasta, such as penne or fusilli
2-3 handfuls baby arugula
1/4 cup walnut halves, toasted + chopped
Adjust an oven rack to the middle position, place a naked baking sheet on the rack and preheat to 500 degrees F. Tear two squares of aluminum foil and place cut garlic heads in the centers. Drizzle exposed garlic tops with 1/2 tsp olive oil each. Season with salt, pepper, and thyme leaves (if using). Wrap garlic bulbs up securely and place in the oven. Roast until garlic is browned and mushy/tender, about 40 minutes.
While garlic is roasting, trim the cauliflower leaves and the extra bit of stalk at the bottom. Cut the head right down the middle, from top to bottom. From there, cut each half into 4 wedges. In a medium bowl, toss the cauliflower wedges with 2 tablespoons olive oil, salt, and pepper. Remove the pre-heated baking sheet from the oven and carefully lay the cauliflower wedges onto the surface, leaving some space around each piece. You should hear sizzling. Roast cauliflower until tender and well-browned, about 25 minutes (I flipped mine halfway).
Once slightly cooled, transfer cauliflower to a cutting board and cut into bite-size pieces. Unwrap roasted garlic and squeeze cloves out into a small bowl. Mash roasted garlic with a fork to make a smooth puree. Whisk in the lemon juice, pepper flakes, some salt + pepper, and 1/4 cup of olive oil. Set aside.
Cook brown rice pasta according to package directions with a fat pinch of salt in the water. Reserve 1 cup of pasta cooking water before draining. Once drained, return cooked pasta to the pot. Add chopped cauliflower, garlic sauce, arugula, extra lemon juice to taste, and 1/4 cup reserved cooking water. Add more cooking water as necessary to achieve desired consistency. Serve pasta with handfuls of chopped walnuts on top and extra chili flakes.
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This looks amaziing <3 I really want to try to do it!!
I don’t usually jump to use cauliflower, but this looks quite tasty! I’m not eligible for the giveaway, but wanted to leave a comment anyway 🙂
I always have tofu, it is so versatile, there is always some type of greens, kale collard or broccoli, miso and brags and tamari, and always always umeboshi plums or umeboshi vinegar which can enliven any food, and of course the olive oil!
The quickest, easiest, soup and so delicious, heat up some spring water, add thinly sliced daikon radish (another staple) and umeboshi vinegar to taste, fast, very healing and tasty to boot!
Ahh I want this book! My book loving foodie self fairly salivated over this recipe as well – it looks delicious and hearty! I always keep some good olive oil, basil, tomatoes, spinach, and nuts of all kinds. I had the hardest time keeping this list to five, since I also keep tons of cabbage, cauliflower, potato (sweet and salty), spinach, berries (fresh or frozen), and of course, fully stocked cabinets of garlic, lemon, and spices. I am basically a food fanatic.
Pantry staples always on-hand include quinoa, tahini, good balsamic vinegar, sesame oil, and chickpeas. And plenty of root vegetables in these frigid winter months!
It’s nothing original, but I always keep a stock of rice noodles, basmati rice, black beans, bread crumbs and rice vinegar.
as always, your pictures suck me in so that i do a mental checklist of what i have in stock so that i can recreate your wonderful dishes. five never-without ingredients in my pantry are quinoa, olives, fire roated tomatoes, black beans, olive oil.
quinoa, lentils, almonds, broth, and canned tomatoes with chilis!
I always have garlic, onions, kale, chickpeas and lemons – hey.! That sounds yummy! May be I will add some tahini (my 6th go to) and make something like that tonight!
1 Nutritional yeast
2 Nuts/ Seeds (almonds, cashews,walnuts,sunflower, pumpkin)
3 Green vegetable broccoli, spinach, kale
4 Tumeric powder and root I use it in everything
5 Tomato sauce I try to make my own for canning but goes fast.
chickpeas (so many chickpeas), lentils, barley, oats and plain soymilk. thanks for the giveaway, i’ve been waiting for a veg atk book!!
Love the post! In my pantry, we always have black beans, fire-roasted tomatoes, pasta in fun shapes (lumanche!), zahtar, and tons of nuts (pecans, pepitas, almonds, walnuts…)
Canned/Dried Beans/Grains – Tahini – Ground Cumin/Coriander – Dried Chiles – Jalapenos – Dried Mushrooms
Beans (garbanzos, navy, etc.)
Rice (brown, red, black) and Puy Lentils
Tins of plum tomatoes
Broccoli, cauliflower, carrots
Pasta is a staple in Italy, so I used to eat once a day, as many Italians do. Now I eat maybe one a month, because I’m trying to eat less gluten as I can – gluten-free pasta is a bit weird here and my boyfriend hates it!
But this pasta dish, with this crunchy and almost burnt cauliflower seems sooo good!
Jovial Pasta is made in Italy, I wonder if you get track it down? Have you considered trying to make your own gluten free dough? It is a bit of trial and error, but well worth the cause. Nobody should be without pasta. Am I right?
Beans beans lots of beans, fire roasted tomatoes, at least two types of grains (freekeh, rice, pasta), coconut oil, and canned coconut milk.
My favorite go-to ingredients are:
sweet or smoked paprika
sweet potato, black beans, oats, canned tomato, olive oil
I wish I could stay home in bed on this cold snowy day reading that book! I love cauliflower and I will have to add it to my shopping list for tomorrow. My pantry items are olive oil, lentils, canned tomatoes, onions/garlic, and pasta. I’ve never had a rice pasta before and I think I will need to start exploring the different options out there! You have a truly wonderful blog and I look forward to your email in my inbox.
Pasta, Chickpeas, almonds/pine nuts, every canned tomato item under the sun, olive oil & vinegar varieties.
That recipe sounds fabulous and we’re eating cauliflower 2-3 times a week right now so this is definitely going into the rotation for next week!
I just bought a cauliflower yesterday…love how the universe works! My favorite pantry staples right now are lentils, tomatoes, veggie stock, nuts/seeds and quinoa. I would happily curl up with the ATK Cookbook however I patiently wait for yours.
I love ATK, and this recipe looks so hearty and perfect for this cold weather!
I’ve been a vegetarian for 10 years, so I’d like to think I’ve finally solidified my basic pantry needs to these 5 items:
-Org. Diced Tomatoes
I always have the fixings for a bowl — a grain (brown rice or millet or some such similar thing), a green leafy veg — some kind of kale, homemade kimchi or kraut, seeds and/or nuts, avocado and then I always make a dressing. It sounds boring but it has endless possibility by switching the dressing ingredients from soy to citrus, miso, tahini…and it is so warming on a cold day
Yum, this pasta looks to die for! We’re stuck in that same frigid weather down here too and it’s making for lots of soup-bread dinners. Our pantry staples are: red lentils, good quality oils, soba noodles, garlic, and chickpeas/misc. canned beans.
petite diced tomatoes, lentils, chick peas, olive oil, black beans
My pantry staples are black beans, salsa, sweet potatoes, nutritional yeast, and dried fruit (apricot, dates, prunes, etc)
I always keep rice, lentils, various kinds of beans, canned tomatoes, and olive oil.
I always make sure that I am fully stocked with chickpeas, lentils, quinoa, frozen vegetables and almond butter, a very necessary staple in our house 😉
rice, beans, nuts, dried fruit, and canned tomatoes. plus, you know, at least 20 other things. 🙂
My little girl and I eat lots of beans, fruits, veggies, nuts and chocolate!
Mmm, this looks divine! I always try to have coconut oil, peanut butter, some sort of beans or lentils, nutritional yeast, and alllll the nuts!
All you had to say was cauliflower…
Always on hand in my pantry Bob’s Redmill GF Rolled Oats, Grade B Maple syrup, brown rice, beans (usually black or chickpeas) and coconut oil.
(And dark chocolate, but that’s normally always IN my hand as opposed to on hand 🙂 ).
We had our first little bit of icy weather yesterday, the kids in the neighborhood spent the day sliding down hills with boogie boards and trash can lids. This cozy dish is perfect – everything I want in a meal right now. And that book! Another great one to add to the collection!
Olive oil, brown rice, sun dried tomatoes, lettuce, and seasonal veggies like squash.
The five things I always have in my pantry are:
organic canned tomatoes
Being a vegetarian, it is easy to whip up a veg meal with less than 5 ingredients too. But there are a few things that are staple in my pantry – tomatoes, potato, whole wheat flour, lentils and lemon. With these in the pantry you can cook up a feast fit for kings.
We always keep canned chick peas, lentils, olive oil, balsamic vinegars, and canned tomatoes on hand. (Thanks for the post – I am always looking for creative cauliflower recipes!)
That recipe looks great. thanks for the chance to win the cook book.My five on hand ingredients are:
canned diced tomatoes
As a vegetarian and avid baker I could not live without chickpeas, brown sugar, good vanilla, olive oil, and garlic.
olive oil, dried black beans, thai fish sauce, chili oil, and jasmine rice!
Roasted cauliflower is so delicious. I often roast it with cumin seeds, salt, and olive oil before proceeding to eat nearly the entire head by myself! I wouldn’t have thought to add the walnuts to your pasta dish. I’ll have to try that! Five of the items I am never without in my pantry are: Rancho Gordo dried beans, California Estate Limited Reserve olive oil, Tarazi tahini, raw cashews (and lots of other nuts and dried fruits) from Nuts.com, and 10-minute farro from Trader Joe’s. I also keep my freezer very well-stocked! I think these staple items are the best way to build tons of flavor in the meals I prepare.
I love to have black beans, canned tomatoes, quinoa, olive oil, and onions.
Chickpeas, quinoa, coconut oil, some kind of dried fruit, and some kind of nuts.
A few things that always seem to live in my pantry for easy meals are black beans or chickpeas, lentils, almond meal, brown rice, and black barley. Do spices count? I’m constantly using smoked paprika, cumin, cinnamon, and dulse (certainly not together)! Admittedly, when supplies are low we eat a lot of piles on top of other piles.
I love America’s Test Kitchen!
I’ve been vegan 2.5 years. My staples are chick peas, black Eyed peas, brown rice, onions, tomatoes.
Our pantry is usually stocked with canned tomatoes, olive oil, a grain medley from Trader Joes’s that we love, sweet potatoes, and lentils. I can only imagine how lovely this cookbook must be.
i try to always have garlic, peanut butter, arborio rice, garbanzo beans, and olive oil.
In my pantry I always try to have olive oil, walnuts, almond milk, coconut milk & black beans. I can typically pull something together with the produce on hand if I have these staples at the ready!
Ooh, always have these on hand: miso, tahini, flaked salt, garlic, and cannellini! My go-to is a quick sauce out of some combination of miso, tahino, and oil, drizzled over roasted whatever’s-in-season and some rice or beans.
The essentials: onions, whole tomatoes (canned since we live in a four season climate), salad greens, lemons and peppers (hot and sweet).
Would love to win the cookbook as I hear ATK is a damn fine authority on food.
This is such a stunner! Love, love, love all the fun flavours in here.
Looks like a fabulous book! I always keep these on hand:
black beans, chickpeas, peanut butter, an assortment of rice & lentils.
Olive oil, dried beans, garlic, onion, fresh ginger!
Yum! Our 5 staples include:
weekly grocery list always includes a head of broccoli and cauliflower – roasted at 400-450 with olive oil and a bit of salt..we eat a giant head in one meal!
Love the idea of mixing crispy roasted veggies into a bowl of pasta. This looks delicious!
I always have short grain brown rice, black beans, chick peas, canned tomatoes, and couscous. (And I never run out of peanut butter!)
*red pepper flakes
Looks Yummm…to make it even healthier, skip the pasta and just make this as a side dish along with other veggies. My pantry ‘go to’s’ are toasted sesame oil, good olive oil, Bragg liquid aminos, Bragg raw unfiltered apple cider vinegar and homemade maple syrup from our property.
Five vegetarian staples that I *always* have around are chickpeas, lentils, carrots, peanut butter, and pasta!
My tummy is insistant that I make this dish for dinner tonight 🙂
And the top five ingredients that my boyfriend and I make sure we have stock of are turmeric, cumin, kale, brown rice, and onions. Can you tell we make a lot of curry?
This looks so good! I can’t wait to try it. I love pared down recipes that don’t comprimise flavor. My top veg staples: forbidden rice, nori, lentils, quinoa and canned tomatoes.
Beans, brown rice, onions, olive oil, and lots of spice!
Oh man, I’m SO excited that there is finally an ATK vegetarian book, yesss!! I always try to keep chickpeas, pasta, canned tomatoes, broccoli and peanut butter!
Pasta in general is my comfort food, and this version looks so good! I love sweet roasted garlic. The five ingredients I try to have in my pantry for quick vegetarian meals are a brown and wild rice blend, tahini, a full black peppercorn grinder, diced tomatoes and chickpeas.
This recipe sounds wonderful!! Can’t wait to try it.
My fave pantry staples are garlic, good olive oil, nutritional yeast, red lentils and fresh herbs.
Quinoa, high quality olive oil and white balsamic vinegar, every kind of nut, kale and cannellini beans
My vegan Fab 5 would be:
4. Coconut oil/ spread
diced tomatoes, spinach, pasta, nuts, frozen broccoli
I love ATK, one of the few cooking shows I enjoy. This cookbook sounds brilliant.
My always stocked pantry items: olive oil or coconut oil, canned tomatoes, brown rice or quinoa, olives, nut butter.
Thanks for all the great recipes and inspiration.
ohh how fun! i always keep:
1. canned chickpeas
2. almond butter
3. sun-dried tomatoes
4. kalamata olives
5. brown rice pasta
avocados, sweet potatoes, beans (any variety), canned tomatoes, and green roughage
looks awesome – i love the crispy edges of cauliflower when it’s roasted!
My pantry seems to always be overloaded with odds and ends that end up in a soup, bowl or stew. But my staples are: olive oil, canned beans, pasta, canned tomatoes and salt!
Favorites I always have on hand in the pantry..
fire roasted tomatoes
in my pantry:
2- brown rice (of different varieties)
3- dried beans
4- nuts/nut butters
5- pickled everything
kale, chickpeas, quinoa, avocados, goat cheese
We always have on hand:
– black beans
– Canned tomatoes
– nutritional yeast
– onions & garlic
– frozen veggies of all sorts (broccoli, peas, green beans, corn, carrots, pearl onions)
This recipe is stunning! (As are the photos!) I can’t wait to give it a try. Roasted cauliflower is one of my favorite wintery comfort foods and I’ve actually just recently tried brown rice pasta – after several years of not being able to eat white pasta. It’s so delicious and I don’t miss white pasta at all!
I always try to keep plenty of greens stocked in my kitchen (especially kale or chard), lemons, tahini and/or almond butter, coconut oil, and dried lentils, chickpeas or quinoa.
The things that I always have on hand are.
grains (quinoa, brown rice), nutritional yeast, yams, raw nuts and nut butters and canned black beans/chickpeas.
There also must be popcorn and dark chocolate in my pantry at all times!
Can’t wait to try out this dish! It looks fabulous. I always try to have chickpeas, nut butter, farro, rolled oats, and fresh herbs on hand.
I’m still learning to cook and I wouldn’t say I have pantry staples or enough go-to recipes yet. If I had to pick five things, I’d say probably pasta, quinoa, diced tomatoes, chickpeas and tofu. Definitely too much tofu–I’m frequently guilty of throwing sauce on a block of tofu and calling that a meal. I’m working on diversifying my diet and it’s helpful/interesting to read all the different responses to this question!
PS where do you find fire roasted tomatoes?! I’ve never seen them, I just assumed they were an American thing.
Hey Naadia! I live right by a US/Canada border, so I trek over to the USA for them every once in a while.
i love cooks illustrated. Excited for this book!
I always have on hand for tasty vegetarian meals:
Fresh citrus of some kind
Your blog is so inspiring. I am so happy when I see a new posting in my mail….and your photography is in a word…succulent!!
My five items…dried chick peas, tofu, sesame seed oil, chard or kale, brown rice..
I love delicious yet simple meals! Will have to try this one out for sure! I always come back to quinoa, nuts, dried berries, good oil and honey in my pantry. And popcorn…always popcorn.
I always have: brown rice, canned tomatoes, onions, garlic, and lemons, on hand. Then there’s always something I can make for dinner.
Love your recipes…and the pics. I always have lentils, coconut oil, chia, quinoa, and garlic in my pantry, along with a lot of other staples. I have a BIG pantry because I love to cook.
What a gorgeous meal!! My 5 favorite pantry items are: quinoa, black beans, sweet potatoes, goat cheese, and canned tomatoes! (And I always seem to have fresh herbs and lemon too) 🙂
Vegetarian ingredients I rely on are pulses such as lentils, navy beans, peas, & limas; fats such as olive & coconut oils; nuts & seeds and their butters, squashes for healthy digestible starches; fresh & dried seasonings like ginger, garlic, herbs & spices. I am not vegetarian and following a GAPS type diet to heal some digestive issues.
chickpeas, almonds, lemons, garlic, coconut oil
I always have onions, garlic, brown rice, chickpeas and at least one green vegetable at all times! I have a problem of over-stocking for the week and then not knowing where to start, actually! I love making stuff up out of what I have available and being pleasantly surprised when the meal turns out well!
I’ve always got nuts, beans, quinoa, oats, and some kind of canned tomatoes on hand.
I always keep tomato paste, dried beans, tofu, almond butter, and baby spinach on hand!
This looks so delicious! I am really into cauliflower right now. My husband and I have roasted whole cauliflowers for a snack. Cauliflower is so delicious! I always keep vegetables on hand especially cauliflower, broccoli, kale, onion, garlic. But what I MUST have in my pantry (because there’s no going around the corner to pick up some in a pinch) is tempeh, tofu, raw cashews, nutritional yeast, and coconut milk. I am a vegetarian extremist – vegan! Can’t wait to try this recipe. Love your beautiful delicious photography, too.
For vegan meals (and any meal, really) I always try to have on hand:
1. Fresh basil
3. Fresh garlic
4. Good olive oil
5. Whole black peppercorns.
I think you can do just about anything with those 5 things as a jumping off point. 🙂
lentils, tahini, nuts, sh-t loads of veggies, spices!
I love America’s Test Kitchen! I currently own three of their books and quite the stack of their magazines. I love the food science aspect of it and it is what got me into cooking. I am so glad they are coming out with a plant-based book! My top five pantry staples are: Utopia organic canned tomatoes, dried lentils/chickpeas, liquid braggs, chia seeds and black rice noodles. I can’t wait until this book comes out to see all of their recipe ideas and taste profiling! Even if I don’t win, I will purchasing a copy. What a great giveaway!
brown basmati rice, butternut squash, mushrooms, warming spices, and a cuisinart – all serve to make vegetarian fare more hearty or filling which is a requirement for my husband!
I am so excited about this book!! I love ATK, and am psyched they are focusing on veggie based this time around. I always have canned and dry beans, fire roasted canned tomatoes, greens (kale, chard, broccoli, frozen peas and okra), eggs, and walnuts. Bonus items, Frontera salsa and Annie’s mac!
What a lovely giveaway!
quinoa, tahini, olive oil, canned crushed tomatoes, red lentils!
Good Morning…will definitely be making this recipe…awesome! 🙂 My (5) are: garlic / walnuts / lentils / barley / tofu! Thanks and chees, Valerie 🙂
Picking just five is hard, but here goes
This looks delicious! You can never go wrong with roasted garlic.
5 foods that I always have in my pantry are short grain brown rice, canned beans, tamari, olive oil, and tahini!
DAMN LAURA THIS LOOKS BOMB. I love the simplicity of it — isn’t it funny how the simplest recipes always tend to be the most delicious? I also agree with everything you wrote about ATK and Cook’s Illustrated; I’ve been burned by other recipes I’ve found online, so it’s always nice using sources where you know everything’s been tested multiple times over.
Looks delicious! In my pantry I always try to have: chickpeas, quinoa, nuts, tahini, Sriracha!
I am SO EXCITED for this book! I always have rice, lentils, canned tomatoes, nutritional yeast and canned beans!
Can I just say I am soooo excited for this ATK edition to come out! I can only imagine the pages of deliciousness that await.
My go to 5 would be… 1) almond butter, 2) noodles, never the same to keep things fun, 3) sweet potatoes 4) gaaaarlic 5) onions.
I’m sure that there are more than 5 items, but here are some favorites: olive oil, quinoa, chickpeas, vinegar (many types), and nuts (always at least almonds and cashews).
1. olivo oil
3. brown rice
5. canned beans
My top 5:
Steel cut oats
Kale or cauliflower
This looks delicious! And I love Jovial pasta too. I always keep chickpeas, brown rice, lemons, miso, and tahini. They make a meal with any vegetables I wind up buying.
I always have rice, almond butter, dark red kidney beans, lentils, and walnuts in my pantry. 🙂
This looks amazing! And that photo of the head of garlic is making me swoon!! My favorite five to keep around are: brown rice, fire-roasted tomatoes, garbanzo beans, olive oil, and broccoli.
These are the 5 items I always keep around for quick vegetarian meals: Tomato Paste, Paneer, Onions, Greens, Rice.
quinoa, chick peas, coconut milk, almond butter, olive oil Yayayayayaya!!!
things I always try to have on hand in the pantry:
I always have olive oil, wheat and rye flour, canned tomatoes, garlic, onion. Not really a meal but fresher stuff changes so frequently based on what looks good this season 🙂
YUMM!The lemon garlic dressing was top notch.
My special items:
1. coconut milk
2. garbanzo beans
3. fresh ginger (more of a fridge item rather than pantry, i know)
4. pinto beans (i cook these in bulk and like to start soaking a new batch right when i run out the previous one)
5. Oats! rolled or steal cut
dude jovial brand is the BEST!!! i’m always trying to convince people to switch over to that brand. and this looks divine. making me so hungry! i like the way you pasta, girl.
In my kitchen cabinets you will always find: white rice, raw almonds, canned whole tomatoes, garlic, and onions.
I love your blog and greatly admire America’s Test Kitchen!
A few kitchen staples I always try to keep on hand include quinoa, avocados, macadamia nuts, almond oil and almond butter!
Here are my 5:
Fire Roasted Tomatoes
5 ingredients I always have on hand are:
– basmati rice
– Thai basil
– coconut milk
– green peppers
I like green Thai curry, can you tell? 🙂
Lemons (I get nervous without them)
What a cool giveaway and question! This is a tough one…
1. My spice trio from my grandma – Tumeric, Paprika, Cumin
2. Grapeseed oil
3. Cannalenni or garbanzo beans
4. Miso paste
5. Kale and greens
I heard your podcast on Pure Green and you were amazing! Such an inspiration.
Brown Rice, Chickpeas, Can of Coconut Milk, Lentils, Red Curry Paste
This sounds so simple and special – the best kind of recipe!
My pantry staples are olive oil, walnuts, cashews, fire-roasted tomatoes and chickpeas.
I’ll definitely be checking out this book. Also, lovely photography as usual!
I’ve been WAITING for the good folks at ATK to come out with a Vegetarian Cookbook??
My five staples are lentils, canned crushed tomatoes, veggie broth (low sodium), onions, and brown basmati rice.
My top five ingredients are: cooked beans (any), short brown rice, quinoa, avocado,fresh greens.xx
If I have to limit it to 5, I’d say that at our house we always have in stock:
This pasta dish looks not only delicious, but highly versatile. I always keep onions, garlic, red lentils, potatoes and green things close by in my cupboards.
I read this before getting out of bed this morning, and I hustled straight into the kitchen to make it. These flavors–mmm! The garlic and lemon remind me of Greek flavors I grew up with my mom recreating. It was my first time roasting garlic, and I tried to squeeze it out before it had cooled enough. Burnt and licked my fingertips – I almost opted to squeeze the steaming heaven straight into my mouth. Thanks for a new (to me!) way to use an old staple. My other four are chickpeas, spinach, coconut milk, and sweet potatoes.
Oh gosh, this looks good (recipe and book ;))
5 Staples are:
-Canned pumpkin puree (for cooking and baking)
-Beans of all kinds
-Frozen/fresh spinach or kale
It’s hard to pick only 5 pantry staples… but I’ll go with:
1. whole grain pasta
2. canned tomatoes
3. canned black beans
4. rice vinegar
I always have garbanzos, spinach, sweet potato, sriracha and some kind of hummus on hand. So much can happen with sriracha!
Actually I have everything in my pantry for this recipe ! What I usually have : lentils, rice ,peanut butter, homemade jams and bread. And thank you for your blog, pictures are wonderful and your recipes look always so yummy !
I la la LOVE America’s Test kitchen!
The 5 I have on hand are; garlic, spinach, beans, steel cut oats, and wild rice!
gahhhhhh your photos always amaze me! SERIOUSLY, that photo of the garlic. You have serious talent.
The 5 things I like to keep on hand are:
Dried Fruit (cherries, cranberries, papaya)
Fire roasted tomatoes
Carrots + Onions
Add in a few curry spices and you have got yourself the quickest dinner ever. My husband and I have been making pots of this once a week for dinner, and then use the leftovers for lunches.
These photos, Laura! I adore them.
My five ingredients arrrreee…
1) almond butter
2) canned pumpkin
3) coconut milk
4) almond oil
5) coconut oil
loved this post xx
Great dish, as always. You need to post more pasta! What brand of fire roasted tomatoes and olive oil do you tend to get?
4. diced tomatoes
5. sesame seed oil
5 ingredients I always have handy for easy veggie meals:
1 can of diced tomatoes (no salt added)
An onion (I put onions in most things)
I have always kale, chickpeas, garlic, avocado and a lot of nuts !! Tahini too I am in love with!! Thank a lot Laura for thie beautiful giveaway ! 🙂
you have such a way of summing up the essence of a thing (or person or food or flavor) that i find just awesome!
this book sounds awesome. my five alwayses:
fire-roasted canned tomatoes
This recipe looks delicious! My 5 ingredients are:
1. Whole wheat pasta
2. Sun dried tomatoes
3. Olive oil
Hey Laura, looks delish, thanks! The top 5 pantry staples I always have on hand are:
– canned san marzano tomatoes and
– lentils 🙂
stay warm out there!
a really good olive oil
There is almost no recipe that cannot be improved with one or more of these! In fact, just these five make a delicious treat!
2. Black Beans
My go to “lazy girl” meal is pasta sauteed with garlic and sundried tomatoes. I’ll throw in spinach too if I have some on hand. My 6th “must have” would have to be tortillas – so many options for tacos/soups/chips and guac once you have those too!
I love the idea of roasted garlic in a pasta sauce! Some favorite pantry staples are olive oil, lemons, garlic, ginger, and canned chickpeas or black beans.
My always on-hand ingredients are:
This recipe looks delicious!
My pantry staples are similar to yours! Brown basmati rice (it’s just so damn good), lentils, chickpeas, tahini, and good olive oil
My five go-to staples are raw cashews, ginger root, dried legumes of several varieties, and red onions.
damn girl that garlic shotttttt … and those beautiful bokeh bubbles on that cauli shot too.. Recipe looks SO good! xxxx
My five always on hand ingredients are:
1. The Bomb – xxx tomato paste
3 coconut milk
4. fixin’s for salad
5. frozen homemade soup
Thanks for the recipe and a chance to win the cookbook.
Raw cashews, sweet onions, mushrooms (dried or fresh), quality canned tomatoes, carrots. I can make all kinds of great stuff with whatever else I have around. Love roasted cauliflower!
I always make sure that my pantry is stocked with a brown and wild rice mix, miso, raw almonds, apple cider vinegar and olive oil. With these five and any vegies available, I can whip up a meal any time.
This cauliflower pasta dish is going on next week’s meal plan!
Fingers crossed for the book…
Roasted garlic and cauliflower sounds like a lovely combination!
Five ingredients that I typically have in our pantry/fridge:
Spelt or rye berries
Kale or broccoli
Good olive oil
That cauliflower! Just burnt enough and so dang sexy. If I could list peanut butter (just peanuts + salt has it all goin’ on) for all five items I probably would, but I’ll add sweet onion, quinoa, garlic and sweet potatoes to my lineup as well.
I love pasta as well. For vegetarian meals, I always try to have on hand:
– Whole wheat pasta, in a variety of shapes
My 5 pantry staples include: beans, rice, potatoes, garlic, and onions. You can start so many meals with these few simple ingredients!
I swear, as soon as you post a new recipe, I start craving it!
As far as my five ingredients:
White Wine Vinegar
Nuts (esp. pine nuts, walnuts and almonds)
Beans (esp. chickpeas and lentils)
Looks delicious. I always keep stocked:
Always have garbanzo beans, pasta, garlic, onions and tofu in the pantry!
In my top 5: almond butter, coconut oil, cacao, tahini and bananas!
This book sounds amazing! And that garlic shot – so beautiful. Okay, here I go! My five: quinoa, french lentils, olive oil, tahini, and pink salt.
I’ve been craving roasted cauliflower, so I’ll have to give this a shot. Things I always have on hand: frozen Peas, Walnuts, Ginger, Black Vinegar, Rice Noodles
I love how the fragrance of roasting garlic permeates my entire apartment; not to mention how the garlic tastes…I will be making this soon! My usual pantry staples are quinoa, black beans, canned tomatoes, olive oil, and chipotle in adobo sauce.
coconut oil, chickpeas, peanut butter, black beans, canned pumpkin
I always try to have dried lentils, balsamic vinegar, basmati rice, olive oil, and quinoa
Eggs, olive oil, garlic, onions, and ricotta cheese
Love Cook’s Illustrated!
-dried unsweetened coconut flakes
-some kind of grain (lentils, farro, wheatberry, bulgar, pearl barley)
I made this pasta tonight and it was delectable. The toasted walnuts really added a much appreciated warmth to the taste – I will definitely be making it again before the winter is through! Thanks so much for sharing it.
The five ingredients I am always diligent and thankful to have on hand in the pantry are quinoa, chickpeas, oats, nutritional yeast, and dates.
my five staples for vegan eating are canned beans, quinoa, nuts, olive oil, and fresh/frozen greens
This pasta looks delicious! My five ingredients are black beans, any kind of rice, cumin, olive oil, and hot sauce.
This looks great! I always try to have garlic, lentils, tahini, chickpeas, and sweet potatoes.
Ahh the list is too numerous to name. Let’s see: nuts, chickpeas, quinoa, tahini, and dried fruit. Awesome giveaway!
Loving this give-away!
1) Brown rice pasta
3) Frozen banana’s
Can you tell I like the healthy fats? 🙂
lentils, peas, corn, potatoes,tofu. This looks delicious, it will be tomorrow’s dinner we also loved pasta around here
black beans, chickpeas, olive oil, pasta, tortillas.
This cookbook looks amazing!
That sounds amazing! I seem to always have cauliflower in my fridge (or freezer if I couldn’t finish the whole thing quickly enough), so I will definitely try it soon.
My 5 key items are: quinoa, dried beans, canned tomatoes, brown rice, and nuts. Then I add on fresh veggies and spices to make my dinner!
Ooh, the pasta looks super yummy! I love ATC/ Cook’s Illustrated so much.
5 essential ingredients I always have on hand…
Garlic (for roasting and making a boring meal more exciting, of course!)
Salt (biggest pet-peeve: people who don’t know how to season properly!)
Beans & lentils (for easy protein)
Lemons (to brighten things up)
Nuts (for texture and nutrition)
Olive oil Quiona Garlic Red Pepper Flakes. Walnuts
coconut oil / baby spinach / almonds / olive oil / himalayan salt
Wow, this book looks awesome!
The five ingredients I always have on hand are:
Brussels Sprouts – can’t live without my daily dose
steel cut oats
organic cherries – frozen ones from Costco, for instant snacking
sweet potatoes – I love the Japanese ones, so rich and creamy
chickpeas – my favorite bean, I love me some hummus daily
I always have beans, onions, potatoes, quinoa and nuts in my kitchen. Crisis mode ensues when I accidently forget to restock these…
quinoa, nuts, some kind of green, olive oil, garlic 🙂
Hmmm… pantry items. Definitely would start with a continuous supply of kitchen sink nut butter (whatever nuts and seeds strike my fancy I throw in the food processor)… quinoa, thin brown rice noodles for miso and pho soups, canned salsa from the garden and ghee
Sounds like a great cookbook. I always have canned tomatoes, coconut milk, chickpeas, quinoa and brown rice. And peanut butter!
This recipe looks delicious! I LOVE Americas Test Kitchen…changing to a plant based diet last year after a cancer diagnosis I was very sad that most of my test kitchen cookbooks did not have very many vegetarian/vegan options. I was so happy to see your post yesterday that they finally made a cookbook for plant based foodies!! I have followed their show for years and love the Cooks Illustrated magazine. My pantry items that I always have on hand are: Quinoa, really good olive oil, nutritional yeast, frozen bananas and dates.
that shot of the garlic – totally beautiful! <3 <3 <3
We always have dried or canned black beans, Muir Glen crushed tomatoes, Kalamata olives, marinated artichoke hearts, and Jovial Fusilli pasta.
Looks interesting – have just started enjoying cauliflower after using an Isa Moscowitz recipe that involved roasting it – so much more flavour and yummy texture! Will have to look for the pasta you mentioned…
Our pantry staples go beyond 5, but, like so many vegans out there:
beans & pulses, all types but esp. black, chickpeas, & lentils
nuts, particularly almonds & now cashews
grains, esp. pasta, quinoa
organic canned tomatoes
the baking pantry is another matter though!
Lovely cookbook and recipe! 5 items: nuts/nut butter, greens, olive oil, coconut milk, spices.
We always have garlic,tomatoes,onion,chickpeas,potatoes and olive oil off course mint and cilantro legumes definitely can’t be without them.
1. white beans
4. vegetable stock
5. peanut butter
This recipe looks/sounds great!
My go to pantry items are cannellini beans, panko, olive oil, brown rice and cumin.
This recipe looks yummy!
My 5 stapes:
seeds (pumpkin seeds!)
That looks so good! I always have:
– some sort of legume (chickpeas, black beans)
– nuts (almonds, walnuts)
– greens (kale, arugula)
– olive oil
My 5 essentials are garlic, coconut oil, lentils, greens and rice. I would love to have this book!
This looks amazing! My five ingredients are:
broccoli or other green vegetable
legumes – black beans, lentils, etc.
Hi, Laura! I’m SO glad to get your take on this cookbook. I subscribe to CI online and love them for their equipment reviews (my gradual replace-and-upgrade agenda is totally informed by those). But I admit I was curious as to whether you would think this book made the grade … they tend to be so meat-focused in their recipes, the newsletters coming into my inbox attests to this, and sometimes ATK and/or CI videos of veg recipes are dubious in their tone (how can we *possibly* make a non-meat recipe taste good?? — this is not least because of Christopher Kimball himself, I think — whereas Jack Bishop, longtime test kitchen guy, has released a couple of his own cookbooks that I admire, one I use very often). Anyway, all this is to say that if you think this book is a good one, I am *delighted* and would love to have a chance to sit down with it!
Not least under your inspiration my dry pantry always-always-always has a round of whole grains (quinoa/farro/barley/millet/buckwheat etc. + multiple rices, brown/red/black), dried legumes (3 or 4 kinds of lentils, chick peas, black and white beans), and then of course oils (olive, coconut at least), vinegars (white & red wine, sherry, balsamic, cider …), jarred tomato passata and dried chilies (flavour punch!). Add the fresh staples like garlic, herbs, citrus, miso, lots of nuts and seeds and their butters/pastes, and our crispers full of veg and fruit are ever-ready to jump into full-on deliciousness!
Thanks so much for your amazingly generous site, girl — keep the creativity coming.
Best quality Olive Oil, Black Eyed Peas, Onions, Garlic and a supply of frozen grape tomatoes which seem to enhance just about everything and are curiously more flavorful when cooked in (say) a pot of black eyed peas from their frozen state.
That looks delish but pasta is pretty much banned at my house. There just isn’t enough nutrition in there for me to include it in my calories for the day. My staples…Fire roasted tomatoes, red lentils, tri-color quinoa, almonds and coconut aminos.
Gah, I am so excited about this book! My pantry staples are quinoa or whole wheat couscous, diced tomatoes, garbanzo or black beans, some kind of nut, and lots of different vinegar!
This recipe looks delicious! I always keep olive oil, brown rice, black beans, canned tomatoes, and garlic in my pantry. They are a perfect complement to anything left in my fridge!
Whole wheat pasta, rice, San Marzano tomatoes, soy sauce, and balsamic vinegar
I always try to have on hand canned beans, roasted tomatoes, tortillas, pasta/noodles, and red lentils. I can usually scrape together some kind of dinner out of these!
Swooning over these photos!! Some of my staples are bragg’s, chickpeas, sweet potato, at least like 5 nut butters, and oats!
Wow! Number 205…good luck everyone!
Some things i keep in my pantry for when my vegetarian friends come by for a meal are sun dried tomatoes, rice wraps, black beans and many other dried beans like mung beans and chick peas, soba noodles, plus there’s always miso paste in my fridge. Not sure if that counts…haha.
Lovin’ your photos, but wondering if they’re ‘large size’ rather than ‘medium size’. They seem to take awhile to load, but my computer is old so maybe that’s why…
And your recipes are great too! WOW.
My husband would probably consider pasta to be in a food group all its own. I’m more of a load it with veg, salad + a killer sauce kinda lady. We make it work. BUT THIS, this would definitely work. Jaw dropping photos, that garlic – guh, c’mon. Good thing the giveaway isn’t open for me here in France – could never pick just 5 (but always tahini). xx
I can’t wait to make this. The pantry staples that I always have are canned tomatoes, canned beans, pasta, olive oil, and vegetable broth. When in a pinch I can always make a quick soup!
I always have raw cashews, quinoa pasta, some mustard powder, really good quality olive oil and red pepper flakes stocked in my pantry. I can always put together really great(easy) dishes using most of those ingredients.
One of my favorite things to make is vegan mac and cheese using the raw cashews of course for the “cheese” sauce along with the quinoa pasta. Ancient Harvest is my go to brand.
This recipe looks awesome! I always keep avocados, an assortment of dried beans/legumes, tofu, an assortment of rice noodles and SRIRACHA! It’s my go-to! Now, let’s get cooking with this new book!
Always in my pantry are dried beans (usually black and/or chickpeas), brown basmati rice, good olive oil, good vinegar and/or lemons), seasonal produce. Seems I can always come up with even the most basic of meals if I have at least these few things on hand! Nuts/seeds are always in there too 😉
Let’s see, it seems I always have: almond milk, already cooked lentils, some type of green (spinach, kale, or chard), diced tomatoes, and good olive oil. Easy dinners are my favorite!
Wow I am so excited that ATK is coming out with a vegetarian cookbook! I love their magazine, tv show, and over the years I’ve come to collect their annual best recipes cookbook. My pantry staples are: black beans, farro, dijon mustard, coconut oil, and cumin!
Its hard to pick just five but here goes- raw almonds, whole wheat panko, lemons, good olive oil, and a good balsamic.
Five seems like a crazy reduction,so I’m taking the liberty of using some categories: grains,beans/legumes, onions/garlic, good olive oil, herbs, and greens.
this recipe looks great, can’t wait to try it! some items I always have in my pantry are:
borlotti beans, almonds, chia seeds, oats, and some of my mums homegrown canned tomatoes!
I Would love to see this cookbook in my collection 🙂
My 5 essential ingredients are : extra-virgin olive oil, brown pasta, quinoa, almonds and canned tomatoes for stew and pasta dishes)…
but I am not sure that i will survive without my red lentils, my coconut oil and milk, my oats, my sesame seeds, my dates and my dried cranberries 🙂
I am a bit of a grocery hoarder so it’s hard to limit it to 5… here goes:
-various canned beans
I am thinking cooking oil doesn’t count, and I always have some fresh vegetables on hand, but they don’t go in the pantry : )
Yum this looks delicious! I’m making this recipe tonight! My staples are cabbage, cashews, tamari, lemon, and rice noodles.
The rest always seems to rotate!
I go through phases with ingredients, so my staples tend to change. Right now I’m into: 1. Sprouted brown rice; 2. Sprouted lentils; 3. Nutritional yeast; 4. Toasted pumpkin seeds; 5. Any cruciferous veggie on hand. Add lemon/ACV, olive oil, herbs/shichimi togarashi to this mix and I’m set!
Can’t wait to make this!
1. any kind of bean
3. olive oil
4. canned whole tomatoes
5. homemade curry paste
mmm hard to choose, I’d say canned beans, quinoa, squash/sweet potatoes, avocadoes and lime/lemon. Thank you for the giveaway!
For an easy vegetarian meal I try to have the following in my pantry: canned navy beans, whole wheat pasta, olive oil, crushed tomatoes and garlic. They combine for a beautiful, vegetarian pasta!
I always have chickpeas, brown rice, coconut milk, olive oil and good salt!
Yummy! I always have olive oil, olives, cumin makes everything yummy, chickpeas and coconut milk. Happy feasting!
this looks great and i am maybe a 3 times a year pasta eater – will definitely give it a try. i always have avocados, cans of tomatos, lentils, nuts and greens. keep the amazing recipes coming – I’m always looking forward to what’s next! thank you!
This book looks wonderful! As a vegetarian, I look forward to the release of a new vegetarian cookbook like a carnivore looks forward to bacon.
I always have chickpeas, bananas, peanut butter, almond milk and rice!
I always have extra-virgin olive oil, vegetable broth, garbanzo beans, garlic, and onion. Combined with any grain or pasta + green or root vegetable and you have a delicious meal! with a toasted nut topping of any kind if one is on-hand, and it’s a feast! (runner up on this list would be wine -for drinking or cooking!)
Just bought some cauliflower to make this on Sunday!
My vegetarian pantry must-haves: 1) Lentils. Especially red lentils. 2) Nuts and nut butters. 3) Chickpeas, 4) Garlic, 5) Canned Tomatoes.
This recipe looks lovely and right up my alley! My 5 ingredients are much like yours: olive oil, garlic, lemons, lentils, and dried beans like chickpeas and navy beans!
I love ATK, and that cookbook sounds great!
1. Fresh salad greens (kale, mesclun, etc.)
2. Good balsamic vinegar
4. Grain (wild rice, quinoa, etc.)
Thank you for sharing such beautiful and healthy meals. Your blog makes me want to cook even when I am tired after work. My pantry staples are olive oil, maple syrup, chickpeas, rice noodles and canned diced tomatoes.
Oooh fun! I adore ATK!
My five pantry staples: black beans, quinoa, diced tomatoes, coconut milk, and a bevy of spices.
Looks like a great book! My 5 are sweet potatoes, coconut milk, black beans, tofu and rice.
Five must haves:
Sun dried tomatoes
1. Quinoa 2. Scallions 3. Tofu 4. Avocado 5. Mushrooms
1. vegetable stock
2. good olive oil
3. almond milk
4. fresh greens
5. peanut butter
They aren’t really intentional, but mine are dried beans, French green lentils, olive oil from THE BEST olive oil shop near me, some vinegars for when I don’t have lemons or limes, and pine nuts or walnuts. And I’ll have to second you on the wine thing–makes everything special, and bonus, it can also go into the food!
I always have millet, frozen broccoli, shallots, ginger, and light evoo. Canned tomatoes I try to keep during the winter- but during the summer they are too dang good fresh!
I LOVE that you love ATK! I think they are soo underrated and I’m obsessed with the podcast – do you listen?
BTW “Quietly badass” is the perfect way to describe them – loves it. I got to check out this cookbook.
I would say the most frequently refilled in my cabinets are
Short grain brown rice
I always have:
– Indian black chickpeas (so much more flavor than the regular ones!)
– Red pepper flakes
– Olive oil
I’ve made many a dinner out of those ingredients with just a few additions (or none at all!).
Our pantry currently consists of a tiny cupboard in our camper van, but in it you can find:
-one grain at a time (space saving!) Currently a quinoa/wild rice mix
Gorgeous photos, as always!
Mmmm…I am all about the pantry meal! In my pantry I always have quinoa, veg broth, garlic, olive oil and coconut milk. These are my staples (along with many herbs and spices) that help me create delicious dishes (lots of bowls) with whatever fresh veg I find.
Black beans, rice, diced tomatoes, olives, farro!
I like to have on hand a variety of beans, grains, canned tomatoes, canned sliced mushrooms and tea.
canned tomatoes, canned beans, dried spices & herbs, frozen veggies and mushrooms, pasta, rice, grains
Pantry meals are exactly what I want to eat in the doldrums of winter! My top five go-to ingredients: French lentils, tahini, za’atar, quinoa, and coconut oil. Thanks for featuring such a great giveaway, I love love love Cooks Illustrated- having an ATK cookbook would only make my life better.
We always have black beans (I have an obsession with mexican meals), lentils, chickpeas, diced tomatoes and couscous. Love your blog!
Dried beans, rice, olive oil, tomatoes, pasta
Ok, lets go with delicious olive oil, homemade nut/seeds and their butters, coconut oil/butter (to mix with raw cacao powder), all the beans and grains, and do garlic, onions and sweet potatoes count since I keep them in the pantry? OK and so much more 🙂
Five is hard!! But: organic whole tomatoes, Japanese soy sauce, garlic, beans (black or garbanzo), and EVO. If the fridge is the same as the pantry (but that would have complicated things!), I’d have been compelled to include tempeh.
Dish sounds amazing! My five ingredients are quinoa, olive oil, almonds, black forbidden rice and coconut milk.
Thanks for the review! I’m now excited about this book. My five:
canned and dry beans
canned tomato sauce
My pantry is desperately lonely without extra virgin olive oil, garlic, dried heirloom beans, ginger tea and sea salt.
Looks like a chill book!
I ALWAYS keep: fresh ginger, toasted sesame oil, spinach, brown rice, and black pepper on hand for fast, easy options!
black beans, sweet potatoes, wheat tortilla, avocado, cilantro
Organic beans and legumes(including but not limited to: pinto, black beans, navy, chickpeas and lentils.)
Bragg’s Apple Cider Vinegar (my “go to” vinegar for making potato salads, slaw, and quick pickled red onions and cucumbers, and garlicky dressings to pour over Texas Caviar and corn salsas.
Thanks for the opportunity to win!
Thank you for your inspiring recipes! My pantry staples would be gluten-free oats, almond milk, tahini, chickpeas and spinach.
My five: Quinoa, Brown Rice with Flax Seed, White Rice (bad I know but I like),Canned tomatoes with chiles, pasta. Plus loads of fresh veg in the fridge. Love salads all week! Would love to try some new recipes!
My top five have to be jasmine rice, eggs, cruciferous vegetables, coffee, and carrots. I buy the 6 pound bag of carrots from my local Costco and eat them constantly!
I love reading through all the comments–instant meal inspiration!
My top 5 are: san marzano tomatoes, chickpeas, tahini, quinoa and red pepper flakes 🙂
I am not a big pasta fan but this recipe really got me going! Think it will be pasta for dinner tomorrow!
I always have frozen veggie burgers, yogurt, eggs, peppers, and mushrooms, not exciting, but works when I’m in a rush.
I always keep quinoa, black beans, coconut oil, roasted nuts, and lentils around for vegetarian meals.
1) my new favorite, einkorn
3) cannelini beans
4) chick peas
gorgeous photos, as always. can’t wait to try this recipe. my five ingredients are tofu, spinach, brown rice, sweet potatoes and chickpeas (for homemade hummus, sandwiches or in dishes like this!)
The flavors and textures in here are perfection! What a wonderful weeknight meal!
Just a comment from someone with an untrained eye – I found your old website with your food shots to be amazingly tantalizing and couldn’t resist! I wanted to try every recipe and had to look through your old posts to get more gorgeous food shots. Unfortunately I don’t get the same urge with your new look and lighting. The food looks dark and hard to see at times. I have seen other blogs with the same lighting and it leaves me feeling the same way.
It very well could be just me but I wanted to share that with you.
Keep up the fantastic work! Love it!!
Yum! This pasta looks amazing. It really is hard to pick five. Right now my staples are:
1. Brown Rice
4. Brussel Sprouts
5. Olive Oil
Thanks for sharing this recipe!
Just made this for lunch and it was amazing! I used spinach instead of arugula because that’s what I had at home and it was awesome. Definitely keeping the recipe and doing it again in the future. Thanks for sharing!
I am going to go order that cookbook right away! I was just thinking today that I needed to bulk up my cookbook collection! We eat a lot of pasta in our house too and I get so tired of plain old tomato sauce so I love all the goodness you added to this pasta! I also love that pine nut parm! I have a feeling I will be making that a lot!
Really nice article. Your food photography is some of the best I’ve ever seen!
Oh my gosh, I love this recipe!! I’m excited to see the new ATK book, their recipes are always top notch! Thanks for sharing.
Crap I missed out on this! Anyway, just made this last Friday and it was so damn delicious! Can’t wait to give it a go with the broccoli and almonds this week and adding both to my Meal Planning.
Thank you for being alive. I love your recipes so much!
This looks amazing, I am going to have to try this, I have some pasta waiting for an idea and I just found it.
OhMYgosh! Made this for dinner last night and my husband went nuts! I loved it, as well. It would not be an exaggeration to say that we licked our plates. Thanks for posting it. I’ve printed out the pdf and it is in my recipe binder to include in the regular rotation. Love your site. Looking forward to your cookbook coming out. Cheers!
Please clue me in – how can anyone read your material with all of the ads that are pasted on top of everything? I can see maybe two lines at a time. Why do you bother?
I grew some mesclun mix in a cold box I improvised from a an old glass door and then searched for recipes. This is fabulous! The only thing I didn’t like is the single-use aluminum foil. A reusable garlic roaster would be a good solution, I imagine.
6 years later, this recipe is a dream. SO delicious and the roasted garlic sauce you got us to create for tossing the pasta and cauliflower in was unmatched. This is going on both our lunch and dinner staple list, thank you so much!