Rosemary Garlic Butternut Squash Soup - So Simple

 

Butternut squash is thick, hearty, and packed full of flavor. It may seem like a complicated dish, but all it only takes a few ingredients to make this great soup. Our Pastamore Rosemary with Roasted Garlic Olive Oil gives this soup an awesome flavor and richness. If you do not have an immersion blender, the broth and squash can be pureed using a food processor or blender.

Ingredients:

1 large butternut squash

2 Tbsp Pastamore Rosemary with Roasted Garlic Olive Oil

32 ounces low sodium vegetable broth

1/2 cup half and half (optional)

1/4 tsp cinnamon

To taste salt and black pepper

As garnish croutons

Directions:

1. Preheat oven to 350F. Remove skin from butternut squash and cut in half from top to bottom. Scrape out seeds using a large spoon. Cut into 1" cubes and mix with 1 Tbsp Pastamore Rosemary with Roasted Garlic Olive Oil and place on baking sheet. Cook until fork tender and remove from the oven.

2. Combine squash and vegetable broth into a large pot. Puree until smooth using an immersion blender.

3. Add 1 Tbsp Pastamore Rosemary with Roasted Garlic Olive Oil, cinnamon, and optional half and half. Bring to a boil and reduce to a simmer.

4. Cook until desired thickness is reached adding water as needed. Season to taste with salt and black pepper. 

5. Plate and top with croutons as garnish.

Spicy Sausage Curry

 

Curry is the perfect dish for cool spring evenings. This dish changes things up a bit by using andouille sausage and our Pastamore Sriracha Mango with White Balsamic Vinegar. If you are unable to find full-sized bok choy at the store, you can substitute in six baby bok choy instead. 

Ingredients:

1 Tbsp Pastamore Sriracha Mango with White Balsamic Vinegar

3 Andouille sausage links, fully cooked

2 zucchini

1 large head bok choy

1.5 Tbsp green curry paste

1 can coconut milk

1 cup water

To taste salt and black pepper

To taste chili powder

As garnish sesame seeds

Directions: 

1. Heat a large non-stick pot on the stove over medium-low heat.

2. Rinse zucchini and bok choy. Cut zucchini into 1/4" coins on a bias. Roughly chop the bok choy. Slice sausage into bite-sized pieces.

3. Add andouille sausage to the pan. Cook until browned and add the Pastamore Sriracha Mango with White Balsamic Vinegar, zucchini, bok choy, and green curry paste. Cook for 3-5 minutes stirring often.

4. Add 1 can of coconut milk and 1 cup water. Mix well. Bring to a boil and reduce to a simmer. Cook until desired consistency is reached and season to taste with salt, black pepper, and chili powder.

5. Serve over rice and garnish with sesame seeds.

Parmesan Tomato Basil Shrimp

 

Shrimp can be a great addition to any pasta dish, but it is very easy to overcook them turning them into mealy erasers. This recipe allows you to quickly cook the shrimp to finish the dish providing a great flavor and texture. This recipe features two of our long time favorites, Pastamore Tomato Basil Fettuccine and Pastamore Basil Parmesan Olive Oil.

Ingredients:

1 12 oz package Pastamore Tomato Basil Fettucine

1 lb medium shrimp

2 cups grape tomatoes

1/4 cup grate Parmesan cheese

1/4 medium yellow onion

1 Tbsp Pastamore Basil Parmesan Olive Oil

To taste salt and black pepper

To taste red pepper flakes

Cooking spray as needed

Directions:

1. Heat a large pot of water on the stove over high heat.

2. Dice tomatoes and rinse onions. Peel and devein shrimp.

3. Heat a large non-stick pan on the stove over medium-low heat. Once hot, coat with cooking spray and add the onions and tomatoes. Caramelize the onions, stirring often.

4. Add the Pastamore Tomato Basil Fettuccine to the boiling water. Cook until al dente and drain using a colander retaining 1/4 cup of cooking water. Return to pot.

5. Add the shrimp and Pastamore Basil Parmesan Olive Oil to the onions and tomatoes. Cook until shrimp are opaque and firm. Combine the pasta and shrimp mixture in the same large pot. Add Parmesan cheese and season to taste with salt, black pepper, and red pepper flakes. Mix well and serve.

Mediterranean Tempeh

Plan ahead for Meatless Monday or a weekend dinner with this delicious Mediterranean tempeh recipe. This dish pairs your favorite Greek flavors with our versatile Pastamore Fig Balsamic Vinegar. Serve this over our Pastamore Lemon Garlic Orzo for an exciting burst of flavor and freshness. 

Ingredients:

8 oz tempeh

2 Tbsp Pastamore Fig Balsamic Vinegar

1 zucchini

1 cup grape tomatoes

To taste salt and black pepper

2 tsp avocado or olive oil

1/4 cup goat cheese crumbles

Directions:

1. Cut tempeh into bite-sized pieces. Heat a large non-stick pan on the stove over medium heat. Once hot, add oil and tempeh.

2. Wash tomatoes and zucchini. Cut zucchini into 1/4" cubes.

3. Add tomatoes to pan and cook tempeh until golden brown. Add zucchini and 1 Tbsp Pastamore Fig Balsamic Vinegar. Cook for 3-5 minutes. Season to taste with salt and black pepper.

4. Plate tempeh over orzo or rice and top with a drizzle of the remaining Pastamore Fig Balsamic Vinegar and goat cheese crumbles. 

Pastamore Patty Melt

 

Ever find yourself without any hamburger buns but ground beef that needs to be cooked? This comforting patty melt is a perfect way to stop that beef from going to waste. The Pastamore Rosemary with Roasted Garlic Olive Oil is the perfect compliment to the oinons and swiss cheese.

Ingredients:
1 lb lean ground beef

1 white onion

4 slices swiss cheese

2 Tbsp Pastamore Rosemary with Roasted Garlic Olive Oil

1/2 tsp kosher salt

1/2 tsp black pepper

1 tsp Worcestershire sauce

8 slices bread

As need mayonnaise

Directions: 
1. Combine ground beef, salt, pepper, and Worcestershire sauce into a large mixing bowl. Mix well and form into four patties.

2. Thinly slice onion. Heat a large non-stick pan on stove over medium-low heat. Once hot, add the Pastamore Rosemary with Roasted Garlic Olive Oil. Add the onions and cook slowly until caramelized. Season to taste with salt and black pepper.

3. Remove onions from pan and turn pan to medium. Add burger patties and cook to desired temperature turning once during the cooking process. Before burgers are fully cooked, top with swiss cheese and allow to melt.

4. Toast bread. Spread mayonnaise on toasted bread as desired. Add the burger and top with the caramelized onions.