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one-pot creamy pasta

Happy Friday, friends. 
The recipe I’m sharing today is not my own.  It was in Martha Stewart’s magazine a few years back.  It was one of those pull-out recipe cards. 

I must admit, I didn’t think much of it when I saw the recipe, but a snowy afternoon with limited ingredients in the house led me to try it.
Holy cow batman!  Is at as good as fettuccini alfredo?  Nope.  Pasta, cream, cheese butter garlic..  not much can compare with that. 

Was it amazing? YES!

Was it easy?  YES!  Easier than making a box of kraft mac and cheese ( which, btw.. it also kind of amazing it it’s fake orange cheese nostalgic way ☺️) 
Here’s the original recipe for One pot orecchiette, chickpeas and olives

Admittedly, I’ve followed her recipe to a tee… but I’ve also used it as a guideline to play a little. 
Here’s her original recipe, just subbing the kind of pasta I used 

12 ounce dry pasta ( I had bow ties, so I used bow ties) 

* note..  many companies make ‘no bake’ pasta these days.  For this recipe, just use your regular pasta.  I haven’t tried it with GF pasta, but I’d imagine it would work, just keep an eye on it and add more water if  needed) 

1 can of chickpeas, drained and rinsed 

1/2 cup kalamata olives, pitted ( you can buy them pitted.. don’t fret )

3 cloves garlic, smashed ( or 1 tsp garlic powder ( make sure not garlic salt) 

Sprig of fresh rosemary or 1 tsp dried

3 TBSP extra virgin olive oil 

2 TBSP tomato paste ( buy the tomato paste in the tube.  It’s in the canned tomato isle.  Believe it or not. Whole Foods has one of the least expensive tomato paste tubes.  I believe Trader Joe’s also has one) don’t pay more than 3 bucks for it

( optional.. but I always use in any soup or stew.. small piece of Parmesan rind) 

1/4 tsp red pepper flakes

Sea salt

Ground pepper

1/2 cup grated Parmesan cheese ( I also added a bit on cheddar ends that I had in the fridge )

2 cups baby greens 
Place everything up to cheese in a stockpot. 

Add 5 cups of water 
Bring to a boil, then reduce heat to medium, stirring occcasionally. Check pasta in 12-15 minutes ( thicker pasta will require longer.  Check at 15 min to see). It should be mostly cooked, with just a slight bite to it. 

Turn off heat, but leave pan on burner 

Add the cheese, replace cover for 5 min so the cheese can melt. After 5 min, stir and if cheese still needs longer to melt, cover for additional 5 min.  Discard rosemary sprig, if used. If sauce seems a bit thick, stir in a bit more water until you get a creamy consistency 


Serve with a sprinkle of red pepper flakes 


Please try this!  I have a lot of friends who are just learning to cook.. a lot of girls just on their own, either senior year in college or just out on their own.  This is a great recipe to start to learn to cook 

You can assemble in the morning and add water and cook when you get home from work
You can play with the ingredients…sub out broccoli crowns and cooked chicken for the chickpeas and olives

Or chopped red pepper and cooked sausage for the chickpeas and olives

Or ground beef and onion,  and pepper jack cheese for a Tex-mex flair

Or you can eliminate the cheese to make this vegan. 
Full credit of this recipe goes to Martha Stewart.  I just wanted to share it because it is insanely easy and tastes like it took a lot longer than it did to make. Try it! 
Enjoy!
Ps…. happy birthday to my long-time friend, Laurie! 🎉🎉🎉🎉🎉🍷🍰😘

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thug kitchen’s chickpea tabouli 

hint… She’s not wearing any shoes 😉

Yup… I’m back at it. Actually I’ve been cooking an awful lot. I’ve come to realize what great therapy it is for me!

There’s so much I want to share with you, that I have literally been sitting at my kitchen table for an hour trying to decide which ones I should write about.

I’m in a bit of a snark this weekend, so I decided on the off-color recipe ( actually it has a lot of color!)

Have y’all heard of Thug Kitchen ?

It’s a couple of peeps who like to use 4 letter words.. The really colorful ones..

They started a blog and recently released a cookbook ( if you aren’t easily offended, I urge you to google thug kitchen cookbook trailer… I laugh every time that I watch it… If you are easily offended, then don’t research it or click on the link to the recipe I’m about to share )

They cook plant- based foods… Yes, vegan…. Trust me, don’t let that stop you from trying their recipes… Just throw a steak on the grill and make it into a side dish 🙂

I’ve made 3 recipes from the blog this week

Pasta with cauliflower cream sauce

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Buffalo Falafal ( didn’t take a picture, but hot dang these were tasty )

And chickpea tabbouleh ..
amazing! )

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It was just as fun to make as it was to eat

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I’ve also been doing a ton of canning… I mean LOTS!

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I’m channeling my inner homesteader… I find the entire process very soothing.. I think it’s the organization part of it…

In fact I have 2 big pots of beets ( one red, one golden) on the stove right now getting ready to be pickled!

I leave you with a picture of the tree right outside our bedroom window.

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Nature’s art 💝

Happy autumn! I have so much to share!

Oxox

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