You probably have most of the ingredients for this luscious tomato-packed sauce in your kitchen right now.
You may use crimini, shitake, oyster mushrooms or a combination of all three.
Fresh grated Parmesan tops off this rich, buttery dish.
Cheesy baked pasta is even more fun when you can slice it into wedges. Spaghetti, bucatini, or rigatoni, if it’s pasta it works here. Roasting the vegetables first concentrates their flavors and removes excess water. Don’t rinse the noodles because you want that starch. For clean slices let the casserole rest before cutting.
The leaves are turning, the mornings have a crisp bite and apple picking excursions are underway. Many of us are ready for autumnal flavors and when you’re drinking your pumpkin spice tea consider making this delicious Pumpkin Carbonara.
Meyer lemon shines in this comforting, simple dish.
Roasted peppers introduce an element of earthiness and the spicy pepper flakes add some zip.
Ricotta cheese adds creaminess to this pasta dish.
Going meatless doesn’t mean giving up flavor with this layered lasagna filled with vegetables.
Asparagus is in season and readily available, which means spring is not far behind. Asparagus Pasta can be served as a main meal or as a side course.