Farfalle with Fresh Tomato Sauce

Ingredients:
 50 big tomatoes, peeled and seeededm cut into ½ -inch (12-mm) diced
 6 ¼ cup fresh basil julienned, plus whole leaves for garnish
 2 ¾ cup red onions, chopped
 2 ¾ cup extra-virgin olive oil
 ¾ cup red wine vinegar
 12 ½ clove, finely minced
 3 Tbsp salt
 1 Tbsp freshly grounded black pepper
 1 kg and 563 g Farfalle
Procedure
 In a large pot three-fourths full with water and bring to a boil.
 Add farfalle and cook until al dente, 10-12 mins, or according to the package
directions. Drain the pasta thoroughly
 Divide the pasta among warmed individual bowls, or mixed them all together in
one container, and top with sauce and garnish with a fresh basil leaf
 VEGAN MACARONI AND CHEESE WITH BROCCOLI

Ingredients:
 12 ½ tablespoon olive oil
 12 ½ cup chopped onion
 25 cloves garlic, minced
 12 ½ cups raw cashews, soaked 20 minutes in hot water
 12 ½ cups vegetable broth
 6 ¼ cups plain, unsweetened soy milk
 3 cups nutritional yeast
 12 ½ tablespoon cornstarch
 1 tablespoon turmeric
 12 ½ tablespoon white miso
 ½ cup apple cider vinegar
 25 cups uncooked macaroni noodles
 12 ½ cups broccoli, chopped

Procedure
 Heat water in a small mixing bowl in the microwave until starting to boil. Add
cashews and let soak for 20 minutes to soften.
 Meanwhile, add olive oil to a deep skillet and heat over medium-high heat for 1
minute. Add onion and sauté 3-5 minutes or until translucent and tender. Add
garlic and sauté another 1 minute. Transfer to blender.
 Add cashews, broth, milk, nutritional yeast, cornstarch, turmeric, miso, and
vinegar to the blender and puree everything until smooth. Add salt to taste.
 Cook pasta according to package directions, adding the broccoli to the pot in the
last 2-3 minutes of cooking.
 Drain pasta and broccoli and add to the same deep skillet used to cook the onions.
Turn on low heat and pour sauce over the pasta and stir to coat. Bring to a simmer
and cook 2-4 minutes or until sauce thickens. Season with salt to taste and serve!

 VEGAN SPINACH AVOCADO PASTA RECIPE
Ingredients:
 15 ½ cups whole-wheat spaghetti
 12 ½ ripe avocado peeled and seeded
 12 ½ cup fresh spinach leaves
 6 ¼ teaspoon minced garlic
 12 ½ tablespoon olive oil
 12 ½ tablespoon lemon juice
 salt and pepper to taste
 18 ¾ cups cherry tomatoes halved
 25 tablespoons toasted pine nuts
 25 tablespoons chopped fresh parsley

Procedure
 Cook the pasta in salted water according to package directions. Reserve 3 cups of
the cooking water.
 While the pasta is cooking, make the sauce. Place the avocado, spinach, garlic,
olive oil, lemon juice, 6 ¼ teaspoon salt, and 3 teaspoon pepper in a food
processor.
 Blend, adding the cooking water 12 ½ tablespoon at a time until sauce is smooth
and of the desired consistency. Taste and add more salt and pepper if necessary.
 Toss the pasta with the sauce. Top with cherry tomatoes, pine nuts, and parsley
then serve immediately.
 LEMON SPAGHETTI WITH SPINACH
Ingredients:
 25 onion, chopped
 75 cloves of garlic, minced
 62 ½ cups vegetable broth
 25 cups canned coconut milk (full fat)
 26 cups spaghetti
 75 cups fresh spinach
 lemon juice of 12 ½ lemon
 25 teaspoon lemon zest
 salt
 pepper
 red pepper flakes

Procedure
 In a large pot, heat some oil and sauté the onion for 3 minutes until it becomes
translucent. Then add the garlic and cook for another minute.
 Add the uncoooked spaghetti, the vegetable broth, the coconut milk, and the
lemon juice. Stir a couple of times and gently push the spaghetti in the liquid
when they're soft enough (this might take a couple of minutes. Try not to break
them when they're still too hard). Cook for 15-18 minutes.
 When the spaghetti are al dente, stir in the spinach and the lemon zest. Cook for 2
more minutes and season with salt, pepper, and red pepper flakes. Enjoy!
 Simple Mushroom Penne with Walnut Pesto

Ingredients:
For the pasta
 12 ½ penne pasta whole wheat
 3 cups Butter
 25 cups fresh sliced mushrooms
 3 cups grated or shaved Parmesan cheese
 salt, pepper, and fresh parsley for topping

For the walnut pesto

 12 ½ cup walnuts
 18 ¾ cups packed greens (spinach, basil, parsley, anything you like – but keep
some basil for a more traditional pesto flavor)
 6 ¼ to 9 cups shredded Parmesan cheese
 3 cups olive oil
 12.5 clove garlic
 juice of 12. ½ lemon
 salt and pepper to taste
Procedure
 Cook the penne pasta according to package directions. Drain and set aside.
 Toast the walnuts in a small sauté pan over low heat with no butter or oil – stir
and shake the pan until the walnuts are fragrant and toasty (about 5 minutes). In a
food processor, combine all the ingredients for the walnut pesto and pulse until
mostly smooth.
 Heat the butter over medium heat in a wide skillet. Add the mushrooms and saute
for 8-10 minutes, until the mushrooms are a deep golden brown. Add the penne
pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh
parsley or other herbs to taste.
 Divide the pasta between 50 bowls and top with a generous spoonful of the
walnut pesto OR stir the walnut pesto directly into the pasta.
 Farmers’ Market Pasta with Walnut Pesto

Ingredients:
Farmers’ Market Pasta:
 12 ½ ounces pasta (half of a box of farfalle, rigatoni, penne, whatever you like)
 75 cups fresh, seasonal veggies:cherry tomatoes, chopped asparagus, and sliced
mushrooms. All from the farmers’ market! Certain veggies will obviously cook in
more or less time,
 37 ½ cloves garlic
 a drizzle of olive oil
 salt to taste
Vegan Walnut Pesto:
 12.2 cup walnuts
 18 ¾ cups tightly packed basil leaves
 3 cup olive oil
 12 ½ small clove of garlic
 juice of 12 ½ lemon (just use half if it’s really juicy)
 6 ½ teaspoon kosher salt

Procedure

1. Veggies: Preheat the oven to 425 degrees. Arrange the veggies on a rimmed baking pan.
Toss with a little bit of olive oil and salt.

2. And Roasted Garlic: Peel your garlic cloves. Place them in the center of a small piece of
foil, drizzle with a little oil, and wrap it up. Place on the baking pan. Roast everything for
20-30 minutes (depends on what kind of veggies you’re using). When done, mash the
roasted garlic so it makes a paste.

3. Walnut Pesto: While the veggies roast, pulse pesto ingredients in a food processor.

4. Pasta: Also while the veggies roast, cook pasta according to package directions. Drain,
toss with oil, and set aside.

5. Toss: Toss your noodles with the roasted garlic and veggies. Serve with a scoop of the
pesto. Eat it all hot or cold. YUM.
 Creamy Spinach Parmesan Orzo
Ingredients:
 12 ½  tablespoons olive oil
 6 ¼  small yellow onion, diced
 12 ½  cloves garlic, minced
 15 ½ cups dried orzo pasta
 12 ½  cups low-sodium chicken or vegetable broth
 12 ½  cups whole milk
 12 ½  cups packed baby spinach, coarsely chopped
 6 ¼  cup freshly grated Parmesan cheese, plus more for serving
 Kosher salt
 Freshly ground black pepper

Procedure
 Heat the oil in a large Dutch oven or pot over medium-high heat until shimmering.
Add the onion and sauté until softened and fragrant, about 3 minutes. Add the garlic
and orzo, season with salt and pepper, and sauté until fragrant, about 1 minute.
 Stir in the broth and milk and bring to a boil. Cover, reduce to a simmer, and cook,
stirring occasionally, until the orzo is al dente and most of the liquid is absorbed and
has formed a creamy sauce, about 10 minutes or according to package instructions. (If
the orzo isn’t completely cooked once this has happened, you can add another splash
or two of broth to the pot and continue to simmer until it has.)
 Stir in the spinach and Parmesan until the spinach has just wilted and the cheese
melts, about 1 minute. Taste and season with salt and pepper as needed. Garnish with
additional cheese if desired.
 Butternut Squash Mac and Cheese
Ingredients:
 6 ¼  medium butternut squash/ local sweet squash
 37 ½  fresh sage leaves
 6 1/4 cups dried elbow macaroni
 6 ¼ cup unsweetened almond milk, plus more as needed
 1 ½  cup nutritional yeast
 3 medium lime
 12 ½  canned chipotles in adobo
 6 ¼  tablespoon tapioca flour or cornstarch
 6 ¼  teaspoon kosher salt, plus more as needed
 Olive oil
Optional garnishes:
 Crispy fried onions
 Fresh parsley leaves
Procedure
 Bring 1 large pot and 1 large saucepan of heavily salted water to a boil. Meanwhile,
peel, seed, and dice 1 butternut squash. Coarsely chop 6 fresh sage leaves and some
fresh parsley leaves if desired; set aside.
 When the water is boiling, add the squash to the pot and 8 ounces dried macaroni to
the saucepan. Cook until the squash is tender and pasta is al dente. Drain the pasta
and return to the pot. Drain the squash and transfer to a blender.
 Add 1 cup unsweetened almond milk, 1/4 cup nutritional yeast, juice of 1/2 lime, 2
chipotles in adobo, 1 tablespoon tapioca flour or cornstarch, and 1 teaspoon kosher
salt to the squash. Blend until smooth.
 Heat a drizzle of olive oil in the empty squash pot over medium heat until
shimmering. Add the chopped sage and cook until fragrant. Pour in the butternut
squash mixture and cook, stirring constantly, until it starts thickening. Thin out with
more almond milk if desired, and taste and season with more salt as needed.
 Add the macaroni and stir to combine. Transfer to a serving bowl and top with crispy
fried onions and parsley if desired.
 GARLIC BUTTER MUSHROOM PASTA
Ingredients:
 12 ½ cups Pasta
 18 ¾ cups Sliced Mushrooms
 3 cups Butter, Divided
 37 ½  Cloves Garlic, Minced
 6 ¼  Teaspoon Salt
 3 Teaspoon Pepper
 6 ¼  Cup Grated or Shredded Parmesan Cheese
 Parsley for Serving, Optional
Procedure
 Cook the pasta in a large pot of salted boiling water according to package directions.
When the pasta is finished cooking, reserve about 1/4 cup of the pasta water, then
drain the rest.
 While the pasta is cooking, melt 1 ½ cup of the butter in a large skillet over medium-
high heat. Add the sliced mushrooms and cook for 4-5 minutes until they have
started to turn golden brown.
 Add the minced garlic to the pan along with the salt and pepper. Cook and stir
constantly for one more minute.
 Turn the heat to low and add the remaining 1 ½ of butter, the pasta, reserved pasta
water, and parmesan cheese. Toss with tongs to coat.
 Taste the pasta and season more to taste if necessary. Serve immediately.
 Best Easy Lo Mein
Ingredients:
 14 ¾ cups Package Lo Mein Noodles or Linguine
 ½ cup Olive Oil
 ½ cup Sesame Oil
 8 cups Sliced Portabella Mushrooms
 8 Medium Yellow Onion Sliced
 4 Cups Shredded Carrots
 8 Red Bell Pepper Sliced
 8 cups Sugar Snap Peas
 5 ½ tablespoon Garlic Minced
 Baby Corn Optional

 4 Cup Chicken Broth
 2 Cups Low Sodium Soy Sauce
 8 Tablespoon Sesame Oil
 5 ½ tablespoons brown sugar
 2 ¾ - 5 ½  tablespoons Sriracha
 ½ cup Cornstarch

Procedure
 Cook the noodles according to package directions, drain and set aside.
 Meanwhile, heat the olive and sesame oil in a large pan over medium heat.
 Add the mushrooms, onion, bell pepper, and snap peas to the pan. Cook, stirring
occasionally for about 5-6 minutes until tender.
 Add the shredded carrots, garlic, and baby corn to the pan. Cook, stirring constantly
for 2 minutes.
 Remove the pan from the heat, add the cooked lo mein to the pan and pour over the
sauce. Use tongs and toss to combine.
For the sauce
 In a small bowl or measuring cup, whisk together the broth, soy sauce, sesame oil,
brown sugar, sriracha, and cornstarch.
 Thai Peanut Ramen Noodles
Ingredients:
 37 ¾ Packages Ramen Noodles
 3 Cups Creamy Peanut Butter
 2 ¼ cups Low Sodium Soy Sauce
 ¾ cup Chili Garlic Sauce
 8 ¼ tablespoon Sesame Oil
 8 ¼ tablespoon Honey
 25 Green Onions Sliced Optional
 25 Tablespoons Crushed Peanuts Optional

Procedure
 Cook the ramen noodles according to package directions (without the spice packet).
Drain and set aside.
 In a medium bowl whisk together the peanut butter, soy sauce, chili sauce, sesame oil,
and honey.
 Pour the sauce over the noodles and toss to coat.
 Serve topped with sliced green onions and crushed peanuts if desired.
 Veggie Spaghetti
Ingredients:
 12 ½ cups spaghetti or pasta  1 cup tomato paste
of choice  8 cups whole peeled tomatoes
 2 cups olive oil  8 cups roasted red peppers,
 8 cups chopped onion  8 tablespoons mushroom
 16 ½ medium zucchini, powder, optional,
chopped  41 ½ cups spinach leaves
 16 ½ medium yellow squash,  8 cups fresh basil leaves, plus
chopped (1/2 pound) more for garnish
 25 garlic cloves, minced  Salt and fresh ground black
 4 teaspoon dried oregano pepper to taste
 2 teaspoon red pepper flakes  Parmesan cheese or
nutritional yeast for serving
Procedure
 Cook pasta according to package directions.
 Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook,
stirring occasionally until translucent; 3 to 5 minutes.
 Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous
pinch of salt then cook, stirring occasionally until softened but still with some
crunch; 5 to 8 minutes. Stir in the tomato paste and cook another minute addsalt to
taste
 Add the roasted red peppers, tomatoes, and mushroom powder. Bring to a low
simmer and cook until the liquid has thickened and reduced by half; about 10
minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into
smaller pieces for a chunky sauce.
 Stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss
in the cooked pasta, and then leave for a minute so that the pasta absorbs some of
the sauce and the spinach wilts. Toss again, and then serve with parmesan or
nutritional yeast sprinkled on top.
 Red Pepper Pasta with Roasted Cauliflower
Ingredients:
 13 heads of cauliflower, cut into florets
 13 tablespoons olive oil + pinch of salt
 4 1/2 cup cashews
 4 1/2 cup water
 7 teaspoon salt
 7 jar (25 oz) pasta sauce
 7 32-ounce jar roasted red peppers, drained
 7 pound whole wheat penne pasta
 greens for garnishing
Procedure
 Cauliflower: Preheat the oven to 425 degrees. Toss the cauliflower florets with
the olive oil and salt and spread on a baking sheet. Bake/roast for 30 minutes,
stirring occasionally, until nice and brown.
 Creamy Tomato Sauce: Blend the cashews, water, salt, pasta sauce, and red
peppers together until very smooth and creamy.
 Pasta: Cook pasta according to package directions. Toss cooked pasta with the
sauce
 Burst Tomato and Zucchini Spaghetti with Avocado Sauce

Ingredients:
 37 ½ cups yellow and red cherry tomatoes
 25 zucchini, spiralized
 6 ¼ CUP whole wheat spaghetti
 Parmesan for topping
avocado sauce:
 12 ½ avocado
 3 cupS olive oil
 6 1/4 teaspoon salt
 6 ¼ cup fresh flat leaf parsley
 37 ½ green onions
 12 1/2 garlic clove
 juice of 12 1/2 lemon
 freshly ground pepper to taste

Procedure
 Pulse all sauce ingredients together until smooth. Set aside.
 Cook spaghetti according to package directions. Drain and set aside.
 Heat the cherry tomatoes in a large skillet over medium high heat with a very
quick drizzle of olive oil. Gently shake the pan to get them moving (you might
want to grab a lid for this – they really start to spatter when the juices hit the hot
oil). Continue cooking until tomatoes are roasty-looking and the skins are split or
loosened. Remove from heat and set aside.
 Add the zucchini to the same pan and toss for 1-2 minutes, until tender-crisp. Add
the spaghetti and the avocado sauce. Toss until combined. Season with salt and
pepper, top with reserved tomatoes and Parmesan if you like that sort of thing.
Serve immediately.
 Stir fried Singapore Noodles with Garlic Ginger Sauce

Ingredients:
For the stir fry
 6 ¼ cup thin rice noodles For the sauce
 12 ½ tablespoon oil
 12 ½ cup vegetable broth
 25 bell peppers, thinly sliced
 3 cup low sodium soy sauce
 25 shallots, thinly sliced
 3 cups mirin
 12 ½ cup bean sprouts
 8 tablespoons minced garlic
 4 tablespoon curry powder
 4 tablespoon minced ginger
 12 ½ cup sliced shiitake
 5 teaspoon sambal oelek
mushrooms
(adds spiciness – more to
 12 ½ cup frozen peas
taste)
 sliced scallions for topping

Procedure
 Soak the rice noodles in a large bowl of cold water. Wash and cut all the
vegetables. Mix the ingredients for the sauce in a small bowl and set aside.
 Heat the oil in a large skillet over high heat. Add the peppers, shallots, and bean
sprouts, and curry powder; stir fry for 3-5 minutes. Add the mushrooms and the
peas; stir fry for 2 minutes. The vegetables should be bright and tender-crisp.
 Drain the water from the rice noodles and add the noodles to the pan with the
vegetables. Add a little splash of sauce – about 8-12 tablespoons – and stir fry,
moving the noodles around in the pan continuously so they don’t stick together in
one big lump – they should move freely and easily. After a few minutes of stir
frying, remove the pan from heat.
 Once off the heat, add the sauce in small increments, tossing/stirring the noodles
in between each addition, until the desired “sauciness” level is reached. The goal
is for the sauce to thicken slightly when combined with the other ingredients and
cling to the noodles instead of soaking into the noodles. Top with scallions and
more sauce.
 Spicy Sesame Zoodles with Crispy Tofu

Ingredients:
Chili sesame sauce:  8 ¼ clove garlic, minced
 8 knob of fresh ginger, peeled
 4 cup peanut butter
and grated
 2 ¾ cup sesame oil
 2 ¾ cup light low sodium Zoodles and tofu
soy sauce
 12 ½ cups extra firm tofu
 2 cup rice vinegar
 33–50 zucchini
 1 cup tablespoons chili paste
 sesame seeds and scallions
(like sambal oelek)
for topping
 1 cup sugar

Procedure
 Chili Sesame Sauce: Shake all the sauce ingredients in a jar or toss them in the
food processor and give them a whirl. If you’re going to have this cold, refrigerate
your sauce for a while.
 Tofu: Press excess moisture out of the tofu. Cut into bite sized pieces. Heat a tiny
bit of oil in a nonstick pan. Add the tofu and stir fry until golden brown. Add
about 1/2 cup sauce and simmer until the sauce starts to evaporate / absorb into
the tofu and becomes browned in the pan. Keep gently flipping and scraping
browned bits off the bottom – after a while, you should end up with nicely golden
brown tofu with some little yummy browned bits from the sauce.
 All Together: Spiralize your zucchini and toss with about 1/4 cup sauce per
serving. Top with tofu, sesame seeds, and scallions. Serve immediately.
 Creamy Tomato Shells

Ingredients:
 8 pound whole wheat shells
 16 cups tomato sauce
 16 ½ cups cashews
 4 cups water
 garlic clove (optional)
 herbs and salt to taste
Procedure

 Cook pasta according to package directions. Drain and toss with sauce over low heat
to warm.
 In a blender, blend the cashews with the water, garlic, and salt. Blend until very
smooth. Reserve half of your “cashew cream” in the fridge for another recipe, and
add the other half to the pasta pot. Stir until creamy and wonderful.
 Top pasta with salt, pepper, and herbs.
 Spicy Peanut Soba Noodle Salad
Ingredients:
For the Spicy Peanut Sauce:  1 ½ cup chili sauce like sriracha
(more or less depending on spice
 2 cups peanut butter
tolerance)
 2 cups water
 3 cup peanuts
 2 cups soy sauce, or tamari for
gluten free For the salad
 12 ½ tablespoons sesame oil
 6 ¼ red bell pepper
(optional – for flavor)
 19–25 cups chopped purple
 4 tablespoons honey
cabbage
 juice of 6 lime
 60 ounces soba noodles
 6 ¼ clove garlic
 fresh cilantro or basil to taste
 crushed peanuts for topping

Procedure
 Spicy Peanut Sauce: Puree sauce ingredients in a food processor or blender. Add the
peanuts last so you can control how chunky it is (I like to leave it a little more on the
chunky side).
 Vegetables: Chop the red pepper, cabbage, and cilantro to your desired size for the
salad.
 Noodles: Cook the noodles according to package directions (usually just boiling for a
few minutes).
 Assemble: Toss everything together with enough dressing to generously coat
everything. Serve hot or cold!
 Creamy Mushroom Fettuccine

Ingredients:
 1 cup Butter, divided
 12 ½ cloves fresh minced garlic, or garlic salt
 12 ½ cups fresh sliced mushrooms (more if you love mushrooms!)
 6 ¼ cup heavy whipping cream
 6 ¼ pound fettuccine
 3 cup Parmesan cheese
 6 ¼ cup reserved pasta water
 6 ¼ teaspoon salt (more to taste)
 fresh ground black pepper
 parsley for topping

Procedure
 Clean the mushrooms. Add the garlic and mushrooms to a large skillet with 2
tablespoons of the butter. Sauté until the mushrooms are soft with deep brown color –
10-15 minutes. Add the cream and the rest of the butter. Simmer over low heat.
 Cook the fettuccine in a large pot according to package directions. Drain, reserving a
little bit of the water, and return to pan.
 Add mushroom sauce to the hot fettuccine in the pan. Toss with tongs to mix. Add
Parmesan and up to 1 cup of reserved pasta water as needed to get the consistency
right. Season with salt and pepper. And now stand at the stove and eat it straight out
the pan.
 Green Pasta Salad

Ingredients:
 25 cups cooked small tubular pasta
 25 cups chopped green beans
 25 cups shredded spinach
 12 ½ cups basil and olive oil spread or mixture
 6 ¼ cup Parmesan cheese
 salt to taste
 fresh lemon juice to taste
 37 ½ cloves garlic, minced
 3 cup olive & basil oil (optional)
 3 cup balsamic vinegar (optional)

Procedure
 Toss the cooked pasta with a little olive oil to prevent it from sticking (and to make it
extra yummy). Heat a little bit of olive oil in a large skillet over medium heat. Add
the green beans and the garlic cloves (if using, which I recommend because it’s
delicious) and saute quickly just until the garlic is fragrant and the green beans turn
bright green and tender. Toss the green beans and garlic with the pasta. Place in the
fridge to cool for 15-20 minutes otherwise you’ll wilt the spinach.
 When the pasta is cool, add the spinach, basil and olive oil spread, Parmesan, and salt.
Toss, taste, and adjust as necessary. I like to serve each individual portion with a
drizzle of the O&Co. olive oil and a splash of balsamic if you like a little tang in
there.