Explore Cuisine has some great Thanksgiving dish suggestions that you can make with their unique pastas! If you haven’t heard of these products before, you should know that it is 100% organic. All their pasta is vegan, gluten-free, non-GMO!
There’s chickpea spaghetti, Edamame and Mung Bean Fettucine, Red Lentil Penne, Red Rice Elbow Macaroni, and many more! If aiming to eat healthier if you need to avoid certain things in your diet (gluten free), they offer plenty of options and are easily found in most stores and online like at Amazon.com.
I am delighted to share below their Pumpkin Stuffed Green Lentil Cannelloni, Butternut Squash, Kale and Fettuccini with Creamy Ricotta Sage Sauce, and Gluten Free Green Bean and Pasta Casserole Recipe!
Pumpkin Stuffed Green Lentil Cannelloni
Prep time: 45 mins
Cook time: 55 mins
Total time: 1 hour 40 mins
Recipe type: Entree
Cuisine: Kosher / Vegan
Serves: 3-4 servings
- For the Cashew Cream:
- ½ cup raw cashews,
- 1 cup water boiling water
- 1 clove garlic
- 2 tsp nutritional yeast
- ¼ tsp salt
- 6 sheets Explore Cuisine Organic Green Lentil Lasagne
- 2 cups prepared tomato sauce
- 1 t0 2 tsp red pepper flakes (to taste, optional)
For The Filling
- 15oz canned pumpkin
- 1 teaspoon nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ to ½ tsp salt (to taste)
- 1 tsp black pepper
- To prepare the cashew cream (this can be prepared ahead of time), soak the cashews in 1 cup of boiling water for 30 minutes. Drain, reserving ½ cup of the soaking water
- Combine the soaked cashews, garlic, nutritional yeast, salt and the ½ cup of reserved soaking water in a high power blender. Blend until smooth and creamy. Set aside or refrigerate until ready to use
- In a large pot, bring water to a boil and add salt to taste. Add the lasagna sheets and cook for 10 minutes, stirring often to keep them from sticking together
- While the pasta cooks, prepare the filling. Combine all the ingredients in a medium bowl and mix well. Set aside until ready to use
- Once the pasta sheets are cooked, drain them and run them under cold water (if any of the sheet are stuck together, separate them carefully). Set them aside
- Preheat the oven to 375F. Combine the prepared tomato sauce and red pepper flakes (if using) and pour on the bottom of a 10.5 x 7.5 inch baking dish. Spoon about half of the cashew cream over the sauce
- To prepare the cannelloni, place about a tablespoon and a half of filling on each pasta sheet and carefully roll each one. Arrange them on the baking dish, over the tomato sauce and cashew cream. Cover tightly with aluminum foil and bake for 45 minutes
- Drizzle with the remaining cashew cream before serving. Serve warm
Butternut Squash, Kale and Fettuccini with Creamy Ricotta Sage Sauce
SERVINGS: 6-8 PEOPLE
Ingredients for 6-8 People
- 1 tbsp Avocado oil
- 2 tsp Kosher Salt
- 1 medium Butternut Squash peeled, cubed
- 4 cups Baby Kale or any Kale of choice
- 1 box Explore Cuisine Edamame & Mung Bean Fettuccini
- 2 tbsp Fresh Sage sliced into very thin ribbons for garnish (optional)
- Creamy Ricotta Sage Sauce
- 1 tbsp avocado oil
- 4 cloves cloves garlic, minced
- 2 tbsp shallot, minced
- 1 cup ricotta cheese*
- 1/2 cup milk
- 1/4 cup fresh sage sliced into very thin ribbons
- 1/4 tsp ground nutmeg
- Freshly ground pepper & salt to taste
Preparation 15 Minutes + 30 Minutes cooking
- Roast butternut squash: Preheat oven to 400 F. If using a whole butternut squash, peel, de-seed and cut into 1/2 inch cubes (Tip: Use a big, very sharp knife and watch those fingers! These squash are not the easiest things to cut. I also found this amazing serrated peeler at my local farmers market and it worked like a charm!) Toss butternut cubes in avocado oil and spread evenly on baking sheet. Sprinkle with kosher salt and roast for 30 minutes or until tender enough that a fork can easily pierce squash.
- While the squash is roasting, cook fettuccine. Brink 8 cups of water to a boil in a medium pot, add fettuccine and simmer for 7 minutes to cook pasta to al dente. Drain pasta.
- Add baby kale to hot pasta pot, pour drained, hot pasta over the kale and cover pot. This will warm and wilt the kale just enough so it’s not chewy.
- As squash continues to cook, prepare creamy ricotta sage sauce. Spread avocado oil in saucepan and warm over medium heat. Add minced garlic and shallot to pan and cook until fragrant – about 2-3 minutes. Be careful not to let the garlic burn. Add ricotta cheese, milk, sage, and nutmeg to saucepan, mix all ingredients together and bring to a simmer. Stir constantly for 5-7 minutes or until sauce thickens enough to coat a spoon. Add salt and pepper to taste.
- Once squash is cooked, remove from oven and transfer to pot with fettuccine and kale. Pour ricotta sauce over the kale, fettuccine and squash mixture and toss to coat.
- Transfer Fettuccini to serving dish or plate and serve warm.
Gluten Free Green Bean and Pasta Casserole Recipe
- Kosher salt
- 1 (8 ounce) package Explore Cuisine Edamame & Mung Bean Fettuccini
- 1 pound green beans, trimmed and cut in half
- 2 tablespoons butter or dairy free butter substitute
- 8 ounces white button mushrooms, sliced
- 1 cup gluten free chicken or vegetable stock
- 1 cup heavy cream
- 2 cups (7 ounces) grated Parmesan cheese
- Black pepper
- Vegetable oil
- 6 shallots, thinly sliced
- Preheat oven to 350 degrees.
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 4 minutes. Add the beans to the pasta and cook for another 4 minutes. Reserve about 1 cup of the cooking water and drain the pasta and green beans.
- In a large skillet, melt the butter over medium high heat. Add the mushrooms and cook until they start to brown, about 6 – 7 minutes. Add the stock and cream, bring to a boil, reduce heat and simmer for 2 minutes. Stir in the Parmesan cheese then add the pasta and green beans. Add kosher salt and black pepper to taste. Stir to combine. Add a little pasta water if the sauce is too thick. Pour the mixture into a 9 inch by 12 inch baking dish and bake for 20 – 30 minutes or until heated through and bubbly.
- While the casserole is baking, prepare the shallots. Line a plate with paper towels. Pour enough oil into a large skillet to come up ¼ inch. Heat over medium-high heat. Reduce the heat to low, add the shallots and let cook for 12 minutes, the shallots should be quite soft. Raise the heat to high and cook, stirring often, until the shallots are well browned. Remove with a slotted spoon and let drain on the paper towels. Sprinkle with salt. The shallots will crisp more as they cool.
- When the casserole is done, scatter the shallots over the top and serve.
A gluten free recipe that serves 8 – 10 people as a side dish or 6 as a main course.