Calabrian Chili Tomato Lobster Pasta

Calabrian Chili Tomato Lobster Pasta

Swoonin’ over this calabrian chili tomato + lobster pasta! butter, calabrian chili oil, spices, zest + more mixed with bucatini pasta!

It’s my new go-to pasta that can be done in a one pan and whipped up in no time.

Calabrian Chili Tomato Lobster Pasta
Calabrian Chili Tomato Lobster Pasta

Calabrian Chili Tomato Lobster Pasta

  • 1⁄2 tablespoon garlic powder

  • 1/2 teaspoon red pepper flakes

  • 1⁄2 lemon, zested

  • 1/4th cup shallots

  • 2 tablespoons butter

  • juice of 1 lemon

  • 2 tablespoons calabrian chile oil

  • 1 cup Pomi Chopped Tomatoes

  • 1/2 cup roasted tomatoes (optional)

  • 1 lb cooked lobster

  • 8 oz bucatini

  • chopped parsley for garnish

  • drizzle of olive oil

  • salt and pepper to taste

Heat a pan with a drizzle of olive oil, add your spices: garlic powder, red pepper flakes, lemon zest and shallots. Salt and pepper to taste. Let simmer for 1-2 minutes.

While that’s simmering, cook your pasta according to the package instructions in a separate pot.

Next add butter, lemon juice and calabrian chili oil. Add your Pomi Chopped Tomatoes and roasted tomatoes (optional). Let your sauce simmer for 4-5 minutes to let the flavors combine.

Add in your cooked lobster meat next and stir well. Add your cooked pasta with a dash of pasta water. Let the flavors and sauce with the pasta come together. Top with chopped parsley and serve!

Keep up with me on Instagram at @lindseyeatsla!

Calabrian Chili Tomato Lobster Pasta
Calabrian Chili Tomato Lobster Pasta

* This post is brought to you by Pomi Tomatoes.Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.

Cauliflower Kung Pao Noodles

Cauliflower Kung Pao Noodles

Cauliflower kung pao noodz for dinn! spicy and filled with veggies like bell pepper and snow peas. I love the versatility of these noodles because you can use any vegetables you want, any noodles you want (zoodles would work really well with this too!).

Cauliflower Kung Pao Noodles

Cauliflower Kung Pao Noodles

Ingredients

  • 1 head of cauliflower

  • 1/2 tsp Chinese 5 spice

  • 1⁄2 tablespoon garlic chili paste

  • 1 cup Califia Farms Unsweetened Creamer

  • 1 cup cooked noodles of your choice

  • 1⁄4 cup soy sauce

  • 1 tablespoon black soy sauce

  • 1⁄3 cup cornstarch

  • 1⁄2 tsp chili flakes

  • 5-6 whole dried chiles

  • 1⁄2 cup red bell pepper

  • 1⁄2 cup green onions

  • 1⁄2 cup snow peas

  • 1 tablespoon minced ginger

  • 1 tablespoon minced garlic

  • top with chopped peanuts

Directions

To begin, start by marinating your cauliflower with cornstarch, creamer, chili flakes and Chinese five spice. Set aside.

Next, take your minced onions and minced garlic and sweat out with a drizzle of olive oil - about 3-4 minutes. Add your cauliflower in and let it sauté for another 10 minutes.

Add in your soy sauce, black soy sauce, garlic chili paste and whole dried chiles and let everything mix together. Once everything is incorporated, add in your veggies; snow peas, bell pepper and green onions.

The last step is to add in your cooked noodles, mix well and serve!

Keep up with me on Instagram at @lindseyeatsla!

Cauliflower Kung Pao Noodles
Cauliflower Kung Pao Noodles

Umami Miso Mushroom Ramen

Umami Miso Mushroom Ramen

This miso mushroom ramen on my mind rn! A thick and rich vegan broth made with miso paste, soy sauce, sesame oil, shiitake mushrooms + more. This is my favorite and cozy meal to make that is easy + quick to whip up! See below for the full recp!

Umami Miso Mushroom Ramen
Umami Miso Mushroom Ramen

Umami Miso Mushroom Ramen

  • 1 1/2 cup Lightlife Original Crumbles

  • 3 tablespoons white miso paste

  • 1 cup sliced shiitake mushrooms

  • 2 1⁄2 tablespoons soy sauce

  • 2 cups vegetable broth

  • 1⁄2 tablespoon sesame seeds

  • 1 tsp chili oil

  • 2 teaspoons sesame oil

  • 1⁄2 tsp sugar

  • 4-5 cloves of garlic

  • 2 tablespoons ginger

  • 1 tsp vegetable oil

  • salt and pepper to taste

Toppings

Ramen Noodles, Spinach, Green Onions

Directions

Before you begin, cook and crisp your meatless crumbles with a tablespoon of soy sauce for about 5-10 minutes. Set aside.

Thinly slice your garlic, ginger and mushrooms. In a deep pot, place your garlic, ginger and mushrooms with a drizzle of vegetable oil. Sweat and brown for 15-20 minutes on medium low heat.

Next, add in your miso paste, soy sauce, sesame oil and sesame seeds. Stir well for 5-10 minutes until a thick-like paste forms.

Add in your broth and sugar and let come to a simmer for about 30- 40 minutes. In the meantime, begin to make your ramen noodles according to the package instructions and set aside.

Take your broth off the heat and drizzle in your chili oil. Top with your meatless Lightlife Crumbles, cooked ramen noodles, spinach and green onions.

Keep up with me on Instagram at @lindseyeatsla!

Umami Miso Mushroom Ramen

Mushroom Ragu Pappardelle Pasta

Mushroom Ragu Pappardelle Pasta

Shredded Mushroom Ragu Pasta made with shredded mushrooms instead of beef that make this the perf vegetarian dish. Topped with burrata for extra yumz!

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Mushroom Ragu Pappardelle
Ingredients
  • 2 cups shredded jumbo oyster mushrooms
  • 2 chopped garlic cloves
  • 1/2 cup chopped onion
  • 12 oz pappardelle pasta
  • 1 cup tomato sauce
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon balsamic vinegar
  • 1/2 tablespoon soy sauce
  • 1/4th cup shredded parmesan
  • paprika, pepper + salt to taste
Instructions
Start by sweating chopped onions and garlic. Next add your spices and stir well. add your shredded mushrooms. Add your balsamic vinegar and soy sauce and let the mushrooms cook through. Add your sauce and let simmer and grill. Mix well in cooked pasta, a little dash of pasta water, shredded parmesan and top with burrata!

Keep up with me on Instagram at @lindseyeatsla!

Shredded Mushroom Ragu Pasta
Mushroom Ragu Pappardelle Pasta

Butternut Squash Ravioli With Homemade Chili Oil Crunch

Butternut Squash Ravioli with Homemade Chili Oil Crunch

Butternut squash ravioli with homemade chili oil crunch is going to end up being my new fall staple. (emojis) I picked up new ready- made butternut squash ravioli from Whole Foods Market 365 and mixed it with plum tomato sauce, nutritional yeast (i put it on EVERYTHING), salt and pepper. Topped with parmesan and watercress and a homemade chili oil crunch!

I’m honestly so excited for the fall-time and all the holidays coming up + this recipe is perfect for the transition into the new season!

Butternut Squash Ravioli With Homemade Chili Oil Crunch

Butternut Squash Ravioli With Homemade Chili Oil Crunch

1 package of Whole Foods Market 365 Butternut Squash Ravioli
1⁄2 package of Whole Foods Market 365 Plum Tomato Basil
1 T nutritional yeast
Salt and pepper to taste
Watercress, for garnish
Shredded parmesan, for garnish

Chili Oil Crunch

1/4th cup Chili Flakes
2 T ginger minced
About 6-7 cloves garlic minced 1 tsp kosher salt
1⁄2 cup Vegetable Oil

Directions

Boil your water and cook your ravioli according to the package instructions. Drain.

In the meantime, make your chili oil crunch by finely chopping ginger and garlic. Place in a bowl with salt, and thai chili flakes. Heat up your oil in another pot until VERY hot. Once hot, slowly pour over all the chili oil components and let bubble. Mix and set aside.

Mix in your tomato basil sauce, salt, pepper and nutritional yeast. Mix well. Top with watercress, shredded parmesan and your chili oil crunch!

Butternut Squash Ravioli with Homemade Chili Oil Crunch
Butternut Squash Ravioli with Homemade Chili Oil Crunch

*All ingredients were purchased at Whole Foods Market 365 in Santa Monica, CA! They have a few other locations including Long Beach (that JUST opened and is gorgeous! It also has some products not in other stores), and in Upland, CA.

This post is brought to you by Whole Foods Market 365. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are honest and my own.

Keep up with me on Instagram at @lindseyeatsla!

One Pot Vegan Pumpkin Mac N’ Cheese

Vegan Pumpkin Mac N' Cheese

10 ingredient vegan pumpkin mac n' cheese JUST in time for the start of fall. pumpkin szn and recipes are ON. See the recipe below for this plant-based and decadent pasta perfect for the upcoming season!

Vegan Pumpkin Mac N' Cheese
Vegan Pumpkin Mac N' Cheese

One Pot Vegan Pumpkin Mac N’ Cheese

Ingredients

  • 1 1⁄2 cups canned pumpkin puree

  • 2 1/2 - 3 cups Califia Farms Pumpkin Spice Creamer

  • 1⁄3 cup nutritional yeast

  • 1⁄4 tsp garlic powder

  • 1 tsp red pepper flakes

  • 1⁄8 tsp pepper

  • 1⁄8 tsp cayenne

  • 1-2 sprigs of sage

  • 2 cups gluten free fusilli (or any pasta of your choice)

  • Salt and pepper to taste

  • Breadcrumbs for topping

Directions

Start by heating up your pumpkin spice creamer on low in a skillet for 3-4 minutes. Add in your pumpkin puree and stir.

Next add your garlic powder, red pepper flakes, pepper, cayenne and your sprig of sage. Mix well and let the flavors combine in medium/low. Remove your sage leaves.

Next, add in your pasta and nutritional yeast and let the liquid get absorbed. TIP: Throughout the cooking process, keep adding creamer as this is the cooking liquid. Stir every couple of minutes.

Once all the liquid is absorbed and your pasta is cooked through, serve and top with fresh sage and crispy breadcrumbs (optional).

Keep up with me on Instagram at @lindseyeatsla!

Vegan Pumpkin Mac N' Cheese