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Vegan Roasted Red Pepper Pasta (GF)


Summer Slow Cooker Lasagna With Zucchini and Eggplant

Oh My Veggies writes:

Have you ever made lasagna in your slow cooker? Up until the last few months, I was completely skeptical about the idea. I get a lot of use out of my slow cooker, especially on busy weekdays, but for pasta? I wasn’t so sure.

Now, I’m a convert. The slow cooker makes the process really simple: no boiling noodles, and no need to worry about making neat layers. It’s especially nice during the summer, since there’s no need to turn on the oven.

Find the recipe here.


Cinnamon pull apart fantails / Recipe

(via sophspiration)


Bruschetta Pasta from Savory Nothings:

  • 10.5oz mini pasta shapes
  • 1lb tomatoes, chopped
  • Handful fresh basil, chopped
  • 2 tablespoons olive oil
  • Salt & pepper to taste
Cook the pasta according to package directions. Drain and add back to the pot.
Add tomatoes, basil and olive oil. Toss.
Season with salt and pepper to taste.

Add one or two minced garlic cloves for some extra flavor.
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