Happy #WorldHealthDay! It’s more important now than ever to ensure your health and wellness goals are being met and we’re here to help. Not only is our pasta organic , but it’s also packed with protein and nutrients. We want to know why you choose Explore Cuisine , tell us below 👇
Photo Credit: @getfitwith_nae
The first #MeatlessMonday of April calls for something extra delicious. Start the week off with our Balsamic Braised Fusilli recipe. Made with our Organic Chickpea Fusilli Pasta , this recipe will have you going #meatfree every day of the week. #MeatFreeMonday
1 box Explore Cuisine Chickpea Fusilli (cooked according to package directions)
2 tbsp olive oil
1 yellow onion (thinly sliced)
2 garlic cloves (smashed)
1 Red Bell Pepper (thinly sliced)
1 orange bell pepper (thinly sliced)
1 yellow bell pepper (thinly sliced)
1/2 cup balsamic vinegar
1/4 cup fresh basil (torn)
1/4 cup freshly grated parmigiana cheese (or substitute with vegan cheese)
Kosher salt & freshly ground black pepper
Bring a large pot of water to a boil.
Cook Chickpea Fusilli according to package directions. Drain , set aside and reserve 1 cup of pasta water.
In a large sauté pan over medium heat , add olive oil and onion. Cook until translucent about 5 minutes.
Add garlic , bell peppers and season. Turn to medium low , and cook for 20 minutes until caramelized.
Turn heat up and deglaze with balsamic vinegar. Allow to cook for 5 minutes until reduced and syrupy.
Turn off heat , add in fusilli and stir vigorously. Add in basil and freshly grated parmigiana.
To loosen sauce , use a small amount of the reserved pasta water to achieve desired consistency. Garnish with more cheese and serve.
Keep up with your routine and keep your meal prep game strong 💪 Get ahead of a busy work week by prepping all your meals using our fridge-friendly pasta. Shop today on @amazon!
Photo credit: @Romilysavannah
Did you know we are available on Amazon Now you can #ExploreMore without even going to the grocery store! Stock up today.
Photo Credit: @glutenfree.dave
April is #NationalGardenMonth! Get planting so you can pair our plant-based pasta with vegetables from your own garden for a delicious dish. 🌿
Photo Credit: @thecharmingchard
Try making this recipe by our #PastaPioneer @Catharinegreer_rd. You’ll have everyone fooled when you tell them that it’s not only delicious but it’s plant-based and has 24g of protein!
1 box of Edamame & Mung Bean Fettuccine⠀
1 medium avocado⠀
1 cup shelled edamame⠀
~1 cup fresh basil⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀
3 garlic cloves
juice of 1/2 lemon⠀
salt and pepper to taste⠀
2-3 tbsp water⠀
1) In a blender or a food processor , combine avocado , edamame , basil , garlic , lemon juice , water , salt , and pepper until smooth. Add more water if you want a thinner consistency.⠀
2) Prepare pasta as directed on the package and drain.⠀
3) Pour avocado pesto on top of pasta and mix until pasta is evenly coated. Enjoy!⠀
Time for spring cleaning! Our recipes are the perfect way to clean up your meals. Packed with tons of nutrients , Explore Cuisine will have you feeling rejuvenated. Head to our Pinterest to check out some delicious spring recipes!
Super simple #MeatlessMonday recipe alert! Fill up on Sun Dried Tomato & Cheesy Mushroom Pasta , with our classic Green Lentil Penne of course. Recipe from #PastaPioneer @a_lil_bit_of_balance. Check out our Pinterest page for more #MeatlessMonday inspo.
1. Sauté the mushrooms and tomatoes with the sun-dried tomato paste and dried herbs
2. Cook the pasta
3. For the sauce: combine all the ingredients in a small saucepan. Heat on a low heat for around 5 minutes until everything is combined and the sauce thickens. Add water or more plant milk if it gets too thick.
4. Combine the mushroom-tomato mix , cooked pasta and sauce together and serve! .
Did you catch our #PastaPioneer @lianawernergray live on Instagram today sharing a delicious recipe made with shelf-stable ingredients Don’t worry it’s not too late to view it! Head to our Stories now to cook along and be sure to head back to our page tomorrow at 1 PM EST as Liana goes live again with another recipe to keep you fueled during this times. #ExploreCuisineRecipes #QuarantineKitchen
The only thing fishy about this dish is the shrimp! 😉 #PastaPioneer @emily_falke made this delicious Spiedini di Gamberi in Salsa that brings together the bold flavors of Tuscany and our Edamame Spaghetti.
Family dinner made healthy and easy with our Edamame & Spirulina Spaghetti recipe. In just minutes you can enjoy 24 grams of protein and 60% of your daily recommended iron in this delish dish. Explore the recipe today!
1 large (28 ounce) can chunky tomato sauce or diced tomatoes
1/3 cup chopped Kalamata olives
1/2 cup capers
1 tbsp Kalamata olive brine
1 tbsp caper brine
3 cloves garlic minced
1/4 tsp red pepper flakes
1 tbsp olive oil
1/2 cup chopped fresh parsley leaves , divided
Kosher salt and freshly ground black pepper to taste
1 box Explore Cuisine Edamame & Spirulina Spaghetti
In a medium saucepan , combine the Tomato Sauce , Olives , Capers , Olive Brine , Caper Brine , Garlic , and Red Pepper Flakes
Bring mixture to a simmer over medium-high heat , cook , stirring often (approx. 20 mins.)
Remove the sauce from heat , and stir in the Olive Oil and ¼ of the Chopped Parsley , reserving some for garnishSeason with Salt and Pepper
While the sauce cooks , bring a large pot of Salted Water to boil
Cook Spaghetti according to the instructions on the package
Drain and return to the pot
Pour the Sauce over the Pasta and stir to combine
Divide into individual bowls and top each bowl with Parsley
While practicing social distancing , our #PastaPioneers are spending extra time in the kitchen and we couldn’t be more impressed ❤️ #PastaPioneer @emily_falke used simple and shelf-stable ingredients to create this recipe for Vegetable Soup with Classic Pistou and our Chickpea Fusilli.
Cooking our pasta as part of your #quaratinekitchen Share with us using #ExploreCuisineRecipes.
1 box Explore Cuisine Chickpea Fusilli
1 quart carton or 2 cans vegetable broth
1 can diced tomatoes , and liquid
1 can corn
1 package frozen mixed squash
1 can or frozen package mushrooms
1 package frozen spinach , cooked per package
4 cloves garlic , crushed
1 tablespoon lemon juice
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon ground pepper
2 cloves garlic
2 cups basil leaves , or 2 container slightly dried basil
1/4 cup olive oil
1/2 teaspoon salt
1 teaspoon lemon juice
To make soup , in a large pot of water , boil fusilli until just al dente. In a large saucepan over medium heat combine vegetable broth , tomatoes , corn , squash , mushrooms , spinach , garlic , lemon juice , honey , salt and pepper and bring to boil. Reduce heat to simmer. Add cooked fusilli just before serving.
To make pistou , using a food processor pulse garlic and basil to break down. While machine is running add olive oil in a slow steady stream until pistou is smooth. Add lemon juice and salt. Swirl pistou into soup.