My Dijon Salmon & Mango Salsa is the perfect Summer dinner or lunch for families, especially since it only takes 16 minutes to make! The salmon is perfectly cooked through and the marination pairs beautifully with the mango salsa. A just combo of sweet and […]
There is something so special about creating a meal solely from my local Farmers Market! Summer Squash, Mushroom & Basil Pasta is an easy meal that will satisfy your savory cravings.
Making this dinner for a family of four took little to no effort, yet looks like your time was spent in the kitchen… aka it tastes luxurious!
Once again, you could always switch out a few of the vegetables for your favorites or seasonal vegetables at your local Farmers Market! For example, you could switch out the mushrooms for summer zucchini. However, I will say that this combination of vegetables and herbs hits the ball out of the park!
One of my favorite reasons to cook pasta is the fact that there is SO MUCH that you can do with it! Whether you choose to make it a sweet dish or a savory dish, bake it or cook it, plus there is so many ingredients that pair so well with a high-quality pasta!
While cooking the summer squash and mushrooms in the extra virgin olive oil, the flavors are released to create this buttery, heart-warming taste that is too good not to enjoy!
The touch of fresh, chopped basil adds back this earthy flavor that was lost while the vegetables were cooking. Adding a bright touch to the dish and bringing it in for a home run!
Although this meal is light on your palette, it is very hearty and satisfying… making it perfect for a family dinner! Especially since it can be made so easily and within 20 minutes!
I think it is time to grab our aprons and begin cooking!
Summer Squash, Mushroom & Basil Pasta
- 8 Cremini Mushrooms, about 2 cups when quartered
- 2 large Yellow Squashes, about 2 cups when sliced
- 6 tbsp. Extra Virgin Olive Oil
- 1 tsp. Dried Italian Herbs
- 13.2 oz Paccheri Dry Pasta
- 1 cup Fresh Basil, lightly chopped
- 1/2 tsp. Sea Salt
- 1 tsp. Black Pepper
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, until al dente.
- In the meantime, add 3 tbsp. extra virgin olive oil to a large pan over medium heat. Add in the sliced squash and quartered mushrooms. Stir in the dried Italian herbs, sea salt, and black pepper to the pan. Cover the pan and cook for 10-15 minutes, stirring occasionally.
- Once the pasta is cooked and drained, add it to a large bowl with the remaining 3 tbsp. extra virgin olive oil. Add in the cooked vegetables and chopped fresh basil. Stir to combine ingredients. Serve warm.
I hope you enjoy this recipe! xxL
What good is it for someone to gain the whole world, yet forfeit their soul?
Mark 8:36 NIV
Call me a rabbit, because I would pick this Summer Peach & Caramelized Walnut Salad any day! It is the perfect sweet & salty combination that will send your taste buds to Heaven! This lightly sweet, peachy salad is perfect for family gatherings or summer […]
Can I just say, YUM! I could literally eat the whole batch! My Lemon Poppy Seed & Blueberry Glazed Donuts (Vegan) are hands down one of the BEST (cake) DONUTS I have ever eaten in my life!
Now, I know that intro is a lot to live up to, but trust me I have faith in your cooking skills! And honestly they are seriously easy to make with low sugar, so there are no excuses!
I am absolutely OBSESSED with these lemon poppy seed and blueberry cake donuts!
They will melt in your mouth as they are super soft and sweet! The blueberry glaze is not overpowering, yet balances the lemon poppy seed donut with its blueberry compote!
Since the donuts are super soft, I recommend spooning the blueberry glaze on top of each donut, versus dipping the donuts in the glaze. It will help give you nice drips down the side, as well as prevent any cake donut from breaking in the process. It will leave you with a mouthwatering, aesthetically-pleasing cake donut!
All it takes is ONE BITE into one lemon poppy seed and blueberry cake donut & BAM! you will never be able to walk away the same. Not only will these cake donuts capture your eye’s attention, but will capture the attention of your taste buds!
These cake donuts are PERFECT for a little girl’s party, bachelorette party, baby shower, bridal shower, girls night in, family gatherings, and any other time you want to make a lasting memory!
I can completely imagine a baby shower with these donuts alongside small mason jars of milk, plant-based or regular. The fun part is you can make them more blue or more pink depending on how much powdered sugar you mix in the glaze, so you can have a mix of naturally-colored baby blue and pink donuts for a gender reveal party/baby shower!
Now, let’s grab our aprons and dig into deliciousness!
Lemon Poppy Seed & Blueberry Glazed Donuts (Vegan)
For (V) Lemon Poppy Seed Donut:
- 1 1/4 cup Flour
- 1 tsp. Baking Powder
- 1/4 tsp. Baking Soda
- 1/4 tsp. Salt
- 3 tsp. Poppy Seeds
- 1/3 cup Granulated Cane Sugar
- 3/4 cup Full-Fat Coconut Milk, canned
- 2 tbsp. Lemon Zest, about 2 lemons
- 2 tbsp. Extra Virgin Olive Oil
- 1 tsp. Vanilla
For (V) Blueberry Glaze:
- 1 tsp. Lemon Juice
- 1/4 cup Fresh Blueberries
- 3/4 cup Powdered Sugar
For (V) Lemon Poppy Seed Donut:
- Preheat oven to 350F.
- In a mixing bowl, add together the flour, baking powder, salt, baking soda, lemon zest, poppy seeds, and granulated cane sugar. Mix until all ingredients well combined.
- In a separate bowl, mix together the white cream of the canned coconut milk, lemon juice, extra virgin olive oil, and vanilla extract.
- Using a hand-mixer or stand-mixer, add the coconut milk mixture into the flour mixture. Beat on medium speed until combined, about 1 minute. (Fold in 1 tbsp. extra virgin olive oil if you feel the batter is too thick)
- Place the batter into a icing bag for an easier distribution. Evenly distribute the batter among 6 donut cavities that have been lightly greased with olive oil.
- Bake the donuts for 10-12 minutes. Allow the donuts to cool in the pan for 10 minutes.
For (V) Blueberry Glaze:
- In a small pot over medium heat, add together the fresh blueberries and lemon juice. Bring to a boil and then simmer for 2 minutes.
- Using a fine-mesh strainer, pour the blueberry compote through it and press down with a spoon to release the liquids.
- In a small bowl, place in the powdered sugar. A teaspoon at a time, add in the blueberry juice until it forms your desired thickness/color.
- Once the donuts are cooled, either dip the donuts in the glaze or spoon the glaze on the donuts.
I truly hope you all enjoy! xxL