Pesto Stuffed Shells

Let’s talk about stomach viruses.

Not in gory detail, you weirdos.

Just in general terms I think all fellow humans can agree on.

They absolutely blow chunks. No pun intended. Somehow, someway, a plague fell upon our house recently. I feel both blessed and annoyed it chose me to kiss first. Once it hit, it hit hard and your girl was down for the count. Couldn’t move, couldn’t eat, but the best – I couldn’t keep my eyes open OR sleep. Have y’all experienced this before? It was righteous. All night I tossed and turned, unable to get comfortable. Then, G started tossing his cookies. We were both down! Who would care for our seemingly well child?! Luckily, I rallied just in time for her to start spewing. Oh, what great fun it is to crouch down on all fours scrubbing carpets when your body is weak from upchucking.

I say we have a handful more kids so we can all get sick together again sometime.

Time: 1 hour (prep + cooking) | Serves: 4-5

Ingredients:

  • 1 package of jumbo pasta shells
  • Pesto recipe from here
  • Tofu ricotta from here
  • 1 jar of marinara
  • Basil, for serving

How to:

  • Preheat oven to 350
  • Cook pasta shells to just al dente, drain
  • Combine the tofu ricotta + the pesto in a bowl
  • Pour some marinara into the bottom of a baking dish
  • Once shells are cool, stuff them with the pesto ricotta
  • Cover with more marinara
  • Cover with foil, cake for 30 minutes
  • Remove foil, bake another 5 minutes
  • Top your plate with no fewer than 12 + have at it

Butternut Squash + Sage Pesto Pizza

I hate stuff.

Like I can’t deal with knowing that my house is full of…stuff.

I’m definitely not a minimalist, but that’s where we’re headed.

Maybe it’s the moving all the time, idk, but I can get rid of literally anything. Like I’m going to be the mom that doesn’t keep Lou’s artwork because I just can’t handle the clutter. Recently, I’ve decided to turn this passion project of mine into a side hustle. I call it: selling my crap on Facebook. & it’s highly therapeutic. I’ve just been rummaging in drawers & cabinets & pulling out things we haven’t used in a year or more & seeing what I can get. If it doesn’t sell in like a day, I’ll toss it because my other passion project is impatience.

Next, I’ll be selling all of Garrett’s gym equipment. Stay tuned.

Time: 45 minutes (prep + cooking) | Serves: 2

Ingredients:

  • 1 pizza dough
  • 1-2 bunches of sage
  • 1/2 cup of arugula
  • 1/3 cup of cashews
  • 1/3 cup of olive oil
  • 1/4 cup of nutritional yeast
  • Juice of 1 lemon
  • 2 cups of butternut squash, cubed + cooked (save yourself some time + get some you can microwave)
  • 1/2 cup of cherry tomatoes, halved
  • Vegan mozz
  • Pickled or raw red onions, for serving
  • S+P, to taste

How to:

  • Preheat oven to whatever temp your dough cooks at
  • In a food processor, pulse cashews
  • Add sage + arugula + nutritional yeast + lemon juice + S+P, process on high
  • While processing, add in olive oil
  • Roll out pizza dough into shape you want
  • Spread with pesto + top with butternut squash + cherry tomatoes + vegan mozz
  • Bake as long as your dough tells you
  • Serve hot with red onions on top
  • Be a garbage monkey + eat this entire thing standing over the sink with a hunchback

Avocado Pesto Pasta

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Today is probably the biggest day of my life.

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My child turns 10. Double DIGITS!!!!!!

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Topanga wants you all to know, though, she’s a youthful 10 and plans to live another decade.

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We’re OBVIOUSLY throwing her a birthday pawty (see what I did there) this weekend. Complete with a new pink, sequined dress and party hat. We also ordered rose gold party decorations – very classy. Today I ordered some pup cakes – topped with peanut butter & cream cheese frosting & rainbow sprinkles. You could say I’m the best mother in the entire world. Oh, and we invited no other dogs, so she could be the star, of course. She has, however, requested everyone out by 9pm sharp so she can get her full 8 hours of beauty sleep. She’s very regimented in her old age.

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Don’t let me forget to brush her teeth before the party, her rotting old lady teeth reek.

 

 

 

Time: 45 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1/2 a ripe avocado
  • 1 cup of fresh basil leaves
  • 1 tbsp. of garlic, minced
  • 2 tbsp. of pine nuts, + more for serving
  • Juice of 1/2 a lemon
  • 1/4 cup of nutritional yeast
  • 1 package of whole wheat pasta
  • 1 broccoli crown, cut in florets
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400
  • In a food processor, combine avocado + basil + garlic + pine nuts + lemon juice + nutritional yeast + S+P
  • Pulse + drizzle in 1 tbsp. of olive oil + a lil water if needed to thin out the pesto
  • Refrigerate until ready to use
  • Meanwhile, arrange broccoli on a lined baking sheet + drizzle with remaining olive oil + S+P
  • Roast for 25 minutes, tossing once
  • Meanwhile, cook pasta to al dente, drain + add back to the pot with the heat off
  • Stir in pesto + broccoli + more S+P, if needed
  • Serve warm with more pine nuts
  • Play a fun game where you can see how many noodles you can fit on a fork + subsequently your mouth

 

Pesto adapted from here!