Pasta, pasta!

If you’re looking for an exciting 30-minute dinner, these Asian Ginger Noodles in Broth are it. It’s a light and flavorful noodle soup bold in ginger and garlic flavor, plus the red Thai peppers bring just the right amount of heat. The noodles and fresh vegetables are simmered together in a simple, aromatic broth in minutes. They’re warm and comforting any day of the week, that’s why we have them on repeat here at home.

The beauty of these Asian noodles is that they will taste great with almost any vegetables or leafy greens you love, but I always use Asian noodles basic veggies like onions, mushrooms and any kind of bell peppers. You can add any protein like chicken, beef, fish or shrimp. Or leave them just packed with veggies, because there’s something incredibly comforting about keeping it simple!…

Even if the holidays are mega officially here and we wish to eat our weight (and the neighbor’s) in cookies and cake, we still need to eat, right?! Like real, substantial food I mean. That’s why I needed to share with you this super creamy pasta I made the other day using coconut milk, all the fresh squash from the season and lots of earthy herbs for a warm and comforting pasta meal. No heavy cream or butter this time. All the creaminess of the sauce comes purely from the coconut milk, the starch from the pasta water and all the cheese melted into it.

This is an easy summer herb pasta that should be in your repertoire. The pasta sauce is infused with fragrant herbs and cheese, plus it’s served with a generous amount of whipped burrata, ricotta and cream cheese for an insanely simple and delicious meal. And you'll make it in less than 25 minutes, and that’s including prep time!