5/5 (1)
garlic and veggie pasta bowl

Ingredients

1 lb. of pasta (cooked according to the package)
1 head of broccoli (cut small and sautéed)
1 small bunch of broccoli rabe (sautéed until wilted and soft)
1 clam shell of lēf Farms greens (sautéed and liquid drained)
1 package of baby bell mushrooms (sliced and sautéed)
Dairy-free garlic sauce adapted from the Instagram account @cookingforpeanuts
1 shallot (finely chopped)
4 large garlic cloves (finely chopped)
2 cups of plant milk
2 tbs. of all purpose or gluten free flour (whisk into ⅓ cup of boiling water first to create a thick blended consistency)
½ tbs. nutritional yeast
¼ tsp. fresh ground pepper
Sea salt to taste
Red pepper flakes

Directions

Cook the shallot and garlic in 1 tbs. of olive oil over a medium heat until they are soft and start to brown. Add in the plant milk and bring to a boil. Lower heat to medium low and add in the flour mixture, nutritional yeast, pepper and sea salt. Simmer and stir for about 10 minutes. Add in pepper flakes to your sauce now or you can top your pasta with the pepper flakes at the end. (Or both!)

Combine the pasta and vegetables. Stir in your garlic sauce until all the pasta and veggies are coated. Top with more red pepper flakes and additional salt if needed. Enjoy!

Lindsay Aloise Graf

This recipe created for lēf
by Lindsay Aloise Graf

Lindsay is the creator of the blog, livingwith4fromscratch.com, and Instagram account, @livingwith4fromscratch. As a mother of four, she specializes in developing healthy, kid-approved​ recipes. She has a passion for cooking with fresh, local ingredients, and is a self-taught food stylist.

News

Greens to go: Farm launches curbside pickup

Curbside delivery anyone? Check out this great article from our friends at the Concord Monitorand be sure to order up your own tasty lēf greens at www.leffarmscurbside.com.

Lēf Farms is a local New England grower of fresh salad greens

Very few mouth-watering
salads start with a

seven day roadtrip.

Did you know that nearly 95% of the greens most people eat come all the way from California, Arizona and Mexico? That’s not exactly nearby, nor is it a recipe for freshness. Even many so-called “local” greens are really West Coast-grown — they just get new packaging slapped on at an East Coast repacking operation. After they’ve taken a long ride in the back of a shipping truck.

We think greens need to be grown where they’ll be eaten, so they hit your plate at the peak of freshness. That’s why all lēf greens are hydroponically grown right here in the heart of New England. They’ll get to you within 24 quick hours of being harvested. And they’ll change your perception of just how fresh, healthy and flavorful local greens can actually be.

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