Creamy Sun Dried Tomato and Spinach Gnocchi Recipe

Creamy Sun Dried Tomato and Spinach Gnocchi Recipe

Everyone always wants to know, so hear it loud and clear, this Creamy Sun Dried Tomato and Spinach Gnocchi recipe is probably one of my favorite dinner recipes on the entire site. 

The sauce is both light and totally creamy, filled with fresh, bright greens and those sweet and almost tangy sun dried tomatoes all nestled around sink-your-teeth-into-them pillows of gnocchi, my goodness, it’s the ultimate gnocchi recipe. It is light but packed full of flavor ingredients and the textures, gosh it’s just irresistible. 

A photo of a cast iron skillet full of creamy sun dried tomato gnocchi.

Junior High English

If that’s not a run-on sentence that’s totally worth getting a red pen mark from my English teacher, I don’t know what is. 

Actually, my Jr. High English teacher hated me. I don’t know, maybe I just felt she was out to get me, well me and the rest of the class that also thought she hated me. What would she think if she knew I was making a living by writing for millions of people every month? I hope she’d feel like I did her proud. Like every time she emphasized writing to capture people that maybe that little girl she’d get after really did have some worth. 

I remember on one occasion passing through the field to get to class and somehow she saw me spit my gum in the weeds. When I entered the portable and class began, she stood at the front and asked me to stand, and then she made me turn back around and go search for the piece of gum and throw it away. I was so humiliated. But alas, I never spit my gum out in the weeds again. 

But this isn’t about Jr. High. And thank heavens as there was nothing more awkward than those years, and this gnocchi is anything but awkward, in fact it’s elegantly perfect- the opposite of my frizzed out hair, braces wearing self. 

A photo of a white bowl full of creamy sun dried tomato gnocchi with a fork and spoon sitting next to the bowl.

Carrian’s Favorite Recipe

Cade and I have been making versions of this gnocchi since our first few years of marriage. Every few years altering a little of this and that. Originally we used artichokes and later felt they competed with the gnocchi so we switched to leeks. After years of only using tomatoes we threw in the addition of sun-dried tomatoes which add a sweet and tangy flavor that’s out of this world. 

Last but certainly not least, the cooking white wine. 

I know, you all don’t have to use cooking white wine, but since we don’t have wine in our home it’s our only choice. After winning a cooking competition in California for my Panko Crusted Chicken with Lemon Cream Sauce I’ve been sold on how much it can alter a dish for the better. 

A close up photo of a cast iron skillet full of creamy sun dried tomato gnocchi.

Ingredients for Sun Dried Tomato Gnocchi

Most ingredients in this recipe are going to come from the produce section. I love when a recipe is like that! It means it’s going to be flavorful and packed with nutrients! Here is your grocery list:

  • Olive Oil (from the sun dried tomatoes)
  • Leek
  • Garlic
  • Cherry Tomatoes
  • Sun Dried Tomatoes
  • White Wine (cooking wine)
  • Butter
  • Gnocchi
  • Parmesan Cheese
  • Spinach
  • Basil
  • Heavy Cream
  • Salt
  • Pepper

The measurements for each ingredients can be found in the recipe card below.

A photo of all the ingredients for creamy sun dried tomatoe gnocchi all prepped sitting on a wooden cutting board.

How to Make Creamy Sun Dried Tomato Gnocchi

The only thing better than a delicious recipe is an EASY delicious recipe! You will have dinner on the table in less than 20 minutes. Here are the basic steps with photos:

  • Heat the oil from the sun dried tomatoes to a large skillet over medium eat. Then add the leeks and cook until tender.
  • Then add the garlic and cherry tomatoes and cook until they start to burst.

A photo of a skillet with fresh cherry tomatoes and sliced leeks all ready to cook.

  • Add the sun dried tomatoes and a sprinkle of salt to taste.

A photo of a skillet full of cooked down cherry tomatoes and leeks.

  • Add the white cooking wine and bring everything to a simmer. Then add the butter and season to taste with salt.
  • Stir in the previously cooked gnocchi, cheese and heavy cream.

A photo of a glass of cream mixed with parmesan cheese sitting on a saucer.

A photo of creamy sun dried tomato gnocci in a cast iron skillet with the gnocchi and cream added.

  • Finally, add the spinach and basil and stir until wilted.
  • Salt and pepper to taste and serve immediately.

A photo of someone sprinkling leaves of fresh spinach into a cast iron skillet of creamy sun dried tomato gnocchi.

Cooking Wine

Cooking wine is different than regular alcohol and can be found by the oils and vinegars section. If you can’t use regular wine or cooking wine you can always sub a little chicken broth and or white grape juice. 

When using cooking wine always use a little less than the recipe calls for as it isn’t as light and packs more sodium than the true ingredient. 

What is Gnocchi?

Gnocchi is a thick, small, and soft dough dumpling that can be made from semolina (or flour) or potato.

A photo of a white bowl full of creamy sun dried tomato gnocchi with a fork and spoon sitting in the bowl.

Is Gnocchi Pasta?

Gnocchi is not a form of pasta. It is actually a dumpling. 

Is Gnocchi a Side Dish or Main Dish?

Gnocchi can be served as a main dish or a side dish.

A closeup photo of a white bowl full of creamy sun dried tomato gnocchi..

What are Leeks?

Leeks are vegetables in the onion family and cousins to garlic, shallots, or chives. They are mild in flavor and slightly sweet.

The part that you eat is the white and light green stem area. The deeper green parts or “leaves” are tough and not really edible but can be used to flavor broth.

What to Substitute for Leeks?

A mild sweet onion or green onions (scallions) would be the closest in taste to leeks. Shallots could also be used.

A photo of a cast iron skillet full of creamy sun dried tomato gnocchi.

How to Clean Leeks

We have a whole post on cleaning leeks, so head there and you will have everything you need to prep your leeks for this recipe. Leeks are grown down in the dirt and get very dirty in between the layers. They should be cleaned before eating.

How Long Will Gnocchi Keep?

The leftovers will keep in an airtight container for up to 4 days in the refrigerator.

A photo of a white bowl full of creamy sun dried tomato gnocchi with a fork and spoon sitting next to the bowl.

This is the gnocchi recipe to end all gnocchi recipes! We have perfected every ingredient in this quick and easy dinner recipe. No run-on sentence needed here, just put this recipe on your menu this week!!

More Gnocchi Recipes:

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A photo of a cast iron skillet full of creamy sun dried tomato gnocchi.

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Creamy Sun Dried Tomato Gnocchi

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Course 100 Family Favorite Easy Healthy Recipes
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 576kcal

Ingredients

  • 3 Tablespoons Olive oil from the sun dried tomatoes
  • 1 Leek Cleaned and sliced
  • 4 Cloves Garlic  minced
  • 1 Pint Cherry Tomatoes
  • 1/2 Cup Sun Dried Tomatoes oil packed, chopped
  • 2/3 Cup White Wine cooking,  (or chicken broth or regular white wine)
  • 3 Tablespoons Butter
  • 17 oz. Gnocchi refrigerated *see note
  • 1/3 Cup Parmesan Cheese freshly grated
  • 2 Cups Spinach fresh, chopped
  • 1/3 Cup Heavy Cream (half and half works as well)
  • 1/4 Cup Basil fresh, chopped
  • Salt and Pepper to taste

Instructions

  • In a large skillet over medium heat, add the oil from the tomatoes. Once hot, add the leeks and cook until tender, about 3 minutes.
  • Add in the garlic and tomatoes and cook until the tomatoes begin to burst, stirring occasionally and gently pushing with a spoon. Stir in the sun dried tomatoes and cook another 2 minutes, adding a sprinkle of salt to taste.
  • Quickly add the white cooking wine and bring to a simmer. Allow to cook down by 1/3, about 1-2 minutes. Stir in the butter and season to taste again.
  • Stir in the cooked gnocchi (see note) and allow to cook for 3-5 minutes. Add the cheese, spinach, heavy cream and basil and heat until the spinach is wilted. Serve with salt and pepper to taste!

Notes

Note- If using gnocchi from the pasta section of the store, cook in a pot of boiling water until it begins to float. Drain and use.

Store left overs in the refrigerator for up to 4 days.

Nutrition

Serving: 1cup | Calories: 576kcal | Carbohydrates: 62g | Protein: 12g | Fat: 30g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 691mg | Potassium: 923mg | Fiber: 6g | Sugar: 10g | Vitamin A: 3175IU | Vitamin C: 41mg | Calcium: 206mg | Iron: 8mg

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READ: Creamy Sun Dried Tomato and Spinach Gnocchi Recipe

Originally posted at Oh Sweet Basil

Spinach Lasagna (no boiling needed)

This tasty Spinach Lasagna is an easy recipe and jam-packed with spinach & three kinds of cheese!

Layers and layers of pasta, sauce, cheese & spinach, this dish can be made ahead of time, freezes and reheats well and everyone loves it.

Spinach Lasagna on plates with Reynold's Wrap

I am so excited to have partnered with Reynolds Wrap® to bring you this favorite spinach lasagna!

Tips for an Easy Meal

Who doesn’t love to cook entrées that are easy, delicious, and filling? Spinach Lasagna is a family favorite, with its fragrant layers of rich flavors — and lots and lots of cheese! Below are our favorite time-saving tips!

  • Lining the pan with Reynolds Wrap® Heavy Duty Foil before baking makes cleanup a total breeze. (This works with any lasagna recipe)!
  • Skip boiling the noodles, and simply pour hot water over them while you prepare the sauce and the cheese mixture.
  • Reynolds Wrap® Heavy Duty Foil is durable and sturdy and using it to line the pan means you can lift the lasagna out (without the foil tearing) for easy cutting and serving!
  • This dish can be made up to 3 days ahead of time before baking.
  • Bake spinach lasagna covered with Reynolds Wrap® Heavy Duty Foil for the first 45 minutes to keep it from drying out.
  • Top with cheese and bake uncovered for the last 15 minutes; this gives a nice cheesy crust on top.

This dish is a great one to bake an extra and give to a neighbor or loved one. I am excited to partner with Reynolds Wrap® this year especially after learning of their partnership with Feeding America®. They are helping provide meals to people who need them. Did you know that 1 in 9 Americans do not have access to a meal? This affects all walks of life, children and adults alike, which means many children and families need help. Reynolds Wrap® has joined Feeding America® in the fight against hunger by helping to provide 2 million meals* to families across the country. 

Visit Feeding America® here for ways that YOU can get involved, including donating, fundraising, and volunteering to name a few. Volunteers are always needed across the United States (check out the link above to find a food bank close to you) and each has a variation of needs making every volunteer experience a little different.

*$1 helps provide at least 10 meals on behalf of the Feeding America® network of food banks

ingredients on a baking sheet to make Spinach Lasagna

Ingredients

SAUCE We love homemade marinara sauce but a jarred sauce makes this extra quick. Replace the marinara with a meat sauce if you’d like.

SPINACH LAYER Spinach lasagna needs a great spinach layer. We add ricotta, mozzarella, and parmesan for great flavor. Frozen spinach works well in this recipe (but you can replace it with fresh if you’d prefer). Be sure to squeeze it dry so the layers set up.

PASTA Traditional lasagna noodles are our favorite (and they don’t actually require boiling, more on that below). You can also use fresh lasagna sheets found in the refrigerate area (no boiling required for those either)!

Time Saving Tip

To make lasagna without boiling the noodles first—even if they are not the oven ready kind — pour boiling water over them while you prepare the sauce and cheese mixture.

Use plenty of sauce and be sure to cover the casserole with Reynolds Wrap® Heavy Duty Foil so no steam escapes. Tender noodles and no boiling!

ingredients to make Spinach Lasagna

How to Make Spinach Lasagna

Spinach lasagna takes a bit of time, but it’s easy to pull together. Your family will love its cheesy goodness!

  1. Prep Sauce Simmer your favorite marinara sauce with some onions, garlic, and seasonings (per recipe below).
  2. Prep Filling Stir together spinach, ricotta, some mozzarella, and some parmesan.

Sauce in a dish with Reynold's Wrap and lasagna noodles

  1. Layer the Lasagna Line the pan with Reynolds Wrap® Heavy Duty Foil and layer the lasagna.
  2. Bake Cover tightly with foil and bake. Uncover, add cheese, and bake until browned.
  3. Rest 15-30 minutes to allow the lasagna to set up. Grab the edges of the foil and lift it out of the pan. Cut and serve.

Spinach Lasagna in pieces on Reynold's Wrap

 

Make it a Freezer Meal

  • Freeze a whole lasagna by prepping it in a casserole dish lined with Reynolds Wrap® Heavy Duty Foil, extending the foil on each side about 6 inches. Wrapping in foil will protect the spinach lasagna from freezer burn.
  • Fold over the foil and freeze the lasagna. Once frozen, remove the lasagna from the casserole dish (and wrap well in Reynolds Wrap® Heavy Duty Foil). This way your casserole dish can be used for other things until you’re ready to thaw and cook the spinach lasagna.
  • To bake from frozen, place the foil-wrapped lasagna back into the same pan and bake covered 75 to 90 minutes at 350°F or until hot in the middle. Open the top of the foil, add cheese and bake for an additional 15 minutes.

close up of plated Spinach Lasagna

More Lasagnas We Love

Did you love this Spinach Lasagna? Be sure to leave a rating and a comment below! 

close up of plated Spinach Lasagna

Spinach Lasagna

This homemade Spinach Lasagna is cheesy & budget-friendly, it’s the perfect dish to feed a crowd!
Course Casserole, Dinner, Entree, Pasta
Cuisine American, Italian
Prep Time 35 minutes
Cook Time 1 hour 20 minutes
Rest Time 20 minutes
Total Time 2 hours 15 minutes
Servings 8 servings
Calories 476
Author Holly Nilsson

Equipment

  • Reynolds Wrap® Heavy Duty Foil

Ingredients

  • 9 lasagna noodles
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups pasta sauce
  • 2 teaspoons Italian seasoning
  • 10 ounces frozen spinach thawed
  • 15 ounces ricotta cheese
  • 4 cups mozzarella cheese shredded, divided
  • ½ cup parmesan cheese shredded, divided
  • 1 egg
  • 1 tablespoon fresh parsley
  • ½ teaspoon salt

Instructions

  • Preheat oven to 350°F. Line a 9×13 pan with Reynolds Wrap® Heavy Duty Foil.
  • Place lasagna noodles in a pan and cover with boiling water for 15 minutes. Rinse with cold water and dab dry.
  • Meanwhile, heat olive oil over medium heat in a large skillet. Add onion and garlic and cook until tender, about 5 minutes. Add pasta sauce and Italian seasoning. Simmer 5 minutes more or until slightly thickened.
  • While sauce is simmering, squeeze spinach to remove moisture. Combine with ricotta cheese, 2 ½ cups mozzarella cheese, ¼ cup parmesan cheese, egg, and fresh parsley. Mix well.
  • Place 1 cup of sauce in the bottom of the prepared pan.
  • Layer with 3 lasagna noodles. Add ½ of the spinach and cheese mixture and ⅓ of the sauce.
  • Add 3 more lasagna noodles, remaining ½ of the spinach and cheese mixture, and ⅓ of the sauce. Top with the last 3 noodles and the remaining sauce.
  • Cover with Reynolds Wrap® Heavy Duty Foil to ensure it is well sealed and bake 45 minutes. Remove foil, top with remaining mozzarella and parmesan cheese. Bake an additional 15-20 minutes or until browned.
  • Cool 20 minutes before cutting.

Video

Nutrition

Calories: 476 | Carbohydrates: 37g | Protein: 29g | Fat: 24g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1320mg | Potassium: 751mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5430IU | Vitamin C: 13mg | Calcium: 553mg | Iron: 3mg
plated Spinach Lasagna with a title
close up of Spinach Lasagna with writing
close up of Spinach Lasagna with a title
Spinach Lasagna cut into pieces and a plated dish with a title

Originally posted at Spend with Pennies

How to Make a Breakfast Strata

A savory strata is the perfect make ahead meal! Combine bread cubes with some add-ins and cheeses. Toss with a quick egg mixture and refrigerate overnight. 

While the mixture sits overnight, it soaks up the egg mixture and is ready to be baked in the morning. A great meal for a lazy morning or when you have guests!

close up of Mushroom Brie Breakfast Strata

What is a Strata?

A strata is a super-easy-to-make breakfast almost like a savory bread pudding (and truly, it’s great any time of day!).

Bread is cubed and tossed with flavorful ingredients (in this case brie and mushrooms). It’s tossed with egg/milk mixture and sits overnight. As it sits, the bread soaks in the mixture and in the morning it is baked until puffy and set.

Best of all, you can use this base to use up any ingredients you have on hand from leftover taco meat to roasted asparagus.

Frittata vs. Strata

A frittata and a strata are both essentially breakfast casseroles. A strata has a more soufflé-like appearance whilea frittata is more similar to a baked omelet.

A strata often includes bread cubes while fritattas can have potatoes or even pasta along with the add-ins.

ingredients on a table to make Mushroom Brie Breakfast Strata

How to Make a Strata

  1. Cook veggies or meats (such as mushrooms, sausage or bacon). Cool.
  2. In a separate bowl, whisk the egg mixture (per recipe below).

ingredients to make Mushroom Brie Breakfast Strata

  1. Toss the egg mixture with bread cubes and let it soak in a few minutes.
  2. Stir in add ins, herbs and cheeses.

ingredients in a glass bowl to make Mushroom Brie Breakfast Strata

  1. Spread into a baking dish and cover. Refrigerate overnight.
  2. Remove from the fridge while the oven preheats. Bake until set in the middle.

top view of ingredients mixed in a casserole dish to make Mushroom Brie Breakfast Strata

PRO TIP: Letting the strata set overnight ensures the egg mixture is completely soaked into the bread cubes so it puffs up almost like a soufflé.

close up of cooked Mushroom Brie Breakfast Strata

Best Breakfast Dishes

Did you love this Mushroom Brie Strata? Be sure to leave a rating and a comment below! 

close up of a slice of Mushroom Brie Breakfast Strata on a white plate with casserole dish in the back

Mushroom Brie Strata

Full of fresh veggies, cheese, and eggs, this Mushroom Brie Breakfast Strata is the perfect dish for breakfast or brunch!
Course Breakfast, Casserole
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Chill Time 30 minutes
Total Time 1 hour 50 minutes
Servings 8 servings
Calories 343
Author Holly Nilsson

Ingredients

  • 8 ounces cremini mushrooms or 1 ½ cups vegetables of your choice, asparagus is another favorite
  • 1 clove garlic minced
  • 1 teaspoon olive oil
  • ½ teaspoon fresh thyme leaves or ⅛ teaspoon dried thyme leaves
  • 6 cups bread cubes slightly dried
  • 1 cup Havarti shredded, or mozzarella
  • 4 ounces brie cheese cubed

Egg Mixture

  • 4 eggs
  • 1 ¼ cups milk
  • ½ cup light cream or half and half
  • ½ teaspoon dry mustard powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon onion powder

Instructions

  • Cook mushrooms and garlic in olive oil over medium heat until tender. Set aside to cool.
  • Whisk the egg mixture in a large bowl. Season with salt & pepper. Add bread and toss to combine. Let sit 5 minutes and toss again until the liquid is absorbed. Stir in mushrooms, brie and ½ of the Havarti cheese.
  • Add the mixture to a greased 2 qt baking dish (or 9×9 pan). Cover and refrigerate at least 30 minutes or up to 24 hours.
  • Preheat oven to 350°F.
  • Bake covered for 30 minutes. Uncover, top with remaining cheese and bake an additional 15-20 minutes or until set in the middle.
  • Rest 10 minutes before cutting.

Notes

Any mix ins can be added. Vegetables should be cooked to tender crisp and meats should be cooked and drained.

This recipe can be doubled and cooked in a 9×13 pan to feed a crowd. In a 9×13, bake covered for 45 minutes. Uncover and bake an additional 15 minutes or until set. 

Nutrition

Serving: 1piece | Calories: 343 | Carbohydrates: 25g | Protein: 19g | Fat: 19g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 728mg | Potassium: 342mg | Fiber: 2g | Sugar: 5g | Vitamin A: 593IU | Vitamin C: 1mg | Calcium: 334mg | Iron: 2mg
slice of Mushroom Brie Breakfast Strata on a plate with writing
Mushroom Brie Breakfast Strata in a casserole dish with a title
close up of Mushroom Brie Breakfast Strata on a plate with a title
ingredients to make Mushroom Brie Breakfast Strata in a glass bowl with the final plated dish with a title

Originally posted at Spend with Pennies

Simple 4-Ingredient Healthy Green Smoothie

Simple 4-Ingredient Healthy Green Smoothie

Vibrant, nutritious, and insanely delicious: these are just a few of my favorite ways to describe the Best 4-Ingredient Healthy Green Smoothie. Packed with superfoods like frozen fruit, spinach, and Greek yogurt, this refreshing and simple green smoothie is the perfect way to start your day.

Healthy Green Smoothie in a short glass with a glass straw. Smoothie is topped with 3 banana slices and chia seeds.

My favorite holiday season just ended and I don’t know about you, but I could definitely use a little green smoothie detox after all the Christmas cookies I pounded down. Between this healthy Green Smoothie, Immune Boosting Ginger and Turmeric Shot and Wellness Lemon Ginger Shot, I’ve got a week full of healthy elixirs lined up.

 

Luckily, a green smoothie detox does NOT have to mean starving yourself and eating nothing but leaves for a week! Can you imagine? Hard Pass. This Super Green Smoothie Recipe is a fun and delicious way of replenishing your body with the nutrients it craves.

 

If your New Year’s resolution is to eat healthier foods, you’re in the right place. There are only 4 ingredients in this healthy Green Smoothie recipe, but when combined they make the perfect nutritious cocktail. It really is the best green smoothie recipe. 

 

Green smoothie ingredients in a tall plastic Ninja blender glass. Ingredients include coconut milk, pineapple, spinach and flax seeds.

This recipe is my go-to for a healthy green smoothie because it’s super easy to whip up and is bursting with flavor. Between the sweetness of your favorite frozen fruit and the creamy texture of the Greek yogurt, you won’t even notice the spinach—you’ll just reap the benefits!

How to Make A Green Smoothie

With the help of your trusty blender, this smoothie comes together in a matter of seconds. All you need to do is follow these 3 simple steps:

 

Step 1- Add the frozen fruit, spinach, plain Greek yogurt and coconut or almond milk to a blender.

 

Step 2 – Blend until smooth, checking the consistency and adding more milk if needed to thin it out.

 

Step 3 – Finish with your favorite toppings (extra fruit, nuts, seeds, etc.) and enjoy!

Green Smoothie Benefits

Though the ingredient list is short and sweet, each of the ingredients play a huge role in providing our bodies with the vital nutrients it needs to flourish.

 

Frozen Fruit. You can choose any of your favorite frozen fruits, but you can never go wrong with berries, pineapple, and mango. Berries are the lowest in sugar, but they all have impressive amounts of vitamins and minerals.

 

Spinach. It’s no secret that leafy greens are the key to good health, but spinach is a true powerhouse of health benefits. It’s packed with nutrients, high in antioxidants, and helps to regulate blood pressure.

 

Greek Yogurt. High in protein and packed with probiotics, Greek yogurt provides a wide range of benefits to our gut and overall health. The high protein in this ingredient makes this healthy green smoothie the perfect treat for repairing your muscles after a workout!

 

Dairy-Free Milk. I highly recommend using either coconut or almond milk for this smoothie, but the choice is totally up to you. Coconut milk is higher in fat and calories than almond milk, but it’s also higher in protein. Both are packed with vitamins and minerals that make them the perfect addition to our smoothie. You could also use orange juice, apples juice, etc. to amp up the fruit flavor. 

Green smoothie topped with 3 banana slices in a small glass with a glass straw.

HEALTHY Green Smoothie Add-Ins

The below simple green smoothie recipe is our basic go-to super green smoothie recipe. It’s the perfect Green Smoothie recipe for beginners. Depending on what I have available, and my mood, I often throw in a bit of this and that. Add-in options we like:

 

Protein Powder Extra boost of protein

Collagen Powder – promotes skin, hair and nails growth and gut health

Ground Flaxseed – healthy boost of Omega 3’s and protein

Chia Seeds – healthy boost of protein

Raw Cacao Nibs – extra boost of magnesium and chocolate flavor

Coconut Oil – Extra Healthy Fat, keeps you fuller longer

Matcha Powder  – superfood that adds Antioxidants and natural energy through minerals.

Nut Butter – Extra boost of protein and healthy fat

Coconut Flakes – added flavor

Spices – Cinnamon and Ginger are great anti-inflammatories

Honey/Agave – add a bit of natural sweetness

Extracts – Mint extract is my favorite!

What Greens To Put In A Smoothie?

Most greens will work as the other additions mask the flavor of the greens, but you’ll still reap the nutritional benefits. Here are a few we’ve tried and liked:

Spinach

Kale

Beet Greens

Lettuce

Arugula

Micro Greens

Green Smoothie Fruit Options

Pineapple is my go-to fruit for green smoothies. One $3 pineapple lasts all week and it does a great job of masking the bitterness and earthy flavor of the greens. Pineapple not your cup of tea? Try these frozen fruit options:

 

Berries- Strawberries, Raspberries, Blueberry, Blackberry

Mango

Peaches

Cherries
Citrus- Oranges, Grapefruit, Tangerines

Healthy Green Smoothie in a short glass with a glass straw. Smoothie is topped with blueberries and coconut flakes.

Best Blender For Smoothies

Many sites will tell you the Vitamix Blender is a must have. It’s not. While nice, the price tag isn’t as much. We use our little NutriBullet Blender with ease. Zero issues. Sure it can only make one at a time, but I’m okay with that. Most of us don’t need another large appliance hogging valuable space in the kitchen anyway.

Can You Make Green Smoothies Ahead of Time?

Yes and no. You can prep the ingredients, minus the liquid, and store in the freezer in a small Ziploc bag. Throw the contents of the bag in the blender and add liquid when you’re ready to make. I usually prep a weeks worth of smoothies at a time. Or you can make the entire smoothie and keep in the fridge for up to 24 hours.

What Happens To Your body when you drink green smoothies?

Green smoothies are an excellent source of fiber, vitamins, minerals and energy. They help enhance the immune system and rejuvenates the body.

Is It OK to drink a green smoothie every day?

Yep. It’s really just eating your fruits and vegetables in liquid form. Just make sure if you’re adding natural sweeteners or sweetened liquids you watch your sugar intake, if that’s important to you.

Now that it’s 2021, stop Googling “Green Smoothies Near Me” and start making your own green smoothie recipes. 

 

## I’d love to hear from you! Use the hashtag #foodieandwine when you’ve made this recipe and post to social media! Leave a comment with your favorite green smoothie add-ins!

Green smoothie topped with 3 banana slices in a small glass with a glass straw.

Print

4-Ingredient Healthy Green Smoothie Recipe

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Delicious simple and healthy green smoothie recipe packed with superfoods like fruit, spinach and other flavorful and healthy ingredients.
Course Breakfast
Cuisine American
Keyword Almond Milk, Breakfast Recipe, chia seeds, Coconut Milk, Flax Seeds, Frozen Fruit, Green Smoothie Recipe, Healthy Breakfast Recipe, Smoothie Recipe, Spinach
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 Person
Calories 166kcal
Cost $1.50

Ingredients

  • 1 Cup Frozen Fruit (*Note 1)
  • 1 Handful Spinach (*Note 2)
  • 1/2 Cup Non-fat Plain Greek Yogurt (*Note 3)
  • 1/2-1 Cup Almond or Coconut Milk (*Note 4)

Instructions

  • Add all of the ingredients to a high power blender and blend until smooth (about 15 seconds).
  • Check consistency – add extra coconut or almond milk to thin out if desired.
  • Pour into a tall glass, add toppings (if adding) and enjoy immediately.

Notes

Note 1 – Use any frozen fruit that you like! Berries, mangos and peaches are great.

Note 2 – Use any healthy greens that you like. Kale and micro greens are great. 

Note 3 – Want a Vegan Green Smoothie? Replace the greek yogurt with avocado.

Note 4 – Add up to an extra 1/2 cup of liquid if you want a thinner consistency. 

Nutrition

Calories: 166kcal | Carbohydrates: 27g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 224mg | Potassium: 488mg | Fiber: 3g | Sugar: 20g | Vitamin A: 2909IU | Vitamin C: 87mg | Calcium: 311mg | Iron: 1mg

Hi, I’m Darcey!

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Creamy Butternut Squash Pasta with Sausage and Spinach

Creamy Butternut Squash Pasta with Sausage and Spinach is a perfect Autumn comfort food.  This easy and flavorful recipe is packed with veggies and will become your favorite Fall and Winter family weeknight dinner!

Creamy Butternut Squash Pasta with Sausage and Spinach and creamy Parmesan Sauce

Butternut Squash Pasta –  Seasonal and Holiday Main Course

Butternut squash pasta is one of those recipes you would probably make only in the Fall and Winter when the butternut squash is in season.  Which makes this pasta so much more special!  It’s so good I hope you will be looking forward to making it every year!  My other favorite butternut squash pasta dish that I highly recommend is butternut squash and spinach lasagna.

This easy pasta is also a great holiday main course.  If you want to expand your Thanksgiving or Christmas menu, add this colorful and flavorful butternut squash pasta to your holiday menu!  Another fantastic holiday recipe is Roasted Butternut Squash and Brussels sprouts with Pecans and Cranberries.

Why Make Butternut Squash Pasta

This butternut squash pasta is one of those rare pasta recipes that combine both comfort food deliciousness and healthy ingredients. This pasta is surely comforting yet it’s packed with fiber and nutrients.  A perfect family weeknight dinner!

  • Butternut squash is an excellent source of vitamins A, B6, C, and E, as well as several minerals, including magnesium, manganese, and potassium. Butternut squash is also rich in dietary fiber.
  • Spinach is packed with nutrients and antioxidants. It’s high in fiber and a good source of many vitamins and minerals. Spinach is a great source of vitamins A and C, as well as folic acid, iron, and calcium.

Creamy Butternut Squash Pasta with Sausage and Spinach and Parmesan Cream Sauce

How To Make Butternut Squash Pasta

Ingredients

  • Bow Tie Pasta. This recipe uses an Italian pasta, called Farfalle, or bow tie pasta. The bow-tie shape of this pasta works very well with the cubed butternut squash and add an appealing look to your dinner. Cook bow-tie pasta al dente for best texture.
  • Butternut Squash. This wonderful vegetable is known for its subtly sweet and nutty flavor. In this recipe, butternut squash is roasted with olive oil and acquires a nice soft texture on the inside with a little crunch on the outside.
  • Sausage. If you have a spicy sausage somewhere in your fridge or a freezer, this is the recipe to use it! Spicy sausage will blend exceptionally well with sweet and nutty butternut squash and creamy pasta sauce.  Use crumbled sausage without casings.  Any type of pork sausage, spicy sausage, or Italian sausage will work!
  • Spinach. Spinach adds flavor, texture, and colorfulness to this pasta dish.

Creamy Butternut Squash Pasta with Sausage and Spinach

How to Roast Butternut Squash

For everything you need to know about roasting this fantastic vegetable, refer to my recipe on how to roast butternut squash.

The butternut squash should be peeled, seeded, and cubed.  You can do it yourself or buy cubed butternut squash in the store.   Tip: If you peeled, seeded, and cubed butternut squash ahead (or bought cubed squash in the store), you can store it refrigerated in an airtight container for up to 2 days.  Use cubed butternut squash within 2 days.

  1. Preheat oven to 400 F.
  2. Combine butternut squash with 1 or 2 tablespoons of olive oil, salt, and pepper in a large bowl.  Toss together.
  3. Then,  spread the squash on a parchment paper-lined baking sheet in a single layer.   Make sure the butternut squash is not overcrowded.  This way the air can circulate around the squash in the oven and the squash roasts properly instead of steaming. Roasted this way, without overcrowding, will give squash a slightly crunchy texture on the outside.  This will ensure that the squash is roasted and not steamed.
  4. Roast the squash in the preheated oven at 400 F for 30 minutes.

How To Make Creamy Pasta Sauce

While the butternut squash is being roasted, prepare the cream sauce.

  1. In a large skillet, heat 1 tablespoon of olive oil together with 4 minced garlic cloves and 6 oz of spinach.  Cook on medium heat for about 5 to 7 minutes, until the spinach starts to wilt.
  2. Add heavy cream.  Bring to boil and immediately reduce to a low or medium boil.
  3. Add shredded Parmesan cheese while the sauce simmers, constantly stirring.
  4. Season with salt to taste, about 1/4 teaspoon of salt.  Note: No salt is necessary if the sausage is very salty.

Cook Sausage

In a medium skillet, heat 1 tablespoon of olive oil on medium heat. Add crumbled sausage and cook for about 10 minutes, regularly stirring, until the sausage is cooked through. Remove from heat and set aside.

How Long to Cook Pasta

  • Usually, the pasta is cooked in a pot of boiling water for 10 minutes. Always check the cooking time on the package instructions for precise times of cooking pasta.
  • To prepare any pasta al dente, cook pasta in boiling water for 8 minutes, or for 2 minutes less than indicated on the package instructions.

Assemble the Pasta

  1. Add drained cooked pasta and cooked sausage to the creamy spinach sauce in the skillet. Stir. Season with salt and pepper.
  2. Top with roasted butternut squash.  Stir it in, or leave butternut squash on top.

Tips on Making Pasta Ahead

Make-ahead Tip: Roast butternut squash up to 2 days ahead. Keep it refrigerated in an airtight container until ready to use. Reheat it briefly in the microwave (for about 30 seconds) before adding to pasta. Or, just add to the creamy pasta sauce, stir it in and reheat in the cream sauce.

How to Store, Freeze, Reheat Butternut Squash Pasta

  • Refrigerate. Store leftover butternut squash pasta in an airtight container in the refrigerator for up to 4 days.
  • Freeze. You can freeze butternut squash pasta in an airtight container for up to 2 months.
  • Reheat. Reheat the pasta gently on the stovetop in the skillet over medium heat, stirring halfway through. Add extra milk or heavy cream to thin out the sauce.

It’s always best to serve bow tie pasta (or any pasta) al dente. That’s when the pasta texture is at its best. Storing cooked pasta for a day or two will cause the pasta to lose its perfect texture, however, it will still taste great.

Also, keep in mind that the cream sauce when refrigerated loses its texture and becomes thick. To reheat it the next day, reheat over medium heat and add extra milk or heavy creamy when reheating to thin out the sauce.

Creamy Butternut Squash Pasta with Sausage and Spinach

Substitutions

  • Pasta.  Use any type of short pasta.  That includes farfalle (bow-tie pasta), penne, rigatoni, fusilli, or orecchiette.  You can also use gnocchi.
  • Spinach.  This butternut squash pasta will work equally well with spinach, kale, Swiss chard, or arugula.  Pick the greens of your choice, add them to the pasta, and enjoy!
  • Sausage.  Use crumbled sausage without casings.  Regular or spicy pork sausage (such as Jimmy Dean brand) is a great choice.    Crumbled Italian sausage or spicy Italian sausage is another excellent option.
  • Cheese.  Use shredded Parmesan cheese, Romano cheese, or Asiago.  You can also use shredded low-moisture part-skim Mozzarella cheese.  Do not use soft Mozzarella cheese balls.
  • Cream.  If you don’t have heavy cream, you can use half-and-half instead and add more shredded cheese to thicken the sauce.

Creamy Butternut Squash Pasta with Sausage and Spinach

Other Butternut Squash Pasta Recipes

Butternut squash is an amazing vegetable that pairs beautifully with pasta, whether the squash is roasted or pureed.  Here are some delicious butternut squash pasta recipes to explore:

What to Serve with Butternut Squash Pasta

Creamy Butternut Squash Pasta with Spinach and Sausage

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Creamy Butternut Squash Pasta with Sausage and Spinach

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Creamy Butternut Squash Pasta with Sausage and Spinach is a perfect Autumn comfort food.  This easy and flavorful recipe is packed with veggies and will become your favorite Fall and Winter family weeknight dinner!
Course Main Course
Cuisine American, Italian
Prep Time 30 minutes
Cook Time 40 minutes
Servings 4 people
Calories 759kcal
Author Julia

Ingredients

Roasted Butternut Squash

  • 2 cups butternut squash , peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • salt and pepper

Sausage

  • 1 tablespoon olive oil
  • 1/2 lb sausage , crumbled, without casings

Creamy Pasta Sauce

  • 1 tablespoon olive oil
  • 4 garlic cloves minced
  • 6 oz spinach
  • 1 cup heavy cream
  • 1/3 cup Parmesan cheese shredded
  • 1/4 teaspoon salt

Pasta

  • 8 oz farfalle (bow tie pasta)

Instructions

Roast Butternut Squash

  • Preheat oven to 400 F.
  • In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper. 
  • Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding. 
  • Roast in the preheated oven at 400 F for 30 minutes. Remove from oven.

Cook Sausage

  • In a medium skillet, heat 1 tablespoon of olive oil on medium heat.
  • Add crumbled sausage and cook for about 10 minutes, regularly stirring, until the sausage is cooked through. Remove from heat and set aside.
  • Tip: Cook the sausage while the butternut squash is being roasted.

Make Creamy Sauce

  • In a separate, large skillet, heat 1 tablespoon of olive oil together with minced garlic and spinach over medium heat.  Cook, occasionally stirring, for about 5 or 7 minutes until spinach starts to wilt. 
  • Add heavy cream.  Bring to a brief boil, then immediately reduce to simmer (boiling but not intensely).  Add shredded Parmesan cheese.  Keep stirring the sauce with the Parmesan cheese on low to medium boil (simmer) until the cheese melts. Remove from heat.
  • Season with salt to taste, about 1/4 teaspoon of salt.  No salt might be necessary if the sausage is very salty.
  • Tip: Use your judgment about whether to add salt or not based on how salty the sausage is. Make the cream sauce while the butternut squash is being roasted.

Cook Pasta and Assemble

  • Cook pasta al dente in boiling water according to package instructions. That usually means cooking pasta in boiling water for about 7 to 11 minutes. Drain.
  • To a large skillet with the creamy spinach sauce, add drained cooked pasta and cooked sausage. Stir. Season with salt and pepper, if desired. 
  • Top the pasta with roasted butternut squash.  Stir the squash in, or leave it on top.

Nutrition

Calories: 759kcal | Carbohydrates: 55g | Protein: 22g | Fat: 51g | Saturated Fat: 22g | Cholesterol: 128mg | Sodium: 703mg | Potassium: 807mg | Fiber: 4g | Sugar: 3g | Vitamin A: 12411IU | Vitamin C: 28mg | Calcium: 235mg | Iron: 3mg

The post Creamy Butternut Squash Pasta with Sausage and Spinach appeared first on Julia’s Album.

Originally posted at Julias