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EASY WEEKNIGHT MEALS | Creamy Broccoli Pasta | Mushroom Quesadillas | Oven Roasted Garlic Potatoes

Weeknights can be rough when it comes to preparing a home cooked meal. Here are three easy weeknight meals that are healthy and take under 30 minutes to make. Great for when you are in a rush, still very healthy but never sacrificing taste. Enjoy!

Watch the video version here:



• 12 oz. brown rice pasta

• 1/4 cup vegetable broth for sautéing (I used Better than Boullion)

• 4 cloves garlic (minced)

• 2 tbsp rice vinegar

• 1 and 3/4 cups unsweetened plant milk

• 4 tbsp nutritional yeast

• salt and pepper to taste

• 3 to 4 cups broccoli florets


• chili flakes (optional, for garish)

• Vegan Parmesan Cheese (recipe here under the Pesto Salad)

Cook the pasta according to package directions. While pasta is cooking make everything else.

In a medium frying pan heat the vegetable broth for sautéing, add garlic and sauté for 3 minutes. Turn heat down to low then add the rice vinegar. Stir and sauté for 1 to 2 more minutes making sure not to burn the garlic.

Add the flour and plant milk to the pan, whisk. Add the nutritional yeast, salt, and pepper, whisk again. Turn heat to low and whisk occasionally for 1 to 2 minutes until slightly thickened and no longer lumpy.

Steam the broccoli for 5 minutes or less. You want it to be crisp not fully cooked as it will continue to cook once mixed into the hot pasta.

Add the cooked pasta and broccoli to the sauce, toss until combined. Add more salt or pepper if desired. Garnish with chili flakes and enjoy immediately.

NOTE: This sauce will dry out a bit if you have leftovers, so to bring it back to life add a bit of water while reheating.




• 1/4 cup raw cashews (omit if you want a fat free cheese)

• 1 and 1/4 cup water

• 1 tsp lemon juice

• 1/4 cup tapioca flour

• 1 and 1/2 tbsp nutritional yeast

• 1/4 tsp salt

• 1/2 tsp garlic powder

Filling: • 4 oz mushroom (sliced)

• large handful of spinach

Spicy Mango Dip:

• 1 cup mango (fresh or frozen, thawed)

• 1 clove garlic

• 1/4 of a jalapeño

• salt to taste

• water to thin (I used about 2 tbsp)


• 4 to 6 tortillas of choice (I used Ezekiel wraps)

• avocado (mashed)

• tomatoes

• greens of choice

• more jalapeño

Add all cheese ingredients into a high-speed blender and blend on high for 1 to 2 minutes.

Pour the cheese sauce into a small frying pan on medium low heat and stir with a spatula constantly for 2 to 4 minutes. As it thickens you may need to scrape the sides down. Continue to stir until it is it melted cheesy consistency. It’s ok to turn the heat off while it still looks a little liquidy it will firm up on its own.

Next, in a large frying pan (no oil or water needed) heated on medium low, place one tortilla. Spread some of the cheese onto the tortilla, followed by some mushrooms and spinach. Top with a second tortilla. Allow to heat for 1 to 2 minutes. While the first side is heating the mushrooms and spinach will soften. Carefully flip the quesadilla over and heat for 1 to 2 minutes on the second side.

Repeat the above step until you run out of ingredients. I was able to make 3 full quesadillas (using 6 tortillas total).

Remove the quesadilla from the pan and cut to your desired size. Garnish with desired veggies and serve with the Spicy Mango Dip.



• 4 lbs. potatoes (peeled if desired, and cubed)

• 5 to 8 cloves garlic (peeled and crushed)

• 2 tbsp fresh thyme (or other fresh herb like parsley or rosemary)

• 1/2 tsp ground paprika (optional)

• salt and pepper to taste

• desired amount of fresh asparagus

• desired amount of balsamic vinegar for drizzling

Preheat oven to 425 F. Prepare a parchment paper lined baking sheet.

Peel (if desired) and cube or quarter the potatoes. Then in a large mixing bowl, soak the potatoes in cold water for at least one hour. This step is totally optional, but if you have the time, go for it as it makes for a fluffier roasted potato.

After the hour mark spread the potatoes evenly on the parchment paper lined baking sheet. With a garlic press, crush the garlic evenly over the potatoes. Sprinkle the thyme and paprika (optional) over the potatoes, add salt and pepper to taste.

Bake for a total 35 to 40 minutes until browned and tender.

At the 25 to 30 minute mark of roasting the potatoes, add the asparagus to the baking sheet. Allow the asparagus to roast along with the potatoes for the final 10 to 15 minutes of the total baking time, testing for desired doneness.

If desired, drizzle balsamic vinegar over the asparagus and serve while hot.

NOTE: If you are a huge fan of garlic use 8 or more cloves, if not stick to 5 or under. This large amount of potatoes can be batch cooked ahead of time and eaten throughout the week to make meal prepping easier. They crisp up nicely reheated on the stove. No water needed, just a few minutes of constant stirring in a frying pan.


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