homemade fettuccine noodles + avocado pesto cream sauce #noodleholicsparty

I happen to be a big pasta, noodle, carb kinda girl. Its my downfall, carbs, I love them with all of my heart. They are my comfort food and the food I crave the most whether it be pasta or noodles, breads or pastries, cakes or muffins, I am a sucker for them all.

So you can imagine my delight when Soe from Lime & Cilantro asked me to be a part of his #noodleholicsparty he was throwing on Instagram with some extremely talented food bloggers. Let’s just say I was elated. I didn’t know this but Soe told us that the "idea of eating noodles is synonymous with longevity across many Asian cultures, and thus eating noodles are a necessity on New Year celebrations and birthdays". Who knew the humble noodle could mean so much and yes from now on for all New Year and birthday celebrations noodles will most definitely be on my menu.

Soe’s idea was to throw a virtual gathering for the love of noodles. The ultimate noodleholics party with noodles from all around the globe. He enlisted some amazing food bloggers from across all foodie spectrums and this is what we came up with. See below for all the amazing recipes...

Don’t be taken back by making your own noodles, they are actually super easy to make and really the taste does not compare to your regular old hard store bought boxed noodles. And if you don’t want to mix the noodle dough by hand you can easily throw the ingredients into your food processor and let it do all the work for you. Although getting your hands a little messy and flowing with the rhythmic process of kneading is something special.

Vy Tran | Beyond Sweet & Savoury | Pho ga (Vietnamese chicken noodle soup)

Rakee Yadav | Box of Spice | Vegetarian manchurian with stir fry noodles

Julia Calleo | My Lavender Blues

Erin Clarkson | Cloudy Kitchen | Beef Ragu with Pappardelle

Ingrid Goesnar | Pique Cooking | Indonesian boiled noodles (mie rebus)

Christine Leong | Vermilion Roots | Malaysian Laksa with Pumpkin

Ashley Cuoco | Ashcuoco | Chestnut Tortellini & Fettuccine in Sage Cream Sauce

Ryan & Adam | Husbands that Cook | vegetarian tteokbokki

Regan Baroni | Up close and Tasty | Shrimp Scampi with tagliatelle

Nevada Berg | North Wild Kitchen | juniper berry & barley noodles with creamy chantarelles

Joanne | The Korean Vegan | vegan jjajangmyeon

Lindsay Radcliffe | Lindsays Feast | duck noodle soup

Aimee Twigger | Twiggstudios | homemade sobs noodles in lapsang souchong broth & crispy tofu

Haiya Tarik | Pass me the dim sum | vegetable chow mein or malaysian laksa

Maggie Zhu | Omnivores Cookbook | shanghai scallion oil noodle (cong you ban mian)

Lauren McDuffie | Harvest & Honey | oak smoked pasta cacio e pepe

Soe Thein | Lime & Cilantro | noodle in burmese coconut & chickpea broth (oh-noe-khawswe)

Marvellina Goh | What to Cook Today | aceh noodles (mie-aceh)

Mahroo | Noghlemey | persian noodle (reshteh)

avocado pesto cream sauce with homemade fettuccine-49.jpg

Because it is the new year and everyone is on a health kick at the moment I decided to balance out all the noodly carb eating with a incredibly delicious yet incredibly healthy sauce. This avocado pesto sauce is something else. It is packed with flavour and so unbelievable creamy you won’t even realize it is healthy.

Plus the avocado presto is so easy to make it also balances out the work of making your own noodles. Although this dish really only takes about 30 minutes to pull together once your pasta dough as set for the 30 minutes, so really making your own pasta noodles is weeknight kinda meal. 

Seriously though, if you don't want to make your own pasta noodles then please at least make this sauce, it is that good, you won't be disappointed (I even put some on toast the next morning) and then your pasta will come together in like 15 minutes tops!


Homemade fettuccine noodles + avocado pesto cream sauce

Pasta dough

2 cups flour

3 eggs

1 tbsp olive oil

¼ tsp salt

avocado pesto cream sauce

 2 ripe avocados

1 cup fresh basil

1/3 - 1/2 cup olive oil

1/3 cup almonds

1/3 cup fresh oregano

juice of one lemon

2 cloves of garlic

¼ cup olive oil

salt and pepper to taste

directions

pasta dough

if making the pasta dough by hand sift 2 cups of flour onto a smooth surface. Make a well in the centre and crack 3 eggs, add the olive oil and salt. With a fork start to mix the flour into the egg mixture slowly pulling more flour with your fork into the centre until all of the flour is incorporated and the mixture starts to hold together as dough.

Once all the flour is mixed in start kneading the dough with your hands for about 8-10 minutes until the dough is soft and elastic. To test softly poke your finger into the dough if it comes back and smooths out it is ready.

The dough shouldn't stick to your fingers (if so add more flour) and it shouldn't be too dry (if so add a touch of olive oil). 

Separate the dough into four round balls, cover with plastic wrap and let sit at room temperature for 30 minutes.

If you’re using a pasta machine, dust it with a little all-purpose. While dusting, spin the rollers to coat them with a very thin layer of flour. Set the machine at the thickest setting (probably the highest 7).

With a rolling pin roll out one of the pieces of dough until about 1/4 inch thick. Start to feed it through the pasta machine rollers at the thickest setting, fold into thirds, and roll again. Doing this a couple of times until your piece of dough is as even sided as can be. 

Repeat this process, narrowing the roller settings as you go, until the dough is the desired thickness (I went to about 4 for fettuccine noodles). 

Next add your fettuccine attachemnt to your pasta machine and feed your flattened dough through, cutting glorious noodles!

Tip: If you’re working with only a portion of the dough at a time, keep the remainder wrapped in plastic to prevent it from drying out.

Repeat this process with all of the pieces of dough.

cream sauce

Add the avocado and all sauce ingredients into a food processor. Blend until smooth and creamy. Start with 1/3 cup of olive oil and add more if needed for the right consistency. You want the sauce to be thick but smooth (not runny) and this will depend on the size of your avocados how much olive oil you will need. Set aside

putting them together

Boil a large pot of water, add a dash of olive oil and salt. Once bubbling add in your pasta noodles. Cooking just until al dente 3-5 minutes. Before draining the pasta reserve about 1/2 cup of the pasta water.

In a large pan on medium heat add in the pasta water and avocado cream, whisk until smooth. Add in the pasta noodles, stir throughly (coating all of the noodles) and heat all the way through. Serve with some fresh parmesan and basil.


winter harvest salad + roasted garlic & thyme cashew cream dressing {vegan}

Happy new years! Welcome to 2017, can you believe it? I feel like I say that every time a new year comes around "can you believe it, its already a new year?", it just really does seem like they always "pop" up on us doesn't it? But this specific new year, this one feels needed, it feels like it came at exactly the right time. 

The latter end of my 2016 wasn't so great, its a long story and not something to get into right now but I just had to keep stepping one foot in front of the other and I am jumping into 2017 with both feet. I am hoping to move forward from worry, anxiety and stressful situations and open my heart back up through small slow deep breaths. Every situation we are thrown into in life is for a reason and I have heard from many people that "what doesn't kill you only make you stronger" so I am holding onto that one tightly.

I don't make resolutions I stopped putting the pressure of resolutions on myself after my Dad passed away. I decided at that moment to just live as happy as I could as often as I could without holding "resolutions" against myself, without putting pressure on myself. I just let go one day and damn it felt good. I have kept that mentality up over the past 5 years, that doesn't mean that I don't have goals or dreams and wishes or things I am going to be striving for. There are, I have a lot of hopes for 2017, hopes that I am going to be striving to turn into more than just hopes.

My main goals are to grow this space, I have not monetized my blog yet but so this year I would like to change that. Mainly because I want to give you guys more, I want to give you as much as I can and to do so would mean I need another income (other than my current stable job) to devote all of my time and energy into this space. The space that makes my heart happy, my soul happy, my mind happy. I would like that to include photography & styling workshops, online courses, recipe books, maybe even an online shop. I told you lots of hopes, but I am going to take them one step at a time and maybe only one or two of those will come out by the end of the year but at least I am headed into the direction where maybe I can make this space my entire job one day because that, that is my ultimate dream. 

Honestly it feels good to just write that out here, kinda have you guys to hold me accountable. Keep me in check, making sure I am dotting my i's and crossing my t's. When I started this hear blog I had no idea it would end up meaning so much to me and I definitely didn't think that maybe one day it could possibly be my full time job but I really do see that on the horizon, its crazy but I do. 

I feel like this salad starts the new year off right. It is hearty yet light, filled with lots of flavour and its healthy, which tends to be a new year thing, right?! The cashew cream dressing is the star though, the combination of roasted garlic and thyme with the creamy cashews is really divine. 

I have been using the dressing as a dip and making it at least once a week for the past few months. I usually roast up the veggies that are in this salad along with some chicken or turkey sausages and dip away. Literally I dip everything, roasted carrots, roasted beets, roasted sweet potato, charred brussel sprouts, tender steak, seared chicken, everything I tell ya. It would actually be a great dip to serve with raw veggies as well, maybe your next platter party?

I like to get the veggies for this salad really browned and a little blackened. So I keep them in the oven a little longer than most. They almost get caramelized the longer you leave them in (as long as you don't leave them to the point of burning, but a little blackened is pretty tasty). 

If you want to keep the salad completely vegan omit the bacon you definitely don't need it for the salad to be tasty. If you wanted to add a protein you could add crispy tofu or even some chickpeas, or keep the bacon in. Maybe a nice sliced steak or even some roasted chicken on top, those are great options as well. Versatile, I tell you this salad is versatile. You could also use all sorts of veggies I have added roasted parsnips and brussel sprouts before, even some roasted red peppers would be really good too. 

The pomegranates and red onion give the salad a nice fresh note and really lift all of the other flavours out. An extra squeeze of lemon just before serving is a nice touch as well. You can either serve this harvest salad as a main or a side dish. It is hearty enough for the full meal and light enough to accompany something else. 


winter harvest salad + roasted garlic & thyme cashew cream dressing {vegan}

salad ingredients

1 cup farro

1 bunch of carrots

1 large red beet

2 small golden beets

1 large sweet potato

4 stalks of kale (de-stemmed)

6 slices of bacon (optional)

1/2 red onion diced

1/4 cup roasted pumpkin seeds

1/3 cup pomegranate seeds 

cashew cream dressing

1 cup soaked cashews

1 whole head of roasted garlic

1/3 cup + 3 tbsp olive oil

juice of one lemon

large handful fresh thyme sprigs (1/4 cup)

4 tbsp nutritional yeast

3 tbsp apple cider vinegar

1 tbsp dijon mustard

2 tsp rice wine vinegar

salt and pepper to taste

directions

preheat the oven to 400 degrees.

salad

place the cashew in a small bowl and cover with water. soak for at least 4 hours. alternatively cover them with boiling water and soak for at least an hour. 

in a medium pot add one cup of farro and 3 cups of water. bring to a boil, then cover and turn to simmer for 30 minutes (or until cooked). drain and set aside.

cut the top of the garlic down about 1/4 inch drizzle with olive oil and wrap with tin foil. 

cut the beets in half, quarter and then thinly slice. cut the carrots in half length wise and cube the sweet potato. toss all of the vegetable in olive oil, salt and pepper. line them evenly on parchment lined baking sheets. 

place the veggies and head of garlic in the oven for 40-45 minutes. the veggies might cook at different stages, take them out once they are a little crispy and nice and golden brown. so take them out as they cook and cover with tin foil until they are all done. the carrots take the longest to get to the crispy caramelized golden stage. I like to have them even a little blackened, adds lots of flavour.

take the head of garlic out of the oven at 40 minutes (this is for the dressing).

if adding the bacon, chop into small cubes and add to a large pan on low to medium heat. cook until done and slightly crispy. once the bacon is cooked remove it and toss it with the farro, in the same pan add in the de-stemmed kale and sauté for 2-3 minutes, until it brightens and is slightly cooked. 

dressing

drain the cashews and add them to a food processor with all of the other ingredients, including the roasted garlic (the best way to get the garlic out of its skin after roasting is squeezing, all those lovely pieces of garlic should just pop right out) . blend until it is completely smooth and creamy. you can add more olive oil until you get the consistency you like for the salad.

this dressing will make more than you need for this salad but it will keep in the fridge for about a week and also makes for a great roasted veggie dip (roast the same veggies as in the salad and dip away).

once the veggies have roasted toss them with the drained farro, add in the bacon, pumpkin seeds. diced red onion, pomegranate seeds and then toss with about 3/4 cup of the dressing or more to your liking. serve

Notes

to keep the salad completely vegan omit the bacon. you could also use roasted chicken instead of bacon, thinly sliced steak or even crispy tofu.