Pumpkin Alfredo Tortellini – a fall twist on the classic alfredo sauce recipe! Tossed with tortellini and sprinkled with fresh sage and walnuts. You won’t be able to resist this one!
Yes, this is my 2nd pumpkin recipe this week.
FOR THE RECORD, I originally had 5 scheduled and then realized that I was being insane and moved things around.
But you may still get 3 pumpkin recipes this week.
Look, I enjoy pumpkin.
I dunno what else to tell you.
Anyway. How’s the week? We’ve made it halfway through. I’ve only been in the principal’s office once this week so we’re calling it a win so far.
You guys, I went my entire school life never getting in trouble. No detention, no meetings with the principal, nothing. Ever. But I am in that principal’s office at least once a week with one of my boys.
This is a sponsored post written by me on behalf of ALDI.
How are the resolutions going?
Mine are going really well. You guys know that one of my goals is to significantly cut back on the animal products that my household consumes. It’s easier than anticipated – I don’t even think my kids have noticed!
This meatless, dairy-free Black Bean Soup has become a favorite among all of us!
Since my last ALDI post, it’s officially become my favorite grocery store. ALDI stores have just 4 or 5 aisles which makes shopping quick and easy. And you will be amazed at all the good stuff they pack into those 4 or 5 aisles!
For this soup, I used mostly products from the SimplyNature line which is all simple foods free of artificial colors, flavors or unnecessary enhancers. They’re organic and delicious!
I also used a couple spices from the Stonemill Essentials line. You guys, the spices are all $1.19! You cannot beat that for a big bottle of chili powder! There are some things you need to know before you head to ALDI. Bring a quarter for a cart – you’ll get it back when you return the cart, don’t worry! But ALDI saves money by not employing people to wrangle the carts and then they pass that savings on to you! Also, bring bags! They have bags but you have to buy them so save yourself some cash and bring your own.
Anyway, I bought all my ingredients for this recipe at ALDI and then bought the national brand equivalents at my regular grocery store. At ALDI I spent $8.52 and at my regular grocery, I spent $13.97! Multiply that savings by however many meals you make a week and you’ve got quite a bit of savings!
This is the perfect soup for this time of year. I feel like the top 2 New Year’s resolutions are to eat better and save money. And this soup is great for both!
I mean, it’s low calorie, low fat, meatless, dairy-free… kind of perfect for cleaning up your diet! Plus, there’s nothing more inexpensive than beans! Especially if you’re doing your shopping at ALDI!
It’s also really delicious and takes, like, 30 minutes to whip up. You could make a batch on Sunday and have lunch for the entire week for under 9 bucks!
Use the rafflecopter below to enter to win $200 giftcard to ALDI. You can earn entries by sharing photos or video of your ALDI Try & Tell experience, sharing this blog post on Twitter, and sharing the giveaway with your friends!
2 (15-ounce) cans SimplyNature Black Beans, drained and rinsed
½ cup SimplyNature Thick & Chunky Salsa
Juice of 1 lime
3 cups SimplyNature Vegetable Broth
Queen Victoria cilantro, chopped (optional)
In a soup pot, heat olive oil over medium heat. Add onion and cook until softened and translucent, stirring frequently. Add cumin, chili powder, and salt; cook and stir until fragrant, about a minute. Stir in black bean, salsa, lime juice, and vegetable broth. Bring to a boil. Cover and simmer for 10 minutes.
Transfer half of the soup to a blender and blend until smooth. Stir back into the soup. Garish with cilantro if desired.
Heeeeey guys! Happy New Year! Hope you had a safe and fabulous weekend and are ready to get to work on those 2017 resolutions.
First, I wanted to say thanks to you guys for sticking around all these years. I appreciate every comment, every email, every single time you click on my site. I love you guys.
Anyway, I skipped the whole year in review post this year because this last year was somehow the best and worst year of my life and my blog was a total mess because of it. My highs were really high and my lows were really, really, really low and honestly, I don’t even know how I managed to blog most of the time.
I’m going into 2017 knowing it’ll be probably the hardest year of my life but also knowing that things will look a lot better on the other side of this mess.
Hey guys! Did you watch It’s the Great Pumpkin, Charlie Brown last night? I’m not a huge Peanuts fan but the kids and I watch it every year. And every year I feel bad because my husband loves Peanuts but he’s never home to watch it!
Him not being home also explains all the meatless meals we’ve been eating lately. I can’t even tell you the last time I cooked something with meat. Mostly because I don’t want to buy it and have it go bad when I inevitably decide to just have wine and graham crackers for dinner every night. But also because I’d rather spend my grocery money on candles and dog sweaters.
Don’t judge me.
So the few meals I have cooked in the last month have been meatless.
Butternut squash and black beans are one of my alltime favorite combinations. Sounds weird, I know, but you’ve got to give it a try! They work especially great in dishes like this, with kind of Mexican influences. The beans are tossed with chili powder and lime juice and I just love it with the slight sweetness of the butternut squash.
You top it off with lettuce and queso fresco! Or in my case, feta, because the queso fresco fell out of the grocery bag and stayed in the trunk for literally a week and a half before I remembered to throw it out.
Did you watch football last night? I had it on but I’m not really into either team so I was more worried about painting my nails and online window shopping for fall clothes. You know how it goes!
I also made myself a delicious #MeatlessMondayNight meal!
One of my favorite football season meals is kabobs with spicy peanut sauce. But since I wanted to sideline meat last night, I decided to recreate that into this delicious Roasted Sweet Potato Pasta with Spicy Peanut Sauce.
Sounds weird? No! Peanut butter and sweet potato is one of my alltime favorite combos. I’ve been making these Peanut Butter Crusted Sweet Potato Fries for years now and I always drizzle them with sriracha. So good.
So it’s pasta (I used mini farfalle – use whatever small pasta you like), roasted sweet potato, and then the spicy peanut sauce made with Silk Cashewmilk.
I love Silk Cashewmilk so much! It’s one of the only things on my grocery list that I’m willing to go to another store for if my usual store is out.
It is lactose free, dairy free, cholesterol free, contains no high fructose corn syrup, no artificial colors, flavors or preservatives, enrolled in or verified by the non-GMO Project, and is responsibly produced. And that goes for all Silk products!
And it’s delicious! Also, it comes in chocolate which is also on my grocery list each week.
Anyway, I used the Cashewmilk to make the spicy peanut sauce for this pasta super creamy and delicious.
The pasta turned out seriously delicious. The spicy sauce with the sweetness of the potatoes and the green onions just all worked together. I’d be more that willing to eat this meal for #MeatlessMondayNight next week and the week after and probably the week after.
Not eating pasta? Use spaghetti squash! I also love spicy peanut sauce on squash and I bet it’d be extra yummy with the roasted sweet potatoes!