Spinach and Sun Dried Tomato Linguine

October is National Pasta Month, so we are teaming up with Recipe Redux and the National Pasta Association to make healthy pasta recipes. We like pasta because it makes a filling, energy-enhancing meal, especially when using whole wheat pasta. This recipe, although it features a cream sauce, actually uses a cashew cream instead of a milk cream, making it healthier and a suitable vegan recipe. Cashew cream is easy to make, although it requires a little bit of planning ahead.

Ingredients

2 cups of unsalted cashew pieces
2 cups of water
1 package of whole wheat linguine (cooked)
3 tablespoon of olive oil
1 onion sliced thin
2 garlic cloves minced
1 teaspoon of salt
1 cup of sun dried tomatoes
2 cup of frozen spinach (thawed)
1 14oz can artichoke hearts drained and cut up
2 cup of cashew cream
Top with shredded parmesan cheese and crushed red pepper, if desired

Directions
1. To make cashew cream, soak cashews as long as you can or overnight in 2 cups of water in the fridge, covered. After soaking is complete drain out the water and then add 1 cup of water. Blend in a blender till creamy. Set aside.
2. In a small skillet, heat up olive oil on medium heat. Stir in the garlic, onion, and salt. Stir often. Cook until the onions soften.
3. Stir in the tomatoes, spinach, and artichoke hearts with the onions garlic mixture. Let them all cook together for a few minutes so the flavors can meld together.
4. Stir in the cashew cream with the vegetables. Let it cook until it warms all the way.
5. Take off the heat and either mix it in with the pasta, or serve on top of the pasta.
6. For vegan version,  do not use parmesan cheese. You can also top with crushed pepper if desired.
8. Enjoy!

By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.

An InLinkz Link-up

Lime Chicken Enchiladas with Brown Chili Rice

I like enchiladas just about any way they are made. This was a new variation that I tired yesterday. I substituted cashew cream for the cream to have a healthier fat. Either way would be great. I went all out making homemade tortillas and homemade enchilada sauce too. I forgot to make guacamole with it. That would have been a wonderful addition. I even had ripe avocados. The enchiladas and rice made a really nice lunch today. :)
Ready to dive in. It tasted great!

Ingredients:
2-3 cooked shredded chicken breasts (till nice and tender where they fall apart)
1/4 C honey
1 T chili powder
2-3 cloves garlic minced
1/2 C lime juice
1 dozen flour tortillas or homemade tortillas
2 C of shredded cheese Monterey jack * optional I left it off this time
2 C green enchilada sauce this is the recipe I used*
1 C heavy cream (cashew cream)
Directions:
1. Mix honey, chili powder, garlic and chicken together in a bowl cover with plastic. Set aside for about 30 min.

2. Pour 3/4 C of enchilada sauce in greased 9x13 inch pan.

3. Fill the tortillas up with chicken and cheese and roll up and put in pan. Continue the same process with the rest of the tortillas.

4.Mix the remaining enchilada sauce, cream or cashew cream, and any remaining marinade together. Pour the sauce on top of the enchiladas, and sprinkle with cheese if desired. Bake at 350 for 30 min.


Brown Chili Rice:

2 C Brown rice cooked
2 T olive or grape seed oil
1 onion chopped up in small pieces
3 cloves of garlic minced
1/4 tsp chili powder
14 oz diced tomatoes with green chili's
1 tsp oregano
salt and pepper to taste
1/2 jalapeno pepper* optional seeded and minced into small pieces
1/4 to 1/2 C cilantro chopped up

1. In a skillet fry oil and onion until tender about 5 min on medium heat. Then stir in the garlic and cook for another 3 minutes.

2. Stir in the chili powder, tomatoes, oregano. jalapeno* Cook for 5 more min on medium low. Then sit in the cooked rice. Add salt and pepper to taste preference. Heat until warm. Garnish with cilantro. Serve (I loved mixing the enchilada and the rice together as I ate them.

*Green enchilada sauce: I just fried the chili and tomatillos in in frying pan till brown. I didn't take the skin off the tomatillos and I threw them into the blender. I skipped the oven part.