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Apple Spice Cinnamon Rolls Recipe

November 30, 2016

apple spice cinnamon rollsThis apple spice cinnamon rolls recipe somehow manages to make one of the most delicious desserts even more delicious. Cinnamon rolls just make me unreasonably happy so biting into one and tasting the thick, sweet apple cinnamon sauce squeeze out of it is an experience closer to pure bliss than anything I can imagine. Yes, I mean it. This dish is such a show stopper, it makes the perfect addition to any dinner table.

apple spice cinnamon rolls

This recipe is easily made vegan, as the main substitution you’ll need to consider is eggs. Check out this site for a list of all the different egg substitutions you can pick from.

Apple Spice Cinnamon Rolls
Yields 12
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Total Time
5 hr
Total Time
5 hr
  1. 1/2 cup sugar
  2. 1/2 cup lukewarm water
  3. 1 package yeast
  4. ½ cup non-dairy milk of choice (heat until bubbles appears on the edge of the pan. Cool until lukewarm)
  5. ⅓ cup melted unsalted butter
  6. 2 teaspoons salt
  7. 4 cups all-purpose flour
  8. vegan replacement for 1 egg (I used 1 tsp baking soda + 1 tbsp white vinegar)
  1. 6 tablespoons melted unsalted butter
  2. 5 granny smith apples (peeled, cored, and diced)
  3. 1 cup brown sugar
  4. 2 tablespoons of ground cinnamon
  5. ½ cup sugar
  1. 4 tablespoons unsalted butter
  2. 1 cup powdered sugar
  3. ½ teaspoon vanilla extract
  1. Add yeast and 2 teaspoons of the sugar to lukewarm water and let it sit for 10 minutes.
  2. In a large bowl add scalded milk, remaining sugar, salt, the egg and mix on until combined.
  3. Add in half the flour and mix until smooth.
  4. Add in yeast mixture and combine.
  5. Gradually add the remaining flour and mix.
  6. Place the dough on a floured surface and knead for 5 minutes.
  7. Place in a greased bowl, cover, and set aside to let it rise until it's doubled in size (2 hours).
  1. Meanwhile, begin making the filling. Heat sugar and 4 tablespoons of the butter in a large skillet, then stir in apples. Sauté until the apples begin to caramelize. Then remove from heat and set aside.
  1. Once the dough has risen, punch it down and remove from the bowl.
  2. Roll out on a floured surface into a wide rectangle and spread the remaining 2 tablespoons butter all over, except the edges.
  3. Mix the cinnamon and brown sugar then sprinkle evenly across the dough.
  4. Spread the apple mixture over the dough.
  5. Roll into a cylinder shape.
  6. Using a sharp knife, gently cut 2 inch slices with a slow sawing motion so as not to pinch down the dough.
  7. Line a baking pan with parchment paper and butter the parchment. Then lay the cinnamon roll slices facing up on the pan, not letting them touch each other.
  8. Cover with foil and let them rise until they're doubled in size (2 hours).
  9. Preheat the oven to 375°F.
  10. Bake for about 20-23 minutes, watching that they stay soft.
  1. Mix vanilla, butter and powdered sugar together.
  2. When cinnamon rolls come out of the oven, spread the glaze over the top and serve.
  3. Sprinkle a little powdered sugar on top afterwards as a garnish.
Luna Gemme

apple spice cinnamon rollsSo far this is the best recipe for cinnamon rolls I’ve worked with. The addition of slightly caramelized apple bits really upgrades this classic dessert. This is one of those recipes that people will ask you for again and again. She (or he) who has the cinnamon rolls makes the rules. apple spice cinnamon rolls If you’re as obsessed with sweets and cinnamon flavored food as I am, this recipe is going to be one of your favorites quickly. Let me know how it came out for you in the comments!


Foodophiles, Recipes

The Best, Most Simple, Sweet Potato Casserole Recipe

November 24, 2015

sweet potato casseroleThis is one of my favorite Thanksgiving dishes ever. Sweet potato casserole is simple, practically already vegan and tastes like a cinnamon sugar cloud. It’s the perfect recipe for Thanksgiving, Friendsgiving or even just satisfying a sweet tooth on a random Tuesday night. Sweet Potato CasseroleSweet Potato CasseroleSweet Potato Casserole

The Best, Most Simple Sweet Potato Casserole
Serves 11
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Prep Time
5 min
Total Time
1 hr
Prep Time
5 min
Total Time
1 hr
  1. 5 large sweet potatoes
  2. 1/2 cup brown sugar
  3. 1/4 teaspoon vanilla extract
  4. 1 teaspoon cinnamon
  5. 1/4 cup vegan butter
  6. 1 teaspoon nutmeg
  7. 5 tablespoons soy milk (or nondairy milk of your choice)
  8. 1 bag (10.5 ounces) vegan mini-marshmallows
  1. Preheat oven to 365 degrees and set your largest pot with water to boil.
  2. Shave and cube the sweet potatoes, adding them to the pot all at once.
  3. Cook the sweet potatoes til easily pierced with a fork, about 20 minutes.
  4. Drain water and place the pot back on the stove on low heat.
  5. Add butter, sugar, cinnamon, vanilla extract, nutmeg and soy milk.
  6. Mash the mixture as you would normal mashed potatoes, adding up to 6 tablespoons of milk to smooth the mixture.
  7. Spoon the contents into the dish you intend to bake in. Smooth the mixture, making sure the middle isn't higher than the sides.
  8. Top the sweet potatoes with mini-marshmallows. They don't have to be heavily layered, so adjust the amount to your liking.
  9. Bake til the marshmallows are lightly browned, about 15-20 minutes, taking care to not let the edges blacken.
  1. Serve with a dash of cinnamon!
Luna Gemme
sweet potato casseroleSweet Potato Casserolesweet potato casserolesweet potato casserolesweet potato casserole

Isn’t this recipe unbelievably simple? I’ve seen versions of  the sweet potato casserole recipe calling for eggs and double the amount of butter, but this dish really doesn’t require that much excess to create a creamy and sweet consistency. By using soy milk and vegan butter, you’ve got a vegan friendly, healthier and well balanced dish.

This is also a great recipe to customize with spices – change the amount of vanilla extract, nutmeg or cinnamon to reflect your own taste. Sweet potato casserole is just one of those foods that makes you stop a second and reflect on how truly wonderful food can be.


Foodophiles, Recipes

Caramel Drizzled Pumpkin Spice Frappuccino

November 10, 2015


pumpkin spice frappuccinoI’ve seen too many jokes about girls liking pumpkin spice lattes (as if other beverages are more serious some how) so naturally I had to fully embrace pumpkin spice with a new, extravagant recipe. Enter the caramel drizzled pumpkin spice frappuccino. Because if men are making fun of women for liking it – it’s probably awesome. pumpkin spice frappuccino

Pumpkin is an amazing food. You can turn it into so many different dishes and they’re all wonderful. It’s even got plenty of health benefits. This isn’t a health conscious recipe but it is vegan and that always helps. This caramel pumpkin spice frappuccino recipe is definitely for those looking to indulge in some serious fall flavor.pumpkin spice frappuccino

Caramel Pumpkin Spice Frappuccino
Serves 2
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Total Time
20 min
Total Time
20 min
  1. 1/4 teaspoon vanilla extract
  2. 1 teaspoon pumpkin spice
  3. 2 1/2 tablespoons honey (or sweetener of your choice)
  4. 1/4 cup pumpkin puree
  5. 1 cup cashew milk (or milk of your choice)
  6. Non-dairy whipped cream for topping
  7. Cinnamon for garnish
For Caramel
  1. 1⁄8 cup firmly packed brown sugar
  2. 1⁄8 cup sugar
  3. 1 pinch salt
  4. 1⁄8 cup coconut cream
  5. 1/2 tablespoon vegan butter
  1. Mix your milk of choice, pumpkin puree, honey, vanilla extract and pumpkin pie spice evenly in a bowl.
  2. Pour mixture into an ice cube tray and freeze.
  3. While your pumpkin ice cubes freeze, add the sugar, butter, salt, and coconut cream to a pot on medium-low heat to create your caramel topping.
  4. Stir gently until sugar is melted and mixture begins to thicken, about 7 minutes.
  5. Remove the mixture from the heat and let it cool, then store it in the fridge until you're ready to use it.
  6. When your pumpkin ice cubes are frozen, add 1 cup chilled coffee and 10 pumpkin ice cubes in a blender and blend until smooth. Alternatively, you can use espresso or a colada like I did, but if the amount of coffee you add is less than one cup, make up the difference with additional milk.
  7. Taste test what you've got and add more pumpkin pie spice or sweetener if you want a spicier or sweeter drink.
  8. Pour out your beverage and top with whipped cream, cinnamon and drizzled caramel for serving.
Luna Gemme
pumpkin spice frappuccinopumpkin spice frappuccino

Let me know how this recipe turned out for you! I love finding delicious drinks to dress up my coffee with and this recipe is bursting with fall flavor. I gave this drink a Cuban twist by using a colada instead of just regular chilled coffee and it came out perfect, so feel free to experiment. And if some dudebro thinks your amazing pumpkin spice frappuccino is silly, just tell him bacon is overrated.


Foodophiles, Recipes

Apple Cinnamon Monkey Bread

October 1, 2015

Monkey Bread RecipeThis recipe is perfect for those who want a simple, but satisfying sweet tooth fix. I’ve put a fall flavor twist on the typical monkey bread recipe and made it vegan – both easy additions that step this recipe up a bit. Monkey Bread RecipeThough I can’t recall seeing monkey bread offered at any Thanksgiving or Christmas dinners, I’m convinced this recipe would be a great addition. And honestly, who ever complains about adding another dessert to the table? Monkey Bread Recipe Monkey Bread Recipe

Vegan Apple Cinnamon Monkey Bread
The perfect anytime dessert dressed up in seasonal flavors
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Prep Time
2 hr
Cook Time
25 min
Prep Time
2 hr
Cook Time
25 min
  1. 3 1/2 cup all-purpose flour
  2. 1/4 cup + 1 separated tbsp granulated sugar
  3. 1 tsp salt
  4. 1 packet (1/4 ounce) of active dry yeast
  5. 1 cup cashew milk (or soy, almond)
  6. 2 tbsp butter (I use Earth Balance)
  7. 1/3 cup warm water
Cinnamon & Sugar Coating
  1. 2 tsp cinnamon
  2. 3/4 cup sugar
  3. 1/2 cup butter (Earth Balance again)
Apple Cinnamon Caramel
  1. 1/4 cup brown sugar
  2. 1/2 cup granulated sugar
  3. 1/4 cup butter
  4. 2 cups apple cider
  5. 1 tsp salt
  6. 3 tbsp full fat coconut cream
  7. 1/4 tsp cinnamon
  1. Heat the milk, 1/4 cup of sugar, salt and butter together in a saucepan and warm on low til butter melts. Remove from heat and let cool til warm.
  2. Combine warm water, 1 tbsp of sugar and yeast. Stir momentarily and then set aside for 10 minutes. The yeast should double in size. If not, restart and be sure to have the water at a warm temperature.
  3. Now merge together the melted butter mixture and yeast mixture. Mix for 1 minute and then add 2 cups of flour. Mix for about 2 minutes and then add remaining flour. Mix completely and then remove dough to a floured surface.
  4. Knead the dough for about 2 minutes by hand. Add flour if you find it's too sticky. Grease a bowl and roll it around inside to ensure no parts will stick to the bowl. Cover with a cloth and set in a warm place to rise for about 1 hour.
  5. Before the dough finishes rising, prepare the cinnamon and sugar coating by melting the butter into one bowl and combining the sugar and cinnamon in another.
  6. Begin making the apple cinnamon caramel by boiling the apple cider until half is left. Stir in the coconut cream, butter, salt, cinnamon, brown sugar and granulated sugar.
  7. Cook for 9-10 minutes until you get a dark brown color, then let it cool for about 5 minutes. Afterwards pour a little less than half the mixture into the prepared Bundt pan.
  8. Now lay the risen dough on a floured surface and flatten it into a square. Cut the dough into 1 inch by 1 inch pieces.
  9. Mold each piece into a ball and dip in butter, then roll in cinnamon and sugar mixture. Layer pieces evenly throughout the Bundt pan. Pour half of the remaining caramel mixture into the pan when you've just passed half full. Leave the rest for extra garnish if desired.
  10. Cover with a cloth once more and let the dough rise for 40 minutes. Meanwhile preheat the oven to 350 degrees F.
  11. Bake for 30 minutes, until the top is golden-brown in color.
  12. Remove from the oven and let it cool for a few minutes, then invert the pan onto a platter.
  1. The apple cinnamon caramel recipe makes a little more than needed, but some people have more of a sweet tooth than others. This recipe doesn't use all the caramel in baking, but leaves some aside for use as a drizzled garnish if desired.
Luna Gemme

Monkey Bread RecipeFlatten the dough out by hand into a square shape.
Monkey Bread RecipeCut it into four smaller squares equal in size. 
Monkey Bread RecipeThen measure out pieces about 1 inch by 1 inch and cut along the lines you created. Monkey Bread Recipe Monkey Bread RecipeFlipping anything made inside a Bundt pan is always kind of stressful, but with this recipe the apple cinnamon caramel helps to keep it all together. I chose not to grease the pan I baked it in and had no problems flipping it and getting it out. Monkey Bread RecipeMonkey Bread RecipeI never knew about this recipe until a friend of mine randomly decided to make it with me. Pretty much anything made with cinnamon becomes an instant obsession of mine and I was in love. If you’re needing a quicker monkey bread fix, try a recipe that uses pre-made dough, then add the apple cinnamon caramel. Let me know how this recipe worked for you and if you’ll be trying it out for the holidays!


Foodophiles, Recipes

Papaya Lassi – Smoothie Recipes

July 8, 2015

Lassi is a popular drink in India that is delicious all year round, but perfectly refreshing in the summer. They can be made sweet and dessert-like or simple and healthy. Just like a smoothie, lassi is a great way to get the most out of your fruits by keeping them raw. What makes lassi different from a basic fruit smoothie is that they’re made with yogurt, but just like everything else – it’s super easy to make them vegan. Papaya_Lassi_Sm2

Papaya Lassi
Serves 2
A popular Indian fruit drink
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Total Time
10 min
Total Time
10 min
  1. 1 medium papaya
  2. 1 cup non-dairy yogurt (I used vanilla soy yogurt)
  3. 1 teaspoon ground cardamom
  4. 1 teaspoon vanilla extract
  5. 5 ice cubes
  6. Brown sugar if desired
  1. Slice the papaya in half lengthwise and deseed.
  2. Scoop out all the insides into a blender, leaving only the skin behind.
  3. Add yogurt, cardamom, vanilla extract, sugar and blend for about 1 minute.
  4. Now add ice cubes and blend for another minute.
  5. Pour into glasses (serve with a sprinkle of cardamom on top for flair)
Luna Gemme
papaya_lassi_sm4I really really love vanilla soy yogurt, but of course you can experiment with any type of nondairy yogurt you like. This lassi is so healthy for you – papayas are full of vitamin C, fiber and vitamin A – a great combination to keep your skin, nails and hair healthy as well as your insides.

In Cuban Spanish papayas are called “fruta bomba” and they’re called “papita (पपीता)” in Hindi.

Is this your first time having lassi? Let me know your thoughts or what tweaks you made to the recipe!


Foodophiles, Recipes

Vegan Cinnamon Apple Pie

June 24, 2015

Most food is comfort food to me, but there’s nothing like the smell of a fresh, homemade apple pie wafting through your home. Some recipes for apple pie can be daunting, so I’ve written down the simplest way to make a delicious pie under 2 hours.apple_pie_4Apple pie is so easily made vegan; this is a delicious dessert that’s both health friendly and animal friendly! Bring this dish to any event or serve it at your next family dinner, I’ve never met someone who doesn’t enjoy apple pie. Plus, the look on people’s faces after you tell them the dessert they just adored was vegan is worth way more than the hour it takes to make this apple pie recipe.
Vegan Apple Cinnamon Pie
Serves 7
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr
  1. 2 cups unbleached all purpose flour
  2. 1 tsp sea salt
  3. 1/2 tsp ground cinnamon
  4. 2/3 + 1/8 cups cold vegan butter
  5. 3-7 tbsp cold water
  6. 1 tbsp non-dairy milk
  1. 5 cups sliced apples
  2. 1/4 cup cane sugar
  3. 1/4 cup brown sugar
  4. 2 tbsp of water
  5. 1 tsp ground cinnamon
  6. 1 tbsp all purpose flour
  1. Preheat your oven to 400 degrees F.
  2. For the filling: peel and cut the apples into small slices. Mix them with cinnamon, flour, sugar and water and set aside.
  3. For the crust: mix flour, salt and cinnamon in a large bowl. Then add the butter and mix together until you get a crumbly texture.
  4. Add 1 tbsp of cold water to the crust mixture until a loose dough forms.
  5. Place the dough on a floured surface and begin kneading.
  6. Divide the dough into two balls, one larger than the other.
  7. Flour your rolling pin and slowly flatten the larger ball of dough so that it will cover the bottom and edges of your pie pan. Remove any excess dough hanging over the edges and roll it back into the other ball of dough.
  8. Add in the apple filling while leaving out most of the extra liquid.
  9. Now roll out the other crust. For a traditional look, lay the whole crust over the apples and cut open a few holes in center so steam can be released. OR cut the flattened dough into strips and create a lattice top as I've done.
  10. Press the edges of the top and lower crust together and gently brush the pie with a nondairy milk and sprinkle sugar over it.
  11. Bake the pie for 40-50 minutes until you see a golden color, taking care to watch that the edges don't burn.
  12. Important! Make sure your pie sits untouched for 2 hours after baking so the filling will thicken. Then garnish with fresh mint before serving.
  13. Enjoy!
Luna Gemme


Apple pie was one of the first recipes I learned to make as a kid. Cooking is fun, but my first love is baking. Pie recipes are so customizable, so experiment with your spices and filling. Let me know what your absolute favorite type of pie is or share a picture of your finished product in the comments below!


Foodophiles, Recipes

6 Ingredient Vegan Pumpkin Pie Cookies

June 3, 2015

vegan cookies 6It’s time for me to break out the fall recipes and pumpkin pie vegan cookies seem like the perfect intro. This is the quickest cookie recipe I’ve made yet, and don’t feel guilty eating every cookie you make because the pumpkin in this recipe is great for you and of course, it’s vegan!

1/2 cup pumpkin puree
1 cup creamy almond butter
1/4 cup pure maple syrup (or your prefered sweetener)
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt
optional 1/2 cup vegan chocolate chips

Line your baking tray with parchment paper and preheat your oven to 350F. 

Now mix all your ingredients together until you create a smooth batter. If using chocolate chips, add in last to prevent smashing them.

vegan cookies 3Now take a tablespoon and drop batter onto your baking tray. Use a wet fork to lightly flatten the batter, the water prevents the batter from sticking to the fork.vegan cookies 4

Now you can set them in the oven and bake at 350F for about 15 minutes. Check on them at around 13 minutes; if the edges are all golden, they’re ready to go.vegan cookies 5

Now the hard part; don’t touch them! Let the cookies cool off completely before you remove them with a spatula. Once they’ve cooled, you can serve them immediately or chill them for a more firm cookie. I like to sprinkle some cinnamon and powdered sugar on top of them; feel free to experiment!vegan cookies

Vegan Pumpkin Pie Cookies
Yields 24
A quick fall cookie vegan recipe with only 6 ingredients
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Total Time
25 min
Total Time
25 min
  1. 1/2 cup pumpkin pureee
  2. 1 cup creamy almond butter
  3. 1 teaspoon vanilla extract
  4. 1/4 cup pure maple syrup (or your preferred sweetener)
  5. 1/4 teaspoon salt
  6. 2 teaspoons pumpkin pie spice
  7. optional: 1/2 cup vegan chocolate chips
Optional Toppings
  1. sprinkle with ground cinnamon or powdered sugar
  1. Line your baking tray with parchment paper and preheat the oven to 350F.
  2. Mix all ingredients together in a bowl until you get smooth batter. Be sure to add in the chocolate chips (if using) at the very end so they don't get smashed.
  3. With a tablespoon, drop the batter onto the tray and use a wet fork to lightly flatten cookies.
  4. Pop them in the oven and bake at 350F for 15-18 minutes.
  5. Now the hard part: Don't touch them! Allow them to completely cool off before using a spatula to scoop them up.
  6. Now enjoy!
  1. If you'd like them firmer, just chill them before serving.
Luna Gemme
Foodophiles, Recipes, Tips for Immortality

Clear Skin Vegan Smoothie Recipe

April 29, 2015

tmb2I never saw a significant change in my skin until I started eating better, that means cutting dairy out and adding more fruits in. Clear skin is not just a result of the products you use, but what you put into your body. Start your day with a smoothie; it’s the quickest and easiest way to get fruits into your system and leaves you feeling clean and ready to keep making healthy choices throughout the day.

Berries for Beautiful Skin
A powerful fruit smoothie to rescue your skin!
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Total Time
3 min
Total Time
3 min
  1. one banana
  2. 3/4 cup strawberries
  3. 1 1/2 cup hemp milk (or almond)
  4. 2 tablespoons chia seeds
  5. 6 ice cubes
  1. Combine all ingredients in blender and blend until smooth.
Luna Gemme
  •  Bananas help to get rid of dark under eye circles while also helping you achieve clear skin.
  • Strawberries contain vitamin C, which helps you detox and can prevent breakouts.  Strawberries are high in antioxidants that lessen the damage caused by free radicals, like signs of aging.
  • Chia Seeds are full of vitamins, proteins and minerals that support clear skin, shiny hair and stronger nails.
  • Hemp Milk contains omega-3, vitamins A, E and B12 but what makes if great for you skin is that it’s simply not dairy. Dairy is an inflammatory food loaded with animal hormones. And what is a major cause of acne? Imbalanced hormones. Cutting out dairy is the best thing you can do for clear skin. 

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Have you noticed a difference in your skin due to diet changes? I can never stop talking about the shift to clear skin I saw after cleaning up my diet. Share your favorite type of smoothie below!

À la prochaine!
Luna Gemme

Foodophiles, Recipes

Vegan Pasta in Coconut Milk Sauce

March 10, 2015

2-4-14 035One of my first vegan pasta recipes!  This dish will become such a staple in your repertoire and is so quick to prepare and easy to customize. Once you’re comfortable with it, try changing things up! Switch the pasta type, add or subtract vegetables, and if you’re not vegan you can serve it with fish. I’ve never met anyone who didn’t enjoy this recipe; even people who don’t particularly care for coconut genuinely love this dish! Dairy is so bad for us and many people can’t even consume it so non-dairy based pasta sauce is truly heaven for all. Go on and indulge without discomfort or guilt, because cheese pasta is just kind of boring!

2-4-14 028


(serves 4-5)

  • 1lb rigatoni noodles (or fettuccine; I prefer to use pasta that is thick & holds up well under sauce)

For Sauce:

  • 1 can coconut milk (or 1 & 1/2 cups)
  • 1/2 cup water
  • 1/2 cup raw cashews (unsalted)
  • 2 tablespoons nutritional yeast flakes
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon salt (or to taste)
  • Black pepper (to taste)
  • Parsley (for garnish)


  • 8 ounces of chopped portobello mushrooms
  • 2 heads of broccoli (chopped)2-2-14 003


  1. Cook your chosen pasta according to the instructions on its box. Be sure not to cook it too long, you want it to be “al dente”, so it retains its shape under the sauce.
  2. While your pasta is cooking, add the first seven ingredients for the sauce into your blender and blend until smooth (5-7 minutes depending on blender).
  3. Sauté the mushrooms and steam the broccoli.
  4. Add drained pasta and cooked vegetables into a sauté pan and slowly mix in sauce over low to medium heat.
  5. You’re done! Sprinkle some black pepper, garnish with parsley and serve hot.
Storage: Refrigerate in an air-tight container, leftovers will keep

CocoPastaLet me know how the recipe worked for you or what variations you tried out!

 À la prochaine,
Salomé Luna Gemme