This truffle pasta is the most simple, amazing dish to throw together that will also leave you wanting bowl 2, 3 and possibly even 4. I paired these homemade noodles with a variety of wild mushrooms- hen of the woods, shiitake, and oyster mushrooms that I sauté in butter and olive oil until browned. The truffle sauce is by Old World Truffles, a local, small business owned truffle company in Michigan that sources their product straight from Italy.

This dish comes together so fast and is such a light, yet creamy, pasta with the ricotta cheese, a ton of fresh lemon juice and all the green roasted veggies. The best part about this pasta is you can easily make it into your own by using your favorite vegetables or whatever you have in your refrigerator.

I mean, colored pasta noods covered in that vibrant red sauce… could it get any more beautiful!? The roasted red pepper sauce is the perfect addition to any pasta dish, colored or not!

These are SO fun to make and I promise you, it isn’t nearly as hard as one may think. Want to know the best part (besides how beautiful they are)? There is NO food coloring used to create these hues. Instead, other foods or spices are used to make the coloring.

I am a huge lover of anything curry. Then when it is combined with coconut milk and a ton of veggies… I turn into a triple lover of it! It is decadent and creamy with a hint of spice. I would love this over Jasmine White Rice as an alternative to the rice noods too!

I love noods. And ricotta. And lemon. And pesto. But a pesto made from broccoli?! That’s whole new bag. This pasta is so light and refreshing, yet filling and is most definitely now in my summertime pasta rotation.

How on earth do you make an alfredo healthy(er) you ask? Well, that’s an easy task. Take out the cream and heavy butter addition and substitute it with hummus! This is a delicious way to eat this fan favorite without the guilt. Not that we should ever feel guilt enjoying what we love if it’s in moderation… just sayin’.

Capers, olives, and anchovies… oh my! If anchovies scare you, PLEASE don’t let them turn your back on this one. Each of those three ingredients are what make puttanesca, well, puttanesca. The richness of the tomato sauce really balances out the salinity. If you want to wow your friends and family, this should be the next meal you make for them!