These are all remakes.
Garlic Cream Butternut Squash Agnolotti
with Roasted Bell Pepper. I added double the garlic and should have tripled it. I didn’t have sour cream and used veganaise instead. It was far too rich and I should have added a squeeze of lemon juice or just left it out. It was a bit lacking in flavor so I added some chili flakes but wish I would have added something acidic to balance out the richness.
Southwest Stuffed Poblanos
with Quinoa and Corn. I don’t like quinoa so I used rice instead.
Chickpea Tinga Tacos. I subbed whole wheat tortillas and accidentally threw in the tomato’s to cook.
Cheese Tortelloni,
with Mushroom Sauce, Parmesan, and Chili Flakes. Yum! This was by far my favorite.
The flavor profiles of both pasta dishes were too close and I should have done a more veggie heavy meal for one of them. This was my first time trying any of the recipes and I’ll definitely be making the mushroom sauce again.
by justasimplegal
2 Comments
Total cost for all ingredients using Instacart was $50 for all 4 meals. Probably would have been around $40 if I’d gone to the store myself.
Yummy!! Everything looks good!