Flex-ipes are flexible recipes designed to use available ingredients and substitutions, helping to reduce leftovers and cater to dietary restrictions.

DIETS: LC GF KT VG VT
Servings: 4
Time: 30 Minutes

Ingredients: 

• 16 oz pasta or spiralized vegetable, or 24-32 oz gnocchi
• 24 oz jar of spaghetti/Alfredo sauce, or 12 oz pesto
• 1-2 cups heavy cream, half & half, vegan cream, or 1/2 cup sour cream or cream cheese
• Optional: Olive oil
• Optional: 1 - 2 cups veggies (peppers, onion, broccoli, zucchini, etc) and/or 1-2 cloves garlic
• Optional: 1/2 - 1 lb cooked meat (chicken, ground sausage, shrimp, etc) or meat substitute
  
• Optional: 1/2 - 1 teaspoon dried spices (Italian seasoning, garlic powder, onion powder, oregano, etc)
• Optional: Parmesan or other cheese (including vegan) for topping
  
• Optional: Fresh herbs for garnish (parsley, oregano, cilantro, etc)
• Salt & Pepper, to taste
  

Instructions:

• Bring a large pot of water to a boil and cook pasta or spiralized veggie according to package instructions (cook to al dente).
• Meanwhile, if using veggies and/or garlic, add a drizzle of olive oil to a large skillet and saute veggies until tender. Add garlic at the end, if using, and saute for an additional minute.
• If not using veggies and/or garlic, add the sauce and the cream to a large skillet and bring to a simmer over medium heat.
• If using meat, meat substitute, or additional spices, add to sauce mixture and simmer until heated through. Add salt & pepper, to taste.
• Reduce heat to medium low and keep sauce hot. Once pasta or spiralized veggies are done, add to the hot sauce and stir until combined.
• Serve hot, topped with cheese and/or fresh herbs, if desired.