Valentine's Dinner For Two
Valentine’s Day is almost here and I’ve got the perfect dinner for two. Today I’m sharing a pasta recipe (that’s only 4 ingredients!) plus a decadent chocolate raspberry dessert that only requires one bowl. These recipes are sure to impress your Valentine.
This recipe is plant-based, dairy-free, gluten-free, and oh so yummy! And don’t be fooled, it’s packed with protein from the chickpea pasta and Brussels sprouts. Plus, it’s super simple + easy to whip up for a special night in with your Valentine.
What You’ll Need
On We Are Iowa I talked about this simple+easy+delicious Valentine’s meal for two.
The great thing about these two recipes is that they are incredibly easy and only require a handful of ingredients. I got all of these at Target so no need to run around to different stores! Here’s what you need:
The Honest Stand Garlic Parmesan Style Dip
Shallot
Brussels Sprouts
Banza pasta
Coconut sugar
Baking powder
Cocoa powder
Raspberries
Plant-Based Creamy Parmesan Pasta with Crispy Brussels Sprouts
Ingredients:
1 box Banza pasta
1 container The Honest Stand Garlic Parmesan Style Dip
¼ cup shallots, sliced
1 lb Brussels sprouts, stems cut off and sliced
Directions:
Cook pasta according to package directions. Drain and set aside.
While the pasta is cooking, add a little olive oil, shallots, Brussels sprouts, and salt and pepper (to taste) in a skillet over medium heat. Stirring occasionally and saute until Brussels sprouts are crispy and soft and shallots are translucent.
In a small saucepan, add the dip and ¼ cup pasta water (just scoop water out with measuring cup). Stir until combined and heat on low stirring occasionally.
Add sauce to pasta and top with Brussels sprouts and enjoy!
Chocolate Raspberry Flourless Cake
Ingredients:
1/4 cup coconut sugar
5 tbsp cocoa powder
1.5 tsp baking powder
½ cup raspberries, mashed
Directions:
1. Preheat oven to 350.
2. Stir together coconut sugar, cocoa powder, and baking powder.
3. Add mashed raspberries and stir until well combined. This may take a couple minutes but continue to mash/stir until the dry ingredients are incorporated into the raspberries.
4. Grease baking dish with coconut oil and spread evenly into a small baking dish (I used a 5 ½ x 5 ⅕ round dish)
5. Bake for 25 minutes.
6. Let cool before you remove from the baking dish or enjoy it from the dish.
About the author:
Kara Swanson is a certified nutritionist and founder of Life Well Lived. She is married to her best friend and the proud mother of three. Her passion is to make nutrition simple+easy+delicious!