Cook the shrimp for about 1 to 2 minutes per side, or until pink and opaque. Set aside on a plate.

To the same skillet, add the lemon zest and juice. Pour in 5 cups of broth. Keep the remaining 1 cup on hand, in case you need it for later. Stir to combine then bring the liquid to a gentle simmer.

Add the pasta, and using a pair of tongs, stir occasionally for a few minutes, or until the pasta starts to soften and bend. Fully immerse the pasta into the liquid, and keep stirring frequently to avoid sticking to the bottom of the pan.

Cook the pasta according to the timing on the package directions. Angel hair pasta needs no more than 3 minutes to cook to al dente.

Once the pasta is cooked to al dente, return the shrimp to the pan and turn the heat off. Stir in the Parmesan cheese and chopped parsley, and mix until the cheese has melted into the sauce. The pasta will continue to absorb the sauce if not served immediately. So quickly season with salt and pepper to your taste, and dig in!

Slice the sweet potato in half and roast potato cut side down for 30 minutes or until cooked through. The sweet potato is cooked through when you can easily puncture it entirely with a cutting knife.

Let the sweet potato cool completely. I mean it! Leave it alone and do not move on to step 4 until that sweet thang is completely cool to the touch. Failure to do so will result in a huge kitchen mess.

Peel the skin off the sweet potato and place orange flesh into a large mixing bowl. Using a potato masher, smash the sweet potato until it there are no chunks left.

In a small mixing bowl, whisk together the cassava flour, tapioca flour, cornstarch, sea salt, and xanthan gum.

Add the dry ingredients to the mashed sweet potato and knead until a dough ball forms. Then cut dough into four pieces like a pizza pie. Bring a large pot of water to a boil, while you continue to the next step.

Knead one dough piece into a rope. Use a knife or pizza cutter to make 1 inch squares. Make sure to constantly flour your surface as it gets sticky.

Grab a large fork, flour it, and turn it upside down. Gently roll each dough square from the top of the fork’s prongs towards the bottom. If you have a gnocchi board, you can use this as an alternative. Craft all gnocchi until dough is used up.

Once the water is boiling gently drop the gnocchi into the water. Let cook until they begin to rise. This should take about 2–3 minutes. Serve with your favorite store bought or homemade sauce! Buon Appetito!

Break up the sausage with your cooking utensil (I use a wooden spoon) and sauté with the garlic for 5 minutes or until the sausage is about cooked through.

Add the chopped kale and stir until slightly wilted and vibrant green.

Turn the heat off but leave the pan on the burner. Toss in the cannellini beans, vegan parmesan cheese, lemon juice, pasta water, and spaghetti into the pan and stir until well combined. Serve immediately, enjoy!

Place chopped veggies and sausage in a large bowl. Pour 1 tablespoon of the olive oil, 1 teaspoon of the salt, and full pepper over the bowl contents. Mix until evenly coated.

Line a cooking sheet with tinfoil and coat lightly with cooking spray. Spread sausage and veggies evenly over cooking sheet. Bake for 20 minutes, flipping sausage and veggies over halfway through. (Make sure sausage is cooked through and veggies are soft.)

Meanwhile, fill a large pot with water, add the remaining 1/2 teaspoon of salt, and bring to a boil. Cook pasta according to directions on package. Drain pasta, return to pot and coat/toss with remaining 1 tablespoon olive oil.

Plate noodles with sausage & veggie mix atop, sprinkled with parmesan cheese.

Meanwhile, heat the olive oil in a large skillet over medium-low. Add the garlic and red pepper flakes, cook for about 1 minute or until the garlic is fragrant, then add the tomatoes and cook, undisturbed, for about 3 minutes or until the tomatoes start to soften. Season with salt and pepper.

Increase the heat to medium, add the chickpeas and season with salt and pepper. Cook until they start to soften, about 3 minutes, then mash half of them with the back of a spoon or a potato masher. Give everything another stir, then stir in the red wine vinegar and the pesto. Taste and adjust the seasonings.

Add the chickpea pesto mixture to the pot with with pasta, along with 1 cup of pasta cooking liquid and turn the heat on to medium. Gradually add the Parmesan cheese, stirring constantly and adding more pasta cooking liquid as needed (I usually end up using the whole 2 cups), until the pasta is cooked through and the sauce is creamy and emulsified, about 2 minutes. Stir in the butter until it melts. Taste and adjust the seasonings as desired.

Serve in bowls, topped with extra Parmesan cheese and freshly cracked black pepper.

Meanwhile, heat olive oil in large skillet (preferably with high sides) over high heat until the oil is shimmering and looks like it’s thinned out slightly. Add half of the zucchini and fry until golden brown, 3-4 minutes per side. Using a slotted spoon or spatula, transfer the fried zucchini to a paper towel-lined plate and season with salt. Repeat with remaining zucchini.

Turn off heat and add the garlic to the now-empty skillet, swirling the pan to ensure that the garlic doesn’t burn. Turn the heat on to low and cook the garlic until soft and fragrant, about 1 minute. Add the red pepper flakes, lemon juice and zest, Parmesan cheese and ½ cup of pasta water. Bring to a simmer and whisk the mixture until well-combined.

Add the pasta to the skillet with the lemony sauce and toss, stirring constantly for about 1-2 minutes, until the pasta is al dente and the sauce sticks to the pasta. Add more pasta water if the sauce seems dry. Mix in the fried zucchini and basil. Taste and add more salt if needed.

To serve, top each portion with more Parmesan cheese and freshly cracked black pepper.

If using butter, add butter and cracked pepper to a large sauce pan and heat over low heat until butter is melted (but not browned). Remove from heat. Set aside. If not using butter, add cracked pepper to a large sauce pan and set aside.

When pasta is about 3 minutes from being fully cooked, ladle about ½ cup of the pasta water into the saucepan with butter and pepper. Put pan back on low heat.

When pasta is about 1 minute from being fully cooked reserve about ½ to 1 cup pasta water and drain the pasta. Add the drained pasta to the pan with butter, pepper and the previously added pasta water. Stir continuously until most of the pasta water has evaporated. Pasta should now be cooked al dente. (If necessary, add some of the reserved pasta water and continue cooking until pasta is al dente.)

Remove pan from heat and add cheese, stirring constantly until cheese is fully incorporated (1–2 minutes). If necessary, spoon in some of the reserved pasta water to thin the sauce. The sauce should cling to the pasta and be creamy but not watery.

Serve immediately, garnishing with additional cheese and pepper, if desired.

Meanwhile, heat the oil in a large pan and then add the Mediterranean vegetables, garlic and chili (chilli). Cook, frequently stirring for 5 minutes. Have you been transported to the Mediterranean yet?

Add fresh cherry tomatoes and cook for a further 3 minutes. This adds another layer of freshness and out of this world flavour.

Now, add the tomato purée to the pan with the cheese, ¼ cup of starchy water that the pasta is cooking in, the remaining salt and the pepper. Stir, and after about a minute the cheese will have melted, and the sauce will have thickened.

Once cooked, drain the pasta and pour into the Mediterranean vegetable sauce. Stir to coat the pasta with the sauce and serve immediately. Enjoy!