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Andean Dream

Name: Andean Dream
Address: Scottsdale, AZ, 85260, US
Telephone: +13102816036
Price range: $$

Andean Dream Quinoa products are Non-GMO and are made with organic Andean Quinoa. Andean Dream Quinoa Cookies and pasta. A healthy alternative! Plant based.

Gluten Free • Corn Free . Vegan . Non GMO

12/11/2025

This olive pesto pasta is truly a work of art. The Mediterranean inspired sauce brings together olives, garlic, oregano, parsley, walnuts and olive oil tossed with .dream organic spaghetti for a flavor-packed plant-based dish.

Grab the full recipe here: https://thehealthyepicurean.com/olive-pesto-pasta/

09/08/2025

One of our favorite pastas in our .drwam lineup: Fusilli! It's the perfect vehicle for this perfect cheese sauce. Let's make this recipe together!

Cheesy Broccoli Pasta Bake

Ingredients:

Pasta:
1 large head broccoli, cut into bite-sized pieces (about 5 cups)
2 8-ounce boxes .dream Organic Fusilli
3 tablespoons butter
2 tablespoons olive oil
½ medium onion, peeled and minced
4 tablespoons gluten-free all-purpose flour
2 cups milk (of choice)
1 ½ cups unsalted vegetable or chicken stock
1 teaspoon coarse salt
½ teaspoon black pepper
½ teaspoon ground mustard
¼ teaspoon ground nutmeg
¼ teaspoon ground cayenne pepper
2 cups shredded cheddar cheese, divided
Dash Worcestershire and/or fresh lemon juice

Topping:
1 tablespoon butter, melted
¼ cup gluten-free Panko breadcrumbs
1 tablespoon freshly grated Parmesan cheese

Directions:
1. Preheat oven to 350 degrees. Coat a 13x9 inch baking dish with cooking spray.
2. Bring a large pot of water to a boil. Add broccoli florets; cook 3-4 minutes or slightly soft. Remove with a slotted spoon; transfer to the prepared baking dish. Add pasta to the boiling water. Cook according to package directions; drain and transfer pasta to the baking dish.
3. To the same pot, heat butter and olive oil over medium. Add onion; cook 2-3 minutes or until slightly soft. Whisk in flour; cook 2-3 minutes or until thickened. Slowly whisk in milk and stock; bring to a simmer. Cook, stirring occasionally, until thickened and sauce will coat the back of a spoon. Whisk in salt, pepper, mustard, nutmeg and cayenne. Remove from heat; stir in 1 ½ cups cheddar cheese until melted. Add Worcestershire and/or lemon juice. Taste and adjust seasoning, if necessary.
4. Pour sauce into baking dish; stir to combine ingredients. Sprinkle with remaining cheddar cheese.
5. In a small bowl, stir together melted butter, breadcrumbs and Parmesan. Sprinkle on top of pasta. Bake 12-15 minutes or until top is lightly browned and cheese is bubbly.

Serves 8

Recipe and images: .healthyepicurean

08/15/2025

Sometimes a simple, wholesome pasta dish is all you need. And this one checks all the boxes. Let's make it together.

Cherry Tomato and Ricotta Pasta

Ingredients:
8-ounce box .dream Organic Fusilli
1/4 cup olive oil
2 pints cherry tomatoes, halved
4 cloves garlic, peeled and minced
1/2 teaspoon coarse salt
1/2 teaspoon freshly cracked black pepper
1 cup whole milk or part-skim ricotta cheese
1/4 cup fresh basil leaves, chiffonade

Directions:
1. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain; set aside.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add cherry tomatoes and garlic; cook 1-2 minutes or until tomatoes are slightly soft. Season with salt and pepper. Add pasta; toss to coat.
3. Dollop ricotta cheese on top. Sprinkle with fresh basil.

Serves 6

Recipe and photos: .healthyepicurean

08/06/2025

Did you know .dream makes gluten-free Organic Penne with Tumeric? It's made with brown rice flour, quinoa flour, amaranth flour and turmeric powder for the perfect pasta bite.

And it's absolutely perfect in this Cajun Chicken Sausage & Peppers Pasta recipe by .healthyepicurean. Grab it here:

Ingredients:
8-ounces .dream Organic Penne with Turmeric
1-pound spicy chicken sausage, chopped
2 tablespoons olive oil
2 medium bell peppers, thinly sliced
4 cups fresh baby spinach, chopped
3 cloves garlic, peeled and minced
1 ½ tablespoons Cajun seasoning
1 tablespoon Italian seasoning
¾ teaspoon coarse salt
½ teaspoon ground black pepper
¼ cup freshly grated Parmesan cheese
Handful fresh flat-leaf Italian parsley, chopped

Directions:
1. Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve ¼ cup pasta water, then drain.
2. In a large skillet, cook chicken sausage until lightly browned, breaking it up into pieces with a wooden spoon.
3. Add olive oil, bell pepper and spinach; cook 3-4 minutes or until spinach is wilted. Stir in garlic and Cajun and Italian seasonings.
4. Add pasta water and pasta to the skillet and season with salt and black pepper, stirring to combine. Simmer until liquid has absorbed, stirring constantly.
5. Serve in bowls with Parmesan cheese and chopped parsley.

Serves 8ish

Will you be making this?

Imagery: .healthyepicurean

07/23/2025

Savory, sweet, spicy, umami. This dish has everything, so let's add it to your menu.

Here's how to make Tahini Green Bean Stir Fry with Penne:

Ingredients:
8-ounce box .dream Penne with Turmeric
2 tablespoons avocado oil
½-pound frozen extra fine green beans or fresh green beans, trimmed
Coarse salt and freshly cracked black pepper, to taste
¼ cup tahini or creamy peanut butter
3 tablespoons low-sodium soy sauce
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
3 cloves garlic, peeled and minced
1-inch piece fresh ginger, peeled and minced
½ cup dry roasted peanuts, crushed
Crushed red pepper flakes, to taste

Directions:
1. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain; set aside.
2. In a large skillet or wok, heat oil to medium-high heat. Add green beans; cook 3-4 minutes or until slightly soft.
3. In a small bowl or glass measuring cup, whisk together tahini or peanut butter, soy sauce, teriyaki sauce, brown sugar, garlic and ginger. Add sauce to the skillet or wok; stir in pasta. Cook, stirring constantly, 1-2 minutes or until sauce has thickened and coats the pasta.
4. Transfer to a large bowl. Top with peanuts and crushed red pepper flakes. Serve immediately.

Serves 6-8

Recipe and imagery: .healthyepicurean

07/17/2025

Shrimp, Zucchini & Sweet Corn Pasta...

Let's make it together!

Ingredients:
8-ounce box .dream Organic Spaghetti
3 tablespoons olive oil, divided
1-pound large shrimp, peeled and deveined
5 cloves garlic, peeled and minced, divided
1-1 1/2 teaspoons salt, divided
1/2 teaspoon freshly cracked black pepper, divided
1 1/2 cups sweet corn kernels
1 medium zucchini, diced
Squeeze fresh lemon juice
Small handful freshly grated Parmesan cheese
Small handful fresh basil, chopped

Directions:
1. Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1/2 cup pasta water. Drain; set aside.
2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add shrimp; cook 1-2 minutes per side or until shrimp starts to curl. Stir in 2 cloves garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 30-60 seconds or until fragrant. Remove shrimp to a plate; set aside.
3. To the skillet, add remaining 2 tablespoons olive oil. Add corn and zucchini; cook 4-5 minutes or until soft. Stir in remaining 3 cloves garlic, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
4. Add cooked spaghetti and reserved pasta water to the skillet. Simmer until sauce is thickened. Add cooked shrimp to the skillet. Add squeeze of fresh lemon, Parmesan and basil. Taste and adjust seasoning, if necessary. Serve immediately.

Serves 6

Recipe and images: .healthyepicurean

07/12/2025

BROCCOLI PESTO PASTA, yes please.

Summer is for produce-heavy, light and refreshing recipes, am I right? Let's make this one.

Ingredients:
8-ounces .dream Organic Fusilli
4–5 cups broccoli florets, cooked and cooled
Zest and juice of ½ medium lemon
¼ cup fresh basil leaves + more for serving
¼ cup fresh Parmesan cheese + more for serving
¼ cup nuts (pine, walnuts, almonds, pepitas)
3–4 cloves garlic, peeled
1 teaspoon coarse salt
¼ teaspoon ground black pepper
½ cup olive oil

Directions:
1. Bring a medium pot of salted water to a boil. Add pasta; cook according to package directions. Let pasta cool.
2. Place cooked broccoli, lemon zest and juice, basil leaves, Parmesan cheese, nuts, garlic, salt and black pepper in the bowl of a food processor. Process on low while drizzling olive oil in through the vegetable shoot until desired consistency is reached, scraping the sides of the bowl as needed. Taste and adjust seasoning, if necessary. Place in the refrigerator until ready to use (while pasta cools or if making ahead).
3. Toss broccoli pesto with cooked pasta until thoroughly combined; transfer to a serving bowl.
4. Top with additional basil and Parmesan.

Can be served warm or cold.

Recipe and images: .healthyepicurean

06/17/2025

Who says you can't enjoy soup in the summer? Especially when it's Summer Minestrone Soup, it just makes sense.

This big ol' pot features .dream Fusilli Pasta, loads of veggies including mirepoix, green beans, fire-roasted diced tomatoes, zucchini and leafy greens, plus beans and fresh basil in a super flavorful Parmesan broth. YUM.

Here's the recipe:

2 tablespoons olive oil
1 medium yellow onion, peeled and diced
2 medium carrots, peeled and sliced
2 medium celery ribs, diced
4 cloves garlic, minced
1 tablespoon dried oregano leaves
1/2 tablespoon Italian seasoning
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
15-ounce can fire roasted diced tomatoes
15-ounce can cannellini beans, rinsed and drained
1/2 cup .dream Fusilli Pasta
6-8 cups unsalted vegetable or chicken stock
1 fresh Parmesan cheese rind
1/2 bag frozen green beans
1 medium zucchini, diced
3 cups baby spinach leaves or chopped kale
1/2 cup fresh basil leaves, chiffonade
1/2 cup freshly grated Parmesan cheese

Directions:
1. In a Dutch oven or stock pot, heat olive oil to medium. Add onion, carrot and celery; cook 7-8 minutes or until soft. Add garlic, oregano, Italian seasoning, salt and black pepper and sauté 1-2 minutes or until fragrant.
2. Add diced tomatoes with juice, beans, pasta, stock and Parmesan rind to the pot and bring to a slow simmer. Cook 8-10 minutes or until pasta is almost al dente. Stir in green beans, zucchini and spinach or kale; cook 2-3 more minutes.
3. Scoop minestrone into bowls and top with fresh basil and freshly grated Parmesan cheese.
4. Discard Parmesan rind or save for another use.

Serves 8

Recipe and photos: .healthyepicurean

06/08/2025

A classic flavor combo that just can't be beat!

Juicy, ripe tomatoes meets homemade basil pesto meets fresh mozzarella = CAPRESE and it's heaven. We've turned it into an epic pasta salad that will disappear at your next picnic.

GET THE RECIPE:

Ingredients:
8-ounces .dream Organic Fusilli
2 cups fresh baby spinach
1 cup fresh basil leaves
¼ cup walnuts, pine nuts or pepitas
¼ cup freshly shaved or shredded Parmesan
2–3 cloves garlic, peeled
¾ cup olive oil + more for garnish
Squeeze of fresh lemon juice
½ teaspoon coarse salt, divided
½ teaspoon freshly ground black pepper, divided
2 cups grape or cherry tomatoes, halved
8-ounces fresh mozzarella pearls

Directions:
1. Bring a large pot of water to a boil. Cook the pasta according to package directions. Drain and rinse with cold water. Transfer to a large glass bowl.
2. Place spinach, basil, nuts, Parmesan, garlic, olive oil, lemon juice, ¼ teaspoon salt and ¼ teaspoon black pepper in the bowl of a food processor. Pulse until mixture becomes a paste.
3. Add the pesto to the pasta. Season with remaining ½ teaspoon salt and ½ teaspoon ground black pepper. Stir to combine.
4. Add tomatoes and mozzarella balls; toss to combine.
5. Cover; refrigerate at least 30 minutes.

Recipe and images by .healthyepicurean

Address

Scottsdale, AZ
85260

Opening Hours

Monday	8am - 5pm
Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	8am - 5pm

Telephone

+13102816036

Website

http://www.andeandream.com/

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