Feeds:
Posts
Comments

Posts Tagged ‘pasta’

Mushrooms and rosemary make a great marriage in a pasta sauce. Paired with some fresh pappardelle, and this is one great autumn dish. Modified slightly by me for a nondairy perfect adaptation.

Pappardelle with rosemary and mushroom ragu (from Herbie Likes Spaghetti blog) (check out the beautiful photos there)

1/2 pound pappardelle

2 tablespoons olive oil

1 1/2 cups sliced shiitake mushrooms

1 1/2 cups chopped cremoni mushrooms

2 tablespoons minced fresh rosemary

2 cloves garlic, minced

1 1/2 cups of your favorite tomato sauce

1/4 cup fresh parsley, chopped

salt and pepper to taste

grated soy parmesan

In a nonstick pan, heat up the olive oil and throw in the garlic. Once it begins to soften, add the mushrooms and rosemary; cook on medium-high heat. Toss and cook until nicely carmelized and most of the liquid they exude has evaporated. Add the tomato sauce and the chopped parsley to the mushroom mixture and stir to combine. Let it simmer on low heat while the pasta cooks.

Cook the pasta until it is slightly al dente; then move the noodles to the mushroom cooking pan. Add a touch of pasta water, and toss everything together until the pasta has absorbed the sauce. Serve with soy parmesan. Makes two servings.

 

 

Read Full Post »

Kudos again go to An Edible Mosaic blog for this delicious and healthy Italian pie. We enjoyed this for dinner; the sauce is easy to make, and everything comes together nicely. I made my nondairy substitutions – I used tofu instead of ricotta cheese, and soy parmesan instead of the real thing. Delicioso! Head over to the blog to check out the beautiful photos taken of this dish, too.

Roasted zucchini spaghetti pie

2 medium zucchini, thinly sliced

1 tablespoon olive oil

salt and pepper

1/4 pound whole grain (or regular) spaghetti noodles

2 cups tofu

2 eggs

1 egg white

1/4 cup soy parmesan cheese, divided

1 1/2 cups thick marinara sauce (recipe below)

cooking spray

Thick Marinara sauce: (yields ~ 1 1/2 cups)

1/2 tablespoon olive oil

1 small onion

2 cloves garlic, minced

1 small carrot, peeled and shredded

1 15-ounce can diced tomato, with liquid

1 1/2 ounce tomato paste

1 bay leaf

1 tablespoon chopped fresh basil

1/4 teaspoon dried oregano

1/4 teaspoon salt

pinch ground black pepper

9″ pie plate

Preheat oven to 450 degrees F. Coat the sliced zucchini with 1 tablespoon olive oil and a pinch of salt and pepper; arrange the zucchini inĀ  a single layer on a baking sheet. Bake for ~ 18 minutes, flipping halfway through. When it’s done roasting, the zucchini will be golden in spots.

For the marinara sauce, heat the olive oil over medium heat in a small pot with a lid. Add the onion and saute for 5 minutes, until the onion starts to soften; add the carrot and garlic, and saute another 5 – 10 minutes. Add the tomatoes, tomato paste, herbs, salt, and pepper. Taste to adjust seasonings. Simmer with lid on for 20 – 30 minutes.

Cook the pasta to al dente according to package instructions. Cool the pasta to room temperature, then add 1 egg, 2 tablespoons soy parmesan, and pinch of pepper; stir to combine.

To the tofu, mix in 1 egg, 1 egg white, and a pinch of salt and pepper.

Preheat the oven to 350 degrees F. Lightly coat the pie pan with cooking spray; spread the pasta on the bottom of the pie plate, then spread 1/2 of the tofu mixture on top of the pasta. Arrange the zucchini on top of the tofu, then spread the rest of the tofu mixture on top of the zucchini. Spread the marinara sauce on top of the tofu. Bake the pie for 20 – 30 minutes, until it’s set. Sprinkle the remaining soy parmesan on top and allow to cool slightly before cutting.

 

Read Full Post »

Inspired by Lidia Bastianich, I tweaked this pesto with a little less oil, and of course, soy parmesan to replace the real thing. It was a real pleaser.

Pasta with basil pistachio pesto (the original makes twice the amount you would need for a pound of pasta. Mine is cut in half from the original)

1 1/2 cups packed fresh basil leaves

1 cup packed fresh parsley leaves

1/2 cup toasted unsalted pistachios

4 cloves garlic

1/4 teaspoon salt

1/2 cup extra virgin olive oil

1 pound spaghetti

1/4 cup soy parmesan cheese

Bring a large pot of salted water to boil for the pasta. In a food processor, add basil, parsley, pistachios, garlic, and salt. Turn on processor and add 1/2 cup olive oil in a slow, steady stream. Process to make a smooth paste, stopping to scrape down the sides of the bowl occasionally.

Add spaghetti to the boiling water and cook until al dente. Scrape the pesto into a large skillet over low heat and add 1 cup pasta water. Drain the pasta and transfer to the skillet. Toss to coat the pasta with the pesto. Off heat, toss with the soy parmesan. Makes 6 servings.

Read Full Post »

Enter fall; enter comfort food. This recipe, from America’s Test Kitchen, enters the delicious category. Warm and substantive, with woodsy undertones and a lip-smacking creaminess. All made dairy-free, from my adaptations.

Mushroom pasta

4 ounces pancetta, cut into 1/4″ cubes

2 tablespoons olive oil

table salt

1 pound farfalle pasta

3 – 4 large shallots, chopped fine

3 medium cloves garlic, minced

10 ounces shiitake mushrooms, sliced 1/4″ thick

10 ounces cremini mushrooms, sliced 1/4″ thick

1 tablespoon minced fresh sage leaves

1 1/4 cups chicken broth

1/2 cup So Delicious Coconut Milk Creamer

1 tablespoon lemon juice

ground pepper

2 ounces grated soy parmesan

2 tablespoons minced fresh parsley leaves

Bring 4 quarts water to rolling boil, covered, in stockpot; add 1 tablespoon salt and pasta, stir to separate, and cook until just shy of al dente. Drain and return pasta to stockpot.

Meanwhile, cook pancetta in 2 tablespoon olive oil, stirring occasionally, until lightly browned. Using slotted spoon, transfer pancetta to paper-towel lined plate. Add shallots to fat remaining in skillet, and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Increase heat to medium-high; add shiitakes and cook, stirring occasionally, for 2 minutes. Add cremini mushrooms and 1/2 teaspoon salt; cook, stirring occasionally until golden brown, about 8 minutes. Stir in sage and cook 30 seconds. Transfer mushrooms to bowl. Add broth to skillet and bring to boil, scraping up browned bits; off heat, stir in creamer, lemon juice, and salt and pepper to taste.

Add mushrooms, pancetta, broth mixture, cheese, and parsley to pasta in stockpot. Toss over medium-low heat until pasta absorbs most of liquid, about 2 minutes; serve immediately. Makes 6 – 8 servings.

 

Read Full Post »

Another great summer salad. The original called for goat cheese, which I am quite sure must have tasted delicious. Instead, to make this nondairy, I grated some soy mozzarella before tossing. There was a lot of salad left over for lunch the next day (this recipe is enough for 8 servings) – still fresh tasting and the orzo added the right chewiness.

Chicken orzo salad (modified from My Recipes)

1 1/4 cups uncooked orzo

3 cups grilled chicken breasts, cut into bite-sized pieces

1 1/2 cups baby arugula

1 cup grape tomatoes, halved

1/2 cup chopped red bell pepper

2 tablespoons chopped fresh basil

2 tablespoons fresh chopped oregano

2 tablespoons red wine vinegar

1 tablespoon extra virgin olive oil

1/8 teaspoon salt

1/8 teaspoon black pepper

6 tablespoons shredded soy mozzarella

Cook pasta according to package directions, omitting salt and fat; drain well.

Combine pasta, chicken, and the next 5 ingredients (through oregano) in a large bowl; toss well.

Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta and toss well to coat. Sprinkle with cheese.

 

Read Full Post »

I made this in the summer, but I really missed having a pasta meal with red gravy. This was easily adaptable to use nondairy cheeses. It was great.

Baked parmesan spaghetti (from How Sweet It Is) with my own nondairy adaptations

3/4 pound whole wheat spaghetti

1/2 onion, chopped

3 cloves garlic, minced

1 tablespoon olive oil

1 1/4 pound ground turkey breast

1 teaspoon salt

1/2 teaspoon pepper

10 – 12 basil leaves, chopped

2 cups of your favorite pasta sauce

1 cup shredded soy mozzarella cheese

1/2 cup grated soy parmesan cheese

Preheat oven to 350 degrees F. Cook pasta in boiling water for 7 minutes instead of 10, as it will be going into the oven. Drain.

Heat a skillet on medium heat and add olive oil. Add onions with a sprinkle of salt and pepper and saute until soft, about 5 – 6 minutes. Add garlic and stir for another minute. Season ground turkey with rest of salt and pepper and add to skillet. Break apart with a wooden spoon and brown on both sides, about 5 minutes.

Stir in 1 cup of pasta sauce and half of the chopped fresh basil. Mix to combine. Spray a casserole dish, add half of the spaghetti mixture to the dish, then top with 1/2 cup tomato sauce, rest of basil, and half of each cheese. Add the remaining spaghetti and top with the rest of the sauce and cheese. Bake for 20 minutes or until the cheese is golden brown and bubbly. Makes 4 – 6 servings.

Read Full Post »

Delicate and delicious. A light summery pasta.

Asparagus carbonara (from Chaos in the Kitchen, made nondairy by me)

1 pound asparagus spears

1 pound spaghetti noodles (I used whole grain)

2 tablespoons olive oil

2 ounces turkey bacon, chopped

4 cloves garlic, minced

2 eggs

1 cup grated soy parmesan

1/2 cup pasta water

fresh ground pepper

Chop asparagus spears into 1″ pieces. Steam or boil for about 5 minutes or until tender.

Bring a large pot of water to a boil and add several tablespoons of salt. Add the noodles and cook til al dente while preparing sauce. Do not allow noodles to cool since their heat is needed to cook the egg sauce.

While noodles are cooking, heat oil and saute bacon pieces until crisp. Add drained asparagus spears and garlic and cook until soft, while noodles finish.

Whisk together the eggs, cheese, and 1/4 cup water from your pasta pot while stirring constantly to temper (warm up) the eggs without cooking them.

Add hot noodles to hot skillet and coat in bacon fat. Stirring quickly to coat, add egg mixture to hot noodles. The eggs and cheese will thin and create a velvety sauce that coats the noodles. Stir in more pasta wataer if you want it saucier. Add fresh ground black pepper to taste and serve fresh and hot. Makes 4 – 6 servings.

Read Full Post »

Here’s a delicious pasta salad that was easy to adapt to nondairy. I went to my local health food store, where they sell frozen soy ravioli, but this would also taste good with gnocchi, which is usually made nondairy also. Instead of feta cheese, which was called for, I grated some soy mozzarella. The flavors blend nicely in this dish – it’s not over-powering zing; just nicely seasoned and spiced.

Spinach, artichoke, and soy ravioli pasta salad (inspired by this recipe)

20 ounces soy ravioli (I used frozen), or gnocchi

2 tablespoons oil

salt

8 ounces fresh baby spinach, coarsely chopped

2 tablespoons jarred roasted red pepper, minced

1 14-ounce can baby artichoke hearts, quartered

1/4 cup pitted kalamata olives, chopped

2 cloves garlic, minced

2 tablespoons red wine vinegar

zest of 1 lemon

1 tablespoon lemon juice

1/4 cup olive oil

1 tablespoon fresh thyme leaves, minced

black pepper, to taste

1/4 cup oil-packed sun dried tomatoes, julienned

1/4 cup soy mozzarella, grated

Boil a large pot of water. Add oil and salt to water. Add ravioli and boil 4 – 5 minutes or until tender but still firm. Drain pasta and spread out on a rimmed cookie sheet to cool.

In a large bowl, add chopped spinach, red pepper, artichoke hearts, and olives. Toss.

On a cutting board, sprinkle minced garlic with coarse salt. Mash garlic with the flat of your knife, scraping back and forth until garlic becomes a paste. Scrape up the garlic paste with your knife and add it to a small jar. Add red wine vinegar, lemon zest, lemon juice, olive oil, thyme, and black pepper. Shake or whisk to combine.

Pour dressing over spinach. Toss well. Add cooled pasta, tomatoes, and cheese. Toss again and refrigerate until ready to serve. Makes 12 cups.

Read Full Post »

I have found more than a few really good and healthy recipes over at the Mayo Clinic site. I turned this one into a complete meal, adding some grilled tarragon chicken that I bought at Trader Joe’s. Perfect on a hot summer evening, even if it’s not summer yet.

Dilled pasta salad with spring vegetables

For the dressing:

1/4 cup olive oil

2 tablespoons lemon juice

2 tablespoons rice or white wine vinegar

2 teaspoons dill weed

cracked black pepper, to taste

 

3 cups uncooked shell pasta, medium-sized

8 asparagus spears, cut into 1/2″ pieces

1 cup halved cherry or grape tomatoes

1 cup sliced green peppers

1/2 cup chopped green onions (I used 2 scallions)

2 grilled chicken breasts, cut into bite-sized pieces (my addition)

To make the dressing: In a small bowl, add the olive oil, lemon juice, vinegar, dill weed, and black pepper. Whisk to mix evenly. Set aside.

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta thoroughly and rinse under cold water.

In a small saucepan, cover the asparagus with water. Bring to a boil and cook only until tender-crisp, about 3 – 5 minutes. Drain and rinse under cold water.

In a large bowl, add the pasta, asparagus, tomatoes, green peppers, green onions, chicken, and dressing. Toss to mix evenly. Cover and refrigerate. Serve chilled. Makes 6 main course servings.

Read Full Post »

Colorful, delicious, fresh, fresh, fresh. Adapted by me to non-dairy. (I also left out the broccoli, which I forgot to buy!)

Pasta primavera (from Saveur)

salt

1 medium zucchini, trimmed, quartered lengthwise, cut crosswise into 1/4″ thick pieces

1 medium yellow summer squash, trimmed, quartered lengthwise, cut crosswise into 1/4″ thick pieces

1 1/2 cups fresh shelled green peas

8 spear asparagus, trimmed, cut crosswise into thirds

6 tablespoons olive oil

2 cloves garlic, minced

16 button mushrooms, stemmed, caps quartered

1/4 cup pine nuts

4 plum tomatoes, peeled, cored, and coarsely chopped

1 pound spaghetti

1 cup soy cream

1/4 cup grated soy parmesan

1/4 cup vegetable stock

4 tablespoons margarine, softened

12 – 14 leaves, basil, shredded

Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Saute zucchini and squash until just beginning to brown, 2 – 3 minutes. Add peas, one-third of the garlic, and salt to taste, saute for 1 minute, then transfer to a medium bowl, cover, and set aside. Wipe skillet clean. Heat 2 tablespoons olive oil in the skillet over medium-high heat and saute mushrooms until golden brown, 2 – 3 minutes. Add pine nuts and saute until golden, 1 – 2 minutes. Add half the garlic and salt to taste, saute for 30 seconds, then transfer to a small bowl, cover, and set aside. Wipe skillet clean. Heat 1 tablespoon olive oil in the skillet over medium-high heat, saute asparagus until lightly browned, about 1 minute, then transfer to a small bowl, cover, and set aside. Add the remaining 1 tablespoon olive oil, tomatoes, remaining garlic, and salt to taste to the skillet, and cook over medium-high heat, stirring often, until tomatoes break apart and release their juice, 3 – 4 minutes. Cover and set aside.

Cook pasta in a large pot of boiling salted water over high heat until just cooked through, 10 – 12 minutes. Meanwhile, boil the soy cream in a large skillet over medium-high heat until slightly thickened, 5 – 6 minutes. Stir in the parmesan and salt to taste. Drain pasta, add to skillet with cream, and cook, stirring often, until pasta absorbs sauce, 2 – 3 minutes.

Divide pasta among 4 plates. Dividing quantities equally, top paste with zucchini mixture, mushroom mixture, tomato sauce, and asparagus, in that order. Garnish with basil. Makes 4 servings.

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 320 other followers

%d bloggers like this: