Category: Pasta

Categories
Family Friendly Pasta

Lasagna

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Lasagna

Servings – about 8

A high speed blender is necessary for this recipe.  As lasagna recipes are not usually created with strict guidelines, feel free to play around by adding other herbs, or layers of zucchini or eggplant. This is a great recipe to double and freeze to have on hand when guests pop-in.

Ingredients:

  • 1 box no-boil lasagna noodles, 10-12 oz.
  • 1 pkg. firm tofu, 14 oz., drained
  • 1 ¼ cup cashews
  • 1 ½ cup water
  • 3 tablespoons lemon juice
  • ¼ teaspoon salt (optional)
  • 1 tablespoon tapioca flour or cassava flour
  • 2 teaspoons dried basil (or 1 tablespoon fresh basil, chopped)
  • 2 tablespoons parsley fresh, chopped
  • 1 teaspoon dried oregano
  • 2 (24 oz.) jars commercial pasta sauce
  • ¾ cup cooked red lentils
  • 1 (6 oz.) can tomato paste
  • 6 oz. baby spinach

 

Instructions:

  1. Preheat the oven to 400 F.
  2. Combine cashews, water and lemon juice in blender and blend until smooth. Add a tablespoon of extra water at a time to help blending.
  3. Once smooth, pour 2/3 cup of the cashew mixture into a small bowl. Add 1 tablespoon cassava flour to this small bowl and whisk until well combined. Set aside. This will be used as the cheese topping.
  4. Next, crumble the tofu into the blender with the residual cashew cream, add salt (if using) and pulse until combined. Mixture should be the consistency of ricotta cheese. Add more water 1 tablespoon at a time until the correct consistency. Next, add the parsley, oregano and basil to the tofu mixture in the blender and pulse until just combined.
  5. Whisk a small amount of pasta sauce with tomato paste to thin. Then add the remainder of the red sauce and red lentils. Stir until well combined.
  6. Assemble the lasagna: Spread 1 cup of lentil-pasta sauce on the bottom of a large 9 x 13 inch casserole dish or lasagna pan. Next add 4-5 uncooked lasagna noodles. Spread half of the tofu ricotta mixture on top of the noodles. Top with half of the spinach and then layer on 1 cup of the marinara sauce. Next, place 4-5 lasagna noodles on top. Spread the rest of the tofu ricotta over the noodles, then the rest of the spinach. Place 4-5 more noodles on top of the spinach, and then pour the rest of the sauce over the top, evenly.
  7. Bake covered with foil, for 40 minutes, remove from oven and top with round dollops of reserved cashew cheese mixture, spreading to form round mozzarella-like circles.  Return to oven, uncovered for 20 minutes.
  8. Let rest for 15 min before serving.  Sprinkle with a little additional chopped parsley for serving if desired.
Categories
Family Friendly Pasta

Pasta Carbonara with Shiitake Bacon

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Pasta Carbonara with Shiitake Bacon

Packed with protein instead of fat! The shiitake mushrooms add an amazing crisp, umami element that is irresistible.

Makes about 6 servings

 

Ingredients:

Shiitake Bacon:

  • 3/4 pound shiitake mushrooms, stems removed and thinly sliced (about ¼ inch thick)
  • Avocado or canola oil spray (or 1 tablespoon oil)
  • 1/2 teaspoon sea salt (or smoked sea salt)

Pasta Carbonara:

  • 1/4 cup cashews
  • 1 pound long pasta (spaghetti, linguine, fettuccine)
  • 1 teaspoon olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced or pressed
  • 12 ounces silken (or soft) tofu
  • 3/4 cup water
  • 2 tablespoons lemon juice
  • 2 teaspoons salt
  • Freshly ground black pepper
  • Chopped fresh Italian parsley for garnish

Instructions:

Initial Prep:

  1. Cover cashews with boiling water and let sit for 10-15 minutes. Drain before using.

Shiitake Bacon: 

  1. Preheat the oven to 375°F. Spray a large rimmed baking sheet generously with oil spray.
  2. Toss mushrooms in pan to partially coat and top with a light spray of oil and sprinkle with salt.
  3. Bake for about 30 minutes, turning frequently with a spatula, until lightly browned and crisp.

Pasta Carbonara: 

  1. Bring a large pot of water to a boil and cook pasta according to package directions. Do not overcook. Drain and return to the pot.
  2. Meanwhile, heat oil in a large skillet over medium heat. Add onion and let cook until soft, about 5 minutes. Add garlic and let cook about two more minutes. Remove from heat.
  3. In a blender, combine onion, garlic, tofu, drained cashews, water, and salt and pepper. Process on high until very smooth. Add sauce back to the skillet and warm over medium heat. (The consistency should be like a heavy cream. If the sauce thickens too much as it sits, add a little water to thin.)
  4. When warmed, remove sauce from the heat. Stir in lemon juice. Pour sauce over the pasta and stir gently to combine. Let sit for about 5 minutes to allow sauce to thicken slightly and adhere to the pasta. Taste and adjust seasonings.
  5. Top with Shiitake Bacon and parsley and serve.

 

Adapted from Chef Chloe Coscarelli’s By Chloe restaurant.

 

Categories
Pasta

Pasta with Roasted Beet Sauce

Pasta with Roasted Beet Sauce

A restaurant favorite and a traditional Italian dish, this is a great way to use those spring beets.  

For the most vibrant color, use the deepest red beets that you can find.

Difficulty level: more difficult but worth it. You can make this more simple by using already-cooked plain beets (not pickled), usually found in the refrigerated produce case.

Serves 2-3 people

Ingredients:

  • 3-4 medium-sized beets, cleaned and cut into a 3/4 inch dice
  • 1 tablespoon extra-virgin olive oil
  • 3 sprigs thyme
  • 3 cloves garlic
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons vermouth
  • 1/2 cup freshly grated parmesan cheese, or vegan parm with additional for finishing
  • 1/4 cup cashew cream or plant-based milk
  • 1/2 pound pasta (penne, orecchiette, or bowties)
  • 1/2 cup vegetable broth
  • Coarse salt and freshly ground pepper
  • 1 tablespoon poppy seeds
  • 1 tablespoon chopped fresh mint leaves
  • Mint leaves, for garnish
  • Additional parmesan or goat cheese (vegan or regular) for serving

Instructions:

  1. Preheat oven to 400°. On a rimmed baking sheet, toss the diced beets with 1 Tbs. oil, thyme sprigs, pepper and a small pinch of salt. Roast for 40 minutes or until fork tender, adding the garlic cloves to the pan for the final 10 minutes. Check for doneness of the beets at the 30-minute mark.
  2. Transfer roasted beets and garlic to a food processor. Add the balsamic vinegar, vermouth, half of the cheese. Pulse until it is pretty smooth, scraping down the sides and adding a small amount of broth if needed.
  3. Transfer beet mixture to a saucepan. Add the broth and cashew cream and bring to a light simmer. Add the remaining cheese and another pinch of salt. Simmer on medium-low.
  4. Toast the poppy seeds in a small skillet until fragrant, about 2 minutes.
  5. Cook the pasta until al dente. Drain and return to skillet. Pour the sauce over the pasta, add the chopped mint leaves and toss to combine. Give it one more taste. Season accordingly.
  6. Serve pasta garnished with a good sprinkle of the poppy seeds and the mint leaves. Garnish with cheese, as desired.
Categories
Mains Pasta Sauces, Dips & Dressings

Mushroom Pasta with Artichoke Sauce

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Mushroom Pasta with Artichoke Sauce

This is a quick and easy recipe that comes together in under 30 minutes. The sauce is so delicious (and healthy) that you will find lots of uses for it.

Serves 3-4 

Ingredients

  • 8 ounces dry pasta (such as fettuccine, linguine, spaghetti)
  • Olive oil spray
  • 8 ounces sliced mushrooms (such as cremini, shiitake, portobellos, or wild mushroom mix)

Creamy Artichoke Sauce Ingredients

  • 1 jar or can artichoke hearts in water (10–12 ounces … about 1 1/2 cups), drained (or use frozen)
  • 3/4 cup veggie broth, more to thin as needed
  • ¼ cup raw unsalted sunflower seeds (or raw cashews soaked in boiling water for 5-10 minutes)
  • 10 fresh sage leaves (or sub 1/4 cup Italian parsley, or fresh basil, or 1 ½ tsp dried thyme), extra for garnish if desired
  • 1–2 garlic cloves
  • 1/2 teaspoon salt (optional)
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon lemon juice, use to taste

Instructions

  1. Cook the pasta.  Bring big pot of water to a boil. Cook the pasta to al dente.
  2. Optional: pan-fry fresh herbs for garnish.  Spray a large skillet with oil spray or add a thin layer of oil and heat over medium heat. Add fresh herb leaves (this works best for sage or parsley). Fry gently until crisped and set aside.
  3. Cook the mushrooms.  While water is boiling, spray the same skillet with oil spray and sauté the mushrooms over medium-high heat. Set aside.
  4. Make the artichoke sauce.  Drain the artichoke hearts and place them in a blender (don’t use a food processor, it will not get this sauce creamy enough).  Add broth, sunflower seeds, herbs, garlic, salt, and pepper. (Feel free to add a little more broth if needed to blend.) Blend on high speed until creamy and silky smooth.  Add lemon juice, a bit at a time, to taste, for a little brightness of flavor.
  5. Combine ingredients.  Add the cooked, drained pasta (do not rinse) to the cooked mushrooms in the sauté pan. Toss with the artichoke sauce and heat gently, stirring to combine. Taste and adjust seasonings. Serve topped with crisped (or freshly chopped) herbs.
Categories
Family Friendly Pasta

Pastitsio

Pastitsio

A lightened-up version of this classic Greek dish.  Your whole family will love this. 

Makes 8 servings

Ingredients:

  • 8 oz. (2 ½ cups) uncooked penne pasta
  • 2 teaspoons olive oil
  • ¾ cup grated or finely shredded Parmesan cheese (or vegan parmesan), divided
  • ½ pound plant-based beef (optional)
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 can (15 ounces) tomato sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

 

Béchamel sauce:

  • 1/4 cup vegan butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon nutmeg
  • 2 cups plant milk

Serving:

  • ¼ cup chopped parsley, optional
  • ¼ cup wilted spinach per serving, optional

Instructions:

  1. Cook pasta according to package directions; drain. Toss with olive oil and 1/4 cup Parmesan cheese. Transfer to a lightly greased 13×9-in. baking dish.
  2. Preheat oven to 350°. In a large skillet, cook beef (if using) and onion over medium heat 8-10 minutes or until cooked through, breaking into crumbles. Add garlic; cook 2 minutes longer. Stir in tomato sauce, salt, oregano and cinnamon; heat through. Spoon over pasta.
  3. In a large saucepan, melt butter. Stir in flour, salt, pepper and nutmeg until smooth; gradually add milk. Bring to a low boil; cook and stir 1-2 minutes or until thickened.
  4. Pour and spread over the tomato mixture and sprinkle with remaining cheese.
  5. Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes more or until golden brown on top.
  6. Serve over wilted spinach and sprinkled with chopped parsley if desired.
Categories
Family Friendly Pasta Salads

Grain Salad with Sweet Potato, Herbs & Pistachios

Grain Salad with Sweet Potato, Herbs & Pistachios

The variety of flavors and textures in this salad make it memorable and crave-able.  The vegetables, grain, and dressing can be prepared ahead for an easy weeknight meal. To add even more fiber and staying power, consider mixing in 1 cup of cooked lentils (brown, green or black).

Makes about 6-8 servings (5 cups).

Roasted Veggies:

  • 2 carrots, scrubbed and cut into ½” pieces
  • 1 medium sweet potato, peeled and cut into ½” pieces
  • 2 tablespoons oil
  • ⅛ teaspoon nutmeg, freshly grated
  • ½ teaspoon cinnamon, ground
  • ½ teaspoon ginger, ground
  • ¼ teaspoon smoked paprika
  • 1/8 tsp cayenne pepper (optional)

Grain Salad:

  • 1 cup whole oat groats, uncooked
  • 2 cups mixed lettuce greens, chopped

 Sherry Vinaigrette:

  • ¼ cup sherry vinegar
  • 1 Tbsp honey
  • 2 tsp Dijon mustard
  • ¼ cup olive oil
  • Salt and pepper

 Toppings:

  • ½ cup pistachios, toasted and roughly chopped
  • ¼ cup fresh mint, roughly chopped
  • 2 Tbsp chives (or green part of scallions), thinly sliced 
  • ⅓ cup chopped dried apricots (or dried cranberries)
  • ½ cup feta cheese (or plant-based feta), crumbled

 Instructions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Add carrots and sweet potatoes to a large bowl, drizzle with olive oil, add nutmeg, cinnamon, paprika, ginger and cayenne. Toss to combine.
  3. Spread vegetables onto a baking sheet and cook for about 20 – 30 minutes, until softened but still firm.
  4. While vegetables bake, cook the oat groats in 6 cups water at low-boil over medium-high heat, uncovered until soft, about 30 minutes. Drain off cooking water.
  5. For sherry vinaigrette, add all ingredients to the bowl and whisk.
  6. Chop pistachios. Prepare other toppings (herbs, dried cranberries, feta, etc).
  7. Add grain, veggies, greens, pistachios, herbs, dried fruit, and feta to large bowl, reserving some herbs and nuts for garnish. Drizzle with vinaigrette and toss. Taste and adjust seasonings, adding salt and pepper if desired.
  8. Serve, garnishing with additional herbs and nuts.
Categories
Family Friendly Mains Pasta

Chili Mac

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Chili Mac

This is sure to become a family favorite.

Makes 10 (1 cup) servings

 

Ingredients:

  • 8 ounces dry elbow macaroni noodles
  • 1/2 cup water
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 medium red or green bell pepper, seeded and diced
  • 8-ounces vegetarian ground beef substitute or 4 veggie burgers, chopped or crumbled
  • 28-ounce can crushed tomatoes
  • 15-ounce can kidney beans, undrained
  • 15-ounce can corn, undrained
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin

Instructions:

  1. Cook macaroni according to package directions. Drain, rinse, and set aside.
  2. Heat water in a large pan over med-high heat. Add onion and cook until soft, about 5 minutes. Push onions to the side of the pan.
  3. Add bell pepper and vegetarian beef. Cook until beef is lightly browned, about 5-7 minutes.
  4. Mix in tomatoes, garlic, beans and corn with their liquid, chili powder, and cumin. Cover and simmer over medium heat, stirring occasionally for about 15 minutes.
  5. Add cooked pasta and stir to combine. Taste and adjust seasonings, adding more chili powder for additional spice if desired.
Categories
Mains Pasta

Satay Noodles with Peanut Sauce

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Satay Noodles with Peanut Sauce

This recipe is amazingly delicious and easy to make ahead for potlucks or workday lunches. 

Makes 6 servings

Ingredients:

Salad:

  • 6 ounces dry noodles ( brown rice ramen noodles, soba noodles, linguini noodles, etc)
  • 3 cups cabbage, shredded 
  • 3 carrots, grated
  • 1 red bell pepper, thinly sliced
  • 1 cucumber, cut into thick matchsticks
  • 3 green onions, sliced
  • ½ bunch cilantro, chopped (or use basil and mint for a Vietnamese flair)
  • Lime wedges for serving
  • 12 oz baked tofu (optional)
  • Garnishes:
    • 1/2 cup roasted, chopped peanuts
    • sugar snap peas, cut lengthwise (optional)
    • additional cilantro (optional)
    • sliced green onions (optional)

Peanut Sauce: 

  • 3 thin slices ginger or 1 tablespoon ginger paste (not powder)
  • 1 large clove garlic
  • ¼ cup peanut butter
  • ¼ cup fresh orange juice
  • 3 tablespoons fresh lime juice
  • 2 tablespoons soy sauce or tamari sauce
  • 3 tablespoons honey or agave syrup
  • 3 tablespoons toasted sesame oil
  • ½ –1 teaspoon cayenne pepper (or to taste)
  • ½ teaspoon salt (optional)

Instructions:

  1. Cook noodles according to package directions. Drain and rinse under cold running water.
  2. While noodles are cooking, place the sauce ingredients in a blender and blend until smooth.
  3. Place the shredded cabbage, carrots, bell pepper, cucumber, green onions, and cilantro into a serving bowl. Add the cold noodles (and tofu if using) to the bowl and toss. Drizzle the peanut sauce over the top and toss well to combine. 
  4. Garnish with chopped roasted peanuts and lime wedges. Add your choice of the following garnishes: extra cilantro, sugar snap peas, sliced green onions (or chopped basil and mint).
Categories
Family Friendly Pasta

Honey Miso Roasted Sweet Potatoes

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Honey Miso Roasted Sweet Potatoes

Sweet, savory and very flavorful.

Makes:  4-6 servings

Ingredients:

• 3 sweet potatoes
• olive oil for brushing
• ¼ cup olive oil, coconut oil, butter or ghee
• 1 large shallot, very finely diced ( about ½ cup)
• 2 teaspoons ginger finely minced
• 1 tablespoon miso ( I prefer white, but any color will work)
• 3 tablespoons water
• 1 tablespoon lemon
• 1 tablespoon honey
• salt to taste
• 3 Scallions, sliced
• chopped walnuts (optional

Instructions:

  1. Preheat oven to 400F. Roast whole sweet potatoes until softened. About 30 – 40 minutes. Cool potatoes enough to handle.
  2. Slice potatoes in half lengthwise then cut crosswise 1” thick.
  3. While they are roasting make the Shallot Ginger Miso “butter”. Heat the oil, over medium low heat, add the shallot and carefully sauté until golden, stirring often. Cook about 5-6 minutes. Add the ginger, cook 2-3 more minutes. Add the miso and 3 tablespoons water, stirring until blended. Turn heat off.
  4. Place sweet potatoes into a serving or baking dish.
  5. Add lemon to miso sauce, stir and pour over sweet potatoes. Drizzle honey over. Top with chopped walnuts and chives.
Categories
Mains Pasta

Mushroom Stroganoff

Mushroom Stroganoff

Makes: 4 servings
Difficulty level: moderate

Beef stroganoff was a favorite food growing up. This was an easy dish to re-create in plant-based style as it already contains hearty mushrooms and wonderful flavor – no beef needed!

Ingredients:

  • 1 tablespoon dry mustard
  • 2 teaspoons hot water
  • 1 teaspoon sugar
  • ½ teaspoon pepper
  • 2 teaspoons vegetable oil
  • 1 onion diced
  • 16 oz fresh mushrooms sliced
  • 4 teaspoons flour
  • 1 tablespoon tomato paste
  • 1 teaspoon soy sauce
  • 1 ½ cups vegetable broth
  • 1/3 cup white wine or dry vermouth
  • ½ cup vegan sour cream (or ½ cup cashew cream with 1 tablespoon lemon juice)
  • 1 tablespoon chopped parsley
  • Rice or pasta of choice for serving

Instructions:

  1. Combine mustard, water, sugar and pepper in a small bowl. Whisk to combine.
  2. Heat oil in a large pan/skillet over med-high heat, add onion and cook, stirring for about 5 minutes. Add the mushrooms and fry for about 5 minutes. Add flour and tomato paste, stirring until mushrooms and onions are coated.
  3. Stir in white wine, vegetable broth, tamari (or soy sauce) and mustard paste.
  4. Reduce heat and to medium and cook, stirring until reduced slightly and beginning to thicken, about 8 minutes.
  5. Stir in sour cream (or cashew cream and lemon juice) and stir to dissolve. Remove from heat. Taste and adjust seasonings.
  6. Sprinkle with chopped fresh parsley and enjoy over brown rice or pasta of choice.

Advanced move:

  1. Place wilted mild greens (such as spinach) under the pasta or rice, then top with the mushroom mixture. This is a great way to get in those extra greens.
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