Category: pasta

date & walnut basil pesto with angel hair …

date & walnut basil pesto with angel hair pasta (optionally vegan)

recipe under the cut!

ingredients:

  • 2 ½ cup fresh basil
  • ½ cup walnuts, roughly chopped
  • ½ cup olive oil
  • 2 cloves garlic
  • 2 tsp nutmeg
  • 1 tsp coriander
  • ½ tsp salt

  • ¼ tsp black pepper
  • 1 tbsp lemon juice
  • 1 8oz. bag of angel hair nests
  • (vegan) parmesan cheese to top

instructions:

1. pulse basil, walnuts, and garlic in a food processor until well incorporated.

2. add olive oil gradually while the food processor runs on low.

3. stir in nutmeg, coriander, salt, black pepper, and lemon juice. taste and adjust.

4. prepare angel hair nests according to package directions. remove them from the water with a slotted spoon and place directly into serving dishes to prevent them from coming apart.

5. top with pesto, parmesan cheese, chopped dates and additional basil as desired.

Vegan pasta carbonara in Haeundae, South Korea

Vegan pasta carbonara in Haeundae, South Korea

Vegan meal for two in Haeundae, South Korea

Vegan meal for two in Haeundae, South Korea

thevibrant-vegan: One of my favorite recipes from my vegan on a…

thevibrant-vegan:

One of my favorite recipes from my vegan on a budget series was this fat free creamy pasta recipe. It’s really quick and easy to make and super cheap. If you want the recipe it’s up on my YouTube channel in my vegan on a budget playlist ✔️#myfood #vegan #plantbased

FARFALLE AL RAGU’ DI BROCCOLO ROMANESCOIngredienti (4 persone):…

FARFALLE AL RAGU’ DI BROCCOLO ROMANESCO

Ingredienti (4 persone): 350 gr di farfalle integrali, ¼ di broccolo romano, 1 cipolla, 1 carota, 1 gambo di sedano,
240 ml di passata di pomodoro,
olio extra vergine d’oliva q.b., sale q.b.,

pepe q.b.

Procedimento:
Iniziare a preparare il ragù, facendo bollire il broccolo in acqua salata finchè non si ammorbidisce un pò. Deve mantenere comunque una certa consistenza non troppo molle. Preparare un
soffritto con l’olio, la cipolla, la carota e sedano, tritati
finemente. Aggiungere la polpa di pomodoro e dopo 10 minuti unire anche il broccolo . Cuocere per circa 20 minuti aggiungendo sale e pepe.
A parte cuocere la
pasta in acqua salata, scolarla e aggiungerla al sugo e servire.

PASTA WITH ROMANESCO BROCCOLI RAGU’

Ingredients (4 servings): 350 grams of wholewheat butterflies pasta, ¼ Romanesco broccoli, 1 onion, 1 carrot, 1 stalk of celery, 240 ml of tomato sauce, extra virgin olive oil q.s., q.s. salt, pepper q.s.

Procedure:
Start preparing the sauce by boiling broccoli in salted water until it softens a little. It should still maintain a certain consistency not too soft. Sauté  onion, carrot and celery finely chopped with oil. Add the tomato pulp, and after 10 minutes add broccoli. Cook for about 20 minutes, adding salt and pepper.
Apart cook the pasta in salted water, drain it and add it to the sauce and serve.

FUSILLI ALLA CREMA DI BROCCOLO E PAPRIKAIngredienti (2 persone):…

FUSILLI ALLA CREMA DI BROCCOLO E PAPRIKA

Ingredienti (2 persone): 250 gr di fusilli integrali, 1 broccolo, 250 ml di panna di soia,  sale q.b., paprika q.b.
Procedimento: riempire una pentola d’acqua e aggiungere il broccolo tagliato a
pezzetti. Cuocere per circa 10 minuti. Scolare e rimettere nella padella, aggiungere la panna, salare e frullare bene. A parte cuocere al dente la pasta
in abbondante acqua salata e scolare. Aggiungere la pasta nella pentola
con il condimento, facendola saltare 1 minuto a fuoco acceso e servire guarnita con paprika.

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FUSILLI BROCCOLI CREAM AND PAPRIKA

Ingredients (2 servings):
250 g whole wheat fusilli, 1 broccoli, 250 ml of soy cream, salt to taste, paprika to taste
Procedure: Fill a pot with water and add the broccoli cut into pieces. Bake for about 10 minutes. Drain and return to the pan, add the cream, salt and blend. Apart cook the pasta in salted water and drain. Add the pasta in the pan with the sauce, cooking one minute again and serve garnished with paprika.

CASARECCE PANNA, ZUCCHINE E ZAFFERANOIngredienti (4 persone):…

CASARECCE PANNA, ZUCCHINE E ZAFFERANO

Ingredienti (4 persone): 400 gr di casarecce, 1 cippola, 2 zucchine, 250 ml di panna di soia, olio q.b, sale q.b., 0,1 gr di zafferano in polvere
Procedimento: In una padella rosolare la cipolla e aggiungere le zucchine tagliate a pezzetti. Cuocere  per circa 10 minuti. Aggiungere la panna e lo zafferano, salare e  mescolare bene. A parte cuocere al dente la pasta in abbondante acqua salata e scolare. Aggiungere la pasta nella pentola con il condimento, facendola saltare 1 minuto a fuoco acceso e servire.

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PASTA WITH PANNA, ZUCCHINI AND SAFFRON

Ingredients (4 servings): 400 grams of pasta (linguine), 1 onion, 2 zucchini, 250 ml of soy cream, oil to taste, salt to taste, 0.1 grams of saffron powder
Procedure: brown the onion in a pan and add the zucchini cut in pieces. Cook for about 10 minutes. Add the cream and saffron, add salt and mix well. Apart cook the pasta in salted water and drain. Add the pasta in the pan with the sauce, pan-fry 1 minute with the burner turned on and serve.

PICI POMODORO, AGLIO E BRICIOLEIngredienti (3 persone): 3…

PICI POMODORO, AGLIO E BRICIOLE
Ingredienti (3 persone): 3 spicchi d aglio, 350 gr di pomodori perini, 300 gr di pici (pasta toscana), timo q.b. Olio q.b. Briciole di pane qb, basilico q.b., sale q.b.
Procedimento: far bollire la pasta secondo quanto indicato sulla confezione. A parte soffriggere l’aglio e poi aggiungere i pomodorini tagliati a pezzetti. Cuocere per 5 minuti, aggiungere sale, timo e spegnere. A parte soffriggere
con l’olio le briciole di pane, facendole diventare croccanti. Dunque condire la pasta, una volta cotta, col sugo e aggiungere in cima un pò di briciole e del basilico

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PICI WITH TOMATO, GARLIC AND CRUMBS

Ingredients ( 3 servings) : 3 cloves of garlic , 350 grams of plum tomatoes, 300 grams of Pici (Tuscan pasta ), thyme to taste, extra virgin olive oil to taste, Bread crumbs to taste, basil to taste, salt q.s.

Procedure: Boil the pasta as directed on package. Apart fry the garlic, then add the chopped tomatoes. Cook for 5 minutes, add salt, thyme and turn off . Apart fry the bread crumbs in oil, making them crispy. Then add to pasta, once cooked, the sauce and add a bit of crumbs and basil on the top

TROFIE CON PESTO AL TOFUIngredienti (2 persone): 250 gr di…

TROFIE CON PESTO AL TOFU
Ingredienti (2 persone):
250 gr di trofie,3
manciate di foglie di basilico, 6 pomodorini, 2 noci, 75 gr di tofu aglio in polvere
q.b., olio extra vergine d’oliva q.b.
Procedimento:
Far bollire le trofie in acqua salata secondo il tempo di cottura
necessario e scolarli. Nel frattempo tagliare a pezzetti piccoli i
pomodorini e tritare il basilico assieme alle noci. Tritare il tofu e mettere tutto dentro
ad una terrina, aggiungere l’olio, l’aglio e il peperoncino e
mescolare.

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TROFIE WITH TOFU PESTO

Ingredients (2 servings):
250 grams of trofie (italian pasta), 3 handfuls of basil leaves, 6 cherry tomatoes, 2 nuts, 75 gr of tofu, garlic
powder to taste, extra virgin olive oil to taste,

Procedure:
Boil the pasta in salted water according to cooking time required and
drain. Meanwhile, cut the tomatoes into small pieces and chop the basil
along with the nuts. Blend the tofu, put everything in a bowl, add the oil, garlic,
chili pepper and mix

Walnut Cream Sauce for Pasta and Broccoli: This photo…

Walnut Cream Sauce for Pasta and Broccoli: This photo doesn’t make it look all that creamy, but trust me, it is. The walnut chunks show up better in the picture, which was taken in the poor lighting at my grandmother’s house.

What:
– 1 ¼ cups finely chopped walnuts
– 2 cloves garlic, minced
– 1 bay leaf
– 1 tbsp. olive oil
– 2 tbsp. flour
– 2 cups almond milk (not flavored or sweetened)
– 1 tbsp. dried parsley
– 1 tsp. sugar (optional)
– 1-1 ½ tsp. salt
– pepper to taste

How: Chop garlic and walnuts. Saute garlic in olive oil over medium-high heat in a saucepan. Once the garlic has slightly browned, reduce heat to low and mix in flour until the olive oil and flour have turned into a paste. Stir constantly for an additional minute, then add a cup of the almond milk. Add the walnuts and continue stirring until the paste seems broken up and distributed throughout the milk, then add the additional cup of almond milk. Turn the heat back up to medium-high to bring the sauce to a boil. Once boiling, reduce heat again and simmer, stirring occasionally, for 15 minutes, or until the sauce has reached desired consistency. Serve warm on cooked pasta or vegetables (really best for broccoli).