This pasta was so delicious! and so easy to throw together. I had never had bucatini before this dish, but you can definitely make it with any kind of noodle. Any reason to add Kite Hill ricotta to my dinner is a good meal to me, and dont be shy with the garlic!
Tag Archives: vegan pasta
I had seen this recipe floating around on the internet for quite some time now, and added it to my list to make. Glad I did. this was EASY and delicious. We served some roasted broccoli with it. You would think you slaved for hours making this dish – when it really comes together in no time!
- 1 pound shiitake mushrooms,
trimmed and thinly sliced
(about ¼ inch thick)
- 2 T olive oil
- 2 T soy sauce
- 1 tspn maple syrup
- 1/2 tspn liquid smoke
- 1/2 teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- 1 pound long pasta
(spaghetti, linguine, fettuccine)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 14 ounces soft tofu
- ½ cup water
- 2 tablespoons lemon juice
- 2½ teaspoons sea salt
- Freshly ground black pepper
- Chopped fresh Italian parsley for garnish
- vegan Parmesan Topping
For the shiitake bacon:
Preheat the oven to 375°F.
Mix together the ingredients for the mushrooms. Slice mushrooms long-wise and thin and coat with liquid. Spread them on a large rimmed baking sheet and bake for about 30 minutes, turning frequently with a spatula, until lightly browned and crisp.
For the pasta:
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and return to the pot.
Meanwhile, heat oil in a medium skillet over medium heat. Add onion and let cook until soft. Add garlic and let cook a few more minutes. Remove from heat.
In a blender, combine onion, garlic, tofu, water, lemon juice, and salt. Process on high until very smooth, about 2 minutes.
Add sauce to pasta and toss to coat. Season with pepper and add more salt to taste. Let pasta sit for about 5 minutes to allow sauce to thicken slightly. Top with shiitake bacon, parsley, Parmesan topping, if using, and serve.
This recipe is so comforting and delicious in these cold months. I also think it would be a great summer dish with some of that fresh basil and herbs from the garden! I didnt have any fettuccine on hand, so I used rigatoni and YUM!
Heres what I did:
1 teaspoon coconut oil
1 small yellow onion, diced
6-8 garlic cloves, minced
3/4 cup raw cashews (soaked if you dont have a high speed blender)
3/4 cup – 1 cup unsweetened almond milk
1 tablespoon freshly squeezed lemon juice
3 tablespoons nutritional yeast
1/2 teaspoon (3g) fine salt
1/2 teaspoon freshly ground black pepper
You’ll also need
Sautéed vegetables of your choice (think mushrooms, brussel sprouts, broccoli, spinach)
Fresh parsley, finely chopped
Freshly ground black pepper
Add 1 teaspoon of the coconut oil to a small saucepan set over medium heat. Once heated, add the diced onion and minced garlic, and cook – stirring as needed – until the onion is soft; about five minutes. Once soft, add the onion and garlic to the base of a high powdered blender, such as a Vitamix. Add the cashews, almond milk, lemon juice, nutritional yeast, salt, and pepper to the base of the blender, too. Blend on high speed until smooth and creamy; 30-45 seconds. Transfer the sauce to an airtight container and refrigerate until ready to use. If you don’t want to use it right away, it will keep for up to five days in the refrigerator.
To serve, divide the cooked noodles between bowls and drizzle with cashew alfredo sauce (heat sauce if desired). Top with sautéed vegetables then finish with parsley, salt, and pepper.
We grew some kale in the garden and it did really well. So now i have lots of kale to work with. I whipped up some quick spaghetti one night and it was delicious. The leftovers were even better b/c it was so garlicky!
Dry spaghetti (about half the package)
2 tablespoons good extra virgin olive oil
8 sprigs lacinato kale – very finely chopped
Pinch red pepper flakes
Salt and freshly ground pepper
3-4 large garlic cloves, finely chopped
Juice of 1 lemon wedge
lemon garlic seasoning
2 tablespoons vegan Parmesan
Cook the pasta al dente according to package directions.
When the pasta is almost done, heat the oil over medium heat in a large skillet. Add the kale, red pepper flakes to taste, and season with salt and pepper. Cook and stir for 3 or 4 minutes, until the kale starts to get a bit crisp. Add the garlic and cook, stirring, for another minute. Add drained pasta, lemon juice, and vegan parm, and stir to combine.
I suddenly got the urge to make my own pasta noodles recently. We have both a metal, crank machine and a kitchen aid attachment that are both collecting dust for many years – but turns out I didn’t even need either. I went with cavatelli. I found alot of recipes online that didnt require any eggs, so I gave it a go.
These were suprisingly not very hard to make. I made the dough and let it sit for a while, covered, while I went and did other things. When it came time to make the noodles, I made them and let them sit, covered with a towel for about an hour or so until I was ready to boil. They only boil for a few minutes – once they float take them out. They were a little tough, but they were pretty good, overall. Maybe thats because the recipe didnt call for egg? Maybe I overworked the dough ( I tried to be careful about that). if anyone has any tips for next time, I’d love to hear them.
I found a you tube video that showed you how to roll them – using a sushi mat! Genius! I caught on very quickly, and this went alot faster than using the butter knife method.
The recipe/video I followed for making the dough is here.
This video was super helpful and I followed along easily.
To make cavatelli dough you will need:
- 4 cups all-purpose flour
- 1½ cups water, room temperature
- 1 teaspoon salt
- extra flour for rolling
- Place the flour on a wooden board and make a well.
- Add the water and the salt in the center of the well.
- With a fork, start incorporating the flour and the water until you get a thick batter.
- With the help of a dough scraper, incorporate the rest of the flour (it may appear to you that there isn’t enough water…just keep kneading…magically everything comes together).
- Knead for about 8-10 minutes or until dough is smooth and elastic.
- Wrap dough in plastic wrap and let it rest for at least 1 hour at room temperature (I will usually place a tea towel over the top).
- Cut the dough into 4 pieces.
- Roll out each piece about a ⅛ inch thick. (If the dough is not easy to roll out, let it rest for another hour or so). Make sure your board and rolling pin are floured.
- Cut the into ¾ – 1 inch strips.
- Cut each strip into ¼ – ½ inch pieces.
- Using the index finger, apply a gentle pressure on the dough, dragging it toward you. There should be a slight curl formed.
- Place cavatelli on large baking sheets which has been dusted with flour in a single layer, not touching each other.
- Continue until all the dough has been formed into cavatelli.
- If using immediately, drop in a large pot of salted boiling water for a few minutes. The cavatelli are done when they float to the top. (Try to shake off as much as the flour as possible before boiling them). Taste to make sure they are cooked to your liking.
- If freezing, place the tray of cavatelli in the freezer and once frozen, place in plastic bag in the freezer. Can be cooked frozen. (Should take 6-8 minutes to cook. Taste to make sure they are cooked).
- Serve with your favorite sauce.
So I told you about the Spinach and Artichoke dip I made for New Years Eve, right? Well I couldnt get enough of it, so when I found this recipe to make spinach and artichoke pasta I knew I needed to give a try.
This pasta was one of the best vegan cheesey pastas I have ever made! It’s so creamy and full of flavor. I changed it up a bit, based on my fake cheesey preferences and It was definitely a winner!
bag of baby spinach
3-4 cloves of minced garlic
1 can artichokes, drained1 T earth balance
1.5 T flour
1.5 cups unsweetened plain almond milk
1/4 tspn chili powder
2 T Nutritional yeast
1 tspn onion powder
salt and pepper to taste
1/2 bag Daiya, mozzarella
1 package pasta noodles, I used Campanelle pasta, as recomended in the recipe above
red pepper flakes (optional, but the little bit of heat was really nice)
Panko bread crumbs
- Saute the baby spinach with the garlic and artichoke hearts over medium heat until it’s wilted, 1-2 minutes. Set aside.
- Add earth balance to pan and allow to melt, then stir in the flour. Stir until it’s combined and very thick (this is your roux). Pour in the almond milk and stir until mostly smooth and heated through, then add in the cheese, salt and pepper, nutritonal yeast, onion and chili powder. If it gets too thick, add a little more milk.
- Fold in the cooked pasta, artichokes, spinach and crushed red pepper flakes, stirring gently. When ready to serve, add the panko crumbs to individual servings, along with more pepper flakes if you want it SPICY!