Category: Pasta

Categories
Italian Mediterranean Mushrooms Pasta Recipes Tomatoes Vegetarian Zucchini

Pasta Primevera (with red sauce)

Pasta Primavera is usually made with a creamy sauce but this version Pasta Primavera (with red sauce) replaces the cream with a light red sauce. Make it vegan by using vegan parmesan cheese.

Ingredients

8 oz. spaghetti

1/2 cup cremini mushrooms, sliced

1/2 cup zucchini, sliced in half moons

1 Roma toamto, diced

1 clove garlic, minced

1/4 cup onions, diced

1/8 cup tomato sauce

Directions

  1. Place the mushrooms and zucchini on a sheet pan, drizzle with olive oil, sprinkle with slat and pepper and broil for 15 minutes. Set aside
  2. Cook pasta in boiling water for 15 minutes and drain. Save 1/2 cup of the pasta water for the sauce.
  3. Add 1 Tbsp. olive oil to a pan, warm and the onions an garlic and sauté for a few minutes till they are soft. add the tomatoes, zucchini, mushrooms, tomato sauce, spaghetti and pasta water and cook for about 1-7 minutes till the sauce thickens. Serve with grated parmesan and basil.
Categories
Mediterranean Pasta Recipes Vegetarian

Spaghetti with Tomatoes and Tarragon

Nothing could be simpler and more delicious than Spaghetti with Tomatoes and Tarragon!

Ingredients

8oz spaghetti

1 cup grape/cherry/roma tomatoes, seeded and diced

1 Tbsp tarragon, roughly chopped

¼ cup onion/shallots, minced

1 clove garlic, minced

¼ cup olive oil

1/8 tsp salt

1 tsp black pepper, coarsely ground

1 cup parmesan cheese, grated

Directions

  1. Boil the spaghetti in salt water for about 15 minutes and drain.
  2. Warm the olive oil, add the onions/shallots and garlic and sauté for about a minute till it is cooked and slightly brown. Turn off heat.
  3. Dice the tomatoes and add it to the olive oil and onions/shallots to make the sauce.
  4. Add the tarragon to the sauce.
  5. Divide the spaghetti into plates, spoon sauce over it, grind black pepper over it, sprinkle with parmesan cheese and serve immediately.
Categories
Pasta Recipes Vegan Vegetarian

Vegan Pasta Puttanesca

Made with pantry ingredients, this Vegan Pasta Puttanesca is easy and delicious.

Ingredients

  • 8 oz spaghetti
  • 1½ cup pasta sauce/crushed tomatoes
  • 1 clove garlic, minced
  • ¼ cup black/kalamata olives, sliced
  • 2 Tbsps. capers
  • 1/8 tsp red pepper flakes
  • 2 Tbsps. olive oil
  • 1/8 tsp salt
  • ¼ tsp black pepper

Directions

  1. Cook the pasta in boiling water for 15 minutes and drain.
  2. Add olive oil, garlic, red pepper flakes and warm for a few seconds till the garlic is aromatic.
  3. Add tomato sauce/crushed tomatoes, salt, black pepper, olives, capers and heat through.
  4. Scoop the sauce on top of the pasta and serve warm.
Categories
Italian Pasta Recipes Vegetarian

Tortellini with Spinach and Roasted Tomatoes

In less than 15 minutes, you and make this delicious Tortellini with Spinach and Roasted Tomatoes!

Ingredients

  • 1 package tortellini (cheese or mushroom)
  • ¼ cup spinach, roughly chopped
  • ¼ cup grape tomatoes
  • 2 cloves garlic, grated
  • 2 Tbsp. olive oil
  • 1 cup soy milk
  • 1 Tbsp all-purpose flour
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1 tsp parmesan cheese

Directions

  1. Grate the garlic and add olive oil to it. Warm in the microwave for 10 seconds
  2. Wash and dry the grape tomatoes and place them on a baking sheet. Sprinkle with some of the garlic and olive oil and broil for 10-12 minutes.
  3. Prepare the tortellini according to the directions on the package.
  4. Make a rue with the flour and some olive oil in a pot, sauté for about 2 minutes and add the soy milk to it. Add salt, pepper, parmesan cheese and stir till the sauce thickens.
  5. Turn of the heat and mix the chopped spinach.
  6. Add the oven-roasted tomatoes and serve warm with garlic bread.
Categories
Pasta Recipes Salad

Classic Macaroni Salad

Take your barbecue to the next level with this Classic Macaroni Salad !

Ingredients

  • 8 oz. macaroni, dry
  • 1 stalk celery, diced
  • 5 baby carrots, diced
  • 1 Tbsp relish
  • 2 Tbsps. Mayonnaise (vegan mayo will work as well)
  • 1 Tbsp. red wine vinegar
  • 1/8 tsp black pepper

Directions

  1. Boil water in a pot and add the macaroni (without salt) and cook for about 15 minutes. Set aside to cool.
  2. Dice the celery and carrots.
  3. Add the celery, carrots, relish, mayonnaise, vinegar, and pepper to the macaroni and mix well. Serve chilled.
Categories
Italian Pasta Recipes Vegetarian

Herbed Baked Ziti

This Herbed Baked Ziti dish needs minimum prep and is so cheesy and delicious!

Ingredients

  • 2 cups ziti
  • ½ cup tomato sauce
  • ½ cup part skim ricotta
  •  ¼ tsp black pepper
  • 1 Tbsp. fresh marjoram, chopped (optional)(substitute: ½ tsp dried marjoram)
  • 1 Tbsp. fresh oregano, chopped (substitute: ½ tsp dried oregano)
  • 1 Tbsp. fresh basil, chopped (substitute: ½ tsp dried basil)

Directions

  1. Boil 9 cups of water with salt till it come to a boil. Add pasta and let it cook for 15 minutes till it is al dente. Drain and place in a baking dish.
  2. Add tomato sauce, ricotta, black pepper, marjoram, oregano and basil to the pasta and mix well.
  3. Bake at 350F for 20 minutes. Serve hot with a drizzle of olive oil garlic bread and salad.
Categories
Italian Pasta Recipes Spinach

Spinach and Peas Pasta

Simple and satisfying this Spinach and Peas Pasta is something you must try!

Ingredients

  • 8oz pasta (like shells or anything small)
  • ½ cup chopped spinach, fresh
  • ½ green peas, frozen
  • ¼ cup sour cream
  • 1 tsp Italian seasoning
  • ½ tsp black pepper
  • ¼ cup onions, minced (substitute ¼ tsp onion powder)
  • 1 clove garlic, minced
  • 2 Tbsps. olive oil
  • 1/8 tsp salt

Directions

  1. Bring 4 cups of water with a little salt to a boil. Add pasta and continue to boil for about 15 minutes, till it is al dente. Add the peas and boil for another 5 minutes. Set aside a cup of pasta water and drain.
  2. Mix the sour cream with Italian seasoning and set some aside to garnish.
  3. Warm some olive oil in a pan and add the onions, garlic and sauté for about a minute till soft. Add part of the seasoned sour cream, black pepper and ½ cup of pasta water. Add additional pasta water if you would like the sauce to be a little thinner. Stir in the spinach and warm till it wilts.
  4. Mix in the pasta and peas. Serve warm with a dollop of the seasoned sour cream and some garlic bread.
Categories
Italian Pasta Recipes Spinach

No-Boil Spinach Lasagna

No-Boil Spinach Lasagna is less labor-intensive and so full of flavor!

Ingredients

  • 6 no-boil lasagna noodles
  • 8 oz fresh spinach, chopped
  • 1 ½ cup ricotta cheese
  • 1 ½ cup shredded mozzarella cheese
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • ½ tsp dried oregano
  • FOR THE BECHAMEL:
    • 2 Tbsps olive oil
    • 2 Tbsps all purpose flour
    • 1 ¼ cup soy milk
    • 1/8 tsp nutmeg
    • 1/8 tsp salt
    • ¼ pepper, freshly ground

Directions

  1. To make bechamel : Heat some olive oil for about 10 seconds. Add the all purpose flour and whisk vigorously until it forms a roux and continue cooking for about 1-2 minutes. Take off the flame, add a little soy milk and stir to get a smooth paste. Then add the rest of the milk and whisk until smooth. Return to heat for about 3-5 minutes, stirring with a wooden spoon until the sauce thickens. Add nutmeg, salt and pepper.
  2. Mix ricotta, salt, pepper, oregano and chopped spinach and set aside.
  3. Grease a 6 cup baking dish. Spread some bechamel at the bottom. Layer with 2 lasagna noodles broken in halves. Overlap the noodles to cover the bottom of the dish. Spread some ricotta mixture on top and sprinkle with mozzarella cheese.
  4. Add the lasagna noodles, bechamel, ricotta mix and mozzarella cheese for the next layer.
  5. Top with a layer of lasagna noodles, bechamel and mozzarella.
  6. Add about 1/4 cup water and bake covered with aluminum foil at 375F for about 30 minutes. Bake uncovered for an additional 10 minutes till it is bubbly and slightly browned.
Categories
Italian Pasta Recipes Vegetarian

Easy Mac and Cheese

Try this easy Mac and Cheese for warm comfort on a cold day!

Ingredients

  • 8 oz. dry elbow macaroni
  • 1/3 cup onion, chopped fine (optional)
  • 1/3 cup flour
  • 2 Tbsps butter
  • 1 cup soy milk
  • ¼ tsp pepper
  • 1/8 tsp salt
  • 1 cup shredded mozzarella cheese
  • 1/3 cup Italian bread crumbs
  • 2 Tbsps. panko bread crumbs (optinal)

Directions

  1. Place 4 quarts of ater in a pot, add salt and boil. Add the macaroni, stirring occasionally and cook for 10 minutes. Drain. Place in a casserole dish.
  2. Melt butter in a pan. Add the onions and sauté for about a minute till soft. Turn off heat and stir in salt, pepper, flour until smooth. Add milk. Turn on heat and stir till the mixture thickens. Add cheese and stir. Pour over the macaroni.
  3. Top with Italian breadcrumbs and sprinkle some panko bread crumbs for extra crunch. Bake at 375F for 1/2 hour.
Categories
Gluten-Free Italian Pasta Recipes Vegetarian

Homemade Gnocchi

Homemade Gnocchi made with potatoes is a fun activity for the family and kids. And makes an awesome meal as well!

Ingredients

  • 2 potatoes, boiled, mashed
  • 2 cups flour

Directions

  1. Add four 1/2 cup at a time to the mashed potatoes and knead. Stop adding flour when the dough forms a ball.
  2. On a floured surface, roll out small portions of the dough into long shapes. Cut into bit-size pieces of gnocchi.
  3. Boil a pot of water with salt and add the gnocchi to the boiling water for 3-5 minutes till they rise to the top.
  4. Remove, drain and serve hot with tomato sauce and basil or with butter and sage.