Posts Tagged ‘Pasta’
One of the best ways to offset the bitterness in greens is to add some hot spice-not only does this add pungency, but when combined with the bitterness of the greens, creates an almost peppery flavor. Here I used vegan cream cheese but regular cream cheese would work just as well. Make sure to choose a pasta that is labeled “100% Whole Wheat”.
Ingredients:
- 12 ounce box of 100% whole wheat penne
- 8 ounce pack of regular or vegan cream cheese
- 2 tablespoons red chili flakes or to taste
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- salt and pepper to taste
- 1 pound broccoli rabe, chopped and rinsed
- 1 cup provolone cheese, shredded
Directions:
- Bring a large pot of salted water to a boil. Add pasta, bring back to a boil, and then cook until just shy of al-dente (7-8 minutes).
- Meanwhile preheat oven to 500 degrees Fahrenheit. Melt cream cheese in a small pot (add a little water if needed). Add chili flakes, garlic powder, onion powder, salt, and pepper. Combine, warm through and then set aside.
- Four minutes before pasta is done, add broccoli rabe to boiling water to partially cook. Drain off water. Combine pasta and broccoli rabe with cream cheese sauce. Pour onto 9 by 12 baking tray, sprinkle cheese on top and then bake for 10 minutes. Let cool and then enjoy!
This dish uses a lighter fettucine noodle that is made from yam and soybeans called Shirataki noodles. They can usually be found near the packaged tofu in your grocery. This dish has the mouth-feel of alfredo fettucine but it is vegan friendly as it replaces the dairy with tahini and packs in other Middle Eastern and Morrocan flavors.
Ingredients:
- 1/4 cup tahini
- 2 tablespoons honey
- 1 teaspoon freshly ground and toasted cumin
- 1/8 teaspoon ground cinnamon
- Four 8 ounce packages of Shirataki fettucine noodles
- Cooking spray
- 2 tablespoons harissa or to taste
- salt and pepper to taste
- 2 handfuls of flat-leaf parsley, chopped
- 1/2 lemon, zest and juice
Directions:
- Whisk together tahini, honey, cumin, cinnamon, and 1/4 cup of water until smooth. Set aside.
- Rinse and drain noodles. Coat saute pan with some cooking spray. When hot, add in noodles, harissa, salt, and pepper. Cook on medium for a few minutes, tossing frequently.
- Turn heat to low. Stir in tahini mixture and combine. Stir in parsley, lemon juice, and lemon zest off heat. Enjoy!
This recipe is a lighter version of the traditional Thai dish, “Pad Kee Mao”. The distinctive flavors are similar, but the refined starch flat noodles are replaced with Shirataki fettucine noodles, which are made with soybean and yam flour. They are super-light and serve as a better alternative to the white-rice based flat noodles. See here for recipe for the seitan mixture.
Ingredients:
- two 8 ounce packages of Shirataki fettucine
- Cooking Spray
- 2 cups seitan mixture
Directions:
- Drain shirataki noodles and rinse.
- Spray some vegetable cooking spray onto saute pan and let heat until hot. Throw in fettucine and let lightly brown on all sides. Toss frequently.
- Stir in seitan mixture and stir to heat through . Add salt to taste. Enjoy!
