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Tag: Pasta

Red Bean Cashew Pasta

Here’s a riff on a cold bar salad that Wheatsville makes.

1/2 cup Cashews [raw]
2 tsp Tamari
2 Garlic Cloves [roughly chopped]
1-1/2 cups Kidney Beans [cooked]
2 servings Spaghetti
1 Tbs Olive Oil
handful of Basil + Parsley [chopped]
Fresh Ground Black Pepper
1/2 Lemon [juice only]

Cook spaghetti in a pot of salted water till al dente. Meanwhile, pulse cashews in a food processor. When they are ground finely, add tamari and garlic and pulse until well mixed.

Heat olive oil in a large saute pan. Add cashew paste + red beans, stirring till heated through. Add pasta and 1/2 cup+ of the pasta cooking water to moisten to desired consistency. Top with fresh herbs, lemon juice + ground black pepper.

Serves 2 generously.

Spinach Tofu Lasagna


1-1/4 lbs Firm Tofu
1 lb Spinach Leaves
1 Tbs + 1 tsp Olive Oil
1 Garlic Clove
1 Lemon [zest + 1 Tbs juice]
1/4 cup Pinenuts [toasted]
scant 1/4 cup Nutritional Yeast
Sea Salt
1/4 cup Basil [fresh, sliced into thin strips]
1/2 lb Lasagna Pasta [about 12 3″ wide strips]
2 cups Tomato Sauce [your favorite recipe]

Saute spinach in 1 tsp olive oil till just wilted. Once cooled enough to handle, squeeze out excess moisture. Meanwhile, cook pasta till nearly cooked, firm to bite.

Preheat oven to 350 degrees. In a food processor, combine tofu, garlic, lemon juice + zest, pine nuts +nutritional yeast. Blend till smooth. Season with salt + stir in basil with a fork.

Starting with a thin layer of sauce + spinach, alternate each ingredient to a 9 x 9 glass baking dish. There should be enough ingredients for 2 layers of spinach + tofu, + 4 of sauce and pasta. The top layer should be pasta covered with a thin layer of sauce to keep it from drying out while baking. Bake for about 35 minutes till edges begin to brown and center is heated through.

Serves 6+.

Morel Zucchini Linguine

3 Garlic Cloves [minced]
1 medium Shallot [minced
4 oz Morel Mushrooms [bite sized, washed]
2 medium Zucchini [1/2″ thick slices]
2 Tbs Butter
1 Tbs Extra Virgin Olive Oil
2 servings Linguine [dried, cooked until al dente in salted water]
1/2 tsp Fresh Thyme Leaves

Salt + Freshly Ground Black Pepper

Melt 1-1/2 Tbs butter in a large saute pan over medium heat.  Saute shallots + garlic for several minutes till wilted + fragrant.  Add mushrooms + zucchini.  Saute until zucchini are tender, just over 10 minutes.  Stir in pasta, thyme + remaining 1/2 Tbs butter.  Season to taste with plenty of black pepper.

Serves 2.

Linguine with Clams

1 lbs Little Neck Clams [live, in shells, scrubbed clean]
2 Tbs Extra Virgin Olive Oil
5 Garlic Cloves [minced]
1/2 cup Clam Juice [or 1 small can chopped clams in juice]
1/2 cup White Wine
3 tsp Dried Italian Herbs [1 tsp Basil, 1 tsp Oregano, 1/2 tsp Parsley, 1/4 tsp Chives, 1/4 tsp Thyme]
1/4 cup Basil [fresh, chopped]
1/4 cup Flat Leaf Parsley [fresh, chopped]
1/2 lb Linguine [dried]

Heat olive oil in a large saute pan with a lid. Saute garlic over medium low heat for 2 minutes, making sure not to brown. Add dried herbs, stir, then add white wine. Simmer for 2 minutes. Add clam juice. Bring to a steady simmer and allow to reduce for 15-20 minutes until thickened and less than half original volume.

Cook pasta in salted water till al dente.

When sauce has reduced, add clams to pan and cover. Steam clams over medium high heat for 4 to 6 minutes, discarding any clams that do not open. Stir pasta + fresh herbs into pan and serve very hot in shallow bowls.

Serves 2 generously.

Red Onion Linguine

1 Red Onion [medium, halved then sliced thinly]
1 Lemon
1 Tbs Extra Virgin Olive Oil
Salt + Freshly Ground Black Pepper
1/2 lb linguine
1/2 tsp Oregano
5 Kale Leaves [curly green, large leaves, torn to bite size pieces, optional]

Saute red onion in olive oil over medium heat until softened, about 5 minutes, seasoned with salt. Juice lemon over top of red onion and continue to saute until the onion begins to caramelize. Meanwhile, boil pasta in salted water till al dente. If adding kale, add to onions about 4 minutes before pasta is ready. Add pasta directly to onion pan, then add oregano and a splash of pasta water to blend the flavors. Saute for 1 minutes more + serve, seasoned with salt + pepper.

Roasted Beets + Apples with Poppy Seed Butter

4 Beets  [peeled & chopped]
1 Apple [cored & chopped]
2 tsp. Poppy Seeds
3 Tbs. Butter
2 Servings of wide egg pasta

Roast the beets and apples in a dish with 1/2 inch of water for about 20 minutes.  Meanwhile, cook the pasta.

Melt butter over medium heat.  Add poppy seeds and cook for 2-5 minutes till butter is lightly brown.  Add beets, apples & pasta to butter pan.  Toss together in the hot skillet.

Serves 2.

Butternut Squash Ravioli with Cilantro Pesto

Filling:
1 lb. Butternut Squash [halved, seeds and strings removed]
1 Onion [small, chopped finely]
2 Garlic Cloves [minced]
Cayenne Pepper [just a dash]
Salt + Fresh Ground Black Pepper to taste

Roast the squash face down in a glass baking pan for 1/2 an hour at 375F. Flip over and roast until browning around the edges, about 10 minutes more. Scoop out meat from squash and mash till smooth. Meanwhile, sauté the onions until just beginning to brown, then add garlic and cook till tender, about another 2 minutes. Add onions + garlic to mashed squash and season with salt, pepper and cayenne.

Pesto:
1/2 c. Cilantro Leaves [packed]
1 Tbs. Squash Seeds [toasted and hulled pumpkin seeds or your butternut squash seeds if you have time and patience to hull them yourself!]
1 Tbs. Almonds [toasted]
1 Garlic Clove
3 tsp . Lemon Juice [squeeze 1/2 a fresh lemon]
2 Tbs. Extra Virgin Olive Oil
Salt + Fresh Ground Black Pepper to taste

Combine all in a small food processor or blender and puree till well minced.

Pasta:
1 1/2 c. Semolina Flour
2 Eggs [free range, beaten]
1/2 tsp. Salt
2 Tbs. Water
1 Tbs. Extra Virgin Olive Oil

Add salt to flour, then eggs, water and olive oil. Kneed till smooth and elastic. Let rest for 10+ minutes. Roll out fine sheets using a pasta maker. Lay pasta flat and place 1 tablespoon of filling ever inch or so. Cover with another layer of pasta and press pasta together around filling, cut apart leaving about a 1/2 inch border on each ravioli. Gently press edges of ravioli together with a fork.

Boil in a single layer in salted water for about 3 minutes or until the ravioli float. Serve with a small spoonful of pesto on top of each ravioli.

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