Category: pasta

basil & parsley

from the garden along with

3 baby shallots

4 servings, 550 calories

zest & juice of 1 lemon, 2 T olive oil, 1 T smoked paprika, 1 T miso, 1/4 c chopped basil & parsley, 1 c kasha, 2 c bowties, 3 sliced shallots, 8 c hot water

cook oil, paprika, shallot, miso 3 minutes; add kasha, cook 1 minute; add water, low boil, covered, 20 minutes, stirring occasionally; add pasta, low boil, covered, 10 minutes, stirring occasionally; add lemon juice, stand 10 minutes; add zest & herbs, serve with chipotle tabasco

peas & cilantro

harvested from the garden

in a hot rainstorm

2 servings, 400 calories

4 oz ramen, cooked; 1/4 c peas, 1 T cilantro, 2 T chili crisp; sauce: 12 oz silken tofu, 2 T red miso, juice of 2 lemons

blend sauce, toss with hot noodles, add rest

fry the garlic &

onion & spices until

brown & then sauté

source, 4 servings

8 oz pasta, cooked; 2 c lightly-salted & cooked chickpeas+2 c liquid, half mashed; 1 T rosemary, 2 c italian parsley, 2 cloves garlic, 1 sliced onion, s&p & red pepper flakes, olive oil, vegan parm, zest & juice of 1 lemon

fry onion, garlic, rosemary, spices, oil 2 minutes; cook 10 minutes, add mashed chickpeas & liquid, cook down; add pasta, parsley, lemon, more olive oil; top with more red pepper flakes, vegan parm

a black-throated blue

warbler eats seed from the ground

the next day he’s gone

source, 3 servings

8 oz wheel pasta, cooked al dente; 1 chopped onion, 2 t minced garlic, 1 can diced tomatoes & juice, 1 can small white beans, rinsed; 2 t sugar, s&p, 2 T basil, 3 T olive oil

heat onion, garlic, s&p in oil, cook until browning; add tomatoes, sugar, simmer 20 minutes, mashing some & adding pasta water; add beans, basil, remove from heat, add pasta, stand 5 minutes

just enough water

to cover the noodles will

make a perfect sauce

2 servings

12 oz silken tofu, 3.5 oz sweet potato noodles, 2 T chili crisp, 1 c green beans, 2 T miso, herbs

cover noodles with water in a shallow pan, boil until flexible; add beans, boil 1 minute; add miso & chili, simmer until thickened; remove from heat, add herbs; serve with kimchi

on the equinox

white islands of ice and snow

shrink into the field

1 serving, 550 calories

1 c halved small tomatoes, 1 c pasta, 1/2 c frozen kale, 1/4 c balsamic, 2 c hot water, kosher salt & pepper, red pepper flakes, 1 T herbs, vegan parm

heat all but parm, cook until pasta is done, top with parm

the kitchen window

shows the rabbit living by

the shed chewing twigs

source, previous version, 6 servings

1 lb dried chickpeas, soaked overnight in 8 c water, 1 t soda, 1 t kosher salt, simmered until tender; 1 clove smashed garlic+red pepper flakes+kosher salt+1 T rosemary fried in 4 T olive oil until golden; 2 T olive oil, 2 cloves smashed garlic, tiny can tomato paste, 1/2 c round pasta, 4 c hot chickpea water, kosher salt & black pepper, red pepper flakes, vegan parm

heat oil, garlic, spices, cook until golden, add tomato, peas, pasta, cook until bottom starts to brown, add water, mixing in bottom crust, simmer until brothy & pasta is done; top with garlic oil, parm

soak a whole pound of

chickpeas for extra chickpeas

and aquafaba

source, 4 servings

oil: 1 c small tomatoes, 1/2 c olive oil, tiny can tomato paste, 2 T smoked paprika, 1/2 t kosher salt; pasta: 1 lb fettuccini, cooked al dente, tied into 8 nests; 2 T olive oil, 1 c dried chickpeas soaked overnight in 2 inches of water & 1/2 t soda, drained; 1/2 t soda, 2 t minced garlic; toppings: parsley, lemon

oil: char tomatoes in a dry pan, add rest, simmer 15 minutes, stand; pasta: fry nests in oil until golden, remove from pan; add peas & garlic to hot oil, cook 1 minute, add 4 c water, soda, salt, cook down 15 minutes or until peas are done; add pasta, top with sauce, parsley, lemon