Category: pasta

simmer pasta &

beans in one pot & the sauce

in another pot

source, 3 servings

2 c cooked white beans, 1 c pasta, 4 c broth; 1 sliced shallot+1/2 stick vegan butter+1/4 c white wine+1/4 c wine vinegar

simmer beans in broth 10 minutes, add pasta, cook until done; simmer shallot mixture 15 minutes, add to pasta; top with s&p, vegan parm

dog stands at the fence

staring at a brown fox not

seen since last april

source, 4 servings

1/2 c chopped nuts+juice of 1 lemon+1 T olive oil+s&p; 24 oz frozen butternut squash noodles, 1/2 c olive oil, kosher salt & pepper, 1 lb pasta cooked al dente, 5 crushed cloves garlic, 1/2 t red pepper flakes

cook garlic, s&p, red pepper flakes in oil 2 minutes; add squash & 1/2 c pasta water, cook down; add pasta, top with nuts

serve with chipotle

tabasco, herbs, balsamic

reduction, kimchi

8 servings, 165 calories

1 sliced shallot, 1 smashed clove garlic, 1 T olive oil, 1 T miso, 1 T smoked paprika, 1/2 t rosemary, 1 c kasha, 1 c bowties, 1 can pumpkin, juice of 1 lemon

cook 1st 6 until browning, add kasha, cook 1 minute, add 8 c water, cook 8 minutes, add pasta, cook 8 minutes, add pumpkin, cook down, add lemon, rest 5 minutes

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