Tag: pasta

Vegan

Love This Lunch: Popped Tomato Pasta

by Lisa DawnLeave a Comment on Love This Lunch: Popped Tomato Pasta

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If you read this blog you know I love me a big pasta lunch. I am home working today and I popped a pint of grape tomatoes in the oven to slow roast. They started popping a few minutes ago and I decided I just had to eat them. So, I boiled up some quinoa pasta and voila a quick and easy lunch!

Grape tomatoes
Pasta
Balsamic vinegar
Nutritional yeast (nooch)

Place the tomatoes on a baking tray in a 300 oven. You will start to hear them popping after a while, maybe about 90 minutes depending on your oven.

Boil up some pasta and drop some tomatoes on top. Drizzle with a little balsamic vinegar and a few shakes of nooch.

Toss well and enjoy!

Vegan

Lemon & Cream Spaghetti with Mushrooms

by Lisa DawnLeave a Comment on Lemon & Cream Spaghetti with Mushrooms

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Tonight is spaghetti night in our house. I make a big bowl of spaghetti and everyone gets to decide what they want with it. This was my bowl and it is by far one of my favorite things to make.

serves 2

Spaghetti, enough for one person
1 small onion
12 mushrooms
3/4 cup cashew milk (homemade is best)
The juice of 1 lemon
Lemon zest for garnish
Fresh cracked pepper for garnish

Get the spaghetti going.

Slice the onions and cook in a sauté pan with 3 tablespoons of water until softening.

Slice the mushrooms and add to the onions. When they look cooked, add the cashew milk and lemon juice. Use tongs to toss around. The cashew milk will start to thicken just slightly.

Add the spaghetti to the mixture and toss to coat. Zest a lemon over the top for garnish and top with freshly ground pepper. Enjoy!

Vegan

Cindy’s Garden on a Plate: Spaghetti with Fresh Tomatoes & Basil

by Lisa Dawn2 Comments on Cindy’s Garden on a Plate: Spaghetti with Fresh Tomatoes & Basil

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We went to my friend Cindy’s today to pick tomatoes from her garden. We came home with basil too.

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This is the perfect dinner.

serves 2

Spaghetti, enough for 2
1 small onion
1 clove of garlic
10 fresh grape or cherry tomatoes
Handful of fresh basil
Olive oil
S and P, to taste

Get the spaghetti going.

Slice the onion into semicircles. Heat a small amount of olive oil in a pan with sides and add the onions. Mince the garlic and add to the onions. Cook until soft.

Slice the tomatoes in half. Add to the onions/garlic and toss around. Keep the flame low, just enough to heat the tomatoes through. Season with a pinch of salt.

Chiffonade the basil and set aside.

Using tongs, lift the pasta out of the pot and add to the onions/garlic/tomatoes. Mix around. Plate it up, top with basil, fresh pepper (optional) and enjoy!

Vegan

Spaghetti Aglio & Olio (Garlic & Oil)

by Lisa DawnLeave a Comment on Spaghetti Aglio & Olio (Garlic & Oil)

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This is pretty much the traditional dish of spaghetti with garlic and oil that you would find in many Italian restaurants. I got 4 amazingly fragrant bulbs of green garlic at the farmer’s market today and this is the first thing I thought to make.

Note: Green garlic is kind of sweet, so the garlicky-ness is not as garlicky as regular garlic.

1 package spaghetti (I use gluten-free quinoa spaghetti )
1/3 cup olive oil
2 big heads of green garlic (or 4 garlic cloves)
Crushed red pepper flakes, about 1/2 teaspoon
1/2 cup pasta cooking water
Fresh parsley, a big handful

Thinly slice the garlic. Place the olive oil and garlic in a pan with sides. Cook on low heat until the garlic is softening. Add the red pepper flakes.

Get the pasta going and cook until al dente, reserving 1/2 cup of pasta cooking water.

Add the pasta water to the oil and garlic and bring to a boil, then reduce to a simmer and let it reduce just a bit.

Chop the parsley.

Using tongs, add the pasta to the oil and toss well to coat.

Take the pan off the stove and add the parsley and toss around again to coat. Let the pasta sit for a few minutes to fully absorb the flavors.

Use tongs to plate the spaghetti. Use a slotted spoon to get the extra garlics if they are left behind. Enjoy!

Vegan

Pasta Puttanesca

by Lisa Dawn1 Comment on Pasta Puttanesca

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I love the supposed origin of this pasta. Pasta puttanesca is literally “prostitute pasta” because the ladies were so busy working, this was an quick meal to make and eat between jobs! They were right, those working girls! It is super quick and perfect on a busy weeknight.

This is definitely in the top 5 of my husband’s all time favorite Lisa meals. I love it too and I make it my own special way: tomato paste, a combination of black and green olives (because I love green olives), and a few secret ingredients for an overall outstanding sauce.

1 clove of garlic
1 7oz jar tomato paste
1 cup water
1 tablespoon chickpea miso
1 cup black and/or green olives
2 tablespoons capers (drained)
Olive oil
Sprinkle of vegan cane sugar, optional
S and P, to taste
1 package spaghetti
Chiffonade of fresh basil, 4 to 6 big leaves

Get the pasta going.

Mince the garlic. Add a small amount of olive oil into a pan with sides, enough to cook the garlic. Keep the flame on low and cook the garlic until fragrant and soft.

Add the tomato paste, water, and chickpea miso and whisk to combine. Cook on a medium flame.

Press the olives with the back of a big knife to push out the pits and then roughly chop them. Add to the sauce along with the capers. Taste and then season with sugar, salt and pepper. Taste again and adjust.

Drain the spaghetti and then drop it into the sauce and mix well.

To chiffonade the basil, place the leaves one on top of the other. Roll them up like you are rolling a joint or cigar and thinly slice the joint/cigar. Voila! Chiffonade of basil.

Serve pasta in a big bowl with basil on top. Enjoy!

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