Archive for Pasta – Page 2

Vegan Bolognese


By Leslie · Comments (0) · June 23rd, 2011

A staple in most Italian homes, bolognese sauce is hardly ever vegetarian, but it’s so easy to take out the meat and make it that way.  I was recently asked if I had a recipe for vegan bolognese and I realized I’ve never posted it!  So here is my recipe adapted from my tomato sauce recipe, which is adapted from my Grandmother and Mothers.  You may notice that there is no celery in this recipe.  You are welcome to add it, I just don’t love cooked celery.  That’s the great thing about a recipe like this, you can tailor it to whatever vegetables you like or dislike.  I hope you enjoy!

This dish is vegan, but it’s so filling, it’s perfect to serve to anyone!

0bologneseVegan Bolognese

Serves 6-8 or 4 very hungry people : )

What you’ll need:

1 onion, diced

56oz. (2 large cans) of whole tomatoes (I prefer san marzano if you can find them) If you have a garden full of tomatoes, definitely use fresh!  You’ll need about 3.5 pounds.  Stew them before you add them in the recipe.

6oz (1 can) of tomato paste

a pinch of sugar

a dash of wine (optional)

1 carrot, sliced

15 mushrooms (1 package), sliced

1 red bell pepper, diced

1 medium zucchini sliced and halved

1 pint of small grape tomatoes, halved

a large handful or two of spinach (or any green), sliced

6-8 cloves of garlic, sliced

a tiny dusting of cayenne pepper (optional)

fresh basil leaves, sliced

What you’ll do:

First you have to make the base sauce.  In a large pot pour 1/4 to 1/2 cup olive oil in to cover the bottom.  Heat on medium and add in the onions and a big pinch of salt.  Saute for about 2 minutes.  Add in the canned tomatoes, paste, sugar, half of the garlic and wine (opt.).  Stir and cover on medium low to low heat (you want a gentle simmer) for about 30 minutes.  Stirring occasionally.  NOTE: if your sauce becomes too thick at any point, add in a little water.

Now to add the vegetables.  You are going to add in the order that takes longest to cook to shortest.  So first in the sauce is the carrot.  Let cook as you chop the other vegetables.  NOTE: the key to a good bolognese sauce is not to overcook the vegetables! Mushy vegetables never taste good!  You’ll want to add in the vegetables about 20-30 minutes before you serve it.  Next add in the mushrooms and bell pepper.  Then the zucchini.  And about 5 minutes to service, add in the fresh tomatoes, rest of the garlic, spinach, a dusting of cayenne and stir.  Taste and adjust seasoning to your taste.

Serve over linguini or whatever pasta you like.  Gluten free?  It’s just as good served over quinoa.

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Tools I Used:

My favorite Le Crueset Pot

the Wusthof knife (best knife in the world for cutting anything!)

San Marzano Tomatoes

Lesliesarnasig

Comments (0)
Categories : Ethnic: Mediterranean, Pasta, Vegetables

Making Homemade Mac n' Cheese Video


By Leslie · Comments (3) · May 16th, 2011

Here's a little "how to" video for making homemade mac n' cheese!  A special thanks to my friends Ellie and Henry for helping out!

[youtube http://www.youtube.com/watch?v=PuRd2GI1J38] 

I hope you enjoy!

For the complete written recipe, check out this post: Mac n' Cheese

Lesliesarnasig

Comments (3)
Categories : Pasta, Videos

Yummy Pasta Goodness!


By Leslie · Comments (4) · May 13th, 2011

Yes, yes I'll admit it, I do have a slight obsession with pasta. . . Being Italian I grew up eating it all the time.  No matter what, I always indulge myself with having pasta at least once a week.  I do believe in eating healthy, but I don't believe in depriving yourself of foods you love.  I believe almost everything is fine in moderation : )  This is a pasta I came up with the last bits of food I had left in my refrigerator before I leave for my trip to North Carolina to see my little sister graduate from college!  So excited!  But it makes a perfect Sunday night pasta!

00001pastaLinguini with Cheesy Eggplant and Kale
Serves 2

What you'll need:

1/2 lb. linguini pasta

1/2 onion, halved and sliced

4 cloves of garlic, sliced

1 eggplant, cubed

1 bunch kale (about 8 leaves) chopped

about 1 cup ricotta cheese

a big handful of parmesan cheese

salt and pepper to taste

some fresh basil chopped to garnish

What you'll do:

After you dice the eggplant, place it in a strainer and sprinkle with a pinch of salt.  Let sit.  Chop the kale and place it in a bowl.  Massage about a teaspoon of salt into it.  Let sit.  Cook the pasta according to the box instructions.  While you're waiting for the water to boil, in a large pan, drizzle some olive oil and add the onions.  After about a minute, add the eggplant and cook on medium low for about 5 minutes, tossing occasionally.  Add in the kale, stir, then add in the ricotta cheese and a few tablespoons of the pasta water.  Mix well.  When the pasta is al dente, drain and add right into the pan.  Toss well.  Add salt and pepper to taste.  And maybe a drizzle more of olive oil.  Serve in a bowl topped with some parmesan cheese and fresh basil.

Enjoy!

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Lesliesarnasig

Comments (4)
Categories : Pasta, Vegetables: Eggplant, Vegetables: Kale

Lemony Linguini with Tomatoes and Arugula


By Leslie · Comments (5) · April 6th, 2011

With Spring comes warm weather and bright, bold flavors!  This pasta is a perfect punch of lemon and arugula.  It's light and healthy, perfect for this time of year.

11111pastaLemony Linguini with Tomatoes and Arugula

Serves 4

What you'll need:

1 lb. of linguini

1 lemon

4 cloves of garlic, chopped

6 roma tomatoes, diced

a couple handfuls of arugula

4 tbsp. butter, real or vegan

4 tbsp. olive oil

What you'll do:

Cook the pasta according to the directions on the package.  While it's cooking place the olive oil and butter in a pot and turn the heat on to medium low.  As soon as the butter is melted, add in the garlic and the juice of the lemon.  When the pasta is al dente, add the tomatoes and arugula to the garlic lemon pot and add the strained pasta on top.  Toss together.  Serve immediately.

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Lesliesarnasig

Comments (5)
Categories : Pasta, Vegetables: Tomato

Creamy Fall Pasta


By Leslie · Comments (1) · November 4th, 2010

Mmmmm!  (need I say more?)

PastaCreamy Fall Pasta

Serves 4

What you'll need:

1 lb. pasta

1 butternut squash, peeled, diced and roasted

a few handfuls of arugula (or spinach or greens)

2 tbsp. butter (homemade is always best)

3-5 oz. creme fraiche

a few handfuls of shredded parmesan cheese

salt, to taste

What you'll do:

After you roast the butternut squash, cook the pasta to the directions on the package.  While it's cooking, place the butter, creme fraiche and a handful of cheese in a large pasta bowl.  Drain the pasta and place in the bowl and toss.  Then toss in the butternut squash, arugula and some more cheese.  

Serve warm!

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Tools I used:

Le Creuset Pot

Slotted Spoon

Peeler

Pasta Fork

Lesliesarnasig

Comments (1)
Categories : Pasta, Vegetables: Butternut Squash

Pasta with Creamy Tomato Sauce and Garlic Greens


By Leslie · Comments (3) · October 26th, 2010

Yum. Yum. Yum!  You know how sometimes you just crave super creamy comfort food?  That was the situation today.  I decided to make some creamy tomato sauce and toss it with pappardelle pasta and top it off with some wilted swiss chard.  So comforting!  Makes me want to do nothing but eat and watch the rain come down!

If you’ve never had swiss chard, don’t stress.  Your local market probably carries it and it’s delish!  It’s a little hardier than spinach, but not as hardy as kale.  It comes in a few different varieties.  I used red here, but any will do.  I highly suggest you give it a try.

Pasta

Pasta with Creamy Tomato Sauce and Garlic Greens

Serves 2

What you’ll need:

1/2 lb. pasta

1 medium onion, halved and sliced

3 cloves of garlic, thinly sliced

1 28 oz. can of whole tomatoes, blended in a blender till smooth (I encourage you to stew fresh tomatoes if you can)

1 6 oz. can tomato paste

1/2 cup of cream

For the greens:

1 lb. greens, I used a combo or red swiss chard and spinach (you can use anything really)

1/2 onion, diced

2 cloves garlic, chopped

What you’ll do:

In a medium pot on medium low, drizzle about a 1/4 cup of olive oil and add the onion and garlic.  Sprinkle with a good pinch of salt.  When the onion is soft, add the blended tomatoes and the paste.  Let simmer on low.

In a large pan on medium, drizzle some olive oil and add in the garlic and onions.  After a minute, toss in the greens and sprinkle with a big pinch of salt.  Toss until wilted.

While your doing the greens, cook the pasta according to the directions.

When the pasta is al dente, toss it with some sauce, plate and top with a pile of greens.

Enjoy!

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Tools I used:

Pasta Fork

Pasta Pot

Lesliesarnasig

 

 

Comments (3)
Categories : Pasta, Vegetables: Spinach, Vegetables: Tomato

Butternut Squash and Kale Lasagna


By Leslie · Comments (12) · October 21st, 2010

Ok, so it's still here raining in Los Angeles and very gloomy. . . So, what better way to warm up the house than to make a lasagna.  Not just any lasagna (of course), a Leslie original.  I have to admit that I was a little worried about this one.  I have never used kale of butternut squash in a lasagna, but it turned out delicious!!  

IMG_3601
This would also make a nice vegetarian Thanksgiving option!  You can make it ahead of time.

Butternut Squash and Kale Lasagna

Serves 8 

What you'll need:

1 1/4 lb. lasagna noodles, cooked only until very chewy (they will cook lots more in baking)

1 small butternut squash, peeled and diced

1/4 tsp. cinnamon

1 medium onion, diced

4 cloves of garlic, chopped

2 cups of cream

1 lb. kale, chopped

1 lb. chard, I used a combo or red and green, chopped

2 tsp. kosher salt

1 lb. ricotta cheese, I like using "part skim"

1/2 cup grated parmesan, plus a handful for the top

a handful of fresh parsley, chopped

1/4 tsp. nutmeg

7 oz. creme fraiche

What you'll do:

Roast the butternut squash.  Heat the oven to 350 degrees and toss your peeled and diced butternut squash in a bowl with a drizzle of olive oil (enough to coat them), cinnamon and a big pinch of salt.  Spread over a cookie sheet lined with parchment paper or tin foil.  Bake for about 30 minutes or until fork tender. (this can vary a little depending on the size of your dice)  Again they will cook more in the lasagna so don't cook till they become mush.  Remove from the oven and let cool.  

While the butternut squash is roasting, wash and chop all the kale and chard.  In a large wide pot (I used my le creuset) on medium low or low.  Heat some olive oil, enough to cover the bottom of the pot, and add in the diced onion, 3 cloves of garlic and a big pinch of salt.  Let them get happy for about a minute and then add the greens, toss, then pour the cream over them and toss again.  Continue to toss every couple minute until they all wilt, about 10 minutes.

While you are waiting for those, cook your lasagna noodles.  Also, in a medium mixing bowl, mix together the ricotta cheese with the parmesan, parsley, nutmeg and the remaining 1 clove of chopped garlic.

Now for assembly:

Preheat your oven to 350 degrees.

Smear enough creme fraiche on the bottom of your 9×13 baking dish to cover.

IMG_3587
Arrange the noodles on the bottom.

IMG_3588
Next goes the greens mix.  Use a slotted spoon to drain some of the liquid.

IMG_3589
Then the butternut squash,

IMG_3590
then the ricotta mix.

IMG_3591
Then start with the noodles again.  So noodle, creme fraiche, greens, squash, ricotta until the pan is full.  You want to end with the noodles on top.  Then slather with the remaining creme fraiche, ricotta and sprinkle a big handful of parmesan on top.

Bake for about 30 minutes.

IMG_3600
Enjoy warm : )

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Tools I used:

Le creuset pot

Baking Dish

and of course my apron : )

Lesliesarnasig

 

Comments (12)
Categories : Ethnic: Mediterranean, Pasta, Valentines Day Ideas, Vegetables: Butternut Squash

Bowtie Pasta Crunchies


By Leslie · Comments (43) · October 4th, 2010

These are one of my favorite snacks!  Yes, they are fried, yes they are salty, yes they are delicious, and yes, they are addictive!  My Grandmother made a version of these and me and my siblings always loved them!  So how do you make these delectable treats you ask?  They are so simple!  Here you go:

Bowtie Pasta Crunchies

What you’ll need:

1 lb. bowtie pasta

the juice of 1 lemon

a handful of parmesan cheese (optional)

kosher salt to taste

What you’ll do:

Bring a large pot of water to a boil and add in the bowties and a handful of salt.  Cook halfway.  Drain.

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Working in batches, transfer some bowties into about 1/2 cup hot vegetable oil.

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When the edges get golden, flip.  Remove once golden on both sides.  This process is very fast.  Careful not to burn yourself : )

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When they are golden remove from the pan and immediately toss with some salt, lemon and parmesan.  Repeat the process till they are all fried.

These can be served immediately or within a couple days.

Enjoy!

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Lesliesarnasig

Comments (43)
Categories : Appetizers, Pasta

Zucchini Alfredo


By Leslie · Comments (0) · August 9th, 2010

Oh how I love zucchini!  I had 2 of them staring at me that I had bought at the last farmers market.  I was trying to think of something different and creative.  I've been in a blending mood, so I said, hey, what if I blend it into a cream and toss it in pasta!  And voila!  Here is what it made:

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 Zucchini Alfredo

Serves 4

What you'll need:

2 zucchini

a pad of butter

10 oz. of ricotta cheese (yes, make your own here)

2 tbsp. of cream (only if needed)

a handful of parmesan cheese

salt and pepper

1 lb. pasta (I like papadelle here, but fettuchini is great too!)

What you'll do: 

While you are waiting for your pot of water to boil for the pasta.  Shred the zucchini using a box grater.  Saute in a pan for about 1 minute.  You only want to barely soften the zucchini.  Transfer to a food processor or blender.  Add the ricotta cheese and blend until smooth.  Add salt and pepper to taste.  This is where you may have to add a little cream or milk if it needs thinning, but I don't usually have to.

Cook and drain the pasta.  Put it back in the pot off of the heat.  Add the zucchini cream and toss.  And in a handful (or two) of the parmesan cheese and toss again.

Serve immediately.

So simple and so tasty!  I served mine with some diced tomatoes on top for pretty color : )

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Lesliesarnasig

Comments (0)
Categories : Pasta, Valentines Day Ideas, Vegetables: Zucchini

Capellini alla Checca


By Leslie · Comments (2) · August 2nd, 2010

Is there any better summer pasta dinner dish than capellini alla checca??  If you don't know what it is, it's light angel hair pasta tossed with fresh tomatoes, garlic and spices.  It is fantastic to enjoy in these summer months!

This is also a fabulous way to use all those tomatoes you've been growing in the garden.  These are grape heirloom tomatoes, but you could easily use other tomatoes just diced up.

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Capellini alla Checca

Serves 2

What you'll need:

1/2 pound capellini or angel hair pasta 

1 clove of garlic, extremely finely chopped

a couple handfuls of grape tomatoes (or diced tomato)

about 4 or 5 fresh basil leaves, sliced

a handful of fresh parsley, chopped

about 2 to 3 fresh oregano leaves, chopped

a heavy drizzle of olive oil

a handful of shredded parmesan cheese 

salt and pepper

What you'll do:

Place a pot of water on the stove over high heat.  While you are waiting for the water to boil, chop up the garlic and place in a large bowl.  Sprinkle with a pinch of salt.  

Halve the tomatoes, slice the herbs and mix together in the bowl with the garlic.  

Now, if you are into strong garlic like me, then when the pasta is done, drain and put it right into the bowl with the tomato mix and toss it together with some olive oil.

If you need your garlic a little more mild.  Place the tomato mix in a medium frying pan and heat up for a few minutes on low with some olive oil.  When the pasta is done, drain and put right in the pan with the tomatoes and toss.  

Top the pasta with some shredded parmesan and fresh basil.  Serve warm.

Enjoy!

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Lesliesarnasig

 

Comments (2)
Categories : Ethnic: Mediterranean, Pasta, Valentines Day Ideas, Vegetables: Tomato
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