This creamy and spicy roasted pepper pasta are the ideal option on those busy evenings when time isn’t precisely your friend. With some basic organisational skills, this dish is ready in less than 1 hour. While the water boils, the peppers are being roasted and while the pasta is being cooked, the sauce simmers on the stove. I find that pipe rigate are the perfect option for this type of sauce. Once mixed with the sauce, this type of pasta captures the creamy sauce and you get to enjoy that decadent sauce with every bite. Simply amazing…
Ingredients (for 4 servings):
for the sauce:
- 2 large red bell peppers
- 360ml almond milk
- 1 medium red onion
- 4 garlic cloves
- 3 Tbsp active dry yeast
- 1 ½ tsp corn starch
- 1 ‘bird’s eye’ dried chili
- salt and pepper to taste
- 350g dry pipe rigate
- fresh basil leaves
- active dry yeast
- Pasta. Cook the pasta according to the instructions on the package. Drain them using a colander and cool them under cold tap water. Drain them very well and place them in a large bowl.
- Roast the peppers. While the water boils, take a metal disk, place it on the stove and roast the peppers on each side. Place the roasted pepper in a small saucepan and cover with a lid. Proceed the same with the second pepper.
- Peel the peppers. Carefully peel each pepper. Remove the stem and the seeds, give them a quick wash and pat them dry with a paper towel.
- Onion and garlic. Peel the onion and slice it carefully. Peel the garlic.
- Prepare the sauce. Place the milk, onion, garlic and chili in the bowl of a blender. Mix until smooth. Add the peppers, olive oil, corn starch, and dry nutritional yeast and blend until smooth and creamy.
- Cook the sauce. Add the sauce to a medium saucepan and simmer it over low-medium heat until thick (for about 7 minutes).
- Serve. Add the sauce to the pasta and mix well. Serve in large bowls and garnish with basil ribbons and nutritional yeast.
My heart fills with joy when I remember my grandmother’s recipe of cabbage noodles, those fragrant and peppery noddles she used to make for me every Friday afternoon. I used to barge into the kitchen, throwing my backpack on the old, wooden armchair and she used to greet me with a warm smile and a simple bowl of cabbage noodles. That’s all I’ve ever needed, for that matter!
For these delicious noodles with sauteed cabbage you only need about a handful of budget-friendly ingredients and a spare 20 minutes. If you decide to make the noodles from scratch, it shouldn’t take more than 1 hour. For this recipe I used my pasta machine but a simple rolling pin and a sharp knife did the job brilliantly for years (and the proof lays here). Whenever I make them plant-based, I replace the eggs with olive oil and lukewarm water. Since I can’t say I find pale noodles appealing, I add a pinch of turmenic to the flour, which gives the noodles a lovely golden color. So let’s get to work!
Ingredients (for 4 servings):
for the pasta:
- 300g all purpose flour
- about 160ml liquid (115ml water + 45ml olive oil)
- 1 + 1/2 tsp salt
- 1/2 tsp turmenic
for the sauteed cabbage:
- 1/2 kg white cabbage
- 1/2 Tbsp salt
- 3 Tbsp vegetable oil
- 1 medium onion
- 1 tsp pepper
- Pasta dough. In a large bowl sift the flour. Add salt and turmenic and mix well.
- Make a well in the center, add water and olive oil and mix with a fork, until you form a ball of dough.
- Bring the dough on a floured working surface and knead it vigorously for 10 minutes, or until the surface becomes smooth and elastic.
- Wrap it in cling film and let it rest in the refrigerator for 30 minutes.
- Sauteed cabbage. Take the cabbage and discard its outer leaves. Give it a wash and pat it dry with a paper towel.
- Cut it in 4 and chop it finely. Place the cabage ribbons in a colander and place the colander in a large bowl. Sprinkle the salt over the cabage and masaage it for a minute.
- Cut the onion in half and slice it finely. Heat 2 Tbsp of oil in a large saucepan over medium heat. Add the onion and saute it until translucent.
- Remove the liquid from the cabbage ribbons using your hands. Add the cabbage to the saucepan, give it a stir, cover with a lid and reduce the heat to minimum. Saute the cabbage until tender (for about 15 – 20 minutes). When it becomes tender, season with salt (only if necessary) and plenty of black pepper and leave aside.
- Cutting the noodles – If you don’t own a pasta machine, you can use a rolling pin to roll the dough and a sharp knife to cut the noodles, like I did in this recipe. Take the dough out from the fridge, cut it in 4 and form 4 balls of dough. Take 1 ball, flatten it with your fingers and fold it in half. Set your pasta machine to the thickest setting and feed it through the pasta roller. Repeat the step. Change the setting to mark 2. Fold this piece of dough into thirds, and press it with your fingers. Pass it through the pasta machine. Repeat the step. Continue passing the dough through the machine until the desired thickness. For these noodles I like to stop after the 5th mark.
Recap: fold, mark1x2, fold, mark2x2, mark3x2, mark4x2, mark5x1
- Run each sheet of pasta through the pasta cutter.
- Take a large pot, fill it with water and add a handful of salt. Cover with a lid and let it boil. When the water starts to boil, put the noodles into the pan and let them cook for about a minute and a half (90 seconds). Drain pasta and rinse them with cold water. Toss them over the sauted cabbage and give it a gentle stir.
- Serve immediately.
Lascute (quadratini / quadrucci in Italian) are the adorable small pasta that my grandmother used to make when I was a child. They are nothing else but some tiny squares with 5 mm side length. They are so delicious in chicken soups, tomato or bean-based soups. They are really easy to make, they require just a few things: some flour, salt and eggs. You also need a rolling pin, a sharp knife and some spare time. I like to make a large batch and I dry them overnight. Once nice and dry, they last for weeks.
For this pasta recipe I use all-purpose white flour, chicken or duck eggs and Himalayan salt. Chicken eggs make some delicious homemade pasta, but duck eggs simply elevate the dish. Duck eggs are higher in fat, compared to chicken eggs, which improves both the texture and the taste of the pasta. Also, duck eggs have a higher yolk to white ratio than chicken eggs, which provides a more vibrant color to the final product. Continue reading Lascute (homemade square pasta)
I absolutely adore pasta. It doesn’t matter if they are fusilli, spagetti or penne. It doesn’t mater if they are regular, whole wheat or rice pasta. I discovered whole wheat pasta 3 years ago and I felt in love. Why should we choose whole wheat instead of regular pasta? Because whole wheat pasta are higher in fiber and vitamins (epecially B complex, K vitamin and E vitamin).
I love this particular recipe because it’s tasty and healthy. This recipe belongs to Jamie Oliver and it includes ricotta and parmesan cheese. I usually swap ricotta for cashew cheese and parmesan for nutritional yeast . And voilà … I have a vegan, nutritious and delicious bowl of pasta.
Continue reading Eggplant Whole Wheat Fusilli