Since the weather outside has been too hot for even this heat junkie to handle — with temperatures reaching close to 100 °F — I’ve been avoiding my oven and stove-top and instead looking to water-packed raw fruits and veggies to get me through these sweltering days of summer.
This light summer salad is reminiscent of the pasta salad I used to enjoy as a wee one… except I left out the heavy pasta and replaced it with my fave go-to summer staple: zucchini “noodles”. If you don’t have a spiralizer, a vegetable peeler works great too.
Being that it is now freezing and gloomy outside in my part of the world, I have had quite a hankering for pasta Bolognese. I always think of it as the perfect food to warm me up on a not so cozy evening.
I tried to make it using tempeh just last week. And well, it didn’t exactly hit the spot. So, off I went to purchase some textured vegetable protein. I never buy this stuff on a normal trip to the market- but for this dish, I am very glad that I did. It makes a great (although very tomato-y) Bolognese sauce in mere minutes.
Mmmm… thank you Bologna.
Out of my crazy cat lady-like obsession with pumpkin (and, who am I kidding? all things orange) during the Autumn months, came this gem of a simple dinner. This pasta/pumpkin combo may not sound too appealing for some folks , but each and every person I served this stuff to absolutely loved it.
It is utterly delicious.
This is a delicious pasta recipe that takes very little time to prepare. Walnuts and sage dominate the flavor of the creamy sauce, and walnut pieces provide some texture; turning a few simple ingredients into a hearty meal.
Walnut Sage Fettuccine
- 1 cup walnuts chopped finely, plus 1 cup coarsely crushed walnuts
- 12 oz silken tofu, extra firm
- 1 cube vegetable bouillon
- 2 tbsp olive oil plus extra for drizzling onto pasta
- 1/3 cup almond milk
- 1 tsp sea salt
- 2 tbsp chopped fresh sage leaves
- 1 package fettuccine noodles, gluten free or regular
Cook pasta according to package directions.
In food processor, combine 1 cup finely chopped walnuts, 12 oz silken tofu, 1 cube vegetable bouillon, 2 tbsp olive oil, 1/3 cup almond milk, sea salt, and sage leaves. Puree until smooth. Sauce will appear liquidy.
Drain pasta, (if using gluten-free pasta, rinse with cold water) and while still in colander, drizzle with extra olive oil and sprinkle with salt. Toss pasta with sauce and half of the amount of the larger crushed walnuts. Place into serving dishes and top with the remaining crushed walnuts.