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Pasta Primavera (Linguini)

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Ingredients (use vegan versions):


  • 1/2 cup pine nuts
  • 1/2 cup olive oil
  • 3 medium to large tomatoes – chopped coarsely
  • 1/4 cup + 1 tablespoon finely chopped Italian parsley
  • 1/2 cup minced fresh basil
  • 1 1/2 teaspoon ( or more!!) finely chopped fresh garlic
  • salt and pepper
  • 2 cups broccoli florets, cut into bite size pieces
  • 2 cups chopped fresh green beans
  • 6 asparagus stalks, peeled and sliced into bite sized bits
  • 6 tablespoons non-hydrogenated vegan margarine
  • 1 cup frozen baby peas
  • 1/4 cup veggie broth
  • 2/3 cup *vegan heavy cream (see recipe below)
  • 1 lb linguini

Directions:


*To make vegan heavy cream substitute
you will need: 1/2 block of silken tofu (extra firm) and 1/2 cup of plain soy milk.
Blend in blender (do not use mixer)
until thick and creamy and there are no
more lumps. Set it aside.


1. Preheat oven t0 300. Roast pine nuts
in on a cookie sheet in oven until they
are golden. Remove from oven and set
aside.


2. In small skillet, heat 2-3
tablespoons (or more if you want) of
the olive oil. Add tomatoes, parsley,
basil and garlic and cook until
tomatoes are soft. Set aside.


3. Bring large pot of water to boil and
add broccoli, asparagus and green
beans, bring back to boil and blanch
for 30 seconds. (It is important NOT to
let them overcook..or else). Remove
veggies and immediately run them under
cool water then dry, to prevent them
from continuing to cook.


4. Return water to boil and add salt.
Cook pasta according to directions, or
ask grandma.


5. Meanwhile, (this is so you don’t die
of boredom..j/k) heat up large skillet
with a bit more olive oil and combine
the blanched veggies, and peas and toss
over high heat for a very short time.


6. Reheat tomato sauce, drain linguini
and return it to pot, pour in 1/2 cup
vegan heavy cream, 6 tablespoons vegan
margarine and stir until melted and
mixed. Add veggies, tomato/basil mixture
and pine nuts..toss it around, plop it
on a plate and then chow down.


Try it with some of my not so famous
garlic vegan bread:


1 loaf vegan french bread sliced down middle
1 1/2 stick vegan margarine
2-3 large cloves of garlic (super finely chopped)
4 or 5 shakes of Italian seasoning mix


In small saucepan, melt margarine and
add garlic and seasoning. Mix around
then pour mixture into a glass cup,
cover with plastic wrap and put into
the fridge. After the margarine mixture
becomes solid, mix it around with a
spoon (garlic settles to bottom) then
slice vegan french bread down middle (length
wise) and spread thickly and evenly on
both sides. Bake in oven and then
inhale it with pasta.. its really
great.. even when slightly burnt.


And don’t forget that anything eaten
along side a glass of vegan wine tastes a
whole heck of a lot better!!


Serves: 6

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