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Currently showing posts tagged pasta

  • Hearty Lentil Broccoli Bolognese

    Hearty lentil, walnut, and mushroom filled tomato sauce blankets a bed of pasta. This sauce is so tasty, satisfying, and filling, we often make a large batch and freeze it for future meals. We add broccoli, cauliflower or kale to our pasta to get even more veggies in, and it pairs wonderfully with the tomato sauce, but you can leave it out if you wish.  Serve over any pasta of choice with a side salad and some toasty bread, perfection!


    Hearty Lentil Broccoli Bolognese

    Serves 2-4

    Prep time: 20 minutes 

    Cook time: 20 minutes


    • 1 medium yellow onion, diced
    • 3 cloves garlic, finely chopped
    • 1/2 cup carrot, diced
    • 1/2 cup celery, diced
    • 1 cup crimini or white mushrooms, chopped or sliced
    • 1/2 cup red or white wine, optional
    • 3 cups tomatoes, diced, fresh or canned
    • 1 can tomato paste, 6 oz
    • 2 cups water
    • 1 Tbsp oregano
    • 1 tsp thyme
    • 3/4 cup green or brown lentils
    • 1/2 cup chopped walnuts
    • 1 Tbsp sweetener of choice (agave, sugar, chopped date)
    • 1 tsp salt
    • black pepper to taste
    • 1/2 cup fresh parsley, chopped, optional
    • 1/2 cup fresh basil, chopped, optional
    • 1/4 cup nutritional yeast, optional

    1. Saute onion, garlic, carrots, celery, and mushrooms in a bit of olive oil over medium heat, in a medium pot or wide, deep skillet, for 3-4 minutes.

    2. When softening and lightly browning add wine if using, if not substitute water or vegetable broth, and stir well to combine. Add tomatoes and cook with lid on for 5-6 minutes over medium heat until tomatoes start to break down. Add remaining ingredients, tomato paste through lentils and bring to a gentle boil then cover and lower to a simmer. 

    3. Let cook for 20 minutes or so until lentil are soft and sauce is thickening. Add remaining ingredients walnuts through nutritional yeast. Only add walnuts at the very end of cooking, if you add them earlier and continue to cook sauce, they will turn it black. After you add walnuts and herbs turn off heat and stir well to combine, serve over pasta of choice with steamed or sautéed veggies added in. We like to throw a few cups of broccoli, cauliflower or kale into the pasta water in the last minute of cooking and then drain all together, perfect every time! Toss pasta with sauce to coat thoroughly and serve hot. Enjoy!

  • Toasted Hazelnut and Eggplant Pasta

    Crispy hazelnuts and tender eggplant slices top a simple and comforting pasta dish. Fragrant with fresh oregano and drizzled with balsamic vinegar, this makes a perfect rainy day dinner. I’m a big fan of including nuts in cooked dishes, and this one is no exception. The crunch, flavor, and healthy fat that’s added makes this dish a winner.


    Toasted Hazelnut and Eggplant Pasta

    Serves 4

    Prep time: 20 minutes Cook time: 25 minutes

    Ingredients:

    1/2 lb pasta of choice
    1 small eggplant (I used three mini chinese eggplants), sliced 1/4" thick
    1/2 yellow or white onion, diced
    3-4 Roma tomatoes, diced
    4 cloves garlic, peeled and chopped
    1/2 lb spinach, chopped (optional)
    1/4 cup flour of choice (wheat, GF, rice, chickpea all ok)
    1/2 cup hazelnuts, toasted and chopped
    1/4 cup nutritional yeast (optional)
    3 Tbsp olive oil
    2 Tbsp balsamic vinegar
    handful of fresh oregano leaves, chopped or 1 Tbsp dried oregano
    salt and black pepper to taste


    1. Cook pasta until al dente, drain, rinse and drizzle with olive oil to prevent sticking. Set aside.

    2. Place flour, a pinch of salt and pepper, and a pinch of oregano in a medium bowl and stir to combine. Toss eggplant slices in the flour mixture one at a time until coated. Heat a deep skillet with 1 Tbsp of high heat oil over medium heat, and add eggplant slices. Cook on both sides until tender and evenly browned, usually 2-3 minutes per side. When done transfer to a plate and set aside. Keep warm.

    3. In same skillet, cook onion and garlic until lightly browning, and add tomato. Cook covered on medium heat for 4-5 minutes until tomatoes break down a bit. Add spinach if using. Turn heat to medium low and add pasta, olive oil, balsamic vinegar, nutritional yeast (if using), oregano, and salt and pepper to taste. Heat until pasta is heated through, and everything is coated.

    4. Top with toasted hazelnuts and eggplant slices, and drizzle with additional balsamic vinegar just before serving. Adjust salt and pepper as desired. If your hazelnuts are raw, toast for 4-5 minutes in skillet over medium low heat, then chop on cutting board. Serve immediately and enjoy!

  • Homestyle Lentil Walnut Bolognese

    This sauce is a universal crowd pleaser, with few ingredients (and easy to find ones at that),  you simply set it on the stove and let it simmer away until serving. Earthy and hearty this is a go-to sauce for spaghetti, as a filling for vegan lasagna, or spooned over steamed veggies. The walnuts give a significant boost of healthy fats, oils and protein, while lending a “meatiness” and flavor that is unsurpassed. This recipe makes quite a large batch, so feel free to half it or freeze some for a later date.


    Vegan Lentil Walnut Bolognese

    Serves 8-10 Prep Time: 10 minutes Cook time: 35-45 minutes

    1 cup yellow onion, chopped
    3 cloves garlic, chopped
    1 can of diced tomatoes, 28oz
    1 can of tomato paste, 6 oz
    3 cups water
    1 1/2 cups green lentils
    1 1/2 tsp brown sugar (optional)
    1 cup crushed walnuts
    2 Tbsp oregano (fresh or dried)
    1 Tbsp medium-high heat oil (canola, avocado, grape seed, etc)
    1 tsp salt
    black pepper to taste


    1. Heat the oil in a very deep skillet, or medium pot on medium heat. Add the onion and garlic and cook for 2-3 minutes, stirring often.

    2. Add the diced tomatoes, tomato paste, water, lentils, and brown sugar and stir well. Let simmer, covered, for 30-40 minutes, until lentils are tender but still hold their shape.

    3. Add crushed walnuts, salt, pepper, and oregano and stir well. Serve over pasta of choice, roasted spaghetti squash, or use as a sauce filling in your next veggie lasagna.

  • Sunflower Seed Pesto Pasta

    Here in Seattle, we wait all year for the local heirloom tomatoes, fresh basil, and abundance of fresh  fruit to enter the markets. And when it finally does, it's time to really take advantage! This savory, light summer fare is the perfect way to end a workday. It's fast, easy, satisfying, and can be dressed up or down depending on the day. The vegetables included are completely flexible, any of your favorites will work, so be creative with what you have on hand. This dish comes together in no time (though there are a few steps), just get all the ingredients out and follow the steps below, it should take 20-30 minutes to come together. The sunflower seed pesto is spectacular on it's own, and if you don't have time for anything else, at least make this and spread it on some toast. The light nuttiness of the sunflower seeds mixed with the punch of the fresh garlic, and the bright taste of basil is wonderful and really captures the essence of summer. As always, completely vegan, gluten and soy free. Enjoy!


    Sunflower Seed Pesto Pasta

    Serves 2-4 (depending on hunger)

    1 box gluten-free pasta (I used Ancient Harvest quinoa spaghetti)

    Pesto
    1 cup basil
    1/2 c sunflower seeds
    1/4 cup olive oil
    3-4 cloves garlic
    1/4 tsp salt
    1/4 tsp sugar
    1/4 tsp black pepper
    1 Tbsp nutritional yeast
    1 Tbsp fresh lemon juice

    Sauteed Veggies
    1 cup chopped broccoli
    1/2 cup chopped red onion
    1 cup sliced crimini mushrooms (optional)

    Tomato Marinade
    1 cup sliced/diced cherry or heirloom tomatoes
    1/2 tsp sugar
    1/2 tsp sea salt
    1 tsp balsamic vinegar
    1 tsp olive oil


    1. Mix tomatoes with oil, vinegar, sugar and salt in small bowl. Set aside.

    2. Bring water to a boil for pasta. Cook pasta as directed. Drain when al dente.

    3. Sauté veggies on medium heat for 5 minutes in a bit of olive oil. Season with salt and pepper.

    4. in food processor combine sunflower seeds, garlic, basil, salt, sugar, pepper, yeast, oil and lemon juice. Process until creamy, scraping down sides as needed.

    5. Combine pesto with warm noodles, serve topped with sauteed veggies, tomato marinade, and a drizzle of balsamic vinegar if desired.