Pasta

Pasta with courgette

In Italy pasta is made with a great variety of vegetables. This is an easy way to make little children, who aren’t usually keen on veggies, eat vegetables daily and get used to eating them.

Courgette pasta is simple to make and tasty.

Ingredients: (4 servings)

3/4 onions
6/8 fresh courgette
EVO oil
salt
1/2kg of pasta

Chop the onions, put them in a frying pan with some oil and salt, let cook on slow heat.

Wash and chop the courgettes in small bits, add them to the onions once they’ve reached a nice, light brown colour. Add salt and let cook. Stir often to avoid burning.

Once the courgettes are ready boil pasta in salted water, then strain it and mix with the sauce.

Enjoy it!

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Pasta

Pink Panther spaghetti

This pasta sauce has just become my favourite with its mild and delicate taste. My guests thought the colour was spectacular, original and surprising though it’s really simple to make.

Ingredients : (4 servings)

4 big beetroots
80ml of unsugared soya milk
some nuts
EVO olive oil
salt

I’ve used beetroots which were already boiled.

First of all cut the beetroots in small dice and make them into a purée using a food mixer. Heat the soya milk with four spoonfuls of olive oil and some salt in a small casserole, bring to boil then keep on slow heat for 10 minutes.

In another casserole heat the beetroot purée, add some salt and then the soya milk and oil previously heated.
Add some nuts and mix with a food mixer until it’s all creamy.

Finally, once the spaghettis are boiled in salted water, strain them and mix with the sauce.

Serve in plates or bowls and decorate with some nuts.

Hope you like it! 😜

Pasta

Lentil pasta with lamb’s lettuce and cherry tomatoes

This is a really fresh and light pasta, ideal for hot summer days. The use of raw ingredients in it makes it rich in vitamins and extremely simple to prepare.
Ingredients:

Eat 2/3

250gr of lentil pasta
100gr of lamb’s lettuce
150gr of cherry tomatoes
2 spoonfuls of mixed seeds
EVO oil
salt



Mix the lettuce with the cherry tomatoes previously washed and cut in two pieces. Then add the seeds, oil and salt to taste.



Boil the pasta in lots of water then strain it and mix it with the salad. It is nice both using the pasta while still hot after boiling or after rinsing it in cold water.                       You can add vegan grated cheese on top before eating it.

Pasta, Sauces

Red Pesto Spaghetti

Red Pesto is a variety of Pesto sauce from southern Italy where dried tomatoes are from and used in a great number of recipes. Everyone in my family loves it. 

It’s a simple, tasty and easy to make sauce.  I use buckwheat spaghetti for the gluten free option. 


Ingredients:

80/100 gr of basil leaves
80gr of sundried tomatoes
1/2 glass of olive oil
2 spoonfuls of pine nuts
3 spoonfuls of mashed almonds
salt


Put the dry tomatoes in a bowl with hot water and let them sleep for at least 1/2 hour.  Meanwhile, in a tall glass mix the basil leaves with the olive oil, the pine nuts, the almond dice and salt to taste. Use a food mixer until it becomes creamy. 



Strain the tomatoes, add them to the tall glass and mix until it all becomes a creamy sauce. If too thick add some more olive oil. 


Boil the spaghetti the mix them with the sauce. I always decorate the dish with some almond bits. 

Pasta

Pasta with Kale 


Most kids are not fond of vegetables, mine eat a lot of them but they’re not keen on kale so they usually complain when there’s kale unless it’s “disguised” with pasta. Kale is too healthy and rich of so many vitamins and nutrients to let kids have it their own way.  

Ingredients

1/2 kg of fresh Kale
EVO oil
salt
a glass of white wine



Wash the kale and cut it in bits, heat al little water in a big casserole and cook the kale in it for a few minutes, make sure the water  only just covers 1/3 of the kale. Strain the kale, put it in a smaller casserole with some olive oil,  salt and the wine. Let cook until the wine has evaporated. I usually use a food mixer to make a cream of the kale so the kids don’t find and take bits out but it can be used as it is to mix with pasta, either gluten free or non and it’s ready to eat. 

Pasta

Pasta with aubergine


Ingredients

Eat 4

4 big aubergine
EVO oil
salt
1/2 kg of wholemeal durum wheat pasta or lentil flor pasta

Wash the aubergines and cut them in small dice. Some people peel them off but I like to cook and eat the skin too. Put the dice in a casserole with some oil and salt then let cook and stir often. when nearly cooked add some chopped parcely on top.
Boil the pasta and once ready and strained add and mix with the cooked aubergine. Add a drop of olive oil directly once dished and some vegan “parmesan cheese”.

Pasta

Pasta with Kale

Kale is part of the cabbage family like cabbage, broccoli, cauliflower, Brussels sprouts;  brassica oleracea is among the most nutrient dense foods on the planet, for this reason it is becoming very popular. It is rich in vitamin A, K, E, B6, Manganese, Calcium, Copper, Potassium and Mgnesium. Moreover it contains antioxidants and has antinflammatory qualities.


Ingredients:

Eat 4

1/2 kg kale
1/2 kg Pasta
EVO oil
salt



Wash the leaves and cit them in bits. Steam cook the kale, then put it in a casserole with some olive oil and salt to taste, then cook it on slow heat. When ready you can already use it to mix with the pasta which has been previously boiled in hot water containing 2 spoonfuls of salt. Add a few spoonfuls of olive oil and vegan grated cheese. You can use gluten free pasta for gluten free option.

I usually use the food mixer to make the kale into a cream as kids are not always happy to find bits of leaves in their pasta, they’re not really keen on Kale and this is a really easy way to serve this great vegetable without them complaining.