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.

Advertisements
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.

Pasta

Spaghetti with artichokes

image

Ingredients: (for 4 people)

6 to 8 artichokes (though I sometimes use a lot more)
2 garlic cloves
EVO oil
salt
1/2 kg of spaghetti (or gluten free pasta)

Stip the artichoke of all the outer leaves then cut off the tops so to leave only the softer part of them. Cut each artichoke in halves then in thin slices which you’ll put in a pan together with the oil and the garlic cloves then salt to taste.  Put the pan on slow heat and stir frequently, once the artichokes are cooked remove from heat then remove the garlic cloves, they give it taste but don’t need to be eaten.
In a cooking pot bring water to boil,add a spoonful of thick salt and then the pasta. Once the spaghetti are cooked mix with the artichokes, add a few spoonfuls of olive oil and once dished add vegan parmesan on top.

Pasta

Orecchiette con le rape (with rapini)

image

Rapini  (Brassica  Rapa) is also known in the United States as Broccoli Rave. It is a cruciferous vegetable, the edible parts are the leaves, buds and stems. It’s buds resemble broccoli but without the large head. It is known for it’s bitter taste and is widely used in Italian cuisine, especially traditional in the south of Italy. In Spain it is known as Grelos, typical in the region of Galicia.

It has always been my favourite vegetable which I haven’t been able to find in shops and markets during the 25 years I have lived here in Catalonia, so I could only eat it when I visited my family in Italy. Last week  Lluís, an ex colleague from school who is now retired and loves looking after his vegetable garden, came to visit with a bunch of Rapini as if carrying a bunch of flowers. He said he fed them to the geese as people here don’t know this kind of vegetable. To make a long story short I’m receiving a weekly amount of Rapini, enough to make delicious dishes for the whole family. I’m so grateful to Lluís for this.

Ingredients:  (for 4 people)

1 kg approx of rapini
EVO oil
Salt
White wine
Chilly peppers fresh or in olive oil (optional if you like spicy food)
1/2 kg Orecchiette pasta  (gluten free pasta can be used too)

Cut the leaves, buds and the softest part of the stem, wash in water and boil in very little water in a cooking pot for 10 . The amount of water should cover only 1/4 of the vegetables and stir very often.
Put the rapini in a pan, add olive oil, salt and 1/2 a glass of white wine, when the liquid is completely evaporated add a teaspoon of chilly peppers oil or dry chilly peppers if you like spicy food.
Separately boil the pasta in a separate cooking pot in a lot of water and add a spponful of thick salt while boiling. When the pasta is cooked mix it with the vegetables, add vegan Parmesan on each dish.