Mushrooms and Noodles

This is more of combining than a recipe. I was quite surprised at the Wonder Noodles – they were quite tasty! The serving size is ridiculously small – who is going to eat 1 oz of noodles? I added TJs shelf stable roasted tomatoes, some leftover mushrooms, spinach and Daiya’s Alfredo sauce. Hey sometimes I need a night almost off!

• 7 oz pack of Wonder Noodles, rinsed
• 1 package Daiya Alfredo Sauce

• 1 7 oz bag spinach
• 4 oz sautéd mushrooms
• 1/2 container TJs toasted tomatoes

In a large skillet over low heat, heat the sauce, stir in the remaining ingredients stirring until heated through, about 5 minutes.

Serves 2.

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Artichoke Dip Pasta

This pasta dish has all the things you love about artichoke dip and it’s vegan! Of course if that’s not your jam you can use regular cream cheese.

• 6 oz pasta
• 3 oz vegan cream cheese
• 1 jar marinated artichoke hearts, reserve the marinate
• 1/4 c pickled jalapeños
• 1 bag baby spinach

Cook pasta according to package.

Combine cream cheese, artichoke hearts and jalapeños in a food processor and pulse till smooth, use marinate to thin as needed. Heat over low heat, add pasta and spinach cook until spinach is wilted. Season with salt and pepper.

Serves 4.

Mushroom Pasta

This may be my new go to pasta – the sauce is rich and creamy, it’s packed full of veggies and is the perfect winter comfort food! The recipe comes from Vegan Comfort Classics.

The Sauce:

• 1 1/2 c raw cashews soaked in hot water for 20 min
• 1 c water
• 1 tsp Apple cider vinegar
• 2 tbsp lemon juice

Place in a blender and blend until smooth

The Parm:

• 2/3 c raw cashews, almonds or pistachios
• 1/4 c nutritional yeast
• 1 tsp salt

Pulse in a food processor until it resembles fine meal.

The Pasta:

• 6 oz pasta
• 1 onion, sliced thin
• 2 tbsp olive oil
• 2 portobellos, sliced thin
• 10 oz cremini mushrooms, sliced thin
• 4 cloves garlic, minced
• Salt and pepper
• 1/2 c dry white wine or stock
• 1/4 c chopped basil
• 1 tsp dried parsley
• 4 c baby spinach
• 1/4 c the parm

Cook pasta according to package.

Heat oil in a 12 skillet over medium heat, cook the onion till soft. Add the mushrooms and cook until they release their moisture. Add the garlic and season with salt and pepper, cook for 3 – 4 more minutes. Once mushrooms have started to shrink, stir in wine or stock and simmer for 7 minutes. Reduce to low and stir in the basil, parsley, spinach and cashew sauce, stirring slowly. Cook until heated through and spinach is wilted.

Add pasta and stir to coat, cook for 2 minutes.

Serve with The Parm.

Serves 4.

Pepper Spaghetti Squash Pasta

I used real butter for this, you could use vegan butter to make it vegan. I reduced the pasta to 2 oz and added spaghetti squash so good! I like to roast spaghetti squash in advance and freeze for quick and easy meals.

• 1/2 roasted spaghetti squash, shredded
• 2 oz pasta
• 3 – 4 tbsp butter or vegan butter
• 3 tbsp olive oil
• 2 – 4 tbsp fresh ground pepper
• 1/2 c vegan or grated Parmesan
• 1/4 c pasta water

Cook pasta according to package.

Add pepper to a large pan and toast over medium heat for 1 – 2 minutes. Add butter and oil and cook 2 minutes. Stir in spaghetti squash and cook till heated through, about 5 minutes. Add pasta and pasta water, stir to coat. Stir in cheese.

Divide amping bowls and top with a little more cheese.

Serves 4.

Mushroom Pasta

This is from Ottolenghi – and it is amazing! This is vegetarian and so good!

• 2 tbsp olive oil
• 3 c mushrooms, your choice
• 1/4 c white wine
• 1 bay leaf
• 3 thyme sprigs, leaves picked & chopped
• 6 oz cream fraiche
• Grated zest of one lemon
• 1 garlic clove, minced
• 3 tbsp chopped parsley
• 1 c panko breadcrumbs
• 8 oz broccolini
• 10 oz pasta
• Salt and black pepper

Blanch the broccolini in boiling salted water for 2mins before draining the water (I did this in the pasta water before I cooked the pasta).

Cook the pasta according to the package.

Heat the oil in a large saucepan and sauté the mushrooms until they start to take on a lovely golden color. Add the wine, bay leaf and thyme. Bring to the boil, reduce the liquid to a third. Add the cream, stir and cover and set aside.

In a bowl, mix the lemon zest, garlic and parsley

Toast the breadcrumbs until crisp and golden. Add the breadcrumbs to the lemon, garlic and parsley mix.

Drain the pasta reserving a cup of the pasta water. Stir the pasta into the cream sauce.

To serve: divide the pasta among plates, top with broccolini and breadcrumb mixture.

Serves 4.

Pasta with Tomatoes, Pancetta and Artichokes

This is one of those pasta dishes you can make when there nothing in the house and it comes together super quick! Leave off the cheese and it’s 30 day friendly, drop the Pancetta and it’s vegan!

• 3 tomatoes diced
• 1/4 c mushrooms or 1 small can canned mushrooms
• 6 oz grilled artichoke hearts chopped
• 4 oz diced Pancetta
• 1/4 c grated Parmesan
• 1/4 c parsley chopped
• 6 oz pasta

Cook pasta according to package.

In a 12 inch skillet over medium heat, cook Pancetta until crispy, add tomatoes, mushrooms and Artichokes, cook 5 min. Stir in pasta, adding a little pasta water if needed, cook over low heat stirring. Top with cheese and parsley.

Serves 2 – 4.

Pasta with Spinach and Gruyere

Nothing beats pasta for quick weeknight meal!

• 8 oz pasta
• 1/2 c creme fraiche
• 8 oz gruyere, grated
• 16 oz baby spinach
• 1/4 tsp garam masala
• Salt and pepper
• Pine nuts

Cook pasta according to package.

In a 12 inch skillet over medium high heat, add creme fraiche and cook until heated through, stir in cheese – whisk until melted. Add pasta and baby spinach and cook until wilted then stir in garam masala. Season with salt and pepper. Top with pine nuts.

Serves 4.

Pasta Salad with Mozzarella and Mint

I used tiny fergola past here. You could use any other tiny pasta or even a grain such as farro.

• 8 oz pasta or farro
• 4 tsp sherry vinegar
• 1 pint cherry tomatoes, halved
• 6 oz mozzarella, cubed
• 1/2 c torn mint leaves
• 2 – 3 tbsp olive oil
• Salt and pepper
• Lemon wedges
• Balsamic vinegar

Cook the pasta according to the package.

Drain pasta, and stir in vinegar and 1/2 tsp salt. Let cool to room temp.

Sprinkle tomatoes with salt, stir into pasta. Stir in mozzarella, mint and olive oil (1 tbsp at a time – you don’t want it to be too wet). Squeeze lemon over the pasta and stir. Drizzle with balsamic.

Serves 4.

Pasta with Scallops and Lemon Butter

7 oz fresh pasta

2 oz butter

1 tbsp oil

2 tsp lemon zest

2 tbsp lemon preserved lemon, minced

1 lb scallops

1/2 c parsley, minced

Bring a pot of salted water to a boil. Cook pasta al dente.

Melt butter and oil in a 12 inch skillet over medium heat. Add zest, preserved lemons and cook until soft. Add scallops and cook 1 min per side. Toss with Pasta. Stir in parsley.

Serves 4.

Pasta with Cherry Tomatoes & Burrata

Another Melissa Clark winner!

6 oz pasta
2 tbsp olive oil plus more for drizzling
6 garlic cloves, minced
¼ tsp chile flakes
Salt
1 quart cherry tomatoes, halved
3 tbsp butter
4 oz grated Parmesan cheese
8 oz burrata or fresh mozzarella, torn
3 c torn herbs, such as basil, mint and parsley
6 green onions, thinly sliced
Salt and pepper to taste

Cook pasta according to package. Drain and reserve ½ cup of cooking water.

Meanwhile, heat a large skillet over medium-high heat. Add 2 tbsp olive oil along with garlic, chile flakes and a pinch of salt and cook 1 to 2 minutes until garlic is fragrant. Add tomatoes and cook 5 to 8 minutes, until they begin to burst and shrivel at their borders.

Add pasta to skillet. If it looks dry, add a little reserved pasta cooking water. Increase heat a bit so pasta can finish cooking in the sauce. When pasta is cooked, add butter and Parmesan and toss until everything is coated.

Serve pasta warm and garnish with chunks of burrata and a handful of herbs and green onions. Drizzle with a little more olive oil and add salt and pepper to taste.into bite-sized chunks

Serves 4.