Tag Archives: pasta

Italian Feast: Roasted Garlic & Tomato Basil Pasta with Moussaka Pizza and Cheesesticks

10 Apr

So I went all out for this Italian themed Sunday feast. I had picked up a medium and large dough ball from my local pizzeria on the way home from work Friday, and I really wanted a roasted garlic sauce to go with some fresh tomatoes and basil. I totally winged this sauce and I thought it came out pretty awesome. I ended up making pizza sauce by using up some leftover tomato paste and adding some Italian spices, salt & pepper, and veggie stock to thin it out. This doubled as the dipping sauce for the cheesesticks. I got to use up some of the leftover [Veganomicon] moussaka I made earlier in the week by dismantling it and using it as an amazing pizza topping. I couldn’t believe how great that combination came out on the pizza. Somehow I managed to get everything done and still hot, so that was nice too!

Roasted Garlic & Tomato Basil Pasta

8 oz desired pasta shape, cooked according to box instructions (I used farfalle)

1/2 pint grape or cherry tomatoes, halved
2 small to medium tomatoes, roughly chopped
10 cloves of garlic
1 large shallot, sliced thinly
1 tsp. balsamic vinegar
pinch of Italian seasoning (I use and Italian blend grinder that has salt & pepper too)
Salt & Pepper (but I still used a little extra sea salt & fresh ground pepper)
Olive oil for misting

1/2 c. vegan parm
1 tbsp. vegan mozzarella/Daiya Italian shreds (it was what i had left after the pizza making ; )
about 8 big basil leaves, sliced into chiffonade (see note below!)

Directions:

1. Preheat oven to 400*F. Lightly mist an 8×8 baking dish with olive oil.

2. Combine tomatoes, garlic, shallots, balsamic, and seasonings in prepared pan and spray lightly with olive oil. Bake for 30-35 minutes. (I baked in the toaster oven because I had the big oven going with the pizzas, so I covered it with foil (to keep from burning) for the first 20 minutes, and then uncovered for 15 minutes.)

3. Toss with freshly drained pasta, add vegan parm, mozzarella, and basil. (NOTE: to chiffonade basil take the leaves and pile them on top of each other. Roll them up and slice thinly. Presto. You look fancy. This was my first time doing it!)

Serve with a little extra basil on top for garnish, and enjoy!

(sorry for the blurry pic!)

Lots of yumminess ready for roasting.

Getting those lovely bites of melt-in-your-mouth garlic was amazing. Really nice with the fresh basil that I clipped from my new patio herb garden!

And now for the cheesesticks & pizza…

I scored the dough with a dinner knife so that they’d be easy to pull apart once cooked, but wouldn’t fall apart during the process.

I then lightly misted with olive oil, sprinkled with garlic powder and added Daiya cheddar and italian shreds.

Mist once more with olive oil and sprinkle with a little more garlic powder and vegan parm if you like.

After kneading and stretching the dough, make sure you stab it a billion times with a fork to keep the air bubbles at bay.

Here is the dismantled moussaka turned pizza toppings: thinly sliced, roasted eggplant, zucchini, and potatoes and a few dots of the almond cream sauce over the tomato paste based sauce I made.

And here it is all melty with Daiya goodness and ready to hit the table.

It was a true feast!

Pasta with Roasted Butternut Squash and TVP

1 Nov

CPV has hit the 4k mark! Thanks to all my readers : )

The last time I made this, it was in the inventing phase and I added the TVP in the day after to get the right balance of savory & sweet. This time I used whole wheat elbows and red onions, and it was super yummy! I used about 1/3 c. of nutritional yeast & roasted the veggies for a good 45 minutes, so the squash melted into the pasta. You can use whatever winter squash you’ve got around, but don’t forget to save & toast the seeds!

here’s the link to my original recipe!!

 

Baked Penne with TVP

6 Jun

so i really wanted some italian food for dinner tonight.  i also didn’t want to make a grocery trip & wanted to use some TVP. i went through a bunch of books for inspiration, and found the baked ziti in quick and easy vegan comfort food, pg. 123. mine is a little stepped up version since i had extra time to spend today, but her version would be great for a weekday.

the other nice thing is i have it in the fridge all ready to go until i’m ready to bake it.

ps- a frugal thing i’ve been doing is using vegan bouillion cubes for broth. a box of 8 cubes is about $2 and change, and makes 16 cups!

Baked Penne with TVP

Olive oil or butter for 9×13 pan

1 lb. of cooked short pasta, penne, ziti, etc.

1 c. veg broth
1.5 tsp. liquid smoke
1 c. TVP

1 jar of marinara sauce
1 14.5 oz can of diced/chopped/stewed tomatoes, drained
1 8 oz. can of tomato sauce
1/2 c. veg broth
1/2 c. onion, finely chopped
4 cloves of garlic, minced
1 tsp. italian seasoning
1/2 tsp. crushed red peppers, optional
1/2 c. nutritional yeast, optional
salt & pepper

2 c. shredded vegan mozzarella, i use daiya italian shreds
vegan parmesean, optional

Directions:

1. Pre-heat oven to 350* and cook pasta according to package directions.

2. Boil 1 cup of vegetable broth and liquid smoke in a medium saucepan. Remove from heat and add TVP. Stir until liquid is absorbed.

3. Return drained pasta to pot and add all ingredients except vegan mozzarella and vegan parm. the nutritional yeast gives it a nice creaminess.

4. Place half of pasta mixture into 9×13 prepared dish. Top with half of mozzarella and sprinkle with vegan parm, if using. Repeat layers.

5. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes. Broil on high for a few minutes to get a nice crust.

Ty’s easy italian feast

19 Mar

Buona sera! i bring you Ty’s italian feast. : )

these are two recipes i improvised that i think go really well together. i used spinach fettuccine, but you can use whatever pasta you have on hand. the meat sauce takes a cheat by using a good jar of basic pasta sauce, but no one will know if you don’t tell them! especially once they start shoveling garlic bread into their mouths. there is plenty of sauce to sop up with the bread too. Round out the meal with a salad if you have the fixin’s.

Garlic Bread

1 loaf of italian or french bread
or
2 smaller loaves

2-3 garlic cloves, minced
1/4 tsp dried oregano
1 tsp dried parsley, or 1 tbsp fresh
1 tsp olive oil
1/3 c. non-hydrogenated vegan buttery spread, softened
3 tbsp vegan parmesan

Preheat oven to 375 degrees. Combine spread, garlic, oregano, parsley, olive oil and parm. Either cut loaves in half lengthwise, or make 1″ slits vertically, but not all the way through bread. spread mixture on both sides of cuts. Wrap in foil and bake for 12 minutes in oven. if you have any leftover garlic parm butter, you can store it in the fridge for a couple of days in a ramekin covered with plastic wrap. Spread it on toast, bagels, pizza crust, etc.

Ty’s cheater “meat” sauce with pasta

3 tbsp olive oil
2-3 garlic cloves, finely chopped
1 onion, chopped
1/2 bag of “meat” crumbles
1 tsp oregano
2 tsp parsley
crushed red pepper to taste ( i use a lot, over a tbsp)
1 jar basic pasta sauce

a few grinds of sea salt to pasta water
16 oz favorite pasta shape
Vegan parm for topping, optional.

Set salted pot of water to boil. In a medium saucepan, heat olive oil over med-hi heat, add garlic and onions, cook 2-3 minutes, or until onions are translucent. Lower heat to medium and add “beef” crumbles, add more olive oil if necessary. When crumbles are heated through, add jar of pasta sauce and oregano, parsley and crushed red pepper. Stir to combine, scraping up any browned bits at bottom. Cover, and simmer until pasta is ready. Cook pasta according to instructions on box. Top cooked pasta with sauce and some vegan parm, throw some garlic bread on there, and enjoy!