Pastas

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Pesto Pasta

Fresh made basil pesto with olives plus walnuts

Starting with fresh basil (preferably garden fresh). I add chopped garlic, olives and some brine of olive, walnuts, a dash of olive oil (optional). Blend in a kitchen puree machine. You could substitute pine nuts (traditional).
Add linguine cooked to a large bowl. Chop cherry tomatoes and add to bowl. Wash hands and mix up fresh blended pesto, tomatoes, and noodles.

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Soba noodles in garlic tahini sauce

Tahini garlic herb sauce:
I chop fresh garlic to a mince. I add tahini butter and miso with hot water. Add some fresh herb to taste (like basil/cilantro). I then drizzle over the pasta.

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~ Oil Free Creamy Mushroom Pasta ~

1 Large Onion
3 cloves garlic
1 Sweet red pepper
1 pound mushrooms
3 tablespoons tamari
3/4 cup cashews toasted
1 tablespoon garlic powder
1 cup soy milk
1 teaspoon salt
2 cups of whole grain pasta
Pasta blend or oregano.
1 cup Vegetable stock or water

In a large sauce pan sauté the onions and garlic until brown. Add the mushrooms and sauté until soft. Add the tamari. Meanwhile Toast the cashews and then place in a high-speed blender with 1 cup soy milk the salt and garlic powder; blend until smooth. Add cashew soy mixture and vegetable stock to mushroom and onions.  Reduce on medium heat until desired consistency is attained. Season with pasta blend or oregano as needed.
Serve over whole-grain pasta with a side of green beans or some other vegetable.
We really like the Eden organic kamut spirals.

 

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