Recipe: learn how to make two vegetarian pasta dishes – 09/04/2023 – Food
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Macaroni recipes are good choices for those who want to save time in the kitchen. While the dough goes to the fire, other elements of flavor are prepared, to save time.
See, below, a recipe for farfalle (the bow tie pasta) in which tofu is transformed into a sauce and another, for fusili with vegetables, which can be made in up to 30 minutes.
ITALIAN FARFALLE SALAD
Recipe taken from the book “Tofu: Flavor and Health in 56 Recipes”
Difficulty: Easy
Preparation time: Up to one hour (including chilling time)
Performance: 10 servings
Ingredients
Tofu pesto sauce ingredients
- 1 cup pesto sauce
- 1 cup fresh basil (chopped)
- 1 cup walnuts (chopped)
- 2 garlic cloves
- 4 tablespoons olive oil
- 200 g of soft tofu
- 1 pinch salt and pepper to taste
- 1/2 cup (tea) water
Preparation of pesto sauce
Place all ingredients in a blender and pulse until combined. Use slow speed until you get a smooth cream. Cool and serve.
dough preparation
Cook the pasta according to the manufacturer’s instructions. Drain and wash in cold water to stop cooking. Let it drain well. Arrange in a large bowl and add the pesto sauce. Mix well. Place in a container and refrigerate 30 minutes before serving. Use tomato blossom and broken walnuts for decoration.
SPRING MACARONI
Recipe taken from “The Great Cookbook: Quick and Healthy Dishes”
Difficulty: Easy
Preparation time: Up to half an hour
Ingredients
- 200g tricolor fusilli
- 2 tablespoons olive oil
- 1/2 onion in slices
- 100 g of carrots cut into strips
- 100 g fennel cut into strips
- 100g of snapped peas
- 100 g of arugula
- 100 ml of vegetable broth
- 1 tablespoon Sicilian lemon juice
- 1 teaspoon Dijon mustard
- 1 pinch sea salt and black pepper
- 1 handful of chopped watercress
Preparation
Cook the pasta in boiling water with a little salt and olive oil. Meanwhile, heat half the oil in a saucepan and fry the onion for 30 seconds over high heat, stirring constantly.
Add the carrots, fennel, peas and arugula. Keep stirring for 2 minutes and add the broth. Cook over high heat until it boils; lower the heat and leave for another 5 minutes. Add the lemon juice, mustard and the rest of the oil. Season.
Mix the pasta with the vegetables. Garnish with watercress and serve immediately.
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