Category: Pasta

Asian flavors · Gluten Free · Pasta · Salad · Vegan

Peanut-sesame slaw with soba noodles

Belinda

Sometimes you come across a recipe from a fellow food blogger, like this one from  “Cookies and Kate” that needs no adjusting and is just the perfect complete meal. This is a very flexible slaw and depending on your food restrictions, you can leave out the soba noodles, use gluten free pasta, leave out the Brussels sprouts, and even use pre-shredded slaw mix (you will need 12 cups of slaw mix, if so)
This can be vegan, gluten free, low calorie but whatever else, it is tasty and healthy!
Being an Asian food nut, this touches all the “scintilla” in my taste buds. Hope it does for you too!

Serves 4 to 8

Slaw
4 oz soba noodles
1 small purple or green cabbage, sliced into quarters and core removed
1/2 lb (about 12) Brussels sprouts, optional
4 carrots, peeled
1 bunch scallions, trimmed and sliced into thin rounds

Peanut-sesame dressing
1/2 cup peanut butter
3 tbsp white wine vinegar or rice vinegar
3 tbsp toasted sesame oil
3 tbsp reduced-sodium tamari or other soy sauce
2 tbsp honey or agave nectar
1 tbsp finely grated fresh ginger
2 garlic cloves, pressed or minced

Garnish

Sprinkle of coarsely chopped peanuts
handful of coarsely chopped cilantro
1 lime, sliced into wedges

Cook the soba noodles;  bring a large pot of water to the boil and cook the noodles according to the package directions. Drain and rinse with cold water before returning to the pot.

Prepare the vegetables;  This is easier in a food processor than by hand. if using a food processor, shred the cabbage and sprouts with the slicing disk, then grate the carrots using the grating disk. or use a chef’s knife to chop the cabbage and sprouts into thin strips, then coarsely grate the carrots.

Prepare the dressing;  In a small bowl, whisk together the dressing ingredients until smooth.

In a large serving bowl, combine the cooked soba noodles, shredded cabbage and sprouts, grated carrots and chopped scallions.
Pour the dressing over the vegetables and toss to coat (you may or may not need all the dressing).
For best flavor, let the slaw marinate for 20 minutes before serving.

Serve the slaw with a sprinkling of chopped peanuts, torn cilantro and a lime wedge.

You can halve this recipe by using only 6 cups of pre-shredded slaw mix and roughly halving the dressing ingredients.

Asian flavors · Curry · Pasta · Poultry

Light curried chicken penne with fresh mango chutney

Belinda

Very light and refreshingly different with that gorgeous hint of creamy curry going though it.

Serves 6

Chutney
2 cups diced peeled ripe mango (about 2 mangoes)
1 cup finely chopped onion
1/2 cup water
2 tbsp brown sugar
1 tbsp curry powder
1 tbsp fresh lime juice
1/2 tsp black pepper
1/2 tsp finely chopped fresh ginger
1/4 tsp salt

Chicken
 1 tsp olive oil
2 garlic cloves, minced
1 lb skinless, boneless chicken breasts cut into 1 inch pieces
1 cup light coconut milk
2 tbsp sugar
1 tsp salt
1 1/2 tsp red curry paste
1 to 2 tsp Thai fish sauce
2 cups broccoli florets
2 cups cauliflower florets
4 cups hot cooked penne rigate (abut 2 cups uncooked)
2 tbsp chopped green onions (scallions) for garnish

To prepare the chutney, combine the first 9 ingredients in a medium saucepan and bring to the boil.
Reduce the heat and simmer for 15 minutes or until most of the liquid evaporates and the mixture is thick, stirring occasionally.

To prepare the chicken, heat the oil in a large non stick skillet over medium high heat.
Add the garlic and chicken, saute for 5 minutes. Combine the coconut milk and the next 4 ingredients (coconut milk through the fish sauce) in a small bowl, stirring with a whisk.
Add this coconut mixture to the pan, bring to a simmer. Add the broccoli and cauliflower florets, cover and cook for 7 minutes or until vegetables are crisp-tender, stirring occasionally.
Stir in the chutney and pasta, toss well to combine.
Sprinkle with the chopped scallions.

Asian flavors · Gluten Free · Pasta · Salad · Vegan

Avocado green curry noodles with toasted coconut and cashews

Belinda

Thank you Aida Mollenkamp for this gorgeous, tasty healthy combination.

Makes 2 to 3 servings

8 oz dried soba noodles or udon noodles
2 tbsp extra virgin coconut oil
4 medium shallots, peeled and minced
Kosher salt and ground black pepper
1 very ripe avocado, peeled and pitted
3 tbsp green curry paste
1/4 cup freshly squeezed lime juice
2 tsp honey
1 bunch stemmed kale, torn into bite sized pieces, (about 4 cups packed)
1/3 cup raw coconut flakes, toasted
1/2 cup roasted and salted cashews, roughly chopped
1 1/2 tsp raw flax seeds

Bring a medium pot of salted water to the boil over high heat and cook noodles according to the package instructions.
Meanwhile, heat the coconut oil in a medium frying pan over medium heat. Add the shallots, season with salt and pepper and cook until golden brown, about 4 minutes.
Add the kale and cook until crisp, about 2 minutes.

Drain the noodles when they are done, saving 1 cup of the cooking water.
Combine the avocado, curry paste, lime juice and honey in a small food processor and puree until smooth.
Add salt and pepper to taste and thin out, as needed, with the reserved cooking water.

Toss the noodles with the sauce, turning to coat all the noodles. Add the shallots and kale and turn to coat everything.

Divide among serving plates, top with the cashews, coconut and flax seeds and serve.

Appetizers · Gluten Free · Pasta · Poultry · Salad

Chicken and rice noodle salad

Belinda

From the wonderful Australian chef, Donna Hay. Simple, elegant, healthy and light.

Serves 2

6 oz rice noodles (the wide ones are nice)
2 x 7 oz cooked chicken breast fillets, sliced
2 long red chillies, deseeded and finely sliced
4 kaffir lime leaves, finely shredded
3 scallions, finely sliced
A handful of fresh cilantro leaves
A handful of fresh mint leaves
A handful of fresh basil leaves

Coconut milk dressing

1/2 cup coconut milk
1 tbsp fish sauce
2 tbsp fresh lime juice
1 tbsp caster sugar (superfine)

Place the rice noodles in a large bowl and cover with boiling water and stand for 4 to 6 minutes or until soft. Drain and rinse

Toss the noodles with the chicken, chili, lime leaf, onion, cilantro, mint and basil.

To make the coconut dressing, combine the coconut milk, fish sauce, juice and sugar.
Pur over the salad and serve

 
 

Meat · Pasta

Pasta chorizo carbonara

Belinda

A little cross culture and all the better for it too!  Well worth a try.

Serves 2 but can easily be doubled

6 oz spaghetti, linguini or other long pasta
1 tbsp olive oil
6 oz chorizo, crumbled, or the bought cooked one, cut into small dice
2 large egg yolks
4 fl oz heavy cream
Sea salt and freshly ground black pepper

Add the pasta to a large pan of well salted boiling water and cook until al dente.

Meanwhile, heat the oil in a skillet. Add the chorizo and fry briskly for about 10 minutes, until crisp and cooked through.

Whisk the egg yolks and cream together and season lightly. (since the chorizo is already seasoned quite well)

When the pasta is done, drain it thoroughly and immediately return it to the hot saucepan.
Tip in the cooked chorizo, followed by the egg mixture.
Use 2 forks to mix the eggy cream into the hot pasta.
It will cook in the heat of the pasta, coating each strand in a light creamy sauce.

Serve straight away, with a final twist of black pepper on top

 

Asian flavors · Fish · Pasta

Addicting Asian sesame garlic noodles

Belinda1 Comment

This recipe is to die for and you won’t be able to stop eating them. You can serve this dish hot or at room temperature and is perfect for a pot luck as you can make the sauce ahead of time, prep whatever you’re going to add to the noodles, and just cook the spaghetti nearer the serving time.
You can augment this recipe as much as you want, but be careful with the red pepper flakes, depending on how spicy you like it.

These noodles are great just with a few chopped scallions added, but you can also add;
cooked prawns
chopped cilantro
chopped scallions
cooked chicken pieces
chopped red pepper
corn

Sauce recipe for 1/2 lb spaghetti. If making 3/4 lb spaghetti for 4 people, double the sauce recipe. You need the extra sauce as it gets soaked up by the hot noodles.

The Sauce
2 tbsp soy sauce
2 large garlic cloves, chopped roughly
1 tsp toasted sesame oil
1 tsp red pepper flakes
1/4 cup vegetable or avocado oil

Add the sauce ingredients to a food processor.
Cook the spaghetti in boiling salted water, according to the instructions of the packet. Drain the pasta and put it into a large bowl and add the sauce into the hot drained pasta.
Add anything else you want and toss well.
Enjoy!

Pasta · Sauces

Creamy cauliflower sauce for pasta

Belinda

Who would have thought this positively sexy, creamy, velvety sauce was actually healthy and good for you? That wonderful vegetable, the cauliflower is responsible for this gorgeous sauce.

Makes about 6 cups

6 cups fresh cauliflower florets
7 – 7 cups chicken broth
1/2 cup milk
1 tsp salt, or more to taste
1/2 tsp pepper
8 large cloves garlic, minced
2 tbsp butter
1/3 cup shredded Parmigiano Reggiano

Bring a large pot of chicken broth to a rolling boil.
Add the cauliflower florets and cook for about 8 to 10 minutes, or until fork-tender.
Remove the cauliflower from the pot with a slotted spoon, reserving 1 cup of the broth for blending.
While the cauliflower is cooling, saute the garlic and butter in a small skillet over medium heat for 3 to 5 minutes.
Place the cauliflower, reserved broth, sauteed garlic and butter, milk, salt and Parmesan cheese to a blender.
Blend on high for 3 to 5 minutes, stopping as needed to add liquid and adjust the seasonings to your taste..
Serve hot over your favorite pasta

 
 

 

Accompaniments · Do-ahead · Pasta · Vegan

Maple syrup roasted tomatoes

Belinda

These are spectacular in any pasta dish or salad and are like candy to eat in on their own.

Serves 4 – 6 but can easily be increased

16 cherry or small tomatoes, halved
2 tbsp maple syrup
2 tbsp olive oil
3 sprigs fresh thyme, stemmed
2 cloves garlic, thinly sliced
Kosher salt and ground black pepper, to taste

Preheat your oven to 250 F
Arrange the tomato halves cut side up on an aluminum foil-lined baking sheet.
Whisk together the syrup, oil, thyme and salt and pepper in a bowl and then drizzle over the tomatoes.
Bake until the tomatoes are half dried and concentrated, about 3 to 4  hours, depending on how concentrated you like them.

Fish · Pasta

Pasta with cauliflower and anchovies

Belinda

This is a Marcella Hazan recipe which is so simple and so flavorsome. It was brought to my attention recently by the person who served me at the Beverly Hills Cheese Store. Thank you!!

You can adjust the amount in this recipe if you’re using less than 1lb of pasta.

Serves 4

1 & 1/2 lb head of cauliflower
1/2 cup olive oil
2 large garlic cloves, peeled and chopped fine
6 flat anchovy fillets, chopped
1/4 tsp chopped red chile pepper
salt
1lb packaged penne or other pasta
2 tbsp Italian parsley, chopped

Break apart the cauliflower into florets; steam until tender, about 10 – 12 minutes.
Put the oil, garlic and chopped anchovies into a medium-sized saute pan.
Turn on the heat to medium and saute until the garlic begins to turn golden, stirring and mashing the anchovies.
Put in the cauliflower and break it up with a fork, crumbling it into peanut-sized pieces, mashing some of it into a pulp to create a sauce.
Add the hot pepper and a liberal amount of salt. Cook for a few minutes more.
Cook the pasta, place in a serving bowl and pour the sauce over it.
Toss and add the parsley.

 
Do-ahead · Pasta

Rather “glam” Mac and Cheese

Belinda

This is for those “glam” guests.
A gorgeous side with the creamy Gorgonzola or Dolcelatte cheese and the pancetta and scallions.

Serves 4

3 cups or 12 oz macaroni
salt and freshly ground black pepper
1/3 cup or 3 oz pancetta, diced
1 small handful of fresh thyme leaves
5 scallions trimmed and finely sliced
2 cups fresh breadcrumbs
1 handful chopped fresh parsley

Cheese sauce
3 tbsp butter
5 tbsp all-purpose flour
A good pinch grated nutmeg (Grate it fresh)
1 tsp Colmans or another strong mustard powder
A generous 3/4 cup whole milk
 1 1/4 cups heavy cream
8 oz Gorgonzola or Dolcelatte cheese
5 oz parmesan cheese, grated

Preheat the oven to 400 F

Cook the macaroni in a large pan of boiling salted water, but don’t completely cook it or it will be a mush after it comes out of the oven. Undercook it so it is slightly chewy and still has a bite to it. Drain, then return the macaroni to the pan and set aside.

Fry the pancetta in a medium skillet over a gently heat until it just starts to brown and crisp up, then add the thyme leaves and scallions and cook for an additional 3 minutes. Remove the skillet from the heat and add it’s contents to the pasta.

For the sauce;
Put the butter, nutmeg, flour and mustard powder in a small pan over a medium heat and cook until the butter has melted.
Mix the milk and cream in a pitcher, then add a little at a time to the flour and butter in the pan, stirring well.

Keep adding the milk mixture, bit by bit, stirring well each time. This will prevent the sauce from getting lumpy. DON’T put all the milk/cream in at once or it will get clumpy.
As you’re stirring make sure you get the spoon or whisk right into all the corners as stray moulds of flour often lurk there.
Once the sauce has fully come together, turn up the heat and boil for a minute or two.
The sauce should thicken considerably, then remove the pan from the heat.

Add 2/3 of both the cheeses to the sauce , stirring, while it is hot and combine well.
It may be a bit lumpy, but that is fine.
Season to taste with salt and pepper and add to the pasta mix.
Stir everything well and spoon into a shallow casserole dish.
Sprinkle the top with the rest of the cheese and the breadcrumbs and bake in the oven for about 20 minutes until the cheese begins to bubble and the top goes crumbly and brown.
 Sprinkle with the chopped parsley and serve while hot.