Marinara Sauce

Make it a classic Italian pasta night with this homemade marinara sauce. There are differences of opinion on where 'marinara' sauce got its name. Mare means the sea, so the name may originally have referred to the fact that sailors could easily make this sauce with ingredients they had on hand - tomatoes, garlic, and olive oil. No need for vegans to worry though - marinara sauce contains no seafood.

The effort in this version goes into peeling and chopping all those tomatoes, but after that the sauce just needs to simmer mostly hands-free. For a step-by-step guide on peeling tomatoes, see my post for Summer Tomato-and-Carrot Soup.

Ingredients:

• 1 tablespoon olive oil
• 1 and 1/2 tablespoons minced garlic
• 6 cups coarsely chopped and peeled tomato
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 8 cups hot cooked spaghetti

1. Heat the olive oil in a large saucepan over medium heat.  Add the garlic and cook for 2 minutes, stirring frequently.

2. Add the tomato, salt, and black pepper.  Bring to a boil, then reduce heat and simmer for 25 minutes, stirring occasionally.

3. Stir in the basil and parsley, and cook for a final minute.

4. Meanwhile, prepare the spaghetti (start with 1 pound uncooked pasta to yield 8 cups).  Serve about 1 cup sauce over 1 and 1/3 cups pasta on each of 6 plates or bowls. 

Nutrition Info:
6 servings (1 and 1/3 cups pasta, 1 cup sauce), Calories 384

Tasting Notes:
Exactly as fresh and light as I hoped - not at all heavy or salty like canned sauces can be. I'd use a touch less black pepper and a touch more fresh basil, and then the balance here would be perfect. The portion above yields just a light coating of sauce over each serving of pasta, so use a ratio of less pasta and more sauce if you prefer.

Rating:
3

Pasta with Corn, Beans, and Tomatoes

I had way too much fun loading up my grocery cart with summer produce, so now I'm putting it all to good use in this pasta. Seashell pasta seems particularly apt once warm weather arrives, to bring a bit of the beach to your home even if you can't escape to the seaside.

Ingredients:

• 8 ounces uncooked medium seashell pasta*
• 1 cup (1-inch) cut green beans
• 1 tablespoon olive oil
• 3 cups fresh corn kernels
• 1 and 1/2 cups finely chopped red bell pepper
• 3/4 cup chopped green onions
• 1 cup seeded and chopped plum tomato
• 6 tablespoons chopped fresh parsley, divided
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup crumbled vegan feta (such as Veg Cuisine)
• 6 lime wedges

1. Cook the pasta in boiling water for 10 minutes.  Add the green beans and cook for an additional 3 minutes.  Drain well and set aside.

2. Meanwhile, heat the olive oil in a large skillet over medium heat.  Add the corn, bell pepper, and green onions; saute for 8 minutes.  Add the tomato, 4 tablespoons parsley, the mint, dill, salt, and black pepper.

Hello, beautiful summer bounty:

3. Remove from heat and stir in the pasta, green beans, and feta.

4. Sprinkle with the remaining 2 tablespoons parsley, and spoon 1 and 1/2 cups pasta onto each of 6 plates. Serve with a lime wedge for a spritz before eating.

Round out the summer menu with a fresh fruit salad - anything works, but at this time of the year I'm particularly drawn to stone fruits like peaches and plums, any kind of melon, or berries. The pasta also travels well to work for lunch the next day. Add homemade pita chips on the side; to make, just bake pita wedges at 350 degrees for 20 minutes.

*Be sure to use medium-sized seashells for this recipe, neither the jumbo version for stuffing, nor the tiny version that works well in soups.

Nutrition Info:
6 servings (1 and 1/2 cups pasta mixture, 1 lime wedge), Calories 304

Tasting Notes:
Exactly what a summer pasta should be - equal parts pasta and fresh veggies, giving the produce the place it deserves. The corn I used tonight was spectacularly sweet and fresh, honestly some of the best I've ever had, making this even better. I also loved the mix of fresh herbs. Although I wondered about the instruction to serve with lime wedges, that little spritz of citrus added a beautiful tart and fresh note on top.

Rating:
3.5

Mediterranean Lasagna

Lasagna is a fantastic vegan entree, because though every version will contain layers of lasagna noodles, your options for fillings are pretty much endless. Give your lasagna a Hellenic spin by adding artichokes, spinach, and salty vegan feta.

Ingredients:

• Cooking spray
• 2 cups chopped leek*
• 1 and 1/2 cups chopped onion
• 1 teaspoon dried mint flakes
• 1/2 teaspoon fennel seeds
• 3 minced garlic cloves
• 1 (14-ounce) drained can artichoke hearts
• 1 (7-ounce) drained bottle roasted red bell peppers
• 1 cup drained canned cannellini beans
• 1 and 1/2 tablespoons vegan butter
• 2 tablespoons all-purpose flour
• 1 and 1/2 cups plain non-dairy milk
• 4 ounces crumbled vegan feta (such as Veg Cuisine)
• 3 tablespoons vegan Parmesan sprinkles, divided (such as Galaxy Foods)
• 6 no-boil lasagna noodles
• 1 (10-ounce) package frozen chopped spinach, thawed**
• 3/4 cup shredded Daiya mozzarella, divided

1 Heat a large skillet coated with cooking spray over medium-high heat.  Add the leek, onion, dried mint, fennel, and garlic cloves; saute for 5 minutes.

2. Coarsely chop the artichoke hearts and chop the red bell pepper.  Add to the pan and saute for 3 minutes.  Stir in the cannellini beans; remove from heat and set aside.

3. Meanwhile, melt the butter in a saucepan over medium heat.  Add the flour and cook for 2 minutes, stirring constantly with a whisk.  Gradually add the milk, stirring with a whisk until blended, and continue to cook for about 4 to 6 minutes, until thick.  Remove from heat and add the feta and 2 tablespoons Parmesan sprinkles.

4. Spread 1/4 cup of this feta sauce into the bottom of an 8-inch square baking dish coated with cooking spray. Top with 2 lasagna noodles, half of the leek mixture, half of the spinach, 1/4 cup mozzarella, and 1/2 cup feta sauce.

5. Repeat the layers: 2 lasagna noodles, the remaining leek mixture, the remaining spinach, 1/4 cup mozzarella, and 1/2 cup feta sauce, topped by a final 2 lasagna noodles.

6. Pour the remaining feta sauce over the noodles.  Sprinkle with the final 1/4 cup mozzarella and 1 tablespoon Parmesan sprinkles.  Cover and bake at 375 degrees for 35 minutes.  Uncover and bake a final 15 minutes.  Let stand for 5 minutes before cutting into 6 portions.

*I recommend chopping leeks first, then rinsing in a colander, otherwise you'll never get the dirt and sand from between all the layers.

**To avoid a watery lasagna filling, drain the spinach once thawed, and squeeze dry over a colander before adding to the lasagna.

Nutrition Info:
6 servings (1 portion), Calories 341

Tasting Notes:
Every layer of this is wonderful - the noodles bake perfectly in the sauce, which is cheesy and creamy without being heavy. The vegetable mixture is great, although I would leave out the cannellini beans next time; even knowing they provide good protein, they were out of place here. I would also use less leek and more artichoke.  Chopped olives or sun-dried tomatoes would be great additions to the mix. The mint and fennel smelled fantastic while this was cooking, so I was a touch disappointed they didn't taste as strong as they had smelled. Overall, a filling and hearty entree; I especially loved the Parmesan sprinkles on top.

Rating:
4

Spaghetti Alla Norma

Being half Sicilian, any recipe from the region is near to my heart. I had to wonder as I made this, though, who Norma was; Wikipedia tells me that the recipe title comes from Bellini's opera of the same name, but I rather prefer to think of Norma as a dear Italian grandmother in her kitchen.  Whomever it's named for, this classic Sicilian sauce always features tomatoes, eggplant, and basil. Try Vegan Gourmet's mozzarella for a soft and fluffy cheese similar to buffalo mozzarella.

Ingredients:

• 2 tablespoons olive oil
• 3 minced garlic cloves
• 1 and 1/2 pounds coarsely chopped and peeled tomato*
• 1 teaspoon salt
• 1 (1-pound) eggplant
• 1/4 cup thinly sliced fresh basil
• 12 ounces uncooked spaghetti
• 6 ounces Vegan Gourmet mozzarella

1. Combine the olive oil and garlic in a large skillet and cook over medium-high heat for 30 seconds - the garlic should be just starting to sizzle.

2. Add the tomato and salt; cook for 15 to 25 minutes, until the liquid is evaporated.

3. Peel the eggplant and cut into 1/2-inch cubes (you'll have about 4 cups).  Add the eggplant to the pan; cover, reduce heat, and cook for 15 minutes, until tender.  Stir in the basil and set aside.

4. Meanwhile, cook the pasta in boiling water for 9 minutes; drain.  Cut the mozzarella into 1/4-inch cubes, and toss together the pasta, mozzarella, and sauce. This dish will be best served immediately.

The flavors in this pasta are perfect with a glass of (vegan) Italian red wine - bonus points if you can find one from a southern region of Italy, such as Sicily or Calabria. 

*To peel the tomatoes, follow these simple steps: score an X in the bottom of each tomato with a sharp knife. Add the tomatoes to a pot of boiling water and cook for 30 seconds to 1 minute - the skins should be just staring to peel back.  Immediately transfer to a bowl of ice water to stop the cooking process. Now the skins will slip right off, after which you can core and chop. You should wind up with about 2 cups from 1 and 1/2 pounds tomatoes.

Nutrition Info:
7 servings (1 cup), Calories 329

Tasting Notes:
The spaghetti is perfectly al dente at 9 minutes, and the eggplant and mozzarella are tender little tidbits in each bite. I would like this pasta even better in the summer, in which case I would skip simmering the tomatoes, and just stir chopped pieces in with the basil at the very end. 

Rating:
4

Spicy Soba Noodles with Chicken in Peanut Sauce

There's a company called Macro Vegan, whose products are sold here in New York, which makes all varieties of pad thai, lo mein, peanut noodles, and other Asian noodle dishes - and it goes without saying that all are macro and vegan.  Their products have become one of my greatest indulgences (weaknesses?), since although the ingredients are healthy, the dishes are also high in calories.  This dish recreates the taste at home, but it's just a touch lighter, and if anything, even more flavorful.

Ingredients:

• 1 peeled carrot
• 2 cups vegan chicken broth (such as Imagine), divided
• 1/3 cup creamy peanut butter
• 1 tablespoon peeled and chopped fresh ginger
• 1 tablespoon low-sodium soy sauce
• 2 tablespoons agave nectar
• 1 teaspoon crushed red pepper
• 1 minced garlic clove
• 3 Gardein Tuscan chicken breasts (without sauce)
• 5 cups cooked soba noodles
• 6 tablespoons sliced green onions
• 6 tablespoons chopped, unsalted, dry-roasted peanuts*

1. Shave the carrot lengthwise with a vegetable peeler into thin strips. Place the carrot strips in a large bowl and set aside.

2. In a bowl, whisk together 1/3 cup broth, the peanut butter, ginger, soy sauce, agave, crushed red pepper, and garlic; whisk until smooth.  Be sure to use a bowl with high sides, as you'll need to whisk vigorously to smooth the peanut butter into the broth.

3. Meanwhile, place the chicken pieces in a saucepan, and cover with the remaining 1 and 2/3 cups broth.  Bring to a boil; reduce heat and simmer for 4 minutes.  Remove from heat and let stand for 20 minutes.  Drain, and cut the chicken into 2-inch long pieces.

4. Meanwhile, cook the soba according to package directions.  Start with about 10 ounces uncooked soba (also known as buckwheat noodles) to equal 5 cups cooked.

5. Add the cooked soba, chopped chicken, and peanut sauce to the bowl with the carrot strips, and toss to combine. Sprinkle with the green onions and peanuts. 

I served with steamed broccoli on the side for an additional fresh dose of vegetables.   

*Readers of this blog may remember that last year I had the hardest time finding dry-roasted peanuts other than the Planter's brand which - watch out! - contains gelatin.  So when I spotted this recipe, I decided to plan ahead.  I found a family-run company, nutsonline.com, which sells dry-roasted, unsalted peanuts that are nothing other than... dry-roasted, unsalted peanuts.  No strange spices, and no unnecessary use of gelatin.

Nutrition Info:
6 servings (1 cup), Calories 398 

Tasting Notes:
Super tasty - just the right amount of peanut flavor in the sauce, accentuated by the crunch of the peanuts on top.  The sauce was a little dry (almost sticky), so I'd use more broth next time.  Because I used a low-sodium broth, I might also add a touch of salt.  I thought the spice from 1 teaspoon crushed red pepper was just right, but use as much as 2 teaspoons if you enjoy spicier foods.  Next time, I might stir the broccoli right in to the noodles, to make the dish a bit fresher. 

Rating:
4

Pasta with Herbed Goat Cheese and Cherry Tomatoes

Use the chive and garlic cream cheese from Galaxy Foods to create this creamy vegan goat cheese (full recipe below).  This pasta is very similar to one my mom used to serve in the summer - warm pasta, fresh tomatoes, basil, and not much else!  If you don't have cherry tomatoes on hand, any small variety such as grape tomatoes would work too.

Ingredients:

• 12 ounces uncooked angel hair pasta
• 6 tablespoons prepared garlic and herb-flavored vegan goat cheese*
• 1/3 cup chopped fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 and 1/2 teaspoons bottled minced garlic
• 2 cups halved cherry tomatoes
• 2/3 cup vegan chicken broth (such as Imagine)

1. Cook the pasta according to package directions.  Drain and transfer to a large bowl.

Note: keep in mind that the thin strands of angel hair (also called capellini) cook much quicker than other pasta shapes - in only about 3 to 4 minutes - so be sure not to overcook.

2. Add the prepared goat cheese, basil, salt, and black pepper to the pasta.  Stir to combine; the goat cheese mixture will melt into the noodles.  It's helpful to distribute the 6 tablespoons evenly about the noodles, so that they disperse as evenly as possible.

3. Meanwhile, heat the olive oil in a large skillet over medium-high heat.  Add the garlic and saute for 30 seconds.  Add the tomatoes; cook for 2 minutes, stirring frequently.  Add the broth and cook for a final minute.  

4. Add the tomato mixture to the pasta mixture, and toss to combine. I liked adding extra sprigs of basil to each serving as a garnish. 

*To prepare the goat cheese, combine 3 ounces crumbled vegan feta (such as Veg Cuisine), 2 tablespoons chive and garlic-flavored vegan cream cheese, 1 tablespoon vegan sour cream, and a splash of lemon juice; mix with a fork until blended.  Use 6 tablespoons for this recipe, and save the remaining goat cheese for another use (it's delicious over bagels or English muffins as a creamy spread).

Nutrition Info:
4 servings (about 1 and 1/2 cups), Calories 372 

Tasting Notes:
Delicious pockets of the herbed goat cheese, and a nice coating of the broth on the pasta, but aside from that, the dish was surprisingly blander than I expected.  I would add a bit more olive oil, or broth - or both - since the pasta was also a touch dry, and an extra pinch of salt.  Still, super-fresh basil and tomatoes, and my only other recommendation is to use more of both.  There's definite potential here, and still a very nice summer supper. 

Rating:
3

Update:
Since I also had a batch of organic grape tomatoes, I made this one more time. As you can see, the two versions are nearly identical:

Except for the oblong shape of the grape tomatoes.

Pasta with Basil, Arugula, and Walnut Pesto

Sometimes the simplest things are truly the best, and pasta tossed with fresh summer pesto is a perfect example.  Peppery arugula gives a nice twist to this pesto, but if you prefer a more classic version, see my recipe for Classic Pesto.

Ingredients:

• 2 cups basil leaves
• 2 cups arugula leaves
• 1/4 cup flat-leaf parsley leaves
• 3 tablespoons walnuts
• 3 tablespoons olive oil
• 4 peeled garlic cloves
• 3/4 cup grated vegan cheese*
• 1/3 cup vegan chicken broth (prepared from Not Chick'n bouillon)
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 8 cups hot cooked linguine

1.  In a food processor, combine the basil, arugula, parsley, walnuts, olive oil, and garlic.  Pulse 7 to 8 times, until you have a smooth paste.

2. Add the cheese, chicken broth, salt, and black pepper; pulse until combined.

3. Meanwhile, cook the linguine according to package directions (you'll want to start with about 1 pound uncooked pasta to end up with 8 cups cooked).  Combine the pasta and pesto in a large bowl and toss to coat.

Serve with a (vegan!) dry white wine, which will pair well with this dish's herbal and vegetable flavors.  Pinot grigio is a good mainstay, or if you can find it, Fruilano from northern Italy is dry, slightly peppery, and perfect here.

*Use any hard, sharp vegan cheese that grates like Parmesan for this recipe - the strong cheddar from Sheese is one of my favorites.  Or try nutritional yeast if you prefer.

Nutrition Info:
6 servings (1 and 1/3 cups), Calories 356 

Tasting Notes:
One of the most decadently, oil-coated recipes I've eaten in a quite a long time - almost too much so, but in an indulgent, once-in-a-while kind of way.  Between the olive oil and broth coating the pasta, this was creamy and delicious.  I'd use smaller garlic cloves (or simply fewer) next time, since the peppery bite from the arugula is enough without adding the bite of raw garlic.  I also would add cherry or grape tomatoes to freshen the pasta up a bit.  But wonderfully, indulgently yummy.  As I mentioned, a sip of dry white wine pairs so well here I almost couldn't stand it.  Wine + recipe = 5, recipe alone gets slightly lower marks for the reasons stated above.

Rating:
3.5

Vegan Extra:
Pesto is just one use for the fresh basil at your market from now until the end of summer.  Here are a few more of my other favorite ways to enjoy it.

Try it in the French condiment known as pistou. This paste goes particularly well with vegan fish fillets.

Sprinkle a chiffonade of basil over a bowl of soup, particular tomato-based soups.

You can't go wrong, of course, with the classic trio of tomatoes, basil, and mozzarella (such as Vegan Gourmet).

And finally, if you're going to stick with pesto, try it in unexpected ways. I love dipping French fries into pesto instead of the more-standard ketchup.

Chicken and Noodles with Peanut Sauce

This peanutty noodle dish gets bonus points in my kitchen for two reasons.  First, it comes together in under 30 minutes.  And second, as if the first isn't good enough, it's just as good served warm as it is at room temperature or cold, making it an ideal make-ahead meal. 

Try Gardein's buffalo or barbecue chicken wings for this recipe (sold in the freezer section), and simply discard the sauce that comes with the package, or save for another use.  The wings are the perfect size already, requiring no chopping or slicing.

Ingredients:

• 5 ounces uncooked chucka soba (Japanese curly noodles)*
• 1/2 cup vegan chicken broth (prepared from Not Chick'n bouillon)
• 1/3 cup hoisin sauce**
• 1/4 cup creamy peanut butter**
• 2 tablespoons rice vinegar
• 2 tablespoons ketchup**
• 1/4 teaspoon crushed red pepper
• 2 teaspoons dark sesame oil, divided
• 1 pound Gardein chicken
• 1 and 1/2 cups red bell pepper strips
• 1 tablespoon bottled ground fresh ginger
• 1 teaspoon bottled minced garlic
• 1/2 cup chopped green onions, divided

1. Cook the noodles according to package directions; drain and set aside.

2. Meanwhile, whisk together the chicken broth, hoisin sauce, peanut butter, rice vinegar, ketchup, and crushed red pepper.  Set aside.

3. Heat 1 teaspoon sesame oil in a large skillet over medium-high heat.  Add the chicken and saute for 4 minutes.  Add the bell pepper and saute for 3 minutes.  Remove the chicken mixture from the pan and combine with the cooked noodles in a large bowl.

Note: although you can prepare Gardein chicken from frozen, it cooks a bit more evenly if I give it a quick defrost in the microwave first.

4. Heat the remaining teaspoon sesame oil in the skillet over medium heat.  Add the ginger and garlic; cook for 15 seconds.  Stir in the hoisin mixture and cook for 30 seconds, stirring constantly.

5. Add the hoisin mixture to the chicken mixture, along with 1/4 cup green onions, and toss well.  Sprinkle with the remaining green onions.

To round out the meal, add broccoli spears and this simple Asian slaw: whisk together 1 tablespoon vegan sugar, 3 tablespoons rice vinegar, 1 tablespoon low-sodium soy sauce, and 2 teaspoons dark sesame oil.  Pour the dressing over 4 cups cabbage-and-carrot coleslaw mix in a bowl, and chill until ready to serve. 

Note: If serving this dish cold, I recommend adding a touch of warm water, or the noodles might stick together.

*A quick tale of vegan caution.  I was so delighted to find chucka soba that I bought a package without reading the ingredients - I mistake I almost never make.  Just before making this dish, I noticed 'carotene for color' was added.  A quick Google search revealed that while the source of carotene is probably plant-based (think anything orange, like carrots), gelatin is needed to suspend and isolate the carotene.  I was not about to have pig hooves and bones in my curly noodles, so I hurried back to the store and bought a new brand - with no carotene added for color. 

**Forgive me for sounding like an advertisement, but I do recommend specific brands for the items called for in this recipe.  Whole Foods 365 brand makes an organic hoisin sauce, so even pesky things like organic caramel color will be vegan.  My favorite vegan peanut butters are Earth Balance, Jason's, and Peanut Butter & Co.. Buy any and all of them, eat off a spoon, and repeat (and save a little for this recipe).  I like ketchup from Annie's and Organicville, both certified vegan.

Nutrition Info:
5 servings (1 cup), Calories 353 

Tasting Notes:
A super peanutty, wonderfully thick sauce; the rather odd mix of ingredients in the hoisin mixture worked just perfectly, and decadently coated the noodles and chicken.  I'd add more fresh veggies next time - shredded carrot and snow peas perhaps - to "freshen" the flavor up a bit. If you love the theme of Asian-flavored noodles + protein for dinner, you could also try my recipes for Shrimp Pad Thai or Curried Noodles with Tofu.

Rating:
4

White Cheese and Sausage Pasta

With leftover Tofurky Italian sausage in my fridge, I thought I'd make this indulgent baked pasta.  Use a combination of cheeses for the best result.  I highly recommend that one of your cheeses be a melt-y mozzarella (such as Daiya or Vegan Gourmet), but the second really depends on preference.  I chose Galaxy Foods' mozzarella block, but any brand of vegan Parmesan sprinkles or shredded Sheese would be nice too.

Ingredients:

• 2 (4-ounce) Tofurky Italian sausages
• Cooking spray
• 2 tablespoons vegan butter
• 3 tablespoons all-purpose flour
• 2 cups plain non-dairy milk
• 4 cups uncooked ziti
• 3/4 cup grated vegan cheese
• 1/4 teaspoon salt
• 1/2 cup shredded Daiya mozzarella

1. Break the sausage links into crumbles, and cook in a large skillet coated with cooking spray over medium heat for about 5 minutes, until browned.  Remove the sausage from the pan and place on paper towels.

2. Wipe the pan with a paper towel.  Add the butter, and melt over medium heat.  Add the flour, stirring with a whisk.  Gradually add the milk, whisking until smooth.  Continue to cook for about 8 minutes, until thick; remove from heat.

3. Meanwhile, cook the ziti according to package directions; you should have about 6 cups hot cooked pasta.  Drain.

3. In a large bowl, combine the milk mixture, sausage, cooked ziti, 3/4 cup vegan cheese, and the salt.  Spoon the mixture into an 11x7-inch baking dish coated with cooking spray.  Sprinkle with the mozzarella.

4. Bake at 400 degrees for 20 minutes - the top should be lightly browned.

Nutrition Info:
4 servings (1 and 1/2 cups), Calories 577 

Tasting Notes:
A wonderfully indulgent dish full of creaminess from the two cheeses and the milk-and-flour roux.  In fact, this was probably the best roux I've ever produced in my kitchen, texture-wise, so I was quite proud.  I loved the bits of sausage, but the dish could use a little more layering.  Consider adding wilted spinach or another veggie, minced or bottled garlic, crushed red pepper, or other herbs and spices. 

Rating:
4

Penne with Zucchini and Feta

Just a quick post tonight, for a dinner that comes together in minutes.  If you prefer, use yellow squash in place of the zucchini, or a mix of the two.  Also feel free to swap whatever short pasta shape you have in your pantry for the penne.  I'll be taking a few nights away from the kitchen for the holidays, so wishing everyone an early Merry Christmas!

Ingredients:

• 8 ounces uncooked penne pasta
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 2 medium zucchini
• 2 crushed garlic cloves
• 3/4 cup vegan chicken broth (prepared from Not Chick'n bouillon)
• 1/2 teaspoon grated lemon rind
• 1 and 1/2 tablespoons fresh-squeezed lemon juice
• 1/4 teaspoon black pepper
• 2/3 cup crumbled vegan feta (such as Sunergia)

1. Cook the penne according to package directions; drain and set aside.

2. Meanwhile, heat the olive oil in a large skillet over medium-high heat.  Cut the zucchini in half lengthwise and thinly slice.  Add to the skillet, along with the oregano and crushed garlic; saute for 3 minutes.  Stir in the chicken broth, lemon rind, lemon juice, and black pepper.  Add the pasta and feta, and toss to coat.

The pasta will be best served immediately.

Nutrition Info:
4 servings (1 and 1/2 cups), Calories 260

Tasting Notes:
A fresh and simple but delicious blend of ingredients.  The tender zucchini and salty feta paired perfectly.  Nothing fancy or complicated, but definitely a tasty and quick pasta to incorporate into your rotation.

Rating:
3.5

Butternut Squash and Parsnip Baked Pasta

This homey baked pasta is a grown-up version of mac 'n' cheese, and a great way to sneak more winter vegetables into your diet.

Ingredients:

• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 1/4 teaspoon crushed red pepper
• 2 minced garlic cloves
• 2 cups (1/2-inch) peeled and cubed butternut squash
• 1 cup chopped parsnip
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 2 cups uncooked penne pasta
• 1/2 cup grated vegan cheese, divided
• Cooking spray
• 1 and 1/2 tablespoons vegan butter
• 2 tablespoons all-purpose flour
• 1 cup plain non-dairy milk

1. Heat the olive oil in a large skillet over medium-high heat.  Add the onion, crushed red pepper, and garlic; saute for 3 minutes.  Add the butternut squash and parsnip; saute for 10 minutes.  Add the sage, parsley, nutmeg, allspice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; remove from heat and set aside.

(Note: if you prefer to cut out some prep work, you can use 1 teaspoon dried rubbed sage and 1 teaspoon dried parsley in place of the fresh).

2. Meanwhile, cook the penne according to package directions.  Drain over a bowl, reserving 1 cup of the cooking liquid.  Combine the squash mixture, pasta, and 1/4 cup of the cheese in an 11x7-inch baking dish coated with cooking spray.

(Note: try the vegan mozzarella block from Galaxy Foods for this recipe, or any other white vegan cheese that mimics Parmesan).

3. Melt the butter in a saucepan over medium heat.  Add the flour and cook for 3 minutes, stirring constantly with a whisk.  Add the milk; cook for 5 minutes, still stirring constantly with a whisk.  Gradually add the reserved cooking liquid and cook for a final 2 to 5 minutes, stirring constantly, until the mixture thickens.  Add the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. 

4. Pour the milk mixture over the pasta mixture and sprinkle with the remaining 1/4 cup cheese.  Bake at 375 degrees for 30 minutes - the top should be lightly browned.

Want even more winter veggies with your meal?  Two great sides to pair with this pasta include rutabaga roasted in just a little maple syrup, and wilted kale with a spritz of lemon juice.

Nutrition Info:
4 servings (2 cups), Calories 437 

Tasting Notes:
The strong taste of red pepper dominated this dish, to the detriment of absolutely everything else.  It drowned out the sage, the nutmeg, the allspice - all the yummy fall flavors I was anticipating, in sum.  Next time, I would quite simply leave it out, because other than that, the dish was pure comfort food.  A creamy, decadent sauce over the pasta, and wonderfully tender squash and parsnip.  Like I said at the beginning of this post, adult mac 'n' cheese.

Rating:
3.5