Taken from Martha Stewart, this recipe is pretty easy and my boyfriend said it was quote: 'delicious!'
Ingredients
Coarse salt and ground pepper
12 ounces whole-wheat spaghetti
2 Tbsp Olive oil
1/2 Medium onion, thinly sliced
2 Garlic cloves, thinly sliced
1 Can artichoke hearts, drained, rinsed, and quartered lengthwise
1/3 Cup pitted kalamata olives, chopped
1 Pint grape tomatoes, halved
1/4 Cup Parmesan Cheese or Soy Cheese
1/2 Cup Basil Leaves, torn
In a large pot of boiling salted water, cook pasta until al dente. Drain reserving 1 cup of pasta water. Return pasta to pot.
Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes.
Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.
Click here for the original recipe, the only difference is the dry white wine which would've made this dish brighter.
I was happy to see Vegan Yum Yum post a quick and simple recipe. It was really easy to make and of course yummy to boot. You will need a blender, I used my hand blender and it worked nicely. I modified it only ever so slightly. Click here for the original recipe.Ingredients:
1 large Ripe Tomato, chopped
1/2 Cup Raw Cashews
1 Tbs Tomato Paste
1/4 Cup Water
2 Tbs Olive Oil
2 Cloves of Garlic, minced
6 oz. of Spaghetti (I used Linguine)
3/4 tsp of Salt
1-2 tsp of Black Pepper
1 Large Handful of Fresh Basil, chopped
Boil water with salt and add in pasta when finished.
Add chopped tomato, cashews, tomato paste, and water. Blend smoothly. Add olive oil to a large pan over medium-heat. Add garlic and sauté until golden. Pour sauce into the pan bringing to a simmer. Add salt to taste and cook for 5 minutes, stirring.
Drain pasta once finished cooking. Add pasta to pan with sprinkling black pepper and chopped basil leaves. Toss in pan. Serve and garnish with basil leaves.
If you like pesto, try this...
Required: Bowtie pasta, Crimini Mushrooms, Firm tofu, Pesto (For vegans, you can find vegan pesto at Whole Foods), Olive Oil, Black pepper, Salt
Optional: Garlic powder
First, prepare the pasta by boiling just enough in a pot. Put a little olive oil and salt in the pot while boiling the water. In the meantime, slice the mushrooms as desired. Cut firm pieces of tofu into cubes. Saute the tofu and mushrooms in a couple of tablespoons of olive oil. Add a few pinches of salt and black pepper. Add a few dashes of garlic powder if you have it. If you like garlic, you can also add a minced clove into this saute.
When the pasta is ready to drain, let saute stand while you are draining the pasta. Put a dash of olive oil in the drained pasta and stir. This will prevent the pasta from sticking to each other. When you refrigerate the leftover pasta, it will also prevent the pasta from clumping.
Add desired pasta topped with mushroom and tofu saute to a large bowl. Stir in desired amount of pesto. Mix well.
15 minutes and you're done!
Taken from Martha Stewart, this recipe is pretty easy and my boyfriend said it was quote: 'delicious!'
