It’s Tasty Tuesday, where we bring you new, fresh, local, healthy recipes and food tips every week. Find out what’s in season and what will keep you energized during and after your workout!
More adventures with homemade pasta. I tried to make this for Valentine’s Day but ran out of time to post it…so here we go!
The instructions are the same as the other homemade pasta, but this time the pasta is made red with either tomato paste or pureed, roasted red pepper.
I thought we’d stick with the rosé theme and make the sauce pink too. It turned out a little redder, but that’s a good thing because it was delicious.
Make your meal even healthier. Tip:
In the last dish I used vegan sausage to keep the whole thing vegan, and if I make this again I’ll probably add more greens and veggies. Broccoli or spinach, maybe roast some vegetables in the oven or on the grill. Either way, there’s a lot of tomatoes between the pasta and sauce, so try to hide some other good stuff in there!
Click through for the recipe!…
Prepare about 4 servings with leftover pasta to freeze
INGREDIENTS:
For the pasta:
– 1 1/4 cup 00 flour
– 1 1/4 cup semolina flour
– 1/2 tsp salt
– 2 tsp evoo
– about 3 tbsp tomato paste (or pureed roasted red pepper)
– about 1/2 cup water
– additional flour for dusting
For the sauce:
– 1 cup crushed tomatoes
– 1/2 cup cashews, soaked
– 1/4 cup onion, finely diced
– 2 cloves garlic, minced (or 1 teaspoon garlic powder)
– 3 tbsp nutritional yeast
– 1/2 tsp dried basil
– 1/2 tsp oregano
– 1/2 tsp dried sage
– Salt and pepper
– 1/4 cup nut milk (dilute more if necessary)
– 2 tsp flour
– 2 tsp olive oil
– optional red pepper flakes for heating and chopped parsley or fresh basil for garnish
For the dish:
– 2 or 3 sausages (your choice, vegan or meat etc.)
– vegan parmesan for garnish
INSTRUCTIONS:
*Soak the cashews: Soak the cashews beforehand, either overnight or for a few hours before you start preparing the dish.
For the pasta:
Mix the two flours with the salt and then pour them into a heap on a clean work surface.
Make a well in the center and then add the tomato paste, oil and a small amount of water.
Begin kneading the dough, adding more water if necessary to form a ball that is shaped but not sticky. (If it’s too sticky, add more flour.)
Once the ball is formed, cover it with plastic wrap and place it in the refrigerator for about 45 minutes.
If you have a pasta machine, roll out some of the dough on a floured work surface and then run it through the pasta machine on high. Fold it like an envelope and repeat the process two more times. Then run it through on the thinner setting, dusting with more 00 flour as needed until desired thickness is reached, then run it through the cutting attachment of your choice.
I used a multi-wheel pasta cutter, then cut them into about inch and a half rectangles and pressed them together to form bows!
If doing everything by hand, after the dough has hardened, dust the work area with flour and either use a rolling pin to roll the dough out until it is about 1/16 inch thick (too thin and it will break, too thick and it will be too tough).
You can then cut the strands into the desired size with a sharp knife and shape them into nests (be sure to flour them so they don’t stick together) or the shape you want.
You can also dry the pasta on a rack (see below) for 20 minutes and then place it in a sealed bag. You can also freeze the pasta at this point.
Anything fresh can be cooked (only takes a few minutes) and then served immediately.
But before you cook the pasta…
For the sauce:
Drain and rinse the soaked cashews.
Place the cashews, all spices, nutritional yeast, tomato sauce, nut milk and flour in a high speed blender. Mix until well blended and smooth. Add more nut milk if necessary.
In a frying pan over medium heat, add the olive oil and then the onions, sauté for a few minutes, then add the garlic and cook for another minute or two.
If you wish, you can add the onions to the sauce and continue to puree so that the sauce does not become lumpy. Otherwise, pour the rose sauce into the pan and heat until the sauce begins to thicken. Keep warm on low heat, stirring occasionally.
For the dish:
Cook the sausage to your liking. Place on the grill and then slice. Place in a pan and then cut into slices. Or slice it and cook it so each piece browns on both sides. Set aside.
Bring a pot of heavily salted water to the boil. When the water is ready, cook your fresh pasta. It should only take a few minutes. After two or three minutes, check whether it is to your liking.
When ready, drain the pasta, then add it to the sauce along with the sausage and stir until evenly coated.
NOTE: You can also toss in vegetables at this point. Maybe grilled zucchini, some steamed broccoli, or even just a handful of spinach (the heat of the sauce should wilt it after a few minutes).
To serve, arrange the pasta on plates and optionally top with vegan parmesan and basil/parsley.
ENJOY!
Let us know if you make this recipe by posting it on Instagram or Twitter and using the hashtag #LiveBarreLife! And if there are specific meals, fruits, vegetables, or meats, you’d like to see them on the blog!
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Photos and recipe by: Christine McAvoy
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