Pasta Recipes

Meatless Monday: Roasted Butternut Squash Radiatore Pasta Recipe Recipe

Meatless Monday: Roasted Butternut Squash Radiatore Pasta Recipe

02.09.15 by Jackie

Our entire family is vegetarian except for little Aria and me so Meatless Monday isn't something out of the ordinary in our household.  It’s part of an effort on my part to eat a little bit healthier by reducing our meat consumption. If we can hit two targets with one bullet, I want to go for it. And since I'm keeping a strict vegetarian diet this week with the beginning of the Vietnamese Tết celebrations (a tradition of Tết is that you  eat vegetarian (ăn chay) on the last day of the previous year and first day of Asian New Year), it's perfect timing for this.. 

I prepared roasted butternut squash and mixed in cooked radiatore pasta. It's super easy to prepare and if you want to be on the healthier side, you can completely omit the cheese from the sauce.


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Walnut Marsala Cream Sauce for Pasta Recipe

Walnut Marsala Cream Sauce for Pasta

10.01.14 by Jackie

Tossing pasta in tomato sauce is probably what I make most often but today I wanted to prepare something out of the ordinary. I had ready-made pumpkin ravioli pasta for our upcoming Fall holidays and prepared a walnut marsala cream sauce. 

The sauce revolved around 3 main flavorings: finely chopped (almost powdered) walnuts, marsala wine and cream top. Once I tossed the ravioli in a bit of oil to give them a nice texture, I poured the decadent pasta sauce over the pumpkin ravioli. Give this sauce a try you won't be using regular tomato sauce for a while!


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Wine-Braised Chuck Roast with Pasta Recipe

Wine-Braised Chuck Roast with Pasta

09.30.14 by Jackie

Baby Aria's choice of meat, by far, is beef. And the more tender it is, the more she likes it. I really enjoy making one-dish meals for her. Today, I seared boneless beef chuck steaks, then braised them in wine (the alcohol cooks off during the braising process). Once tender, I boiled campanelle pasta and transferred it to the beef pot. The flavorful gravy sneaked into the cavities of the odd-shaped trumpet-like pasta, which made it more fun for Aria to eat.

I flavored the dish wth fresh thyme, clove, parsley, tomato paste. bay leaf, turnips, onions and garlic. The key ingredient, though, is drinking-quality red wine. C'est tout ("that's it!")!


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Crookneck Squash Gemelli Pasta (Vegetarian Pasta Recipe) Recipe

Crookneck Squash Gemelli Pasta (Vegetarian Pasta Recipe)

09.29.14 by Jackie

It's Meatless Monday and today I'm sharing with you one of baby Aria's favorite pasta dishes. I used gemelli pasta, cut crookneck squash the same size as the pasta and flavored them with tarragon and parsley crème fraîche. The crookneck squash provides a soft texture to the dish and the same-sized pieces make for easy eating, especially for little ones.

I hope your weekend was as adventuresome as ours. We spent the weekend at Half Moon Bay State Beach. It wasn't too hot with the ocean breeze. It was so peaceful and quiet; exactly what we needed! Aria and I wandered along the beaches and on the trails after our picnic. I had prepared my husband Lulu's favorite cucumber tea sandwiches and used the remaining filling to flavor the pasta dish the following day!


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Asparagus Stuffed Pasta with Fig Hazelnut Sauce Recipe

Asparagus Stuffed Pasta with Fig Hazelnut Sauce

08.27.14 by Jackie

I don't know if you've noticed but I tend to prepare healthy meals fairly often. This is my husband Lulu's request and it was his New Year's resolution to change his eating habits. He's lost 25 pounds so far and he's trying to get back to his pre-marriage weight.

Yesterday, I boiled manicotti-like pasta (big pennoni rigati) and stuffed them with a mixture of yuba (tofu skin), green asparagus spears, yellow onions and curly parsley. After completing the vegan filling, I realized I needed a binder to be able to stuff the mixture into the cylinder-shaped pasta . 

While the pasta was boiling, baby Aria and I stepped outside and randomly harvested a few ripe figs in the garden. That's when I decided to prepare a sauce for this dish made of fresh figshazelnuts, tomato paste and roasted red bell peppers. The texture came out exactly as wonderfully as I had anticipated it would. Sometimes, improvisation ends up with beautiful results!  

 


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