ROASTED GARLIC & BASIL FETTUCCINE

GRILLED BROCCOLI, WALNUTS, & LEMON PEPPER DRESSING

12 oz. package Roasted Garlic & Basil Fettuccine
11/2 lbs broccoli florets
1 red bell pepper, cut in julienne strips
2/3 cup olive oil
1 cup chopped walnuts                                        
¼ cup lemon juice
1 tsp salt
1 tsp black pepper
 
Preheat oven to 425 degrees.  In a glass baking dish layer broccoli and red bell pepper then toss with olive oil.  Grill vegetables in the oven for 25 minutes or until broccoli begins to darken.  Cook pasta following package directions, drain, and reserve ½ cup of cooking liquid.  Toss pasta with vegetables, salt, pepper, lemon juice, and walnuts.  Add reserved cooking liquid.

 

VEGAN ALFRESO SAUCE

12 oz Valente Spinach Fettuccine
2 shallots or 1/ cup of onions chopped finely
2 Tablespoons of olive oil
1 large head of cauliflower or 20 oz frozen cauliflower
3 cloves of garlic
2 cups of water
¼ cup vegetarian parmesan cheese

Cut up and wash the cauliflower.  In a large pot, sauté shallots or onions until translucent add cauliflower, water and garlic, simmer until very soft, about 20-30 minutes.    This mixture will reduce down and create a creamy mush.  That’s your Alfredo sauce. 

Cook pasta in salted boiling water following package directions, about 3-5 minutes and drain.  Toss pasta with “Alfredo Sauce” and grated (vegan)parmesan cheese.

Serves 4-6

STIR FRY LEMON PEPPER LINGUIN

12 oz. package Lemon Pepper Linguine
1 green bell pepper sliced
½ cup water
1 bunch green onions, chopped
8 oz. fresh mushrooms sliced
8 oz. fresh snow peas
2 Tbsp vinegar
¼ cup soy sauce
¼ cup sesame oil
2 tsp ground pepper
8 oz. cubed tofu
2 Tbsp toasted sesame seeds
 
In a wok or large skillet steam peppers, onions, mushrooms and snow peas in water, stir in vinegar, soy sauce,  sesame oil, sugar and ground pepper.   Cook pasta according to package directions.  Drain.  Toss pasta with vegetables.  Toss in tofu and garnish with sesame seeds.  Serve hot or chilled. 

Serves  4-6 

CREAMY MUSHROOMS, FRESH SPINACH OVER SPINACH LINGUINE

 

12 oz. package Spinach Linguine
1/3 cup olive oil
1 large onion sliced
1 can sliced water chestnuts
8 oz. mushrooms sliced
5 oz. fresh leaf spinach 
8 oz. tofu cream cheese

 

Sauté onions on medium until golden brown. Remove onions and cook mushrooms until golden brown. Combine onions, mushrooms and cream cheese in skillet until softened. Cook pasta according to package directions. Drain and reserve 1 cup of cooking liquid. Pour hot pasta over fresh spinach and water chestnuts, toss with creamy sauce. Use extra cooking sauce to increase the soupiness of the pasta.
Serve hot with salt and pepper.
Serves 4-6

 

BAKED TOMATOES OVER GARLIC PARSLEY FETTUCCINE

 

12 oz. package Garlic Parsley Fettucine
4 oz. package of tofu cream cheese
20 oz. package of cherry tomatoes
7 cloves of garlic chopped
¾ cup olive oil
3 TBSP fresh chopped basil
2 tsp salt

In a baking dish toss tomatoes, olive oil, garlic, basil, and salt.  Bake at 375 degrees for about 1 ½ hours.  Cook pasta following package directions.  Drain, reserving 1 cup of the pasta water.  In a large service bowl, toss hot pasta with cream cheese and baked tomatoes. Stir in the reserved pasta water and serve.

Serves 4-6