Dan Williamson (3mileislandr) wrote in vegancooking,
Dan Williamson
3mileislandr
vegancooking

New favorite pasta recipe!

So my parents recently handed me a large stack of their old Bon Appetit! magazines (and by old I mean about the past 3 years).  They had one from earlier this year about Italy and making the perfect pasta using the leftover pasta water to make a sumptuous sauce.  Well, after experimenting I figured out a slight twist that actually involves cooking the pasta in the pan with everything else (effectively making this a one pot meal).  You can do it with or without extra sauce, depending on what type of flavor you like.  My personal preference is without, and involves a fair amount of pepper, a la arrabiata style.

One pot pasta (for two)

Two servings of dry small pasta (conchiglie, rotini, farfalle, etc)2 tbsp olive oil
1 small onion
2-4 cloves garlic
1/2 tbsp fennel seed
1/4 cup fresh basil, torn
1 tsp pepper flakes
2 cups spinach
2 tbsp nutritional yeast
Water
Margarine
 
In a large saucepan (10 inch are larger) heat the oil on a medium heat.
 
Slice the onion thinly and fry the onion for about 5 minutes.
 
Add the fennel seed and the garlic, fry for 2-3 minutes more or until the garlic starts to brown.
 
Add 1/2 the basil, pepper flakes, pasta, and enough water to cover the pasta (if you opt to use sauce besides the one created in this recipe add it here).
 
Turn the heat to high until the water starts to boil, cover the pan and reduce heat to medium-low.  Simmer for 10 minutes, stir 2-3 times.
 
At this point the water should be mostly gone, add the nutritional yeast and spinach and cook for a few more minutes until the spinach wilts and the water is almost completely gone, you should have a slightly liquidy sauce still in the pan.
 
Remove from heat and stir in 1-2 tbsp of margarine until completely melted and the rest of the basil.  Plate and serve.
Tags: ethnic food-italian-pasta
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