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ENTREES/ Italian/ Pasta/ Uncategorized/ Vegetarian

Tortellini Vegetable Soup

Tortellini soup

This is a great one pot dinner that comes together super fast. Or shall I say souper fast. Forgive me. You can load this soup up with any veggies you like in soup. I used green beans, carrot and spinach (onions and garlic of course) and cheese tortellini. The full recipe is on my site (link in bio too). I know  I mentioned that this is a one pot meal, but I feel the need to reiterate that point. On a busy weeknight this soup that feels like a meal can be your friend

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By Mrs. Kossenfloffer Serves: 8

Ingredients

  • 1 onion, chopped
  • 6-7 garlic cloves, minced
  • 3-4 tablespoons olive oil
  • 3-4 carrots sliced
  • 2-3 handfuls of fresh spinach or just use defrosted frozen
  • 1 28-ounce can crushed tomatoes
  • 1 quart chicken stock
  • 1 9 ounce package cheese tortellini (see note)
  • 2 cups green beans, trimmed and cut into 1-2 inch pieces
  • Red pepper flakes to taste
  • Salt and pepper to taste
  • 1 cup fresh parsley, chopped
  • Fresh basil, 1 sprig left whole and the rest chopped for garnish
  • Parmesan cheese for serving
  • (I had some leftover roasted grape tomatoes that I threw in at the last minute. But you can totally leave them out.)

Instructions

1

In a large pot or Dutch oven, saute the onion and carrots until soft. Add the garlic and as soon as it sizzles a little add the tomatoes and the stock. Add one large sprig of basil. Let it all simmer a bit for about 5 minutes. At this point, taste for seasoning. This will depend on how salty your stock and tomatoes are. Add the green beans and cook until they are a little soft, about 5 minutes. Stir to combine. Once warmed through, add the tor-tellini and cook as long as package says. Remove from heat, and add the parsley , the chopped basil and red pepper flakes. Remember that the tortellini will continue to cook in the warm broth, so serve as soon as they are cooked through. Divide into bowls and top with Parmesan cheese and more basil and parsley .

ENTREES/ Italian/ Pasta

Stuffed Shells

Stuffed Shells

Stuffed Shells

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By Mrs. Kossenfloffer Serves: 6
Prep Time: 30 minutes Cooking Time: 1 hour

Truth be told, stuffed shells has never really been my thing. Mostly because I always thought it need more flavor. So, the filling in these includes fresh spinach and artichokes and copious amounts of garlic. When making the filling, don't go all bananas measuring. Taste it before you put the egg in to see if it packs enough punch for you!

Ingredients

  • 1 box pasta shells, cooked al dente (pull them out of water about 2 minutes shy of cooking time on box)
  • 1 cup ricotta cheese (maybe a little more )
  • 1 1/2 cups mozzarella, divided, shredded on a box grater (I like to shred it myself, I feel like the preshredded doesn't get as melty)
  • 1/2 cup Parmesan cheese, grated
  • 6 garlic cloves, finely chopped
  • 2 cups of spinach, roughly chopped, cooked and drained (you can saute in a little oil or cheat and toss with olive oil and micowave for a bit)
  • 1/2 can artichoke hearts, roughly chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 egg, lightly beaten
  • 4 cups marinara sauce (jarred or homemade)
  • Fresh Italian parsley or basil, chopped for garnish
  • Extra Parmesan for serving

Instructions

1

Preheat oven to 375 degrees.

2

Combine the ricotta, 1 cup of the mozzarella, Parmesan, garlic, spinach and artichokes in a large bowl and mix until combined. Season with salt and pepper and taste it. Now add the egg.

3

Cover the bottom of a 9 x 13" baking dish with about 2 cups of the sauce.

4

Fill each cooked shell with about a tablespoon of filling and arrange on sauce. Sprinkle more mozzarella and Parmesan on top of shells and throw the rest of the sauce on there.

5

Cover with foil and bake for about 35-45 minutes until bubbly. Remove foil and bake for another 10 minutes.

6

I like to put it under the broiler for about 2 minutes at the end because I like a crunch top. But keep an eye on it so it doesn't burn.

ENTREES/ Pasta/ Vegetarian

Vegan Thai Red Curry Noodles

Vegan Thai Noodles

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Ingredients

  • 1 8-ounce box Thai rice noodles, cooked according to package instructions
  • 1 block package of tempeh, cut into cubes and seared until browned (recipe below)
  • 2 tablespoons neutral oil
  • 1 onion, chopped
  • 1 1-inch piece of ginger, grated
  • 4 garlic cloves, minced
  • 2 tablespoons Thai red curry paste (or a touch more)
  • 1 15-ounce can coconut milk
  • 1 cup vegetable broth or water
  • 1 teaspoon Thai fish sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 red pepper, cut imto stips
  • 2 carrots, sliced
  • 1 bunch of blue kale, stems removed and torn
  • 1 head of broccoli, cut into florets
  • Fresh lime juice to taste
  • Salt and pepper to taste
  • Sriracha to taste (optional)
  • 1 cup fresh cilantro, chopped
  • 1 lime cut into wedges

Instructions

1

Directions

2

In a Dutch oven, saute the onions in oil until softened. Add the garlic and ginger and saute until fragrant, just a minute. Add the red curry paste and stir to combine. Add the coconut milk and stir until well blended. Add the vegetable stock or water. (If you want a thicker sauce, you can omit this.) Add the soy sauce, fish sauce and brown sugar. Taste and add salt and pepper if needed.

3

Add the kale and let in cook in the sauce for about 3-5 minutes, until it’s a little tender. Add the broccoli, red pepper and the tempeh and toss to combine.

4

Remove from heat, add the noodles and toss everything so it gets coated by the sauce. Add the lime juice, cilantro and sriracha if using. Serve with additional lime wedges.

5

for the Tempeh

6

Marinate the tempeh overnight in a combination of soy sauce with 2-3 tablespoons of maple syrup and 1-2 tablespoons of smoked paprika. Before you start making the noodles, cut the tempeh up into cubes and sear it in a cast iron or non-stick pan with a little oil.

ENTREES/ Italian/ Pasta/ Vegetarian

Marinara Sauce

This is a simple sauce, so having good ingredients is the key. Good tomatoes and good olive oil are essential.

Marinara Sauce

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By Can't take credit for Marinara Serves: 4
Prep Time: 5 minutes Cooking Time: 15 minutes

Probably the easiest sauce to master is marinara. Why? Because there isn't much to master. It's as easy as throwing a few things together in a pan.

Ingredients

  • ¼ cup olive oil
  • 7 garlic cloves, thinly sliced
  • Red pepper flakes to taste
  • 1 teaspoon kosher salt
  • 1 large sprig fresh basil
  • 1 28 can San Marzano tomatoes
  • 1 cup water
  • 1 pound pasta cooked according to package instructions

Instructions

1

In a large bowl, crush the tomatoes with your hands. Swirl the water in the can to get all the tomato goodness. In a large pan (not a pot), saute the garlic in the olive oil. As soon as it sizzles, add the tomatoes. Add the water from the tomato can and the salt and basil and let it all simmer for about 15 minutes. Add the cooked pasta to the pan and toss it all together. Enjoy the simplicity.

Notes

Some people add oregano, but I love the brightness of the basil and the simplicity of this sauce.