Can someone give me vegetarian pasta recipe....?!
Answers: no cheese pls,and what is the perfect way to cook pasta?how to test if it is fully done?will it stick together
If your pasta is "al dente," still kind of hard, it will have a white dot in the middle if you break it in half. Typically, spaghetti and fettucini will cook in 7 minutes or so, and everything else (except angel hair and egg noodles) will cook in about ten. You need to bring the water to a rolling boil (lots of bubbles in the pot) and then place your dry pasta in it, and cook without the lid on. After about 7 minutes, test a piece and see if that is what you like.
as far as vegetarian recipes, I like to sautee a bunch of my favourite veggies in olive oil with some garlic, basil and a small dash of oregano and black pepper, and toss my pasta into it and eat that, as-is, or I will add tomato sauce to the veggies and just serve that over pasta.
Best Wishes.
well first you want to get a big pot of rapid boiling water add about a teaspoon of oil(olive oil if that works) this will prevent the noodles from sticking you dont want them to stick also read the box it will give exact cooking time you want your pasta to be soft but not mushy if that makes sence try it as it cooks. there are many ways to make a vegitarian pasta dish but im sorry without some good pecorino,romano cheese it wont be the same try adding olive oil in a pan get it hot add a bunch of galrlic and lightly brown the garlic make enough to lightly coat your pasta and toss your pasta in this mixture you can add some basil and herbs if you like
Not giving you the recipe as I am so lazy to browse for it in the receipes in so many websites - cookbooks, left it at home, but just to remind you pasta itself contain eggs, so if you want a complete vegetarian pasta, you have to find a totally vegetarian pasta first or get the recipe of vegetarian pasta dough to do it your own.
Good luck
A good pasta should be vegan-just durum wheat or semolina flour and water. I like to use farfalle (bowtie) or penne pasta with vegetables.
Cook according to package directions. Generally speaking, bring water to a rolling boil, at least 6 cups of water per half pound of pasta- more is better. Add a teaspoon of salt unless you are sodium restricted. Cook for 10-15 minutes--start testing at 10 minutes by biting the pasta--it should have a little firmness but not be hard. Drain, reserving about 1/2 cup boiling liquid.
While pasta is cooking saute a variety of your favorite vegetables: onion, minced garlic, baby spinach, thinly sliced asian eggplant, sliced green pepper, green peas (from the freezer is fine), sliced red pepper, small broccoli florets or broccolini, chopped tomatoes/halved cherry tomatoes, asparagus (angle cut into 1-inch pieces), sliced mushrooms, zuccini and/or other squash. Allow at least a cup of vegetables per 1/4 pound of pasta. Saute in 1-2 tablespoons of olive oil until the veggies are slightly wilted-their color often gets brighter just before they get soft and lose color.
Add drained pasta to the vegetables and toss in the pan to mix thoroughly. If it seems dry add the reserved water a little bit at a time and/or more olive oil (up to 1 tablespoon).
I like to use 3-5 vegetables in season and actually prefer about 2 cups of veggies to 1/4 pound of pasta myself.
I like It plain this way, especially if I've used garlic, but you can also add your favorite marinara sauce. Enjoy!
Toss honey roasted vegetables with pasta. Yummy.
Here are some pasta recipes:
http://vegweb.com/index.php?board=151.0
http://www.recipezaar.com/recipes/vegan,...
http://www.fatfreevegan.com/pasta/pasta....
Here is a good one:
Simple Vegan Pesto
Ingredients (use vegan versions):
3 cups fresh basil leaves
6 tablespoons pine nuts (walnuts can be used if you have no pine nuts)
2-4 cloves garlic
3/4 teaspoons course sea salt
6 tablespoons good quality olive oil
Directions:
Put the basil, nuts, garlic and salt into a food processor or good blender. Process (blend) until all the goodies are finely chopped. Add the oil and process till its all worked intogether. Enjoy.
Serves: about 1 cup
Preparation time: 15 mins
http://vegweb.com/index.php?topic=7939.0
My favorite way to eat and make pasta is: (this works really well for whole wheat pasta) you need a big pot of water, pasta cooks best in lots of water, boil it. Keep an eye on it and stir and taste it every once in a while. Once it is almost all cooked, a little hard in the middle, shut off the burner and leave the pasta in the hot water. Taste it after about 3-5 minutes (it's about preference really, some like it softer then others).
Once it is cooked strain it and rinse it a little.
If you are adding a sauce, do so and voila!
My fav. recipe is this.
When I shut off the burner, I throw in some veggies....(broccoli, carrots, Zucchini, peppers, etc....) and let it sit in the water for a few minutes, then strain it all after the pasta is cooked.
The I trow the pasta back in the pot and add some margarine. I then sprinkle some veggie stock powder...I never measure, I just add and taste, add and taste. (instead of veggie stock powder, you can add basil and pepper, ot Roasemary and olive oil)
I love it just like that with a salad. Sometimes I add tomatoes...veggie cheese....vegan feta and black olives...
I have found his to be a really great versatile recipe...My husband likes it when I add vegan sausage and make it spicy.
Good luck (sorry this is so long.....i cook a lot)
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