Pasta with Herbed Cream Sauce

What You Need:

8 oz Soft tofu
1 1/2 cups Soy milk
1 Onion, chopped
3 Tbsp Chopped fresh basil
2 Tbsp Chopped fresh parsley
2 Tbsp Soy oil or margarine
1 Tbsp nutritional yeast
2 Garlic cloves, minced
1 tsp Paprika
1 tsp Dill seed
1 Tbsp Cornstarch, mixed with 3 Tbsp cold water
Salt and freshly ground pepper, to taste
3/4 lb Pasta of your choice, freshly cooked and drained
Fresh basil sprigs (garnish)

What To Do:

Blend the tofu in a food processor until smooth. Add the soy milk, onion, fresh herbs, oil or margarine, yeast, garlic, paprika and dill seed. Process until smooth.
Place this mixture in a heavy medium saucepan and bring to a boil over low heat, stirring frequently.
Stir in the cornstarch mixture and cook, stirring, until thickened. Season to taste with salt and pepper and remove from heat.
Arrange the pasta on hot plates, cover with the sauce, garnish with basil sprigs and serve.

Bolognese Pasta with Lentil Sauce

What You Need:

3 Tbsp Olive oil or vegetable oil
1 Large onion, chopped2 Large carrots, grated
2 Celery stalks, cut fine
1/2 cup Sliced fresh mushrooms
2 Garlic cloves, minced
1/2 cup Small brown lentils, sorted and rinsed
2 1/2 cups Vegetable broth
2 1/2 cups Canned crushed plum tomatoes
1/4 cup Tomato paste
1 Tbsp Chopped fresh oregano
1 Bay leaf
Salt and freshly ground pepper, to taste
1 lb Long pasta of your choice, freshly cooked and drained

What To Do:

In a large heavy saucepan, heat the oil over medium heat. Add the onion, carrots, celery, mushrooms and garlic and cook, stirring often, until tender.
Add the lentils, broth, tomatoes, tomato paste, oregano and bay leaf.
Bring to a boil. Lower the heat, cover and let simmer for 30-40 minutes, stirring occasionally, until the sauce thickens and the lentils are tender.
Season to taste with salt and pepper. Remove the bay leaf and serve the sauce ladled over the hot pasta.

Ultralight Vegetable Pasta

What You Need:

1 Tbsp Butter
1/2 cup Julienne-cut carrots
1/2 cup Thinly sliced leed
1/2 cup Beans
1 Garlic clove, thinly sliced
1/2 cup Vegetable broth
1/4 cup Grated Parmesan cheese
1/4 cup chopped fresh parsley
2 Tbsp chopped fresh basil
1/2 lb spaghetti
Salt and freshly ground pepper, to taste

What To Do:

In a heavy mediu sacuepan, melt the butter over medium heat. Add the vegetables and garlic and cook, stirring often, for 2 minutes, or until softened slightly.
Add the vegetable broth, bring to a boil, lower the heat, cover and let simmer for 7 minutes
Stir in the Parmesan and mixed fresh herbs. Heat stirring, until the cheese is melted, and remove from the heat.
Meanwhile, cook the spaghetti in a medium pot of boiling salted water as per package directions. Drain and transfer to a large heated serving bowl. Add the sauce and mix well. Season to taste with salt and pepper and serve.

Tagliatelle with Garlic Puree

What You Need:

1 Tbsp Olive oil
1 Tbsp butter
2 Onions, thinly sliced
6 Garlic cloves, thinly sliced
1 Tbsp All-purpose flour
2 cups Vegetable broth
1/2 cup Heavy cream
salt and freshly ground pepper, to taste
1 lb Tagliatelle or papardelle, freshly cooked and drained
1/2 cup grated Parmesan cheese
salt and freshly ground pepper, to taste
fresh rosemary sprigs (garnis) optional

What To Do:

In a large heavy saucepan, heat the oil and melt the butter over medium heat. Add the onions and garlic and cook, stirring often for approx 5 minutes, until the onions are tender. Add the four and mix well. Cook, stirring for 1 minute.
Whisk in the veggie brothe and cream; bring to a boil, stirring often. season to taste with salt and pepper. Reduce the heat to very low, cover and let simmer for 30 minutes.
Puree the mixture in a food processor and transfer to a large heated serving bowl.
Add the hot pasta and the Parmesan and toss to mix well. Taste for seasoning and serve immediately. If desired, garnish with rosemary sprigs.

Tagliatelle with Two Sauces

What You Need:

1 Tbsp Olive oil
2 Garlic cloves, chopped
2 cups Diced canned tomatoes in mixed herbs
1 tsp Chopped fresh cilantro
1/2 tsp Dried oregano
salt and freshly ground pepper, to taste
1 (10 oz) can Whole baby clams, drained
1 cup Ricotta cheese
1/3 cup Grated Parmesan cheese
1 Tbsp Chopped fresh parsley
1 lb Tagliatelle or fettuccine, freshly cooked and drained

What To Do:

In a heavy medium saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, until fragrant.
Add the tomatoes, cilantro and oregano; bring to a boil. Lower the heat and simmer for 15-20 minutes, stirring occasionally, until lightly thickened. Season to taste with salt and pepper. Stir in the clams; heat through.
In a medium bowl, mix together the ricotta, Parmesan and the parsley. Season to taste with salt and pepper.
Place the pasta in a large heated serving bowl and mix with the clam sauce. Form a small hole in the center of the pasta and fill with the cheese mixture. Serve immediately.

Fusilli with Zucchini

What You Need:

2 tbsp Olive oil
1/2 cup Diced celery
1/2 cup Diced carrot
1 Shallot, chopped
1 Tbsp chopped garlic
1 (28 oz)can Crushed tomatoes
1 cup Veggie broth
salt and freshly ground pepper, to taste
1 Tbsp Cornstarch mixed with 2 Tbsp cold water
2 Tbsp olive oil
2 Zucchini, cut in thin half circles
4 cups Fusilli, freshly cooked and drained

What To Do:

In a large saucepan heat the oil over medium heat. Saute the celery, carrots, shallot, and garlic until tender. Add the tomatoes and vegetable broth; season with sald and pepper and bring to boil. Lower the heat and simmer for 20 minutes.
Stir in the cornstarch mixture and cook, stirring, until thickened. Remove from the heat and cover to keep warm.
In a large skillet, heat the oil over high heat. Add the zucchini and cook, stirring often, until tender and golden.
Add the fusilli and the tomato sauce. Toss to mix well and heat through. Taste for seasoning and serve.