Pasta Archives - the Masala Girl

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Vegetarian

Meatless Monday – Basil-Kale Pesto

Happy Monday! Starting off the week here with one of the pastas that is always in heavy rotation at our house. It’s a kid and adult pleaser. The addition of baby kale is pretty much undetectable in the sauce, as the basil is still the star here. This pasta would happily accept the addition of any grilled veggies stirred in at the end. Enjoy!

Ingredients

2 cups packed, rinsed and dry fresh basil leaves
1 cup packed, rinsed and dry fresh baby kale
1 clove garlic
1⁄2 cup Parmesan cheese, plus extra for garnish
2 heaping tablespoons roasted and salted Marcona almonds (Trader Joe’s carries these), or any roasted and salted almonds
1⁄2 cup extra virgin olive oil
1 lb pasta of your choice (I used medium shells), cooked according to package directions
2 to 3 tablespoons unsalted butter

Instructions

Pulse basil, kale, garlic, Parmesan, almonds, and olive oil in a food processor until smooth. Set aside.
In a large pot cook pasta according to package directions in salted water. Drain.
Return pasta to pot and stir in 2 to 3 tablespoons of butter, to coat pasta. (Whole wheat and multigrain type pastas may require 3 tablespoons, but you don’t want it overly greasy)
Add pesto to pasta and stir to combine and coat pasta completely with basil mixture.
Serve immediately. Garnish with extra Parmesan cheese if desired.
Enjoy!

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

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Vegetarian

Meatless Monday – Rigatoni with Swiss Chard & Ricotta

I knew I had a hit here when my oldest daughter said after the first bite, “Yum, it tastes like healthy Mac & Cheese!” You could easily substitute the Swiss chard for spinach, or even peas would taste great. Simple recipe, that comes together quickly. Enjoy!

Ingredients
1 lb box of Rigatoni noodles
1⁄2 cup vegetable broth, hot
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 clove garlic, minced or put through a garlic press
1 large bunch Swiss Chard, leaves only – chopped into bit sized pieces
1⁄2 cup parmesan cheese, grated (more for topping if desired)
1⁄2 cup ricotta cheese (I used whole milk from Trader Joe’s)
Salt and black pepper to taste

Instructions
1. Cook rigatoni according to package directions in generously salted water, drain and set aside.
2. Heat vegetable broth in a small saucepan over low heat. Keep hot until ready to use.
3. Heat olive oil and butter over medium heat.
4. Add garlic, stir.
5. Add swiss chard leaves, stir.
6. Cook for 3 to 4 minutes until chard is wilted.
7. Stir in 1⁄4 cup hot vegetable broth.
8. Cook for 2 minutes.
9. Remove from heat, and stir into rigatoni.
10. Add parmesan to rigatoni mixture, stir.
11. Add ricotta to rigatoni mixture, stir.
12. If the rigatoni seems dry at this point, add small amounts of vegetable broth until desired creaminess is reached.
13. Season with salt and black pepper to taste.
14. Serve immediately, top with extra parmesan if desired.
15. Enjoy!

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Vegan Vegetarian

Meatless Monday – Bow Tie Pasta with Red Pepper Sauce

Happy Meatless Monday! Here is a tasty pasta recipe my Father in Law shared with me on his recent visit. The addition of red peppers to the tomatoes adds an incredible amount of flavor to the sauce. (Vegetarians note: goat or parmesan cheese sprinkled over the top tastes great.) Enjoy!

Ingredients

2 tablespoons extra virgin olive oil
2 red bell peppers, seeded and finely chopped
4 cloves of garlic, finely minced
1 15oz can of tomato sauce
Salt to taste
1 teaspoon sugar (more or less to cut the acidity)
1 tablespoon sweet paprika powder
4 large Roma tomatoes, finely chopped
2 cups of vegetable broth
1 14.5oz box bow tie pasta
1⁄4 cup basil, finely chopped

Instructions

Heat oil in a large pot over med/high heat.
Add red peppers, stir.
Cook stirring frequently for 10 minutes.
Reduce to heat to low.
Add garlic and cook for 1 minute stirring frequently, so garlic does not burn.
Add tomato sauce, salt, sugar, and paprika, stir.
Add tomatoes, stir.
Add vegetable broth, stir.
Increase heat to high, and bring red pepper mixture to a boil.
When red pepper mixture comes to a boil, reduce heat to low.
Cook sauce uncovered for 30 minutes, stirring occasionally.
(After 30 minutest you can use an immersion blender to blend out some chunks if desired.)
Cook pasta according to package directions in generously salted water, drain and set aside.
Add basil to sauce, stir.
Continue to cook on low for 10 minutes.
Serve over cooked pasta. Enjoy!

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Vegetarian

Meatless Monday – Pesto Pasta with Carrots

I first met my dear friend Joyce at her house over dinner more than 17 years ago. I fell in love with her and her pesto pasta instantly. All these years later, I’m still hooked on pesto and Joyce. 🙂 Once you taste this pesto, you will have a hard time eating store bought. The basil is in it’s glory here, unlike the pale tasting ones in the stores. I typically cut the parmesan cheese into cubes and put it in the food processor, instead of grating it by hand. I also freeze the rinds of the parmesan cheese to use in things like soup or spaghetti sauce. I boiled my carrots in the pasta water a few minutes before adding the pasta here, but I also love adding oven roasted vegetables to this too. Enjoy!

Ingredients
2 cups basil leaves, stems removed – rinsed and dried
1⁄2 cup extra virgin olive oil
1 clove garlic (or 2 for you garlic lovers), peeled
2 tablespoons dry roasted pine nuts (I got mine at Trader Joes)
Salt (for the pesto sauce and the pasta water)
1⁄2 cup Parmesan cheese, grated, plus extra for topping
2 tablespoons Romano Cheese, grated
1 cup carrots cut into coins, or 1 cup oven roasted vegetables (optional)
16 oz. bag penne pasta
1⁄2 stick butter (4 tablespoons)

Instructions

Place basil, olive oil, garlic, pine nuts, salt, Parmesan, and Romano cheese into a food processor. Pulse until all ingredients are combined and form a smooth paste.
Bring a large pot of generously salted water to a boil.
Add carrots, return to a boil. Add pasta and cook pasta according to package directions, drain and set aside.
Place pot back on the stove.
Add 1⁄2 stick of butter to pot and stir until butter is melted.
Add pasta and stir until coated with melted butter. Add pesto, and stir to combine and until pasta is coated with pesto.
*Optional* Add 1 cup roasted vegetables, stir.
Top with extra grated Parmesan cheese if desired. Enjoy!

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

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