Hello Fellow Chefs and Chefs-in-Spirit!
Welcome to the second installation of my Cook-at-Home series! Today we’ll do Twirly Whirly Pasta two ways! I like to use pastas that are made from beans or lentils – an easy way to get one’s plant-based protein! You’ll want to experiment with different brands, though, because not all of the gluten-free ones (yes, make sure you get CERTIFIED gluten-free pasta) is also well textured. Some of them tend to be sticky or gummy or flaky. So if on the first try you don’t succeed, try another brand! And while you’re at it, choose brands that package responsibly (e.g. low in plastic), buy in bulk, or better yet… go to a Zero Waste store in your area!
Today’s recipes are going to be a) saucy, and b) not-so-saucy! Thankfully, the distinguishing ingredient is the pasta sauce that you’ll need for a).
- A good kind of spiral pasta (try the ones made from lentils or beans!) – 250g or so
- 1 large leek
- Sundried tomatoes – about 10 pieces
- Half a medium-sized broccoli (use the stems too!)
- 1 bottle of tomato sauce – 250g (or you can use tomato paste too!)
- 1 carrot, shredded
- Coriander and pine nuts for garnish
1. Bring water to boil in a large pot. Add salt. Add pasta. Follow instructions for how long to cook (usually 8-10 minutes).
2. Drain, and set aside.
3. In the same pot, add a little olive oil and the leeks. Add salt directly to the leeks – bring out their flavour!
4. Now, add your veggies in the order of how long they take to cook. Start with the broccoli stems, and then the sundried tomatoes, broccoli heads, etc. The veggies suggested above are merely suggestions – use whatever you have on hand! I usually keep the carrots for last – add them in only after I have taken the dish off the stove. That’s more than enough heat for carrots – the crunch is worth skipping the fire for!
5. If you’re using sauce, add it now.
6. Then add your drained pasta.
7. Garnish for fresh, chopped coriander and pine nuts!
I love these singular pot nutritious meals! Bon appetit!