vegan pasta

Tomatoes, Olives, Capers...and Gluten-Free Pasta Recipe

I was in the mood for fettuccine (instead of our usual spaghetti and elbow macaroni) and just assumed there wouldn't be a gluten-free brand at my grocery store.

I was wrong.

Even though Schar's Tagliatelle isn't shaped exactly like traditional fettuccine, I still feel it captures the texture...which is very important to me. If you've had gluten-free pasta, you already know that most brands aren't that good. As a matter of fact, most are a joke and should be immediately pulled off the grocery store shelf.

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I made a simple lunch for the boys using the pasta, tomatoes, black olives and capers, garlic and parsley. They loved it and Elijah asked me to put more olives in the next. Not bad for a kid who used to never want anything outside of chicken nuggets and fries. If you make this recipe for dinner, you may want to double it.

When you make this recipe, tag me in a picture on Instagram or Facebook.

Tomatoes, Olives & Capers Pasta

by Brown Vegan

Ingredients (4 Servings)

  • 12 oz gluten-free pasta ( I used Schar Tagliatelle)
  • 6 Roma tomatoes, seeded & chopped
  • 3 garlic cloves, minced
  • 2 teaspoon capers
  • 1/3 cup black olives
  • 1/2 teaspoon dry oregano
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 2 tablespoons parsley, chopped (to garnish)

Instructions

Boil a large pot of water for the pasta-cook according to the instructions on the box.

In a medium bowl, mix together the tomatoes, garlic, capers, black olives, oregano, pepper & olive oil.

Once the pasta is ready, drain and return it back to the pot.

Mix in the tomato mixture and let it sit for 5 minutes to let the flavors marry.

Garnish with parsley.

Enjoy!

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Parsley Pasta-Simple 30 Minute Meal Idea (VIDEO)

As much as I don't mind a lengthy (and sometimes complicated) recipe, I love to share tasty and simple recipes with you and my family.

Here's one of those recipes...

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I found this delicious dish on eatingbeautiful and loved how it only took some cooked pasta and a few ingredients in the blender to come together.

You can enjoy this dish as lunch or a light dinner with salad and/or steamed vegetables.

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Toss some of your leftover olives on top for additional flavor. Yummy!

If you try this recipe, let me know what you think.

Parsley Pasta

by eatbeautiful.com

Ingredients

  • 1 lb whole wheat corkscrew pasta
  • 1/2 C extra virgin olive oil
  • 2 C tightly packed parsley
  • 1 tbs minced garlic
  • 10 olives
  • garlic powder
  • salt
  • pepper

Instructions

Combine olive oil, parsley, olives, and minced garlic in blender. Toss with cooked cooked noodles. Add garlic powder, salt, and pepper to taste.

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30 Minutes or Less: Alfredo Pasta

Want dinner ready and on the table within 30 minutes? I have the recipe for you!  The sauce is creamy, delicious, and very easy to make-So pull out your blender and let's get to it. :-)

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Alfredo Pasta-30 Minutes

by Brown Vegan

Cook Time: 30

Keywords: vegan

Ingredients (Serves 5)

  • Pasta, of your choice
  • 1/3 heaping cup raw cashews (best if soaked in water for several hours)
  • 1 garlic clove
  • 3 tbsp nutritional yeast (found in any health food store or order from Amazon)
  • 3/4 cup + 2 tbsp almond milk
  • 1 tbsp lemon juice
  • 2 tbsp non-dairy butter (I use Earth Balance brand)
  • 2 tsp organic Tamari soy sauce, or to taste
  • 2 tsp Dijon mustard
  • 1 tbsp Tahini (sesame seed paste)
  • Pinch of nutmeg
  • Kosher salt, to taste (I used 1/4-1/2 tsp I think)
  • 1/2 tsp Paprika, to taste
  • Freshly ground black pepper, to taste
  • Herbs or veggies to add into Alfredo, if desired

Instructions

Boil a pot of water and add pasta. While the pasta is cooking, make the sauce: Add all the ingredients and blend until smooth.

Drain the pasta and add it back into the pot. Add in the sauce & desired vegetables

Enjoy!

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Recipe adapted from Oh She Glows

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