Pastaaaaa. I have been craving pasta for quite some time now. I don’t know why. Probably because carbs = love.
Pasta has always been one of my favorite foods. I grew up with an Italian grandma and her penne arrabiata with charred peppers was the best.thing.ever. It has ruined almost all other pastas I’ve had since. Nothing like what Oma cooked up. Somewhere I have her recipe for her sauce. I can never make it quite like she did though…must be that Italian grandma magic.
I decided to make some pasta with some leftover veggies I got to take home from an event. I roasted up some cauliflower, broccolini, and tomatoes on Friday, and while I was eating them, the deliciousness of the roasted tomatoes just called for pasta.
I was too lazy and hungry to make it at the time, but today I cooked up some whole wheat noodles, paired it with steamed broccoli, a bit of olive oil and lemon juice, salt & pepper, a bunch of Vegan Hemp Parmesan, and the real MVP, the charred tomatoes.
Super simple, very flavorful, and far from over-complicated. The way Italian-inspired food should be, as far as I’m concerned.
Let’s talk pasta for a minute, shall we? At some point society demonized the glorious stuff. The thing is, there is nothing inherently significantly worse about pasta than many other forms of carbohydrates, especially when it’s whole grain.
Continue reading “Pasta with Charred Cherry Tomatoes, Broccolini and Vegan Parmesan”
Hello! Sorry if you’ve tried to visit kbaked this past week; due to technically difficulties the page was down for six whole days! But I’m happy to say we’re BACK baby (and that I stopped breathing when it was down).
Blah. Life has been busy and hectic and weird this last week. So do you know what chaos means? Easy pasta. Like this beautiful Simple Lemon Pasta. 5 Ingredients. 15 minutes start to finish. Refreshing and light, yet filling.
I used to make this a lot when I was busy. And then that thing happened where you forget about a recipe for a while and then you remember it and it’s the whole everything-old-was-new-again infatuation like when you find that old mix CD you used to jam out to all the time two Januarys ago. This pasta is just like that, but better.
Pasta is love. Easy pasta = double love. And triple love = puppies. Today is my adoption anniversary with my dog, Millie, aka the best thing that’s ever happened to me. Happy one year to my sweet nugget!
Make this pasta. Pretend it’s spring if you want to. It’s refreshing lemon zing will make you feel hopeful that spring is indeed coming, even though it’s like 14 degrees. Add peas if you like. Or add asparagus. Or don’t. As long as the noodles and lemon juice, salt, and olive oil are there, you won’t be let down. Happy noodling and happy eating! 😎
Prep Time: 10 minutes
Cook Time: 9-11 minutes, depending on pasta used
- 6 ounces (1/2 pound or 1/2 a box) linguine, spaghetti, or any other pasta of choice
- 3-4 tablespoons olive oil
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1/2 cup nutritional yeast, freshly grated parmasen or vegan parmesan, depending on preference
- 3/4 cup fresh peas or asparagus (optional)
- salt & pepper to taste
1. Cook pasta according to directions on box.
2. While pasta is cooking, juice lemons and set lemon juice aside.
3. When al dente, drain pasta and return to pan. Add olive oil and toss to coat. Add lemon juice and nutritional yeast or parmesan. Add fresh peas or asparagus. Add salt and pepper to taste. Transfer to a bowl and serve with more nutritional yeast or parmesan.