Aglio e Olio with Asparagus, Lemon & Breadcrumbs

Aglio e Olio with Asparagus, Lemon & Breadcrumbs is my favorite simple pasta. Plus, anytime I have an excuse to use bucatini, I’m happy. I am sure that I have mentioned this many times on this blog but I grew up eating Italian food, and I mean like, solely Italian food, for about the first ten years of my life. My mother is an incredible cook… now. Her mom, my most favorite woman to have ever walked this earth, was not an incredible cook. Crappy food… crappy German food. Need I say more?

My other grandmother, though not Italian, was married to my grandpa, Paul. An Italian who told us we were french. Long story. I didn’t find out I was Italian until I was sixteen. I chose French as my second language because that is what I thought I was. Well, now, thanks to Ancestry.com, I am aware that I am actually twenty-two percent Italian and that my family came from southern Italy, specifically, Calabria, Italy. Shockingly, I am French, too. A whopping twelve percent. 😉 All from spitting into a tube and mailing it back. If you haven’t done DNA testing, it’s pretty rad.

Anyway, about fifteen years ago my second cousin gave me a list with the names of my grandpa and his eleven, yes, ELEVEN, other siblings. His name was really Paulo, and his siblings were Gaetano, Carmella, Octtalia, Dominick, Rossina, etc. You get the drift. Super “French” sounding names, right? 😉

My Italian grandpa’s wife, Norma, whom I lived with when she passed; a beautifully talented and artistic soul, learned to make Italian food for her husband. They had lived in Sorrento, Italy for a bit while my grandfather was penning a book that my father tells me was about politics… possibly, in rhyme. I’d love to have a copy of that. My grandma gifted my mother a cookbook with typed out recipes on index cards. And this, friends, is what I was fed for a decade until my mother expanded outwards. Puttanesca and Aglio e Olio defined my childhood. This would also explain my unbreakable love for carbohydrates.

I’ve taken the classic Aglio e Olio and jazzed it up with asparagus, lemon, bread crumbs, capers, and yes, vegan parm. I read that parmesan is not really meant to be part of an Italian dish like this (with heat), but like my life’s mantra always says, “Fuck it.” On that note, have a fabulous vegan Tofurky day! Eat, drink, and be merry. Mangia! Salute!

PS- One of my favorite Louis Prima songs. Popped into my head right away when I was thinking about what song I should add to this post. 🙂

Aglio e Olio with Asparagus, Lemon & Breadcrumbs
Aglio e Olio with Asparagus, Lemon & Breadcrumbs
Aglio e Olio with Asparagus, Lemon & Breadcrumbs

Aglio e Olio with Asparagus, Lemon & Breadcrumbs

Ingredients:

2 cups toasted breadcrumbs – I used Panko

1/3 cup olive oil

1 cup vegan parmesan cheese – I used Follow Your Heart (my new fave)

Salt and pepper to taste

1 1/2 pounds asparagus, trimmed and cut diagonally into 1/2-inch-thick slices

1 lb. bucatini pasta

8 cloves (1 bulb) garlic – chopped

1-2 tsp crushed red pepper (depending on your personal heat index)

3 Tbl capers – roughly chopped

1 lemon – juiced

1/4 cup dry white wine

1/2 cup fresh flat-leaf parsley, oregano, and basil – chopped finely. You can use all three as I did or use just one. You could also add thyme or rosemary pending upon your taste.

Directions:

Cook bucatini in salted water – save 1/2 C pasta water

In a steamer set over boiling water, steam asparagus, covered, until crisp-tender, about 3 minutes. Rinse with cold water and drain well.

In a large pan, heat the olive oil on low-medium. Add the garlic, crushed red pepper, salt and pepper, and capers. Cook for about 1 to 2 minutes.

Add the white wine and stir the pan for a minute. Reduce heat to medium-low.

Add asparagus, pasta water, lemon juice, and herbs. Turn off heat. Toss the pasta in until coated – about 1 to 2 minutes. Top with the vegan parmesan and breadcrumbs. I threw some sun-dried tomatoes on the center top of the bowl for my photos.

Wine pairings:

Sparkling brut wine or pinot noir

To contrast the tangy flavor, try a french chardonnay

Spaghetti Marinara with Chard & Burst Tomatoes

Spaghetti Marinara with Chard & Burst Tomatoes is loaded with veggies and incredibly healthy. I had left over vegetables in my fridge (as usual) that I didn’t want to go bad so I loaded what I had into this sauce and it was totally amazing! I am not a lover of anything bland so I am always guaranteeing a ton of flavor in my recipes! This one is no exception. I literally ate the entire pot of pasta in 2 days. Perhaps this is yet another reason why I am on a no carbs for the month of May (insert the saddest emoji ever right here) diet now. I’ve had a massive affair with carbohydrates over the past year and like most affairs, it’s completely blown up in my face, and then it trickled down to my thighs and some. Now that the weather is warm, I am missing my wardrobe, another thing that this “affair” took from me. Sigh, sigh, sigh… However, if you’re NOT reeling from a breakup with pastas and the like, than this is a fabulous Italian spaghetti dish that I highly recommend you eat… for me, if not for yourself. I can try and live vicariously I suppose. I’m gonna keep this short today, as I am short of time. Live, eat, (diet), be happy! 😉 XO 

As per usual, my listening suggestion for you whilst you chef up this dope dish! MWAH!:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spaghetti Marinara with Chard & Burst Tomatoes
Serves 4
Spaghetti Marinara with Chard & Burst Tomatoes is incredibly easy, delicious, healthy, and vegan! Channel your inner Italian with this amazing pasta dish!
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 1 lb whole wheat spaghetti
  2. 24 oz jar of marinara sauce (I use Mezzetta)
  3. 2 Tbl olive oil
  4. 1 shallot - diced
  5. 3 cloves of garlic - diced
  6. 1 C cherry tomatoes
  7. 2 C chard
  8. 1 1/2 C sliced red and yellow (or just one or the other) sweet small peppers
  9. 3/4 C cannellini beans
  10. 1/2 C fresh basil - chopped
  11. 1 tsp fresh oregano - chopped (optional)
  12. 2 tsp red pepper flakes
  13. Salt & pepper to taste
  14. Nutritional yeast to taste for serving (optional)
Instructions
  1. Start boiling the pasta (I like to cook it al dente)
  2. While pasta is cooking, heat a pan on medium with olive oil
  3. Add shallot and stir often for 3 minutes
  4. Add garlic and stir often for 2 minutes more
  5. Add tomatoes and a pinch of salt - stir occasionally and cook for 5 minutes
  6. Add beans, peppers, oregano, basil, salt & pepper - stir for approximately 3 more minutes
  7. Add marinara sauce, chard, red pepper flakes, plus any additional salt & pepper and stir for about 5 minutes more
  8. Pour sauce over pasta and serve with nutritional yeast (optional)
Wine pairing
  1. White - Pinot Grigio or Verdicchio
  2. Red - Montepulciano d’Abruzzo or Chianti
Food Galley Gab https://foodgalleygab.com/

Crazy Creamy Mexican Pasta

Crazy Creamy Mexican Pasta was created on a complete whim whilst looking for left over items in my refrigerator.  I had NO idea it was going to be as incredibly delicious as it turned out to be.  This may be my best invention yet.  So good in fact, that it may solve all of the world’s problems in just one measly bite.  I’m talkin’ world hunger, war, elephant poaching, your boyfriend/girlfriend’s nagging ways, crappy drivers, and yes, even mother-in-law madness.  Don’t believe me?  Well, you’ll certainly have to chow down on this Crazy Creamy Mexican Pasta for proof.  

I am currently on my Spring break this week.  Amen, because my students were beginning to drive me crazy, and I was itchin’ for some fun playtime with my favorite wee one, G-man.  I wanted to use the left overs in my fridge (waste not, people!) but wasn’t really sure what to create.  I noticed I had some left over mole sauce and POW!  It hit me.  Thus the birth of Crazy Creamy Mexican Pasta.  So go get cookin’ and get down with this dope chow!  You’ll be drooling cheese for a week.

Crazy Creamy Mexican Pasta
Yields 6
Easy pasta recipe loaded with flavor and incredible texture.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 lb rotini pasta
  2. 2 C shredded cheddar
  3. 1 Trader Joe's Quinoa Cowboy Veggie Burger (or any veggie burger) - diced
  4. 1/2 C corn
  5. 1/4 of a soyrizo tube
  6. 4 oz Mexican sauce of any kind (I used a mole sauce)
  7. 1 C cooked lentils
  8. 1 avocado - smashed (I squeezed a bit of lime on this)
  9. 2 Tbl chipotle mayo
  10. 2-3 Tbl taco seasoning
  11. 1/4-1/2 C grapeseed oil
Instructions
  1. Cook the pasta and strain. Return to pot and add oil and cheese with stove on low. Stir continuously until cheese is almost melted
  2. Add the chipotle mayo and taco seasoning. Stir
  3. Add the avocado & sauce. Stir
  4. Add the soyrizo. Stir
  5. Add the lentils & corn. Stir
  6. Add the quinoa burger and stir.
  7. Remove from heat and serve
Notes
  1. If I had cilantro in my fridge I would've added that as well.
Pair with
  1. Corona and lime or a light beer, as this is a heavy dish.
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One Pot Lightly Creamy Pasta To Die For!

One Pot Lightly Creamy Pasta To Die For! was going to be called “The Only One Pot Lightly Creamy Pasta You’ll Ever Need” until I quickly realized how incredibly easy, delicious, and amazing this dish is that I most certainly will be making many more one pot pastas in the near future! I’ve always been curious about this one pot pasta trend and didn’t have much faith in its alleged & wondrous glories. I am happy to report that despite my cynicism these can truly be incredibly flavorful meals.  Woo-hoo!  KISS factor on and topping out at the highest of tastebud scales!  This particular one pot pasta dish features camembert, mushrooms, tomatoes, peas, and basil for a full on flavor explosion. Not to be missed, messed with, or frowned upon, I assure you. I’ll even stamp it with my 100% guarantee.  Sold, or at least I certainly hope you are!  

I had no basis for a recipe when coming up with this one pot pasta.  All I knew, like I always know, is that I wanted a ton of flavor. I am not one for the bland.  I am a flavor junkie for sure.  Are all foodies this way?  Who knows. Anyway, I pretend that they are. Hubby was away visiting his other most favorite person on the planet for the weekend (yes, he most definitely has a bromance with an English lad. Cheers to you, John.  Miss you! Xx – PS- they would both HATE that I used that word)  and doing a photoshoot with wee man G can be crazy at best.  I took full advantage of his nap (though much later in the day than I would’ve liked for my natural light…sigh, can’t win ’em all!) and went to town, creating as I went.  The result?  Magic!  Magic in one freakin’ pot!  Top that!  I dare you. I was delighted to learn that one pot pastas kick some serious a**!  It was slightly creamy and exploding with flavors, especially from the mushrooms and basil.  I can’t suggest a pasta dish for your next meal more highly than I suggest this One Pot Lightly Creamy Pasta To Die For!  Mangia!

One Pot Lightly Creamy Pasta To Die For!One Pot Lightly Creamy Pasta To Die For!One Pot Lightly Creamy Pasta To Die For!One Pot Lightly Creamy Pasta To Die For!One Pot Lightly Creamy Pasta To Die For!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

One Pot Lightly Creamy Pasta To Die For!
Yields 6
One Pot Lightly Creamy Pasta To Die For! is quick, delicious, and your next & new favorite pasta dish. Camembert, mushrooms, tomatoes, peas, & basil make up this unbelievably amazing dish.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 lb whole wheat spaghetti
  2. 1 wheel of camembert cheese - remove skin & dice
  3. Lg handful of basil - loosely chopped (about 3/4 - 1 C)
  4. 13 cremini mushrooms - sliced
  5. 10 small - medium ripe tomatoes - halved or quartered depending on size (should be about 1 1/4-1 1/2 C)
  6. 2 C frozen peas
  7. 1 shallot - diced
  8. 3 cloves garlic - diced
  9. 3 vegetable stock cubes
  10. Olive for pan (a healthy amount)
  11. 5 C water
  12. Sea salt & cracked pepper to taste (I'm not stingy!)
  13. Parmesan cheese (optional)
Instructions
  1. Add olive oil to pasta pot, heat on low, and add shallot - 1 minute
  2. Add garlic - 30 seconds
  3. Add mushrooms, salt & pepper. Stir. Cook for about 3-5 minutes
  4. Add tomatoes & half of the basil. Stir. Cook for 1-2 minutes
  5. Add veggie cubes and stir frequently for 1 minute
  6. Add water and bring to boil. Then add pasta and stir
  7. With 5 minutes left in your cook time for your pasta, add the peas. Stir
  8. When pasta is done, turn off heat, add the rest of the basil and the camembert. Stir well
  9. Cover pot with lid and let sit for a few minutes. Stir again & serve!
To serve
  1. Garnish with basil & parmesan cheese
Notes
  1. This serves either 4 large bowls or 6 medium sized bowls.
  2. To reheat, add a smidge of veggie broth with a wrist flick of olive oil
Pair with the following wines (or any wine of your choice)
  1. Red- Rioja or White- Unoaked Chardonnay
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