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Recipes with Whole Wheat Pasta

21 Tomato-Free Pasta Sauce Recipes

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Dear Marinara,

We promise there is nothing wrong with you. They are there for us when we need you most: on pizzas, in casseroles and of course on towering pasta mountains.

You got on really well with our friends at this Italian dinner party and knocked the socks off our parents when we brought you to Meatball Monday.

However, sometimes we feel the need to be a little braver, to venture outside and sample all the flavors the world has to offer.

Really, we swear it’s not you, it’s us. We’ve got to a point where it feels necessary to take a break and explore sauces that go beyond the tomato-like basics.

So don’t be sad, Marinara. It’s not a goodbye, just such a long moment.

Looking for a tomato-free pasta sauce recipe? We have a lot – 21 recipes to be precise. We have also put together professional tips for making your own delicious bowl o’noodles without tomatoes.

1. Despair Spaghetti Carbonara

Real carbonara doesn’t need any cream, just a couple of eggs, a couple of cloves of garlic, and a generous handful of parmesan to toss into a silky, noodle-sticky sauce. (Like carbonara, but want more seasoning? Try Cacio e Pepe.)

Get the recipe!

2. Fettuccine Alfredo

Ah, good old Alfredo – what would Fettuccine be without her? The velvety sauce is delicious straight over long, flat noodles, or you can top it off with mushrooms, chicken or other creamy side dishes that your heart desires.

Click here for the recipe!

3. Creamy pasta with chicken sausage and broccoli

This simple Parmesan cream sauce is a little lighter than Alfredo and goes particularly well with chicken sausage (but use spicy or mild as you wish). Also add some garlic for a little extra kick.

If you want leftovers, you can make some extra sauce and reserve something to mix the next day as the pasta absorbs a lot of it overnight.

Here you will find the creamy starter!

4th Classic macaroni and cheese

We probably don’t need to remind you that mac and cheese are the tomato-free pasta dish par excellence. But in case you forgot, it’s time to familiarize yourself with the stickiest, cheesiest, tastiest recipe of all. (And don’t miss out on these seven rules for making the perfect mac and cheese.)

Get our classic macaroni cheese recipe here!

5. Creamy spaghetti with chicken and mushrooms

Fancy a traditional creamy mushroom sauce? This can be done quickly from scratch and hugs every strand of spaghetti like a satin robe.

Get the recipe!

6. Bucatini with bacon and cream sauce

Cream also goes perfectly with bacon, and this simple sauce will happily go with any pasta in your pantry. Hello, new favorite midweek meal.

Here is the easy recipe!

7. Pumpkin gnocchi with sage cream fraiche sauce

Hazelnuts and sage make a pretty magical duo.

The roasted nuts add an earthy richness to this dish, while the herbs add fragrant overtones and create a sophisticated combination of flavors and textures – even before you get the tangy, silky creme fraiche sauce and, of course, sweet pumpkin noodles.

Make your own pumpkin masterpiece with the recipe!

8. Spinach pesto fusilli

You can make it with virtually any leafy green pesto. And you can catalog it on your own as an entire genre of tomatoless sauces. (Need some proof? Check out our basil pesto pesto, artichoke pesto, coriander almond pesto, and watercress walnut pesto.)

Spinach pesto stands out as perhaps the all-purpose pesto, however, with a bland taste that doesn’t overwhelm you with an overload of greens like some others do.

Click here for the delicious green recipe!

9. Spaghetti with fried vegetables, pine nuts and olives

A super chunky sauce made from roasted vegetables is spiced up with salty olives and parmesan. This is perfect for using zucchini and other summer squash. We also added peppers and onions, but you can really use any vegetable you like to roast most (and whatever is in season).

Get the veggie-rich recipe!

10. Pumpkin poblano noodles with prawns and baby bok choy

This recipe is great for fall, but unlike your latte, it’s full of real pumpkin flavor that is as creamy and gently sweet as possible. The poblano pepper and goat cheese add more layers that keep it from being a single note, and warm spices creep in too.

Enjoy the complex flavors of this recipe here!

11. Creamy beetroot linguine with walnuts and feta

This shocking pink sauce is made with pureed roasted beets with garlic, red wine vinegar, and creme fraiche to keep it from going too sweet – plus hidden white beans for extra body and nutritional benefits.

Toasted walnuts, feta and dill fronds top it all off, but try blue cheese if you have it.

Veg out with the recipe!

12. Butternut squash pappardelle

This classic Italian pasta preparation goes best with a tender, fresh pasta that complements the tender cubes of butternut squash and the cream sauce. The mashed amaretti biscuits may sound like a random side dish, but they’re actually traditional (and delicious).

Immerse yourself in the creamy goodness here!

13. Simple spaghetti with garlic

Aglio e oli – pasta with garlic and olive oil – are made entirely from ingredients you probably already have in your pantry.

Embrace the garlic breath with the recipe!

14. Angel hair noodles with escarole and blood orange vinaigrette

Chef Stephanie Izard of Girl & the Goat Restaurant in Chicago dresses this simple bowl of pasta in a tangy blood orange vinaigrette with depth of fish sauce and malt vinegar.

Juicy segments of citrus fruits, crunchy pistachios and hearty greens round off the meal, which tastes just as good cold as fresh from the pot.

Check out this unique recipe!

15. Fried scallops with lemon and vodka

Light lemon always juices a simple pasta, and this light, zesty emulsion proves that vodka sauce doesn’t have to use tomatoes. Fresh tarragon adds a note of aniseed and any seared fish or even chicken would be just as good as the scallops.

Click here for the recipe!

16. Lemon, parsley and shrimp paste

This lemony twist plays prawns and does without the vodka, but clears the pan with white wine. It also adds some garlic and red pepper flakes for the heat, as well as a healthy dose of fresh parsley to lift any flavors at the end.

You can find the light, refreshing recipe here!

17. Linguine with mussels and chorizo

Clams are preloaded with some kind of sauce. Just give them a quick vapor and let them release their salty juices – it’s liquid gold in a saucepan.

Our recipe also throws in some chorizo ​​for a bit of flavor, resulting in a simple surf-and-turf meal that practically throws itself together.

Get the recipe!

18th Pork shoulder ragout braised in milk with fresh fettuccine

A meaty pot roast serves two purposes when you use it to coat pasta: it gives you a piece of fork-tender protein and a deep, hearty sauce that holds the whole dish together. Using milk as a braising liquid may sound strange, but it is absolutely delicious.

Braise with the recipe!

19. Orecchiette with sausage and broccoli rabe

We admit that this can overstretch the definition of a sauce (if the word makes you think of something dripping from a spoon).

Still, the combination of sweet Italian sausage, pleasantly bitter broccoli raven, fragrant garlic and spicy red pepper flakes is cooked in just enough olive oil to form a smooth coating, which turns into a sauce with the addition of pasta cooking water and grated cheese.

Don’t skip the nutty toasted breadcrumbs on top!

You can find the one-dish menu here!

20. Tuna pasta salad

No fresh seafood? Canned tuna is a surprisingly delicious addition to a bowl of noodle, especially served with a simple Japanese-inspired vinaigrette made from soy sauce, rice wine vinegar, mirin, and sesame oil. (If you like them, try sardines in pasta too.)

Feel free to use this with any pasta you want and top it up with fresh spring onions to really bring it to life.

Here is the recipe for these pescatarian noodles!

21. Life changing peanut butter noodles

These vegan peanut butter noodles from Choosing Chia make the dream of a 30-minute dinner come true. A creamy, nutty-flavored sauce is whisked with just a handful of ingredients and then poured over fast-boiling rice noodles.

Check out the recipe here!

Recipes with Whole Wheat Pasta

Q&A With Nicole-Taylor’s Chef Joe Kalil – Indianapolis Monthly

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Joe Kalil, Executive Chef at Nicole-Taylor’s Pasta Market.


After a career
Beginning at the legendary Carriage House in South Bend, it has included cooking stints in New England, at the Indy and La Mans racing series, at the Woodland Country Club and most recently as Executive Chef at the busy Rick’s Cafe Boatyard on the waterfront -traveling chef Joe Kalil is working again with his friend and mentor Tony Hanslits together. He handles some of the hugely popular private dinners and helps expand the retail offering at SoBro gourmet shop Nicole-Taylor’s Pasta Market. And while he’s still working hard and learning new techniques, the more relaxed pace of the retail business gives him time to reflect on the wisdom he’s gained from his decades in the culinary world, as well as how he’s still learning and growing as a chef .

They started out in South Bend’s Carriage House (now The Carriage House Dining Room & Garden), which was surprisingly modern for its time. How did you get a job there?

I was already working as a dishwasher at another restaurant, the Louvered Door, just to earn extra money to buy a car. I didn’t really know what I wanted to do with my life, but I was almost a junior and it was time to plan my future. Then one day there was a careers fair at my high school, and Peter George (the longtime local restaurateur and real estate agent) himself was there to represent his mother’s restaurant, The Carriage House. He said I should consider working there. A few months passed and I went to the restaurant to get a gift card and Peter remembered me. I came a few weeks later. tony [Hanslits] was actually the chef there. That was before there was anything really new or interesting when it came to food, even in Indy. But Hanslits and George made everything fresh and bought local stuff before it was trendy or farm to table. It was a great place to be introduced to the industry.

Food was definitely something you already had a taste for?

I’m half Polish and half Lebanese, so food was definitely a big part of my upbringing. Like a lot of South Bend folks, we’ve made loads of pierogi, mostly just cheese and scallions, but sometimes sauerkraut too. But food was mostly just something I was with a lot, not something I did. I watched my Lebanese grandmother sitting in a chair preparing oriental breads and kibbeh, stuffed vine leaves and baklava. She always had to get that special kind of grated wheat from nearby Michigan that had just the right grind. I wish I had learned more from her recipes or written down more of them.

Shortly thereafter, you went to cookery school at Johnson & Wales in Rhode Island. You’ve already had some pretty in-depth experience, so was that crucial to your career?

I stayed a year after high school before going to culinary school in New England. Tony actually went to Ohio for a job, and Peter was on his way to Indy to open the original Peter’s in Fountain Square. I don’t think cooking degrees are essential, but they look good on a resume and any experience is good. But Tony had already shown me so many things in a thorough and leisurely manner that I got through my first year at Johnson and Wales in no time. I’ve been filleting salmon for months while the other students were doing it for the first time. Going east got me a job at the Cafe in the Barn just across the border in Massachusetts, which was set up a bit like Nicole-Taylor’s, with a counter in front. This was my first catering experience and we did catering for a performance of The Nutcracker Suite in Boston which was great. This really gave me some experience for a lot of the hospitality and hotel jobs that I would do later.

Finally, you have worked as a corporate chef for hospitality groups at various Indy and NASCAR racing series. How was that different from the restaurant?

I traveled from Portland to Detroit between races, so understanding local foods and what I can source in different parts of the country really helped me. It all started when I was working at the Indianapolis Motor Speedway Motel (later Brickyard Crossing Golf Resort and Inn). This was NASCAR’s first year. I was at the track speaking to a regular customer who was starting a hospitality service for Dan Gurney’s race team. This was definitely a change as we did buffets for the racers and the team and brought two to three meals a day to the crews working on the cars. The riders had all sorts of dietary needs such as high-carb, low-salt, high-protein diets. I made a lot of pasta. A driver wanted specific brands which I had to source and keep with us. But traveling so much with the teams meant I knew which other team chefs to split orders with, or where there were farmers markets and places to purchase certain ingredients. For example, when we were in Vancouver, we did a menu with a lot of seafood. It was a great training, because as a chef you want to find out about regional and local foods and adapt your kitchen accordingly.

After returning to Indy, you worked at Woodland Country Club for almost 12 years and then at Rick’s Cafe Boatyard on Eagle Creek Reservoir for several years. Why did you make the switch and what is it like working with Tony Hanslits again?

At the country club, and especially at Rick’s, I wasn’t on the line that much. I made sure we had all the produce and put out fires. The pandemic has been particularly challenging as we have had to reduce our menu at Rick’s to about half of what we normally had. Seafood availability was particularly difficult. I ordered 300 pounds of catfish (we used to order almost 1,000 pounds) and got 75. I’ve had a source call me every now and then and I’ll take whatever they have. Large scallops became unaffordable and I couldn’t charge customers enough to recoup my costs. So that took its toll. I was always in touch with Tony and Rosa (Rosa Rulli Hanslits) and they wanted to grow Nicole-Taylor’s. They offer private dinners that sell out for a whole year in just three days. They both brought me in to help with retail, but also to take some of the meals off Tony’s shoulders. Unlike my jobs in the past, it’s pretty much free reign. It’s like people coming to your house. I’m on my home field.

What did you bring to the dinners and what are some of the challenges of cooking live in front of an audience?

Tony hates making desserts so I made the desserts for some of his meals and also for the market, a fig and pear tart or a flourless chocolate cake with Calabrian chilies. I also do a Frangelico semifreddo. People are much more knowledgeable about food and it’s fun to be able to set what they want upfront but then have some freedom on dinner nights to do what I want. But it can be a little jarring at times. At one of the dinners I had a frying pan that I had in the oven and I gripped the handle with my bare hand. Then the pan started falling, so I had to grab it again. I had to save my sauce. The guests were amazed that I could do that, and it’s now become a little running gag.

What advice would you give to a young person entering the restaurant world?

I’d tell them to find a place that makes homemade food and just dive in. Put your heart and soul into it. Finding a good mentor also helps. When I first started, Tony actually tried to talk me out of it for the first two months, telling me that the work was grueling, that chefs were prone to all sorts of personal and relationship problems. But he was just letting me know what I was getting myself into. He told me if I was really serious about it I should do it right and he showed me everything. I would tell a younger person to give it a try if at the end of the day they still like it. It doesn’t matter how much experience you have as long as you have a passion for it.

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From tacos to wings, learning to cook with plant-based meats

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It’s that time of year when many people decide to eat less meat. The “whys” are many: sustainability and concern for the planet, health considerations, ethical concerns about dealing with animals.

An increasingly popular option is “plant-based meat,” which can be found in meat aisles from grocery stores to restaurants.

These products aim to mimic meat in taste, texture, look and smell and the similarities are now quite impressive. The ingredients usually include a plant-based protein, such as soy or pea, and sometimes other beans, wheat, or potatoes.

Beyond Meat and Impossible Foods are the two monster names in this space, but there are dozens of brands out there. In the fresh food aisles of grocery stores, plant-based options focus on ground beef, burger patties, meatballs, and sausage. Freezer aisles have that, as well as many products designed to replicate specific dishes, like chicken nuggets, pot pies, or stir-fries.

So, how to cook at home with these products?

“The vegetarian meat is an easy substitute,” says Angela Campbell, a pescetarian living in Portland, Maine, who relies on plant-based meats to enhance her cooking. She says she can use the ground beef and imitation sausage 1:1 in recipes.

They can be used in pasta sauces, stir-fries, casseroles, fajitas, etc.

Like ground beef, plant-based crumbles are perishable, so treat them like ground beef, use within a few days, and cook thoroughly.

Many of them cook faster than their meat counterparts and seem more sensitive to precise cooking times; the packages often warn against undercooking or overcooking. So you might want to add them towards the end of preparing a dish. Most brand websites offer recipes.

Campbell says she’s had less success with the “chicken” products.

“You can’t reproduce long-simmered chicken dishes or whole-breasted dishes,” she says. “The (plant-based) chicken generally tastes best in a pan or with a separately prepared sauce. The chicken may brown, but nothing will crisp up.”

Cheyenne Cohen, a food photographer based in Brooklyn, New York, follows a vegan diet at home and says, “When I use plant-based meat, I’m never trying to replicate a meat meal perfectly. I want to learn the texture and overall flavor of each brand/variety and then experiment with preparation and seasoning until I find something that works well.”

She loves using soy crumbles as taco meat or in any other way you’d normally use ground beef, and says it’s generally easy to make the swap.

Rather than placing the meat substitutes at the center of the dish, Cohen finds them “a good recipe ingredient,” just one component.

Jade Wong, owner of Red Bamboo in New York City, has been running restaurants specializing in plant-based meats for 20 years. She says her menu caters to vegetarians and vegans looking for comfort food.

“Do you really want a salad on a cold winter’s day? Or would you rather have a chicken parmesan hero or a burger?” says Wong.

Red Bamboo makes its own plant-based meat products (100% vegetarian and 100% vegan) and sells them wholesale to other restaurants. Wong notes that many store-bought plant-based meats are pre-cooked, so they just need to be heated.

She suggests marinating soy burger patties in your favorite marinade before quickly searing them on a griddle. And cooking soy-based meat substitutes on a ridged grill pan offers the appeal of traditional grilled meat dishes.

Crumbled “sausage,” says Wong, is great as a pizza topping or, when sautéed and mixed with vegetables, as an accompaniment to pasta dishes, perhaps along with sauce and condiments.

At the restaurant, they get more creative, offering options like grilled buffalo wings, which are soy-based “chicken” wrapped in tofu (they even stick a stick in the wings to mimic the bone).

Some plant-based products are like blank slates, destined to be used in your favorite recipes. Others are prepared in a heat-and-eat manner.

Gardein has a strong presence in the frozen food department, known for its “chik’n” products; They also make homemade beefless tips that you can skewer, sauté, or stir-fry, and pork-free sweet and sour bites. Before the Butcher makes seasoned, plant-based ground meat products and patties with interesting flavor profiles like roast turkey burgers. They also make a lower-priced line of burgers under the Mainstream name, which aims to compete with beef patties not only in taste but also in price.

Celebrity chef and restaurateur Ming Tsai recently launched a line of Ming’s Bings, a treat bonanza made from ground, plant-based meats, vegetables, cheese and assorted spices, encased in brown rice paper and crispy when baked.

Some plant-based meat products are vegan, some vegetarian, some gluten-free, some dairy-free; If you have feeding problems, read the packaging carefully.

___

Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks that focus on family-friendly cooking, Dinner Solved!. and The Mama 100 Cookbook. She blogs at http://www.themom100.com/about-katie-workman. She can be reached at Katie@themom100.com.

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Celebrating Veganuary: Heart-and planet-healthy eating

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To set the momentum for the coming months, it’s important to start talking about healthy eating right at the start of the year. And a portmanteau of January and vegan, Veganuary, a global pledge to adopt a plant-based lifestyle for 31 days, does the same. This global movement is an initiative by the UK-based charity of the same name to promote vegan diets for a better planet. The movement, which was officially launched in India in December 2019, has garnered widespread interest from people across the country. A recent survey by YouGov, a market research and data analytics firm, showed that 65% of Indians are interested in replacing meat with plant-based options in 2022.

Several brands have launched vegan menus to meet the demands. “There is no denying that the pandemic has made people more aware of the consequences of their lifestyle choices on their immunity, health, mental and physical well-being. Veganism is a long-term lifestyle and cannot be limited to just one January. To cater to this new trend, we have launched a plant-based chicken biryani,” says Mohammed Bhol, chef and co-founder of Charcoal Eats. Vegan meat is made from ingredients like plant-based protein, soy, or wheat, and has the flavor and texture of real meat. “Plant-based keema is made from soy. From the keema we make kofta balls. And these mock meatballs are used in the biryani,” adds Bhol.

Healthy Vegan Jackfruit Tacos (Photo: Shutterstock)

Vegan food is considered the cleanest of all diets and isn’t lacking in flavor or variety. Uday Malhotra, executive chef and co-founder of Kneed, a bakery that operates on a cloud kitchen model, says, “We make homemade breads, rolls, cereal, nut butters, dips, hummus, and energy bars that are 100% plant-based products. Veganism is one of the dominant trends of 2022.” However, vegan baking is time-consuming and technical in terms of temperature and ingredients used. “Because vegan products don’t use dairy or eggs, the recipes formulated are time and temperature sensitive,” adds Malhotra, who suggests using Belgian dark chocolate for chocolate bread and banneton baskets to shape gluten-free loaves.

Raw Vegan Blueberry Cashew Cake (Photo: Shutterstock)

Cakes are another food category that is in high demand for vegan options. For vegan cakes, you can substitute flaxseed, ripe bananas, or aquafaba for eggs. Instead of milk, use almond milk, coconut milk, or oat milk. “I suggest only using one substitute as too many of these will ruin the end product,” says Atifa Nazir Ahanger of The Boho Baker, which offers vegan cakes, cupcakes, breads and cookies. For those trying a vegan diet for the first time, it’s easier to start with substitutes like plant-based milk, nut butters like peanut butter, cashew butter, and cheese substitutes.

This movement has also seen vegan restaurants grow in popularity. “As a trend, Veganuary helps us support people in making the switch to a vegan diet. The right taste is the first step. Vegan food can be made equally tasty by appropriate swaps. We use coconut cream for our cream-based recipes. For Japanese soba noodles, we use gluten-free soba noodles, homemade peanut butter sauce, button mushrooms, shiitake mushrooms, spring onions, zucchini, galangal, soy sauce and coconut milk,” says Rajender Chabotra, Executive Chef at Getafix Café. The restaurant also offers buckwheat pancakes, barley and bok choi bowl meals, among other vegan options.

Cauliflower Moilee is a healthy vegan recipe

Cauliflower Moilee Recipe

ingredients

Cauliflower: 1

carrot: 1

Coconut Oil: 2 tbsp

Mustard seeds: 1 tsp

Curry leaves: 10-14

Onion: 2

Ginger: 1 inch

Garlic: 12-15 pieces

Tomatoes: 3

Beans: 8-10

Green chilies: 3 to 4

Chili power, turmeric powder and cumin powder: 1 tsp each

Tamarind pulp, coconut cream: ¼ cup

Coconut milk: 1 cup

method

Heat coconut oil, add mustard seeds, curry leaf and let it bubble.

Chop the onions, ginger and garlic in a blender and add the paste to the oil. Saute this for five to seven minutes.

Once the onion paste is light golden, add mashed tomatoes ground in a blender, whole green chillies, dry spices, turmeric powder, red chilli powder and cumin powder and salt to taste.

Cook this mixture until you see the oil separate.

Add the tamarind pulp, coconut milk and coconut cream and stir.

Blanch the carrot, cauliflower, and beans to add to the sauce.

Cook until boiling and serve hot with steamed rice or millet.

Recipe by chef Natasha Gandhi

  • ABOUT THE AUTHOR

    Ruchika Garg writes about arts and culture for the daily supplement Entertainment & Lifestyle, HT City
    …see in detail

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