Feed Them Plants

Tag: Pasta

  • Easy Asian Noodle Salad

    Easy Asian Noodle Salad

    Easy Asian Pasta

    Use cooked spaghetti, a bag of shredded veggies, and a drop-dead simple sauce recipe to pull together this 15 minute dinner.
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    Prep Time 15 minutes
    Total Time 15 minutes
    Course dinner
    Cuisine asian

    Ingredients
      

    • lb whole grain pasta, cooked and rinsed with cold water
    • 1 lb shredded "broccoli slaw" or similar
    • 1/3 cup peanut butter
    • 1/3 cup rice wine vinegar
    • 1/3 cup maple syrup or brown sugar
    • 1/3 cup low-sodium soy sauce
    • up to 1/3 cup warm water
    • 1 1/2 thumbs fresh or frozen ginger, chopped or grated can use dried
    • 3 cloves garlic, chopped can use dried
    • 1 dash sriracha or other hot sauce

    Instructions
     

    • While your pasta is cooking, whisk together the sauce ingredients and open your bag of shredded veggies.
    • Drain the pasta and run it under cold water.
    • Toss pasta with veggies and sauce. Enjoy!

    Notes

    If you can’t find broccoli slaw, you can use cabbage or carrots.  You could even use chopped romaine, I would I think.  Of course you can also shred or chop your own vegetables, but I turn to this recipe when I need food to be FAST!
    If you like your food more saucy, just scale up the sauce next time and make a note.  Since the proportions are all equal, it’s a cinch to do it. 
    Keyword Easy, vegan
  • Pasta with Kale, Lentils, and Caramelized Onions

    Pasta with Kale, Lentils, and Caramelized Onions

    Pasta with Lentils, Kale and Caramelized Onions

    This recipe has just five ingredients and it's incredibly delicious. Once you've made it a few times, you won't need a recipe! It'll be in your back pocket for when you need it.
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    Total Time 45 minutes
    Course dinner, pasta
    Servings 4

    Ingredients
      

    • 1 lb whole grain pasta
    • 1 bunch curly kale
    • 1 to 1 1/2 cups brown lentils, rinsed and drained
    • 3-4 cups vegetable broth
    • 1-2 large onions, chopped
    • 1/4 tsp ground black pepper

    Instructions
     

    • Add the onions with the pepper and a bit of salt, to a medium hot pan. You can use olive oil here, but it's not necessary. A dash of water will do if the onions stick.  Reduce heat to low, cover and cook until onions are soft and golden, 20 minutes, stirring occasionally. Remove lid and increase heat to medium then cook, stirring until onion is golden brown, 5 to 10 minutes more.
    • Simmer lentils in broth, covered, adding more broth if necessary for 20 to 25 minutes.  They should be tender but not falling apart. Remove from heat and set aside.
    • Meanwhile, boil a big pot of water. Cut out and discard the stems and center ribs from the kale. Chop the kale coarsely and add it to the boiling water until just tender, 5 to 8 minutes.  Drain into colander *reserving* the water.
    • Combine lentils, kale and onions.
    • Return the water to the pot and bring to a boil.  Cook pasta according to package directions until al dente.  Drain and reserve 1 cup of pasta-cooking water.
      Add pasta to lentil mixture and toss, adding in reserved water if necessary to moisten. Add salt and more pepper to taste. 

    Notes

    If you are transitioning to a plant-based diet (and you don’t have heart disease), you may want to cook the onions in a tablespoon of oil.  It will add richness to the dish for sure, but it’s not strictly necessary. 
    None of the ingredient quantities need to be exact.  The caramelized onions are key, though, so don’t skimp on those!
    Keyword vegan, vegetarian