Red Wine Cream Sauce with Rigatoni Pasta and Shiitake Mushrooms
Red wine is my favourite alcoholic beverage, hands down. How ideal that some studies show a glass a day is good for the heart! You can use cooking wine to mimic the taste as an alternative, but I would recommend going for high quality in both cases. It doesn't have to be vintage from the 18th century at $100 a bottle, but something with body and good flavour! I used a merlot from Bogle.
The great thing about pasta is that we can infuse it with many non-traditional ingredients, from greens to starchy fibres to herbs to, well, wine! I used some red wine rigatoni from the Pasta Palette. You should find something similar in a speciality store near you. If not, regular rigatoni will do!
As for the mushrooms, shiitake mushrooms are the way to go! Not only do they add a striking visual component, but the natural umami makes them perfectly balanced and an ideal meat substitute (although braised beef or short rib would compliment this dish just fine).
Burrata, Melon, and Prosciutto Galette
What's not to love about this combo? Fruit and cured meat is an ancient pairing meant to help boost the immune system. With the addition of burrata and arugula, melon and prosciutto are some of the most well-known Italian antipasti out there, and that's not a shock! I'm a sucker for the sweetness from the melon, saltiness from the prosciutto, creaminess from the burrata, freshness, and slightly bitter notes from the arugula put together.
How about baking all these ingredients together? Explore the website for sweet and savoury recipes, which use the galette, a perfect vehicle to combine what you love and experiment. All you need is some pastry dough, either store-bought or homemade and some egg wash. Save the arugula to top at the end; this changes the characteristics a bit but leaves what we love about the combo intact.
Enjoy a slice for lunch or dinner or as a warm, tasty appetizer before the main meal. Many restaurants have embraced the approach in the form of a pizza; why not create the experience in your own home?
Ingredients
1 pie pastry dough, thawed
4-5 slices of prosciutto
1/2 cup arugula
1 burrata
3/4 cup melon
1/4 teaspoon black pepper
1/8 teaspoon salt
1 teaspoon steak seasoning
1 teaspoon date syrup
1 teaspoon olive oil
1 egg (for egg wash)
Hot honey
Red chili flakes
Instructions
Roll out the thawed pastry dough.
Remove the melon flesh from the skin and slice it into thin, flat pieces. Toss in a bowl with salt, pepper, date syrup and olive oil.
Lay the melon pieces in the middle of the dough. Leave about an inch of the outside to fold over part of the filling.
Place the cured meat and cheese broken up evenly over the melon. For the prosciutto, you can bunch it up or lay the pieces flat.
Fold the pastry sides all the way around, tucking in or folding any corners that stick out.
Beat the egg, then use a basting brush to coat the edge of the galette, then garnish with steak seasoning.
Bake the galette for 20-2r minutes at 350F; the contents will be bubbling hot.
Remove from heat, then top with the arugula and a drizzle of hot honey and chili flakes. Serve warm.
Cauliflower Piccata
Is cauliflower underrated? Yes, and I think part of the reason is its association with broccoli, which many people don't like-- probably because they haven't had it cooked right! Strictly boiled is a terrible idea; generally, I recommend it roasted with parmesan, garlic, salt, and black pepper.
I'm sure you've seen cauliflower served in a variety of ways on restaurant menus. I'm talking cauliflower steak, rice, or soup to name a few.
This recipe, of course, treats the vegetable like a piece of butterflied, flattened chicken breast (or veal, actually) to make the classic Italian piccata. The dish combines capers and lemon juice with heavy cream (I used coconut to make it vegan), white wine, fresh parsley, garlic, and butter which brings everything together.
You can eat it as is Secondo style or with some hot pasta!
Ingredients
1 large cauliflower head (you will likely have a some individual florets left over)
2 tablespoons capers
1/4 - 1/3 cup olive oil
1 tablespoon butter
1/2 teaspoon salt
1 teaspoon black pepper
2 teaspoons garlic powder
1/2 cup flour (more or less depending on what you need to drench the cauliflower)
1 tablespoon steak seasoning
1/3 cup white wine
2-3 tablespoons lemon juice + slices to garnish
1-1 1/2 cups vegetable broth (depending on how saucy you want the dish)
2 teaspoons garlic, minced
Cooking spray
2-3 tablespoons fresh parsley, chopped
5 ounces coconut cream
Instructions
Remove the leaves and stem from the cauliflower head and cut lengthwise into 1/2-1 inch slices - you want them thick enough to not break down while cooking, but not too thick. 1 large head will give you 3-4 slices; you can keep the extra florets for another recipe. Make sure the cauliflower is dry so that it does not become soggy!
Season the cauliflower with 1 teaspoon garlic powder, salt, and black pepper.
Season the flour with the steak seasoning and 1 teaspoon garlic, mix well. Drench the cauliflower slices one by one, set aside.
Pour the olive oil into the nonstick pan until the entire surface is covered (you can adjust accordingly) and turn the heat to medium-high.
Add the cauliflower slices to the pan and cook for 2-3 minutes, cooking each side until golden. Remove from the pan.
Add the butter to the remaining oil and melt, and deglaze with the white wine, cook for about 1 minute. Add the garlic and capers, cook for about 2 minutes.
Follow this with the lemon and broth, then simmer for about 5 minutes (you can reduce the heat if necessary).
Mix in the coconut cream and stir; the mixture should start to thicken—if too watery, add 1/2 teaspoon of flour. Add the cauliflower back to the pan and cook on both sides for 1 minute each (you don’t want to overcook though!), and make sure you flip over the cauliflower slices gently to prevent them from breaking down.
Sprinkle with fresh parsley and gently shake the pan to distribute the sauce and herbs.
Remove from heat and serve hot with extra capers and lemon slices - I used limes because that's what I had! Serves 2.
Classic Minestrone Soup with Sweet Potato
Hearty soup (especially broth-based) with flavour. Is that so much to ask? Sometimes it is! I have found many broth-based soups fall flat and don't have much flavour, making starch-based soups like creamy butternut or cream of mushroom, for example, a go-to for people. However, the soup shouldn't always have to rely on the addition of heavy or coconut cream to be delicious.
That's why I've come to appreciate this soup - minestrone - a traditional Italian soup that is easy to make and will taste quite impressive when you serve your friends and family. Making an Italian-themed dinner? I highly recommend this to start! Need something for lunch that will fill you up? Want a heart-warming something in the middle of winter or a rainy day? This soup checks all those boxes.
You can customize it in several ways, but below I've outlined a mostly traditional version that has worked for me. I reiterate the importance of seasoning to taste during the cooking process. I'll also mention that it will help if you use freshly made or good quality broth. With a soup like this, that can make or break your meal. You'll be happy with your finished product if you consider these things. Enjoy!
Ingredients
1 cup cavatappi pasta (or any small-sized pasta)
1/2 - 1 cup white beans soaked overnight, rinsed and drained, or precooked/canned (I used white kidney beans, you can also use cannellini)
1/4 cup finely chopped pancetta or shiitake mushrooms
2 tablespoons olive oil
1 cup equal parts carrots and celery diced
1 cup yellow onion, diced
2 1/2 quarts vegetable broth (homemade or good quality)
1 large zucchini, diced
1 large sweet potato, peeled and diced
3 large garlic cloves, chopped (or 2 teaspoons minced)
1/2 bunch kale, chopped into bite-size pieces
1 (!5-ounce) can whole tomatoes, chopped
1 bay leaf
1 large thyme sprig
1 teaspoon salt
1 tablespoon black pepper
1 tablespoon dried thyme (optional)
1 teaspoon coriander (optional)
1 teaspoon dried basil (optional)
Pesto
Grated or shaved parmesan cheese
Instructions
Boil your pasta according to the packaging instructions; set it aside (you can also wait to do this while the soup is cooking).
If you have dried beans, cook those until softened in a rolling boil, about 35 minutes or longer if necessary - don't cook to the point that the beans split.
Sauté the pancetta or mushrooms in a large, heavy-bottomed bottom for about two minutes.
Add the carrots, celery and onions, cook for about 4-5 minutes, sweating them out. (If you use the other dried spices, add them in at this point).
Add the garlic, followed by the tomatoes. Add the fresh thyme and bay leaf (this is also known as 'bouquet garni' in French), and finally, your broth. Allow your soup to simmer for about 15 minutes over medium heat.
Add the potatoes, increase the temperature to medium-high; get the soup to a soft rolling boil or fast simmer. Cook for another 15 and make sure the potato begins to soften and fool through. Season to taste with salt and pepper.
Reduce the heat slightly again and mix in the kale, zucchini and most of the beans; simmer for about 6-8 minutes until the kale has wilted down, and the zucchini is somewhat cooked. Season to taste.
Mix in the cooked pasta and add the parmesan cheese and pesto in the serving bowls (not the pot), then stir and season to taste.
Serve hot and store in the fridge for 3-5 days before freezing.
Note: Don't add the pasta, parmesan, and pesto to the pot I almost made that error- only do that when serving. This prevents the pasta from getting soggy and ensures your pesto and cheese taste their best.
Baked Feta Pasta "Tik Tok Viral"
#FetaPasta or #BakedFetaPasta. Some of you may have seen it already, the Tik Tok trend that went viral for its simplicity and deliciousness (at least from a visual standpoint. Last time I saw something like this was Dalogna coffee - which to be honest, I found overwhelming and well, gross.
I'm not one to jump on bandwagons, but this certainly looks like it is worth trying. Why?
I'm a huge fan of feta cheese, I love all the bold Italian flavours that one can incorporate into this recipe - I'm talking, basil, tomato, garlic, olive oil, and of course pasta. The pesto was to add another layer of flavour, and the chilli flakes some heat.
Also, it's easy. For a lot of people with busy schedules, this is all you want from a recipe.
Make this if you are looking for a filling dish or something vegetarian that still packs a flavour punch. I will note that I have seen comments and articles mentioning that tomatoes aren't currently in season, so this will probably taste better between May and October. Still worth trying in the means to see what the hype is about!
Ingredients
1 block feta cheese
1 cup grape or cherry tomatoes
1/4 cup fresh basil leaves, chopped
1 teaspoon dried basil
4-5 fresh garlic cloves, peeled
1 teaspoon salt
1 teaspoon black pepper
3 cups cooked pasta
3-4 tablespoons olive oil
Instructions
In a baking pan, toss the tomatoes half the salt and pepper, 2 tablespoons olive oil, and half the dried basil.
Place the feta in the centre, and the garlic cloves around the pan. Drizzle the cheese with more olive oil and remaining seasoning, and sprinkle with chilli flakes.
Bake at 400F for 35 minutes.
(Cook your pasta in the meantime if you haven't already).
Remove from heat. Crush the baked feta and garlic cloves, then stir in the fresh basil and pasta.
Serve immediately!
Eggplant Lasagna with Mushroom Ragu
This recipe is part of a two-part 3-course meal menu. Start with this Creamy Tomato Beet Soup.
Who doesn't love lasagna? Whether it's traditional with pasta and meat, vegetarian, vegan, gluten-free, you name it - it's a people pleaser and is super satisfying!
One of the most popular vegetarian, low-carb versions is substituting the pasta with eggplant. The vegetable cut into thick enough sheets (not too thick!) acts as the lasagna pasta sheets, and takes on whatever flavour you add to them like a sponge. Most people keep the meat, but I swapped that out for some baby Bella mushrooms, and it was just as delicious.
This a great main dish when you are hosting or looking for a tasty weekend dinner.
I also paired the lasagna with an easy Kale and Shaved Brussels Sprouts Salad. Even though eggplant is a vegetable, you may still want to balance out the cheese with something green!
I also recommend pairing this dish with a bold, red wine like a cabernet sauvignon or merlot.
Ingredients
2 eggplants
1/3 cup olive oil
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon garlic powder
1/2 cup ricotta cheese
1/3 cup parmesan cheese, grated
1 tablespoon Italian seasoning
1 teaspoon dried parsley
1 tablespoon fresh parsley, finely chopped
1 egg
1 teaspoon salt
1 tablespoon black pepper
1 tablespoon garlic powder
1/2 teaspoon paprika
9 ounces Baby Bella mushrooms ( a pack and a half)
1/2 red onion, finely chopped
3 spring onions, finely chopped
2 tablespoons fresh garlic, minced
1 teaspoon salt
1 tablespoon black pepper
1 tablespoon cumin
1 tablespoon coriander
1 teaspoon fenugreek powder
1 teaspoon dried parsley
1 teaspoon Italian seasoning
2 tablespoon butter
1 tablespoon olive oil
1 jar marinara sauce
2 tablespoon sherry or cooking wine
2 tablespoons Worcester sauce
1/3 cup mozzarella cheese
Fresh parsley or basil
Instructions
Prepare the eggplant. Think of this like boiling pasta sheets before laying them into the baking pan to layer your lasagna. Pre-cooked eggplant will taste so much better seasoned and baked before assembly.
Line two baking sheets with parchment paper. Slice off the tips of your eggplants, then slice lengthwise into 1/4 inch slices (or just thick enough to handle the layers on top).
Brush with olive oil, then season with the salt, pepper and garlic powder.
Bake at 375F for about 20 minutes, until slightly browned and softened, remove from oven and set aside.
Make your ragu. In a saucepan, add the butter, olive oil, salt, pepper, fresh garlic and spices. Sauté for 2-3 minutes until fragrant. Add the spring and red onions, cook for another 2-3 minutes.
Add in the mushroom, and sweat them out for about 5 minutes.
Add in the Worchester sauce, sherry, and marinara sauce, reduce heat from medium to low and simmer for about 10 minutes, stirring occasionally. Season to taste.
While the ragu cooks, make the cheese filling. In a small bowl, beat the egg with the parmesan, ricotta, fresh herbs, salt, pepper, garlic and spices.
Once the ragu is done, assemble your lasagna! In a baking pan (I used 8 by 8 inches) spoon a level layer of the ragu, then layer the eggplant, ricotta mix, and mozzarella cheese on top. Repeat the process in equal parts each time. Your final layer should be mozzarella cheese which can melt on top, sprinkle some grated parmesan and fresh parsley if you care.
Bake for 30 minutes at 375F - you can cover the baking pan with foil if you like then broil at the end to melt or crispen the top.
Serve with the Kale and Brussels Sprouts Salad!
Tricolor Vegan Pasta
This dish was inspired by the Tris Signature gnocchi served at Gnoccheria by Luzzo’s in New York City. The plate caught my eye on Instagram where it continues to trend due to the striking colors and love for saucy pasta. This version is on the healthier side with the omission of heavy cream and cheese, but it's still a delightful, quick, and easy meal!
Ingredients
1 1/2 cups tricolor rotini (or whatever pasta you have)
6 tablespoons vegan butter or coconut oil
6 tablespoons flour
3 teaspoons minced garlic
1/2 cup coconut milk
1 1/2 cups vegetable broth
2 cups spinach
1/2 hass avocado
3 teaspoons black pepper
1 1/2 teaspoons salt
1 teaspoon Dijon mustard
3 tablespoons Worchester sauce
3 teaspoons olive oil
1/2 cup tomato ragu
1/2 teaspoon chili flakes
1 teaspoon fresh thyme
1 teaspoon fresh cilantro, chopped
1 tablespoon dried parsley
1 1/2 teaspoons lemon juice
Instructions
Step 1
Cook the pasta according to the packet and drain each portion separately.(Separate the noodles by color before cooking, it will make it easier but is worth it if have the tricolor available. This should equate to a 1/2 cup for each portion).
Step 2
For the vegan alfredo sauce: Melt 2 tablespoons butter and add 1 teaspoon black pepper, 1/2 teaspoon salt, 1 tablespoon Worchester sauce, 1/2 cup broth, the olive oil, lemon juice, and coconut milk, mix until combined. Whisk in 2 tablespoons flour to thicken the sauce and cook for 2-3 minutes. (Depending on how saucy you like your pasta, add more coconut milk).
Mix in the regular colored pasta and mustard, set aside.
Step 3
For the spinach avocado sauce: Blend the avocado and spinach with a little bit of vegetable broth or water until smooth.
Melt 2 tablespoons butter and add 1 teaspoon black pepper, 1/2 teaspoon salt, 1 tablespoon Worchester sauce, 1/2 cup broth, the olive oil, lemon juice, blended spinach avocado, and the parsley, fresh thyme, and cilantro. Mix until combined. Whisk in 2 tablespoons flour to thicken the sauce and cook for 2-3 minutes. (Depending on how saucy you like your pasta, add more vegetable broth).
Mix in the green colored pasta and set aside.
Step 4
For the spicy tomato sauce: Melt 2 tablespoons butter and add 1 teaspoon black pepper, 1/2 teaspoon salt, 1 tablespoon Worchester sauce, 1/2 cup broth, the olive oil, lemon juice, tomato ragu, and the chili flakes, mix until combined. Whisk in 2 tablespoons flour to thicken the sauce and cook for 2-3 minutes. (Depending on how saucy you like your pasta, add more ragu).
Mix in the red colored pasta and set aside.
Note: You can also melt the butter and add the flour to form the roux first, then add the other ingredients.
When ready to serve, heat the portions individually and garnish to your liking.
Carbonara Pasta
Thank the stars and the Romans for this delicious Italian dish! Yes, you can make it in your home easily and impress all guests and family. Restaurants or the taste may make carbonara appear complicated, but it is one of the easiest pasta dishes out there. You just have to make sure the raw eggs are fully cooked, but not scrambled. With very few ingredients, this makes a satisfying dinner or lunch.
Ingredients
Half a box of spaghetti noodles (1lb)
Half a packet of bacon (4-6 ounces)
2 - 3 eggs
1 cup parmesan cheese, finely grated or shredded
3 tablespoons parsley (ideally fresh but dried works)
2 tablespoons fresh garlic, minced
4 tablespoons black pepper, coarsely ground
Salt
Instructions
Step 1
Chop the bacon into bits and sauté them until just crispy, then add the garlic and cook for another minute, do not burn!
Step 2
Put the bacon aside, prepare your spaghetti according to the box’s instructions. When you drain the noodles keep the water for the sauce. Toss in the bacon, bacon fat and garlic and make sure it evenly coats.
Step 3
Quickly whisk the eggs and parmesan cheese together, then add to the hot pasta. (Don’t do this over the heat, you want the pasta’s heat to cook the eggs as you mix everything together, but you don’t want them to scramble).
Step 4
Season generously with the black pepper and parsley, add more cheese if you like. You can add the pasta water to get the desired sauce consistency and amount.
Eat while hot! Serves 3-4.
Sweet Potato Gnocchi and Coconut Shrimp
I love sweet potato and grew up calling it ‘mbambaira’, typically in boiled form. Boring! Sweet potato is extremely versatile and I understand the superfood much better now. Combine it with flour to make some easy homemade gnocchi. The dumplings can be combined with your choice of sauce and/or protein---in this case, coconut shrimp in a thickened red Thai curry sauce.
Sweet Potato Gnocchi and Coconut Shrimp
Ingredients:
- 3 large sweet potatoes
- 1 cup parmesan cheese, grated
- 1 cup ricotta cheese (drained for 2 hours)
- 2 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 6-8 cups water
- 1/2 lb. large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1 tablespoon red curry paste
- 1 cup coconut milk
- 1 teaspoon cornstarch
- 2 cups chicken stock
- 1 teaspoon salt
- 1 tablespoon black pepper
- 2 tablespoon old bay seasoning
- 1 teaspoon chili powder
- 1 teaspoon fresh sage, chopped
- 1 teaspoon lemon juice
Instructions:
- Roast the sweet potatoes in the oven at 400F for 20 minutes until softened and fully cooked. Allow to cool, remove the skin, and mash in a medium bowl.
- Add the ricotta and mix until combined well. Add the parmesan, sugar, cinnamon, nutmeg, and salt. Mash until well incorporated.
- Add the flour in three parts until a soft dough forms. Roll and knead on a lightly floured surface (add more flour if the dough is too sticky). Cut the dough into three parts and roll into 12-inch/30 cm long pieces the same thickness as your middle finger.
- Cut into ½ inch/1 cm pieces and press roll with a fork. Place the uncooked gnocchi on a baking trays with parchment paper.
- Boil the water and add salt to taste. Add the gnocchi in batches and cook for 6 minutes each or until they float to the top, placing the cooked gnocchi back on the parchment paper.
- Prepare the coconut shrimp. Cook the garlic in the oil and butter until fragrant, about 2 minutes.
- Add the coconut milk, curry paste, stock, salt, pepper, chili powder, and old bay. Stir in the cornstarch to thicken the sauce. Simmer for about 5 minutes, stirring occasionally.
- Add the shrimp and cook for 4 minutes until pinkish and no longer translucent. Finish with lemon juice and take the pan off the heat.
- Combine the gnocchi with the shrimp, serve hot. Garnish with sage and additional parmesan.
Calories
797Fat (grams)
49.33Carbs (grams)
57.97Protein (grams)
35.84