Friday, April 04, 2008

All Pasta, All The Time

So apparently I did take a picture of that curry I made the other day! Here it is, a variation of Robin Robertson's Vermicelli, Chickpeas and Vegetables with Creamy Curry Sauce from Vegan Planet.

Recipe:
1 Can of coconut milk
1/2-1 T red curry paste
1 can of chickpeas, drained rinsed
1 15 oz can diced tomatoes
1/2 cup green peas
1 small onion, sliced
1 small carrot, sliced on the bias
2 garlic cloves, minced
1 T olive oil
1 scallion, chopped
12 oz whole wheat spaghetti
salt or soy sauce to taste (I would probably do 1/2-1 tsp salt to start)

Heat the water for the pasta in a large saucepan and cook according to package. In a small saucepan, whisk together the curry paste and coconut milk over medium heat. When combined, add the chickpeas, peas, salt and tomatoes and heat through. In a skillet, heat the oil and sautee the veggies (except the scallion) until onions are translucent and the carrot is as tender as you like. Add the veggies to the sauce. When the pasta is cooked and drained, put it back in the large saucepan and add the sauce-veggie mixture. Toss to combine, adjust salt as needed. Top each portion with some sliced scallions (and/or chopped nuts if you like) and serve!

Impromptu Pasta with Olive Oil and Garlic

One of our FAVORITE quick meals around here is pasta with olive oil and garlic. You really don't need anything else except salt and pepper, but we like to jazz it up with whatever we have lying around. This time it was 2 chopped roma tomatoes and toasted pumpkin seeds and I used that protein pasta, Barilla Plus (Angel Hair). It was delicious! We had roasted kale on the side (my new version of crack!) and a tossed green salad with Trader Joe's Goddess Dressing on it (that stuff is seriously good).

Have you tried the roasted kale thing yet? You basically just toss clean (stemmed) kale leaves with a bit of olive oil, salt and sesame seeds and roast at 400F for 10-20 minutes, or until it's crispy like chips. It's awesome! Even the toddler loves the "green chips." Someone brought it to a playgroup the other day and all the moms were apoplectic over it, it's that good.

6 comments:

carrie said...

My toddler eat Olive Oil and Garlic pasta all of the time. She begs for "pasa" and garlic and olive oil pasta is what she means. It's our go-to meal for her and my older daughter when we are having something they won't or can't eat. So easy, and so good. I wish they'd eat theirs with kale!! They avoid all things green, except broccoli and kiwi!!

keeta said...

Have they tried the roasted kale thing? I swear, it's like chips! If you can just get them to take a bite, I bet they would eat it, it's crazy good!

carrie said...

I thought I remembered reading that you'd used Barilla Plus, and I bought some at the store this weekend. I bought 2 different varieties (spaghetti and penne), and when I got home and inspected, would you believe they both contain egg whites!!?? Gonna have to give those away......I find it so frustrating when they include egg or dairy in totally unnecessary products....uuuggghhh!

keeta said...

Carrie - OH crap! It never occurred to me in a million years to read the ingredients on pasta!!! I mean, I know egg noodles exist and all, but they are usually so clearly labeled! ARRRGGH!! Thanks for pointing this out, we will NOT be buying anymore barilla. Dammit!

carrie said...

Keeta - sorry to have to point out the unfortunate news to you, but I figured you'd want to know.

keeta said...

Oh, no, I'm definitely glad you told me! I would have bought it indefinitely otherwise, and I don't want to support them now. Don't worry about being the bearer of bad news! I'd rather know. :)

And I'm so sorry I led you to buy it! I hate those sneaky ingredients.