pasta

Pasta with peas

Pasta with Peas

1 1/2 cup dry pasta
1 tbls olive oil
1/2 cup sliced onions
1 garlic clove, minced
1 cup frozen peas
1 oz goat cheese
Salt and pepper
Optional toppings: lemon zest, cilantro, giardiniera

Cook the pasta according to the recipe. Strain, reserving 1/2 cup pasta water.

Heat oil in a large skillet, add the onions and saute for a couple minutes. Add the garlic and peas, toss well and cook for a minute.

Add the strained pasta and goat cheese to the skillet with 1/4 cup of the pasta water, toss well, then simmer for minute. Add remaining water if needed. Season with salt and pepper.

Top with fresh herbs, lemon zest and giardiniera – enjoy!

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Vegan pasta dough

I wrote the other day about a pasta class I was teaching where I found out three of my students were vegan. The pasta recipe I typically teach contains eggs, so I needed to create a new recipe asap.

Enter this vegan pasta dough. It may not be the last vegan dough I experiment with, but I’m pretty happy with the results. It isn’t going to have the exact same ‘toothsome’ feel, but when you can’t eat eggs this is a really good knock off. It does come together quite quickly and rolls quite nicely in the pasta machine – bonus!

There are a couple of key notes that I listed below the recipe, which include don’t over cook the pasta. Honestly, fresh pasta floats in less than a minute and this one is done even quicker. Take it out of the water between 10-30 seconds for a good al dente feel.

If you try this, let me know how it worked out for you and be sure to tag @happyeatshealthy on IG or FB!
Happy eating,
~Monique
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Vegan Pasta Dough

1/2 cup all purpose flour
1/2 cup semolina flour
1/4 tsp pink salt
1/4 tsp garlic powder
2 tsp olive oil
~1/2 cup water (blend with a couple handfuls of parsley, spinach or other green for a green colored pasta like in my photos.)

In a bowl, whisk together all the dry ingredients. Stir in the olive oil and water to create a dough ball, adding a drizzle or two of additional water if needed to get it to all come together.

Remove dough from the bowl and knead until soft and smooth on a floured surface if the dough is slightly sticky. This doesn’t take as long to knead as an egg pasta.

Wrap in plastic wrap and set in the refrigerator for 20 minutes to rest. Remove from fridge and roll out as you would any dough on the pasta machine for fettuccine or ravioli’s.

Bring a large pot of water to boil, lighten season with a spoon of salt (remember, this pasta already has salt in it), toss in pasta until it floats- less than 1 minute.

NOTES:

This is a softer dough so be careful not to overcook. Take it out sooner than you would an egg-based pasta to avoid getting gummy.
Letting the dough rest in the refrigerator helps to give the pasta just a little more structure.
It’s important to add salt to this dough as it needs it for flavor. The garlic powder adds a hint and is quite delicious.

Looking for vegan sauces? Try my Collard Greens Pesto or Cauliflower Alfredo Sauce or Butternut Squash Sauce.

2 ingredient Pumpkin Spelt Gnocchi (Vegan)

Yup, it’s all pumpkin all the time right now. From basic pumpkin spice seasoning to pumpkin hummus.

Roasted pumpkin mixed with spelt flour creates a simple, fluffy gnocchi. Spelt flour isn’t gluten free, but it’s considered easier to digest than other glutenous flours. If you don’t have a confirmed gluten allergy or celiac disease but still struggle with wheat, it might be worth trying.

Just 2 ingredients, pumpkin and spelt flour (I’m not counting the salt cuz I’m pretty sure this is in your pantry already). This gnocchi isn’t going to trick classic gnocchi eaters, but it comes together quick, it’s pretty delicious and it’s egg free. I tossed it in a little browned butter with sauteed garlic in it, but basic olive oil works well or try my cashew bechamel sauce.
Happy Eating,
~Monique

Pumpkin Gnocchi

1/2 cup mashed roasted pumpkin
6 +tbls spelt flour
1/8 tsp Himalayan pink salt

Mix and knead together the pumpkin, spelt flour and salt until a dough forms. Add a little more flour as needed to get a dough formed that holds together.

Divide the dough into 4 balls so they are easier to control. Roll each ball into a rope about 1.5 inches thick on a lightly floured surface. Cut each rope into 1″ sections. Lightly roll each section under the tines of a fork (this puts a little texture in the gnocchi to hold sauce better.)

Bring a large pot of water to a boil while mixing the dough. Add a good teaspoon of salt. Carefully drop the gnocchi in to the water, give it a stir to ensure gnocchi’s aren’t stuck to the bottom of the pan. The gnocchi will float when ready, just 2-3 minutes is enough. Drain and toss with olive oil, salt and pepper or preferred sauce.

Note: Canned pumpkin puree is a looser consistency than roasted pumpkin so you’ll likely need to add at least 2 more tablespoons of flour to create the dough.

butternut squash sauce pasta with coconut bacon- GF, DF, V!

Creamy, dreamy, luxurious sauces typically are loaded with butter and cream- but they don’t have to be. In this recipe, the butternut squash is simmered until soft and then and blended – it’s that simple.

Toss with gf pasta or use over roasted veggies. Do add a little topping to really kick it up a notch, like my coconut bacon flakes or my gluten free bread crumbs. The sauce freezes well too!

Happy eating,
~monique

Creamy Butternut Squash Pasta with Coconut Bacon

2 tablespoons olive oil
1 tablespoon finely chopped fresh sage
1 medium butternut squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
1 medium yellow onion, chopped
3 garlic cloves, minced
Pinch or two of ground cayenne
Salt
Freshly ground black pepper
2 cups vegetable broth
4-5 cups pasta, spiralized zucchini, cooked quinoa, roasted vegetables
1/2 cup coconut bacon
Other topping options: smokey paprika, nutritional yeast, sriracha, jalapenos, toasted bread crumbs or Asian pesto

Warm the oil in a saucepan. Add the chopped butternut squash and onion until they begin to soften, about 8 minutes. Add the minced garlic and cook another minute.

Add the broth and bring to a boil. Reduce to a simmer for about 15 minutes until everything is soft. Cool slightly then carefully puree in a blender until creamy and smooth. You may need to do this in 2 batches depending on the size of your blender.

Toss with hot pasta, fresh zucchini or just over roasted veggies.

Top with any optional ingredients.

One-pot Spring Pasta (Noodles) with Smoked Salmon- Gluten & Dairy Free!

Spring is a time to release the extra winter weight by eating lighter…. but that doesn’t mean you can’t eat really good food!

This pasta (er, rice noodle) dish comes together with one simple pot. Of course you could use any pasta that you like, I chose a forbidden rice noodle partially because it’s gluten free and partially because I love the vibrant purple color! Take a few minutes to make the pumpkin seed cream or simple sub in Greek yogurt or sour cream if you are eating dairy and feeling lazy. Be sure to spend the money on a good smoked salmon though, it is the star of the dish!

Happy Eating
~Monique

Smoked Salmon and Veggie Noodles
2 – 4 oz smoked salmon
4 oz Forbidden Pad Thai Rice Noodles (or any pasta or noodle you prefer)
1/2 cup frozen peas
12 asparagus stalks
1 tbls olive oil
handful arugula or parsley
1 tbls pumpkin seeds
1/2 cup pumpkin seed sour cream

Boil a pot of water. Add rice noodles and a few pinches of salt, stir well and simmer for 3 minutes.
-Add in the asparagus and simmer for 1 minute.
-Add in the frozen peas, simmer of 1 minute.
Check the noodles for doneness leaving to simmer another minute only if needed; remove from heat and drain. Pour back into the pot and drizzle with olive oil.

Assemble on 2 plates: divide the noodles, asparagus and peas between the plates. Top with pieces of the salmon and dollops of the Pumpkin Seed Sour Cream.

Top with a sprinkling of arugula and pumpkin seeds. Add a few turns of fresh ground black pepper. Enjoy warm.