A) Vegi mince meat mixed with pasta sauce
B) Cheese %26amp; Butter
C) Pasta sauce with melted cheese on top
D) Cheesy beans
E) Used to have it with vegetable puree %26amp; olive oil but no where sells it anymore :(
Whenever I make too much pasta, I stick the spares in the fridge to eat the next day cold. But when I go into it, it's always dry and sticky with no flavour.
Any ideas on recipes and how to preserve pasta welcome :DHot %26amp; Cold Pasta Recipes?
I love a pasta salad. Get the mixed color spiral pasta and cook it. Mix in shredded carrots (I use a peeler for my carrots), bell pepper, broccoli, and any other veggie you want. Mix vinegar and oil, pour over the pasta and veggies... better when its ice cold.
To get it from sticking together, try tossing it with a bit of oil before putting it in the fridge.Hot %26amp; Cold Pasta Recipes?
3/4 box of Penne pasta
1 lb of cubed fresh mozzarella cheese
1 handful of fresh basil leaves
1/4 cup of olive oil
1 %26amp; 1/2 cups of halved grape tomatoes (any sweet variety will work)
sea salt %26amp; black pepper to taste
Cook your pasta to package directions.
In a large bowl, combine remaining ingredients. Drain pasta, and toss everything together. Enjoy!
I've eaten this dish both warm and cold. Both ways it was delicious. If you have leftovers to store, drizzle a little extra olive oil over it and mix before you put it in the fridge. This will minimize the stickiness.
A favorite among friends and a personal comfort food
Thai (inspired) Peanut Sauce
about 3/4 of a CUP of Peanut Butter
3 TBSP of Soy Sauce (not carmel color and other stuff)
2 1/2 TBSP of Hosin Sauce
1-? TBSP of Sriracha or your favorite hot/chili sauce
1 clove minced garlic
a bit of water (to thin out the sauce if too thick)
Take all ingredients and mix them together in a small pot on medium heat until all mixed and hot (and garlic is cooked) add more water if things are still a bit thick. Serve over pasta
You can things like tofu and green onions and veggies of many sorts, just make sure to cook them before hand and toss with the sauce and pasta. I eat this stuff hot and cold. Though a good trick for pasta and giving it flavor is have a well flavored sauce that is not too thick so it can be absorbed by the noodles a bit
boil egg noodles, drain them and pour in ragu sauce and slice cheese. when cheese is melted pour contents in a pan and top with shredded cheese and bake for 10 mins. on 300
do Italian with basil, tomato's,and fresh mozzarella.and a little pepper.
I love
Veggie Rotini noodles or Penne noodles, with Zesty Italian dressing, broccli olives, parmesean cheese yum great cold or hot!
Asian noodle salad
2 teaspoons rice vinegar
2 teaspoons soy sauce
Mixed veggies (broccoli, pea pods, julienne carrots, etc), 2-3 cups
6 ounces bean-thread (cellophane) noodles*
1/2 cup thinly sliced scallion
1 tablespoon minced garlic
1 tablespoon minced peeled fresh gingerroot
2 teaspoons Asian chili paste* or 1/2 teaspoon dried hot red pepper flakes
1 1/2 cups vegetable broth
3 tablespoons Scotch (I've also used white wine)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
3 tablespoons chopped fresh coriander, or to taste, if desired
MEXICAN PASTA SALAD
Adapted from Moosewood Restaurant Low-Fat Favorites Cookbook
Serves 6-8
1/2 pound whole wheat pasta (shells, elbow macaroni or corkscrews)
1 cup corn, frozen
3 scallions, minced
1 cup sweet red pepper, chopped
1 can pinto, kidney or black beans, drained
2 TB balsamic vinegar
3 TB lemon juice, fresh squeezed
2 tsp cumin or chili powder (or combination)
1 tsp taco seasoning (optional)
2 TB salsa
2 TB cilantro or flat-leaf parsley, chopped
1/2 tsp ground pepper
dash salt
B ingredients:
1 cup salsa
Cook pasta, adding corn during last 2 minutes. Drain and rinse with hot
water.
Combine rest of ingredients except B ingredients, salsa, and toss
with pasta. Refrigerate several hours to combine flavors. Adjust seasonings
as desired. Serve with salsa and cheese (if desired) on the side.
A friend of mine is also a vegetarian and pasta lover and she and I prefer this
Vegan Lasagna I
INGREDIENTS
* 2 tablespoons olive oil
* 1 1/2 cups chopped onion
* 3 tablespoons minced garlic
* 4 (14.5 ounce) cans stewed tomatoes
* 1/3 cup tomato paste
* 1/2 cup chopped fresh basil
* 1/2 cup chopped parsley
* 1 teaspoon salt
* 1 teaspoon ground black pepper
*
* 1 (16 ounce) package lasagna noodles
*
* 2 pounds firm tofu
* 2 tablespoons minced garlic
* 1/4 cup chopped fresh basil
* 1/4 cup chopped parsley
* 1/2 teaspoon salt
* ground black pepper to taste
* 3 (10 ounce) packages frozen chopped spinach, thawed and drained
DIRECTIONS
1. Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
2. Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
3. While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
4. Preheat the oven to 400 degrees F (200 degrees C).
5. Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
6. Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
7. Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.
Vegan Lasagna II
INGREDIENTS
* 3 cloves garlic, minced
* 1/2 pound mushrooms
* 1 tablespoon vegetable oil
* 1 (10.75 ounce) can tomato puree
* 1 (10 ounce) package frozen spinach, thawed and drained
* 2 teaspoons garlic salt
* 2 tablespoons Italian-style seasoning
* 1 (12 ounce) package soft tofu
* 2/3 (16 ounce) package instant lasagna noodles
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large skillet, saute garlic and mushrooms in oil until all the liquid is cooked out. Add 1/3 tomato puree to mushrooms and garlic, cook 2 to 3 minutes, and remove from heat.
3. In a microwave-safe bowl, combine spinach, garlic salt, Italian seasoning and tofu. Blend until the mixture is an even consistency. Heat in a microwave on high for 2 minutes.
4. In a 9x9 inch baking pan, pour one thin layer of remaining tomato puree, a layer of noodles, 1/2 the tofu mixture, the mushroom sauce, a layer of noodles, 1/2 the tofu mixture, a layer of tomato puree, a layer of noodles, and a final layer of tomato puree.
5. Bake 45 minutes in the preheated oven.
also you don't have to warm it up just eat it cold it taste better.
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