I am a big pasta girl! But like most people, I would imagine, I tend stick to traditional recipes like spaghetti, fettuccini, and lasagna. Mostly because buying a stuffed pasta like tortellini isn’t easy when you’re a vegan. So what is a girl to do? Make a fantastic version of goat cheese, add some dried herbs, stuff wonton wrappers with fantastic cheese, and BOOM! Homemade tortellini!
I love this recipe…and admittedly, a lot is going on! But no worries, you can make much of the recipe in advance, aka the vegan goat cheese and the tortellini. In French, beurre means butter, and blanc means white. So, this is a classic “white” sauce made with butter!
Beurre blanc can sometimes be viewed as tricky to make. Because without the addition of egg yolk to stabilize the sauce, it is prone to split. The acid in the citrus sauce can ‘break’ if heated too hot, or too many times, or not whisked while heating. The key is to ensure that the butter is chilled and added slowly. And also, be sure to turn DOWN heat to med/low when adding the butter so that you don’t end up with Beurre Marron! Good things come to those who wait.
As a matter of practice, I like to make my sauces an hour before use. I’m not too fond of surprises, and if for some reason the sauce doesn’t turn out, I still have time to make a new one. Yes, after almost 25 years, it does still happen. If needed, it can easily be reheated over low heat.
Freezing the tortellini: If not cooking the tortellini immediately, freeze them on a sheet pan and transfer them to a freezer-safe container once solid. Tortellini will keep for about three months. Cook directly from the freezer, but increase the cooking time by a minute or two.
Add almond cheese to a medium-size bowl. Add Herbs de Provence, parmesan cheese, fennel pollen, if using, and salt and pepper. Mix well.
Dust a clean surface with cornmeal. Lay wonton wrapper flat and add 1 rounded teaspoon to the center of the wrapper.
Lightly brush the edges of the wonton wrapper with water (I keep a small bowl of water nearby). Fold wonton into a triangle. Turn triangle, so the long edge is facing you. Gently press the filling flat and fold wonton 3/4 of the way upward, toward its tip. Flatten slightly. Brush each side of the flap with water. Placing your finger in the center of the fold, carefully fold each side over your finger. Lightly pinch closed. Continue until all cheese has been used.
Add tortellini to a parchment-lined baking sheet.
In a dutch oven, bring salted (about 1 tsp) water to a boil.
Drop tortellini into boiling water. Remove from water when tortellini begin to float.
Citrus Beurre Blanc:
Heat one tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the citrus and wine. Cook until the liquid is almost totally reduced.
Add the heavy cream and salt and bring to a boil. Reduce the heat to low and slowly add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.
When sauce is done, add tortellini and stir until warmed through.
Serve in a shallow bowl, and top with fennel fronds and orange peel.
Squeeze a bit of fresh lemon juice over pasta, and serve warm.
Cacio E Pepe translates into cheese and pepper, and it is my two girls’ favorite pasta on earth. It is a fancy mac-n-cheese. The pure simplicity of this recipe makes it almost sinful to change, so I didn’t change much. I added red pepper flakes in place of the traditional black pepper and used vegan cheeses, of course. I liked the addition of the roasted tomatoes a lot. They are like little cherry bombs that explode in your mouth! The kicker for me was the fennel pollen. I have recently discovered this culinary rock star and plan to use it wisely since it is a little expensive, but the good news is that it goes a long way.
The key to this simple pasta is using just enough pasta water for cooking the pasta noodles. Too much water and you will lose all of your starch, not enough water, and you will have to add a little hot water to make the sauce. When the pasta is al dente, you will drain and save the pasta water, ensuring that you have about 2 1/2 cups. This water is what we will use to make the sauce. Add a little butter to the pan, add your pepper flakes, and sauté for 1-2 minutes. Then add the pasta water to the butter/pepper mix, and then add the pasta and cheese. Stir until the cheese, add pasta to the pan, and Boom! Dinner is served!
I used bucatini, but you can really use any type of pasta you want.
This recipe is one of my favorites. Admittedly, a lot is going on here. Part savory and part sweet, the complexity of spices makes for a simple yet flavorful combination. Most recipes using pumpkin ricotta are strictly savory. This recipe, however, has a sweetness that lingers for a bit in the background. I love how the pumpkin mixes flawlessly with the sage’s earthiness, and how that combination balances perfectly with the aromatic baking spices and sweet maple syrup. Served with my cashew béchamel sauce, this would be a perfect recipe for anyone wishing to do something a little different for Thanksgiving. No Turkey? No Problem! Also, this pairs very well with either red, or white wine. I would serve this with a nice oaky chardonnay.
Part savory, part sweet, this recipe covers all the bases! Some recipes do not have you press the tofu. Pressing the tofu removes an additional 1/2 cup of water, and this prevents it from being too runny.
Cook pasta according to package directions. Be sure not to overcook! Drain and set aside.
After the tofu has been pressed, crumble and add to a food processor. Add nutritional yeast, fresh sage, oregano, dry sage, vegan parmesan, lemon juice, salt, and pepper.
Pulse until ingredients begin to combine into a ball stage. Remove from the food processor and add to a medium-size bowl. Fold in pumpkin puree, maple syrup, and baking spice mix—taste for salt. Mix well.
Give the pasta noodles a good rinse (they might be a little sticky). Shake off excess water. In a 9″x12″ glass baking dish, spread 1 cup of béchamel sauce on the dish’s bottom.
Carefully remove a conch shell and place it in the palm of your hand. Gently squeeze each pasta shell until it opens. Using about 2 Tbsps of filling, fill each shell until your pan is full.
Drizzle with remaining 1 cup béchamel sauce, being sure to coat all of the noodles well. If using, top with additional parmesan cheese.
Bake for 20-25 minutes. Turn oven up to broil and carefully watch until the parmesan cheese has melted and lightly browned, about 2 minutes. (Be careful not to walk away from a broiler as it can burn very quickly).
Let cool and plate. Drizzle shells with remaining béchamel sauce from pan.
Taste for salt and pepper.
*Be sure to check your pasta label for eggs.
UPDATE:**I walked away from the broiler one hour after writing this. Sheeshhh.
One of my favorite sauces is Bolognese. It’s simple, delicious, and reminds me of one of my favorite meals growing up. This meat-free version is made from ground mushrooms and is ready in about 30 minutes.
In a food processor, pulse the onion, carrot, celery, garlic, and mushrooms until finely chopped. In a large pan warmed over medium heat, add oil, or 2 Tbsp water, if not using oil. Add the vegetables, season with basil, oregano, and cook over moderate heat until softened, 20 minutes. Add 1 Tbsp of water, or stock, as needed, to prevent sticking.
Add the wine, salt, and red pepper; and stir. Cook until the wine evaporates. About 3-4 minutes.
Add the cream, rosemary, and 1/4 cup of grated vegan cheese and simmer for 5 minutes.
At this point, you can either add warm pasta, and 1 cup of water to the sauce and toss, stirring until the pasta is well-coated, or stuff shells and top with remaining creme sauce. Serve.
There are only a few meals that truly delight my heart and my palate more than a good pasta. This vegan version of the famous recipe is no exception. It’s almost hard to believe that there is no cheese, no butter, no cream, and no oil! The cavatelli pasta is light and creamy and is a perfect medium for this mouthwatering sauce. It’s creamy, delicious, and heart-healthy. And best of all it can be ready in under 30 minutes. Enjoy!
While pasta is cooking, heat large 12-inch rimmed skillet over medium heat, add mushrooms, season with oregano. Dry sauté mushrooms, stirring frequently. If mushrooms begin to stick, add 2 Tbsp of water/veggie stock and deglaze pan. Cook until caramelized, season with salt and pepper. Set aside.
In a medium saucepan, add tomato paste, nutritional yeast, garlic, and Béchemel sauce. Stir to combine; cook for 3-5 minutes to warm through, add mushrooms and season with salt and pepper.
When pasta is nearly done, add broccoli to the pasta water, reduce to medium heat and cook covered, for 2 minutes. Reserve 1-cup pasta water, set aside and drain the remaining water (Do not rinse pasta). Return pasta and broccoli to the pot. Add Béchemel sauce and warm through.
**If the sauce is too thick, add reserved pasta water one tablespoon at a time until desired consistency is reached.