Cheesy Broccoli Pasta Bake

Cheesy Broccoli Pasta Bake

Serves about 5 – 6

Takes about 50 minutes

Ingredients:

1 (13-14 oz) box of whole wheat penne

8 oz sliced button mushrooms

1 medium broccoli crown sliced into florets

2 ½ tbsp margarine

¼ cup breadcrumbs

Sauce:

2 cups unsweetened soymilk or almondmilk

3 tbsp chickpea flour

3 tbsp tahini

3 tbsp miso

¼ cup nutritional yeast

1 tsp dry ground mustard

2 tbsp cornstarch

1 tsp garlic powder

½ tsp salt

1. Preheat oven to 350.

2. Cook pasta according to the directions on the package.  Drain and pour back into the pot.  Stir in the margarine until it is melted and then mix in the broccoli and mushrooms.

3. In a separate bowl, mix together the sauce ingredients.  Use an eggbeater to insure that the mixture is smooth and not lumpy.  Pour it over the pasta mix.

4. Oil a 9x13-inch baking pan or two 9-inch square pans.  Pour in the pasta mix.  Sprinkle breadcrumbs ontop.  Bake for approximately 30 minutes or until top is lightly browned.  Serve warm.

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Pesto Gnocchi with Zucchini and Olives

Pesto Gnocchi with Zucchini and Olives

Takes about 1 hour, 45 minutes

Serves 4

Ingredients:

Gnocchi:

1 lbs russet potatoes, diced

2 tbsp water

½ tsp salt

½ tbsp olive oil

1 ½ cups white whole wheat flour

1 recipe lime-almond pesto (recipe follows)

1 zucchini, sliced into quarter slices

1 cup mixed sliced seasoned olives, any type
1 cup cherry tomatoes

1. Boil potatoes 10 minutes.  Mash with a fork, add water, salt, and olive oil.  Mix in the flour and work into a dough.

2. Cut the dough into eight pieces.  Roll each piece into a long round roll and chop into ½ inch pieces.  Press each piece down a little with a fork so that there are lines on it.  Place on a cookie sheet and cover with a towel.

3. Boil a large pot of water with a small amount of oil added in.  Drop in the gnocchi in batches – you should have about 3 batches.  Make sure they are in a fairly single layer.  Boil until about 1 minute after the float (3 – 4 minutes total).  Remove with a slotted spoon and put in the next batch.

4. In an oiled skillet or wok, sauté the zucchini for about 4 -5 minutes until slightly softened but still crisp.  Mix in with the gnocchi and add the olives.  Pour the pesto over the gnocchi and mix the whole thing together.  Serve warm or cold.

Lime-Almond Pesto

Makes about ½ - ¾ cup pesto

Takes about 15 minutes

This is a variation on normal pesto.  Using almonds, instead of pine nuts, is substantially cheaper and the taste is not very different.  Lime juice instead of lemon makes for a nice change.

Ingredients:

1 tightly packed cup of basil (overflowing is good)

¼ cup slivered or blanched almonds

3 cloves garlic, chopped

2 tsp fresh minced ginger, unpeeled

3 tbsp olive oil

3 tbsp lime juice

¾ tsp salt

1. Combine all the ingredients in the food processor.  Pulse until you reach your desired consistency.

Orzo Salad

Orzo Salad

Serves 4 as a side

Takes about 15 to 20 minutes to make

Super fast pasta salad.  Any pasta can be used but orzo has a nice texture.

1 lb orzo, cooked

¼ cup olive oil

¼ cup balsamic vinegar

1 ½ cup cherry tomatoes, chopped in half

1 tbsp fresh basil (optional)

1 tsp Italian season

1 tsp ground cumin

1 tsp garlic powder

½ tsp salt

1 tbsp lemon juice

1 peeled, diced cucumber (optional)

1. Mix all the ingredients together.  Serve at room temperature or chilled.