This was a great recipe. I adapted from the original in that I used 1lb of tofu and elbow pasta instead of egg noodles. I really liked it, and the kids were ok with it, they each ate different parts of it. The best part was that it really did only take one pot.
I will definitely make this again, and again and again!
Image from Canadian Living
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 1 cup sliced white mushrooms
- 1 lb extra firm tofu
- 1 can diced tomatoes, drained
- 1 cup red wine
- 4 cups vegetable stock
- 350 g elbow pasta
- 4 oz cream cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup each chopped fresh parsley
In a Dutch oven, heat oil over medium-high heat; cook onion and mushrooms, stirring occasionally, until softened, about 5 minutes.
Add tofu, crumble using hands; cook, breaking up with back of wooden spoon, about 1 minutes.
Stir in tomatoes and wine; cook until slightly reduced, about 5 minutes.
Stir in broth; bring to boil. Stir in pasta; cook, stirring occasionally, until pasta is al dente, about 8 minutes.
Stir in cream cheese until melted, about 1 minute. Stir in Parmesan cheese, basil and parsley
This is a simple and quick recipe for the summer. I kind of winged this and I think you can add what you have on hand such as onion, chickpeas, etc and enjoy.
Mediterranean Pasta Salad
1lb pasta your choice of cut, I used ditali
1 tbsp olive oil (more for pasta)
1 pint of grape tomatoes
2 cloves garlic
2 cups cucumber diced
1/2 cup feta cheese cubed
1 can sliced black olives
1/2 cup chopped parsley
1. Cook Pasta according to package instructions
2. Drain and then toss with olive oil (about a tbsp)
3. Cook tomatoes and garlic for a few minutes to soften them (3-5min)
4. Combine all ingredients and serve!
This is the recipe on the cover of the February issue of Chatelaine, and it looks awesome, and it pretty much tasted as good as it looks. I bought a 1kg package of spinach and cheese ravioli, but only needed 700g for this recipe, so I took out 300g and used it for lunch. I boiled it according the package instructions, and it turned out ok. But when the same ravioli was prepared according to this recipe it was really really good. I’m not sure if it was baking in the 35%cream, but the pasta had a really nice texture, and even the filling seemed creamier. The other bonus of cooking ravioli like this was that it didn’t get all mangled and broken while boiling. I used button mushrooms instead of cremini (that’s what I had), and I chopped the onion and the mushrooms in the food processor to make sure there was little evidence of them in the sauce, so the kids had no clue what was lurking there. I also used chicken sausage instead of Italian and my homemade canned tomatoes.
This is my favorite pasta salad. It makes a lot so it’s great for entertaining or for a potluck. The standout flavour that makes this recipe for me is the salami. I use Brand’ts all beef, and it is excellent. I also roast my own peppers but you could use jarred.
You can make it in advance, just store the dressing in a jar in the fridge and mix and toss when ready to serve. It also makes great leftovers.
This was made for Day 5 of my 101 salads in 101 days challenge. It is adapted from Canadian Living
Parmesan Pasta Salad
1/4 cup grated Parmesan
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 Tbsp Dijon mustard
2 cloves of garlic, minced
1/2 tsp salt
1/2 tsp pepper
3 oz thinly sliced salami
3/4 cup kalamata olives, pitted
2 cups grape or cherry tomatoes
6 cups penne pasta
3/4 cup chopped roasted red pepper
1/2 cup chopped fresh basil or parsley
In large bowl, whisk together Parmesan cheese, oil, vinegar, mustard, garlic, salt and pepper; set aside.
Cut salami into thin strips. Chop olives. Cut grape tomatoes in half or cherry tomatoes into quarters.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 10 minutes. Drain, reserving 1/2 cup (125 mL) pasta water. Rinse under cold water; drain well and add to dressing along with reserved pasta water.
Add salami, olives, tomatoes and red pepper; toss to combine. Add basil; toss again.
Ok so I am on a bit of a caprese salad kick, I already posted a plain caprese salad recipe, here’s one with pasta in it. Perfect for a potluck or feeding a crowd. I made this for a large dinner party with many children attending. The kids will eat the pasta and the occasional bocconcini and very rarely a tomato. So I consider this kid friendly!
- 1lb pasta (I used orrechietti)
- 2 tubs of bocconcini
- 2 pints cherry tomatoes cut in half
- 1/2 cup basil chopped
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- cook the pasta as directed, rinse and cool pasta, add the rest of the ingredients and serve. I eyeballed this recipe, so you may want to adjust the dressing to your taste. Season generously with salt and pepper.