Category: Pastas

This all-time family favorite will delight your senses. Penne noodles smothered in a delicious creamy blush sauce with sauteed mushrooms and aromatic culinary medicinal herbs and plant based Parmesan cheese.

How to Prepare Plant-based Penne a la Contadina

Bring a pot of water to a boil and add penne noodles. Add avocado oil or grapeseed oil to a saucepan and put it over medium heat.

Stir the penne noodles, slice some onions and mushrooms and add them the saucepan.

Stir the noodles again and add some coconut milk to the saucepan.

Stir the noodles once more, and add minced garlic, tomato paste, Himalayan Sea Salt, and fresh ground pepper. Stir until the sauce is a homogenous pinky-orange color.

Check the softness of the noodles by removing one and biting it. (al dente means “by the tooth”). When the noodles are done, strain them and toss them into the saucepan with the blush sauce. Stir well, serve on a plate, top it with Parmesan cheese, and garnish with fresh herbs. In this case, we used chives, green and red basil, rosemary and oregano.

Buon Apetito!

This recipe will delightfully surprise your guests when they try to guess the main ingredient. Most guests will invariably guess that the sauce is made from tomatoes, as tomato sauce is by far the most popular red sauce from the Italian culture. And the tomato is a noble fruit indeed. But it was not used in this recipe. They will be shocked when you inform them that “not a single tomato was sacrificed in the making of this sauce”. Have them taste your dish first to see if they can figure it out. After you share a few laughs, go ahead and tell them the secret ingredient of this recipe… bell peppers. (more…)

A healthier variant of the classic Italian dish Fettuccine Alfredo, combining spinach fettuccine noodles with vegan broccoli Alfredo sauce made with broccoli and boiled potatoes, grapeseed oil, fresh garlic, nutritional yeast, varied peppers and Himalayan sea salt.

Spinach fettuccine noodles are made by blending spinach juice and wheat flour into a ball then rolling it out and slicing it into strips. Or you can buy spinach fettuccine noodles at the supermarket. Homemade noodles will be ready in just 2-3 minutes whereas store-bought noodles will take 6-10 minutes before reaching the optimal texture.

This rich and flavourful meal is even more delicious when it’s topped with fresh aromatic herbs and grated vegan Parmesan cheese, also made with potatoes.

A variant of an Italian classic, Fettuccine al Oleo. This simple yet elegant dish combines fettuccine noodles with grapeseed oil and button mushrooms with fresh garlic and Himalayan sea salt. Using oil instead of sauce, you can better appreciate the texture of the pasta and the taste of the mushrooms.

Grapeseed oil and extra virgin olive oil both contain healthy fats and antioxidants. In this dish we used grapeseed oil instead of the traditional extra virgin olive oil, because the nutrients of extra virgin olive oil would be destroyed during the cooking process, whereas the grapeseed oil is much more resistant to heat, preserving its nutrients and delicious light fruity taste.

Fettuccine noodles deliver flavour to your taste buds like no other noodle. These rice fettuccine noodles are made from rice instead of wheat. They boil faster, are whiter, and contain less gluten than traditional wheat fettuccine noodles.

Humans are sensitive to all glutens but gliadin, the gluten in wheat is particularly sinister. Those wishing to avoid wheat and gliadin will often select rice products as an alternative. These products are sometimes erroneously labelled gluten-free but in reality rice contains its own gluten called orzenin.