pasta Archives - Page 6 of 8 - Taste With The Eyes

Inspired by Ottolenghi

rigatoni, roasted oyster mushrooms, arugula
smoky chile walnuts, garlicky yogurt, feta

While Chef Yotam Ottolenghi makes his with conchiglie, peas, pine nuts, and basil – my dish with rigatoni, oyster mushrooms, walnuts, and arugula was totally inspired from the recipe in his fabulous cookbook Jerusalem.

There are endless combinations of pasta, vegetables, and greens that can work with this garlicky yogurt sauce, feta, and smoky chile walnuts. With its pretty earth-tones, varying textures, and smoky flavors – this is one super-satisfying vegetarian meal.

inspired by ottolenghi recipe

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A Pasta Made Exclusively from Black Beans?

black bean pasta
heirloom tomato, garlic, basil, red pepper flakes, olive oil

The noodles are marketed as “Organic Black Bean Spaghetti Shape” but the shape is actually closer to a cross between linguini and capellini. A long flat skinny noodle. The flavor is definitely reminiscent of beans, and the tooth is chewy in a pleasant way.

I was not expecting to be impressed, but it turns out that this pasta substitute is actually good. Really good. Love the creamy black color, al dente texture, mild sweet bean-y flavor, and earthy aroma. I think my gluten-free friends will be extra happy at our next Italian-themed dinner party…

black bean pasta recipe

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peas & pasta, garlicky yogurt sauce, smoky chile walnuts

peas & pasta
pea sprouts, basil, feta
garlicky yogurt sauce, smoky chile walnuts

Color, texture, aroma, flavor – it’s all here in this delightful pasta bowl. Beautiful green peas and fresh pea sprouts, summery herbaceous basil, toasty walnuts cooked with hot chile and smoky paprika, a garlicky creamy yogurt sauce, briny tangy feta. Nope, nothing’s missing.

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Southern Greens Pasta served in a Roasted Squash Bowl

Southern Greens & Pasta
Mustard, Turnip, Collards, Spinach
simmered in Chicken Broth
Black Forest Bacon, Onion, Garlic, Red Chile Flakes
Apple Cider Vinegar, Olive Oil
tossed with
Fusillata Casareccia (open s-shape twist pasta)

Southern Greens & Pasta
served in a
Roasted Butternut Squash Bowl
finished with
Grated Parmesan

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Pappardelle ~ Apple, Fig, Pistachio, Mint, Saffron Cream

Pappardelle with Saffron Cream
Apple, Fig, Pistachio, Mint

Our 5 Star Makeover Cooking Club is featuring apples for the fabulous September event.
My family and friends are celebrating the Jewish New Year 5773. And I’m thinking about noodle kugel. Kugel is a sweet Jewish casserole. I bake mine with egg noodles, golden raisins, cottage cheese, cinnamon, and apples. I was also thinking about my saffron matzoh balls…
My little guy Wilson needed some tests. When I dropped him off, his awesome veterinarian gave me a big basket of fresh figs from her garden.

These three events cosmically intertwined. Apples & figs collided with noodles & saffron. And the result was a delightful vegetarian pasta with a luxurious saffron cream sauce. It was an exotic marriage of sweet & savory, creamy & crunchy. The colors were glorious ~ golden yellow saffron, pale green granny smith apples, pink salmon-hued figs, and bright green mint.

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