pasta with garlic and olive oil

Tomato Pesto Pasta

1 6 oz. jar of tomato paste
⅓ cup pine nuts, toasted
¼ cup fresh flat leaf parsley, minced
¼ cup fresh oregano, minced
¼ cup fresh basil, minced
½ cup olive oil
½ cup Nutritional Yeast
1 garlic clove, smashed and diced
½ tsp. salt
Freshly ground pepper to taste
Your Favorite Pasta

Bean Bolognese Pasta

I love pasta, and this is my vegan-ised take on the classic bolognese sauce. This spaghetti dish is hearty and warming- perfect for the colder nights we’ve been having here in the UK!

To make the bean bolognese (makes 3 servings):
Heat some olive oil in a pot. Fry ½ finely diced large onion and 1 minced garlic clove. Once those have softened, add in finely diced carrots and courgette. You can really add any veggies you like- peppers and mushrooms work really well in this sauce too. Add 1 can of chopped tomatoes along with 1 tbsp tomato purée. Fill the empty tomato can with water and pour it into the pot, to get the excess out and add some more liquid. Next, add 1 can of rinsed beans (I like using butter beans because they give the dish a really good texture, but kidney beans or even veggie mince work well in this too). Give everything a good stir and bring it to a boil. Also add in about 1 tsp cumin powder, a generous sprinkling of dried Italian herbs and paprika to taste. Once it’s reached a boil, reduce the heat and let it simmer for 20-30 mins. Add more water if necessary, while the sauce is cooking. Taste the sauce along the way and adjust the spices/add salt to taste. Once it’s reached your desired consistency (I like a thicker, chunkier sauce so I let it reduce quite a bit), ladle it over cooked pasta and serve! I like serving mine with some nutritional yeast sprinkled on top. Enjoy!

Pasta Aglio, Olio e Peperoncino

This late-night Roman staple is astonishingly full-flavored. Start the water before you do anything else, because the sauce takes less than 10 minutes start to finish. 

Ingredients                      

  • Salt                       
  • 2 to 3 whole fresh peperoncini (small red chiles), or small dried red chiles      
    Cheap alternative: chili flakes that you can buy at the dollar store
  • ⅔  cup extra virgin olive oil                      
  • 4 garlic cloves, thinly sliced           
    Cheap alternative: garlic paste or garlic powder from the dollar store     
  • ¼ cup chopped Italian parsley           
    Cheap alternative: dried parsley 
  • ¾ pound linguine or spaghetti     

STEP ONE
Put a pot of salted water on to boil. Remove the stems of the peperoncini, halve them lengthwise, then slice them into ¼-inch lengths. Put the oil, garlic and peperoncini in a large deep pan set over medium-high heat, and cook until the garlic is translucent and golden, 2 to 3 minutes. Add the parsley to the pan, and turn off the heat.

STEP TWO
Meanwhile, cook the pasta until it is aldente, nearly but not quite done and still a bit chalky in the middle. Drain, and reserve 1 cup of the cooking liquid.

STEP THREE
When the oil has cooled for a couple of minutes, add ½ cup of the pasta cooking water, and reduce over high heat by about half. Add the pasta, and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce. Season with salt, and serve.


Despite using chili flakes and/or peperoncino, the pasta is not spicy! It’s flavorfull, but not spicy. The garlic adds a good tang to it. And the oil makes everything nice and slick. Don’t forget about some cheese at the end :)

Healthy Vegan Pesto

This is probably the tastiest healthy pesto you’ll ever make.

I love basil; and this pesto tastes just like a traditional pesto but we cut out the cheese and add some extra greens. You can stir it into pasta or spread over a pizza, it will really taste good on anything. To make this you’ll need:

Bunch of basil
Bunch of kale
½ cup almonds
5 cloves garlic
1 avocado
2 tblsp nutritional yeast
2 tblsp olive oil
1 tblsp lemon juice
Salt & pepper to taste


All you’ll need to do is blend everything up in a food processor and you’re good to go. If your pesto renders thick and you want it thinner to mix into pasta, I would as a tablespoon of non dairy milk and reblend until you reach the desired consistency.

This pesto is loaded with nutritional greens, has b12 from the nutritional yeast, healthy fat from the olive oil and avocado, and is super fresh and creamy. Give this a go when you’re too lazy to cook up a pasta sauce and don’t want to use anything out of a can!

anonymous asked:

How do you eat your pasta without ketchup? I mean I just made some pasta but I forgot to buy some ketchup 😢 I need to go to grocery store to buy some because I can't imagine to eat my pasta without it.

BECAUSE IT’S AN ABOMINATION!!!

Honestly, anon, love yourself. There are so many options for pasta. You can buy a simple can of tomato sauce, throw it in a pan with garlic paste, salt&pepper and fresh basil, cook it low heat, and BAM! pasta sauce.

Or if you prefer a fish sauce, get a can of tomato sauce, break in some canned tuna, cook it low heat with olive oil, and you have a fish sauce.

If you don’t like tomatoes, grab some olive oil, basil, parsley and garlic, shove them in a bowl, use a hand blender until everything is nice and smooth, and you got yourself some pesto.

And it may sound complicated and time consuming, but it literally takes 10 minutes or less and it can be done while you wait for the water to boil before you throw in the pasta.

SO. EASY. (And so much better for you)

Easy Clean Up Low Spoon Spaghetti Aglio E Olio

Okay so aglio e olio is garlic and oil, and this is kind of a travesty of that, but it works really well in a pinch and only uses one bowl, one pot, a slotted cooking spoon, and a fork.

It’s also super cheap, versatile if you want to add meat and veggies, and eating it is kind of like playing. Also I took pictures! And got really carried away on detail and options! Yay! So let’s get started!

Ingredients

Spaghetti, salt, garlic powder, oregano, parsley, parmesan, and olive oil.

Keep reading

My throat hurts so I just made a recipe I call “sore throat pasta”. It’s just

-pasta (I used macaroni but you can use anything)
-shit ton of garlic (however much that is to you)
-optional veggies (I used peas cause they’re the best)

Boil all that to being soft. Drain. Then

-give it a light to medium salting with sea salt (great for oral health and sore throats)
-drown in olive oil (coats your throat, maybe helps lock in moisture?? I’m not sure I’m not a doctor)
-add a touch of unsalted butter

And viola! You’re done and your throat will thank you.