Pasta Con Faggioli

Fresh, savory, and quick to make --- Pasta con Faggioli is great for a crowd. 
Serve with sandwiches and enjoy the fellowship of family and friends.

Pasta Con Faggioli

6 cups water

4 - 5 medium garlic cloves, peeled and diced

1 sweet onion, medium

8 ounces crushed tomatoes, canned

1/4 cup extra-virgin olive oil

1 tsp. salt

1/4 Tbsp. chili pepper, crushed

1 Tbsp. parsley, fresh and chopped

15 ounces cooked Great Northern White Beans

8 ounces quinoa spaghetti, broken

In a skillet, sauté sweet onion and garlic until 

soft. Add seasonings, tomatoes, and beans. 

In a kettle, bring water to a boil. Add spaghetti 

and cook until tender. Add bean and tomato 

mixture to the spaghetti. Add fresh parsley 

and stir in gently. Adjust seasonings as needed. 

Cover and allow to sit for 2 - 3 minutes before 

serving.

Creamy Alfredo Sauce

 

Alfredo sauce is a creamy favorite for many who enjoy pasta.  Since it is usually made from cream, butter, and cheese, it is usually high in calories and cholesterol.  If you are concerned about these things, you don't have to give up Alfredo sauce.  Instead, try this recipe for a delicious vegan alternative to traditional Alfredo.  It's delicious and contains no cholesterol!

Creamy Alfredo Sauce

  1/2 cup raw cashews, rinsed
  1  1/4 cups water
  1 Tbsp cornstarch
  1 Tbsp chicken-like seasoning
  1/4 tsp onion powder
  1/2 tsp salt
  1/4 tsp sweet basil

Place the cashews, cornstarch, seasoning, onion powder and salt into a blender. Add the water and blend until creamy and smooth.Pour this mixture into a saucepan and bring to a slow boil. Stir constantly.  Add the basil and remove from heat.

For tabletop pasta, ladle over cooked fettuccine noodles and serve with steamed broccoli pieces.

For a creamy pasta casserole, pour one recipe of "CreamyAlfredo Sauce" over 6 cups of precooked pasta shells and bake for 30 minutes.

Or use as a creamy white sauce for an all-white pizza (add mushrooms, artichoke hearts, and soy curls).

*Gluten-free; use non-wheat pasta.

Jumbo Tofu-Spinach Pasta Shells

24 jumbo pasta shells (or 14 manicotti OR crepes)**
2 - 10 oz. packages frozen, chopped, spinach
1/3 cup minced onion
2 tsp. vegan margarine
1 lb. soft tofu, mashed
1 tsp. egg replacer, powdered
1/2 tsp. salt
1/4 tsp. nutmeg (optional)
4 cups meatless spaghetti sauce (jar or homemade)
1 cup shredded soy cheese (or melty cheese)

Cook shells in boiling water until almost tender. Drain. Cook spinach as directed on package; drain well. Cook onion in margarine until tender. In medium bowl, combine spinach, onion, mashed tofu, salt, and nutmeg. Fill each shell with about 2 Tbsp. of mixture. Pour about 1 cup of spaghetti sauce into a 9 x 13-inch baking dish. Arrange stuffed shells in dish. Cover with remaining sauce. Cover and bake at 350 degrees F. for 30 minutes or until hot and bubbly. Remove cover; top with soy cheese and continue baking until cheese is melted, about 5 minutes.

Note: homemade "melty cheese" can be substituted for the soy cheese.  

**This recipe can be made as a gluten free dish by substituting crepes (made from cornstarch or another gluten free flour) for the shells or manicotti.

Pasta con Faggioli

Fresh, savory, and quick to make --- Pasta con Faggioli is great for a crowd. Serve with sandwiches and enjoy the fellowship of family and friends.

Pasta Con Faggioli

6 cups water
4 - 5 medium garlic cloves, peeled and diced
1 sweet onion, medium
8 ounces crushed tomatoes, canned
1/4 cup extra-virgin olive oil
1 tsp. salt
1/4 Tbsp. chili pepper, crushed
1 Tbsp. parsley, fresh and chopped
15 ounces cooked Great Northern White Beans
8 ounces spaghetti, broken (gluten free if necessary)

In a skillet, sauté sweet onion and garlic until soft. Add seasonings, tomatoes, and beans. In a kettle, bring water to a boil. Add spaghetti and cook until tender. Drain spaghetti. Add spaghetti to the bean and tomato mixture. Add fresh parsley and stir in gently. Adjust seasonings as needed. Cover and allow to sit for 2 - 3 minutes before serving.

Jumbo Tofu-Spinach Pasta Shells

24 jumbo pasta shells (or 14 manicotti)**
2 - 10 oz. packages frozen, chopped, spinach
1/3 cup minced onion
2 tsp. vegan margarine
1 lb. soft tofu, mashed
1 tsp. egg replacer, powdered
1/2 tsp. salt
1/4 tsp. nutmeg (optional)
4 cups meatless spaghetti sauce (jar or homemade)
1 cup shredded soy cheese


Cook shells in boiling water until almost tender. Drain. Cook spinach as directed on package; drain well. Cook onion in margarine until tender. In medium bowl, combine spinach, onion, mashed tofu, salt, and nutmeg. Fill each shell with about 2 Tbsp. of mixture. Pour about 1 cup of spaghetti sauce into a 9 x 13-inch baking dish. Arrange stuffed shells in dish. Cover with remaining sauce. Cover and bake at 350 degrees F. for 30 minutes or until hot and bubbly. Remove cover; top with soy cheese and continue baking until cheese is melted, about 5 minutes.


Note: homemade "melty cheese" can be substituted for the soy cheese.  

**This recipe can be made as a gluten free dish by substituting crepes (made from cornstarch or another gluten free flour) for the shells or manicotti.