egan recipe collection

Pasta dishes

Almond and mushroom casserole
Baked macaroni with Béchamel sauce
Curried beans and pasta
Double pumpkin pasta
Fettuccine with lentil sauce
Gazpacho pasta salad
Golden seashells
Lemon pasta with pine nuts
Linguini with asparagus and walnuts
Linguine with butternut squash
Macaroni 'n' cheeze
Macaroni with beans and broccoli
Pasta and zucchini with garlic and mint
Pasta Mexicali
Pasta Paella
Pasta primavera
Pasta with broccoli, mushrooms, and walnuts
Pasta with eggplant and mushrooms
Pasta with tomato-lentil sauce
Pasta with lentils
Pasta with lentils 2
Pasta with Portabella mushrooms
Pasta with tahini-miso sauce
Pesto sauce for pasta
Poppy's pasta
Potato gnocchi with fresh summer pasta sauce
Spaghetti balls
Spaghetti with broccoli and pignolis
Spaghetti with salsa cruda
Sweet and sour pasta with asparagus

or just scroll through and browse!

Also see Sauces, Dressings, and Condiments for more pasta sauces.

For an alphabetical listing of all the recipes in our collection, see the Recipe collection home page.

Here's a tasty recipe for a "no-m**t-ball" for your spaghetti. If you don't mind the fat, shape the mixture into balls and deep-fry them; otherwise, using a much smaller amount of oil, shape the mixture into small logs or patties and brown each side. This is a good recipe to introduce wary tofu-phobes to the joy of soy! You can prepare the mixture in a food processor if you like a smoother texture, but I like the kinda lumpy texture when it's hand-mixed. Leftovers make yummy sandwiches, or serve the hot spaghetti balls with a marinara sauce dip as a snack or appetizer.

Spaghetti balls
4-6 servings  

3/4 pound soft or firm tofu, drained
1 small onion, minced
1/2 cup bread crumbs
1-1/2 Tablespoons unsweetened peanut butter
2 Tablespoons tamari soy sauce
1 Tablespoon spring water
1/4 cup fresh parsley, chopped fine, or 2 Tablespoons dried parsley flakes
1 clove garlic, pressed or minced
1/2 teaspoon dry mustard
pinch of ground black pepper
oil for browning

Mash the tofu well. Mix in all the other ingredients except the oil, and mix with a wooden spoon or your hands until well blended. Heat a heavy skillet coated with oil. Shape the mixture into small logs or patties and brown all sides over medium heat. Drain on paper towel and serve on pasta topped with your favourite tomato sauce.

List of recipes: Pasta dishes

Quick, easy, inexpensive, and delicious! What more could you ask for when you're hungry? :-) For this recipe you'll use red lentils so they'll cook fast and get a little mushy. I buy tubes of concentrated tomato paste at the supermarket so I don't have to open a whole can of paste for just a few spoonsful.

A Top Ten Favourite! (We've been asked many times which are our very most favourite recipes. This is one of them. :-)

Fettuccine with lentil sauce
4 servings 4 servings 4 servings

1 pound dried or fresh fettuccine
2 Tablespoons extra-virgin olive oil
2 cloves garlic, pressed or finely chopped
1 large onion, finely chopped
1-1/4 cups red lentils, washed and drained
3 Tablespoons tomato paste
salt and ground black pepper to taste
2-1/2 cups boiling water
4 Tablespoons chopped fresh parsley
additional water, if needed

Boil the fettuccine in a large, heavy saucepan according to package directions, then drain, rinse, set aside. In the same saucepan, heat the olive oil, then sauté the garlic and onion for about five minutes, stirring occasionally, until softened. Add the lentils, tomato paste, and salt and pepper, then stir in the boiling water. Bring to a boil, then simmer for about 20 minutes, covered, stirring occasionally, until the lentils are soft, adding a bit of water if the sauce looks too dry. Reheat the fettuccine if necessary, and serve topped with the lentil sauce. Sprinkle chopped parsley over the top of the dish.

List of recipes: Pasta dishes 

Here's an old favourite from my macrobiotic days, but don't let that put you off because this is a delicious dish that even Stefan enjoys. Well, actually he'll eat it only if I leave out the tofu, which is very easy -- then I have some baked or pan-fried tofu on the side. I prefer this simple casserole with whole wheat elbow macaroni, but use whatever shape you like. Just be sure to cook it only to al dente (firm) so it holds up to the baking. Sesame oil gives the macaroni a nutty, mellow flavour, but if you don't have any of this costly oil, it'll still taste good. To julienne a carrot, first slice it thinly crosswise, then cut each slice into 3 or 4 thin strips.

Baked macaroni with Béchamel sauce
About 4 servings About 4 servings About 4 servings

1 pound (whole wheat) macaroni, cooked
3 Tablespoons light oil (sunflower, peanut, etc.) or sesame oil
2 medium onions, chopped
1 large (organically grown) carrot, julienne cut
3 Tablespoons whole wheat pastry flour or regular unbleached flour
2-1/2 cups water
1/2 pound firm, drained tofu, crumbled
4 Tablespoons tamari soy sauce, or to taste
1 Tablespoon toasted sesame seeds, optional

Preheat oven to 350 deg F. Heat the oil in a large, heavy saucepan. Over medium heat, sauté the onion and carrot until the onion is transparent and lightly browned, about five minutes. Lower the heat and stir in the flour. Brown lightly for about 30 seconds, stirring constantly to prevent burning. Slowly pour in the water, about a half-cup at a time, stirring constantly to prevent lumps (a whisk is helpful). When all the water has been added, return to medium heat and cook, stirring constantly, until smooth and thickened. Stir in the tofu. Season with soy sauce to taste. Place cooked macaroni in a 2-quart casserole dish. Stir in the vegetables and sauce, mixing well to coat. Sprinkle top with sesame seeds, if desired. Bake covered for 20 minutes, then uncovered for another 20 minutes. Remove from oven and allow to rest for ten minutes before serving. Serve hot; leftovers are tasty when reheated.

List of recipes: Pasta dishes 

Paella is a classic Spanish dish made with rice. Here is a somewhat less traditional version, based on pasta. Use bowtie (farfalle) or any other shape of pasta that you prefer. This is a wonderfully tasty and colourful spring dish that capitalizes on the early fresh vegetables now showing up in the markets: asparagus, snow peas, and baby carrots. Someone once told me that paella is a celebration of the sea. I think this vegetarian dish is a far more appropriate tribute to the sea and the creatures that live there. :-)

Pasta Paella
About 4-6 servings

1 pound bowtie or other pasta shape
1 teaspoon ground turmeric
3 Tablespoons extra virgin olive oil
1 medium onion, chopped
2 medium cloves of garlic, pressed or chopped finely
1 red bell pepper, cored, seeded, and chopped
3/4 pound baby carrots, scrubbed and trimmed
16 ears baby corn (fresh or canned)
1/4 pound snow peas, fresh or frozen
1/4 pound asparagus tips about 1-1/2 inches long (fresh or canned)
1/2 cup small pitted black olives
salt and ground black pepper to taste
3 teaspoons unbleached flour

Cook the pasta according to package directions, but add the turmeric and a dash of the olive oil to the cooking water. When the pasta has reached the al dente degree of tenderness, remove from heat and drain, reserving the cooking water. Heat the remaining olive oil in a large, heavy skillet over medium heat. Add the onion and garlic, and sauté for about three minutes, or until the onion is soft (do not allow the garlic to burn). Stir in the bell pepper, carrots, and corn. Sauté for an additional two or three minutes, then add the snow peas, asparagus tips, olives, and cooked pasta. Stir to combine, and cook for another two or three minutes, stirring occasionally. Sprinkle the flour into the mixture and mix it in well. Continue cooking and stirring for another minute, then gradually add 2 cups of the reserved pasta cooking liquid, stirring constantly. Cook for another two or three minutes until the sauce thickens and begins to bubble. Serve immediately.

Variation:

> If you can't find baby carrots, cut larger carrots into chunks about one-half inch thick and one to two inches long. Steam or nuke for about two minutes to soften slightly before adding to the skillet.

List of recipes: Pasta dishes 

It seems rather odd that something that's pronounced "nyucky" tastes so good! It takes a little time to make these delicious Italian-style potato dumplings, as you have to pre-bake the potatoes, so plan ahead. Once the dough is kneaded and cut, they take only a few minutes to cook. Don't crowd the gnocchi when you're boiling them or they'll stick together and won't cook properly; use a very large pot or prepare in multiple batches. For this recipe you'll need to use baking potatoes, which get sort of mealy when cooked, rather than a waxy variety. A recipe for sauce using fresh summer vegetables follows, but you can top them with any sauce you like.

Potato gnocchi
About 4 servings

3 large baking potatoes (about 2 pounds)
1 cup whole wheat pastry or unbleached flour, plus additional as needed
1/2 teaspoon salt, plus additional if desired
water for boiling
Fresh summer pasta sauce (recipe follows) or sauce of your choice (about 2 cups)

Wrap the potatoes in aluminum foil and bake in a 425 deg F oven until tender, about 40 to 60 minutes. Test with a fork for doneness. (If you don't want to use aluminum foil, you can steam them at stovetop or nuke in a microwave; be sure to prick lightly with a fork before cooking so they don't burst.) Remove from oven, unwrap, and allow to rest at room temperature until cool enough to handle. Scoop out the potato from the skin, and mash in a bowl. Add the flour and salt, mixing in well, then turn mixture onto a floured board. Knead until smooth, adding more flour if needed so the dough doesn't stick. Bring a large potful of water (lightly salted if desired) to a boil. Meanwhile, form the dough into rolls about three-quarters of an inch thick. Cut roll into three-quarter inch sections with a sharp, floured knife. Press each piece lightly with a fork to create a striped texture. Add the gnocchi to the boiling water, and boil until they float to the top, about five minutes. Remove from water with a slotted spoon, draining well. Place in a large bowl, and immediately add enough pasta sauce to lightly but completely coat all the dumplings. Serve with additional pasta sauce.

Fresh summer pasta sauce
About 4 servings

1 Tablespoon extra virgin olive oil
1 medium onion, finely chopped
1 large clove garlic, minced or pressed
1 small bell pepper, any colour, cored and finely chopped
1 small zucchini, sliced into thin half-moons
2 pounds fresh plum tomatoes, coarsely chopped
salt and ground black pepper to taste
1 Tablespoon fresh basil, chopped

Heat the oil in a large, heavy saucepan over medium heat. Add the onions and garlic, and sauté for about five minutes. Add the peppers and zucchini, and continue sautéing until the onions are soft but not browned; do not let the garlic burn. Stir in the tomatoes. Continue to cook, stirring occasionally, until the tomatoes are softened but still bright in colour and flavour. Season to taste with salt and pepper. Mix in the basil just before serving.

Variation:

> If you prefer a smoother sauce, purée in a food processor before adding the basil.

List of recipes: Pasta dishes 

This classic Italian-style sauce is rather rich, but I like to make it at least once every season when the farm markets are full of beautifully scented, shiny green basil. Your kitchen will become so wonderfully aromatic as you prepare it! Use raw garlic or, as I prefer, roast it first. This recipe uses less oil than in the cheesy version, but choose the very best quality you can find or the flavour will suffer. Toast the nuts by placing on a cookie sheet in a moderate (350/375 deg F) oven for about five to ten minutes; remove from oven when just beginning to brown. And save a few basil leaves for the salad: toss fresh tomatoes with corn kernels (raw or grilled), dress with balsamic vinegar or vinaigrette (see Recipes), and garnish with the basil. A tasty way to hold on to the summer just a bit longer ... :-)

Pesto sauce for pasta
About 4-6 servings

2 large cloves garlic, raw or roasted
2 Tablespoons extra virgin olive oil
2 cups fresh basil leaves (about 1 large bunch), packed
1/2 cup shelled pine nuts (pignoli) or walnuts, lightly
1 Tablespoon tamari soy sauce
1/2 teaspoon salt, or to taste (optional)
1/8 to 1/4 cup water, as required
additional basil leaves or parsley to garnish, optional

Place oil and garlic in a blender or food processor and blend or process until garlic is completely pulverized. Add remaining ingredients, using 1/8 cup water, and blend or process until smooth, using additional water as needed. Serve over hot pasta, garnished as desired. Keeps refrigerated for up to a week in an airtight container; can also be frozen. If you don't use it immediately, you may need to add a little water or oil to thin before serving.

Variation:

> Before serving, stir in a cup of diced fresh, juicy tomatoes.

List of recipes: Pasta dishes 

Here's a simple and tasty pasta dish that you can prepare year 'round because the ingredients are nearly always available. When choosing an eggplant, look for shiny, unblemished skin. Lift it up and feel the weight. It should be fairly light for its size; if it feels heavy it has a lot of seeds and will be more bitter. To reduce the bitterness in any eggplant, salt and drain as described below -- you'll be surprised how much bitter juice runs out! Balsamic vinegar adds a rich, sweet finish to this dish.

Pasta with eggplant and mushrooms
About 4 servings

1 medium eggplant, about 1 to 1-1/4 pounds
8 ounces small or medium-sized pasta shells
2 Tablespoons extra virgin olive oil, plus additional as needed
1 large red or yellow bell pepper, diced
8 ounces fresh mushrooms, sliced
1 large garlic clove, pressed or minced
1 teaspoon dried oregano
pinch of salt, or to taste
ground black pepper to taste
2 Tablespoons fresh parsley, minced
1 Tablespoon balsamic vinegar

Prepare the eggplant by peeling and slicing it into half-inch thick slices. Salt the slices, place in a colander over the sink or a large plate, and allow to drain for at least one-half hour. While it is draining, cook the pasta in boiling water to al dente tenderness. Drain, rinse, and set aside. Rinse the drained eggplant and pat dry with a towel, then dice the slices. In a large, heavy skillet, heat the 2 Tablespoons of oil over medium-high heat. Add the bell pepper, mushrooms, and garlic, and sauté for about 3 minutes (do not allow the garlic to burn). Add the eggplant and continue sautéing until it begins to soften. Sprinkle the vegetables with the oregano, salt, and ground pepper. Cover and lower heat to lowest simmer, and cook until the vegetables are very tender, about 20 to 30 minutes. Stir occasionally, and add additional oil if needed. Remove from heat and stir in the parsley and vinegar. Toss with pasta and serve.

List of recipes: Pasta dishes

I used to find winter squash very intimidating. They looked big and rather clumsy, and I wasn't quite sure what to do with them. So I started collecting winter squash recipes and trying them out one by one. After a while I began to appreciate the subtle colour, flavour, and textural differences among the different varieties. My favourite is still milk pumpkin, the flat, pale orange ones that bake up so nicely into pies :-). Butternut runs a close second, so I thought I'd include this unusual recipe that gives a Far Eastern flair to an all-American vegetable. (A note on the oils: sesame oil is rather costly, so you may want to blend it with another lighter and less expensive oil. But use at least part sesame oil for flavour -- it makes all the difference in the world. :)

Linguine with butternut squash
About 4 servings

1 Tablespoon sesame seeds
1/2 pound linguine
2 Tablespoons sesame oil, or 1 Tablespoon each sesame and light cooking oil (peanut, sunflower, etc.)
6 scallions, including green part, cut into one-inch lengths
1 medium bell pepper, any colour, cut in thin strips
1 teaspoon fresh ginger, minced
4 cups butternut squash, peeled and diced
1 cup vegetable broth or bouillon cooled to room temperature
1-1/2 teaspoons cornstarch
1/4 teaspoon salt, or to taste
1/8 teaspoon ground cayenne pepper, or to taste

Heat a small, dry skillet over low heat. Add sesame seeds and toast, stirring constantly. As soon as they turn golden, remove from heat and set aside. Cook linguine to al dente tenderness; drain, place in a large serving dish, and set aside. In a large, heavy skillet or a large wok, heat the oil(s) over medium-high heat. Add the scallions, bell pepper, and ginger, and stir-fry until the vegetables are tender yet still crisp, about 3 minutes. Lift with a slotted spoon to drain and remove to a dish; set aside. Place the squash cubes into the same skillet or wok, stirring once or twice to coat with oil. Add 1/2 cup of the broth or bouillon, stir, cover, lower the heat, and simmer about five to eight minutes, or until just tender. Blend the cornstarch and seasonings with the remaining 1/2 cup of broth or bouillon, mixing well. Pour into the hot squash and stir well to blend. Cook, stirring, for one minute. Return the scallions and bell pepper to the pan, stir, and reheat. Pour the squash mixture into the linguine and toss together gently. Sprinkle the sesame seeds on top and serve hot.

List of recipes: Pasta dishes

Here is an easy-to-make dish for any time of the year. It's best, of course, at the end of the summer when corn and tomatoes are in season, but it's still delicious if you use frozen or canned vegetables in the winter. Serve pickled vegetables and garlic bread on the side for a full meal. This is the kind of dish you can make at the last minute if unexpected guests drop in and you want to feed them a hearty yet tasty meal :-). If you don't have vegetable broth, use water with broth powder or cubes, normally 3 teaspoons or 3 cubes. Be sure to stir well to dissolve completely.

Pasta Mexicali
About 6 servings

1 pound pasta bowties, regular or small size
1 Tablespoon extra virgin olive oil
1 medium onion, chopped
1 medium bell pepper, any colour, chopped
6 cups fresh or canned tomatoes, chopped, with juice
3 cups vegetable broth
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon ground cayenne pepper
1 teaspoon salt, or to taste (optional)
1-1/2 cups corn kernels, fresh or frozen
3 cups pinto or kidney beans, cooked or canned, drained

Cook the pasta bowties to al dente tenderness; drain and set aside. In a large, heavy saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and sauté for about three minutes. Add the bell pepper and continue to sauté until onion is tender. Add the tomatoes, broth, and seasonings. Stir and bring to a boil, then lower heat and simmer for 20 minutes. Add the cooked pasta with the corn and beans; heat until cooked through, about five minutes. Serve hot.

List of recipes: Pasta dishes

A simple, tasty dish for a chilly winter's evening. Perfect with warm, crusty bread, and a salad of pickled vegetables. If you can't find small pasta tubes (ditalini), use thin spaghetti broken into one-inch pieces. This recipe calls for green or brown lentils, the kind you commonly see in supermarkets. Be sure to look through them and pick out any tiny stones that may have gotten mixed in. And, as always, use the best quality extra virgin olive oil possible for the very best flavour :-).

Pasta with lentils
About 4 servings

1/2 pound small pasta tubes (ditalini)
3/4 cup green or brown lentils
5 cups water
3 Tablespoons extra-virgin olive oil
2 large garlic cloves, pressed or minced
1 cup canned plum tomatoes, chopped, with liquid
2 teaspoons salt, or to taste
1/4 teaspoon hot red pepper flakes
3 Tablespoons fresh parsley, finely chopped
Additional hot red pepper flakes and/or extra-virgin olive oil for garnish, optional

Cook the pasta in unsalted boiling water to just al dente tenderness; drain, rinse, and set aside. Place the lentils and 5 cups water in a large, heavy saucepan. Bring the water to a full boil, then lower the heat to medium-high and cook, covered, for twenty minutes or until lentils are nearly tender. Reduce heat to low. Stir in the olive oil, garlic, tomatoes, salt, and pepper flakes, cover the pot, and simmer for ten to fifteen minutes until the lentils are completely tender, stirring occasionally. Continue to cook, covered, stirring frequently and being sure to scrape the bottom of the pot so the lentils don't stick or burn. Add in the pasta and cook another two or three minutes, stirring frequently, until the pasta is heated through. Remove the pot from the heat, and stir in the parsley. Cover the pot and let rest for five minutes. Serve hot in bowls, and offer additional hot pepper flakes and olive oil to sprinkle on individual dishes if desired.

Variation:

> Add 1 cup chopped or shredded spinach or escarole. If using fresh vegetables, add with the olive oil, tomatoes, and seasonings. For frozen spinach, defrost completely, drain well, and add with the pasta.

List of recipes: Pasta dishes

Primavera is Italian for spring (similar to the Romanian primavara). This pasta dish celebrates fresh, spring vegetables. Cut the vegetables very small so they cook quickly and retain their fresh flavours. Feel free to add any other fresh vegetables that show up at your local markets. Seasoning is kept to a minimum in this dish -- enjoy the fresh spring goodness!

Pasta primavera
About 4 servings

3/4 pound thin spaghetti, regular or whole wheat
2 Tablespoons light oil (sunflower, etc.)
1 bunch scallions (spring onions), sliced thinly, including green parts
1/2 pound carrots, julienned (cut in thin matchsticks)
2 medium-sized zucchini, julienned
1/2 pound fresh shelled peas (or 1/2 pound snow peas, sliced thinly)
2 Tablespoons fresh mint leaves, chopped
salt and ground black pepper to taste

Cook the spaghetti in a large saucepan in unsalted boiling water to just al dente tenderness; drain, rinse, and set aside. While the pasta is cooking, prepare the vegetables. Heat the oil in a second large saucepan over medium heat. Add the white parts of the scallions and sauté for about 2-3 minutes; do not let them brown. Add the carrots, lower heat, cover and cook for five minutes, then add the zucchini, cover and cook for another five minutes. Add the peas or snow peas along with the green parts of the scallions, and cover and cook for about 2-3 more minutes. Turn off the heat and stir in the mint, and season to taste with the salt and pepper. Transfer the cooked vegetables to the saucepan holding the spaghetti and mix together. Serve hot.

List of recipes: Pasta dishes

Here's another dish that may bring back memories of childhood, and it will no doubt please your own little ones (or big teenagers :) as well. Be sure to use raw cashews, and nutritional yeast (not brewer's yeast), for a cheeze-like flavour. Try any kind of macaroni shape you like -- elbows, shells, twists, wagon wheels -- but cook it just until tender so it doesn't get mushy when it's baked. Al dente is an Italian term that means "to the tooth" -- cooked just until it's soft enough to chew, and no more.

Macaroni 'n' cheeze
4-6 servings

1/2 cup plus 2 Tablespoons sunflower or other light oil, divided
1 medium-sized onion, chopped
2 cups cooked macaroni (about 1 cup uncooked) to al dente tenderness
1-1/3 cup water
1/3 cup lemon juice
1 cup raw cashews
1/2 teaspoon salt, or to taste
1/4 cup roasted red bell pepper (or one 4-ounce jar roasted peppers or pimientos), drained well
3 Tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder

Preheat oven to 350 deg F. Heat the 2 Tablespoons oil in a frying pan over medium-high heat. Add the onions and sauté until they just begin to brown. Place the cooked macaroni into a baking dish or large loaf pan; pour the onions and oil over the macaroni and stir together, being careful not to break the macaroni. Set aside. Pour the water and lemon juice into a blender; add the cashews and salt and blend until smooth. Keep the blender running while you drizzle in the 1/2 cup of oil, blending well, then adding the remaining ingredients one at a time. Continue blending until you have a smooth mixture. (Stop the blender and scrape the sides with a rubber spatula if necessary, then restart and continue blending.) Use the spatula to scrape out the mixture into the macaroni and onions. Again, stir well but carefully. Bake for 45 minutes; remove from oven and allow to rest at stovetop for ten or fifteen minutes and serve.

List of recipes: Pasta dishes

One of the sure-fire signs of spring -- along with daffodils and magnolias -- is the fresh and tender asparagus that is beginning to show up in the markets. Most folks think you need to buy the thin-thin-thin spears, that they are the tastiest. This is not necessarily true -- in fact, larger spears may have more flavour. Just be sure that the asparagus you choose is not "woody" or hard for more than an inch or two at the bottom of the spear (you'll trim this part off). Remember to be kind to this gentle spring vegetable and don't overcook it or you'll get stringy mush. If you don't like asparagus because this is the way you've eaten it, do try this recipe (and the one that follows); I think they'll change your mind :-). If you'd like, you can serve this with a "side" of baked or pan-fried tofu.

Sweet and sour pasta with asparagus
4-6 servings

8 ounces spaghetti, linguine, or flat noodles, preferably whole wheat
2 Tablespoons sunflower or other light oil
1 medium onion, chopped
2 cloves garlic, pressed or minced
1-1/2 pounds fresh asparagus
1 14-ounce can unseasoned diced tomatoes, with liquid
1/4 cup dry white wine, such as Chablis
3 Tablespoons rice or apple cider vinegar
3 Tablespoons sugar or other sweetener of choice
3 Tablespoons tamari soy sauce
2 teaspoons cornstarch
1/2 cup cold water or cold brewed green tea
ground black pepper to taste

Cook the pasta to the al dente stage. Rinse under cold water and set aside. Heat the oil in a large, heavy skillet over medium heat. Add the onions and sauté for two or three minutes, then add the garlic and continue to sauté until the onion is translucent (be careful not to let the garlic burn). Trim the bottoms off the asparagus spears, and cut the spears into one-inch lengths. Turn up the heat just a bit, then add the asparagus to the onions and garlic and continue to sauté until the asparagus is tender but still crisp, bout five to seven minutes. Stir in the tomatoes with liquid, wine, vinegar, sugar, and tamari. Mix the cornstarch into the water or tea until dissolved, and stir this into the sauce. Lower the heat and simmer for five minutes, stirring occasionally. Season with pepper to taste. Add the cooked pasta to the sauce and stir gently to coat. Cook for a minute or two, or until the pasta is reheated, and serve hot.

Variation:

> If you don't want to use wine, substitute vegetable broth or bouillon. Adjust the amount of tamari as necessary to compensate for any salt in the broth.

List of recipes: Pasta dishes

Like the recipe above, this dish takes full advantage of the delicious combination of pasta with fresh, spring asparagus. It's elegant enough for company, and worth splurging for fresh herbs if you don't grow your own. Use any leftover herbs in soups, sauces, stir-fries, or sprinkled on salads.

Linguini with asparagus and walnuts
4-6 servings

1/2 cup raw, unsalted walnut pieces
1 pound linguine
1 pound fresh asparagus
1 Tablespoon extra virgin olive oil
1 medium onion, chopped
6 to 8 medium cloves garlic, pressed or minced
2 medium carrots, julienned (cut in matchsticks)
salt
1/3 cup dry sherry
3 Tablespoons fresh herbs of choice (oregano, tarragon, rosemary, etc., or a combination)
ground black pepper to taste

Preheat oven to 350 deg F. Spread the walnuts on a baking sheet and toast for eight to ten minutes. Remove from oven and set aside. Cook the linguine to al dente tenderness. While the pasta is cooking, cut the asparagus into one-inch pieces on a diagonal and set aside. Heat the oil in a large, heavy skillet over medium heat. Add the chopped onion and sauté for two or three minutes, then add the garlic and sauté for another two minutes. Add the carrots, sprinkle lightly with salt, and continue to sauté for three minutes more. Stir in the asparagus and the sherry, cover the pan, and cook for five minutes. Remove the pan from the heat and stir in the herbs and black pepper. Drain the pasta and arrange on a serving dish or bowl, and top with the sauce.

Variation:

> If you don't want to use sherry, substitute vegetable broth or bouillon. Adjust the amount of salt as necessary to compensate for any salt in the broth.

List of recipes: Pasta dishes

It's almost August, and in New Jersey that means it's almost tomato season! New Jerseyans love tomatoes, and we grow some of the best :-). You can use any tomatoes you prefer for this dish, but I recommend waiting until the beefsteaks and plums hit the markets. Beefsteaks aren't some strange, genetically-modified tomato! But they are huge, with light-coloured skin and hearty, sweet, red flesh. Plums, also known as Italian or Roma tomatoes, are excellent for cooking because they are so flavourful yet have fewer seeds and less juice compared to other varieties. Using a combination of beefsteak and plum tomatoes yields an incomparable tomato-y taste and texture, just right for this pasta dish. And because you don't want to spend a lot of time in the kitchen on these lovely summer evenings, this dish is prepared all in one pot, and it's ready in about 40 minutes from first chop to tabletop. Garlic bread with fresh herbs would be nice as an accompaniment.

Pasta with lentils 2
About 4-6 servings

1 teaspoon extra-virgin olive oil
1 medium onion, chopped
2 cups fresh tomatoes, chopped, with juice (about two beefsteaks and two plums)
1 cup brown lentils
5 cups water
1 Tablespoon tamari soy sauce
1/2 teaspoon salt, or to taste
2 Tablespoons fresh parsley, chopped finely
1/2 pound pasta or macaroni of choice, whole wheat or regular

In a large, heavy pot, heat the oil over medium-high heat. Add the onion and sauté until tender but not browned. Add the tomatoes, juice, lentils, and water; stir. Bring to a boil, then lower heat, cover, and cook for 25 minutes. Stir frequently to prevent sticking. Remove cover and stir in the tamari, salt, and parsley. Add the pasta or macaroni. Continue to cook, stirring often, for about ten minutes or until the pasta is tender. Serve hot in pasta bowls.

List of recipes: Pasta dishes

Now we've reached late August, and a trip to the farmers' market yields the best selection of the year. On our most recent visit, we found so many beautifully fresh vegetables, fruits, and herbs that we ended up buying more than our refrigerator could hold! One of the dishes we made to use up the bounty was this summery pasta with an uncooked sauce. You'll need perfectly ripe tomatoes and fresh, sweet corn. We prefer bi-colour corn, a mixture of white and yellow kernels. For the tomatoes, use any variety you like, or try a combination of several: cherry, grape, plum, standard, or beefsteak. This dish is particularly nice with heirloom tomatoes. I can't tolerate raw garlic so I use roasted, but use raw if you prefer. And be sure to use the best quality olive oil, preferably a nice fruity variety. The easiest method I've found for cutting corn kernels off the cob is to break the cob in half, then stand each half upright over a cutting board and cut straight down with a very sharp knife. This recipe calls for hot pepper, but if you don't care for spicy dishes then just leave it out. Note that this dish does not keep well in the refrigerator, so be sure to enjoy it all in one meal. That shouldn't be a problem ;-).

Spaghetti with salsa cruda
About 4 servings

3 large cloves garlic, roasted or raw, pressed or minced
1-1/2 teaspoons kosher salt, plus additional to taste
1/4 cup extra virgin olive oil
3 cups fresh tomatoes, diced, with juices
kernels from 3 ears of fresh corn
1 hot pepper, seeded and finely minced (optional)
1/2 cup fresh basil leaves, shredded
1/2 cup Italian flat-leaf parsley, chopped finely
ground black pepper to taste
1 pound spaghetti or thin spaghetti, whole wheat or regular

Mix the garlic with the salt in a mixing bowl large enough to hold the pasta. Add the olive oil and mix well. Add the tomatoes and juice, corn, and hot pepper (if using) and mix well. Mix in the basil, parsley, black pepper, and additional salt (if desired). Cover the bowl with a plate or plastic wrap and allow to rest at room temperature while the pasta cooks. Prepare the spaghetti according to package directions to al dente tenderness. Drain well but do not rinse. Place into the mixing bowl and toss well with the tomato-corn mixture using two wooden spoons. Serve immediately.

Variation:

>For a heartier meal, add a cup of rinsed and well-drained cooked or canned garbanzo beans just before mixing in the spaghetti.

List of recipes: Pasta dishes

We get a lot of requests for pasta dishes that don't use tomatoes, as well as requests for main dishes that don't use garlic or onion. Here's a casserole that satisfies all those requirements. We particularly like this dish not only because it's easy to prepare and tasty, but because it's relatively low in sodium. The pasta I prefer for this dish is whole wheat fettuccine, broken into three or four pieces so it's easier to manage on the fork. Bowties, twists, linguini, elbows, and other shapes work equally well. Do not overcook the pasta or it will get mushy in the baking. To squeeze the tofu, wrap it in a paper towel, hold it over the sink, place your palms on either side, and press out the water. Here in New Jersey, mushrooms come in 10-ounce packages so I like to use that as a base quantity. If you buy them loose or in half-pound packages, not to worry: a few mushrooms more or less in this recipe will not have much effect. While the casserole is baking, mix up a salad, heavy on the olives, and you've got a delicious meal.

Almond and mushroom casserole
About 4 servings

1/2 pound pasta, preferably whole wheat
5 Tablespoons vegan margarine, or sunflower or other light oil, divided
2 Tablespoons flour, unbleached or whole wheat pastry
1-1/3 cups plain, unflavoured soy milk
2 Tablespoons chopped parsley
1 teaspoon lemon juice, preferably freshly squeezed
1/2 teaspoon celery salt
1/2 pound Chinese-style firm tofu, squeezed to remove excess water
8 to 10 ounces mushrooms, chopped
1/2 large green bell pepper, finely chopped
3/4 cup blanched (skinless) almonds, slivered
1 cup unflavoured breadcrumbs
2 Tablespoons nutritional yeast, optional

Preheat oven to 375 deg F. Lightly oil a 2-quart casserole dish. Cook the pasta in boiling water just to al dente tenderness. Drain, rinse, and set aside. Heat 3 Tablespoons of the margarine or oil in a heavy saucepan over medium heat. Add the flour, stirring until it absorbs the oil and is just starting to brown. Gradually pour in the milk, whisking constantly to avoid lumps. Continue cooking and whisking or stirring until the sauce begins to thicken. Remove from the heat and stir in the parsley, lemon juice and celery salt. Crumble in the tofu, mixing well. Set sauce aside. Heat the remaining 2 Tablespoons of margarine or oil in a small skillet over medium-high heat. Add the mushrooms and sauté until tender. Mix the mushrooms, bell pepper, almonds, and cooked pasta into the sauce. Transfer the mixture to the prepared casserole dish, spreading evenly with a wooden spoon or a spatula. If using the yeast (for a cheezy, nutty flavour), mix it into the bread crumbs. Sprinkle the crumbs evenly over the pasta mixture. Bake for about 20 minutes, or until the top is lightly browned. Serve hot. 

List of recipes: Pasta dishes

Now that we've all over-indulged in Thanksgiving goodies, I'm ready for a nice, light pasta dish. When choosing Portabella mushrooms, look for large, flat crowns with all the black gills attached. The bigger mushrooms are more flavourful than the smaller Portabellas. The gills should be bright and shiny, and the crowns should not be dry. Carefully remove the stem, then with equal care peel off the dark speckled skin on the crown, starting at the edge and peeling off in strips toward the centre. Rinse and dry well. This is another pasta recipe that doesn't call for tomatoes or onion, but it does include garlic -- in my opinion, the more the better :-). 

Pasta with Portabella mushrooms
About 4 to 6 servings

1 pound spaghetti, linguini, or other pasta of your choice
1-1/2 pounds Portabella mushrooms (about 3 or 4 large)
1/4 cup extra virgin olive oil
3 large cloves garlic (or more to taste), finely chopped
1/4 cup flat-leaf parsley, finely chopped
1/2 teaspoon salt, or to taste
1 teaspoon black pepper, preferably freshly ground, or to taste
Juice of 1/4 lemon

Cook pasta to al dente tenderness; set aside. Prepare the mushrooms as described above. Cut the mushrooms into thick slices, then cut each slice into three or four pieces. Heat the oil in a large, heavy skillet over medium-high heat. Add the garlic and sauté until it just begins to brown (make sure it doesn't burn). Add the mushrooms and continue to sauté until browned. Mix in the parsley, salt, and pepper. Remove from heat and sprinkle with lemon juice. Serve immediately, spooned over hot pasta.

List of recipes: Pasta dishes

It may sound strange to put mint, cayenne, and garlic together in a pasta sauce, but this mixture is absolutely delicious. The combination gives the sauce a surprising yet appealing tang. Be patient when you're preparing this dish. It takes some time to brown the zucchini and then for the sauce to reduce. But do make sure the zucchini is nicely browned. If you don't have a skillet large enough to accommodate all the zucchini at once, brown half, set it aside, then brown the other half and re-add the first batch just before you begin to add the seasonings. Use a sturdy pasta shape to hold up to the sauce, which you can serve chunky or smooth (see the Variations). If you like soy cheeze, sprinkle some on top, but I prefer to complement the pasta with a few slices of pan-fried or broiled tofu with a light tamari-lemon seasoning.  

A Top Ten Favourite! (We've been asked many times which are our very most favourite recipes. This is one of them. :-)

Pasta and zucchini with garlic and mint
About 4 to 6 servings

1 pound penne, rotelle, spirals, bowties, or other shape of your choice
6 Tablespoons extra virgin olive oil, divided
6 medium-sized zucchinis, cut into 3/4-inch cubes
6 large cloves garlic, chopped coarsely
1/2 teaspoon cayenne pepper flakes
2 Tablespoons chopped fresh mint
2 teaspoons dried basil, or 3 Tablespoons fresh basil, chopped
2 cups hot vegetable stock or bouillon
salt and black pepper to taste

Cook the pasta to al dente doneness. Drain, rinse, and set aside. Heat 5 Tablespoons olive oil in a large, heavy skillet or Dutch oven over medium-high heat. Add the zucchini. Brown the bottoms then turn all pieces and brown the other side. Add the garlic, cayenne, mint, and basil. Toss to mix. Pour in the stock, salt, and pepper. Bring the mixture to a boil, then lower the heat and simmer until the sauce reduces to a thick consistency (about twenty minutes). Adjust the seasonings, add the remaining Tablespoon of olive oil, and stir in the pasta. Toss well, heating pasta through. Serve hot.

Variations:

> If you prefer a smoother sauce, instead of adding the pasta to the pot, transfer the zucchini mixture to a food processor and process for a few seconds until creamy. Pour over hot pasta.
> Try cooked tofu ravioli in place of the pasta. Tofu ravioli is available frozen at most natural foods stores.
> Stir a handful of pine nuts (pignolis) into the skillet just before serving.  

List of recipes: Pasta dishes

This is a delicious, simple to prepare, and very healthful sauce. Tahini, of course, is a lovely paste made from sesame seeds that you can find in a natural food store, Middle East shop, or supermarket. Miso is available at natural food stores and Asian groceries. Use any flavour of miso that you prefer. Remember never to cook miso, as the heat will destroy its enzyme structure. And don't panic when the tahini "seizes," or clumps up into a thick mass. Keep stirring and everything will smooth out in the end :-). 

Pasta with tahini-miso sauce
About 6 to 8 servings

1 pound pasta, preferably whole wheat
1/2 cup tahini
2 Tablespoons miso
1 Tablespoon plus 1 cup water
2 Tablespoons fresh lemon juice
1/2 teaspoon grated or pressed fresh ginger
garnish (choose one): 2 scallions, sliced thinly; 1/4 cup chopped parsley; 1 rib celery, thinly sliced; 1 small carrot, shredded 

Cook the pasta, drain, rinse, and set aside. In a small saucepan, cook the tahini over low heat, stirring constantly, for three or four minutes. Turn off the heat. In a small bowl dissolve the miso paste in the Tablespoon of water and the lemon juice until completely dissolved. Add the miso mixture, cup of water, and the ginger to the tahini in the saucepan. The mixture will seize up, but smooths out as you keep stirring. When completely mixed and smooth, pour the sauce over the pasta in individual dishes, garnish, and serve warm.

List of recipes: Pasta dishes

This combination of pasta and beans is almost a soup. Serve with a spoon to ladle up the sauce, or with a fork and lots of crusty bread to sop it up with ;-). We like the spicy kick from hot pepper, but if you don't care for the extra heat just leave it out. Use a small pasta shape, preferably gnocchi, or try tiny shells, mini-bowties, or ditalini (rings). If you want to use our recipe for Potato Gnocchi (above), make the pastas only about half size. Whichever kind of pasta you choose, be sure to cook it just to al dente (firm) tenderness so it doesn't get mushy when you add it to the brothy sauce mixture. Almost a meal in itself, just add a salad -- try mixed greens, sliced artichoke hearts (canned drained), and sliced olives.  

Curried beans and pasta 
About 6 servings

2 cups small gnocchi or other small pasta shapes
1-1/2 Tablespoons extra virgin olive oil, divided
1 large onion, chopped
1 medium carrot, diced
1 medium zucchini, cubed
2 large cloves garlic, pressed or minced
1 teaspoon fresh ginger, minced
1-1/2 teaspoons curry powder
1/2 teaspoon dried thyme leaves
pinch of crushed hot red pepper, or to taste 
1-3/4 cups vegetable broth or bouillon, regular or low-sodium
1 15-1/2-ounce can garbanzos (chick peas), rinsed and drained, or 1-1/2 cups cooked
1/2 teaspoon salt, or to taste (optional)

Cook the pasta according to directions only to al dente tenderness. Drain and set aside. Heat 1 Tablespoon of the oil in a large, heavy skillet or Dutch oven over medium heat. Add the onion and sauté for two or three minutes. Lower the heat slightly and add the carrot, zucchini, garlic, and ginger, and continue to sauté until the vegetables are tender, about seven minutes. Be careful not to let the garlic and ginger burn. Stir in the curry powder, thyme, and red pepper. Toast the spices in the hot pan for about one minute (again, be careful not to let them burn). Add the drained pasta, broth, remaining 1/2 Tablespoon oil, and garbanzo beans, and salt to taste, stirring well. Raise the heat to medium and bring the mixture to a boil. Cook for about five minutes to blend the flavours. Allow to cool slightly. Serve warm in large soup plates. 

List of recipes: Pasta dishes

I admit it: I like broccoli! And I especially like the stems. Yes, I know that most people -- if you can get them to eat broccoli in the first place ;-) -- only want the dark green little "trees." But if you don't eat the stems you're missing out on the best part of the vegetable. Once you remove the tough outer skin of the stems, the inside is tender and sweet. Peel the stems with a vegetable peeler or a sharp knife, using only the three or so inches nearest the flowery head. Discard the bottom few inches of stem, which really are fibrous and woody. Broccoli is sold hereabouts either as one large head or two or three smaller ones bunched together. This is the quantity I have used as the measurement for this recipe. Pignolis are also known as pine nuts -- if you're very lucky you can find the pine cones and roast them yourself, but more likely you'll find them in the "gourmet" produce section of your supermarket, or in natural food stores, produce stores, or Italian groceries. Chili powder is a spice mixture you can easily find in any food market. You will probably find this dish tasty enough that it doesn't need salt, but add it if you prefer.

Spaghetti with broccoli and pignolis 
About 4 servings

1 pound spaghetti, preferably whole wheat
1 Tablespoon plus 1 teaspoon extra virgin olive oil, divided
1 large head or bunch of fresh broccoli
2 large cloves garlic, chopped
1 28-ounce can tomatoes, chopped, with juice
1/4 teaspoon chili powder
1/3 cup pignolis
1/2 teaspoon salt, or to taste (optional)
1/4 cup fresh parsley or basil leaves (or a combination), chopped

Cook the pasta according to directions to al dente tenderness. Drain, return to pot, stir in 1 teaspoon oil, cover the pot, and set aside. Break or cut the top flowery part of the broccoli into small "trees" or florets. Cut off and discard the bottom half of the stem. Peel the remaining stem and cut into bite-sized pieces. Steam or nuke the broccoli until just tender -- about seven or eight minutes. While the broccoli is cooking, heat 1 Tablespoon of the oil in a large, heavy skillet over medium heat. Add the garlic and sauté just until it begins to brown slightly and becomes very aromatic -- be careful not to burn the garlic. Stir in the tomatoes with juice, the chili powder, and the pignolis. Bring just to a boil, then reduce heat and simmer, stirring occasionally, for ten minutes. Add salt if desired. Stir in the cooked broccoli and continue cooking just until the broccoli is heated through, about two minutes. Mix the cooked spaghetti into the sauce and cook for another minute to reheat. Serve garnished with fresh herbs.

Variation:

> If you can't find fresh broccoli or simply prefer the convenience, substitute a pound of frozen broccoli, either large pieces or chopped. Steam or nuke until just tender before adding to the sauce. 

List of recipes: Pasta dishes

The "poppy" in the name of this dish doesn't refer to mommy's husband ;-), but to the tiny black seeds added for flavour. Somewhere between a sauté and a salad, serve this pasta as a side dish with Janis' tofu loaf, an Egg-free salad sandwich, or Tofu barbecue/bake. You can even make a meal of a simple veggie burger or tofu dog when you add this salad to the plate. Use balsamic vinegar (no substitutes!) and the best quality olive oil, and make sure the tomatoes are ripe. Poppy seeds are available in the spice section of your supermarket, and you can often find them sold in bulk at natural food, gourmet, or imported food stores. 

Poppy's pasta 
About 4 to 6 servings

1 pound linguine or spaghetti, preferably whole wheat
2 Tablespoons extra virgin olive oil, divided
1/4 cup balsamic vinegar
1/4 teaspoon salt or to taste
2 medium bell peppers, any colour, cut into quarter-inch wide strips
1 medium red onion, sliced into thin half moons
4 teaspoons poppy seeds
2 medium ripe tomatoes, cut into thin wedges
freshly ground black pepper

Cook the pasta according to package directions. Drain and return to the pot. Mix in 1 teaspoon olive oil, stirring well to coat. Cover and set aside. In a small bowl combine 4 teaspoons olive oil with the vinegar and salt; set aside. Heat the remaining teaspoon of olive oil in a large, heavy saucepan, preferably with a non-stick coating, over medium heat. Add the peppers, onions, and poppy seeds, and stir-fry until the vegetables are tender, about five minutes. Reduce heat to medium-low, and gently stir in the linguine and tomatoes. Cook just until hot, about one or two minutes, stirring frequently. Remove from heat, add the dressing, and toss to combine. Serve immediately, sprinkled with black pepper to taste. 

List of recipes: Pasta dishes

I like this simple pasta dish because the ingredients are available year-round. But I especially like preparing it in the spring, when the first tender broccoli reaches the markets. As I've noted in other recipes, here in northern New Jersey the markets sell mushrooms in ten-ounce packages, so that's the basic measurement I use; if you buy mushrooms in bulk and it's easier to use a half-pound, not to worry -- it will still taste good. If your market sells fresh herbs, use them for this recipe (and if your market doesn't sell them, find a new market! ;-). Or use the equivalent in dried herbs. Did you know that even dried herbs and spices lose their flavour and aroma and should be replaced every six to twelve months -- generally the more whole the spice or herb the longer it will last. So your ground thyme should be replaced every six months, but the whole thyme could last a year (storing in an air-tight container or plastic bag in the freezer helps prolong the life of your herbs and spices). Choose a hearty pasta shape -- penne, wagon wheels, bowties, shells, etc. -- for this dish so it holds up to the hearty sauce. Serve with a simple salad of chick peas (garbanzos), canned or homemade. Rinse and drain the beans, toss with chopped red onion or celery, and dress with Vinaigrette dressing.

Pasta with broccoli, mushrooms, and walnuts 
About 4 servings

3/4 pound (12 ounces) hearty pasta shapes
1/3 cup walnuts, chopped
4 cups broccoli florets, fresh or frozen, lightly steamed or nuked
2 Tablespoons extra virgin olive oil
10 ounces mushrooms, sliced
6 large cloves garlic, minced or pressed
1 cup tomato sauce, canned or homemade
2 teaspoons dried oregano, or 2 Tablespoons fresh, chopped
1 teaspoon dried thyme, or 1 Tablespoon fresh, chopped
1/2 teaspoon salt, or to taste (depends on saltiness of the tomato sauce)
pinch of freshly-ground black pepper, or to taste
"Cheeze" sprinkles (optional)

Cook the pasta according to package directions and set aside. If the walnuts are not toasted, heat a small skillet over medium heat. Add the walnuts to the dry skillet and stir-fry for about two minutes. Remove from heat and set aside. Heat the oil in a large, heavy skillet over medium-high heat. Add the mushrooms and sauté for a minute or so, then add the garlic and continue to sauté until the mushrooms are just tender, about three or four minutes. Stir in the tomato sauce, herbs. Bring to a boil, then reduce the heat to medium. Stir in the cooked pasta and the steamed broccoli. Toss gently to coat using two wooden spoons, then heat just enough to thoroughly heat through, about three or four minutes. Season to taste with salt and pepper. Transfer to a large serving bowl or to individual pasta bowls; serve hot, topped with "Cheeze" sprinkles if desired.

List of recipes: Pasta dishes

Recently I've become hooked on cilantro, a pungent herb whose leaves resemble flat-leaf (Italian) parsley but have much more of a "kick." Cilantro is a key ingredient in many Spanish, Mexican, and Chinese dishes, and I'm always searching out -- or inventing -- new recipes for using fresh cilantro. Like this recipe! One of our favourite warm weather dishes is Gazpacho, which is essentially a salad in soup form. It's so refreshing with its fresh vegetables and mix of tart and spicy flavours. We like it so much that we've incorporated the basics of gazpacho into a more solid form ;-). It's mid-July here in New Jersey, and the first of the fresh cucumbers and tomatoes are just reaching the farmers' markets, so it's a perfect time to prepare this tasty dish. Be sure to use fresh cilantro, which is available year 'round at your supermarket or greengrocer. And while you're chopping it, take a sniff: what a wonderfully pungent aroma that surely promises a delicious end result. 

Gazpacho pasta salad 
About 6 to 8 servings

1 pound rotini or spiral pasta
2 kirby (pickling) cucumbers, 1 regular cucumber, or one-half hydroponic (long seedless) cucumber
1 bunch scallions (green onions), white and light green parts, thinly sliced
6 medium ripe tomatoes, chopped
1/4 cup fresh cilantro, chopped
1/4 cup extra virgin olive oil
2 Tablespoons white wine vinegar
2 cloves garlic, fresh or roasted, minced
1-1/2 teaspoons salt, or to taste
1/8 teaspoon ground cayenne pepper, or to taste

Prepare the pasta to al dente tenderness. Rinse well with cold water, drain, and set aside in a large mixing bowl. If using kirby or regular cucumbers, peel, cut in half lengthwise and remove the seeds, then chop coarsely; if using hydroponic cucumber (the kind that comes wrapped in plastic), you don't need to peel or remove the seeds but can if you want to; chop coarsely. Gently mix the cucumbers, scallions, tomatoes, and cilantro with the pasta. In a separate small bowl, whisk together the oil, vinegar, garlic, and seasonings, then add to the pasta and vegetables, stirring gently to mix. Serve immediately, or refrigerate for an hour or so and serve chilled.

Variation:

> We like cilantro, but some folks find the flavour overpowering. If you prefer, substitute chopped fresh parsley for half or all of the cilantro.

List of recipes: Pasta dishes

This dish is a variation of the traditional linguini sautéed with garlic and oil. It's very simple to prepare, very aromatic, and very tasty. Serve as a light meal with three-bean salad, or for a heartier dinner as a prelude to Lemon Sage Tofu and a salad of roasted peppers. All of the ingredients are available year 'round, so this is a good dish to offer in the spring, after you've had too many heavy winter holiday meals, or on one of those warm Indian summer days of autumn, like today here in New Jersey. Use a top quality olive oil, and fresh (not dried) lemon zest, for the best flavour. It looks like the recipe calls for a lot of parsley, but it is the harmony of parsley, garlic, olive oil, and lemon that gives this dish its flavour. And the green accents look pretty :-).

Lemon pasta with pine nuts 
About 6 to 8 servings

1 pound angel hair pasta, whole wheat or regular
1/3 cup plus 1 Tablespoon extra virgin olive oil, divided
1/2 cup pine nuts (pignolis), lightly toasted
3 large cloves garlic, minced or pressed
1/2 cup fresh lemon juice
2 Tablespoons lemon zest (yellow part only), grated or minced
1 cup flat-leaf (Italian) parsley, chopped
salt and freshly ground black pepper to taste

Cook the pasta according to directions to al dente tenderness. Drain well, reserving 1/2 cup of the cooking water, and return to the pot you cooked it in; stir in the 1 Tablespoon oil and the cooking water, stir, cover and set aside. If the pine nuts are not toasted, spread them on a baking sheet in a preheated 350 deg F toaster oven or oven for about five minutes -- the aroma should tell you when they're done. Remove, crush lightly with a sturdy fork or the back of a wooden spoon, then place in a mixing bowl. (If the nuts are already toasted, just crush and place in the bowl.) Heat the 1/3 cup oil in a large, heavy skillet over medium-high heat. Add the garlic and sauté, stirring constantly, for one or two minutes, just until softened and aromatic (do not allow it to burn). Mix in the lemon juice, zest, and parsley; season to taste. Let rest for about five or ten minutes to marry the flavours, then add the mixture to the pasta and toss lightly with wooden spoon and fork. Serve immediately in soup plates or pasta bowls.

List of recipes: Pasta dishes

A hearty and flavourful dish with a touch of spice -- sort of a hot-and-sour flavour. Quick to prepare if you use canned beans (or keep cooked beans on hand). Small white navy beans work just fine, but I prefer the bigger cannellini beans, also called white kidney beans. You can use fresh or frozen broccoli, but if you're using fresh be sure to include the stems. Once peeled, these are the tenderest and most flavourful part of the vegetable. I specifically called this dish "macaroni," not "pasta," so you wouldn't use a light spaghetti or angel hair -- that would be all wrong for this dish! Choose any macaroni shape you like: bowties, wagon wheels, penne, cavatelli ... anything that strikes your fancy. I like whole wheat macaroni in this recipe, but it's not necessary. This dish is so rich and flavourful that you probably won't need to add much salt. If you don't use wine, see the Variation at the end of the recipe. Serve in big pasta bowls with a salad and, if you'd like, crusty bread. You won't need anything else!

Macaroni with beans and broccoli
About 4 servings

1 pound macaroni in the shape of your choice
4 cups broccoli cut into bite-size pieces
3 Tablespoons extra virgin olive oil
4 large cloves garlic, minced or pressed
2 cups cooked or canned white beans, drained and rinsed
2 Tablespoons water from cooking the beans or from the can of beans
juice of 1/2 lemon (about 1-1/2 Tablespoons)
1/4 cup dry white wine
1 teaspoon crushed red pepper flakes
pinch of salt, optional
1/3 cup parsley, preferably flat-leaf (Italian), chopped

Cook the macaroni according to directions to al dente tenderness. Rinse and drain well; set aside. If you're using fresh broccoli, while the macaroni cooks, steam or nuke the broccoli just until tender, about five or six minutes; set aside. Heat the oil in a large, heavy saucepan over medium heat. Add the garlic and brown lightly, stirring constantly so it doesn't burn. Add the beans, bean liquid, lemon juice, wine, red pepper, and broccoli. Stir together, reduce heat, and simmer until heated through completely, about eight or ten minutes. Add salt if desired. Turn off the heat, stir in the macaroni, and toss lightly. Transfer to a serving bowl and serve hot.

Variations:

> If you don't use wine, replace with 1/4 cup vegetable broth. If the broth is salted, you probably won't need to add more salt.
> For serving to children, replace the wine as above, and use just a pinch of red pepper flakes. For younger children you may want to leave out the pepper entirely.
> Or if you like spicy foods, add an additional half-teaspoonful of red pepper flakes.

List of recipes: Pasta dishes

Good things seem to go in circles. This recipe was sent to me by a friend, who got it from another friend, and now I'm passing it along to you. Maybe you think, as I did, that the ingredients are a somewhat odd mix, but they harmonize deliciously -- almost like a warm salad. No extra salt is necessary if your stock, broth, or bouillon is already salted. A touch of hot pepper gives the sauce a subtle zing. And this dish looks gorgeous, too! Save some time and effort by chopping the vegetables in a food processor. Remember that the sweeter the carrots, the tastier the sauce will be -- and long, slow cooking brings out even more sweetness. Fresh herbs are available year 'round at most produce markets and supermarket produce sections. You can, of course, use any shape pasta you prefer, but the shells catch and hold just the right amount of beautiful golden sauce :-). 

Golden seashells
About 4 to 6 servings

1 pound seashell pasta
3 cups vegetable stock (or broth or bouillon)
1 pound carrots, finely chopped
2 large ribs celery, finely chopped
4 large garlic cloves, minced or pressed
1/2 teaspoon crushed red pepper flakes
2 Tablespoons fresh thyme, finely chopped
1/4 cup red wine vinegar
salt and freshly ground black pepper to taste

Cook the pasta according to directions to al dente tenderness. Rinse and drain well; set aside. In a large, heavy saucepan bring the stock to a boil. Add all ingredients except the pasta. Lower heat and simmer until the sauce has been reduced by one-half, about 30 to 40 minutes. Adjust seasonings, then add the cooked pasta to the pot, tossing together gently, until just heated through. Serve hot. 

Variations:

> If you don't use wine, replace with 1/4 cup apple cider vinegar.
> If you can't find fresh thyme, substitute 1 teaspoon dried ground thyme.
> To make this into a main dish, stir 1 15-ounce can of garbanzo beans (chick peas), rinsed and well drained, into the sauce right before the pasta. 

List of recipes: Pasta dishes

I've had a major hankering for pasta lately. Maybe it's because Passover is coming up soon, and I'll have to give up pastas and bread for eight days. Or maybe it's just that I really like good pasta and sauce. This recipe results in another delicious, thick sauce that everyone I've served it to has enjoyed. The rich flavour and "meaty" texture from the lentils and mushrooms makes it an ideal introduction to vegan foods. Serve over a pasta shape that will stand up to the heartiness of the sauce. If you're feeding children, let them choose the shape they like best -- wagon wheels, spirals, bowties, etc. -- and even picky eaters will want more! The recipe makes enough for a good-sized family or group of friends. Double the recipe and freeze half for a quick meal the next time you're too tired to cook.

Pasta with tomato-lentil sauce
About 6 to 8 servings

1 pound pasta in the hearty shape of your choice
2 Tablespoons plus 1 teaspoon extra virgin olive oil, divided
2 medium onions, chopped
3 large cloves garlic, chopped
1 10-ounce package mushrooms (button or cremini), sliced
1 cup brown lentils
3 cups boiling water, or more as needed
1 16-ounce can tomato sauce
1 6-ounce can tomato paste
1 teaspoon Sucanat™ or alternative sweetener
salt and freshly ground black pepper to taste

Cook the pasta according to directions to al dente tenderness. Drain well, stir in 1 teaspoon olive oil, and set aside. In a large, heavy saucepan or Dutch oven heat the remaining oil over medium heat. Add the onions and sauté until transparent, about three or four minutes. Stir in the garlic and sauté for another minute, then add the mushrooms and continue to sauté until the mushrooms begin to emit liquid. Stir in the lentils and water, increase heat, and bring to a boil. Reduce heat, cover, and cook, stirring occasionally, for about 40 minutes, until the lentils are tender. Add the tomato sauce, tomato paste, and sweetener; cover and cook, stirring occasionally, for 30 minutes, adding more water if the sauce becomes too thick. Adjust seasonings. Serve hot over cooked pasta.

List of recipes: Pasta dishes

This delicious recipe comes just in time for Halllowe'en. Although it works with any kind of pumpkin -- or, for that matter, most types of winter squash -- I prefer using milk or pie pumpkins, the squat, pale orange pumpkins you find at farmers markets. This type of pumpkin is sweeter than "jack o'lantern" pumpkins, and make the best pumpkin pies. It can be grated by hand or in a food processor. My favourite part of this recipe is toasting the raw pumpkin seeds. As they toast, they pop up off the pan, "landing" as plumped-up little zeppelins. And your kitchen will smell just scrumptious! Use thin spaghetti, linguine, or -- if you want a colourful holiday dish -- serve a vegetable-flavoured pasta in a spiral shape; when cooked, this multi-colour mixture has an orange-and-dark look to it that is reminiscent of Hallowe'en colours. This pasta can be served as a side dish, a pasta course, or a light lunch. Accompany with a spicy pumpkin-flavoured tea, or a rich Nilgiri tea. 

Double pumpkin pasta
About 6 servings

1/2 cup raw pumpkin seeds, shelled
1 pound spaghetti, linguine, or vegetable spiral pasta
3 Tablespoons plus 1 teaspoon extra virgin olive oil
1/4 cup parsley, chopped
2 cloves garlic, minced or pressed
1 cup raw pumpkin, finely grated
1/4 cup orange juice, freshly squeezed or not-from-concentrate
1/2 teaspoon salt, or to taste
freshly ground black pepper to taste
pinch of ground or rubbed sage

Preheat oven or toaster oven to 400 deg F. Place the pumpkin seeds in a single layer in the centre of a baking sheet. Toast in the oven until all or most of the seeds have "popped," about six or seven minutes. Watch carefully so they don't burn. Remove from oven and set aside. Meanwhile, cook the pasta according to directions to al dente tenderness. Drain well, stir in 1 teaspoon olive oil and the parsley; set aside in a large serving bowl. Heat 3 Tablespoons oil in a large, heavy skillet over medium heat. Add the garlic and sauté for about twenty or thirty seconds, then add the pumpkin and continue to sauté for another two or three minutes, or until the pumpkin is tender and cooked through. Mix in the orange juice, salt, pepper, and sage. Add pumpkin mixture to the bowl of pasta along with the toasted seeds; toss lightly and serve hot.