Pacific Rim Blend Pasta Salad (pappardelle's Pasta)

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 1/2 lb pappardelle's pacif rim blend pasta (or regular pasta)
• 2 grilled chicken breasts, cut into 1 inch cubes
• 1/4 cup green onion, diced
• 2 red bell peppers, sliced into bite-sized pieces
• 1 bunch cilantro, chopped
• 1/2 cup raw peanuts
• 1/4 cup olive oil
• 2 tablespoons wine vinegar (i only use 1)
• 1 tablespoon honey
• 3 tablespoons soy sauce
• 1 tablespoon red chili pepper flakes
• 1 tablespoon garlic, minced
• 1 tablespoon gingerroot, peeled and finely minced

Recipe

• 1 1. combine sauce ingredients in bowl, cover and refrigerate for at least 30 minutes.
• 2 2. cook pasta in 6-8 quarts of rapidly boiling water until al dente (about 8-10 minutes). drain pasta.
• 3 3. in a small pan, roast peanuts until fragrant. chop coarsely.
• 4 4. in a large serving bowl, add cooled/cooled pasta, chicken, green onions, red bell peppers, and sauce. mix well. garnish with freshly chopped cilantro and peanuts.

Rick's Grilled Chicken Penne Pasta

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 5
• 1/2 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 (14 1/2 ounce) can tomatoes, diced
• 1 (14 1/2 ounce) can tomato sauce
• 1 (6 ounce) can tomato juice
• 2 tablespoons basil, chopped fresh
• 1 tablespoon olive oil
• 1 tablespoon parsley, chopped fresh
• fresh ground black pepper, to-taste
• 1 teaspoon salt
• 2 chicken breasts, grilled and sliced
• 2 cups penne pasta
• parmesan cheese, grated

Recipe

• 1 sauté onions in olive oil until translucent.
• 2 add garlic and cook for one more minute.
• 3 add tomato, tomato sauce, tomato juice, black pepper, salt, basil, and parsley.
• 4 once sauce boils reduce to simmer and add grilled chicken.
• 5 simmer until pasta is cooked.
• 6 cook penne pasta in boiling, salted water.
• 7 strain pasta and add to sauce.
• 8 serve topped with parmesan cheese.
• 9 notes:.
• 10 add red pepper flakes for arabiatta.
• 11 add oregano for a spicier version.

Mac & Daiya Cheese

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 8 ounces pasta, any shape
• 3 cups vegan cheese, daiya style shreds
• 3 tablespoons vegan butter
• 2 cups soymilk, unsweetened
• 1 tablespoon nutritional yeast
• 1/4 teaspoon black pepper
• 1/2 cup breadcrumbs
• 1/4 teaspoon paprika
• 1/4 cup vegan parmesan cheese (optional)

Recipe

• 1 cook pasta according to package instructions. drain thoroughly when done. preheat oven to 350°f
• 2 prepare the cheese sauce while oven is warming. in a small pot melt the butter. when melted, add the pepper and nutritional yeast. stir in the milk product. add the cheddar, and cook over low/medium heat for about 2-3 minutes, stirring frequently to prevent burning. stir in the macaroni and mix together.
• 3 transfer to an 8x8 casserole dish. top with the bread crumbs and paprika. bake for 15 minutes uncovered, or until the cheese is bubbling and top is starting to brown.
• 4 remove from oven and top with the parmesan just before serving.

Monterey Chili Acini Di Pepe

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 teaspoon olive oil
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (14 ounce) can diced tomatoes
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon unsweetened cocoa
• 1/2 cup acini di pepe pasta, cooked
• 1/4 cup chopped fresh cilantro
• salt and pepper
• 3/4 cup monterey jack cheese, shredded

Recipe

• 1 saute onion and pepper in oil in a large saucepan until tender.
• 2 stir in beans, tomatoes and liquid, chili powder, oregano and cocoa.
• 3 heat to boiling; reduce heat and simmer, covered, 10 minutes.
• 4 stir in acini de pepe and cilantro; season to taste with salt and pepper.
• 5 serve topped with cheese.

Rich Roasted Pasta Sauce

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 500 g tomato passata
• 2 bell peppers
• 1 onion
• 1 courgette
• 6 garlic cloves (see note)
• olive oil
• 1 teaspoon dried herbs

Recipe

• 1 preheat the oven to 200°c and spray or wipe a deep baking dish, about 20cm square, with oil.
• 2 slice the peppers and dice the onion and courgette, if not ready-prepared, and the other vegetables if using.
• 3 pile the vegetables into the baking dish- don't worry if they overlap, this doesn't need to be in a single layer. if using olives, don't add them yet.
• 4 drizzle or spray the vegetables with olive oil and roast for 15 minutes at the top of the oven. meanwhile finely slice or mince the garlic. i use 3 cloves if raw, 6 cloves if you have roasted it already (which is much tastier).
• 5 after this time, remove the pan from the oven. stir in the garlic, olives and mixed herbs and pour the passata over.
• 6 return to the oven for another 15 minutes. if it is still not thick enough for you, stir and put it back in for another 5 minutes.
• 7 serve over cooked pasta or as a filling in a delicious vegan "sloppy joe" type sandwich.

Marinated Tomatoes With Olives & Mozzarella

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 4
• 3 medium tomatoes
• 2 cloves garlic, large,mince
• 3 tablespoons capers, drained
• 1 1/2 teaspoons oregano, dried
• 1/3 cup olive oil
• 18 black olives, pitted & sliced
• 6 ounces mozzarella cheese, diced

Recipe

• 1 nobake but requires time to marinate.
• 2 combine sauce ingredients in noncorrosive bowl, set aside for 30 minute or more, up to 2 hours.
• 3 cook pasta and drain.
• 4 return empty pot to turned off burner, pour in drained pasta and add marinated sauce to hot pasta and toss
• 5 cover with lid for 1 minute to let cheese soften.
• 6 uncover and serve.
• 7 good for the height of tomato season on hot days.

Franco’s Pasta Al Forno With Eggplant