I made vegan pasta! Wanna know how?
Flour, salt and water.
The Chef had a personal chef cook day, and he’s always hungry by them time he gets home. And he never wants the leftovers that he might have of the food he just made. It was up to me to scour the fridge.
I found leftover Brussels sprouts from our garden, and an heirloom tomato. That’s not all we have in our fridge, believe me , but it’s what piqued my interest. But what could I make with it to fill our bellies?
I know I posted way earlier about homemade pasta, and it’s a good recipe. But to me it was just a little to much to just whip something up. Call me lazy. I decided to just try flour, salt and water instead of the original recipe. I want things cheap but good. I like to get back to the basic of basics.
I roughly diced the tomatoes and cut the sprouts. Oiled em up and flopped it on a cookie sheet, and popped it in the oven to roast.
For the pasta I took about a cup of flour and around a half a cup of water and a sprinklage of salt. This isn’t exact. I added more water and then more flour to get a smooth textured ball, kneading it a few minutes to really work the gluten. Letting the dough rest for about 10 minutes wrapped in plastic wrap, I prepared for the following steps. Wipe down the counter, lightly sprinkle with flour, get your fav rolling pin, and go to town. To the town of pasta.
I rolled mine as thin as I could pooooossibly roll it. It had such a beautiful, smooth surface. I worked any excess flour into the dough as I was rolling it out because I had to peel it off the counter. But it was really quite perfect; when you eat the cooked pasta, you didn’t get the excess flour/starch left on. Delightfully light and tender.
Bring a pot of water to a boil, salting the water for extra flavor. This isn’t a step to skip. Salt your water.
Using the rolling pin as your cutting guide, and a pizza cutter as your tool, roll the pizza cutter against the side of the rolling pin to cut the pasta into whatever-width-you-desire strips. Toss them into the boiling water and cook for 2-3 minutes.
Strain but don’t rinse.
With the pasta in a personal sized bowl, I put in just a touch of butter to melt over top, but I think some really good EVOO would be just as tasty. Use good stuff. Sprinkle some fresh Parmesan on, a little bit of lemon zest (that really rocked it!) and salt and pepper. Top with the roasted veggies.
*Note: this dish is not vegan with the Parmesan cheese or butter but they are completely optional.
Holy cow it’s like I’m in Italy. Or I could imagine. (Anyone want to put me up??) The flavors were perfect. The slight al dente bite of the pasta mixed perfectly with the roasted veggies. The tomatoes were sweet and flavorful, and the Brussel sprouts gave it a slight earthy flavor, but the Parmesan and lemon zest really hit it out of the park. It was so simple and clean tasting. I could’ve ate 10 bowls. Lemon zest on pasta could be my new favorite thing…
No pictures this time as it was 9 pm when we ate and we scarfed it down so fast that my shutter probably wouldn’t have been able to capture it anyways.
But I would like to make a quick video about it… Hopefully soon. *hint hint on what’s in the works possibly* we’re getting our ducks in a row…
Wow! So 90% of that meal came from the work of my very own hands. I grew the veggies, and I made the pasta. How much more satisfying can you get? And it was really quite easy. I feel like lasagna would be harder.
That reminds me. I haven’t made lasagna in a while.
Try out vegan pasta! It’s so easy and satisfying! You’ll feel accomplished, I promise you that.