It’s a rainy summer Saturday, and I’m happy to say I’ve spent the better part of the evening making pasta & listening to podcasts. I’ve only recently discovered Food Psych and really enjoyed the episode I listened today on “Emotional Eating and Diet Culture”. I definitely recommend listening if you’re interested in the psychology of our relationships with food. Speaking of which, the most recent issue of T.O.F.U magazine also addresses this topic!
Anyways, it’s been a crazy month of work, a bit of travel to see family, and I was ready to take some self care through cooking. I started with some fresh pasta. I have to say, it’s a ten year old recipe, but I really like the recipe from Vegan Dad for fresh pumpkin pasta. It is a beautiful golden colour, and I find it kneads soooo smoothly. After following the ingredients, I like to roll out with a well floured manual pasta crank. If you would like detailed pasta instructions, let me know!
Ok, but my fave part of tonight’s meal, was making a Brown “Butter” and Sage sauce, the instructions of which I will list here. Keep in mind that I made an ENTIRE POUND of fresh pasta which is enough servings for 6-8, so if you’re working with less, definitely cut this in half! I like to prep the pasta and let it dry a little while I roast the cauliflower, then prep the sauce and cook the pasta!
- 1 cup Earth Balance vegan margarine
- 1/2 cup olive oil
- 4 cloves of fresh garlic, minced
- 20 grams of fresh sage, chopped
- 1 fresh lemon, zested and also juices
- 1 cup almond Parmesan *recipe below*
- Pinch of salt
- Optional: dried chilies
- I head of roasted cauliflower (recipe below)
- On medium heat in a cast iron or heavy bottomed pan, combine earth balance and oil until melted
- Add garlic, and cook for about 30 seconds before adding that babely fresh fresh sage!
- Your butter will kind of start to turn a golden “brown” as will the garlic after a few minutes. Zest in your lemon with a micro plane, and juice the remainder of the lemon into your sauce. Swish your pan around until you get this colour, making sure it doesn’t burn.
- Take aside about 1/3 cup of the sauce to reserve for later
- Meanwhile, you’ll be cooking your fresh pasta which will only take 1-2 minutes. Make sure to salt it nicely and use some olive oil in the water!
- IF your pan is big enough to throw a whole pan at once, LUCKY YOU! If like me, it’s not, split the sauce and do the following this in two separate batches…
- Strain your pasta and throw it into your sauce, along with about 1/4 cup of your pasta water (1/2 cup if the whole batch) to keep it creamy! Add your roasted cauliflower as well!
- When the sauce is all absorbed, add in the reserved bit and remove from heat.
- Lastly, stir in your cup of almond Parmesan, and optional chilies! As you’ll see below, we enjoyed this with massaged kale & herbed garlic toast! This is one of my favourite cozy day recipes, so let me know if you try it! Would also love to hear your rainy day foods!
In a large bowl toss:
- Head of cauliflower, chopped
- 3 tbsp olive oil
- 1 tsp salt
In a preheated oven on 400 degrees F, place cauliflower on parchment lined baking sheet and roast for 20 minutes or until golden. Toss halfway between!
In a medium sized bowl, simply toss:
- 1 cup ground almonds
- 1 cup nutritional yeast
- 2 tsp garlic powder
- 1 tsp sea salt