How To Make An Easy Pasta (And Turn Leftovers Into Soup!)

Make an easy pasta dinner with whatever ingredients are left in your fridge! It’s a perfect dish for dinner for your family. You can turn the leftovers into a soup for the morning. Add some green leafy veggies and herbs to add color and taste to your pasta. It is a healthy and yummy recipe that takes about 40-50 minutes to prepare and cook.

Ingredients:

Pasta:

• 225 grams pasta (flat noodles are preferred)
• 1 bouillon sausage
• a handful of capers
• 1 large zucchini (diced)
• 1 large white onion (diced)
• a handful of sundried tomatoes
• 2 tbsp minced garlic
• a pinch of chili flakes
• a pinch of oregano
• a bunch of parsley (chopped)
• 1 pack arugula
• cannellini white beans
• juice of 1 lemon
• black pepper to taste
• olive oil to taste
• vegan parmesan cheese (grated)

Soup:

• 1 can cannellini white beans
• 2 tbsp paste
• pasta leftovers (not including the pasta)
• 2-3 cups hot water (or more)
• black pepper to taste
• a pinch of nutmeg
• 1 cup frozen corn
• juice of 1/2 lemon
• freshly grated vegan parmesan cheese

Instructions:

Pasta:

Cook the pasta in a pot of salted water.
Save some pasta water before draining the water.
Once pasta is al dente, drain and rinse.
Set aside.

Place the sausage on a cast-iron skillet.
Put it inside the oven at 450 F.
Let it cook for 15 minutes.
Once done, remove it from the oven.
Transfer sausage to a plate.
Slice and set aside.
Set the cast-iron skillet over medium-low heat.
Add capers, diced zucchini, sundried tomatoes,s and diced white onion.
Season with minced garlic and chili flakes.
Stir and saute until it caramelizes.
Season with oregano.
Add a splash of pasta water.
Mix to combine.
Add chopped parsley and arugula.
Squeeze juice of a lemon.
Add a handful of cannellini beans.
Let it cook until the greens have wilted.
Add the cooked pasta.
Add some pasta water.
Toss to combine.
Drizzle some olive oil.
Season with black pepper to taste.
Sprinkle some freshly grated vegan parmesan cheese.
Toss to combine until cheese has melted.
Add the cooked sausage slices.
Toss for 2-3 minutes.
Remove from the heat.
Transfer to a plate.
Serve and enjoy!

Soup:

Prepare a blender.
Add a can of cannellini white beans.
Add the pasta leftovers.
Pour 2-3 cups of hot water.
Season with black pepper and nutmeg.
Blend until it becomes a puree.
Once done, transfer to a small pot.
Set it over medium heat.
You can add more water if you need to.
Add frozen corns.
Stir and cook until corns are thawed.
Squeeze juice of half a lemon.
Let it simmer for a few minutes.
Remove from the heat.

Add some pasta into a soup bowl.
Pour the soup over the pasta.
Garnish with freshly grated vegan parmesan cheese.
Serve and enjoy!

Tips and ideas:

You can add whatever herbs are left in your fridge.

Images – https://www.youtube.com/watch?v=WNzn9IpVBa0

Raw Pasta With Avocado Basil Pesto

Zucchini are full of nutrients and vitamins, which contribute to healthy digestion, healthy heart, and healthy vision. This vegetable is a great addition to your diet as it may help in losing weight. One good recipe for zucchini is by turning them into “zoodles” (zucchini noodles) and creating a raw pasta with avocado basil pesto. It will not take more than 30 minutes to prepare this deliciously healthy raw pasta for everybody.

Ingredients:

For the Zucchini Noodles:

• 5-6 medium zucchini

For the Avocado Basil Pesto:

• 2-3 small zucchini (unpeeled and chopped)
• 1 cup arugula
• 2 cups fresh holy basil
• 1/4 cup pine nuts
• 1 large avocado
• 1 garlic clove
• juice of 1/2 lemon (optional)
• few spinach sprigs (optional)

Instructions:

For the Noodles:

Cut off the ends of each zucchini.
Place the zucchini in a spiralizer.
Spiralize each zucchini to make noodles.
Place into a large bowl, set aside.

For the Avocado Basil Pesto:

Prepare a food processor.
Add 2-3 small zucchini, one cup arugula, two cups holy basil, one large avocado, 1/4 cup pine nuts, and one garlic clove.
You can opt to add juice of 1/2 lemon and a few spinach sprigs.
Process until mixture looks like a pesto.
Pour the mixture onto the zucchini noodles.
Mix well.
Serve and enjoy!

Images – https://www.youtube.com/watch?v=U8X4xSpRkmw

Raw Vegan Zucchini Carrot Onion Cakes + Sweet Mustard Dip

The combination of zucchini, green onion, and carrot pulp is definitely delicious and healthy. One recipe for this healthy combo is by making them into small patties. The spicy-sweet mustard dip is also healthy as it is made from dates, lime juice, and apple cider vinegar. Add spices for additional flavor if you like. These raw vegan zucchini carrot onion cakes can be served with your favorite salad.

Ingredients:

• 2 stalks green onion (chopped)
• 1 large zucchini (unpeeled and grated)
• 2 cups carrot pulp
• 10 sundried tomatoes (chopped)
• 1 cup mushroom (soaked and chopped)

For Tomato Sauce/Paste:

• 5 sundried tomatoes
• 4 pitted dates
• 2 fresh tomatoes
• 1 garlic clove
• 1/4 tsp smoked paprika
• 1/4 tsp Himalayan pink salt
• 1 tsp apple cider vinegar
• 1 tbsp lime juice
• 2 tbsp sesame seeds
• 1/2 cup water (optional for a thick sauce)

For Spicy Sweet Mustard Sauce:

• 9 pitted dates
• 1 garlic clove
• 1 cup water
• 1 tbsp lime juice
• 1 tsp apple cider vinegar (optional)
• some mustard seeds (optional)

For Mustard Paste:

• 1 tsp mustard powder
• 1/4 tsp chipotle powder
• a scoop of water

Instructions:

For Mustard Paste:

In a sauce bowl, mix 1 tsp mustard powder, 1/4 tsp chipotle powder, and a scoop of water.
Set aside.

For Spicy Sweet Mustard Sauce:

Prepare a blender.
Add 9 pitted dates, 1 garlic clove, 1 tbsp lime juice, 1 cup of water, and 1 tsp apple cider vinegar.
Add the mustard paste mixed earlier.
Blend until smooth like a paste.
Transfer to a container.
Mix in some mustard seeds if you like for added flavor.

For Tomato Sauce/Paste:

Prepare a blender.
Add 5 sundried tomatoes, 4 pitted dates, 2 fresh tomatoes, and 1 garlic clove.
Season with 1/4 tsp smoked paprika, 1/4 tsp Himalayan pink salt, 1 tsp apple cider vinegar, 1 tbsp lime juice, and 2 tbsp sesame seeds.
Add 1/2 cup of water if you want a thick sauce.
Blend on high speed until thick and smooth.
Transfer to a container.
Set aside.

Assembly:

In a large mixing bowl, add the chopped vegetables like green onion, zucchini, sundried tomatoes, and mushroom.
Add 2 cups of carrot pulp.
Mix well.
Add 1/2 cup of the tomato sauce/paste into the mixture.
Add seasonings as you desire.
Mix well.
Get a spoonful of the mixture and make into patties.
Each patty should be thin for the process in the dehydrator will not be too long.
Put the patties into the dehydrator.
Let it dehydrate for 3-4 hours.
Serve with spicy-sweet mustard sauce.
Enjoy!

Images – https://www.youtube.com/watch?v=tU7kn759m74