Zucchini Tomato Pasta Recipe | Easy Vegetarian and Vegan Recipes | Italian Tomato Pasta
Zucchini Tomato Pasta Recipe | Easy Vegetarian and Vegan Recipes | Italian Tomato Pasta
???? Let me know if you enjoyed my easy vegan pasta recipe.
▶️ RECIPE INGREDIENTS: (3 servings approx.)
???? To Cook Pasta:
Penne Pasta or Spaghetti (or any pasta of your choice) - 200 to 250g / 2 to 2+1/2 cups approx.
✅(CHOOSE THE QUANTITY OF PASTA DEPENDING ON HOW SAUCY YOU WANT THE DISH TO BE)
8 Cups Water
2 Teaspoon Salt (I have added pink Himalayan salt)
???? Other Ingredients:
3 Tablespoon Olive Oil
130g / 1+1/4 cup approx. Onion - Thinly Sliced
3 to 4 garlic cloves / 1 Tablespoon approx. Garlic - finely chopped
1/4 to 1/2 Teaspoon Chili Flakes or to taste
2+1/2 Tablespoon Tomato Paste
(If you like your pasta more zesty, slightly increase the quantity of the tomato paste)
350g / 3 Cups approx. Zucchini - Cut in 1/2 inch semi circle pieces
3/4 Cup Pasta Cooking Water OR AS REQUIRED
200g / 1+1/4 Cup approx. Cherry or Grape Tomatoes
Salt to taste (I have added total 1/4 +1/2 Teaspoon of pink himalayan salt)
Drizzle of Olive Oil (I added 1 tablespoon of organic cold pressed Olive Oil)
1/2 Teaspoon Freshly Ground Black Pepper or to taste
12g / 1/2 Cup Fresh Basil or to taste
▶️ METHOD:
Start by chopping the vegetables and set aside. Generously salt a pot of boiling water and add the penne pasta. Cook the pasta until it's Al dente (as per the package instructions).
✅ ???? DO NOT OVER COOK THE PASTA, cook it al dente because we will be further cooking it in the tomato sauce later, so just cook it al dente.
To a heated pan, add olive oil, onion and 1/4 teaspoon salt. Cook the onion on medium to medium-high heat (depending on the heat of your stove) until it's soft and translucent. It will take about 2 to 3 minutes. Do not brown the onions.
Now reduce the heat to low and add garlic and chili flakes. Cook on low to medium-low heat for about 1 minute or until fragrant. Then add the tomato paste. Mix well. Now add the zucchini. Turn the heat to medium-high and fry the zucchini along with the tomato paste for about 2 minutes, to cook out the raw flavour of the tomato paste.
✅ ???? NOTE: If you like your pasta more zesty, you can slightly increase the quantity of tomato paste
Then add the pasta cooking water to the pan to make a sauce, mix well and bring to a boil. Once it comes to a boil, add the Cherry/grape tomatoes and cook on medium-high heat for about 2 minutes or until the tomatoes start to disintegrate. Now add the cooked pasta and mix well. Add salt to taste and mix again (I have added 1/2 teaspoon of pink Himalayan salt).
✅ ???? NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt accordingly.
Mix well and cook on medium heat for another 2 minutes or so. By now the tomatoes and the pasta water together would have created a nice silky sauce. If the pasta starts to get dry add some more cooking pasta water. Turn off the stove.
Garnish with freshly ground black pepper, drizzle of a good quality Extra virgin Olive Oil and fresh basil. Mix and serve hot.
▶️ IMPORTANT NOTES:
???? CHOOSE THE QUANTITY OF PASTA DEPENDING ON HOW SAUCY YOU WANT THE DISH TO BE. (Anywhere from 2 to 2+1/2 cups)
???? DO NOT over cook the pasta. Cook the pasta Al dente, as we will be further cooking it in the tomato sauce later
???? Reserve at least 1+1/2 cup of the pasta cooking water for the sauce before draining the pasta
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Fry the onions until soft and translucent. Do not have to brown the onions
???? Sometimes a batch of cherry/grape tomatoes can be a bit sour, so in that case add 1/4 teaspoon of sugar to balance out the acidity/sourness
???? PLEASE NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt to the dish accordingly
???? If the pasta sauce starts to get dry, add some more of the reserved pasta cooking water, do not add cold water to it
???? If you like your pasta more zesty, you can slightly increase the quantity of the tomato paste
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Macaroni Soup (餐蛋通粉)
Macaroni Soup! This is one of the ultimate Cantonese comfort foods - nothing flashy, just some tasty noodles in a soothing soup.
Choice of homemade stock or box stock is up to you. Homemade is better of course, but the essence of this dish is that is should be as negative stress as possible. If you have the basic homestyle stock from our stocks 101 video, use that; if you have some western style chicken stock, use that...
The below is an even more basic version of that basic homestyle stock.
INGREDIENTS, HOMEMADE BASIC STOCK
* Chicken carcass (or other chicken scraps), ~500g
* Pork bones (or other pork scraps), ~500g
* Liaojiu a.k.a. Shaoxing wine (料酒/绍酒), ~2 tbsp. Or feel free to skip this if you don't have any on hand.
* Ginger, ~2 inch knob.
* Scallion, one large sprig. Tied into a knot.
* Water, ~3 liters
If you want to use all chicken or all pork instead of a combination, totally cool - whatever's convenient.
PROCESS, HOMEMADE BASIC STOCK
1. Soak the meat in cool water for ~1 hour.
2. Add the meat to cool water, bring to a boil. Boil for 2-3 minutes, remove the meat and rinse under running water.
3. Add the meat, the ginger/scallion, and the wine to the three liters of cool water. Bring it up to a boil, then down to a simmer. Simmer on low for ~3 hours.
4. Remove the meat pieces. Scrape off any meat from the chicken or pork - nice lunch material right there.
INGREDIENTS, MACARONI SOUP
* Dried Macaroni (通心粉), 60g
* Frozen mixed vegetables, 1/4 cup
* Spam (午餐肉), 2 pieces
* Fried egg, 1
* Stock, 400mL
* Milk powder (奶粉), 1/2 tbsp -or- Campbell's cream of chicken, 1.5tbsp
* Seasoning: 1/4 tsp salt, 1/4 tsp sugar, 1/4 tsp chicken bouillon powder (鸡粉), ~1/16 tsp MSG (味精), 1/8 tsp white pepper powder (白胡椒粉)
PROCESS, MACARONI SOUP
1. Boil the macaroni in water along with 1/2 tsp of salt. Boil for ~6 minutes, or until al dente (we'll be continuing to cook this until past al dente).
2. Add the frozen veg, boil for another half minute. Strain.
3. In a saucepan, mix the stock with the milk add-in of choice. Bring to a boil, then down to a simmer. Season.
4. Add back the macaroni and vegetables. Cook it all together for about one minute. Transfer to a bowl. Top with spam and egg.
INGREDIENTS, STEPH'S F*** IT LUNCH SOUP
1. Water, 700mL
2. Dried stuff: ~3 dried shrimp (虾米), ~4 dried scallops (瑶柱/干贝), 1/2 dried shiitake mushroom (冬菇)
3. Dried Macaroni (通心粉), 60g.
4. Cooked proteins - here we used a bit of the above stock meat plus some cubed spam. Up to you.
5. Vegetables - here we used ~100g of napa cabbage (娃娃菜)
6. Seasoning: 1/4 tsp salt, 1/4 tsp sugar, pinch of MSG, 1/8 tsp white pepper powder, optional bit of fish sauce
PROCESS, STEPH'S F*** IT LUNCH SOUP
1. Add dried shrimp and scallops to some cool water, and grate in the half a dried shiitake mushroom. Bring to a boil, add the macaroni.
2. Boil everything together for ~6 minutes, or until your macaroni is done to your liking. Add in the protein and the vegetable. Season, then boil together for another ~1 minute.
3. Eat it straight from the pot.
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):