Guest guest Posted February 1, 2009 Report Share Posted February 1, 2009 What size jars did you use for the pasta sauce? I am allergic to nightshades, so real past sauce is out for me, but I was thinking to use the same amount of un-tomato sauce. Thanks. Danielle ________________________________ Michelle <msteen Sunday, February 1, 2009 12:39:29 PM Pasta with a Twist I made up the following and it tasted great! 1lb bag of frozen broccoli 2 jars of spaghetti sauce 1/4 of a block of extra firm tofu 1 yellow onion chopped 3 cloves of garlic chopped 1-8oz box of pasta gluten free or uncle bens rice could be substituted 1-8oz block of Vegen Gourmet Mozzarella shredded Boil the pasta in water while cooking the rest in a pan except cheese. Cook like this until pasta is pliable and broccoli is soft. Drain the pasta. 1st layer in a casserole or baking dish is the sauce. Then add all of the pasta. Add the rest of the sauce to the top of pasta. Cover and bake at 400 degrees for 45 minutes. Add cheese individually or for last 10 minutes. MichelleS Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2009 Report Share Posted February 2, 2009 Danielle, I used ragu 10oz jars but if I could it it again I would use whole tomatoes and season like the sauce. I can't wait to use fresh heirloom tomatoes and oregano leaves out of the garden this summer;) MichelleS Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2009 Report Share Posted February 2, 2009 Michelle, Thanks for the info. That would be a lot of un-tomato sauce to make to substitute for the ragu. Garden fresh always tastes better. I remember tomatoes. I like them. They just don't like me. Enjoy your garden fresh veggies and herbs. Danielle ________________________________ Michelle <msteen Sunday, February 1, 2009 6:45:22 PM Re: Pasta with a Twist Danielle, I used ragu 10oz jars but if I could it it again I would use whole tomatoes and season like the sauce. I can't wait to use fresh heirloom tomatoes and oregano leaves out of the garden this summer;) MichelleS Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2009 Report Share Posted February 2, 2009 Danielle-You might try squash and zucchini with rice and a white sauce instead of pasta and spaghetti sauce. MichelleS Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2009 Report Share Posted February 2, 2009 Michelle, Thanks for the tip. I will keep that in mind. Have a great day. Danielle ________________________________ Michelle <msteen Sunday, February 1, 2009 9:47:11 PM Re: Pasta with a Twist Danielle-You might try squash and zucchini with rice and a white sauce instead of pasta and spaghetti sauce. MichelleS Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2009 Report Share Posted February 2, 2009 How about a Mushroom Cream Sauce? 1 tsp extra virgin olive oil 2 or 3 shallots, minced 4 to 5 dried shiitake mushrooms, soaked 10 minutes drained and thinly sliced 1 cup butter mushrooms brushed clean and thinly sliced 2 cups mushroom stock (or vegetable stock) sea salt 1 1/2 tbl kuzu or arrowroot dissolved in 3 tb cold water heat oil, add shallots and cook until translucent, add shiitakes and cook 1minute, add button mushrooms and cook sturring until they begin to release their juices 5-7 minutes. Add stock, bring to boil, cover and simmer for 10 minutes over low heat. Season lightly with sale and simmer 5 more minutes. Stir in dissolved kuzu/arrowroot and cook stirring until sauce thickens about 3 minutes. (From " Cooking the Whole Foods Way " by Christina Pirello) I made this to serve along with a Tempeh Shepherds Pie and it was great. Susan --- On Sun, 2/1/09, DMHS <dhsellers wrote: DMHS <dhsellers Re: Pasta with a Twist Sunday, February 1, 2009, 2:52 PM What size jars did you use for the pasta sauce? I am allergic to nightshades, so real past sauce is out for me, but I was thinking to use the same amount of un-tomato sauce. Thanks. Danielle ____________ _________ _________ __ Michelle <msteen. com> Vegan-and-Gluten- Free@ .com Sunday, February 1, 2009 12:39:29 PM [Vegan-and-Gluten- Free] Pasta with a Twist I made up the following and it tasted great! 1lb bag of frozen broccoli 2 jars of spaghetti sauce 1/4 of a block of extra firm tofu 1 yellow onion chopped 3 cloves of garlic chopped 1-8oz box of pasta gluten free or uncle bens rice could be substituted 1-8oz block of Vegen Gourmet Mozzarella shredded Boil the pasta in water while cooking the rest in a pan except cheese. Cook like this until pasta is pliable and broccoli is soft. Drain the pasta. 1st layer in a casserole or baking dish is the sauce. Then add all of the pasta. Add the rest of the sauce to the top of pasta. Cover and bake at 400 degrees for 45 minutes. Add cheese individually or for last 10 minutes. MichelleS Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2009 Report Share Posted February 2, 2009 I make something very similar except that I also add red peppers...... Susan --- On Sun, 2/1/09, Michelle <msteen wrote: Michelle <msteen Pasta with a Twist Sunday, February 1, 2009, 1:39 PM I made up the following and it tasted great! 1lb bag of frozen broccoli 2 jars of spaghetti sauce 1/4 of a block of extra firm tofu 1 yellow onion chopped 3 cloves of garlic chopped 1-8oz box of pasta gluten free or uncle bens rice could be substituted 1-8oz block of Vegen Gourmet Mozzarella shredded Boil the pasta in water while cooking the rest in a pan except cheese. Cook like this until pasta is pliable and broccoli is soft. Drain the pasta. 1st layer in a casserole or baking dish is the sauce. Then add all of the pasta. Add the rest of the sauce to the top of pasta. Cover and bake at 400 degrees for 45 minutes. Add cheese individually or for last 10 minutes. MichelleS Quote Link to comment Share on other sites More sharing options...
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