• Oct.17...Happy National Pasta Day!

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    Over a year ago

    The world’s favorite carb comes in dozens of crazy shapes and fun flavors…from spirals and shells to hearts and horses and Halloween black cats!

    Cook’s Thesaurus has tons of helpful pasta tips including the basics…
    • Use lots of water when cooking pasta, at least a gallon per pound. You can add salt to the water if you wish, but don’t add oil. Bring the water to a rolling boil before adding the pasta. When the water returns to a boil, lower the heat to maintain a low boil. Stir occasionally to keep the pasta from sticking together. Don’t cover the pot.
    • Pasta is ready when it’s “al dente.” It should be cooked completely through, yet firm enough to offer some resistance to your bite.
    • Drain the pasta in a colander, but don’t rinse it unless you plan to use it in a casserole or pasta salad. Reserve a small amount of the flavorful cooking liquid in case the pasta becomes too dry and needs to be moistened. Serve it as soon as possible.

    It’s simple to make, easy to share and you can do almost anything yumful with it, like Rachelle did with this superawesome recipe!

    Pumpkin Mac and Cheese
    From peta2
    Ingredients:
    pasta
    extra firm or firm silken tofu
    nutritional yeast
    canned pumpkin
    sea salt
    cinnamon
    allspice
    extra virgin olive oil
    cracked pepper

    Details and directions at Pumpkin Mac and Cheese
    According to the Rules of the Interwebs, you shouldn’t post someone else’s entire recipe, only part of it with a link to the rest, unless you’ve changed the recipe up bigtime.

    Vegan variations…
    Spinach-Avocado Pasta from peta2
    Pasta with Peas and Garbanzos from jane at International Vegetarian Union
    “Cheese-Impasta” Penne from PETA
    Fettuccini Alfonso from PETA
    Jalapeño-Tomato Cream Pasta from PETA
    Peanut Butter Spirals from Vegan Outreach
    Artichoke Pesto Pasta from TryVeg
    Spinach Linguine With Edamame Pesto from Isa Chandra at Post Punk Kitchen
    Pasta and Vegetables with White Sauce from Susan at FatFree Vegan Kitchen

    What’s your favorite pasta shape? Do you like tomato sauce, white sauce or pesto the best? Are meatballs a must?

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