VEGAN DINNER 010: Creamy pasta Boscaiola | Easy fennel and orange salad | Red wine cookies
Recipes in this Video
Pasta Boscaiola, traditionally made with creamy sauces and earthy mushrooms, originates from the Italian countryside, where foraged ingredients were common. This vegan variation celebrates the same rustic flavors while being accessible to plant-based diets. Today, it has gained popularity worldwide, showcasing the versatility of pasta dishes that can cater to various dietary preferences.
Ingredients
- ●pasta
- ●mushrooms
- ●onion
- ●garlic
- ●coconut milk
- ●vegetable broth
- ●nutritional yeast
- ●olive oil
- ●fresh parsley
- ●black pepper
- ●salt
- ●red pepper flakes
- ●spinach
- ●lemon juice
- ●walnuts
Instructions
- 1Boil a large pot of salted water for the pasta.
- 2Cook the pasta according to package instructions until al dente, about 8-10 minutes.
- 3Drain the pasta, reserving a cup of the cooking water, and set aside.
- 4Heat olive oil in a large skillet over medium heat until shimmering.
- 5Add chopped onion and sauté until translucent, about 3-4 minutes.
- 6Stir in minced garlic and cook until fragrant, about 1 minute.
- 7Add sliced mushrooms and cook until browned, about 5-7 minutes.
- 8Pour in vegetable broth and coconut milk, stirring to combine.
- 9Add nutritional yeast, salt, black pepper, and red pepper flakes, simmering for 3-4 minutes.
- 10Incorporate spinach and cook until wilted, about 2 minutes.
- 11Combine the cooked pasta with the sauce, adding reserved pasta water as needed for creaminess.
- 12Finish with lemon juice and chopped parsley, stirring well to combine.
- 13Serve topped with chopped walnuts for crunch.
Ingredient Alternatives
coconut milk
Healthier: cashew cream
Cheaper: soy milk
Cashew cream adds creaminess with fewer calories, while soy milk is a budget-friendly option.
nutritional yeast
Healthier: brewer's yeast
Cheaper: grated cheese
Brewer's yeast is similar in flavor but less costly, while grated cheese can provide a savory flavor.
walnuts
Healthier: pumpkin seeds
Cheaper: sunflower seeds
Pumpkin seeds are nutritious and lower in cost, while sunflower seeds are budget-friendly.
Techniques
Equipment
Also Known As
Ingredients
- ●2 medium fennel bulbs, thinly sliced
- ●2 large oranges, segmented
- ●1/4 red onion, thinly sliced
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup olive oil
- ●2 tbsp red wine vinegar
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp crushed red pepper flakes (optional)
Instructions
- 1In a large bowl, combine the sliced fennel, orange segments, and red onion.
- 2In a small bowl, whisk together the olive oil, red wine vinegar, salt, black pepper, and crushed red pepper flakes if using.
- 3Pour the dressing over the fennel and orange mixture and toss gently to combine.
- 4Add the chopped parsley and toss again to incorporate.
- 5Let the salad sit for about 10 minutes to allow the flavors to meld.
- 6Taste and adjust seasoning if necessary before serving.
- 7Serve chilled or at room temperature.
Equipment
Red wine cookies are a unique dessert that combines the rich flavors of chocolate and red wine, often enjoyed during festive occasions or as a special treat.
Ingredients
- ●1 cup all-purpose flour
- ●1/2 cup unsweetened cocoa powder
- ●1/2 cup granulated sugar
- ●1/4 cup brown sugar
- ●1/2 tsp baking powder
- ●1/4 tsp salt
- ●1/2 cup unsalted butter, softened
- ●1/2 cup red wine
- ●1 tsp vanilla extract
- ●1/2 cup chocolate chips
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a mixing bowl, combine the all-purpose flour, cocoa powder, baking powder, and salt. Mix well and set aside.
- 3In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- 4Add the red wine and vanilla extract to the butter mixture and mix until well combined.
- 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6Fold in the chocolate chips until evenly distributed throughout the dough.
- 7Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 8Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
- 9Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Equipment
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