Italian Cuisine Recipes

Pasta alla marinara (garlicky tomato sauce)

Difficulty: 1/5

Time: 25 minutes

Servings: 4

Super margherita pasta

Difficulty: 2/5

Time: 35 minutes

Servings: 4

Ingredients:

FOR SAUCE

• 2 1/2 cups soy milk
• 3 tbsp miso paste
• 5 tbsp nutritional yeast
• Black pepper to taste
• 2 tbsp whole-wheat flour

FOR PASTA

• 500g whole-wheat spaghetti/linguine
• 2 cups finely chopped arugula (or spinach/kale for different taste)
• 2 cups quartered cherry/grape tomatoes
• 3 cloves chopped garlic
• 1/2 cup chopped walnuts (hazelnuts and almonds also work)
• 2 tbsp nutritional yeast
• Black pepper to taste
• 1 lemon (optional)
• Chopped walnuts (optional)

Instructions:

• In a large bowl, stir together your arugula, tomatoes, garlic, walnuts, nutritional yeast, and black pepper. Let sit on the side.
• Bring water to a boil for your pasta. Add in your pasta and cook until al dente, then drain.
• In the meantime, heat up the soy milk on medium heat in a pot for 5 minutes, stirring every now and then to prevent it from sticking to your pot.
• Whisk in the miso paste, nutritional yeast, and black pepper until no lumps remain.
• Once the sauce starts lightly bubbling, reduce your heat to low and slowly whisk in your flour until no lumps remain. Increase to medium-high heat and bring to a boil while you continue to whisk.
• Put your drained pasta in the large bowl with the arugula, tomatoes, garlic, walnuts, nutritional yeast, and black pepper. Mix together until evenly distributed.

Serving:

Pour a small ladle of sauce on the bottom of your plate. Add in your pasta, and pour a little more sauce on the top. You can garnish your plate with chopped walnuts, and squeeze in some lemon juice for added acidity.

Risotto with mushrooms

Difficulty: 3/5

Time: 45 minutes

Servings: 4

Home-made gnocchi alla bavarese (cheesy thick sauce)/ alternative with store-bought gnocchi

Difficulty: 3/5 (2/5 with store-bought gnocchi)

Time: 1 hour (20 minutes with store-bought gnocchi)

Servings: 4