Italian Cuisine Recipes

Pasta with mushrooms

Difficulty: 1/5

Time: 25 minutes

Servings: 4

Ingredients:

• 500g whole-wheat spaghetti/linguine
• 4 cups diced mushrooms
• 5-7 cloves crushed garlic (depending how garlicky you want it to be)
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp dried sage
• 3 tbsp nutritional yeast
• Black pepper
• 2 1/2 tbsp miso paste (or salt to taste if no miso is available)

Instructions:

• In a medium pot, add the mushrooms, the garlic, the rosemary, the thyme, the sage, the miso paste, and the black pepper, with a little bit of water to steam until the mushrooms are cooked and most of the water has evaporated.
• Turn off the heat and mix in the nutritional yeast, which will help making a gravy-like sauce with the mushroom liquid and the miso paste.
• In the meantime, bring water to a boil for the pasta. Add in the pasta and cook until al dente, then drain.
• Mix the pasta and the mushroom sauce together.

Serving:

Serve the pasta in a plate. You can add more rosemary, thyme, sage or other herbs to taste. You can squeeze in some lemon juice for acidity. Ideal served with a salad on the side.

Pasta alla marinara (garlicky tomato sauce)

Difficulty: 1/5

Time: 25 minutes

Servings: 4

Ingredients:

• 500g whole-wheat pasta
• 2 cans unsalted tomato sauce
• 1 handful sliced cherry tomatoes
• 5-7 cloves crushed garlic (depending how garlicky you want it to be)
• 1 tbsp oregano
• 1 tsp basil
• 3 tbsp miso paste (or salt to taste if no miso is available)
• Black pepper

Instructions:

• In a medium pot, add the tomato sauce, the garlic, the oregano, the basil, the miso paste, and the black pepper.
• Bring it to a boil, then turn down the heat and let it simmer for 10-15 minutes, stirring occasionally.
• In the meantime, bring water to a boil for the pasta. Add in the pasta and cook until al dente, then drain.
• Mix the pasta and the tomato sauce together.

Serving:

Serve the pasta in a plate. Add the cherry tomatoes as garnish for freshness. Ideal served with a salad on the side.

Margherita pasta

Difficulty: 2/5

Time: 35 minutes

Servings: 4

Ingredients:

FOR SAUCE

• 2 1/2 cups soy milk
• 3 tbsp miso paste (or salt to taste if no miso is available)
• 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 the pasta. Add in the 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