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Homemade Fettuccine with a Pesto-Butter Sauce

August 21, 2013 by epicureanvegan

Homemade Fettuccine with a Pesto-Butter Sauce -- Epicurean Vegan It’s hard to believe we’re nearing the end of August. Right now, I can see a few leaves on the Sumac trees outside my window, already turning red. I feel as though I missed a great deal of our Colorado summer, spending it rather, in different parts of the U.S. (and in one case, another country). We experienced the gorgeous summer days of Victoria, BC, Seattle, San Francisco, a couple balmy days in San Diego, Sacramento, Napa, and finally wrapped up the season’s fun in New York City. I feel truly blessed that I was able to go on these trips with the people I love and adore. This morning, I was reminded of how lucky I am to have such times and that my family and I have our health. A young teacher at my son’s school, passed away last night from cancer. He had just celebrated his one-year anniversary with his wife. I didn’t know him, but he was to be my son’s English teacher this year. My heart goes out to his wife, who is also a teacher at the school. It makes me appreciate even more, the times spent together as a family. One of my favorite times is cooking with the Ninth Grader and the fun we have together making messes in the kitchen. This meal would not have come together without his help; him holding up the sheet of pasta dough while I crank it through the pasta maker. It may have looked like a circus stunt, but the results were nothing less than spectacular.

INGREDIENTS:
Pasta dough:
2 C semolina flour
1 C whole wheat pastry flour
1 tsp salt
1 C warm almond milk
2 Tbs olive oil
Pesto Sauce:
2 to 2-1/2 C fresh basil leaves
1/2 C parsley
2-3 cloves of garlic, minced
1/4 tsp salt
1/8 tsp black pepper
1/8 C lemon juice
1/4 C olive oil
1 C pine nuts (sunflower seeds, walnuts or almonds would work great, too)
3 Tbs Earth Balance margarine
The rest:
2-3 C mushrooms, sliced
1 C green onions, sliced
1 Tbs olive oil
1 large tomato, diced
1 C walnuts, chopped and toasted

DIRECTIONS:
To make the dough, whisk together the flours and salt. Make a well in the center and pour in the warm almond milk and olive oil. I recommend using your hands to then blend everything together thoroughly. Transfer to a lightly floured surface and knead for 5 minutes. I divided the dough into fourths and proceeded to feed each section through the pasta maker to make long sheets, then through the fettuccine portion. I found that four hands make this job much easier, if not necessary. You’ll want to let the pasta dry up a little. I don’t have any pasta drying racks, so I improvised . . .

Homemade Fettuccine with a Pesto-Butter Sauce -- Epicurean Vegan These methods worked beautifully. Time-consuming, perhaps, but a necessary step—otherwise, you’ll have a bunch of fettuccine noodles stuck together in one big mess. While the pasta drying, make up the pesto. You can also make this earlier in the day to save time. Toss the basil, parsley, oil, lemon juice, garlic, salt, and pepper in a food processor and blend for about a minute. Add the nuts and blend until smooth. Transfer to a covered dish and refrigerate until ready to use. To make the sauce, I added about half of the pesto and 3 Tbs of Earth Balance to a small saucepan over medium to low heat. Let the butter melt, stirring often.

Homemade Fettuccine with a Pesto-Butter Sauce -- Epicurean Vegan Now would be a good time to get a large pot of salted water boiling. While you’re waiting, heat the one tablespoon of olive oil in a large skillet and add the mushrooms and green onion.

Homemade Fettuccine with a Pesto-Butter Sauce -- Epicurean Vegan Saute 3-5 minutes, depending on how cooked you want the mushrooms to be. Meanwhile, the Ninth Grader toasted the walnuts in a small, dry skillet.

Homemade Fettuccine with a Pesto-Butter Sauce -- Epicurean Vegan Have your dinner plates ready because once the water is boiling, the small batches of pasta will cook quickly. I think I cooked all of the pasta in 4 batches. This recipe will easily feed 6 people. The pasta will stick together if you cook it all at once, so I recommend having everyone dish up as you go. You can also drizzle a little olive oil over the cooked noodles to keep them from getting sticky. Top each serving with a tablespoon or two of pesto sauce, mushroom mixture, tomatoes, and walnuts. Enjoy!

Homemade Fettuccine with a Pesto-Butter Sauce -- Epicurean Vegan

Homemade Fettuccine with a Pesto-Butter Sauce
 
Print
Author: Epicurean Vegan
Serves: 6
Ingredients
  • Pasta dough:
  • 2 C semolina flour
  • 1 C whole wheat pastry flour
  • 1 tsp salt
  • 1 C warm almond milk
  • 2 Tbs olive oil
  • Pesto Sauce:
  • 2 to 2-1/2 C fresh basil leaves
  • ½ C parsley
  • 2-3 cloves of garlic, minced
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • ⅛ C lemon juice
  • ¼ C olive oil
  • 1 C pine nuts (sunflower seeds, walnuts or almonds would work great, too)
  • 3 Tbs Earth Balance margarine
  • The rest:
  • 2-3 C mushrooms, sliced
  • 1 C green onions, sliced
  • 1 Tbs olive oil
  • 1 large tomato, diced
  • 1 C walnuts, chopped and toasted
Directions
  1. To make the dough, whisk together the flours and salt. Make a well in the center and pour in the warm almond milk and olive oil. I recommend using your hands to then blend everything together thoroughly.
  2. Transfer to a lightly floured surface and knead for 5 minutes. I divided the dough into fourths and proceeded to feed each section through the pasta maker to make long sheets, then through the fettuccine portion. I found that four hands make this job much easier, if not necessary. You'll want to let the pasta dry up a little.
  3. These methods worked beautifully. Time-consuming, perhaps, but a necessary step---otherwise, you'll have a bunch of fettuccine noodles stuck together in one big mess.
  4. While the pasta drying, make up the pesto. You can also make this earlier in the day to save time. Toss the basil, parsley, oil, lemon juice, garlic, salt, and pepper in a food processor and blend for about a minute. Add the nuts and blend until smooth. Transfer to a covered dish and refrigerate until ready to use.
  5. To make the sauce, I added about half of the pesto and 3 Tbs of Earth Balance to a small saucepan over medium to low heat. Let the butter melt, stirring often.
  6. Now would be a good time to get a large pot of salted water boiling. While you're waiting, heat the one tablespoon of olive oil in a large skillet and add the mushrooms and green onion.
  7. Saute 3-5 minutes, depending on how cooked you want the mushrooms to be.
  8. Meanwhile, toast the walnuts in a small, dry skillet.
  9. Have your dinner plates ready because once the water is boiling, the small batches of pasta will cook quickly. I think I cooked all of the pasta in 4 batches. This recipe will easily feed 6 people. The pasta will stick together if you cook it all at once, so I recommend having everyone dish up as you go. You can also drizzle a little olive oil over the cooked noodles to keep them from getting sticky.
  10. Top each serving with a tablespoon or two of pesto sauce, mushroom mixture, tomatoes, and walnuts. Enjoy!
3.3.3077

Filed Under: Dinners Tagged With: fettuccine, fresh pesto, green onions, home made pasta, Italian, make ahead, mushrooms, pasta maker, pesto, tomatoes

Beet Ravioli with a Garlic-Butter Walnut Sauce

February 12, 2013 by epicureanvegan

Beet Ravioli with a Garlic-Butter Walnut Sauce -- Epicurean Vegan

Beet Ravioli with a Garlic-Butter Walnut Sauce -- Epicurean Vegan

I’ve had this “Sexy Beet Ravioli” bookmarked since last April and I figured it was high time to give it a try. After 3 hours and 15 minutes in the kitchen, the meal was ready (this included making a salad). Good thing it was worth it! This dish definitely ranks in the top ten meals I’ve made and despite the long prep time, I’d make these again for sure. You have to like beets. Even though I’ve eaten them plenty of times, I’ve never roasted them before, but piece of cake! The original recipe said it yielded 12-15 raviolis. It was hard to gauge what size raviolis that made, so I decided to double everything. I would have been fine to just double the filling and the sauce, but not the dough. Luckily, the dough is outstanding and I now have a batch in the freezer for another pasta meal. With the doubled filling, I got about forty-eight  1-1/2″ square raviolis. Don’t be freaked out by the prep work. You can certainly make up the dough and filling ahead of time and store until ready to assemble the raviolis. Regardless, freshly made pasta is just going to take more time, but in the end, it’s worth it! (Perfect for a Valentine’s Day dinner!)

INGREDIENTS:
Dough: (not doubled)
2 C semolina flour
1 C whole wheat pastry flour
1 tsp salt
1 C warmed almond milk
2 Tbs olive oil
Filling: (Doubled)
2 beets
2 C raw cashews, soaked for 1 hour in water
1/2 C water
1 tsp salt
2 tsp nutritional yeast
Garlic Walnut Butter sauce: (Doubled)
8 Tbs vegan margarine
8 cloves of garlic, crushed (You could roast the garlic while roasting the beets . . .)
1 C walnuts, chopped

DIRECTIONS:
To roast the beets, preheat oven to 425. Scrub the beets clean, remove the greens, and wrap in foil. Roast for one hour. You can also be soaking the cashews during this time. To prepare the dough, whisk together the flours and salt. Create a well in the middle and slowly pour in the warmed almond milk and olive oil.

DSC07281

Blend well with a spoon, or your hands and then transfer to a clean surface. Knead the dough for 5-10 minutes, or until the dough forms a smooth, un-sticky ball. Wrap with plastic wrap and set aside until ready to use. Refrigerate if not using right away.

Vegan pasta dough -- Epicurean Vegan

To make the filling, drain the cashews and add them to a food processor. Chop up the roasted beets and along with the other filling ingredients, add them to the food processor.

Beet & Cashew Ravioli Filling -- Epicurean Vegan

Process until smooth. You’ll end up with a very hot pink filling!

Beet & Cashew Ravioli Filling -- Epicurean Vegan

I used my pasta maker to roll out the dough, but you can also use a rolling pin. I also used my ravioli plate, which was the best thing to happen to raviolis . . . it’s so easy to use and it ensures a closed edge, unlike using a fork. You can find one at Amazon . . . this one is for $13!

Beet Ravioli with a Garlic-Butter Walnut Sauce -- Epicurean Vegan

Perfect raviolis!

Beet Ravioli with a Garlic-Butter Walnut Sauce -- Epicurean Vegan

Bring a large pot of salted water to a boil. Add the raviolis—about 8-12 at a time—and remove with a slotted spoon once they float to the top, in roughly 2-3 minutes. I transferred them to a large colander, but be sure you drizzle with a little oil as they will a stick to one another as they cool.

Beet Ravioli with a Garlic-Butter Walnut Sauce -- Epicurean Vegan

The sauce is quite easy to make and you can just throw the ingredients into a small saucepan while you cook the raviolis. I didn’t brown the garlic, I just threw it all in at once, let the butter melt, and stirred it every minute or so.

Garlic-Butter Sauce -- Epicurean Vegan

Serve the raviolis with a drizzle of the sauce and thoroughly enjoy!

Beet Ravioli with a Garlic-Butter Walnut Sauce -- Epicurean Vegan

Beet Ravioli with a Garlic-Butter Walnut Sauce
 
Print
I've had this "Sexy Beet Ravioli" bookmarked since last April and I figured it was high time to give it a try. After 3 hours and 15 minutes in the kitchen, the meal was ready (this included making a salad). Good thing it was worth it! This dish definitely ranks in the top ten meals I've made and despite the long prep time, I'd make these again for sure. You have to like beets. Even though I've eaten them plenty of times, I've never roasted them before, but piece of cake! The original recipe said it yielded 12-15 raviolis. It was hard to gauge what size raviolis that made, so I decided to double everything. I would have been fine to just double the filling and the sauce, but not the dough. Luckily, the dough is outstanding and I now have a batch in the freezer for another pasta meal. With the doubled filling, I got about forty-eight 1-1/2" square raviolis. Don't be freaked out by the prep work. You can certainly make up the dough and filling ahead of time and store until ready to assemble the raviolis. Regardless, freshly made pasta is just going to take more time, but in the end, it's worth it! (Perfect for a Valentine's Day dinner!)
Author: Epicurean Vegan
Ingredients
  • Dough: (not doubled)
  • 2 C semolina flour
  • 1 C whole wheat pastry flour
  • 1 tsp salt
  • 1 C warmed almond milk
  • 2 Tbs olive oil
  • Filling: (Doubled)
  • 2 beets
  • 2 C raw cashews, soaked for 1 hour in water
  • ½ C water
  • 1 tsp salt
  • 2 tsp nutritional yeast
  • Garlic Walnut Butter sauce: (Doubled)
  • 8 Tbs vegan margarine
  • 8 cloves of garlic, crushed (You could roast the garlic while roasting the beets . . .)
  • 1 C walnuts, chopped
Directions
  1. To roast the beets, preheat oven to 425. Scrub the beets clean, remove the greens, and wrap in foil. Roast for one hour. You can also be soaking the cashews during this time. To prepare the dough, whisk together the flours and salt. Create a well in the middle and slowly pour in the warmed almond milk and olive oil.
  2. Blend well with a spoon, or your hands and then transfer to a clean surface. Knead the dough for 5-10 minutes, or until the dough forms a smooth, un-sticky ball. Wrap with plastic wrap and set aside until ready to use. Refrigerate if not using right away.
  3. To make the filling, drain the cashews and add them to a food processor. Chop up the roasted beets and along with the other filling ingredients, add them to the food processor
  4. Process until smooth. You'll end up with a very hot pink filling!
  5. I used my pasta maker to roll out the dough, but you can also use a rolling pin. I also used my ravioli plate, which was the best thing to happen to raviolis . . . it's so easy to use and it ensures a closed edge, unlike using a fork.
  6. Bring a large pot of salted water to a boil. Add the raviolis---about 8-12 at a time---and remove with a slotted spoon once they float to the top, in roughly 2-3 minutes. I transferred them to a large colander, but be sure you drizzle with a little oil as they will a stick to one another as they cool.
  7. The sauce is quite easy to make and you can just throw the ingredients into a small saucepan while you cook the raviolis. I didn't brown the garlic, I just threw it all in at once, let the butter melt, and stirred it every minute or so.
  8. Serve the raviolis with a drizzle of the sauce and thoroughly enjoy!
3.4.3177

Filed Under: Dinners Tagged With: beet ravioli, garlic, Happy Go Lucky Vegan, home made pasta, home made ravioli, Italian, Sexy Beet Ravioli, vegan ravioli, walnuts, whole wheat pasta dough

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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