VeganMoFo: "S" est de citrouille épicée Penne avec Soy feta et aux noisettes

Le “V” Parole continue sa célébration VeganMoFo, le mois de la nourriture végétalienne, avec l'autre 25 lettres de l'alphabet. “S” est de citrouille épicée Penne avec Soy feta et aux noisettes.

Voici un autre plat qui devrait être sur votre menu de Thanksgiving, surtout si vous êtes en train de dîner avec des pré-végétaliens! This will get rid of all those ideas that Vegan food is bland, boring and always means salad or tofu (even though salad and tofu can be anything but bland or boring).

Tout d'abord, everyone loves pasta (et se ils ne le font pas, they should). I used brown rice penne to keep the dish gluten-free but you could use whatever pasta rocks your Mayflower. A hearty pasta works best here to hold up to the sauce and other ingredients.

Speaking of other ingredients, this pasta dish has VEGAN FETA CHEESE. C'est vrai, Vegan feta. Bien sûr, you could make your own but Sunergia Soyfoods makes a delicious Vegan feta cheese and in 3 différentes saveurs. I prefer the Meditteranean Herb, moi-même. They also make Vegan Bleu Cheese.

It’s funny – before I was Vegan, I hated feta cheese. I never liked the salty, tangy flavor and would pick it off any of my food it dared to touch. But I love Vegan feta. It is much less salty but still has that tangy taste. It crumbles well and when you put it into the hot pasta sauce, it melts a bit and becomes like a ricotta going through the dish. Yum! Si, second of all, for the all those people who “can’t live without cheese,” show them they don’t have to. They can have cheese AND be cruelty-free. So there!

Troisième, noisettes! Talk about fancy-schmancy. Hazelnuts have such a great flavor and they add some crunchy texture to the otherwise silky sauce. Hazelnuts are very autumny and holiday-ish (oui, those are words). Very impressive!

Et enfin, citrouille. You have to have something pumpkin for the holidays. Everyone expects pumpkin soups and pies. Surprise them by putting the pumpkin in the pasta. It makes a rich, creamy sauce and without any added cream so it’s figure-friendly. Bonjour, under the new Weight Watchers Points Plus program (cue Jennifer Hudson singing), pumpkin has 0 points! That means you can eat even more pasta…Je pense que.

Donc là vous l'avez – all the reasons you just have to serve this dish for your Thanksgiving extravaganza. C'est délicieux, it’s easy to make (especially if you use canned pumpkin) and it will knock the pilgrim boots off your guests.

Hearty penne, a silky, crémeux, slightly spicy pumpkin sauce, tangy VEGAN feta cheese and crunchy hazelnuts. My Spicy Pumpkin Penne with Soy Feta and Hazelnuts is a dish to be thankful for. You’re welcome 🙂

Spicy Pumpkin Penne au soja feta et noisettes

Ingrédients

1 lb. brown rice penne
3 Tbs. beurre végétalien
1 grosse échalote, hachées
2 gousses d'ail, hachées
½ cuillère à café. de flocons de piment rouge
3 Tbs. sauge fraîche, haché (ou 3 c. séché)
2 cups roasted pumpkin puree or 1-14 oz. boîte
2 tasses faible en sodium bouillon de légumes
Sel et poivre au goût
6 oz. fromage feta végétalien
1/3 cup raw hazelnuts, haché
3 Tbs. persil frais, haché

Itinéraire

To make the roasted pumpkin puree:

Préchauffer le four à 375 degrés. Cut the pumpkin in half and scrape out the seeds. Place the pumpkin halves, skin side up, on a baking sheet. Roast pumpkin until the flesh is lightly browned and soft. Cool for 15 minutes or until you can handle it. Scrape the flesh from the pumpkin, place in a food processor and puree until smooth.

Or just buy a can of pumpkin puree 🙂

Cook the penne in a large pot of salted boiling water according to package directions. Reserve up to ½ cup of the starchy cooking water in case you need to loosen the sauce later.

Melt the butter in a large saucepan over medium heat. Let the butter get slightly brown and nutty, sur 3 minutes. Add the shallots and garlic and sauté about 2 minutes. Do not let them burn. Add the red pepper flakes and 1 Tbs. of the fresh sage (ou 1 c. sauge séchée). Cook for another minute.

Stir in the pumpkin puree. Whisk in the broth until you have a looser sauce. Assaisonner avec le sel et le poivre.

Toss the penne with the remaining sage, most of the soy feta and hazelnuts (reserve some of each for garnish). Add the parsley to the penne.

Si la sauce est trop épaisse, add some of the reserved starchy cooking water to loosen it. I didn’t need any when I made it. Garnish with the remaining soy feta and hazelnuts. Servez chaud. Jouir de!

“S” est de citrouille épicée Penne avec Soy feta et aux noisettes. Pour les autres “S” mots, consultez mon Spicy Chile Cheese Corn Muffins, ma Spinach-Stuffed Seitan Roast, ma Épinards artichauts, ma Sweet N’Spicy Tempeh, ma Ragoût de pâtissons, et mon Scallion Corn Cakes with Black-Eyed Pea Salsa.

Le “V” Parole: Dites-le. Mangez-le. Vivre.

(Visité 900 fois, 1 visites aujourd'hui)

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2 Les réponses à VeganMoFo: "S" est de citrouille épicée Penne avec Soy feta et aux noisettes

  1. vegansmarties Octobre 26, 2011 à 12:57 sur #

    pumpkin and pasta and hazelnuts in one dish! sounds excellent 🙂

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  1. Menu Vegan Thanksgiving 2014 | Le «V" Parole - Novembre 29, 2015

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