Melançon Enterprises • a multidivision multinational since 1980

Pasta with Sweet Potatoes and Broccoli
potatoes and pasta vegan recipe

See also:
http://www.bookofyum.com/blog/the-gluten-free-vegan-roasted-rosemary-swe...

Pasta with Pesto, Potatoes and Broccoli
This recipe serves: 4
Ingredients
2-3 bunches of small basil leaves, about 2 cups tightly packed
2 to 3 cloves garlic
1/4 cup toasted walnuts
1/4 cup pecorino cheese or Parmesan cheese
1/4 cup pure olive oil
1/4 cup fruity, extra virgin olive oil or as needed
salt and freshly ground black pepper to taste
8 new potatoes
1 1/2 cups tiny broccoli florets or green beans cut in 1 1/2 inch pieces
1 pound fresh tagliarini
additional grated cheese

Cooking Instructions
1. For the pesto, put the basil, garlic and nuts in the container of a food processor. Pulse rapidly on and off until the basil is chopped. Add the cheese and pulse to combine. Gradually beat in the olive oil a few drops at a time until the mixture emulsifies like a mayonnaise. Season with salt and pepper and put in container. Cover the top of the pesto with a thin layer of olive oil so that it does not darken or discolor. Refrigerate.

2. Rub the new potatoes with olive oil, season with salt and pepper and roast them in a 350°F oven until cooked through, about 35 minutes. Shake the pan from time to time for even cooking. Remove the potatoes from the oven and set aside to cool.

3. Cook the broccoli florets or green beans in boiling, salted water until tender. Drain well and refresh with cold water. Drain again.

4. Bring a large pot of salted water to a boil for the pasta. Meanwhile, cut the potatoes into bite-sized pieces. Remove pesto from refrigerator. Heat 2 tablespoons olive oil in a large saute pan and cook the potatoes until golden on all sides. Drop the pasta in the boiling water and stir well. Add the broccoli or green beans to the potatoes and warm through, stirring well.

5. Turn off the heat and when the pasta is done, drain it, reserving a few tablespoons of warm pasta water. Add half the pesto and the pasta water to the vegetables in the pan, then toss well with the drained pasta. Serve at once and pass the cheese at the table to sprinkle on top. (Store the remaining pesto in the refrigerator for up to 3 days.)

Serving Size: 1 1/2 cups pasta

http://www.foodfit.com/recipes/recipe.asp?rid=1001

Pasta with Sweet Potatoes and Broccoli

Ingredients (use vegan versions):

12 oz. radiatore, pasta shells or rigatoni pasta
(we like rigatoni best but any chunky pasta will do)
3 cup 3/4-inch pieces peeled red-skinned sweet potatoes (yams)
3 cup broccoli florets
2 Tbls. olive oil (pref. extra virgin)
3 garlic cloves minced
Generous pinch of ground nutmeg
1/4 cup vegan parmesan cheese substitute

Directions:

Cook pasta in large pot boiling salted water 5 min. Add sweet potatoes and cook 5 min. more. Add broccoli and cook unitl pasta and vegetables are tender about 3 min. longer. Ladle 1 cup cooking liquid into small bowl and reserve. Drain pasta and vegetables.

Heat oil in same pot over med. heat. Add garlic; stir 1 min. Add pasta and vegetables to pot and stir to coat with oil mixture. Add reserved cup of pasta cooking liquid and toss until mixture is heated through. Stir in Nutmeg. Season with salt and pepper. Transfer to large bowl. Sprinkle with vegan cheese substitute.

This dish also contains loads of beta-carotene (broccoli and yams)!

This dish is wonderfully subtle but hearty comfort food. The Nutmeg is different but goes very well with the yams. Try this with a nice crusty loaf of vegan bread! A household favorite.

Serves: 4

Preparation time: 25-30min

this was pretty darn good....and easy, to boot! i added a handful of cut up sun dried tomatoes when i added the sweet potatoes. Also used more garlic and salt and pepper to taste. the nutmeg adds an interesting twist! sounds a little odd, but tastes good, is filling....id make it again. might add some pine nuts next time.

Archived comment by: geri I used penne instead. Very light meal and quite pleasant. Howe'ver, it does miss herbs...maybe adding some fresh parsley or even dill would enhance taste.

Archived comment by: esh_21 i decided to make it asian-style instead, so used sesame oil and fried up some raw cashews with the garlic. added ground paprika, cayenne pepper, tartaric acid, salt and ground sumac [this weird middle eastern berry - so beautiful !]. it worked out really well, very subtle flavours.

Archived comment by: gauri

http://vegweb.com/index.php?topic=7763.0

The other part of this meal will be rice to go with lots of carrots, onions, peppers, and eggplant, somewhat asian-style, possibly with cashews.

And the option of regular pasta sauce for anyone who wants it.