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Since this is a cashew based sauce, you already know I’m going to tell you to soak your cashews overnight. But if we’re being completely honest here, who the heck remembers to soak their cashews overnight? Because I never do, I have a trick to rectify my inability to plan ahead. I’ll place my cashews and a decent amount of water into a small pot, bring that to a boil, and boil on high for 15 minutes. Then I just drain the cashews and use them like I soaked them overnight. The boil helps to soften them so you’ll still get that creamy texture of a soaked cashew but it takes very little planning.

This recipe is quite simple but it does require all fresh ingredients. The good thing is they’re all getting blended together so you don’t have to prep. Everyone just goes into the food processor and gets blended until it becomes a smooth, bright sauce.

Since we’re making a smooth sauce, the food processor, or high-powered blender is important. This is the one I use that I bought 7 years ago and it’s still going strong. I’ve never needed to sharpen an attachment, it’s all dishwasher safe, and I use it at least once a week. Seriously, it’s so worth the investment.

Once the sauce is made and the pasta is cooked, what you top it with is up to you. I love this with roasted cherry tomatoes. To make them, I just dump out a clamshell of tomatoes onto a baking sheet, coat them with a small amount of oil, salt, and pepper. They then go into an oven on 400*F for 10-15 minutes, or until they start to break down a bit. Their sweetness plays off the fresh basil and arugula so nicely. I also like to add in a handful of toasted pine nuts to really get that pesto feel.

You really can’t go wrong with this pasta but fair warning, it might just cause you to fall in love.

• 1 cup cashews, soaked overnight
• 1 1/2 cups arugula
• 1/2 cup fresh basil
• 1 lemon, juice
• 4 cloves garlic
• 1 tbsp fresh rosemary
• 8 oz pasta of your choice

• Boil very salty water and cook pasta to package instruction.
• While pasta is boiling, add cashews, arugala, basil, lemon juice, garlic, rosemary and salt and pepper to a food processor or high powered blender. Blend until homogenous, occasionally scraping down the sides. Taste for seasoning.
• Once pasta is finished, drain, return to pot and add sauce. Stir together and allow to cook together for 3-5 minutes. Serve immediately.

Top with toasted pine nuts, roasted tomatoes or stir in spinach to wilt. I like all 3 but it’s delicious on its own. Sauce will keep for 5 days in an airtight container in the fridge.

The post Vegan Pesto Alfredo Pasta appeared first on Soya Hungry.

In this post I will guide you through the process of making tofu ricotta from scratch and using it to craft your very own raviolis. You’ll also pick up tips on how to roll and cut the ravioli perfectly as well as how to cook them just right. Whether you’re looking to impress guests or simply indulge yourself these plant based pasta pillows are guaranteed to satiate your cravings.

Preparing the Filling

The key to achieving tofu ricotta raviolis lies in the filling itself. By blending high protein tofu, with lemon juice, herbs and other flavorful ingredients you can recreate the tanginess found in traditional dairy ricotta. The filling should be well seasoned, easily spreadable and not excessively wet.

For the ingredients you’ll need;

1 block of extra firm tofu, about 14 ounces, drained and pressed
2 tablespoons of lemon juice
2 minced garlic cloves
1/4 cup of nutritional yeast
1/4 cup of olive oil
3 tablespoons of chopped fresh basil
1 teaspoon of dried oregano
1/2 teaspoon of salt
1/4 teaspoon of black pepper

To start make sure to drain the tofu properly and remove any excess moisture. You can do this by placing an object like a cast iron skillet on top of the wrapped tofu for at least half an hour. Once thats done you can proceed with the steps.

In a food processor, combine all the ingredients except for the olive oil. Mix thoroughly until smooth. Scrape down the sides as needed while blending for an even consistency. With the processor on, slowly add olive oil until the mixture forms a thick paste. Taste and adjust seasonings if desired. Refrigerate filling up to 3 days in advance.

For assembling raviolis, fresh pasta sheets work best but store-bought wonton or egg roll wrappers can also be used for convenience. Select wrappers without preservatives or additives.

Ingredients;
Wonton or egg roll wrappers
Filling made with tofu ricotta
All purpose flour for dusting
Water for sealing

Instructions;
1. Take a few wrappers at a time. Lay them flat on a lightly floured surface.
2. Place slightly rounded teaspoonfuls of the filling on each wrapper 1 inch away from the edge.
3. Use a pastry brush or your finger to wet the edges with water.
4. Carefully fold the wrapper over to create a triangle shape pressing firmly around the filling to remove any air bubbles.
5. Seal the edges by pressing them with the tines of a fork. If there are any edges trim them with a paring knife or pizza cutter.
6. Repeat these steps until all of the filling has been used, placing the raviolis on a baking sheet that has been lightly dusted with semolina or cornmeal to prevent sticking.

Cooking options for raviolis;
Boiling; Bring a pot of salted water to boil and carefully add in the raviolis. Gently. Cook for only 2 3 minutes until they are tender but still have some bite. Drain well.
Pan frying; Heat about ¼ inch of olive oil in a nonstick skillet, over medium high heat.

When the oil is shimmering and hot carefully place the raviolis in a layer without overcrowding them. Let them cook for 2 minutes until the undersides turn golden. Gently flip them over. Fry the other side for an additional minute. Afterward drain them briefly on some paper towels.

If you prefer to bake the raviolis you can arrange them closely together on a baking sheet that has been well oiled. Lightly brush the tops with some olive oil. Then bake them at a temperature of 400°F for approximately 7 10 minutes. This will ensure that they heat up throughout and acquire a browning.

Now lets talk about sauces and serving suggestions! The beauty of raviolis is that they can be paired with various sauces. Classic options like marinara, pesto, brown butter or vodka sauce are always crowd favorites. Alternatively you can keep it simple by topping them with oil, lemon zest toasted pine nuts or walnuts as well as shaved parmesan or nutritional yeast for a lighter meal. Leftover raviolis can also be transformed into appetizers. You just need to reheat them from frozen or fresh in oil or sauce.

Regardless of how you choose to top or serve these tofu ricotta raviolis they will undoubtedly steal the show with their flavor and texture. They strike a balance between smoothness and tenderness while showcasing delightful nutty and herbaceous notes alongside hints of traditional ricotta flavors.. Since they are made using wholesome ingredients without any cholesterol content whatsoever they are an excellent choice, for both vegans and non vegans looking to enjoy a truly homemade meal.
Storing and Preserving Raviolis

To keep raviolis in good condition store them in an airtight container in the refrigerator for 2 3 days. If you want to freeze them spread them out in a layer on a baking sheet and let them freeze until solid which usually takes about 2 hours. Then transfer the raviolis into a freezer bag or container that can be sealed tightly making sure to remove any excess air. Frozen raviolis can be stored for 2 3 months at a temperature of 0°F. When its time to cook or boil them there’s no need to thaw beforehand. Just add the raviolis directly into the pot or pan and increase the initial cooking time by 1 2 minutes.

Frequently Asked Questions

Which type of tofu is recommended?
For the ricotta filling it’s best to use a firm tofu that has been drained and pressed to remove any excess moisture. This will give you the texture when pureed.

Should I add salt to the pasta dough?
Yes adding a teaspoon of salt to your dough enhances its flavor and helps bind everything together. Skipping this step may result in mushy pasta.

How thick should I roll out the pasta dough?
When making dough aim for a thickness similar to that of a playing card or roll it out using setting #5 on most pasta machines. Sheets that are too thin are prone, to tearing while rolling while thicker sheets result in chewier and denser pasta.

What dishes complement ravioli well?In cooking we prefer simple sauces that allow the delicate homemade pasta to shine. Classic options like marinara, pesto, lemon butter, brown butter sage or vodka cream are choices. Additionally heartier vegetable bakes, brodo style soups and one pot pastas perfectly complement the richness of stuffed pasta.

Can I substitute vegan cheese for tofu?
While its possible to use shreds or cubes of vegan mozzarella in ravioli the texture won’t replicate the softness and creaminess of ricotta. For the flavor and meltability nothing beats using tofu ricotta filling.

This comprehensive guide will teach you how to turn ingredients into restaurant quality ravioli in your own kitchen. From blending fillings to sealing delicate pockets of pasta dough the entire process is incredibly rewarding. You can enjoy these vegan ravioli on special occasions or even on a regular weekday! With the techniques making homemade ravioli is an achievable accomplishment for cooks, at any skill level.

The post Tofu Ricotta Ravioli appeared first on Soya Hungry.

With a handful of ingredients and under 30 minutes you can whip up a pesto alfredo pasta that rivals your favorite restaurants version. Read on to discover tips for preparing the sauces and cooking the pasta to al dente perfection. You’ll also find recipes to cater to every taste whether its the classic version or one with chicken and pesto alfredo.

So lets dive into the kitchen and get cooking!

What is Pesto Alfredo Pasta?

Pesto alfredo pasta brings together two Italian pasta sauces. Pesto and alfredo. As its name suggests pesto begins with basil leaves, pine nuts, garlic, olive oil and Parmigiano Reggiano cheese blended into a vibrant green sauce bursting with flavor. On the hand creamy alfredo sauce consists of butter, heavy cream, garlic and ample amounts of melt in your mouth cheeses like Parmesan or pecorino Romano.

Coating pasta with both pesto and alfredo creates an appealing light green color with dark green specks throughout. Every mouthful delivers a combination of garlicky notes along with nutty goodness, from the cheese. The herbaceous taste of pesto beautifully complements the richness of alfredo.

This fusion dish likely originated from American home cooks or popular restaurants.
Pesto alfredo has quickly become a pasta classic in the United States even though its not traditionally Italian.. There’s no denying that it tastes absolutely amazing!

Here are some benefits of making pesto alfredo instead of using jarred pesto or pre made alfredo sauce;

1. Vibrant pesto flavor. When you make your pesto the basil is fresher and more flavorful compared to the mass produced commercial versions that lose their taste over time on store shelves.

2. Quality ingredients control. You can choose to splurge on Italian Parmigiano Reggiano cheese genuine pine nuts and top notch olive oil.

3. Adjust garlic according to your taste. Sometimes jarred pesto and alfredo sauces can be overwhelming with garlic. With versions you have the flexibility to adjust the amount of garlic to suit your preferences.

4. Creamy alfredo texture. Some packaged alfredo sauces use thickeners that give them a thick consistency. Homemade sauce offers a yet lighter texture.

5. Healthier nutrition profile. By making your sauce you can avoid additives like preservatives, artificial colors, flavors or stabilizers commonly found in prepared versions.

6. Save money. made pesto and alfredo sauces are often pricy due to their convenience factor. Making them at home will save you an amount of money while still enjoying delicious flavors.

Now lets dive into techniques and recipes, for creating outstanding pesto alfredo!The key to creating a delicious Pesto Alfredo Pasta is simpler than you might think. Here are some expert tips that will have everyone craving seconds;

1. To enhance the flavor of the pesto toast the pine nuts and garlic until they’re aromatic.
2. Opt for quality extra virgin olive oil as it plays a prominent role in the pestos taste.
3. For an fluffy texture grate the Parmigiano Reggiano cheese using a microplane.
4. Cook your pasta “al dente” so that it can finish cooking in the sauce. Undercook it by around 2 minutes.
5. When preparing the alfredo sauce gently simmer it after melting the cheese to allow all flavors to blend harmoniously without breaking or curdling.
6. Combine both pasta and sauces (pesto and alfredo) simultaneously as the residual heat will gently cook them together.
7. To achieve a consistency and ensure that every noodle is well coated, with sauce add some starchy pasta water to slightly thin out and bind the sauce.

Now lets move on to all the fun of following this recipe by starting with how to make pesto…Here’s a delicious recipe for pesto sauce and a simple alfredo sauce to serve with pasta;

Pesto Sauce Recipe;
You’ll need 2 cups of fresh basil leaves lightly toasted pine nuts (about 1/3 cup) minced garlic cloves (2 cloves) grated Parmigiano Reggiano cheese (about 1/2 cup) extra virgin olive oil (around 1/2 cup) and a pinch of kosher salt and freshly ground black pepper.
Start by combining the basil, pine nuts, garlic, cheese, salt and pepper in a food processor. Pulse the ingredients until the basil is finely chopped.
While the food processor is running slowly stream in the olive oil until everything becomes smooth. Remember to scrape down the sides as needed.
Taste your pesto sauce and adjust the seasoning with salt and pepper if desired. Leftover pesto can be stored in the fridge with a layer of oil on top for up to a week or frozen for longer storage.

Alfredo Sauce Recipe;
For this creamy sauce you’ll need 8 oz of fettuccine or linguine pasta, butter (2 tablespoons) heavy cream (around 1/3 cup) minced garlic clove (1 clove) freshly grated Parmesan cheese (about 1 cup) chopped parsley (approximately 1/4 cup) as well as salt and black pepper to taste.
Begin by cooking your chosen pasta according to package instructions until al dente. Drain it. Reserve some pasta water for later use.
In the pan you cooked your pasta in melt butter over medium heat. Add minced garlic and cook until fragrant but not browned.
Pour in cream and bring it to a gentle simmer. Stir in Parmesan cheese gradually until it melts into a smooth sauce.
Toss cooked pasta into the pan with the sauce adding a splash of reserved pasta water if needed to reach desired consistency. Stir in chopped parsley and season with salt and black pepper according to your taste preferences.

Enjoy your pesto and alfredo sauces with pasta, for a delightful meal!Start by bringing a pot of water to a boil and adding some salt. Cook the pasta for 2 minutes less than the suggested time on the package to achieve al dente texture. Once cooked drain the pasta while saving 1 cup of the cooking water.

Next place the pasta pot back on the stove over medium heat and melt some butter in it. Stir in cream and garlic allowing them to gently simmer. Then add 3/4 cup of Parmesan cheese. Vigorously whisk for 1 to 2 minutes until you have a smooth sauce.

Pour the pasta into the sauce and add parsley. Toss everything together while gradually adding splashes of reserved pasta water to create a creamy coating on the noodles.

Finally season with salt, pepper and extra Parmesan according to your taste preferences.

For a twist on this dish try combining pesto and Alfredo sauce with hot pasta simultaneously. This will gently warm both sauces while keeping their flavors intact.

This recipe serves 4 people with a preparation time of 10 minutes and a cooking time of another 10 minutes for a duration of about 20 minutes.

You will need;
8 ounces of fettuccine or linguine pasta
1½ cups of prepared pesto
1½ cups of Alfredo sauce (recipes provided above)
A quarter cup of freshly grated Parmigiano Reggiano cheese plus more for serving
Chopped parsley, for garnish

Instructions;

1.Here is a revised version of your text;

1. Heat 1 tablespoon of oil in a skillet over high heat. Cook the chicken for about 8 to 10 minutes on each side until it turns brown and reaches a temperature of 165°F. Slice or shred the chicken as desired.
2. In the meantime cook the pasta until it is cooked but still firm (al dente) according to the instructions on the package. Drain the pasta. Make sure to save about 1 cup of the pasta water.
3. Place the pot used for cooking the pasta on low heat. Add the remaining tablespoon of oil. Then add both pesto and alfredo sauces into it. Toss them together for about 1 to 2 minutes to warm up the sauces.
4. Add the cooked pasta and chicken into the pot with sauce. Toss everything together for another minute adding some of the reserved pasta water as needed to ensure that all noodles are evenly coated with sauce.
5. Stir in Parmesan cheese (approximately 1/4 cup).. Adjust seasoning with salt and pepper if necessary.
6. Finish by garnishing with parsley and extra cheese if desired.

Tips for Enjoying Leftover Pesto Alfredo Pasta;

Store any leftover pesto alfredo pasta covered in your refrigerator for, up to four days allowing time for flavors to meld together more.
When ready to serve leftovers bring some water to a boil in a skillet. Add your leftover pasta tossing it gently for one or two minutes until thoroughly reheated.

The pasta will regain its softness without turning into a mess. You can add some olive oil, cream or cheese to make the pasta more fluid and thin out thicker sauces. If you have any leftover chicken or shrimp you can add them to turn the leftovers into a protein packed meal. For a touch of flavor you can garnish it with additional Parmesan cheese, parsley, red pepper flakes or lemon zest.

Experience the blend of vibrant green color and irresistibly creamy texture with pesto alfredo pasta. It’s a restaurant quality dish that you can easily recreate at home any night of the week. Feel free to get creative by adding vegetables, seafood, chicken or even turkey meatballs. To complete your meal and make it more satisfying serve it alongside bread and a crisp green salad.

The next time you crave pasta prepare this guaranteed crowd pleaser. Get ready for numerous requests, for your recipe!

The post Pesto Alfredo Pasta appeared first on Soya Hungry.

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This pasta starts with building the wine sauce. Everything goes into the pan, including your rosé wine. Remember when cooking with wine, cook with one you like to drink. Plus you get the added benefit of having a glass with dinner. I’m not going to lie to you, my absolute favorite rosé wine is California Roots from Target. I’m serious. It’s a $5 bottle and is so tasty. I’ve tried probably a smooth 40 different rosés and I swear this $5 is the best I’ve had. I don’t know why, I just know this is my truth.

I like to make my cashew cream while my wine sauce simmers away on the stove. If you like it super smooth, you can add the sauce into the food processor with the cashew cream sauce once it’s all done but I like it a little chunky because it’s reminiscent of lasagna.

Since this is a cashew based sauce, you already know I’m going to tell you to soak your cashews overnight. But if we’re being completely honest here, who the heck remembers to soak their cashews overnight? Because I never do, I have a trick to rectify my inability to plan ahead. I’ll place my cashews and a decent amount of water into a small pot, bring that to a boil, and boil on high for 15 minutes. Then I just drain the cashews and use them like I soaked them overnight. The boil helps to soften them so you’ll still get that creamy texture of a soaked cashew but it takes very little planning.

Because we’re working with cashews here and want them to be as smooth as possible, the food processor or high-powered blender you use is important. This is the one I use that I bought 7 years ago and it’s still going strong. I’ve never needed to sharpen an attachment, it’s all dishwasher safe, and I use it at least once a week. Seriously, it’s so worth the investment.

I love using a rigatoni or tortiglioni pasta in this so the thick sauce can fill the tubes and make every bite delicious.

Once the sauce and pasta are done, it’s just a matter of combining the two and allowing the pasta to finish cooking in the sauce for a few minutes. Then it’s a matter of devouring the whole pan.

• 1/2 cup raw cashews, soaked overnight
• 1/2 tbsp lemon juice
• 1/2 medium white onion, minced
• 4 cloves garlic, minced
• 1/2 cup rosé wine
• 3 large tomatoes, diced
• 1/2 cup fresh basil
• 8 oz pasta of your choice

• Make cashew cream by blending cashews and lemon juice in a food processor or high powered blender. Slowly add 1/2 cup water while blending. Once it’s creamy and somewhat loose, season with salt and put aside.
• Heat a small drizzle of oil in a medium – large pan. Sauté onion and garlic over medium heat for 5 minutes until soft and fragrant. Add wine and reduce by half (about 4 minutes). Add tomato, basil, and a large pinch of salt and pepper, stir and bring to a simmer. Leave to simmer for 20 minutes stirring occasionally.
• While sauce is simmering, cook pasta to package direction.
• After the 20 minutes, add cashew cream and stir together. Allow to cook together for a few minutes and add in pasta. Combine and allow to cook together for 3 minutes. Remove from heat and serve warm.

The post Vegan Creamy Rosé Cashew Pasta appeared first on Soya Hungry.