All Photos © Christine Elise McCarthy 2014
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
I am not vegan but I like to minimize my egg consumption. I make homemade pasta all the time & I adore it. I have posted recipes here for regular pasta dough, spinach pasta dough, kale pasta dough, beet pasta dough, cilantro & serrano pasta dough and arugula pasta dough but each of these used eggs.
I hunted around a bit & found THIS recipe on The Passionate Parsley blog. Many of the other recipes I found seemed really to just be this one – so I tried it.
5.5 c all purpose flour (more as needed)
1.5 c water (more as needed)
1/2 t turmeric
1 t sea salt
2 t olive oil
I just mixed all this in my bread machine & then, after I let it rest a bit, I made spaghetti from it using my stand mixer & THIS awesome attachment.
To be honest – I prefer the non-vegan pasta substantially. I found that this vegan version has a less pleasant texture & a far stronger flavor of flour. So – where I recommend delicate toppings for the egg pastas so their subtleties can be appreciated – I think this vegan pasta needs more powerfully flavored sauces – even more flavorful than this broccoli pesto – but that is just me.
(photo stolen from HERE)
You could do this or, if you are ambitious, make it all by hand as instructed by The Passionate Parsley blog.
I added a but more turmeric than suggested & my spaghetti looked like this as it sat out drying.
I happened to have a boatload of broccoli around & decided to make a vegan pesto from it to top the noodles.
Vegan Broccoli Pesto
2+ cups broccoli (steamed or boiled for 3 minutes or until vibrant & tender – drained & rinsed with cold water)
1/4 cup raw almonds
1/2 cup parsley
1/2 cup fresh mint
3-4 tsp lemon juice
1/2 tsp lemon zest
4 garlic cloves
1/4 cup olive oil
1/2 cup vegan (or real) Parmesan (I did not use this but I think it needs it)
Parsley or basil as garnish
Blend everything in a food processor until smooth. Add water if need be to thin it. Or olive oil but I feel water is just fine. S&P to taste.
If you want to – add some vegan (or real) Parmesan & blend it in. Keep at room temperature because this is a raw pesto that just mixes in with the warm pasta.
When you are ready to eat – boil the pasta until it floats & drain. Drizzle some olive oil on it & toss to prevent it from sticking. Then toss with a small amount of pesto & add in increments until it is the way you like it.
Garnish with grated vegan (or real) cheese & chopped herbs.