We will be providing recipes for you with season and produce availability in mind. And they will be good ones too! Some difficult, some easy-peasy.
Tested personally at Farm Where Life is Good.
Please add your favorites here too and comment on those you’ve tested yourself!
(Choose the “All Recipes” and scan alphabetically. Sorry, the search feature and categories feature do not appear to work for the recipe section.)
Categories
Pasta ribbons with peppers
Source: Serving up the Harvest by Andrea Chesman (Entered by Lara Rasmussen Anderson)A colorful dish with rich, fresh summer flavor from the varieties of peppers. Pretty quick and simple.
Serves: 4
Ingredients
1-2
onions, quartered
1
celery stalk, rough chopped
1
carrot, rough chopped
1/4 cup
nutritional yeast
2
garlic cloves
3 Tbsp
olive oil
6
red, orange or purple bell peppers, thinly sliced
1/4 cup
fresh basil, chopped
salt and pepper to taste
1 lb
linguine or fettuccine, cut/broken into 4in pieces
1/4 cup
grated parmesan-flavor vegan topping (Galaxy Foods)
Step by Step Instructions
- Combine onions, celery, carrot, garlic and nutritional yeast in food processor and pulse until finely chopped.
- Heat oil in large saucepan over medium heat. Add onion mixture and sauté until fragrant and softened, about 3 minutes.
- Stir in bell peppers, cover and cook until peppers are soft, about 10 minutes. Stir in the basil and season with salt and pepper.
- Cook pasta in large pot of salted boiling water until al dente. Drain, but reserve ½ cup cooking water.
- Add the pasta and parmesan topping to the pepper sauce. Toss and add reserved cooking water as needed to make the pasta moist.
- Serve immediately.
Comments
Comments added by fellow market members.