When you say vegetarian pasta in a
restaurant, the lazy answer always seems to be a vegetarian lasagne. Now,
there’s nothing wrong with a good vegetable lasagne layered with tomato sauce
and zucchini and eggplant and thin strips of carrots; but you have to admit it’s
a little overdone. And it doesn’t even make any sense that just about every
restaurant, from casual sit-downs to bistros, serve lasagne when there are
endless options of pasta dishes out there that are completely vegetarian
friendly, even the traditional ones.
And the best part about having pasta? It’s simple
and easy to prepare but is usually mouth-wateringly delicious.
Before
diving into our pasta recipes for vegetarians, let’s talk about a few rules of
thumb for cooking pasta that every cook should know. When preparing the boiling
liquid for pasta, always follow the 10 parts to 1 part rule, with 10 parts
water to 1 part pasta.
That allows the pasta enough liquid to not get clumpy or
crowded. When boiling pasta, always salt the water so that you can start
infusing it with flavor immediately.
You don’t always have to cook pasta in
water either. Try cooking pasta in vegetable stock for that extra level of
taste or in red wine if you feel like getting fancy (often paired with a light
tomato sauce).
Let’s start with the Penne all’Arrabbiata.
This is an excerpt from the book: The Ultimate Easy to Prepare Vegetarian Recipes Cookbook
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