Red Pepper Pappardelle w/ Garden Vegetables

Red Pepper Pappardelle W/ Garden Vegetables

Details

Fresh pasta is a natural fit for garden-fresh vegetables, like baby kale, vine tomatoes and fresh herbs.
  • Serves: 3 to 4
  • Active Time: 1 hr
  • Total Time: 1 hr
  • Views: 10,364
  • Success: 100%

Steps

Step 1: Preparing the Pappardelle

• 3 tbsp olive oil
• 3 tbsp shallots or white onion, minced
• 2 cloves garlic, minced
• 1/4 tsp chile flakes
• 1 cup white wine
• 2 cups fresh pappardelle noodles - flavored/colored with red pepper powder
• 3/4 cup vegetable stock
• 3 tbsp capers (optional)
• 2 vine ripened tomatoes, sliced in wedges
• handful of baby kale
• 1 fresh lemon, juiced
• 2 tbsp non-dairy butter, to finish (optional)
• sea salt, to taste
• freshly ground black pepper, to taste
• handful of fresh basil, torn

Method

First, gather and prepare your mise en place and bring a large pot of salted water to a boil.

If using fresh noodles, make the Eggless Pasta Dough dough, for the red pepper color and flavor be sure to add an optional 2-3 tbsp of red pepper powder. Roll out and slice to your desired thickness. You will need to coordinate the timing of the sauce preparation with the cooking of the pappardelle as the pasta takes just 3 minutes to cook.

To prepare the dish, in a fry pan on medium–high heat, add the olive oil and onions and sauté for 2 minutes. Lower the heat slightly and add garlic and chile flakes. Continue to sauté on medium heat for 2 to 3 minutes. Next, add the white wine and deglaze the pan. Cook for 3 more minutes. Remove from the heat and keep warm until it is time to add the freshly cooked pasta.

Into the pot of boiling water, add the fresh papparelle. Allow to cook for 3 minutes, or until all noodles are floating to the top, then drain.

Place the fry pan back on medium heat. Add the drained pasta, vegetable stock, the optional capers, tomatoes, baby kale and lemon juice. Add the optional vegan butter and toss well. Cook for a few minutes, tossing occasionally, and season with salt, pepper and fresh basil.

Toss again, remove from heat and serve the dish.

4 Comments

  • Kathleen S
    Kathleen S
    This is a great recipe. I loved the tofu pasta dough. I was disappointed that the pasta was not reddish-yellow like this picture shows. The pasta dough calls for 1/4 teaspoon of turmeric. This did not change the color. The small amount of red pepper flakes did not make a difference. Is the name Red Pepper Pappardelle correct? It is still a great recipe. Thanks Rouxbe.
  • Chad S Rouxbe Staff
    Chad S
    Thanks for the question. As covered in the egg free pasta lesson we mention ways to color and flavor your pasta doughs, and in this case we used red pepper powder for the red color. If you wanted it green, then spinach, kale and leek powder work well. Turmeric will give a light egg pasta look, but certainly only with the red pepper powder will give this orange look to the pasta. Next time try different vegetable powders to vary the flavor and color. Glad you enjoyed the recipe. Cheers, Chad
  • Kathleen S
    Kathleen S
    Thanks for correcting the recipe. I will use the red pepper next time.
  • Kathleen S
    Kathleen S
    Just had it again tonight. It was absolutely fabulous. The lemon came through and was wonderful. I did not add enough veggies. Next time I will make sure to have plenty of vegetables not only for taste but for presentation. Since tomatoes are not in season, I used cherry tomatoes, yellow bell pepper and of course baby kale. Great recipe. Thank you Rouxbe

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