Pappardelle Pasta with Green Peppers

Recipe by
Total Time:
30-45 minutes
Serves:4
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Course: Main Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Aappam and vegetable stew, Best Nonbhu Kanji with Brinjal chutney, Easy Besan Masala Roti

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4

Ingredients

  • 1 pound - whole Wheat pappardelle Pasta
  • 1 cup - silken Tofu
  • 2 tsp - Egg replacer powder (like EnerG)
  • 2 tbsp - Olive oil
  • 1 - medium Onion (sliced thin)
  • 4 - Garlic Cloves (crushed with knife and sliced thin)
  • 1 - large green pepper (cut into small dice)
  • 1 pound - Asparagus spears
  • 2 tsp - freshly ground black pepper
  • Salt to taste

How to Make Pappardelle Pasta with Green Peppers

  • Remove the tough stems from the asparagus spears and cut into half inch pieces. If using frozen asparagus, thaw thoroughly and then cut. Boil water in a large pot, add 2 tbsp.
  • Add the pasta and cook according to the instructions until al dente.
  • Simultaneously, heat 1 tbsp olive oil in a saucepan. Add onions and green peppers and toss.
  • Add half of the black pepper and salt. Cook until barely tender for 3-4 minutes.
  • Add the pasta to the saucepan, stir together and cook on low flame to keep the pasta warm.
  • In another saucepan, heat the remaining olive oil.
  • Add the asparagus and the remaining black pepper.
  • Cook while stirring until the asparagus is fairly tender (it should not get mushy).
  • In a bowl, mix tofu and egg replacer powder and beat it to mix and smooth any lumps.
  • Add to the asparagus and allow it to settle for a minute. Then toss around for about two minutes.
  • Add the asparagus frittata to the pasta and toss to coat the noodles.
  • Recipe courtesy: Holy Cow Vegan