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Pappardelle Pasta with Green Peppers

Recipe by
Total Time:
30-45 minutes
Serves:4
Rated 4 based on 100 votes
4
Course: Main Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Best Khao Pad Goong (Thai Shrimp Fried Rice), Easy Rajgiri Puris

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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

  • 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