PASTA DAY: Farfalle With Curried Vegetables

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* Exported from MasterCook *

 

Farfalle With Curried Vegetables

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 138

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup soft or silken tofu

1 1/2 cups lowfat unsweetened coconut milk

salt

1/8 teaspoon cayenne pepper

2 tablespoons vegetable oil

1 onion -- minced

1 red bell pepper -- chopped

2 tablespoons Madras curry powder

OR more to taste

1/2 cup vegetable stock or water

1 pound farfalle

2 cups broccoli florets

1 carrot -- sliced

1/2 cup frozen peas

 

Serves 4

 

Noodles are not unheard of in India. Among them are sevian, which are

usually made from chickpea flour and fried and eaten as a snack, and

vermicelli prepared as a sweet pudding.

 

In a blender combine the tofu with the coconut milk, salt to taste, and

cayenne. Blend well and set aside. Heat the oil in a skillet over medium

heat. Add the onion and bell pepper, and cook 5 minutes to soften. Stir

in the curry powder and cook until fragrant, about 30 seconds. Add the

stock or water and simmer for 5 minutes. Stir in the tofu mixture and keep

warm over low heat. Cook the farfalle in a large pot of salted boiling

water until it is al dente, about 8 minutes. During the last 5 minutes of

cooking time, add the broccoli and carrots to the pasta. About 1 minute

before the pasta and vegetables are cooked, add the peas. When the pasta

is cooked, drain and transfer to a serving bowl. Add the sauce and toss to

combine. Serve immediately.

 

Other pasta choices: penne, ziti

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