Banff Pasta Vegetarian Canadian Recipes

BANFF PASTA - VEGETARIAN - CANADIAN

Steps:

• Cook pasta according to directions; drain and toss with a few drops of olive oil.
• Place sun-dried tomatoes into a small pot, cover with water and cook for about 5 minutes, or until tender. Drain, chop and set aside.
• Heat olive oil in a skillet over medium-low heat. Saute onions, garlic until onions are transparent, about 5 minutes. Add mushrooms and sun-dried tomatoes; cook over low heat for about 5 more minutes. Add olives, capers, pinenuts, red pepper flakes, (crumbled) cheese and ground pepper.
• Garnish with the Parmigiano-Reggiano crumbles if desired.

THE GREATEST, MOST FLAVOURSOME, VEGETARIAN SPAGHETTI!

Steps:

• Pour about 2T of olive oil in a deep frypan or wok, and on a very low heat, fry the first 5 ingredients (up to basil) for about 30 seconds until it becomes fragrant. Garlic burns very easily so the next step has to be ready to go.
• Before garlic burns, pour in tomatoes and stir in, turning up the heat to medium.
• Add next 5 ingredients (up to red wine), stir thoroughly, then bring to the boil. Check to see that the flavour is balanced between the salt, sugar and vinegar. it should have a bit of a kick - but if you can taste the sugar or vinegar quite strongly, adjust taste, very carefully. eg. if it tastes like vinegar, add another 1/4 t sugar.
• Reduce to medium heat, cover and simmer for 15 minutes until reduced.
• In the meantime, grate parmesan cheese, boil large saucepan of generously salted water (you don't need oil).
• Boil pasta according to instructions - try not to touch it too much, and not to overcook it - bite-test it every 30 seconds when it gets close to the finish time. Pasta should be juicy and springy, not sticky and limp.
• Drain pasta, toss with olive oil, then serve onto plates. Top with sauce, parmesan, and cracked pepper. Bon apetit!

SOUTHWESTERN VEGETARIAN PASTA

Steps:

• Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.