Daikon Fettuccine With Tomato Basil Sauce Recipes

DAIKON FETTUCINE WITH TOMATO-BASIL SAUCE

Steps:

• Using a swivel-blade vegetable peeler, remove outer skin of the daikon and discard. Continue peeling down the length of the daikon, creating long ribbons that look like fettucine noodles. Place daikon noodles in a large bowl and cover with salted water; let soak 15 to 20 minutes.
• Meanwhile, drain tomatoes, reserving half the juice in a medium bowl. Squeeze tomatoes with your hands into the bowl of reserved juice; mash to combine. You should have about 2 cups.
• In a medium heavy-bottomed saucepan, heat oil over medium-high heat. Add onions and garlic; cook until softened, about 3 minutes. Add tomatoes and salt. Bring to a boil and cook, stirring often, until sauce is thick, 10 to 15 minutes. Season with salt and pepper.
• Drain daikon noodles and dry them using a kitchen towel. Gently add noodles to sauce; reduce heat to medium. Cook until noodles are just heated through, about 1 minute. Divide among 3 or 4 serving plates; serve immediately, with cheese, if desired.

DAIKON 'FETTUCCINE' WITH CYNDI'S VEGAN ALFREDO SAUCE

Steps:

• Start with the sauce. Put the tofu and garlic into a food processor and whiz until smooth. Then add the almonds and basil and whiz again until as smooth as possible.
• Add the lemon juice and enough of the water - or more - to got a creamy consistency. Season to taste with salt and pepper, transfer to a saucepan and set aside.
• Bring half a saucepan of water to the boil. Meanwhile, cut the daikon into long, thin ribbons by running a swivel potato down the length.
• Put the ribbons into the boiling water, bring back to the boil and cook for about 4 minutes, or until al dente. Drain immediately and return to the pan.
• While the daikon is cooking, gently reheat the sauce.
• To serve, either add the sauce to the daikon and mix well, or toss, the daikon in a little olive oil, serve out onto plates and pour the creamy sauce over the top.

TOMATO BASIL FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium-high heat until most of the liquid is evaporated. , Remove from the heat; let stand for 1 minute. Gradually whisk in milk. Drain fettuccine and place in a large bowl. Add the basil, Parmesan cheese and tomato mixture; toss to coat.

FETTUCCINE WITH ITALIAN TOMATO SAUCE

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots, celery and garlic in oil about 5 minutes, stirring frequently, until onion is tender. Add beef; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked. Drain.
• Stir in broth, wine, tomato paste, thyme, oregano and tomatoes. Reduce heat to low. Cover; cook 20 minutes, stirring occasionally. Uncover; cook 5 to 8 minutes longer, stirring occasionally, until sauce thickens.
• Meanwhile, cook and drain fettuccine as directed on package.
• Stir parsley into sauce. Serve sauce over fettuccine; sprinkle with Parmesan-style topping.

TOMATO BASIL PASTA

Steps:

• Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
• Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.