Pasta With Tofu And Walnuts Recipes

PASTA WITH WALNUT SAUCE

Steps:

• Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again.
• Pour into a bowl, and set aside.
• Add pasta to boiling water with salt and cook for the required amount of time. When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water. Sprinkle a little olive oil over the pasta to prevent it sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed).
• Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.

PASTA WITH WALNUTS

Steps:

• Bring a large pot of water to a boil and salt it. Meanwhile, combine the nuts, parsley and garlic in a small food processor (or use a mortar and pestle) and turn the machine on. With the machine running, add the oil gradually, using just enough so that the mixture forms a creamy paste. Season to taste with salt and pepper.
• Cook the pasta, stirring occasionally, until it is tender but not mushy. When it is ready, drain it--reserve some of the cooking water--and toss with the sauce; if the mixture appears too thick, thin with a little of the pasta-cooking water or more olive oil.
• Serve!

PASTA WITH WALNUTS AND OLIVE OIL

Steps:

• Bring a large pot of water to a boil and salt it. Meanwhile, combine nuts, parsley and garlic in a small food processor and turn machine on. (Or use a mortar and pestle.) Add oil gradually, using just enough so that mixture forms a creamy paste. Season to taste with salt and pepper.
• Cook pasta, stirring occasionally, until it is tender but not mushy. When it is ready, drain it, reserving a little cooking water. Toss with sauce. If mixture appears too thick, thin with a little more olive oil or some of the pasta cooking water.

OLIVE-WALNUT PASTA

Steps:

• Bring a large pot of salted water to a boil. When the water's boiling, add the pasta and cook until al dente. Reserve 1 cup of pasta water, then drain.
• While the pasta's cooking, in a large Dutch oven, stir together the olive oil, walnuts and olives. Set over medium heat and cook, stirring often, until fragrant and the walnuts are toasted, 3 to 5 minutes. Turn off the heat, finely grate in the garlic clove and season with 1 1/2 teaspoons salt and a few grinds of black pepper. Stir to combine.
• Add the pasta and 1/4 cup pasta water to the walnut mixture. Cook over medium-low, stirring and adding pasta water as needed, until the pasta is well coated. Remove from heat and stir in half the lemon zest and all the lemon juice. Season to taste with salt and pepper and more lemon zest.

PASTA WITH TOFU AND WALNUTS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain.
• In the meantime, cut the tofu into 1/4 inch thick by 2 inch wide slices. Heat the olive oil in a saute pan over medium-high heat. Cook the garlic and onions and cook until they begin to soften, about 1 minute. Stir in the mushrooms, walnuts, vinegar, and black pepper, turn heat to medium-low and allow to simmer for 2 to 3 minutes. Gently fold in the tofu slices, cover, and allow to simmer for about 5 minutes more.
• When the pasta has cooked, toss it with the tofu mixture, and sprinkle with Romano cheese.

TOFU, RED ONIONS, WALNUTS, AND BLUE CHEESE

Steps:

• Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Place the walnuts on a baking dish, and bake 10 minutes, stirring frequently, until lightly toasted. Remove from heat.
• Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in garlic, and cook 1 minute. Stir in the broth, and season with sage, tarragon, salt, and pepper. Continue cooking 10 minutes, stirring often.
• Heat the oil in a separate skillet. Dredge the tofu in the toasted walnuts, and cook in the skillet about 4 minutes on each side, until lightly browned. Mix any remaining walnuts and the onion and broth mixture into the skillet. Cook until heated through. Serve over rice, and top with blue cheese.