Summer Tofu And Corn Pasta Recipes
SUMMER CORN FETTUCCINE
This pasta tastes like corn chowder, a summer favorite of mine. Bring home a bushel of corn at summers end and cook, scrape and freeze summer fresh flavor by making your own frozen corn kernels.
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.
- Meanwhile, heat a large skillet with a drizzle of extra-virgin olive oil over medium to medium-high heat. Add the bacon and cook a few minutes until rendered and crisp. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add 3/4 of the scraped corn and any corn liquid to the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5 to 6 minutes.
- Add the remaining corn and half-and-half to a food processor and puree until smooth.
- Pour the stock or wine into the corn and vegetables, and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne and season with salt and pepper, to taste.
- Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple of handfuls of cheese, about 1/2 cup and toss. Top with torn basil or chopped tarragon and pass the remaining cheese at the table.
SUMMER TOFU AND CORN PASTA
Very tasty and savory.
Provided by Kasimira C Verdi
Categories Italian Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 13 to 15 minutes or until al dente; drain.
- Heat oil in a large saucepan over medium heat, and stir in the tofu. Mix in honey and Dijon mustard. Season with dry mustard, 1 teaspoon Old Bay® Seasoning, kosher salt, and pepper. Cook and stir until tofu is thoroughly coated.
- Mix corn into the saucepan. Season with remaining Old Bay® Seasoning and nutritional yeast. Cook until heated through. Allow to cool about 5 minutes before serving over the cooked pasta.
Nutrition Facts : Calories 291 calories, Carbohydrate 48.6 g, Cholesterol 41.5 mg, Fat 5.3 g, Fiber 4.4 g, Protein 14.2 g, SaturatedFat 0.7 g, Sodium 466 mg, Sugar 8.3 g
SUMMER TOFU AND CORN PASTA
Very tasty and savory.
Provided by Kasimira C Verdi
Categories Italian Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 13 to 15 minutes or until al dente; drain.
- Heat oil in a large saucepan over medium heat, and stir in the tofu. Mix in honey and Dijon mustard. Season with dry mustard, 1 teaspoon Old Bay® Seasoning, kosher salt, and pepper. Cook and stir until tofu is thoroughly coated.
- Mix corn into the saucepan. Season with remaining Old Bay® Seasoning and nutritional yeast. Cook until heated through. Allow to cool about 5 minutes before serving over the cooked pasta.
Nutrition Facts : Calories 291 calories, Carbohydrate 48.6 g, Cholesterol 41.5 mg, Fat 5.3 g, Fiber 4.4 g, Protein 14.2 g, SaturatedFat 0.7 g, Sodium 466 mg, Sugar 8.3 g
SUMMER TOFU AND CORN PASTA
Very tasty and savory.
Provided by Kasimira C Verdi
Categories Italian Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 13 to 15 minutes or until al dente; drain.
- Heat oil in a large saucepan over medium heat, and stir in the tofu. Mix in honey and Dijon mustard. Season with dry mustard, 1 teaspoon Old Bay® Seasoning, kosher salt, and pepper. Cook and stir until tofu is thoroughly coated.
- Mix corn into the saucepan. Season with remaining Old Bay® Seasoning and nutritional yeast. Cook until heated through. Allow to cool about 5 minutes before serving over the cooked pasta.
Nutrition Facts : Calories 291 calories, Carbohydrate 48.6 g, Cholesterol 41.5 mg, Fat 5.3 g, Fiber 4.4 g, Protein 14.2 g, SaturatedFat 0.7 g, Sodium 466 mg, Sugar 8.3 g
SUMMER CORN AND TOMATO PASTA
This is a wonderful spring/summer dish. You can use frozen corn if you like, but fresh corn in better. Recipe is from Rachael Ray.
Provided by CookingONTheSide
Categories Corn
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
- Meanwhile, in large skillet, heat the olive oil over medium heat.
- Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes.
- Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes.
- Season to taste with salt.
- Add the vegetables, butter and basil to the pasta and toss.
Nutrition Facts : Calories 622.8, Fat 18.5, SaturatedFat 6.1, Cholesterol 111, Sodium 39.1, Carbohydrate 97.6, Fiber 6.6, Sugar 6.3, Protein 19.2
SUMMER TOFU AND CORN PASTA
Very tasty and savory.
Provided by Kasimira C Verdi
Categories Italian Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 13 to 15 minutes or until al dente; drain.
- Heat oil in a large saucepan over medium heat, and stir in the tofu. Mix in honey and Dijon mustard. Season with dry mustard, 1 teaspoon Old Bay® Seasoning, kosher salt, and pepper. Cook and stir until tofu is thoroughly coated.
- Mix corn into the saucepan. Season with remaining Old Bay® Seasoning and nutritional yeast. Cook until heated through. Allow to cool about 5 minutes before serving over the cooked pasta.
Nutrition Facts : Calories 291 calories, Carbohydrate 48.6 g, Cholesterol 41.5 mg, Fat 5.3 g, Fiber 4.4 g, Protein 14.2 g, SaturatedFat 0.7 g, Sodium 466 mg, Sugar 8.3 g
SUMMER TOFU AND CORN PASTA
Very tasty and savory.
Provided by Kasimira C Verdi
Categories Italian Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 13 to 15 minutes or until al dente; drain.
- Heat oil in a large saucepan over medium heat, and stir in the tofu. Mix in honey and Dijon mustard. Season with dry mustard, 1 teaspoon Old Bay® Seasoning, kosher salt, and pepper. Cook and stir until tofu is thoroughly coated.
- Mix corn into the saucepan. Season with remaining Old Bay® Seasoning and nutritional yeast. Cook until heated through. Allow to cool about 5 minutes before serving over the cooked pasta.
Nutrition Facts : Calories 291 calories, Carbohydrate 48.6 g, Cholesterol 41.5 mg, Fat 5.3 g, Fiber 4.4 g, Protein 14.2 g, SaturatedFat 0.7 g, Sodium 466 mg, Sugar 8.3 g
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