Pappardelle is my favorite type of noodle. I love the look of its wide shape, and it holds sauce well. In keeping with our transition to vegetarian weeknight meals, I made this pasta dish with mushrooms. I experimented with a combo of vegan cheese that's made to be similar to parmesan and actual parmesan. The… Continue reading Garlic Tomato Pappardelle with Mushrooms
Using coconut cream to make an alfredo sauce is one of my favorite tricks, which I learned from the chef Brian Lumley when we lived in Jamaica. It's rare that we get prosciutto here in Suva, so when I saw it at a store a couple weekends ago, we stocked up. I used a few… Continue reading Coconut Alfredo Pappardelle with Prosciutto
We visited Flavio's, an upscale Italian specialty store, during our last trip to Denarau. He showed us how to make pappardelle from scratch, using 300 g of all-purpose flour.
I made this vegetarian dish using tofu and crushed peanuts for protein. I also used the scallions growing in our garden. Ingredients: 1/2 pack pappardelle 1/2 garlic head, diced 1 cup peanuts, crushed (use mortar and pestle or food processor) 1 pack silken tofu 1 whole scallion stalk, chopped sesame oil to taste soy sauce… Continue reading Pappardelle with Tofu and Crushed Peanuts
I have to pat myself on the back for this one. It's my tropical-island riff on a classic pasta dish. An umami bomb of beef juices, coconut cream and parmesan. Ingredients: 1 pappardelle pack 1/2 garlic head, minced 1/4-1/2 lb. thin beef strips, tenderized 1 can coconut cream salt and pepper to taste 1 cup… Continue reading Beef Stroganoff, Island Style
ATB 