Snap Pea and Penne Pasta with Fresh Pesto

Garden fresh is the theme at Well on Wheels this week.  I have a bunch of peas vining up a trellis in my garden and I picked a handful the other day, so I decided they'd be the feature item on my lunch menu.  It also helped that my basil plant is bushy and ready to be trimmed and transformed into pesto.

Any time you're looking for a quick alternative to ubiquitous marinara on your pasta, pesto can't be beat.  It's light, bright, garlicky and good.  How can you possibly go wrong with that combination on a warm summer afternoon?

Bavarian Spiced Portobello Mushroom Pasta

It was a dark and stormy night... and there wasn't much in my fridge except a lonely portobello cap and half a can of diced tomatoes.  So, I settled in to accepting the likelihood that there would be another pasta dinner on the horizon.  But tonight I decided to try something a little different.

I poked around my pantry for a box of spices a friend had gotten me for New Year's Day (thanks, Jessica!) and discovered this one marked "Bavarian Style Seasoning" which had me intrigued.  The label stated that this was a hand-mixed blend of crushed brown mustard, rosemary, garlic, thyme, bay leaf and sage. It sounded sausage-y to me, so I figured it would work well with the portobello.

I started by dicing the mushroom and sauteing it in olive oil until soft and lightly browned.  Then I threw in some sliced garlic and fresh basil. Once the garlic was golden and fragrant, I added about a teaspoon of the spice mix and some salt and pepper.  Instant aroma!  I deglazed with the tomatoes and let the sauce simmer until it thickened, about 10 minutes.

I tossed the penne pasta with the sauce, then topped it with some fresh thyme sprigs from my garden.  For a twist on the standard pasta sauce, this hearty, savory, and slightly tangy topping was a success.

Gluten-free Shell Pasta with Spinach, Mushroom and Tomato Cream Sauce

This was another quick, toss-together dinner featuring a comforting, thick and rich sauce perfect for a rainy evening.  I started by sauteing a bunch of  sliced cremini mushrooms and chopped garlic in olive oil until soft, then stirred in some baby spinach.  Once that was wilted, I added some crushed tomatoes, fresh basil, salt and pepper.  For the creamy part, I stirred in about 2 tablespoons of Tofutti cream cheese at the end.  I tossed this with my al dente pasta, then topped it all off with some homestyle chopped basil.  Done!  Delish!

Gluten-free Mediterranean Pasta

The family tradition growing up was Sunday dinner of spaghetti and meatballs at my maternal grandmother's house, followed by rounds of Boggle until "60 Minutes" started ticking on the TV.  Some weeks she would even treat us to fresh made ravioi or cavatelli, but whatever the pasta, it was always drenched in rich, thick marinara and a generous dusting of Parmigiano Reggiano.

This past weekend felt like a return to Pasta Sunday, though these days it's gluten-free Tinkyada brown rice penne, sans cheese.  And, instead of tomato sauce, this time it was a base of olive oil and garlic for a light Mediterranean twist.  I've forgotten how delicious this quick and easy meal can be since my inclination is to always drench everything in sauce.  Perhaps that's my upbringing.  But when I lighten up a bit, I'm always happy with the results.

The penne was tossed with kalamata olives, diced onions, sundried tomatoes, garlic, artichoke hearts (just a few, cut in half), baby spinach, fresh basil, and toasted pine nuts.  While the pasta is cooking, toast a handful of pine nuts in a dry skillet on medium heat.  Keep an eye on these because once they start to release their oil and aroma, they're done in seconds.  Remove them immediately from the pan and set aside.

Next, saute about a half cup of diced onions in a hot skillet until they're translucent and beginning to brown on the edges.  Then add a couple cloves of minced garlic and saute about a minute.  Toss in the olives, sundried tomatoes, artichoke hearts, and about 8 oz. of baby spinach, then sprinkle with sea salt.  If the pan is too hot and sizzly and things are starting to stick, don't worry - just add a bit of water or wine to deglaze.  Cover the skillet and let this steam for a couple of minutes.

Once the spinach is wilted, taste for seasoning.  It should be a little salty since it's all going to get tossed with the penne and the flavors will mellow out.  Drain the cooked penne, then immediately toss it with the spinach mixture.  Season with fresh black pepper and sea salt, then stir in the fresh basil and pine nuts.  In less than a half an hour, dinner is ready, and you will be magically transported to a warm, sunny hillside overlooking miles of crisp blue ocean. 

My friend Consiglio

Sometimes it's tough being a vegan. Or, let me qualify that. . . being a gluten-free vegan. Going out to eat with friends inevitably proves to be a challenge unless you plan ahead. Most vegans can do well by choosing ethnic, as most Thai, Japanese, Chinese, and even Italian restaurants can accommodate us with only minor tweaking to their menus. But when you eliminate gluten, it pretty much rules out everything.

Gluten is the protein found in wheat, barley and rye. So that means pasta is out of the question. I've lived in New Haven for two years and have yet to sample one of its famous pizzas. (sad, I know) No more lo mein noodles. And even soba - which are technically buckwheat noodles and ok for the gluten-intolerant - usually are made with some wheat, and therefore off limits. Same goes for soy sauce which is made with fermented wheat and soy (read the label).

So I was at a quandry when invited to go to Consiglio's, one of New Haven's finest Italian institutions. What to do. What to do. I called ahead and asked if they served risotto, thinking they might possibly be able to make a veggie risotto sans dairy. They assured me they could. I was pleasantly surprised, asked again just to be doubly sure, and had my request confirmed. When we were seated and ready to order, I calmly (albeit abit reservedly) made my request. He pleasantly responded that the chef would be happy to do that for me. What shock!

A minute later, amidst good cheer and conversation, my world came crashing down: no risotto for Mary. The waiter informed me that they could not make the risotto to order because it would take too long and, frankly, would be pretty listless without all those gobs of cheese. I did my best to hold my head up after receiving this dreadful news. And then we spent the next 15 minutes or so scavaging the menu for veggies which could be concocted into an impromptu dinner suitable for a gluten-free vegan. I am pleased to report that the end result was far superior to your standard risotto primavera.

This dish is now my new standby for Italian restaurants. Grilled eggplant with marinara, broccoli rabe in olive oil and garlic, white beans and calamata olives. Mmmmm... DEEEElish! Take a look:

It is now confirmed> a gluten-free vegan CAN eat dinner at an Italian restaurant in New Haven. YAY!