Garlic, red chili, spinach fresh pappardelle pasta, garnished with cashews and mozza daiya. Super simple fresh pasta recipe, fresh light tasting pasta, but nice and comforting! I really enjoyed this dish, just threw it together on a whim, but I'll definitely make it again! YOU should totally make this for supper tonight or tomorrow!
Super simple fresh pasta recipe:
2 1/2 cups durum semolina flour
1 Tbsp EVOO
1/2 tsp sea salt
Enough water to make dough
Let dough sit for at least an hour before trying to roll out
I rolled it into sheets on the "4" setting
Then I flour both sides of the sheet really well, fold it over onto itself a few times, then cut into 1/3-1/2" width strips, then coat them in flour, and set aside till I need. I usually get the pasta cut into strips while I'm getting the sauce for the pasta ready.
Here's what you need for the sauce:
3 TBSP Evoo
1 head of garlic, cloves peeled, and minced up, saute on medium heat till garlic is starting to brown then add a large handful of thinly sliced red onions, saute till garlic is nice and brown and red onions are soft and beginning to get some color. Add 1/2 cup white wine, and 2 TBSP white Balsamic vinegar, after the wine is in the pan add between 1 tsp- 1 tbsp red chili flakes (depending on how spicy you want it). Approx 1/3 tsp vegetable bouillon cube. 1/2 tsp lemon zest, 2 tbsp freshly squeezed lemon juice. 2 TBSP nutritional yeast.
Bring a pot of salted water to a boil while your waiting for the sauce to reduce.
Once liquid in pan is cooked down and the sauce no longer smells "winey" or "vinegary". Take the pan off the heat and add salt and pepper to taste.
Once the water has hit a roaring boil, slowly add pasta sheets, then stir very quickly so they don't stick.
Once the strands are floating they are done and remove from the water with a stainer or whatever you like (do not drain the water, you need it for the next step!) and dump into into the sauce and stir to evenly coat the pasta, add a little pasta water if necessary to achieve desired consistency four the sauce.
Grab several large handfuls- as much as you like of fresh baby or regular spinach (I used regular). Throw the spinach into the leftover pasta water and cook for about 1 min then strain and stir into the pasta and sauce mixture.