Homemade Vegan Pasta
Hello & Happy Monday!!
Truth: Before my homemade pasta days, I never really enjoyed it. For those who also don’t possess an organic affinity for pasta, this may perhaps be why.
Homemade anything is a million times better than the alternative, but when it comes to pasta, it’s like night and day.
Although I’ve made a fab vegan pumpkin ravioli before, I had yet to explore making traditional pasta and I was completely ecstatic to see how the Follow Your Heart vegan eggs worked in a pasta recipe.
This concept with the bell peppers came to light as I wanted to explore vegan pasta, while also boosting the appearance, diversity in colors, and most importantly the nutritional value.
Let’s just say.. it works
Before you get down to the process of making this pasta, remember that anything sounds hard before you actually try it. and I promise, that every step is worth the hassle.
If you love fresh pasta, but have yet to try making it yourself, you have to give this staple recipe for Vegan Pasta a go.
Why this recipe rocks:
Can be made in bulk
Homemade pasta is the bees knees
You can make it by hand if you don’t have a Kitchen Aid
Great for enteratining
- 3 Vegan Follow Your Heart Eggs (mixed with ice cold water)
- 2 1/2 cups all-purpose flour (more as needed), extra for dusting and rolling out
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 tablespoon water (more as needed)
- 4 bell peppers
- 1 package mini heirloom tomatoes
- 2 tbsp vegan earth balance butter
- 1/3 cup white wine
- 1 sprig basil
- 1/3 cup capers
- 1/2 tsp sea salt
- 2 cloves garlic minced
- 1/2 squeeze lemon
- red pepper flakes (as desired)
- In the bowl of your standing mixer, with paddle attachment fixed, add the vegan eggs mixed with ice cold water, flour, olive oil, salt and water. Mix on low speed for 2-3 minutes, or until the dough starts to come together. Switch to the dough hook attachment, and knead the dough for 4-5 minutes or until soft to the touch and pliable. If the dough is too sticky, add flour in small increments. If the dough cracks or seems too dry, add water in small increments until you reach the right consistency. Once your dough reaches the right consistency, form it into a disk and wrap it tightly in a piece of plastic wrap. Set aside for at least 30 minutes or up to 2 hours.
- Unwrap your dough and place it on a generously floured surface. Cut it into 4 equal size pieces. Flatten them out with your finger tips.
- With the roller attachment fixed to your stand mixer and set to the lowest setting (1 for KitchenAid), insert the dough through the top. Once it goes through, fold the dough in half. Flour your dough and run it through a second time. Repeat this step, if necessary, flouring when needed, until the sheet is smooth and elastic. Increasing the setting by one step (2 for KitchenAid), insert the sheet again, but don't fold it over this time. Increasing the setting by another step (3 for KitchenAid), insert the sheet once again. Repeat these steps up to your desired thickness.
- Change the attachment to the appropriate cutter. Generously flour the dough, and insert the dough carefully through the top of the attachment. Once you have the pasta cut, toss with a little bit of flour to prevent it from sticking. Set aside, covered with a damp paper towel until ready to cook.
- Cut the tops of four bell peppers, remove the insides, coat in olive oil and sea salt, roast in the oven for 15-2 minutes until you get a slight blackening on the edges. remove, set aside.
- In a pan over medium heat add a drizzle of olive oil, minced garlic, lemon juice, sea salt. Cook until fragrant and translucent (2-3 minutes) add the sliced heirlooms, vegan butter, capers and white wine, cook for an addition 3 minutes.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 2-4 minutes for fresh pasta. Toss the drained pasta in the white wine sauce and top with fresh basil and place in roasted peppers.