Our Latest Obsession

We are obsessing over new recipe ideas for our new pastas, and we’ve got some great help from Foodie Friends. Aymara Lucero, M.D., known as @concernedcook on Instagram, loves Al Dente Pasta! Most recently, she came up with some yummy recipes for our Plant Based Pastas. These pastas are versatile, made from just two ingredients each, and packed with 15g plant-based protein per serving. Shop them on aldentepasta.com here.

For a chance to win some of these delicious Gluten Free, Non-GMO, Certified Organic, Vegan, Vegetarian, Low Sodium pastas, enter Aymara’s Instagram Giveaway here. Hurry up, the deadline is tomorrow, August 22!

Here are some of @concernedcook‘s doctor-approved recipes we recommend.

Green Pea + Wild Garlic with Veggies

GREEN PEA AND WILD GARLIC PASTA

Ingredients:

  • Cooked Al Dente Pasta Co Plant Based Pasta (2 cups)
  • Steamed Vegetable Medley (Carrot, Broccoli, Cauliflower)
  • Irish Butter (1 Tbsp),
  • Minced Garlic
  • Salt, Pepper, Everything Bagel Seasoning
  • Parmesan Cheese

Warm a medium-sized pan to high heat and melt butter. Add minced garlic and quickly sauté along with vegetables. Once lightly browned, incorporate pasta and season with salt, pepper, and everything bagel seasoning. Serve and top with fresh Parmesan cheese. 

ZA’ATAR LEMON CREAM PASTA

ZA’ATAR LEMON CREAM PASTA
  • Cooked Al Dente Pasta Co Plant Based Pasta – Chickpea + Turmeric (1 cup)
  • Cooked Al Dente Pasta Co Plant Based Pasta – Red Lentil + Sweet Potato (1 cup),
  • Heavy Cream (1/2 cup)
  • Irish Butter (1 tsp)
  • Lemon (1)
  • Minced Garlic
  • Salt, Pepper
  • Parmesan Cheese

Warm a medium-sized pan to medium heat and melt butter. Add minced garlic and quickly sauté. Add heavy cream to the pan with salt, pepper, and za’atar seasoning, then slowly stir until it thickens. Add lemon juice and keep stirring until sauce thickens again. Lower the heat and incorporate the pasta. Lightly toss all together, then serve topped with Parmesan cheese.

“I’m usually hesitant to try new “non-traditional” pasta flavors, but this Turmeric Pinchetti had the right amount of flavor without being overpowering. This was my first time making this recipe, which I created specifically for the turmeric pasta! I seasoned salmon with lemon thyme salt and seared it on a pan with lemon juice until flaky, then I mixed in coconut curry sauce (korma sauce). I tossed the pasta with the salmon in the pan and topped it with sunflower seeds. It’s very quick & easy to make, yet truly unique.”
Tiny bow-tie pasta reminds me of childhood, like this Spinach Farfalletti from @aldentepastaco‘s new artisan Piccolo Pasta Shapes (“little pasta shapes”) made from whole ingredients (durum wheat seminola, eggs, and spinach powder). I made this one with smoked prosciutto and blue cheese cream, one of my favorite combinations EVER because they’re simple yet bold flavors.