Tagliatelle with Walnut Ricotta Sauce
Roasted Brussels Sprouts
Orange Pound Cake
We made tagliatelle tonight -- see what happens when you watch too much Lidia Bastianch during lunch? ;)
It's always fun to break out the pasta roller attachment for the mixer. We made a decent sized batch, as the kids always want seconds. Maybe next time we'll do some flavored pasta -- spinach lasgana sheets, carrot gnocci, etc...
It was paired with a walnut and ricotta sauce (ground/toasted walnuts, ground extra firm tofu, soy sour cream, parsley, salt, pepper and nutritional yeast) which was tossed with the pasta right out of the pot with a little parsley as garnish.
For the sides, we made roasted Brussels Sprouts -- cut in half, tossed with olive oil, salt and pepper and roasted at 450F for 15-17 minutes, tossing about half way through. The other was a Braised Celery dish (also adapted from Lidia), slow cooked in a dutch oven with onion, garlic, tomato paste and a little broth.
For dessert Liz made a pound cake with a little extra orange juice and as we already had the mixer our for the pasta, a little whipped Soyatoo, topped with orange supremes.