Tagliatelle with Walnut Ricotta Sauce, Roasted Brussels Sprouts, Braised Celery, Orange Pound Cake

Dinner 2/19

Tagliatelle with Walnut Ricotta Sauce

Roasted Brussels Sprouts

Braised Celery

Dessert

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.

Tags: celery, brussels sprouts, walnuts, tofu, pasta, parsley, vegan, food, dinner, tofu666