{"id":372,"date":"2009-10-07T06:50:18","date_gmt":"2009-10-07T11:50:18","guid":{"rendered":"http:\/\/popvegonline.com\/blog\/?p=372"},"modified":"2009-10-12T10:31:06","modified_gmt":"2009-10-12T15:31:06","slug":"something-new-fusilli-with-sun-dried-tomatoes-and-asparagus-vegan-mofo","status":"publish","type":"post","link":"https:\/\/popvegonline.com\/blog\/something-new-fusilli-with-sun-dried-tomatoes-and-asparagus-vegan-mofo\/","title":{"rendered":"Something New! Fusilli with Sun Dried Tomatoes and Asparagus! #Vegan MOFO"},"content":{"rendered":"

\"veganmofo3\"<\/p>\n

So… dinner last night was an experiment, of sorts. I challenge myself to make something healthy, something unique, and – of course – something vegan. <\/p>\n

I decided to do something a little different. I made a regular salad (four colors, of course… always a must!)… then we had the Fusilli with Sun Dried Tomatoes and Roasted Asparagus *YUM* from Vegan Planet Cookbook (buy it. Just do it). And we had Rustic Cabbage Soup<\/a> posted earlier on this site. <\/p>\n

Was a bit reversed… finishing with soup… but that was easier to keep hot than the Fusilli. So there’s that. <\/p>\n

Oh, and I MADE the Fusilli with my spiffy cool new Kitchenaid Pasta Press… LOVE that thing. REALLY works well. And each time I make it, I learn a few things. <\/p>\n

Okay. So here goes. <\/p>\n

Vegan Planet
\nFusilli with Roasted Asparagus, Sun-dried tomatoes, and pine nuts<\/p>\n

Servings\/Yield<\/p>\n

4 servings
\n12 oz. thin asparagus, bottoms trimmed, cut diagonally into 2 inch pieces
\n3 tablespoons Extra virgin olive oil
\n\u00bd cup oil packed or rehydrated sun-dried tomatoes
\n1 pound fusilli
\n1 large clove garlic, minced
\nsalt and freshly ground black pepper
\n\u00bc cup chopped fresh basil or parsley
\n3 tablespoons pine nuts, toasted (p 110)
\nMethod<\/p>\n

1. Preheat the oven to 450 degrees F. Toss the asparagus with 1 tablespoon of the olive oil and place on a lightly oiled baking sheet. Roast until just tender, 6-8 minutes. Remove from oven and set aside. <\/p>\n

2. Cut the tomatoes into 1\/4 inch wide strips and set aside.<\/p>\n

3. Cook the fussili in a large pot of boiling salted water, stirring occasionally, until al dente, 8 to 10 minutes for dried pasta.<\/p>\n

4. While the pasta is cooking, heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic, and cook, stirring, until fragrant – about 30 seconds. Add the roasted asparagus, tomatoes, and salt and pepper to taste. Reduce the heat to low and keep warm. <\/p>\n

5. Drain the pasta and place in a large, shallow serving bowl Add the asparagus mixture, basil, and pine nuts. Toss to combine. Drizzle on a little more olive oil if desired, and serve hot. <\/p>\n

Serves 4.<\/p>\n

Don’t have the book? You should pick it up… or you can easily order it, here!<\/p>\n