Thursday, 22 October 2015

Pennette Saporite con Rucola

I've really started to enjoy cooking, but since my schedule is hectic most days, the greater part of my meal preparing has to be something that can be done fast. So here is another very simple and quick Pasta recipe. You can either prepare it in the vegetarian or in a vegan version. Last time I did it, I had an in between, as I substituted the milk for rice milk but kept the Feta.

Pennette saporite con Rucola - Pennette with Arugula | Quick & Easy Vegetarian (or Vegan) Pasta Recipe || Funky Jungle






Pennette Saporite con Rucola

Ingredients:

85g of Pasta
45g Rucola/Arugula
60g Feta - or tofu if you want a vegan version
15g Latte/Milk/Milch - or any plant based milk. I used rice milk
Salt/Salz
Black Pepper/Pfeffer

Preparation:

Put on some water and let it boil. Meanwhile clean the rucola and then cut it in little pieces. Also cut up the Feta, but keep it apart. Heat up the milk in a pot, then add the rucola. Stir well, add pepper & salt as wanted, then take the pot off the heat when the rucola is lightly cooked. Due to the small quantity of liquid used, I always use a sauce pan like this.

Cook the pasta "al dente". Take it out of the water and put it together with the milk-rucola-mix into a plate. Add the Feta and mix it all. Serve.


Zubereitung:

Wasser aufsetzen. In der Zwischenzeit den Rucola putzen und in kleine Stuecke schneiden. Den Fetakaese (oder veganen Ersatz) ebenfalls klein schneiden aber getrennt lassen.

Milch (Kuh oder pflanzlich, ich habe wie gesagt das letzte Mal Reismilch benutzt) erhitzen. Dann den Rucola zufuegen. Unter ruehren koecheln lassen. Pfeffer und Salz dazu. Topf vom Feuer wenn der Rucola gekocht ist. Wer mag, kann ihn auch weniger kochen, so dass er noch bissfest ist. Wegen der geringen Menge an Fluessigkeit und fertiger "Sosse" benutze ich immer ein sogenanntes Butterpfaennchen.

Pasta "al dente" kochen. Aus dem Wasser nehmen und zusammen mit dem Milch-Rucola-Mix auf einen Teller geben. Schafskaese dazu. Umruehren. Servieren. VoilĂ . Super leicht und lecker.



P.S. Technically, the pasta in the picture is a mix of Pennette and Tortiglioni (the larger diameter ones). I was finishing off the bits and ends. Sacrificing to get the picture perfect. It tastes good anyway.

P.S. Also eigentlich sind das auf dem Bild sowohl Pennette als auch Tortiglioni, ich habe da unsere Reste aufgebraucht und dafuer das perfekte Bild geopfert. Geschmeckt hat es trotzdem.




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