Pappardelle Pasta with Green Peppers and Asparagus Frittata


Pappardelle can lift an ordinary pasta meal right up into the extraordinary.

These flat, broad ribbons are a wonderful base for holding on to chunky sauces, which, I thought, would make it a perfect fit for this dish. If you cannot find papardelle, use tagliatelle, which are also flat but less wide, or even plain old spaghetti.

My Pappardelle with Green Peppers and Asparagus Frittata was inspired by a non-vegan, eggy version I saw on television. But it’s extremely easy to veganize, and, in the process, it gets healthier too.

Frittata is a thick Italian omelet filled with veggies, although in this case it serves as a sauce for the pasta. I substituted the eggs with silken tofu and some egg replacement powder. This worked really well because unlike with a regular frittata, I didn’t need the egg substitutes to set into a firm omelet.

I used frozen asparagus spears for this dish, but go with fresh asparagus if you can find it. I also added a green pepper to the pasta, but needless to say any other colored pepper or green onions (scallions) or even spinach would be great in this.

I am sending this of course to my It’s A Vegan World: Italian event. And still hoping that you creative cooks out there come up with your own veganized Italian dishes before Feb. 28, 2009.
This recipe also goes to Madhuram’s Egg Replacement event, where her chosen ingredient this month is egg replacer powder.
Cheers, folks. And enjoy!


Whole-Wheat Pappardelle Pasta with Green Peppers and Asparagus Frittata

Ingredients:

1 pound whole-wheat pappardelle pasta (feel free to substitute with tagliatelle, fettuccine, or spaghetti)

1 cup silken tofu

2 tsp egg replacer powder like EnerG

2 tbsp olive oil

1 medium onion, sliced thinly

4 cloves of garlic, crushed with a broad knife, and then sliced thinly (crushing the garlic helps the oils in the garlic flow, giving you more enhanced garlicky flavor. Delicious.)

1 large green pepper, cut into a small dice

1 pound asparagus spears, tough stems removed and cut in 1/2-inch pieces. If using frozen, thaw thoroughly, then cut.

2 tsp fresh-ground black pepper

Salt to taste

Bring water to boil in a large pot, with 2 tbsp of salt added to it.

Add the pasta and cook according to instructions until al dente.

Simultaneously, heat 1 tbsp of olive oil in a saucepan. Add the onions and green peppers and toss in the oil.

Add half the black pepper and salt. Cook until barely tender, 3-4 minutes.

Add the pasta to the saucepan, stir together and keep on the lowest heat setting of your stove. You don’t want the pasta to cook any further at this point, you just want to keep it warm.

In another saucepan, heat the other tbsp of olive oil.

Add the asparagus and remaining black pepper.

Cook, stirring, until the asparagus is fairly tender but still has a bite to it– it should not get mushy.

In a bowl, place the tofu and egg replacer powder. Beat with a whisk to mix and smooth any lumps.

Add to the asparagus and allow it to settle for a minute. Then toss around for about two minutes.
Add the asparagus frittata to the pasta and toss to coat the noodles.

Serve hot with a salad and some crusty bread.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

12 thoughts on “Pappardelle Pasta with Green Peppers and Asparagus Frittata

  1. Permalink  ⋅ Reply

    Shreya

    January 29, 2009 at 5:45am

    hi Vaishali, I have never heard of this pasta before or tasted it:-( I can try the recipe with spaghetti though, and will do so too:-)

  2. Permalink  ⋅ Reply

    Priya

    January 29, 2009 at 8:13am

    Vaishali, vegan pasta frittata looks gorgeous, love always ur vegan dishes..great job yaa!!!

  3. Permalink  ⋅ Reply

    Soma

    January 29, 2009 at 3:47pm

    Yes I love the pappardelle as theier size gives more opportunity to taste the sauce on it. Love the idea of the asparagus frittata.

  4. Permalink  ⋅ Reply

    Cham

    January 29, 2009 at 5:17pm

    Vegan pasta frittata very interesting recipe Vaishu!

  5. Permalink  ⋅ Reply

    Pavithra Kodical

    January 29, 2009 at 6:44pm

    Good way to make use of egg replacer..I was in search of it..Could not find in regular grocery store.Pasta looks delicious :)

  6. Permalink  ⋅ Reply

    Indhu

    January 29, 2009 at 9:25pm

    awesome recipe and looks delicious… I am yet to foray into Italian except for the most basic pasta… will try :)
    thanks for visiting… u have a lovely blog and I have effectively spent more than an hour going through the recipes :)

  7. Permalink  ⋅ Reply

    Madhu

    January 29, 2009 at 10:49pm

    Tofu is a nice thing to add to, makes any dish so rich and creamy.

  8. Permalink  ⋅ Reply

    Sunshinemom

    January 30, 2009 at 5:09pm

    Very well veganized! I have read a lot of frittata recipes but all of them seem to insist on nutritional yeast flakes. Any idea what that does to a recipe?

  9. Permalink  ⋅ Reply

    Madhuram

    February 4, 2009 at 3:14am

    Yummy pasta Vaishali. I also have something similar in my mind for the Vegan World event. Will try it soon and send it to you. Thanks for the second entry to my event.

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