Noodle Dishes

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Creamy Carrot Miso Sauce (Vegan)

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Ingredients

·      8–10 ounces BD Gluten Free pasta, such as our elbow, cooked in salted water, according to BD website directions.

Carrot Miso Sauce:

·      2 shallots, rough chopped (or 1/2 an onion)

·      4–6 garlic cloves, rough chopped

·      2 tablespoons BD Extra Virgin Olive Oil

·      2 heaping cups carrots, thinly sliced (3 medium carrots)

·      2 cups water

·      1/4 cup BD raw cashews (or substitute BD hemp hearts)

·      1/4 teaspoon BD salt

·      1/4 teaspoon BD pepper

·      3 tablespoons Miso Paste

Carrot Top Gremolata (optional, but tasty)  

·      1/2 cup carrot tops (tender leaves) packed or sub 1/2 cup more Italian Parsley

·      1/2 cup Italian parsley

·      1 fat garlic clove

·      1 tablespoon lemon zest (zest from one medium lemon)

·      1/4 teaspoon BD salt

·      1/3 cup– 1/2 cup BD Organic Arbequina Extra Virgin Olive Oil 

Toasted Panko Crumbs:

3/4 cup of panko crumbs

Olive oil

BD garlic granules

Instructions

1.   COOK PASTA: Set 6-8 cups salted water to boil for pasta, and cook according to directions.

2.   COOK SAUCE: Heat oil in a medium pot, over medium heat. Saute shallot and garlic until fragrant and golden, about 5 minutes, stirring often. Add carrots, cashews, water, salt and pepper and bring to a boil. Cover, lower heat to low and simmer gently until carrots are fork-tender, about 15 minutes. Stir in the 3 tablespoons of miso ( it doesn’t need to dissolve fully) and let cool for 5-10 minutes.

3.   While the carrots simmer,make the optional Carrot Top Gremolata and Toasted BD Panko Crumbs

4.   BLEND THE CARROT MISO SAUCE: Once the carrots are tender and slightly cooled, place all in a high-speed blender, 0blend on the lowest setting, gradually increasing speed, until fully blended, creamy and silky smooth about 1- 1 1/2 minutes.

5.   Drain the pasta and pour the sauce over the pasta, gently warming if needed.  Taste and adjust salt as needed. (If you didn’t salt your pasta water, chances are you’ll need salt.)

6.   Divide among bowls, and sprinkle with toasted bread crumbs and spoon the flavorful Carrot Top Gremolata over top.

You can make the sauce ahead, refrigerate and warm up before serving.

Carrot top Gremolata:

1.   Place carrot leaves, parsley, lemon zest and garlic in a food processer and pulse repeatedly until finely chopped. Add the salt and oil, pulsing a few more times until incorporated (but not too smooth). Add more oil if you prefer a looser version.

Toasted Panko Crumbs:

1.   Place a 3/4 cup of panko in a large skillet over medium heat, and drizzle with just enough olive oil to lightly coat. Add a good pinch of salt and BD granulated garlic. Stir until golden, about 5 minutes. Let cool.

Serves 3 to 4

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Pasta with Peaches

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Peach Pasta

12 oz BD Gluten Free Spaghetti (or regular Pasta)

3 cloves garlic, thinly sliced

1 Tbsp BD EVOO

1 pint grape tomatoes

2lbs peaches, pitted and sliced (around 6 peaches)

½ cup Kalamata olives, halved

½ cup BD Peach Vinegar

1/3 cup fresh basil leaves

¼ tsp BD Himalayan salt

1/8 tsp BD ground pepper

½ tsp BD crushed red pepper

BD chopped almonds (toasted for extra flavor)

 

Cook the spaghetti according to directions on BDProvisions.com

Drain spaghetti, return to pot and keep warm.

In a 12 inch skillet, cook the garlic in hot olive oil over medium heat for 1 minute.  Add the tomatoes and cook, uncovered, 2 minutes.  Add the peaches and cook until just soft, stirring occasionally, 4 to 5 minutes.  Stir in the olives, basil, ¼ tsp salt, 1/8 tsp pepper, and the crushed red pepper and peach Vinegar.  Heat through.

Add the peach mixture to the cooked spaghetti and toss to combine.  Season to taste with salt and pepper.  Sprinkle with almonds.

Serves 6

Elbow Macaroni

Cooking Instructions:
1. Bring water to boil.
2. Add pasta gradually, stirring frequently.
3. Cook pasta at a boil, uncovered, stir occasionally.
4. Pasta is done when tender, but firm.
5. Drain carefully, serve or store.
6. For recipes calling for baked pasta,
reduce recommended cook time by one third.

Try our BD Provisions Macaroni Salad with our elbow pasta!

¼ Cup BD Provisions Amish Macaroni Salad Mix

½ Cup BD Provisions Garlic Olive Oil (or try BD Provisions Shallots Olive Oil)

¼ Cup BD Provisions Champagne Balsamic Vinegar

3 Tbsp Water

  Macaroni Salad Ingredients

1lb BD Provisions elbow pasta

¼ Cup Red Onions finely chopped

1 mini cucumber finely chopped (about 1 cup)

¼ Cup fresh parsley finely chopped

1 Ripe Avocado cut into small cubes

1 Cup fresh mozzarella chopped into small cubes

1 stalk of celery finely chopped

2 cups of cherry tomatoes (cut in half)

3 Hard boiled eggs chopped into small pieces

Directions: Mix the ingredients for the dressing in a mason jar. Shake and set to the side.  Boil the pasta per the directions then rinse pasta under cold water in strainer. Put pasta back in pot and add ¾ of the dressing and mix. Finely chop Red Onions, Cucumber, Parsley, Mozzarella, Cherry tomatoes and toss with pasta. Add chopped hard-boiled eggs and gently mix.  Pour macaroni salad into serving bowl and pour the rest of the dressing over the salad.  Add salt and pepper to taste.  You can make this salad up to a day in advance, just be sure and store in refrigerator.

Serves 12

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Amish Macaroni Salad

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Ingredients in mix: Raw Cane Sugar, Cane Sugar, Dried Onion, Maltodextrin, Sea Salt, Dehydrated Carrots, Vinegar Powder (maltodextrin, white distilled vinegar, and modified food starch), Mustard Flour, Dried Red Bell Peppers, Dried Celery, Citric Acid (acidifier), Dried Green Bell Peppers, Guar Gum, Celery Seed, Canola Oil, Natural Colors, Black Pepper, Ascorbic Acid (preservative).
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.

Made with Bioengineered Ingredient(s).

You will need:

1 LB Elbow Macaroni
2 cups Mayonnaise (16oz)
1 cup water
1 cup Amish Macaroni Salad Mix
3-4 Hard Boiled Eggs – peeled and chopped (optional)

Instructions:
1. Mix mayonnaise, water, and Amish Macaroni Mix together and set aside.
2. Cook macaroni in boiling water; cool well under cold water; drain well.
3. Fold the drained macaroni & egg into the dressing, cover and refrigerate
overnight.