- Mm.
(mumbles)
(upbeat music)
Hello, we're back.
And today we're going to make more food.
You asked for it, I'm doing it.
We're making three easy vegan pastas today.
I would say at this point in where we are in 2021
easy is kind of the name of the game
when it comes to cooking.
So one of my favorite favorite things to make when I feel
like I need to be comforted from the inside out is pasta.
So today, I'm going to show you three super easy ways
that you can make pasta for dinner, for your family,
for yourself in basically under like 15 to 20 minutes.
I'm super excited because today is sponsored by Oatsome,
my new plant based milk obsession.
So Oatsome is a delicious plant-based milk.
It is organic.
It is gluten-free.
It is the sustainable choice, quite frankly
when it comes to plant-based milk.
So, oats actually use 80% less water than almonds
and I have switched to oat milk,
I guess it was a couple of years ago now just because
it's just so much better.
It's creamier.
You can cook with it a lot better.
It's really good for baking, cooking because it's so creamy.
Try it in your cereal.
It's absolutely delicious.
Oatsome has three flavors that I'm currently obsessed with.
It has a barista blend
which I've been loving in my herbal coffees and my teas.
They have the chocolate, which I have in my hand right now,
which is just so good.
So if you want to learn about them
and where you can find their shelf, stable plant-based milks
I will leave a link in the description box down below
and you can check them out.
Hands down the best oat milk I have tried to date.
So the three process I'm going to show you
how to make vegan today are a Cacio et pepe
which pretty much means cheese and pepper,
a vegan carbonara, which is an egg based pasta sauce.
Usually with lardon or some sort of like bacon
or something on top.
And then the third one which is actually already vegan,
but it's so delicious
and I feel like a lot of people don't have this
in their arsenal, is an arrabbiata.
So it's a spicy tomato sauce traditionally, already vegan
but it's just, it's so simple.
It's better than like a normal like bolonaise
or tomato sauce that I think quite frankly
we all kind of gravitate to at home.
It's a richer experience.
All right, let's start with the Cacio e pepe.
So I'm going to do it with spaghetti.
It's my favorite way to eat it.
So we have our spaghetti here.
I'm going to do it all in one pan.
You can use a stir fry pot, cast iron pan,
as long as it has a pretty thick lip.
And then for the cheese, I'm using just my favorite blend
of vegan Parmesan, usually it's pecorino, but I mean
we can't get that specific in the cheese world, us vegans.
So I'm going to use Parmesan and then pepper.
Let's do this.
All right, so our Cacio e pepe is going to be done
in one pan.
Like I said, you can do this in a cast iron,
if it is pretty deep or a stir fry pan or if you,
I don't know.
You can also do it in a wok if you wanted to.
I have this.
So I'm going to use this.
I'm heating up my pan to like medium high.
And I'm going to toast my freshly cracked black pepper.
Let's move that around a minute or two.
I'm smelling it right now.
So that's about when you want to take it off
when it becomes nice and fragrant.
Now, because we're doing everything in this pan,
we're gonna add our water right into it.
I'm going to salt that.
Now the rule with pasta water is usually about
half a teaspoon to a full teaspoon of salt
for the pasta water cause that will season your pasta.
We're not doing like a full traditional pot of water.
So I'm going to do probably on the lower end of that
but you definitely want it to be nice and salty.
Right now, I'm going to add my pasta.
So the reason I like to do this is because
this dish by nature relies on the creaminess of the cheese.
So, if you cook it with a smaller amount of water
directly in this pan, then you get all that starch
that you want from the pasta water
which will make everything really creamy.
That's why they say like
don't rinse your noodles after you've cooked them.
And always, always reserve a little bit of pasta water
especially, fun tip,
if you have leftover pasta, save some of the pasta water
like I always take out about a cup
and put it in a jar and stick it in my fridge.
Cause then when you reheat the pasta next day
you can put it in a pan like this,
put in the pasta water and give it a good stir.
And it just, it heats up pasta properly.
It's amazing.
So I'm going to cook this until just before al dente.
So depending on your pasta, it can be anywhere between
five to nine minutes, depending on what it is.
So I'm going to set my timer and let that do its thing.
Okay, so we have our pasta here.
You can see it's already like, just so glossy and beautiful.
And now I'm going to add in my cheese
moving around until it melts.
And then also add your toasted pepper.
I mean, you can do this with like
a vegan shredded mozzarella, if you want or a soft cheese.
All right.
That is our Cacio e pepe.
I have some Italian friends that are gonna
hurt me for that one.
Okay, so the key with this also is that you want to serve it
on a warm plate.
You can do that in toaster oven.
I don't have one.
Could probably do it in a microwave.
Don't have one of those.
Just serve that up.
And that's pretty much it.
You can top it with more cheese if you want
more pepper and that's your vegan Cacio e pepe.
(upbeat music)
(mumbles)
It is by far the simplest, most delicious pasta.
All right.
Can't fill up on this one.
I have two more.
Our next pasta is penne arrabbiata.
So penne is the pasta, the arrabbiata is the sauce.
So it is a very simple spicy tomato sauce.
Key with this is to get really good ingredients
because it's very simple.
It's very few ingredients.
So they're really to stand out.
So opt for like the Italian jarred or canned tomatoes
for this.
So we have some whole tomatoes
which you just kind of want to go in
with the back of the spoon and just like mash.
Then we have garlic, I have chili flakes.
You can use pepperoni chilies or whatever you want.
Tomato paste, parsley and oil and that's it.
With the tomatoes, I mean, you can do this
with one of those hand blenders.
The ones that you just hold them.
You can blend it up a little bit, but leave chunks
or, I mean, I just go in with the end of a spatula
or wooden spoon and just kind of like stab it.
And while we're doing that, heating up some olive oil
in a nice, again, a nice deep pan.
This is a stir fry pan technically,
the perfect pan for pastas.
Anything with this like really thick lip here.
To the hot oil, I'm going to add my garlic.
This isn't minced.
It's just chopped.
Cause those nice, like bits of garlic
are really nice to have in your perfect bite,
and then chili flakes.
Again, you can use whatever hot pepper you want.
So we're going to let that brown,
but like a nice, light, golden brown.
Anything more than that and it's going to burn.
All right so, once you start to smell the garlic
it's probably ready to go.
So, I'm just going to pour it in my tomato sauce.
And I'm also going to add in a little bit of tomato paste.
This is optional.
If you don't have tomato sauce, you can add tomato paste
or you can just do it with the tomatoes.
We have our whole tomatoes, but we kind of squish them down
and broken them apart.
That's exactly what we want.
So you want to bring this up to a boil
and then we're going to reduce it to a simmer
and simmer it for about 15 ish minutes.
Obviously the longer you do it,
the more flavors are going to be confined.
When your pasta is ready, I don't like to drain it.
I just kind of like to take it out like this
because I want some of that pasta water
to help the sauce stick to it.
So, we'll just take the pasta with my slotted spoon
and then just mix it all together.
Kind of like a medium heat.
And I am just mixing all of it together.
If you want more pasta water then add more
if you find that you need some more.
And then I'm also going to add some parsley.
Beautiful.
(upbeat music)
You got to splurge on the expensive tomatoes.
You really do.
They always aren't real.
Oh my God!
Okay.
All right.
All right, pasta number three.
We have a vegan carbonara.
Couple of elements we need to take care of.
So there is like an eggy yolk sauce.
I'm going to try and replicate that with soft tofu.
You can also do this with silken tofu.
I just didn't have any in the grocery store
that was near me.
So the silken tofu, black salt,
I use that in tofu scramble to make eggs.
So why not use it in this?
Miso, cause you want that like umami flavor
for cheese and the egg.
A little bit of color to make it look like
it has the yolk in it, I'm going to use turmeric
and nutritional yeast of course.
And then for the lardon or bacon,
I saw reels recently, somebody used
sun-dried tomato as bacon.
I thought that's gosh, darn brilliant.
So I'm going to try it.
So in just any bowl, I'm going to add some tamari,
some paprika and garlic.
A little stir.
Sun-dried tomatoes are very salty and so is like pork.
So, I think it will be a good combo.
Now mix around and add a little bit more of the soy sauce.
All right.
And I'm just going to let that sit and marinate
while I do everything else.
All right, I have my boiling water.
Salted of course.
I'm going to put in my spaghetti.
Once again, cooking until al dente.
I forgot that I wanted to put olive oil
in my sun dried tomato bacon.
So I add that in.
Before the sauce I'm going to make everything in a blender.
I like to use my Vitamix cause it just
polarizes everything into oblivion.
Starting with my tofu, then turmeric, nutritional yeast,
sauerkraut brine and I'm also going to add some black salt.
(blender whirring)
And I forgot to mention, why is there sauerkraut brine?
So if you have my cookbook
you know that I make a very bomb, very Swiss fondue
like identical to fondue cheese.
And what gives like the fondue
its very like sour cheesy flavor is sauerkraut brine.
So I thought this would probably work.
You want to start this on a slow speed.
We'll do like medium like this
and slowly drizzle in some olive oil
kind of like if you were making a bechamel.
(blender whirring)
Always, like I said, always reserve
about like a cup of minimum of your pasta water.
This is the pasta water from the other pastas that we did
so that I don't have to wait for this pasta.
I am just going to take...
Whoop whoop.
Don't don't do it like this.
Let's take a quarter cup of that pasta water,
put it in with my sauce.
And the reason for that is that
it makes any sauce that you have with pasta
to be really silky and that's kind of what
I need for the egg sausage.
(blender whirring)
So we have our sun dried tomatoes.
I'm going to give them a quick ride over a high heat.
You want them to get crispy?
And then I'm heating up my pan here.
So with tongs, I'm going to add my pasta to my large pan.
And again, I'm reserving that pasta water.
And then let's start with half of my sauce mixture.
A little bit more than half let's say like three quarters.
And just keep mixing that, move that around.
Add more pasta water as you need.
The thing about doing this like the vegan way,
in carbonara is that you don't have to worry
about cooking the egg cause it's not egg.
Mm.
All right, I'm going to add in bacon
and some cracked pepper.
Give that a mix.
I need a little bit of parm.
Mix that around to help it melt.
And then plate her.
(upbeat music)
All right.
Let's give this a taste.
Mm, so creamy!
All right, there you go.
Three easy pasta recipes.
Thank you so much to Oatsome for sponsoring today's video.
Definitely check them out.
Honestly, they are definitely the creamiest oatmeal
I have ever worked with.
Just flawless.
Find out where you can find these guys
at your local grocery store by clicking the link
in the description box down below.
The link to all of these recipes will also be there.
And if you have a request, put it in the comment section.
Anything, anything and everything.
Do you want some easy breakfasts?
Do you want some bomb-ass snacks?
Just let me know in the comment section.
If you like these videos where I show you
three different ways to make things,
this video be thumbs up and I'll see you next time.
Bye.