Passionate
This rainbow vegetarian farfalla recipe is bursting with color and flavor. I added options to make it vegan as well because I love personally playing with unique foods in my recipes. I love cooking with color! I curated the vegetables to create a diverse rainbow of tastes and textures. Pairing farfalla pasta with earthy mini bella mushrooms, spicy kimichi, crunchy celery, bitter radicchio, sweet onion and ricotta. See recipe below..
This recipe came to be out of the love I want to deepen and nourish within myself because of the continuing division of families, communities, countries and my need for unity and love for one another. Racism and hate crimes have risen since Covid-19 towards Asian American’s. Inspired to transform the hate into love by doing things I love: listening to music, dancing, and cooking. And from the joy vegetables and plants bring me including the six tastes I intentionally consider and harmonize into my recipes. See recipe below..
Sauteed mushrooms and sweet onion
“If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. ... We need not wait to see what others do.”
Sauteed mini bella mushrooms, sweet onion, kimchi, radicchio, and celery
First, I begin with an Ayurveda practice before cooking that I love, helping to keep past, present, or future worries and thoughts from being cooked in or stirred into the food. To ground me into the moment before gathering the ingredients. I close my eyes and take a few deep belly breaths.
Then, blanch the radicchio in an ice bath for twenty minutes while and prepping vegetables. Next, slice and dice onion and mushrooms, slice celery and chop kimchi. Once onion is diced, adding to a heated large skillet/pan over med-low with a generous amount of EVOO. As the onions become translucent add the mushrooms, celery, kimchi, 1/2 tsp salt & 1/4tsp pepper, cooking until tender 5-10 minutes. Remove from heat, fold in radicchio, adding more s&p if needed here, then set aside to rest until pasta is finished cooking.
dried rainbow farfalla
Bring a medium sized pot with water and 1/2 TBS salt to a boil. Add pasta cooking until al dente. Drain over metal colander and return pasta to pot. Fold in a swirl of EVOO, dash of salt, and almond ricotta until equally melted over the pasta. Now, fold in the vegetables and plate, or lovingly spoon onto the dished pasta to enjoy!
Music is an important piece of my cooking, life, and recipes. The mix above is one I’ve been enjoying this week. I invite you to listen to it as well as you create this recipe.
Recipe
Organic ingredients
Serves 2
Prep: 15 min
Cook: 30 min
Total: 45 min
Passionate Vegetable Rainbow Farfalla
6 oz mini Bella Mushrooms, de-stemmed, diced / small chop
1/4 large Sweet Onion, diced
1 large Celery stick, sliced - 1/4 inches thick on a diagonal, ends trimmed
1 C 1x1in Radicchio squares, blanch for 20 minutes in ice bath before cutting
EVOO
Natural Sea Salt & Black Pepper
1/3 C Kimchi, drained and rough chop
4 oz Ricotta Cheese / Vegan Almond Ricotta
7 oz Rainbow Farfalla Pasta
Directions:
Heat water, enough to cover pasta in medium size pot, bring to a boil. Add 1/2 TBS salt, so it’s salty like the sea.
Add a heaping glug of EVOO to large skillet/pan and heat over med-high, then add onions cooking over med-low heat until translucent.
Next, add mushrooms, celery, kimchi, s&p to taste, to onions cooking until tender over med-low heat. Then, remove from heat and fold in radicchio. Taste vegetables, adding more s&p here if needed.
Once water has begun to boil add pasta and cook until al dente.
Drain pasta. Return to pot, add a swirl of oil, pinch of salt, lemon squeeze and almond ricotta. Folding gently until evenly melted over pasta. Now, fold in the vegetables and plate, or lovingly spoon onto the dished pasta. Enjoy!
Search elixir recipes and ingredients above; please leave kind comments below!
