Creamy Shallot Pasta + Dandelion Greens

Note: I use gluten free pasta for this recipe. Any type will do. Make sure to salt water when cooking the pasta and save 1 cup of the water after cooking the pasta. I used dandelion greens from the farmer’s market, you can also use swiss chard, spinach or kale. Work with what you can access. Frozen greens are so good too. Make sure to do the blanching/cold water step before cooking the dandelion greens to reduce the bitter taste. Dandelion greens are SO good for your blood, liver and digestive system. They are rich in Vitamin C and calcium. They help activate digestive enzymes support the the movement and flow of the liver. Walnuts offer delicious omega fatty acids and support our heart and nervous system. Shallots and garlic are sweet and delicious. Nutritional yeast is a great plant based ingredient to make dishes creamy or “cheesy” tasting and provide B vitamins. Don’t forget to squeeze extra lemon on top of your greens and pasta for flavor.

Gluten Free Pasta tossed in Shallot Walnut Sauce topped with fried beyond meat sausage + Sauteed Dandelion Greens

Shallot Walnut Cream Sauce

1 cup raw walnuts soaked for 2 hours

3 tbsp nutritional yeast

1 cup pasta water

3 shallots + 2 cloves of garlic finely chopped

2 tbsp vegan butter

1 tsp sea salt + 1/2 tsp sea salt

1/2 tsp black pepper

1/2 tsp red pepper flakes

1/4 juice of lemon

Optional: Beyond Meat Sausage fried based on packaged directions and added on top for extra flavor and protein if you want. Add it when ready to serve.

Pasta: 12 oz box of pasta, cooked based on directions in salted water.

Tools: Large pasta pot, knife, food processor or blender, frying pan or saucepan.

Directions:

Prep: Soak walnuts for 2 hours in filtered water. Finely chop shallots and garlic. Cook pasta and make sure to set aside water from cooking.

1.) Heat large pasta pot with water and 1 tsp sea salt. Bring to a boil and cook pasta al dente based on directions. Make sure to stir the pasta after adding it to the water. Cook 10-12 mins and make sure to taste it before done. Before straining use a ladle to remove 1 cup of pasta water ( when it is done cooking) and set aside for sauce. Let drained pasta rest in a bowl and toss with some olive oil to keep from sticking.

2.) Heat a large frying pan or saucepan on medium. Add 2 tbsp of vegan butter ( love earth balance for this). When butter begins to sizzle add finely chopped shallots and garlic sauté until they are tender and translucent. Sprinkle with two pinches of salt and some black pepper. Keep heat on medium and stirring frequently to prevent burning. When done turn heat off and remove pan from heat. Be mindful of not burning the shallots and garlic. Stay present with them and note that it will only take 3-5 mins for them to cook.

3.) In a blender add: 1 cup soaked walnuts, 3 tbsp of nutritional yeast, 1 cup pasta water, all the shallots, garlic and oil from the pan ( use a soft spatula to get it all in the blender), 1/2 tsp salt, black pepper and red pepper flakes plus 1/4 juice of lemon. Blend on high until it is all smoothly immersed and it makes a creamy smooth but semi thick sauce. Taste and adjust salt/pepper ratios if needed. You can always add a little more water if needed to balance the salt or thin out the sauce. Add sauce to individual pasta serving bowls or add the sauce to the cooked pasta pot and mix it all together before serving. Make dandelion greens and serve on top of the pasta.

Garlicy Sautéed Dandelion Greens

1 bunch dandelion greens rinsed

3 cloves of garlic finely minced

2 tbsp of olive oil

A bowl of cold filtered water

3 pinches of salt

lemon wedge

Red pepper flakes

Directions:

1.) In a big bowl of cold water add chopped dandelion greens to be “rinsed” and chilled for 10 mins before cooking. Use your hand to move them around in the bowl of water and get all the dirt off. This is a good practice to rinse your greens and chill out the bitterness of them. I learned this from a Tuscan Chef and former employer who used to make a pasta, dandelion greens and sausage meal every time this year. He made the most delish dandelion greens and taught me the balance of pasta with this special seasonal bitter green as a ritual for awakening to the season.

2.) In a frying pan heat on medium 2 tbsp of olive oil. After 1 min add garlic and stir. When it starts to sizzle add the dandelion greens ( strain them first from the bowl) and cook them until tender and brighter green, about 3-5 mins. Add 3 pinches of sea salt and stir well. When they are soft and wilted, they are done. Turn off heat and add some ground black pepper and a squeeze of lemon wedge on top. I like an extra sprinkle of red pepper flakes as well. Adorn your pasta with the greens and enjoy!

Nettles + Rose Tea

1 tsp of nettles ( dried) + 1 tsp of Rose petals ( organic and dried)

Boil water. Pour water over your tea vessel. Cover and let steep for 5-10 mins. Add a spoonful of local honey for soft sweetness. Sip slow, let these two plant babes fill your heart.

Moon Food Recipes