What is pasta fresca made of?

Traditional pasta fresca is made from flour and eggs, creating a rich and tender pasta dough. However, in this store-bought pasta recipe, we use pre-made pasta.

What is the meaning of pasta fresca?

"Pasta fresca" translates to "fresh pasta" in Italian. It refers to pasta made from scratch using simple ingredients, as opposed to dried pasta.

What is the difference between pasta fresca and pasta secca?

The primary difference lies in their preparation and ingredients. Pasta fresca is freshly made pasta, often created by mixing flour and eggs, resulting in a soft and delicate texture. It's typically used immediately or refrigerated for a short time. On the other hand, pasta secca is dried pasta made with durum wheat semolina and water. It's dried for an extended period, which gives it a firmer texture and longer shelf life. This recipe combines the convenience of store-bought dried pasta with the flavors of pasta fresca.

Pasta Fresca (with store-bought pasta)

Name: Pasta Fresca
Prep time: 10
Cook time: 10
Total time: 20
Yield: 2
Cuisine: Italian
Ingredients: 7 oz store-bought pasta; 2 tablespoons olive oil + 1 teaspoon to cook the pasta; 1 small red onion; 3 cloves garlic; 1 cup mushrooms; 6 oz cherry tomatoes; 2 cups (baby) spinach leaves; 2 tablespoons balsamic vinegar; 1 tablespoon red wine vinegar; salt and pepper, to taste; 2 tsp nutritional yeast or vegan parmesan, for topping

Description

This easy pasta fresca recipe is made with cherry tomatoes, garlic, sautéed mushrooms, and fresh spinach. A delicious plant-based dinner that is easy to make and requires minimal ingredients!

Ingredients

Scale

7 oz (200 gr) store-bought vegan pasta (such as rigatoni, fettuccine or tagliatelle)
2 tablespoons olive oil + 1 teaspoon to cook the pasta
1 small red onion, thinly sliced
3 cloves garlic, minced
1 cup (100 gr) mushrooms (such as cremini or button mushrooms), sliced
6 oz (170 gr) cherry tomatoes, halved (or 1/2 can (7 oz) diced tomatoes)
2 cups (100 gr) (baby) spinach leaves
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper, to taste
2 tsp nutritional yeast or vegan parmesan, for topping
red pepper flakes (optional, for some heat)

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil with 1 teaspoon olive oil. Add the pasta and cook according to the package instructions. Drain the pasta and set it aside.
Prepare the onions: Heat the olive oil over medium heat in a large skillet or pan. Add the sliced red onion and sauté for about 3-4 minutes, fragrant and the onion becomes translucent.
Add mushrooms and garlic: Add the sliced mushrooms to the pan and cook until they slightly start to brown. After a few minutes, add the garlic and stir until the mushrooms are cooked and have released their moisture.
Add cherry tomatoes: Add the halved fresh cherry tomatoes to the skillet and sauté for about 3-4 minutes until they start to soften and release their juices.
Balsamic and red wine vinegar sauce: Stir in the balsamic vinegar and red wine vinegar. Allow the sauce to simmer for 2-3 minutes to melt the flavors—season with salt, pepper, and red pepper flakes (if using).
Add spinach: Add the spinach to the skillet and cook for a few minutes until it wilts.
Combine pasta and veggies: Add the cooked pasta to the skillet. Toss to coat the pasta evenly with the veggies and juices.
Serve: Divide the pasta into serving plates and serve warm. If desired, sprinkle vegan cheese (nutritional yeast or, vegan Parmesan or crumbled feta) on top for added flavor.

Equipment

non stick pan

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Notes

Feel free to use gluten-free pasta or a high-protein pasta, such as lentil pasta.
Cook the pasta al dente. Avoid overcooking, as it can turn mushy when combined with the sauce.
If you have any leftovers, transfer them into an airtight container with a secure lid and store them in your refrigerator for up to 3 days.

Nutrition

Serving Size: 2
Calories: 710
Sugar: 8 gr
Sodium: 250 mg
Fat: 20 gr
Carbohydrates: 70 gr
Fiber: 10 gr
Protein: 12 gr

Keywords: pasta, pasta fresca