Open Salmon Pasta
30 minutes total
Finding a meal that suits various dietary restrictions and preferences can be challenging, but with this gluten-free, lactose-free, halal, kosher, and vegan pasta recipe, you can make a delicious and satisfying meal that everyone can enjoy. Made with Barilla® GF Penne Rigate, a vegan "salmon" pasta substitute, and a creamy vegan pasta sauce, this dish is perfect for those who need to avoid gluten, lactose, and animal products. In addition, this recipe includes halal and kosher seafood alternatives, making it a great option for those with religious dietary restrictions.
The world is becoming more inclusive. Food should too. More Open Recipes coming soon.
|320g (11,3oz)||Barilla® Gluten-free Penne Rigate|
|350g||tofu, extra firm|
|½ lemon||lemon juice|
|250ml||vegan cream (preferably soy)|
|to taste||Salt and pepper|
Tofu salmon sauce
|one half||nori sheets|
|5ml||extra-virgin olive oil|
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
You can replace chives by dill, wild fennel or pink pepper
Here are four easy steps for the perfect open salmon pasta:
To make the "salmon" tofu, drain the tofu for up to 30 minutes, put a gentle weight on top to facilitate the operation (not too heavy, as not to crush the tofu block). Cut the tofu block into slices and make some diagonal scores with a knife on one side. In a blender, put the beetroot juice, capers, dill, lemon, half nori sheet, and process until smooth. Pour the mixture on our cut tofu slices and put in the fridge for one hour. Remove excess beetroot marinade, cut into 1 cm cubes, and roast in a skillet for 5 minutes per side in olive oil and reserve on the side.
- beetroot juice
- nori sheet
- olive oil
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
- gluten-free penne rigate
In a pan, melt the margarine, pour in the "salmon" tofu cut into pieces, mix together, and sprinkle with the lemon juice, roasting lightly for 5 minutes. Remove the tofu from the pan and clean it.
In a pan, add the vegan cream, salt, and pepper and cook for 2 minutes, and lastly, add the "salmon" tofu previously set aside.
- vegan cream
Drain the pasta, add it to the sauce, and sauté for 1 minute. Sprinkle with chives to taste.
Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.