At 22 grams of protein per serving, no gluten and 7 grams of carbs, you can have your pasta and eat it too. How is this possible? This pasta is made from soybeans and water and formed into an easy to use sheet that you can cook in five-minutes. A special shout out to Natalie Matthews at www.fitveganchef.com for making me aware of this product. She used it to make a stir fry but I thought I’d cook it up old-school Italian with some simple marinara.
Pappardelle Pasta with Marinara from 40-Year-Old Vegan
- 1 package of bean curd sheets (the brand I use, Imperial Taste, comes in 3-packages per container, https://www.amazon.com/%E4%B8%89%E9%82%8A%E8%85%90%E7%AB%B9-Dried-Bean-Curd-Sheet/dp/B074VY24X4/ref=sr_1_5?crid=2V27VFJE29IE&keywords=bean+curd+sheet&qid=1551042178&s=gateway&sprefix=bean+curd+sheet%2Caps%2C559&sr=8-5)
- 1 jar of your favorite marinara sauce, I use Muir Glen organic
- Fresh Italian parsley
- (optional) Vegan Parmesan cheese
- Soak the sheets in a bowl of water for 20 minutes until they are pliable.
- Place on a cutting board and roll the sheets into a cylinder shape, widthwise
- Cut the roll into strips about 1 inch wide.
- Place strips in boiling salted water for five minutes.
- Drain thoroughly as product will retain water. Pat dry with towel if necessary.
- Top with hot marinara sauce.
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Jane Velez-Mitchell is an award-winning TV journalist and New York Times best-selling author. She is the founder of UnchainedTV and the host of several shows on the network.