Open Pasta allo Scoglio

Name: Open Pasta allo Scoglio
Prep time: 30 min
Cook time: 9 min
Total time: 40 min
Yield: 4
Ingredients: 320g (11,3 oz) Barilla® Spaghetti No. 5; 150g Cashew Nuts, soaked and drained; 2 sheets Nori Algae, powder; 120ml Vegan Non Alcoholic White Wine; 20g Capers; 15g Dry Raisins; 20g Pine Nuts; 250g Tomato Pulp; 15g Mustard Cream; as required Kombu Water; 10g Kombu Seaweed; 1.5l Water; 150g Tomatoes, seeded and cut into strips; 30g Toasted hazelnuts; to taste Pink Pepper; 1 Bunch Basil, roughly torn

Traditional

Gluten-Free

Kosher

Halal

Lactose-Free

Open

Vegan

Open Pasta allo Scoglio

40 minutes

When it comes to special diets and food sensitivities, finding suitable recipes can be challenging. One popular dish is the traditional pasta allo scoglio, which features a variety of seafood. However, this dish may not be suitable for those with shellfish allergies or who follow specific dietary requirements. In this recipe, we present a vegan, lasctose-free, gluten-free, halal, and kosher version of pasta allo scoglio that more people can enjoy.

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Ingredients

4 servings

320g (11,3 oz)Barilla^® Spaghetti No. 5

150gCashew Nuts, soaked and drained

2 sheetsNori Algae, powder

120mlVegan Non Alcoholic White Wine

20gCapers

15gDry Raisins

20gPine Nuts

250gTomato Pulp

15gMustard Cream

as requiredKombu Water

10gKombu Seaweed

1.5lWater

150gTomatoes, seeded and cut into strips

30gToasted hazelnuts

to tastePink Pepper

1 BunchBasil, roughly torn

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Here are the six easys steps for an alternative seafood pasta recipe:

Step 2

Soak overnight or boil the cashew nuts for 30 minutes. Chop the cashew nuts to 1cm cubes.

Step 3

Soak the kombu in 1.5 liters of water for 30 minutes in a pot. Turn on the heat and gently simmer for 30 minutes to obtain the kombu broth.

Step 4

On medium flame, sauté the garlic in the oil. Add the soaked or boiled cashew, the raisins, pinenuts, and capers. Keep adding up to four ladles of Kombu water while cooking.

Step 5

Add the tomato cut in strips, sauté for 2 minutes, and deglaze with white wine. Add the tomato pulp, let it cook for 5 minutes, and then add 2 shredded nori sheets and samphire chopped finely. Cook for another 5 minutes, season with salt and pepper, and add cooking water to adjust the density.

Step 6

Cook the pasta al dente in boiling salted water.

Step 7

Drain the pasta, add it to the sauce, and sauté.

Passive cooking

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.

Open Pasta allo Scoglio

Open Pasta allo Scoglio

Open Recipes

Ingredients

Method

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

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