Shalom Life | February 03, 2015

The Nosh Pit - Kosher Pasta Recipes

From creamy pumpkin penne to tortellini with basil pepper sauce, check out these delicious kosher pasta recipes.

By: Sarah Bauder

Published: January 20th, 2014 in Culture » Food » Recipes

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic--and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Kosher Pasta Recipes

Pasta is the sort of cuisine that many of us regard as delicious “comfort food”. It comes in a myriad of varieties, is versatile, not to mention the endless options with regards to actual recipes. Take a look at these tasty kosher pasta dishes.

Creamy Pumpkin Penne from Kosher in the Kitch

Ingredients:

4 cups of cooked penne pasta
1 cup of pumpkin puree
1 1/2 cups of soy milk
1/2 tsp salt
1/4 tsp rosemary
1/8 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. Montreal steak seasoning

Directions:

Combine pumpkin puree and soy milk in a pot. Add spices and stir together. Bring to a boil. Add cooked pasta to the pot. Combine with sauce. Enjoy!


Olives & Peppers Pasta from Chef Kosher

Ingredients:

Pasta

1/2 cup olive oil

4 cloves garlic, minced

5 green bell peppers, cut into 1/4 inch strips

8 ounces kalamata olives

1/2 teaspoon crushed red pepper

1 cup white wine

32 ounces tomato-vegetable juice cocktail

1 teaspoon dried basil leaves

1/2 teaspoon dried oregano

1 pinch white sugar

salt and pepper to taste

1 tablespoon chopped fresh parsley

Directions:

In a large skillet, heat the oil on high and add the garlic. Reduce to medium high and cook until the garlic begins to turn golden, then add the peppers. Cook until the peppers are soft and turning brown around the edges. Add the olives and crushed red pepper and stir. Pour in the wine and cook for 2 minutes. Add the tomato-vegetable juice cocktail, basil, oregano, sugar, salt and pepper. Bring to a boil and reduce heat to medium. Cook until liquid is halved or desired consistency is reached. Stir in parsley. Enjoy!


Pesto Pasta With Chicken from Joy of Kosher

Ingredients:

For pesto (yields 1 cup):

2 cups packed basil leaves

3 cloves garlic, smashed

3 tablespoons Pine Nuts

1 teaspoon Kosher salt

1/2 cup olive oil

For pasta:

1 tablespoons olive oil

4 boneless, skinless chicken breasts, about 2-pounds, cut into 1-inch pieces

1 cup pesto

2 (9-ounce) packages Gefen Japanese style noodles, cooked according to package directions and drained

Directions:

In a food processor, combine basil, garlic, pine nuts and salt. Pulse a few times to chop. With processor running, slowly add olive oil, stopping occasionally to scrape down the sides. Process until combined but still slightly chunky. Set aside. Heat oil in a large sauté pan over medium low heat. Add chicken and cook 8 to 10 minutes or until browned and cooked all the way through. Add pesto and simmer 1 to 2 minutes. Toss with pasta to evenly coat noodles. Divide between 4 shallow bowls. Enjoy!

Check out more great kosher pasta recipes on the next page!

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