Avg. rating 5 from 2 votes.

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Directions

Cook pasta following manufacturer’s instructions. Drain.

While pasta is cooking, heat oil in 12-inch skillet over medium high heat. Add ginger, frozen vegetables, and soy sauce to skillet. Sauté for approximately 6 minutes, stirring frequently, until vegetables are thawed and heated through.

Place drained pasta, cooked vegetable mixture, canned pineapples with juice, and orange juice concentrate in large serving bowl; mix well. Cover and refrigerate for at least 8 hours. Serve cold.

Notes

Substitutions

The post Cool and Fresh Pasta Salad appeared first on Kids with Food Allergies.

Avg. rating 4 from 8 votes.

Recipe Information

Ingredients

Directions

Prepare pasta as directed being sure to leave it a little on the el dente side.

Saute onion in butter sub/olive oil till translucent. Add garlic and cook for 1 minute being sure not to burn the garlic. Whisk in the mustard and add the milk sub, salt and “cheese”. Stir constantly till “cheese” is melted, about 10 minutes. Pour pasta into a 9×13 baking dish that has been sprayed. Bake for 20 minutes in a 350 °F oven. Can top with a crunchy topping for texture.

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The post Nate’s Mac-N-Cheese appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Cook pasta according to package directions, with 1/4 tsp salt added to water.

Meanwhile mix together rice milk powder, cornstarch, salt, pepper, onion powder and garlic powder.

Drain pasta when tender. Return to pan. Add spice mixture, rice milk and butter, and drop of food coloring (optional). Cook and Stir over low heat until thickened and creamy.

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The post Hannah’s Single Serve Mac N Cheese appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

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Directions

In a bowl combine flour, salt, and oil. Add 1/4 cup of water and combine. Add more water in small amounts until dough becomes stiff and elastic. It will be very hard to knead. End by kneading and turning dough in on itself so you stretch it out. Wrap in plastic and refrigerate at least an hour.

Cut into quarters and pass one quarter through the pasta machine at the widest setting, flouring the dough liberally. If the dough gets a series of little cavities along part of the length you need to flour it more. Keeping the machine at its widest setting fold the dough and run it through again, with each pass through the machine flour as needed. Do this a few more times until the dough feels silky to the touch.

Tighten the pasta machine one notch and run the pasta through two times at this setting. You will want to flour liberally with each pass.

Keep tightening and flouring, passing through twice at each thickness. My machine has seven settings but for most uses, 3 or 4 is thin enough. Too thin and the pasta dissolves on cooking, too thick and it’s unbearably chewy.

See below for directions on shaping your pasta. Once shaped, let it dry for a while. The amount of time needed will vary greatly depending how dry/wet the day is. You will not achieve a dryness like boxed pasta but you don’t want them to stick to each other, plus you need them dry enough so they don’t fall apart when cooked, and you don’t want to be eating raw flour.

When boiling remember that this pasta will probably take 3 minutes to cook at the absolute maximum.

Shaping the pasta:

Tagliatelle: If you are making tagliatelle (wide noodles) run it through the tagliatelle (wide noodle) attachment if you have it. If you don’t you can flour liberally and roll/fold the pasta lengthwise and slice with a knife.

Tortellini: If you want to make “ravioli” or what my grandmother called tortellini, lay the pasta sheet out flat, place filling on the pasta a teaspoon at a time along the length of the pasta. I do not recommend using a disher (scoop) as it produces too rounded a shape, and even the smallest disher I’ve seen would have too much filling for all but the largest filled pasta. Remember to pre-cook your filling because later on when boiling the pasta it will be in the water only long enough to warm through. Using a pasta cutter (makes a zig zag edge) or pizza cutter (straight edge) or a knife to cut the pasta. Remember you need to leave a border (1/2″) around three sides of the filling AND you need an equal size of empty pasta to use as the top. Once cut, dip a finger in water and moisten the edge to seal and fold the top over the filling. Press out air and press the edges together.

Torta: This was my grandmother’s specialty. Take the pasta down to the thinnest setting–you will be able to read a newspaper through the pasta. Make a spinach filling to taste (she did spinach, salt and pepper, Parmesan and olive oil, sometimes adding Swiss chard as well. Her advice was not to be stingy on the cheese!). Line a baking pan with the pasta sheets, but don’t cut the long ends, just let them lie on the sides. Fill with the spinach filling so it is about 1/2-3/4″ thick. Fold the pasta over the top and use additional bits to make sure the spinach is completely covered. Coat the top with olive oil. Bake at 350 °F until the top is golden brown. Cut into squares and serve. Serve warm or at room temperature.

Notes

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The post Nonna’s Pasta appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Cook pasta according to package instructions. While draining pasta, melt cream cheese in saucepan, then add pasta and tomatoes and heat through. Very easy and very yummy!

Notes

Substitutions

The post Sawyer’s Mac and Cheese appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

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Ingredients

Directions

Mix the Tofutti cream cheese (if using), pumpkin puree, sage, nutmeg, salt and pepper in a bowl.

Drop about a 1/2 teaspoon of the mixture onto a wonton wrapper. Dampen the edges of the wrapper with water and fold the wrapper over the pumpkin mixture to form a triangle. Press the edges to seal the “ravioli”. Try to press out air bubbles as you seal it.

Drop the ravioli into boiling water. When they float to the surface they’re done, in about 3 minutes.

Warm the olive oil in a pan. Stir in the sage and saute for about a minute. Pour the olive oil and sage over the ravioli.

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The post Pumpkin Ravioli appeared first on Kids with Food Allergies.

Avg. rating 5 from 3 votes.

Recipe Information

Ingredients

Directions

Cook the pasta according to the package’s instructions. Drain. Rinse in cold water. Pour into a large bowl. Add all other ingredients (3 types of tomatoes, olives, olive oil, garlic, salt, pepper, and basil) and gently stir until thoroughly combined. Refigerate until chilled throughout.

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The post I Love Tomatoes Pasta Salad appeared first on Kids with Food Allergies.

Avg. rating 4 from 7 votes.

Recipe Information

Ingredients

Directions

Cook noodles according to package directions and drain.

Heat oil in saucepan over medium heat. Cook garlic and ginger until soft and fragrant…do not brown.

Add liquid aminos, rice vinegar, honey, Sunbutter, and water. Whisk to combine. Stir over medium heat until sunbutter melts and mixture is combined.

Pour over drained noodles, add carrots, scallions and sunflower seeds if using and stir to combine.

Serve cold or at room temperature.

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The post Tyler’s Asian Noodles appeared first on Kids with Food Allergies.

Avg. rating 4 from 7 votes.

Recipe Information

Ingredients

Directions

If using sesame seeds: heat a heavy skillet (not nonstick). Toast sesame seeds 2-3 minutes until fragrant, stirring/tossing frequently.

Whisk garlic and sunflower butter together until combined. Beat in oil until combined and smooth. Add remaining ingredients (except spaghetti) and whisk to combine.

Cook pasta according to package directions and drain. Add pasta to “Satay” sauce and stir to coat. Place completed dish in serving bowl, or in individual portions on plates. Top with sesame seeds, if desired.

Notes

Substitutions

The post Mock Satay Noodles appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

In a serving bowl large enough to put pasta in later, mix the lemon zest, lemon juice, olive oil, smashed garlic cloves, olives, thyme, salt, and pepper to taste. Just before adding pasta, remove garlic pieces.

Cook pasta according to package directions, until al dente. Drain pasta, but do not overdrain; it should still be piping hot and dripping when it is added to the serving bowl.

Toss hot pasta with the sauce. Serve immediately.

Notes

Substitutions

The post Spaghetti with Lemon and Olive Sauce appeared first on Kids with Food Allergies.