Veganomicon: The Ultimate Vegan Cookbook
Chapter 92 : 2 tablespoons lime juice (juice of 1 lime, depending on the juiciness of your lime) tea

2 tablespoons lime juice (juice of 1 lime, depending on the juiciness of your lime)

teaspoon salt

Several pinches of freshly ground black pepper

4 cups loosely packed arugula leaves

2 avocados, peeled, pitted, and sliced into 1-inch chunks (see tip)

BRING A large pot of water to boil and prep all your ingredients while the water boils, because this dish comes together in no time. Once the water is boiling, add the pasta and cook according to the package directions, usually about 10 minutes. In the last minute of cooking you will be adding the broccoli, so keep that in mind.

Meanwhile, preheat a large nonstick skillet over medium heat. Add the olive oil, garlic, lime zest, and red pepper flakes, and gently heat, stirring often, for about 2 minutes, being careful not to burn the garlic. Pour in the wine and raise the heat to bring to a boil, to reduce the wine, about 2 minutes. Add the vegetable broth, lime juice, salt, and pepper, and bring again to a boil. Once the sauce is boiling, lower the heat to a simmer. Add the arugula.

By this point the pasta should be almost done, so add the broccoli to the boiling pasta and cook for 1 more minute. Drain all into a colander.

When the arugula is wilted, add the broccoli and pasta to the pan and use a pasta spoon to toss it around, making sure to get everything coated in garlic. Cook for about 3 more minutes. Add the avocado and turn off the heat. Gently toss the pasta for another minute to incorporate the avocado without smus.h.i.+ng it, just until it is warmed through.

Serve with generous grinds of black pepper. There is usually a lot of garlic left in the pan, so be sure to spoon that over your bowls of pasta.

PENNE VODKA.

SERVES 4.

TIME: 35 MINUTES.

No Brooklyn Italian restaurant is complete without this cla.s.sic creamy tomato dish. We blend almonds into the sauce to get that expected creaminess and a little fresh basil to bring it home.

2 teaspoons olive oil

4 cloves minced garlic

teaspoon crushed red pepper

28 ounce can crushed tomatoes

cup vodka

teaspoon dried thyme

teaspoon dried oregano

teaspoon salt

A few dashes fresh black pepper

cup sliced or slivered almonds

cup finely chopped fresh basil, plus a little extra for garnish.

pound penne BRING a pot of water to boil for the pasta. Preheat a saucepan over medium/low heat. Add the oil, garlic and crushed red pepper to the saucepan and saute for about a minute, until fragrant, being careful not to burn. Add the crushed tomatoes, vodka, thyme, oregano, salt and black pepper. Cover, and turn the heat up a bit to bring to a simmer for about 20 minutes, stirring occasionally. Meanwhile, add pasta to the water and cook according to package directions.

Once the sauce has simmered for 20 minutes, add the almonds. Use an immersion blender to blend the almonds into the sauce until creamy and only slightly grainy (see page 211). The pasta should be done by now, so drain and set aside. Add the basil to the sauce, and mix the sauce and pasta together in the pot. Serve, garnished with a little extra chopped basil.

PASTA E f.a.gIOLI.

SERVES 4.

TIME: 35 MINUTES.

Sometimes p.r.o.nounced pasta fazool by real NewYorkers, f.a.gioli is beans to you, bub. This is a simple but filling dish that is made from fresh plum tomatoes that are cooked down with garlic and herbs. The light fresh taste and texture goes well with the heartiness of the beans. We suggest white beans-cannellini, navy or great northern-but use kidney or garbanzos if that floats your legume boat.

For the sauce: 2 tablespoons olive oil

6 cloves garlic, minced

2 pounds plum tomatoes, diced medium

cup dry white wine (or vegetable broth)

teaspoon dried thyme

teaspoon dried oregano a few dashes fresh black pepper

1 teaspoon salt

16 oz can white beans, washed and drained

pound small tube pasta, like penette or tubetti, or even small sh.e.l.ls

BRING a pot of water to boil for the pasta and preheat another large pan over medium heat. Add the oil and garlic to the large pan and saute for about 1 minute, until garlic is fragrant. Add the tomatoes, wine, thyme, oregano, black pepper and salt. Bring to a boil, then lower to medium heat until the tomatoes are broken down and sauce is reduced and thickened, about 20 minutes. Meanwhile, add pasta to the water and cook according to package directions. Once the sauce is thickened, simmer on low heat to keep warm. Drain pasta and set aside. When sauce is finished, add the beans and pasta and use a pasta spoon to mix. Serve when pasta and beans are heated through, about 3 minutes.