Farfalla with Grapes and Pine Nuts
This is a recipe for Farfalla with Grapes my husband and I created when the competition cooking shows were new in Germany where people had only a certain amount of money and brought in apparently unrelated ingredients and the chefs were supposed to magically make a great meal. We were inspired by the idea that you can create something delicious with just a few ingredients. The idea of putting the grapes and pine nuts together was actually my husband's but the change to vegan is mine.
Duration: 15 minutes
Utensils: sauce pan, frying pan, small frying pan
Cooking surface: stove top
4 oz farfalla or other pasta shape
3 Tab olive oil
1 small onion, chopped
8 oz seedless grapes, cut in half
8 oz myoprotein or firm tofu, cut into small cubes
2 teas oregano
1/2 cup soy cream
1 teas cornstarch (optional)
Salt and Pepper
In a small frying pan, roast the pine nuts until golden. Watch carefully so that they don't burn. Remove from heat. Cook the pasta in boiling water with a pinch of salt as directed - farfalla takes about 8 minutes. Meanwhile, sauté onion in oil over medium heat until they are clear. Add myoprotein/tofu and spices. Add soy cream and cornstarch and allow the sauce to thicken. Add pasta and mix together. Cook for a few minutes to let the flavors mix. Fold in the roasted pine nuts and serve immediately.
Myoprotein is something new in my grocery store and it may not be available everywhere. Firm tofu is also good in this recipe. Green grapes make a light meal and red grapes make a slightly stronger flavor but both are really delicious. The play of creamy sauce and the sour of the grapes and the crunch of the nuts - just delicious!