Soulful Creations

Well, that is a pretty lame name for a good pasta dish! I adapted a spinach malfatti recipe from here so as to be able to make it as a pasta dish. Ingredients For the spinach dumplings 3 cups chopped spinach (I used frozen which is not as finely chopped) 3/4 cup low-fat cottage cheese 1 tsp nutmeg powder 1/2 tsp chopped green chillies 2 tbsp all purpose flour 1/2 tsp baking powder salt and pepper to taste For the tomato sauce (now I got a bit creative here with a beautiful Venetian pasta sauce that a friend had gifted, could not get myself to empty the jar!!) 2 1/2 cups pasta sauce (some regular store-bought and the Venetian sauce) and tomato pulp with roasted garlic 3 spring onions, chopped 1/2 tsp red chilli powder (Will definitely avoid this next time, unless I feel like torturing myself!) 4 tbsp heavy cream 3 tbsp olive oil about 2-3 tbsp roughly torn basil leaves salt and pepper to taste Method For the spinach dumplings Steam the spinach leaves for 5 minutes and squeeze out the ...

Yesterday, I came across this recipe here and decided to make it since simple is all I wanted yesterday. I have made an Asian style pasta before but the sauce I made for that was different than this. This pasta was super easy to make, I doubled all the amounts so that both of us could pack it for lunch. I followed most of the recipe except a few things a. I added store-bought chilli garlic sauce (quite a few dashes, since I was craving spicy food) b. I omitted the broccoli and added sugar snap peas (what better than a handful to these beauties!) c. I added so y sauce instead of teriyaki sauce and omitted the sugar called for in the original recipe. d. I added nearly a third of a cup of lime juice and even topped it with more lime juice before serving. e. I also added nearly 2 tbsp of chopped ginger. I am sending this to Presto pasta nights hosted by Hillary of Chew on that blog Judgement day: While the flavor was great, the pasta was a bit dry. I think I would add more of the broth...