Pompeii Pasta Ala Tina

I'm really excited about this incredible Pompeii pasta recipe that is made with artichokes, spinach, tomatoes, garlic and white wine--all ingredients that I need to use up before Wednesday. Why? 

Wednesday is our big day! We will be packing up, cleaning out, and leaving early in the morning for our destination to South Florida where we spend the winter. 

Yes, we are snowbirds and we have been flying the coop for the winter for the past 10 years. 

We have a BIG checklist of things we need to do before we leave. 

Of course making certain there is no food left in the refrigerator is one of the items of the list.

I was visiting Tina on her blog, Squirrel Head Manor, when I came across her recipe for pasta Pompeii. As soon as I saw her photo of the recipe, I knew I wanted to make it, and I also thought I had all of the ingredients on hand. How perfect!! 

However, I didn't actually have all the ingredients. Instead of spinach I had broccoli raab greens that I substituted. I also had 2 bags of tofu fettuccini noodles to use up, so I use them instead of regular (GF) pasta. 

Vegan Adaptations 

I made some minor adjustments to the recipe to "veganize" it - such as not using butter and omitting the parmesan cheese, but mostly I followed her guidelines.  I added some capers to the sauce just because I needed to use them up, Any variety of pasta (including GF) would work with this sauce.

I have to share that the aroma of the fresh garlic and tomatoes sautéing was heavenly!

Tinas' recipe can be found at Squirrel Head Manor (recipe link). Her easy to adapt recipe is not specifically vegan nor gluten-free so beware that you will need to adapt if you are looking strictly for a gluten-free recipe or vegan recipe. 

My adaptation based on what I had in my fridge that I needed to use up

Ingredients: 

12 ounces of broccoli raab (next time I'll use baby spinach)

4 cloves of garlic, chopped

3 chopped tomatoes

1/2 bag of frozen quartered artichokes

1/3 cup of vegetable broth, divided (or white wine)

3 tablespoons of capers

Tofu shirataki noodles (see notes below) or gluten free penne pasta

Directions

Sauté the tomatoes and garlic in 2 tablespoons of vegetable broth for about 4 minutes in a large skillet. Add broccoli raab greens (or spinach) for about 4 minutes more, stirring. Add the artichokes, remainder of broth and continue to sauté covered on high until artichokes are defrosted and soft about 5 more minutes. add in capers, toss, and serve over pasta of your choice.

My Notes: 

1.Tofu Shirataki - I buy these packages in any supermarket in the  refrigerator section near the tofu. They have practically no calories or fat and taste fine to me as a substitute for pasta when I 'm trying to cut back. 

How to prep them. Pour off the liquid and then you MUST soak them for about 3-5 minutes in a bowl of water and then rinse in a colander very well because they have a funky smell otherwise. After that, I'm happy with them. They come in different shapes and sizes. I the the fettuccini shape.

(sorry couldn't seem to turn the photo) 

2. I gained some weight over the summer, otherwise I probably would have used the white wine in the recipe, but didn't want any extra calories.

3. I made it with gluten-free penne pasta for my husband! Definitely the way to go!

4. The broccoli raab was a tiny bit too bitter. Next time I will use spinach for sure. 

5. This recipe is gluten-free, diary-free, vegan, and parve making it perfect if you, a family member or guest have special eating requirements.

6. This recipe works great for weight loss especially if you follow WW. 

7. Follow me on Instagram (link to follow me on Instagram)

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