Home > Cooking > Rahim’s Rasta Pasta Primavera

Rahim’s Rasta Pasta Primavera

October 11, 2009 Leave a comment Go to comments

This recipe is on p.102 of the Vegan Fusion World Cuisine cookbook, by Mark Reinfeld and Bo Renaldi.

Ok. The first thing I hadn’t thought about is whether this is supposed to be a cold or hot pasta dish. I think it’s supposed to be cold, after all…it has a Maple Balsamic Dressing. That doesn’t sound like it would be too good warm. So, the instructions should let you know that either you need to keep all the ingredients warm, if that was the intent–to have a warm pasta dish, or that you should refrigerate the ingredients to get the dish cool enough so that it is not luke-warm…


Quite delicious, though I thought that the Maple Dressing was a bit oily. I would definitely use less oil and add some more balsamic vinegar.

Some other ideas…use more vegetables than suggested. As with other recipes in this book, there is way too much dressing left over at the end, more veggies make it more tasty. I used red cabbage, zucchini, yellow squash, carrots, and an assortment of peppers–I do not recommend using small sweet peppers since they are too tiny once chopped up.

This would be a great summer dish and I look forward to keeping it in my repertoire.

Categories: Cooking
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