This pasta comes from a Northern Italian restaurant I worked in back in the early 80's. We had a Tuscan chef who had a very simple cooking methodology based on fresh, local ingredients, and everything was cooked to order!!!! He also taught us bad words in Italian so we would know when he was mad at us!!!!!!
This pasta is called Farfalle alla Brava translating to "Good Butterflies"
This is supposed to be a cream based pasta, and to veganize I have tried various cream bases, but Coffee Rich works the best and is the least fat dense. It does have hydrogenated oil which is a bummer, but as you know we have some trade offs in being vegan(for the good of course)!!!!
I have tried using unflavored, Silk Creamer and Soymilk, nut milks, but hands down Coffee Rich has the best flavor, texture and ability to handle heat. We use it for coffee, and cream substitute in other recipes.
It is found in the freezer section and comes in 2 lb cartons.
Here what I did:
- 1 cup Coffee Rich
- 1/2 cup no chick broth
- 1 to 2 tablespoons curry(take it easy...looking for a mild curry flavor and color)
- 1/2 teaspoon garlic powder
- 1/2 frozen peas
- Salt to taste
- 1 lb Farfalle pasta
In the pan you cooked the pasta add the sauce ingredients heat til it simmers(just a couple of minutes) then add pasta and peas. Serve in a bowl, with a hunk of your favorite bread, and a salad.
The left overs are great for lunch the next day, either warmed up(add a little water) or put on a salad!!!