Pasta alla Formiana and Squash Boats

CHEF AJ LIVE! with Chef Kelley Williamson, The Plant-Based Kitchenista
Recipe: Pasta alla Formiana and Squash Boats
Plant Based Kitchenista
www.plantbasedkitchen.com
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Pasta alla Formiana
(makes 4 to 6 Servings)
Ingredients
1 12 ounce can crushed tomatoes (I love San Marzano)
1 clove garlic, minced
½ cup of vegetable broth
8 ounces of pasta (rigatoni or penne or something fun), prepared to al-dente
2 tablespoons dried oregano
1 large zucchini, thinly sliced
1 handful fresh basil, chiffonade cut
Sea salt and black pepper to taste
4 to 5 very ripe (extra-large) tomatoes, cut into ½ inch thick slices
Directions:
Preheat the oven to 450 degrees. For this recipe you will need a 9x13 baking dish.
Boil the pasta, according to package directions to al-dente and set aside.
In a food processor, blend the crushed tomatoes and garlic and then add in the oregano and blend until smooth. Then add in the fresh chopped basil but do not blend.
Line the bottom and sides of the baking dish with the large tomato slices. Pour the tomato mixture into the pan and then add in the vegetable broth and spread evenly.
Add in the pasta and spread evenly and arrange to make sure that the pasta is covered in sauce.
Add the remaining tomato slices in an overlapping layer on top of the pasta mixture making sure the sauce and noodles are well covered.
Bake until the tomatoes are slightly crispy and then remove from the oven. Wait 5 to 6 minutes before serving.
Squash Boats
(Makes 4 to 5 servings)
Ingredients:
4 delicata squash (halved lengthwise, and insides scooped out and held to the side)
Sea salt and black pepper to taste
1/8 teaspoon smoked paprika
Filling:
4 cups vegetable broth
5 to 6 sprigs thyme (plus some for garnish)
1 cup wild rice, your favorite
1 cup brown rice, your favorite
4 portobello mushroom caps (gills removed and then coarsely chopped)
Sea salt and black pepper to taste
1 14-ounce bag of frozen pearl onions, thawed and dried
1 pound Brussels Sprouts, thinly sliced
½ cup of kale, shredded
2 tablespoons sliced almonds (toasted)
½ teaspoon smoked paprika
2 tablespoons lemon juice
Directions:
Place the squash on the tray and roll it around in the oil. Season with squash with 1 1/2 teaspoons of salt and roast, cut side down for 30 minutes or until just tender and beginning to brown. Meanwhile, separate the seeds from the flesh of the squash until you have 1/2 cup of seeds. Rinse and drain well. Place on a small baking sheet and toss with the remaining tablespoon of olive oil, 1/4 teaspoon salt and 1/8 teaspoon paprika. Roast for the last 10 minutes with the squash or until toasted. Drain the seeds on a paper towel lined plate.
In a medium saucepan, combine the broth and the thyme and bring to a boil over medium-high heat. Add the wild rice and return to a boil. Reduce the heat to medium low, cover and simmer for 20 minutes. Add the brown rice and 1/4 cup olive oil and bring to boil. Return the heat to medium low, cover and simmer until all the rice is tender (but still slightly chewy), about 30 minutes longer.
Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and the mushrooms. Season with 1/2 teaspoon salt and cook stirring often for about 10 minutes or until the water has evaporated the mushrooms are brown. Add the pearl onions and sauté until golden,
another 7 to 8 minutes. Stir the Brussels sprouts into the skillet with the mushrooms and sauté until tender but still bright green, about 5 minutes. Season with the remaining salt and paprika. Pour the vegetable mixture into a large bowl. Add the rice mixture with any remaining liquid and the chopped thyme and toss gently to blend.
Spoon the rice stuffing into the roasted squash halves, dividing evenly. Return to the oven and bake for 10 minutes, just to heat through. Squeeze the lemon juice over the hot stuffing and sprinkle with the toasted seeds. Serve hot.