Pasta a la Ella (Fitzgerald, that is!)

        I suppose "Pasta a la Ella" doesn't offer much of a hint as to what this recipe is all about, so let me give you an idea, entice you to go on reading and, I hope, to cook this up for your own family. The basics: brown rice pasta shells topped with spicy marinated tempeh and lightly sauteed broccoli. What makes it a bit more special: a pinch of fennel and a drizzle of balsamic vinegar. Why its worth adding to the menu: the nutrient dense broccoli and protein powered tempeh serve as both a nice change of pace from traditional tomato sauce, and a much healthier alternative allowing you to indulge in "pasta night" without feeling too guilty about the pleasure.

     Whether or not Ella Fitzgerald ever ate a pasta dish quite like this one, I can not say. I was, however, listening to her silky jazz vocals while I concocted it in my kitchen. And so it seems only appropriate to name it after her. I can't imagine that she would not have enjoyed the flavors; simple, but layered and balanced just so, and resulting in a delectably fresh, one-dish meal with just a hint of spiciness that comes to the palate almost as an afterthought. The recipe is quite nice when prepared as written, but it also works well as a guide for you to customize to your specific tastes. The broccoli used here could easily be replaced by asparagus, cauliflower or broccoli rabe, and just about any small pasta with a shape for holding onto the hearty sauce could be substituted for the shells. Also, if you're not worried about wheat and gluten in your diet,  the nutty characteristic of tempeh lends itself perfectly to the fullness and flavor of whole wheat pasta. Whatever ingredients you choose, I'm certain you'll find this as satisfyingly delicious as I did.  So get the water on to boil and get something smooth and jazzy on the stereo and get ready for the finest of Italian dining in the comfort of your own home!

 Pasta a la Ella 

"Mambo, Italiano, Mambo!"

• 8oz gluten-free brown rice pasta shells

 

• 1 pkg tempeh, cut into 1/2" cubes*
• 1/3 c vegetable broth
• 2 Tbsp Braggs' Liquid Aminos, or soy sauce
• 2 Tbsp tomato paste
• 1 tsp minced garlic
• 3/4 Tbsp fennel seeds
• 1/2 tsp red pepper flakes, or to taste
• 3/4 tsp dried oregano
• 1/2 tsp red wine vinegar

 

• 1/4c olive oil, divided
• 2-3 tsp minced garlic
• 12oz fresh broccoli, trim tough stem end and cut into florets, chop tender portion of stems
• scant 1/4c vegetable broth

 

• 2 tsp balsamic vinegar
• coarse salt & freshly ground pepper

      

     Begin by marinating the tempeh. In a medium bowl, whisk together the broth, tomato paste, Liquid Aminos, garlic, fennel seeds, red pepper flakes and oregano. Add the tempeh cubes and toss to coat.  Set aside for a few minutes.

     Cook the pasta according to package directions. Drain and return to pot to keep warm, tossing with a few drops of olive oil to keep it from sticking.

      While the pasta cooks, prepare the tempeh.  Heat a large non-stick skillet over medium heat. Add the tempeh and marinade and heat until the liquid just begins to boil.  Stir gently, cover and simmer until most of the liquid has absorbed, about 10 minutes, stirring occasionally. Once the tempeh is tender, transfer it to a bowl and use a fork to crumble about half of the cubes.

      Wipe the skillet clean of any remaining marinade and add 2 tablespoons of olive oil. Heat the oil over medium-high heat until a small piece of tempeh sizzles when added to the pan. When the oil is hot enough, add all of the tempeh and saute until lightly browned, about 4 minutes. Remove from the heat and add to the cooked and drained pasta.

     Now, using the same skillet that the tempeh was cooked in, heat the remaining 2 tablespoons of olive oil over medium heat and add the broccoli and garlic. Cook, stirring constantly, for 1 minute.  Add the vegetable broth, sprinkle with salt, cover and allow to steam until crisp-tender, about 6-8 minutes. Uncover and continue cooking for about 2 minutes, until the pan is almost dry. Transfer the broccoli to the pan with the pasta and tempeh. Drizzle with balsamic vinegar, toss to combine. Taste and adjust seasonings. Serve warm.

Strive-for-Five Chopped Salad

    Yields 4 main dish servings.

     Gluten-free, Nut-free, Vegan and Delicious!

     Pairs perfectly with a chopped salad loaded with any of your favorite veggies!

    

       *Tempeh is a fermented soybean product. It is widely available in most larger supermarkets and is usually found near the refrigerated tofu products. If you are preparing a gluten-free meal, be sure to read the ingredient list as some varieties are made with additional grains or flavorings that contain wheat and/or gluten.  My tempeh of choice is Lightlife organic soy tempeh. It has a nice flavor and I find it holds up very well to marinating and cooking without crumbling, unless you want it to!