Adventures in pasta

A RANGE OF HEALTHY, CREATIVE FLAVOURS AND TEXTURES. AN ANYTHING-GOES APPROACH TO SAUCE. PASTA NIGHT JUST REACHED A NEW LEVEL.

TEXT ALISON ROMAN

THE NEW NOODLES Welcome to the age when almost anything delicious and healthy is being turned into pasta. To go veggie heavy, there are beet, fennel, ramps, chilli pepper, saffron, and roasted garlic versions to play with. Wheat-alternative pastas, like quinoa, farro, and rice, will give you heartiness plus extra nutrients like magnesium and zinc. Chickpea, lentil, and bean varieties are earthy and protein packed. They shine in salads or no-cook sauces, which preserve their texture. SAUCES THAT SING When you’re craving creamy: Puree roasted or steamed root vegetables like butternut squash, carrots, and parsnips with olive oil, salt, pepper, and pasta water. For a new take on pesto, try: kale + pecorino + walnuts, broccoli + pistachios + anchovies, collard greens + pecans + garlic, or parsley + almonds + Parmesan. Or…

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Shape Singapore (Digital) - 1 Issue, April 2018

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