Sophie's Foodie Files

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Vegetarian comforting spelt pasta bake! :) MMM,…

on 06/02/2014
A tasty vegetarian comfort spelt pasta bake with Belgian Buffalo Mozzarella!

A tasty vegetarian comfort spelt pasta bake with Belgian Buffalo Mozzarella!

Yesterday evening, I made this tasty vegetarian comforting pasta bake! This is a 2 time layer pasta-mixed veggie sauce & the BM is layered into 2 layers on the pasta. I used light spelt penne in here to make it more healthy & filling & I also used Belgian Buffalo mozzarella in here! This brand, Buffle Ardenne is an organic Belgian Buffalo Mozzarella & it is the only organic & only buffalo mozzarella one that I know off in Belgium, actually! What the heck is Buffalo Mozzarella, I hear you say?

Buffalo mozzarella is  (Italian: mozzarella di bufala) is a mozzarella made from the milk of the domestic water buffalo.

The digestive system of water buffaloes permits them to turn low-grade vegetation into rich milk which, due to its higher percentage of solids, provides higher levels of protein, fat and minerals than cow milk

Contents for 100 g buffalo milk:

  • proteins 3.72–4.2%
  • fat 7.5%
  • vitamin A : 0.15 mg
  • vitamin B: 0.003 mg
  • vitamin B1: 0.3 mg
  • calcium: 169 mg
  • phosphorus: 380 mg
  • sodium: 0.4 mg
  • iron: 0.7 mg
  • energy content 270 Kcal/100 g

Buffl Ardenne is made from organic buffalo milk from the Ardenne Region here in Belgium. The company is located in Neufchâteau. This in the French-speaking part of Belgium. One mozzarella ball weighs 125 gr. I used 2 balls in here. I always eat Buffalo Mozzarella instead of the ordinary cow’s milk mozzarella. The buffalo one is more creamier, has a more salty flavour & is the only one that I eat!

I used Buffalo Mozzarella in this glorious recipe: Just click onto the title, it is a link & the picture is a link too! 🙂 Sophie’s Divine Summer Colourful salad!

MMM!

MMM!

Use it as you do normally with cow’s mozzarella! 🙂 I love it!:)

Now, on with this winning tasty spelt pasta bake!

Recipe: For 6 normal portions

Ingredients:

* For the mixed vegetables-pasta sauce:

200 gr white larger mushrooms, cleaned, sliced & cut up

1 big yellow bell pepper ( paprika ), cleaned, deseeded & white bits removed, cut up into smaller strips

1 medium white onion, peeled & cut up

3 fat cloves of garlic, peeled & finely cut up

1 x 400 gr can of chopped tomatoes in their juice

700 br passata

Jamaican pepper, grinded in a pestle & mortar until fine

Maldon sea salt

dried Provençal herbs

dried spiced up sea salt

dried chili flakes: 1/4 teaspoon

125 ml red Ruby Cabernet wine

2 big carrots, peeled & cut up into finer rounds

a handful of fresh large basil leaves, cleaned & pad dry on kitchen paper, finely cut up

a fruity extra virgin olive oil

some coconut sugar to sweeten your sauce a bit!

* For the light spelt penne:

400 gr light spelt penne

some Maldon sea salt

a swirl of fruity evoo

* For the Belgian Buffalo Mozzarella cheese, in 2 layers:

2 balls of 125 gr = 250 gr fresh Buffalo Mozzarella

Method:

1. First, make your pasta-mixed vegetables sauce. In a larger cooking pot, pour 2 tablespoons of that fruity evoo in it. When hot, add garlic & onion & fry for about 3 minutes. Add some Maldon sea salt & dried Provençal herbs, 1/4 teaspoon in total. Stir often. Also, add some grins of ground Jamaican pepper. This is a special pepper that gives warmth flavour to your dishes & it is isn’t that sharp like black pepper!! Then, add yellow paprika strips, carrot rounds & fry for 5 minutes or until nearly tender. Pour extra evoo in it & add mushroom pieces . Fry for 5 minutes or so until browned on all sides & cooked through. Stir often. Preheat your oven for 10 minutes at 200°C ( 392 F ).

2. Add red wine & let it cook off a bit, for about 1 to 2 minutes. Add about 1/4 teaspoon of dried chili flakes, but not too much.  Stir often. Add chopped fresh basil, passata & can of chopped tomatoes. Add some coconut sugar too, to take off the acidity off the tomatoes. Stir well & add some sea salt & Jamaican pepper. Reduce the sauce a bit for about 10 to 15 minutes, letting it simmer. Check the reducing. You want it to reduce a bit but not too much, hey, you need a lot of sauce! Afterwards, I added some Provençal herbs & Jamaican pepper. Taste check again! 🙂 At the same time, the sauce is reducing, cook your pasta according to your packet instructions. I added some olive oil & sea salt to the cooking water. Drain well. When the sauce & pasta is ready, pour the warm sauce to your cooked pasta & mix well so that your sauce will cover & go into the tubes of the spelt penne. Take your fresh balls of buffalo mozzarella & take them out of the package, pouring all of the liquid out, dip them dry on double kitchen paper & slice them into thicker slices. Do the same with the other mozzarella ball. Take a larger oven dish & oil it. Place 1/2 of the veggie-sauce-pasta mix in it & place half of the mozzarella cheese over it. Cover with the other 1/2 of the veggie-sauce-pasta mix & top with the other half of the mozzarella. Place in a preheated oven of 200°C ( 392 F ) & bake for about 10 to 20 minutes until the cheese has been melted a bit & has been browned on top! The last 5 minutes, I put it under the gril! Serve instantly with a loved one & with the same red wine in your glass! 😉 Enjoy!

 

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38 responses to “Vegetarian comforting spelt pasta bake! :) MMM,…

  1. Liz says:

    You are always one step ahead of me on ingredients, Sophie. Spelt pasta sounds brilliant 🙂 And I’m loving the look of that salad. Could use some summer where I stand.

  2. Love spelt pasta, Sophie. Your salad looks so fresh and yum.

  3. I love cheesy baked pasta dishes, bufala mozzarella is delicious, have never had Belgian, it looks wonderful, love the salad also.

  4. lou says:

    Hoi Sophie,
    Lovely colours, easy to make and very delicious too. Well done!
    Good inspiration.
    Mamalou

  5. That sounds wonderful! Yum!

  6. Looks so good,is so perfect for our summer

  7. Norma Chang says:

    Your salad says spring, unfortunately my garden is currently under about 15 inches of snow and it will be a long while before it thaws out and my strawberries start to grow again.

  8. I’ve seen quite a few recipes for vegan buffalo mozzarella lately… This looks like the perfect opportunity to put one of them to the test! Can’t beat a good old-fashioned pasta bake for a taste of comfort.

  9. Nice! LOVE mozzarella 🙂

  10. Hotly Spiced says:

    I want your oven gloves! They’re so bright and gorgeous. And you strawberry salad looks so summery and full of flavour – a great one for us down in Oz xx

    • Sophie33 says:

      yeahhh! I love those oven gloves too! I bought them a few years ago in a cool sosy tiny kitchen shop in Hasselt! 🙂 Enjoy the tasty salad, Charlie! xx 🙂

  11. I will have to make the spelt penne from scratch to enjoy this 🙂

  12. Liz says:

    I love the way you describe that Buffalo mozzarella. Makes me want to grab it and eat it straight away. And that salad is something…I love everything about it!

  13. Ina gawne says:

    Sounds delicious Sophie. I love pasta dishes, and your salad looks fabulous too!

  14. Belinda says:

    I made your tasty spelt pasta bake just now & me & my husband loved it so much! We are going it to eat the next day, tomorrow too! 😉 xxx Thanks again!

  15. afracooking says:

    This looks like a wonderfull comfort food! And I love the fact that you used local mozzarella!

  16. Looks delicious Sophie! We can now buy locally made buffalo mozzarella here in Sydney too! 🙂

  17. Liz says:

    The salad gets my full attention…it is so colourful and inviting. Thanks for sharing!

  18. Looks delicious. It´s a perfect family dinner meal!

  19. Koko says:

    This looks like such a tasty pasta bake!! I think I have had buffalo mozzarella before and it is just delicious!!

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