*Veggie Pasta

Ingredient:
1. Carrots (vegetables of your choice. recommending: spinach, pumpkin, or sweet potato).
2. All-purpose flour
3. Seasoning: salt, white pepper, chicken bouillon (optional).

Steps:
1. Steam or blanch and puree the vegetables. (note: don’t add water during pureeing )
2. Add the seasoning into the puree.
3. Mix the same amount of vegetable puree and flour. Hand kneads or machine kneads the
mixture into a non sticky dough, adding more flour or water as needed.
4. Divide the dough into small sections and roll them into 1 inch balls.
5. Shaping the dough balls, use a fork or (I lay down three bamboo straws or rounded chopsticks
on a flat surface, roll the dough balls on the textured surface. You should get a hollow
shell-shaped pasta, don’t forget to say “TA-DA”.)
6. Finish shaping all the dough into fun-size pasta. Air dry, dehydrator dry and freeze them in the
fridge for future use. You can always cook them right away by boiling them in water or broth.
Once they start to float and cook them on low-median heat for 2-3 minutes. Be aware of not
overcooking, overcooking can cause them to become mushy since they are eggless.
7. Pour the pasta sauce on top of the cooked veggie pasta, enjoy!

*Asian -fusion pasta sauce

Ingredients:
1. One yellow onion and one green pepper sliced
2. 3-4 cloves of garlic, sliced or chopped
3. Store-bought pasta sauce ( I used Rao’s homemade tomato and basil, very yummy! )
4. Seasoning: oyster sauce, soy sauce, black pepper, cooking oil

Steps:
1. In a heated pan, add garlic, and wait you smell the garlic aroma, add the onion and green
pepper. Stir-fried and add black pepper to the vegetables until they are tender looking,
(note: don’t overcook, maintaining the crunchy texture of the vegetables adds more fun for
the finished dish.)
2. Add the pasta sauce into the vegetable mix and cook on medium heat. Here comes the
Asian-fusion twist, add some oyster sauce and soy sauce into the mixture.
3. Taste test the sauce, add more seasonings as needed. Serve and enjoy!