What is a Kugel?

This sweet noodle kugel is our version of cottage cheese noodle kugel. Kugel is a beloved Ashkenazi Jewish dish that has evolved over centuries. It was originally a savory, baked pudding made with bread or flour, then transformed in the 16th century with the introduction of egg noodles.

In my Russian household, we often enjoyed cottage cheese kugel, or tvorog kugel, also known as zapekanka, a version made with farmer's cheese or cottage cheese.

You can read more about our Jerusalem kugel tradition in this Jerusalem Kugel Recipe and explore a unique twist with my grandmother's Gluten-Free Carrot Kugel. While kugel is often served on holidays such as Rosh Hashanah and Easter, in my family, it was a staple of Shabbat dinners. Every Saturday, the scent of baked cheese and vanilla filled our home, a tradition that connected us to generations past.

Farmer's Cheese Replacements

The key ingredient in tvorog kugel is farmer's cheese, a mild, slightly tangy cheese that contributes to its creamy texture. Depending on availability, there are several excellent substitutes:

• Cottage Cheese - a widely accessible alternative that provides a similar moisture content and mild tang.

• Tvorog (Tworog) - a traditional Eastern European fresh cheese with a crumbly texture, ideal for making authentic kugel.

No matter the variation, kugel remains a comforting dish that carries history and warmth into every bite. Whenever I make this kugel, I'm reminded of how food bridges the distances between us, carrying stories across oceans and generations. Today, I tell those stories to my children, who perch on the counter, their small hands eager to stir the noodle mixture and sneak a taste. They've never met my grandmother, but in the sweet scent of baking kugel, we feel her presence.

This kugel is more than a casserole, it's also a bridge. It connects my childhood to theirs, my grandmother's home to ours, and her lessons to the lives we're building now. Food, after all, isn't just sustenance. It's also a love letter, a story told with every bite.

And like my grandma always said, "The best stories are shared around the table."

Ingredients

• Fine Egg Noodles - base of the kugel, providing a tender and slightly chewy texture.

• Eggs - bind the ingredients together and add richness to the dish.

• Crème Fraîche - adds tanginess and creaminess for a balanced flavor.

• Fresh Ricotta - contributes a light, creamy texture and mild flavor.

• Cultured Butter - enhances the richness and provides a buttery undertone.

• Mascarpone - brings a smooth, creamy consistency to the kugel.

• Vanilla Extract - adds a hint of warmth and sweetness.

• Granulated Sugar - balances the richness of the dairy and complements the raisins.

• Golden Raisins - add bursts of sweetness and a chewy texture.

 See the recipe card for exact quantities.

How to Make Sweet Noodle Kugel

If you're craving a sweet and comforting dish that's perfect for gatherings or as a treat yourself moment, this Sweet Kugel recipe is your answer. Whether served as a dessert or a holiday favorite, it's guaranteed to impress. Here's how to make it step by step:

Cook the Noodles

Bring a large pot of salted water to a boil. Add the fine egg noodles and cook until al dente, you can follow the package instructions. Drain the noodles and let them cool slightly.

Prepare the Baking Pan

Preheat your oven to 400°F (200°C). Coat a 9x13-inch baking pan evenly with ½ cup of melted butter to prevent sticking and enhance the flavor.

Mix the Batter

In a large mixing bowl, combine the mascarpone, eggs, ricotta, crème fraîche, sugar, and vanilla extract. Whisk the mixture until smooth and well combined.

Assemble the Kugel

Gently fold the cooled noodles and golden raisins into the batter, ensuring everything is evenly coated. Pour the mixture into the prepared baking pan, spreading it evenly to ensure consistent baking.

Bake the Kugel

Place the pan in the preheated oven and bake for 60 minutes. Afterward, reduce the oven temperature to 375°F (190°C) and bake for an additional 15 minutes. The kugel should be golden and set.

Rest, Sprinkle, and Serve

Remove the kugel from the oven and allow it to rest for at least 10 minutes before serving. This helps the flavors meld and makes slicing easier. Sprinkle the granulated sugar using a shifter and add your cognac soaked raisins. Serve and enjoy.

Note! Make sure the pan size is correct to avoid overflow during baking.

Storage

Sweet Kugel is at its best fresh from the oven, but leftovers can still be just as delightful when stored properly. Let the kugel cool completely before covering the dish tightly with foil or transferring it to an airtight container. Refrigerate it for up to 3 days. When you're ready to enjoy it again, reheat it in the oven at 350°F for 15-20 minutes to restore its creamy texture and golden edges.

For longer storage,  slice it into portions, wrap each piece in plastic wrap, and store in a freezer-safe bag. When the craving strikes, you can reheat individual slices in the oven or microwave. It's the perfect no-fuss way to enjoy this meal.

What to Serve With Sweet Kugel with Cognac Soaked Raisins

Sweet kugel has a way of making any meal feel extra special. Its creamy, slightly sweet flavor pairs beautifully with a variety of dishes, creating that balance that feels both cozy and satisfying. One of my favorite pairings is a Gluten-free Honey Apple Cake Drizzled with Salted Caramel Sauce. The caramel's richness and the delicate apple notes seem to dance perfectly with the kugel's warm flavors. I like to call it the ultimate comfort combination.

For a lighter, refreshing contrast, a Moroccan couscous salad brings bright, citrusy notes that cut through the kugel's richness. It's the kind of pairing that feels just right for a sunny afternoon gathering. On the savory side, a classic White Fish in a White Wine Sauce makes for an elegant and satisfying companion, with the delicate flavors of the fish balancing the kugel's creamy sweetness.

Growing up, kugels always seemed to find its place at the table, whether next to Mushroom Leek Kugel for a fun double-kugel moment or alongside Vegetarian Kofta Kebabs for a heartier feast. No matter what you choose, serving kugel always feels like wrapping the whole meal in warmth and love.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Sweet Noodle Kugel with Cognac-Soaked Raisins

Creamy, sweet, and nostalgic, this noodle kugel blends soft noodles, cheeses, and raisins for a timeless family favorite.

Course Dessert, Side Dish

Cuisine Eastern European, Jewish

Keyword alcoholic, baking, dessert, eggs, Jewish

Prep Time 25 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 10 servings

Calories 495kcal

Author Ksenia Prints

Equipment

• 9 x 13 baking pan

Ingredients

• 1 pound fine egg noodles
• 10 large eggs
• 2 cups crème fraîche
• 1 pound fresh ricotta
• ½ cup cultured butter room temperature
• 1 cup mascarpone room temperature
• 1 teaspoon vanilla extract
• 1 ½ cups granulated sugar
• 1 cup golden raisins soaked in cognac

Instructions

• Bring a large pot of salted water to a boil. Cook the fine egg noodles until al dente, following the package instructions. Drain the noodles and let them cool slightly.
• Preheat your oven to 400°F (200°C). Generously coat a 9x13-inch baking pan with ½ cup melted butter to prevent sticking and create a golden crust.
• In a large mixing bowl, combine the mascarpone, eggs, ricotta, crème fraîche, sugar, and vanilla extract. Whisk the mixture until smooth and well combined.
• Gently fold the cooled noodles into the batter. Add the cognac-soaked golden raisins and mix until evenly distributed. Pour the mixture into the prepared baking pan, spreading it out evenly.
• Place the pan in the preheated oven and bake for 60 minutes at 400°F. Lower the oven temperature to 375°F (190°C) and bake for an additional 15 minutes, until the top is golden and the kugel is set.
• Remove the kugel from the oven and let it rest for 10 minutes before slicing and serving.This helps the flavors meld and makes it easier to cut into clean portions. Sprinkle the granulated sugar using a shifter and add your cognac soaked raisins. Serve and enjoy!

Video

Nutrition

Calories: 495kcal | Carbohydrates: 46g | Protein: 14g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 236mg | Sodium: 129mg | Potassium: 275mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1041IU | Vitamin C: 1mg | Calcium: 205mg | Iron: 1mg

The post Sweet Noodle Kugel with Cognac-Soaked Raisins appeared first on At the Immigrant's Table.

Some meals begin with a recipe. This one began with tired feet, a noisy kitchen, and no idea what to cook. It was one of those early-evening scrambles that always seem to start with good intentions and end with someone crying over the wrong cup.

I had a 3-year-old clinging to my leg and a 5-year-old digging through drawers for a snack that probably didn't exist, and I was standing in the kitchen, staring at a block of tofu on the counter like it was supposed to tell me what to do.

My husband texted that he was on his way home, and all I knew was that I didn't want another bowl of rice and soy sauce. I needed something that tasted like someone had thought it through.

Earlier that week, I'd come across the viral Marry Me Chicken recipe. Golden, creamy, tomato-flecked, the kind of dish people were making to win over someone's heart. Then I tried a good Marry Me Chicken Pasta, and my kids were over the moon.

I don't cook much meat, but I'll admit: I was intrigued. The name made me laugh, but the idea stuck. A sauce so good someone might want to marry you after tasting it? That's the kind of energy I wanted in my kitchen. I bookmarked the recipe, forgot about it, and remembered it exactly when I needed it most.

So I opened the fridge and started to pull. A jar of sun dried tomatoes in oil, the thick top layer of a can of coconut milk, and the last scoop of white miso hiding behind a jar of tahini. The tofu got pressed, cut, tossed in cornstarch and garlic powder. I browned it until crisp on the edges while my oldest stood on a step stool "supervising," and my youngest danced to the sound of bubbling shallots.

Crispy Fried Tofu Meets Marry Me Sauce

And here's the thing: I didn't expect to love it. But from the first bite, I knew. The miso brought depth. The sun dried tomatoes added chew and sweetness. And that coconut milk pulled everything together into something so rich, so umami, so more-ish I almost didn't want to share it. It was better than the original, at least for me.

When my husband got home, I handed him a bowl before he even had a chance to take off his shoes. We ate it standing up at the counter, passing bites back and forth, occasionally dodging sticky fingers trying to steal tofu cubes off our forks. There were no candles, no music, just the smell of garlic and basil, and a sauce that made everything else go quiet.

It reminded me, a little, of the Oyster Maitake Mushroom Pasta we made once during a rainstorm, the way the umami of the mushrooms coated the pasta, how we kept reaching for more long after we were full. That dish came from a need for comfort. So did this. And like the Teriyaki Salmon Risotto, which started out as a weird craving mash-up and became one of our most-requested dinners, this tofu wasn't traditional. But it was ours.

And even though it started as a trend, it didn't stay that way. This became one of those meals I make when someone needs cheering up. Or when I want the kids to eat a full meal without bribery.  This tofu hits all the notes. Crispy, creamy, comforting, and just unexpected enough to keep things interesting. It doesn't ask for much. Just one block of tofu, a few pantry favorites, and ten quiet minutes at the stove.

And you know what? Everyone who tasted this vegan Marry Me Tofu, said it was even better than Marry Me Chicken. Luckily, my husband already married me, so we're good there.

Ingredients

• Extra Firm Tofu - I've tried this with softer tofu, but nothing holds up quite like extra-firm, it crisps beautifully and soaks up sauce without falling apart. I always press it first, even if I'm short on time. If you're short on tofu, tempeh can work, but it'll bring a nuttier flavor and firmer bite. I use the same for my tofu beet toast and tofu spring rolls.
• Sun-Dried Tomatoes in Oil - These add sweetness, chew, and a savory depth that makes the sauce cling just right. I always use the kind packed in oil, it brings so much more flavor. The leftover oil is perfect for cooking the aromatics, too. If you only have dry-packed tomatoes, soak them in warm water first, but know the flavor will be milder.
• Coconut Milk (Thick Creamy Part Only) - I use the top layer from a can of full-fat coconut milk, the thick part that rises to the top. It's what gives the sauce its luscious texture. You can try it with light coconut milk in a pinch, but the richness just isn't the same. It's one of those ingredients that transforms the whole dish.
• White Miso Paste - The secret ingredient. It brings umami and just the right amount of salt. I first started adding miso to cream sauces after making a miso-tahini dressing that surprised me with how layered it tasted. Here, it deepens the sauce without overpowering. I wouldn't skip it, but if needed, a teaspoon of mellow tahini and a pinch of salt can add body in its place.
• Soy Sauce - Just a splash brings balance and depth. I use regular soy sauce, but tamari works if you're gluten-free.

See the recipe card for full list and exact quantities.

How to Make Creamy Sun-Dried Tomato Tofu (Marry Me Tofu) Recipe

If you've ever wished for a weeknight dinner that feels comforting but doesn't take all night, this creamy sun-dried tomato tofu is it. It's the kind of dish that feels like a little reward at the end of the day. Here's how to make this recipe:

Press and Cut

Wrap the block of tofu in a clean towel and place something heavy on top (a skillet, a stack of cookbooks, whatever's nearby). Let it press for at least 30 minutes to remove excess water. This helps it crisp up properly.

Coat the Tofu

Once pressed, cut the tofu into 1-inch cubes. In a bowl, mix cornstarch and garlic powder. Toss the tofu in the mixture until lightly coated on all sides. This thin crust will give you that satisfying pan-fried texture.

Pan-Fry the Tofu

Heat a splash of oil in a large skillet over medium heat. Add the tofu and pan-fry for 3-5 minutes per side, until each piece is golden brown and crisp. Remove from the pan and set aside on a plate.

Sauté the Aromatics

In the same pan, add a spoonful of oil from the sun dried tomato jar. Sauté the finely diced shallot and minced garlic over medium-low heat until fragrant and translucent, about 2-3 minutes.

Add the Tomatoes

Stir in the chopped sun-dried tomatoes and cook for another 2 minutes, allowing them to soften and release their flavor into the oil.

Make the Sauce

In a separate bowl, whisk together the thick creamy part of the coconut milk, vegetable broth, nutritional yeast, soy sauce, and miso paste until smooth. Pour the sauce into the pan and stir in the Italian herbs and red pepper flakes. Mix cornstarch with a tablespoon of cold water in a small cup, then stir that into the sauce. Let everything simmer gently for 3-4 minutes, until slightly thickened.

Return the Tofu

Add the crispy tofu back into the pan and gently stir to coat each piece in the sauce. Let it sit for another minute to warm through and absorb the flavors.

Finish and Serve your Tofu Dish

Remove from heat and sprinkle with torn fresh basil leaves. Serve hot over rice, pasta, or whatever grains are on hand. This sauce is the kind that clings-so make sure you have something to catch it.

Storage

Got leftovers? Lucky you! You can store this in an airtight container in the fridge for up to 3 days. The tofu softens but soaks up the sauce even more, making it extra flavorful. Reheat gently on the stove with a splash of broth or water, or in the microwave (covered). This one isn't freezer-friendly, the sauce may split and the tofu texture changes. 

What to Serve With Creamy Sun-Dried Tomato Tofu (Marry Me Tofu)

This tofu is rich and creamy, which means it pairs best with sides that can catch every last bit of that coconut-miso tomato goodness. Here's what you can serve alongside this marry me tofu recipe.

For a meal that leans a little more festive, I like to serve it alongside something with brightness or a little tang to balance the richness. My 1-Pot Pomegranate Chicken and Rice makes a beautiful companion at the table, especially when feeding a mixed crowd of eaters. That sweet, spiced rice with jewel-toned seeds brings both color and contrast.

If you're going plant-forward, try a scoop of my Chunky Canned Italian Tomato Sauce on the side or on your extra penne, it keeps the tomato notes going without competing with the sauce. Or for something a bit more elegant, the Classic White Fish in White Wine Sauce is delicate enough to sit next to this tofu without overshadowing it.

And if you're in the mood to make it a proper gathering, Chicken Marbella Ottolenghi-style or Pomegranate Chicken both bring those sweet-savory flavors that echo the sun-dried tomatoes beautifully. 

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Creamy Sun-Dried Tomato Tofu (Marry Me Tofu)

Tofu meets miso, sun-dried tomatoes, and coconut milk in this simple, craveable recipe.

Course Dinner, Main, Main Course

Cuisine vegan

Keyword dinner, main, main course, sauce, sundried tomatoes, tofu, tomatoes, vegan

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 76kcal

Author Ksenia Prints

Equipment

• Cast Iron Pan
• Mixing bowls
• small bowl
• Chef's Knife

Ingredients

For the Tofu

• 1 block (14 oz) extra-firm tofu 14 oz
• 1 tablespoon cornstarch
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1½ tablespoon olive oil or oil from tomato jar

For the Sauce

• ½ jar (about 3½ oz) sun-dried tomatoes in oil chopped
• 2 garlic cloves minced
• 1 small shallot finely diced
• ½ cup thick coconut milk top creamy layer only
• ¼ cup vegetable broth
• 1 tablespoon nutritional yeast
• 1½ teaspoon soy sauce
• ½ teaspoon Italian herbs
• ¼ teaspoon red pepper flakes
• 1½ teaspoon white miso paste
• 1½ teaspoon cornstarch
• 1 tablespoon cold water for slurry
• fresh basil for garnish
• Gluten free pasta Optional, for serving

Instructions

• Wrap the tofu in a clean towel and place something heavy on top (a skillet or books work well). Let it press for 30 minutes to draw out excess water.
• Cut tofu into 1-inch cubes. In a bowl, toss with cornstarch, garlic powder, salt, and pepper until lightly coated.
• Heat oil in a large skillet over medium heat. Add tofu and pan-fry for 3-5 minutes per side, until golden and crispy. Set aside.
• In the same pan, add a spoonful of oil from the sun-dried tomatoes. Sauté shallot and garlic for 2-3 minutes, until soft and fragrant.
• Stir in chopped sun-dried tomatoes and cook for 2 more minutes to release their flavor.
• In a bowl, whisk together coconut milk, broth, nutritional yeast, soy sauce, and miso paste. Pour into the pan and add herbs and red pepper flakes.
• In a small bowl, mix cornstarch with 1 tablespoon cold water. Stir into the pan and simmer for 3-4 minutes, until the sauce thickens slightly.
• Return the tofu to the pan. Stir gently to coat all pieces in the sauce. Let it warm through for 1 minute.
• Remove from heat, top with fresh basil, and serve hot over rice, pasta, or crusty bread to catch every drop of sauce.

Video

Nutrition

Calories: 76kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 417mg | Potassium: 66mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.4mg

The post Creamy Sundried Tomato Tofu (Marry Me Tofu) appeared first on At the Immigrant's Table.

My shoes got so dirty, I had to soak them in water for a day before we could even begin to scrub the dirt off. My jeans were drenched and covered in mud up to my thighs. The pocket of my coat was torn, and a I ripped a hole in my sleeve. My hair was matted, strands going in all direction, dancing like a wild crown of thorns around my head. I was so tired I could barely walk. And yet, I was looking forward to the next time I would go back into the forest, guided by my grandfather's keen sense and strong eyes, looking around tree trunks to find the next elusive cluster of edible mushrooms.

Until we moved to the middle of the Negev desert in Israel, my family spent many years (decades, really) going foraging for mushrooms. My grandfather, a trained forestry expert, made it a part of his life's mission to teach others how to find good mushrooms in a forest thick with trees and wood ticks, muddy and barely traversable, yet smelling so fresh and lovely after the rain. He could tell a chanterelle (lisichka) from a milky cap (ryjik), and could spot a toadstool (muhomor) mushroom from a 100 metres away. He loved sharing his passion and knowledge with others, and was elated to take anyone who asked for, or even mentioned an interest in, foraging excursions.

My mother began going on these mushroom hunting trips when she was very little. By the time she reached high school, these were several-day trips, full of bruises and bug bites and camping skills few kids her age could even dream of. While my grandfather went on and on about mushrooms and foliage, filling enormous buckets with all kinds of edible treasures, she would dream about piano, nail polish and boys. I think she couldn't wait to get out of there and get back into the city.

I was a different story. Even though (or maybe because?) these excursions were few and far between, I looked forward to every annual mushroom gathering trip like Canadian kids look towards Christmas. The moment the first rain fell in my area in Israel, a regional holiday in itself, I would start dreaming about our upcoming mushroom gathering trip. I would bug my mom, asking when there would be enough rain to justify going. On the odd chance that it rained for a few days leading up to the weekend, and that both my parents had some time off, we would gather ourselves and head into the small, sparse, Israeli forest, which was so different from the majestic kingdoms of my youth, keeping quiet in order to steal mushrooms away from other prying eyes and fingers.

The thing is, only Russian families went foraging for mushrooms in Israel. Correction: only poor Russian families went foraging for mushrooms in Israel. It took a special kind of person, one who wasn't turned off by wet clothes, muddy paths, slippery ground, long hours spent bent and crouching low, and canopies still holding a bucket of rainwater, ready to drop on the next person who would dare to move a branch. It took a Russian with severe home-sickness and with a keen sense for edible treasures. And in our family, with my grandfather still living in Russia, my mother became that reluctant forager.

She was still not excited about these trips. The hours spent looking around the base of trees, the constant dampness, and the stinging branches were far from being her favourite. But my father and I loved it with a childish passion, and she, who has been trained at the art of foraging since her early childhood but had no grown-up love for this pursuit, became our grumpy guide. And when we piled back into our beat-up old Ford fiesta, our minds full of dreams and our laps full of mushrooms, I like to think that she at least found some happiness in the thought that tomorrow's meal was mostly taken care of.

Though the foraging trips became even fewer and further between as we got older, until they stopped completely, I still recall those hours spent in the forest as some of my happiest memories. I would love to go mushroom foraging now, and I invite any expert from the Manitoba area to get in touch with me if they're looking for a willing set of hands and eyes. But even in the absence of hand-picked, gathered mushrooms, I still know that one of the best way to treat fungi is to smother it with cream and eggs.

In my take on a kugel, silken tofu is pureed into submission, and, with the help of almond milk and eggs, is wrapped around slinky egg noodles like a warm, comforting blanket. Rich mushrooms are sauteed with garlic and leeks, spreading the smell of fall all around the house. The whole dish is folded together gently into a casserole dish, sprinkling with bright, fragrant dill, and placed in a warm oven to bake. The end result is a creamy, earthy dish, a perfect marriage of spongy mushrooms, pungent leeks, and sharp, bright dill.

If you're looking for other kugel recipes, try my carrot kugel for a gluten-free take on this Jewish side dish. If you're a noodle kugel lover, then my Jerusalem kugel is a sweet and peppery version of this old-school Jewish dish.

Recipe

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Mushroom leek kugel, or what awaits us in the woods

This mushroom leek kugel is a creamy, earthy dish, a perfect marriage of spongy mushrooms, pungent leeks, and sharp, bright, fragrant dill.

Course Main

Cuisine Jewish cuisine

Keyword mushrrom leek kugel

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6 servings

Calories 137kcal

Author Ksenia Prints

Ingredients

• 1 bunch of leeks 3 thin ones or 2 big ones
• 1 pound of mushrooms mixed kinds, here I used king and white, because that's what I had at the time (500 grams)
• 2 tablespoons margarine or butter
• 4 cloves garlic
• 1 8-ounce package egg noodles preferably broad
• 4 eggs
• 1 12-ounce package of silken tofu or sour cream
• ½ cup of almond milk if using tofu
• The juice of half a lemon
• Dill weed chopped, to taste (optional)
• Nutritional yeast optional, to taste

Instructions

• Preheat oven to 350°F (175°C). Lightly butter (or oil) the insides of a casserole dish.
• Trim leeks, cutting off most of the green tail. Slice the stalk in half and wash carefully, ensuring no debris remains trapped between the layers. Slice thinly.
• Clean mushrooms with a wet paper towel, and slice them.
• Heat margarine (or butter) in a pan. Add a splash of olive oil to keep it from burning. Add leeks and sauté in med heat for 5 mins.
• Add sliced mushrooms and sauté on medium heat until caramelized, about 7-10 minutes. Chop garlic and add to pan. Reduce heat and continue sautéing for another 3-5 minutes.
• Prepare noodles: bring large pot of salted water to a boil, add noodles, but only cook for 6 minutes. Drain, and transfer to a big bowl. Add sautéed mushroom mixture.
• Process tofu with almond milk, lemon juice and a pinch of salt in food processor (or blender, though a processor works better). Add tofu mixture to noodles. Beat eggs lightly in a small bowl and add to pasta bowl. Add salt and pepper, and more dill, to taste. Mix everything gently.
• Spoon noodle mixture into prepared casserole dish. If desired, sprinkle with nutritional yeast. Bake 45 minutes, until top is golden own and filling is set.

Nutrition

Calories: 137kcal | Carbohydrates: 7g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 652mg | Potassium: 173mg | Fiber: 1g | Sugar: 1g | Vitamin A: 573IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg

The post Mushroom leek kugel appeared first on At the Immigrant's Table.

Going to the market in a Middle Eastern country is not for the faint of heart. The market spills from its enclosure, keeping only loosely to the delineations of meat/ fish/ produce/ knick-knacks. All manner of smells waft through the air, from the cloying perfume of overripe fruit to the musky scents of nargila and cooking shwarma. Stall owners shout, some using megaphones, declaring the quality of their wares to any and all passersby. Hagglers crowd the popular stalls, mushing the products in their hands in attempt to prove their quality is suspect. Cat calls are de rigueur, with the occasional grab thrown in for good measure. From the moment you walk into the semi-contained mess of the market, you just know you’re going to have to fight for your shopping.

Those who brave the calamity are rewarded with heavenly flavours. Growing up in Israel, there are very few seasons when it comes to agriculture. Strawberries appear in December, citrus season lasts through the winter, and even tomatoes make their appearance long before the dog days of summer. And as most people buy their vegetables in the market, you are never too far off the mark of what’s in season.

Therefore, seasonal eating was not a concept I had to grapple with until I had made the move to North America. Once here, I found it extremely important to stay as close as possible to the quality of produce that I have grown accustomed to at our markets – even if the shopping experience was a little bit more anemic.

So when the opportunity arises to hold onto the bounty of seasons past a little bit longer, I don't hesitate to freeze my farm produce. Mixed with the sourness of tangy, cool yogurt sauce, those preserved bright summer flavours help me get through even the coldest winter day. That way, I can enjoy sweet peas even after fall comes, the days get shorter, and the last of the homemade yogurt lingers in the fridge.

Recipe

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Pasta with tangy lactose-free yogurt sauce, topped with peas, caramelized onions and chili oil

Frozen or fresh peas, chili flakes and red onion perk up this pasta in tangy yogurt sauce, a simple and quick low-fat and healthy recipe.

Course Pasta

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Calories 947kcal

Author Ksenia Prints

Ingredients

• 1 red onion
• 2 teaspoon chili flakes
• 2 tablespoon of fresh or dry thyme
• 1 tablespoon of olive oil
• 4 garlic cloves peeled and crushed
• 500 g regular or gluten-free pasta Ottolenghi recommends shell-shaped, or less – if using less, the sauce keeps beautifully in the fridge for a few days!

Yogurt sauce

• 1 clove of garlic
• 150 ml olive oil
• 500 g 500g fresh peas – or, local frozen peas, defrosted
• 500 ml lactose-free yogurt

Toppings

• Basil leaves roughly torn, to taste
• Nutritional yeast

Instructions

• Finely mince one garlic clove.
• Slice your onion in half lengthwise. Cut each half into thin slices.
• Heat a large pan to medium heat. Once heated through, add 1 tablespoon of oil to the pan, and wait a minute for it to heat through. Add the minced garlic and chili flakes, and let cook for one minute, until the garlic gets fragrant.
• Lower the heat to low heat. Add the onion slices to the pan in a thin layer, trying not to crowd the slices. Let the onions cook, turning gently, on low heat for about 20 minutes. Add the thyme, mix everything together and let cook for another 3-5 minutes. Transfer to a bowl.
• While the onion is cooking, put the yogurt, garlic, 6 tablespoons (90ml) of the olive oil and 100g of the peas in a food processor. Blitz to a uniform, pale-green sauce and pour into a large serving bowl (if cooking less pasta than the recommended amount, I keep the sauce in a jar and dole out as needed).
• Cook the pasta in plenty of salted water until al dente.
• While it's cooking, heat the remaining peas with in a pan of boiling pasta water, then drain (fresh peas need longer than frozen. If using frozen, I simply heat them up in the microwave in a small bowl with a bit of pasta water).
• Finely chop the basil into thin strands.
• Drain the cooked pasta into a colander and shake well to get rid of the excess cooking water.
• Gradually add the hot pasta to the large bowl with the yogurt sauce (adding it all at once may cause the yogurt to split). Add the peas and basil, and toss gently. Season with salt and pepper, if needed.
• Transfer to individual serving bowls and spoon over the fried onion mixture. Top with nutritional yeast (to taste), and serve.
• (If you're not eating all of your serving at once, I recommend mixing the pasta with the vegetables, topping with a little bit of oil, and storing the sauce separately in a jar. Once ready to eat, just heat up your pasta-veggie mixture, and carefully top with the cold sauce).

Notes

This sauce goes beautifully in a cold rice or quinoa salad. Just cook the grain of your choice, let it cool, mix with some vegetables (broccoli, corn, and peas go well with this sauce) and your choice of fresh herbs, and top with this sauce. It's an easy and delicious lunch that will taste only better once the flavours have time to meld together.

Nutrition

Calories: 947kcal | Carbohydrates: 115g | Protein: 27g | Fat: 43g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Cholesterol: 19mg | Sodium: 233mg | Potassium: 764mg | Fiber: 10g | Sugar: 14g | Vitamin A: 1141IU | Vitamin C: 38mg | Calcium: 233mg | Iron: 4mg

The post Pasta in tangy yogurt sauce appeared first on At the Immigrant's Table.

Pasta primavera is a classic Italian-American dish that celebrates the bounty of fresh, seasonal vegetables. The name "primavera" means "spring" in Italian, and the dish is traditionally made with tender spring produce like asparagus, peas, and bell peppers, like my baked feta pasta with blood oranges.

Unlike heavy pasta dishes that rely on rich tomato or cream sauces, pasta primavera typically features a light, creamy, or olive-oil-based sauce that lets the vegetables shine. This vegan version embraces that spirit, swapping dairy for a luscious cashew cream and loading up on sautéed mushrooms, crisp-tender asparagus, and your choice of pasta.

Passover in a time of COVID-19

Passover this year looked a bit different. There was no kneidelach soup, or even enough matzos (I should have just made my own). There were only three dishes on the table: Chicken Marbella, a simple salad, and my grandmother's plov. Ginger replaced the horseradish. We didn't even read the Haggadah. The dessert was store-bought (Audacieuse Vanille to the rescue!).

We served this vegan pasta primavera on the second night, an attempt to make a regular meal more festive.

But there were three plates on our table, even if one had nothing but haroset in it. There were peals of childish laughter instead of singing in Hebrew. There was an enormous sense of gratitude that through it all, we're in this together.

Elsewhere, too, the holiday fell askance. My grandma, who's the best cook I know, celebrated alone in her flat, with a free meal provided from the state. My parents dined with my maternal grandparents at 5pm, because my grandfather, who now has the dubious honour of being called an oncological patient, needed to go to bed early. My sister worked all evening.

The same happened in countless homes all around the world. Some people connected to zoom. Others dined alone. Yet others still flaunted regulations and the dangers posed to self and others, instead choosing to congregate illegally. The holidays can bring us closer together, even if we're alone - but they can also bring out the worst in us.

Making New Celebrations

And so this vegan pasta primavera is, also, a different celebration. A celerbation of all that is seasonal, colourful and beautiful at this time. A feast centered on local produce at a time when farmers are forced to dump tonnes of peak season vegetables and produce due to transportation and labour issues. A dish that boldly displays its colours, and is unapologetically full of flavour.

I first made this vegan pasta primavera for Passover last year alongside matzo crack and gefilte fish recipe, when our home hosted a small group of friends and babies.

Recipe

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Gluten-free and vegan pasta primavera {V, GF}

Course Main, Main Course, main dish, Pasta

Cuisine gluten-free, Passover, vegan

Keyword asparagus, easter, mushrooms, passover, plant-based, spring, vegan

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Calories 162kcal

Author Ksenia Prints

Ingredients

For green Alfredo sauce:

• 1 cup raw cashews soaked in water for at least 30 mins or more
• 2 garlic cloves peeled
• ¼ cup fresh lemon juice
• 1 tablespoon Dijon mustard
• ¼ cup vegetable broth or water or more as needed
• 1.5 cups fresh basil leaves or other herbs you love lightly packed
• ½ cup nutritional yeast gives the cheese flavour
• ¾-1 teaspoon kosher salt or to taste + freshly ground black pepper
• ½ teaspoon onion powder optional

For vegan pasta primavera:

• 2 lb mushrooms
• 1 bunch asparagus cut into 1-inch segments
• 1 package gluten-free or regular pasta or during Passover, kosher for Passover egg noodles
• 3 TBs pickle juice optional

For vegan pasta primavera bake:

• ½ cup vegan cheese grated
• 2 TBs nutritional yeast
• handful fresh oregano

Instructions

• To prepare sauce, drain and rinse soaked cashews. With the food processor turned on, drop in your garlic cloves and process until chopped. Add in the rest of the ingredients and process until smooth, scraping down the bowl as needed.
• Sautée mushrooms until browned. In the last 3 minutes, add the pickle juice - it'll accentuate the mushrooms' woodsy flavour!
• Bring a large pot of water to a boil. Salt gently. Cook asparagus for 5 minutes, until it retains some of its bite. Remove asparagus from water and place into an ice bath immediately.
• Add salt, and boil pasta in same pot according to package instructions (5-8 minutes, depending on the type of pasta you're using). Remove from water and drain.

If baking into a pasta bake:

• Preheat oven to 350°F. In an oven-safe dish combine pasta, mushrooms, asparagus and sauce. Sprinkle with grated vegan cheese and nutritional yeast.
• Bake in oven for 25 minutes, or until bubbly and heated through.

If serving as a saucy pasta dish:

• Transfer pasta to a large serving bowl. Mix with asparagus and mushrooms. Top with sauce. Sprinkle with nutritional yeast and fresh oregano

Nutrition

Calories: 162kcal | Carbohydrates: 14g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 429mg | Potassium: 592mg | Fiber: 3g | Sugar: 4g | Vitamin A: 270IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 2mg

How to Make Pasta Primavera

Prepare the Cashew Sauce

Drain and rinse soaked raw cashews (ideally soaked overnight or at least 2 hours in hot water). In a food processor, mince the garlic and add the cashews, salt, and black pepper. Blend until very smooth. You're aiming for a creamy, pourable consistency-add water a tablespoon at a time if the sauce seems too thick.

Cook the Vegetables

Heat a large pan over medium heat. Add a touch of olive oil and sauté sliced mushrooms until they release their liquid and begin to brown. In the last couple of minutes of cooking, splash in pickle juice to enhance their umami, woodsy flavor. Stir well and set aside.

Meanwhile, bring a large pot of water to a boil. Salt the water generously-it should taste like the sea. Add asparagus and blanch, until just tender and bright green. Immediately transfer the asparagus to an ice water bath to stop the cooking and preserve the color.

Cook the Pasta

In the same pot of boiling water, cook your gluten-free or kosher-for-Passover pasta according to package instructions (usually 5-8 minutes). Drain and set aside.

To Serve 

For a creamy pasta dish: Toss the cooked pasta with the mushrooms, asparagus, and cashew sauce in a large serving bowl. Garnish with a sprinkle of nutritional yeast and a handful of fresh oregano.

For a pasta bake: Preheat your oven to 350°F (175°C). In an oven-safe dish, combine the pasta, vegetables, and sauce. Top with grated vegan parmesan cheese, nutritional yeast, and oregano. Bake for 25 minutes until bubbling and golden on top.

Storage Directions for Vegan Pasta Primavera Recipe

Store any leftovers in an airtight container in the fridge for up to 4 days. The pasta bake version reheats especially well in the oven or microwave with a splash of water or plant milk to loosen the sauce. If you want to freeze the pasta, we recommend freezing the sauce separately for best texture. Cooked pasta and veggies can be frozen for up to 2 months, though the asparagus may lose some crispness.

Accompanying dishes

If you're a fan of pastas, we have a few other options for you! I make my baked feta pasta with olives and blood oranges. My mushroom marinara pasta is amazing as well, with a strong blend of red wine, tomato sauce and mushrooms. And my kids eat every morsel off their plate when I serve this gluten free macaroni and cheese.

More Springtime Recipes 

For more springtime recipes, I recommend checking out my spring recipe link roundups. It has great recipes like my low carb pancake recipe with almond flour and caramelized apples and my almond flour rhubarb tart.  I love cooking with seasonal ingredients, so learn how to cook asparagus like a pro this season, for recipes likely asparagus ricotta tart and air fryer Ottolenghi asparagus. 

The post Springtime Vegan Pasta Primavera Recipe appeared first on At the Immigrant's Table.

Back Together, Around the Table

By the time we arrived back, the fridge was nearly empty. The kids were hungry, the day was slipping into the golden hues of evening, and I needed something quick yet special. My husband and I unpacked the car while the kids darted around with the boundless energy that only a road trip can inspire. It felt like the perfect moment to pause and create something simple yet meaningful, a meal to bring us back together after a day of adventure.

These mushrooms, with their earthy aroma, became the centerpiece of our dinner. My kids sat at the counter, chattering about their favorite parts of the trip as I cooked.

With a pat of the Nova Scotia butter and a touch of fresh thyme from our rooftop garden, I sautéed the mushrooms until they were golden and fragrant. I tossed them with gluten-free fusilli for me and regular penne for the kids. The smell of butter melting in the pan mingled with the laughter of my family, and for a moment, I wondered if my kids would look back on this day with the same fondness I held for those evenings in my grandparents' kitchen.

Ingredients

• Gluten-Free Fusilli Pasta - a coiled pasta shape that holds sauce well, perfect for a gluten-free meal option.
• Butter - adds richness and a velvety texture to the dish.

• Olive Oil - enhances flavor while preventing the butter from burning.

• Dried Thyme - a fragrant herb that adds warmth and depth to the mushrooms.
• Maitakes Mushrooms - also known as "hen of the woods," these mushrooms provide that nutty, umami-rich flavor.
• Oyster Mushrooms - mild, delicate mushrooms with a slightly earthy flavor and a meaty texture.
• Salt and Pepper - essential for balancing and enhancing the flavors.
• Fresh Thyme (for garnish) - adds a pop of freshness and visual appeal.

See the recipe card for exact quantities.

Step-by-Step Directions

If you're craving a comforting and flavorful dish, this recipe combines the earthy richness of maitake mushrooms with the heartiness of pasta for a meal that's as nourishing as it is delicious. Here's how to make this easy recipe:

Saute the Mushrooms

In a large cast iron skillet, heat a combination of butter and olive oil over medium-high heat. Add the oyster and maitake mushrooms.

Cook the mushrooms in a single layer for about 5-7 minutes until they soften and develop a golden, crispy texture. For best results, cook half of the mushrooms at a time, then transfer them to a plate before adding the remaining batch.

Roast mushrooms in the oven

Reduce the heat to medium and return all the mushrooms to the pan. Add the chopped fresh thyme leaves and stir to release their aroma. Season with salt and pepper to taste.

Transfer the cast iron skillet with the mushrooms to the preheated oven. Bake for 5-7 minutes, or until the mushrooms are crispy and slightly caramelized. Remove the skillet from the oven.

Combine Pasta and Mushrooms

Add the cooked pasta to the skillet with the crispy mushrooms. If the mixture feels dry, add cream and a cup of the reserved pasta cooking liquid to create a creamy mushroom sauce. Toss everything together, ensuring the pasta is well coated in the mushroom-rich sauce. If necessary, adjust the sauce by adding a little more of the pasta water to loosen it up.

Garnish and Serve

Transfer the pasta to plates or bowls. Garnish with freshly chopped thyme for an herby finish. Serve immediately and enjoy this simple yet delicious creamy mushroom pasta recipe.

Storage

If you have leftovers (a rare occurrence with this dish), store the pasta in a tightly sealed container in the fridge for up to 3 days. If you made extra sauce, tuck it into its own container so the pasta doesn't soak it all up overnight. 

For reheating, use low heat on the stove and add a touch of reserved pasta water or cream to help the sauce return to its luxurious texture. If you prepared the mushrooms in batches for crispness, keep them stored separately.

Avoid microwaving, as it can make the mushrooms rubbery but instead reheat them gently in a skillet to maintain their golden, robust flavor and crunch.

What to Serve With Maitake Mushroom Pasta

This creamy mushroom recipe is already comforting on its own, but pairing it with the right meals would definitely makes it even more delightful. A Montreal spring fiddlehead salad with dill-lemon balm kefir dressing brings bright, lemony notes that beautifully balance the rich, earthy flavors of the pasta. For starters, serve a portion of boursin-stuffed mushrooms to keep the mushroom theme going!

For a warm and cozy option, pair it with a smooth Butternut Squash Soup with apple and coconut milk. Its velvety sweetness is like a gentle contrast to the savory mushrooms.

Recipe

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Maitake Mushroom Pasta

Enjoy this savory, earthy maitake mushroom pasta, featuring rich sautéed mushrooms and buttery goodness in every bite.

Course Main Course, Pasta

Cuisine Canadian, comfort food, vegetarian

Keyword butter, dinner, easy, main, main course, mushrooms, pasta, vegan

Prep Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 120kcal

Author Ksenia Prints

Ingredients

• 8 oz (225 g) gluten-free fusili pasta
• 2 tablespoon butter
• 2 tablespoon olive oil
• 2 tablespoon fresh thyme chopped
• 1 cup oyster mushrooms cleaned and chopped
• 1 cup maitake mushrooms cleaned and chopped
• salt pepper to taste
• fresh thyme chopped (for garnish)

Instructions

• Preheat the oven to 425°F (220°C).
• Bring a large pot of salted water to a boil over medium-high heat.
• Add a pinch of salt and the gluten-free fusilli (or your choice of fresh pasta). Cook according to the package directions until al dente.
• Drain the pasta, reserving 1 cup of the pasta water, and set both aside.
• Heat a large cast iron skillet over medium-high heat. Add the butter and olive oil.
• Once the butter has melted, add the oyster and maitake mushrooms to the skillet. Cook the mushrooms in a single layer for about 5-7 minutes until they soften and develop a golden, crispy texture.
• For best results, cook half of the mushrooms at a time, then transfer them to a plate before adding the remaining batch.
• Reduce the heat to medium and return all the mushrooms to the pan.
• Add the chopped fresh thyme leaves and stir to release their aroma.
• Season with salt and pepper to taste.
• Transfer the cast iron skillet with the mushrooms to the preheated oven.
• Bake for 5-7 minutes, or until the mushrooms are crispy and slightly caramelized.
• Remove the skillet from the oven.
• Place the cooked pasta on plates or bowls.
• Top the pasta with the crispy mushrooms from the skillet.
• Garnish with additional freshly chopped thyme for an herby finish.
• Serve immediately and enjoy your comforting maitake mushroom pasta with fresh thyme!

Video

Nutrition

Calories: 120kcal | Carbohydrates: 1g | Protein: 1g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 49mg | Potassium: 94mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 195IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 1mg

The post Oyster and Maitake Mushroom Pasta Recipe appeared first on At the Immigrant's Table.

Blood orange pasta

After sharing with you last week's blood orange cake, I just wanted to keep playing with blood oranges.

They are just so beautiful, and there's just something special about that blood orange taste: tangy, deep, sweet and very slightly bitter. It's such a special fruit that we get for such a short while, so why not enjoy it?

Plus, I love the combination of oranges, tomatoes and creamy cheese! So when I started thinking of them together, I had to try incorporating them into my newest discovery, TikTok feta pasta, and make baked feta pasta with blood oranges and Kalamata olives. For another famous pasta, try my vegan pasta primavera!

What is TikTok feta pasta?

Baked Feta Pasta is a new viral TikTok feta pasta recipe that teaches people how to make pasta in the oven featuring just a handful of ingredients: a block of feta, some cooked pasta, cherry tomatoes and herbs.

Taking that simple recipe, I turned it into a delicacy: baked feta pasta with blood orange and kalamata olives that looks, tastes and feels like a luxury, but is actually the easiest way to make pasta in the world.

In its core, it's just a riff on pasta casserole; but when you bite into this quivering mess of burst tomatoes, creamy pasta, salty olives and that zesty blood orange taste, you'll be shocked by the symphony of flavors that's playing in your mouth!

Where did the baked feta pasta come from?

Baked feta pasta was first popularized b Finnish blogger Jenni Hayrinen in September 2020. Her original recipe had it all: beautiful photos, a simple approach, and a captivating name. I mean, who wouldn't want to try baked feta pasta??

The recipe was released to the Internet, was pinned a few times, and received many likes on Instagram. And then, it would have died... if it hadn't been for TikTok feta pasta.

All of a sudden, in January, Baked Feta Pasta became known as the TikTok feta pasta, or even more simply as the TikTok pasta. Millions of views and versions later, and I don't think there's now one person left in the world who hasn't heard of baked feta, or baked pasta with feta cheese and cherry tomatoes.

So why do I think you need to make blood orange pasta?

Simply because this pasta with baked feta recipe it's delicious, delicious, delicious.

There's just something about the alchemy of feta as it bakes in the oven, and later on joins with tomato sauce tinged with tangy blood orange taste and interspersed with kalamata olives.

This TikTok feta pasta is:

• simple
• easy to make
• soooo beautiful
• requires little active work
• feels luxurious
• low in calories (feta is not fatty!)
• special with its use of blood oranges
• requires mostly simple ingredients

What does baked feta pasta taste like?

When it meets the oven, baked feta becomes creamy, like the best French sauce, only tangy and exquisite. The rubbery texture of feta falls apart, its skin hardens on the outside, and the inside turns into delicious goo.

Mix all that with tomatoes, perfectly cooked al dente pasta, salty olives and the juice of blood oranges, and you just know this baked feta recipe is going to taste DIVINE.

Ingredients

• pasta of your choice (fusilli or penne work very well)
• feta
• cherry toamatoes
• blood orange
• kalamata olives
• olive oil
• salt & black pepper
• oregano / basil (optional)

Equipment

• Large pot for cooking pasta
• Casserole dish
• Oven

How to make Baked feta pasta with blood orange and olives

Cook pasta according to package instructions. Drain and reserve 1 cup pasta water.

In an oven safe casserole dish, place block of feta in the middle. Arrange tomatoes and blood orange slices around the feta, and throw in olives. Drizzle generously with ½ cup of olive oil, sprinkle with salt and pepper. If using dried oregano, sprinkle now.

Throw into the oven at 400F for 20 mins. Then set to grill setting (or 450F) and let broil for another 10 mins.

Remove from oven, and smash tomatoes and feta thoroughly with a fork. Remove orange rind. Add pasta and fresh basil, if using. If sauce is too chunky and doesn't coat pasta well, add reserved pasta water.

Mix thoroughly and serve pasta immediately.

Scaling the recipe

Since the TikTok feta pasta recipe is so simple, there's nothing easier than scaling its quantities. Using one package of pasta, as stated here, will make 8 portions. If you want to feed more or less, simply increase the rest of the ingredients in accordance.

Storage and Making Ahead

Unlike common opinion, I actually think that making pasta in advance is totally fine - if it's this pasta, that is. Once this baby gets mixed with the creamy feta, blood orange taste and tomato sauce, it stays delicious for a while!

Store baked feta pasta in a sealed container in the fridge for 5 days. To reheat, simply pop it in the microwave - the feta will war up and get gooey all over again. It won't taste like it did when it first came out of the oven, but trust me, it'll still be exceptionally yummy.

Dominant flavors

The dominant flavors in this blood orange pasta recipe are feta, olives, tomatoes and blood oranges.

If you're not a fan of olives, feel free omit them. You can also use regular oranges in place of blood oranges. Regular tomatoes can be used in place of cherry tomatoes - just dice them into cubes. But don't skip the tomatoes or the feta - that's where all the flavor is at!

Adaptations

Blood orange and baked feta bruschetta - you can use the delicious sauce that you get from this baked feta recipe to top bruschetta. It's soooo good!

Garlicky feta pasta - Add 2 cloves of garlic to the sauce as you make it.

Accompanying Dishes

With its tangy, tomato flavor, this pasta with baked feta recipe will go great with the following accompanying dishes:

I love serving it with feta bulgur salad or crispy feta-tinged Brussels sprouts. It goes very well with baked salmon or pan-fried salmon.

Other Pasta Recipes

FAQ

Recipe

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Baked feta pasta with blood oranges and kalamata olives

Baked feta pasta with blood orange and kalamata olives looks, tastes and feels like a luxury, but is actually the world's easiest way to make pasta.

Course Main, Main Course, main dish, Pasta

Cuisine Italian, North American

Keyword blood oranges, cherry tomatoes, citrus, easy, feta, gluten-free, olives, oregano, pasta, TikTok recipe, tomatoes, vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 216kcal

Author Ksenia Prints

Equipment

• casserole dish
• pasta pot
• Oven

Ingredients

• 1 package of pasta any pasta works
• 1 block feta 200-300g
• 1 lb cherry tomatoes
• 1 blood orange sliced
• ½ cup kalamata olives pitted
• ½ cup olive oil
• black pepper
• salt
• oregano / basil - optional

Instructions

• Cook pasta according to package instructions. Drain and reserve 1 cup pasta water
• In an oven safe casserole dish, place block of feta in the middle. Arrange tomatoes and blood orange slices around the feta, and throw in olives. Drizzle generously with ½ cup of olive oil, sprinkle with salt and pepper. If using dried oregano, sprinkle now.
• Throw into the oven at 400F for 20 mins. Then set to grill setting (or 450F) and let broil for another 10 mins.
• Remove from oven, and smash tomatoes and feta thoroughly with a fork. Remove orange rind and discard. Add pasta and fresh basil, if using. Add reserved pasta water if needed. Mix thoroughly and serve immediately.

Nutrition

Calories: 216kcal | Carbohydrates: 5g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 417mg | Potassium: 150mg | Fiber: 1g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 14mg | Calcium: 135mg | Iron: 1mg

The post Baked feta pasta with blood orange and olives appeared first on At the Immigrant's Table.

The house is finally quiet. The hum of bedtime stories has faded, the last tiny footsteps have stilled, and the evening settles around us like a soft sigh. In the kitchen, under the glow of warm lights, we stand side by side, unwinding the day in a way that has become our quiet ritual.

There's something about this noodle soup that feels like a secret. A moment carved out of the everyday, where time slows, and love isn't a grand declaration but something simpler-an unspoken understanding, a rhythm of movement, a bowl passed from one set of hands to another.

This soup is just that. Not quite the same as the red curry noodle soups I used to order in tiny, tucked-away restaurants before we had kids, before late nights meant tiptoeing past bedrooms instead of wandering the city. But close. A version that has become ours, shaped by the way we cook now. Side by side, moving in an unspoken rhythm, knowing exactly how the other likes their bowl.

It starts with the Thai red curry paste. I reach for the jar, and he watches, already knowing I'll add the red curry paste a little more than he would. Just like I know he'll squeeze in an extra hit of fresh lime juice for me at the end. 

The paste sizzles as it hits the hot oil, and suddenly, the kitchen is filled with a fragrant scent that's spicy, bright, familiar. It clings to the air, weaving itself into the evening like the memory of the first time we made something like this together.

The broth comes next, rich and golden, carrying hints of coconut that soften the heat just enough. We move through the kitchen easily, he slices tofu while I chop carrots, the bok choy waiting on the cutting board, vibrant and fresh against the backdrop of winter. The rice noodles sit nearby, ready to soak up every bit of flavor, transforming into something silky, something that carries the warmth of the broth in every bite.

The Quiet Ritual of a Good Broth

It reminds me of the way coconut milk transforms dishes, the way it smooths out the spice in my Brazilian Moqueca, the way it adds depth to my Red Pepper Bisque. How something so simple can turn bold flavors into comfort, into home.

When it's ready, I reach for my favorite bowls. Deep, weighty, the ones I picked up when we first moved in together. I only bought two that day, thinking it was enough. Now, I wish I had more, though I still search for ones that feel just as right in my hands, that hold noodles in a bowl the way I remember.  I also use them when I want a deep bowl for my tofu rice bowls.

We sit down, passing bowls from one set of hands to another. No candlelit restaurant, no fancy setting. Just the quiet hum of home, the warmth of a meal made together, the ritual of taking that first spoonful and knowing it will always taste a little different, but always good.

Because love, I think, isn't in grand gestures. It's here, in the small moments. In the way flavors evolve, in the rhythm of chopping and stirring, in the deep curves of a bowl that holds more than just soup.

It holds time, a pause, a quiet reminder of why we choose each other, again and again, in the everyday, in the ordinary, in the warmth of something shared.

Ingredients

• Rice Noodles - These delicate, chewy noodles soak up the flavors of the broth while adding just the right amount of heartiness. I always reach for pad thai-style rice noodles for their satisfying texture, but thinner vermicelli works if that's what you have.

• Firm Tofu - A blank canvas that absorbs the broth's warmth, tofu brings protein and substance to the bowl. Cutting it into batons rather than cubes gives it more surface area to catch the curry and coconut flavors. If tofu isn't your thing, shredded jackfruit or oyster mushrooms make a great swap.

• Thai Red Curry Paste - A pantry staple that brings the bold, aromatic spice. Each brand varies in heat, so start with two tablespoons and adjust to taste. If you prefer a milder soup, you can swap in yellow curry paste for a gentler warmth.

• Baby Bok Choy - A bright, fresh contrast to the rich broth. I love how the leaves wilt just enough while the stems stay crisp. Napa cabbage or spinach can work if bok choy isn't available, but I always reach for it when I want that balance of tender and crunchy.

• Full-Fat Coconut Milk - The key to the soup's luxurious, velvety texture. It tempers the heat of the curry paste and makes the broth deeply comforting. Light coconut milk works in a pinch, but you'll lose some of the richness.

• Soy Sauce or Tamari - For that deep, umami balance. I use tamari when cooking gluten-free, but regular soy sauce works just as well. A splash of coconut aminos can be a great alternative if you want something a little sweeter.

• Brown Sugar (Optional) - A small amount of sweetness balances the spice and acidity. If your curry paste is already on the sweeter side, you can skip it.

See the recipe card for full list and exact quantities.

How to Make This Thai-Style Red Curry Soup with Tofu

A warming, creamy, and deeply flavorful bowl, this Thai red curry soup comes together in under 30 minutes. It's the kind of meal that feels both effortless and special. Perfect for cozy nights or quick weeknight dinners, like my pan baked Maroccan salmon. Here's how to make this recipe:

Prepare the Ingredients

Start by prepping your vegetables and tofu. Slice the carrots into ½-inch rounds and the onion into wedges so they soften without disappearing. Trim and halve the bok choy for even cooking. Cut the tofu into batons to help it soak up the broth's flavors.

Build the Broth

Heat a tablespoon of neutral oil in a large pot over medium heat. Once hot, add the Thai red curry paste and toast it for about a minute, stirring constantly. This step is crucial, it awakens the spices and deepens the flavor. 

Deglaze the pot with vegetable broth, scraping up any bits stuck to the bottom. This infuses the liquid with every bit of that toasty, aromatic curry paste.

Add the Ingredients

Add the carrots, onions, and tofu. Let everything simmer for about 10 minutes, allowing the vegetables to soften and the tofu to absorb the broth's warmth.

Cook the Noodles

Meanwhile, bring a separate pot of water to a boil. Add the rice noodles and cook them until just al dente. Drain and rinse with lukewarm water, this keeps them from sticking together and ensures the right texture when added to the soup.

Finish the Soup

Pour in the coconut milk, soy sauce (or tamari), brown sugar (if using), and rice vinegar. Stir to combine and let it simmer for another 2 minutes. Add the cooked rice noodles and bok choy, stirring gently. Let the soup cook for another 3-4 minutes, just until the greens are tender and vibrant.

Serve & Enjoy

Ladle the soup into deep bowls. Garnish with fresh cilantro, a drizzle of toasted sesame oil, and a squeeze of lime for brightness. Serve immediately while everything is at its peak flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days-the flavors of the soup only get better. Rice noodles will keep absorbing broth, so for the best texture, store them separately and combine when reheating. If already mixed, add a splash of broth or water while warming on the stove.

Freezing isn't ideal since coconut milk can separate and bok choy loses its texture, but honestly, this soup rarely lasts that long!

What to Serve with this Thai Red Curry Noodle Soup Recipe

A steaming bowl of this curry noodle soup is already a hug in a bowl, but sometimes, a little something on the side makes it feel even more like a feast. 

For a crisp contrast, these Halloumi Tacos bring a salty, golden-seared bite that balances beautifully with the creamy coconut broth. The charred edges of the cheese against the spice of the soup? Perfect.

If I'm leaning into full-on comfort, a warm bowl of Roasted Butternut Squash Soup with Tomatoes makes a perfect start. I know, soup with soup sounds indulgent, but there's something about the earthiness of squash next to the bright, tangy curry that just works.

For a heartier pairing, this Baked Creamy Salmon adds richness without overpowering. The velvety sauce and tender fish echo the silkiness of the coconut broth, making every bite feel like a little luxury.

And when I want something simple yet satisfying, German Roasted Cauliflower is a go-to. The crisp, golden edges of the cauliflower bring a bit of crunch, and its nutty flavor pairs beautifully with the gentle heat of the soup.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Thai-Style Red Curry Soup With Tofu

Cozy up with a bowl of Thai red curry soup with tofu. A spiced coconut broth, rice noodles, and fresh veggies in a fragrant, creamy soup.

Course Main, Main Course

Cuisine Asian

Keyword curry, gluten-free, main, main course, noodles, red curry paste, soup, spicy, vegan

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 508kcal

Author Ksenia Prints

Equipment

• Large pot
• Cutting Board
• Wooden Spoon or Spatula
• Strainer

Ingredients

For the Base:

• 6 oz (170g) rice noodles pad thai style
• 1 lb (450g) firm tofu cut into 2-inch batons
• 2 small (150g) carrots sliced
• ½ medium (90g) yellow onion wedged
• 8 oz (225g) baby bok choy
• 3 cups (705ml) vegetable broth
• 1⅔ cups (400ml) full-fat coconut milk

For the Seasoning:

• 1 tbsp (15ml) neutral oil
• 2 tbsp (30g) Thai red curry paste
• 2 tbsp (30ml) soy sauce/tamari
• 2 tbsp (30ml) rice vinegar
• 1-2 tsp (4-8g) brown sugar optional

Finishing Touches:

• fresh cilantro
• sesame oil drizzle
• lime wedges

Instructions

• Slice the carrots into ½-inch rounds. Cut the onion into ½-inch wedges. Clean the bok choy, trim the ends, and halve or quarter depending on size. Slice the tofu into 2-inch batons for better absorption of flavor.
• Heat 1 tablespoon neutral oil in a large pot over medium heat. Add Thai red curry paste and toast for about 1 minute, stirring constantly, until fragrant.
• Pour in 3 cups vegetable broth to deglaze the pot, scraping up any bits stuck to the bottom.
• Add the carrots, onions, and tofu to the pot. Let everything simmer for 10 minutes, allowing the vegetables to soften and tofu to absorb the flavors.
• While the soup simmers, bring a medium pot of water to a boil. Cook the rice noodles according to package instructions until al dente. Drain and rinse with lukewarm water to prevent sticking.
• Stir in full-fat coconut milk, soy sauce/tamari, brown sugar (if using), and rice vinegar. Let the soup simmer for another 2 minutes to meld flavors.
• Gently mix in the cooked rice noodles and bok choy. Let everything cook for 3-4 minutes, just until the bok choy is tender and vibrant.
• Ladle the red curry soup into deep bowls. Garnish with fresh cilantro, a drizzle of sesame oil, and lime wedges for brightness. Serve immediately and enjoy!

Nutrition

Calories: 508kcal | Carbohydrates: 46g | Protein: 14g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 842mg | Potassium: 233mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4090IU | Vitamin C: 27mg | Calcium: 241mg | Iron: 6mg

The post Thai-Style Red Curry Soup With Tofu appeared first on At the Immigrant's Table.

This started as my usual pasta salad, the one I've made for BBQs and potlucks for years. The change was in the dressing. Chopped pickles, a spoon of horseradish for heat, and plenty of dill to echo the flavors I know so well. The pickles turned it lively, their crunch working against the tender pasta in the best way.

Growing up, pickling was as much a part of our routine as cooking itself. In summer, my family has always kept jars of pickled vegetables in the fridge: quick pickled butternut squash and quick pickled cabbage. They could last for months!

I thought about how I make quick pickled green beans during the summer to pair with almost every meal. That sharp, vinegary crunch is just what a meal needs to balance out heavier dishes. Or how I follow my grandmother's tradition of fermenting mustard garlic scapes at home, letting them sit and develop that deep, tangy flavor. 

These little rituals are woven into the fabric of how we eat, and I wanted to bring that same spirit into this salad. With this recipe, I was preserving those moments of connection and tradition, even if in a new way.

Ingredient Highlight: Dill Pickles

I use spicy garlic dill pickles or kosher dill pickles, which provide that bright, sharp contrast to the creamy pasta and other vegetables.

You can use any pickles you like, but I recommend avoiding sweet pickles as they may throw off the balance of flavors. If you're feeling adventurous, try adding a few slices of my quick pickled jalapeños for a bit of heat. I also like to add a spoonful of homemade giardiniera in summer, for other pickled flavors.

See the recipe card for full list and exact quantities.

How to Make This Pickle Pasta Salad Recipe

This pickle pasta salad is perfect for pickle lover who wants to try something new. It's a simple yet refreshing dish that combines creamy, tangy flavors with the crunch of fresh vegetables and pickles. Here's how to make this recipe:

Cook the Pasta

Start by bringing a pot of salted water to a boil. Once boiling, add the pasta of your choice and cook until al dente, following the package instructions. It's important not to overcook the pasta; you want it to hold its shape and texture when mixed with the creamy dressing.

Once the pasta is done, drain it and rinse it under cold water to cool it down. Set it aside to drain completely while you prepare the other ingredients.

Make the Dressing

While the pasta is cooling, get started on the dressing. In a small bowl, whisk together the mayonnaise, tahini, horseradish sauce, pickle brine, and minced garlic until smooth. This dressing is the heart of the salad, binding all the ingredients together with its smooth texture and punchy flavors.

Assemble the Salad

In a large mixing bowl, combine the cooled pasta, chopped pickles, shredded carrot, diced green bell pepper, onion, feta cheese, and fresh dill. The pickles add the tang, the carrots and peppers bring a little sweetness and crunch, and the feta adds a creamy, salty element that contrasts beautifully with the other flavors.

Add and Toss

Pour the prepared dressing over the salad. Gently toss everything together until the pasta and vegetables are evenly coated with the creamy dressing. Taste the salad and adjust the seasoning, adding more salt, pepper, or pickle brine if you want an extra tang.

Serve

Once everything is well mixed, garnish the salad with some extra fresh dill if you like. This adds a final burst of flavor and a pop of green. Serve the salad chilled or at room temperature. Either way, it's perfect for a summer gathering. Letting it rest in the fridge for about 30 minutes before serving will allow the flavors to meld together even more.

Storage

If you have leftovers, store the pickle pasta salad in an airtight container in the fridge for up to two days. The flavors get even better as it sits, with the tangy pickle brine soaking into the pasta.

I love how it softens overnight, making it an easy and flavorful lunch the next day. If it gets a little thick, just add a splash of pickle brine or lemon juice to freshen it up. It's the kind of salad that tastes just as good the next day, making it perfect for prepping ahead of time.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Pickle Pasta Salad

Make summer meals exciting with this easy, flavorful pickle pasta salad!

Course Salad, Side, Side Dish

Cuisine Russian, vegetarian

Keyword carrots, dill, dill pickles, easy salad, feta cheese, horseradish, mayonnaise, pasta, salad, side, side dish, tahini

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Total Time 22 minutes minutes

Servings 6 servings

Calories 140kcal

Author Ksenia Prints

Equipment

• Medium pot
• small bowl
• Large mixing bowl

Ingredients

• 8 oz small pasta farfalle, rotini, or penne
• ⅓ cup mayonnaise use vegan if preferred
• 1 ½ tablespoon tahini
• 1 tablespoon horseradish sauce
• 1 clove garlic finely minced
• 3 tablespoon pickle brine from the jar
• 1 cup pickles chopped
• ½ cup carrot shredded
• ⅓ cup green bell pepper diced
• ½ cup yellow or red onion diced
• ⅓ cup feta cheese use vegan if preferred
• 3 tablespoon fresh dill chopped
• Salt and black pepper to taste

Instructions

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Once done, drain and rinse the pasta under cold water to stop the cooking process. Set it aside to drain completely.
• In a small bowl, whisk together mayonnaise, tahini, horseradish sauce, pickle brine, and minced garlic until smooth. This dressing should be creamy with a nice tang from the pickle brine and horseradish.
• In a large mixing bowl, combine the cooled pasta, chopped pickles, shredded carrot, diced green bell pepper, diced onion, feta cheese, and fresh dill. Toss everything together to distribute evenly. Season with salt and black pepper to taste.
• Pour the dressing over the salad and toss gently to combine everything evenly. The creamy dressing will coat the pasta and vegetables, bringing all the flavors together.
• Garnish the salad with extra fresh dill if desired. Serve chilled or at room temperature. For best flavor, let it rest in the fridge for about 30 minutes before serving to allow the flavors to meld.

Nutrition

Calories: 140kcal | Carbohydrates: 4g | Protein: 2g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 386mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1918IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 0.4mg

The post Pickle Pasta Salad Recipe appeared first on At the Immigrant's Table.

Growing up in Israel, I quickly learned that kugel meant different things in different homes. From sweet to savory, each family had its own special recipe. But it wasn't until adulthood that I discovered the unique charm of Jerusalem kugel.

While working on a Jewish family food project at ANU Museum of the Jewish People in Tel Aviv, I encountered kugel yerushalmi. An acquaintance shared her family's recipe, and I was instantly captivated. Jerusalem kugel is a sweet and peppery noodle dish, first fried until caramelized to perfection and then baked until golden brown. It's a unique study in textures and contrasting flavors that surprises some and captivates others. 

That very night, I rushed home to try making it myself. As the aroma of the bubbling sugar filled our kitchen, my kids gathered around, eager to taste. One bite was all it took - they fell head over heels for this delicious treat. Jerusalem kugel had found a permanent place in our family's culinary repertoire.

In the everlasting debate of sweet kugel, yay or nay, guess which camp my kids are in? That's right. They're solid in the mom made noodles in caramel sauce for dinner camp.

What Is Jerusalem Kugel (Kugel Yerushalmi)?

Jerusalem kugel, or Kugel Yerushalmi in Hebrew, is a unique Israeli dish with a rich history. I can tell you it's quite different from other kugel varieties you might know.

This kugel is made with thin noodles, sugar, and a generous amount of black pepper. The noodles are caramelized, giving the dish its signature golden-brown color and sweet-savory taste.

I've learned that Jerusalem kugel has been a staple of the local Jewish community since the 1700s. It's often served on Shabbat and Jewish holidays like Rosh Hashana.

The cooking process is what makes this kugel special. First, sugar is caramelized in oil until a caramel sauce is made. Then, cooked noodles are added and mixed with eggs, more sugar, salt, and black pepper.

The result is a dense, sweet, and peppery noodle kugel. It's usually baked in a round pot, creating a cake-like shape. When sliced, you can see the individual noodles bound together.

I find Jerusalem kugel fascinating because it perfectly balances sweet and savory flavors. It's a testament to the unique culinary traditions of Jerusalem's Jewish community.

Noodle kugel is versatile. It can be a side dish or even a main course. Some people enjoy it warm, while others prefer it cold. In my house, it goes both ways, but usually with a dollop of sour cream on top.

Ingredients

• Egg noodles: Provide the base for the dish; thin ones are best, or you can do a mix of thin and thick for a beautiful look. They can be substituted with other pasta types like angel hair, spaghetti or linguine.
• Salt: use kosher salt or sea salt for a more complex taste
• Oil: Helps prevent the noodles from sticking; vegetable, canola, or olive oil are all good.
• Sugar: Adds sweetness; brown sugar can be used for a deeper flavor.
• Eggs: Binds ingredients and adds richness.
• Black pepper: Adds a spicy kick; white pepper can be used for a milder flavor.
• Cinnamon (optional): Provides warmth and depth; nutmeg or allspice can be used as alternatives for a different flavor profile

See recipe card for exact quantities.

Equipment

Jerusalem kugel starts cooking on the stovetop, and then moves onto the oven. Make sure you use a pan that is oven safe, like a Dutch oven or a Le Creuset pan. This is the oven-safe Le Creuset pan I used. After 10+ years of use, it barely has a scratch or a mark on it. Meanwhile, I changed 4 cheap Dutch ovens already. You can't beat this quality!

My Pan

Le Creuset Enameled Cast Iron Signature Cassadou

$364.95

This is the oven safe pan I use and love. After 10+ years of use, it barely has a scratch or a mark on it. Meanwhile, I changed 4 cheap Dutch ovens already. You can't beat this quality!

Buy Now

02/11/2026 09:02 am GMT

How to Make Jerusalem Kugel Recipe

Prepare the Ingredients

Preheat your oven to 300°F (150°C). While the oven is heating, gather all your ingredients. This will make the cooking process smoother. Prep an oven-safe pot, large pan or Dutch oven with cooking spray. 

Cook the Noodles

Fill a large pot with water and add 1 tablespoon of salt. Bring the water to a boil over high heat. Add the egg noodles to the boiling water and cook noodles according to package instructions. When the noodles are done, drain them in a colander and set aside.

Create the Caramel Base

In an oven-safe pot, heat the oil over medium-high heat. Add 1 cup of sugar to the hot oil and let it melt, stirring occasionally. This process will take about 5 minutes and should result in a golden caramel. Once the caramelized sugar is ready, add the hot, drained noodles to the pot and mix well to coat the noodles with the caramel.

Prepare the Egg Mixture

In a separate bowl, combine the beaten eggs, the remaining ½ cup of sugar, salt, black pepper, and cinnamon, if using. Mix these ingredients well. Pour this egg mixture over the caramel-coated noodles in the pot. Stir thoroughly to ensure the noodles are evenly coated with the egg mixture.

Cook on The Stovetop

Spread the caramelized noodle mixture evenly in the prepared cake pan. Reduce the heat to low and let the mixture cook for about 10 minutes. During this time, the edges of the noodle mixture should start to brown.

Bake the Kugel

After the initial stovetop cooking, transfer the pot to the preheated oven. Bake the kugel for 2 hours at 300°F (150°C). For a softer texture, you can bake it overnight at a lower temperature of 212°F (100°C).

Serve Kugel Yerushalmi

Once the kugel is done baking, remove it from the oven and let it cool slightly before serving. To serve, invert the pan on a baking dish and lift until the kugel slides out.

Storage

For short-term storage, refrigerate cooled kugel in an airtight container for up to 3-4 days. For longer storage, cut into portions, wrap tightly, and freeze for 2-3 months. Thaw overnight in the fridge and reheat in a 350°F (175°C) oven for 10-15 minutes to restore crispiness.

Accompanying Dishes

Jerusalem kugel pairs well with various dishes. I often serve it alongside hearty meat dishes like brisket or roast chicken. Its sweet and peppery flavors complement savory mains nicely.

For a lighter meal, I like to pair it with a fresh salad. A simple green salad with a tangy vinaigrette balances the kugel's richness.

Some other traditional accompaniments include:

• Cholent (slow-cooked stew)
• Kishke (stuffed beef intestine)
• Kosher dill pickles
• Sliced deli meats

I find that Jerusalem kugel works well as part of a brunch spread too. It's delicious served alongside bagels, lox, and cream cheese.

The kugel's versatility means it can be enjoyed at various meals. It's a staple for many families on the Sabbath, or Rosh Hashana. But I've also had it for breakfast, as a side dish at lunch or dinner, and even as a snack on its own.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Jerusalem Kugel (Yerushalmi Kugel)

Jerusalem kugel is a sweet and peppery noodle kugel recipe that is crispy on the outside and chewy on the inside.

Course Main Course, Side Dish

Cuisine Jewish

Keyword fall, kugel recipe, rosh hashana

Prep Time 15 minutes minutes

Cook Time 3 hours hours 45 minutes minutes

Total Time 4 hours hours

Servings 7 servings

Calories 420kcal

Author Ksenia Prints

Equipment

• Dutch oven or other oven-safe pan

Ingredients

• 14 oz egg noodles thin, medium, or wide
• 1 tablespoon salt
• ⅓ cup vegetable oil
• 1 ½ cups sugar
• 4 large eggs beaten
• 1-3 teaspoon freshly ground black pepper
• 1 teaspoon cinnamon optional

Instructions

• Preheat oven to 300°F. Spray a pot or dutch oven with cooking spray.
• Cook noodles according to package instructions. Drain well.
• Heat oil in an oven-safe pot. Add 1 cup sugar and melt into a golden caramel (5 minutes on medium-high heat). Add hot noodles and mix.
• Mix eggs, remaining ½ cup sugar, salt, black pepper, and cinnamon. Pour over noodles. Mix well.
• Spread mixture evenly in pot. Lower heat and fry for 15 minutes until edges brown.
• Transfer to oven and bake for 2 hours (or overnight at 212°F).

Video

Notes

This is a traditional Jewish dish, typically served on Shabbat. It's parve (neither meat nor dairy) and suitable for kosher diets.

Nutrition

Calories: 420kcal | Carbohydrates: 84g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 141mg | Sodium: 1045mg | Potassium: 179mg | Fiber: 2g | Sugar: 44g | Vitamin A: 173IU | Vitamin C: 0.01mg | Calcium: 39mg | Iron: 2mg

The post Jerusalem Kugel Recipe (Kugel Yerusalmi) appeared first on At the Immigrant's Table.

It's hard to imagine a dish that embodies comfort food more purely than pasta. For me, nothing equates with the feeling of lapping those noodles around your fork, catching every errant grain of Parmesan cheese, and mopping up every drop of sauce. When life is just a bit hard, when failure comes too easily, when dinner is a challenge, that's when I turn to pasta.

And this mushroom marinara sauce is one of my absolute favorites. It's a versatile and flavorful pasta sauce that makes me feel like I'm making a smart life choice rather than just serving my kids with a plateful of carbs.

What starts as a hearty tomato sauce becomes packed with mushrooms, making an excellent option for those seeking a delicious meat-free alternative. The star ingredient, mushrooms, adds a satisfying texture, while garlic, onions, and various herbs enhance the sauce's depth and aroma.

Preparing this vegetarian sauce requires sautéing mushrooms, onions, and garlic, followed by adding both fresh and canned crushed tomatoes. The sauce is then seasoned with herbs like basil, thyme, and parsley to achieve a balanced taste profile. Once cooked to perfection, this delectable vegan mushroom marinara sauce makes pasta night even more delightful.

Why You're Going To Love This Recipe

Mushroom spaghetti sauce offers a delightful combination of rich, savory flavors. You're going to love this sauce because it's:

• Flavorful: Mushroom spaghetti sauce gets depth from garlic, red wine, and fresh herbs.
• Filling: With the use of mushrooms and two kinds of tomatoes, this easy mushroom tomato sauce has a thick, delicious texture.
• Versatile: Suitable for vegans, vegetarians; can be made gluten-free. Can be made meaty, too!
• Nourishing: Offers comforting, fast and easy flavors with simple ingredients.
• Household Favorite and Kid-friendly: Will quickly become a loved option. My kids love this sauce!

What Wine Goes Best In This Recipe

When making homemade mushroom pasta sauce, using the right wine can enhance the flavors and enrich the dish. Red wine is a popular choice for marinara sauce, and Cabernet Sauvignon is an excellent option. Its bold taste complements the rich flavors of tomatoes and mushrooms.

If you prefer white wine, options like Pinot Grigio or Sauvignon Blanc can also work well, as they bring a balance of acidity and brightness to the sauce. Remember to choose a wine that you personally enjoy, as it will also likely pair well with your meal.

Ingredients

To create a delicious mushroom marinara sauce, you will need the following ingredients:

• Extra Virgin Olive Oil: Used for cooking and adding flavor. Can substitute with vegetable oil or any cooking oil.
• Yellow Onion: Adds sweetness and depth to the sauce. White onions can be used instead.
• Celery: Adds a mild, earthy flavor. Can omit if not available.
• Carrot: Adds natural sweetness and color. Optional if desired.
• Garlic: Enhances flavor. You can use garlic powder as a substitute.
• Tomatoes (Fresh and Canned): Provide the base of the sauce. Roma tomatoes make for the best fresh option. You can use all canned tomatoes in winter. 
• Cakebread Cellars Cabernet Sauvignon Wine: Adds richness and depth to the sauce. Any red wine can be used.
• Dried Oregano or Italian Seasoning Mix: Provides herbal notes. You can use dried basil or thyme as alternatives.
• Salt: Enhances overall flavor.
• Black Pepper: Adds a bit of heat.
• Mushrooms: Bring an earthy taste and texture. Any type of mushrooms can work.
• Fresh Basil: Adds a fresh and aromatic touch. Dried basil can be substituted.
• Spaghetti: The main dish base. I use gluten free spaghetti, but you can choose any pasta you like.

See recipe card for exact quantities.

Directions

Cook the base

Begin by heating 2 tablespoons of olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Sauté onions, celery, carrots, and garlic for about 7 minutes until softened. Next, add chopped tomatoes and crushed or diced canned tomatoes with their juice to the pot. Allow the mixture to boil uncovered on medium-high heat for 15 minutes, stirring occasionally.

Simmer the sauce

Stir in Cabernet Sauvignon, dried herbs, salt, and black pepper. Add fresh sliced mushrooms and let the sauce simmer uncovered for another 20-25 minutes, until the mushrooms are fully sautéed and the sauce has thickened. Before the sauce is finished, add diced basil in the final 5 minutes of cooking.

Cook the Spaghetti

While the sauce is simmering, cook pasta according to the package instructions. Once cooked, drain the pasta and set it aside.

Serve Spaghetti with Mushroom Marinara Pasta Sauce

To serve, spoon the mushroom marinara sauce over the pasta and garnish with fresh basil and black pepper. Enjoy the meal immediately, and store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Storage

Mushroom marinara sauce can be easily stored for future use. To ensure its freshness and flavor, it is best to store the sauce in airtight containers. Keep the containers in the refrigerator for up to a week.

If you wish to preserve the sauce for a longer period, consider freezing it. To do this, let the sauce cool completely before transferring it into freezer-safe containers or bags. Make sure to leave some space at the top of the container to account for expansion during freezing. Frozen mushroom marinara sauce can be stored for several months. To use the sauce, simply thaw it in the refrigerator overnight before reheating and serving.

Equipment Highlight: What's Going To Help You Make This Recipe Better

A quality sauté pan is essential for cooking the mushrooms and other ingredients evenly. Look for one with a heavy base and a non-stick surface, which will help prevent burning and sticking. I love my large, heavy-bottom Cuisinart pan!

A sharp knife will make slicing the mushrooms and other vegetables a breeze, ensuring even cooking and a tasty result.

Variations

Mushroom marinara sauce is a versatile dish that can be easily adapted to suit various tastes. One popular variation is adding vegetables such as bell peppers, zucchini, or spinach. This not only adds color and flavor but also increases the nutritional value of the sauce.

Another option is experimenting with different types of mushrooms like shiitake, portobello, or cremini. These mushrooms offer unique flavors and textures that enhance the overall taste of the sauce.

For those who enjoy a little heat, try incorporating spices like red pepper flakes or smoked paprika. This adds depth and a subtle kick to the sauce, appealing to heat-seekers.

Lastly, if keeping this sauce meatless or vegan isn't a priority, try adding proteins such as ground beef, Italian sausage, or even lentils to transform mushroom marinara sauce into a heartier, more filling meal. Balancing the flavors and textures of the sauce with protein ensures a satisfying, delicious dish.

Accompanying Dishes

This mushrooms and tomatoes sauce can be paired with various dishes to create a tasty and satisfying meal. One popular option is to serve the sauce over vegetable noodles or cauliflower rice, for a low carb option (I've used this over zucchini pasta several times, and it's a great way to make a healthier dinner!).

Another delicious combination is using the homemade pasta sauce as a topping for pizza. Spread the mushroom marinara over a homemade crust, add some cheese and vegetables, and you'll have a unique and tasty pizza.

For a lighter option, try spooning the sauce over grilled or steamed vegetables like zucchini, eggplant, or bell peppers. This adds a burst of flavor to the vegetables and keeps the dish healthy and nutritious.

Mushroom marinara sauce can also be used to create a scrumptious stuffed bell pepper dish. Simply fill the pepper with a mixture of rice, vegetables, and this sauce, then bake until tender. easy meatloaf recipe with few ingredients

For an easy weeknight meat option that pairs well with this easy homemade sauce, try this easy meatloaf recipe with few ingredients. This sauce adds a rich and robust flavor to the meatloaf!

When to Serve

Mushroom marinara sauce can be served atop pasta or as a topping for portobello mushrooms. The earthy flavors of the sauce also complement classic Italian dishes like eggplant tomato stacks. This delicious combination is perfect for dinner parties and family gatherings with an Italian flare.

For other pasta dishes, try my vegan pasta primavera or baked feta pasta. For a gluten free pasta, this gluten free mac and cheese recipe is our go to.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Spaghetti with Mushroom Marinara Sauce

This hearty mushroom marinara sauce makes for a flavorful pasta dinner that is easy, pure comfort food that is ready in 30 minutes!

Course Dinner

Cuisine Italian

Keyword mushroom marinara sauce

Cook Time 45 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 157kcal

Author Ksenia Prints

Ingredients

• 2 tablespoon extra virgin olive oil
• 1 large yellow onions (about 1 ½ cups) finely chopped
• 1 celery rib finely diced
• 1 carrot finely diced
• 6 medium garlic cloves minced
• 6 medium tomatoes diced
• 1 28 oz can diced tomatoes can also use canned whole tomatoes or crushed tomatoes
• 1 cup Cakebread Cellars Cabernet Sauvignon wine
• 2 teaspoon dried oregano or Italian Seasoning mix
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 lb fresh mushrooms sliced
• 1 cup fresh basil chopped
• 1 package spaghetti or other pasta of your choice

Instructions

• Heat 2 tablespoons olive oil in a pot. Add onions, celery, carrots, and garlic. Cook for 7 mins, until onions change color.
• Chop tomatoes, and add to the pot with 2 cans of diced tomatoes. Boil for 15 mins, stirring sometimes.
• Stir in 1 cup red wine, oregano or Italian Seasoning, salt, and black pepper.
• Add sliced mushrooms, simmer 20-25 mins until mushrooms are cooked and sauce thickens. Add basil in the last 5 mins.
• Cook pasta as directed. Drain.
• Pour mushroom sauce over pasta. Top with basil and black pepper. Serve now. Leftovers in fridge for 3-4 days.

Video

Nutrition

Serving: 1g | Calories: 157kcal | Carbohydrates: 18g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 604mg | Potassium: 936mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3111IU | Vitamin C: 35mg | Calcium: 92mg | Iron: 3mg

The post Spaghetti with Mushroom Marinara Sauce appeared first on At the Immigrant's Table.