 (Photos by Justin Tsucalas; food styling by Nichole Bryant for The Washington Post) | Week 10: Always al dente"Wait, this is what it's supposed to taste like?" I was slurping up bucatini noodles, ignoring the bright red dribbles on my chin. To my right, the Mediterranean Sea twinkled bright blue. Alex mumbled his agreement. "Why have we never made it like this?" After a life of limp noodles, perfectly al dente pasta was something to remember. Those noodles had texture, just the right firmness, so that each mouthful was something substantial. There's a reason Italians are known for this stuff. Pasta can be inordinately simple, it can be intensely fussy, and it can be everything in between. This week, we've got one simple weeknight pasta and another for pulling out all the stops. One is entirely plant-based, and the other uses cheese, fresh herbs and a creamy sauce. They're polar opposites, and we regret to inform you that you're going to want to try them both. — Sonja  | This week's recipes | Pasta Romesco
Need dinner fast? Whiz up this romesco — a cheery Spanish red pepper and almond sauce. It makes a plant-based pasta in a flash. Mushroom and Goat Cheese Lasagna
This lasagna is all about contrasts: earthy mushrooms, creamy goat cheese sauce and an herby, zesty topping. It's one for the books.
 | Your shopping list | Click this link for an easy-to-save shopping list that includes ingredients for both recipes.  | The al dente formula | To commence Voraciously's Plant Powered Pasta Week, let's start with the basics: how to achieve a well seasoned al dente pasta. If you grew up with an Italian grandmother (or are one), you can skip this part. But if not, keep on reading. Al dente is the magic state where pasta is chewy but still firm on the inside. In Italian, it means, "to the tooth." Catching pasta at this stage can be a matter of seconds, so it's no wonder so many of us end up with mushy spaghetti. Here are a few tips to achieving that elusive al dente noodle every time: -
Liberally salt the pasta water. This means to a large pot of water, you might dump in 1 tablespoon of kosher salt. You want the water to actually taste salty, like sea water. (And don't worry, you only end up ingesting a small fraction of that salt.) -
Set a timer for 3 minutes before the package indicates. Yep, we do this every time we cook pasta. Some Italian pasta brands have a more realistic timing, but most package directions steer you far beyond al dente. -
Taste your pasta! When it's chewy but still has a firmness in the center, it's ready. The texture changes very quickly, so drain your pasta immediately when you've reached your desired chew. A back-pocket trickOnce you've nailed your pasta cooking, here's a simple sauce recipe to always keep handy: romesco. Most of the ingredients you can keep in your pantry, so they'll be waiting for you on the night you're stuck late at the office or your flight is delayed and you don't make it home until 9 p.m., when you're beyond starving. Romesco is a Spanish invention, a vivid orange-y red sauce made of roasted peppers, tomato and almonds. While it's fully plant-based, the almonds provide a creaminess that gives the sauce a frothy body. There are endless romesco variations, but the general idea is the same: Pop the pepper, tomatoes, almonds, spices and olive oil into a blender and blend. Then behold, an instant, creamy, red sauce, and one that's more filling and protein-packed than marinara, thanks to the almonds. Layers of love On the other end of the pasta spectrum is lasagna: the entertaining home run. How do you achieve the ultimate layered pasta? Again, it starts with noodles that have just the right tender bite. A purist would make their own fresh lasagna noodles, of course. To make it prep-time friendlier, pick up regular lasagna noodles (avoid the "no boil" variety), then boil them to well under al dente, so they're almost crunchy. It may feel a little odd, but the noodles continue to cook throughout the bake time, leaving them al dente after the bake. After that, it's all about contrasts. This lasagna shows us that earthy mushrooms and rich cheese are tasty in their own right, but adding a fresh herb topping with zingy lemon zest amps them up exponentially. While it takes a bit of prep time to put together, nothing says love more than a lasagna. And that aroma after you pull it out of the oven will convince you it was all worth it … in a heartbeat.  | Recipes | Pasta Romesco With SpinachRomesco is a bright, rich Spanish sauce of almonds, red pepper and tomato. This version can be whipped up in five minutes. Throw in sauteed spinach, mix it with pasta and you've got dinner. Accessorize with a green salad. Want to add seafood? Cook a bit of shrimp separately, then add it with the pasta and romesco sauce. Make the romesco sauce and refrigerate for up to 2 days in advance. Refrigerate leftovers for up to 2 days; reheat in a skillet. Fusilli col buco are long, spiral-shaped noodles. They're harder to find, but extra festive for this recipe (we found ours online). Spaghetti and bucatini also work well. For easy printing and scaling, view this recipe at washingtonpost.com/recipes. Ingredients3 servings
Prep time: 10 minutes. Cook time: 15 minutes. Kosher salt
8 ounces dried fusilli col buco (see headnote; may substitute spaghetti or bucatini)
3 tablespoons extra-virgin olive oil, plus more for serving
3 medium cloves garlic, minced
4 ounces (4 packed cups) baby spinach leaves
4 large roasted red peppers from a jar, drained and sliced (2 cups)
2/3 cup roasted unsalted almonds
2 tablespoons tomato paste
1 teaspoon Spanish smoked paprika (pimentón)
Freshly ground black pepper
5 large leaves fresh basil, coarsely chopped StepsThis one is quick and simple. Bring a pot of generously salted water to a boil over medium-high heat. Add the pasta and cook according to the package instructions, until al dente (see above); drain. In a large skillet or saute pan over medium heat, heat 1 tablespoon of the oil until shimmering. Stir in the garlic and cook until fragrant, about 30 seconds, then add the spinach and a pinch of kosher salt. Cook, stirring until the spinach is wilted, about 3 minutes. Turn off the heat. Now for that quick romesco sauce. In a blender, combine the roasted red peppers, almonds, tomato paste, smoked paprika, the remaining 2 tablespoons of oil and 1/4 teaspoon of the salt. Puree to form a smooth, bright orange-red sauce. Add the drained pasta to the skillet with the spinach, pour in the romesco sauce and toss until well coated. Add the basil. Taste and season with additional salt and the black pepper, if desired. Divide the pasta among bowls and drizzle with oil. Serve right away. Nutritional facts (per serving): Calories: 630; Protein: 17 g; Carbohydrates: 80 g; Fat: 32 g; Saturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 600 mg; Fiber: 9 g; Sugar: 10 g. Mushroom and Goat Cheese LasagnaThis pan has it all: rich, creamy goat cheese sauce, earthy mushrooms, and a zesty lemon and basil topping. It's showy and memorable, fitting for a weekend project or a dinner party. Or assemble it the night before and enjoy it for a weeknight dinner. You can prepare the pan of lasagna in advance, then refrigerate overnight before baking. Increase the bake time as needed to cook until it's warmed through and the cheese has melted. You will need a 9-inch square baking dish. Refrigerate leftovers for up to 2 days. Or to freeze leftovers, cut the lasagna into single servings and freeze each in separate freezer-safe containers or wrapped in plastic wrap. To reheat, defrost in the refrigerator, then place in a baking dish, cover with aluminum foil and reheat in a 400-degree oven for about 15 minutes, until warmed through. For easy printing and scaling, view this recipe at washingtonpost.com/recipes. Ingredients9 servings
Prep time: 35 minutes. Cook time: 45 minutes, plus 15 minutes of resting time. 1 pound baby bella (cremini) mushrooms, stemmed and chopped
4 ounces (4 packed cups) baby spinach leaves
2 tablespoons extra-virgin olive oil
1 medium shallot, minced
2 medium garlic cloves, minced
2 tablespoons flour
2 cups low-fat milk (2 percent)
4 ounces fresh goat cheese, crumbled
1 tablespoon minced fresh thyme
1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
9 dried lasagna noodles (about 8 ounces total; do not use "no-boil" noodles)
One 15-ounce can crushed fire-roasted tomatoes (1 1/2 cups)
1 cup shredded mozzarella cheese
1/4 cup freshly grated Parmigiano-Reggiano cheese
8 large basil leaves, coarsely chopped
Finely grated zest of 1 lemon (about 4 teaspoons) StepsPour yourself a glass of wine! We've got about 30 minutes of hands-on prep time, then you can clean your kitchen while the lasagna bakes. Preheat the oven to 350 degrees. Combine the mushrooms and spinach in a dry saute pan; cook over medium-high heat for 10 to 12 minutes until most of its moisture has cooked out. Reduce the heat to medium. Add the oil, shallot and garlic; cook for 2 minutes. Sprinkle in the flour and stir until the mushrooms are evenly coated, then stir in the milk. Add the goat cheese, thyme, the ½ teaspoon of salt and a few grinds of black pepper; cook until the mixture thickens into a creamy white sauce, for 7 to 8 minutes. Take a taste, and season with more salt, as needed. At the same time, bring a pot of generously salted water to a boil over medium-high heat. Add the lasagna noodles and cook until just under al dente, about 5 minutes. Drain; lay the cooked noodles flat on a clean dish towel. When you're ready to assemble, spread a thin layer of the mushroom sauce on the bottom of your 9-inch square baking dish. Add one layer of cooked noodles: two full noodles and one cut in half to fill in the gaps. Top with half of the remaining mushroom sauce and another layer of noodles. (Try to resist nabbing little bites of mushroom sauce.) Repeat with the remaining mushroom sauce and a final layer of noodles. Top with an even layer of the crushed tomatoes and a pinch of salt. Scatter the mozzarella and Parmigiano-Reggiano cheeses over the surface, and then the chopped basil and lemon zest. Cover the pan tightly with aluminum foil. Bake for 40 minutes — that wafting aroma will attract your neighbors! — then remove the foil and either broil for 4 to 5 minutes or bake for an additional 10 minutes, until the cheese is browned. Let cool for 15 minutes, so the lasagna will set up. It's hard to wait, but it's important for texture. Then divide into 9 equal portions and serve warm. Nutritional facts (per serving): Calories: 290; Protein: 15 g; Carbohydrates: 33 g; Fat: 11 g; Saturated Fat: 5 g; Cholesterol: 25 mg; Sodium: 380 mg; Fiber: 3 g; Sugar: 6 g.
Giveaway!We're giving out Voraciously tote bags to three Plant Powered readers. Will it be you? Make sure you're tagging your Voraciously Plant Powered newsletter dish photos on Instagram with #eatvoraciously for a chance to win one. Next week: Humble legumes are cheap, shelf stable, packed with protein and they make a great foundation for all sorts of plant-forward meals. We'll give these unsung pantry heroes the warm embrace they deserve. Have a question? Email us at voraciously@washpost.com. Message @eatvoraciously on Instagram. Sonja and Alex Overhiser are authors of the cookbook "Pretty Simple Cooking" and bloggers at the recipe website A Couple Cooks. Find them at @acouplecooks on Instagram and Twitter. | 
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