Pasta Mania with Vi Vien’s Homemade Vegetable Pasta {with recipes & Discount Code!}

Let me tell you why Vi Vien's homemade vegetables pasta is worth a try.

• They are freshly made vegetables pasta.
• Only made from natural ingredients.
• Contains at least 40-50% real vegetables resulting in bright, colorful and yummy pasta.
• 10 colors, all derived naturally from vegetables.
• NO egg, salt, sugar, and oil.
• NO added preservatives and artificial flavoring / coloring.
• Easy to prepare: Only need to boil for 2-4 minutes; doesn't need to defrost.
• Easy to keep: Can keep up to 3 months in freezer.

My boy is thrilled when he sees these colorful pasta in his bowl!

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Oh, and don't forget to find out the Discount Code at the bottom of this post. ;)

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Recipes

Here are a few recipes that I have created using Vi Vien's homemade vegetable pasta.

Menu #1: ABC Soup with Homemade Pasta

Ingredients:
(Serves 2)

1/2 cup antibiotics-free chicken fillet
2 large garlic pips, lightly smashed
1/2-inch ginger, smashed
1 medium organic potato, cut into cubes
1 medium red onion, cut into chunks
1 slice small pumpkin, cut into chunks
2 organic long cabbage leaves, cut into slices
1 teaspoon homemade chicken powder
1 cup Vi Vien's homemade vegetables pasta
Extra virgin olive oil, for drizzling

How to:

Put all ingredients (except pasta) into the stainless steel pot of an electric lunch box. Add enough water to cover the ingredients. Turn on the power and set the timer to 50 minutes.

In a separate pot, boil the vegetables pasta in boiling water over the stove for about 4 minutes. Add pasta into soup before serving. Drizzle with some extra virgin olive oil.

Menu #2: Baked Fish & Veggie Stew

Ingredients:

(Serves 2)

2 tablespoons olive oil

1 medium ikan tenggiri cut, seasoned with salt & pepper

2 cups celery stalk & leaves, sliced

1/2 cup canned garbanzo beans (chickpeas), drained

1/2 cup pitted whole black olives

1 cup cooked homemade pasta

3 cups hot water

1/2 tablespoon homemade ikan bilis powder

1/2 cup cooking cream

Extra virgin olive oil, for drizzling

How to:

Preheat oven to 200°C.

Heat up olive oil in an ovenproof pot over medium heat. Add fish and cook for 5 minutes. Turn to the other side and cook for another 5 minutes. Add celery, garbanzo beans, black olives, and cooked pasta. Give everything a good stir and cook until celery looks somewhat cooked. Add hot water and ikan bilis powder. Cover and bring to a boil.

Then, reduce heat to medium. Uncover the pot and stir in cooking cream. Simmer gently, without cover, until the liquid is about to boil again. Remove from heat, cover the pot, and place it in the oven.

Bake for 40 minutes. Then, reduce heat to 160°C and bake for another 10 minutes. Drizzle with extra virgin olive oil before serving.

Note: Here are more fishy meals recipes for toddlers.

Menu #3: Veggie, Tofu & Pasta in Miso Broth

Ingredients:

(Serves 2) 

1/2 cup antibiotics-free minced chicken

1/2 cup organic smooth tofu, cut into cubes

1 cup English spinach, blanched and chopped

2-inch young leek, cut into round slices

1 cup Vi Vien's homemade vegetables pasta

2 teaspoons organic miso paste

How to:

Put all ingredients (except pasta and miso paste) into the stainless steel pot of an electric lunch box. Add enough water to cover the ingredients. Turn on the power and set the timer to 30 minutes.

In a separate pot, boil the vegetables pasta in boiling water over the stove for about 4 minutes. Add pasta into soup and stir in miso paste until dissolved and well combined before serving.

Menu #4: Rainbow Pasta Salad

Ingredients:
(Serves 4)

2 cups Vi Vien's homemade vegetables pasta

4 generous tablespoons extra virgin olive oil
2 cups chopped broccoli florets & stem
1 cup diced carrot
1/2 cup diced red bell pepper
1/2 cup cherry tomatoes halves
1 cup cooked, shredded chicken breast
1/2 cup sliced black olives
Freshly grated Parmesan cheese
Freshly ground black pepper, to taste

For the dressing:
1/2 cup buttermilk
2 tablespoons Greek yogurt
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil
Pinch of fine Himalayan pink salt

How to:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite for about 10 minutes. Drain and place the pasta in a large bowl. Reserve the pasta water. Toss the pasta with extra virgin olive oil.

Bring the pasta water to a boil again. Blanch broccoli, carrot, and red bell pepper for about 4 minutes. Drain and add these vegetables to the pasta bowl. Add in cherry tomatoes, shredded chicken breast, and black olives. Toss until well combined.

To make the dressing, mix all ingredients together and pour over the salad. Give everything a quick toss. Sprinkle with Parmesan cheese generously and season with freshly ground black pepper.

Note: Here are more photos of this colorful pasta.


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And now..... *drum rolls*


Discount Code!

For all my readers, you can mention my name, Joyce and my blog, joycescapade.com when you place an order with Vi Vien to get 10% OFF your homemade pasta purchase!

This code is valid from now till 31 August 2015! So, hurry!


Contact

For more information, please visit:

Facebook: https://www.facebook.com/homemadevegepasta

For orders, WhatsApp Vi Vien at 016-312 0068 or PM her at https://www.facebook.com/messages/homemadevegepasta

Deliveries to Klang Valley, Penang, Ipoh, and Johor Bahru for a minimal fee.

Pickup at Bandar Kinrara 9 Puchong, Kota Damansara or Bandar Sri Damansara.


Thanks Vi Vien for collaborating with me for this post and for the box of healthy homemade pasta.

Vi Vien's Homemade Vegetables Pasta is listed on Featured Mommypreneurs on joycescapade.com.