Tag: Pasta recipe

Grandma’s Lasagna
February 25, 2020

Grandma’s Lasagna

Ingredients: For the meat sauce: 3 pounds ground chuck 3 cloves garlic, minced 1 large onion, chopped 1 tablespoon basil 1 tablespoon oregano 1 tablespoon salt 1 12-ounce can tomato paste 12 ounces water For the cheese filling: 16 ounces cottage cheese 1/2 cup grated Parmesan cheese 2 tablespoons parsley flakes 3 eggs, beaten To assemble lasagna: …

Dinner & Lunch, Pasta
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by CookDiaries
Bucatini all’Amatriciana
February 21, 2020

Bucatini all’Amatriciana

Ingredients : BUCATINI ALL’AMATRICIANA : 100g of guanciale, or good quality pancetta, diced into 0.5cm cubes 400g of San Marzano tomatoes, (1 tin) 1/2 onion, diced (optional) 1/2 red chilli, diced (optional) 50ml of white wine olive oil 400g of bucatini pasta Pecorino Romano, to grate on top basil …

Pasta
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by CookDiaries
Healthy Pasta
February 20, 2020

Healthy Pasta

Ingredients:

  • 2 cups any shape pasta, uncooked
  • 1 cup pasta water, reserved
  • 2 large garlic cloves, minced
  • 1 tbsp extra virgin olive oil
  • 1/4 cup + 2 tbsp pesto, divided
  • 2 cups grape tomatoes, cut in halves
  • 4 cups broccoli florets, coarsely chopped
  • 1/3 cup sun dried tomatoes, thinly sliced
  • 1/2 cup (2 oz) Parmesan cheese, grated
  • 1/2 tsp salt
  • 1/8 tsp red pepper flakes
  • Ground black pepper, to taste

Instructions:

  1. Cook pasta as per package instructions. Reserve 1 cup of pasta water, draining the rest. Set aside.
  2. While pasta is cooking, get all ingredients ready. Preheat large deep skillet or a dutch oven on medium heat, add olive oil and garlic. Sauté for 30 seconds, stirring frequently. Add 1 tbsp pesto, tomatoes and stir. Cook for 1 – 2 minutes and stir again. Cook another 1 – 2 minutes. Move to one side of the skillet and make sure the empty side of is positioned directly over heat. Add 1 tbsp pesto and broccoli, stir and cook for 4 minutes, stirring once.
  3. Remove skillet from heat and add remaining 1/4 cup pesto, sun dried tomatoes, salt, black pepper, red pepper flakes, pasta and pasta water. Stir gently and let flavours marinate for a few minutes. Do not cover because broccoli will become a mushy mess. I also like to add half Parmesan cheese in this step and the other half right before serving. Serve hot.

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Source:ifoodreal.com

Pasta
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by CookDiaries
Pasta alla Genovese
February 18, 2020

Pasta alla Genovese

Ingredients: PASTA WITH PESTO GENOVESE : 1 garlic clove 1 tbsp of pine nuts 40g of basil salt 1 tbsp of Parmesan, finely grated (plus extra to serve) 3 tbsp of pecorino, finely grated (plus extra to serve) 4 tbsp of extra virgin olive oil 1 large potato 100g of green …

Pasta
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by CookDiaries
White Pesto Pasta
February 17, 2020

White Pesto Pasta

INGREDIENTS: ½ cup walnuts Kosher salt ½ cup fresh ricotta Zest of 1 lemon 1 garlic clove, finely grated 2 tsp. finely chopped oregano 2 oz. Parmesan, finely grated, plus more for serving ¼ cup extra-virgin olive oil Freshly ground black pepper 1 lb. tube- …

Pasta
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by CookDiaries
ONE POT SEAFOOD PASTA RECIPE
February 13, 2020

ONE POT SEAFOOD PASTA RECIPE

INGREDIENTS:

  •  10 oz spaghetti
  •  2 tablespoons olive oil
  •  3 cloves garlic, minced
  •  4 oz shelled and deveined shrimp
  •  8 oz Manila clams
  •  4 oz scallops
  •  1 can tomato sauce (28 oz whole peeled tomatoes)
  •  1 tablespoon chopped Italian basil leaves
  •  salt to taste
  •  1 teaspoon sugar/brown sugar
  •  chopped Italian parsley, for garnishing

DIRECTIONS:

  1. Cook the spaghetti according to the package instructions. Drained and set aside. Blend the entire can of the whole peeled tomatoes in a blender or food processor. Set aside the sauce.
  2. 2Heat up a skillet on medium heat. Add the olive oil, then add the garlic. Saute the garlic before adding the shrimp, Manila clams and scallop. Stir to combine well with the garlic, then add the tomato sauce, basil leaves. Cook the seafood until they are almost done, add salt (to taste) and sugar. Transfer the spaghetti into the skillet, stir to mix well with the sauce. Top with the chopped parsley, serve immediately.

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Source:rasamalaysia.com

Pasta, Seafood
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by CookDiaries
One-Pot Pasta With Spinach and Tomatoes
February 12, 2020

One-Pot Pasta With Spinach and Tomatoes

Ingredients: 1 tablespoon olive oil 1 cup chopped onion 6 garlic cloves, finely chopped 1 (14.5-ounce) can unsalted petite diced tomatoes, undrained 1 1/2 cups unsalted chicken stock (such as Swanson) 1/2 teaspoon dried oregano 8 ounces whole-grain spaghetti or linguine (such as Barilla) 1/2 …

Pasta
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by CookDiaries
Cheesy Pumpkin and Spicy Sausage Stuffed Shells
February 11, 2020

Cheesy Pumpkin and Spicy Sausage Stuffed Shells

The ultimate Fall comfort dish made with a deliciously cheesy pumpkin sauce and stuffed shells that are filled with all the flavors of Fall! INGREDIENTS: 12 ounces jumbo pasta shells 1 pound fresh spicy sausage, casing removed 1 cup chopped broccolini FOR THE CHEESY SAUCE: 16 ounces pumpkin puree 1/4 cup water 1/4 cup whole milk ricotta cheese …

Pasta
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by CookDiaries
Vegan Carbonara Pasta Recipe
February 10, 2020

Vegan Carbonara Pasta Recipe

A vegan version of pasta carbonara that’s silky and rich, dotted with meaty bits, plus the characteristic lactic tang of Pecorino Romano, but with no dairy products whatsoever.

Ingredients:

  • 7 ounces silken tofu (1/2 of a 14-ounce block; 200g)
  • 1/2 cup (120ml) sauerkraut brine (see note)
  • 1/4 cup nutritional yeast (1/2 ounce; 15g)
  • 1 tablespoon (15ml) white miso
  • Generous pinch cayenne pepper or red chili flakes
  • 3 generous dashes (about 1/4 teaspoon) smoked paprika
  • 2 teaspoons (8g) freshly ground black pepper
  • 1 tablespoon (15ml) white wine vinegar or fresh juice from 1 lemon
  • Kosher salt
  • 1/2 cup (120ml) extra-virgin olive oil, divided
  • 4 ounces (115g) king oyster mushrooms, stems and caps sliced into 1/2-inch “lardons”
  • 1 pound (450g) dry spaghetti or penne

Directions:

  1. In a blender, combine tofu, sauerkraut brine, nutritional yeast, miso, cayenne or chili flakes, smoked paprika, black pepper, and vinegar or lemon juice. Blend at high speed, stopping to scrape down sides if necessary, until a very smooth, silky sauce forms. Season with salt. Add 1/4 cup (60ml) olive oil and blend in at low speed just until emulsified.
  2. 2.In a large sauté pan, heat remaining 1/4 cup (60ml) olive oil over medium-high heat until shimmering. Add mushrooms and cook, stirring, until browned, about 6 minutes.
  3. 3.In a pot of salted boiling water, cook pasta until just al dente. Transfer pasta to pan with mushrooms, reserving pasta-cooking water. Pour on just enough creamy sauce to coat all the pasta, then add about 1/4 cup (60ml) pasta-cooking water. Cook over medium heat, stirring, until sauce forms a silky glaze that coats pasta. Serve.



Image Source:*Vicky Wasik

Source:seriouseats.com

Pasta
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by CookDiaries
Turkey Tetrazzini
February 5, 2020

Turkey Tetrazzini

INGREDIENTS: Cooking spray 1 lb. spaghetti 6 tbsp. butter, divided 2 cloves garlic, minced 1 lb. sliced baby bella mushrooms 1/2 c. white wine 1/4 c. all-purpose flour 2 1/2 c. low-sodium chicken broth 1 c. heavy cream Kosher salt Freshly ground black pepper 2 …

Dinner & Lunch, Pasta
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by CookDiaries