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Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts

Rigatoni With Sausage, Tomatoes, And Zucchini

This hearty Rigatoni with Sausage, Tomatoes, and Zucchini is for you! It’s so flavorful and easy enough to make on a weeknight!

Speaking of pasta, allow me to introduce you to today’s brand new recipe: rigatoni with sausage, tomatoes, and zucchini! It’s total comfort food and the perfect pasta dish for those nights you want something restaurant quality without leaving the house! 

Rigatoni With Sausage, Tomatoes, And Zucchini
Rigatoni With Sausage, Tomatoes, And Zucchini

I’ve been enjoying the leftovers for lunch this week and I’m going to be so bummed when I finally run out! The base is a fresh tomato sauce that’s loaded with sausage and zucchini. But it’s not a marinara sauce! Instead it’s made from 2 pints of juicy grape tomatoes, white wine (or chicken broth) and a little tomato paste. It’s a little lighter than the typical red sauce, making it perfect for Summer! Also perfect for dipping a piece of garlic bread or a few garlic knots. 

Rigatoni With Sausage, Tomatoes, And Zucchini

INGREDIENTS :

  • 1 lb Italian sausage (mild, sweet, or spicy will work)
  • 5 cloves garlic, minced
  • 3 Tablespoons tomato paste
  • 1 lb rigatoni 
  • 3 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1/4 teaspoon crushed red pepper flakes (optional) 
  • 2 cups grape tomatoes
  • 1 cup white wine or chicken broth 
  • 2 small zucchini, diced 
  • 1 teaspoon salt 
  • 1/2 teaspoon black pepper
  • Handful fresh basil, chopped 
  • freshly grated Parmesan cheese

INSTRUCTIONS :

  1. Bring a large pot of salted water to a boil over medium-high heat.
  2. Add oil to a large, wide pot and bring to a simmer over medium heat. Add in the onion and crushed red pepper and cook until the onion is very soft, about 10 minutes. Add in the sausage and, using a wooden spoon, break it into small pieces. Cook until sausage is brown and no pink color remains. 
  3. Add in the garlic and cook for 1 minute, or until fragrant. Stir in the tomato paste. 
  4. Add in the tomatoes and wine (or stock) and season with salt and pepper. Cook, stirring occasionally, until the tomatoes begin to burst and give off their juices, about 10 minutes. Use a wooden spoon to gently press the tomatoes if they're not bursting on their own. Stir in the zucchini and cook for 5 minutes. 
  5. In the meantime, add the rigatoni into the boiling water and cook for 9 to 10 minutes, or until al dente.
  6. Drain the pasta, reserving a 1/2 cup of the pasta water. Toss the pasta immediately into the pot with the sauce and stir well to combine. Add in some of the reserved cooking water, if needed. Finally, stir in the basil.
  7. Remove from heat and divide among serving bowls. Top with cheese and serve at once! 

Chicken Bacon Spinach Pasta

This straightforward Chicken Bacon Spinach alimentary paste has the most effective creamy Alfredo sauce and can quickly become your favorite dinner recipe!

Chicken Bacon Spinach Pasta
Chicken Bacon Spinach Pasta

The contemporary tomatoes and spinach combine absolutely along, and that i ne'er met a creamy garlic Parmesan sauce that I didn’t like. As straightforward as this instruction is, there square measure some recommendations on searing chicken that you simply ought to scan initial. Chicken that’s cooked properly makes all the distinction once you’re cookery.

Of course you'll conjointly use any quite alimentary paste that you simply wish for this meal, my husband simply happens to be a alimentary paste rather guy. alimentary paste is additionally ideal for chunky and meaty dishes like this one. It’s straightforward to grab a pleasant huge forkful that features a bit style of everything.

Chicken Bacon Spinach Pasta

INGREDIENTS :

  • 1/2 Tablespoon flour Optional
  • 1 boneless skinless chicken breast, large in size
  • Salt/Pepper to taste
  • 4 bacon strips
  • 10 oz. penne pasta
  • 2 tablespoons vegetable oil
  • 1 teaspoon Italian seasoning a combo of thyme, oregano, & basil

Garlic Parmesan Sauce:

  • 1 + 1/3 cups half and half
  • 1 teaspoon red pepper flakes
  • 1 cup cherry tomatoes halved
  • 2 cups spinach uncooked
  • 1 + 1/3 cups Parmesan cheese shredded
  • 2 Tablespoons all-purpose flour
  • 2 teaspoons garlic minced

INSTRUCTIONS :

  1. Shred the Parmesan cheese and set it aside to allow it to get to room temperature.
  2. Toss the cheese with ½ Tablespoon of flour. This is optional but will help the sauce remain smooth when the cheese is melted into it.
  3. In a large cast-iron skillet, heat 2 tablespoons of vegetable oil on medium-high heat.
  4. Butterfly the chicken breast and cut the seam to create 2 thinner slices, each about an inch thick. Season each side generously with Italian seasoning and desired amounts of salt and pepper.
  5. Sear the chicken in the hot skillet on each side. Refrain from moving the chicken around as it sizzles, it will hinder the nice golden sear color. If the pan gets too hot, reduce the heat to medium. Each side will take 3-5 minutes. Once each side is a nice, golden brown and the middle is cooked, set the chicken aside.
  6. Reduce the heat to medium low and add the bacon to the same skillet. Low and slow is the best way to cook bacon.
  7. While the bacon cooks, prepare the pasta according to package instructions. Drain and set aside.
  8. Once the bacon is cooked and crisp on each side, use tongs to remove it from the pan. Leave 2 tablespoons of bacon grease in the pan, and add the garlic. Cook for about 60 seconds.
  9. Increase the heat to medium and gradually add in the flour, whisking constantly.
  10. Temper the half and half by heating it in the microwave for 30 seconds. Add the half and half to the skillet and increase the heat to medium-high, stirring constantly. Once it starts to lightly bubble, decrease the heat to low.
  11. Slowly sprinkle in the Parmesan cheese, stirring as you do so.
  12. Once well-combined, add the tomatoes, spinach, and red pepper flakes. Cook for a few minutes until the tomatoes have softened slightly. Use a silicone spatula to gently mix in the penne.
  13. Slice the chicken into strips and place it back in the pan, over the pasta. Sprinkle the top with bacon, and serve!

Creamy Spicy Sun Dried Tomato Pasta

A creamy spicy sun dried pasta sauce that’s straightforward and fast to form. Uses straightforward ingredients that makes it excellent for a nighttime dinner. Vegetarian and protein free once mistreatment your favorite protein free food.

Pasta is one in all my absolute favorite things to eat, and once I created this one, I knew I had to share.

Creamy Spicy Sun Dried Tomato Pasta

It’s just about creating a fast sauce, then mixing it with sun dried tomatoes that brings a burst a flavour! Adding chile flakes provides it some heat, thus you add up with a really tasty creamy and spicy sun dried pasta sauce.

To make this protein free, use your favorite protein free food. I like Explore culinary art organic chickpea food. I found it's a extremely similar texture to wheat food and it’s additionally an excellent healthier possibility.

Creamy Spicy Sun Dried Tomato Pasta

INGREDIENTS :
  • 250g uncooked penne pasta
  • 1 tbsp + 1/2 tsp extra virgin olive oil
  • 1/2 tsp salt + pepper to taste
  • 1/2 + 1/4 cup sun dried tomatoes (jarred in oil, with garlic and herbs included), drained from any oil
  • 1 tbsp nutritional yeast
  • 1 onion, diced
  • 4 to 5 garlic cloves, minced (2 tbsp)
  • 1 1/2 tbsp cornflour
  • 1/2 tsp dried oregano
  • 2 cups unsweetened almond milk
  • 1 tsp chilli flakes, or to taste
  • 2 to 3 big handfuls of rocket or baby spinach
INSTRUCTIONS :
  1. Cook your pasta according to the package instructions, but leave the pasta just slightly undercooked. Set aside.
  2. Add 1 tbsp olive oil into a large frying pan over medium to high heat. When hot, add garlic and cook for 2 minutes or until lightly browned. Mix in cornflour and cook for a further minute. Add 1/2 tsp of salt and 1 cup of almond milk, making sure that the mixture is smooth besides the garlic. When it has thickened, add the remaining cup of almond milk. When it has thickened slightly (it will thicken further when blended), pour this into a blender.
  3. Add 1/2 cup sun dried tomatoes, nutritional yeast and 1/3 cup water to the blender and blend until smooth. Set aside.
  4. Rinse out the frying pan and heat up 1/2 tsp of oil. Cut the remaining sun dried tomatoes to be roughly 2cm pieces. Add this along with the onion to the pan and sauté for 3 minutes. Add chilli flakes and dried oregano and cook for a further minute. If it sticks to the frying pan, add a splash of water.
  5. Pour the sauce into the pan, making sure the heat is low to medium to prevent it from sticking. When the sauce is heated through, add in the pasta. Add pepper to taste and any extra salt or a splash of water if needed. When the pasta is heated through, serve this on top of the greens.

Lentil Bolognese With Spaghetti

This Legume Bolognese Sáuce is wholesome with Red lentils ánd Mushrooms, flávors with herbs, sáuce ánd uppercáse with Spághetti or opposite pástá.  22 Gm of Cátályst. 30 Mins. Vegán Soyfree Nutfree Instruction. Cán be gluten-free with glutenfree food.

Lentil Bolognese With Spaghetti
Lentil Bolognese With Spaghetti

Oh Hey, we áre on á legume holográph this month. With the 25 Lentil Instruction árticuláte up, the Red legume brownies (equiválent sárcástic bonce brownies but with lentils!), ánd now this prosperous bolognese tool sáuce!

I use red lentils in it ás they ádd texture but áre not too eárthy suchlike object lentils. You cán use entire chromátic or conservátionist lentils, chickpeás ás fountáinheád or skinned totál red lentils. ádd á bit much herbs/flávor to álternátive depending on the lentils old. 

I serve this sáuce over Spághetti which helps pláy the meál nigh 22 Gm of áccelerátor per ply! It goes sháft over márrow food ás fortunáte, or both máshed stem veggies or máshed táter + veggie cákes (extráordináry deciding for gluten-free). 



Ingredients:
  • 8 to 9 oz spághetti or other pástá
  • 1/2 cup red lentils (split skinned quick cooking kind (másoor dál))
  • 1 tsp olive oil
  • 4 oz mushroom , chopped smáll
  • 1/2 smáll onion , chopped smáll
  • 4 cloves of gárlic , finely chopped
  • 1/4 cup shredded cárrots
  • 3/4 tsp dried oregáno or use 1/2 tbsp fresh
  • 1 tsp dried básil or use 2 tbsp fresh
  • 1/4 tsp thyme or rubbed ságe
  • 1/4 tsp onion powder
  • 2 tsp nutritionál yeást optionál
  • 16 to 18 oz low sodium márinárá or pizzá sáuce or use 28 oz diced tomátoes
  • 1 tbsp tomáto páste , optionál
  • 1/2 tsp sált depends on the sált content of the sáuce. Use less ánd ádd more láter to táste
  • á good dásh of bláck pepper ánd red pepper flákes
  • 1/4 cup red wine or use veggie broth
  • fresh básil or thyme for gárnish


Instructions:
  1. Návigátor the Spághetti áccording to mánuál on the bundle or groom ádditionál food.
  2. Wásh the lentils, voidánce ánd ádd to pot with 2 cups of element. Cook over substánce emotionálism for 11 to 14 mins or until fáir virtuálly medium. The nutrient instrument stárt boiling hálf wáy through. áffect once in between to cook evenly. Emptying if there is too some h2o (á few tbsp is ok) Set divágátion. Or use 1.5 cups burnt lentils, chickpeás or injured peás of select.
  3. Pássion á pán over business energy, ádd onion, mushroom, flávourer ánd á sáfe nip of bráckish. Fix for 5 tránsáctions or until prosperous. Budge occásionálly.
  4. ádd the cárrots, herbs, spices ánd mix in. Prepáre for 2 mins. (Sáltátion: You cán álso ádd 1/4 cup or státesmán finely sliced wálnuts for ádded texture)
  5. ádd the márinárá/pizzá sáuce, tásteful, seásoner, wine/broth ánd mix in. Tránsport to á move. (If using diced tomátoes, individuál the herbs, ádd 1 tbsp tomáto ádhesive ánd prepáre for 10 to 15 proceedings. Comminute the lifesize pieces of the tomátoes ánd hold).
  6. Plicá in the cooked lentils ánd mix surfáce. (ádd 1 tbsp tomáto ádhesive if the miscelláneá is not tomátoey sufficiency). Návigátor for 1-2 proceedings. Correct consistence by ádding more instállátion if requisite. áppreciátion ánd correct briny ánd flávor.  Then screening, use off wármth ánd let sit for other few tránsáctions for the flávors to prepáre.
  7. Impound with sweet herb ánd elective vegán párm. Operáte over fried spághetti, food or máshed potáto/root veggies or roásted veggies 


One Pot Creamy Hummus Pasta

This One Pot Creamy Hoummos Food is ready in 20 proceedings! This vegan pasta containerful is kept airy by using hummus in space of representative toiletries sauce.


One Pot Creamy Hummus Pasta
One Pot Creamy Hummus Pasta

Pasta is a stuff at my sanctuary. I utilized to consider that food marinara was the easiest victuals to variety, but I fuck a new obsession in my lifespan. And it is this One Pot Creamy Paste Food. It is flavourful, dolabrate and yummy. Also it is set in 20 minutes…win!

I bed a creamy pasta, but don't mate the lumbering intuition I jazz after intake it. Flat with cashew elite, you can ease undergo weighed downcast. Using humus keeps this morals patch soothe giving you plenteousness of smoothen texture.

Prep Time 5 minutes, Cook Time 15 minutes, Total 20 minutes, Servings 2 -4.

One Pot Creamy Hummus Pasta


Ingredients

  • 8 oz dry linguine
  • 1/4 cup sun dried tomatoes packed in oil drained
  • 1 tbsp sun dried tomato oil
  • 3 cloves garlic diced
  • 3/4 cup hummus + more for leftovers
  • 1 cup pasta water
  • 2 cups baby spinach
  • salt and pepper to taste
  • red pepper flakes optional

Instructions

  1. Make a immense pot of liquid to a boil. Add pasta and prepare for 10-12 transactions, or until tenderised. Pipe food, reserving 1 cup of food h2o.
  2. Abode the meaningless pot sanction on the range over matter emotionalism. Add sun dried tomatoes, oil and flavorer to the pan. Sauté for 2 minutes. Add hommos and pasta to the pan and budge to mix. Slowly pelt in food installation 1/4 cup at a example until sauce reaches desired consistence. Add vegetable and sauté until wilted (approx. 1 small). Add saltish and attack to perception.
  3. Serve immediately* and like!