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How To make Fettuccine with Tomato Basil& Yogurt Sauce
1/4 c Basil Leaves, freshly
-chopped fine 1 tb Parsley, minced
1/2 c Scallions, thinly chopped
-(including the tender green -leaves) 1 c Tomatoes, coarsely chopped
-(2 large) 2 c Low-Fat Plain Yogurt
Salt White Pepper, freshly ground 1 lb Fettuccine cooked al dente
-according to package -directions
Indian cuisine is one of John's favorites. This pasta sauce is basically a variation on the Indian raita, a cooling, soothing combination of cucumber, cilantro and yogurt. Do not substitute non-fat yogurt for low-fat: over the heat of the pasta, the former becomes too runny. Have all the ingredients 1 lb Fettuccine cooked al dente according to package directions In a large bowl combine the basil, parsley, scallions and tomatoes, and toss well to mix Spoon the yogurt over the herbs and vegetables and blend well. Taste and add salt and pepper if necessary. Dive the hot fettuccine among four warm bowls. Spoon the sauce over it and serve immediately. Serves 4 One Serving:
How To make Fettuccine with Tomato Basil& Yogurt Sauce's Videos
CREAMY PESTO PASTA RECIPE!
CREAMY PESTO PASTA RECIPE! ~ In this video I will be showing you how to make creamy pesto pasta. I hope you enjoy the video this how to/cooking video :) Please share, like, comment, and subscribe. Thank you for all of your support!
Items used in video ~
Glass Bowls:
Kitchen Utensils Set:
Measuring Cups:
Measuring Spoons/Cups:
Ingredients:
Pesto:
2 Cups Basil
2 Tbsp Pine Nuts or Walnuts
2 Tsp Minced Garlic
1/2 Cup Olive Oil
1/2 Cup Grated Parmesan Cheese
1/4 Tsp Salt
1/8 Tsp Pepper
Pesto Pasta:
Olive Oil
1/3 cup Onions
1 Tsp Minced Garlic
1/2 Tsp Red Pepper Flakes
2 Tbsp Butter
1/3 cup Pesto
3/4 cup Heavy Cream
1/3 cup Parmesan
1/4 cup Pasta Water
1/2 Tsp Salt
1/4 Tsp Pepper
Noodles (I used Linguine)
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How to Make Creamy Pesto Pasta Recipe | Perfect Pesto Sauce recipe #shorts #vegan
#shorts #youtubeshorts #pestopasta #vegan #cashewpestopasta #BestPesto #veganrecipes #nopinenuts #basilpestorecipe
How To Make Pesto Pasta?
Indulge in the delightful flavors of our Creamy Pesto Pasta, a perfect dish that's not just delicious but also vegan-friendly. In this quick and easy video, we'll guide you through crafting a luscious pesto sauce from scratch and creating a creamy vegan pasta that will satisfy your taste buds.
Our homemade vegan pesto sauce is the star of this dish, offering a burst of fresh basil and nutty goodness. It pairs harmoniously with pasta to create a comforting and flavorful meal that's perfect for any occasion.
Join us in this #Shorts cooking tutorial, where we'll show you step-by-step how to make the creamiest pesto pasta in no time. Whether you're a seasoned chef or just getting started in the kitchen, this recipe is sure to become a favorite in your culinary repertoire.
Say goodbye to dairy, and say hello to creamy, vegan indulgence. It's a simple yet elegant dish that's perfect for weeknight dinners or special occasions. Don't forget to subscribe for more vegan cooking tips and delightful recipes. Enjoy your creamy pesto pasta! ???????????? #VeganPestoPasta #VeganRecipes #CreamyPasta
The link to Vegan Creamy Pesto Pasta recipe-
Best ever Vegan Creamy Pesto Pasta Recipe Ingredients:
Pasta - 1 Cup
Basil Leaves - 2 1/2 Cups
Cashew Nuts - 2 Tablespoons
3 Cloves of Garlic
Olive Oil - 1/4 Cup
Salt to Taste
☘️101+ Vegan Recipes eBook contains everything you need to get started or continue with your vegan diet. All the vegan recipes in this e-book are designed using pantry staples and are pocket friendly.
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Bobby Flay's Penne with Tomatoes and Basil | Food Network
Cook along with Bobby as he demonstrates how to make one of his go-to dishes, a satisfying, perfectly seasoned Penne Pasta With Tomatoes and Basil!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Penne with Tomatoes and Basil
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 1 hr
Active: 30 min
Yield: 6 to 8 servings
Ingredients
2 tablespoons canola oil
1/4 large Spanish onion, finely diced
4 cloves garlic, crushed with a sprinkle of kosher salt and finely chopped to a paste
One 28-ounce can plum tomatoes
8 ounces penne pasta
Kosher salt and freshly ground black pepper
3/4 cup grated Parmigiano-Reggiano, plus 3/4 cup, for garnish
1/4 cup fresh flat-leaf parsley, finely chopped
12 fresh basil leaves, torn
1/4 to 1/2 teaspoon Calabrian red chile flakes
Extra-virgin olive oil, for drizzling
1/2 cup fresh ricotta, for garnish
Directions
Heat the canola oil in a large high-sided saute pan or saucepan over high heat until it begins to shimmer. Add the onions, garlic and tomatoes with the juice. Mash the tomatoes with a potato masher in the pan and bring to a boil. Reduce the heat to a simmer and cook until the tomatoes begin to soften, about 20 minutes.
Meanwhile, bring a large pot of water to a boil, add the penne and 2 tablespoons salt and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water. Drain the pasta.
Mash the tomatoes again until coarsely chopped. Add 1/4 to 1/2 cup of pasta water to thin out the sauce and continue to cook, stirring occasionally, until thickened, about 20 minutes; season with salt and pepper. Thin with additional pasta water if necessary.
Transfer the pasta to the sauce; season with salt and pepper. Add some of the Parmigiano-Reggiano to the pan and combine. Cook the pasta in the sauce for 1 to 2 minutes, adding more grated cheese as the pasta cooks. Add some of the basil and parsley and the chile flakes and then drizzle with olive oil. Season with salt and pepper.
Transfer the pasta to a large shallow serving dish and top with freshly grated cheese. Top with the ricotta and drizzle with 2 tablespoons olive oil. Garnish with the remaining basil and parsley; serve immediately.
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Bobby Flay's Penne with Tomatoes and Basil | Food Network
Quick & Dirty Dip #3 - Greek Basil Yogurt Dip
Jack Scalfani shows you another uniquely simple dip. Strong flavors in just a few minutes.
Here is the recipe:
Ingredients:
1/4 cup chopped smoked sun-dried tomatoes (may substitute an unsmoked dried tomato)
2 cloves garlic
1/4 cup sliced green onions
1/4 cup lightly packed basil leaves
16 oz. pre-strained plain Greek yogurt
Sea salt and freshly ground pepper for taste
1/2 cup chopped walnuts
directions
Place tomatoes and garlic in a small food processor; process until tomatoes are in tiny pieces.
Add onions, basil and 2 tablespoons walnuts; pulse on and off until all ingredients are finely chopped.
Transfer to a medium bowl and stir in yogurt. Season to taste with salt and pepper
link for Jack's HOW TO MAKE MONEY ON YOUTUBE PLAYLIST
My take on vodka pasta | FeelGoodFoodie
Don’t Boil your pasta, you’ll thank you
You're going to LOVE Broth Bomb todays sponsor! Click here, try them all
Don’t Boil your pasta, you’ll thank you... seriously and sometimes. Sometimes you want boiled, but hear me out. This method saves time, energy, and it comes out pretty good.
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