How To make Garlicky Tortillini
1/3 c Vinegar; herb or white wine
2 T Mustard; dijon
1 ts Oregano; dried
1/2 ts Rosemary; dried
1/2 ts Thyme; dried
4 Garlic cloves; crushed
30 Tortillini fresh; 225 g
1 lb Mushrooms; small
2 Peppers; sweet red or green
1 Squash; acorn
30 Bamboo skewers; 6"
Combine vinegar, mustard, basil, oregano, rosemary, thyme and garlic in glass or stainless steel bowl. Slowly whisk in oil till blended. Cook tortillini in boiling water, drain. Transfer to large bowl. Gently toss with half of vinaigrette. Refrigerate covered at least 12 hours, tossing occasionally. Clean mushrooms, trim and discard stems. Toss mushroom caps with remaining vinaigrette. Refrigerate at least 12 hours, tossing occasionally. Slice peppers lengthwise into strips and then diamonds or fancy shapes with canape cutter. Drain tortillini and mushrooms. Thread 1 tortillini, 1 pepper diamond and 1 mushroom cap on each skewer. To serve trim 1/2" off bottom of acorn squash till it stands flat. Stick tortillini skewers in it. MAKES:30
How To make Garlicky Tortillini's Videos
Lemon Butter Garlic Pasta Sauce
This lemon butter garlic pasta sauce is the quickest, most delicious lunch to try on a busy day. Bursting with lemon flavour, this pasta is also garlicky and naturally creamy at the same time! Full recipe at:
Easiest $3 Pasta | Meals That Got Me Through College
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Creamy Garlic Pasta Recipe
Perfect creamy garlic pasta. It's cheap, quick and absolutely delicious.
Watch the full video here -
#creamygarlic #garlicsauce #creamygarlicpasta
15 minute creamy garlic pasta sauce
Creamy garlic sauce is something that I make regularly on the channel but with each version, they all have something that little bit different. In this one, learn how to make this easy and cheap creamy garlic cheesy pasta that requires only a few simple ingredients and takes very little time to put together.
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General Products/Equipment Used -
Shun Premier Santoku Kitchen Knife 17.8cm -
Shun Premier Nakiri Kitchen Knife 14cm -
Shun Premier Combination Honing Steel -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
Microplane Zester/Grater -
KitchenAid Spatula -
Small Glass Bowls Set of 8 -
Essteele Per Vita Saucepan, 3.8 Litre -
Essteele Per Vita Covered Sauteuse 28cm -
Essteele Stainless Steel & Copper Powder Cleaner -
Serves - 3 to 4
Ingredients -
500g (1.1lbs) - Pasta of your choice (I used shells)
1 Tbsp (14g) - Unsalted Butter
1 tsp (5ml) - Olive Oil
6 - Garlic Cloves, Minced
1/3 Cup (80ml) - Chicken or Vegetable Stock
400ml (13.5floz) - Thickened Cream (Heavy Cream, Whipping Cream)
120g (4.2oz) - Baby Spinach, Washed
60g (2.1oz) - Grana Padano Cheese, Freshly Grated
5g (0.2oz) - Flat Leaf Parsley or Basil, Roughly Chopped
Seasoning To Taste
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Creamy Garlic Confit Fusilli#pasta #fusilli #italianfood #asmr
Creamy Garlic Confit Fusilli
Serves approximately 4
*Ingredients*
350 g Fusilli
60 g parmesan cheese
10-15 garlic confit cloves (you can find the recipe for my garlic confit on my website)
2 tbsp. olive oil (I used the garlic confit oil)
1 large yellow onion- chopped
2 tbsp. tomato paste
1 tbsp. aleppo pepper/chilli flakes (reduce by half if you don’t like it spicy)
Salt and pepper
250 ml heavy cream/ coconut milk
Topping:
Chives and parmigiano reggiano
*Instructions*
1. Cook the pasta in a pot of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water. You want it to be al dente, since the pasta will be cooked in the sauce as well.
2. Sizzle the onion over medium-high heat with olive oil for one minute. Then add tomato paste, chili flakes, salt and pepper and cook for 30 seconds.
3. Add heavy cream and cook for another 3-5 minutes.
4. In a separate bowl mix together garlic confit, parmesan cheese and black pepper.
5. Add the pasta to the sauce together with the garlic confit-parmesan mix. Then, gradually add pasta water (start with ¼ cup) and cook together for about 2-3 minutes, until you get smooth and creamy texture and the fusilli is fully cooked.
6. Serve with chives and parmigiano reggiano.
Enjoy!
Vegan Garlic Thyme Tortellini | One-Pan Sauce | Vegan Ricotta Cheese
Rich and delicious sauce AND a garlicky noodle? Count me in!
We've made noodles before, but lets take it to the next level with this creamy sauce made right in the pan! No dozens of dishes this time! Any using our vegan pasta dough from last week, we get fancy restaurant style dish right at home!
Ingredients:
2 servings Fresh Tortellini
Vegan Ricotta Cheese:
1/2 cup Cashews
1 block Extra Firm Tofu
2 tbsp Lemon Juice
1 tbsp Nutritional Yeast
1 tsp Salt
dash of Black Pepper
2 cloves Garlic
Garlic Thyme Sauce:
3 tbsp Vegan Butter (split into 2 and 1)
1 Shallot
3 cloves Garlic
1 tsp Salt
1 tsp Black Pepper
6 sprigs Fresh Thyme
1 cup Vegetable Broth
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