Easy Pasta Recipe | Hidden Greens in this Creamy Sauce!
#shorts #pasta #easyrecipe
Bursting with fresh spring flavors and ready to serve in less than 30 minutes, pasta with peas is a perfect family meal that everyone will love.
You may also enjoy this one pan spaghetti:
For the full recipe:
Green Spaghetti
Here’s a fast, brilliant way to up your veggie intake in an eye-catching bowl of spinach-pesto spaghetti!
This recipe is exclusive to the RecipeTin Eats Dinner cookbook (page 88)!
QUICK PURCHASE LINKS:
US/CAN ????????????????
Amazon
Barnes & Noble
Bookshop.org
Amazon CA
Indigo
AUSTRALIA/NZ ????????
Amazon
Big W
Booktopia
QBD
Mighty Ape
Paper Plus
UK/IRE ????????????????
Amazon
Waterstones
Eason
Creamy Pesto Pasta | Sanjeev Kapoor Khazana
A delicious and filling pasta recipe that is perfect as an evening snack or light dinner.
CREAMY PESTO PASTA
Ingredients
Pesto
1 tbsp grated parmesan cheese
1 tbsp pine nuts
A pinch of crushed black peppercorns
5-6garlic cloves
1cup basil leaves
½ cup olive oil
Salt to taste
White Sauce
2 tbsps butter
2 tbsps refined flour
3 cups hot milk
Pasta
3 cups macaroni pasta, boiled
2 tbsp olive oil
10-12 button mushrooms, sliced
10-12 garlic cloves, chopped
1 tsp red chilli flakes
½ cup corn kernels, boiled
10-12 cherry tomatoes, halved
A pinch of salt
A pinch of crushed peppercorns
2 tbsps grated parmesan cheese
Method
1. For making pesto, combine together grated parmesan cheese, pine nuts, salt, crushed black peppercorns and grind to a fine powder.
2. Add garlic cloves, continue to grind, add basil leaves, olive oil and grind to coarse paste.
3. For making white sauce, heat butter in a non-stick pan, add flour and cook for a minute. Add milk and whisk well so that there are no lumps, cook for 4-5minutes or till it becomesthick. Set aside.
4. For making pasta, heatolive oil in a non-stick pan. Add mushroom andsauté for 4-5minutes.
5. Add garlic andsauté till light brown. Add red chilli flakes, prepared pesto and white sauce, mix well.
6. Add corn, cherry tomatoes, salt, crushed black peppercorn and cooked pasta. Mix well. Cook for a minute and add grated parmesan cheese.
7. Garnish with sprig of basil. And serve immediately.
Click to Subscribe:
For more recipes :
Best cooked in Wonderchef Kitchenware.
Buy Now on :
Facebook :
Twitter :
#sanjeevkapoor #CreamyPestoPasta
GORGEOUS GREEN PASTA SALAD
High Protein Spinach Pasta #shorts | SO VEGAN
This is one of the dishes I turn to when I’m at home looking after both girls. The tofu adds lots of protein and the hemp seeds add both omega-3 and omega-6 essential fatty acids. And it only takes 15 minutes!
You'll also find the full recipe via our website and app:
Website ???? sovegan.co/spinpasta
App ???? sovegan.app/go
Serves 4
???? 320g (11.3oz) pasta
???? salt + pepper
???? 250g (8.8oz) baby spinach
???? 350g (12.3oz) silken tofu
???? 4 tbsp nutritional yeast
???? 40g (1.4oz) cashews
???? 60g (2.1oz) hemp seeds, shelled or milled
???? 2 garlic cloves, peeled
???? olive oil
???? vegan parmesan, to serve (optional)
Cook the pasta in a pot of salted boiling water as per the packet instructions. Once the pasta is ready, drain it and reserve about half a cup of the pasta water for later.
Meanwhile, add the spinach to a pan on a medium heat and cook for 2-3 minutes or until wilted. Add a tablespoon of pasta water to the spinach if it’s sticking to the pan.
Next, transfer the spinach to a high speed blender along with the silken tofu, nutritional yeast, cashews, hemp seeds, garlic, 2 tablespoons of olive oil and generous pinches of salt and pepper. Blend until the sauce is smooth, adding a tablespoon or so of the reserved pasta water to the sauce, if needed, to loosen it up.
Pour the spinach sauce into the pan you used earlier and heat it on a low temperature until warm. Tip the pasta into the sauce and stir to combine.
Serve the pasta with a drizzle of olive oil, an extra pinch of pepper and some grated vegan parmesan, if you like.
Big love! Roxy + Ben
Super Green Pasta #Shorts | SO VEGAN
You just can’t beat a big bowl of pesto pasta. Here we use kale and spinach to create a super green and nutritious meal, which’ll only take you 15 minutes!
Recipe is below and on our website
320g / 11.3oz penne pasta
1 broccoli, sliced into small florets
3 handfuls of kale, roughly chopped
3 handfuls of spinach
3 garlic cloves, peeled
1/2 cup walnuts
1 lemon, juice only
3 tbsp nutritional yeast
1 large handful of fresh basil
2 tbsp olive oil
salt + pepper
2 handfuls of mixed green leaves
Bring a saucepan of salted water to the boil. Add the pasta and cook for 6 minutes. Next add the broccoli to the saucepan and boil for a further 5 minutes or until the pasta is al dente and the broccoli is cooked, then drain and reserve the pasta water to use in the next step.
Meanwhile add the kale, spinach, garlic, walnuts, lemon juice, nutritional yeast, basil, olive oil, large pinches of salt and pepper, and 1.5 cups of pasta water to a food processor. Process until smooth.
Mix the green sauce with the pasta and stir in the mixed green leaves, then serve.