How To Make Edamame Pesto Pasta | Edamame Spaghetti Recipe | Vegetarian, Gluten-Free & Vegan
#edamamepasta #edamamespaghettirecipe #pesto
Super quick and easy edamame pesto pasta that's super quick and easy to make. If you never tried edamame spaghetti before, you will love this recipe! Watch this easy and healthy edamame pasta that is gluten-free and vegan. This pasta is high in fiber and is a plant-based protein that is a great alternative. I like using edamame as you can get the perfect al dente taste and can last a few days of meal prepping holding its pasta texture! This meal is great if you are looking for a healthy lunch or dinner.
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If you enjoyed this recipe, make sure to check out my Creamy Vegan Mushroom Pasta:
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— PRODUCTS MENTIONED:
- Edamame Pasta (GF, Plant-based):
- Artichoke in a jar:
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Le Cruset Pot (I've used this for years and I love it!):
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Ingredients:
- 1 box of Edamame Spaghetti
- 1 bunch of fresh Italian Parsley (Curled Parsley works as well)
- 2 peeled garlic cloves
- 1 tsp of salt
- 1 tsp of black pepper
- Red pepper flakes (optional in pesto sauce & for garnish)
- 1 cup of olive oil (another 1/3 cup of olive oil or water as needed)
- ¼ cup of pine nuts
- ½ cup or 1 cup of sliced grape tomatoes. 1 cup is if you really like tomatoes! ????
- ½ cup of roughly chopped artichokes
- ¼ cup of sun-dried tomatoes
- 1-2 tbsp of capers (optional if you like a saltier taste)
- Lemon (garnish)
- Italian parsley (garnish)
Instructions:
1. To save time, boil a pot of water filled halfway on medium high before making the pesto sauce.
2. In a blender, add the parsley, olive oil, garlic, pine nuts and salt. Blend together and add a little olive oil or water as needed until the sauce has a smooth consistency.
3. Set aside the sauce.
4. Add olive oil and salt to the boiling water, add the whole box of edamame spaghetti and cook for about 3-4 minutes. The pasta tastes the best when cooked al dente (a little chewy taste).
5. Once the pasta is ready, drain in a colander and rinse with cold water to stop the cooking.
6. Add the pesto sauce in the same pot we used for cooking the pasta and stir for about 5 minutes on medium low heat.
7. Then add the grape tomatoes, artichokes, sun dried tomatoes, black pepper, red pepper flakes (optional if you like a little kick!) and capers (optional if you like a saltier taste).
8. Add the pasta back in the pot and mix everything all together until the pasta soaked up some of the sauce.
9. Garnish with roughly chopped Italian parsley.
10. Ready to serve!
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Easy Creamy Broccoli Mushroom Cheese Pasta Recipe
Creamy Broccoli Mushroom Cheese Pasta Recipe
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Also take a look at our channel for other great cooking genres.
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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted
In the American Kitchen - Sauteed Veggies with Pasta & Feta
AKA - Judy's Pasta Thing
2 Tablespoons Olive Oil
1 medium onion (sliced)
2 cloves garlic (finely chopped)
6 oz. portabella mushrooms (cut into bite size)
12 oz. jar of roasted red peppers (julienne cut)
1 cup pitted Kalamata olives (halved)
2 oz. of toasted pine nuts
3 cups cooked rotini pasta
red pepper flakes, salt and pepper – to taste
crumbled feta cheese
In a deep frying pan, sauté the garlic and onion with the olive oil until soft.
Add mushrooms and let that cook down.
Once mushrooms are softened add the remaining ingredients – except for the chees.
Heat through, stirring occasionally.
Top with crumbled cheese.
Guest: Judy Liberty
Host: Sally VanCura
Crew: Jens Schommer & Don Winnie
Chicken & Bacon Cream Pasta - Cream Sauce Chicken - Chicken Bacon Spaghetti - Pasta cream Sauce
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Chicken & Bacon Cream Pasta - Cream Sauce Chicken - Chicken Bacon Spaghetti - Pasta cream Sauce
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And look at the websites for in detail recipes, gallery and cooking tips.
and many more - see you again soon.
Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted
Vegan on a Budget: Holiday recipes and snacks (PART 1)
Vegan Alfredo Primavera recipe. Check out Part 2 video at
Sauce:
1/2 cup raw cashews (or almonds or pinenuts)
1 TBS starch (flour/arrowroot/tapioca)
1/4 tsp onion powder
1 tsp chopped fresh oregano or basil (or both)
1 cup water
5.5 oz coconut cream
1TBS nutritional yeast flakes
1/2 tsp salt
2 TBS fresh lemon juice
1 or 2 cloves or garlic
Blend well in a food processor/blender (until it has a smooth creamy texture); add water a little at a time to avoid getting the mixture too thin.
Pasta & Veggies
3 cups cooked pasta of choice
1 or 2 zucchini chopped or sliced
1 medium onion slice
1 bell pepper sliced into thin strips
1/2 cup sliced mushrooms
1 cup broccoli florets
salt, pepper, and italian seasoning to taste
Sautee veggies in 1-2 TBS olive oil until tender crisp; add to cooked pasta; pour the sauce on pasta and vegetables. Enjoy!
#blackadventistnetwork
#veganrecipe
#veganmeals
#holidayrecipes
Questa ricetta vi farà impazzire! Non ho mai mangiato una pasta così deliziosa! 2 TOP ricette.
Questa ricetta vi farà impazzire! Non ho mai mangiato una pasta così deliziosa! 2 TOP ricette.
Ciao a tutti! Oggi vi presento una ricetta di pasta veramente strepitosa! Rigatoni in crema di basilico con pancetta e pomodorini è un delizioso primo piatto, perfetto per pranzo o cena. La vostra famiglia la adorerà! Questa pasta è così deliziosa, che quando la cucino non riesco a smettere di mangiarla! Ricetta molto facile, nutriente e gustosa, che può fare chiunque! La seconda ricetta è una favolosa pasta in crema di verza con pancetta croccante. Bastano pochi semplici ingredienti e pochissimo tempo per prepararla! Pasta molto gustosa che piace a tutti! Provate queste deliziose ricette di pasta e fatemi sapere nei commenti quale vi è piaciuta di più!
Ingredienti:
- 250 g di pasta (rigatoni)
- 80 g di pancetta
- 1 scalogno
- 1 spicchio d'aglio
- 20 pomodorini
- 50 g di basilico
- 40 g di parmigiano
- 30 ml di olio d'oliva
- 30 ml di acqua
- Sale, pepe
- 1 peperoncino
Ricetta N2
Ingredienti:
- 250 g di pasta (rigatoni)
- Mezza verza
- Pancetta a piacere
- 1 spicchio d'aglio
- 1 peperoncino
- 40 g di parmigiano
- 20 ml di latte
- Sale, pepe
- Olio d'oliva
#ricetteperfette
#pasta
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