Peas And Pasta Recipe – Pasta With Peas Recipe – Vegetarian Pasta Recipe

Total Time: 15 mins

Ingredients

• 1 lb (450 grams) Peas, fresh or frozen
• 1/2 lb (220 grams Short shaped pasta (shells, elbows, ditaloni…)
• 1/2 cup (50 grams) grated parmesan cheese, plus more to serve
• 2 cups (500 ml) vegetable broth or water, plus more if needed
• 1 small onion, diced
• 1 Tbsp olive oil, plus more for drizzling
• salt & pepper, to taste

Instructions

1. Warm the olive oil in a large pot over medium heat. Add the diced onion and cook until the onion has softened and is turning translucent, about 5 minutes.
2. Add the peas and cook stirring frequently about 1 minute.
3. Then add vegetable broth (or water), raise the heat, bring to a boil and stir in pasta and salt (I use 1 tsp of salt and then I adjust the seasoning at the end).
4. Reduce the heat, cover with a lid, and cook your pasta in the starchy water. During the cooking time, you need to stir often until the water is absorbed, otherwise, it will stick to the bottom. The water should barely cover the pasta, but it’s fine, add extra water gradually only if needed.
5. Cook until ready but firm to the bite. Turn off the heat and stir in freshly grated parmesan cheese until melted. Taste and adjust the seasoning.
6. Serve immediately with a drizzle of olive oil, black pepper, and extra parmesan cheese if you like. Enjoy!

This delicious recipe and photos were created by TheCleverMeal.com, we simply shared it. Check them out for more great ideas!

Lemon And Spinach Ricotta Recipe – Spinach Pasta Recipe – Lemon Pasta Recipe

Total Time: 15 mins

Ingredients

• 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli…)
• 1 cup (9oz/250 grams) whole-milk ricotta
• 8 oz (230 grams) fresh baby spinach, washed
• 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
• 1 unwaxed lemon, zest and juice
• 3 lemon wedges, to serve (optional)
• 1 Tbsp extra virgin olive oil, plus extra for drizzling
• 1 garlic clove, grated or pressed
• salt and black pepper, to taste

Instructions

1. In a large pot of boiling salted water, cook pasta according to package directions until al dente.Meanwhile, make the ricotta sauce.
2. In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and a good pinch of pepper.
3. Stir until well combined, taste and make sure you’re happy with the seasoning.
4. In the last minute of the pasta’s cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water.
5. After 1 minute, drain and return pasta and spinach to the same pot.
6. Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed, you want a smooth and creamy texture.
7. Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired (for extra freshly squeezed juice, but I leave it optional). Plus, I love adding a good pinch of red pepper flakes, you might give it a go. Enjoy!

This delicious recipe and photos were created by TheCleverMeal.com, we simply shared it. Please check them out for more great ideas!

Cream Cheese Pasta Recipe – Fast Cream Cheese Pasta Recipe – Easy Pasta Recipe

Total Time: 10 mins

Ingredients

• 1/2 lb (225 grams) pasta (spaghetti, penne, fusilli…)
• 3/4 cup (160 grams) cream cheese
• 1/4 cup (30 grams) grated parmesan, plus more to serve
• 1 Tbsp olive oil, plus more to serve
• 1-2 garlic cloves, minced or pressed
• 1/2 cup (120 ml) cooking water, plus more if needed
• salt and pepper, to taste
• 1/4-1/2 tsp chili flakes, or according to taste (optional)

Instructions

1. In a large pot of boiling salted water, cook pasta according to package directions until al dente.
2. Right before draining, reserve a cup of starchy pasta water.
3. Meanwhile, in a large skillet warm 1 Tbsp of olive oil and gently fry the garlic (plus a good pinch of chili flakes if you like) for 2-3 minutes. Use a low flame, do not let the garlic burn.
4. Then stir the cream cheese and about 1/2 cup of starchy pasta water. Stir to combine oil, cream cheese, water and create a nice and creamy emulsion. Add parmesan cheese and stir well. Your pasta sauce is ready.
5. Drain and add your pasta to the skillet. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed for a smooth and creamy consistency.
6. Serve immediately with a drizzle of good olive oil or extra virgin olive oil, freshly grated parmesan, and freshly ground black pepper (if you don’t use chili flakes). Enjoy!

This delicious recipe and photos were created by TheCleverMeal.com, we simply shared it. Please check them out for more great ideas!

Pasta With Spinach Sauce Recipe – Spinach Pasta Recipe – How To Make Spinach Pasta

Total Time: 15 mins

Ingredients

Pasta

• 8oz (225 grams) pasta (penne, rigatoni, spaghetti…)

Spinach sauce

• 1 Tbsp olive oil or extra virgin olive oil, plus more to serve
• 2-3 garlic cloves, finely sliced or minced
• 9oz (250 grams) baby spinach, washed
• ¼ tsp fine salt, plus more to taste
• 5oz (140 grams) cream cheese
• 1oz (30 grams) freshly grated parmesan cheese, plus more to serve
• ¼ tsp ground nutmeg, or ⅓ of freshly grated nutmeg, or according to taste
• black pepper, to taste

Instructions

1. Cook your pasta until al dente following the package directions. Before draining, reserve at least 1/2 cup of pasta cooking water and set aside.
2. Meanwhile, heat the olive oil in a large skillet over medium heat.
3. Add garlic and cook for about 1 or 2 minutes until fragrant (make sure you don’t burn it).
4. Add part of the spinach and season with salt. Stir until wilted adding handful of spinach at a time.
5. When the spinach are wilted but still bright green, stir in cream cheese and 1/3 cup of pasta cooking water (don’t add all the reserved water straight away, but save the rest in case you need to loosen the sauce when you add pasta to the skillet).
6. Then add grated parmesan cheese and nutmet to the sauce and give a good stir. The sauce will be ready in a couple of minutes.
7. Drain pasta, add to the skillet and toss to combine. Serve immediately ¼with a drizzle of extra virgin olive oil, black pepper and freshly grated parmesan cheese. Enjoy.

This awesome recipe and photos were created by TheCleverMeal.com, we simply shared it. Please check them out for more great ideas!

Spaghetti With Garlic And Olive Oil Recipe – Spaghetti Recipe – Garlic Spaghetti Recipe

Prep: 10 mins – Total: 10 mins

Ingredients

• 1 lb (450 grams) spaghetti, or other long pasta
• 1/2 cup (120 ml) extra virgin olive oil
• 4-5 garlic cloves, finely sliced
• 1 tsp dried chili flakes, or to taste (or 3 fresh chillies)
• 1/4 cup fresh parsley, coarsely chopped
• 1/4 cup grated parmesan cheese, plus more to serve(optional, if you don’t keep it vegan)
• salt, to taste

Instructions

1. Bring a pot of salted water to the boil and add spaghetti. Cook until al dente: the spaghetti is soft but still has a little bite.
2. While the spaghetti is cooking make the sauce: If you don’t use dried chili flakes, remove the seeds from the chilies and finely chop. Peel and finely slice the garlic cloves.
3. Heat the olive oil gently in a frying pan. Add the garlic and chili and cook gently for a few minutes, or until the garlic is pale gold, which will be enough time for the flavorings to infuse the oil (take care not to burn it!). Stir in chopped parsley.
4. Drain the spaghetti still “al dente”, reserve 1/2 cup cooking water.
5. Add spaghetti to the frying pan, stir well to coat with the oil, add some starchy cooking water, as much as needed to ensure the pasta is moist and juicy*. Cook on medium heat for 30 seconds, stirring a couple of times.
6. Sprinkle the spaghetti with extra chopped parsley, and grated parmesan cheese if you don’t keep it vegan. Enjoy!

This delicious recipe and photos were created by TheCleverMeal.com, we simply shared it. Please check them out for more great ideas!

Vegan Spaghetti Recipe – Vegetarian Spaghetti

Prep: 0 mins – Cook: 20 mins – Total: 20 mins

INGREDIENTS

• 1 pound spaghetti
• 2 tablespoons olive oil
• 1/4 cup sofrito
• 1 teaspoon adobo
• 1/2 teaspoon sazon
• 1 teaspoon oregano
• 1 cup crushed tomatoes
• 2 tablespoon tomato paste
• 2 bay leaves
• 1 cup vegetable broth
• 1 bag Gardein Beefless Ground

INSTRUCTIONS 

1. In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain and set aside.
2. Add olive oil to a deep skillet or wok over medium heat. Once the oil is hot, add the sofrito and cook for 3 minutes.
3. Then add, the adobo, sazon, oregano, crushed tomatoes, tomato paste, bay leaves, and broth. Stir to combine.
4. Add in the vegan ground beef and combine it with the rest of the ingredients in the pan. Cover and cook for 3-4 minutes.
5. Remove bay leaves. Add to combine the spaghetti with the vegan meat spaghetti sauce. Serve and top with chopped parsley, cilantro, nutritional yeast, or vegan parmesan cheese (optional)

This delicious vegan spaghetti recipe and photos were created by PlantBasedAndBroke.com, we simply shared it. Check them out for more great ideas!

Truffle Mac And Cheese Recipe

Prep: 5 mins – Cook: 20 mins – Total 25 mins

Ingredients

• 1 tablespoon olive oil
• 8 oz. baby bella mushrooms sliced
• 1 teaspoon fresh thyme
• 1 lb. pasta
• 2 cups water
• 3/4 cup milk of choice plus more
• 3/4 cup half and half
• 2 tablespoon all purpose flour
• 2 tablespoon butter
• 2 teaspoon white truffle oil or more to taste
• 1 cup sharp cheddar cheese shredded
• 1 cup gruyere cheese shredded
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat; add mushrooms and thyme, stirring until the mushrooms are soft, approximately 5 minutes.
2. Add in the pasta, water, milk, and half and half and turn the heat up to high; bring to a boil, place a lid on the skillet and cook until noodles are soft.
3. Turn heat down to low and add in 2 tablespoon of flour, stirring really well.
4. Add in the butter, truffle oil and cheese, stirring until the cheese is melted. If mixture seems too thick, add 1/4 cup (or more) of milk and stir until the cheese is smooth.
5. Add salt and pepper to taste and enjoy!

This delicious recipe and photos were created by TheAlmondEater.com, we simply shared it. Check them out for more great ideas!

One Pot Mac & Cheese

Ingredients

• 2 large eggs
• 1 can of evaporated milk
• 1 tsp. dry mustard
• 1/2 teaspoon kosher salt
• Pinch of cayenne pepper
• 3/4 pound macaroni use brown rice pasta for gluten free version
• 6 Tbl. butter I use unsalted
• 10 oz. grated cheese about 3 cups (I used sharp cheddar)
• Salt and pepper to taste

Directions

1. Mix eggs, evaporated milk, 1/2 tsp salt, cayenne pepper and mustard in a measuring cup or bowl.
2. Boil macaroni in salted water until nearly done. You want to drain when it’s al dente, because you’re going to continue cooking it on the stove for a few more minutes.
3. Returned drained macaroni to pot and add the butter to melt and coat the pasta over a low heat.
4. Add egg mixture and part of the cheese and stir constantly over low heat, about 7 minutes. Gradually add remaining cheese. Season with salt and pepper. (Try a pinch of white pepper if you have it)
5. If you want to, you can top it with bread crumbs and bake it, but around here, the forks are usually in the pot “testing”, before I can get it on the plate.

This delicious recipe and photos were created by WhatAGirlEats.com, we just shared it! Check them out for more awesome ideas!

Garlic Parmesan Zucchini Noodles

PREP 8 mins – COOK 12 mins – TOTAL 20 mins

Ingredients

• 4 medium zucchini (about 2 pounds)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic (3 to 4 cloves)
• 1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
• 2 medium tomatoes, chopped, see note (about 12 ounces)
• 1/2 cup shredded parmesan cheese, plus more for serving, see notes for alternatives
• 1 cup basil leaves, torn into pieces
• 1 teaspoon cornstarch
• 2 teaspoons cold water
• Salt, to taste

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Directions

1. Trim and spiralize the zucchini (see notes below for how to do this without a spiralizer). Cut extra long noodles so that they are about the length of spaghetti.
2. Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
3. Stir in the tomatoes, basil, and parmesan cheese. Cook for one minute. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.

To Finish

1. Bring the liquid left in the skillet to a simmer.
2. Combine cornstarch and cold water in a small bowl then whisk into the simmering liquid. Cook, while whisking until the liquid thickens to a sauce; about 1 minute.
3. Taste the sauce and season with salt. Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediately.

This recipe and photos were created by InspiredTaste.net, we just shared it! They have an awesome website, you should definitely check them out!