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!

Vegan Sweet Potato Ravioli Recipe

Prep: 25 mins – Cook: 35 mins – Total: 60 mins

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt, divided
• ⅔ cup water
• 6 tablespoons olive oil, divided
• 1 cup sweet potato purée
• ½ cup cashew cream
• ¼ cup nutritional yeast
• 1 tablespoon plus 2 teaspoons minced fresh thyme, divided
• 1 teaspoon minced fresh garlic
• ½ teaspoon red pepper flakes
• ¼ teaspoon grated fresh nutmeg
• 8 ounces cremini mushrooms, sliced
• 1 shallot, thinly sliced
• 2 cups watercress or spinach
• ¼ cup hazelnuts or pepitas
• 1 tablespoon fresh lemon juice

Directions

1. Whisk together flour and ¾ teaspoon salt. Add water and 3 tablespoons oil and mix until a dough comes together. Turn dough out onto a lightly floured surface and knead a few times until smooth and cohesive.
2. Divide dough into two equal halves; set aside.
3. Combine sweet potato purée, cashew cream, nutritional yeast, 2 teaspoons thyme, garlic, red pepper flakes, nutmeg, and remaining ¼ teaspoon salt; set aside.
4. Bring a large pot of water to a boil and coat a sheet pan with nonstick spray.
5. Roll each piece of dough into a long rectangle, about ⅛-inch thick. Trim dough rectangles to loosely match in size. On one dough rectangle, using a tablespoon measure, spoon sweet potato filling 1-inch apart down rectangle in two rows.
6. Brush dough, around the filling, with water then place remaining dough sheet over top of filing-lined dough. Gently press dough down around filling to form individual pockets of filling, cut dough creases to form ravioli squares. Using the tines of a fork, press edges of ravioli squares together to seal.
7. Season boiling water with salt, then add 4–5 ravioli to boiling water and cook until ravioli float to top, 3–4 minutes. Using a spider or slotted spoon, transfer ravioli to prepared sheet pan.
8. Heat remaining 3 tablespoons oil over medium high heat in a sauté pan until shimmering. Add mushrooms and shallots and cook until mushrooms are golden brown, about 10 minutes. Increase heat to high and cook until deep golden brown, 1–2 minutes.
9. Off heat, stir in watercress, hazelnuts, lemon juice and remaining 1 tablespoon thyme. Add ravioli, drizzle with additional olive oil and serve.

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

Vegan Garlic Pasta With Roasted Tomatoes

PREP: 10 mins – COOK: 20 mins – TOTAL: 30 mins

Ingredients

• 3 cups grape tomatoes (halved)
• 10 ounces whole wheat pasta (such as penne, linguini, or fettuccine // use less if you want a higher sauce:pasta ratio // use gluten-free pasta for GF eaters)
• Olive oil
• 2 medium shallots (diced // 2 medium shallots yield ~1/4 cup or 40 g)
• 8 large cloves garlic (minced/grated // 8 large cloves yield ~1/4 cup or 24 g)
• 1 pinch each sea salt and black pepper
• 3-4 Tbsp unbleached all-purpose flour (or another thickener of choice)*
• 2 1/2 cups unsweetened plain Almond Breeze
• 2-3 Tbsp nutritional yeast
• 1-2 Tbsp vegan parmesan cheese (optional // plus more for serving)
• 1-2 Tbsp lemon juice (optional)

Directions

1. Preheat oven to 400 degrees F (204 C) and toss tomatoes in a bit of olive oil and sea salt. Place cut side up on a parchment-lined baking sheet and bake for 20 minutes while you prepare the rest of the dish. Then set aside.
2. Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain, cover and set aside.
3. In the meantime, prepare the sauce. In a large skillet over medium-low heat, add 1 Tbsp (15 ml // use more, as needed, if increasing batch size) olive oil and the garlic and shallot. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes until softened and fragrant.
4. Stir in flour (or other thickener of choice – see notes) and mix with a whisk. Once combined, slowly whisk in the almond milk a little at a time so clumps don’t form. Then add nutritional yeast, another healthy pinch of salt and black pepper, and bring to a simmer. Continue cooking for another 4-5 minutes to thicken.
5. Taste and adjust seasonings as needed, adding more salt to taste, more minced/pressed garlic for zing, or more nutritional yeast for cheesy flavor. Optional: You can also add 1-2 Tbsp of vegan parmesan for extra flavor at this time. Some readers also enjoyed adding 1-2 Tbsp fresh lemon juice at this time for some brightness / acidity.)
6. If you want an ultra creamy sauce, transfer sauce to a blender (or use an immersion blender) to blend the sauce until creamy and smooth. Place back in pan and reduce heat to a low simmer until desired thickness is reached.
7. Once the sauce is to your desired thickness, taste and adjust seasonings as needed. Then add pasta and roasted tomatoes and stir.
8. Serve immediately and garnish with extra black pepper, fresh basil, and/or vegan parmesan cheese. Best when fresh, but will keep for up to 2 days in fridge.

This delicious recipe and photos were created by MinimalistBaker.com, we just shared it! They have so many awesome ideas, you should check them out!

Spinach, Corn, And Cream Cheese Pasta

Prep: 5 mins – Cook: 15 mins – Total: 20 mins

Ingredients

• 400 gms uncooked pasta
• 1.5 cups cream cheese
• 1 cup chopped spinach fresh/ frozen
• 1 cup sweet corn kernels canned/ frozen
• 1 teaspoon minced garlic
• 1 teaspoon chili flakes adjust as per taste
• Salt & pepper as per taste
• 1 tbsp olive oil
• Water to cook pasta

Directions

1. Cook pasta al dente, as per instructions given on its packet. Before draining, store 2 cups of pasta water.
2. Put cream cheese in a bowl, add pasta water (around 1/4 cup at a time), and whisk until a smooth creamy mixture gets ready.
3. Heat oil in a pan. Add minced garlic and saute for about a minute.
4. Add corn kernel, chili flakes, salt, and pepper. Saute until the corn gets cooked.
5. Next, add spinach and saute until the leaves get wilted.
6. Add cream cheese mix and cook while continuously stirring for around 2 minutes or until a nice smooth creamy sauce gets formed.
7. Finally, add cooked pasta and mix until everything gets combined. Add more pasta water or cream/ milk if the sauce is too thick.
8. Garnish with some freshly ground pepper and chili flakes. Enjoy!

This recipe and photos were created by GreenBowl2Soul.com, we just shared it! Check them out for more awesome ideas!