#Pasta recipes | Explore Tumblr Posts and Blogs

daily-deliciousness · 2 months

Text

Parmesan garlic spaghetti

1K notes · View notes

beautyandlifestyleblog86 · 5 months

Text

Easy healthy breakfast ideas ✨✨✨✨

69 notes · View notes

saltandlavenderblog · 6 months

Text

One pan tortellini with Italian sausage

#recipe #cooking #easy recipes #homemade #comfort food #quick recipes #pasta #spinach #tomatoes #pasta recipes #tortellini

69 notes · View notes

donewithnothing · 4 months

Text

#food #healthy #dite #view #pasta #shrimp pasta #italian pasta #italian food #italian recipes #white sauce #pasta recipes #food recipes #food photography

52 notes · View notes

nancisbakeshoppe · 6 months

Text

Cheesy Chicken Fajita Pasta

#nanci's bake shoppe #food #delicious #yumyum #delish #foodpics #chicken #pasta #pasta recipes #cooking #in the kitchen #hungry

37 notes · View notes

allgrandmomrecipes · 6 months

Text

Shrimp And Garlic Pasta Recipe

#baking #recipe #shrimp #cooking #recipeoftheday #i can cook #bread #easy #health #foodlover #recipies #pasta #pasta recipes

24 notes · View notes

kris-mage-fics · 3 months

Text

Creamy Beet Pasta Sauce with Thyme

[image ID in ALT] This recipe just popped into my head a couple of years ago, and it turned out just as good as I imagined it would! You don't have to stick with the amounts listed, it's not a finicky recipe and is easy to adjust to your preferences. I've put a really detailed version under the cut to save your dash. But here's a link to it if you prefer (and a link to the simplified instructions, though I suggest you read the detailed ones at least once since I added a lot of tips). As always, both imperial and metric measurements are included. You do need a blender for this, but it doesn't have to be one of those super fancy, expensive ones. I know the photo isn't very good, but this is my first attempt at photographing food, and I was getting really hungry and just wanted to eat, lol! Though it shows just how vibrant the color of the pasta sauce is, which was the point.

Creamy Beet Pasta Sauce with Thyme The recipe yields about 3 cups/750 mL of pasta sauce.

2 cups/500 mL chopped cooked beets (about three medium beets) (directions below – you can cook them ahead of time or use precooked ones, in which case see the note below about reheating it)

1 cup/250 mL raw cashews, soaked and rinsed (directions below)

about 1 teaspoon/5 mL minced or crushed garlic – or 2 to 4 cloves of garlic depending on their size and how garlicy you want it (keep in mind that as the directions are written the garlic is raw)

about 1 tablespoon/15 mL fresh thyme (see note at the end)

2 teaspoons/10 mL apple cider vinegar (see note at the end)

1 to 1 ½ teaspoons/5 to 7.5 mL sea salt or Herbamare

½ to 1 ½ teaspoons/2.5 to 7.5 mL fresh ground black pepper

about 1 ¼ cups/210 mL water

pasta – I generally go with penne for this sauce but this is your meal so follow your heart!

A) Rinse the thyme stems in cool water and place them on a kitchen towel to dry. You can fold the towel over the stems and gently pat down to speed up the drying process, thyme is pretty sturdy so you won’t wilt it.

B) Prepare the cashews. There are two ways to soak them, it doesn’t matter which you choose. 1) Slow method: Place the cashews in a bowl or container with a lot of room, cover them with 2 cups/500 mL water. Let them soak for 10 to 12 hours. They’ve soaked long enough when you can easily break them with your fingers. Fast method: Place the cashews in a pot and cover with at least 2 cups/500 mL of water. Cook on a low boil for 20 minutes. (If you use this method, pick a pot big enough to cook your pasta in, then you only have one pot to wash!) 2) Drain and rinse the cashews a few times with fresh water.

C) Cook the beets. You can use whatever method you’d like, but I recommend roasting them because it’s easy and retains most of the nutrients. Plus, I haven’t found a faster way to peel them. Though this method seems to work best with fresh beets that still have the greens attached. 1) Preheat your oven to 400℉/200℃. 2) Cut the greens off the beets and rinse off any dirt. 3) Wrap each beet in aluminum foil and place on a baking tray or pan. 4) Bake for 45 to 90 minutes, until a fork can easily be stuck into them all the way to the center. 5) Let them cool long enough to handle, about 10 to 20 minutes, then cut off the ends. 6) Under running cold water push the beet skins off. They should come off really easily without much force or pressure. 7) Chop the beets into smallish cubes – about ¼ inch/0.5 cm – for easier blending.

D) As the beets are cooking (and the cashews if you choose the fast soaking method), destem the thyme until you have around 1 tablespoon/15 mL of thyme leaves.

E) Start cooking your pasta. Of course the timing of this depends on your pasta of choice and how long it takes. But if multitasking is too stressful, cook the pasta once you’re done with the sauce.

F) Throw everything (except maybe the thyme – see #2) in the blender and blend until creamy. 1) Use the smaller amounts of the garlic, thyme, salt, pepper, and water at first. That way you can adjust it to your taste as you go. 2) You might not want to blend the thyme in. If you want stronger thyme flavor, a fully creamy sauce, and a deeper, less vibrant magenta color than blend it in. But if you’d like a lighter thyme flavor, are fine with the texture of the leaves, and want a bright magenta sauce, add the thyme after you’re done blending it. (For reference, the photo shown has the thyme blended in.) 3) Blend until everything is nice and creamy and the seasonings and thickness are adjusted to your preference. You’ll have to stop the blender and scrape down the sides every now and then. 4) That’s it, your sauce is done! Now just plate it up with your pasta of choice! You can sprinkle some of the thyme on top to make it look extra pretty!

This keeps well in the fridge for several days, at least up to four. When you reheat it, make sure you don’t cook it. Just get it warmed up enough to keep it from making your pasta too cold. I find it warms up really well in the microwave, but I’m sure the stovetop works well too. I have no idea if this freezes well or not, because I always eat it up too fast to try, lol!

Note about Thyme: Normally I’m a dried herb person but this recipe just wouldn’t be the same with dried thyme. So do yourself a favor and buy the fresh this time (lol). If you don’t know what to do with the rest of it, just tie the stems up with a bit of string or thread and hang it somewhere out of direct sunlight and let it dry. It should be dry in a few days to a week. You can easily take it off the stem by running your fingers down it, against the direction the leaves grow. Now you can put it in a jar and you have no wasted thyme! Note about Apple Cider Vinegar: You might be tempted to skip this, but please don’t! When you are using plants to replicate the creaminess of dairy, you need to add a bit of acid since dairy is acidic. You can replace it with other acids but your results may vary. Lemon juice is a poor substitute here in my opinion, and you need to use more of it. You could use balsamic vinegar, but you probably need more of that too, since it’s not quite as tangy as apple cider vinegar. The point isn’t to taste the vinegar, but to add that bit of acidity it really needs to shine.

#here's a very pretty pasta sauce just in time for Valentine's day #it's not a hard recipe but there is a bit of planning involved #make sure you have enough cashews before you start -- because I didn't yesterday and husband had to quickly buy more lol #fingers crossed the formatting doesn't go to hell when I post this #creamy beet pasta sauce with thyme #pasta recipes #recipe #vegan recipes

13 notes · View notes

dioraberry · 7 months

Text

late night date 🍝🤎

cr: ig

27 notes · View notes

slowlycooking · 1 month

Text

#crock pot recipes #slow cooker #slow cooker recipes #crockpot recipes #beef recipes #beef ragu #pasta recipes

9 notes · View notes

dumbass-fae · 10 months

Text

Cheesy Rotini Pasta for Health and Happiness

🍅🧄🧅🧀🧈🧂🍝

✨️Magickal correspondences✨️

Basil- happiness/ protection

Oregano- happiness/ protection

Garlic- health/ protection

Onion- healing/ protection

Tomato- health/ protection

Butter- success/ healing

Salt- protection

Pepper- protection

🍅 Ingredients 🍅

8oz Rotini pasta

1c Mozzarella cheese

1/2- 1c Cheddar cheese

Parm cheese to taste

1 1/2c Pasta sauce

Basil to taste or 3Tbsp chopped fresh

Oregano to taste or 1tsp chopped fresh

Garlic powder to taste

Onion powder to taste

Salt

Pepper

• Cook pasta as directed saving 1 cup salted pasta water.

• Drain pasta and add back half the pasta water with the butter and the mozzarella and cheddar with stove on low to help melt the cheese.

• Add the pasta sauce, and all herbs/spices. Mix until cheesy goodness.

• Top with grated or shreaded parm cheese

(( Would go well served with chicken or roasted vegetables ))

This can easily be turned into a large dish, I honestly eyeballed it when I made 32oz of rotini. I used 4c of shreaded cheese (mostly mozzarella) and an entire can of marinara sauce and it was so cheesy it looked like a cartoon pizza when you pull it out.

#kitchenwitch #kitchen witch #kitchen witch recipe #kitchen witch recipes #witchcraft #kitchen witchcraft #recipe #pasta recipes #cheesy pasta

46 notes · View notes

goodeatsandepis · 10 months

Text

Spicy Vodka Pasta with Salmon

Full recipe

21 notes · View notes

vidaamour · 1 year

Text

HOW THE FUCK DO I COOK THAT IM BROKE AS SHIT (HTFDICTIBASVV) , Master post:

46 notes · View notes

beautyandlifestyleblog86 · 9 days

Text

Simple and healthy breakfast recipe that is both nutritious and delicious -

Avocado Toast with Egg

Ingredients:

- 1 ripe avocado

- 2 slices of whole grain bread

- 2 eggs

- Salt and pepper to taste

- Optional toppings: sliced tomatoes, feta cheese, red pepper flakes, or fresh herbs

Instructions:

1. Toast the slices of whole grain bread until golden brown.

2. While the bread is toasting, mash the ripe avocado in a small bowl and season with salt and pepper.

3. In a non-stick skillet, cook the eggs to your liking (fried, scrambled, poached, or boiled).

4. Spread the mashed avocado onto the toasted bread slices.

5. Top each avocado toast with a cooked egg.

6. Season with additional salt and pepper, and add any optional toppings of your choice.

7. Serve the avocado toast with egg hot and enjoy your healthy and nutritious breakfast!

This breakfast recipe is high in fiber, healthy fats, and protein, making it a satisfying and balanced meal to start your day. Avocado provides heart-healthy monounsaturated fats, while eggs are a great source of protein and essential nutrients. Whole grain bread adds fiber and complex carbohydrates for sustained energy.