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Put the spaghetti to boil in boiling salted water, boil them for 5 minutes, then drain them.
Peel onions and peppers, cut into pieces.
Put to harden in a pan with 3 tablespoons of oil.
Wash the mushrooms, cut them into pieces and add them to the pan.
Add salt and pepper to taste and heat them until the water left by the mushrooms decreases.
Add the cheeses, mix until they melt and form a sauce.
Add the boiled spaghetti to the pan, mix, sprinkle with chopped green parsley and serve.
Spaghetti Four Cheese
1. In a large pot of salted water, cook the pasta according to the instructions on the package and drain well.
2. Melt the butter in a saucepan over medium heat. Add the garlic and cook, stirring frequently, for about 1-2 minutes. Add the flour until lightly browned, about 1 minute.
3. Gradually add milk, sour cream and Italian spices. Cook, stirring constantly, until incorporated, about 1-2 minutes. Add the cheese and leave it on the fire until it thickens, about 1-2 minutes. If the mixture is too thick, add more milk and season with salt and pepper to taste.
4. Add the pasta and mix gently to combine. Serve immediately with parsley and green onions.
You have to see it too.
I haven't adopted a vegetarian, vegan, raw vegan diet, but I like alternatives. What makes me happy is that for several years people have become more inventive and have given way to imagination by appearing on the market around the world a lot of vegetarian alternatives to meat and cheese. I am an open person and I do not like to criticize before trying a product. Of course I do this by choosing the products before reading the label. Although there are a lot of vegetarian variants that are of a questionable quality for our health, reliable products have also appeared (at least from what is written on the label). But still I notice some resistance from people, who blame the fact that these products exist and should not, because you can not replace meat or dairy products. Yes, you really can't replace them, but I'm not sorry they were invented. Just as meat cannot replace vegetables, so can vegetables not replace meat. But that doesn't mean we can't imitate. Imitation in food is not new. Even our grandmothers used to make mushroom meatballs, bean meatballs, potato meatballs and so on. To create some diversification in the daily menu, for the period of fasting and not only. Why would it be forbidden to blame to make vegetable sausages, vegetable meatballs, vegetable cheese if they still taste good and in addition a new range of products is created. The curiosity to invent new things should not stop in the food field either, because as we know the world's population has grown a lot and we need resources of all kinds. We have imagination to use it and put it into practice. Imagination allows us to explore the possible, the unknown and the future. Imagination gives us freedom from all points of view. I couldn't even think of life without imagination. It would be like a day without sun. As for vegetarian alternatives, I can say that I am envious (in a good way) because others created them and not me. )) Imagination creates, preserves and transforms.
But I think I invented the pizza in the pan :))). It happened at that time when I didn't have a computer and internet (so no source of inspiration other than imagination), I was in high school in the 9th grade, I got home hungry and with a lot of cravings, and with what I found in the closet I made a lightly leavening thick dough without yeast that I spread in the pan, and when I turned it on the other side I added the tomato sauce and what other ingredients I had (I didn't have mozzarella then, I don't think I even knew what it was, but I put the chopped cheese matured a little). With the advent of the internet in everyone's homes, I discovered that in fact, many people thought about it. See how important the imagination is, at some point, we can all be our own inventors. It's been 17 years since then and today I can eat everything I want and discover all kinds of new ingredients, without prejudices.
- 700 g chopped tomatoes in sauce
- 350 g boiled yellow lentils (around 170 g dry lentils) - for more color you can use red lentils
- 250 g spaghetti without egg (for 2 large portions)
- 150 ml soy / coconut cream
- 1 teaspoon of baking soda
- 1 bunch of green parsley
- spices: sea salt, pepper, oregano, basil, smoked paprika
- optional: a spoonful of vegan cheddar cream (found in Auchan in the refrigerator with fasting products)
- for serving: 5 vegetable sausages with carrots, vegetable parmesan (found in Auchan).
1. First boil the lentils boil in salted water and 2 bay leaves.
2. Meanwhile, prepare the vegetables, clean them, wash them and cut them into cubes, except for the garlic, which is crushed with a press.
3. Heat a tablespoon of sunflower oil in a deep non-stick pan. Add the onion and cook for 1 minute. Then add the carrot, pleurotus mushrooms and peppers. Cover with a lid for 5 minutes, stir a little and then add the heated plain water, the chopped tomatoes in the sauce, the garlic, the diced cherry tomatoes and the lentils together with the bay leaves. When it starts to boil, add baking soda to reduce the acidity of the tomatoes. You will see that it will start to react and then it is advisable to mix until the foam disappears. After cooking for 5 minutes, add the coconut cream and vegan cheddar cream and let it simmer for another 4 minutes. Remove from the heat, let the flavors sit for a few minutes until the pasta is cooked. Finely chopped parsley is added to the sauce before putting it over the pasta.
4. Boil the pasta in salted water for 8 minutes or according to the instructions on the package. Sprinkle with cold water to stop cooking and then serve with hot sauce, browned sausages in the pan on all sides and a little vegetable Parmesan sprinkled on top.
I recommend not cooking the whole package of spaghetti if you are not going to eat all the cooked pasta and there are not many people at lunch / dinner. Cook only as much as you eat at one meal. You can serve the remaining sauce the next day with freshly cooked spaghetti or you can eat it with baked cakes.
Spaghetti in the oven
Baked spaghetti with cheese and tomato sauce is a quick dish, suitable for those moments when you have no idea what to do or simply for the moments when you want to console yourself with something delicious. I am ready for 45 minutes, and about 8 generous portions come out of this recipe.
- 400 g spaghetti
- 4 eggs, lightly beaten
- 100 g parmesan
- 2 tablespoons butter
- 200 g of cow or cottage cheese
- a large jar of tomato sauce for spaghetti.
Method of preparation:
- Preheat the oven to 175 degrees Celsius and grease a 22x33 cm dish with butter or a little oil.
Try these spaghetti in the oven and you will be convinced once again that nothing compares to an Italian dish made to order!
Discover two other wonderful pasta recipes: pasta with spinach and avocado and Greek pasta with chicken!
Spaghetti with three kinds of cheese
The traditional recipe involves preparing spaghetti with Comte cheese (the oldest cheese, which is consumed 24-36 months after production). If you can't find Comte cheese, you can use an older cheese or bellows cheese.
Ingredients and quantities:
500 grams of spaghetti
150 grams of grated Comte cheese (or bellows cheese)
100 grams of Roquefort cheese
2 pieces of fresh goat cheese
150 ml of liquid cream
1 tablespoon peppercorns, crushed
Method of preparation:
1. In a pot with a lid, boil a large amount of salted water. Put the spaghetti and mix. Bring to a boil, boiling well, for 8-10 minutes (taste and decide whether or not they are cooked enough, depending on your preferences).
2. Meanwhile, heat the cream in a saucepan. Add the chopped Comte and Roquefort cheeses and then pepper. Heat the composition over low heat, stirring everything until the cheeses melt.
3. In a preheated serving bowl, place the grated Crottin, the sauce made from sour cream and cheese and pour the drained spaghetti over it. Stir, sprinkle with red pepper and serve immediately.
Bridge: For this recipe, choose medium-sized spaghetti. This recipe, rich in calories, due to the cheeses, can be served as a unique dish, with a green salad next to it. Then you can enjoy a fresh fruit salad.
The recipe is quick and easy to prepare. It can be a light and tasty meal, as it is served with a salad and a glass of dry red wine.
Quantity: 4 servings
Preparation time: 10 minutes
Cooking time: 20 minutes
- 1 tablespoon extra virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 small red hot pepper, cleaned of seeds and chopped
- 150 g mushrooms, chopped
- 1 box with tomatoes, about 400 g
- 1 tablespoon freshly chopped basil
- 1 tablespoon fresh, chopped parsley
- 1 teaspoon sugar
- 340 g spaghetti
- 48 shells & icircn shell, about 900 g & icircn total,
- 4 tablespoons red or white wine
Heat the oil in a medium saucepan over medium heat. Add onion, garlic and hot pepper and cook for 5 minutes, stirring occasionally. Then add the mushrooms and continue for 2 minutes.
Add the tomatoes, with their juice, slicing them with a wooden spoon. Sprinkle with basil, parsley and sugar and mix. Cover the pan, make a low heat and cook for 10 minutes.
Meanwhile, boil the spaghetti in plenty of salted water for 8 minutes until it is three-quarters cooked. Drain the pasta in a sieve.
Put the empty pot on the fire again, the one that cooked the pasta, and add the shells and the wine. Pour the pasta back into the pot. Cover the dish and cook for 3 minutes, shaking & occasionally stirring the pot. The pasta must be al dente, and all the shells must be open and the remaining shells are thrown away.
Pour the tomato sauce into the pot and mix for 1-2 minutes, until it starts to boil slowly. Season with salt and pepper to taste. Divide the mixture of pasta and shellfish between the plates and serve sprinkled with tomato sauce.
I used frozen mussels, bought from Mega Image. They must not be thawed, they are added directly to the pot. They were of good quality, with no broken shells or other defects.
That's it, this will be the next challenge :))
I don't want to be critical and it is known that cooking is subject to personal tastes, but there is no habit of using onions and mushrooms together with shells. The original recipe, for those who are interested, can be made in white (without the addition of tomatoes) or in red (with tomatoes). In white: olive oil, garlic, parsley (not basil as we tend to put it everywhere in the original dishes it), pepper, small fresh spicy peppers, white wine, shells all kinds. In a large pan: the oil and garlic whole or cut in half. white (a glass) and increase the heat slightly to encourage evaporation. salt, pepper, add the hot pepper, cover the pan. When the shells have opened (be careful to throw away the still closed ones) add the rest of the parsley. usually fresh tomatoes (said "cherry" to us). I said mine. do not mind:-)
we are not upset, how many pans so many options :) Thanks anyway for the comment :)
Of all the seafood, the squid are my favorites whatever they are: black, almond, small white. Most often I make them simple with a little wine and garlic and coriander or parsley, but every time I take shells I try a new recipe. I have seen since I live in France hundreds of recipes, combined in all possible ways, with cheese, ham and other vegetables, with mushrooms, with vegetables. so the options are limitless :) so I can't say that it is not prepared in a certain recipe or combination. Personally, I really like this recipe, I wouldn't add anything to it.
Pleurotus stew with polenta
Today we make a fasting dish that we used to make quite often, a pleurotus stew with polenta.
It is so tasty and healthy at the same time suitable for both fasting days and vegetarians. From just a few simple ingredients and available to anyone you can prepare a good stew to lick on your fingers to the elbows.
Pleurotus mushrooms are also known as beech trout, black trout or sky trout. There are different species of Pleurotus, being native to Europe and Asia. Their color varies from white, yellow, brown to some shades of pink. They can be prepared by boiling, frying, baking or simmering and can successfully replace meat.
In addition to essential proteins, they also contain fiber and vitamins, including B1, B3 and B12, folic acid, unsaturated fatty acids and much more. So they are very healthy and must be included in the daily diet.
Stay tuned for the list of ingredients, but also for the simple way of preparation, and lunch or dinner will be ready in less than half an hour.
For many other fasting recipes, go to the fasting recipes section, click here or on the photo.
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- 500 g pleurotus mushrooms
- Half a bell pepper
- A small yellow onion (150-200 g)
- 3-4 cloves of garlic
- 150 ml dry white wine
- 150 g tomatoes in broth
- 1 teaspoon paprika
- 50-70 ml vegetable oil
- A bunch of parsley
- Salt and pepper to taste
Ingredients for polenta:
Method of preparation:
Peel the onion and pepper and cut them into slices.
Peel the garlic and finely chop it
Cut the pleurotus mushrooms into thicker slices.
Put the onion, pepper and garlic to harden with a little salt and oil, until it softens a little.
In a hot pan with a little oil, cook the pleurotus mushrooms over high heat until they are nicely browned, stirring constantly so that they do not burn.
We combine the composition of mushrooms with that of onions,
add spices, tomatoes in broth, wine and simmer over low heat. If necessary, we can add a little more water. Boil for about 7-8 minutes.
While the water is boiling, we take care of the polenta and put the water with a little salt to boil in a pot. When it reaches the boiling point, add the cornmeal in the rain and mix vigorously so as not to form lumps.
Pan-fried pasta with bacon and cheese
Finely chop the garlic. Cut the bacon into suitable pieces.
Put a little olive oil in a large pan and sauté the garlic for a few seconds. Add the bacon and cook until the bacon is browned.
Add the tomatoes to your own juice, salt, pepper, oregano and paprika.
Stir and cook for another 3-4 minutes.
Drain the pasta and add it to the pan. Stir. Add grated cheese and stir.
Place the grated mozzarella on top and cook on low heat for another 4-5 minutes.
When it is ready, sprinkle the chopped parsley on top.
Serve hot with grated Parmesan cheese.
Video recipe for Pan-fried pasta with bacon and cheese lower:
Spaghetti with broccoli ingredient:
- 400 grams of broccoli
- 1 very small onion (or 1/2 onion)
- 1 clove of garlic
- 30 ml. of olive oil
- 100 grams of liquid cream for cooking (unfermented)
- 100-150 grams of grated Parmesan cheese
- 400 grams of spaghetti
- salt pepper
Prepare Spaghetti with broccoli:
1. Broccoli is broken into small bunches (it will speed up the cooking process) and as even as possible.
2. Put on the fire a pot with 4-5 liters of water in which 1 tablespoon of salt is added.
3. Finely chop the onion, crush the garlic. In a large pan (keep in mind that in the same pan the pasta will be mixed at the end) heat half of the oil and add the onion and garlic together with 1 teaspoon of salt, hardening until golden (picture 1).
4. Add the broccoli bunches and 3-4 tablespoons of water (picture 2). Put the lid on the pan and cook the stewed broccoli.
5. Halfway through the cooking time of the sauce, the pasta water should boil, so add spaghetti to the pot with boiling salted water, all at once. Boil for 7-8 minutes, no more.
6. Check broccoli often and add 1-2 tablespoons of water, not to stay dry. After 10-15 minutes, it will soften enough to enter the fork easily (picture 3).
7. Add sour cream over broccoli, adjust the taste of salt and add a lot of freshly ground pepper. Everything boils for another 2 minutes (picture 4).
8. Remove the pan from the heat and crush the broccoli in the sauce with a fork (picture 5).
The cooked pasta is removed with the tongs from the pot, dipping in the pan with the broccoli sauce.
Add the remaining olive oil and a little water in which they cooked the pasta, mixing carefully until all the pasta is evenly dressed in the broccoli sauce.
Serve hot spaghetti, sprinkled with plenty of grated Parmesan.
These spaghetti with broccoli are very tasty and create a feeling of comfort.
7 famous cheeses from Europe that you have to try
It is matured between 60 days and 2 years, and the longer the maturation, the more pungent its taste becomes. It bears the name of the sheep from whose milk it is made, and its color may differ, from whitish to yellow.
It is made from a mixture of sheep's milk and goat's milk and lasts for about three months. We also know about it that it is kept in brine, because the process by which it is made involves pressing the cream cheese in salted water.
It is a blue mold cheese made from sheep's milk. It is crumbly, pungent in taste, with slight notes of nuts and jam, depending on how long it stays ripe (usually at least 5 months).
It is one of the famous Swiss cheeses with holes in them. These holes are formed from the carbon dioxide released by the bacteria in the milk during the maturation process. It is a semi-hard cheese, a little sweet and which melts very well. For this reason we recommend it in a cheese sandwich or in a fondue.
Cheddar (United Kingdom)
It takes its name from the process by which it is manufactured (cheddarring). The milk is cooked, then divided into several pieces. These pieces are pressed together to form a block of cheese. It is this process that gives the cheddar the distinct notes of walnuts. Like Emmentaler, this type of cheese melts very well.
It is an unripe cheese, kept in brine, which is why it has a salty taste. It is normally made from goat's milk and sheep's milk, although some newer recipes also indicate the use of cow's milk. Halloumi can be eaten as such, fried or grilled.
It is perhaps the most famous cheese in Italy. It is made from buffalo milk (or at least it should be). & ldquoThe mozzarella case is heated in hot water, squeezed and massaged until it acquires a fine texture, after which the balls are formed. It goes great in salads or melted on pizza.
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