The post This Ragu Makes for a Great Pasta Night appeared first on Cooking 4 All.
]]>Ingredients:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 pound of ground beef
- 1 tin of diced tomatoes
- 1 tin of tomato paste
- 1/2 cup of beef or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- Cooked pasta, for serving
- Grated Parmesan cheese, for topping (optional)
Instructions:
- Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Once the beef is browned, add the diced tomatoes (with their juices), tomato paste, beef or vegetable broth, dried oregano, dried basil, and dried thyme to the skillet. Stir to combine.
- Bring the sauce to a simmer, then reduce the heat to low and let it simmer gently for about 20-30 minutes, stirring occasionally, to allow the flavors to meld together and the sauce to thicken. Season the ragù sauce with salt and pepper to taste, adjusting the seasoning as needed.
- While the sauce is simmering, cook your pasta according to the package instructions until al dente. Drain the pasta and set aside. Serve the ragù sauce over the cooked pasta, tossing gently to coat the pasta evenly.
- If desired, sprinkle grated Parmesan cheese over the top of each serving before serving. Enjoy your delicious ragù sauce with pasta and savor the rich flavors of this comforting dish.
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]]>The post Try This Delicious Four Cheese Pasta appeared first on Cooking 4 All.
]]>Ingredients:
- 12 ounces of pasta of your choice
- 1/4 cup of unsalted butter
- 1/4 cup of all-purpose flour
- 2 cups of whole milk
- 1 cup of grated Parmesan cheese
- 1 cup of shredded mozzarella cheese
- 1/2 cup of crumbled Gorgonzola cheese
- 1/2 cup of shredded sharp cheddar cheese
- Salt and pepper, to taste
- Optional garnish: chopped fresh parsley, extra grated Parmesan cheese
Instructions:
- Cook the pasta according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the cooking water, and set aside. In a large saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour to form a roux. Cook the roux, stirring constantly, for 1-2 minutes until it turns golden brown and develops a nutty aroma.
- Gradually pour in the whole milk, whisking continuously to prevent lumps from forming. Cook the sauce, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes. Reduce the heat to low and add the grated Parmesan cheese, shredded mozzarella cheese, crumbled Gorgonzola cheese, and shredded sharp cheddar cheese to the sauce. Stir until the cheeses are melted and the sauce is smooth and creamy.
- Season the cheese sauce with salt and pepper to taste, adjusting the seasoning as needed. Add the cooked pasta to the cheese sauce, tossing gently to coat the pasta evenly with the creamy mixture. If the sauce is too thick, you can add some of the reserved pasta cooking water to loosen it up.
- Serve the four cheese pasta hot, garnished with chopped fresh parsley and extra grated Parmesan cheese if desired. Enjoy this delicious and indulgent pasta dish as a satisfying meal that’s sure to please cheese lovers universally.
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]]>The post Easy and Delicious Carbonara appeared first on Cooking 4 All.
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Food Influencer (@elbarbafood)Ingredients:
(Serves 4)
- 14 oz spaghetti
- 4 large eggs
- 10 oz pancetta
- Salt and pepper, to taste
- Parmesan cheese, to serve
Instructions:
- Bring a large pot of water to the boil. Once the water is rolling add some salt and then add the spaghetti.
- Cook the spaghetti for the time stated on the packaging.
- Meanwhile, fry the pancetta for 3-5 minutes.
- When the spaghetti has cooked, drain most of the water out but leave some in the pan.
- Add the pancetta to the pot with the spaghetti in and stir through.
- Crack the eggs into a jug and whisk them until smooth.
- Put the spaghetti pan on a medium heat, and then pour the eggs in.
- Continue to stir thoroughly until the eggs are cooked throughout the pot.
- Add some freshly ground black pepper.
- Dish into bowls, and then grate over some parmesan.
- Serve with a fresh green salad.
The post Easy and Delicious Carbonara appeared first on Cooking 4 All.
]]>The post This Zucchini Pasta Recipe is Amazing appeared first on Cooking 4 All.
]]>Ingredients:
- 2 medium zucchinis, spiralized or thinly sliced into noodles
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1/4 cup of chopped fresh basil leaves
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
- Red pepper flakes (optional, for added heat)
- Lemon zest (optional, for garnish)
Instructions:
- In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
- Add the spiralized or thinly sliced zucchini noodles to the skillet, stirring to coat them evenly with the garlic-infused oil. Cook for 3-4 minutes, or until the zucchini noodles are just tender but still retain a slight crunch.
- Add the halved cherry tomatoes to the skillet, tossing them with the zucchini noodles. Cook for an additional 2-3 minutes, or until the tomatoes are heated through and start to soften.
- Stir in the chopped fresh basil leaves, reserving a small amount for garnish. Season the zucchini pasta with salt, pepper, and red pepper flakes to taste, adjusting the seasoning as needed. Remove the skillet from the heat and sprinkle the grated Parmesan cheese over the zucchini pasta. Toss gently to combine, allowing the cheese to melt slightly and coat the noodles.
- Transfer the zucchini pasta to serving plates or bowls, garnishing with the remaining chopped basil leaves and a sprinkle of lemon zest for a burst of freshness. Serve hot, accompanied by crusty bread or a green salad for a complete and satisfying meal.
The post This Zucchini Pasta Recipe is Amazing appeared first on Cooking 4 All.
]]>The post This Pollo Pasta Recipe Ticks all the Boxes appeared first on Cooking 4 All.
]]>Ingredients:
- 10oz chicken breast
- 2 cups of double cream
- 4 medium tomatoes
- 1 tin of chopped tomatoes
- 1 white onion
- 4 cloves of garlic
- Smoked paprika
- 12oz of tagliatelle
- 2 handfuls of cavolo nero
- 2 tablespoons of olive oil
- Salt and black pepper to taste
Instructions:
- Chop your chicken into small chunks and fry in a tablespoon of oil until brown on the edges but still tender.
- Once your chicken is cooked remove it from the pan and fry your onions for 10 minutes in the same pan, so they absorb the flavor of the chicken. Then add your crushed garlic cloves and chopped tomatoes and fry for 5-10 minutes.
- Add the tin of chopped tomatoes and cook for 5 minutes to reduce the water. Next, blend your sauce until smooth. Then add a generous dose of smoked paprika, salt, and black pepper.
- Boil your tagliatelle until cooked. You can also boil your cavolo nero in this pan, but it only needs around 4 minutes.
- Once your pasta is cooked, drain and pour your tomato sauce over it as well as the chicken. Finally, add your double cream and stir to mix in.
- Salt to taste and add more black pepper if desired.
The post This Pollo Pasta Recipe Ticks all the Boxes appeared first on Cooking 4 All.
]]>The post 3 Cold Pastas That are Perfect for Your Next Picnic appeared first on Cooking 4 All.
]]>Classic Italian Pasta Salad
This dish typically combines cooked pasta with a medley of colorful vegetables like cherry tomatoes, bell peppers, and olives. Add salami or pepperoni for a hearty element and mozzarella for a creamy contrast. Finish with a zesty Italian dressing and enjoy.
Mediterranean Orzo Salad
Orzo, a rice-shaped pasta, serves as the base for this light and aromatic dish. Mix with cucumber, cherry tomatoes, red onion, feta cheese, and Kalamata olives, creating a colorful and appetizing salad. A dressing made from olive oil, lemon juice, garlic, and herbs like mint or dill will add the perfect finishing touch.
Asian-inspired Cold Noodle Salad
For a unique twist on cold pasta, try an Asian-inspired salad. Start with soba or rice noodles as a base, and add fresh vegetables such as shredded carrots, bell peppers, and cucumbers. Add edamame or tofu for protein. Toss with a dressing made with soy sauce, sesame oil, rice vinegar, and a touch of honey, and you’re set!
The post 3 Cold Pastas That are Perfect for Your Next Picnic appeared first on Cooking 4 All.
]]>The post Try Making This Salmon Pasta Dish appeared first on Cooking 4 All.
]]>Ingredients
- 8 ounces of pasta of your choice (such as penne or fettuccine)
- 2 tablespoons olive oil
- 2 cloves of garlic, minced
- 1 pound of salmon fillets, skin removed and cut into bite-sized pieces
- Salt
- Black pepper
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh dill
- Optional garnish: lemon zest, additional chopped fresh dill
Instructions
- Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain the cooked pasta, reserving 1/2 cup of the pasta cooking water, and set aside. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Season the bite-sized pieces of salmon with salt and black pepper to taste. Add the seasoned salmon to the skillet and cook for 3-4 minutes, stirring occasionally, until the salmon is cooked through and lightly browned on the edges. Remove the cooked salmon from the skillet and set aside.
- In the same skillet, pour in the heavy cream and bring it to a simmer over medium heat. Allow the cream to reduce slightly, stirring occasionally, for about 5 minutes. Stir in the grated Parmesan cheese until it is melted and incorporated into the cream sauce.
- Add the cooked pasta to the skillet along with the lemon juice and chopped fresh dill. Toss everything together until the pasta is well coated in the creamy sauce. If the sauce is too thick, gradually add some of the reserved pasta cooking water to reach your desired consistency.
- Gently fold the cooked salmon pieces into the creamy pasta, being careful not to break up the salmon too much. Taste and adjust the seasoning if needed, adding more salt, pepper, or lemon juice to taste. Enjoy!
The post Try Making This Salmon Pasta Dish appeared first on Cooking 4 All.
]]>The post Alternative Pasta Ideas to Shake Up Your Weeknights appeared first on Cooking 4 All.
]]>Tapas Pasta Salad
Cook your pasta as you normally would and if you have already done so, all the better. Add olives, feta cheese, almonds, and perhaps some chorizo for a tapas-style dinner.
Fidea Seco
This Mexican pasta dish will be sure to spice up your dinnertime. Add slices of avocado, sour cream, and cilantro leaves to your pasta for a scrumptious taste adventure.
Mexican Food (@lolascocina)Lemony Spaghetti With Sardines And Bread Crumbs
Much like the name suggests, this dish involves adding teaspoons of lemon zest to your pasta before cooking up some sardines and bread crumbs. Add some garlic and lemon wedges for an extra punch.
The post Alternative Pasta Ideas to Shake Up Your Weeknights appeared first on Cooking 4 All.
]]>The post This Tuna Pasta Bake is Packed With Goodness appeared first on Cooking 4 All.
]]>Ingredients
- 10 ounces of pasta (such as penne or fusilli)
- 2 tins of tuna
- 1 onion, finely chopped
- 4 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 cup of frozen peas
- 1 cup sliced mushrooms
- 1 tin of crushed tomatoes
- 1 cup of grated cheddar cheese
- 1/2 cup of grated parmesan cheese
- 1/2 cup of milk
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt
- Pepper
- Olive oil
- Breadcrumbs, for topping
Instructions
- Preheat your oven to 180°C (350°F). Grease a large baking dish with butter or cooking spray and set aside. Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain the pasta and set aside.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and diced bell pepper, and cook until softened, about 5-7 minutes. Add the minced garlic and sliced mushrooms, and cook for another 2-3 minutes. Stir in the drained tuna and frozen peas, and cook for another 2-3 minutes, until heated through.
- In a separate saucepan, melt the butter over medium heat. Stir in the flour to form a paste, then gradually whisk in the milk until smooth. Cook, stirring constantly, until the sauce thickens, about 3-4 minutes. Season the sauce with salt, pepper, dried oregano, and dried basil.
- Add the crushed tomatoes to the skillet with the tuna and vegetables, along with the cooked pasta and grated cheddar cheese. Pour the creamy sauce over the pasta mixture and stir until everything is well combined.
- Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle the grated parmesan cheese over the top, followed by a generous layer of breadcrumbs. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbly.
The post This Tuna Pasta Bake is Packed With Goodness appeared first on Cooking 4 All.
]]>The post Try This Recipe For Feta and Tomato Pasta appeared first on Cooking 4 All.
]]>Ingredients:
- 8 ounces of your favorite pasta
- 1 tablespoon olive oil
- 5 cloves garlic
- 1 pint (about 2 cups) of cherry tomatoes, halved
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 200g of feta cheese
- Salt
- Black pepper
- Fresh basil leaves
Instructions:
- Cook the pasta according to the package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add the halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.
- Sprinkle red pepper flakes over the tomatoes for a hint of heat. Stir well to combine. Gently fold in the crumbled feta cheese, allowing it to melt and create a creamy sauce. Season with salt and black pepper to taste.
- Add the cooked pasta to the skillet, tossing it with the tomato and feta mixture until the pasta is evenly coated with the flavorful sauce.
- Once everything is heated through, transfer your pasta to serving plates. Garnish with fresh basil leaves for a burst of herbal freshness.
The post Try This Recipe For Feta and Tomato Pasta appeared first on Cooking 4 All.
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