OMGSEXYFOOD

Vegan cashew alfredo pasta

Fiore rigatoni with browned butter, crispy garlic and shaved Parmigiano Reggiano

I wish I had the same kind of love affair with green vegetables that I have with pasta, because after a weekend of cooking great food, the veggies would have been the wiser choice. However this unusual pasta’s been waiting patiently in my pantry for the past couple of weeks and I was dying to see how it cooked up. The answer is perfectly.

I melted a couple (generous) tablespoons of salted butter in a small skillet and cooked it until the foam resided. Just before it began to brown I added 3 minced garlic cloves and sautéed the garlic in the butter for about 30 seconds. The garlic got crisp, the butter turned golden and my kitchen smelled heavenly. I stirred the garlic butter into hot, al dente pasta and poured the pasta into a pre-heated bowl. Shaved Parmesan cheese and a light sprinkling of parsley finished it off. Serving size: Just for me!

(via foodfuck)

(via shaveitoffwade)

gastrogirl:

family-style spaghetti and meatballs.

yummyinmytumbly:

Farfalle Carbonara with Pancetta and Sage

smilingfork:

Roasted Red Pepper Penne

Difficulty:
★★☆☆☆ (easy)

Yield:
Serves 4

Ingredients:

2 large red peppers

3 cloves of garlic

1/3 cup parmesan cheese

4-5 basil leaves, torn

1/4 teaspoon black pepper

1/8 teaspoon salt

4-5 tablespoons olive oil

2 cups of dry whole wheat penne

1/2 yellow onion, chopped

2 thin sliced boneless, skinless chicken breasts

salt & pepper for seasoning chicken

Directions:

To roast peppers: remove core and seeds from peppers and slice into pieces. Lay on a baking sheet and preheat the broiler in your oven. Place under the broiler skin-side up until skins are completely charred and black – this took about 10 minutes for me but will depend on your oven. Just check every 2 minutes or so. Immediately remove peppers from oven and using kitchen tongs, quickly place them in a ziplock bag then seal it. Set aside for 20-30 minutes.

While peppers are “steaming” in the bag, pat the chicken breasts completely dry with a pepper towel, then season them with salt and pepper. Heat a skillet over medium high heat and add 1 tablespoon of olive oil. Brown chicken on both sides until cooked through, about 4-5 minutes per side. Set chicken aside to cool, then add 1 tablespoon of olive oil to the same skillet with onions and a sprinkle of salt. Saute over medium-low heat until onions soften and caramelized. Cut chicken into pieces.

Boil water and prepare pasta according to directions. Remove peppers from the bag and peel the skin off to discard. It’s okay if a little bit of char remains as it adds to the flavor. Add peppers, garlic, parmesan cheese, basil, salt and pepper to a food processor. Blend until pureed, then stream in 3-4 tablespoons of olive oil so mixture comes together.

In a large bowl, combine penne with chicken and onions. Add red pepper sauce and toss thoroughly to coat as it is very thick. Serve with additional parmesan cheese and a few basil leaves.

smilingfork:

Four Cheeses Macaroni

Difficulty:
★★☆☆☆ (easy)

Yield:
8-10 servings

Ingredients:

4 tbsp + 2 tbsp butter

500 g / 1 lb medium pasta shells

1/4 cup plain flour

3 cups milk

1 cup beer (replace with milk if preferred)

400 g / 14 oz (about 3-4 cups grated) of cheeses of your choice

1 tbsp each Dijon mustard and Worcestershire sauce

2 cups coarse bread crumbs (6 slices of bread)

salt and pepper, to taste

Directions:

Heat a large pot of salted water to a boil and cook pasta until very al dente, according to package instructions. Drain once almost cooked and pour into a lightly greased 9×13″ baking dish.

Meanwhile as your pasta is cooking, in a separate saucepan, melt 4 tbsp of the butter until liquid. Add the flour and whisk so it forms a paste, cook for 2-3 minutes but do not brown. Slowly add the milk and beer, adding about 1/2 cup at a time and whisking each time until no lumps can be seen and the sauce thickens. Add a pinch of salt and a few generous grinds of pepper, the Dijon and the Worcestershire, and stir well.

Grate or roughly chop all of the cheese and stir it into the white sauce. Continue stirring the white sauce on medium-low heat until no (or very few) cheese lumps can be seen. Taste and adjust as necessary—add more Dijon or Worcestershire, salt, or pepper (cheese is quite salty so you probably won’t need much salt). Pour over the mostly cooked pasta in the pan, and stir carefully so that pasta is coated with cheese sauce.

Melt remaining two tablespoons of butter and drizzle over the bread crumbs, toss to coat slightly. Sprinkle evenly over the pasta in the dish. Bake at 400 F / 200 C for 15-20 minutes until topping is golden and sauce is bubbling. If your dish is very very full, be sure to put a rimmed baking tray under it in the oven to avoid a baked cheese mess!

bhgfood:

Pasta with Chicken, Spinach, Tomatoes & Feta Cheese: This simple salad combines the heartiness of a pasta salad with the freshness of a tossed green salad. A tangy, citrus dressing ties it all together.