Spinach Powered Pasta
Servings - 4
INGREDIENTS
Basil leaves - 30 grams
Spinach leaves - 60 grams
Garlic cloves - 10
Boiled peanuts - 80 grams
Agave syrup - 2 teaspoons
Nutritional yeast - 1 tablespoon
Olive oil - 1 tablespoon
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Water - 70 milliliters
Spinach leaves - 170 grams
Water - 50 milliliters
All purpose flour - 200 grams
Salt - 1/2 teaspoon
All purpose flour - for dusting
Water - 1 litre
Salt - 1/2 teaspoon
Water - 500 milliliters
Water - 200 milliliters
Basil leaves - for garnishing
Roasted pine nuts - for garnishing
PREPARATION
1. In a blender, 30 grams basil leaves, 60 grams spinach leaves, 10 garlic cloves, 80 grams boiled peanuts, 2 teaspoons agave syrup, 1 tablespoon nutritional yeast, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 70 millilters water and blend it well.
2. In a blender, add 170 grams spinach leaves, 1/2 teaspoon salt and mix it well.
3. Add blended spinach puree and knead it into a dough. Rest for 10 minutes.
4. Dust some all purpose flour on clean surface and place prepared dough on it.
5. Dust some all purpose flour on it and make it flatten with the help of your fingers.
6. Take a heavy skillet, add 1 litre water, 1/2 teaspoon salt and stir well.
7. Add prepared dough and cut it into pieces. (See video)
8. Boil for 5 minutes and remove it from heat. Strain it.
9. Add 500 milliliters water and wash it well.
10. Take a pan, add blended puree and cook for 2 minutes.
11. Add 200 milliliters water and cook for 1 minute.
12. Add prepared pasta and cook for 2 - 3 minutes. Remove it from heat.
13. Garnish with basil leaves and roasted pine nuts.
14. Serve.
Summer Veg Pasta
Servings - 4
INGREDIENTS
Water - 1 litre
Olive oil - 1 tablespoon
Salt - 1/2 teaspoon
Bow pasta - 180 grams
Olive oil - 1 tablespoon
Garlic - 1 teaspoon
Onions - 60 grams
Carrots - 60 grams
Frozen green peas - 50 grams
Bell pepper - 240 grams
Boiled sweet corns - 40 grams
Cherry tomato - 100 grams
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Oregano - 1 teaspoon
Parsley - 1 teaspoon
Red wine vinegar - 1 teaspoon
Cream cheese - 50 grams
Reserved pasta water - 1 tablespoon
Parsley - for garnishing
PREPARATION
1. Take a pan, add 1 litre water, 1 tablespoon olive oil, 1/2 teaspoon salt, 180 grams bow pasta and boil for 8 - 10 minutes.
2. Remove it from heat and strain it.
3. Heat 1 tablespoon olive oil in a pan, add 1 teaspoon garlic and stir well.
4. Add 60 grams onions and cook for 1 - 2 minutes.
5. Add 60 grams carrots, 50 grams frozen green peas and cook for 1 - 2 minutes.
6. Cover it with lid and cook for 2 - 3 minutes.
7. Open the lid and stir well.
8. Add 240 grams bell pepper, 40 grams boiled sweet corns, 100 grams cherry tomato and cook for 1 minute.
9. Add 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon oregano, 1 teaspoon parsley and stir well.
10. Add 1 teaspoon red wine vinegar, 50 grams cream cheese, 1 tablespoon reserved pasta water and cook for 2 minutes.
11. Add boiled pasta and cook for 1 minute.
12. Garnish with parsley.
13. Serve.
Corn Cheese Pasta
Servings - 3
INGREDIENTS
Water - 1 litre
Salt - 1/4 teaspoon
Oil - 1 teaspoon
Spiral pasta - 180 grams
Milk - 350 milliliters
Black peppercorns - 4
Cloves - 4 pods
Butter - 50 grams
All purpose flour - 2 tablespoons
Salt - 1/4 teaspoon
Olive oil - 2 teaspoons
Onions - 30 grams
Garlic - 1 teaspoon
Green chili - 1 teaspoon
Sweet corns - 80 grams
Salt - 3/4 teaspoon
Water - 2 tablespoons
Grated cheese cubes - 25 grams
Crushed black pepper - 1/4 teaspoon
PREPARATION
1. In a heavy skillet, add litre water, 1/4 teaspoon salt, 1 teaspoon oil and boil for 2 minutes.
2. Add 180 grams spiral pasta and boil for 5 - 7 minutes.
3. Remove it from heat and strain it.
4. Take a pan, add 350 milliliters milk, 4 black peppercorns, 4 pods cloves and boil for 8 - 10 minutes. Remove it from heat.
5. Take a pan, add 50 grams butter, 2 tablespoon all purpose flour and cook for 3 - 4 minutes.
6. Add 50 milliliters prepared milk and cook for 2 - 3 minutes.
7. Add 1 teaspoon salt and cook for 1 - 2 minutes.
8. Remove it from heat and strain it.
9. Heat 2 teaspoon olive oil in a pan, add 30 grams onions, 1 teaspoon garlic, 1 teaspoon green chili and stir well.
10. Add 80 grams sweet corns, 3/4 teaspoon salt and cook for 2 - 3 minutes.
11. Add 2 tablespoons water and cook for 1 - 2 minutes.
12. Add 80 grams prepared white sauce and mix it well.
13. Add boiled pasta, 25 grams grated cheese cubes, 1/4 teaspoon crushed black pepper and cook for 2 - 3 minutes. Remove it from heat.
14. Serve hot.
High Protein Vegan Pesto Pasta
Servings - 3
INGREDIENTS
Water - 1 litre
Olive oil - 1 tablespoon
Salt - 1 teaspoon
Spiral pasta - 150 grams
Water - 800 milliliters
Zucchini - 160 grams
Water - 250 milliliters
Frozen green peas - 80 grams
Olive oil - 1 tablespoon
Garlic - 2 teaspoons
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Bean pesto - 120 grams
Roasted pine nuts - 1 tablespoon
Lemon juice - 1 tablespoon
PREPARATION
1. Take a pan, add 1 litre water, 1 tablespoon olive oil, 1 teaspoon salt and bring it to a boil.
2. Add 150 grams spiral pasta and boil for 7 - 8 minutes.
3. Remove it from heat and strain it.
4. Add 800 milliliters water and wash it well.
5. On a board, place 160 grams zucchini and cut it into pieces. Keep aside.
6. Take a pan, add 250 milliliters water, 80 grams frozen green peas and boil for 2 - 3 minutes.
7. Remove it from heat and strain it.
8. Heat 1 tablespoon olive oil in a pan, add 2 teaspoons garlic and stir well.
9. Add chopped zucchini and cook for 5 - 7 minutes.
10. Add boiled green peas and stir well.
11. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper and cook for 2 minutes.
12. Add boiled pasta and cook for 2 minutes.
13. Add 120 grams bean pesto and cook for 2 - 3 minutes.
14. Add 1 tablespoon roasted pine nuts, 1 tablespoon lemon juice and cook for 1 - 2 minutes. Remove it from heat.
15. Serve.
@Yumrecipes