Bechamel Pasta & Green Beans
Ingredients
300g penne pasta
300g cut green beans
100g mozzarella cheese
1 cup cooking cream
225g mixed cheddar cheese
100g bread crumbs
Bechamel sauce:
80g flour
80g butter
1L hot milk
1/8 tsp nutmeg
Raw Tomato and Green Bean Pasta - Everyday Food with Sarah Carey
Summer produce is reaching its peak, which means it's pretty perfect as is (no need for heavy cooking!). Today's pasta includes raw tomatoes, quickly blanched green beans, and a sprinkle of mint or dill. Since this recipe is great served warm or at room temperature, it's a perfect make-ahead dish for your next summer event.
Sarah's Tip of the Day:
Begin by boiling your pasta and tossing your green beans in during the last three minutes of cooking. Next, you'll combine tomatoes, garlic, olive oil, vinegar, salt, and pepper in a large bowl before adding to it your pasta and beans. Sprinkle with feta cheese and fresh mint or dill. This recipe really pops with fresh flavors that your family will always be happy to see on the table!
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Preparation Time: 20 Minutes
Total Time: 25 Minutes
Ingredients:
Salt and pepper
3/4 pound orecchiette
1 pound green beans, trimmed and cut into 1-inch pieces
1 pound beefsteak tomatoes, diced medium
1 small garlic clove, mashed to a paste
1/4 cup olive oil
1 tablespoon red-wine vinegar
1 cup crumbled feta cheese (4 ounces)
1/2 cup fresh dill or mint
Directions:
In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions, then add beans and cook until just tender. Drain and return to pot.
Meanwhile, in a large bowl, combine tomatoes, garlic, oil, and vinegar. Season with salt and pepper.
Add pasta, beans, and half the feta and herbs; toss to combine and season. Serve warm or at room temperature. Sprinkle with remaining feta and herbs.
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Nutritional Info: per serv (for 4): 151 cal; 12 g fat; 4 g protein; 8 g carb; 4 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Raw Tomato and Green Bean Pasta - Everyday Food with Sarah Carey
Vegetable Pasta Bake
Vegetable Pasta Bake
1/2 Cup of Oil
1kg whole wheat Pasta
1 jar white sauce
1 jar creamy tomsto sauce
10 baby mushrooms
10 green beans
3 tomatoes
Small can of Sweetcorn
3 Peppers
1tsp of Salt
1tsp of red chilli powder
1 tsp of corriander powder
1/4 tsp of Turmeric
1tsp of Cumin Seeds
Cheddar cheese
1/2 Cup of Instant Mash
Oregano
Easy Creamy Tuna Pasta with Green Beans!
Easy Creamy Tuna Pasta with Green Beans!
This super easy creamy tuna pasta is a real treat. Get the full recipe here:
Hey! Thanks for watching!
I'm Paula. I'm a former professional cook and overall eating enthusiast.
I started this channel because I love making dinner and I love eating dinner.. but mostly it's because all I've ever wanted in life is to have my own cooking show. When I didn't get a callback after submitting my tape to Food Network in 2003, I put that dream to rest for a while. Until I clued in, I can do it myself on YouTube!
I love sharing the tips I've learned from professional kitchens and tidbits from my holistic nutrition education. But mostly I just want to show you how to make dinner. (See what I did there?) ????
My cooking style is simple but flavourful. I cook with a lot of veggies but I'm not vegetarian. For me, a typical dinner is plant-forward, budget-friendly, non-fussy, and really delicious. As a step-mom, I make a lot of family-friendly comfort food, as well as a lot of simple, indulgent dinners for one (or two).
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Jamie Oliver's One Pan Greens Pasta Bake
Need a back-to-school midweek winning recipe? Jamie Oliver's One-pan greens pasta bake is it – it's healthy, a great batch cook and heroes the humble 65p Savoy cabbage. Head to the link for this Better Baskets recipe and more – helping you make better choices with the food you buy and the meals you make.
Spring Vegetable Pasta Bake
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Spring Vegetable Pasta Bake
By: The Jaroudi Family
Ingredients:
12 oz pasta uncooked (we like whole-wheat or eikon)
10 oz cherry tomatoes
6 oz chopped raw asparagus (around 3⁄4 cup)
6 oz chopped raw broccoli (around 3⁄4 cup)
2 cups vegetable broth
2 cups nondairy milk (unflavored/unsweetened)
2 tbsp nutritional yeast
1 tbsp Italian seasoning
1 tsp white miso
Fresh Lemon Slices
Directions:
Preheat oven to 425 degrees.
In a 9x13 pan add in all ingredients except lemon slices.
Stir well till all ingredients are well coated.
Wrap with tin foil.
Bake for 20 minutes – give creamy pasta a stir and cook for another 20 minutes.
Make sure you check on the pasta – overcooking will cause it to be gummy.
Squeeze lemon over pasta before serving.
Notes:
Change up the vegetables: zucchini, cauliflower, yellow squash, peas, green beans.
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