The garlic butter pasta sauce that breaks ALL the rules | A ❤️letter to fusion pasta ????
My spicy garlic butter pasta sauce breaks all the rules. It's kind of Italian but mostly Asian LOL. Creamy, luscious and oh so good! It's my love letter to fusion pasta.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Spaghetti Aglio e Olio Recipe
Spaghetti aglio e olio (Spaghetti with garlic and olive oil) - one of the most famous pasta dishes from the Italian cuisine. Super easy pasta recipe with garlic, chilli, parsley and parmesan and olive oil.
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Ingredients:
300g (10.5oz) spaghetti
4 garlic gloves
1 red chili pepper
1/4 bunch fresh parsley
1/3 cup extra virgin olive oil
Salt
Black pepper
Directions:
1. Slice garlic cloves, chili pepper and chop parsley.
2. Bring large pot of water to a boil. Add 1 tablespoon salt. Add the spaghetti and cook according to the directions on the package.
3. Meanwhile make the sauce: to a large, cold skillet add olive oil, slices garlic cloves and chili. Cook over medium-low heat, stirring frequently, until the garlic just begins to turn golden on the edges. don't overcook!
4. Set aside 1 cup of the pasta cooking water before you drain the pasta.
5. Add the drained pasta to the skillet, sprinkle with salt, freshly ground black pepper and stir. Add the cooking water and stir until combined. Turn the heat off, add the parsley and give a last stir.
6. Transfer to a plate and serve with parmesan.
Spaghetti Aglio E Olio | Garlic And Oil Pasta Recipe
Learn how to make this 5 ingredient, quick and delicious Pasta. Spaghetti Aglio E Olio is so simple to make and the flavours are out of this world. The simplicity of the ingredients allows them to all standout and create the freshest of tastes. Get this pasta recipe into your repertoire and serve this up to your friends and family or that special someone (you'll thank me later). Please enjoy.
#AglioEOlio #ChefJackOvens #PastaRecipes
Serves - 2
Ingredients -
300g (10.5 Ounces) - Spaghetti ( I use Barilla no.5)
1/3 Cup (80ml) - High Quality Olive Oil
6 - Cloves of Garlic, Thinly Sliced
1/4 Bunch (10g) - Flat Leaf Parsley, Finely Chopped
1 tsp (1g) - Dried Chilli Flakes
Seasoning to Taste
Traditionally this recipe isn't served with and cheese but by all means add some freshly grated Parmesan to top this off.
Equipment I use - (Disclaimer) All links help support the channel.
Knives and Steels -
Shun Premier 17.8cm Santoku Knife -
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Shun Premier Nakiri Knife 14cm -
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Essteele Per Vita 5 Piece Cookware Set -
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Song - When the Noise Settles
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Aglio E Olio Spagetti~with mushrooms
Come n spaghet it!????
You can never go wrong with a hearty pasta dish.
Added sautéed mushrooms to the classic — and very simple — spaghetti with garlic and olive oil, it was *chef’s kiss*!!
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#spaghetti #aglioeolio #aglioolio #pasta #pastarecipes #spagettiaglioolio
Creamy Mushroom Pasta, Ready in 15 mins!
A rich and comforting meat-free dinner of creamy pasta with lots of mushrooms. The sauce is luscious and thick, with a good sprinkling of parmesan (I've got an alternative for vegetarians), so it clings to the pasta beautifully.
It's ready in 15 minutes, so it makes a great weeknight dinner when you need food fast!
Free printable recipe is available on our site:
Ingredients:
▢300 g (10.5oz) tagliatelle or fettuccine - (I used thin egg fettucine for my version)
▢3 tbsp (45g) unsalted butter
▢1 tbsp sunflower oil
▢1 small onion - peeled and chopped finely
▢400 g (14oz) chestnut mushrooms, thickly sliced
▢3 cloves garlic - peeled and minced
▢½ tsp salt
▢½ tsp pepper
▢180 ml (¾ cup) strong chicken stock - (if you haven’t got homemade, water plus 2 stock cubes is fine) - use vegetable stock for vegetarian
▢180 ml (¾ cup) double (heavy) cream
▢50 g (½ cup) grated parmesan cheese - - use vegetarian Italian-style hard cheese for a vegetarian version
To Serve:
▢Small bunch fresh curly parsley - finely chopped
▢black pepper
▢grated parmesan - - use vegetarian Italian-style hard cheese for a vegetarian version
INSTRUCTIONS:
1. Cook the pasta as per the pack instructions, then drain, reserving 1 cup of the pasta cooking water.
2. Whilst the pasta is cooking, add 1 tablespoon of the butter and the oil to a frying pan and heat over a medium heat.
3. When the butter has melted, add the chopped onion. Cook for 2-3 minutes, stirring often, until the onions are just starting to soften.
4. Add the remaining 2 tablespoons of butter to the pan with the onions and melt.
5. Add the mushrooms, garlic, salt and pepper to the pan and cook for 3 minutes, stirring often, until lightly softened.
6. Stir in the stock and cream and bring to the boil. Simmer gently for 3 minutes, until slightly thickened.
7. By now your pasta should be ready. Add the pasta to the pan, then sprinkle over the parmesan.
8. Use a set of tongs to lift and drop the pasta in the mushroom sauce, until the pasta is fully coated in the sauce.
9. If you would like to loosen up the sauce a little, add in splashes of the reserved pasta water, until the sauce consistency is to your liking.
10. Divide between bowls and top with chopped parsley and an extra sprinkling of black pepper and grated parmesan.
#Pasta #Recipe #MeatFree
Creamy Garlic Mushroom Sauce | How To Make Recipe
How to make Creamy Garlic Mushroom Sauce with recipe and instructions. Mushroom Sauce is something I've been making for a long time, with every time making it I experiment with new flavours. I have come up with this recipe and believe it is one of the best. This is a must-try recipe. This sauce is perfect over Steak, Chicken, Pies, and Vegetables, this recipe has a lot of versatility.
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Makes - 2 12 Cups
Serves 4-6 people
Ingredients -
2 Tbs - Clarified Unsalted Butter
4 Cloves - Garlic, Thinly Sliced
1 - Shallot, Fine Diced
300g - Swiss Brown Mushrooms, Thinly Sliced
2 Tbs - White Wine (Use a cheap White Wine, I used Chardonnay) Can be substituted for Vegetable Stock or Chicken Stock.
2 Tbs - Curly Parsley, Chopped (Can be substituted for Flat Leaf Parsley)
1 tsp - Thyme, Chopped
400ml - Full Fat Cream (Thickened Cream)
Equipment I use -
Knives and Steels -
Shun Premier 17.8cm Santoku Knife -
Shun Premier 22.9cm Bread Knife -
Shun Steel -
Pots and Pans -
Essteele Per Vita 5 Piece Cookware Set -
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Music in this video
Song: Uplink & Jason Gewalt - Euphoria [NCS Release]
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Reasons to Smile