spinach soup/spinach pasta soup/spinach recipes/soup recipes/stew
spinach soup/spinach pasta soup/spinach recipes/soup recipes
#spinachrecipes #asmr #soup #pastasoup #spinachsoup #stew @Vasanthignanavel
ingredients:
paste prep:
2 tomato
3 garlic cloves
1/4 tsp cumin seeds
1/4 tsp pepper
3 cashews
recipe:
1 tsp oil
1/2 chopped onion
1/2 cup chopped cabbage
1/2 cup chopped beans
1/4 cup chopped potato
1/4 tsp turmeric powder
1/2 tsp salt
1 cup chopped spinach
1/4 tsp garam masala
2-3 cup water
1/4 cup pasta
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Leftover Spinach Soup Pasta - Easy To Make Pasta Recipe By Kamini - Healthy Spinach Pasta Recipe
Are you looking for a simple yet interesting way to use up your leftover spinach soup? Spinach Parmesan Pasta is your answer. Here is a quick recipe by Chef Kamini Patel to reuse leftover spinach soup into some mouth-watering dish.
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Ingredients:-
Leftover spinach soup: 1 cup
Diced onion: 1
Diced garlic: 2 teaspoons
Finely chopped tomatoes
Sliced mushrooms: ½ cup
Olive slices: 2 tablespoons
Parmesan cheese
Olive oil: 2 teaspoons
Salt to taste
Pepper: 1 teaspoon
Chilli flakes: 1 teaspoon
Fresh herbs (oregano, basil) or 1 teaspoon dried oregano + basil
Plain greek yoghurt – 90 grams pot
Cooked pasta: 1 cup
Method of preparation
-In a non-stick pan heat the olive oil with garlic and onions. Cook for at least 5 minutes or until fragrant.
-Then add the mushrooms and turn the heat on high.
-Once the mushrooms are done, add the tomatoes with salt, chilli flakes and herbs, and lower the heat slightly.
-Then add the soup and stir and let cook for at least 15 minutes – the soup will have reduced into a sauce, then stir in the olives.
-In the meantime, place a large pot of water to boil on the stove. Once the water comes to a boil, add some salt and a few drops of oil.
-Add the pasta to cook as per it’s packet instructions.
-Once the pasta has cooked through, drain the pot and add the pasta to the cooking sauce.
-Stir and then remove from heat.
-Stir in the Greek yoghurt and parmesan cheese and divide into two serving plates.
-Drizzle some olive oil on top.
Tortellini Sauce with Creamy Tomato and Spinach | Creamy Tomato Pasta Recipe!
Make this easy creamy tomato pasta sauce for your stuffed pasta like tortelloni or tortellini in a matter of minutes. Minimal ingredients well put together can create loads of flavour!
This tortellini sauce is a combination of cream and tomatoes with a touch of aged cheese. Hard Italian cheese like Parmesan (Parmigiano Reggiano), Grana Padano, Pecorino Romano or Asiago could be added.
Instead of using straight up tomatoes I went with sun-dried tomato pesto. So much flavour was already built into that condiment, so why not use it for a quick sauce with a killer taste! It’s a little kitchen hack I like using when I need flavours fast!
Finally, I’ve thrown a handful of fresh spinach for a vibrant and healthy touch of green. You can use any vegetables you love. Asparagus, kale or tenderstem broccoli (broccolini) all sound like a great choice to me. You will want to parboil the asparagus and broccoli before adding to the sauce. It all goes well in this tortellini recipe!
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INGREDIENTS
1 lbs fresh tortelloni or tortellini
4 tbsp sun-dried tomato pesto I used Scala or Delallo in the US
1-2 cloves garlic
4 basil leaves or ½ tsp dried basil
250ml/1 cup double/heavy whipping cream
30g/1 cup fresh spinach
50g/1/2 cup Parmesan Cheese or other hard cheese like Asiago or Pecorino
salt to taste
TIMESTAMPS
0:00 Intro
0:53 Cooking tortellini
1:27 Making creamy tomato sauce
1:52 Adding cream
2:09 Using fresh basil
2:41 Adding parmesan and spinach
3:16 Mixing in tortellini
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#quickandeasy #pasta #tortellini #dinneridea
Instant Ace Plus Blender - Italian Spinach Pasta Soup
The chunky soup setting on the Instant™ Ace™ cooking blender sets the stage for this colorful Italian Spinach Pasta Soup. A few simple, healthy ingredients combine to make a fast, easy dish that’s sure to please.
Spinach and Tomato Pasta Soup
Loaded with Italian flavours and very simple to make, this soup is warm and comforting, perfect for a cold winter’s day.
2 tablespoons Napolina Olive Oil
150g Napolina Gnocchi Sardi Pasta
2 x 400g cans Napolina Chopped Tomatoes
1 heaped tablespoon Napolina Green Pesto
1L of vegetable stock
1 large onion, finely diced
2 carrots, finely diced
2 celery sticks, finely diced
2 cloves of garlic, finely diced
1 teaspoon dried thymes
1 teaspoon dried oregano
200g baby spinach
30g Parmesan cheese
Salt
Black pepper
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