How To make Three Peas In A Pasta (Lowfat)

3 Minute Tomato Pasta Sauce | Jamie Oliver & Davina McCall

Who doesn’t love a simple tomato pasta? It’s a classic that can be taken in so many ways, and Jamie’s got some little hints to make this so quick, delicious and easy that you’ll have no excuses not to cook from scratch at all. To make it even more special, Jamie’s got Davina on hand, as they were filming a new documentary celebrating 20 Years of The Naked Chef. Make sure you keep an eye out for that one too!

If you’re UK based you can catch up on me and Davina on my special 'Jamie Oliver: The Naked Chef Bares All' on Channel4.com

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Links from the video:

Sicilian Prawn Linguine | Jamie’s 15 Minute Meals (2012)


Highland Mussels | Jamie Oliver | Jamie’s Great Britain


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Tortellini Recipe in 60 Seconds

Tortellini Recipe

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Gordon Ramsay's Ultimate Turkey Pasta in Under 10 Minutes

Pasta is the perfect weeknight dinner and when you add some turkey and leeks, you have yourself a delicious and healthy meal as well! Easy and done in under 10 minutes, this tagliatelle with sage, lemons, chili, and breadcrumbs has the perfect balance to satisfy anyone!

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One-Pot Pasta with peas and a creamy sauce - Vegan Recipe - Quick & Easy - Plantbased Recipe

Super easy and quick to cook one-pot pasta with peas and a creamy sauce. Few and simple ingredients. You can make /calculate this dish for one or two servings, or even double the measurements for a family/ friends get-together :-).

Recipe – 4 servings:

500g pasta
1 kg frozen peas
3 tsp salt
1 tsp pepper
150g vegan creme fraiche / vegan cream cheese
14 tbsp vegan yogurt (ca. 300g)

Enjoy!

Here you can find the full written recipe with all the instructions:


#vegan #onepot #pasta #sauce #noodles #creamy #recipe #plantbased #quick #easy #onabudget #delicious #plantbased #veg #veggie #cooking #athome
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My Viral Creamy Garlic Mushroom Sauce... And Chicken

Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.

Recipe -
Ingredients -

For The Chicken -

2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken

Creamy Garlic Mushroom Sauce -

1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated

Instructions -

1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.

2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.

3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.

4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.

5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.

Recipe Notes -

I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.

This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.

This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.

The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.

Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.

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Recipe Bowtie pasta with bacon, peas and feta

Recipe - Bowtie pasta with bacon, peas and feta
INGREDIENTS:
●Ingredients (serves 4)
●350g San Remo Vegeroni Bowtie Pasta
●olive oil cooking spray
●125g 97% fat-free bacon rashers, sliced into thin strips
●3 ripe tomatoes, chopped
●2 large garlic cloves, crushed
●1 cup frozen baby peas
●3/4 cup low-fat feta cheese, crumbled