Pasta with Pumpkin Cheese Sauce and Roasted Hazelnuts | Amy Roloff's Little Kitchen
For me pumpkin and hazelnuts say Fall. I made a pumpkin sauce for pasta quite a while ago but for some reason I couldn’t find my recipe. This pumpkin sauce for pasta or anything else you’d like to add to the sauce, reminds me of that recipe I can’t find. It’s creamy from the pumpkin puree and cheese and the roasted hazelnuts give a nutty little crunch that balances the flavors out. It’s simply delicious. I hope you give it a try.
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Orzo Pasta salad and King Fish recipe
500g Orzo Pasta (2+1/2 cups) cook until soft
Let it cool before adding dressing and ingredients.
1/2 red, orange, yellow and green bell peppers chopped into small pieces.
1/2 red onion chopped into small pieces
1/4 cup chopped parsley
1/4 cup chopped dill
3 green onions chopped
218ml Basil Pesto
Mix all of the above ingredients well
Fish Preparation
Season with 1/2 tsp salt
1/2 black pepper
2 tsp green seasoning
1 pk of Sizon powder
Cook fish on stove top for 2 minutes
Finish the fish in oven for another 2-3 minutes
Enjoy with family and friends
Music: A little trip
Musician : Inshotclassic
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ProStart 2, Ch. 7 Potatoes, Grains & Pasta
Our starches offer such a wide and eclectic variety that we can never get bored. Learn how we select, prepare and cook many of them and get the best results every time.
Thank you to the following content creators for their help explaining this subject.
- People Who've Never Heard Of Spaghetti Try Spaghetti For The First Time, Funny Or Die
- How you've been cooking potatoes WRONG your entire life - BBC, BBC
- Potatoes: Taste and Varieties, AHDB Potatoes
- How To Make Lyonnaise Potatoes, Videojug
- You're Doing It All Wrong - How to Cook Beans, Chowhound
- The Ultimate Guide To Risotto | Gordon Ramsay, Gordon Ramsay
- HOW TO MAKE ORECCHIETTE PASTA | Pasta 101, Kitchen & Craft
ITALIAN FOOD | Home made pasta Lorighittas
One of the more challenging and popular hand made pastas in Sardinia are the braided Lorighittas from the town of Morgongiori. Join us live at the Cuscusa Brothers organic farm and vineyard and learn how to make Lorighittas and their traditional pasta sauce with free range rooster.
We are going to take a deep dive into Sardinian traditions, visit the town of Morgongiori and learn from the experts and then cook the pasta with the Sardinian shepherd-agri-chef-Michele Cuscusa and family.
We are also going to have a talk about why Sardinians live longer than most cultures and how their cuisine plays a central role for such a long, healthy and happy existence.
This event is free but we do offer viewers the possibility to offer a video tip to cover production costs and we will be selling a box of mixed organic Cheeses from the Cuscusa dairy as well as a bag of Lorighittas from Morgongiori.
How to Make Vegan Fennel, Shallot & Caper Pasta | At Home With Us
Meet your new favorite pasta dish in Mateo Zielonka’s fennel, shallot, and capers chitarra recipe. This dish is all about fresh flavors with homemade semolina pasta, shallots for a hint of sweetness, fragrant fennel, salty capers, and served with plenty of nutritional yeast (or parmesan!). Summer will be infinitely tastier with this simple-to-make vegan meal. GET THE RECIPE ►►
PREP TIME: 5 minutes
COOK TIME: 20 minutes
SERVES: 4
INGREDIENTS
60 ml/¼ cup olive oil
3 garlic cloves, thinly sliced
2 shallots, finely sliced lengthwise
1 large bulb fennel (about 400 g/14 oz), thinly sliced
1 tablespoon capers, chopped
1 tablespoon thyme leaves
Juice of ½ lemon
Sea salt
400 g/14 oz vegan pasta (I use chitarra)
Freshly ground black pepper
Nutritional yeast, for serving
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