Tomato, Aubergine & Ricotta Pasta | Jamie Oliver | Everyday Super Food
This is guilt-free comfort food at it’s very best! Jamie’s ‘Happiness Pasta’ is made with aubergine, tomatoes, chilli & garlic, all cooked down into a beautiful pasta sauce with ricotta. Serve it up with some wholewheat pasta and you’re making a great, healthy meal for four people. Not only that, but it’s only 470 calories per portion. Winner!
If you’re craving more healthy recipes check out jamieoliver.com and pick up a copy of Everyday Super Food
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One Pot Vegan Sun-dried Tomato Pasta Bake | Cooking With Parita
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*** ABOUT ME ***
Hi, my names Parita! Since becoming vegan I often get asked ‘what do vegans eat?’. On my blog & Youtube channel, you’ll find easy + delicious vegan recipes that I love! Whether you’re vegan, plant-based or even plant-curious I hope these recipes inspire you to cook mindfully + with love. READ MORE:
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These 15 Minute Pastas Will Change Your Dinners Forever!
Want to level up your home cooking skills? Then check out my online course, Conquer The Kitchen, which is currently $110 OFF the regular price! ➡️
00:00 - Intro
01:20 - Fennel and Sun Dried Tomato
05:58 - Pistachio Pesto
10:03 - Tomato, Pancetta and Peas
15:42 - Garden Foraged Surprise
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Misen 8” chef knife:
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15 Minute Meals is back and ready to change the way you create your weeknight dinners! In this episode join Mike as he demonstrates how to cook four incredibly delicious pasta dishes that will up your confidence using new techniques with tried and true ingredients.
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All music provided royalty free by Epidemic Sound
-Video Credits-
Creator and Host - Mike G
Producer - McGraw W @McGraw_Wolfman
Co-Editor - Michael I @Mike.Imhoff
Blog Writer - Alex C @threehungrybellies
BAKED PASTA with LEGGO'S TOMATO RICOTTA & SPINACH baked Sauce@jcvlogs8327 ????????????
BAKED PASTA( this is my own recipe)
Baked Pasata with Leggo's tomato Ricotta & Spinach baked oasta sauce.Mozzarella cheddar & Parmesan cheese.Salmon,smoked cheese sausage,Broccoli &carrot @jcvlogs8327
Baked Penne with Italian Sausage and Sun-Dried Tomatoes
Baked Penne with Italian Sausage and Sun-Dried Tomatoes
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INGREDIENTS:
6 tablespoons Unsalted Butter, plus more for baking dishes
Coarse salt and Ground Pepper
1/4 teaspoon Fresh Nutmeg, grated
1 pound Penne Rigate Pasta
1 teaspoon Olive Oil
1 pound Ground Italian Sausage {not in casings}
1/2 cup plus 2 tablespoons All-Purpose Flour
4 garlic cloves, minced
6 cups Whole Milk, room temperature
8 ounces Crimini Mushrooms, trimmed and thinly sliced
1/2 cup oil-packed Sun-Dried Tomatoes, drained and thinly sliced
1-1/2 cups {or 6 ounces} Sharp Provolone Cheese, freshly grated
1-1/2 cup {or 4 ounces} Parmesan Cheese, finely grated
DIRECTIONS:
Preheat oven to 400. Butter two shallow 2-quart baking dishes {or equivalent}.
In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
In a large nonstick skillet, heat oil over medium-high. Brown Italian sausage until cooked all the way through. Remove from heat to cool.
In a 5-quart Dutch oven or heavy pot, melt butter over medium. Once melted add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, and in the fresh grated nutmeg and whisk frequently until thickened. Add mushrooms, sausage and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan. Add pasta to pot; season with salt and pepper.
Divide pasta mixture between baking dishes; sprinkle each with the remaining cup Parmesan. Bake, uncovered, until top is golden and bubbling, about 20-25 minutes. Let stand 5 minutes before serving.
*for freezing: Prepare up until after sprinkling with Parmesan and let pasta cool. Cover tightly with foil, and freeze up to 3 months.
*reheating frozen pasta:Preheat oven to 400 degrees, and bake {still covered in foil} on a rimmed baking sheet until center is hot, about 1 1/2 to 2 hours or until hot in the center. Remove foil; bake until golden, about 15 minutes more.
Adapted from:
Stuffed Zucchini (vegan or vegetarian)
Get the Recipe:
⭐️ We make a delicious meat-free filling with ricotta, herbs, and sun-dried tomatoes, then bake the zucchini until tender-crisp and golden. Excellent as an everyday dinner or for special occasions.
⭐️ Ingredients
5 zucchini
1 tablespoon olive oil
3 spring onions finely chopped
3 cloves garlic pressed or grated
1 teaspoon fresh oregano or ½ teaspoon dried
1 teaspoon salt
¼ teaspoon black pepper
1 cup ricotta or vegan ricotta
½ cup parmesan or vegan parmesan
½ cup sun-dried tomatoes cut into small pieces
½ cup breadcrumbs
Metric:
5 zucchini
1 tablespoon olive oil
3 spring onions finely chopped
3 cloves garlic pressed or grated
1 teaspoon fresh oregano or ½ teaspoon dried
1 teaspoon salt
¼ teaspoon black pepper
250 grams ricotta or vegan ricotta
50 grams parmesan or vegan parmesan
50 grams sun-dried tomatoes cut into small pieces
60 grams breadcrumbs
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️