How To make Green Pasta
4 extra large eggs
6 ounces frozen chopped spinach, defrosted -- squeezed very dry
3 1/2 cups unbleached all-purpose flour
plus extra for dusting worksurface 1/2 teaspoon olive oil
Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and spinach. Using a fork, beat together the eggs, oil and spinach and begin to incorporate the flour starting with the inner rim of the well.
As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
How To make Green Pasta's Videos
Green Spaghetti
Here’s a fast, brilliant way to up your veggie intake in an eye-catching bowl of spinach-pesto spaghetti!
This recipe is exclusive to the RecipeTin Eats Dinner cookbook (page 88)!
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Hidden Veg Pasta #recipe #pasta #cooking #plantbased
A delicious pasta sauce packed full of hidden veg! It is gluten free, vegan and so easy to make. Perfect for kids and picky eaters alike, this pasta sauce recipe comes together effortlessly with a sheet pan and blender.
Full recipe:
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Cooking a SUPER HEALTHY Green Spaghetti with Only 5 Ingredients! | Jamie's Quick & Easy Food
Jamie Oliver shows you how to cook a quick yet healthy green spaghetti with just 5 ingredients in 30 minutes!
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Creamy Pesto Pasta | Sanjeev Kapoor Khazana
A delicious and filling pasta recipe that is perfect as an evening snack or light dinner.
CREAMY PESTO PASTA
Ingredients
Pesto
1 tbsp grated parmesan cheese
1 tbsp pine nuts
A pinch of crushed black peppercorns
5-6garlic cloves
1cup basil leaves
½ cup olive oil
Salt to taste
White Sauce
2 tbsps butter
2 tbsps refined flour
3 cups hot milk
Pasta
3 cups macaroni pasta, boiled
2 tbsp olive oil
10-12 button mushrooms, sliced
10-12 garlic cloves, chopped
1 tsp red chilli flakes
½ cup corn kernels, boiled
10-12 cherry tomatoes, halved
A pinch of salt
A pinch of crushed peppercorns
2 tbsps grated parmesan cheese
Method
1. For making pesto, combine together grated parmesan cheese, pine nuts, salt, crushed black peppercorns and grind to a fine powder.
2. Add garlic cloves, continue to grind, add basil leaves, olive oil and grind to coarse paste.
3. For making white sauce, heat butter in a non-stick pan, add flour and cook for a minute. Add milk and whisk well so that there are no lumps, cook for 4-5minutes or till it becomesthick. Set aside.
4. For making pasta, heatolive oil in a non-stick pan. Add mushroom andsauté for 4-5minutes.
5. Add garlic andsauté till light brown. Add red chilli flakes, prepared pesto and white sauce, mix well.
6. Add corn, cherry tomatoes, salt, crushed black peppercorn and cooked pasta. Mix well. Cook for a minute and add grated parmesan cheese.
7. Garnish with sprig of basil. And serve immediately.
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This spaghetti with spinach sauce recipe is a super simple pasta sauce that’s quick, healthy, and really flavorful. If you are after some hearty comfort food which gets ready within minutes then this vegetarian pasta is just what you need!!
It’s also a super versatile dish.. Don’t be afraid to tickle the recipe according to your liking!! You can use mushrooms, meat, shrimp, salmon.. just to name a few!!
For more healthy and quick recipe Subscribe to Deere Kitchen here:
Ingredients:
▪ Spinach 250 gm
▪ Spaghetti 250 gm
▪ Garlic 3 - 4 big cloves sliced
▪ Olive oil 2 - 3 tbsp
▪ salt
▪ pepper
▪ grated cheese 1/2 cup ( Fresh Parmesan is the best option )
Procedure:
▪ Bring a large pot water to boiling and seasoned generously with salt.
▪ Cook the Pasta according to package instruction.
▪ Reserve a cup of pasta water before draining. Drain and keep it aside.
▪ Heat Olive oil in a large pan on medium-high heat.
▪ Add sliced Garlic and give a quick stir. Do not brown it.
▪ Add the spinach and sauté with Garlic until wilted.
▪ Season with salt and pepper. Remove from heat and set aside.
▪ Once it cools down add the spinach garlic mixture to a blender. Add cheese and half of the reserved pasta water. Puree it until it forms a sauce.
▪ Heat 1 tsp of olive oil in the pan and add the sauce back into the pan.
▪ Cook for a minute and then add the precooked spaghetti.
▪ Stir to combine properly adding more pasta water if needed.
▪ Seasoned with more salt and pepper if required. Combine well to heat through.
▪ Once cooked remove from the heat and save hot with some extra grated cheese.
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