The Jennifer Aniston Salad: Explained by Jennifer Aniston!
Jennifer Aniston explains what the Rachel salad was actually made of.
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Roasted Vegetable Pasta that's so simple to make its ready in under 30 Mins!
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This is such an easy easy way to make a flavour-packed roasted vegetable pasta sauce in the oven! The vegetables are roasted first (in my special garlic/herb/spice mix) then we add in our simple sauce ingredients and let them bubble together in the oven. We finish it off with a lovely dollop of creme fraiche, then toss it together with cooked pasta.
Free printable recipe is available on our site:
Ingredients:
20 cherry tomatoes sliced in half
1 red bell pepper chopped into chunky pieces
1 yellow bell pepper chopped into chunky pieces
12 button mushrooms sliced in half (I like chestnut mushrooms)
1 medium courgette (zucchini) chopped into chunky pieces
1 large red onion peeled and sliced into 8 wedges
2 cloves garlic peeled and minced
2 tbsp olive oil
1 tsp balsamic vinegar
1/2 tsp salt
1/2 tsp black pepper
1 tsp dried oregano
1 tsp paprika
2 tbsp tomato puree (paste in the USA)
240 ml (1 cup) hot vegetable stock
1 tsp vegetarian Worcester sauce (or regular Worcestershire sauce for non-vegetarian)
1 tbsp cornflour (cornstarch in USA) mixed with 3 tbsp cold water, to form a slurry
2 tbsp crème fraiche
Pasta
300 g (10.5 oz) fresh tagliatelle or swap with your favourite fresh pasta
To Serve:
20 baby basil leaves
4 tbsp shaved vegetarian Italian-style hard cheese (or parmesan for non- vegetarian)
Large pinch black pepper
Instructions:
1. Preheat the oven to 180C/375F (fan)
2. Place the tomatoes in a roasting tin along with the red and yellow bell peppers, mushrooms, courgette, onion, garlic, olive oil, balsamic vinegar, salt, pepper, oregano and paprika.
3. Toss every together to evenly distribute the oil and seasoning.
4. Place in the oven to cook for 25 minutes, until the vegetables are tender and just starting to char a little at the edges.
5. Stir in the tomato puree, vegetable stock and Worcester sauce. Place back in the oven for 10 minutes.
6. Meanwhile bring a large pan of salted water to the boil and cook the tagliatelle, as per the pack instructions (usually cook for 3-4 minutes). Then drain, reserving a cup of the pasta cooking water.
7. Remove the vegetable mixture from the oven and stir in the cornflour slurry. This should thicken the sauce slightly.
8. Add in the cooked tagliatelle, crème fraiche and a good splash (about ¼ cup) of the reserved pasta cooking water. Toss together to mix. Add in more pasta water if you want to loosen up the sauce further.
9. Divide between four bowls and top with basils leaves, grated cheese and a sprinkling of black pepper.
Notes
Can I make it ahead?
Pasta dishes like these are usually best served straight away. However, if you have leftovers, you can cool, cover and refrigerate right away. It should keep well in the fridge for up to two days.
Reheat individual portions in the microwave for 3-4 minutes, stirring a few times whilst reheating.You may want to add a splash of water, stock and/or cream to loosen up the pasta, as the pasta will absorb more sauce during storage and reheating.
Can I freeze it?
No, I don't recommend freezing this dish. It makes the vegetables kind of mushy upon defrosting.
Ingredient swaps
Swap out some of the vegetables for your favourite vegetables - asparagus, green beans, small cubes of butternut squash or sweet potato all work well (add them in at the same time as the rest of the vegetables).
Add frozen peas or tinned/frozen sweetcorn (add these in with the stock).
Stir in wilting leaves such as baby spinach or watercress at the end.
Swap out the tagliatelle for your favourite pasta - use fresh or dried and cook as per the pack instructions before adding in.
#CookingShow #Recipe #meatfree
Grilled Vegetable Pasta Salad
Grilled Vegetable Pasta Salad
The perfect summer recipe using any of your favorite grilled vegetables. The balsamic dressing pairs perfectly with the sweet and smoky veggies. This side is top 8 allergen free, and can be modified to be top 9 free using gluten free pasta. Delicious, fresh, and perfect for everyone!
Recipe:
Contains: Wheat
Serves 6
Ingredients:
Salad:
3-4 cups grilled or roasted vegetables of your choice (PURE Picks: Asparagus, Zucchini, Summer Squash, Red Bell Pepper, Fresh Corn)
1 lb box of Farfalle Pasta (PURE Pantry Pick: Barilla Farfalle Pasta)
¼ cup minced shallots
¼ cup torn fresh basil
¼ cup dairy free feta cheese (PURE Pantry Pick: Follow Your Heart Dairy-Free Feta
Crumbles (Optional)
Dressing:
6 tbsp. Extra Virgin Olive Oil
2 tbsp. Follow Your Heart Soy Free Vegenaise
2 tsp. Dijon Mustard
2 tbsp. Balsamic Vinegar
Salt and Pepper
Prep:
・Cut the vegetables into smaller pieces.
・Put all the vegetables into a large bowl, set aside.
・Boil water for pasta in a large stockpot.
・When boiling rapidly, add pasta and cook according to package instructions.
・When pasta is done, drain and set aside.
・Add the pasta to the vegetables and toss together.
・For the dressing, whisk all of the ingredients together in a small bowl.
・Pour ¼-½ of the dressing over the pasta and veggies (or desired amount)
・Toss until everything is well coated.
・Add the torn, fresh basil and feta crumbles (optional) on top and serve.
© 2023 PURE Allergy Life LLC
#pureallergylife #allergyfriendlyrecipes #pastasalad #veganrecipes
Balsamic Roasted Vegetables
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These Balsamic Roasted Vegetables are loaded with sweet potato, asparagus, bell peppers, red onion, dijon mustard, balsamic vinegar, and a few spices! Easy. Healthy. Flavorful. Gluten Free. Vegan.
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Roast Tomato & Veg Pasta ???? #shorts
If you’ve been here from the start you’ll know this recipe well- it’s from my very first book in 2009, GOOD MOOD FOOD! Sign of a good one as I still come back to it time and time again. I’ve been making versions of it forever and the one main reason is because of its simplicity. You roast tomatoes and garlic and whatever summer veggies, add warm pasta to the roasting tin, toss to get everything acquainted and serve straight to the table! Batch cook it for your dinners this week! x
Serves: 4
200g plum & cherry tomatoes, sliced in half
1 red onion, quartered
3 small courgettes, cut into 3cm cubes
1 bulb garlic, roots cut off
2 tbsp extra virgin olive oil
1 tbsp balsamic vingar
350g green beans, cut into 5cm pieces
200g rigatoni
Sea salt & freshly ground black pepper
Parmesan, to serve
Basil leaves, to serve
1. Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6.
2. Arrange the tomatoes, courgette, red onions and garlic in separate piles across a medium-sized roasting tin with high sides. Drizzle over the olive oil and balsamic vinegar and season with salt and pepper. Give everything a good toss to make sure it’s all coated evenly, then place in the oven to roast on the middle shelf for 30 minutes.
3. About 10 minutes before the vegetables are finished cooking, cook the pasta in a large pan of boiling salted water until al dente. About halfway through the boiling of the pasta, add in the green beans.
4. Remove the roasting tin from the oven and carefully squeeze the mushy garlic out of the skins on to the tomatoes; discard the skins. Using the back of a fork, mash down the garlic and tomatoes until combined. Add a ladle of the pasta cooking liquid to this and stir to make a sauce. Now mix all of the contents of the pan together and then pour in the drained pasta.
5. Add some generous shavings of Parmesan and roughly tear in a few basil leaves. Toss everything together until well combined and serve hot, garnished with more Parmesan shavings and basil leaves
Roasted vegetables with balsamic vinegar and feta cheese.
Crunchy and easy to make vegetables with balsamic vinegar and feta cheese.