Radiatori Pasta with Cannellini Beans and Tomatoes
Radiatori pasta with cannellini beans and tomatoes is a delicious and nutritious vegetarian dish that will please even meat lovers. The beans give this pasta a protein boost and extra texture. You can also make it vegan by serving it without cheese.
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How to make Pasta with fresh tomatoes and basil
This video show how to make pasta with fresh tomatoes and frsh basil, all you need for this sweet and delicious recipe is fresh tomatoes, pasta, fresh basil, extra virgin olive oil, crayfish powder, and onion, please like and share my video with your love ones and subscribe.
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Resynchronized sound - Super quick & easy dinner tonight: Pasta with broccolini, tomatoes and beans
This is a whole meal in one pan! Pasta with broccolini, tomatoes and cannellini beans, so quick to put together for dinner tonight! Watch me make it for you in my kitchen!
Note: This recipe was live streamed. However, due to some technical errors, we are re-uploading this video once again. Please consider this as the final video.
Spaghetti Squash with Roasted Tomatoes, Beans and Almond Pesto
Looking at a tangle of spaghetti squash tricks your brain into thinking you're about to eat a serving of eggy noodles, when in fact, you get a nice calorie and carb savings in this healthy recipe. Giving tomatoes a stint in a hot oven makes them candy-sweet.
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Gordon Ramsay's Roasted Creamy Tomato Soup (Fresh Tomatoes)
Gordon Ramsay's Roasted Creamy Tomato Soup is a dish that transforms fresh tomatoes into a culinary masterpiece. This recipe captures the essence of Gordon Ramsay's iconic cooking style, focusing on simplicity and quality. Ideal for both casual family dinners and elegant gatherings, this soup is sure to impress with its depth of flavor and creamy texture.
Actual Recipe:
Directions:
00:00 Select ripe vine tomatoes for better soup flavor; core and quarter them before roasting.
00:13 Use red onion for its sweetness and finely slice with garlic for the soup; roasting versus stewing tomatoes enhances flavor.
00:41 Season tomatoes with salt, pepper, sugar, and cayenne for heat and balsamic vinegar for richness before roasting.
01:08 Roast ingredients for 20-25 minutes at 180°C to intensify flavors.
01:24 Make sun-dried tomato pesto with toasted pine nuts, Parmesan, and extra virgin olive oil in a pestle and mortar for enhanced control over texture.
02:13 Add vegetable or chicken stock to the roasted tomatoes and simmer; blend or mash for desired soup consistency.
02:28 Stir in cream for a richer, creamier soup, according to preference.
03:08 Create a gutsy cheese on toast using a roux with stout instead of milk, mustard, Worcestershire sauce, and Montgomery cheddar.
04:35 Grill the cheese on toast with the rich roux mixture until blistered and bubbly; a robust country loaf is recommended as the base.
05:07 Pair the creamy roasted tomato soup with the sun-dried tomato pesto and the hearty Welsh rarebit toast for a nostalgic and satisfying dish.
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White Bean Sauce - The Perfect Way to Use those Garden Tomatoes and Basil
White Bean Sauce | | This recipe is one of my all time favorites, especially in the summertime with my garden is overrun with tomatoes, basil, and squash. This meal comes together quickly and reheats well - perfect for leftovers or make ahead meals for the family. I love to serve this over penne, bow tie pasta, and zucchini noodles.
pasta sauce recipe
vegetarian pasta recipes
vegetarian dinner recipes
vegetarian meals
garden vegetable recipes
extra garden tomato recipes
PENNE AND BEAN RECIPE VIDEO:
INGREDIENTS:
⚈ 1 box penne or bowtie pasta
⚈ 10 oz yellow onions
⚈ 15 oz celery
⚈ 1 lb vine tomatoes
⚈ 12 cloves garlic minced
⚈ 2 tbsp olive oil
⚈ 1 1/4 tsp salt
⚈ 1 1/2 tsp black pepper freshly ground
⚈ 2 tsp crushed red pepper
⚈ 2 15.5 oz cans cannellini beans
⚈ 1 cup fresh basil (about 2 handfuls) cut chiffonade or minced
⚈ 4 oz Parmesan cheese freshly grated
INSTRUCTIONS:
⚈ Cook pasta according to box directions. Make sure pasta is al dente when finished so that it does not get mushy when added to the white bean sauce later on. Once pasta is done, rinse with cold water to remove excess starch and to stop the cooking process, set aside.
⚈ While pasta is cooking, chop onion, celery, and tomato roughly the same size as the cannellini beans.
⚈ Add olive oil to heat pan, warming oil over medium high heat. Once hot, sauté onions for 1-2 minutes. Add garlic and crushed red pepper, stir frequently to prevent burning. Once onions start to turn translucent, add celery, salt, and pepper. Cook for 8-10 minutes or until the celery starts to get soft on the outside but still retain a crunch on the inside.
⚈ Add both cans of cannellini beans, liquid included. Let simmer for 7 minutes, until the beans are heated through and starting to slightly fall apart. Add tomatoes and basil and simmer for an additional 5 minutes. Tomatoes should be releasing their juices.
⚈ Add pasta to sauce and heat through. When serving, garnish with a tbsp of freshly grated Parmesan cheese and enjoy!
NOTES:
⚈ This recipe is also delicious with dried basil when fresh is not available. Just substitute with 3 TBS dried basil.
⚈ Want a healthier alternative? This recipe is also delicious when you substitute zucchini spirals instead of the penne. It will save you almost 200 calories and 42 carbs per serving and you won’t be sacrificing taste. I do recommend cooking the zucchini for the meal you are eating and it does not reheat well.
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