Pasta and Creamy Primavera Sauce Recipe - Southern Queen of Vegan Cuisine 23/328
Today we will be making the Pasta and Creamy Primavera Sauce Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
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Day 23 Recipe 23 Southern Queen of Vegan Cuisine:
Olive Garden is the best Italian restaurant in the history of Italian restaurants. Okay, it is not. It is one of the best Italian chain restaurants in the United States, topped only by Maggiano's of course. I loved going there as a meat eater, could probably have a decent meal as a vegetarian, but as a vegan there really is not anything for me to eat at Olive Garden. Nothing filling and diving anyway, and that makes me so sad. Don't know why I had to spill my heart about Olive Garden, because I have never even eaten their Pasta Primavera.
This was my first time eating anything close to Pasta Primavera. The vegetables are kept so fresh that the dish feels more like a warm pasta salad. The vegan Pasta Primavera was also really light by only using vegan sour cream as cream sauce. It had no heavy cream, no cream cheese, no milk. Sounds like that would have made it more of a vegetable laden alfredo. Though I lean more towards heavy foods, it is time for me to get on the light train, and this dish may be the one to do it.
Pasta and Creamy Primavera Sauce Recipe
Ingredients:
12 ounces frozen peas
12 ounces frozen broccoli
12 ounces Penne Pasta
1 medium fresh zucchini
8 ounces vegan sour cheese
Directions:
Bring a large pot of salted water to a boil of high heat.
Pour in the frozen peas and broccoli. Cook them hot and thawed, but still crisp and bright green.
Move the peas and broccoli to a separate bowl using a slotted spoon.
Cut the zucchini once length wise, then chop into 1/2 inch half circles.
Cook the zucchini in the boiling water for 3 - 5 minutes until they have become slightly tender.
Move the zucchini to the bowl with the other vegetables using a slotted spoon.
Cook the pasta in the salted vegetable water as the box instructions or to your personal taste.
Drain the pasta, stir in the vegetables, and stir in the vegan sour cream.
Serve warm, could probably serve not so warm, and feel free to add any other spring vegetables you enjoy.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Stuffed Shells That Will Make Your Grandma Proud
The Brooklyn Brothers are cooking up a storm today, featuring their cheesiest Stuffed Pasta Shells. These classic stuffed shells are filled with three types of cheese, Ricotta, Mozzarella and Romano, which is then topped in our homemade tomato sauce, and then baked to perfection. If you are looking for an easy Italian meal that will please both family and friends alike, we will show you step-by-step how to make baked stuffed shells, which is so quick and easy. A comfort food favorite that’s great for feeding a large group!
Happy Cooking!
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My Nonna's Stuffed Shells | Conchiglioni with Ricotta and Spinach!
Stuffed shells is a favourite in Italian homes for Sunday lunch! I used to make this pasta dish with my Nonna all the time! It's cheesy, creamy, comforting and so easy to make! Everyone in Italy loves these stuffed shells, and your family will too!
Let me show you how to make a quick, easy and rich tomato sauce, a creamy spinach and ricotta filling, and how to fill your giant conchiglioni pasta shells! We then bring all these elements together, bake for a few minutes, and the result is one of the most amazing pasta dishes you've ever devoured!
If you have leftover stuffed shells, you can easily freeze them for another night!
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INGREDIENTS
500g conchiglioni pasta shells
Sauce:
1 jar (700ml) passata
3 tbsp. olive oil
3 garlic cloves
2 tbsp. tomato paste
sugar to taste (optional)
salt to taste (optional)
Stuffing:
100g parmesan cheese, grated
100g mozzarella cheese, grated
500g ricotta cheese
300g frozen spinach, thawed
2 eggs
a good grating of nutmeg
salt (to taste, optional)
Topping:
150g mozzarella cheese, grated
50g parmesan cheese, grated
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Chapters:
0:00 - A Family Favourite; Stuffed Shells!
0:23 - Let's Make A Tomato Sauce!
1:07 - Cooking The Conchiglioni Pasta
1:49 - Salt or Sugar?
2:13 - Preparing the Spinach
2:50 - Making The Shell Stuffing
3:36 - Oven Temp & Assembly!
4:38 - Baking Time
4:47 - Your Stuffed Shells Ready To Serve!
5:12 - Storage
5:23 - Want To Up Your Pasta Game? Try These!
#stuffedshells #conchiglioni #pastashells
Simple Pastas: Baked Stuffed Shells
I prepare a delicious baked pasta and Grandma joins me in the kitchen. Recipe on my website:
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BITCHIN' INSPIRATION: PESTO STUFFED PASTA SHELLS!
Pesto stuffed shells with butternut squash! Use any of our Bitchin' flavors as a creamy substitute for butter and cream. Dive right into the holiday season with this saucy dish.
Bitchin' Sauce: The Almond Dip! Vegan, Gluten-Free, Non-GMO Project Verified, Kosher.
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Pasta Primavera ~ One-Pot Ninja Foodi Recipe
Can I double that recipe? Maybe, maybe not... check out my mistake that almost ruined dinner so you don't make the same mistake!
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You can find the written recipe on The Salted Pepper website:
You know I always test my recipes. Always! It's important to me that they work for you, so I have to make sure they work for me three times at least! And I did that with this recipe for Pasta Primavera and then 5 minutes before shooting the video, I decided to double the recipe.
Okay, not a big deal right? Just double all the ingredients and you'll be fine. That isn't always true as I found out. Time to pressure plays a critical role in a successful dish and when there is more in the pot, it takes longer to come to pressure!
Luckily, I recovered because I realized my mistake before it was too late. The veggies were a little overdone, but the Pasta Primavera was delicious!
Check out the video so you don't make the same mistake I did! I also include some pointers in the written recipe post. Enjoy!
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