Recipe of the day: 3 delicious vegetarian pasta recipes you will love
Homemade vegetarian pasta. Picture: iStock
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Undergo a tempting journey through a world of culinary delights as we dive into three mouthwatering vegetarian pasta recipes that will leave your taste buds begging for more.
Indulge in the creamy elegance of the first recipe, the Creamy Mushroom and Spinach Pasta, where velvety textures and earthy flavours unite in a symphony of taste.
Next up, try out the Crunchy Noodle Salad recipe, a refreshing and vibrant creation that combines the crispness of fresh vegetables with the satisfying crunch of noodles, all dressed in an intriguing medley of flavours.
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And finally, brace yourself for a burst of Mediterranean goodness with the Baked Feta Pasta recipe, with creamy feta cheese baked to perfection alongside succulent tomatoes, creating a harmony of rich and tangy sensations.
With these three extraordinary pasta recipes, your culinary repertoire will soar to new heights, impressing both family and friends with your impeccable taste and culinary creativity.
Toss together tagliatelle, mushrooms and spinach in a parmesan and crème fraîche sauce to make a quick and low calorie dinner that takes just 25 minutes
Author:Liberty Mendez
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Yield:21x
Category:Lunch, Dinner
Method:Bake
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
2 tbsp olive oil
1 small onion, finely chopped
150g baby mushrooms, halved
150g tagliatelle
2 garlic cloves, crushed
200g low-fat crème fraîche
15g parmesan or vegetarian alternative, grated
120g baby spinach
½ tsp chilli flakes (optional)
Instructions
Heat the oil in a medium saucepan over a medium heat and fry the onion and mushrooms for 10 mins, or until softened and browned slightly. Meanwhile, cook the pasta following pack instructions.
Add the garlic to the pan with the mushrooms and cook for 2 mins more. Tip in the crème fraîche and parmesan, stir to combine, then add the baby spinach. Set aside.
Remove the pasta from the heat and drain, reserving 25ml of the water. Toss the pasta in the creamy mushroom sauce, put back on the heat and cook over a low heat until the spinach wilts, about 5 mins. Pour in enough of the reserved water to loosen slightly. Season with black pepper and finish with a sprinkle of chilli flakes, if you like.
Break up the noodles into small pieces and tip into a dry frying pan over a medium heat. Toast for 1-2 mins until slightly golden. Remove from the heat and set aside.
Combine both oils, the vinegar, soy sauce and maple syrup in a large bowl and season. Toss in the rest of the salad ingredients, along with the toasted noodles. Serve immediately.
Making a cream out of the stalks means that every mouthful of pasta will have a delicious taste of asparagus
Author:Barney Desmazery
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:41x
Category:Lunch, Dinner
Method:Frying
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
1 bunch asparagus
142ml tub double cream
2 garlic cloves, peeled, but left whole
50g parmesan, half grated, half shaved
250g tagliatelle
Instructions
To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan, bring the cream and garlic to boil. Take off the heat, remove the garlic, then set the pan aside.
Cook the stalks in boiling salt water for about 4-5 minutes until tender, drain, then tip into the cream with grated Parmesan. Blitz with a hand blender until smooth.
Cook the pasta according to the pack instructions, then throw in the tips 2 minutes before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, keep top with parmesan shavings and serve.
