3 delicious pasta recipes - new lune

3 Delicious Pasta Recipes

I thought I would do another recipe post but this time I wanted to talk about 3 pasta recipes that are my faves! As you may already know, I’m vegetarian so technically I don’t use one of the recipes I’ve mentioned down below but nevertheless it’s a recipe I do for my loved ones who aren’t vegetarian. I love Indian & Italian cuisine, I’m in love with their foods haha!

So it’s not a surprise that I love pasta, it’s pretty much a food that’s easy to cook and tastes delicious. In today’s post, I wanted to share with you 3 delicious pasta recipes. They are very easy to prepare and taste amazing! As always, you can remove some of the ingredients to make it vegan or vegetarian, and two of these recipes are perfect for vegetarians! As always, if you are interested – keep on reading!

Je pensais que je ferais un autre post de recette mais cette fois je voulais parler de 3 recettes de pâtes qui sont mes préférées! Comme vous le savez peut-être déjà, je suis végétarien, donc techniquement, je n’utilise pas l’une des recettes que j’ai mentionnées ci-dessous, mais c’est néanmoins une recette que je fais pour mes proches qui ne sont pas végétariens. J’adore la cuisine indienne et italienne, je suis amoureuse de leurs aliments haha!

Ce n’est donc pas une surprise que j’aime les pâtes, c’est à peu près un aliment facile à cuisiner et délicieux. Dans le post d’aujourd’hui, je voulais partager avec vous 3 délicieuses recettes de pâtes. Ils sont très faciles à préparer et ont un goût incroyable! Comme toujours, vous pouvez retirer certains ingrédients pour le rendre végétalien ou végétarien, et deux de ces recettes sont parfaites pour les végétariens! Comme toujours, si vous êtes intéressé, continuez à lire!

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CREAMY GARLIC PASTA

3 delicious pasta recipe - new lune - creamy garlic pasta

Starting off with the creamy garlic pasta recipe, I’m not a huge fan of garlic and to be completely honest – I hate it lol (I wasn’t lying when I said I was a picky eater)! But this is a super simple one pan pasta recipe. When I usually make pasta, I don’t really rely on a lot of cheese as I think I’m lactose intolerant but for this recipe, you don’t need to use any cheese at all (or any cream) which is perfect if you are lactose intolerant or dislike cheese. Instead, I use almond milk and the consistency of the cream is still the same as a regular cream.

 

Ingredients:

  • 150g of linguine pasta
  • 250ml of almond milk
  • 300ml of water
  • 3-4 cloves of garlic
  • 1/2 brown onion
  • salt
  • pepper
  • almonds
  • lemon juice

 

STEP 1

Pour 300ml of water, 150ml of almond milk, two pinches of salt, half a teaspoon of pepper, a couple of drops of lemon juice in a measuring cup and mix everything together and you have prepared the sauce!

 

STEP 2

Then, mince your cloves of garlic. The more you crush the garlic, the more aromatic it becomes. Then chop half a brown onion and crush a couple of almonds using your knife. Now, add 150g of linguine pasta and add all the ingredients in the previous step in a big pan which are the sliced onions, crushed onions and minced garlic. To add a bit more flavour, you can add a quarter of vegetable stock cube.

 

STEP 3

Then, pour the prepared almond sauce into the pan. Turn it on high heat and wait until it boils. Make sure to mix and separate the pasta, that way the water will get in between them and they will be well cooked.

Once it starts boiling, reduce the heat to low heat and set a timer for 8 minutes. Continue stirring and separating the pasta otherwise they will stick together. When the timer goes off, it still won’t be cooked properly – you need to boil it for 2-3 more minutes.

 

STEP 4

This is the time when you adjust the consistency of the pasta or add any extra ingredients you would like for a bit more flavour. In this case, I add around 100ml of almond milk. If you need to season it more, add a bit more salt and/or sugar. In addition, I add a bit of chilli flakes on top to make it tastier. And voila, all done!

 

TOMATO PASTA

3 delicious pasta recipe - new lune - tomato pasta

This is another super fast recipe you can make and once again, it’s an one pan pasta recipe. If you are feeling lazing and want to make something quick & delicious, this is the recipe you need!

 

Ingredients:

  • 150g of spaghetti
  • tomato paste
  • 1/2 tbsp of minced garlic
  • 1/2 brown onion
  • cherry tomatoes
  • parsley

 

STEP 1

Take half of an onion and cut it in big slices. Then, take your cherry tomatoes and cut them in half. Take 2 stems of parsley and chop them. You can use some for cooking and others for decorations so feel free to take the amount you need.

 

STEP 2

Add 150g of spaghetti and all the ingredients you have chopped in the pan which are the cherry tomatoes, onions and parsley.  Then, add three to four spoons of tomato paste, 500ml of water as well as 1/2 tbsp of minced garlic. Cook it for more than 20 minutes.

I like my food to be well cooked that’s the reason why I cook it for more than 20 mins but if you don’t want to overcook it, you can cook it under 15 minutes. Note that you have to stir constantly during the 20 minutes you are cooking, that way the spaghetti or ingredients won’t stick together and they won’t be stuck on the pan either. And we are done!

 

CHICKEN ALFREDO PASTA

3 delicious pasta recipe - new lune - chicken alfredo pasta

Last but not least, for the last recipe we have Chicken Alfredo Pasta which is once again another one pan pasta recipe. I love one pan pasta recipes since you don’t need a lot of cooking pots and it saves you a lot of time when cleaning as well. If you are vegetarian like me, you can switch the chicken to another ingredient or simply not use it and it will instantly become a vegetarian recipe.

 

Ingredients:

  • 150g of penne pasta
  • 300ml of water
  • 150ml of milk
  • 2 chicken breasts
  • 3 cloves of garlic
  • salt
  • black pepper
  • dried oregano
  • parsley
  • parmesan cheese

 

STEP 1

To start off, heat your pan in medium heat and fry 2 chicken breasts (which you left in room temperature). Season each side of the chicken breast with a big pinch of salt. When the bottom becomes golden brown, turn them the other side and season once again with a big pinch of salt. Then, sprinkle some black pepper, dried oregano or other herbs over the chicken  breasts.

 

STEP 2

After cooking them for 8 minutes (you can cook them under 5 mins), add around 100ml of water into the pan. Turn the chicken breasts and season them again. Slice 3 cloves of garlic into small pieces and add the chopped garlics in the pan & remove the chicken breasts while the pan is still wet.

 

STEP 3

Now, add 150g of penne pasta and pour 300ml of water & 150ml of milk, and let it cook for 10 minutes in medium heat. In the meantime, slice the chicken breasts and chop some parsley.

During the last 2/3 minutes, add the sliced chicken into the mix/pan. Cook them for an extra 5 minutes if you would like the chicken or the pasta to be cooked further. Add 2 tbsp of Parmesan cheese, salt as well as the chopped parsley. And we are done!

 

THANK YOU SO MUCH FOR READING!

xo N

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    1. You can go for any domain suffix in terms of monetisation but I wouldn’t recommend going for .org since it’s commonly used for non-profit organisations. I would recommend to use .com

  1. If you are someone craving for some exciting and mouth-watering Indian curry, this vegan palak paneer with curried tofu is for you. It has a beautiful vibrant green, creamy texture with super flavorful spinach gravy base along with crispy-edged, crumbly tofu, which gives a paneer-like texture.
    This dish is prepared using traditional Noth-Indian spices. It’s perfect when served with fragrant basmati rice and scooped with some Indian flatbread. People who don’t like spinach much, this dish will encourage you to give this dish a try, as it’s easy to make, smells amazing and has just the right amount of richness and spice.

    Breakdown of this appetizing Recipe:

    1 Cup of Vegan Palak Paneer contains 405 cals.
    Fat – 31.63g
    Carbohydrate – 14.56g
    Protein – 18.93g

    Cooking Time: 40-45 Minutes
    Serves: 4 Plates

    Ingredients Needed:

    Spinach – 4-5 Cups

    Tofu – 8 Ounces ( Extra Firm )

    Cumin Seeds – 1 Teaspoon

    Onions – 2 ( Chopped Fine )

    Crushed Ginger – 2 Teaspoon

    Crushed Garlic – 2  Teaspoon

    Tomatoes – 2 ( Take the Puree )

    Ground Coriander – 2 Teaspoon

    Ground Cumin – 1 Teaspoon

    Garam Masala – ½  Teaspoon

    Red Chilli Powder – ½ Teaspoon

    Coconut Cream – 1 Teaspoon

    Coconut Oil – 3 Teaspoon

    Salt – 1 Teaspoon

    Instructions:

    Take 4-5 cups of Spinach and boil it in a pressure cooker. As soon as it reaches the room temperature, make a puree of it in a high speed blender until it gets smooth.

    Make a puree of the tomatoes.
    Take extra firm tofu, cube it and keep aside.

    Heat the oil in a deep skillet and add some cumin seeds along with asafoetida and wait for 2 minutes.

    Once it sputters, add fine chopped onions and saute until it gives a slightly golden brown texture.

    Now add garlic and ginger paste to it and saute until the raw smell disappears. Mix it firmly with the chopped onions.

    Add the tomato puree, spices and salt. Cook on slightly medium heat for about 10 minutes.

    Now add the pureed spinach and tofu and simmer it on medium heat until tofu absorbs some essence and becomes soft; add a little water and leave it on mild heat for 6-7 minutes.

    Add  coconut cream and stir it well, until the creme gets fully mixed.

    Serve hot with basmati rice or any flatbread.

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