Ingredients for Garlic Buttered Pasta

To make the butter garlic pasta sauce, you will need just a few pantry-ready ingredients:

• Unsalted butter: Due to its high-fat content, unsalted European-style butter is my go-to for this recipe, as it will give your pasta extra depth and richness. However, you can use any unsalted butter you prefer to balance out the excess sodium of parmesan cheese.
• Fresh garlic cloves: I recommend using finely minced garlic for your buttery pasta sauce, as it most thoroughly infuses the butter with its flavors. You could also use roasted garlic for a smokier, caramelized taste. In a pinch, garlic powder can be a substitute but if you are after the rich garlicky flavors, I would recommend using fresh garlic cloves in this recipe.
• Kosher Salt and black pepper
• Fresh herbs: Fresh parsley is one of my favorite herbs in this butter garlic sauce for noodles. However, you can bring out similarly bright, garden-fresh flavors to your meal by using other fresh herbs matching your unique recipe.

To make the garlic butter pasta, you will need only two simple ingredients:

• Pasta: I recommend using spaghetti for my garlic butter noodles, as their lean shape can hold more buttery pasta sauce than thicker types. However, you can also make this recipe using another type of pasta, such as linguine, penne, fettuccine, elbow, egg noodles, and angel hair. Additionally, if preferred, gluten-free pasta can also be used.
• Parmesan cheese: Nutty and bold, parmesan cheese is the perfect finishing touch for transforming your plain spaghetti into an elegant, five-star meal.

How to Make Garlic Butter Pasta

This quick pasta dish is a cinch with my easy butter garlic pasta sauce. With a handful of ingredients and only six steps, anyone can quickly whip up this delicious side. Here are the steps:

1. Cook the pasta: Fill a large pot with water, mix in a generous helping of salt, and bring the mixture to a boil. Add the pasta to the pot of water and cook it according to the package instructions (or until al dente.) Reserve 1 cup of the pasta water, drain the pasta, and return it to the pot.
2. Make the garlic sauce for noodles: While the pasta cooks, melt the butter in a small skillet or saucepan over medium heat. Add the garlic and cook it over medium-low heat until it softens (2-3 minutes), stirring frequently. Then, remove the pan from the heat and stir in the salt, pepper, and fresh parsley.
3. Toss the pasta: Add the buttered pasta sauce to the cooked pasta and toss until combined. If the pasta is sticky, add the reserved pasta water to the mix in 2-tablespoon increments until it reaches your desired consistency.
4. Add the parmesan: Sprinkle the buttered spaghetti noodles with parmesan cheese and chopped parsley, and toss until combined.
5. Serve: Divide the garlic butter spaghetti noodles into serving bowls. Garnish them with more parmesan cheese and parsley, and enjoy!

Storage and Reheating Instructions

With these storage tips, you can save your butter garlic pasta leftovers for an easy lunch or a quick dinner the next day. Here’s how I do it:

• Store: Place the leftovers in an airtight container in the fridge for up to 2-3 days.
• Reheat: When reheating your garlic butter noodles, add a bit of liquid to the mixture to keep your pasta from drying. Then, heat the leftovers in a saucepan for 5-7 minutes or the microwave in 30-second increments.

What to Serve with this Recipe?

Mild yet rich, buttery garlic pasta is a highly versatile side dish. Serve it with a hearty protein, crisp salad, or tender veggie side, and your table will pack a ton of flavor with minimal prep time.

• Chicken: This parmesan garlic butter pasta is my favorite simple pasta side dish for chicken. Prepare an Instagram-ready spread by making this recipe alongside a five-star Chicken Shish Tawook, Whole Roasted Chicken or tender Greek Yoghurt Chicken. For a flawless ingredient pair, you can also serve it alongside Baked Panko Chicken Parmesan, and you’ll have a cheesy meal that comes together in no time.
• Turkey: Light and mild, turkey mains exquisitely balance the buttery richness of spaghetti in butter sauce. Italian seasoned Turkey Meatballs make an excellent pasta topping, while Turkey Tenderloin is a succulent main that only takes 30 minutes to prepare. 
• Seafood: Nothing says, “match made in heaven,” like butter garlic pasta with shrimp. Top your buttered noodles with my zesty Shrimp Scampi Recipe or Breaded Fish for a family-friendly pairing perfect for busy weeknights. Or, pair your pasta with Grilled Mahi Mahi for a light, summery pair ideal for outdoor events.
• Salad: Want to add a little fiber to your pasta spread? Balance out the decadence of your pasta with a crisp, garden-fresh salad. You’ll love my easy Caesar Salad Recipe, La Scala Chopped Salad, and Burrata Caprese for light Italian signatures. Or, try out a bright, lemony recipe with my gluten-free and keto-friendly Asparagus Salad.
• Vegetables: When it comes to tasty veggie recipes, the options are endless. Serve your garlic butter parmesan noodles alongside a plate of Oven-Roasted Asparagus or Air-Fried Green Beans for a nutritious green side. If you want a heartier combination, Roasted Portobello Mushrooms and Eggplant Parmesan will satisfy your appetite while serving any vegetarian needs.
• Garlic bread: No one can resist a classic. Toasty and filling, oven-baked Garlic Bread and Air Fryer Garlic Bread are two of my favorite pasta sides. You’ll love dipping these tender slices into your spaghetti’s simple butter pasta sauce.

FAQs

Other Easy Pasta Side Dishes You Might Like

Can’t get enough of this easy garlic parmesan butter pasta? For even more quick pasta recipes, these beginner-friendly ideas will fill your table with bright, tender flavors.

• Caprese Pasta Salad
• Mexican Corn Pasta Salad
• Ricotta Shrimp Pasta

If you try this Garlic Butter Pasta recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Garlic Butter Pasta Recipe

An easy and quick to make Garlic Butter Pasta recipe that can be served with any main dish. Spaghetti noodles tossed with buttery garlic sauce and then sprinkled with parmesan cheese and fresh parsley for a flavor packed meal that is both satisfying and comforting.

Course Dinner, Lunch

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 369kcal

Author Aysegul Sanford

Ingredients

For The Pasta:

• 8 ounces spaghetti or any other dried pasta or Gluten free pasta
• Water
• Kosher Salt
• ½ cup grated parmesan cheese plus more for serving

For The Garlic Butter Pasta Sauce:

• 4 tablespoons unsalted butter preferably European-style butter with high fat content
• 4 cloves garlic minced
• ¼ teaspoon Kosher salt plus more to taste
• ¼ teaspoon ground black pepper
• ¼ cup fresh parsley – roughly chopped, plus more for serving

Instructions

• Bring a large pot of salted water to a boil, add the pasta, and cook according to the package directions until al dente. Reserve 1 cup of the pasta water and drain the pasta. Return the now-drained pasta back to the pot.
• While the pasta is cooking, make the butter garlic pasta sauce. Melt the butter in a small skillet over medium heat until fully melted (but not browned.) Add the garlic and cook, stirring frequently, for 2-3 minutes. Remove from heat and stir in the salt, pepper, and fresh parsley.
• Drizzle the pasta with the butter garlic sauce and toss to combine. If the pasta is too sticky, use the reserved pasta water by adding and mixing it in 2-tablespoon increments.
• Sprinkle the buttery pasta with parmesan cheese and chopped fresh parsley. Toss to combine.
• When ready to serve, divide the pasta into serving bowls and garnish with more parmesan cheese and parsley.

Notes

• Yields: This recipe serve 2 ounces of (uncooked) pasta per serving. However, you can multiply it if you are serving a large crowd.
• Keep a close eye on the butter: Watch the garlic closely when sauteeing as it can burn quickly. It is best to monitor it closely as it cooks.
• Store: Place the leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 369kcal | Carbohydrates: 45g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 372mg | Potassium: 187mg | Fiber: 2g | Sugar: 2g | Vitamin A: 775IU | Vitamin C: 6mg | Calcium: 137mg | Iron: 1mg

The post Garlic Butter Pasta appeared first on Foolproof Living.

Whether you use it to make Garlic Butter Pasta, Garlic Bread, or dipping sauce for bread, this quick and easy recipe is going to be a staple in your daily cooking routine.

Ingredients

The list of ingredients for garlic butter sauce is simple and short. You can make this savory recipe using only three ingredients, possibly with things you already have in your kitchen. So, no grocery trip is necessary!

• Butter: I recommend using unsalted European-style butter (I like Vermont Creamery (affiliate link), as its high-fat content gives this recipe extra richness and depth. However, nearly any salted or unsalted butter would also work. Just note that if you use salted butter, I recommend omitting the extra salt to avoid over-seasoning.
• Fresh garlic cloves: I prefer finely minced garlic for this recipe. However, you can also use my Roasted Garlic or Air Fryer Garlic for a smokier garlic flavor. Though I don’t recommend using garlic powder in this recipe, you can use it in a pinch if you don’t have any fresh garlic on hand.
• Kosher salt

How to Make a Garlic Butter Sauce From Scratch?

Simple yet tasty, this quick butter garlic sauce comes together in just five minutes with these easy instructions:

1. Melt butter: Heat a small skillet or saucepan over medium heat and add the butter. Wait until the butter melts.
2. Saute the garlic: Add the garlic to the pan, cooking gently. Stir the mixture until the garlic becomes soft (2-3 minutes). Be sure to watch it closely, as garlic burns easily.
3. Add the seasoning: Remove the butter from the stove. Then, stir in the salt and other desired add-ins, such as pepper and parsley.
4. Serve: Serve your melted garlic butter with bread or pasta, or use it as a tasty baste for other recipes.

How to Store, Reheat, Freeze, and Thaw?

You won’t want a single drop to go to waste when you make butter garlic sauce. These expert storage tips will ensure you can quickly meal prep and save your recipe for weeks.

• Store: To store leftovers of this recipe, place them in an airtight container. It will stay fresh in the refrigerator for 3-4 days.
• Reheat: I recommend reheating this butter sauce recipe just before serving to avoid unwanted coagulation. Reheat it over low heat in a small saucepan or the microwave (5-second increments) until it reaches your desired heat and consistency.
• Freeze: To freeze, first let it reach room temperature. Then, you can pour it into an airtight container or an ice cube tray to make individual portions. Store the sauce in the freezer until ready to use.
• Thaw: There’s no need to thaw your frozen butter garlic sauce. Instead, reheat it just before serving.

How to Use This Buttery Garlic Sauce?

It’s amazing how versatile this simple garlic butter sauce is. Use it in dozens of dishes—from melted garlic butter for bread to sauce for steak—for a tasty meal no one can resist. Here are a few more suggestions:

• Bread: For a match made in heaven, serve it as a garlic butter dipping sauce alongside your favorite French bread. Or, if you prefer homemade bread, this hearty side tastes amazing with soft, buttery bread like my Buttery Brioche Rolls and Brioche Slices. Or, serve it alongside crustier recipes—like my No-Knead Artisan Bread and Air Fryer Garlic Bread—for a more rustic feel. 
• Pizza: Want to take your homemade pizza to the next level? Use this sauce for pizza by brushing your dough before baking it. Or you can also brush the pizza crust right after it comes out of the oven. Either way, every bite will explode with flavor.
• Meat: Transform your bland meat recipes into five-star meals that will disappear in minutes. Use this butter garlic sauce for steak or beef with recipes like my Beef Tenderloin. You can also use it to drizzle or baste poultry dishes like my Baked Bone-In Chicken, Turkey Loin, and Roasted Turkey Legs.
• Pasta: It’s undeniable that this recipe makes the ultimate homemade butter sauce for pasta. Serve it with spaghetti, and you’ll have Garlic Butter Pasta the whole family will love.
• Fish: Few things taste more elegant than using this creamy garlic butter sauce for fish. Drizzle this simple sauce over your favorite fish or seafood recipe—like my Grilled Mahi Mahi, Grilled Shrimp Kabobs, or Breaded Fish—and prepare your tastebuds for a host of rich, sophisticated flavors.
• Marinade: This simple recipe doubles as one of my favorite garlic butter marinades—a succulent substitution for olive oil. Like my Shrimp Marinade and Marinade for Mahi Mahi, this easy recipe adds flavor to any meat or fish meal. Just be sure that the garlic butter reaches room temperature before adding it to your fish or meat.
• Vegetables: This recipe makes for a flavorful garlic butter glaze that will give any vegetable side a rich, luscious taste. Drizzle this divine sauce over Boiled Green Beans, Air Fried Corn on The Cob, or Steamed Asparagus for a tender, garden-fresh veggie side. If you want a slightly crispier taste, adding garlic butter to Air Fryer Green Beans is an easy way to take it to the next level.
• Potatoes: If you’re searching for a lavish, melt-in-your-mouth potato recipe, add garlic butter with minced garlic to your favorite dishes. Mix this garlic butter recipe with Rosemary Mashed Potatoes, and your table will look like a food magazine spread. Or, use garlic butter sauce instead of olive oil to give your Smashed Fingerling Potatoes a robust, crisp bite.
• Rice or grains: This garlic and butter sauce gives any grain dish a flavorsome depth. Pour some of your sauce into classic recipes, like Cooked Bulgur Wheat, Cooked Quinoa, or cooked orzo, and you’ll savor every bite. You could also add this delicious sauce to dishes like Forbidden Rice or Wild Rice for a subtle flavor boost.
• Popcorn: If you love the savory taste of gourmet popcorn, drizzle your batch with a few tablespoons of this garlic butter herb sauce. You won’t be able to put down your popcorn bowl until it’s empty.

FAQs

Other Garlic Butter Recipes

If you love the rich taste of this garlic-infused butter, then you’ll be amazed by how many other delectable recipes are at your fingertips. This collection has it all, from veggie sides to tasty pasta.

• Garlic Butter Green Beans
• Garlic Butter Sautéed Asparagus
• Buttery Garlic Pasta

If you try this Garlic Butter Sauce recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Garlic Butter Sauce Recipe

Made with just a few simple ingredients, this garlic butter sauce is a quick and easy way to enhance the flavors of any dish. It serves multifunctionally as a pasta sauce, dipping sauce, or a marinade for meats and vegetables.

Course Condiment

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Total Time 8 minutes minutes

Servings 4 servings

Calories 205kcal

Author Aysegul Sanford

Ingredients

• 8 tablespoons unsalted butter preferably European style butter*
• 3 cloves garlic finely minced
• ¼ teaspoon Kosher salt plus more to taste
• ¼ teaspoon ground black pepper optional
• 1 tablespoon fresh parsley chopped, optional

Instructions

• Heat a small skillet (or small saucepan) over medium heat. Add the butter and let it melt.
• Add the garlic and stir until soft for approximately 2-3 minutes.
• Remove from the heat and stir in the salt. If using, add the pepper and parsley as well. Serve or use in your recipe.

Notes

• Butter: You can make this sauce using salted butter. However, if you use unsalted butter, we recommend omitting salt. Alternatively, you can use clarified butter (aka ghee) as a vegan option. Garlic ghee sauce is just as tasty without any dairy.
• Optional Add-ins: Depending on the recipe you are planning to use this sauce, you can easily flavor it with dried herbs and spices, parmesan cheese, or add a splash of lemon juice and lemon zest to brighten the flavors.
• Store: To store garlic butter sauce, place it in an airtight container. It will stay fresh in the refrigerator for 3-4 days.
• Reheat: I recommend reheating it just before serving. Reheat it over low heat in a small saucepan or the microwave (5-second increments) until it reaches your desired heat and consistency.
• Freeze: To freeze, first let it reach room temperature. Then, you can pour it into an airtight container or ice cube trays to make individual portions. Store the sauce in the freezer until ready to use.
• Thaw: There’s no need to thaw your frozen butter garlic sauce. Instead, reheat it just before serving.

Nutrition

Calories: 205kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 149mg | Potassium: 23mg | Fiber: 0.1g | Sugar: 0.05g | Vitamin A: 785IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 0.1mg

The post Garlic Butter Sauce appeared first on Foolproof Living.

And if you have some leftover shrimp, be sure to try Barefoot Contessa’s Roasted Shrimp Salad and Orzo Shrimp.

Ingredients

This lemon ricotta shrimp pasta is as delicious as it is straightforward. The main ingredients are shrimp, ricotta, and cooked pasta. 

• Shrimp: Shrimp is a low-fat, high-protein option for dinner that is ready in minutes. Simply sauteed or cooked with additional flavors (as suggested below), it is a weeknight dinner go-to protein for many of us. The recipe calls for size 16-20 shrimp, but you can also use 21-25. If you can get them, I always recommend buying your shrimp already peeled and deveined, at least for a weeknight dinner. It is a big-time saver! 
• Ricotta Sauce: Fresh ricotta cheese, parmesan cheese, fresh lemon, and a few cloves of garlic cloves are combined to make a simple creamy sauce with delicious flavor.
• Pasta: While I use rigatoni in this recipe, you can use almost any kind of pasta you have on hand. Fusilli, bowtie, spaghetti, fettucini, or whole wheat pasta would substitute nicely. If you are following a gluten free diet, you can also use your favorite gluten free pasta.

How to Make this Recipe?

When I say this ricotta lemon shrimp pasta is easy to make, I mean it. Making creamy, dreamy, and easy pasta on a weekday has never been easier. Here are the steps:

1. Cook pasta in a large pot of salted water according to package directions or until al dente. Be sure to salt your water. 
2. Add kale to your large pot of water 5 minutes before the pasta is cooked. Before draining kale and pasta, reserve 1 cup of pasta water. Put drained pasta and kale back in the pan. 
3. Make Lemon Ricotta Sauce: While the pasta is cooking, make the sauce by mixing your ricotta, parmesan, garlic, lemon zest, lemon juice, salt, and black pepper in a bowl. Add ½ cup of the starchy pasta water and stir until creamy. 
4. Cook Shrimp: Heat oil in a large skillet over medium heat. Sear shrimp for two minutes on each side and season with salt and pepper. 

5. Assemble the pasta: Add the ricotta sauce to the cooked pasta and gently stir. Add the rest of the pasta water if needed. Then add the shrimp to the dish. Garnish with parmesan and red pepper flakes as desired. If you like, enjoy your dinner with a glass of cold white wine! 

How to Store and Reheat Leftovers

While you can store the leftovers and enjoy them in the next few days, we think that this dish is best when served hot as soon as it is ready. As the pasta sits, the noodles will soak up more of the sauce, which will still be delicious but less creamy.

• Storing: Place any leftovers in an airtight container for up to three days. 
• Reheating: The best method is to reheat the pasta slowly in a skillet with a splash of water. It is possible to reheat in the microwave, but you have a higher chance of your sauce splitting. 

FAQs

Other Weeknight Pasta Dishes You Might Like:

Quick-cooking pasta recipes are great recipes to keep on hand for busy weeknight meals. These recipes are all delicious, fast, and use easy-to-find ingredients. 

• Green Pasta
• Artichoke Spinach Pasta Bake
• Shrimp and Orzo Salad

If you try this Shrimp Ricotta Pasta recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Shrimp Ricotta Pasta Recipe

Shrimp ricotta pasta tossed with creamy lemon ricotta sauce and kale. It's the perfect 30 minute pasta recipe for busy nights.

Course Seafood Salad

Cuisine American

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Total Time 27 minutes minutes

Servings 4 servings

Calories 464kcal

Author Aysegul Sanford

Ingredients

For The Pasta:

• Water & salt to cook the pasta
• 1 pound pasta (bucatini, rigatoni, spaghetti, or penne would all work)
• 3 cups kale leaves destemmed and chopped thinly

For the Ricotta Pasta Sauce:

• 1 cup whole-milk ricotta cheese
• ½ cup shredded parmesan cheese more as garnish
• 1 clove garlic minced
• 1 tablespoon lemon zest
• ¼ cup lemon juice freshly squeezed
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For The Shrimp:

• 3 tablespoons extra virgin olive oil
• 1 pound shrimp 16-20 shelled and deveined
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• Pinch red pepper flakes optional

Instructions

• Bring a large pot of salted water to a boil. Add in the pasta and cook according to the packaging instructions or until al dente.
• Five minutes before draining the pasta, add in the kale and cook until softened. Reserve 1 cup of pasta cooking water and drain the pasta.
• Put the now-cooked pasta back in the pan.
• While the pasta is cooking, make the ricotta lemon pasta sauce by mixing ricotta cheese, parmesan cheese, garlic, lemon zest, lemon juice, and salt and pepper in a bowl.
• Add in the ½ cup of reserved pasta sauce and whisk until creamy. Set it aside.
• To cook the shrimp: Heat olive oil in a large stainless steel skillet. Cook shrimp 2 minutes on each side. Season with salt and pepper.
• To assemble the shrimp ricotta pasta: Add the ricotta sauce to the pasta and toss gently. It should be very creamy as you toss it with the help of the residual heat coming from the freshly cooked pasta. If you need it, add in the remaining pasta liquid and turn the heat on for a minute or so as you toss and turn the pasta.
• Add the cooked shrimp and gently incorporate, ensuring that it is evenly distributed.
• Taste for seasoning and add in if necessary. Garnish with a sprinkle of shredded parmesan cheese and red pepper flakes, if using. Serve.

Notes

• Shrimp: The recipe calls for size 16-20 shrimp, but you can also use 21-25.
• Prep everything before you start: This is a very quick recipe so it is recommended that you prepare all the ingredients while you wait for the pasta water to boil.
• Dry your shrimp thoroughly before cooking. When you pat your shrimp dry before you put them in the skillet, you reduce the chance of the shrimp steaming and will get better color and texture. 
• Storing leftovers: This pasta is best when served hot as soon as it is ready. However, it can be stored in an airtight container in the fridge for up to 3 days. You can reheat it in a skillet with a splash of water over medium heat. 

Nutrition

Calories: 464kcal | Carbohydrates: 61g | Protein: 18g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 28mg | Sodium: 591mg | Potassium: 360mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3603IU | Vitamin C: 37mg | Calcium: 263mg | Iron: 2mg

The post Shrimp Ricotta Pasta appeared first on Foolproof Living.

Ingredients

This green pasta recipe requires a few simple ingredients that you likely already have on hand. The nutty parmesan pairs beautifully with the earthy spinach, and a hint of lemon and garlic brightens the dish. Here’s what you’ll need:

• For the pasta: Any type of pasta would work for this recipe. I used linguine, but any other long or short pasta would also work. 
• To make the Italian green pasta sauce: Gather fresh baby spinach, parmesan cheese, garlic, kosher salt, black pepper, lemon juice, and olive oil.

How to Make Green Pasta Sauce?

I think we can all agree that homemade healthy pasta sauce is always the better option compared to its store-bought version. Fresh, flavorful, and ready in less than 30 minutes, this spinach-based pasta sauce will leave your taste buds wanting more. Here’s how to make it:  

1. Cook the pasta: Bring a large pot of water to a boil. Add in the pasta and follow the package instructions to cook until it’s al dente. Once cooked, drain the pasta and save half a cup of the pasta water. Return the pasta to the pot and set aside. 
2. Saute the garlic: As your pasta cooks, heat the olive oil in a large pan over medium heat and add the garlic. Saute for 1 minute, stirring constantly. 
3. Add in your leafy greens: Add the spinach, salt, and pepper to the pan of sauteed garlic. Cook, tossing regularly until the spinach has wilted. At first, it will look like it is a lot of spinach, but as it cooks, it will go down to nothing.
4. Transfer to a food processor: Transfer your cooked spinach into a food processor or blender and add in the parmesan cheese, lemon juice, and the reserved pasta water. 

5. Blend: Process the spinach sauce for pasta until fully pureed, taste, and add additional seasoning as desired. During the blending process, you may have to stop and scrape the sides of the bowl.
6. Combine with the pasta: Pour the blended spinach pasta sauce over the cooked pasta, using tongs to toss and combine gently. Serve your green spinach pasta with extra parmesan cheese on top.

How to Serve?

While you can top a bowl of pasta with this simple healthy pasta sauce for a light lunch or dinner, you can also serve it as a side dish to accompany a number of your favorite entrees. Here are my serving recommendations:

• Vegetarian meals: Need a salad to pair with your new favorite pasta? This pasta with spinach sauce pairs perfectly with any salad, including Kale Brussels Sprout Salad, Classic Caesar Salad, Lemon Arugula Salad, or Sauteed Asparagus and Mushrooms side dish!
• Meat options: Craving some extra protein or meat with your pasta? Green pasta with chicken is a classic pairing, so I recommend serving this super green pasta as a side dish for my Greek Yogurt Chicken or Bone-In Chicken Breasts for a complete meal. To switch up your protein source, try pairing it with my Baked Turkey Breast Tenderloin or Marinated Shrimp Skewers for a flavorful spread.

FAQs

Other Pasta Recipes You Might Like

If you love this easy healthy pasta sauce and are looking for more healthy pasta sauce recipes, we have plenty of other tasty dishes you will love! Browse the links below for inspiration: 

• Baked Spinach and Artichoke Pasta
• Pasta Bolognese Recipe
• Eggplant Pomodoro Pasta
• Tomato and Basil Sauce Recipe

If you try this Green Pasta Sauce recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Green Pasta Sauce Recipe

This Green Pasta Sauce is a nutritious, lighter alternative to pesto that you can make in under 30 minutes. Packed with nutty parmesan cheese, vibrant spinach, and hints of lemon and garlic, this sauce is the perfect accompaniment to your favorite type of pasta. Enjoy this pasta dish alone as a light lunch or dinner, or serve it as a side to a number of main dishes.

Course Vegetarian Pasta

Cuisine American/Italian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 557kcal

Author Aysegul Sanford

Ingredients

• 1 pound spaghetti linguine, or any other pasta shape you have on hand
• 2 tablespoons olive oil
• 3 cloves garlic minced
• 10 oz. fresh baby spinach leaves
• ½ cup shredded parmesan cheese plus more for garnish – 50 gr.
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons lemon juice
• ½ teaspoon lemon zest optional

US Customary – Metric

Instructions

• Cook the pasta: Fill a large pot with water and add a few tablespoons of salt. Bring to a boil, add pasta and cook until al dente, following the package instructions. Reserve 1/2 cup of pasta water and drain the rest. Return the pasta to the pot and set it aside.
• Saute the garlic: Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and saute for 1 minute while stirring constantly.
• Add the spinach: Add the spinach leaves, salt, and pepper to the skillet. Cook, tossing often until the spinach is wilted and has lost most of its volume.
• Transfer to a food processor: Transfer the now-cooked spinach to the bowl of a food processor*. Add in the parmesan cheese, lemon juice, and the reserved pasta water.
• Blend: Process until fully pureed, stopping and scraping the sides as necessary. Give it a taste and add more seasoning, if desired.
• Combine with the pasta: Pour the spinach pasta sauce over the cooked pasta, and use tongs to give it a gentle toss to combine.
• Serve: Serve warm with extra parmesan cheese on top and lemon zest, if preferred.

Notes

• Cream cheese: We wanted a green pasta sauce that is more on the healthier side, but if you are after an extra rich, creamy pasta, you can add two ounces of room-temperature cream cheese (or ricotta cheese) into the food processor with the rest of the ingredients.
• Make ahead: You can make this green spinach pasta sauce up to two days in advance as part of your meal prep. If you’d like to make the sauce before cooking your pasta, you can substitute vegetable stock or water for the pasta water used in the recipe. Be sure to keep it in the fridge in an airtight container.
• Store: To store, let it come to room temperature before placing it in an airtight container. It will keep in the fridge for 2-3 days.
• Reheat: Reheat it on the stovetop over low heat until warm. You can also reheat it in the microwave at 30-second intervals, stirring after each interval until warm. For both methods, you may need to add a little water to keep the sauce from drying out. 
• Food processor: If you do not have a food processor, you can use a blender.

Nutrition

Calories: 557kcal | Carbohydrates: 90g | Protein: 21g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 573mg | Potassium: 692mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6756IU | Vitamin C: 24mg | Calcium: 211mg | Iron: 4mg

The post Green Pasta Sauce appeared first on Foolproof Living.

Amongst all the chicken dinner recipes we have on this blog, the ones with an international flair have always been reader favorites. My Easy Chicken Fricassee Recipe, Slow Cooker Indian Chicken Curry, and Chicken Stroganoff are a few to name. So, when I tried this Italian-inspired ground chicken bolognese recipe, I knew that it needed to be on the blog.

Ingredients

To make chicken with bolognese sauce, gather spaghetti, olive oil, yellow onion, carrots, ground chicken, tomato paste, minced garlic, dried oregano, fresh thyme leaves, red pepper flakes, kosher salt, black pepper, diced tomatoes, chicken stock, dry white wine, and bay leaves. You may also top your pasta with fresh basil leaves and shredded Parmesan cheese.

Substitutions and Optional Add-Ins

• Pasta: Spaghetti is my favorite pasta for chicken bolognese, but any pasta shape would work. If short pasta is your pasta of choice, I suggest serving cavatelli with chicken bolognese. Or, if you’re a fan of wide noodles, chicken bolognese bucatini, tagliatelle or pappardelle makes a hearty meal the whole family can enjoy. You could also try gluten-free pasta, brown rice, or even quinoa pasta in this recipe. Zucchini noodles also work for a low-carb version of this classic dish.
• Ground chicken: Though I use ground chicken in my bolognese recipe, ground turkey makes a great substitute. You can also add tenderness to your chicken spaghetti by using other chicken parts, like chicken thighs or chicken breasts. Simply sprinkle your chicken with salt and pepper, sear it in olive oil, and cube it before adding it to your bolognese.
• Tomatoes: While most varieties of tomatoes will work in this bolognese recipe, I recommend using San Marzano tomatoes. These tomatoes tend to be sweeter, giving your pasta sauce a rich depth of flavor. While it is not traditional, you can also use a jar of your marinara sauce as a substitute for tomatoes.
• Wine: I use white wine to make my ground chicken meat sauce. However, you can use red wine to give your recipe a robust, full-bodied flavor. You could also omit wine altogether and add a splash of apple cider vinegar to your sauce at the very end.
• Milk: Even though the authentic bolognese recipe is made with whole milk, I don’t use any dairy in my chicken bolognese sauce. However, you may add ¾ cup of heavy cream or milk to give your dish extra creaminess. You could even use evaporated milk to make your dish, just like the iconic Katie Lee chicken bolognese. If you’d prefer to use a milk alternative, almond milk is also an option.

How to Make This Recipe?

This recipe for chicken bolognese comes together in just 40 minutes, making it the ultimate weeknight meal. Take the effort out of dinner prep with these detailed step-by-step instructions.

1. Cook the pasta: Fill a large pot with water and add a decent amount of kosher salt (which is the secret for properly seasoned pasta.) Turn the heat to medium-high, add the pasta, and cook it according to the package instructions. Once your pasta is al dente, drain it, and set it aside.
2. Saute the veggies: Add the olive oil to a large skillet (or a large Dutch oven – affiliate link), and heat it over medium-high heat. Add the chopped onions and carrots to the pan and cook, frequently stirring, until the carrots become tender (9-10 minutes).
3. Cook the chicken: Add the ground chicken to the skillet and use a wooden spoon to break up any chunks. Cook the chicken mince until it is no longer pink.
4. Simmer the sauce: Add the diced tomatoes, chicken stock, wine, and bay leaf to the skillet. Put on the lid, bring the mixture to a boil, and let it simmer for 10 minutes. The mixture should slightly thicken during this time.

5. Toss the pasta: Remove the bay leaves from the chicken bolognese sauce and add the drained pasta to the skillet. Gently toss the mixture to coat each pasta noodle in the sauce.
6. Garnish and serve: Sprinkle your pasta with Parmesan cheese and fresh basil leaves. Taste the dish, add in any necessary seasoning, and serve.

FAQs

Other Must-Try Weeknight Pasta Recipes:

• Gigi Hadid’s Pasta
• Baked Spinach Artichoke Pasta
• Beef Stroganoff On Stove Top
• Easy Chicken Stroganoff

If you try this Chicken Bolognese recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Chicken Bolognese Recipe

This Chicken Bolognese is the perfect 40-minute recipe for an Italian weeknight dinner! The delicious, tomato-based pasta sauce is made with ground chicken, white wine, and lots of herbs and spices, and also freezes well for easy meal prep. Serve it with some bread and a side salad for a family-favorite meal.

Course Main Course – Pasta Dish

Cuisine Italian

Diet Halal

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 850kcal

Author Aysegul Sanford

Ingredients

• 1 pound pasta I used spaghetti, but any shape of pasta would work
• 2 tablespoons olive oil
• 1 yellow onion chopped (about a cup)
• 2 medium carrots cut into small pieces (about a cup)
• 1 pound ground chicken
• 2 tablespoons tomato paste
• 2 cloves of garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme leaves chopped
• ¼ teaspoon red pepper flakes optional
• 1 teaspoon Kosher salt
• ½ teaspoon black pepper
• 1 15 oz can diced tomatoes
• 1 cup chicken stock
• ½ cup dry white wine* optional
• 2 bay leaves
• ½ cup fresh basil leaves
• 1 cup shredded parmesan cheese optional

Instructions

• Boil the pasta: Fill a large pot with water and sprinkle it liberally with kosher salt. Add the pasta and cook it according to the package instructions until al dente. Drain and set aside.
• Saute the veggies: Heat olive oil in a large skillet over medium-high heat. Add onion and carrots and cook, stirring frequently, until carrots are tender, 9-10 minutes.
• Cook the chicken: Add the chicken and cook, breaking the chunks with a wooden spoon until the meat is no longer pink.
• Add tomato paste: Add the tomato paste and cook, stirring constantly, for about a minute.
• Stir in the spices: Stir in the garlic, dried oregano, thyme, red pepper flakes (if using), salt, and pepper. Cook for 30 seconds to a minute.
• Add additional ingredients: Add the diced tomatoes, chicken stock, wine (if using), and bay leaf. Put the lid on, bring it to a boil and let it simmer for about 10-15 minutes. It should be slightly thickened.
• Add the pasta: Remove the bay leaves and add the drained pasta to the bolognese sauce. Give it a gentle toss to make sure that the pasta is coated evenly with the sauce.
• Serve: Sprinkle it with parmesan cheese (if using) and torn fresh basil leaves. Taste for seasoning and add in if necessary before serving.

Notes

• Wine: I use white wine to make my ground chicken meat sauce. However, you can use red wine to give your recipe a robust, full-bodied flavor. You could also omit wine altogether and add a splash of apple cider vinegar to your sauce at the very end.
• Milk: Even though the authentic bolognese recipe is made with whole milk, I don’t use any dairy in my chicken bolognese sauce. However, you may add ¾ cup of whole milk to give your dish extra creaminess. You could even use evaporated milk to make your dish, just like the iconic Katie Lee chicken bolognese. If you’d prefer to use a milk alternative, almond milk is also an option.
• Make ahead: To make this pasta recipe ahead of time, prepare the sauce up to 2 days in advance. Then, store the sauce in an airtight container in the fridge. Wait until you’re ready to serve the dish before making the pasta. Before serving, toss the cooked pasta with the sauce, and garnish it with Parmesan cheese and basil leaves.
• Storage: You can store leftovers in an airtight container in the fridge for up to 2-3 days. You can reheat it in a large skillet over medium heat. If it is too thick, feel free to add a splash of water or chicken broth.
• Freeze: If you’re planning to freeze this dish, I recommend only freezing the sauce. Store your chicken bolognese sauce in an airtight container in the freezer, and it will stay fresh for up to 2 months.
• Thaw: To thaw it, put it in the fridge overnight. Warm it up before serving using a saucepan over medium-low heat or the microwave.

Nutrition

Calories: 850kcal | Carbohydrates: 103g | Protein: 46g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 1416mg | Potassium: 1418mg | Fiber: 7g | Sugar: 10g | Vitamin A: 5788IU | Vitamin C: 17mg | Calcium: 328mg | Iron: 5mg

The post Chicken Bolognese appeared first on Foolproof Living.

This supermodel’s variation of penne alla vodka went viral on Instagram and Tiktok in 2020, and the recipe has only gained popularity since then. Even Gigi’s sister, Bella Hadid, has jumped on the bandwagon, and fellow model Hailey Bieber has also tried her hand at this 30-minute recipe. 

Whether you are looking for a new favorite pasta dish or want to follow in the foot steps of celebrities, here is everything you need to know about Gigi Hadid’s Spicy Vodka Pasta Recipe. 

Recipe Ingredients

Gigi Hadid’s spicy vodka pasta recipe uses classic Italian ingredients like garlic, onion, basil, and parmesan cheese. Plus, the addition of heavy cream makes the vodka sauce so rich and irresistible. 

You’ll need two sets of simple ingredients for this recipe. For the pasta component, all you need is a pound of shell pasta (or any pasta shape you prefer). 

To make the spicy vodka pasta sauce recipe, gather extra virgin olive oil, an onion, garlic, tomato paste, heavy cream, unsalted butter, kosher salt, black pepper, chili flakes, vodka, parmesan cheese, and fresh basil leaves.

Ingredient Notes & Optional Add Ins

When it comes to making this restaurant-quality pasta dish, it’s hard to go wrong. If you don’t have all the ingredients on hand, feel free to make it your own with substitutions or add-ins. Here are some suggestions: 

• Pasta: While Hadid uses pasta shells for this TikTok vodka pasta, any kind of pasta you prefer would work. For example, you can use rigatoni, noodles, fusilli, other variations of white pasta, or even whole wheat pasta. Or, use penne pasta to make it a classic spicy penne alla vodka recipe. 
• Onion: Hadid mentions using either a red onion or a shallot in her spicy vodka sauce recipe, so feel free to use one of those if you have either on hand. I chose to use a white onion because I personally like the flavor of the sauce with this type of onion. 
• Vodka: Use your favorite brand of vodka for this TikTok vodka sauce, as any brand will do the trick to enhance the flavor of the dish. 
• Basil: While fragrant, fresh basil leaves take this pasta to the next level, you can also use an equal amount of fresh parsley or a teaspoon (or more) dried basil in the creamy tomato sauce instead. 
• Add chicken: Add some extra protein by making this Gigi Hadid pasta with chicken. Try adding my easy Air Fryer Chicken Legs, or top off the pasta with this Baked Bone-In Chicken Breast or Greek Yogurt Chicken (aka my go-to grilled chicken recipe). 
• Make it vegan: Just because the original recipe uses a lot of dairy doesn’t mean it can’t be vegan! To make this a vegan Gigi Hadid pasta, simply substitute coconut cream for the heavy cream and use vegan parmesan and vegan butter. 

How to Make It?

This vodka pasta dish packs a lot of flavor for how simple and easy it is to make at home.

You’ll be surprised it’s not from a fancy Italian restaurant! Simply follow the steps below to have this dish on the table in about 30 minutes. 

1. Cook the pasta: Add water and a generous amount of salt to a large pot and bring to a boil. Add the pasta and cook until al dente, following the package directions if needed. Before draining, keep a cup of pasta water for later.  
2. Saute the onions: While the pasta cooks make the spicy vodka sauce. To do so, add the oil to a saucepan or large skillet and heat over medium heat for about 2-3 minutes. Add the onion and saute for 3-4 minutes, constantly stirring, until soft. 
3. Add the garlic: Add the garlic to the pan and cook, constantly stirring, for 30 seconds. 
4. Add the tomato paste: Add in the tomato paste and constantly stir with a whisk (or a wooden spoon) for 1-2 minutes. If it separates or appears curdled, that is normal and nothing to worry about. 

5. Pour in the heavy cream: Pour the heavy cream into the pan and whisk the spicy pasta sauce until combined. Bring to a boil and simmer for up to a minute. Keep an eye on it and continue stirring constantly. 
6. Stir in the butter and the seasonings: Add the butter, salt and pepper, and red pepper flakes, if using. Whisk until the butter has melted.
7. Add the (optional) vodka: Take the pan off the heat. If using vodka, add it to the creamy sauce and stir to combine. To make a no vodka vodka sauce, simply omit the vodka or try one of the substitutions listed above. 
8. Combine with the pasta: Add the cooked pasta to the spicy vodka sauce and toss to combine. If the pasta sauce appears too thick or starts sticking, add a splash or two of the reserved pasta water. 

9. Garnish and serve: Top with parmesan cheese and garnish with chopped basil leaves. Serve.

How to Store & Reheat?

This dish is easy to store and reheat, so you can enjoy it over the next few days if you weren’t able to polish it off in one sitting (as much as you might want to). Here are some tips:

• Store: Store your pasta in an airtight container in the fridge for 2-3 days. 
• Reheat: The best way to reheat this dish is on the stove. I recommend adding a splash of half and half, heavy cream, or water while heating to return the dish to a creamy consistency. 

What to Serve It With?

Serve this spicy pasta alla vodka alone for a quick, simple, and supermodel-approved weeknight meal, or amp it up by pairing it with a side dish. Here are my serving recommendations: 

• Keep it vegetarian: ​​For a completely vegetarian dinner, serve this pasta with a side salad to get in your greens for the day. Some of my favorites for Italian night are Kale Avocado Salad, Caesar Salad, and Butter Lettuce Salad. Or, if you want to try another celebrity recipe, try The Jennifer Aniston Salad.
• Serve it with meat: Pack your dinner with a bit more protein by serving your pasta with one of my meat dishes. This recipe pairs well with my creamy Chicken Fricassee, these flavorful Roasted Cornish Hens, or this comforting Ina Garten’s Pot Roast.

FAQs

Other Weeknight Pasta Recipes You Might Also Like

Italian nights always call for a delicious, cheesy pasta dish, some crusty bread, and a yummy side salad, so why not have more of them? For more pasta night inspiration, check out a few more easy pasta recipes below:

• Baked Spinach Artichoke Pasta
• Lemon and Ricotta Pasta
• Cashew Mac and Cheese – Vegan
• Tomato Basil Sauce – My go-to easy pasta sauce

If you try this Gigi Hadid Pasta recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Gigi Hadid Pasta Recipe

This Gigi Hadid Pasta, a viral recipe shared by the supermodel on social media, is a delicious spin on penne alla vodka. With a spicy, creamy vodka sauce, perfectly al dente shells, and lots of basil and parmesan, this recipe is a must-make for a quick and easy weeknight dinner.

Course Weeknight Dinner

Cuisine Italian

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 690kcal

Author Aysegul Sanford

Ingredients

• 1 pound shell pasta or any shape you like such as penne, orecchiette, ziti etc.
• ½ cup olive oil
• 1 small onion chopped – about 2/3 cup
• 4 cloves of garlic minced
• ⅔ cup tomato paste
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• ½ teaspoon Kosher salt*
• ¼ teaspoon ground black pepper
• 1 teaspoon red pepper flakes optional
• 2 tablespoon vodka optional
• ½ cup shredded parmesan cheese
• ½ cup fresh basil leaves loosely packed – or 1 teaspoon dried basil

Instructions

• Cook the pasta: Fill a big pot with water and a generous amount of salt. Bring to a boil, add the pasta, and cook, following the package instructions, until al dente. Reserve 1 cup of the pasta water before draining, drain and set aside.
• Saute the onions: Heat oil in a large saucepan over medium heat until warm, 2-3 minutes. Add in the onion, constantly stirring, and cook for 3-4 minutes until the onions are softened.
• Cook the garlic: Stir in the garlic and cook, constantly stirring, for 30 seconds.
• Add the tomato paste: Add the tomato paste and cook, constantly stirring with a wooden spoon, for 1-2 minutes. It might separate a little bit (and look like it is a bit curdled). That is normal.
• Add the heavy cream: Pour in the heavy cream and whisk until combined. Bring the mixture to a boil and let it simmer for 30 seconds to a minute. This happens so quickly, so do not leave sight of it and do not stop stirring.
• Stir in the butter and seasonings: Stir in butter, salt and pepper and red pepper flakes, if using.
• Pour in the (optional) vodka: Off the heat; if using, stir in the vodka and mix.
• Combine with the pasta: Add the now-cooked pasta to the vodka sauce. Give it a toss to make sure that the sauce is evenly distributed. Pour in some of the reserved pasta water if it gets too thick or starts sticking.
• Garnish and serve: Finish it off with parmesan cheese and chopped basil. Ladle into bowls and serve.

Notes

• Servings: This recipe serves 4 people generously, but you can stretch it to serve 6 if you serve it as a side dish. You can also half the recipe by using 8 ounce/ 225 grams of pasta (usually half a box).
• Store: Store your pasta in an airtight container in the fridge for 2-3 days.
• Reheat: I think the best way to reheat this dish is on the stove. However, you can use your microwave too. I recommend adding a splash of milk, half and half, heavy cream, or water while heating to return the dish to a creamy consistency.
• How to make it without vodka? You can easily make this recipe without using vodka. Simply use one of the suggestions below or omit it.
  • Lemon juice: A tablespoon of freshly squeezed lemon juice is a great substitute for vodka while still giving the vodka sauce recipe an acidic kick. 
  • Apple cider vinegar: Apple cider vinegar provides that acidic, slightly alcoholic taste while being alcohol-free. This stuff is strong, so all you need to do is add a splash to your Gigi Hadid vodka pasta recipe without vodka. 
  • Pasta water: Adding a splash of pasta water in place of the vodka will give your spicy vodka pasta without vodka more flavor and thin it out a bit. 

Nutrition

Calories: 690kcal | Carbohydrates: 67g | Protein: 15g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 592mg | Potassium: 566mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1421IU | Vitamin C: 9mg | Calcium: 140mg | Iron: 2mg

The post Gigi Hadid Pasta Recipe appeared first on Foolproof Living.

What are Sweet Potato Noodles?

Sweet potato noodles are a type of “noodle” made from spiralizing sweet potatoes into a shape similar to spaghetti or angel hair pasta. You can buy spiralized sweet potato noodles at the grocery store or make them at home by feeding skinned sweet potatoes through a spiralizer.

The sweet potato spiral noodles we are featuring in this recipe are not the same as Korean sweet potato glass noodles (also known as japchae noodles, Korean potato noodles, and Korean vermicelli potato noodles). Korean sweet potato noodles consist of sweet potato starch and water, whereas my noodles come from whole sweet potatoes.

I use a spiralizer to make the sweet potato spaghetti used in this recipe. However, you can find out below how to make spiralized sweet potato noodles without a spiralizer.

How are they Made?

If you’ve ever wondered, “How are sweet potato noodles made?” you’ll be happy to see that they are super easy to make. Yes, you do need a spiralizer (I use this Paderno Spiralizer – affiliate link), but it is a rather inexpensive one-time investment.

Once you have your equipment ready, spiralizing sweet potatoes requires the following three steps:

1. Cut and peel the sweet potatoes: Use a sharp knife to cut off both ends of the sweet potato. Then, peel off the skin using a vegetable peeler. Once peeled, cut the sweet potatoes in half, right down the middle.
2. Align the sweet potato: Secure your spiralizer on the countertop to keep it from moving (for instance, my spiralizer has suction cups on its bottom to help keep it in place). Take one of your sweet potato halves, line it up with the center prong on your spiralizer, and press it firmly into the prong. Then, press the other end of the spiralizer to secure the sweet potato from both sides.

3. Spiralize: Once you secure the sweet potato half, spin the side handle of the spiralizer clockwise while applying pressure. Continue turning the handle until you spiralize the entire sweet potato half. Repeat steps 2 and 3 until you have spiralized all of your sweet potatoes.

What if I Don’t Have a Spiralizer?

If you don’t have a spiralizer, don’t worry! You can also prepare them using a julienne peeler (affiliate link). Just keep in mind that this method will likely require more physical effort. Also, because the noodles will turn out thinner, they will take less time to cook than spiralized vegetable noodles.

To reduce preparation time, you can also buy pre-prepared sweet potato noodles at the grocery store in lieu of using a spiralizer.

Recipe Ingredients

To make this recipe with sweet potato noodles, you’ll need two sets of ingredients:

For the sauce, you’ll need unsweetened, smooth peanut butter, tamari (or soy sauce), sesame oil, maple syrup, freshly grated ginger, minced garlic, fresh lime juice, salt, and vegetable stock.

For the noodles, you’ll need olive oil, onion, red or yellow bell pepper, sweet potatoes, vegetable stock, edamame, and fresh cilantro.

You can also garnish them with sesame seeds, green onions, and lightly salted peanuts (roughly chopped).

Substitutions & Optional Add-Ins

There are countless ways to customize this gluten free sweet potato noodles recipe. These delicious add-ins will take your dish to the next level, from a pop of spice to natural oils.

• Tamari: I use tamari in my noodle dish to make it gluten-free. However, soy sauce works just as well.
• Nut butter: Don’t want to use peanut butter in your pasta sauce? Good news: Almond butter makes an excellent substitute for this sweet potato pasta.
• Oil: I use sesame oil to give my potato and noodles a nutty Asian flavor. However, this recipe also works with light-flavored olive oil or avocado oil.
• Add mushrooms: Few things amplify the taste of these tender veggie noodles more than earthy, buttery mushrooms. Add shiitake mushrooms to your noodles at the start of the recipe, and the mushrooms will come out beautifully sautéed. Or, add Roasted Shiitake Mushrooms just before serving your dish for extra smoky flavor.
• Chili paste: Add a zing of sweet-and-spicy flavor by adding one teaspoon of chili paste to your sweet potato spaghetti recipe.

How to Cook?

Cooking sweet potato noodles is a simple, healthy way to treat yourself to full-bodied Asian flavor. You can have this delicious dish from spiralizer to table in just half an hour.

1. Spiralize the sweet potatoes: Trim, peel, and cut your sweet potatoes to prepare them for spiralization. Then, attach the sweet potato halves to your spiralizer, one by one, and turn the handle clockwise until you spiralize each half. Continue spiralizing your sweet potato halves until you have enough noodles.
2. Mix the dressing: In a small bowl, whisk together the peanut butter, tamari, sesame oil, maple syrup, ginger, minced garlic, lime juice, salt, and vegetable stock. Refrigerate the mixture until you are ready to use it.
3. Saute the veggies: Heat the olive oil in a large skillet over medium heat. Add the onion and pepper to the skillet and cook them, frequently stirring, until they turn translucent (5-7 minutes).
4. Cook the noodles: Add the spiralized sweet potatoes and vegetable stock to the skillet. Using a pair of kitchen tongs, cook sweet potato noodles tossing gently every few minutes until they are al dente and lose most of their volume, for 6-7 minutes.

5. Add the dressing: Pour the dressing over the noodles and toss the mixture until the noodles have an equal layer of dressing. Cook the coated noodles until they are warm (2-3 minutes).
6. Stir in the edamame: Take the noodles off the heat, then stir in the edamame and chopped cilantro.
7. Serve: Divide the noodles among four bowls and garnish each dish with sesame seeds, green onions, and peanuts. Serve.

How to Make Ahead and Store

Preparing sweet potato zoodles is a great way to fit meal prep into your schedule. Whether you serve this dish at a party or pack it for an easy lunch, these storage tips are just what you need.

• Make ahead: To make sweet potato noodles ahead of time, spiralize your sweet potatoes up to 3-4 days in advance. Just be sure to remove air from the noodles’ container during storage. I recommend storing them in an airtight jar or a Ziploc bag with as much air removed as possible. You can also prepare the dressing up to two days in advance, storing it in an airtight container. Finally, you may also chop your vegetables on the day you plan to serve your noodles dish to eliminate prep time.
• Store: To store leftovers, place them in an airtight container in the fridge for up to 2-3 days.

How to Serve?

As the main dish: Whether you serve it warm, at room temperature, or cold, this dish is a delicious lunch or dinner that is perfect when you are in need of a light meal with lots of flavors.

As a tasty side: This recipe also makes a delicious side dish alongside dozens of meat dishes with a similar flavor profile. Serve your vegetable noodles with Chicken Teriyaki Stir Fry or Crock Pot Butter Chicken for a bold and saucy pair. Or, try my Cauliflower Curry or Thai Lemongrass Chicken for meals as vibrant as they are easy.

FAQs

Other Sweet Potato Recipes You Might Also Like

Want even more sweet potatoes on your table? The following recipes are some of the best ways to incorporate this festive (and healthy!) vegetable into your cooking.

• Sweet Potato Soup
• Mashed Sweet Potatoes
• Southern Sweet Potato Souffle
• Sweet Potato Biscuits

If you try this recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Sweet Potato Noodles Recipe

This easy Sweet Potato Noodles recipe is loaded with Asian-inspired flavors, like ginger, edamame and cilantro, and is tossed in a sweet and savory peanut sauce. Throw this easy dish together for a satisfying lunch or a light, nutritious dinner

Course Main Dish

Cuisine Thai Cuisine

Diet Gluten Free, Vegan

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 4 Servings

Calories 291kcal

Author Aysegul Sanford

Ingredients

For the dressing:

• 3 tablespoons unsweetened and smooth peanut butter
• 3 tablespoons tamari*
• 1 teaspoon sesame oil
• 1 tablespoon maple syrup
• 1 teaspoon freshly grated ginger
• 2 cloves garlic minced
• 2 tablespoons lime juice freshly squeezed
• ½ teaspoon kosher salt
• 3 tablespoons vegetable stock more as needed

For the Noodles:

• 1 tablespoon olive oil
• 1 small onion chopped
• 1 red or yellow bell pepper seeded and sliced thinly
• 2 medium-size sweet potatoes peeled and spiralized (as seen in the photos) – You should have 5-6 cups of “noodles”
• ¼ cup vegetable stock
• ½ cup edamame
• 3 tablespoons chopped cilantro

As Garnish:

• 1 tablespoon sesame seeds
• 1-2 stalks green onions both white and green parts chopped
• 2 tablespoons lightly salted peanuts coarsely chopped

Instructions

• To make the dressing: Whisk together all the dressing ingredients in a bowl, cover with plastic wrap, and refrigerate until you are ready to use it.
• To cook the sweet potato noodles: Heat olive oil in a large skillet in medium heat. Add in the onion and pepper. Cook, stirring frequently, until translucent, 5-7 minutes.
• Add in the sweet potato noodles and vegetable stock and cook, stirring frequently, for 6-7 minutes.
• Pour the dressing over the noodles and give it a large stir, making sure that the noodles are coated with the dressing. Cook 2-3 minutes until it is warm.
• Off the heat, stir in the edamame and chopped cilantro.
• To serve, divide the noodles in 4 bowls and garnish each one with sesame seeds, green onions, and peanuts.
• Serve immediately.

Video

Notes

• If you are not gluten-sensitive, you can use soy sauce instead of tamari, but make sure to taste the dressing before adding more salt to it. 
• To Make ahead: To make this dish ahead of time, spiralize your sweet potatoes up to 3-4 days in advance. Just be sure to remove air from the noodles’ container during storage. I recommend storing them in an airtight jar or a Ziploc bag with as much air removed as possible. You can also prepare the dressing up to two days in advance, storing it in an airtight container. Finally, you may also chop your vegetables on the day you plan to serve your noodles dish to eliminate prep time.
• Store: To store leftovers, place them in an airtight container in the fridge for up to 2-3 days.

 

Nutrition

Calories: 291kcal | Carbohydrates: 40g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Sodium: 1289mg | Potassium: 708mg | Fiber: 7g | Sugar: 12g | Vitamin A: 17068IU | Vitamin C: 47mg | Calcium: 88mg | Iron: 2mg

The post Sweet Potato Noodles appeared first on Foolproof Living.

Ingredients You’ll Need

To make lemon ricotta spinach pasta, gather pasta, fresh spinach leaves (I use baby spinach), and kosher salt.

You’ll also need whole milk ricotta cheese, shredded parmesan cheese, minced garlic, lemon zest, fresh lemon juice, salt, and black pepper for the ricotta lemon sauce. You may also choose to add red pepper flakes if desired.

How to Make Pasta With Ricotta Cheese

This ricotta lemon pasta recipe takes minimal effort and a handful of ingredients to prepare. Even beginner chefs can make this dish any night of the week.

1. Cook the pasta: Fill a large pot with water and 4 tablespoons of salt. When properly seasoned, your pasta water should taste like seawater. Bring the mixture to a boil, add the pasta, and cook it according to package instructions or until it becomes al dente.
2. Add the spinach: Right before draining the pasta, add the spinach to the pot and cook for 30-45 seconds. Then, reserve 1 cup of the pasta water and drain the rest of the pasta. Once it is fully drained, add the cooked pasta back to the pan.
3. Make the lemon ricotta pasta sauce: While the pasta cooks, mix the fresh ricotta cheese, parmesan cheese, garlic, lemon zest, lemon juice, salt, and pepper in a bowl.
4. Add the pasta water: Add ½ cup of the reserved starchy pasta water to the sauce ingredients. Whisk the mixture until it becomes creamy.
5. Toss the pasta: Pour the lemon ricotta sauce over the pasta and gently toss the noodles until fully coated. The ingredients should turn very creamy, as the residual heat from the cooked pasta melts the ricotta-based pasta sauce. However, if necessary, you may add the rest of the reserved pasta liquid to the pot, turn the heat on for a minute, and toss the mixture until it reaches the desired consistency.
6. Serve: Taste your ricotta and lemon pasta, and add any necessary seasoning. Then, garnish the dish with freshly grated parmesan cheese and if preferred, a splash of olive oil and a sprinkle of red pepper flakes. Serve!

How to Store

Say goodbye to wasted leftovers and complicated meal prep! With these simple storage tips, you won’t miss out on a single bite of your ricotta lemon pasta.

• Make-Ahead: The dish comes together rather quickly but if you want you can make the ricotta mixture a day in advance and keep it in an airtight container in the fridge.
• Store: To store your ricotta pasta, place the leftovers in an airtight container. The pasta will stay fresh for up to two days.
• Reheat: When reheating your pasta, it may help to add a little bit of water to the mixture. Then, warm the pasta in a large skillet over medium heat, adding more water as necessary.
• Freeze: I don’t recommend freezing this dish, as the extreme cold will ruin the texture of your pasta.

Expert Tips

Elegant, tasty, and easy? Sounds too good to be true! I promise, though: This pasta recipe with ricotta cheese will come together in a cinch with these foolproof tips. 

• Use whole milk ricotta: If you want your pasta to come out creamy, flavorful, and rich, whole milk ricotta is the way to go. You can even make your own creamy Ricotta Cheese for the most delicious pasta dish without the extra trip to the grocery store.
• Season well: Ample seasoning is the key to making pasta with ricotta cheese. For maximum depth and flavor, be sure to taste this pasta dish as you go and season it well.
• Move fast: It’s important to move fast when making this lemon ricotta pasta recipe. When prepared correctly, the residual heat of the cooked pasta should warm the parmesan and ricotta, giving the dish its signature creaminess. However, if your ricotta sauce doesn’t reach the desired consistency, you can some cooking water to the pot, turn on the heat, and toss the mixture until ready.

FAQs

It doesn’t hurt to have a little help when making ricotta cheese recipes with pasta. This handy guide will give you everything you need to make creamy lemon ricotta pasta like a pro.

Other Pasta Recipes You Might Like

It is no secret that creamy pasta recipes make easy weeknight dinners. If you liked this pasta with ricotta and lemon, I suspect you might enjoy the recipes I handpicked for you below.

• Caprese Pasta Salad with Pesto
• Baked Ziti with Eggplant
• Roasted Eggplant Pasta
• Baked Ziti with Meat Sauce
• Green Spaghetti Sauce
• Warm Sesame Peanut Noodles with Chicken

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Lemon Ricotta Pasta Recipe

Creamy and delicious Lemon Ricotta Pasta that you can make in 20 minutes! This is an easy vegetarian pasta dish that you can serve as a side dish with meat dishes or by itself for a satisfying meal.

Course Vegetarian Pasta

Cuisine American/Italian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 196kcal

Author Aysegul Sanford

Ingredients

• 1 pound pasta (bucatini, rigatoni, spaghetti, or penne would all work)
• 2 cups baby spinach leaves (16 oz) rinsed
• 1 cup whole-milk ricotta cheese
• ½ cup shredded parmesan cheese more as garnish
• 1 clove garlic minced
• 1 tablespoon lemon zest
• ¼ cup lemon juice freshly squeezed
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• Pinch of red pepper flakes optional
• Drizzle of olive oil optional

Instructions

• Bring a large pot of salted water to a boil. Add in the pasta of your choice and cook until al dente.
• At the very last minute, right before draining the pasta, add in the spinach and cook for 30-45 seconds. Reserve 1 cup of pasta cooking water and drain the pasta.
• Put the now-cooked pasta back in the pan.
• Meanwhile, make the ricotta lemon pasta sauce by mixing ricotta cheese, parmesan cheese, garlic, lemon zest, lemon juice, and salt and pepper in a bowl.
• Add in the ½ cup of reserved pasta sauce and whisk until creamy.
• Add the lemon ricotta sauce to the pasta and give it a gentle toss. It should be very creamy as you toss it with the help of the residual heat coming from the freshly cooked pasta. If you need it, add in the rest of the reserved pasta liquid and turn the heat on for a minute or so as you toss and turn the pasta.
• Taste for seasoning and add in if necessary. Garnish with a sprinkle of shredded parmesan cheese and a drizzle of olive oil and red pepper flakes, if using. Serve.

Notes

• The serving size is approximately about 2 cups per person. If you are serving it as a main course it would feed 4 people but if you are serving as a side dish it would be good for 6 servings.
• Store the leftovers in an airtight container in the fridge. It should stay fresh for up to two days.
• Reheat with a little bit of water to the mixture over medium heat. Be sure to toss to ensure even cooking and add water as necessary.
  
• Freeze: I don’t recommend freezing this dish, as the extreme cold will ruin the texture of your pasta.

Nutrition

Calories: 196kcal | Carbohydrates: 12g | Protein: 13g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 1111mg | Potassium: 531mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2282IU | Vitamin C: 20mg | Calcium: 274mg | Iron: 2mg

The post Lemon Ricotta Pasta appeared first on Foolproof Living.

No more stressful grocery store runs when you make this easy dish. Pasta salad with pesto and mozzarella is a tasty yet effortless dish you can whip up in no time and for any occasion.

• This quick recipe is easy enough for even beginner chefs to prepare. Plus, you can serve it at room temperature, warm, or as a cold Caprese pasta salad for maximum flexibility.
• Basil pesto pasta salad makes an irresistible side dish for grilled meat and veggies. You could even have it by itself for a satisfying yet simple lunch.
• If you need a potluck-ready recipe, you can easily make this cold pesto salad for a crowd. Whether you need a pasta salad for a baby shower, summer barbecues, or weeknight get-togethers, these Caprese flavors will be a big hit.

Ingredients

For this pasta pesto salad recipe, gather pasta, cherry tomatoes, mozzarella cheese pearls, shredded parmesan cheese, fresh basil leaves, kosher salt, and ground black pepper.

To make the Pesto Dressing, you’ll need basil leaves, pine nuts, minced garlic, white wine vinegar, fresh lemon juice, parmesan cheese, kosher salt, black pepper, and extra virgin olive oil.

How to Make This Recipe

This cold pasta pesto salad comes together in a cinch. With only simple ingredients, you’ll be able to sample this summer dish in fewer than 10 steps.

Make the Pesto Salad Dressing

1. Prepare the Caprese pasta salad pesto: Place basil leaves, pine nuts, garlic, vinegar, lemon juice, parmesan cheese, salt, and pepper into the bowl of a food processor. Give the ingredients a rough chop (4-5 pulses).
2. Add the olive oil: Turn your food processor on and drizzle the olive oil through the tube. Stop the machine and scrape the bowl 1-2 times until the vinaigrette becomes creamy.

Make the Pasta Salad

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook your pasta according to the package directions. Reserve one cup of the pasta water. Place the now-cooked pasta in a large serving bowl.
2. Assemble the salad: Add the fresh mozzarella balls and tomatoes to the large bowl with the cooked pasta.
3. Dress the salad: Drizzle your salad with the prepared pesto sauce and toss the mixture until fully coated.
4. Season: Sprinkle your salad with parmesan cheese and add any necessary extra seasoning.
5. Serve: Garnish your dish with fresh basil leaves, and serve while still warm.

How to Store

This recipe for pesto pasta salad is a must-have for easy meal prep. Whether you prepare this dish in advance or store leftovers for later, cut your assembly time in half with these simple tips.

• Make ahead: To make this pesto mozzarella pasta ahead of time, chop up the tomatoes and prepare the pesto. Store them in separate airtight containers in the fridge for up to a couple of days. Then, cook your pasta just before you’re ready to eat, assemble the salad, and serve in a large salad bowl.
• Storage: Pesto pasta will stay fresh in an airtight container for up to 4 days.
• Freezing: Though possible, I don’t recommend freezing this pasta salad recipe. The pasta will lose its texture and not taste as great when thawed.

Expert Tips

Five-star eats aren’t just for professional chefs. Now you can make this pesto pasta side dish perfect every time with a handful of pro tips.

• Season the pasta water well: Want to give your pasta great flavor? Salt is the answer! Your pasta water should taste like ocean saltwater when cooking.
• Cook the pasta al dente: I suggest cooking your pasta al dente—usually 11-12 minutes—to give your pesto salad the ideal texture.
• Multiply the recipe: This pasta Caprese salad recipe is a godsend when you’re cooking for a crowd. Simply multiply the recipe as many times as necessary to serve your guests.
• Additional salt: Pesto is usually pretty salty on its own, so be sure to taste your fully prepared pasta salad before adding more salt.

FAQs

It doesn’t matter if you’ve been cooking for decades or just starting out. Anyone can make this green pesto pasta salad with an expert FAQ list at hand.

Similar Recipes You Might Also Like

• Eggplant Pomodoro Pasta
• Mexican Street Corn Pasta Salad
• Spinach Ricotta Pasta with Lemon
• Creamy Cucumber Salad
• Need more inspiration? Check out all our pasta recipes
• Blueberry Broccoli Pasta Salad – The View From Great Island

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Pesto Caprese Pasta Salad Recipe

Whether you serve it cold or warm, this Pesto Caprese Pasta Salad is the perfect summer salad for picnics, cookouts, potlucks, or barbecue party needs. Ready in 30 minutes, it is guaranteed to impress.

Course Side Dish

Cuisine Italian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 343kcal

Author Aysegul Sanford

Ingredients

For the Pesto Dressing*:

• 1 ½ cups fresh basil leaves loosely packed
• ⅓ cup pine nuts or sliced almonds
• 2 small cloves of garlic minced
• 2 tablespoons white wine vinegar
• 3 tablespoons lemon juice
• 2 tablespoons shredded parmesan cheese
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ⅓ cup extra virgin olive oil

For the Caprese Pasta Salad

• 1 lb pasta orecchiette, rotini, or your favorite gluten-free pasta
• 1 ½ lbs cherry tomatoes sliced or cut in half
• 10 ounces small mozzarella cheese balls or a whole log cut into bite size pieces
• ¼ cup shredded parmesan cheese
• Handful of fresh basil leaves to use as garnish
• Salt & pepper to taste

Instructions

• Cook the pasta according to package directions. Drain and place it in a bowl.
• Place fresh basil leaves, pine nuts, garlic, vinegar, lemon juice, parmesan cheese, salt and pepper into the bowl of a food processor. Pulse 4-5 times to give them a rough chop.
• Turn the machine on and while it is running drizzle in the olive oil through the tube. Stop and scrape once and continue running the machine until the vinaigrette is creamy.
• To assemble the salad: Into the bowl with pasta, place mozzarella cheese and tomatoes. Drizzle it with the pesto dressing. Give it a toss making sure that everything is coated with the dressing.
• Sprinkle it with parmesan cheese and taste for seasoning. Add in if necessary.
• Garnish with fresh basil leaves and serve while still warm.

Video

Notes

• Store-bought Pesto: If you'd rather use store-bought pesto, you can turn it into a salad dressing by mixing 1/2 cup pesto with ¼ cup white wine vinegar and ¼ cup parmesan cheese.
• Cook the pasta al dente: I suggest cooking your pasta al dente—usually 11-12 minutes—to give your pesto salad the ideal texture.
• Multiply the recipe: You can multiply the recipe if you are serving a crowd.
• Additional salt: Pesto is usually pretty salty on its own, so be sure to taste your fully prepared caprese pasta salad before adding more salt.
• Make ahead: To make this pesto mozzarella pasta ahead of time, chop up the tomatoes and prepare the pesto. Store them in separate airtight containers in the fridge for up to a couple of days. Then, cook your pasta just before you’re ready to eat, assemble the salad, and serve in a large salad bowl.
• Storage: Pesto pasta will stay fresh in an airtight container for up to 4 days.
• Freezing: I do not recommend freezing this dish.

Nutrition

Calories: 343kcal | Carbohydrates: 11g | Protein: 13g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 22mg | Sodium: 702mg | Potassium: 560mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1252IU | Vitamin C: 36mg | Calcium: 258mg | Iron: 2mg

The post Pesto Caprese Pasta Salad appeared first on Foolproof Living.

Why Should You Try This Recipe?

Creamy spinach artichoke pasta is as simple to make as it is delicious to eat. Fresh, pantry-ready ingredients and little prep time make this recipe a dream for weeknight chefs.

• Effortless and delicious, this pasta bake makes a super-easy weeknight dinner. Who can say no to the savory taste of their favorite spinach artichoke dip?
• You can make this spinach artichoke pasta casserole in under 45 minutes, from start to finish. Say goodbye to hours of tedious meal prep and hello to easy eats!
• You can adjust this vegetarian recipe to fit countless diets, from vegan to low-fat to even gluten-free.

Ingredients Notes

To make spinach and artichoke pasta, gather ziti, olive oil, minced garlic, canned artichoke hearts (drained), fresh baby spinach leaves, cream cheese, lemon zest, salt, black pepper, mozzarella, and grated parmesan cheese.

Ingredient Additions & Variations

There’s no single way to make this mouthwatering meal. Whether you prepare it with frozen ingredients or make it gluten-free, this pasta recipe will satisfy everyone at your table.

• Pasta: I use ziti in this recipe, but medium pasta shells or short, tubular pasta will work. Penne, mostaccioli, and rigatoni pastas are other delicious options.
• Make it vegan: Transform this vegetarian dish into a vegan pasta recipe by using vegan cream cheese and vegan parmesan cheese. If you don’t have vegan parm, you can even use nutritional yeast.
• Make it gluten-free: All you have to do is use gluten-free pasta to make this delicious dish safe for gluten-free diets.
• Frozen spinach: If you don’t have fresh spinach on hand, use 10 ounces of frozen chopped spinach instead. Simply add the frozen spinach to the cooked pasta dish instead of fresh baby spinach and use a wooden spoon to break up any clumps.
• Red pepper flakes: Want to add some spice to your creamy pasta? If you can handle a little bit of heat, top off your baked artichoke pasta with red pepper flakes.
• Make it low-fat: For a lighter twist on this vegetarian dish, use low-fat cream cheese and skim mozzarella. You can also omit the parmesan cheese for an extra-lean variation.

How to Make

This baked spinach artichoke pasta recipe is a cinch to make and a treat to eat. Plus, with a little bit of multitasking, you can cut your cooking time in half.

1. Preheat the oven: Pre heat oven to 350 degrees Fahrenheit.
2. Cook the pasta: Fill a pot with water, add 2 tablespoons of salt, and bring the mixture to a boil. Add the pasta to the large pot of water and cook until it becomes al dente following the package instructions. Then, remove 1 cup of pasta liquid from the pot and drain the rest. Set the pasta and the liquid aside.

3. Saute the garlic: Heat the olive oil in a large, oven-proof skillet over medium-high heat. Then, add the garlic. Cook it until lightly browned (about 1 minute), stirring constantly.
4. Add the artichoke hearts: Add the chopped artichokes to the pan and cook for 3-4 minutes, stirring occasionally.
5. Wilt the spinach: Add the baby spinach to the pan and cook it until the leaves wilt.

6. Stir in the cream cheese: Add the cream cheese and ¾ cup of the pasta water to the pan. Stir constantly until the mixture achieves a creamy consistency. If the mixture is too thick, stir in the remaining ¼ cup of the cooking liquid. Then, add the lemon zest.

7. Add the pasta & mozzarella: Add the cooked pasta and shredded mozzarella cheese to the pan. Toss the mixture until the pasta is evenly coated with cheese and sauce. Then, use a wooden spoon to distribute the pasta in the pan evenly.
8. Bake: Place the pot in the preheated oven and bake until the cheese is fully melted (15-20 minutes).
9. Serve: If desired, top the dish with shaved parmesan cheese and serve.

Expert Tips

You don’t have to be a champion chef to make this five-star baked pasta. With these tips, you’ll learn all you need to make this spinach and artichoke dip pasta perfect every time.

• Salt your pasta water: To give your pasta a rich, salty flavor, make sure you season your pasta water well. The liquid should taste like seawater when you add your ziti.
• Cut down your cook time: Multitasking is the key to making this recipe in no time. I suggest preparing your spinach artichoke sauce while your pasta boils to minimize your time in the kitchen.
• Use an oven-proof skillet: If you have one, I suggest using an oven-proof skillet for this dish. This Le Creuset Braiser (affiliate link) is the one that I use and recommend. Not only will it cut your clean-up time in half, but it’ll also make your pasta photo-ready the moment it comes out from the oven. If you don’t have an oven-proof skillet, transfer your pasta to a 9 x 13 baking dish before putting it in the oven.

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Spinach Artichoke Pasta Bake

This Spinach Artichoke Pasta Bake is the definition of vegetarian comfort food. If you are a fan of the classic dip, you will love this 45 minute recipe.

Course Vegetarian Dinner

Cuisine American

Diet Vegetarian

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 476kcal

Author Aysegul Sanford

Ingredients

• 1 pound ziti or any medium pasta shells or short, tubular pasta will work
• 1 tablespoon olive oil
• 3 cloves of garlic minced
• 1 can artichoke hearts (14 oz.) Drained, rinsed and roughly chopped
• 6 cups fresh baby spinach leaves* prewashed
• 4 oz. cream cheese
• ½ teaspoon lemon zest
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 cup shredded mozzarella
• ½ cup shaved or grated parmesan cheese

Instructions

• Preheat oven to 350 degrees F.
• Fill a pot with water and 2 tablespoons of kosher salt and bring to a boil. Add in the pasta and cook until al dente according to the package directions. Reserve 1 cup of the pasta liquid, drain the pasta and set it aside.
• Meanwhile, heat olive oil in a large skillet (preferably oven-proof) over medium heat. Add in the garlic and cook, stirring constantly, for about a minute until it is lightly browned.
• Add in the chopped artichoke hearts and cook for 3-4 minutes, stirring occasionally.
• Add in the baby spinach and cook until wilted.
• Stir in the cream cheese and ¾ cup of reserved pasta water. Cook, stirring constantly, until it is in a creamy consistency. If it is too thick, you can thin it out using the rest of the pasta liquid. Stir in the lemon zest.
• Transfer the cooked pasta into the pot and add in the shredded mozzarella. Give it a toss making sure that the pasta is evenly distributed in the pot.
• Bake in the preheated oven for 15-20 minutes or until the cheese is fully melted.
• If preferred, garnish with shaved parmesan cheese and serve.

Video

Notes

•  You can use 10 ounces of frozen chopped spinach if you can’t get your hands on fresh baby spinach leaves
• Best way to store: Like any pasta dish, this baked artichoke pasta is best the day you make it. However, this pasta will stay fresh for up to 3 days when stored in an airtight container. Remember to let it reach room temperature before storing it.
  When reheating the pasta, you may have to add a little extra water. Adding this liquid will help restore the dish’s tender, moist texture.
• Freezing: You can technically freeze this pasta dish. However, I am not a fan of thawed pasta as it gets mushy. Since pasta cooks very quickly and the recipe is an easy one, I would recommend making it fresh rather than freezing it for later.
  •  

Nutrition

Calories: 476kcal | Carbohydrates: 61g | Protein: 20g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 43mg | Sodium: 675mg | Potassium: 394mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3266IU | Vitamin C: 9mg | Calcium: 254mg | Iron: 2mg

The post Spinach Artichoke Pasta Bake appeared first on Foolproof Living.

Can’t get enough of protein-packed shrimp recipes like this? Try out my Garlic Shrimp Skewers, Skinny Shrimp Pasta, Shrimp Shish Kabob, Shrimp Avocado Corn Salad, and Ina Garten’s Roasted Shrimp Salad for even more shrimp dishes to enjoy. And if you need more recipes, be sure to check out my collection of Easy Seafood Recipes.

Ingredient Checklist

Because this lemon orzo salad uses so many fresh ingredients, nothing in your garden will go to waste. The following three sets of ingredients will prove just how simple this pasta salad is.

Salad Dressing

Using only four basic ingredients, this zesty lemon blend is bound to be one of the easiest homemade salad dressings you’ll ever make. Inspired by my go-to lemon vinaigrette, it comes together in minutes.

Just gather the following: freshly squeezed lemon juice (plus, optional lemon zest), extra virgin olive oil, kosher salt, and ground black pepper.

Roasted Shrimp

For this part, all you need is deveined shrimp, olive oil, kosher salt, and ground black pepper. However, if you want to make your shrimp extra delish, this Quick Shrimp Marinade will have your tastebuds begging for another bite.

Salad Ingredients

For the salad, gather together orzo, kosher salt, green onions, fresh dill, Italian parsley, English cucumber, red onion, and feta cheese.

Feel free to use gluten-free orzo if you are following a celiac-friendly diet.

How To Make Shrimp and Orzo Salad?

Because this shrimp orzo salad recipe takes less than 30 minutes to prepare, you don’t have to worry about spending hours in the kitchen. 

1. Preheat the oven to 400 degrees F.
2. Cook Orzo: Fill a large pot with water and mix in 3 tablespoons of kosher salt. Bring the water to a boil and then add the uncooked orzo. Cook it according to the package directions. Stir the pasta occasionally as the water simmers. When the pasta is al dente (9-12 minutes), drain it and set it in a large salad bowl.

3. Make the salad dressing: As the orzo cooks, whisk together fresh lemon juice, olive oil, salt, and pepper in a small bowl. 
4. Pour the salad dressing over the warm pasta. Set the mixture aside so that the orzo can soak up the dressing’s flavor.

5. Roast the shrimp: Toss shrimp with olive oil, salt, and pepper in a separate bowl. In a single layer, line the shrimp on a sheet pan and roast in the oven for 5-6 minutes. Remove the pan when the shrimp are cooked through.

6. Assemble the salad: Toss together the orzo, cooked juicy shrimp, green onions, dill, parsley, cucumber, and red onion in the large salad bowl. Crumble feta over the mixture and add any necessary additional seasoning. 
7. Cover and refrigerate the salad for at least an hour to let the mixture marinate. 
8. Serve!

Make-Ahead & Storage Instructions

If you’re like me, then you know meal prep is a weekday must. Making meals ahead of time saves you stress, money, and energy, which is why I adore this Mediterranean Orzo Salad with shrimp. 

• Make it a day ahead: Not only can this shrimp orzo pasta be made ahead of time, but I even recommend it! Letting the flavors mix and marinate overnight adds depth, richness, and complexity to this already tasty dish the next day when you are ready to serve it.
• Serving: Before serving, remove the shrimp orzo from the fridge for about 30 minutes. This way, the pasta will have enough time to return to room temperature.
• Storage: This pasta salad can be stored in an airtight container in the fridge for up to 3 days.

What To Serve with This Recipe?

While this Mediterranean Shrimp Orzo Salad makes a perfect meal on its own, you can make it a part of your summertime menu (perfect for your Memorial Day menu) along with:

• Seasonal vegetables: Try it as a side dish with baked eggplant slices, roasted asparagus, baked shiitake mushrooms, and air fried green beans.
• Green Salads: Serve it along with Spring Mix Salad, Asparagus Salad, and Bibb Lettuce Salad.
• Your Other Seafood dishes: Breaded fish, grilled mahi-mahi, and your favorite fish tacos would make a delicious side dish with this summer salad.

FAQs

Other Seafood Recipes You Might Also Like:

If you enjoyed this flavorful Greek Orzo Salad I suspect you might like the shrimp recipes below:

• Salmon Nicoise
• Tuna and Chickpea Salad
• Tuna Melt Sandwich Recipe
• Ahi Tuna Salad Recipe
• Thai Salmon Soup
• Linguini with Shrimp Scampi
• Need more inspiration? Check out all our Seafood Recipes.

If you try this Mediterranean Shrimp Orzo Salad recipe or any other salad recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Shrimp Orzo Salad Recipe

This Shrimp and Orzo Salad is easy to make & ready in 30 min. It is flavored with feta and fresh herbs and drizzled with a simple and quick lemon vinaigrette. A Barefoot Contessa recipe, it can be served as a great side dish, lunch, or light dinner.

Course Salad

Cuisine American

Diet Halal

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Resting time 30 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 552kcal

Author Aysegul Sanford

Ingredients

For The Pasta:

• ¾ pound orzo (~2 cups)
• Kosher salt

For The Dressing:

• ½ cup lemon juice freshly squeezed (You’ll need 3-4 lemons depending on their size)
• 3/4 cup olive oil
• 2 teaspoons kosher salt
• ½ teaspoon ground black pepper

For The Shrimp:

• 1 ½ lbs large shrimp peeled and deveined (16-18 count)
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

For The Salad:

• 5-6 green onions scallions, both white and green parts
• 1 cup fresh dill chopped
• 1 cup fresh Italian parsley chopped
• 1 English cucumber medium diced – no need to peel
• ½ cup red onion small diced
• 1 cup feta cheese cut into 1-inch cubes

Instructions

• Preheat oven to 400 degrees F.
• To Cook the Orzo: Fill a large pot with water and 3 tablespoons of Kosher salt and bring it to a boil. Add the orzo and let it simmer, stirring occasionally, until it is al dente, about 9-12 minutes. Drain and place into a large salad bowl.
• Make the salad dressing: While the orzo is cooking, whisk together lemon juice, olive oil, salt and pepper in a bowl.
• Pour dressing over the cooked orzo and set it aside.
• To roast the shrimp: Place shrimp, olive oil, salt and pepper in a bowl and give it a gentle toss. Transfer the shrimp onto a sheet pan in a single layer. Roast in the oven until it is cooked through, 5-6 minutes. Remove the shrimp from the oven.
• To assemble the salad: Into the bowl with orzo, add cooked shrimp, green onions, dill, parsley, cucumber, and red onion. Give it a toss. Add feta on top. Taste for seasoning and add in if necessary.
• Cover and refrigerate for at least an hour for flavors to blend. Serve.

Video

Notes

• Make it a day ahead: Not only can this shrimp orzo pasta be made ahead of time, but I even recommend it! Letting the flavors mix and marinate overnight adds depth, richness, and complexity to this already tasty dish the next day when you are ready to serve it.
• Serving: Before serving, remove the shrimp orzo from the fridge for about 30 minutes. This way, the pasta will have enough time to return to room temperature.
• Storage: This pasta salad can be stored in an airtight container in the fridge for up to 3 days.
• Taste as you go: The amount of salad you use depends on the saltiness coming from your feta. Be sure to taste it as you put the salad together and add more if necessary.
• You can easily double or halve this recipe depending on how much you want to make.
• During the summertime, give this recipe a smoky note by using grilled shrimp instead of baked shrimp.
• Not a fan of dill? You can do away with dill entirely or substitute it with fresh basil for a Mediterranean flavor, or a smaller amount of oregano for an Italian twist.
• If you prefer fewer herbs, substitute them for finely chopped romaine.

Nutrition

Calories: 552kcal | Carbohydrates: 49g | Protein: 32g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 286mg | Sodium: 1868mg | Potassium: 476mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1602IU | Vitamin C: 37mg | Calcium: 228mg | Iron: 5mg

This recipe was originally published in May 2014. It has been update with new photos and helpful information in June 2021.

The post Shrimp Orzo Salad appeared first on Foolproof Living.

Similar to my Caprese Pasta Salad with Pesto, Garlic Butter Noodles, Spinach Artichoke Pasta Bake, and Eggplant Pomodoro Pasta recipes, it can be served by itself as a vegetarian meal or with simple roasted chicken breasts for dinner. 

Ingredients:

To make this peas and mushroom pasta recipe, you will need unsalted butter, shiitake mushrooms, garlic, flour, white wine, vegetable broth, heavy cream, peas, and ricotta cheese.

How To Make:

This creamy mushroom ricotta pasta recipe comes together in a few easy steps. Simply:

1. Cook the pasta:  Fill a large pot with water and a generous amount of salt. Bring it to a boil and cook pasta according to the package instructions. Save 1 cup of the pasta water and drain the rest. 

2. Cook the mushrooms and garlic: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add in the mushrooms and cook for 3-4 minutes or until they are softened. Stir in the garlic and cook, stirring constantly for 30 seconds.

3. Add in the flour: Stir in 2 tablespoons of butter and 1 tablespoon of flour. Cook, stirring constantly until the butter is fully melted and the mushrooms are coated with flour, a minute or so.
4. Pour in the liquid: Stir in the wine and scrape the bottom bits (if there are any) as it reduces. Pour in the vegetable broth, heavy cream, fresh (or dried) thyme, salt, pepper, and cook until the sauce thickens, 7-8 minutes. 

5. Stir in the peas: Stir the peas into the sauce and let them cook for 1-2 minutes. Add this point you should have a silky and creamy mushroom and pea sauce.
6. Add the spaghetti: Add the pasta into the sauce and give it a toss making sure that the pasta is thoroughly coated with the sauce and the peas and mushrooms are evenly distributed. 

7. Garnish and serve: Sprinkle it with the lemon zest and fresh thyme leaves. Top it off with dollops of ricotta cheese and serve.

Variations:

While I love this veggie-packed pasta recipe that I shared here, you can make a few adjustments to make it work for your taste buds. Here are a few that I personally tried:

• No Cream, no problem: If you prefer this recipe without cream, you can simply omit using it. Instead, use ¼ cup more vegetable broth. 
• Turn it into a creamy mushroom asparagus pasta: Sometimes, I make a version of this with sauteed asparagus by simply using asparagus instead of peas. 
• Add in animal protein: Add in sliced baked chicken breasts or thinly sliced prosciutto at the last minute.
• Stir in 2 cups of baby spinach leaves: If you are like me, a fan of mushrooms and spinach, you can add baby spinach leaves into the sauce and cook it for 2 minutes before adding in the pasta.

How To Store:

As with most pasta recipes, this mushroom pea pasta will be best on the day it is made. However, you can store leftovers in an airtight container for up to 2 days.

When ready to serve, place it in a pot and add in ¼ to ½ cups of water and warm thoroughly. If it starts to stick to the pan, feel free to use more water as needed.

Other Pasta Recipes You Might Also Like:

• Mexican Corn Pasta Salad
• Tomato Basil Mozzarella Pasta
• Ricotta Lemon Pasta
• Eggplant Spaghetti
• Baked Eggplant Pasta
• Spinach Artichoke Pasta Bake

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Pasta with Mushrooms and Peas Recipe

This creamy Mushroom Pea Pasta recipe is a 30-minute pasta recipe that you can make with spring vegetables. Flavored with ricotta cheese, lemon zest, and fresh thyme, it is and easy to make spring pasta dish.

Course Vegetarian Pasta

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 514kcal

Author Aysegul Sanford

Ingredients

For the Pasta:

• 8 oz. spaghetti
• Water
• Salt

Mushroom and Peas Sauce:

• 4 tablespoons of unsalted butter divided
• 10 oz. shiitake mushrooms wiped and sliced
• 2 small cloves of garlic minced
• 1 tablespoon all purpose flour
• ⅓ cup white wine
• 1 ¼ cups vegetable broth
• ¼ cup of heavy cream
• 1 teaspoon fresh thyme leaves plus more for garnish
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 ½ cups of peas blanched or frozen
• Zest of a lemon
• ½ cup ricotta cheese

Instructions

• Cook the pasta in salted boiling water according to the package instructions. Save 1 cup of the pasta water and drain the rest.
• To make the mushroom pea sauce: Heat 2 tablespoons of butter in a large skillet over medium heat. Add in the mushrooms and cook for 3-4 minutes or until they are softened. Stir in the garlic and cook stirring constantly for 30 seconds.
• Add in the rest of the (2 tablespoons) butter and 1 tablespoon of all purpose flour. Cook, stirring constantly, for 1 minute.
• Stir in the wine and scrape the bottom bits (if there are any) as it reduces. Stir in the vegetable broth, heavy cream, thyme, salt and pepper and cook until the sauce thickens, 7-8 minutes.
• Stir in the peas into the sauce and let them cook for 1 minute.
• Add in the now-cooked pasta into the sauce and give it a gentle toss making sure that the sauce is equally distributed throughout the dish.
• Sprinkle it with the lemon zest and fresh thyme leaves. Top it off with dollops of ricotta cheese before serving.

Notes

• A couple of helpful notes on the ingredients:
• • Pasta: I used spaghetti but I also like to make this pappardelle pasta. With that being said, you can use any pasta you have on hand.
  • Mushrooms: I used shiitake mushrooms but baby bella or white button mushrooms would also work.
  • Peas: I used blanched peas but you can also use frozen peas.A couple of helpful notes on the ingredients:
  • Stock: It wouldn’t be a vegetarian pasta dish but you can also use chicken stock.
• How to store leftovers? As it is with most pasta recipes, this mushroom pea pasta will be best on the day it is made. However, you can store leftovers in an airtight container up to 2 days. When ready to serve, place it in a pot and add in ¼ to ½ cups of water and warm thoroughly. If it starts to stick to the pan feel free to use more water as needed.
• Use the reserved pasta liquid as necessary: As it is with most pasta recipes, this creamy mushroom and pea pasta might dry out as it sits. If that happens, feel free to use a little bit of the reserved pasta liquid to make it nice and moist.

Nutrition

Calories: 514kcal | Carbohydrates: 60g | Protein: 16g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 922mg | Potassium: 548mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1302IU | Vitamin C: 23mg | Calcium: 111mg | Iron: 2mg

The post Pasta with Mushrooms and Peas appeared first on Foolproof Living.

The mix of the right cut of beef and the homemade stroganoff sauce make this easy beef stroganoff recipe absolutely divine. And with the busy holiday season, sometimes all I want is a classic made with easy-to-follow steps and a guaranteed delicious end result. I have made this for my husband and I time and time again and it simply never gets old.

Easy Beef Stroganoff

This stovetop beef stroganoff is quick, easy, cheap (it’s all about the meat!), made without cream of mushroom soup and comes together in one skillet. Oh, and the stroganoff gravy is accented with the tangy, sweet goodness of sour cream! If that isn’t enough to get you in the kitchen, I don’t know what will! Ready in about an hour, it’s an absolutely delicious and comforting weeknight meal that can be enjoyed at any time of year.

What is beef stroganoff?

Beef or Boeuf Stroganoff, however you like to spell it, comes from the nationality of Russia. This classic Russian dish is a mix of sauteed pieces of beef mixed in a sauce made with smetana, aka sour cream.

Ingredients

There are two components to this homemade beef stroganoff recipe – the meat and noodles, and the sauce.

Ingredients for beef stroganoff

• Sirloin Steak Tips – I found this to be the most tender cut of beef, while also being economical, but we will talk more about the best cut of meat in a bit.
• Wide Egg Noodles – Egg noodles cook quicker than the usual pasta and require less liquid, which works perfectly in this easy stroganoff recipe.

Ingredients for the sauce

• Vegetable Oil – I like grapeseed oil, but any light-colored, neutral-flavored oil will do.
• Onions – One medium yellow onion is all you need – white onions will work, too.
• White Button Mushrooms – One 10-oz package of white button mushrooms, cleaned and sliced, is the perfect amount of mushroom goodness. If white button mushrooms are not available, cremini mushrooms are a good substitute.

• All-Purpose Flour – The flour plays a part in a roux, which helps to create a thick beef stroganoff sauce.
• Low-Sodium Chicken Broth – I really enjoy homemade chicken broth, but if you decide to purchase it from the store, make sure it is low-sodium. Regular chicken broth is packed with so much extra salt! Store the remainder sealed tight in the fridge and use within one week.
• Low-Sodium Beef Broth – Either beef broth or bone broth will do just the trick. Again, make sure it is of the low-sodium variety, store the remainder in the fridge and use within one week.
• Sour Cream – Here is the star of the beef stroganoff sauce recipe. Purchase a high-quality, full-fat sour cream for the best flavor.
• Lemon Juice – Freshly squeezed lemon juice adds that special brightness at the very end.
• Fresh Thyme or Italian Parsley – A final garnish of fresh thyme is both beautiful and delicious. Those small specks of green running throughout the sauce make this beef stroganoff all the more homemade. Fresh chopped parsley would be just as delicious, too!
• Salt and Pepper – Make sure to season as your cooking, as well as at the very end. Once the beef dish is ready, taste and adjust seasonings as necessary. A few fresh cracks of black pepper at the very end can make all the difference!

Best meat for beef stroganoff

The best cut of beef for stroganoff, and incidentally the most economical, is sirloin steak tips. Although you can use the fattier ribeye or more expensive tenderloin, I found sirloin tips provide exceptional flavor while still being easy on the wallet. The secret is in how the meat is cut prior to cooking.

A sirloin steak tip will either come in one large piece or already cut into 2-inch wide strips (just as the case with my meat). If the beef is not cut into 2-inch wide strips, slice it into 2-inch strips with the grain. Then, turn each strip parallel to you and cut into ½-inch strips against the grain. This technique of cutting against the grain produces a tender beef stroganoff.

How to make this easy beef stroganoff and sauce from scratch?

This easy beef stroganoff recipe comes together in 3 folds.

1. Prep the meat: prepare the meat as directed above and pat dry with paper towels. Do not skip this step as drying the meat thoroughly will help with perfect browning, which will result in tender, fall-off-the-bone kind of meat at the end.
2. Season the meat: Season the meat with salt and pepper. In a 12-inch skillet, heat one tablespoon oil over medium-high heat. Cook half the meat for 4-5 minutes, then transfer to a bowl. Add another tablespoon of oil and repeat with the remaining half of beef. Transfer the cooked meat in a bowl and cover with aluminum foil to keep warm.

3. Cook the aromatics: in the same skillet, add the remaining oil in medium-low heat. Add the onions, mushrooms, and salt and cook until the mushrooms have released all of their liquid, 8-10 minutes. Add flour and cook, stirring constantly, for one minute. Stir in chicken broth and beef broth, making sure to scrape the bottom of the skillet to get those bits of goodness. Return the beef back to the skillet. Put the lid on, bring it to a boil, reduce the heat to low, and let it cook until beef is tender about 30 minutes.
4. Stir in the egg noodles: Lastly, stir in the egg noodles, cover and let cook 10-12 minutes, stirring occasionally. Remove from heat and stir in the sour cream and lemon juice off the heat. Garnish with fresh thyme and/or parsley and enjoy!

How to thicken the sauce

A thick and quick beef stroganoff is made with the help of a roux. In other words, the combination of fat and flour creates a smooth, thick, luxurious sauce that evenly coats the beef and egg noodles. Just make sure to cook the flour for at least one minute prior to adding the liquid – this helps to remove that raw flour flavor.

What side dishes go with this recipe

Since the beef and sauce are the main components of this Russian dish, the blank canvas of egg noodles works as a perfect accompaniment to soak up all that flavorful gravy. For a balanced meal, you can also serve this beef stroganoff with egg noodles along with a simple green salad (or browse through my collection of easy salad recipes to pick one for yourself) or braised red cabbage.

Can you freeze beef stroganoff with noodles?

Yes, this beef mushroom stroganoff can be frozen with a few adjustments to the recipe. Since egg noodles are softer than your usual pasta, I do not recommend freezing it with the noodles.

Therefore, if you are planning to freeze, I recommend cooking the recipe until step 7, before you add the noodles, bring it to room temperature, place in an airtight container, and freeze.

A day before you are ready to serve, thaw it in the fridge overnight. Transfer it into the pan and heat over medium heat. Add in the noodles and cook until they are softened. You should have enough liquid, but if you feel like it needs more add in some broth or water. Off the heat add in the sour cream, lemon juice, and herbs.

Other beef dinner recipes you might also like

• Beef Vegetable Soup
• Brisket Tacos
• Pressure Cooker Pot Roast Recipe
• Turkish Meatballs
• Meatballs and Potatoes
• Baked Ziti with Ground Beef
• Thai Beef Salad

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One Skillet Easy Beef Stroganoff Recipe

One Skillet Easy Beef Stroganoff recipe cooked in one hour. Made from scratch, this beef, mushroom, and noodle dish is a complete meal in itself. Deliciously silky and creamy.

Course Dinner

Cuisine Russing

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 381kcal

Author Aysegul Sanford

Ingredients

• 1 1/2 lbs. sirloin steak tips
• 4 tablespoons vegetable oil
• 1 medium onion chopped
• 10 ounces white button mushrooms cleaned and sliced thinly
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth low sodium or homemade
• 1 1/2 cups beef broth low sodium
• 3 cups wide egg noodles
• 2/3 cup sour cream
• 2 teaspoons lemon juice freshly squeezed
• 2 tablespoons fresh thyme or Italian parsley chopped
• salt and pepper

Instructions

• To prepare the meat: First, cut it into 2-inch strips towards the grain, and then cut each strip into 1/2-inch strips against the grain. Place it on a baking sheet lined with paper towels and pat-dry as much as possible. Season the meat with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Heat 1-tablespoon oil in a 12-inch skillet over medium-high heat. Cook half of the meat, 4-5 minutes on each side. Transfer the cooked meat in a bowl. Repeat the same process for the other half. Cover it with aluminum foil and set aside.
• Once the meat is cooked, in the same skillet, heat the remaining 2 tablespoons oil. Add onion, mushroom, and 1/2 teaspoon salt, and cook, stirring frequently, until the juices of the mushrooms evaporate, 8-10 minutes.
• Add flour and cook, stirring constantly, for a minute.
• Stir in the chicken and beef broths. Scrape the bottom of the pan; making sure that all the bits and pieces of the meat is mixed in the liquid.
• Return the beef into the mixture. Put the lid on and let it cook over low heat until beef is tender for 25-30 minutes.
• Stir in the noodles, cover, and cook, stirring occasionally until noodles are cooked, 10 -12 minutes.
• Off the heat, add the sour cream and lemon juice. Give it a big stir.
• When ready to serve, garnish it with chopped thyme and/or fresh parsley.
• Serve.

Video

Notes

A FEW TIPS FOR THE BEST HOMEMADE BEEF STROGANOFF

• Get the beef sirloin really dry before adding to the skillet. A dry surface on the meat and a super hot skillet give you caramelized beef sirloin tips that provide exceptional flavor.
• Enough liquid in the pan? When I first tested this recipe, at first I felt like there was not enough liquid in the pan to cook the egg noodles, but it worked well in the end. Compared to pasta, egg noodles cooks faster and require less liquid. After the rest of the ingredients are added in, this dish ends up having a silky and creamy texture. So don’t be tempted to add more liquid. 
• Want it to have a deeper flavor? The original sirloin beef stroganoff recipe uses a little bit of alcohol to deepen the flavors. I wanted this to be a simple everyday-kind-of recipe so I did not include any. However, if you want to take this dish up a notch you can add in ⅓ cup of white wine or brandy into the sauce at the same time you are adding the chicken and beef broth.
• Want a bit more indulgence? Take beef stroganoff with sour cream up a notch by replacing the sour cream with indulgent creme fraiche.
• Want to make a healthier beef stroganoff? Replace the sour cream with an equal amount of Greek yogurt instead. It will have a little bit more of a sour taste, but will have less calories.

Nutrition

Calories: 381kcal | Carbohydrates: 20g | Protein: 31g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 96mg | Sodium: 529mg | Potassium: 744mg | Fiber: 1g | Sugar: 3g | Vitamin A: 171IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 3mg

Recipe adapted with changes from America’s Test Kitchen.

The post One-Skillet Easy Beef Stroganoff appeared first on Foolproof Living.

I’ve learned so much from them over the years and still get excited when I see them on TV or if they release a new book. That’s why I wanted to share a recipe from one of my favorite cookbooks of theirs, Vegan For Everybody (affiliate link.)

This book provides detailed information, how-to’s, and the ins and outs of vegan cooking (which, understandably, can be daunting for beginner level vegan cooks like me.)

They’ve created this not-so-average “no cheese” Vegan Mac and Cheese using elegant, yet simple flavors. You won’t find any potatoes in this dish either! 

The delectable cashew cream sauce blends together nuts, cauliflower, and nutritional yeast for a creamy, cheese base.

Vegan Mac And Cheese That Tastes Real

I can understand if you’re hesitant. Mac and cheese WITHOUT cheese? Is it even possible? 

While it’s not hard to replace certain flavors, a non-dairy mac and cheese recipe will never taste the same as using the real thing. However, this homemade version is a close second. You’ll be amazed at how plants can be turned into such realistic versions of our favorite animal-product-based meals.

There’s a magical ingredient revered by vegans all over the world that imitates that irresistible cheesy flavor without using dairy: Nutritional Yeast.

A few tablespoons of this gold, flaky seasoning has the ability to transform an entire dish! I promise you won’t be missing the dairy if you have nutritional yeast (or “nooch”) laying around.

The Cashew Mac and Cheese Sauce

There are many base options available when creating a vegan mac and cheese sauce, such as potatoes, nuts, or carrots. 

In their version here, folks over at the ATK chose to use cashew and cauliflower and blended them together with nutritional yeast and almond milk for the most creamy “cheesy” vegan pasta sauce. 

It also happens to be a great dairy-free, soy-free, plant-based alternative that you can use to serve with nacho chips on the side or layer it on top of my vegan chili recipe, or with burrito bowls.

Ingredients For Cashew Cheese:

The ingredients to make this out of this world creamy vegan “cheese” cashew sauce recipe are:

• Raw cashews – The nuts will beef up this sauce quite a bit.
• Nutritional yeast – This is what makes the dairy-free sauce taste like cheese. Find it in the bulk section of your grocery store or at a health food store.
• Cauliflower florets – Cauliflower is full of moisture, meaning when it’s softened and blended with the rest of the ingredients, it helps the sauce become super creamy.
• Dry mustard – The whopping 4 teaspoons of dry mustard enhances the cheesy flavor. More on this below.
• Turmeric – This bright seasoning helps the cashew cheese sauce transform from a bland beige to vibrant yellow.
• Almond milk – Make your own almond milk using my comprehensive guide.
• Salt – You might think that 2 teaspoons salt is way too much, however, it’s a very important part of the “cheese” flavor and maintaining balance in the sauce.

A Note On Using Dry Mustard In This Recipe:

This was my first time using dry mustard in my cooking, and thinking that this might be your first too I wanted to provide you with a little more information.

Additionally, since dry mustard is one of the key ingredients to simulate the “cheesy” flavor, I wanted to take a minute and answer substitution questions you might have.

What is Dry Mustard?

The below definition comes from Eat By Date:

Dry mustard is simply ground mustard seeds which are derived from the mustard plant, a vegetable plant related to the brussels sprout and broccoli plants. Dry mustard is most often used in adding mustard flavor to vegetables and meats.

Citation: Eat By Date

Is It Okay to Use Dijon or Yellow Mustard Instead?

Good question. I wondered if I can substitute dijon mustard for dry mustard as well. Apparently, dijon mustard is a recommended substitute for dry mustard.

While it might work for other recipes, I would not recommend using dijon/yellow mustard in this plant-based mac and cheese recipe. During my recipe testings, I quickly learned that dijon mustard has more of an overpowering flavor compared to dry mustard. 

In my opinion, using wet mustard made the “cheesy” vegan pasta sauce taste more like mustard than cheese.

Which Pasta Should I Buy?

I used brown rice pasta to create a gluten-free and dairy-free mac and cheese. Feel free to use any type of pasta for this recipe. Try quinoa pasta, linguine noodles, or classic elbow macaroni.

How To Make Vegan Mac and Cheese

1. Prep the seasonings: Melt the coconut oil in a large saucepan over medium heat. Stir in the nutritional yeast, dry mustard, tomato paste, garlic, turmeric, and salt. Stir this mixture constantly for 1 minute.
2. Add the milk and cook the cauliflower: Pour the almond milk into the saucepan while scraping up any browned bits on the bottom. Turn up the heat to medium-high. When the mixture comes to simmer, add the cauliflower and cashews. Reduce the heat to medium-low, and cook, partially covered, until the cauliflower is fork-tender (about 20 minutes).
3. Make the cheese sauce: Working in two batches, process the cauliflower mixture in a blender or a food processor until smooth.
4. Cook the pasta: When the cheese sauce is complete, cook the pasta according to the package instructions. Reserve ½ cup of the pasta water, then drain the pasta.
5. Combine the cheese and pasta: Pour the cauliflower sauce into the now-empty pot and bring it to a gentle simmer over medium-low heat. Add in the drained macaroni and vinegar. Cook the mac and cheese, stirring constantly until warmed through and the sauce is slightly thickened (about 3 minutes).
6. Adjust the consistency and flavor: If needed, use the reserved liquid to adjust the dish’s consistency. Season with salt and pepper to taste. Serve each bowl with a sprinkle of toasted panko breadcrumbs (for extra crunch) and chopped parsley.

Recipe Variations

• Oil – Use refined coconut oil to avoid a coconut flavor in the sauce. If you don’t have any on hand, use olive oil instead.
• Cashews – It is possible to create a nut-free vegan cheese sauce if need be. Substitute them for boiled potatoes or leave them out altogether. 
• Gluten-Free – Remove the panko bread crumbs and use brown rice or quinoa pasta for a gluten-free version.
• Spice – Add a little kick with a sprinkle of chili flakes on each serving.
• Nutritional Yeast – If you’re running low on this cheesy seasoning, use 3 tablespoons of white or yellow miso paste.
• Paleo Version – If you are looking for a paleo version of this no cheese mac and cheese recipe, substitute pasta for zucchini noodles.

Want more? Most Popular Vegan Recipes on The Blog:

Get your veggie on with these super delicious vegan recipes:

• Mexican Quinoa Recipe – Made in one pan & ready in 30 min.
• French Lentil Soup
• Vegan Sweet Potato Soup Recipe
• The Best Vegan Chili Recipe

Other Pasta Recipes To Try:

Try any of these easy pasta recipes as a versatile main or side dish:

• Zucchini Pasta – 5-ingredient recipe
• Sweet Potato Pad Thai
• Butternut Squash Noodles

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Vegan Mac and Cheese Recipe

Homemade Vegan Mac and Cheese recipe with creamy cashew sauce: This dairy-free, soy-free, potato-free, gluten-free mac ‘n cheese recipe is a game-changer.Quick and easy to make on the stovetop for a great weeknight meal.

Course Vegan

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 511kcal

Author Aysegul Sanford

Ingredients

• 1/3 cup coconut or olive oil
• ¼ cup nutritional yeast
• 4 teaspoons dry mustard
• 1 tablespoon tomato paste
• 2 garlic cloves peeled and minced
• ½ teaspoon ground turmeric
• Kosher salt and pepper
• 4 ½ cups unsweetened almond milk
• 10 ounces 3 cups cauliflower florets, cut into ½ inch pieces
• 1 ¼ cups raw cashews chopped
• 1 pound 16 ounces brown rice or regular elbow macaroni
• 1 tablespoon distilled white vinegar
• ¼ cup panko bread crumbs lightly toasted - Optional
• 3-4 tablespoons Italian Parsley chopped - Optional

Instructions

• Heat oil in large saucepan over medium heat. Stir in nutritional yeast, dry mustard, tomato paste, garlic, turmeric, and 2 teaspoons of salt*. Cook, stirring constantly for a minute.
• Stir in the almond milk, scraping up any browned bits and bring it to a simmer over medium-high heat. Stir in the cauliflower and cashews; reduce the heat to medium-low, and cook, partially covered, until cauliflower is soft enough that it falls apart when poked with a fork, 20 minutes or so.
• Working in two batches, process the cauliflower mixture in a blender (or a food processor) until smooth.
• Meanwhile, cook the pasta according to the packaging instructions. Reserve ½ cup of the cooking liquid and drain the pasta.
• Pour the cauliflower sauce into now-empty pot and bring it to a gentle simmer over medium-low heat.
• Add in the drained macaroni and vinegar and cook, stirring constantly, until warmed through and the sauce is slightly thickened, 3 minutes.
• If needed, use the reserved liquid to adjust consistency. Season with salt and pepper to taste. If preferred, sprinkle each bowl with toasted panko breadcrumbs and chopped parsley.
• Serve.

Notes

* If you are like me, you might think that 2 teaspoons salt is way too much. However, it is not and it is an important part of the “cheese” flavor and after the sauce is mixed in with pasta everything balances out.

Variations:

• Oil - Use refined coconut oil to avoid a coconut flavor in the sauce. If you don’t have any on hand, use olive oil instead.
• Cashews - It is possible to create a nut-free vegan cheese sauce if need be. Substitute them for boiled potatoes or leave them out altogether.
• Gluten-Free - Remove the panko bread crumbs and use brown rice or quinoa pasta for a gluten-free version.
• Spice - Add a little kick with a sprinkle of chili flakes on each serving.
• Nutritional Yeast - If you’re running low on this cheesy seasoning, use 3 tablespoons of white or yellow miso paste.
• Paleo Version - If you are looking for a paleo version of this no cheese mac and cheese recipe, substitute pasta for zucchini noodles.

Nutrition

Calories: 511kcal | Carbohydrates: 72g | Protein: 19g | Fat: 18g | Saturated Fat: 4g | Sodium: 307mg | Potassium: 588mg | Fiber: 6g | Sugar: 6g | Vitamin A: 209IU | Vitamin C: 26mg | Calcium: 272mg | Iron: 4mg

This recipe is adapted with minor changes from Vegan for Everybody.

This post was originally posted in April 2017. It has been updated with new helpful information with no changes to the original recipe in June 2020.

The post Homemade Vegan Mac and Cheese Recipe appeared first on Foolproof Living.

But unlike my mom’s version that took hours on the stovetop, I’ve updated the recipe to make a quick bolognese sauce that can be prepared any night of the week. And the best part you ask? It is a crowd-pleaser.

Made with a creamy bolognese sauce this weeknight pasta dish will be one you’ll make time and time again in about one-third of the time it used to take my mom. The trick is all about good-quality ingredients – the best type of meat, the right tomatoes, and fresh herbs and spices.

What is spaghetti bolognese?

Spaghetti bolognese is just in the name – spaghetti tossed in a sauce made from tomatoes, minced beef, garlic, wine, herbs, and spices. It is a classic Italian dish that has some American roots.

A traditional bolognese sauce made in the northern city of Bologna, Italy is served with broad, flat noodles such as tagliatelle, pappardelle or fettuccine. Another popular way to prepare it is lasagna bolognese. The thinking is that the thick sauce blends better with wider-shaped pasta.

But tossing the bolognese sauce with spaghetti is an Americanized version of the classic. In other words, much quicker and easier, perfect for busy weeknights.

What is the difference between spaghetti bolognese and spaghetti sauce?

Bolognese sauce is a variation of ragu (but ragu is not bolognese – I know, confusing!). Typically, it is a mixture of beef, pork, white wine, milk, tomatoes, and a few additional herbs and seasonings.

Spaghetti sauce, on the other hand, is simply a tomato-based sauce seasoned with a few aromatics such as onions, garlic, herbs, and spices.

Pasta bolognese ingredients

The ingredients for pasta bolognese are broken down into four main groups – the sauce, the meat, the herbs and spices, and the pasta and garnish.

Sauce ingredients

• Vegetable Oil – I like this start this traditional bolognese with a mild Olive Oil from Italy.
• Onion + Garlic cloves – One large or two small onions and three cloves of garlic will produce a savory flavor that really allows the meat to shine. Many bolognese sauce recipes start with what is known as a soffritto (onions, carrots, celery), but I find that less is more here. If you would like to go the more traditional route, simply replace half the onions with an equal amount of chopped celery and carrots.
• Diced Tomatoes – High-quality canned diced or crushed tomatoes will produce the most flavorful meat sauce. I prefer San Marzano tomatoes, which are sweeter and richer in flavor. However, you can also used cherry tomatoes (during the summer months) or even plu tomatoes.
• Tomato Paste – An Italian tomato paste is best. Purchase a tomato paste that comes in a tube, rather than the can.
• Red Wine – The flavors of the wine will concentrate as they cook down, so choose a medium-bodied, dry red wine such as Pinot Noir, Merlot or Chianti.
• Chicken Stock – I prefer the lighter flavor of chicken stock, but for a richer, more complex bolognese sauce, use beef broth instead. Always make sure to purchase a low-sodium variety.

Best meat for this recipe

• 85/15 Ground Beef – I prefer to use only ground beef (some also call it “minced beef”) for my bolognese sauce. A lot of recipes typically include some type of pork, such as pancetta (uncured Italian bacon) or ground pork, but since I am not a big pork eater to begin with, I stick with using all ground beef. As always, go with what works for you.

Alternatively, if you want you can use ground turkey or ground chicken as well.

Herbs and spices

The list of spices and herbs to put in my bolognese meat sauce recipe could be as long or as short as you want. Below are the ones I used but feel free to switch it up with whatever herbs and spices you have on hand.

• Oregano – Dried oregano is a wonderfully classic herb that sings all things Italian to me. Make sure you don’t skip it!
• Thyme + Bay Leaves – I used the entire thyme spring and tie it in kitchen twine with the bay leaf. The delicate leaves from the thyme fall right off, so all I have to do is remove the wrapped stems and leaf when the bolognese sauce is done cooking.
• Kosher Salt + Black Pepper – Use the amount called for in the recipe. At the end of cooking, taste and adjust the seasoning as necessary.

Pasta and Garnish

• Dried Spaghetti – It’s spaghetti bolognese after all! We will talk more about how to cook pasta in a little bit, but any long shaped pasta, such as linguine or fettuccine, will work too.
• Fresh Basil – I included the basil in garnish since you want to add the basil just before serving. The residual heat from the pasta will lock in its fresh flavor and green color. If you were to add it to the sauce, the basil would wilt and turn black.
• Parmesan Cheese – A final sprinkling of Parmesan cheese is all this traditional bolognese meal needs.
• Optional: If you like heat, a pinch of red pepper flakes can also be sprinkled on top before serving.

How to make this recipe?

This homemade spaghetti bolognese comes together quick and easy by first cooking the minced meat, then the sauce and pasta, and mixing it all together – this is the trick to serving pasta!

Pasta should always cook with the meat tomato sauce for 1-2 minutes on the stovetop. This allows for the pasta and sauce to come together as one dish.

To properly cook pasta bolognese at home, simply:

Cook ground/minced beef

1. Sweat the onions. In a large Dutch oven (or a large skillet) over medium high heat, add 2 tablespoons of olive oil. Add the finely chopped onion, a pinch of salt and cook until softened, about 5-7 minutes.
2. Brown the meat. Add the ground beef and break it up into smaller chunks with a wooden spoon. Allow to cook for a few minutes without stirring to get crispy and brown, then stir with a wooden spoon and cook through (until meat is no longer pink), about 7-8 minutes.

Make the sauce

1. Add the tomatoes. Once the meat is nicely browned, add the diced tomatoes and tomato paste. Cook, stirring frequently scraping the bottom of the pan, for 5 minutes.
2. Add the herbs and liquids, then simmer. Add the garlic, oregano, thyme and bay leaf bundle, salt, pepper, red wine and chicken stock. Give the sauce a stir (making sure to scrape all the browned bits at the bottom) and bring it to a simmer. Reduce the heat to medium-low, cover and let cook 20-25 minutes, stirring occasionally. Give it a taste, and if necessary, season with more salt and pepper.
3. Cook the spaghetti noodles. Meanwhile, bring a large pot of water to a boil and season liberally with salt. Cook spaghetti one minute shy of al dente according to the package directions. Reserve 1 cup of the starchy cooking water and drain.
4. Toss! Remove the herb bundle from the sauce and add the cooked spaghetti. Toss it all together, making sure all the pasta is coated with the sauce. At this point, you can adjust the pasta bolognese as needed by adding a few splashes of the reserved pasta cooking water to loosen it up to your desired consistency. Simmer for 1-2 minutes to finish cooking the spaghetti, then remove from the heat.
5. Garnish and Serve. Finish with the fresh basil and Parmesan cheese. Transfer to serving bowls and enjoy!

How long does this recipe take to cook?

Typically, bolognese sauce takes a few hours to simmer on the stovetop to develop a deep, rich, savory flavor. But with just a few good-quality ingredients, this quick bolognese sauce recipe only takes 20-25 minutes to simmer.

Variations

Below are a few variations for this homemade bolognese sauce to help you create a richer sauce recipe as you make this in your own kitchen.

• Pork and Beef: Substitute half the ground beef with an equal amount of ground pork. To really bring out the pork flavor, before cooking the onions, render 4 oz of diced pancetta or bacon in the Dutch oven until browned and crispy. Remove with a slotted spoon, pour off all but 2 Tablespoons of the pork fat, omit the vegetable oil and begin making the bolognese sauce recipe. Add the pancetta or bacon back in when you add the remaining herbs and seasonings. If you need a suggestion, here is a more authentic bolognese sauce recipe you can try.
• With Cream: Once you remove the spaghetti bolognese from the heat, stir in ½ cup of room temperature heavy cream for a smooth, luxurious sauce.
• Without Wine: Replace the wine with an equal amount of chicken or beef stock. Remember the beef stock will produce a richer, meatier flavor.
• With Worcestershire Sauce: Adding 1-2 Tablespoons of Worcestershire sauce will give you a rich bolognese sauce. It’s a secret tip that gives this sauce that extra bit of zing!
• With Jar Sauce: Replace the diced tomatoes and tomato paste with a large jar of your favorite store-bought spaghetti sauce. 
• Want to make it in a slow cooker? Check out my friend Katie’s Slow Cooker Bolognese recipe.
• Serve it with Garlic Bread, Garlic Butter Green Beans, or a simple green salad like Butter Lettuce Salad.

How To Store Leftovers & How To Freeze?

If you have leftovers, you can place them in an airtight container and keep in the fridge. Leftover spaghetti bolognese will still be fresh up to 3 days.

Also, if possible, I recommend making just enough pasta to serve. Then keep the leftover sauce separate if you can. This way, when you are ready to serve it again you can make a fresh batch of spaghetti and top it off with the sauce.

This is especially a good idea if you are planning to freeze it. I do not recommend freezing bolognese sauce mixed with pasta. Rather, freeze the sauce in an airtight container after it fully cools down.

More Weeknight Beef Dinner Ideas:

• Stuffed Cabbage Soup
• Skillet Beef Stroganoff
• Turkish Meatballs
• Old Fashioned Vegetable Beef Soup Recipe
• Need more inspiration? Check out all my beef dinner recipes.

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Spaghetti Bolognese Recipe

A weeknight Spaghetti Bolognese recipe that is rich, filling, and hearty. Ready in about 45 minutes, this simplified Italian pasta dish delivers big flavors in little time.  

Course Dinner

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 623kcal

Author Aysegul Sanford

Ingredients

• 2 tablespoons vegetable oil
• 1 large or 2 small onion, chopped
• 1- pound ground beef 85% 15%
• 1 28 ounces can of diced tomatoes
• 2 tablespoons tomato paste
• 3 cloves of garlic minced
• 1 teaspoon dried oregano
• 1 sprig of thyme tied in a bundle
• 1 bay leaf
• 1 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup red wine
• 1 cup chicken stock
• 1/2 cup fresh basil roughly chopped
• 1 cup Parmesan cheese shredded
• 1 pound (16 oz.) dried spaghetti or linguini

Instructions

• Heat olive oil in a Dutch oven (or any other heavy bottom pot) in medium heat. Add onion. Cook until wilted, 7-9 minutes.
• Stir in the tomatoes and tomato paste. Cook, stirring frequently for 5 minutes.
• Add in the ground beef. Using a wooden spoon break it into smaller chunks. Cook, stirring frequently, until it is browned, 7-8 minutes.
• Add the garlic, dried oregano, bundle thyme, salt, pepper, bay leaf, red wine, and chicken stock. Give everything a stir. Bring it to a simmer.
• Reduce the heat to medium-low, put the lid on, and let it to cook for 20-25 minutes, making sure to stir occasionally.
• Meanwhile, bring a large pot of salted water to boil and cook the spaghetti according to the instructions on its package. *Please read the Pro Tip below*
• Once the spaghetti is ready, drain it in a colander.
• Discard the thyme bundle and the bay leaf from the Bolognese sauce.
• Add drained pasta into the sauce. Stir it all together making sure that the pasta is generously coated with the sauce.
• Stir in the fresh basil and top it off with grated Parmesan cheese.
• Serve.

Video

Notes

VARIATIONS:

• Pork and Beef: Substitute half the ground beef with an equal amount of ground pork. To really bring out the pork flavor, before cooking the onions, render 4 oz of diced pancetta or bacon in the Dutch oven until browned and crispy. Remove with a slotted spoon, pour off all but 2 Tablespoons of the pork fat, omit the vegetable oil and begin making the bolognese sauce recipe. Add the pancetta or bacon back in when you add the remaining herbs and seasonings.
• With Cream: Once you remove the spaghetti bolognese from the heat, stir in ½ cup of room temperature heavy cream for a smooth, luxurious sauce.
• Without Wine: Replace the wine with an equal amount of chicken or beef stock. Remember the beef stock will produce a richer, meatier flavor.
• With Worcestershire Sauce: Adding 1-2 Tablespoons of Worcestershire sauce will give you a rich bolognese sauce. It’s a secret tip that gives this sauce that extra bit of zing!
• With Jar Sauce: Replace the diced tomatoes and tomato paste with a large jar of your favorite store-bought spaghetti sauce. 
• PRO TIP: Cook the pasta shy of one minute according to package directions, reserve 1 cup of the starchy cooking water, drain and add the pasta to the pot with the sauce. This is the secret to restaurant-quality pasta! The pasta will continue cooking in the pot with the sauce, releasing it’s natural starch and sticking to the sauce. The reserved cooking water is there for insurance, just in case you need to adjust the sauce’s consistency.

Nutrition

Calories: 623kcal | Carbohydrates: 62g | Protein: 30g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 810mg | Potassium: 521mg | Fiber: 3g | Sugar: 4g | Vitamin A: 317IU | Vitamin C: 2mg | Calcium: 240mg | Iron: 3mg

The post Easy Spaghetti Bolognese appeared first on Foolproof Living.

Their convenience is hard to beat: Pour hot water into the cup and have a tasty and filling fare in less than 5 minutes. But let’s face it, they are not the healthiest of meals. With all kinds of additives, preservatives, sugar, and salt they come with a lot of baggage.

Dried Noodles Versus Fresh Noodles

For that reason, I stopped buying dried ramen noodles and decided to no longer use them in my cooking. However, this all changed a few months ago when I discovered fresh ramen noodles in our local Whole Foods Market.

Not knowing what to expect, I bought a few packs and made this quick vegetarian ramen recipe that night. Boy, was that a game-changer. Now, I know I will never go back to the dried ramen noodles again.

If you are wondering, the name of the company is called Sun Noodle (this is not sponsored). They have a few different flavors, but I like the basic one called Kaedamama No 20. They sell them in 10 oz. portions, which is ideal for a weeknight meal. I usually buy a few and keep them in the freezer.

Now, I know you might not be living in an area where they sell this particular brand, but nowadays most supermarkets sell fresh ramen noodles. If you have never tried using fresh ramen noodles, give them a try and better yet, start with this super easy recipe I have here for you.

With this being said, please know that you can make this vegetable ramen recipe with dried noodles as well. Simply swap fresh noodles with 4 packs of the dried ones.

Other Ramen Ingredients – What To Add To Vegetable Ramen Recipe:

In addition to the ramen noodles, I used the following ingredients to make this ramen noodles bowl:

• Shiitake Mushrooms: Mushrooms are a classic ingredient to use in a veggie ramen recipe both for their umami flavors and meaty texture. I opted for shiitake mushrooms, but other types like white button mushrooms or baby portabella mushrooms would also work in this recipe.
• Flavoring Agents: To make the broth, I used scallions, grated fresh ginger, and garlic.
• Vegetable Stock: I used storebought low sodium vegetable broth to make the ramen broth
• Baby Bok Choy: Baby bok choy happens to be my favorite vegetable to use when I make vegetable ramen bowls like this one for two reasons. 1. It is easy and quick to cook it in the same liquid that I cook the ramen noodles in.
  2. It’s mild flavor pairs so nicely with the rest of the ingredients without taking over the whole soup.
• Large Eggs: I think adding an egg on top is yet another classic move when it comes to ramen bowls. However, you can also top it off with a fried egg as well.

About This Ramen Bowl Recipe – How To Make Vegetarian Ramen

As in most ramen noodle dishes, this recipe has 2 pots going at the same time.

The first one is for the broth. This vegan broth recipe is made with vegetable stock, ginger, scallions, miso paste, and tamari (or soy sauce).

The second one is a pot of boiling water to cook eggs and noodles. If you start them at the same time, it all comes together in 30 minutes or so.

How To Make Vegan Ramen Broth

As in most vegetarian or vegan ramen recipes, the process of making this bowl starts with making the broth. The broth I made in this recipe is miso-based and flavored with shiitake mushrooms, ginger, garlic, scallions, and tamari.

Below are the easy steps to make it:

1. Cook the mushrooms: Start by heating some vegetable oil in a large pot over medium heat. Add in the mushrooms and saute until softened, 4-5 minutes. Transfer the now-cooked mushrooms onto a plate and set aside.
2. Cook the Vegetables: In the same pot (no need to wash it), heat some more vegetable oil and add in the green onions, ginger, and garlic. Cook, stirring constantly, for 2 minutes or until they are softened. Add in the vegetable stock. Bring it to a boil and then let it simmer.
3. Add in the Miso Paste: To incorporate the miso paste into the broth, start by mixing the broth with the miso paste in a separate bowl.
   To do so, place miso paste in a small bowl, ladle ½ cup of the boiling liquid from the pot, and give it a mix until the miso paste is completely dissolved. Add the mixture back into the pot along with tamari and sesame oil.
   I used tamari here, but if you are not following a gluten-free diet you can soy sauce instead.

Cooking the Veggies, Eggs, and Noodles for Homemade Vegetarian Ramen Recipe

As your vegan ramen broth simmering on the stovetop, cook the eggs, noodles, and bok choy in a separate pot.

But first, start by preparing the bok choy. To do so, gently rinse the baby bok choy (you can also use large bok choy for this recipe) and cut each one in half lengthwise. At this point, I usually rinse them one more time just to make sure that they are free of soil. Set them aside.

Below are the steps to cook the vegetables, eggs, and noodles:

1. Boil water in a large pot: Bring a large pot of water to a boil.
2. Cook the eggs: Add in the eggs and let them cook for exactly 8 minutes. Cooking eggs for 8-minutes yields eggs with yolks that are still creamy but firm, which is how they are traditionally served.
   As they are cooking, fill a medium-sized bowl with ice and water. Once the 8-minute cooking time is completed, using a slotted spoon transfer the eggs into the ice water to stop cooking. When it is cold enough to handle peel the eggs.
3. Cook the bok choy and ramen noodles: Bring the water to a boil and add in the bok choy and ramen noodles and cook until they are softened, 4-5 minutes.
   The exact cooking time of the noodles might change based on the type of noodles you are using so be sure to check the packaging.
   Drain and set aside.

How to Cook Bok Choy for Ramen

It takes around 4-5 minutes for bok choy to cook in hot liquid. As I mentioned earlier, I boil them in the same liquid that I cooked the noodles in as I think it is convenient.

However, if your noodles take longer to cook adjust the timing accordingly and cook the bok choy 4-5 minutes before the ramen noodles are fully cooked.

How To Assemble This Vegetarian Ramen Noodle Bowl:

To assemble the recipe:

1. Place the now-cooked noodles and bok choy into a large soup bowl.
2. Ladle a few cups of the simmering vegetarian ramen broth over it.
3. Slice eggs in half lengthwise and place in the bowl.
4. Top it off with reserved shiitake mushrooms, scallions, and sesame seeds (if preferred). Serve.

How Can I Turn This In To A Vegan Ramen Recipe

To make this recipe a vegan ramen noodle bowl, simply omit using eggs. If you wish, you can garnish it with a handful of edamame beans to add in some protein and make it more filling.

If You Liked This Vegetarian Ramen Recipe, You Might Also Like

• Sweet Potato Noodle Pad Thai
• 5 Ingredient Zucchini Noodles
• Skinny Shrimp Scampi
• Chicken Lo Mein Recipe
• Almond Chicken Salad
• Need more inspiration? Check out all our Vegetable Meals

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Weeknight Vegetarian Ramen Bowl

A weeknight vegetarian ramen bowl recipe flavored with shiitake mushrooms and bok choy. Ready in 30 minutes and great meal to feed a family of 6. This recipe has been adapted with changes from a recipe in Real Simple (February 2018 issue) magazine.

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 383kcal

Author Aysegul Sanford

Ingredients

• 3 tablespoons vegetable oil divided
• ½ pound shiitake mushrooms wiped, stems removed and sliced
• 5 stalks of green onions scallions, sliced, white and green parts* separated
• 2 tablespoons grated ginger approximately 2 inches
• 4 cloves of garlic
• 6 cups of vegetable stock
• 2 tablespoons white miso paste
• 2 tablespoons tamari or soy sauce
• 2 teaspoons toasted sesame oil
• 4 large eggs
• 10 oz. fresh ramen noodles or 4 3-ounces packets dry ramen
• 3 heads baby bok choy rinsed and cut in half lengthwise
• 1 tablespoon toasted sesame seeds

Instructions

• Heat 2 tablespoons vegetable oil in a large pot. Add in the shiitake mushrooms and cook,  stirring frequently,  until softened, 4-5 minutes. Transfer mushrooms onto a plate, cover with aluminum foil (to keep them warm), and set aside. Do not wash the pot.
• To make the miso broth: Heat the remaining 1 tablespoon oil in the now-empty pot. Add in the white parts of the green onions, ginger, and garlic. Cook, stirring constantly, for 2 minutes.Pour in the vegetable stock. Bring it to a boil.
• Meanwhile, place miso paste into a bowl. Ladle ½ cup of the boiling liquid and whisk until miso is completely dissolved. Add the mixture back into the pot along with tamari (or soy sauce) and sesame oil.
• To cook the eggs and noodles: Fill a large pot with water and bring it to a boil.
• Lower eggs into the pot and cook them for 8 minutes. Using a slotted spoon remove them from the pot and place them into a bowl of ice water and set aside.
• Bring the water back to a boil.
• Add the noodles and bok choy and cook them until they are al-dente and bok choy turned bright green (and softened), 3-4 minutes. Drain.
• In the meantime, peel the eggs and halve them lengthwise.
• To assemble: Place noodles and bok choy in a bowl, pour some miso stock over it and top it off with shiitake mushrooms and eggs. Garnish with the reserved green parts of the scallions and sesame seeds.  

Video

Notes

• * Reserve some of the green parts to use as garnish and use the rest somewhere else.

Nutrition

Calories: 383kcal | Carbohydrates: 41g | Protein: 12g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 109mg | Sodium: 2533mg | Potassium: 316mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3273IU | Vitamin C: 28mg | Calcium: 119mg | Iron: 4mg

The post Weeknight Vegetarian Ramen Bowl appeared first on Foolproof Living.

I love baked ziti, I really do. Similar to my Spaghetti Bolognese, it is one of those classic Italian-American recipes that simply never gets old. It’s the perfect combination of pasta to meat sauce to cheese.

The beauty of this pasta bake recipe is truly in the fact that it can feed a crowd, offering a hearty and comforting meal for your dinner guests. But it’s also great because if you don’t have many people to feed, such as the case for my husband and I, leftovers can be stored in the freezer so that dinner can be on the table in a matter of minutes!

What is Ziti Pasta?

Ziti pasta, sometimes referred to as ziti noodles, is an extruded, tubular pasta a bit smaller in size than rigatoni and similar to penne, but with straight cut ends rather than a diagonal. Ziti can either have smooth sides or ridges, which is known as ziti rigate.

What is baked ziti?

Baked ziti is one of those popular baked pasta dishes that layers ziti pasta with Neapolitan-style tomato sauce cooked with your choice of meat (more on this later!) and cheese. Hearty, comforting, and super cheesy, it’s the ultimate comfort food!

How to make this recipe?

This quick and baked ziti casserole recipe has 3 folds.

First, preheat the oven to 375 degrees. In a large skillet over medium heat, heat the olive oil, then add the ground beef and cook 8-10 minutes, stirring occasionally while breaking up the large pieces of beef with a wooden spoon. Add onions and cook 7-8 minutes, until translucent. Add the tomatoes, garlic, red wine vinegar, red pepper, cumin, salt, and pepper. Bring to a simmer and continue to cook for another 10-12 minutes, or until it thickens. Turn off the heat and add the fresh basil.

Second, while the meat sauce is cooking, bring a large pot of water to a boil. Add 1 Tablespoon of salt and ziti. Cook 7-8 minutes, or 1-2 minutes less than the package directions. Drain and set aside.

Lastly, spread a thin layer of tomato sauce on the bottom of an oven-proof 9×11 inch casserole dish. Add half of the ziti noodles, pour half of the meat and tomato sauce over the pasta, and then dollop with ½ cup ricotta (I use Ina Garten’s Homemade Ricotta recipe). Spread the remaining ziti evenly over the cheese, then top with the remaining meat and tomato sauce and spread evenly. Dollop the rest of ricotta cheese and spread evenly over top. Sprinkle with shredded mozzarella. Bake for 30 minutes, or until the top is golden brown. Sprinkle with fresh parsley and dinner is ready!

Can I assemble this recipe a day in advance and keep it in the fridge?

Yes, you can. However, be sure to let it cool and cover it tightly with stretch film before placing it in the fridge. Alternatively, you can make the meat sauce a day in advance, quickly cook the pasta and assemble on the day you are ready to serve.

If you end up with leftovers, as long as you keep the pasta bake with ground beef in an airtight container in the fridge, they will still be good for the next 1-2 days.

Can I freeze it?

Yes. Once you assemble the dish, simply bring the baked ziti with cheese to room temperature and cover the entire casserole dish tightly with stretch film and aluminum foil. Keep it in the freezer for up to 3 months. Let it thaw overnight in the fridge a day before you are ready to serve and bake as directed in the recipe. It might take just a few minutes longer, but once the cheese is golden brown, you are good to go.

Additionally, in the past, I have frozen the already baked ziti leftovers as described above. While I prefer the first method, this version works well, too.

Can I make it without ricotta cheese?

Yes, of course. If you do not like ricotta cheese, you can swap it with 1 1/2 cups of mozzarella cheese.

Variations

Although baked ziti is such a classic recipe, there are a number of variations to make it your own. A few of my favorites include:

• Baked Ziti with Sausage Recipe: Replace the ground beef with 1 lb sweet or spicy Italian ground sausage that has been removed from the casings.
• Baked Ziti with Chicken: Replace the ground beef with 1 lb ground chicken or 1 lb boneless, skinless chicken breasts that have been cut into ½ inch pieces.
• Baked Ziti with Spinach: Add 2 cups fresh spinach to the meat and tomato sauce when you add the basil.
• Meatless Baked Ziti: Omit the meat completely or make a vegetarian Eggplant Pasta Bake.

Served with a simple green salad, this classic baked ziti with meat recipe makes a perfect meal that you can feed your family with ease.

You Might Also Like:

Other Pasta Recipes you might like:

• Mexican Street Corn Pasta Salad Recipe
• Caprese Pasta Salad with Pesto
• Eggplant Pasta
• Eggplant Baked Ziti

Other easy ground meat recipes you might like:

• Stuffed Cabbage Soup
• Easy Beef Stroganoff
• Turkish Stuffed Eggplant
• Stuffed Peppers Recipe
• Turkish Meatballs

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Baked Ziti with Meat Sauce Recipe

This Baked Ziti with Meat Sauce is a crowd-pleaser pasta recipe made with layering ziti with ricotta and homemade tomato-meat sauce. This dish not only feeds a crowd, but also freezes beautifully.

Course Dinner

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 657kcal

Author Aysegul Sanford

Ingredients

For the meat sauce:

• 1- tablespoon olive oil
• 1 lb. ground beef
• 1 medium onion chopped
• 1 28 ounces can crushed tomatoes
• 1 tablespoon red wine vinegar
• 2 cloves of garlic chopped
• 1- teaspoon salt
• 1/2 teaspoon black pepper freshly ground
• 1/4 teaspoon cumin
• 1/4 teaspoon red pepper flakes optional
• 1/4 cup fresh basil chopped

For the pasta:

• 1 pound ziti pasta
• 1 tablespoon salt

To Assemble The Baked Ziti:

• 1- cup ricotta cheese preferably homemade
• 1- cup mozzarella cheese grated
• 1/4 cup fresh parsley chopped

Instructions

• Pre-heat the oven to 375 F Degrees.
• To make the meat sauce: Heat a tablespoon of oil in a large skillet over medium heat. Place the ground beef and cook for 8-10 minutes, stirring often. You would have to break the large pieces of meat as it is cooking.
• Add the onions and cook, stirring often, until they are translucent, 7-8 minutes. Add tomatoes, garlic, red wine vinegar, red pepper flakes, cumin, salt and pepper. Bring it to a simmer and continue to cook, stirring occasionally, until it thickens, 10-12 minutes. Turn off the heat and stir in the fresh basil.
• Make the pasta: In the mean time, bring a large pot of water to a boil. Add 1 tablespoon of salt and ziti. Cook until it is al dente, 8-9 minutes. Drain the pasta and set aside.
• To assemble: Spread a thin layer (approximately 3-4 tablespoons) of the meat sauce at the bottom of a large (oven-proof) casserole dish (I used a 9X11 Pyrex). Place half of the ziti onto the sauce and spread it all over the bottom of the dish. Pour half of the meat and tomato sauce over it. Place 1/2 cup of the ricotta cheese in dollops evenly on the meat sauce. Spread the rest of the ziti evenly as a second layer. Pour the rest of the meat sauce over the ziti and spread evenly using a spatula. Spread the rest of the ricotta cheese in dollops on top. Sprinkle the top with shredded mozzarella cheese.
• Bake it in the oven for 30 minutes or until the cheese on top turns golden brown.
• Sprinkle it with fresh parsley and serve.

Video

Nutrition

Calories: 657kcal | Carbohydrates: 66g | Protein: 33g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 89mg | Sodium: 1768mg | Potassium: 795mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1738IU | Vitamin C: 24mg | Calcium: 234mg | Iron: 3mg

This recipe was first published in May of 2014 but has been updated in November 2019 with a few new photos and a quick how-to video.

The post Baked Ziti with Meat Sauce appeared first on Foolproof Living.

But I wanted more of a potluck type dish that would be perfect for serving at the many summer picnics my husband and I have been attending. So I thought an elote corn salad with pasta salad would work wonders!

And it certainly does not disappoint! This Mexican Corn pasta salad with corn is a super filling side dish, it’ll be the hit at your next summer get-together!

How to make this recipe?

The recipe for Mexican sweet corn pasta salad has 3 folds:

First, cook the corn in one of two ways (but with three choices, more on that later!) – on the grill (or grill pan) or in a skillet. I prefer the grill method, but with the weather being so hot, sometimes cooking indoors on a grill pan or in a large skillet gets the job done.

How to cook corn on the grill on grill pan

For the grill method, pull back the husks and tie with kitchen twine. Lightly brush the cobs with oil or melted butter and season with salt and pepper.

Meanwhile, heat an outdoor grill or grill pan over medium-high heat. Grill the corn, turning occasionally with a set of tongs until charred in spots, about 2 minutes per side.

Cut the corn kernels from the cob and transfer to a large bowl to cool. While the corn is cooling, cook the pasta in a large pot of boiling, salted water according to the time on the package, drain, and transfer to the bowl with the corn.

How to cook corn in a skillet

For the skillet method, cut the corn kernels from the cob.

Heat the oil over medium-high heat in a large skillet. Saute the corn, seasoning with salt and pepper, for 5-7 minutes, or until slightly caramelized and charred in spots. Transfer to a large bowl to cool. 

While the corn is cooling, cook the pasta in a large pot of boiling, salted water according to the time on the package, drain, and transfer to the bowl with the corn.

Second, make the chili-lime dressing by mixing together the mayo, sour cream, chili powder, lime juice, salt, and pepper in a small bowl. Taste and adjust your seasonings as necessary, keeping in mind the cotija cheese for garnish is slightly salty!

Finally, assemble the roasted corn pasta salad by tossing the dressing with the corn and pasta, then add the chopped jalapenos, onion, and cilantro. Give it a gentle toss, making sure the dressing is evenly distributed. Transfer to a large salad plate and garnish with crumbled cotija cheese and cilantro!

Ingredients for Mexican Pasta Salad with Chili Lime Dressing

• Summer-Sweet Fresh Corn, canned or frozen can be substituted (we’ll get to that in a sec!)
• Vegetable Oil or Melted Butter, whichever flavor you prefer
• Salt & Pepper, of course
• Dry Pasta, I used Cellentani

A quick note on pasta that I used: Cellentani is also known as cavatappi (affiliate link), a delightful corkscrew-shaped pasta. It’s fun and festive and works beautifully in pasta salads because of its tubular center, ridged surface, and sturdy texture. If you cannot find it in the grocery store, fusilli or farfalle (bow-tie) pasta work just as well.

• Mayo, I prefer Vegan Mayo, but regular mayo will work just fine
• Sour Cream
• Chili Powder
• Freshly Squeezed Lime Juice
• Jalapenos, with the seeds and ribs removed for less spice
• Red Onion
• Fresh Cilantro
• Cotija Cheese, but feel free to substitute crumbled Feta or Queso Fresco cheese, too!

What kind of corn should I use for Mexican Pasta Salad with Corn?

I’m glad you asked! While I am a big fan of any pasta salad with fresh corn, to make this recipe year-round and still get that sweet corn flavor, you can use canned or frozen corn in place of the fresh.

Three Types of Corn

1. Fresh – During the spring and summer months, fresh is best! I used 6 ears of fresh corn for this recipe, which will yield about 4 ½ – 5 cups.
2. Canned – If fresh is not in season, canned corn is an easy substitute. For this recipe, you will need 3 (15 oz) cans of corn. Just make sure to drain and rinse to wash away some of the extra salt in the canned variety.
3. Frozen – I prefer frozen, however, if fresh is not available. Three (10 oz) bags should yield the same amount required for this recipe. And the beauty of frozen corn is that the kernels are already off the cob, which saves you a step. Even better, there is no need to thaw! Simply add 1-2 minutes extra cooking time when sauteing the frozen corn in a skillet.

Variations For This Recipe:

One of the reasons why I love this Mexican pasta salad is because it is so versatile. Here are a few ways you can change it up:

1. Mexican Tuna Pasta Salad – add 2 (6 oz) cans packed Tuna (in oil or water, whatever your preference), slightly drained, when tossing with the remaining ingredients
2. Mexican Pasta Salad with Ham or Bacon – add 4 oz thick-cut, cubed deli ham or 8 slices smokey, cooked bacon that has been broken up into bits
3. Mexican Pasta Salad with Salsa – toss in a ½ cup of your favorite salsa when adding the remaining ingredients
4. Mexican Black Bean Corn Pasta with Avocado – add 1 (15 oz) can drained and rinsed black beans with 2 cubed avocados when you add the remaining ingredients

FAQs

Other Mexican recipes you might like:

• Mexican Quinoa Recipe – Vegan
• Mexican Stuffed Peppers – A crowd-pleaser & perfect for meal plans
• The Best Vegan Chili Recipe – The ultimate healthy comfort food
• Vegetarian Mexican Breakfast Casserole – Perfect for weekend mornings
• Homemade Corn Tortillas – My foolproof recipe with step-by-step photos
• Pasilla Sauce – Perfect for authentic huevos rancheros
• Corn Shrimp Salad – Perfect for summer grilling!
• Brisket for Tacos – Slow Cooked
• Easy Mexican Chipotle Salsa – Vanilla and Bean

Other pasta recipes you might like:

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Mexican Street Corn Pasta Salad Recipe

This Mexican Streed Corn Pasta salad is packed with delicious summer corn, jalapenos, red onion, and a creamy chili lime dressing. It can be made with fresh, frozen, grilled, or canned corn. Ready in 30 minutes, it is perfect when you need to feed a crowd!

Course Side Dish

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 353kcal

Author Aysegul Sanford

Ingredients

For The Corn:

• 1 tablespoon vegetable oil or melted butter
• 6 ears of corn kernels cut from cubs – Approximately 4 ½ to 5 cups
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

For the Pasta:

• 8 oz. of dry pasta I used cellentani, but fusilli and farfalle (bow tie) would also work.

For The Mexican Corn Dressing:

• ¼ cup mayonnaise I prefer this vegan mayo – affiliate link
• 3 tablespoons sour cream
• ½ teaspoon chili powder
• ¼ cup lime juice freshly squeezed (from 1 ½ to 2 limes)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

For The Mexican Corn Salad:

• 2 medium-size jalapeno seeded and sliced/chopped
• ½ cup red onion chopped finely
• ¼ cup fresh cilantro chopped – more to use as garnish
• ½ cup cotija cheese crumbled

Instructions

For The Grilled/Roasted Mexican Street Corn Salad Recipe:

• To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
• Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is charred in spots. Keep an eye on it as this happens rather quickly.
• Cut the corn off the cob and place the corn in a large bowl. Set aside to cool.
• While the corn is cooling, cook the pasta following the instructions on the package. Once cooked, drain and transfer to a bowl. Add in the roasted corn.
• To make the Mexican Corn Dressing (Chili Lime Dressing): Mix together mayonnaise, sour cream, chili powder, lime juice, salt and pepper in a small bowl.
• To assemble the Roasted Corn Pasta Salad: Pour the chili lime corn dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad. 
• Transfer the pasta salad to a salad plate and top it off with cotija cheese and garnish with cilantro.

For The Skillet-Roasted Mexican Street Corn Salad Recipe:

• To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 ½ to 5 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
• Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to get (lightly) charred. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
• While the corn is cooling, cook the pasta following the instructions on the package. Once cooked, drain and transfer it to the bowl with the sauteed corn.
• To make the Chili Lime Dressing: Mix together mayonnaise, sour cream, chili powder, lime juice, salt and pepper in a small bowl.
• To assemble the Mexican Corn Pasta Salad: Pour the chili-lime dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad. 
• Transfer the pasta salad to a salad plate and top it off with cotija cheese and garnish with cilantro.

Video

Nutrition

Calories: 353kcal | Carbohydrates: 49g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 605mg | Potassium: 386mg | Fiber: 3g | Sugar: 8g | Vitamin A: 403IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 1mg