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A selection of delicious recipes pastapasta baked

Collection of delicious pasta recipes

Pasta, roasted vegetables and bread

Ingredients

for the sauce:

Olive oil — 70 ml
Balsamic vinegar — 60 ml
Dijon mustard — 3 tbsp
Honey — 1 tbsp
Garlic — 2 cloves
Salt
Pepper

Preparation:

1. Mix all ingredients for sauce. I usually take a glass jar, add all ingredients cover with lid and shake to evenly mixed.
2. Vegetables wash, peel, cut into small pieces.
3. Pan or form for baking lay foil, spread the vegetables, season them with the sauce and stir.
4. Put in a preheated 180 degree oven and bake for 50-60 minutes, keep checking to avoid burning.
5. At the end of boil pasta, mix with vegetables and sprinkle with cheese.

Pasta with shrimp

Ingredients:

Pasta — 80 g
Bulgarian pepper — 1 PC.
Tomatoes — 4 PCs.
Shrimp — 5 PCs.
Mascarpone — 80 g
Arugula — 10 g
Basil — 10 g
Parsley — 5 g
Garlic — 2 cloves

Preparation:

1. In the form for baking pour a little vegetable oil. Put on the bottom plastics of peppers, halves of cherry tomatoes, sprinkle with the vegetables round slices of garlic and cut into strips Basil and put them into the oven.
2. When vegetables are baked, then they add the shrimp and coat them slightly with oil. Send in the oven for five minutes.
3. Boil spaghetti in a frying pan and mix them with roasted vegetables.
4. The finished pasta decorate with rukolloy, and fresh tomatoes.

Linguini with mushrooms, leeks and bacon

Ingredients:

Pasta linguine – 500 g
Olive oil – 2 tbsp
Garlic – 1 clove
Medium leeks
Bacon – 100 g (strips or cubes)
Mushrooms – 150 g
Cream – 200 ml
Port wine – 2 tbsp
Salt and pepper – to taste

Preparation:

1. Saute the onion, put bacon, mix, squeeze the garlic. Cook about 2 minutes. Put the sliced mushrooms, pour in the wine and mix thoroughly.
2. Cover pot and cook for about 15 minutes, stirring occasionally. If the sauce is dry, pour a little water to slightly dilute.
3. At the end pour in the cream, salt and pepper (remember that the bacon was originally salt – don’t overdo it!)
4. Put the pasta to cook al dente in salted water. Put boiled pasta into the pan and mix well in the sauce. If it’s too dry, add a little of the water in which the pasta was cooked.
Serve warm.

Royal seafood pasta

Ingredients:

Pasta (any) – 300 g
Peeled shrimp – 150 g
The scallops – 200 grams (I already fried)
Cream 20% – 150 ml
Salt/pepper/dry Italian herbs
Garlic – 1 clove

Preparation:

1. Boil pasta according to package instructions, in parallel, to make the sauce.
2. Scallop fry a whole 1 minute on each side in a hot pan, remove and cut into cubes. Add shrimp, sprinkle with mixture of Italian herbs.
3. In a pan pour 1 tbsp olive oil, garlic crush plane of the knife and fry until soft.
4. Throw it away. So the oil is flavoured. In the same pan, put the seafood and quickly fry 3 minutes over high heat. Pour the cream and heat to a boil+ a few more minutes. To correct for salt/pepper to taste.
5. The finished pasta place in the sauce, shake the pan well so that the sauce has covered all pasta and serve. Garnish with fresh Basil or cherry tomatoes.

Spaghetti Bolognese

Even Italian sources, there are variations sauce Bolognese, not to mention the world’s practice. To find the right recipe — an occupation for specialists, but to take all the most delicious and cook can literally every. It is important to take good foods and cook in a good mood.

Ingredients:

Beef for grilling — 400 g
Pork — 200 g
Onion (100g) — 1 PC.
Celery stem — 50 g
Carrots — 100 g
Garlic cloves — 3 PCs.
Olive oil — 40 ml
Butter — 30 g
Dry white wine (table) 150 ml
Beef broth — 300 ml
Tomato puree — 150 g
Dried Basil — 2 tsp
Black pepper powder — ½ tsp
Salt — 1.5 tsp
Spaghetti — 500 g
Cream 20-22% 150 ml

Preparation:

Even Italian sources, there are variations sauce Bolognese, not to mention the world’s practice. To find the right recipe — an occupation for specialists, but to take all the most delicious and cook can literally every. It is important to take good foods and cook in a good mood.

1. Onion cut into strips, celery thin transverse slices, carrot grate on a coarse grater and garlic chop.
2. Sauté onion and garlic in a mixture of oil and butter until transparent, add the carrot and celery and cook over medium heat, stirring occasionally, about 5 minutes.
3. Minced meat put on a hot pan with a little oil and fry, breaking up a shovel lumps of meat. You can first fry the finely chopped bacon and minced meat fry in melted bacon fat.
4. If you are using bacon, it has to be very high quality.
5. When the meat will lose pink color, pour in the wine and cook until the liquid evaporates.
6. Pour in the meat broth, put the tomato puree or finely chopped and peeled tomatoes.
7. Add the vegetables, spices, stir and cook under the lid on very low heat for one hour, stirring occasionally.
8. While preparing sauce, boil pasta according to instructions on the package, nedbaeva 1-2 minutes.
9. When the meat will be quite soft, add the cream, stir and bring to a boil.
10. Serve spaghetti hot, put the sauce on top.

Carbonara

Ingredients:

Spaghetti — 100 g
Chicken eggs — 2 PCs.
Parmigiano Reggiano: 20 g
Pecorino — 20 g
Black pepper — 2 g
Pancetta — 40 g

Preparation:

1. Prepare the ingredients.
2. Drop the pasta in the boiling water and cook for 10 minutes.
3. Lightly whisk the eggs with the grated Pecorino and Parmesan cheese.
4. In a hot pan sauté panceta, cut into thin strips. Add the eggs.
5. In the resulting mass add boiled pasta, cook to desired consistency.
6. Mix thoroughly.
7. Decorate with grated Parmesan cheese and freshly ground black pepper.
8. Carbonara is ready.