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#and pasta dishes too
milkbreadtoast · 3 months
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Hey guys random but I wanna share this spinach pasta recipe I improvised the other day bc it's really east and tasty and a nice way to eat my greens... I've eaten it for the last several meals lol
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sauce recipe (1 serving)
fresh spinach several(3?) handfuls (blended with sauce)
oat milk ~1/3 c (or a diff unsweetened milk)
small pat of butter(flavor) + 3 spoonfuls olive oil
lots of black pepper + couple shakes garlic powder (or minced garlic)
tiny pat of miso/deonjang (if u dont have it, just add more cheese, or some salt to taste)
Lots of pecorino romano or parmesan cheese (or both)
+
more handfuls spinach to eat w pasta whole, opt (several/3 handfuls; keep in mind spinach shrinks a lot when cooked) (cooked in microwave, with sauce liquid)
more cheese, black pepper, parsley etc for serving
Note: need a blender to make the spinach sauce green. I used a small bullet blender. If you don't have a blender, just cook and eat the spinach pieces whole alongside the pasta instead of blending it w the sauce, like an alfredo cream sauce.
With whole spinach pieces:
>combine sauce ingred in tall, microwave safe bowl except spinach & cheese; microwave 30 sec to melt butter/miso and mix thoroughly
>add several handfuls of spinach to the sauce liquid; this is the whole spinach pieces.
>cover + microwave for 1 min /until the spinach leaves are completely wilted and tender but still green
if u dont have a blender you'd be done here (microwave longer to reduce, add more cheese/oil to make it thicker, etc)
>add 2-3 handfuls fresh spinach into bullet blender and pour in most of the sauce liquid; Blend until fully broken down into a creamy green sauce. (add a splash more milk if it's not blending)
>combine w rest of sauce in the bowl; add cheese and microwave 30+ sec more uncovered (*i add cheese at the end bc it's harder to blend with the spinach)
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Without whole spinach pieces (just green sauce): combine all sauce ingred Including spinach into bullet blender; blend until fully combined; transfer to bowl & microwave 1 min + longer as needed to reduce (uncovered)
Pasta:
> boil pasta in salted water according to directions (go a min under and test if its cooked, for al dente pasta)
> drain + return to pot, add the sauce + stir
note: if doing this method u can also make the sauce in the same pot instead of using a microwave; after draining the pasta, leave it in strainer, and make the sauce in the same pot and simmer... turn up the heat to boil + reduce as desired, then add the pasta back in and stir until hot. (If i was making a bigger portion for multiple ppl i'd prob do this)
USING LEFTOVER COOKED PASTA (this is what i did, bc i had made a lot of pasta a few days ago, and had the leftovers stored in fridge):
> microwave pasta by itself in a bowl/plate for 1 min, covered
> add the hot sauce on top of hot pasta (microwave first if it's not hot enough)
(^i microwave sauce + pasta separately to ensure the pasta stays al dente btw... if u microwave sauce with pasta it gets soft)
(If making large batches ahead I'd store the pasta and sauce separately for the same reason... I'd prob do the same thing I did, make a large batch of pasta and then make the sauce right before eating... I just hate soft pasta tho so if u dont then dw abt it🫡 lol)
> Top w extra cheese, black pepper, parsley and serve/eat immediately!!
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endofbeginings · 3 months
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Thinking about mamma rossella and ferrari drivers over the years.... cheek to cheek, forehead to forehead HAND IN HEART!!!!!!!!!!!!!!!!!!!!!!!!!
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fattributes · 1 year
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Weeknight Lasagna Soup
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mafuteru · 5 months
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having a decent salary and thus being able to spend more money on food has me obsessing over the idea of cooking for other people
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messrsage · 4 months
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do you know how hard it is to figure out depression meals when you don’t have a microwave? i once spent a month eating a packet of sprinkles that i would pour into the palm of my hand and lick like a dog
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fallenangelfish · 2 months
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Trying a new noodle shape for my Mac and cheese, which is always a risk, but I have to say this might be my handsomest batch ever
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sodrippy · 2 months
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mealkits are so prevalent now youd think at least one of them would do gluten free
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saturniade · 2 months
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moussaka ..!
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pendraegon · 2 years
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for my sis’ belated birthday: [1] pesto pasta with kiolbassa, tomatoes, sundried tomatoes, onion, and plenty of herbs from the garden and [2] (my first successfully rolled!) matcha roll cake
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themanwhowouldbefruit · 11 months
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americans who are scared of msg are so fucking funny like. *5 minutes later* "me and the bestie (ranch dressing mix package) (third ingredient monosodium glutamate)"
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starbuck · 1 year
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Hey friends! I recently got my driver’s license (FINALLY!!!!!), so, if anybody has any recipe recommendations—particularly dinner recipes of easy-to-moderate difficulty OR healthy snack-type things i could take to work—i am ALL ears because i’m about to enter my Meal Planning Era.
#i would also appreciate if some of said dinner recipes made good leftovers!#AND they have to be nut-free so i don’t die lol#those are my specifications#otherwise i’m looking to broaden my food horizons and will try just about anything#my thought is home-cooking about three dishes a week and filling out the rest with leftovers/soup i get from my favorite place#i want to SEVERELY limit my eating out bc i used to enjoy it - but now it honestly just makes me feel sick?????#idk if it’s the T shaking me up or what - but i can just FEEL that i need more nutrients#i wanna get back into exercising too but it’s hard when i feel so BLAH cuz i’m not eating right#so HELP ME OUT!!!!!#not ALL the recipes have to be Super Healthy either#as long as i’m home-cooking it - that’s healthy in my book!!#especially if i can squeeze some roasted veggies in there!#i already make steak and baked chicken and roasted potatoes and very basic salads#but otherwise i’ve really dropped the ball cooking-wise#so i’m completely open!#i am generally trying to stray away from pasta tho - just for another thing#bc i don’t want to consume as many Grains#i’m still having rye bread every morning - don’t get me wrong#but OTHER than that!!!!#ooooh i’d like spicy recipes too please!!#i’ve experimented and i CAN take the heat!!#my coworker and her husband actually make their own hot sauce that i am HYPE to buy once i’m meal planning#they grow their own peppers and everything! it’s cool as hell!!!!
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sexynetra · 6 months
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16, 21, and 29 please :) :)
16. thoughts on mint chocolate chip?
Love :) always have always will :)
21. a number that weirds you out?
Uhhhh I dunno 😅 2 digit prime numbers have some sus vibes sometimes but I can’t think of any specific numbers that give me the ick
29. preferred pasta noodle?
It is so dish dependent!!! I guess I usually default to spaghetti if I’m gonna have a long noodle, but I tend to prefer short ones. I used to make farfalle a lot and we always have gemelli in the pantry so that’s a common one for me to use. Orecchiette is the best one for Mac and cheese (obviously), but really it’s so dependent on what it’s the vessel for, you know? I have like 3-4 Cavatelli presses I got in Italy but for some reason I never make that.
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treecakes · 6 months
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idk what to make for dinner i’ve been very uninspired lately
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nerdie-faerie · 6 months
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I can't believe I'm at a point in my life where I say things like 'a plant roller! That's fun' while doing the weekly food shop, like my god get a life
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babys a fuckinfg forager now ^-*
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ID 1: a photo of a chicken of the woods (laetiporus) mushroom growing on a downed log. End ID
ID 2: a photo of me holding the mushroom from the previous image. End ID
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groubee · 9 months
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eddie is what……. 56??? turning 57?? i wanna be his obligatory young rockstar trophy wife so bad _| ̄|○
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