Tag Archive | Italian

One Pot Vegetarian Mini Macaroni

One Pot Vegetarian Mini Macaroni

One Pot Vegetarian Mini Macaroni

Super duper delicious One Pot Vegetarian Mini Macaroni dish to be enjoyed for lunch or dinner. This dish is loaded with flavors, vegetables, creamy sauce and tons of cheese. I’m not going to say it’s the most healthiest dish, but indulging once in a while does no harm to one.

I just love Fridays ….even though I’m home right now with my kids I feel like I’m super busy all the time. Friday’s don’t mean so much to me like they us too when I was working a full-time job. Now everyday is busy …..but for some reason Friday feels like one of those days that I can complete all work by 5 o’clock and let the kids enjoy themselves with their friends and just make a huge pot of macaroni for the whole fam! 🙂

One Pot Vegetarian Mini Macaroni 2

This is super simple and perfect if your running out of time to prepare a full lunch or dinner. Look no further this dish is your quick and easy and absolutely delicious dish prepared in 30 minutes of less. A complete meal to be enjoyed by the whole family and friends for lunch, dinner or brunch.

Be sure to check out many more delicious and quick recipes: Ginger Coconut Spinach LinguineVeggie Black Bean Enchiladas-How to make Veggie Enchiladas RecipeCreamy Veggie Rainbow Tortellini and Skinny Veggie Fettuccine.

 

One Pot Vegetarian Mini Macaroni

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4-6

One Pot Vegetarian Mini Macaroni

One pot Vegetarian Mini Macaroni

Ingredients

  • 8 ounce Mini Macaroni (uncooked)
  • 1 cup - White Mushroom - sliced
  • 1 cup - mix Red/Green Bell Pepper - thinly sliced
  • 1 cup - Spinach - chopped
  • 1 medium - Onion - thinly sliced
  • 4-5 - Garlic Cloves - minced
  • 2 cups - Marinara Sauce (pasta sauce is also good)
  • 4 cups - low sodium Vegetable Broth
  • 1 tsp - Red Chili Flakes
  • 1/2 tsp - Red Chili Powder
  • 1 tsp - Dry Italian Seasoning
  • 2 tbsp. - Pesto sauce ( I used store bought)
  • Salt to taste
  • 1 tbsp. - Sugar (optional)
  • 2 tbsp. - Olive Oil
  • 1/4 cup - Heavy Whipping Cream
  • 1/2 cup - Mozzarella Cheese
  • Additional Grated or Shredded Parmesan Cheese for serving

Instructions

  • Heat up a large pot, add in olive oil once hot add in onions and garlic stir and cook till onions slightly pink and the raw aroma of garlic is gone. Now add in all vegetables - mushroom, bell peppers and spinach. Add in uncooked macaroni, vegetable broth, marinara sauce, salt to taste, red chili flakes, Italian seasoning and red chili powder. Give it all a good stir and cover and cook until it comes to a boil.
  • Continue to cook for 5-7 minutes, in between give it a good mix. Now add in pesto sauce, whipping cream and mozzarella cheese mix and let it cook for another 5-10 minutes until vegetables are tender and macaroni is cooked. Liquid in the pasta will evaporate so if additional water is needed then add. Once pasta and veggies are tender remove from heat.
  • Let pasta stand for a few minutes to cool; this will help to thicken up the sauce. Add additional salt and pepper as desired and garnish with parmesan cheese before serving.
  • Notes

    Vegetables are optional or can be substituted of your choice.

    Heavy whipping cream is optional or can be substituted with coconut milk for a healthy option.

    Mini Macaroni can also be substituted with your choice of pasta.

    http://myfoodforthesoul.com/one-pot-vegetarian-mini-macaroni/

     

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    Ginger Coconut Spinach Linguine

    imageIt’s really hard to get back to things after a very long break. This summer has been filled with many different exciting and entertaining events. Just finished up with my younger brothers wedding, also celebrated my sons 5th birthday, Janmashtami and Ganesh Chaturthi. The complete atmosphere was filled with lots of happiness and joy, family flying in from different parts of the world. Feasting on rich and authentic Gujarati, Punjabi and Italian food, dancing to a mix of music til the feet begin to ache. All said and done …there’s no better place like home and no better time than to spend it with the family!

    Well, back to the norm and trying to get away from the super rich and heavy authentic Indian food for a bit ….only a short while. 🙂 Well, that’s exactly what this recipe calls for it’s super simple, but completely yam ma yam delicious Ginger Coconut Spinach Linguine. Italian food is one of my favorites, but this time I decided to give it a bit of twist and add in ingredients that are normally used in Asian cuisines like “ginger” and “coconut milk”.  This is a completely healthy and vegan dish.

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    It’s slightly sweet with a hint of gingerly spiciness, this green linguine is tossed in a smooth creamy coconut milk, spinach, ginger, garlic and pesto sauce. This pasta is made with an amazing flavor with a combination of Italian and Thai, but the best part is that it’s super fast to make and when all put together is completely out of this world and completely healthy!

    Many people don’t like the flavor of coconut milk, but coconut milk is considered to be healthy. Yes, it contains fat …but I would consider it good fat unlike some other nuts. It’s nutritious and rich in vitamins and minerals. Many coconut products have become very versatile in cooking like coconut oil, coconut flour and coconut flakes. I not only use coconut for cooking, I use it to make many different kinds of drinks and smoothies.

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    Green linguine is a mix of two cultures it’s got pasta and pesto which is very commonly used in Italian cooking and then it’s got the Asian twist of coconut milk and ginger. When all these ingredients are combined together, it creates a super magical creamy smooth sauce that is irresistible. The best part of this green linguine is that when re-heated and eaten the next day ….it taste even more scrumptious! 🙂

     

    Ginger Coconut Spinach Linguine

    Prep Time: 10 minutes

    Cook Time: 20 minutes

    Total Time: 30 minutes

    Serving Size: 5-6

    Ginger Coconut Spinach Linguine

    Super simple and delicious Ginger Coconut Spinach Linguine

    Ingredients

    • 16 oz. - linguine, dry (half a pack)
    • 1 Tbsp. - olive oil
    • 4 garlic cloves, minced
    • 2 1/2 Tbsp. fresh ginger, minced
    • 1 can - coconut milk
    • 2 tsp. - sugar
    • 2 tsp. - lemon juice
    • 1 tsp. – salt
    • 1 tsp.- garlic powder
    • 1/2 tsp. fresh black pepper
    • 1 tbsp. – Pesto Paste
    • Red pepper flakes, to taste
    • 2 large handfuls of fresh spinach

    Instructions

  • Bring a large pot bring salted water to a boil for the pasta. Cook pasta according to package Drain and apply little bit of olive oil all over pasta and set aside until ready to use.
  • In a large pan heat the oil over medium low. Add the garlic and ginger. Sauté until raw fragrant is gone, about 3-5 minutes.
  • Remove from heat; add in the coconut milk, sugar, lemon juice, salt, pepper, pesto, garlic powder and red pepper flakes. Return to heat; Stir well and bring to a slight simmer over medium heat.
  • Now, add in the spinach. Cover and simmer for about 5 minutes over medium low, until the greens have wilted.
  • Let mixture cool down for 5 minutes; Transfer to a blender and blend on high until smooth and creamy. Taste and add any additional seasonings you wish, and then transfer back to the large pan and stir in the cooked pasta to coat. **if you feel sauce is too thick add in a bit of water to adjust**
  • Serve Ginger Coconut Spinach Linguine hot.
  • Notes

    Spinach can be substituted with your favorite green.

    The recipe has been adapted from http://www.produceonparade.com/produce-on-parade/ginger-coconut-green-linguine.

    http://myfoodforthesoul.com/ginger-coconut-spinach-linguine/

     

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    Creamy Veggie Rainbow Tortellini

    Creamy Veggie Rainbow Tortellini

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    Okay so who doesn’t love a good Italian dish? Especially, if it’s multi rainbow-colored three cheese Tortellini’s made in a creamy sauce with colorful vegetables. This dish is a complete meal the whole family will agree on.  It’s absolutely a great dish ….actually no it’s an amazing flavorful dish. It’s quick and easy to prepare, completely cooked in less than 30 minutes. Creamy Veggie Rainbow Tortellini is a great weeknight dish to prepare or is also a prefect idea to serve up to your guest and impress.

     

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    I love the colors of this dish. The rainbow tortellini‘s with the colorful veggies mixed a creamy flavorful sauce with just the right amount of spices and basil is perfect. The star ingredient of this dish is spinach with that I’ve add my touch of green pepper, red pepper, mushrooms, sweet vidalia onions, garlic, green onion all simmered in a light flavored homemade creamy sauce. Then tossed together with freshly boiled Three Cheese Mini Tortellini’s and topped with fresh grated Parmesan Cheese.

    I was afraid that this dish wasn’t going to turn out the way I expected it too, but honestly it turned out even better than my expectations. All the Italian flavoring complimented the tortellini’s and vegetables very well. I was still able to taste the cheese that was stuffed into the mini rainbow tortellini’s hidden by the sauce and vegetables.

    My family absolutely enjoyed this dish to the point that we had no leftovers at all !  That’s how good it was. As I’ve mentioned in some of my previous post that my HUB isn’t the greatest fan of red tomato sauce so this was a complete pleasure dish for him. My little munchkins totally indulged into this dish and the best part was that they didn’t even realize that I had mixed some many  different vegetables. Their first reaction was mummy “what a colorful rainbow dish”.  If their happy then I’m very HAPPY! 🙂

    I hope you enjoy this dish as much as we did. Try it out and let me know what you think ….send me your feedback.

    Be sure to check more of my flavorful dishes : Skinny Veggie Fettuccine , Red Thai Curry, Red Thai Tom Yam Curry Noodle Soup, Muttar Tofu in White Gravy, Punjabi Chole, Bhindi Kadhi and Veggie Black Bean Enchiladas.

     

    Creamy Veggie Rainbow Tortellini

    Prep Time: 15 minutes

    Cook Time: 15 minutes

    Total Time: 30 minutes

    Serving Size: 5

    Creamy Veggie Rainbow Tortellini

    Ingredients

    • 1 pkg - Three Cheese Rainbow Tortellini (approx. 20 oz)
    • 2 tbsp. - butter
    • 3 - garlic cloves, finely minced
    • 3 tbsp. - All-purpose flour
    • 1 1/4 cup - milk (i used 2%)
    • 1/2 cup - heavy cream
    • 1 small - sweet vidalia onion, thinly sliced
    • 1/2 cup - green pepper, thinly sliced
    • 1/2 cup - red pepper, thinly sliced
    • 1 cup - white mushroom, thinly sliced
    • 2-3 springs - green onions, finely chopped (greens & whites)
    • 1 1/2 cups - fresh spinach finely chopped, wash
    • 3 tbsp - fresh Basil, finely chopped
    • 1 tbsp. - Italian seasoning mix
    • Salt and Pepper to taste
    • 1 tbsp. - Red pepper flakes (adjust to your spice level)
    • 6 tbsp. - shredded Parmesan cheese , plus more for serving

    Instructions

  • Cook Tortellini according to the package instructions.
  • In the meantime, in a large and deep skillet, melt butter on medium heat. Once melted add in minced garlic and finely sliced onions and saute for 60 seconds then add in all-purpose flour and cook, stir continuously, for 1-2 minutes.
  • With a Whisk, slowly pour in milk and cream and whisk until smooth. Cook, stirring contentiously until the mixer begins to simmer, then add in spinach, basil, peppers, mushroom and green onion. Season with salt and pepper, Italian seasoning, red pepper flakes. Give it all a good mix,add in 1 cup water an mix again. Cover and let it cook on medium low heat for 5-8 minutes till the sauce thickens a bit, the spinach has wilted and veggies cooked. Then add in Parmesan Cheese and stir till the cheese has melted and keep aside.
  • Toss cooked and drained tortellini's into the sauce mixture. Note: the longer the pasta rest, the sauce will thicken up since the pasta will absorb and soak into the tortellini's. If not serving immediately, reheat and stir in some milk or cream to thin it out as desired.
  • Serve warm, sprinkle with shredded Parmesan Cheese.
  • Recipe adapted with some changes from Cooking Classy.
  • Notes

    If rainbow three cheese tortellini not available then goes well with plain or anyone of your choice.

    Vegetables can be omitted but spinach is a must.

    http://myfoodforthesoul.com/creamy-veggie-rainbow-tortellini/

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