BEST CHEESE PASTA RECIPE RECIPES

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BEST BAKED CREAM CHEESE PASTA RECIPE - HOW TO ... - DELI…



Best Baked Cream Cheese Pasta Recipe - How To ... - Deli… image

Baked Cream Cheese Pasta is our riff on the famous baked feta pasta.

Provided by Makinze Gore

Categories     nut-free    weeknight meals    main dish

Total Time 1 hours

Prep Time 10 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 11

1 (8-oz.) block cream cheese 
1 pint cherry tomatoes
1/2 small red onion, cut into quarters
4 strips bacon, cut into 1" pieces
1/4 c. extra-virgin olive oil 
1 tsp. dried oregano
1/2 tsp. crushed red pepper flakes 
4 c. baby spinach
12 oz. long pasta
Kosher salt
Freshly ground black pepper 

Steps:

  • Preheat oven to 400°. Place cream cheese in middle of a large baking dish. Add tomatoes, red onion, and bacon around it. Sprinkle oregano and red pepper flakes all over, then drizzle oil all over. 
  • Bake until cream cheese is golden and tomatoes have started to burst, about 40 minutes. Add spinach as soon as it comes out of the oven and stir until cheese is smooth and spinach is wilted. 
  • While cheese bakes, bring a large pot of salted water to a boil. Cook pasta to al dente according to package directions. Reserve ½ cup of pasta water, then drain. 
  • Add pasta to stirred sauce and ¼ cup of reserved pasta water and stir to combine. Add more pasta water to help sauce come together as needed and season with salt and pepper to taste.

THE BEST VEGAN MAC AND CHEESE RECIPE | ALLRECIPES



The Best Vegan Mac and Cheese Recipe | Allrecipes image

This delicious creamy mac and cheese recipe is 100% vegan, free of any oil, and made with no-fuzz ingredients in just 15 minutes or less! Kids and omnivores love it, guaranteed.

Provided by nutriciously

Categories     Pasta Main Dishes

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 16

1 ¾ cups whole wheat elbow macaroni
2 potatoes
1 small onion, chopped
½ carrot, finely chopped
1 clove garlic, minced
2 tablespoons water, or as needed
¾ cup water
½ cup cashews
¼ cup soy milk
¼ cup nutritional yeast
1 tablespoon lemon juice
1 teaspoon sea salt
1 dash ground paprika
1 dash cayenne pepper
2 tablespoons water
2 cups chopped broccoli florets

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Peel and finely chop potatoes when cool enough to handle.
  • Combine potatoes, onion, carrot, and garlic in a small pot over medium heat. Add 2 tablespoons water and cook until soft enough to blend and water is mostly evaporated, about 3 minutes. Remove from heat. Transfer sauce to a blender. Add 3/4 cup water, cashews, soy milk, nutritional yeast, lemon juice, salt, paprika, and cayenne. Cover the blender and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth.
  • Heat 2 tablespoons water in a nonstick pan over medium heat. Add broccoli and cook until soft but still a little crunchy, about 5 minutes. Transfer to a large serving bowl. Pour sauce in and mix until thoroughly coated.

Nutrition Facts : Calories 325.6 calories, CarbohydrateContent 51.8 g, FatContent 9.2 g, FiberContent 8.6 g, ProteinContent 14.5 g, SaturatedFatContent 1.7 g, SodiumContent 586.1 mg, SugarContent 3.9 g

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