PENNE RICOTTA RECIPES

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MUSHROOM PASTA RECIPE | JAMIE OLIVER RECIPES



Mushroom pasta recipe | Jamie Oliver recipes image

Creamy and comforting, with a hit of chilli and lots of lovely herbs to liven it up, this pasta dish is super-satisfying. Cauliflower is a great source of vitamin C, which your body needs for lots of things, including keeping your teeth and gums healthy. I’ve cooked it here until tender, before mashing it into a gorgeously silky sauce – teamed with mushrooms, it’s a winner of a dish.

Total Time 25 minutes

Yield 2

Number Of Ingredients 12

2 cloves of garlic
1 onion
1 fresh red chilli
15 g fresh thyme
250 g chestnut mushrooms
320 g cauliflower
olive oil
200 g wholewheat penne
15 g fresh flat-leaf parsley
100 g ricotta cheese
1 lemon
20 g Parmesan cheese

Steps:

    1. Fill a large pan with salted water, place on a high heat and bring to the boil.
    2. Meanwhile, peel and finely slice the garlic and onion, then halve, deseed and finely slice the chilli. Pick the thyme leaves.
    3. Trim and slice three-quarters of the mushrooms. Trim the cauliflower, remove and discard the leaves, then chop the cauliflower florets and stalk into small chunks.
    4. Heat 1 tablespoon of oil in a wide saucepan on a medium heat, add the garlic, onion, chilli and thyme, then cook gently for 10 minutes, or until golden.
    5. Add the sliced mushrooms and cauliflower, cover with a lid and cook gently for about 10 minutes, or until softened.
    6. Meanwhile, add the pasta to the boiling water and cook for 10 to 12 minutes, or until al dente – this means it’s cooked, but still has a bit of bite.
    7. Meanwhile, pick and finely chop the parsley leaves. Trim and very finely slice the remaining mushrooms.
    8. Once softened, mash the cauliflower mixture with a fork until broken down, but still with a bit of texture. Stir in the ricotta, then season to taste with sea salt, black pepper and the juice from half the lemon.
    9. Reserving a cupful of the cooking water, drain the pasta and return it to the pan, off the heat. Tip in the sauce and stir well, adding splashes of the cooking water to loosen, if needed. Taste and season with salt, pepper and the remaining lemon juice.
    10. Stir in the sliced raw mushrooms, most of the Parmesan cheese and half of the parsley leaves. Serve with the remaining chopped parsley and cheese sprinkled on top.

Nutrition Facts : Calories 616 calories, FatContent 20 g fat, SaturatedFatContent 7.3 g saturated fat, ProteinContent 31.7 g protein, CarbohydrateContent 82.5 g carbohydrate, SugarContent 15.5 g sugar, SodiumContent 0.7 g salt, FiberContent 15.9 g fibre

BAKED PENNE WITH ROASTED VEGGIES - SKINNYTASTE



Baked Penne with Roasted Veggies - Skinnytaste image

Penne baked with cheese, sauce and loaded with healthy vegetables in every bite. Roasted zucchini, red bell peppers, asparagus, red onion and fennel are tossed with balsamic and herbs then roasted for the best tasting meatless baked pasta dish EVER!

Provided by Gina

Categories     Dinner

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 19

olive oil spray
1 red bell pepper (cored and cut into 1-inch pieces)
1 medium (8-ounce zucchini, quartered lengthwise and cut into 1-inch cubes)
1 medium (8 oz fennel bulb, ends removed and cut into 1-inch pieces)
1 cup asparagus (cut into 1-inch pieces)
1/2 medium red onion (peeled and sliced into 1-inch pieces)
6 cloves garlic (peeled and slightly smashed)
1 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
1/2 teaspoon kosher salt
freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
12 oz Delallo Gluten-Free Penne
8 oz part-skim ricotta
1/4 cup chopped fresh parsley
1/2 cup grated Pecorino Romano
8 oz part-skim mozzarella (shredded)
1 25.25 oz jar marinara sauce (we love Delallo Pomodoro)

Steps:

  • Preheat the oven to 450 degrees F.
  • Spray a large baking sheet with oil, toss the peppers, zucchini, fennel, asparagus, red onion and garlic with balsamic, olive oil, 1/2 teaspoon salt, black pepper, and dried herbs. Roast until tender on the lower rack of the oven, about 15 to 20 minutes stirring halfway,  until slightly browned tender.
  • Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions for al dente, (undercooking slightly as it will continue cooking in the oven), drain.
  • In a medium bowl, combine the ricotta, parsley, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
  • Spray a deep 13x9-inch baking dish with olive oil spray.
  • Put half of the cooked roasted vegetables into the prepared baking dish, then half of the pasta and top with 1 cup of the sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta, then vegetables, then the remaining sauce. Finish with the remaining mozzarella and 2 tbsp Pecorino Romano cheese.
  • Cover with foil and bake in the center of the oven for 25 minutes, or until the mozzarella is melted.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 359 kcal, CarbohydrateContent 47 g, ProteinContent 19 g, FatContent 12 g, SaturatedFatContent 6 g, CholesterolContent 28 mg, SodiumContent 559 mg, FiberContent 8 g, SugarContent 4 g

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