VEGGIE SPAGHETTI RECIPE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

SPAGHETTI VONGOLE RECIPE | JAMIE OLIVER PASTA RECIPES



Spaghetti vongole recipe | Jamie Oliver pasta recipes image

This delicious Venetian clam pasta started life as peasant food, and has become an Italian classic

Total Time 30 minutes

Yield 4

Number Of Ingredients 8

1 kg small clams from sustainable sources, ask your fishmonger, scrubbed clean
½ a bunch fresh flat-leaf parsley (15g)
4 cloves garlic
10 cherry tomatoes
250 ml white wine
400 g dried spaghetti
extra virgin olive oil
1-2 dried red chillies

Steps:

    1. Put a pan of water on to boil. While that’s happening, sort through your cleaned clams and if there are any that aren’t tightly closed, give them a sharp tap. If they don’t close, throw them away. Put a large pan with a lid on a high heat and let it heat up. Finely slice the parsley stalks, then put them to one side and roughly chop the leaves. Peel and chop the garlic, quarter the tomatoes and get your wine ready.
    2. Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente. About 5 minutes before your pasta is ready, get ready to start cooking – you'll have to be quick about this, so no mucking about! Put 4 generous lugs of extra virgin olive oil into the hot pan and add the garlic, parsley stalks and a good pinch of salt and pepper. Crumble in the dried chilli and add the chopped tomatoes. Stir everything around constantly and just as the garlic starts to colour, tip in the clams and pour in the wine. It will splutter and steam, so give everything a good shake and put the lid on the pan. After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that haven't opened.
    3. By now your pasta should be just about perfect. Drain and add to the pan of clams along with the parsley leaves and an extra drizzle of extra virgin olive oil. Stir or toss for a further minute or two to let the beautiful seashore juices from the clams be absorbed into the pasta. Serve right away. No sane Italian would eat this dish without some fresh hunks of bread to mop up the juices. Beautiful!
    4. PS The first time you make this it will be good, but you might find things don't come together exactly at the right time. But don't worry, this dish is all about confidence and the more you make this, the more you'll find the pasta and clams are ready and perfect at the same time. And then it will be great!

Nutrition Facts : Calories 760 calories, FatContent 24.4 g fat, SaturatedFatContent 3.3 g saturated fat, ProteinContent 44.2 g protein, CarbohydrateContent 84.2 g carbohydrate, SugarContent 6.4 g sugar, SodiumContent 0.9 g salt, FiberContent 3.6 g fibre

HEALTHIER VEGGIE CARBONARA RECIPE | BBC GOOD FOOD



Healthier veggie carbonara recipe | BBC Good Food image

Enjoy this healthier veggie carbonara with mushrooms and courgettes for an easy family meal. It takes just 30 minutes, so is ideal on busy weeknights

Provided by Juliet Sear

Categories     Dinner, Main course, Pasta, Supper

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 10

4 medium courgettes (use a mix of yellow and green if you can get them)
300g spaghetti
3 large egg yolks
160g vegetarian parmesan-style cheese
1 tbsp olive oil
small bunch fresh lemon thyme or thyme, leaves picked
200g chestnut mushrooms, roughly chopped
4 garlic cloves, crushed
small bunch flat-leaf parsley, chopped (optional)
½ lemon, zested and juiced

Steps:

  • Put a large pan of salted water on to boil. Halve the courgettes lengthways and scoop out and discard the core, then slice the courgettes at an angle into small diagonal pieces. Put the spaghetti in the pan of boiling water and cook following pack instructions.
  • To make the creamy carbonara sauce, put the egg yolks in a bowl, add half of the grated cheese, and mix with a fork. Add up to 3 tbsp water to make the sauce less thick. Season and set aside.
  • Heat a large frying pan on a medium to high heat and pour in a little olive oil. Fry the courgette slices and thyme leaves with a good grinding of black pepper for a minute or two until the courgette starts to soften, then add the mushrooms. Fry for 2-3 mins until golden and slightly softened. For the last minute of the cooking, add the garlic.
  • Working quickly, drain the pasta, reserving a little of the cooking water. Toss the pasta in the pan with the courgettes and mushrooms, then remove from the heat and add a ladleful of the reserved cooking water and the egg and cheese sauce. Add the fresh parsley, if using, and the lemon zest and juice, then sprinkle over most of the remaining cheese. Stir everything together quickly to coat the pasta. The egg will cook if the pasta is still hot. If you’re worried about it, put back on the heat for 1 min.
  • Pour in a little more of the cooking water, if needed. You should have a silky and shiny sauce. Season to taste, then sprinkle with a little more cheese to serve. Eat straight away, as the sauce can become thick and stodgy if left for too long.

Nutrition Facts : Calories 552 calories, FatContent 20 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 59 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 8 grams fiber, ProteinContent 29 grams protein, SodiumContent 0.8 milligram of sodium

More about "veggie spaghetti recipe recipes"

EASY WEEKNIGHT SPAGHETTI WITH MEAT SAUCE RECIPE
Our favorite weeknight friendly spaghetti recipe with a meat sauce that is made completely from scratch. Use ground beef, turkey, pork, chicken or lamb to make this simple spaghetti.
From inspiredtaste.net
Reviews 5.0
Total Time 45 minutes
Cuisine American
Calories 486 per serving
  • Take the sauce off of the heat, and then stir in the basil. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce. Toss again, and then serve with parmesan sprinkled on top.
See details


BBQ SPAGHETTI RECIPE | THE NEELYS | FOOD NETWORK
From foodnetwork.com
Reviews 4.2
Total Time 2 hours 0 minutes
Category main-dish
  • In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.
See details


SPAGHETTI ALLA CARBONARA RECIPE | TYLER FLORENCE | FOOD ...
For a quick dinner, whip up Tyler Florence's authentic Spaghetti alla Carbonara recipe, a rich tangle of pasta, pancetta and egg, from Food Network.
From foodnetwork.com
Reviews 4.7
Total Time 25 minutes
Category main-dish
Cuisine italian
  • Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.
See details


VEGGIE BOLOGNESE SAUCE | JAMIE OLIVER RECIPES
This richly flavoured sauce is super-forgiving when it comes to mixing up the ingredients, making it great for using up surplus veg. For a meat version, simply swap out the lentils for mince.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/LowLactoseDiet
Calories 141 calories per serving
    1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
    2. Peel (or trim) the alliums, then roughly chop. Peel and slice the garlic.
    3. Roughly chop the Mediterranean veg.
    4. Place a large pan big enough to hold all the ingredients on a medium heat with the olive oil.
    5. Add the alliums and garlic. Cook for 15 to 20 minutes or until the veg is golden and softened, stirring frequently.
    6. Add the chopped Mediterranean veg and the herbs, and cook for 15 minutes more, or until the vegetables are golden and softened, stirring occasionally.
    7. Use a potato masher to gently crush the veg, breaking down any bigger lumps.
    8. Add the lentils and tomato base sauce, and bring to the boil – remember to note the liquid level in the pan.
    9. Add 200ml of water and stock cube (if using) and give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes, or until reduced – the liquid should return to the same level as in step 8.
    10. Season to taste with sea salt and black pepper. Delicious served with pasta, in a jacket potato, or use as the base for a veggie cottage pie or lasagne.
See details


VEGGIE CARBONARA RECIPE - BBC FOOD
Smoked cheese replaces bacon in this creamy veggie version of spaghetti carbonara. Use sundried tomatoes for a more savoury taste, while semi-dried tomatoes will be sweeter.
From bbc.co.uk
Reviews 4.1
Cuisine Italian
  • Pour the cheese sauce over the spaghetti and spinach. Add the sun-dried tomatoes and parsley. Toss everything together until the spaghetti is completely coated. Serve immediately, preferably with a crisp green salad and a grating of Parmesan.
See details


VEGGIE BOLOGNESE SAUCE | JAMIE OLIVER RECIPES
This richly flavoured sauce is super-forgiving when it comes to mixing up the ingredients, making it great for using up surplus veg. For a meat version, simply swap out the lentils for mince.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/LowLactoseDiet
Calories 141 calories per serving
    1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
    2. Peel (or trim) the alliums, then roughly chop. Peel and slice the garlic.
    3. Roughly chop the Mediterranean veg.
    4. Place a large pan big enough to hold all the ingredients on a medium heat with the olive oil.
    5. Add the alliums and garlic. Cook for 15 to 20 minutes or until the veg is golden and softened, stirring frequently.
    6. Add the chopped Mediterranean veg and the herbs, and cook for 15 minutes more, or until the vegetables are golden and softened, stirring occasionally.
    7. Use a potato masher to gently crush the veg, breaking down any bigger lumps.
    8. Add the lentils and tomato base sauce, and bring to the boil – remember to note the liquid level in the pan.
    9. Add 200ml of water and stock cube (if using) and give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes, or until reduced – the liquid should return to the same level as in step 8.
    10. Season to taste with sea salt and black pepper. Delicious served with pasta, in a jacket potato, or use as the base for a veggie cottage pie or lasagne.
See details


VEGGIE PUTTANESCA RECIPE - BBC FOOD
This budget vegetarian take on classic Italian puttanesca sauce is a store-cupboard saviour. If you're making this recipe to serve two, cook half the pasta and freeze half the cooked sauce. Each serving provides 504kcal, 12g protein, 65g carbohydrate (of which 12g sugars), 17g fat (of which 2.5g saturates), 7g fibre and 1.4g salt.
From bbc.co.uk
Reviews 4.9
Cuisine Italian
Calories 504kcal per serving
  • To serve, transfer the spaghetti and sauce to a warmed serving dish, then pour over the remaining sauce. Drizzle over the remaining tablespoon of oil and garnish with the parsley, if using. Serve immediately.
See details


VEGGIE CARBONARA RECIPE - BBC FOOD
Smoked cheese replaces bacon in this creamy veggie version of spaghetti carbonara. Use sundried tomatoes for a more savoury taste, while semi-dried tomatoes will be sweeter.
From bbc.co.uk
Reviews 4.1
Cuisine Italian
  • Pour the cheese sauce over the spaghetti and spinach. Add the sun-dried tomatoes and parsley. Toss everything together until the spaghetti is completely coated. Serve immediately, preferably with a crisp green salad and a grating of Parmesan.
See details


HEALTHIER VEGGIE CARBONARA RECIPE - BBC GOOD FOOD
Enjoy this healthier veggie carbonara with mushrooms and courgettes for an easy family meal. It takes just 30 minutes, so is ideal on busy weeknights
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course, Pasta, Supper
Calories 552 calories per serving
  • Pour in a little more of the cooking water, if needed. You should have a silky and shiny sauce. Season to taste, then sprinkle with a little more cheese to serve. Eat straight away, as the sauce can become thick and stodgy if left for too long.
See details


EASY WEEKNIGHT SPAGHETTI WITH MEAT SAUCE RECIPE
Our favorite weeknight friendly spaghetti recipe with a meat sauce that is made completely from scratch. Use ground beef, turkey, pork, chicken or lamb to make this simple spaghetti.
From inspiredtaste.net
Reviews 5.0
Total Time 45 minutes
Cuisine American
Calories 486 per serving
  • Take the sauce off of the heat, and then stir in the basil. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce. Toss again, and then serve with parmesan sprinkled on top.
See details


VEGGIE LASAGNA FLORENTINE RECIPE | ALLRECIPES
This recipe was unreal! It was exactly what we needed for a solid veggie lasagna recipe. The only things I did differently were not cook the noodles …
From allrecipes.com
See details


VEGGIE GOULASH RECIPE | ALLRECIPES
With this collection of our best slow-cooker whole chicken recipes, you can choose between a garlic-rosemary slow cooker whole chicken recipe, a Greek-inspired whole chicken one-pot meal, a 3-ingredient salsa chicken dish, a BBQ pulled-chicken recipe…
From allrecipes.com
See details


VEGGIE BURGER RECIPE - JUST 6 INGREDIENTS!
26/08/2019 · This basic veggie burger recipe is so delicious and easy to prepare, it’s quickly become a weeknight staple in our home. We seriously can’t stop making them! The Ultimate Veggie Burger Recipe. Easy. Vegan. High Protein. Can Be Frozen. No Fake Meat. No Soy, Eggs, Or Dairy. And there you have it. The best homemade veggie burger recipe…
From chocolatecoveredkatie.com
See details


30+ EASY SPAGHETTI SQUASH RECIPES - HOW TO COOK SPAGHE…
14/06/2021 · Try it in place of traditional spaghetti in salads, stir-fries, curries and casseroles. Before you start, here's a basic tutorial on how to cook spaghetti squash …
From delish.com
See details


HOMEMADE BLACK BEAN VEGGIE BURGERS - ALLRECIPES
This is a good basic veggie burger recipe, i added red and yellow bell peppers, grated carrots and rolled oats. Next time I will add corn. And be sure that you don't make them to thick or it will be crispy on the outside and mushy on the inside.this recipe makes more like 5 or 6 burgers. All in all this is a good recipe…
From allrecipes.com
See details


91 BEST SPAGHETTI SQUASH RECIPES - HOW TO COOK SPAGHE…
20/10/2021 · When cooler weather sets in, spaghetti squash recipes reign supreme. Though there are plenty of other squash out there—butternut squash, acorn squash, or winter squash, just to name a few—we often prefer spaghetti squash for its ability to effortlessly swap in pasta recipes…
From countryliving.com
See details


HOW TO MAKE VEGGIE NOODLES - RECIPES BY LOVE AND LEMONS
14/07/2020 · In an all-veggie riff on Spaghetti Aglio e Olio. Toss the noodles with sautéed garlic and kale, ... They’d also be an excellent addition to this soba noodle recipe! Carrot Veggie …
From loveandlemons.com
See details


VEGGIE BURGER RECIPE - JUST 6 INGREDIENTS!
26/08/2019 · This basic veggie burger recipe is so delicious and easy to prepare, it’s quickly become a weeknight staple in our home. We seriously can’t stop making them! The Ultimate Veggie Burger Recipe. Easy. Vegan. High Protein. Can Be Frozen. No Fake Meat. No Soy, Eggs, Or Dairy. And there you have it. The best homemade veggie burger recipe…
From chocolatecoveredkatie.com
See details


SPAGHETTI PIE I RECIPE | ALLRECIPES
I made some changes. Made the spaghetti crust just like the recipe called. Then mixed mozzarella & ricotta for the cheese layer, put a layer of browned sausage on next, then a layer of spaghetti sauce, followed by a layer of mozzarella and parmesan. Baked it for 40 minutes. My guys loved it a lot. It was easier than lasagna and I think it'll stay in the rotation of recipes …
From allrecipes.com
See details