Pasta

2.2K views · 59 reactions | 2-Ingredient Sweet Potato Pasta ✨ Following the pumpkin pasta success, I’m bringing you sweet potato pasta (or maybe more like gnocchi). It’s a little of both, and trust me, it’s just as delicious, especially with the creamy mushroom sauce! Ingredients: * For the dough 250 g cooked sweet potato (1 cup) 225 g flour (1 cup + 3/4 cup) * For the sauce 220 g mushroom (7.7 oz) 125 ml cooking cream (1/2 cup) 2 tbsp parmesan cheese (optional) Salt and pepper Parsley (optional) Instructions: 1. Preheat the oven to 400°F (200°C). Cut a sweet potato in half and poke a few holes with a fork. Place it on a baking sheet. 2. Bake for 45-60 minutes, or until the sweet potato is tender and easily pierced with a fork. 3. Let it cool slightly, then scoop out the flesh and mash it into a purée. 4. In a bowl, mix the sweet potato purée with flour until a dough forms. 5. Lightly flour a pair of scissors and cut the dough into small pieces, either directly into a pot of boiling salted water or into a bowl dusted with flour. 6. Cook the pasta for a few minutes until they float to the surface, then drain and add them to your favorite sauce. - For the sauce: 1. Sauté garlic in olive oil for a couple of minutes. Add chopped mushrooms and cook for 5-10 minutes, until browned. 2. Stir in cream and grated Parmesan until well combined. 3. Once the pasta is drained, add it to the sauce and toss to coat. 4. Serve immediately, topped with extra Parmesan and parsley, if desired. Buon appetito ✨ 🏷️ #easyrecipes #sweetpotato #quickrecipes #dinnerideas #pastalover | practice with me

1.1K views · 160 reactions | Baked Spinach and Spicy Mushroom Rigatoni Recipe - thisbrownmom Ingredients • 250g rigatoni • 250ml milk • 500ml fresh cream • 1 tbsp flour • Salt and pepper (to taste) • About 2 cups fresh spinach • 3 cloves garlic (minced) • 250g button mushrooms (chopped) • 150g king oyster mushrooms (chopped) • 2 tbsp butter • 1 tsp masala • 1/2 tsp turmeric • 1/2 small onion (chopped) • 1/4 tsp nutmeg • 100g Parmesan cheese (grated) • 100g mozzarella cheese (for topping) • 1-2 green chilies (sliced, adjust to taste) • 1 tsp fresh thyme (or 1/2 tsp dried thyme) • 1 knorr vegetable stock Instructions In a pan, melt 1 tablespoon of butter over medium heat. Add chopped button and king oyster mushrooms, sliced chilies, garlic, and thyme. Cook until mushrooms are golden brown. Stir in masala, turmeric, salt, and pepper, and allow to cook through. Remove from pan and set aside. In the same pan, add chopped onion and minced garlic. Sauté until translucent. Add spinach and cook until wilted. Push to one side of the pan. Meanwhile, cook rigatoni according to package instructions. Add remaining butter to the cleared side of the pan, then add flour and stir for about 1 minute. Gradually whisk in milk to avoid lumps, then cook until thickened. Season with salt, pepper, and nutmeg. Turn down the heat and stir in fresh cream, vegetable stock and grated Parmesan until well combined and the cream comes to a gentle simmer. Add cooked rigatoni to the sauce and mix well. Top with the sautéed mushrooms. Transfer the mixture to a baking dish or oven-safe pot. Top with shredded mozzarella cheese. Preheat oven to 180°C (350°F). Bake for 20-25 minutes, or until the cheese is melted and bubbly. #creamypasta #creamybakedpasta #mushroompasta | Health | Recipes | kr.beats · Original audio

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