Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics : Vegetable Pasta Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Sunday 18 January 2015

Vegetable Pasta Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Vegetable Pasta Recipes Biography

Source:- Google.com.pk

Spinach & pine nut lasagne:
Ingredients
    85g parmesan (or vegetarian alternative), finely grated
    250-300g dried lasagne sheets
   50g pine nuts
For the white sauce
    85g butter
    85g plain flour
    4 bay leaves
    1½ l milk
    good grating nutmeg
For the spinach layer
    2 onions, finely chopped
    1 tbsp olive oil
    700g fresh spinach leaves
    250g ricotta
Method
    First make the white sauce. Melt the butter and flour together in a big saucepan, and cook the paste for a couple of mins. Add the bay leaves, then gradually whisk in the milk, little by little, until you have a nice smooth sauce. Bubble for a few mins, then season with salt, pepper and nutmeg. Remove the bay leaf, cover with cling film (lay it directly onto the sauce) until ready to use.
    Gently cook the onions in the oil until really soft. Put the kettle on. Put half the spinach in a big colander and pour over the boiling water to wilt. Repeat with the rest of the spinach, let it cool a little then squeeze as much liquid as you can out of the spinach. Roughly chop and stir into the onions with the ricotta, a small ladle of the white sauce and most of the parmesan. Season well.
    Heat oven to 200C/180C fan/gas 6. Spread a quarter of the sauce into the base of a big baking dish, then dollop over a third of the spinach mixture. Top with a layer of lasagne sheets, then repeat the layers – a quarter of the sauce, third of the spinach mix and some lasagne sheets. Finish with the remaining sauce and scatter over the remaining parmesan. Bake for 40-50 mins until the lasagne is cooked through and the top golden, scattering over the pine nuts with 10 mins to go.
Linguine with watercress & almond pesto:

Ingredients
    200g linguine or spaghetti
    85g bag watercress
    1 garlic clove, roughly chopped
    25g parmesan (or vegetarian alternative), half grated, half shaved
    50g toasted flaked almonds
    4 tbsp extra-virgin olive oil
    1 tbsp lemon juice
    ½ tsp sugar
Method
    Cook the pasta following pack instructions. Meanwhile, put the watercress and garlic in the bowl of a food processor and blend for a few secs until finely chopped. Add the grated cheese, half the almonds, the olive oil, lemon juice and sugar. Season well, then blend until you have a smooth purée consistency.
    When the linguine is cooked, drain, reserving a cup of the cooking water. Return the pasta to the pan and pour over the pesto, using a little pasta water to loosen the sauce if necessary. Stir everything together and divide between 2 bowls. To serve, top with the shaved cheese and remaining almonds.
Pasta with chilli tomatoes & spinach:
Ingredients
    2 tsp olive oil
    1 onion, finely chopped
    2 garlic cloves, crushed
    ½ tsp dried chilli flakes
    200g wholemeal penne pasta
    400g can chopped tomatoes
    100ml red wine
    ½ tsp dried oregano
    125g bag young spinach leaves
    25g parmesan or vegetarian alternative, grated
Method
    Heat the oil in a non-stick frying pan and gently fry the onion, garlic and chilli flakes, stirring regularly, for 5 mins (add a little water if they begin to stick).
    Cook pasta following pack instructions. Add the tomatoes, wine and oregano to the frying pan and stir to combine. Bring to a gentle simmer and cook, stirring occasionally, for 10 mins.
    Shake the spinach into the pan and cook for 1-2 mins until wilted. Drain the pasta and tip into the pan with the sauce. Toss to combine, sprinkle with cheese and serve.
Super-veg pasta:
Ingredients
    2 red peppers, quartered and deseeded
    2 tbsp olive oil
    1 fennel bulb, roughly chopped
    1 onion, roughly chopped
    1 large carrot, roughly chopped
    2 garlic cloves, crushed
    ¼ tsp crushed chillies
    1 tsp fennel seeds
    2 tbsp tomato purée
    400g can chopped tomatoes
    600ml vegetable stock
    1 tsp caster sugar
    small handful basil, leaves shredded
    500g bag fresh egg pasta, cooked
Method
    Heat the grill and pop the peppers, skin-side up, underneath for 10 mins or until beginning to char. Transfer to a bowl, cover and set aside. When cool enough to handle, peel off the skin and cut the flesh into strips.
    Heat the oil in a large saucepan and cook the fennel, onion and carrot for 8-10 mins until softened. Stir in the garlic, crushed chillies, fennel seeds and tomato purée, cook for 2 mins, then add the canned tomatoes, stock and sugar. Simmer, uncovered, for 15 mins or until the vegetables are completely soft.
    Take out a couple of spoonfuls of the sauce (this will later add texture), then blend the rest in the saucepan until almost smooth with a stick blender. Simmer for 5 mins to thicken, then stir in the reserved sauce, shredded basil and peppers. Serve with the pasta.
Roasted vegetable lasagne:
Ingredients
    3 red peppers
    2 aubergines
    8 tbsp olive oil, plus a little for greasing
    ½ quantity tomato sauce (see below)
    300g fresh pack lasagne sheets
    ½ quantity white sauce (see below)
    125g ball mozzarella
    handful cherry tomatoes, halved
Method
    Heat oven to 200C/fan 180C/gas 6. Deseed the peppers, halve, then cut into large chunks. Trim ends off aubergines, then cut into slices about ½cm thick. Lightly grease 2 large baking trays, then place peppers and aubergines on top. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
    Reduce oven to 180C/fan 160C/gas 4. Lightly oil an ovenproof serving dish (30 x 20cm). Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne, then drizzle over a quarter of the white sauce. Repeat until you have 3 layers of pasta.
    To finish, spoon remaining white sauce over the pasta, making sure the whole surface is covered. Scatter mozzarella over the top with the tomatoes. Bake for 45 mins until bubbling and golden.

Vegetable Pasta Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics