#pastarecipes Instagram Photos & Videos

pastarecipes - 6522 posts

Latest Instagram Posts

  • amhealthcare - Health Tips & Fitspo @amhealthcare 2 hours ago
  • Rigatoni with saffron tomato sauce by @lazycatkitchen
Saffron and caper tomato sauce:
2 tbsp / 30 ml olive oil
1 small red onion, finely diced
3 garlic cloves, finely diced
½-1 tsp sambal oelek (or hot chilli flakes, adjust to taste)
1 tbsp tomato paste
6 medium tomatoes, peeled and chopped OR 2 x 400 g / 14 oz tins of peeled plum tomatoes
1-2 small pinches of saffron
2-3 tsp brown sugar or maple syrup
½ tsp sea salt (go easy as capers also add saltiness!)
2 heaped tbsp capers, chopped coarsely
black pepper, to taste
Remaining ingredients:
handful pine nuts or walnuts, toasted
nutritional yeast
fresh parsley or basil, to garnish
320 g / 11 oz rigatoni pasta (gluten-free for GF version)
Heat up olive oil in a large frying pan.
Throw in chopped onion and sauté it on a low-medium heat for a few minutes until it softens and becomes almost translucent.
Add in chopped garlic and fry off for a minute or two until soft and fragrant.
Mix sambal oelek (or chilli flakes) into the onion and garlic mixture. Now add in tomato paste.
Chuck in chopped tomatoes. If using plum tomatoes gently squash them with a fork once in the pan. Now add about 120 ml / ½ cup vegetable stock or water and ½ tsp of salt. Simmer (without a lid) on a low heat for about 45-60 minutes giving it a good stir every 10 minutes or so. You want the tomatoes to break down fully and the sauce to thicken so that it coats your pasta nicely. If the tomatoes haven’t yet broken down and the sauce is looking dry, add another splash of water.
About 15 minutes before your sauce is ready, boil a large pot of water and cook your pasta al dente.
Towards the end of sauce cooking time, season with saffron to taste, sugar (to add sweetness and neutralise the citric acid used to preserve the tomatoes) and freshly ground black pepper.
Finally, add in chopped capers. Coat cooked pasta in the sauce. Divide between 4 plates and serve sprinkled with toasted pine nuts, fresh parsley and nutritional yeast.
#recipevideos #pastarecipe #vegetarian #完全な #foodtutorial #receitasveganas #foodporn #pastarecipes #vegan #vegana #vegano #healthyrecipes #veganlunch #vegandinner #healthylunch #healthydinner #healthydinnerideas #dairyfree Rigatoni with saffron tomato sauce by @lazycatkitchen Saffron and caper tomato sauce: 2 tbsp / 30 ml olive oil 1 small red onion, finely diced 3 garlic cloves, finely diced ½-1 tsp sambal oelek (or hot chilli flakes, adjust to taste) 1 tbsp tomato paste 6 medium tomatoes, peeled and chopped OR 2 x 400 g / 14 oz tins of peeled plum tomatoes 1-2 small pinches of saffron 2-3 tsp brown sugar or maple syrup ½ tsp sea salt (go easy as capers also add saltiness!) 2 heaped tbsp capers, chopped coarsely black pepper, to taste Remaining ingredients: handful pine nuts or walnuts, toasted nutritional yeast fresh parsley or basil, to garnish 320 g / 11 oz rigatoni pasta (gluten-free for GF version) Heat up olive oil in a large frying pan. Throw in chopped onion and sauté it on a low-medium heat for a few minutes until it softens and becomes almost translucent. Add in chopped garlic and fry off for a minute or two until soft and fragrant. Mix sambal oelek (or chilli flakes) into the onion and garlic mixture. Now add in tomato paste. Chuck in chopped tomatoes. If using plum tomatoes gently squash them with a fork once in the pan. Now add about 120 ml / ½ cup vegetable stock or water and ½ tsp of salt. Simmer (without a lid) on a low heat for about 45-60 minutes giving it a good stir every 10 minutes or so. You want the tomatoes to break down fully and the sauce to thicken so that it coats your pasta nicely. If the tomatoes haven’t yet broken down and the sauce is looking dry, add another splash of water. About 15 minutes before your sauce is ready, boil a large pot of water and cook your pasta al dente. Towards the end of sauce cooking time, season with saffron to taste, sugar (to add sweetness and neutralise the citric acid used to preserve the tomatoes) and freshly ground black pepper. Finally, add in chopped capers. Coat cooked pasta in the sauce. Divide between 4 plates and serve sprinkled with toasted pine nuts, fresh parsley and nutritional yeast. #recipevideos #pastarecipe #vegetarian #完全な #foodtutorial #receitasveganas #foodporn #pastarecipes #vegan #vegana #vegano #healthyrecipes #veganlunch #vegandinner #healthylunch #healthydinner #healthydinnerideas #dairyfree
  • Rigatoni with saffron tomato sauce by @lazycatkitchen Saffron and caper tomato sauce: 2 tbsp / 30 ml olive oil 1 small red onion, finely diced 3 garlic cloves, finely diced ½-1 tsp sambal oelek (or hot chilli flakes, adjust to taste) 1 tbsp tomato paste 6 medium tomatoes, peeled and chopped OR 2 x 400 g / 14 oz tins of peeled plum tomatoes 1-2 small pinches of saffron 2-3 tsp brown sugar or maple syrup ½ tsp sea salt (go easy as capers also add saltiness!) 2 heaped tbsp capers, chopped coarsely black pepper, to taste Remaining ingredients: handful pine nuts or walnuts, toasted nutritional yeast fresh parsley or basil, to garnish 320 g / 11 oz rigatoni pasta (gluten-free for GF version) Heat up olive oil in a large frying pan. Throw in chopped onion and sauté it on a low-medium heat for a few minutes until it softens and becomes almost translucent. Add in chopped garlic and fry off for a minute or two until soft and fragrant. Mix sambal oelek (or chilli flakes) into the onion and garlic mixture. Now add in tomato paste. Chuck in chopped tomatoes. If using plum tomatoes gently squash them with a fork once in the pan. Now add about 120 ml / ½ cup vegetable stock or water and ½ tsp of salt. Simmer (without a lid) on a low heat for about 45-60 minutes giving it a good stir every 10 minutes or so. You want the tomatoes to break down fully and the sauce to thicken so that it coats your pasta nicely. If the tomatoes haven’t yet broken down and the sauce is looking dry, add another splash of water. About 15 minutes before your sauce is ready, boil a large pot of water and cook your pasta al dente. Towards the end of sauce cooking time, season with saffron to taste, sugar (to add sweetness and neutralise the citric acid used to preserve the tomatoes) and freshly ground black pepper. Finally, add in chopped capers. Coat cooked pasta in the sauce. Divide between 4 plates and serve sprinkled with toasted pine nuts, fresh parsley and nutritional yeast. #recipevideos #pastarecipe #vegetarian #完全な #foodtutorial #receitasveganas #foodporn #pastarecipes #vegan #vegana #vegano #healthyrecipes #veganlunch #vegandinner #healthylunch #healthydinner #healthydinnerideas #dairyfree
  • 12 0
  • justabithealthier - Kristyna @justabithealthier 1 day ago
  • 🇺🇸🇬🇧STEAK TACOS anyone?🌮 I love how these turned out today. I had some @sietefoods almond flour tortillas on hand which I topped with grilled flank steak🥩+ roasted red bell peppers & red onions🌶 + fresh cilantro🌱+ cheese🧀& tomato salsa🍅 on the side! What do you guys think? 😊
.
.
.
🇨🇿Kdo by si dal tyhle HOVĚZÍ TACOS?🌮 Myslím, že se mi dneska fakt povedly! Jsou to kukuřičné tortilly obložené grilovaným hovězím steakem🥩+ grilovanými červenými paprikami & červenou cibulí🌶+ čerstvým koriandrem🌱+ sýrem🧀& servírované s rajčatovou salsou🍅. No co myslíte?😊 🇺🇸🇬🇧STEAK TACOS anyone?🌮 I love how these turned out today. I had some @sietefoods almond flour tortillas on hand which I topped with grilled flank steak🥩+ roasted red bell peppers & red onions🌶 + fresh cilantro🌱+ cheese🧀& tomato salsa🍅 on the side! What do you guys think? 😊 . . . 🇨🇿Kdo by si dal tyhle HOVĚZÍ TACOS?🌮 Myslím, že se mi dneska fakt povedly! Jsou to kukuřičné tortilly obložené grilovaným hovězím steakem🥩+ grilovanými červenými paprikami & červenou cibulí🌶+ čerstvým koriandrem🌱+ sýrem🧀& servírované s rajčatovou salsou🍅. No co myslíte?😊
  • 🇺🇸🇬🇧STEAK TACOS anyone?🌮 I love how these turned out today. I had some @sietefoods almond flour tortillas on hand which I topped with grilled flank steak🥩+ roasted red bell peppers & red onions🌶 + fresh cilantro🌱+ cheese🧀& tomato salsa🍅 on the side! What do you guys think? 😊 . . . 🇨🇿Kdo by si dal tyhle HOVĚZÍ TACOS?🌮 Myslím, že se mi dneska fakt povedly! Jsou to kukuřičné tortilly obložené grilovaným hovězím steakem🥩+ grilovanými červenými paprikami & červenou cibulí🌶+ čerstvým koriandrem🌱+ sýrem🧀& servírované s rajčatovou salsou🍅. No co myslíte?😊
  • 417 26
  • veganpure - Vegan food @veganpure 3 days ago
  • Rigatoni with saffron tomato sauce by @lazycatkitchen
Saffron and caper tomato sauce:
2 tbsp / 30 ml olive oil
1 small red onion, finely diced
3 garlic cloves, finely diced
½-1 tsp sambal oelek (or hot chilli flakes, adjust to taste)
1 tbsp tomato paste
6 medium tomatoes, peeled and chopped OR 2 x 400 g / 14 oz tins of peeled plum tomatoes
1-2 small pinches of saffron
2-3 tsp brown sugar or maple syrup
½ tsp sea salt (go easy as capers also add saltiness!)
2 heaped tbsp capers, chopped coarsely
black pepper, to taste
Remaining ingredients:
handful pine nuts or walnuts, toasted
nutritional yeast
fresh parsley or basil, to garnish
320 g / 11 oz rigatoni pasta (gluten-free for GF version)
Heat up olive oil in a large frying pan.
Throw in chopped onion and sauté it on a low-medium heat for a few minutes until it softens and becomes almost translucent.
Add in chopped garlic and fry off for a minute or two until soft and fragrant.
Mix sambal oelek (or chilli flakes) into the onion and garlic mixture. Now add in tomato paste.
Chuck in chopped tomatoes. If using plum tomatoes gently squash them with a fork once in the pan. Now add about 120 ml / ½ cup vegetable stock or water and ½ tsp of salt. Simmer (without a lid) on a low heat for about 45-60 minutes giving it a good stir every 10 minutes or so. You want the tomatoes to break down fully and the sauce to thicken so that it coats your pasta nicely. If the tomatoes haven’t yet broken down and the sauce is looking dry, add another splash of water.
About 15 minutes before your sauce is ready, boil a large pot of water and cook your pasta al dente.
Towards the end of sauce cooking time, season with saffron to taste, sugar (to add sweetness and neutralise the citric acid used to preserve the tomatoes) and freshly ground black pepper.
Finally, add in chopped capers. Coat cooked pasta in the sauce. Divide between 4 plates and serve sprinkled with toasted pine nuts, fresh parsley and nutritional yeast.
#recipevideos #pastarecipe  #vegetarian #完全な #foodtutorial #receitasveganas #foodporn #pastarecipes #vegan #vegana #vegano #healthyrecipes #veganlunch #vegandinner #healthylunch #healthydinner #healthydinnerideas #dairyfree

#v Rigatoni with saffron tomato sauce by @lazycatkitchen Saffron and caper tomato sauce: 2 tbsp / 30 ml olive oil 1 small red onion, finely diced 3 garlic cloves, finely diced ½-1 tsp sambal oelek (or hot chilli flakes, adjust to taste) 1 tbsp tomato paste 6 medium tomatoes, peeled and chopped OR 2 x 400 g / 14 oz tins of peeled plum tomatoes 1-2 small pinches of saffron 2-3 tsp brown sugar or maple syrup ½ tsp sea salt (go easy as capers also add saltiness!) 2 heaped tbsp capers, chopped coarsely black pepper, to taste Remaining ingredients: handful pine nuts or walnuts, toasted nutritional yeast fresh parsley or basil, to garnish 320 g / 11 oz rigatoni pasta (gluten-free for GF version) Heat up olive oil in a large frying pan. Throw in chopped onion and sauté it on a low-medium heat for a few minutes until it softens and becomes almost translucent. Add in chopped garlic and fry off for a minute or two until soft and fragrant. Mix sambal oelek (or chilli flakes) into the onion and garlic mixture. Now add in tomato paste. Chuck in chopped tomatoes. If using plum tomatoes gently squash them with a fork once in the pan. Now add about 120 ml / ½ cup vegetable stock or water and ½ tsp of salt. Simmer (without a lid) on a low heat for about 45-60 minutes giving it a good stir every 10 minutes or so. You want the tomatoes to break down fully and the sauce to thicken so that it coats your pasta nicely. If the tomatoes haven’t yet broken down and the sauce is looking dry, add another splash of water. About 15 minutes before your sauce is ready, boil a large pot of water and cook your pasta al dente. Towards the end of sauce cooking time, season with saffron to taste, sugar (to add sweetness and neutralise the citric acid used to preserve the tomatoes) and freshly ground black pepper. Finally, add in chopped capers. Coat cooked pasta in the sauce. Divide between 4 plates and serve sprinkled with toasted pine nuts, fresh parsley and nutritional yeast. #recipevideos #pastarecipe #vegetarian #完全な #foodtutorial #receitasveganas #foodporn #pastarecipes #vegan #vegana #vegano #healthyrecipes #veganlunch #vegandinner #healthylunch #healthydinner #healthydinnerideas #dairyfree #v
  • Rigatoni with saffron tomato sauce by @lazycatkitchen Saffron and caper tomato sauce: 2 tbsp / 30 ml olive oil 1 small red onion, finely diced 3 garlic cloves, finely diced ½-1 tsp sambal oelek (or hot chilli flakes, adjust to taste) 1 tbsp tomato paste 6 medium tomatoes, peeled and chopped OR 2 x 400 g / 14 oz tins of peeled plum tomatoes 1-2 small pinches of saffron 2-3 tsp brown sugar or maple syrup ½ tsp sea salt (go easy as capers also add saltiness!) 2 heaped tbsp capers, chopped coarsely black pepper, to taste Remaining ingredients: handful pine nuts or walnuts, toasted nutritional yeast fresh parsley or basil, to garnish 320 g / 11 oz rigatoni pasta (gluten-free for GF version) Heat up olive oil in a large frying pan. Throw in chopped onion and sauté it on a low-medium heat for a few minutes until it softens and becomes almost translucent. Add in chopped garlic and fry off for a minute or two until soft and fragrant. Mix sambal oelek (or chilli flakes) into the onion and garlic mixture. Now add in tomato paste. Chuck in chopped tomatoes. If using plum tomatoes gently squash them with a fork once in the pan. Now add about 120 ml / ½ cup vegetable stock or water and ½ tsp of salt. Simmer (without a lid) on a low heat for about 45-60 minutes giving it a good stir every 10 minutes or so. You want the tomatoes to break down fully and the sauce to thicken so that it coats your pasta nicely. If the tomatoes haven’t yet broken down and the sauce is looking dry, add another splash of water. About 15 minutes before your sauce is ready, boil a large pot of water and cook your pasta al dente. Towards the end of sauce cooking time, season with saffron to taste, sugar (to add sweetness and neutralise the citric acid used to preserve the tomatoes) and freshly ground black pepper. Finally, add in chopped capers. Coat cooked pasta in the sauce. Divide between 4 plates and serve sprinkled with toasted pine nuts, fresh parsley and nutritional yeast. #recipevideos #pastarecipe #vegetarian #完全な #foodtutorial #receitasveganas #foodporn #pastarecipes #vegan #vegana #vegano #healthyrecipes #veganlunch #vegandinner #healthylunch #healthydinner #healthydinnerideas #dairyfree #v
  • 67 3
  • pratik.tarifler.duragi - Pratik Yemek Tarifleri @pratik.tarifler.duragi 4 days ago
  • 👉 @mynetyemek 😋
Akşama ne yemek yapsak diye düşünenler için enfes bir tarifimiz var 😍 Kremalı Sebzeli Makarna

Malzemeler:

200 gram haşlanmış midye veya şapka makarna (barilla)
Yarım brokoli (çiçeklerine ayrılmış, az haşlanmış)
250 gram ıspanak (yaprakları)
1 kutu krema
2 diş sarımsak
2 yemek kaşığı zeytinyağı
1 tatlı kaşığı tuz
Karabiber
1 çay bardağı rendelenmiş parmesan peyniri veya eski kaşar

Üzeri için;
1 yemek kaşığı rendelenmiş parmesan peyniri veya eski kaşar

Yapılışı:

Derin bir tavaya zeytinyağını ve sarımsakları ekleyin, kavurun.
Önce ıspanağı daha sonra az haşlanmış brokoli çiçeklerini tavaya ekleyerek 3-4 dakika daha kavurun.
Kremayı, tuzu ve karabiberi ekleyin 2 dakika daha pişirin.
Parmesanı ve haşlanmış makarnayı ekledikten sonra güzelce karıştırın ve ocaktan alın.
Servis ederken üzerine rendelenmiş parmesan peyniri serpin.
Afiyet Olsun 🎈

#kremalısebzelimakarna #sebzelimakarna #pasta #pastarecipes #instafood #foodie #foodlover 👉 @mynetyemek 😋 Akşama ne yemek yapsak diye düşünenler için enfes bir tarifimiz var 😍 Kremalı Sebzeli Makarna Malzemeler: 200 gram haşlanmış midye veya şapka makarna (barilla) Yarım brokoli (çiçeklerine ayrılmış, az haşlanmış) 250 gram ıspanak (yaprakları) 1 kutu krema 2 diş sarımsak 2 yemek kaşığı zeytinyağı 1 tatlı kaşığı tuz Karabiber 1 çay bardağı rendelenmiş parmesan peyniri veya eski kaşar Üzeri için; 1 yemek kaşığı rendelenmiş parmesan peyniri veya eski kaşar Yapılışı: Derin bir tavaya zeytinyağını ve sarımsakları ekleyin, kavurun. Önce ıspanağı daha sonra az haşlanmış brokoli çiçeklerini tavaya ekleyerek 3-4 dakika daha kavurun. Kremayı, tuzu ve karabiberi ekleyin 2 dakika daha pişirin. Parmesanı ve haşlanmış makarnayı ekledikten sonra güzelce karıştırın ve ocaktan alın. Servis ederken üzerine rendelenmiş parmesan peyniri serpin. Afiyet Olsun 🎈 #kremalısebzelimakarna #sebzelimakarna #pasta #pastarecipes #instafood #foodie #foodlover
  • 👉 @mynetyemek 😋 Akşama ne yemek yapsak diye düşünenler için enfes bir tarifimiz var 😍 Kremalı Sebzeli Makarna Malzemeler: 200 gram haşlanmış midye veya şapka makarna (barilla) Yarım brokoli (çiçeklerine ayrılmış, az haşlanmış) 250 gram ıspanak (yaprakları) 1 kutu krema 2 diş sarımsak 2 yemek kaşığı zeytinyağı 1 tatlı kaşığı tuz Karabiber 1 çay bardağı rendelenmiş parmesan peyniri veya eski kaşar Üzeri için; 1 yemek kaşığı rendelenmiş parmesan peyniri veya eski kaşar Yapılışı: Derin bir tavaya zeytinyağını ve sarımsakları ekleyin, kavurun. Önce ıspanağı daha sonra az haşlanmış brokoli çiçeklerini tavaya ekleyerek 3-4 dakika daha kavurun. Kremayı, tuzu ve karabiberi ekleyin 2 dakika daha pişirin. Parmesanı ve haşlanmış makarnayı ekledikten sonra güzelce karıştırın ve ocaktan alın. Servis ederken üzerine rendelenmiş parmesan peyniri serpin. Afiyet Olsun 🎈 #kremalısebzelimakarna #sebzelimakarna #pasta #pastarecipes #instafood #foodie #foodlover
  • 10 0
  • blacksheepboss - Black Sheep Boss @blacksheepboss 4 days ago
  • ❤ #Repost @veganrecipevideos (@get_repost)
・・・
Rigatoni with saffron tomato sauce by @lazycatkitchen
Saffron and caper tomato sauce:
2 tbsp / 30 ml olive oil
1 small red onion, finely diced
3 garlic cloves, finely diced
½-1 tsp sambal oelek (or hot chilli flakes, adjust to taste)
1 tbsp tomato paste
6 medium tomatoes, peeled and chopped OR 2 x 400 g / 14 oz tins of peeled plum tomatoes
1-2 small pinches of saffron
2-3 tsp brown sugar or maple syrup
½ tsp sea salt (go easy as capers also add saltiness!)
2 heaped tbsp capers, chopped coarsely
black pepper, to taste
Remaining ingredients:
handful pine nuts or walnuts, toasted
nutritional yeast
fresh parsley or basil, to garnish
320 g / 11 oz rigatoni pasta (gluten-free for GF version)
Heat up olive oil in a large frying pan.
Throw in chopped onion and sauté it on a low-medium heat for a few minutes until it softens and becomes almost translucent.
Add in chopped garlic and fry off for a minute or two until soft and fragrant.
Mix sambal oelek (or chilli flakes) into the onion and garlic mixture. Now add in tomato paste.
Chuck in chopped tomatoes. If using plum tomatoes gently squash them with a fork once in the pan. Now add about 120 ml / ½ cup vegetable stock or water and ½ tsp of salt. Simmer (without a lid) on a low heat for about 45-60 minutes giving it a good stir every 10 minutes or so. You want the tomatoes to break down fully and the sauce to thicken so that it coats your pasta nicely. If the tomatoes haven’t yet broken down and the sauce is looking dry, add another splash of water.
About 15 minutes before your sauce is ready, boil a large pot of water and cook your pasta al dente.
Towards the end of sauce cooking time, season with saffron to taste, sugar (to add sweetness and neutralise the citric acid used to preserve the tomatoes) and freshly ground black pepper.
Finally, add in chopped capers. Coat cooked pasta in the sauce. Divide between 4 plates and serve sprinkled with toasted pine nuts, fresh parsley and nutritional yeast.
#recipevideos #pastarecipe  #vegetarian  #foodtutorial #receitasveganas #foodporn #pastarecipes #vegan #vegana #vegano #healthyrecipes #veganlunch #vegandinner #healthylunch #hea #repost @veganrecipevideos (@get_repost) ・・・ Rigatoni with saffron tomato sauce by @lazycatkitchen Saffron and caper tomato sauce: 2 tbsp / 30 ml olive oil 1 small red onion, finely diced 3 garlic cloves, finely diced ½-1 tsp sambal oelek (or hot chilli flakes, adjust to taste) 1 tbsp tomato paste 6 medium tomatoes, peeled and chopped OR 2 x 400 g / 14 oz tins of peeled plum tomatoes 1-2 small pinches of saffron 2-3 tsp brown sugar or maple syrup ½ tsp sea salt (go easy as capers also add saltiness!) 2 heaped tbsp capers, chopped coarsely black pepper, to taste Remaining ingredients: handful pine nuts or walnuts, toasted nutritional yeast fresh parsley or basil, to garnish 320 g / 11 oz rigatoni pasta (gluten-free for GF version) Heat up olive oil in a large frying pan. Throw in chopped onion and sauté it on a low-medium heat for a few minutes until it softens and becomes almost translucent. Add in chopped garlic and fry off for a minute or two until soft and fragrant. Mix sambal oelek (or chilli flakes) into the onion and garlic mixture. Now add in tomato paste. Chuck in chopped tomatoes. If using plum tomatoes gently squash them with a fork once in the pan. Now add about 120 ml / ½ cup vegetable stock or water and ½ tsp of salt. Simmer (without a lid) on a low heat for about 45-60 minutes giving it a good stir every 10 minutes or so. You want the tomatoes to break down fully and the sauce to thicken so that it coats your pasta nicely. If the tomatoes haven’t yet broken down and the sauce is looking dry, add another splash of water. About 15 minutes before your sauce is ready, boil a large pot of water and cook your pasta al dente. Towards the end of sauce cooking time, season with saffron to taste, sugar (to add sweetness and neutralise the citric acid used to preserve the tomatoes) and freshly ground black pepper. Finally, add in chopped capers. Coat cooked pasta in the sauce. Divide between 4 plates and serve sprinkled with toasted pine nuts, fresh parsley and nutritional yeast. #recipevideos #pastarecipe #vegetarian #foodtutorial #receitasveganas #foodporn #pastarecipes #vegan #vegana #vegano #healthyrecipes #veganlunch #vegandinner #healthylunch #hea
  • #repost @veganrecipevideos (@get_repost) ・・・ Rigatoni with saffron tomato sauce by @lazycatkitchen Saffron and caper tomato sauce: 2 tbsp / 30 ml olive oil 1 small red onion, finely diced 3 garlic cloves, finely diced ½-1 tsp sambal oelek (or hot chilli flakes, adjust to taste) 1 tbsp tomato paste 6 medium tomatoes, peeled and chopped OR 2 x 400 g / 14 oz tins of peeled plum tomatoes 1-2 small pinches of saffron 2-3 tsp brown sugar or maple syrup ½ tsp sea salt (go easy as capers also add saltiness!) 2 heaped tbsp capers, chopped coarsely black pepper, to taste Remaining ingredients: handful pine nuts or walnuts, toasted nutritional yeast fresh parsley or basil, to garnish 320 g / 11 oz rigatoni pasta (gluten-free for GF version) Heat up olive oil in a large frying pan. Throw in chopped onion and sauté it on a low-medium heat for a few minutes until it softens and becomes almost translucent. Add in chopped garlic and fry off for a minute or two until soft and fragrant. Mix sambal oelek (or chilli flakes) into the onion and garlic mixture. Now add in tomato paste. Chuck in chopped tomatoes. If using plum tomatoes gently squash them with a fork once in the pan. Now add about 120 ml / ½ cup vegetable stock or water and ½ tsp of salt. Simmer (without a lid) on a low heat for about 45-60 minutes giving it a good stir every 10 minutes or so. You want the tomatoes to break down fully and the sauce to thicken so that it coats your pasta nicely. If the tomatoes haven’t yet broken down and the sauce is looking dry, add another splash of water. About 15 minutes before your sauce is ready, boil a large pot of water and cook your pasta al dente. Towards the end of sauce cooking time, season with saffron to taste, sugar (to add sweetness and neutralise the citric acid used to preserve the tomatoes) and freshly ground black pepper. Finally, add in chopped capers. Coat cooked pasta in the sauce. Divide between 4 plates and serve sprinkled with toasted pine nuts, fresh parsley and nutritional yeast. #recipevideos #pastarecipe #vegetarian #foodtutorial #receitasveganas #foodporn #pastarecipes #vegan #vegana #vegano #healthyrecipes #veganlunch #vegandinner #healthylunch #hea
  • 28 5
  • vox.silentii - Vin @vox.silentii 5 days ago
  • Reposted from @veganrecipevideos -  Rigatoni with saffron tomato sauce by @lazycatkitchen
Saffron and caper tomato sauce:
2 tbsp / 30 ml olive oil
1 small red onion, finely diced
3 garlic cloves, finely diced
½-1 tsp sambal oelek (or hot chilli flakes, adjust to taste)
1 tbsp tomato paste
6 medium tomatoes, peeled and chopped OR 2 x 400 g / 14 oz tins of peeled plum tomatoes
1-2 small pinches of saffron
2-3 tsp brown sugar or maple syrup
½ tsp sea salt (go easy as capers also add saltiness!)
2 heaped tbsp capers, chopped coarsely
black pepper, to taste
Remaining ingredients:
handful pine nuts or walnuts, toasted
nutritional yeast
fresh parsley or basil, to garnish
320 g / 11 oz rigatoni pasta (gluten-free for GF version)
Heat up olive oil in a large frying pan.
Throw in chopped onion and sauté it on a low-medium heat for a few minutes until it softens and becomes almost translucent.
Add in chopped garlic and fry off for a minute or two until soft and fragrant.
Mix sambal oelek (or chilli flakes) into the onion and garlic mixture. Now add in tomato paste.
Chuck in chopped tomatoes. If using plum tomatoes gently squash them with a fork once in the pan. Now add about 120 ml / ½ cup vegetable stock or water and ½ tsp of salt. Simmer (without a lid) on a low heat for about 45-60 minutes giving it a good stir every 10 minutes or so. You want the tomatoes to break down fully and the sauce to thicken so that it coats your pasta nicely. If the tomatoes haven’t yet broken down and the sauce is looking dry, add another splash of water.
About 15 minutes before your sauce is ready, boil a large pot of water and cook your pasta al dente.
Towards the end of sauce cooking time, season with saffron to taste, sugar (to add sweetness and neutralise the citric acid used to preserve the tomatoes) and freshly ground black pepper.
Finally, add in chopped capers. Coat cooked pasta in the sauce. Divide between 4 plates and serve sprinkled with toasted pine nuts, fresh parsley and nutritional yeast.
#recipevideos #pastarecipe  #vegetarian #完全な #foodtutorial #receitasveganas #foodporn #pastarecipes #vegan #vegana #vegano #healthyrecipes #veganlunch #vegandinner #healthylunch #healthydinn Reposted from @veganrecipevideos - Rigatoni with saffron tomato sauce by @lazycatkitchen Saffron and caper tomato sauce: 2 tbsp / 30 ml olive oil 1 small red onion, finely diced 3 garlic cloves, finely diced ½-1 tsp sambal oelek (or hot chilli flakes, adjust to taste) 1 tbsp tomato paste 6 medium tomatoes, peeled and chopped OR 2 x 400 g / 14 oz tins of peeled plum tomatoes 1-2 small pinches of saffron 2-3 tsp brown sugar or maple syrup ½ tsp sea salt (go easy as capers also add saltiness!) 2 heaped tbsp capers, chopped coarsely black pepper, to taste Remaining ingredients: handful pine nuts or walnuts, toasted nutritional yeast fresh parsley or basil, to garnish 320 g / 11 oz rigatoni pasta (gluten-free for GF version) Heat up olive oil in a large frying pan. Throw in chopped onion and sauté it on a low-medium heat for a few minutes until it softens and becomes almost translucent. Add in chopped garlic and fry off for a minute or two until soft and fragrant. Mix sambal oelek (or chilli flakes) into the onion and garlic mixture. Now add in tomato paste. Chuck in chopped tomatoes. If using plum tomatoes gently squash them with a fork once in the pan. Now add about 120 ml / ½ cup vegetable stock or water and ½ tsp of salt. Simmer (without a lid) on a low heat for about 45-60 minutes giving it a good stir every 10 minutes or so. You want the tomatoes to break down fully and the sauce to thicken so that it coats your pasta nicely. If the tomatoes haven’t yet broken down and the sauce is looking dry, add another splash of water. About 15 minutes before your sauce is ready, boil a large pot of water and cook your pasta al dente. Towards the end of sauce cooking time, season with saffron to taste, sugar (to add sweetness and neutralise the citric acid used to preserve the tomatoes) and freshly ground black pepper. Finally, add in chopped capers. Coat cooked pasta in the sauce. Divide between 4 plates and serve sprinkled with toasted pine nuts, fresh parsley and nutritional yeast. #recipevideos #pastarecipe #vegetarian #完全な #foodtutorial #receitasveganas #foodporn #pastarecipes #vegan #vegana #vegano #healthyrecipes #veganlunch #vegandinner #healthylunch #healthydinn
  • Reposted from @veganrecipevideos - Rigatoni with saffron tomato sauce by @lazycatkitchen Saffron and caper tomato sauce: 2 tbsp / 30 ml olive oil 1 small red onion, finely diced 3 garlic cloves, finely diced ½-1 tsp sambal oelek (or hot chilli flakes, adjust to taste) 1 tbsp tomato paste 6 medium tomatoes, peeled and chopped OR 2 x 400 g / 14 oz tins of peeled plum tomatoes 1-2 small pinches of saffron 2-3 tsp brown sugar or maple syrup ½ tsp sea salt (go easy as capers also add saltiness!) 2 heaped tbsp capers, chopped coarsely black pepper, to taste Remaining ingredients: handful pine nuts or walnuts, toasted nutritional yeast fresh parsley or basil, to garnish 320 g / 11 oz rigatoni pasta (gluten-free for GF version) Heat up olive oil in a large frying pan. Throw in chopped onion and sauté it on a low-medium heat for a few minutes until it softens and becomes almost translucent. Add in chopped garlic and fry off for a minute or two until soft and fragrant. Mix sambal oelek (or chilli flakes) into the onion and garlic mixture. Now add in tomato paste. Chuck in chopped tomatoes. If using plum tomatoes gently squash them with a fork once in the pan. Now add about 120 ml / ½ cup vegetable stock or water and ½ tsp of salt. Simmer (without a lid) on a low heat for about 45-60 minutes giving it a good stir every 10 minutes or so. You want the tomatoes to break down fully and the sauce to thicken so that it coats your pasta nicely. If the tomatoes haven’t yet broken down and the sauce is looking dry, add another splash of water. About 15 minutes before your sauce is ready, boil a large pot of water and cook your pasta al dente. Towards the end of sauce cooking time, season with saffron to taste, sugar (to add sweetness and neutralise the citric acid used to preserve the tomatoes) and freshly ground black pepper. Finally, add in chopped capers. Coat cooked pasta in the sauce. Divide between 4 plates and serve sprinkled with toasted pine nuts, fresh parsley and nutritional yeast. #recipevideos #pastarecipe #vegetarian #完全な #foodtutorial #receitasveganas #foodporn #pastarecipes #vegan #vegana #vegano #healthyrecipes #veganlunch #vegandinner #healthylunch #healthydinn
  • 31 1
  • bonviediet - Bon Vie Diet @bonviediet 5 days ago
  • Rigatoni with saffron tomato sauce by @lazycatkitchen
Saffron and caper tomato sauce:
2 tbsp / 30 ml olive oil
1 small red onion, finely diced
3 garlic cloves, finely diced
½-1 tsp sambal oelek (or hot chilli flakes, adjust to taste)
1 tbsp tomato paste
6 medium tomatoes, peeled and chopped OR 2 x 400 g / 14 oz tins of peeled plum tomatoes
1-2 small pinches of saffron
2-3 tsp brown sugar or maple syrup
½ tsp sea salt (go easy as capers also add saltiness!)
2 heaped tbsp capers, chopped coarsely
black pepper, to taste
Remaining ingredients:
handful pine nuts or walnuts, toasted
nutritional yeast
fresh parsley or basil, to garnish
320 g / 11 oz rigatoni pasta (gluten-free for GF version)
Heat up olive oil in a large frying pan.
Throw in chopped onion and sauté it on a low-medium heat for a few minutes until it softens and becomes almost translucent.
Add in chopped garlic and fry off for a minute or two until soft and fragrant.
Mix sambal oelek (or chilli flakes) into the onion and garlic mixture. Now add in tomato paste.
Chuck in chopped tomatoes. If using plum tomatoes gently squash them with a fork once in the pan. Now add about 120 ml / ½ cup vegetable stock or water and ½ tsp of salt. Simmer (without a lid) on a low heat for about 45-60 minutes giving it a good stir every 10 minutes or so. You want the tomatoes to break down fully and the sauce to thicken so that it coats your pasta nicely. If the tomatoes haven’t yet broken down and the sauce is looking dry, add another splash of water.
About 15 minutes before your sauce is ready, boil a large pot of water and cook your pasta al dente.
Towards the end of sauce cooking time, season with saffron to taste, sugar (to add sweetness and neutralise the citric acid used to preserve the tomatoes) and freshly ground black pepper.
Finally, add in chopped capers. Coat cooked pasta in the sauce. Divide between 4 plates and serve sprinkled with toasted pine nuts, fresh parsley and nutritional yeast.
#recipevideos #pastarecipe  #vegetarian #完全な #foodtutorial #receitasveganas #foodporn #pastarecipes #vegan #vegana #vegano #healthyrecipes #veganlunch #vegandinner #healthylunch #healthyd Rigatoni with saffron tomato sauce by @lazycatkitchen Saffron and caper tomato sauce: 2 tbsp / 30 ml olive oil 1 small red onion, finely diced 3 garlic cloves, finely diced ½-1 tsp sambal oelek (or hot chilli flakes, adjust to taste) 1 tbsp tomato paste 6 medium tomatoes, peeled and chopped OR 2 x 400 g / 14 oz tins of peeled plum tomatoes 1-2 small pinches of saffron 2-3 tsp brown sugar or maple syrup ½ tsp sea salt (go easy as capers also add saltiness!) 2 heaped tbsp capers, chopped coarsely black pepper, to taste Remaining ingredients: handful pine nuts or walnuts, toasted nutritional yeast fresh parsley or basil, to garnish 320 g / 11 oz rigatoni pasta (gluten-free for GF version) Heat up olive oil in a large frying pan. Throw in chopped onion and sauté it on a low-medium heat for a few minutes until it softens and becomes almost translucent. Add in chopped garlic and fry off for a minute or two until soft and fragrant. Mix sambal oelek (or chilli flakes) into the onion and garlic mixture. Now add in tomato paste. Chuck in chopped tomatoes. If using plum tomatoes gently squash them with a fork once in the pan. Now add about 120 ml / ½ cup vegetable stock or water and ½ tsp of salt. Simmer (without a lid) on a low heat for about 45-60 minutes giving it a good stir every 10 minutes or so. You want the tomatoes to break down fully and the sauce to thicken so that it coats your pasta nicely. If the tomatoes haven’t yet broken down and the sauce is looking dry, add another splash of water. About 15 minutes before your sauce is ready, boil a large pot of water and cook your pasta al dente. Towards the end of sauce cooking time, season with saffron to taste, sugar (to add sweetness and neutralise the citric acid used to preserve the tomatoes) and freshly ground black pepper. Finally, add in chopped capers. Coat cooked pasta in the sauce. Divide between 4 plates and serve sprinkled with toasted pine nuts, fresh parsley and nutritional yeast. #recipevideos #pastarecipe #vegetarian #完全な #foodtutorial #receitasveganas #foodporn #pastarecipes #vegan #vegana #vegano #healthyrecipes #veganlunch #vegandinner #healthylunch #healthyd
  • Rigatoni with saffron tomato sauce by @lazycatkitchen Saffron and caper tomato sauce: 2 tbsp / 30 ml olive oil 1 small red onion, finely diced 3 garlic cloves, finely diced ½-1 tsp sambal oelek (or hot chilli flakes, adjust to taste) 1 tbsp tomato paste 6 medium tomatoes, peeled and chopped OR 2 x 400 g / 14 oz tins of peeled plum tomatoes 1-2 small pinches of saffron 2-3 tsp brown sugar or maple syrup ½ tsp sea salt (go easy as capers also add saltiness!) 2 heaped tbsp capers, chopped coarsely black pepper, to taste Remaining ingredients: handful pine nuts or walnuts, toasted nutritional yeast fresh parsley or basil, to garnish 320 g / 11 oz rigatoni pasta (gluten-free for GF version) Heat up olive oil in a large frying pan. Throw in chopped onion and sauté it on a low-medium heat for a few minutes until it softens and becomes almost translucent. Add in chopped garlic and fry off for a minute or two until soft and fragrant. Mix sambal oelek (or chilli flakes) into the onion and garlic mixture. Now add in tomato paste. Chuck in chopped tomatoes. If using plum tomatoes gently squash them with a fork once in the pan. Now add about 120 ml / ½ cup vegetable stock or water and ½ tsp of salt. Simmer (without a lid) on a low heat for about 45-60 minutes giving it a good stir every 10 minutes or so. You want the tomatoes to break down fully and the sauce to thicken so that it coats your pasta nicely. If the tomatoes haven’t yet broken down and the sauce is looking dry, add another splash of water. About 15 minutes before your sauce is ready, boil a large pot of water and cook your pasta al dente. Towards the end of sauce cooking time, season with saffron to taste, sugar (to add sweetness and neutralise the citric acid used to preserve the tomatoes) and freshly ground black pepper. Finally, add in chopped capers. Coat cooked pasta in the sauce. Divide between 4 plates and serve sprinkled with toasted pine nuts, fresh parsley and nutritional yeast. #recipevideos #pastarecipe #vegetarian #完全な #foodtutorial #receitasveganas #foodporn #pastarecipes #vegan #vegana #vegano #healthyrecipes #veganlunch #vegandinner #healthylunch #healthyd
  • 27 1