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Cooking, Recipe and Food Blog

Penne with Portobello Cream Sauce

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I have been spending time with my vegan friends these days and I truly admire their lifestyle. I must admit that I like eating meat such as steaks, burgers and stews once I a while, but I try to keep off these whenever I can. For me, there is no need to completely change my diet. All I do is avoid processed food as much as possible and I try to eat healthy home cooked meals.

Penne with Portobello cream sauce is a vegetarian dish that is surely a bestseller for all ages. We often prepare a similar version using canned mushroom soup, canned mushrooms and without the tomato paste, since we like it creamy. Feel free to use any type of mushrooms that are available- canned or fresh. You may also add a little butter while softening the mushrooms to make them tastier and to remove the woody taste especially when using wild mushrooms. Vegetables are also good additions to this tasty recipe. It is perfect with bread and salad as well.

 

Makes 6 Servings

Ingredients:

1 lb. penne pasta

1/4 cup olive oil

1/3 cup chopped onions

1/2 lb. chopped Portobello mushrooms

4 garlic cloves, minced

1 tablespoon truffle oil

2 1/2 cups heavy cream

2 tablespoons tomato paste

1 1/2 cup freshly grated Parmesan cheese

1/2 cup fresh basil, chopped

Salt and Pepper to taste

 

Cook the pasta in a pot of salted boiling water according to package instructions or until al dente. After, drain it and set aside.

In a large saucepan over medium flame, heat the oil. Sauté the Portobello mushrooms for 5 minutes or until soft. Next, add the garlic and onions. Season it with salt and pepper. Cook it for 4-6 minutes.

Stir in the heavy cream and tomato paste. Mix well. Increase the heat to high and bring it to a boil and then reduce the heat to low. Let the sauce simmer for 5 minutes until thick. Stir occasionally. Remove from heat and add the Parmesan, truffle oil and half of the basil. Add more salt and pepper to adjust the taste.

Place the pasta in the saucepan and gently toss until the penne is coated with the sauce. Divide the pasta into 6 plates or place it in a platter. Top it with the remaining basil and add more Parmesan if desired. Serve warm with garlic bread.

 

Photo Courtesy Of:  _Nezemnaya

Salmon and Salsa Verde Fusili Pasta

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Salmon and salsa verde fusilli is a wonderful dish that is perfect for a barbecue or if you want a delectable dish for dinner. It can be a bit spicy because of the jalapenos. You can lessen it or remove it completely if desired. This recipe goes perfectly well with salad and white wine.

 

Ingredients:

500g smoked salmon

400g fusili pasta

1 75g bottle salted baby capers, rinsed and drained

3 drained anchovy fillets, finely chopped

1/4 cup chopped fresh dill

2 tablespoons finely grated lemon rind

1/4 cup extra virgin olive oil

2 cups salsa verde

1 cup Parmesan cheese

 

Cook pasta in a pot of salted boiling water according to package instructions or until al dente. Drain. Rinse with cold water and set aside.

Heat the oil in a saucepan under medium heat. Cook the anchovies for 1 minute. Remove from heat. Add the pasta, smoked salmon, capers, dill and salsa verde. Toss lightly and transfer the pasta to a serving plate or individual bowls. Sprinkle with Parmesan and lemon rind before serving.

 

Photo Courtesy Of:  c3lsius_bb

 

Beef and Red Wine Ragu

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This dish is so delicious simply because the beef almost melts in your mouth. The wine makes the meat tasty, while the herbs contribute to its delectable aroma. You may add chili flakes to give it a spicy note. It is best served with garlic bread or salad, but the beef and red wine can also be used as a topping for rice.

 

Ingredients:

1 tablespoon olive oil

900g gravy beef, cut into 5cm pieces

2 celery sticks, trimmed and finely chopped

2 carrots, peeled and finely chopped

1 brown onion, finely chopped

2 garlic cloves, minced

700g tomato or pasta sauce

1/3 cup red wine

1 beef stock cube

1/3 cup boiling water

2 dried bay leaves

1 teaspoon dried oregano leaves

Pinch of white or raw sugar

Cooked papardelle pasta

Finely grated parmesan, to serve

 

Place half of the oil in a pressure cooker over medium heat. Fry the beef in batches for 2-3 minutes or until they are brown. Transfer the fried beef to a large plate.

Heat the remaining oil in the pressure cooker. Sauté the garlic and onions in oil for 2-3 minutes or until they are fragrant. Add the celery and carrots. Cook it for 6-8 minutes or until they are soft.

In a medium sized bowl, dissolve the stock cube in water and add the tomato sauce and the wine. Mix well.

Place the beef in the pressure cooker. Add the stock and tomato sauce mixture, bay leaves, tomato sauce and sugar. Season it with salt and pepper. Stir.

Seal the pressure cooker and cook the beef over high heat until the pressure cooker releases steam. Reduce the heat to low and continue to cook it for another 30-40 minutes.

After, remove the beef from the pressure cooker and shred the meat. Return it to the pressure cooker and stir well. Add the pasta and toss until the noodles are coated in sauce. Season it with salt and pepper if desired. Transfer the pasta to individual serving bowls or plates. Sprinkle with Parmesan and serve immediately.

 

Photo Courtesy Of: avlxyz

 

Creamy Chicken Penne

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When the weather is gray, all I can think of food and lounging all day. Creamy pastas are always good comfort foods that are simple to prepare and exquisitely delicious. For this recipe, you can also substitute ham instead of chicken.

 

Ingredients:

400g dried penne pasta

2 tablespoons penne pasta

2 single chicken breast fillets, cubed

2 garlic cloves, crushed

1/2 cup light sour cream

1/2 cup chicken stock

2 teaspoons finely grated lemon rind

1 cup snow peas

3/4 cup shredded Parmesan cheese

Salt and pepper to taste

 

Preheat oven at 300F.

Boil salted water in a large pot. Cook the pasta according to package instructions or until al dente. Drain and set aside.

Heat half of the oil in a large saucepan under medium heat. Fry the chicken for 5-8 minutes or until it is light brown.  Transfer to a plate.

Place the remaining oil in the pan. Sauté the garlic for 2-3 minutes or until it becomes fragrant. Stir-in the sour cream and slowly add the broth. Let it simmer for 5-8 minutes or until it thickens. Add the chicken and season it with salt and pepper.

In a large bowl, combine the pasta and the sauce. Transfer the pasta to a baking dish and top it with snow peas. Sprinkle it with Parmesan cheese. Bake it for 10-15 minutes or until the cheese bubbles. Let it stand for 5 minutes before serving. Serve with garlic bread.

 

Photo Courtesy Of:  jerine