Such a delicious pasta turned out, just awesome! We could not resist and ground the whole pan in one sitting. Would you like to try it too? Then I’m waiting for a visit. I’ll cook it for one or two!
In the composition of pasta, or rather fettuccine, Alfredo traditionally leads only pasta, butter and parmesan. Of these three components, only macaroni can be used in the Post. A rosy prospect? But let’s not lose heart! We’ll make Alfredo vegan pasta. Instead of fettuccine – spirals, instead of parmesan-tofu, instead of butter-coconut milk. No worse than the original!
I suggest another version of vegan pasta. Flavorful, spicy and in addition to everything useful. In a word – delicious!
Ravioli is a popular Italian pasta made from dough with all kinds of fillings. By the way, many often compare them with our dumplings and dumplings, and there is a certain similarity between them, of course. And the main difference between ravioli and its foreign counterparts is that they always have curly edges, in addition, they can have a variety of shapes – an ellipse, a square or even a crescent! And another very interesting feature – ravioli is not only boiled, fried or baked, but also canned!
It is difficult to say whether it is pasta in a large amount of tomato sauce or very thick tomato soup with pasta. But this is not so important, the main thing is delicious.
This salmon pasta recipe is quick and flavorful. Spices and spinach, sun-dried tomatoes, cream and garlic make this dish irresistible! This is a quick recipe that takes as long to make the sauce as it takes to boil water for pasta. Be sure to prepare this pasta for yourself!
Many people like pasta in a creamy sauce. I suggest the option with spinach and bacon. The aroma is very appetizing!
Very tasty, tender, juicy and original dish. I usually make it for dinner. Very fast and easy.
Pasta casserole with assorted Hochland cheese in slices and pork meatballs with fried onions and tomatoes, baked in cream and egg.
Italian cannelloni has long attracted catalan housewives. on december 26, the day of sant esteve, they are prepared in almost every house in catalonia. according to legend, the basis for the filling was the remains of the roast from the christmas meal. Since then, the recipe has undergone some changes, except for one: the meat is still cooked first and only then scrolled in a meat grinder. Due to this (and not only), the filling turns out very tender, literally melts in the mouth. I offer my own version of this delicious dish.