Der Beitrag Italian pasta salad erschien zuerst auf kitchensplace.
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Italian pasta salad is often prepared in many ways. But what mostly belongs to it are tomatoes, pine nuts and rocket! These ingredients go really well together and, above all, can be eaten wonderfully cold.
For the noodles, I opted for delicious mussel noodles. These are usually available in a well-stocked supermarket or directly in Italian specialist shops and make the pasta salad a little highlight. There are also fresh and sweet cherry tomatoes, creamy mozzarella, spicy rocket and roasted pine nuts. The dressing is also simple and quick: all you need is some red pesto (Pesto Rosso), olive oil, and salt and pepper. If you like, you can of course also make your own pesto. However, I opted for the faster option!
If you are in the mood for more salad ideas or side dishes, take a look at mine Recipe collection around. There you will not only find many other pasta recipes, but also other hearty and light dishes.
Nutritional information per serving of Italian pasta salad
Calories: 326 – Protein: 12g – Fat: 9g – Carbs: 47g
Italian Pasta Salad
Ingredients
- 500g pasta of choice
- 250g cherry tomatoes
- 30g pine nuts
- 1 mozzarella
- 50g sun-dried tomatoes
- 1-2 handfuls arugula
- 2 tablespoons pesto rosso
- 2 tablespoons olive oil
- salt, pepper
- some basil.
Directions
- Step 1 Cook the pasta in salted water and then let it cool
- Step 2 Meanwhile, cut the cherry tomatoes in half, chop the sun-dried tomatoes and the mozzarella, chop the basil and toast the pine nuts over medium heat
- Step 3 In a large bowl, mix the cooled pasta with all the ingredients. Season the Pesto Rosso with olive oil, salt and pepper and mix with the pasta. Add arugula to taste.
If you like, you can me too here on Pinterest and pin the following picture.
Der Beitrag Italian pasta salad erschien zuerst auf kitchensplace.
]]>Der Beitrag Lentils Bolognese Vegan erschien zuerst auf kitchensplace.
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A few years ago, I would never have imagined going vegan. Even if I’m not a 100% vegan now, I am still resorting to vegan recipes and dishes more and more often and trying out new foods. So it was with this vegan Lentils Bolognese, which I like at least as good as the original spaghetti bolognese .
What I find particularly great about this variant is that absolutely no animal products have to be used and the Lentils Bolognese have great nutritional values even without meat. If you even take a closer look, this Lentils Bolognese is much healthier than the original meat variant, as it has very little fat but still has enough protein. Lentils become a real superfood here too!
Nutritional information per serving of Lentils Bolognese:
Calories: 374 – Protein: 16g – Fat: 3g – Carbs: 71g
Lentils Bolognese
Ingredients
- 2200g spaghetti
- 1 onion
- 1 clove garlic
- 1 can red lentils
- 2-3 carrots
- 250ml vegetable broth
- 1 can chopped tomatoes with basil
- 2 tbsp tomato paste
- 1 tbsp sugar
- 1 bunch fresh basil
- salt, pepper, Italian herbs
- olive oil for the pan.
Directions
- Step 1 Cook the spaghetti according to the package instructions
- Step 2 Meanwhile, dice the carrots and onion and finely chop the garlic
- Step 3 Heat a deep pan with olive oil. Sauté the onion and garlic in it, then add the carrots and cook at a higher temperature. Deglaze with vegetable broth and boil for about 5 minutes
- Step 4 When the liquid has evaporated, stir in tomato paste, lentils and chopped tomatoes. Add sugar and season generously with salt, pepper and Italian herbs
- Step 5 let the sauce simmer gently. Finally, coarsely chop fresh basil and stir into the sauce.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Lentils Bolognese Vegan erschien zuerst auf kitchensplace.
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