Der Beitrag Spaghetti with chanterelles erschien zuerst auf kitchensplace.
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Spaghetti with chanterelles not only sounds easy and delicious, but this recipe is too! Less than 30 minutes, a handful of ingredients, some fresh herbs and this incredibly delicious dish is ready on your table in no time at all. All you need for this dish is a few spaghetti, fresh or frozen chanterelles, some creme fraiche or Schwand as well as butter, salt, pepper, garlic and parsley.
Even if chanterelles are more of a seasonal product, they can certainly be used frozen here. Whether with fresh chanterelles or frozen from stock – this dish is always fun! For all mushroom and pasta lovers, you can conjure up a wonderful lunch or dinner for friends and family with this dish.
If you are in the mood for more pasta recipes, then take a look at my recipe category “ Pasta and rice ” around.
Nutritional information per serving of spaghetti with chanterelles
Calories: 420 – Protein: 15g – Fat: 13g – Carbs: 56g
Spaghetti with Chanterelles
Ingredients
- 150g spaghetti
- 400g chanterelles
- 10g butter
- 50g creme fraiche
- 1 clove garlic
- salt, pepper
- fresh parsley
Directions
- Step 1 Boil the spaghetti in salted water .
- Step 2 Meanwhile, fry the chanterelles in butter and add the chopped garlic. Pour the chanterelles with 1 ladle of pasta water and stir in the creme fraiche .
- Step 3 Season everything with salt and pepper and optionally stir in fresh chopped parsley.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Spaghetti with chanterelles erschien zuerst auf kitchensplace.
]]>Der Beitrag Spaghetti in cream cheese sauce with salmon erschien zuerst auf kitchensplace.
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I always particularly like a quick pasta after work or for lunch. I prefer to vary simple ingredients and spices so that a fine aroma is created in a short time. For this pasta, I made a conscious decision to use spaghetti with salmon, as these combinations go well together. There is also a simple cream cheese sauce, some fresh parsley and a slice of lemon for the final whistle. All in all, with this recipe you can conjure up a simple, tasty and quickly prepared pasta dish made from spaghetti with salmon.
If you are in the mood for more delicious pasta dishes, then take a look around my recipe collection.
Nutritional information per serving of spaghetti with salmon
Calories: 709 – Protein: 29f – Fat: 23g – Carbs: 95g
Spaghetti in Cream Cheese Sauce with Salmon
Ingredients
- 250g spaghetti
- 100ml cream
- 1 onion
- 30g cream cheese
- 100g smoked salmon
- Salt, pepper, parsley
- optional: lemon
Directions
- Step 1 Cook the spaghetti in salted water .
- Step 2 Meanwhile, finely dice an onion and sauté with a little butter in a saucepan until translucent. Deglaze with cream and bring to the boil. Stir in the cream cheese and season with salt and pepper .
- Step 3 Put the spaghetti straight from the water into the sauce with tongs. Cut the smoked salmon into fine strips and stir in so that it sears in the sauce .
- Step 4 Serve the pasta with fresh parsley and lemon.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Spaghetti in cream cheese sauce with salmon erschien zuerst auf kitchensplace.
]]>Der Beitrag Spaghetti Napoli erschien zuerst auf kitchensplace.
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Spaghetti Napoli is one of the classics of Italian pasta cuisine. This pasta variant is super easy to prepare in a short time and tastes good for the whole family. Some people know this dish simply by the term “pasta with tomato sauce”, but of course, fans of Italian cuisine would never call this dish that.
You only need a few ingredients for these simple spaghetti napoli. First and foremost, of course, you should have delicious spaghetti in your shopping basket, as well as strained or chopped tomatoes (depending on your preference). For the taste, I also recommend a fresh onion, fresh basil, a little sugar and parmesan.
If you like this dish, then you will definitely like my tortellini al pomodore, which are similar in principle and are served with delicious buffalo mozzarella.
Nutritional information per serving of Spaghetti Napoli
Calories: 514 – Protein: 20g – Fett: 12g – Carbs: 78g
Spaghetti Napoli
Ingredients
- 200g spaghetti
- 1 onion
- 1 tbsp olive oil
- 250g tomato strained or chopped up
- 1 tablespoon of sugar
- Salt, pepper, basil
- Parmesan cheese as desired
Directions
- Step 1 Cook the spaghetti in salted water until al dente.
- Step 2 Meanwhile, sauté a diced onion in a little olive oil and deglaze with tomatoes. Stir in a little sugar and season with salt and pepper.
- Step 3 Let the sauce simmer over medium heat for 10 minutes and then serve with fresh basil and parmesan.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Spaghetti Napoli erschien zuerst auf kitchensplace.
]]>Der Beitrag Spaghetti with Pesto erschien zuerst auf kitchensplace.
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Do you ever know when you have a real pasta craving, but don’t have the time or the groceries in the house to whip up an elaborate sauce? I certainly do. That’s when I super like to resort to quick and easy sauces that don’t require a lot of groceries. Such is the case with this delicious basil pesto. Quickly whipped up, you just need fresh basil, some olive oil, pine nuts and flaked almonds, and a blender or blender. If you like, you can even just double the amount of pesto and store it in a jar in the fridge for your next pasta craving.
If you’re in the mood for more pasta recipes, check out my “Pasta and Rice” recipe category.
Nutritional information per serving:
Calories: 677 – Protein: 14g – Fat: 40g – Carbs: 65g
Spaghetti with Pesto
Ingredients
- 2 cloves garlic
- 1 large bunch basil
- 100ml olive oil
- 30g flaked almonds
- 250g spaghetti
- 50g pine nuts
- sea salt
- pepper
Directions
- Step 1 Finely chop the garlic cloves and puree them together with half of the pine nuts and the basil leaves either in a blender or with a hand blender. Add olive oil gradually as you do this until you have a smooth mixture. Add 3/4 of the almond flakes and season the pesto with salt and pepper
- Step 2 cook the spaghetti in salted water according to the package instructions
- Step 3 heat a deep pan slowly and mix the pesto with the spaghetti. Either remove the spaghetti directly from the boiling water with tongs or drain the spaghetti, reserving 1 cup of the boiling water, and add it to the sauce
- Step 4 finally, toast the remaining pine nuts and serve the spaghetti with crushed almonds and pine nuts, if desired.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Spaghetti with Pesto 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.
]]>Der Beitrag Spaghetti Aglio e Olio with prawns and chilli erschien zuerst auf kitchensplace.
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Spaghetti Aglio e Olio is probably one of the classics at the Italian restaurant around the corner. I just love this classic so much and I really cook it on a regular basis, especially after work. The great thing about this dish is that it goes so quickly, has all the macronutrients, and tastes delicious.
When preparing this dish, it is important that you use really good olive oil. I always recommend looking for keywords like “extra virgin” or organic quality when using olive oil. A good olive oil is half the battle for this dish! The other half for this spaghetti comes together with the garlic, parmesan and parsley. Glassy fried prawns and some fresh lemon juice round off everything.
For more pasta recipes have a look in my category “ Pasta and rice ” after.
Nutritional Information per serving of Spaghetti Aglio e Olio
Calories: 484 – Protein: 29g – Fat: 20g – Carbs: 46g
Spaghetti Olio e Aglio with Prawns und Chili
Ingredients
- 250g spaghetti
- 250g shrimp
- 2 chili peppers
- 2 cloves of garlic
- 3 tablespoons olive oil
- 1 bunch of parsley
- 1/2 lemon
- salt
Directions
- Step 1 Cook the spaghetti in salted water. Meanwhile, lightly fry the shrimp in a deep pan, finely dice the chilies and press the garlic.
- Step 2 Add 1 ladle of the spaghetti water to the shrimp and add the ready-scented spaghetti directly from the water to the shrimp using pasta tongs. Mix with olive oil, chilies and the garlic
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Step 3
Finely chop the parsley and fold into the pasta. Finally, sprinkle with lemon juice and serve.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Spaghetti Aglio e Olio with prawns and chilli erschien zuerst auf kitchensplace.
]]>Der Beitrag Spaghetti Carbonara erschien zuerst auf kitchensplace.
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When I was recently walking through the local Italian specialist shop again, I discovered fresh spaghetti on the cooling shelf. Immediately I felt like a really good portion of spaghetti carbonara in the original Italian style. That means a carbonara made from just a few ingredients, among which there is absolutely no cream. Instead, pancetta (Italian bacon), pecorino and parmesan ended up in the shopping basket. At home in the kitchen at home, two fresh organic eggs and some cold-pressed olive oil were added and all the ingredients for the perfect Italian spaghetti carbonara were put together.
The recipe is simple: the pasta is cooked in salted water and then placed in a pan with the bacon fried in pieces. A mixture of egg yolk, pecorino cheese, parmesan, pepper and pasta water is added. Everything is mixed together in a pan at a low temperature and another ladle of pasta water ensures the creamy consistency of the spaghetti carbonara. There is not much more to say about this simple but ultra delicious recipe. If you like, you can sprinkle your spaghetti carbonara with more cheese and a little parsley. Otherwise I just say Buon Appetito!
If you’ve got even more appetite for pasta, have a look here around.
Nutritional information per serving Spaghetti Carbonara:
Calories: 606 – Protein: 26g – Fat: 15g – Carbs: 90g
Spaghetti Carbonara
Ingredients
- 250g spaghetti
- 100g pancetta
- 30g parmesan, grated
- 30g pecorino, grated
- 2 egg yolks
- 1 tsp olive oil
- salt, pepper
Directions
- Step 1 Cook the pasta in salted water until al dente. Meanwhile, cut the pancetta into fine strips and fry in 1 tsp oil in a deep pan until crispy
- Step 2 Drain the pasta, reserving the pasta water. Mix two egg yolks with 1 ladle of pasta water, Parmesan and Pecorino and season with a little pepper.
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Step 3
Add the pasta to the bacon in the pan. Remove the pan from the heat and add the egg yolk cream. Mix everything together, stir in another ladleful of pasta water and season with salt and pepper. Eat the spaghetti carbonara fresh.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Spaghetti Carbonara erschien zuerst auf kitchensplace.
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