EASY CHEESY-TOMATO PASTA SAUCE
This vegetarian pasta sauce counts as your 5-a-day, it is very healthy, includes and does not take long to make. A great recipe for pasta, baked or roasted potatoes and red meat. It can also liven up a barbecue, using fresh tomatoes and basil leaves.
Provided by natatasmoments01
Time 10m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Heat the oil in a medium-sized non-stick saucepan and gently cook the onion and the cherry tomatoes, then add the garlic until it becomes slightly golden. After this, add the tin of chopped tomatoes. Tip in the celery and grapes (optional: olives). Allow these to cook until they are slightly soft. Then add the grated cheese, allow this to melt into the sauce.
- Allow the sauce to cook for a further 1 minute. Season it to your preference, then serve in bowls topped with basil leaves and the shaved Parmesan and an extra teaspoon of olive oil.
TOMATO & GARLIC BUTTER BEAN DINNER
On the days I get home late and just want a warm meal, I stir together tomatoes, garlic and butter beans. Ladle it over noodles if you're in the mood for pasta. -Jessica Meyers, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat. Add garlic; cook and stir until tender, 30-45 seconds. Add tomatoes, beans, spinach, Italian seasoning and pepper; cook until spinach is wilted, stirring occasionally. If desired, serve with pasta and cheese. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 147 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 353mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein. Diabetic Exchanges
CREAMY BUTTER BEAN PASTA
Have dinner on the table in just 30 minutes with this quick, creamy, vegan pasta dish.
Provided by Bren
Categories Everyday Cooking Vegetarian Main Dishes Pasta
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Drain, reserving a cup of cooking water.
- Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add leek and cook until soft, 3 to 5 minutes; do not brown. Add broccoli and 1/4 cup vegetable broth. Reduce heat to low, cover, and cook until tender, 5 to 8 minutes.
- Meanwhile, combine butter beans, remaining vegetable broth, remaining olive oil, nutritional yeast, lemon juice, garlic, onion powder, salt, and pepper in a blender. Process until sauce is smooth.
- Add cooked pasta and sauce to the skillet with the broccoli; toss to coat. Add reserved cooking water, a few tablespoons at a time, if the sauce appears too dry. Evenly divide among 4 bowls and top with nuts.
Nutrition Facts : Calories 478.2 calories, Carbohydrate 65.5 g, Fat 17.1 g, Fiber 10.2 g, Protein 20.1 g, SaturatedFat 2.2 g, Sodium 1023.5 mg, Sugar 5.3 g
TOMATO-BUTTER PASTA
When you have ripe, perfect tomatoes that you want to enjoy without much fuss, this is the pasta to make. (If your tomatoes are tasteless, your pasta will be too, so don't try this with the off-season grocery store variety.) It's inspired by pan con tomate, in which grated tomato and its juices are spooned onto garlic toasts. Here, with vigorous stirring, grated tomato and cold butter form a glossy, light, pretty-in-pink sauce that tastes of sweet, just-cooked tomato. The red-pepper flakes, garlic, basil and Parmesan bring out the flavor of the tomato, and while there are plenty of other ways to embellish further, you don't need to: This is lazy, easy summer cooking at its best. (P.S. Leftovers make a great room-temperature pasta salad.) To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Categories pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
- Meanwhile, using the large holes of a box grater, grate the cut ends of the tomato into a large bowl. Discard or compost skins. Grate the butter into the bowl as well. Using the small holes of the box grater, grate the garlic into the bowl. Add the red-pepper flakes, and season generously with salt. Refrigerate until ready to use.
- Return the drained pasta to the pot, along with the bowl of grated tomato and butter. Set over medium-high heat and cook, stirring constantly, until the mixture thickens slightly and glosses the pasta, 2 to 3 minutes (the sauce will thicken as it sits). Add pasta water as needed to emulsify the sauce. Season to taste with salt and pepper. Serve with more red-pepper flakes, black pepper, basil and Parmesan as desired.
CHEESY WHITE BEAN-TOMATO BAKE
For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you - even the middle. A tube of tomato paste here mimics the deep flavors of sun-dried tomato. Frying a few generous squeezes caramelizes the tomato's sugars and saturates the olive oil, making a mixture that's ready to glom onto anything you stir through it. Here, it's white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that's left to do is dot it with cheese and bake until it's as molten or singed as you like. Serve with bread and a bitter-green salad.
Provided by Ali Slagle
Categories dinner, lunch, weekday, weeknight, beans, main course, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until it's lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
- Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you'd like, run the skillet under the broiler for a minute or 2. Serve at once.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 14 grams, Carbohydrate 49 grams, Fat 23 grams, Fiber 11 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 717 milligrams, Sugar 2 grams
ORECCHIETTE WITH BUTTER BEANS, PARSLEY, CHILLI & LEMON
Make this simple pasta dish using whatever you've got to hand, including different pasta shapes, beans or chopped tomatoes. You can leave out the chilli if you prefer
Provided by Samuel Goldsmith
Categories Dinner
Time 15m
Number Of Ingredients 9
Steps:
- Cook the orecchiette following pack instructions until al dente, about 10 mins. Drain, reserving the cooking water.
- Meanwhile, heat the olive oil in a large frying pan over a medium heat and fry the chillies and garlic for 2 mins until just softened. Mix in the butter beans, tomatoes, lemon zest and juice. Cook for 5 mins more, then scatter in the parsley and cook for another 2 mins. The tomatoes should have reduced slightly and the beans should be warmed through.
- Tip the orecchiette into the frying pan with the butter bean mixture. Pour in a little of the reserved pasta cooking water if you prefer a looser sauce. Spoon into bowls and sprinkle with the cheese before serving, if you like.
Nutrition Facts : Calories 422 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.02 milligram of sodium
CHEESE & TOMATO PASTA BAKES
This sort of family meal is well worth making in bulk so you can eat one now and freeze the rest for later
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h40m
Number Of Ingredients 16
Steps:
- Heat the oil in a large, wide pan or wok, then stir-fry the peppers for 5 mins. Add the chopped garlic and mushrooms, and cook for 5 mins more.
- Pour in the passata and stock, then stir in the oregano, olives and courgettes with plenty of black pepper. Leave to simmer, stirring frequently, for 10-15 mins until the vegetables are just tender and the sauce has reduced a little. Meanwhile, cook the pasta following pack instructions.
- To make the cheese sauce, pour the milk into a large pan and add the butter, flour, nutmeg and seasoning. Heat, stirring or whisking all the time until smooth and thickened. Stir in half the cheese and allow it to melt into the sauce.
- Drain the pasta and add to the tomato mixture. Pile into 2 or 3 baking dishes, pack down well, then pour over the cheese sauce (it helps to let the sauce cool and thicken a little before using so that it stays as a layer). Scatter with the remaining cheese and the bread.
- If eating now, bake at 200C/180C fan/ gas 6 for 40 mins until bubbling and golden. Serve with a salad.
Nutrition Facts : Calories 551 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.96 milligram of sodium
CHEESY PASTA WITH TOMATO BUTTER BEAN SAUCE
I made this tonight for dinner and fell in love. Please used the stewed tomatoes! Lately I have been using shallots in the place of onions because I have a ton of them. Sorry for the weird amount on the butter beans; I use about 3/4 of a 15 oz can. If you want it a little more like a marinara try adding some tomato paste. Celery would also be good in the sauce. I like to serve this in bowls with about 1/2 pasta 1/2 sauce in them, so you may need to adjust pasta and mushrooms for what you like. Be careful as to how much cheese you use too! Hope you enjoy as much as I did!
Provided by Simonich
Categories Beans
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 19
Steps:
- Caramelize onions/shallots and garlic in pan.
- As they caramelize mash in food processor (or with knife) butter beans until you have about 1/2 cup bean paste. Do not smash all of the beans, only enough to get the 1/2 cup!
- Add bean paste, tomatoes, fennel, and as much of the remaining butter beans as you like to onions.
- Add salt, pepper, basil, oregano, parsley, pepper flakes, and water.
- Let sauce boil cook on med heat until desired thickness (about 20 minutes).
- Cook penne in salted water.
- While penne cooks saute mushrooms in saucepan.
- When both mushrooms and penne are cooked, drain penne and add pasta, milk, pepper, garlic powder and cheese to saucepan with the mushrooms.
- Cook until cheese is melted.
- Dish pasta mixture into bowls and serve with sauce over it.
Nutrition Facts : Calories 524.7, Fat 21.7, SaturatedFat 5.8, Cholesterol 16.8, Sodium 1348, Carbohydrate 72.9, Fiber 19.9, Sugar 13.2, Protein 24
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- Boil a large, salted pot of water for your pasta and cook it al dente according to package instructions.
- Meanwhile (once the pasta starts to cook), add the butter to a skillet over medium-high heat. Once it melts, add the garlic and sauté for about a minute, stirring constantly.
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