Creamy Basil Margherita Spaghetti Food

CREAMY BASIL MARGHERITA SPAGHETTI

Steps:

• Heat olive oil in a medium frying pan over low heat. Add tomato, onion, green onions, and garlic. Reserve 2 tablespoons basil and add the rest to the frying pan. Cook for 5 minutes.
• While vegetables cook, melt butter in a saucepan. Add flour and whisk for 2 minutes. Add 1 cup cream and continue to whisk for 1 to 2 minutes. Add salt and pepper. Add remaining cream and stir. Add granulated garlic, thyme, and a squeeze of lemon juice to the sauce.
• Taste sauce and adjust seasonings if needed. Add cooked vegetables to the sauce, mix well, and simmer over low heat while pasta boils.
• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Mix Parmesan cheese and reserved basil together in a bowl.
• Serve the pasta in a large plate or bowl. Ladle cream sauce over. Top with Parmesan-basil mixture and another squeeze of lemon juice.

25 MINUTE MARGHERITA PASTA (LIGHTENED UP!)

Steps:

• Cook pasta al dente according to package directions in generously salted water. Remove 1 cup pasta water before draining.
• Melt butter in olive oil over medium-low heat in a large skillet. Increase heat to medium and add onions and HALF of the tomatoes and sauté for 5 minutes. Add garlic and cook an additional 30 seconds. Sprinkle in flour and cook while stirring for 2 minutes (it will be thick).
• Turn heat to low then slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Stir in chicken bouillon, spices and continue to simmer until slightly thickened, stirring occasionally.
• Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted, followed by cream cheese until melted.
• Stir in remaining tomatoes and fresh basil. Stir in pasta until well coated, adding additional reserved pasta water a little at a time if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
• Garnish with freshly grated Parmesan Cheese and additional basil if desired.

PASTA WITH BASIL CREAM SAUCE

Steps:

• Melt the butter in a pan then add the onion. Cook until soft and translucent.
• Add the garlic, basil and dried herbs (if using) and cook for another 30 seconds.
• Pour in the cream and allow to come to a simmer. Simmer for 5-7 minutes until the sauce covers the back of a spoon easily.
• Transfer sauce to a food processor or blender (or use an immersion blender) and blend until smooth.
• Pour the sauce back into the pan and add lemon juice, salt and pepper to taste. Bring to a simmer and add cooked pasta or serve over cooked chicken.

PASTA WITH CREAM SAUCE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, basil, oregano, salt and pepper. Bring to a boil; cook for 8 minutes or until reduced by about half. Stir in cream. , Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1-1/4 cups. Drain pasta; toss with sauce.

CREAMY PARMESAN BASIL SHRIMP

Steps:

• In a large non stick pan on medium heat, melt 2 tablespoons butter. Season shrimp with salt and pepper, then sear, 1-2 minutes on each side, until just pink. Remove from the pan and set aside.
• In the same skillet add 1 tablespoons butter. Add onion, garlic, peppers, paprika, red chili pepper flakes, salt and pepper. Sauté for about 5 minutes, until onions and peppers are softened.
• Add wine to deglaze the skillet and bring to a gentle simmer until reduced by half.
• Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt and pepper. Add Parmesan, stir until melted into sauce. Stir in basil, simmer until wilted, 1-2 minutes.
• Add shrimp back to the skillet and reheat 1-2 minutes. Sprinkle with fresh basil and serve over pasta, zoodles, spaghetti squash.

CREAMY CHICKEN PASTA

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot and cook until slightly softened, about 1 minute. Add the celery, carrots, thyme, 3/4 teaspoon salt and a few grinds of pepper and cook until the vegetables soften, about 2 minutes. Add the sherry and cook until slightly reduced, about 2 minutes. Stir in the heavy cream and nutmeg and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 5 minutes.
• Add the chicken to the sauce; increase the heat to medium and simmer until just cooked through, about 3 minutes. Add the gruyere and parmesan and continue simmering, stirring occasionally, until the cheese melts and the sauce thickens, about 2 minutes (do not boil). Add the parsley; season with salt and pepper.
• Add the pasta to the boiling water and cook as the label directs. Drain, then add to the sauce and toss. Sprinkle in the peas; serve topped with celery leaves.

CREAMY PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.

MARGHERITA PASTA

Steps:

• Cook pasta according to package directions.
• Heat oil in a large skillet over medium heat; add garlic, cook and stir 1 minute.
• Add tomatoes, basil, salt and pepper; cook and stir another 3 minutes.
• Add pasta to skillet and toss well.
• Add chicken broth and stir. Toss with Parmesan cheese.

PASTA WITH PESTO CREAM SAUCE

Steps:

• Cook pasta until al dente.Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside. Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir. Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.

CREAMY BASIL SAUCE

Steps:

• Melt margarine in sauce pan and saute garlic for 1 minute.
• At low temperature add flour.
• Stir to make a paste.
• Slowly add milk to paste until you achieve an even consistency.
• Add salt, basil, parmesan or pecorino and pepper to sauce and cook over low heat until you reach a desired thickness.
• Pour over freshly cooked pasta.

FRESH TOMATO CREAM SAUCE

Steps:

• Melt the butter in a large skillet. Add the onions and cook until slightly softened.
• Add the garlic, basil, rosemary, and white wine. Simmer for 5 minutes.
• Add the diced tomatoes. Cook for 10 minutes, until the tomatoes have softened.
• Add the heavy cream. Gently simmer, stirring occasionally, until the sauce has thickened slightly, about another 10 minutes.
• Remove from heat, and season to taste with salt and pepper. Serve over freshly cooked pasta.

BASIL CHICKEN AND PASTA

Steps:

• In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
• Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes.
• Toss drained pasta with basil sauce and serve immediately.

PASTA WITH CREAMY WALNUT PESTO

Steps:

• Boil the pasta. Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season.
• Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.

CREAMY SALMON AND BASIL PASTA

Steps:

• Add the olive oil to a deep frying pan and heat on a medium-high flame. Add the spring onion and cook for 4 mins until soft.
• Next, add the celery to the pan and cook for a further 4 mins. Once the celery has softened, add the garlic to the pan and cook for a further 1 minute.
• Put the salmon in the pan and cook for 2-3 mins, turning as appropriate, then pour in the wine and continue on the heat until the salmon is cooked through and the wine has been mostly absorbed.
• Take off the heat. Break up the salmon into flakes and add the creme fraiche. Add a pich of salt and black pepper to taste. Mix in the tomatoes and the basil.
• Mix the pasta together with the sauce and serve.