VEGAN MARINARA SAUCE (NO OIL)
This Vegan Marinara sauce requires just 1 pot, 7 ingredients, and is ready in less than 10 minutes. It's so easy to make, super healthy, oil-free, and delicious!
Provided by Shane & Simple
Categories Sauce
Time 13m
Number Of Ingredients 8
Steps:
- Place all ingredients in a large pot and simmer over medium to medium-high heat for 2-3 minutes.
- Reduce heat to low and cook for another 5-6 minutes, stirring occasionally.
- Serve over your favorite pasta or use for pizza sauce.
Nutrition Facts : ServingSize 1/2 cup, Calories 26 calories, Sugar 4.1 g, Sodium 152 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 6.1 g, Fiber 1 g, Protein 0.5 g, Cholesterol 0 mg
KETO PASTA RECIPE - 3 INGREDIENTS
This 4 ingredient keto pasta is sure to be a hit with your family. Even the Italians in the house will be shocked at how good these keto noodles are.
Provided by Mia Henderson
Categories Main Course
Time 52m
Number Of Ingredients 4
Steps:
- In a small bowl add the gelatin powder and water. Whisk then let it sit to absorb. It will be very thick.
- Using a microwave safe bowl, add the cheese, and microwave for 20-30 seconds until all the cheese is melted. Whisk the melted cheese to make sure that there are no solid cheese pieces, then quickly add in the egg yolk and whisk until the mixture is homogenous. Careful not to cook the egg yolk.
- Next microwave the bowl with the gelatin in 10 seconds interval until all the gelatin granules are dissolved, usually 20 seconds total.
- Once the gelatin mixture is ready, pour it over the cheese mixture and whisk quickly until it's properly combined. The mixture will start looking like a soft dough. (If the cheese mixture has cooled, microwave it for 10 seconds before you add the gelatin.)
- Transfer the cheese mixture onto one side of a greased sheet of baking paper. Fold it over, and gently start pressing over the baking paper to spread the dough evenly.
- Using a rolling pin, gently roll out the dough between the baking paper sheets into a 1/4 inch thick dough. Place in the fridge to set for 30 minutes.
- Take the rolled out dough out of the fridge. Using a pizza cutter, cut the dough into noodles of your desired width. You could do fettuccini , linguini, spaghetti, etc..
- To serve, toss it in your hot/warm sauce of choice, the pasta will immediately heat up and come up to the temperature of the sauce.*
Nutrition Facts : Calories 391 kcal, Carbohydrate 3 g, Protein 28 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 273 mg, Sodium 711 mg, Sugar 1 g, ServingSize 1 serving
HOMEMADE (FAT FREE) PASTA
Make and share this Homemade (Fat Free) Pasta recipe from Food.com.
Provided by Darlene Summers
Categories Low Cholesterol
Time 1h30m
Yield 1 Pound, 6 serving(s)
Number Of Ingredients 2
Steps:
- Put the flour into the bowl of a food processor.
- Pulse while adding the egg substitute.
- This will produce a soft ball of dough.
- Turn out onto a floured towel or board and knead the dough into a single ball that is glossy and elastic.
- Put in plastic wrap and set aside for 30 minutes.
- FLOUR the rollers of a pasta machine.
- Cut the dough in quarters; flour all over and flatten.
- Put the first piece of dough through the largest opening on the pasta machine 3 times, folding the dough in half after each time through.
- Then put it through each successively smaller opening until it has gone through the smallest.
- Repeat this process for the remaining 3 pieces of dough.
- Put each of the thin pieces of dough through the wide cutters on machine.
- Hang and dry 10 minutes.
Nutrition Facts : Calories 178, Fat 1.4, SaturatedFat 0.3, Cholesterol 0.3, Sodium 56.4, Carbohydrate 32, Fiber 1.1, Sugar 0.3, Protein 8.1
BASIC PASTA
An easy recipe and simple to double or triple, depending on amount needed. Hope you enjoy!
Provided by Pat
Categories World Cuisine Recipes European Italian
Yield 3
Number Of Ingredients 4
Steps:
- In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
- On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 31.9 g, Cholesterol 62 mg, Fat 2.1 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 0.6 g, Sodium 412 mg, Sugar 0.2 g
EGGLESS PASTA
Anyone on an eggless or low-cholesterol diet will appreciate this recipe.
Provided by Webby
Categories World Cuisine Recipes European Italian
Yield 4
Number Of Ingredients 3
Steps:
- In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry.
- Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes.
- Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting.
- Cut pasta into desired shapes.
- Cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain.
Nutrition Facts : Calories 300.6 calories, Carbohydrate 60.8 g, Fat 0.9 g, Fiber 3.3 g, Protein 10.6 g, SaturatedFat 0.1 g, Sodium 292.4 mg, Sugar 1.5 g
HOMEMADE PASTA WITHOUT A PASTA MACHINE
Haven't got a pasta machine but still want to try homemade pasta? This is the recipe for you! All you need is flour, eggs, salt, and a rolling pin. And, of course, some time to have fun!
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 1h33m
Yield 4
Number Of Ingredients 4
Steps:
- Place flour on a marble or wooden work surface. Make a well in the center and crack in the eggs; add the salt. Gently beat eggs with a fork, incorporating the surrounding flour, until batter is runny. Bring remaining flour into the batter using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
- Knead dough with your hands by flattening the ball, stretching it and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
- Dust work surface with flour. Divide dough into 3 equal portions. Flatten 1 piece a little and roll out 5 to 6 times with a rolling pin. Turn dough 45 degrees and roll 5 to 6 times. Continue rolling and turning until dough is 1/16-inch thick.
- Cut dough into a sheet. Dust generously with flour and roll into a cylinder. Slice cylinder into 1/4-inch thick strips. Unroll strips and toss generously in flour. Let tagliatelle air-dry, about 30 minutes.
- Bring a large pan of salted water to a boil. Drop in tagliatelle and cook until tender yet still firm to the bite, 3 to 5 minutes. Drain.
Nutrition Facts : Calories 324.4 calories, Carbohydrate 54.7 g, Cholesterol 139.5 mg, Fat 5 g, Fiber 1.8 g, Protein 13.7 g, SaturatedFat 1.3 g, Sodium 92.9 mg, Sugar 0.5 g
SPINACH PASTA USING A PASTA MACHINE
I have been making this recipe for several years using the Ron Popiel Pasta and Sausage making Machine and it always turned out just great.
Provided by William Uncle Bill
Categories Vegetable
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- TO PREPARE SPINACH.
- Using a microwave-proof dish, add spinach and 2 tablespoons of water.
- Cook on HIGH (full power) for 2 minutes.
- Drain and reserve liquid.
- In a food processor or blender, add cooked spinach and 1/4 cup of reserved liquid and puree' until smooth.
- TO MAKE PASTA.
- Using a pasta machine, add flour, 1/4 cup prepared spinach and salt.
- Lock cover in place, press swith to start and mix for 1 minute.
- Add olive oil into a standard measuring cup, add egg and whisk until egg and olive oil are incorporated.
- If necessary, add reserved spinach liquid or warm water to the 1/2 line and mix again.
- Pour mixture into pasta machine and mix until smooth.
- Adjust texture of pasta mix so that it is not too wet or not too dry.
- Install your choice of extruder (linguini, fettucine or pasta).
- Reverse switch and start extruding.
- Pasta should extrude smoothly.
- Cut pasta to desired lengths.
- Sprinkle with semolina flour so that pasta does not stick together.
- Cook in boiling salted water for about 6 to 8 minutes.
- Serve with your choice of sauces.
- You can also prepare carrots or red beets, cook and then puree' in a food processor or blender and use the same amount of puree' as the spinach recipe.
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Author Carl HansonPublished Apr 1, 2020Estimated Reading Time 5 mins
- No-Cream Pasta Primavera. "Spring veggies benefit from a quick roasting in olive oil and herbs before being tossed with penne," says amanda1432.
- Fettuccine with Creamy Roasted Beet Sauce. "Delicious. We made it with coconut milk instead of the cream, and it gave it a wonderful flavor. We will make it again," DaleK writes.
- Vegan Avocado Pasta with Blackened Vegetables. "This recipe is bright, creamy, salty, and slightly burned and crunchy," says Ruthie Higbee. "It's a delightful sensory experience, and also kind of healthy, if you believe in that sort of thing!
- Peanut Noodles. "A really easy recipe that tastes equally good served hot, warm, or cold," says Maureen Cram. "Fettuccini or spaghetti both work great!"
- Spinach Cheese Manicotti. "My husband says this dish is restaurant quality," says Ernie. "It can be made ahead and kept in the refrigerator overnight.
- Lo Mein Noodles. "This was a blend of multiple lo mein recipes I found," says SarBetEns. "Add your favorite meat for a main dish, or make as a side dish to your favorite homemade Chinese dinner.
- Quick Vegetarian Pasta with Zucchini and Yellow Squash. This delicious vegetarian pasta dish features yellow squash, zucchini, and lots of fresh parsley.
- Korean Glass Noodles (Jap Chae) "The type of noodles used in this dish is made from sweet potato starch and translucent when cooked, hence the English name, glass noodles," says grk_tigris.
- Butternut Squash Lasagna. "Lasagna, with its delicious layers, can take a while to put together, but it's always worth it," says rachaefia. "This warm vegetarian version is a comfy dinner any day of the week."
- Zucchini Linguine. The key to this recipe is using grated zucchini. You'll saute the zucchini with garlic and toss it with pasta, a little Cheddar cheese, and plain yogurt.
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