MASCARPONE PESTO PASTA
Quick and easy mascarpone pesto pasta is the tastiest creamy pasta dish you'll ever make in under 15 minutes. It's the best weeknight dinner.
Provided by Sam Hu | Ahead of Thyme
Categories Pasta
Time 15m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil and cook spaghetti according to package instructions or until al dente, about 8-10 minutes. Do not overcook the pasta. Turn off the heat and reserve 1 cup of pasta water, then drain the pasta in a colander and let it cool for 1 minute.
- Transfer pasta into a large mixing bowl and add pesto, mascarpone cheese, lemon juice and 1/2 cup reserved pasta water (add up to 1/2 cup more if desired). Stir in cherry tomatoes, and season with salt and pepper. Toss well to coat.
- Top with fresh basil, Parmesan cheese, some dollops of pesto, and a drizzle of olive oil. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 614 calories, Sugar 4.9 g, Sodium 399.6 mg, Fat 32 g, SaturatedFat 13.8 g, TransFat 0 g, Carbohydrate 65.8 g, Fiber 3.3 g, Protein 13.8 g, Cholesterol 46.7 mg
PESTO MAC AND CHEESE
Creamy, cheesy, and SO much flavor! This is an easy and delicious weeknight meal!
Provided by Shelly
Categories Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Lightly coat a 9×13 baking dish with nonstick spray. Set aside.
- Boil pasta according to directions. Drain and set aside.
- While the pasta is boiling melt 1/2 cup butter in a large saucepan over medium heat. Once butter is melted, add in the flour and stir to combine for 2-3 minutes until smooth. Slowly whisk in the heavy cream and milk, mixing until smooth. Add in the grated cheddar cheese, stirring constantly until smooth, and thick, about 7 minutes. Add in the pesto and stir to combine.
- Add the cooked pasta into the cheese sauce, and stir to coat.
- Pour the pasta into the prepared baking dish.
- In a small bowl mix together the remaining 3 tablespoons of butter, breadcrumbs, parmesan cheese, and black pepper. Sprinkle this on top of the pasta.
- Bake for 20-25 minutes until bubbly and the breadcrumbs are toasted and golden.
- Serve immediately.
PESTO MAC AND GOAT CHEESE
Steps:
- Butter a 2 quart flameproof baking dish. Preheat the broiler and arrange a rack on top.
- Melt the remaining 2 tablespoons of butter in a small pan over low heat. In a large bowl add the garlic, basil, panko, and 1/4 cup of the Parmesan. Add the melted butter and toss to combine. Reserve.
- Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook according to the package instructions. Meanwhile, put the half-and-half in a small pot and bring to a simmer over low heat. Simmer until reduced and slightly thickened, about 5 to 7 minutes.
- Reserve 1/4 cup of the pasta cooking water and drain the pasta. Put the pot over low heat and add the half-and-half mixture. When it simmers, add the goat cheese and whisk until smooth. Add in the remaining Parmesan and whisk until melted.
- Add the pasta and stir to coat. Stir in the pesto, reserved cooking water, salt, and pepper. Season with additional salt and freshly ground black pepper, if needed.
- Pour the pasta mixture into the buttered baking dish and top with the panko mixture. Put under the broiler until the mixture bubbles and the top is browned, about 1 to 2 minutes. Remove from the broiler and let cool for 5 minutes before serving.
SPINACH POWER PESTO MACARONI AND CHEESE
Another take on our beloved macaroni and cheese!
Provided by Phoebe
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Add baby spinach to the pot in the last minute of cooking; drain.
- Melt 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until translucent, about 3 minutes. Stir garlic into onion mixture and cook until fragrant, about 1 minute. Whisk 2 tablespoons pesto, flour, black pepper, and salt into onion mixture until smooth; whisk milk in gradually. Cook and stir milk mixture until slightly thickened, about 2 minutes; stir in 1 1/2 cups Cheddar cheese, 1/2 cup Parmesan cheese, and 1/2 cup Asiago cheese; remove saucepan from heat and stir until cheeses are melted, about 1 minute.
- Stir cheese mixture into macaroni mixture; pour into prepared casserole dish. Cover dish with aluminum foil.
- Bake in the preheated oven for 25 minutes. Remove casserole from oven; increase oven temperature to 450 degrees F (230 degrees C).
- Melt remaining 1 tablespoon butter in a small saucepan; stir in remaining 2 tablespoons pesto, 1/4 cup Cheddar cheese, 1/4 cup Parmesan cheese, 1/4 cup Asiago cheese, and bread cubes. Remove casserole dish from oven, uncover, and top with bread mixture.
- Bake casserole with topping in the preheated oven, uncovered, until bubbly and golden, about 10 minutes.
Nutrition Facts : Calories 778.2 calories, Carbohydrate 54.8 g, Cholesterol 120.7 mg, Fat 45.8 g, Fiber 6.2 g, Protein 39.5 g, SaturatedFat 25.8 g, Sodium 1348.1 mg, Sugar 8 g
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