Pink Spaghetti Food

PINK SPAGHETTI

Pink Spaghetti image

Named by my kids because the cream cheese turns the tomato sauce kind of pink. This is a very simple but very yummy dish, especially for kids. I recommend that you make this at least once just the way it is and try it before you add any kind of spices. It's the simplicity that makes this recipe good. I have tried adding oregano and other spices, but I still like the original better. I see it like macaroni and cheese--you can doctor it up in a thousand ways, but in the end, the best is just the macaroni and the cheese.

Provided by ROBIN PENA

Categories Spaghetti

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb spaghetti noodles
1 (15 ounce) can tomato sauce
8 ounces cream cheese
1 garlic clove
1 chicken bouillon cube
5 slices deli ham, cut into small squares

Steps:

Cook spaghetti according to package directions.
In blender add tomato sauce, cream cheese, garlic, and bouillon.
Blend until cream cheese is smooth.
Pour spaghetti into a strainer and return pasta pan to stove on medium heat.
Pour sauce into pan and let cook for about 5 minutes; add in the ham.
Add the spaghetti back to pan and mix everything together.

Nutrition Facts : Calories 703.8, Fat 24.5, SaturatedFat 12.4, Cholesterol 82.6, Sodium 1445.9, Carbohydrate 95, Fiber 5.7, Sugar 9.6, Protein 25.7

PINK SAUCE PASTA

Pink Sauce Pasta image

The most delicious pink sauce pasta with a cheesy tomato cream sauce. So simple and so delicious!

Provided by Farah Abumaizar

Categories Main Course

Number Of Ingredients 14

Ingredients

300 g pasta of choice, I used penne
2 tbsp butter
1 tbsp olive oil
1 small red onion, minced
4 garlic cloves, minced
1.5 cups tomato passata (or puree or sauce-not tomato paste)
1 tsp dried basil
1 chicken bouillon cube, crumbled
pinch sugar
sprinkle of red chili flakes
salt and pepper to taste
1/2 cup heavy cream
1/2 cup milk
1/3-1/2 cup shredded mozzarella cheese

Steps:

Cook the pasta to al dente according to package instructions, then drain, reserving some of the pasta water.
Heat a large skillet over medium heat and add the butter and olive oil. Once the butter has melted, add the onion and cook for 4-5 minutes until softened. Add the garlic and cook for another minute.
Add the tomato passata, dried basil, crumbled chicken bouillon cube, sugar, red chili flakes and salt and pepper to taste. Simmer for a few minutes, then add the cream, milk and the shredded mozzarella.
Add the cooked pasta, toss to combine and warm through for a few minutes. If sauce is too thick, add a splash of pasta water. Enjoy immediately!

Nutrition Facts : Calories 459 kcal, ServingSize 1 serving

PINK MEDITERRANEAN PASTA SAUCE

Pink Mediterranean Pasta Sauce image

This is a truly delicious pasta recipe! It is quite fast and easy, and a wonderful dish to serve to guests. Coarse salt is a must. Modified slightly from "The Mediterranean Vegan Kitchen."

Provided by White Rose Child

Categories Penne

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 medium onion, chopped
1 tablespoon olive oil
4 garlic cloves, pressed
1 lb tomatoes, chopped
1 large red bell pepper, chopped (about 8 oz.)
1/8-1/4 teaspoon crushed red pepper flakes
salt & freshly ground black pepper, to taste
2 -3 tablespoons vegetable stock (optional) or 2 -3 tablespoons water (optional)
2 tablespoons fresh basil leaves, chopped
1 lb penne (a 450-500 g box- I mix regular and whole wheat, and I think it tastes best that way)
coarse salt and black pepper, to serve

Steps:

You can make this sauce ahead of time, and it actually tastes better the next day. Only cook enough pasta for the day you are serving it, and serve any leftover sauce with freshly cooked pasta.
In a skillet, soften the onion in a little water over medium heat. Add the oil and garlic, and saute them, stirring often, till they are starting to caramelize.
Add the tomatoes, pepper, crushed red pepper and salt/pepper if desired. Raise heat till juices are bubbling. Then turn it down to low and simmer 15-20 minutes, till the bell pepper is well-softened.
In the meantime, start your pasta cooking in a large pot.
Transfer the mixture to a food processor and blend, adding a few tablespoons of stock or water as needed to make a smooth sauce. Return to the skillet, stir in the basil, cover and keep warm.
Drain pasta and return it to the pot. Pour in the sauce and stir to coat. Serve with a sprinkle of coarse salt and freshly ground black pepper, and a salad.

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