Stuffed Paccheri Vegan Recipe Recipe 475 Food

CHEESY STUFFED PASTA

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of salted water to a boil. Cook the paccheri for 1 minute less than the package directions. Reserve 1/2 cup pasta water, then drain. Rinse the pasta thoroughly with cold water after draining.
• Combine the ricotta with 1/2 cup of the pesto and 2 cups of fontina, then mix well. Season with salt and pepper. Transfer to a piping bag or resealable bag with the corner snipped off. Pipe the mixture into each paccheri. (This doesn't need to be perfect. If a paccheri is very torn or broken, do not use.) Stand each filled paccheri upright in a 10-inch springform pan until it is packed tightly.
• Thin the alfredo sauce with the reserved pasta water in a bowl, then pour it into the pan over the filled paccheri, spreading evenly. Sprinkle with the remaining 2 cups fontina cheese.
• Bake until the mixture is bubbly and the cheese on top is melted, 35 to 40 minutes. Remove from the oven and let sit for 5 minutes. Drizzle with the rest of the pesto and garnish with the fresh basil. Remove the springform side, then slice and serve.

STUFFED PACCHERI | VEGAN RECIPE RECIPE - (4.7/5)

Steps:

• Sauté garlic in olive oil, over medium heat until light brown. Add eggplants, lower the heat and let cook for about 10/15 minutes. Add tomato purée, water and salt, stir the sauce and cook for another 15 minutes. You should let evaporate the liquid but the sauce must not be too thick. Put a pot on low heat, add the margarine and let it melt. In the meantime heat the Soy milk in another pot. When the margarine has melted pour the flour in the pot, stir continuously until it forms a paste. Now remove from heat and add the milk to this paste. Stir it well to combine using a wooden spoon and put the pot back on low heat. Add salt an nutmeg and whisk once in while until the béchamel has thickened. Fill a large stockpot with water and bring it to a boil. Meanwhile preheat the oven at 356° F (180° C). When the water is boiling add the salt and the paccheri. The pasta will cook while being baked, so it needs to boil just half the usual cooking time. In my case I let the paccheri in boiling water for 8 minutes and then I drained them, you should check the box to verify suggested cooking time. While the pasta is boiling prepare the baking pans: grease them with a little olive oil and a bit of béchamel. Now arrange the pasta vertically, as in picture, then stuff them with the sauce and cover with béchamel. Oven cook (356° F) for 30 minutes then grill for 5 minutes.

PACCHERI WITH PORCINI AND PISTACHIO

Steps:

• Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil to the skillet and heat for another 30 seconds. Add the mushrooms, garlic and 3/4 teaspoon salt to the skillet and stir. Cook undisturbed, until the bottom layer of mushrooms is golden brown, about 4 minutes. Stir and repeat until the mushrooms are evenly browned and cooked through, about 10 minutes. Add the remaining 1 tablespoon oil and the shallots and cook, stirring often, about 2 minutes. Deglaze with the wine and simmer until almost reduced, about 1 minute. Add the chicken broth and butter and simmer to emulsify and thicken slightly, about 3 minutes.
• Meanwhile, bring a large pot of water to a boil over high heat. Season generously with salt. Cook the pasta for 2 minutes less than the package instructions, until not quite al dente, about 10 minutes.
• Using a slotted spoon, spoon the pasta directly from the water into the sauce over medium heat. Add 1/3 cup pasta water to the skillet. Sprinkle the bare pasta with 1 cup of the Parmesan. Toss well to combine and coat in the sauce. Simmer, tossing often, to finish the pasta, about 2 minutes. Stir in the arugula until just wilted and add the remaining Parmesan. Sprinkle with the pistachios. Top with more Parmesan before serving, if desired.