Because I actually had fresh truffles in my grubby little hands I took the advice of a chef friend and cooked them as little as possible, adding them shaved with fluffy scrambled eggs, on top of
fresh angel hair pasta, and added last minute to creamy mushroom soup.
Not exact matches
The squash noodle obsession that I started in 2014 (ex —
angel hair and zucchini noodles with
fresh tomato sauce and zucchini noodles with basil vinaigrette) is definitely going to continue this year.
It was simply tossed with
angel hair pasta and shavings of
fresh parmesan.
I love to make
fresh pasta for
angel hair or fettuccini, but have been reluctant for lasagna.
Maple - kissed, caramelized butternut squash, and succulent chicken combine with baby kale and
fresh, aromatic sage, atop perfectly al dente
angel hair pasta, for a healthy and satisfying weeknight dinner that's an easy, family favorite.
8 ounces long pasta (udon, rice noodles or
angel hair all work well) 8 ounces
fresh green beans, with the ends trimmed 2 roasted red peppers, sliced (or a small jar) Peanut Sauce (see recipe below)
Sprinkle with freshly chopped basil and serve over
angel hair pasta and
fresh Parmesan shavings.
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced
fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped
fresh mint, plus extra for garnish 1/4 cup chopped
fresh cilantro, plus extra for garnish 4 ounces
angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or
angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a
fresh lemon extra sea salt, as needed for seasoning
It is an organic fragrance free which will be a good treat for baby's
hair, eyes and delicate scalp and
angel will remain smelling
fresh.