Creamy vegetables pasta

We are intended to live and relate in relationship and community, not in isolation. Corona virus makes solitary confinement such a harsh punishment.

Life is interesting and full of promise, but it does not compare to what lies ahead. As, Today is Good Friday, let us go meatless.

Thanks God for the food he provides. Cling to hope that He will end Corona virus.

This dish is comfort, full of different vegetables, delicious and easy to cook with food in the pantry and fridge.

Let’s cook and enjoy Good Friday!!!

Ingredient

4 stalks asparagus, cut into bite size
3 stalks celery, cut into bite size
3 small carrots, cut into rings
1/2 zucchini, cut into pieces
1/2 onion, slices
1/4 eggplant, cut into pieces
1/4 red capsicum, cut into pieces
1/4 green capsicums, cut into pieces
2 Tsp paprika
1 Tsp garlic, minced
350 g pasta of your choice
450 ml vegetables stock
300 ml sour cream
300 ml thickened cream
250 ml white wine or water
3 sprigs of Thyme leaves
5 sprigs of parsley leaves
salt
black pepper
oil
worcester sauce, dashes (OPT)

Garnish
parley
chili flakes (OPT)

Note: You can use any vegetables of your choice. You don’t have to add sour cream if don’t like. Make your own white sauce.

Here’s mine white sauce:

1/4 c butter
2 garlic smashed
1/2 c thickened cream
1/2 c milk
1/8 c Parmesan cheese

White mushroom sauce Method

Melt butter over medium low- heat until melted and bubbly. Add garlic and cook for about 1 minute. Add thickened cream, milk and mushrooms. Reduce heat to the lowest heat. Let it simmer for about 8 minutes. Beat in Parmesan cheese until combined.

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Method

Heat 2 Tbs oil in a wok, add garlic fry for 1 minute. Then add onion, carrots, celery, zucchini, and eggplant cook for about 10 minutes on low heat until vegetables softened.

Now add stock, wine, pasta, paprika, parsley, dash some worcester and thyme. Increase heat to medium high heatand bring to boil.

Once it’s boil, reduce heat to medium and simmer for about 7 minutes or until pasta is fully cooked.

Adjust salt and pepper and garnish with more parsley and chili flakes. Serve immediately with a glass of white wine.


Vegetables lasagne with ricotta tomato sauce

Veg lasagne ricotta tomato sauce3.JPG

I have always loves cheese on top of my keen to experiment and explore the food combinations. Here I use ricotta cheese and tomato.

My hot meal had satisfied my mouth with heavy bursting, melting, instentively flavoursome of vegetables, ricotta and tomato exploding as it enter my stomach in satisfying full stomach .

Ingredients

2 bay leaves
1 Spanish onion, thinly sliced
1 sprigs of fresh rosemary
2 Tbs olive oil
1 1/2 Tbs garlic, minced
1 Tbs chilli flakes
1 Tsp dried oregano
375g smooth ricotta cheese
2 c sweet white wine (Sweet Lips)
2 c vegetables stocks
1 can tomatoes condense soup
1 bottle bechamel (bought)
1 small tub tomato paste
6 stalks spinach leaves, wash, dry and roughly tear the leaves (given by friend)
2 stalk celery, cut into bite size
1 pkt baby spinach, wash, dry and tear the leaves
1 eggplant, stem removed, cut into 5mm thick round
1 zucchini, cut into bite size
1 leek, green part and stem removed, only white, thinly slice
1 carrot, stem and end removed, slice in to bite size
12 fresh lasagna sheets (bought)
5 slices gouda cheese
250 g Grana Pradano cheese, grated, add into mixed cheese
500-950 g of mix Parmesan, Mozzarella, Ceddar cheese, shredded
Black pepper
Sea salt

Method

Sprinkle or rub salt about (2 Tbs) bothside the eggplant and lay on a tray with paper tower for 20 minutes to draw out moisture; then wash off salt and pat dry again on paper towel. Then cut into cubes and set aside.

Heat a 3.5 L Dutch oven over medium heat. Add the olive oil, then add the onions and garlic and cook, stirring occasionally, 5 minutes, or until the onions are tender. Add the rosemary, bay leaves, oregano, and chilli flakes and cook, stirring often, 2 minutes, or until fragrant. Now add wine and stocks, raise the heat to high, bring to boil about 12 minutes, or until reduced a little bit but not too liquid.

Stir in tomatoes soup, paste, carrot, celery, leek and season with salt. Bring to a simmer, then reduce the heat to medium low and simmer gently, uncovered, stirring occasionally, about 40-50 minutes, or until the vegetables are tender and form a chunky sauce.

Remove sauce from heat, remove rosemary stems and bay leaves. Now add in ricotta stir to mix well; season with salt and pepper. Spoon one ladle of sauce onto baking tray. Lay 4 lasagne sheets over it. Next the eggplants and both the spinach then half spoon sauce over the eggplant, and spinach; sprinkle the cheese over the sauce.

Repeat lasagne sheets, eggplant, spinach and cheese over bechamel sauce. Top with the remaining 4 lasagne sheets. Then spoon the remaining sauce. Arrange 5 gouda cheese on top and sprinkle mixed cheese over the gouda cheese.

Bake 45 minutes; cover with foil. Remove foil sprinkle more mixed cheese over lasagne. Bake uncover further about 30 minutes or until cheese melted, lasagne turn to dark brown on top and sides, not burnt. Remove from oven and rest for 15 minutes before serving.

Note: To test if it is cooked insert a butter knife in 10 seconds and when you pull out it should feel hot.

You can use any vegetables you like. You might wants to grill your eggplants; then you need to make it long strips, grill and set aside. The same too for zucchini.

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Beef ravioli with stir fry vegetables and capsicum strips

Craving for pasta? Here’s my creation with bought beef ravioli.

Pasta lovers you can create than making your own when you are having the craving or have no time to spend making pasta.

I loves my pasta meal to be satisfying, delicious, healthy and colourful. Serve with a glass of wine.

Beef riavioli with srir fry vegetables and capsicum strips

Ingredients

2 cloves garlic, minced
1/2 c brown mushroom, quarter or bite size
1/4  c cabbage, thinly slice
1/2 cup chips size carrots
4-6 stalks of kale, tear the leave, wash and drain dry
1-2 Tsp caper
100 g of semi dried capsicum strips with oil ( bought a tub)
250 g beef ravioli and enough water to cook ravioli
20 g butter
2 Tbs Worcester sauce
1/4 c Sauvignon Blanc or vegetables stocks ( I use Sauvignon Blanc)
oil
salt
pepper

Method

Cook the ravioli as per instruction on packet and drained the water. Then heat oil in frying pan, add garlic and capers fry till fragrant. Next add kale, cabbage and carrots, fry for 5 minutes until tender, add in mushrooms ; fry further 2 minutes until softened.

Then add butter, worcester and wine to caramilsed, and season with salt and pepper. Next plate the ravioli and scoop the mushroom and vegetables onto plate with ravioli and mix well. Taste and season the sauce. Spoon some semi dried capsicum strips on to the plate, drizzle some oil and serve immediately with a glass of Sauvignon Blanc.

 

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