Leek & Hazelnut Spaghetti

This pasta is perfect for anyone who loves wonderful nutty flavors. It’s packed with hazelnuts and creamy leek sauce and it can be on your table in less than 30 minutes.

View this post on Instagram

A post shared by Rachel Phipps (@missrachelphipps)

Chicken & Chorizo Pasta Bake

Even though pasta is not traditionally made with chicken, this simple recipe is likely to become one of your favorites—especially since it’s very easy to whip up. The best thing about this recipe is that you can also freeze the pasta and then cook it in just 15 minutes when you need a quick lunch.

View this post on Instagram

A post shared by Rachel Phipps (@missrachelphipps)

Hot Harissa Tuna Pasta

Anyone who loves exotic flavor should definitely try this delicious tuna paste. It’s made with only six ingredients and spiced with hot harissa paste.

View this post on Instagram

A post shared by Rachel Phipps (@missrachelphipps)

Corn & Paprika Butter Penne

Sometimes the best recipes are those that combine just a few simple ingredients to make a flavorful dish. Case in point, this simple, yet decadent pasta with corn, miso butter, and plenty of herbs.

View this post on Instagram

A post shared by Rachel Phipps (@missrachelphipps)

For more recipes, check out her account here!

The post Try These Creative Pasta Recipes By Rachel Phipps appeared first on thedancingcucumber.com.

Ingredients

• 8 oz high-quality dried mezzi rigatoni
• 1 thinly sliced large clove garlic
• 1 28-oz can whole, peeled tomatoes
• 1/4 cup grated Pecorino Romano
• 2 tablespoons butter
• 1/4 cup extra-virgin olive oil
• 1/4 cup grated Parmigiano-Reggiano
• salt
• 1/4 cup fresh basil leaves, cut into chiffonade
• 1/2 teaspoon crushed red pepper flakes

Instructions

• Get a blender or a food processor and fill it with the tomatoes. Blend to get a paste-like consistency.
• Heat the olive oil together with the garlic and red pepper flakes. When the flakes become golden brown you can include the tomatoes. Wait for the mixture to start simmering, then let it simmer for 5 to 8 minutes.
• Start cooking the rigatoni in salted water. Follow the instructions on the packaging, but cook them 2 minutes less than recommended. Make sure that you save 1/4 cup of the salted water that you cooked the rigatoni in.
• Pour the rigatoni in the tomato sauce and include 2 tablespoons of the water.
• Cook the pasta pomodoro for 3 minutes, then include half of the basil, half of the two types of cheese, and the butter.
• Mix well until the cheese is melted. Serve the pasta with the rest of the basil and cheese on top.

The post This Pasta Pomodoro Recipe Will Make You Feel Like An Italian Chef appeared first on thedancingcucumber.com.

Want to learn how to make it at home? Here’s how!

Ingredients

• 8 ounces peeled shrimp
• 1 16-oz jar tomato sauce
• ¼ cup dry white wine
• 2 tablespoons olive oil
• 2 teaspoons cayenne pepper
• 1.5 teaspoons garlic powder
• 1 teaspoon black pepper
• 2 teaspoons sea salt
• 300 g dry linguini

Instructions

Start by preparing the linguini pasta to the specifications of the box. 

While the pasta is being cooked, go ahead and put 1.5 tablespoons of olive oil in a frying pan on medium-high heat and allow it to heat.

Once the olive oil is bubbling, add the shrimp, 1 teaspoon of cayenne pepper, and ½ teaspoon of garlic powder, along with a splash of dry white wine, and cook on each side for about 1-2 minutes. Remove the shrimp and place on a plate.

Next, pour the tomato sauce along with the rest of the white wine, the rest of the olive oil, the rest of the cayenne pepper and garlic powder, black pepper, and sea salt in the same pan on medium heat. Stir together, allowing the sauce to heat up and the ingredients to mix.

After about 5 minutes of heating, add the cooked shrimp to the sauce and allow them to cook together for about a minute.

Finally, add the drained linguini pasta to the pan, and mix the sauce into the pasta. Serve hot and enjoy!

The post Spicy Shrimp Pasta is a Perfect Meal Choice appeared first on thedancingcucumber.com.

Jade of Panaceas Pantry shared one of our favorite pasta bake recipes, and the list of its main ingredients includes spinach and feta cheese. If these two sound like a perfect combo, follow the instructions below to make your own tasty pasta bake.

Ingredients:

• 250g giant pasta shells

Marinara Sauce:

• 1 x box strained tomatoes
• 2 Tbsp tomato paste
• 4 cloves garlic, crushed
• 1/2 tsp finely ground sea salt
• 4 sprigs fresh thyme, leaves only
• 1 sprig finely chopped oregano, leaves only
• 2 tsp olive oil
• pepper

Filling:

• 100g vegan feta
• 200–300g spinach
• 1/2 cup vegan fermented cashew cheese
• 1 onion, finely diced
• 3 cloves garlic, crushed
• 2 tsp olive oil
• sea salt

Instructions:

After cooking the pasta by following the instructions on the packaging, make marinara sauce and filling for the pasta bake.

Marinara Sauce:

1. After heating olive oil in a medium-sized saucepan, add garlic and sauté it until brown.
2. Add the rest of the ingredients to the mix. After bringing them to a gentle boil, simmer for another 15 minutes, and don’t forget to occasionally stir the sauce.

Filling:

1. Add olive oil to a frypan after heating it over medium flame. Add onion and salt and cook until translucent, then add garlic to the mix and sauté it for approximately half a minute.
2. Mix the remaining ingredients in a bowl, and stir them together with onion and garlic once they cool down.

Pasta Bake:

1. While heating the oven to 180 degrees C, prepare a deep tray for your pasta bake and pour a layer of marinara sauce to the bottom.
2. Use a spoon to add filling into your pasta shells, and place them onto the marinara base. After filling the shells, top them with extra marinara sauce, and sprinkle some vegan cheese on top.
3. Bake for approximately 30 minutes and serve while warm.

The post Take Your Dinner to the Next Level with Panaceas Pantry’s Spinach and Feta Pasta Bake appeared first on thedancingcucumber.com.

Ingredients:

• 1 tablespoon fresh minced garlic
• 1/4 cup diced shallots
• 1 lb penne pasta
• 1/2 cup vodka
• 1/2 cup heavy cream
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1/2 teaspoon kosher salt
• pinch red pepper flakes
• 1 cup grated parmesan cheese
• 1/4 lb sliced prosciutto cut into pieces
• 1 28-oz can crushed San Marzano tomatoes
• 1/2 cup fresh basil, finely chopped
• few grinds black pepper

Instructions:

1. Get a pot and fill it with water. Place it on the stove and wait for the water to start boiling.
2. Once it does, pour in the pasta with a little salt. Cook according to the instructions on the packaging.
3. Pour in the vodka and continue cooking for 1 more minute.
4. When the time is up, add in the salt, pepper, and tomatoes. Keep on cooking for 3 more minutes.
5. Next, include the cream, mix all the ingredients and take the saucepan away from the heat.
6. Transfer all the pasta in the pan together with 1/2 cup of the water.
7. Cook it for a minute, together with the parmesan. Top it off with basil and extra parmesan cheese.

The post Celebrate the Weekend With Penne Alla Vodka appeared first on thedancingcucumber.com.

Ingredients:

• 120 g ricotta
• 250 g penne pasta
• 3 whisked eggs
• 100 g crumbled feta
• 60 g melted butter
• 20 ml milk
• 1 teaspoon dried Greek oregano
• 70 g finely chopped baby spinach
• 1/4 finely chopped parsley leaves
• freshly ground pepper
• 1/4 cup finely chopped mint leaves

Instructions:

1. For this recipe, you will need 4 ramekins. Set the oven to 350 F degrees.
2. First, get a pot and fill it with water. Wait for the water to start boiling, then add the pasta. Cook it according to the instructions on the packaging.
3. When the pasta is done discard the water and place it in a bowl. Add the baby spinach, feta cheese, and butter. Mix these ingredients together.
4. Grab a second bowl and fill it with the ricotta, pepper, whisked eggs, milk, oregano, and mint. Mix them all together to get a creamy consistency.
5. Spray the ramekins with cooking spray and divide the pasta between the four. Top each one with the egg mixture.
6. Place the ramekins in the oven and bake for 15 to 20 minutes. Your spanakopita pasta bake is ready!

The post Greek Spanakopita Pasta Bake is Great For Lunch appeared first on thedancingcucumber.com.

Ingredients:

• 1 minced medium shallot
• 2 smashed cloves garlic
• 6 asparagus spears cut into 1-inch pieces
• 1 diced small zucchini
• 1 1/4 cup broccolini cut into 1-inch pieces
• 10 cherry tomatoes cut in half
• 1 cup julienned carrots
• 1/2 cup fresh or frozen peas
• 2 tablespoons thinly sliced fresh basil leaves
• 3/4 cup diced orange or yellow bell pepper
• 1/2 cup sugar snap peas cut into halves
• 1 tablespoon finely grated lemon zest from 1 lemon
• 4 cups hot water
• 12 oz dried short pasta
• 2 1/2 teaspoons kosher salt
• 3/4 cup grated Parmesan cheese
• 6 tablespoons unsalted butter
• pinch red pepper flakes.

Instructions:

1. Begin by combining the mashed garlic with 1/2 teaspoon of salt.
2. Add 4 tablespoons butter and lemon zest to the mix. Stir all the ingredients together.
3. Mix the shallot with 2 tablespoons butter and saute it for 2 to 3 minutes.
4. In the meantime, put the pasta in hot water and include 2 teaspoons salt. Cook it until it’s done. It should be al dente.
5. To cook the vegetables you should combine the broccolini, zucchini, carrots, asparagus, peas, bell peppers, and sugar snap peas. Cook for about 2 minutes while also stirring them from time to time.
6. Add the Parmesan cheese, tomatoes, and the garlic-lemon paste. Wait for the cheese to melt. You should also wait for most of the liquid to disappear and have a creamy texture.
7. You can now combine the pasta with the sauce and top it off with Parmesan, basil, and red pepper flakes.

The post Pasta Primavera is the Best Summer Recipe appeared first on thedancingcucumber.com.

Leek & Hazelnut Spaghetti

This pasta is perfect for anyone who loves wonderful nutty flavors. It’s packed with hazelnuts and creamy leek sauce and it can be on your table in less than 30 minutes.

View this post on Instagram

A post shared by Rachel Phipps (@missrachelphipps)

Chicken & Chorizo Pasta Bake

Even though pasta is not traditionally made with chicken, this simple recipe is likely to become one of your favorites—especially since it’s very easy to whip up. The best thing about this recipe is that you can also freeze the pasta and then cook it in just 15 minutes when you need a quick lunch.

View this post on Instagram

A post shared by Rachel Phipps (@missrachelphipps)

Hot Harissa Tuna Pasta

Anyone who loves exotic flavor should definitely try this delicious tuna paste. It’s made with only six ingredients and spiced with hot harissa paste.

View this post on Instagram

A post shared by Rachel Phipps (@missrachelphipps)

Corn & Paprika Butter Penne

Sometimes the best recipes are those that combine just a few simple ingredients to make a flavorful dish. Case in point, this simple, yet decadent pasta with corn, miso butter, and plenty of herbs.

View this post on Instagram

A post shared by Rachel Phipps (@missrachelphipps)

For more recipes, check out her account here!

The post Try These Creative Pasta Recipes By Rachel Phipps appeared first on thedancingcucumber.com.

Ingredients

• 8 oz high-quality dried mezzi rigatoni
• 1 thinly sliced large clove garlic
• 1 28-oz can whole, peeled tomatoes
• 1/4 cup grated Pecorino Romano
• 2 tablespoons butter
• 1/4 cup extra-virgin olive oil
• 1/4 cup grated Parmigiano-Reggiano
• salt
• 1/4 cup fresh basil leaves, cut into chiffonade
• 1/2 teaspoon crushed red pepper flakes

Instructions

• Get a blender or a food processor and fill it with the tomatoes. Blend to get a paste-like consistency.
• Heat the olive oil together with the garlic and red pepper flakes. When the flakes become golden brown you can include the tomatoes. Wait for the mixture to start simmering, then let it simmer for 5 to 8 minutes.
• Start cooking the rigatoni in salted water. Follow the instructions on the packaging, but cook them 2 minutes less than recommended. Make sure that you save 1/4 cup of the salted water that you cooked the rigatoni in.
• Pour the rigatoni in the tomato sauce and include 2 tablespoons of the water.
• Cook the pasta pomodoro for 3 minutes, then include half of the basil, half of the two types of cheese, and the butter.
• Mix well until the cheese is melted. Serve the pasta with the rest of the basil and cheese on top.

The post This Pasta Pomodoro Recipe Will Make You Feel Like An Italian Chef appeared first on thedancingcucumber.com.

Want to learn how to make it at home? Here’s how!

Ingredients

• 8 ounces peeled shrimp
• 1 16-oz jar tomato sauce
• ¼ cup dry white wine
• 2 tablespoons olive oil
• 2 teaspoons cayenne pepper
• 1.5 teaspoons garlic powder
• 1 teaspoon black pepper
• 2 teaspoons sea salt
• 300 g dry linguini

Instructions

Start by preparing the linguini pasta to the specifications of the box. 

While the pasta is being cooked, go ahead and put 1.5 tablespoons of olive oil in a frying pan on medium-high heat and allow it to heat.

Once the olive oil is bubbling, add the shrimp, 1 teaspoon of cayenne pepper, and ½ teaspoon of garlic powder, along with a splash of dry white wine, and cook on each side for about 1-2 minutes. Remove the shrimp and place on a plate.

Next, pour the tomato sauce along with the rest of the white wine, the rest of the olive oil, the rest of the cayenne pepper and garlic powder, black pepper, and sea salt in the same pan on medium heat. Stir together, allowing the sauce to heat up and the ingredients to mix.

After about 5 minutes of heating, add the cooked shrimp to the sauce and allow them to cook together for about a minute.

Finally, add the drained linguini pasta to the pan, and mix the sauce into the pasta. Serve hot and enjoy!

The post Spicy Shrimp Pasta is a Perfect Meal Choice appeared first on thedancingcucumber.com.

Jade of Panaceas Pantry shared one of our favorite pasta bake recipes, and the list of its main ingredients includes spinach and feta cheese. If these two sound like a perfect combo, follow the instructions below to make your own tasty pasta bake.

Ingredients:

• 250g giant pasta shells

Marinara Sauce:

• 1 x box strained tomatoes
• 2 Tbsp tomato paste
• 4 cloves garlic, crushed
• 1/2 tsp finely ground sea salt
• 4 sprigs fresh thyme, leaves only
• 1 sprig finely chopped oregano, leaves only
• 2 tsp olive oil
• pepper

Filling:

• 100g vegan feta
• 200–300g spinach
• 1/2 cup vegan fermented cashew cheese
• 1 onion, finely diced
• 3 cloves garlic, crushed
• 2 tsp olive oil
• sea salt

Instructions:

After cooking the pasta by following the instructions on the packaging, make marinara sauce and filling for the pasta bake.

Marinara Sauce:

1. After heating olive oil in a medium-sized saucepan, add garlic and sauté it until brown.
2. Add the rest of the ingredients to the mix. After bringing them to a gentle boil, simmer for another 15 minutes, and don’t forget to occasionally stir the sauce.

Filling:

1. Add olive oil to a frypan after heating it over medium flame. Add onion and salt and cook until translucent, then add garlic to the mix and sauté it for approximately half a minute.
2. Mix the remaining ingredients in a bowl, and stir them together with onion and garlic once they cool down.

Pasta Bake:

1. While heating the oven to 180 degrees C, prepare a deep tray for your pasta bake and pour a layer of marinara sauce to the bottom.
2. Use a spoon to add filling into your pasta shells, and place them onto the marinara base. After filling the shells, top them with extra marinara sauce, and sprinkle some vegan cheese on top.
3. Bake for approximately 30 minutes and serve while warm.

The post Take Your Dinner to the Next Level with Panaceas Pantry’s Spinach and Feta Pasta Bake appeared first on thedancingcucumber.com.

Ingredients:

• 1 tablespoon fresh minced garlic
• 1/4 cup diced shallots
• 1 lb penne pasta
• 1/2 cup vodka
• 1/2 cup heavy cream
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1/2 teaspoon kosher salt
• pinch red pepper flakes
• 1 cup grated parmesan cheese
• 1/4 lb sliced prosciutto cut into pieces
• 1 28-oz can crushed San Marzano tomatoes
• 1/2 cup fresh basil, finely chopped
• few grinds black pepper

Instructions:

1. Get a pot and fill it with water. Place it on the stove and wait for the water to start boiling.
2. Once it does, pour in the pasta with a little salt. Cook according to the instructions on the packaging.
3. Pour in the vodka and continue cooking for 1 more minute.
4. When the time is up, add in the salt, pepper, and tomatoes. Keep on cooking for 3 more minutes.
5. Next, include the cream, mix all the ingredients and take the saucepan away from the heat.
6. Transfer all the pasta in the pan together with 1/2 cup of the water.
7. Cook it for a minute, together with the parmesan. Top it off with basil and extra parmesan cheese.

The post Celebrate the Weekend With Penne Alla Vodka appeared first on thedancingcucumber.com.

Ingredients:

• 120 g ricotta
• 250 g penne pasta
• 3 whisked eggs
• 100 g crumbled feta
• 60 g melted butter
• 20 ml milk
• 1 teaspoon dried Greek oregano
• 70 g finely chopped baby spinach
• 1/4 finely chopped parsley leaves
• freshly ground pepper
• 1/4 cup finely chopped mint leaves

Instructions:

1. For this recipe, you will need 4 ramekins. Set the oven to 350 F degrees.
2. First, get a pot and fill it with water. Wait for the water to start boiling, then add the pasta. Cook it according to the instructions on the packaging.
3. When the pasta is done discard the water and place it in a bowl. Add the baby spinach, feta cheese, and butter. Mix these ingredients together.
4. Grab a second bowl and fill it with the ricotta, pepper, whisked eggs, milk, oregano, and mint. Mix them all together to get a creamy consistency.
5. Spray the ramekins with cooking spray and divide the pasta between the four. Top each one with the egg mixture.
6. Place the ramekins in the oven and bake for 15 to 20 minutes. Your spanakopita pasta bake is ready!

The post Greek Spanakopita Pasta Bake is Great For Lunch appeared first on thedancingcucumber.com.

Ingredients:

• 1 minced medium shallot
• 2 smashed cloves garlic
• 6 asparagus spears cut into 1-inch pieces
• 1 diced small zucchini
• 1 1/4 cup broccolini cut into 1-inch pieces
• 10 cherry tomatoes cut in half
• 1 cup julienned carrots
• 1/2 cup fresh or frozen peas
• 2 tablespoons thinly sliced fresh basil leaves
• 3/4 cup diced orange or yellow bell pepper
• 1/2 cup sugar snap peas cut into halves
• 1 tablespoon finely grated lemon zest from 1 lemon
• 4 cups hot water
• 12 oz dried short pasta
• 2 1/2 teaspoons kosher salt
• 3/4 cup grated Parmesan cheese
• 6 tablespoons unsalted butter
• pinch red pepper flakes.

Instructions:

1. Begin by combining the mashed garlic with 1/2 teaspoon of salt.
2. Add 4 tablespoons butter and lemon zest to the mix. Stir all the ingredients together.
3. Mix the shallot with 2 tablespoons butter and saute it for 2 to 3 minutes.
4. In the meantime, put the pasta in hot water and include 2 teaspoons salt. Cook it until it’s done. It should be al dente.
5. To cook the vegetables you should combine the broccolini, zucchini, carrots, asparagus, peas, bell peppers, and sugar snap peas. Cook for about 2 minutes while also stirring them from time to time.
6. Add the Parmesan cheese, tomatoes, and the garlic-lemon paste. Wait for the cheese to melt. You should also wait for most of the liquid to disappear and have a creamy texture.
7. You can now combine the pasta with the sauce and top it off with Parmesan, basil, and red pepper flakes.

The post Pasta Primavera is the Best Summer Recipe appeared first on thedancingcucumber.com.