Food content creator Karo recently shared a simple recipe that sees her making pasta chips using pasta shells.

In her viral recipe, Karo takes a bunch of al-dente cooked pasta shells and puts them in a bowl. She then adds grated Parmesan, dried marjoram, dried oregano, paprika, freshly chopped garlic, and a splash of olive oil. You can also add some salt or pepper to taste.

After combining everything, Karo gives it a good toss until the pasta shells are thoroughly covered with other ingredients. She then lines them on a baking sheet and bakes at 350F for 20 to 30 minutes.

The results are amazing. You get a crunchy cheesy snack that you munch on straight away or combine with all sorts of different dips and condiments.

If you would like to try this cool recipe by yourself, check out Karo’s full video below.  

View this post on Instagram

A post shared by karo | einfache rezepte (@kochen_mit_k)

The post Viral Recipe Shows Hot to Transform Plain Pasta Shells into a Tasty Snack appeared first on thedancingcucumber.com.

Butter and Red Pepper Flakes

This is one of the simplest ways to make pasta taste awesome. Place hot pasta in a bowl and add some butter and red pepper flakes. Toss until the butter melts and red pepper flakes spread around. Alternatively, you can also use black pepper or even some other spices instead of red pepper flakes.

View this post on Instagram

A post shared by Jane Hardy (@foodsofjane)

Salad Dressing

Salad dressings are widely used in pasta salads, and they taste amazing. There is nothing stopping you from adding one to hot pasta, and it will be equally great. Alternatively, you can make your own salad dressing for this occasion by combining olive oil, mustard, salt, garlic, and lemon juice.

Barbecue Sauce

This one might sound controversial, but don’t judge before you try. With its tangy and smokey flavor, BBQ sauce will pack pasta with a lot of flavor, especially if you add some chicken or other protein to the dish.

View this post on Instagram

A post shared by Emily Bites (@emilybitesblog)

Pesto

Finally, pesto is always a great pairing for pasta. It will result in bright and light pasta with a dose of creaminess, and you’ll like it so much that you won’t even think about the missing pasta sauce.

View this post on Instagram

A post shared by Blair | TheSeasonedMom.com (@theseasonedmom)

The post Best Pasta Sauce Alternatives to Pair With Pasta appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Rhiannon|Always in the kitchen (@alwaysinthekitchen_)

Ingredients:

• Pasta for 4
• 4 cups of fresh spinach
• 1/2 cup of milk
• 1/2 cup creme fraiche
• 1/2 cup shredded cheese
• 1/2 tablespoon extra virgin olive oil
• Salt and pepper, to taste
• Optional: chili flakes, scallions

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A post shared by Taste of Home (@tasteofhome)

Instructions:

1. Bring a large pot of water to the boil. Add some salt and then the pasta. Leave to simmer for the time stated on the pasta packaging.
2. Once cooked, drain the pasta leaving a tiny splash of the pasta water in the pot.
3. Add the spinach to the pasta and stir through. If using scallions, chop them up and add them now too.
4. Once the spinach has slightly wilted, add the milk, creme fraiche, extra virgin olive oil, salt, and pepper and mix everything together.
5. Return to the heat and bring to a gentle simmer while stirring constantly. Cook for 5-10 minutes.
6. Remove from the heat, stir the shredded cheese in, and return to the heat. Cook for a further 5 minutes.
7. Divide into bowls immediately to serve. Top with chili flakes if using.

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A post shared by Erin (@erins.veganfood)

The post This One-Pot Creamy Spinach Pasta is the Easiest and Most Comforting Meal appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Nora Taylor (@nora_cooks_vegan_)

Ingredients:

• Pasta for 4
• 1 zucchini
• 1 bell pepper
• 1 large red onion
• 1 can sweet corn
• 14-ounce block of firm tofu
• Juice of 1 lemon
• 1 clove garlic
• 1 tablespoon olive oil
• 2 tablespoons nutritional yeast
• Salt and pepper, to taste
• 1 tablespoon basil
• 1 teaspoon smoked paprika

View this post on Instagram

A post shared by Hilary McMahon (@crazy_plant_based_lady)

Instructions:

1. Prepare the vegan ricotta by adding the tofu, garlic, lemon juice, olive oil, nutritional yeast, and some salt and pepper to a food processor. Blend until smooth and put to one side.
2. Meanwhile, prepare the rest of the meal.
3. Cook the pasta according to package instructions.
4. Finely slice the onion and chop the zucchini and bell pepper.
5. Heat some oil in a large pan and add the onion. Gently fry for 5 minutes.
6. Add the bell pepper to the pan and fry for a further 5 minutes.
7. Add the zucchini, sweet corn, basil, paprika, and some salt and pepper, and fry for another 10 minutes.
8. Drain the pasta and then mix with the vegetables. Divide into bowls and top with a dollop of the vegan ricotta ready to serve.

View this post on Instagram

A post shared by Noci Pasta (@nocipasta)

The post This Vegan Ricotta Pairs Perfectly With Pasta and Veggies appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Laurie McNamara (@simply_scratch)

Ingredients:

• Pasta for 4
• 2 cups cherry tomatoes
• 8 ounces mozzarella
• 1 cup fresh basil leaves
• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

View this post on Instagram

A post shared by Paula Ann (@paulaann447)

Instructions:

1. Cook the pasta according to the instructions on the package, adding some salt to the water as it boils.
2. Once the pasta is cooked, drain and then add 1 tablespoon of extra virgin olive oil and leave to cool for 10-15 minutes.
3. Meanwhile, prepare the salad ingredients.
4. Slice each tomato in half.
5. Chop or tear the mozzarella into small, bite-sized pieces.
6. Finely slice the basil leaves.
7. Transfer the pasta to a large bowl. Add the tomatoes, mozzarella, and basil and mix throughout.
8. Sprinkle in sea salt and freshly ground black pepper and stir through.
9. Pour in the balsamic vinegar and stir, and then add the remaining extra virgin olive oil.
10. Mix everything together before serving up.

View this post on Instagram

A post shared by Erin | The Wooden Skillet (@thewoodenskillet)

The post This Caprese Pasta Salad is Perfect for Any Occasion appeared first on thedancingcucumber.com.

Ingredients:

• 8 ounces spaghetti
• 1 teaspoon salt
• 1 teaspoon red pepper flakes
• 1 tablespoon tomato paste
• 2 cups chicken broth
• 3 cups tomato puree
• 4 cloves garlic
• 5 tablespoons olive oil

View this post on Instagram

A post shared by Not Your Mama’s Pasta (@notyourmamaspasta)

Instructions:

1. Heat a skillet of oil over medium heat. Add the garlic and red pepper flakes and cook for 2 to 3 minutes, until the garlic begins to soften. Add tomato paste and cook for 1 more minute.
2. Pour the broth and the puree into a bowl. In the skillet, lay down the spaghetti and turn the heat to medium-high. Add 1 cup of broth and cook for 4 to 5 minutes, until there is a thickened paste around the spaghetti and at the bottom of the skillet.
3. As the spaghetti begins to burn and stick to the skillet, use a spatula to lift it. Add another cup of broth and more salt to the pasta. Cook for another 25 to 30 minutes, until the pasta is al dente and the sauce is thickened.

The post This Spaghetti All’Assassina is Perfect for Weeknight Dinners appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Ricetta.it (@ricetta.it)

Ingredients:

• 12 ounces of pasta of your choice
• 2 tablespoons olive oil
• 1 onion
• 4 cloves of garlic
• 1 pound of ground beef or plant-based meat alternative
• 1 tin of crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt
• Black pepper
• 2 tablespoons tomato paste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups of milk
• 1 cup of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• Fresh basil or parsley for garnish

View this post on Instagram

A post shared by Blog Personale (@cucinaconlella10)

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, sautéing until softened. Add ground beef or plant-based alternative, cooking until browned. Drain excess fat if needed. Stir in crushed tomatoes, dried oregano, dried basil, salt, pepper, and tomato paste. Simmer for 10 minutes.
3. In a separate saucepan, melt butter over medium heat. Add flour, whisking to form a roux. Gradually add milk, whisking continuously until a smooth béchamel sauce forms. Combine the cooked pasta with the meat sauce. Transfer half to a baking dish.
4. Pour half of the béchamel sauce over the pasta. Sprinkle with half of the mozzarella and Parmesan cheeses. Repeat with the remaining pasta, béchamel sauce, and cheeses.
5. Bake for 25-30 minutes or until the top is golden and bubbly. Garnish with fresh basil or parsley before serving.

View this post on Instagram

A post shared by Vittorio Colella ItalyFoodPorn (@vittypumbaa)

The post This Pasta Al Forno Is Incredible appeared first on thedancingcucumber.com.

Ingredients:

• 1 large butternut squash
• 2 medium zucchini
• 6 cloves of garlic
• 2 cups of frozen peas
• 2 shallots
• 3 tablespoons of olive oil
• 10 ounces of rigatoni
• 1 cup of parmesan
• Lemon juice
• Salt
• Black pepper

Instructions:

1. Peel your butternut squash and chop it into small chunks. Place it in a roasting tray and drizzle olive oil generously over it. Add salt and pepper and roast in the oven on medium heat for at least 30 minutes.
2. Slice your zucchini into thin circles and fry in olive oil for about 10 minutes until brown. Add your chopped shallots and minced garlic and fry for 5 minutes.
3. Meanwhile, boil your rigatoni in heavily salted water and drain when cooked. Once all your components are cooked, chuck your squash in your frying pan and add your pasta. You can add a bit of pasta water now and fry on a medium heat. Add your frozen peas at this point as well. Whilst it is cooking, stir in your parmesan and a squeeze of lemon juice. Taste for seasoning and add more black pepper and salt if needed. You are now ready to serve. Add more parmesan on top if needed, and enjoy!

The post This Butternut Squash Pasta is Delicious appeared first on thedancingcucumber.com.

Ingredients:

• 1 tin of tuna
• 8 ounces fusilli
• 1 cup of mayonnaise
• Salt
• Olive oil
• 2 cups of Cheddar
• A large handful of green olives (optional)
• 1 tin of sweetcorn (optional)
• 3 scallions (optional)

Instructions:

1. Bring a pan of heavily salted water to the boil and add your fusilli. Cook until al dente and drain.
2. In a bowl, mix up your mayonnaise and tuna. Add to your drained pasta and add olive oil for flavor and to stop it sticking too much.
3. Grate your cheddar into your pasta and mix in.
4. At this point, you can add any combination of your ‘extra’ ingredients. The saltiness of the olives and the sweetness of the sweetcorn complement each other very well, and the texture of raw scallions adds a nice crunch to your dish. Salt to taste and it is ready to serve!

The post Try These Three Ingredients to Boost Your Tuna Mayo Pasta appeared first on thedancingcucumber.com.

Use a Big Pot

The first tip to keep in mind is to use a large pot and use approximately five liters of water for each pound of pasta. The reason it’s good to boil your pasta with more water is because it’ll prevent the pasta from sticking.

Salt the Water

Speaking of water, you should also add plenty of salt to it as it’s boiling. It’s important to be generous in this process because you want your water to taste somewhat like seawater, which will flavor the pasta internally.

How Done is Done?

Now comes perhaps the trickiest part of cooking pasta—knowing when it’s done. Traditionally, the best way to cook pasta is al dente, which means that the pasta is tender but also with a slight firmness. The best thing you can do is just to keep checking it and tasting it along the way. Eventually, you’ll be a pro!

The post Here Are Some Tips For Cooking Pasta appeared first on thedancingcucumber.com.

Food content creator Karo recently shared a simple recipe that sees her making pasta chips using pasta shells.

In her viral recipe, Karo takes a bunch of al-dente cooked pasta shells and puts them in a bowl. She then adds grated Parmesan, dried marjoram, dried oregano, paprika, freshly chopped garlic, and a splash of olive oil. You can also add some salt or pepper to taste.

After combining everything, Karo gives it a good toss until the pasta shells are thoroughly covered with other ingredients. She then lines them on a baking sheet and bakes at 350F for 20 to 30 minutes.

The results are amazing. You get a crunchy cheesy snack that you munch on straight away or combine with all sorts of different dips and condiments.

If you would like to try this cool recipe by yourself, check out Karo’s full video below.  

View this post on Instagram

A post shared by karo | einfache rezepte (@kochen_mit_k)

The post Viral Recipe Shows Hot to Transform Plain Pasta Shells into a Tasty Snack appeared first on thedancingcucumber.com.

Butter and Red Pepper Flakes

This is one of the simplest ways to make pasta taste awesome. Place hot pasta in a bowl and add some butter and red pepper flakes. Toss until the butter melts and red pepper flakes spread around. Alternatively, you can also use black pepper or even some other spices instead of red pepper flakes.

View this post on Instagram

A post shared by Jane Hardy (@foodsofjane)

Salad Dressing

Salad dressings are widely used in pasta salads, and they taste amazing. There is nothing stopping you from adding one to hot pasta, and it will be equally great. Alternatively, you can make your own salad dressing for this occasion by combining olive oil, mustard, salt, garlic, and lemon juice.

Barbecue Sauce

This one might sound controversial, but don’t judge before you try. With its tangy and smokey flavor, BBQ sauce will pack pasta with a lot of flavor, especially if you add some chicken or other protein to the dish.

View this post on Instagram

A post shared by Emily Bites (@emilybitesblog)

Pesto

Finally, pesto is always a great pairing for pasta. It will result in bright and light pasta with a dose of creaminess, and you’ll like it so much that you won’t even think about the missing pasta sauce.

View this post on Instagram

A post shared by Blair | TheSeasonedMom.com (@theseasonedmom)

The post Best Pasta Sauce Alternatives to Pair With Pasta appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Rhiannon|Always in the kitchen (@alwaysinthekitchen_)

Ingredients:

• Pasta for 4
• 4 cups of fresh spinach
• 1/2 cup of milk
• 1/2 cup creme fraiche
• 1/2 cup shredded cheese
• 1/2 tablespoon extra virgin olive oil
• Salt and pepper, to taste
• Optional: chili flakes, scallions

View this post on Instagram

A post shared by Taste of Home (@tasteofhome)

Instructions:

1. Bring a large pot of water to the boil. Add some salt and then the pasta. Leave to simmer for the time stated on the pasta packaging.
2. Once cooked, drain the pasta leaving a tiny splash of the pasta water in the pot.
3. Add the spinach to the pasta and stir through. If using scallions, chop them up and add them now too.
4. Once the spinach has slightly wilted, add the milk, creme fraiche, extra virgin olive oil, salt, and pepper and mix everything together.
5. Return to the heat and bring to a gentle simmer while stirring constantly. Cook for 5-10 minutes.
6. Remove from the heat, stir the shredded cheese in, and return to the heat. Cook for a further 5 minutes.
7. Divide into bowls immediately to serve. Top with chili flakes if using.

View this post on Instagram

A post shared by Erin (@erins.veganfood)

The post This One-Pot Creamy Spinach Pasta is the Easiest and Most Comforting Meal appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Nora Taylor (@nora_cooks_vegan_)

Ingredients:

• Pasta for 4
• 1 zucchini
• 1 bell pepper
• 1 large red onion
• 1 can sweet corn
• 14-ounce block of firm tofu
• Juice of 1 lemon
• 1 clove garlic
• 1 tablespoon olive oil
• 2 tablespoons nutritional yeast
• Salt and pepper, to taste
• 1 tablespoon basil
• 1 teaspoon smoked paprika

View this post on Instagram

A post shared by Hilary McMahon (@crazy_plant_based_lady)

Instructions:

1. Prepare the vegan ricotta by adding the tofu, garlic, lemon juice, olive oil, nutritional yeast, and some salt and pepper to a food processor. Blend until smooth and put to one side.
2. Meanwhile, prepare the rest of the meal.
3. Cook the pasta according to package instructions.
4. Finely slice the onion and chop the zucchini and bell pepper.
5. Heat some oil in a large pan and add the onion. Gently fry for 5 minutes.
6. Add the bell pepper to the pan and fry for a further 5 minutes.
7. Add the zucchini, sweet corn, basil, paprika, and some salt and pepper, and fry for another 10 minutes.
8. Drain the pasta and then mix with the vegetables. Divide into bowls and top with a dollop of the vegan ricotta ready to serve.

View this post on Instagram

A post shared by Noci Pasta (@nocipasta)

The post This Vegan Ricotta Pairs Perfectly With Pasta and Veggies appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Laurie McNamara (@simply_scratch)

Ingredients:

• Pasta for 4
• 2 cups cherry tomatoes
• 8 ounces mozzarella
• 1 cup fresh basil leaves
• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

View this post on Instagram

A post shared by Paula Ann (@paulaann447)

Instructions:

1. Cook the pasta according to the instructions on the package, adding some salt to the water as it boils.
2. Once the pasta is cooked, drain and then add 1 tablespoon of extra virgin olive oil and leave to cool for 10-15 minutes.
3. Meanwhile, prepare the salad ingredients.
4. Slice each tomato in half.
5. Chop or tear the mozzarella into small, bite-sized pieces.
6. Finely slice the basil leaves.
7. Transfer the pasta to a large bowl. Add the tomatoes, mozzarella, and basil and mix throughout.
8. Sprinkle in sea salt and freshly ground black pepper and stir through.
9. Pour in the balsamic vinegar and stir, and then add the remaining extra virgin olive oil.
10. Mix everything together before serving up.

View this post on Instagram

A post shared by Erin | The Wooden Skillet (@thewoodenskillet)

The post This Caprese Pasta Salad is Perfect for Any Occasion appeared first on thedancingcucumber.com.

Ingredients:

• 8 ounces spaghetti
• 1 teaspoon salt
• 1 teaspoon red pepper flakes
• 1 tablespoon tomato paste
• 2 cups chicken broth
• 3 cups tomato puree
• 4 cloves garlic
• 5 tablespoons olive oil

View this post on Instagram

A post shared by Not Your Mama’s Pasta (@notyourmamaspasta)

Instructions:

1. Heat a skillet of oil over medium heat. Add the garlic and red pepper flakes and cook for 2 to 3 minutes, until the garlic begins to soften. Add tomato paste and cook for 1 more minute.
2. Pour the broth and the puree into a bowl. In the skillet, lay down the spaghetti and turn the heat to medium-high. Add 1 cup of broth and cook for 4 to 5 minutes, until there is a thickened paste around the spaghetti and at the bottom of the skillet.
3. As the spaghetti begins to burn and stick to the skillet, use a spatula to lift it. Add another cup of broth and more salt to the pasta. Cook for another 25 to 30 minutes, until the pasta is al dente and the sauce is thickened.

The post This Spaghetti All’Assassina is Perfect for Weeknight Dinners appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Ricetta.it (@ricetta.it)

Ingredients:

• 12 ounces of pasta of your choice
• 2 tablespoons olive oil
• 1 onion
• 4 cloves of garlic
• 1 pound of ground beef or plant-based meat alternative
• 1 tin of crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt
• Black pepper
• 2 tablespoons tomato paste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups of milk
• 1 cup of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• Fresh basil or parsley for garnish

View this post on Instagram

A post shared by Blog Personale (@cucinaconlella10)

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, sautéing until softened. Add ground beef or plant-based alternative, cooking until browned. Drain excess fat if needed. Stir in crushed tomatoes, dried oregano, dried basil, salt, pepper, and tomato paste. Simmer for 10 minutes.
3. In a separate saucepan, melt butter over medium heat. Add flour, whisking to form a roux. Gradually add milk, whisking continuously until a smooth béchamel sauce forms. Combine the cooked pasta with the meat sauce. Transfer half to a baking dish.
4. Pour half of the béchamel sauce over the pasta. Sprinkle with half of the mozzarella and Parmesan cheeses. Repeat with the remaining pasta, béchamel sauce, and cheeses.
5. Bake for 25-30 minutes or until the top is golden and bubbly. Garnish with fresh basil or parsley before serving.

View this post on Instagram

A post shared by Vittorio Colella ItalyFoodPorn (@vittypumbaa)

The post This Pasta Al Forno Is Incredible appeared first on thedancingcucumber.com.

Ingredients:

• 1 large butternut squash
• 2 medium zucchini
• 6 cloves of garlic
• 2 cups of frozen peas
• 2 shallots
• 3 tablespoons of olive oil
• 10 ounces of rigatoni
• 1 cup of parmesan
• Lemon juice
• Salt
• Black pepper

Instructions:

1. Peel your butternut squash and chop it into small chunks. Place it in a roasting tray and drizzle olive oil generously over it. Add salt and pepper and roast in the oven on medium heat for at least 30 minutes.
2. Slice your zucchini into thin circles and fry in olive oil for about 10 minutes until brown. Add your chopped shallots and minced garlic and fry for 5 minutes.
3. Meanwhile, boil your rigatoni in heavily salted water and drain when cooked. Once all your components are cooked, chuck your squash in your frying pan and add your pasta. You can add a bit of pasta water now and fry on a medium heat. Add your frozen peas at this point as well. Whilst it is cooking, stir in your parmesan and a squeeze of lemon juice. Taste for seasoning and add more black pepper and salt if needed. You are now ready to serve. Add more parmesan on top if needed, and enjoy!

The post This Butternut Squash Pasta is Delicious appeared first on thedancingcucumber.com.

Ingredients:

• 1 tin of tuna
• 8 ounces fusilli
• 1 cup of mayonnaise
• Salt
• Olive oil
• 2 cups of Cheddar
• A large handful of green olives (optional)
• 1 tin of sweetcorn (optional)
• 3 scallions (optional)

Instructions:

1. Bring a pan of heavily salted water to the boil and add your fusilli. Cook until al dente and drain.
2. In a bowl, mix up your mayonnaise and tuna. Add to your drained pasta and add olive oil for flavor and to stop it sticking too much.
3. Grate your cheddar into your pasta and mix in.
4. At this point, you can add any combination of your ‘extra’ ingredients. The saltiness of the olives and the sweetness of the sweetcorn complement each other very well, and the texture of raw scallions adds a nice crunch to your dish. Salt to taste and it is ready to serve!

The post Try These Three Ingredients to Boost Your Tuna Mayo Pasta appeared first on thedancingcucumber.com.

Use a Big Pot

The first tip to keep in mind is to use a large pot and use approximately five liters of water for each pound of pasta. The reason it’s good to boil your pasta with more water is because it’ll prevent the pasta from sticking.

Salt the Water

Speaking of water, you should also add plenty of salt to it as it’s boiling. It’s important to be generous in this process because you want your water to taste somewhat like seawater, which will flavor the pasta internally.

How Done is Done?

Now comes perhaps the trickiest part of cooking pasta—knowing when it’s done. Traditionally, the best way to cook pasta is al dente, which means that the pasta is tender but also with a slight firmness. The best thing you can do is just to keep checking it and tasting it along the way. Eventually, you’ll be a pro!

The post Here Are Some Tips For Cooking Pasta appeared first on thedancingcucumber.com.