PASTA – Beets me

Name: Easy and Delicious Pasta with Creamy Black Pepper Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 250 gr pasta of choice; 2 tbsp olive oil; 1 onion chopped; 250 gr mushrooms (agaricus) in slices; 1 clove garlic; 1/4 cup white wine; Black pepper corns; 250 gr cashews (or soy) cream (HERE); Black pepper (lots); 1 pinch chili flakes; 1/2 tsp salt; 1/2 cup pasta water

Easy and Delicious Pasta with Creamy Black Pepper Sauce

Beets me — Wed, 10 Feb 2021 17:00:00 +0000

Hi friends! Let me tell you a little something about me or to be more exact, about my weekends! I love lazy, comfy weekends with movie nights and good food (who doesn’t)! Most people when watching a movie have some pop corn, chips, pizza or nachos. I, on the other hand, love having a big bowl of pasta! There is nothing more comforting than pasta along with a movie (at least for me!). So today’s recipe is one of those Saturday movie nights recipes! Pasta in a creamy and spicy cashew sauce yu will absolutely love! Rich and velvety, with lots of freshly cracked pepper (you gotta love black pepper!). Easy to make – ready in less than 30 minutes- and so comforting! Give it a go and let me know what you think!

Easy and Delicious Pasta with Creamy Black Pepper Sauce

Recipe by Konstantinos – Beets meCourse: MAIN COURSE, PASTA, SAUCES & DIPSCuisine: American, EuropeanDifficulty: 2/5

Servings

servings

Prep time

minutes

Cooking time

minutes

Easy to make, creamy and spicy pasta!

Ingredients

250 gr pasta of choice
2 tbsp olive oil
1 onion chopped
250 gr mushrooms (agaricus) in slices
1 clove garlic
1/4 cup white wine
Black pepper corns
250 gr cashews (or soy) cream (HERE)
Black pepper (lots)
1 pinch chili flakes
1/2 tsp salt
1/2 cup pasta water

Directions

Prepare your pasta according to instructions. Make sure to cook them about a minute less. In a pan add the olive oil. Once hot add the onion and sautee for 5 minutes. Add the mushrooms and cover. Let the mushrooms cook for about 5 minutes. Uncover and let liquids evaporate.
Sautee mushrooms for 8 minutes until brown. Add minced garlic and 4 – 5 pepper corns. Cook for 3 minutes. Pour in wine and after 4 – 5 minutes add the cashews cream. Stir and add lots of freshly cracked black pepper (about 1/4 – 1/2 tsp) and the chili flakes.
Add the water and give it a good stir. Add in the pasta, cover and let cook for about 1 minute. Serve with some extra black pepper on top.

Notes

Use any pasta you like, I suggest penne.

Nutrition Facts

2 servings per container

Amount Per ServingCalories433
% Daily Value *
Total Fat 20.5g 32%
- Saturated Fat 3.2g 16%
Cholesterol 0mg 0%
Sodium 88mg 4%
Potassium 140mg 4%
Total Carbohydrate 47.5g 16%
- Dietary Fiber 3.3g 14%
- Sugars 6.6g
Protein 13.8g 28%

Calcium 46%
Iron 4%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

If you have any questions or just want to say hi drop your commeent below.

Happy cooking!

THE BEST EVER VEGAN PASTITSIO – DELICIOUS GREEK RECIPES

Beets me — Fri, 08 Jan 2021 18:00:00 +0000

Hi friends! How are you? Hope you are doing great! Since I am a pasta lover I thought we would see today how we can make the best ever vegan pastitsio! Pastitsio is the Greek version of lasagna. One layer of thick pasta, one layer of delicious bolognese sause and one layer of bechamel sause! Scrumptious, filling and hearty! This is what I call a traditional Greek comfort food! What do you say?

THE BEST EVER VEGAN PASTITSIO – GREEK RECIPES

Recipe by Konstantinos – Beets meCourse: MAIN COURSE, MOCK MEATS, PASTACuisine: GreekDifficulty: 3/5

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Scrumptious, filling and hearty! Greek comfort food at its best!

Ingredients

For the Bolognese
120 gr vegetable protein TVP (soy mince) dry (about 330 gr soaked)
1 onion chopped
1 carrot cubbed
1 garlic clove finely chopped
1/3 cup red wine (dry)
1 cinnamon stick
2 bay leaves
1/4 tsp ground clove
1 generus pinch all spice
1/4 tsp paprika
1/4 tsp smoked paprika
1 tsp oregano
1 pinch cumin
250 ml tomato sauce
375 ml water
2 tsp vegetable stock powder
Black pepper to taste
1 tsp molasses
For the bechamel sauce
60 gr vegan butter
2 tbsp olive oil
3.5 tbsp all purpose flour
500 ml plantbased milk
3/4 tsp salt
1 pinch nutmeg
White pepper to taste
2 tbsp nutritional yeast
70 gr vegan cheese
Rest of the ingredients
250 gr pasta for pastitsio or the pasta of your choice
1/2 tbsp salt
Olive oil
50 gr vegan cheese
30 gr vegan feta cheese

Directions

For the Bolognese
Soak the TVP in hot water for about 10 minutes. Rinse and drain the TVP as dry as possible.
In a non stick pan over medium – high heat add some sesame oil. Once hot add the TVP and sa te until golden. Add in the pan some olive oil and then the onion and the carrot and saute for about 10 – 15 minutes. Add the garlic and saute for an additional 2 minutes.
Pour in the wine and once the alcohol has evaporated add the cinnamon stick, the bay leaves and all the rest of the spices and stir.
Add the tomato sauce, plus 250 cup of water, the vegetable stock powder, the eblack pepper and the molasses and stir. Cover, lower heat and let simmer for about 5 – 10 minutes.
Add the rest of the water (we want it to be juicy), adjust the salt to taste, stir and remove from heat.
Prepare the pasta acoording instructions.
For the bechamel sauce
In a pot over medium heat add the butter and the olive oil. Once the butter is melted and hot add the the flour and stir. Saute for about 4 minutes. Add gradually the plantbased milk and constantly stir. Add the salt, the pepper, and the nutmeg. Once thick add turn the heat off add the nutritional yeast and the cheeses. Stir to combine.
Assemble the pastitsio
Preheat the oven at 180°C. In an oven tray (27 x 19 cm) add the pasta and sprinkle over it the cheeses. Spread in one layer the bolognese, and last add the bechamel sauce. Spread evenly using a spatula. Bake for about 25 – 30 minutes.
Before serving let cool for 45 minutes.

Notes

We want the bolognese to be juicy so it can blend with the pasta.

If you have any questions or just want to just want to say hi drop your comment below.

Happy cooking!

EASY DIY WHOLE WHEAT PASTA

Beets me — Wed, 09 Dec 2020 17:00:00 +0000

Who doesn’t love pasta? I sure do! And though many believe that it is very difficult to make your own past at home it is rather easy! All it takes are 5 simle ingredients and 45 minutes from start to a delicious cooked meal! Healthier and and so much better than store bought,, nothing can compare to a dish of homemade pasta! Try this super easy recipe and let me know what you think!

EASY DIY WHOLE WHEAT PASTA

Recipe by Konstantinos – Beets meCourse: BREAD AND DOUGHS, MAIN COURSE, PASTACuisine: ItalianDifficulty: 2/5

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

150 gr whole wheat flour
150 gr semolina
1/2 tsp salt
2 tbsp olive oil
150 ml water

Directions

In a bowl add the whole wheat flour, semolina, and salt. stir to combine and add the olive oil and water. Mix with your hands until you have a dough.
Knead for about 5 minutes, form a ball and wrap in cling film and let sit in the fridge for 25 minutes.
On a clean surfface sprinke some semolina flour. Using a rolling pin spread your dough unril it is very thin (about 1 mm). Sprinkle semoline flour on top and flod both ends 2 – 3 time to the center (see pic).
Using a knife cut your dough into thin stripes. In a pot add water and salt. Once boiling add your fresh pasta in and cook for 2 – 2.5 minutes (not more). Serve with your favorite toppings.

Notes

If your dough is too soft add some semolina flour. If too hard add some water.

If you have any questions or just want to say hi drop yor comment below.

Happy cooking!