Pasta

Creamy, Comforting Stovetop Macaroni And Cheese

341K views · 2.1K reactions | Write PASTA for the recipe! | Chelsea's Messy Apron | Facebook

Lemon Caper Pasta

13K reactions · 234 shares | One of my favourite recipes to make this time of year and it only takes 30 minutes!! Hope you love it 😄 Chris xx ASPARAGUS PANCETTA PASTA | Serves 4 INGREDIENTS 200g / 7oz diced Pancetta 350g / 12.3oz Linguine (or other long-cut pasta) 300g / 10.5oz Asparagus, woody ends trimmed then diced into large chunks 2 Springs Onions, thinly sliced then separated into white/dark green parts 2 cloves of Garlic, finely diced 180ml / 3/4 cup Chicken or Veg Stock 150g / 5.3oz full fat Mascarpone 1/2 small bunch of Fresh Basil, roughly diced (plus more to serve if desired) 20g / 1/4 cup freshly grated Parmesan, plus more to serve if desired 1/2 Lemon, juice only Salt & Black Pepper, as needed METHOD 1️⃣Add the pancetta to a large pan with the heat off. Turn to medium and fry until most of the fat has rendered down and it’s pretty crispy. Lower the heat slightly if it’s browning too quickly without the fat rendering out. At this point pop the pasta in salted boiling water and cook until al dente. Don’t drain. 2️⃣Add the asparagus in with the pancetta and fry until it begins to soften, approx 3-4mins depending on the thickness of the asparagus (it will continue cooking slightly as you make the sauce). Add the garlic and white part of the spring onion and fry for a minute. 3️⃣Add the stock and stir in the mascarpone until it melts. Stir in the basil, parmesan, remaining spring onion and a squeeze of lemon juice. Bring to a gentle simmer and check for seasoning (I typically do 1/4-1/2 tsp pepper and just a pinch of salt). 4️⃣As the sauce begins to thicken, use tongs to transfer the cooked pasta straight from the pot into the pan, embracing any excess water it brings with it. Turn the heat to low and toss the pasta in the sauce until it thickens and is no longer watery. The end result should be a creamy, glossy sauce that clings to the pasta (add more of the leftover pasta water to thin it out if needed). You can add more lemon juice at this point if you’d like. 5️⃣Plate up with extra parmesan and basil if desired, then tuck in and enjoy! | Chris Collins | Facebook

Kitchen's - The CHEESIEST Macaroni and Cheese EVER "My husband took one bite and said, ‘This is like a cheese hug for my soul!’ The kids abandoned their chicken nuggets to dive face-first into this pot. Even my ‘I-don’t-do-carbs’ sister scraped the bowl clean. Warning: You’ll get requests for this weekly!" Ingredients: - 1 lb elbow macaroni (or cavatappi for extra cheese pockets) - ½ cup butter - ½ cup all-purpose flour - 4 cups whole milk (warmed) - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp smoked paprika - ½ tsp cayenne (optional, for a kick) - Salt & black pepper to taste - 4 cups shredded cheese (mix of sharp cheddar, Gruyère, and Monterey Jack) - 1 cup freshly grated Parmesan - 1 cup heavy cream (for extra indulgence) Optional Crispy Topping: - 1 cup panko breadcrumbs - 2 tbsp melted butter - ½ cup shredded cheddar Instructions: 1. Cook pasta: Boil macaroni in salted water 1 minute less than package says. Drain. 2. Make roux: Melt butter in a large pot, whisk in flour, and cook 2 mins until golden. 3. Cheese sauce: Slowly whisk in warm milk until smooth. Add spices. Simmer 5 mins until thickened. 4. Cheese dump: Remove from heat. Stir in shredded cheeses one handful at a time until melted. Add heavy cream for silkiness. 5. Combine: Fold in pasta. Taste and add more salt/pepper if needed. For crispy top (game-changer): - Mix panko, melted butter, and cheddar. Sprinkle over mac. Broil 2-3 mins until golden. Pro Tip: For next-level creaminess, add 4 oz cream cheese with the shredded cheeses. Want truffle mac? Stir in 1 tbsp truffle oil at the end! #UltimateComfortFood #CheeseLoverDream #CrowdPleaser #WeeknightWin #FoodieApproved | Facebook

30K views · 704 reactions | 🌿Pasta alla Crudaiola🍅 Orecchiette con Pomodorini, Rucola e Ricotta Salata ✨ A fresh and simple summer pasta! Perfect for hot days when you want something light but satisfying! #pasta #pastalovers #italianfood | Giovanni Siracusa | Facebook

48K views · 267 reactions | My favorite Lemon Butter Garlic Pasta. 🍝🍋🧀🧄🤌 our boys inhaled that entire pot in 5 minutes. Recipe below: Servings: 3-4 Total time: 20 minutes... | By Dadsfoodtoday | Facebook

Pasta Con Broccoli - Sip and Feast

Mac and Cheese and French Onion Soup Walk Into a Bar…

70K views · 631 reactions | Garlic Confit Baked Feta Pasta | Garlic Confit Baked Feta Pasta | By Grilled | Garlic garlic girlies, this one's for you. This is what happens with baked feta pasta combines with garlic confi and it's heavenly. We're going to start with a ton of garlic, a block of feta, olive oil, and you know the rest, salt, red pepper flakes, and then pop it in the oven at 400 until it looks like this. Once the garlic's all tender, we're just going to gently mash it with the back of the fork and then stir that feta up. Now add spinach and orzo, lemon juice, and a little bit of pasta water just to make it all silky and smooth and just Look at that. Oh my lord. It should be illegal. Finish with a drizzle of white balsamic glaze and fresh cracked pepper. And that's it y'all. Absolutely decadent. Follow me for more cheesy chill recipes like this.

Mafaldine Pasta Limone With Broccoli

Bosh

108K views · 1.5K reactions | Orecchiette with Sausage and Broccoli Rabe😍https://www.sipandfeast.com/orecchiette-sausage-broccoli-rabe/ | Sip and Feast | Facebook

337K views · 2.2K reactions | Sun-dried Tomato Pasta in 20 minutes: https://theplantbasedschool.com/sun-dried-tomato-pasta/ This is our favorite sun-dried tomato pasta because it’s made with a quick and creamy Sicilian-inspired sauce of ricotta, tomatoes, and parmesan. It’s excellent for a 20-minute dinner! #weeknightdinner #sundriedtomatoes | Hilltop Recipes | Facebook