Creamy Basil Sauce Served With Spaghetti Pasta -Vegetarian#SundayFunday

Creamy pasta is an easy dinner. Pasta served with basil cream sauce is the perfect vegetarian meal and can be ready in 20 to 25 minutes. Creamy delicious sauce so quick and easy to make.

Serves 2
Ingredients
2 Cups Fresh Basil Leaves
4 Cloves Garlic - crushed
¼ Cup Olive oil
¼ Cup Pine nuts
½ Cup Grated Parmesan cheese
Salt and Pepper to taste
200 Ml Fresh Cream
250 Grams Spaghetti Pasta - boiled

Method
Boil the spaghetti as per pack instructions till al dente.

In a blender, combine basil, garlic, run the blender on low speed and pour in olive oil in a thin stream. Process until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for a minute. 

Heat cream in a saucepan over low heat until simmering. Pour ½ of the hot cream into the processor with basil pesto, pulse for 20 seconds to incorporate.

Pour mixture back into cream, and simmer for 5 minutes or until thickened. Serve over boiled and drained pasta.

Garnish it with halved cherry tomato and enjoy. This super delicious , you will make this easy and creamy basil sauce pasta often. 
Labels: Pasta & Noodles, Spaghetti, Basil, Fresh Cream, Main course, Sunday Funday, Serves Two

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. 

I thank our host for this week's event Sue of https://palatablepastime.com/.Check out some to the recipe made by our group.   

• • Christmas Penne Pasta from Making Miracles
  • Creamy Basil Sauce Served With Spaghetti Pasta -Vegetarian from Sneha’s Recipe
  • Creamy White Bean Mushroom Pasta from Food Lust People Love
  • Shrimp and Crab Stuffed Shells from Palatable Pastime
  • Spinach Ravioli with Pan Fried Scallops from Our Good Life
  • Tenderloin Tips over Lemony Pappardelle from A Day in the Life on the Farm
  • Tortellini Soup with Sausage & Kale from Amy’s Cooking Adventures
  • Pasta with Roasted Tomato Sauce from Mayuri’s Jikoni

Colombian Arroz Atollado

For the Eat The World, this month we are travelling to Colombia.  Arroz atollado is a traditional Colombian cuisine dish, more like a risotto except it’s a bit more mushy. Apart from rice, it contains chicken, pork, potatoes of various kinds, vegetables and seasonings. 

Recipe Adpated From Here  

Serves 2 - 3
Ingredients 
3 Tablespoons Oil

1 Tablespoon Butter
1 Medium Red bell pepper - chopped
1 Medium Yellow bell pepper - chopped
2 Cloves Garlic - chopped
1 Medium Onion - chopped
100 Grams Bacon - chopped
100 Grams Beef strips- cooked
100 Grams Boneless Chicken - chopped

½ Teaspoon Black Pepper powder 
1½  Cups  Homemade Rice Roni 

3 Cups Water
Salt to taste
1 Chicken  Stock cube

Method

In large pan, heat  oil to medium heat. Add garlic and onion. As soon as they are golden, add the chicken and bacon, stir-fry till the chicken changes from pink to white, now add the beef  and black pepper powder, let is fry for a minute.  Cover and let the chicken cook completely.  

Add the water, stock cube bring it to a rolling boil. Add the rice roni and stir it well.  Let this come to a rolling boil. Cover and reduce to flame to low, let it cook till  the rice roni  is nearly done. Now stir in the veggies and mix it lightly. Cover and cook again till the rice roni is done and the flavors have blended well. Taste for salt, add the butter and give it a light stir.  

Serve hot.

Labels : Rice, Spaghetti, Beef, Chicken, Bacon, Colombia, Main course, Eat the World, International Cuisine


Check out all the wonderful Colombian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Culinary Adventures with Camilla: Bollos de Mazorca (Steamed Fresh Corn Rolls) 

Sneha’s Recipe: Colombian Arroz Atollado 

Amy’s Cooking Adventures: Cañón de Cerdo (Colombia-Style Pork Loin Roast) Pandemonium Noshery: Bandeja Paisa - Colombian Platter 

Making Miracles: Arepas Con Carne Asada 

Dinner By Dennis: Pan De Bono (Cassava and Corn Cheese Bread) 

Sugarlovespices: Aguacate Relleno (Stuffed Avocado with Smoked Salmon and Egg) 

Kitchen Frau: Pan de Yuca (Warm Cheesy Buns) 

Palatable Pastime: Sweet & Spicy Fried Plantains (Platanos Maduros Dulces y Picante)

Spinach Spaghetti Bundt#BundtBakers

Made this  as an appetizer for the Mehndi dance practice. It's so quick and easy, just mix all the ingredients and ta da .. bake it.

Ingredients  

1/2 Packet Spaghetti boiled
2 Cups Spinach - finally chopped
2 Tomatoes - de seeded cut into cubes
11/2 Cup Grated Cheese - Mozzarella and Cheddar Cheese
4 Eggs
2 Tablespoons Corn flour
600 ML Fresh Cream
1 Teaspoon Salt
1 Teaspoon Black pepper
1 Teaspoon Chilly flakes
1 Teaspoon Mixed herbs

Method

Boil the spaghetti as per the packet instructions.

In a large bowl beat eggs ,add in 1 cup of the cheese, corn flour, cream, salt, black pepper and chilly flakes, mixed herbs, beat all these very well,

Spinach, tomato cubes, 

fold it well till all are nicely lastly incorporated, 

then fold in boiled spaghetti.

Grease a ring bundt pan well with butter.

Pour this into the greased your 10 inch bundt ring pan with oil on all sides and top with remaining 1/2 cup grated cheese

 bake in a pre heated oven for 30-35 min at 180 degree.

 When cooled lightly 

then un mold it into a serving platter. 

Slice and serve..enjoy

My Notes

Can  add any veggies of your choice, sweet corn, broccoli or mushrooms, bell peppers, scallions etc. 
You can also use fresh herbs.

Labels : Cheddar Cheese, Eggless, Fresh Cream, Mozzarella Cheese, Spaghetti, Spinach, Tomato, Vegetarian, Baked,  Bundt, Bundt Bakers
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

And don’t forget to take a peek at what our other talented bakers have baked this month ~
Savory Bundts


Savory BundtsPan Rotisserie Chicken From Palatable Pastime
Calzone Bundt From A Day in the Life on the Farm
Green Olive, Ham & Cheese Bundt Cake From Patty's Cake
Spicy Garlic & Herb Potato Monkey Bread From Passion Kneaded
Bacon, Egg and Cheese Biscuit Bundt From Cookaholic Wife
bundt cale nido de hormiga From mercedes del sol
Spinach Spaghetti Bundt From Sneha's Recipe
Mie Noodles with Cheese Bundt From Patyco Candybar
HAM AND CHEESE CORNBREAD BUNDTLETS From Sweet Sensations

Baked Mexican Chicken Spaghetti#BakingBloggers

Whenever  we are invited for a party , I always ask my host what can I bring.   Took this  Baked Mexican Chicken Spaghetti for the dinner party.

This was  a delicious and makes a fantastic festive dinner that your friends and  family will enjoy. It's topped with cheese, Mexican seasoning, baked until it becomes oey, gooey and the cheese is melty, to perfection. 

Servings 7 -8
Ingredients  
1 Kg Boneless Chicken - chopped into tiny cubes
2 Large Onions - finely chopped
1 Tablespoon Each Ginger Garlic - minced
1 Green bell pepper - finely chopped
200 Grams Tomato Puree
2 Jalapenos - finely chopped
2 Tablespoons Finely chopped Parsley
6 Medium Ripe Tomatoes
1 Packet Mexican Noodle Taste Maker
1 Teaspoon Cayenne pepper
Salt to taste
1 Teaspoon Mexican Seasoning
3 Tablespoons Oil
500 Grams Spaghetti pasta

For the Toppings  
Few Fresh Basil Leaves
Mixed Herbs
Mexican Seasoning
Chopped Parsley
Diced Coloured Bell Peppers
Chopped Spring Onion Greens
Grated Cheese as required - see notes
Method
First cook the spaghetti as per package instructions. Drain it and keep aside.
Blanche the tomatoes, remove the skin and chopperize them. Keep this aside.
Heat oil a large skillet, add the onions , ginger and garlic, saute till the onions are translucent, add the chicken and saute till it turn pink to white, now add the, tomato puree and chopperized tomatoes, Mexican taste maker , jalapenos and stir fry till nicely mixed. Reduce the flame to medium low and let it cook till dry but still moist. Now add the chopped capsicum and Mexican seasoning, cayenne pepper and taste for salt and add accordingly. See that this mixture is not dry but saucy. 

Grease a big casserole dish lavishly with oil or butter , I used a non stick baking dish to make this.
Transfer the chicken mixture to the baking dish 

Place the coloured bell peppers, sprinkle chopped parsley. 

Sprinkle little cheese on top 

Spread  the spaghetti and place the coloured bell peppers, sprinkle chopped parsley and spring onion greens again cheese as much as you would like, I used a total of 1.1/2 cups of grated cheese.

A sprinkle of Mexican seasonings and mixed herbs on  top 

Dot it with tiny cubes of butter and and few basil leaves  bake  at 180 until cheese is melted or for about 20 to 25 minutes. 

Remove from oven, and let sit 5 minutes or so. Serve and enjoy!  Isn't this  Mexican Chicken Spaghetti, so creamy, dreamy and delicious! 

My Notes
I used a mix of Sheep cheese and cheeza cheese.
Labels : Baked, Pasta & Noodles, Chicken, Mexican, Baking Bloggers, Spaghetti, Cheese, Mexican Seasoning, Main course 
Baking Bloggers, theme for the month is Baked Pasta and our host is Sue. 


Baked Mac and Cheese with Corn by Anybody Can Bake
Baked Mexican Chicken Spaghetti by Sneha's Recipe
Cavatini by Palatable Pastime
Cheesy Artichoke Ravioli Casserole by Food Lust People Love
Cheesy Vegetable Pasta Bake by Cook with Renu
Creamy Lemon Chicken Pasta Bake by Caroline's Cooking
Greek Giouvetsi by Pandemonium Noshery
Macarona Bechamel (Egyptian Baked Pasta) by Tara's Multicultural Table
Meatless Lasagna by A Day in the Life on the Farm
Mushroom And Artichoke Pasta Bake by Oventales
Rakott teszta (Hungarian Layered Noodles) by Sid's Sea Palm Cooking
Sausage and Spinach Lasagna by Cookaholic Wife
Spiralized Sweet Potato Macaroni and Cheese by Karen's Kitchen Stories
Turkey Ham Mac and Cheese by Cindy's Recipes and Writings
Turkey Tetrazzini by Reviews, Chews & How-Tos

Chicken Bolognese#FantasticalFoodFight

For a healthier alternative to red meat I have made this in an authentic Italian style, try this Chicken Bolognese. 

Ingredients 

1 to 1½ Cups Homemade Pasta sauce
250 Grams  Spaghetti Pasta - boiled

Ingredients for mince sauce

250 Grams Chicken Mince
1 Medium Onion - chopped 
1 Teaspoon Garlic Paste   
½ Teaspoon Dried Oregano 

½ Teaspoon Red Pepper Flakes
1 Teaspoon Black Pepper powder
½ Teaspoon Salt or to taste
1 Teaspoon Dried Basil
2 Tablespoons Butter 

2 Tablespoons Oil
Method 

For the Chicken mince

Heat butter and  oil in a pan. Add chopped onion, garlic paste, seasonings and mince. Fry for 5 minutes, add a cup water. Cover and cook until mince done. Add to it the prepared pasta sauce, mix well and let it simmer or 2 to 3 minutes. Taste for salt and sauce consistency.   Now fold in boiled pasta. Remove in a dish. 

Serve sprinkled with parsley and basil leaves. 

Lables :  Chicken, Pasta & Noodles, Italy, Pasta sauce, Spaghetti, Fantastical Food Fight, Main course

It’s time for Fantastical Food Fight headed up by Sarah Ellis at Fantastical Sharing. Since October is National Pasta Month, so we are celebrating with making oodles of noodles to share! Our theme for the month is: PASTA
You can learn more about our group and how to join in the fun over at this site.

#FantasticalFoodFightClick on the hop link button to be transported to the other recipes:  

An InLinkz Link-up

Spaghetti Fritters

Spaghetti Fritters is a fried pasta dish,  This recipe if from Jamie Oliver cook book.   This dish can be altered to suit what you like, you can vary the flavor in different ways, by adding ingredients of your choice. The fritters should be soft in the middle and crunchy on the outside. 

These pan fried spaghetti fritters are very simple to make and taste absolutely delicious.  You can make these of leftover pasta too.

This is the third recipe under the theme Bring on the Fritters.

Ingredients

2 Cups Boiled Spaghetti 

4 Eggs

1 Teaspoon Chicken Soup powder

1/4 Teaspoon Fresh Dill - finely chopped

1/2 Teaspoon Parsely - finely chopped

1/2 Teaspoon fresh Thyme

1/2 Teaspoon Sumac

1/4 Teaspoon Pepper powder

Salt to taste 

1/2 Cup Cheddar Cheese - grated

1/4 Cup Parmesan cheese powder
Butter + Oil for frying

Method 

Crack eggs in a bowl and whisk. Then, add sumac, dill, parsley, thyme, pepper powder, salt to taste, both the cheese, chicken powder and mix.  Add pasta to the bowl and give it a mix using a fork.
Pour two tablespoons of oil + butter in a pan and heat it.
Using a fork or a tong, take little bit of the spaghetti mixture and drop it to the hot pan. Fry it at a medium heat for about 2 minutes on each side.  Serve with sriracha sauce.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

Linking this to Valli's 'Cooking from Cookbook Challenge: June -- Week 3.

Labels : Breakfast, Fritters, Spaghetti, Blogging Marathon, CCChallenge