Mmmmm its the middle of Spring, or well almost Summer, here in Austin but I’ve been craving pasta. Especially creamy delicious hearty pasta.
Plus, I had a ton of cheese leftover from the really big pizza party last week that needed to get eaten. This creamy veggie pasta is definitely inspired by traditional Pasta Carbonara except I did not use heavy cream or bacon… gasp. Peas and mushrooms and ricotta… mmmm.
You’ll need: Angel hair pasta 1 cup ricotta 1/2 cup of grated romano cheese 3 eggs 1/2 bushel of green onions 1/2 cup of sliced mushrooms 3 cloves of garlic 3/4 cup frozen peas 2 tablespoons of olive oil 1 teaspoon crushed red pepper Salt and pepper to taste
Grate the romano cheese and set aside.
In a medium-sized pot, bring salted water to a boil and add the angel hair pasta. This should cook more quickly than other types of noodles.
Mince up the garlic.
Dice up the mushrooms and green onions and set aside.
Add about a cup of ricotta cheese to a mixing bowl.
Add 3 eggs to the ricotta.
Whisk that all together until mostly smooth. There may be a few small curds (lumps) but that’s ok.
All mixed up!
Add a few twists of fresh cracked black pepper.
Add a few shakes of red pepper flakes if you like.
Mix that all up and set aside.
Remember these guys? Add the mushrooms and green onions to a skillet with a tablespoon or two of olive oil. Saute these for 2-3 minutes.
After the mushrooms and onions begin to soften, add about 3/4 cup of frozen peas. Stir that up.
Now stir in the minced garlic.
Saute all of this together for another 2-3 minutes or until the mushrooms are soft and the peas are hot but not too mushy.
Now its time to drain your angel hair pasta. Save a little pasta water in case the sauce is too thick. I wound up not using this but it is good to have just in case.
After draining the angel hair, combine the pasta with the veggies in the pot.
Now time to add the creamy ricotta sauce!
Fold the sauce into the pasta quickly but gently. Be sure to turn the heat off while doing this. The eggs in the sauce can begin to cook. The sauce may curd a little, making some tiny lumps, that is ok but we do not want the sauce to become too lumpy.
Don’t forget to add the grated romano cheese! Stir the romano in, it should melt quickly. Now you are ready to serve!
Little bowl of love.
Of course I added a little extra romano, red pepper flakes and black pepper to my bowl!
My attempt at using Photoshop to edit my photos… what do y’all think?
Why hello there. I’ve been hibernating over the holidays and my apologies in neglecting to post. The holidays aren’t quite over yet so I wanted to share one of my indulgences with you all.
Over the past year or so I’ve really been into Indian food. Probably due to the fact that a new Indian place opened up across the street. Not to mention it’s BYOW (bring your own wine) and they dont charge a corking fee, score! Tikka Masala is great starter dish if you’re a newbie. It’s often served as a vegetarian dish or with chicken or shrimp. The beef addition is definitely an American adaptation. Since I eat this dish out so much I decided to learn how to make it myself.
This required adding some extra spices to my collection but definitely worth it if you ask me. Hopefully, it will inspire me to make some more Indian dishes.
I hope you all enjoy this as much as I did!
2-3 chicken breasts (I think I wound up using about 16oz)
1 1/2 cups heavy whipping cream
280z of diced tomatoes
2 cups of rice
1 large onion
1/2 cup plain yogurt (I used plain greek yogurt)
8 oz or 1 stick of butter
4-5 cloves of fresh garlic
After you gather all those ingredients, let’s get to cooking!
Poke your chicken breasts a few times with a fork.
Sprinkle kosher salt over both sides of the chicken.
Now, sprinkle coriander and cumin on both sides of the chicken.
Generously cover both sides of the chicken with yogurt.
Then place your coated chicken breasts onto a wire rack that sits on a baking sheet covered in foil. You don’t have to cook the chicken on a wire rack if you don’t have one, it just helps the chicken cook evenly and speeds things up a bit.
Place the chicken in the oven and broil for 5-7 minutes then flip and broil 5-7 more minutes. My broiler wasn’t working properly at the time, so I cranked up the heat to 450 degrees and watched it. It should char a little on the edges, that’s how you’ll know it’s done.
Meanwhile, dice up your onion and other fresh ingredients.
Fresh peeled ginger, dice this up.
Mince up some fresh garlic cloves. I always add extra garlic, can’t help it, I love the stuff!
Thinly slice up the serrano pepper. I used one but if you like it spicey, add more! I was trying not to scare off my guests with my passion for spiciness.
Ok, now time to start on the rice. One part rice to two parts water. One cup of rice will probably suffice. Add 4 oz of butter.
Add a tablespoon or two of turmeric. This will give the rice that gorgeous yellow color and a little flavor too. Bring this to a boil, then reduce heat, cover and let cook as you normally would with rice.
Alright, let’s get started on the sauce! First, melt about 4oz of butter in a large sauce pan.
Throw in your diced onion with the melted butter and let brown a little.
Add in your fresh ginger and garlic. Sprinkle a little kosher salt too.
Here is that brown color we are talking about. If you scrape the bottom of the pan, the brown bits will start to come up. That’s ok.
Add about 3 tablespoons of Garam Masala. Stir this around. Should be getting very fragrant!
If you like the heat, now is the time to add those serranos!
Mix in that big can of tomatoes!
Add in a little sugar. I grabbed a packet of turbinado sugar. Any sugar will do, no more than a tablespoon.
Mix that all together and let simmer for a few minutes. The longer you let it simmer, the more heat will cook out of your serranos. AKA making it less spicy.
After about 3 or so minutes of simmering, time to add the cream. Things are really starting to come together!
Mix, mix, mix.
Remember that rice? Well, it should be about done now. Add about a cup of frozen peas right into the pot the rice is cooking in. Mix it up. The hot rice will cook the peas just right!
Dice up that chicken into bite size pieces and add to the sauce.
Add a handful (or two if you’re like me!) to the sauce.
Alright, you’ve made it! Plate that beautiful rice!
Top the rice with the sauce and add some extra cilantro if you like.