#velvetysauce

[ymdcnyc]

Enjoy how rich and creamy this Cracked Black Pepper Shrimp Alfredo Pasta tastes. In a velvety Alfredo sauce spiked with the bold flavors of cracked black pepper, shrimp are cooked just right. This dish is both simple and rich, so it's sure to impress.

Ingredients: 8 oz fettuccine pasta. 1 lb large shrimp, peeled and deveined. 2 tbsp olive oil. 2 cloves garlic, minced. 1 cup heavy cream. 1 cup grated Parmesan cheese. 1 tsp cracked black pepper. Salt to taste. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the fettuccine until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Put the shrimp in the pan and cook for about two to three minutes on each side, until they are pink and opaque. Take the shrimp out of the pan and set it aside. Put heavy cream and cracked black pepper in the same pan. Bring to a low boil, then turn down the heat. Add grated Parmesan cheese and mix it in until it melts and the sauce is smooth. Add salt to your liking. Toss the cooked fettuccine pasta in the Alfredo sauce after adding it to the pan. Put the cooked shrimp back in the pan and mix it with the pasta and sauce slowly until everything is hot. Serve hot with fresh parsley on top. Have fun!

Prep Time: 10 minutes

Cook Time: 20 minutes

Wired TC

[superstimsational]

This Chicken Fettuccine Alfredo is creamy and filling, and it tastes like spicy Cajun food. Cajun spices are used to season tender chicken strips, which are mixed with al dente fettuccine and covered in a rich, velvety Alfredo sauce.

Ingredients: 8 oz fettuccine pasta. 2 boneless, skinless chicken breasts, cut into thin strips. 2 tbsp Cajun seasoning. 2 tbsp olive oil. 2 cloves garlic, minced. 1 cup heavy cream. 1 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Cook fettuccine according to package instructions until al dente. Drain and set aside. In a bowl, toss chicken strips with Cajun seasoning until evenly coated. Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside. In the same skillet, add minced garlic and cook for 1 minute, until fragrant. Reduce heat to medium and pour in heavy cream. Stir in Parmesan cheese until melted and smooth. Season sauce with salt and pepper to taste. Add cooked fettuccine and cooked chicken back to the skillet, tossing until everything is well coated in the sauce. Garnish with chopped parsley before serving. Enjoy your Cajun Chicken Fettuccine Alfredo!

Prep Time: 15 minutes

Cook Time: 20 minutes

jo wilmer

[fourlittlebees]

This sweet potato creamy pasta sauce is a delicious and nutritious alternative to traditional pasta sauces. The natural sweetness of sweet potatoes combined with coconut milk creates a rich and velvety sauce that pairs perfectly with any pasta.

Ingredients: 2 medium sweet potatoes, peeled and diced. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 cup vegetable broth. 1/2 cup coconut milk. Salt and pepper to taste. Fresh parsley for garnish. Cooked pasta of your choice.

Instructions: In a pot, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1-2 minutes. Add diced sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat to simmer until sweet potatoes are tender, about 15-20 minutes. Once sweet potatoes are tender, remove from heat and allow to cool slightly. Transfer sweet potato mixture to a blender. Add coconut milk, salt, and pepper. Blend until smooth and creamy. If the sauce is too thick, add more vegetable broth or coconut milk to achieve desired consistency. Taste and adjust seasoning if necessary. Serve the creamy sweet potato sauce over cooked pasta of your choice. Garnish with fresh parsley before serving. Enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Jessi Pagel

[love-bumble]

When you're busy during the week, this Vegan One Pot Pasta with Creamy Tomato Sauce is a great dish to make quickly. Because the coconut milk is so creamy, it makes the tomato sauce rich and velvety. Plus, everything is made in one pot, which makes cleanup a breeze!

Ingredients: 8 oz 225g whole wheat spaghetti. 1 can 14 oz/400g diced tomatoes. 1 can 14 oz/400ml coconut milk. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes. Salt and pepper, to taste. Fresh basil leaves, for garnish optional.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Saut until onion is translucent. Pour in diced tomatoes with juices, coconut milk, dried basil, dried oregano, red pepper flakes, salt, and pepper. Stir to combine. Break the spaghetti in half and add it to the pot, making sure it's submerged in the liquid. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 15-20 minutes, or until pasta is cooked and sauce has thickened, stirring occasionally. Once pasta is cooked, taste and adjust seasoning if needed. Garnish with fresh basil leaves, if desired, before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

City Rockfest Tour 2018

[fortracyhyde]

When you're busy during the week, this Vegan One Pot Pasta with Creamy Tomato Sauce is a great dish to make quickly. Because the coconut milk is so creamy, it makes the tomato sauce rich and velvety. Plus, everything is made in one pot, which makes cleanup a breeze!

Ingredients: 8 oz 225g whole wheat spaghetti. 1 can 14 oz/400g diced tomatoes. 1 can 14 oz/400ml coconut milk. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes. Salt and pepper, to taste. Fresh basil leaves, for garnish optional.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Saut until onion is translucent. Pour in diced tomatoes with juices, coconut milk, dried basil, dried oregano, red pepper flakes, salt, and pepper. Stir to combine. Break the spaghetti in half and add it to the pot, making sure it's submerged in the liquid. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 15-20 minutes, or until pasta is cooked and sauce has thickened, stirring occasionally. Once pasta is cooked, taste and adjust seasoning if needed. Garnish with fresh basil leaves, if desired, before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

City Rockfest Tour 2018

[newpatronus-rp]

When you're busy during the week, this Vegan One Pot Pasta with Creamy Tomato Sauce is a great dish to make quickly. Because the coconut milk is so creamy, it makes the tomato sauce rich and velvety. Plus, everything is made in one pot, which makes cleanup a breeze!

Ingredients: 8 oz 225g whole wheat spaghetti. 1 can 14 oz/400g diced tomatoes. 1 can 14 oz/400ml coconut milk. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes. Salt and pepper, to taste. Fresh basil leaves, for garnish optional.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Saut until onion is translucent. Pour in diced tomatoes with juices, coconut milk, dried basil, dried oregano, red pepper flakes, salt, and pepper. Stir to combine. Break the spaghetti in half and add it to the pot, making sure it's submerged in the liquid. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 15-20 minutes, or until pasta is cooked and sauce has thickened, stirring occasionally. Once pasta is cooked, taste and adjust seasoning if needed. Garnish with fresh basil leaves, if desired, before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

City Rockfest Tour 2018

[matthieuforichon]

Enebt18

[narrativemag]

Enjoy the rich and creamy flavors of this mushroom stroganoff that is vegan. The velvety sauce will make you want more, and it's the perfect comfort food for any event.

Ingredients: 300g mushrooms, sliced. 1 onion, diced. 3 cloves garlic, minced. 2 tbsp olive oil. 1 cup vegetable broth. 1 cup canned coconut milk. 2 tbsp soy sauce. 2 tbsp nutritional yeast. 1 tsp dijon mustard. 1 tbsp cornstarch. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, saut until softened. Add sliced mushrooms and cook until browned and tender. In a small bowl, whisk together vegetable broth, coconut milk, soy sauce, nutritional yeast, dijon mustard, and cornstarch until smooth. Pour the sauce into the skillet with the mushrooms. Simmer for 5-7 minutes, or until the sauce thickens. Season with salt and pepper to taste. Serve hot over cooked pasta or rice. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

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