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Pasta Gaga

Pasta Gaga

If you like pasta, then you would love this article.

  • Macaroni and Cauliflower Cheese Bake

This recipe would be good for four to six persons. Plus, this is the simple style. We gave room for your creativity and kitchen skills. It is up to you to give this simple yet already delicious macaroni dish your twist.

You would be needing jus the half of a cauliflower head, eight ounces of cheddar cheese, four ounces of parmesan cheese, a small bunch of fresh Italian parsley, sea salt to taste, a pound of dried macaroni (elbows), and a cup of crème fraiche or sour cream.

First, remove the outer green leaves of the cauliflower and throw away. Then, cut away the end of the cauliflower stalk and cut the head into small florets. Cut the thick stalk in half lengthwise. Slice thinly. In a large heatproof bowl, grate the cheddar and parmesan. Chop the parsley stalks and leaves finely. To cook the pasta, bring a large pan of salted water to boil then add the macaronis and all the cauliflowers and follow the instructions on the macaroni package. Put the bowl of cheese over the saucepan and add the crème fraiche or sour cream. Stir often until the cheese is smooth and melted. If the water boils beneath the bowl, just lessen the heat slightly. Add all the chopped parsley into the cheese bowl and season with a pinch of salt and pepper. Remove the bowl from heat and set aside. Drain the macaroni in a colander over a bowl and reserve the cooking water. Return the pasta to the pan and pour in the cheese. Stir. The consistency must be silky, but if it’s too thick, just add a little cooking water. You could serve it as it is or finish the dish with a broiler for a crispy and golden top. If you choose to go a little further, preheat the broiler to medium to high heat. Add two-thirds cup of cooking water to the macaroni and stir. Then, transfer to a baking dish. Place under the broiler until golden and bubbling.

 

  • Pasta Salad

This pasta dish is really simply, utterly delicious, and provides room for your creativity because you could practically add whatever’s in your fridge.

All you need for this recipe are the following: eight ounces of bow-tie pasta, a tablespoon of extra-virgin olive oil and another half cup for the vinaigrette, a cup of diced ham, a large tomato that is diced, a quarter cup of fresh flat-leaf parsley, six ounces of salad greens, two hard-boiled eggs that are finely chopped, salt, freshly ground black pepper, two tablespoons of Dijon mustard, two tablespoons of cider vinegar, and a tablespoon of light or dark brown sugar.

For the pasta, bring a large pot of salted water to boil. Add the pasta and follow the instructions on the pasta package. Drain, transfer to a large bowl, and toss with a tablespoon of olive oil. While cooking the pasta, prepare the vinaigrette. To do so, whisk the mustard, sugar, and salt all together in a large bowl. While whisking, slowly drizzle in the olive oil and set aside. Add the vinaigrette to the cooked pasta and toss to coat. Add in the ham, cheese, tomato, parsley, and greens and toss well. Transfer the resulting dish to a serving bowl and top with the egg, and season with salt and pepper.

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