Enhanced with juicy sun-dried tomatoes, Feta and mini mozzarella balls, this salad is not only a feast for the taste buds but also a visual delight. Perfect for a quick, healthy meal on a warm day or a standout addition to any potluck, this pasta salad is easy to prepare and packed with nutritious ingredients. Whether you’re a seasoned cook or a kitchen novice, this recipe will become a go-to in your culinary repertoire. Let’s dive into this delicious and refreshing dish that epitomizes the essence of summer!

A Summer Pasta Salad Perfect for sharing

Why 3 Cheese Spinach Pesto Pasta Salad with Sun-Dried Tomatoes

Spinach pesto pasta salad stands out for its fresh, vibrant flavours and health benefits. By using a homemade spinach pesto, you’re not only adding a burst of green goodness but also enriching the dish with essential vitamins and minerals. The combination of spinach, basil, and three types of cheese – Parmesan, feta, and mozzarella – provides a rich, creamy texture while offering a variety of flavours that balance sweetness, tanginess, and umami. The addition of sun-dried tomatoes adds a concentrated burst of flavour, making each bite a delightful experience. This salad is a versatile choice that caters to various dietary preferences, making it a must-try for any pasta lover.

Summer Pasta Salad

Summer calls for light, refreshing meals, and this 3 Cheese Spinach Pesto Pasta Salad is the perfect choice for your next picnic or family outing. As I am not a fan buying out, I often make this easy pasta salad for our family days out to the beach, where it’s easy-to-transport nature and delicious taste make it a hit with everyone. The ingredients complement each other perfectly and it also keeps well for the longer car journeys. This healthy pasta salad not only adds a touch of gourmet flair to our picnics but also ensures we have a nutritious and hearty meal to enjoy while soaking up the sun.

Alongside this healthy pasta salad I bring along freshly prepped vegetables and fruit with homemade strawberry lemonade. It truly is a treat!

Spinach Pesto vs Basil Pesto

Pesto is a traditional sauce from Genoa, in Italy’s northern region. Dating back to the 16th century, it is traditionally made with crushed garlic, basil, and pine nuts, blended with Parmesan cheese and olive oil.

Spinach pesto offers several advantages over traditional basil pesto, making it a compelling alternative, here’s a few things to keep in mind:

1. Nutritional Boost: Spinach is rich in vitamins A, C, and K, as well as iron and folate. By incorporating spinach into your pesto, you enhance its nutritional profile, providing additional health benefits that basil alone doesn’t offer.
2. Milder Flavour: Spinach has a milder, less intense flavour compared to basil. This makes spinach pesto a great option if you prefer a subtler taste that complements rather than overpowers other ingredients in your dish.
3. Creamier Texture: The addition of spinach can give the pesto a smoother, creamier texture. This is particularly beneficial if you’re looking for a pesto that blends seamlessly into dishes or has a more luscious consistency.
4. Color Variation: Spinach pesto has a vibrant green color that can be visually appealing and provide a different aesthetic compared to the more traditional, darker basil pesto. This can be particularly attractive in dishes where presentation matters.
5. Cost and Availability: Spinach is often more affordable and readily available than fresh basil, especially out of season. This makes spinach pesto a more economical choice, while still delivering a delicious and nutritious alternative.
6. Culinary Versatility: Spinach pesto can be used in a wider variety of dishes due to its milder flavour. It pairs well with a range of ingredients, from pasta to sandwiches, making it a versatile pantry staple.

A Healthy Pasta Salad Served Hot or Cold!

Ingredients:

• For the Pasta:
  • 500g pasta
• For the Pesto:
  • 150g fresh spinach
  • 20g fresh basil leaves
  • 4 cloves of garlic
  • 100g Parmesan cheese
  • 75g cashew nuts
  • 75g walnuts
  • Juice of one large lemon
  • 150ml extra-virgin olive oil
• Additional Ingredients:
  • 300g mini mozzarella balls
  • 200g Feta Cheese
  • 160g sun-dried tomatoes

Step by Step for this Easy Pesto Pasta

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve one cup of the pasta water before draining.
2. Prepare the Pesto:
   • While the pasta is cooking, prepare the pesto.
   • In a food processor, combine the spinach, Parmesan cheese, cashew nuts, walnuts, fresh basil leaves, and garlic cloves. Pulse until the ingredients are finely chopped.
   • Add the lemon juice and slowly pour in the extra-virgin olive oil while the processor is running until the mixture becomes smooth. If the pesto is too thick, you can add a little bit of the reserved pasta water to reach the desired consistency.
   • Season with pepper to taste but no salt as the crumbled feta at the end will add a salt to the final dish.
3. Combine and Serve:
   • In a large bowl, toss the cooked and drained pasta with the spinach pesto. If the mixture seems dry, add a bit more of the reserved pasta water until the pasta is well coated and the sauce has a creamy consistency.
   • Add the drained and roughly chopped sun-dried tomatoes, drained mini mozzarella balls and crumbled feta.
   • Give the salad a good mix, serve immediately, garnished with extra Parmesan cheese and fresh basil leaves if desired.

Frequently Asked Questions

If you do make this summer pasta salad, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Other Vegetarian Recipes You May Like:

• Roasted Eggplant Corn Avocado Pesto Pasta Salad
• Roasted Vegetable Chickpea Couscous Salad With Sultanas
• Borani Esfenaj – Persian Spinach Yogurt Dip
• Simple Dal Tadka with Extra Garlic and Chilli
• Adasi – Persian Lentil Soup
• Persian Dill and Fava Bean Stew

The post 3 Cheese Spinach Pesto Pasta Salad with Sun-Dried Tomatoes appeared first on PEANUTSWIRLS.

A Taste of delicious flavours

Origin and History of Pasta with Bechamel Sauce

The origins of Bechamel Pasta Bake can be traced back to Italy and France. In Italy, it is known as “Pasta al Forno,” while in France, it is known as “Gratin de Macaroni.” The dish is believed to have been created during the Renaissance era, when Italian and French chefs began to experiment with new and innovative ways of cooking.

Bechamel sauce, which is a key ingredient in this dish, was first created by French chef Louis de Bechamel in the 17th century. This sauce is made by mixing butter, flour, and milk, and is used as a base for many creamy dishes.

While Bechamel Pasta Bake is not traditionally an Egyptian dish, it has become popular in modern Egyptian cuisine, and can be found on the menus of many restaurants in Egypt. This is exactly how I was introduced to it, through my Egyptian friends and husband. I can truly say I instantly fell in love with it and the rest is history. I mean what’s not to love about a creamy, rich bechamel sauce, perfectly seasoned ground meat and pasta that is cooked to perfection. The dish is often served as a comfort food, and is enjoyed by many Egyptians as a hearty and filling meal.

Where is it mostly eaten in the world?

Bechamel Pasta Bake is a popular dish in Mediterranean countries like Italy, Greece, and Turkey. It is also enjoyed in other parts of Europe, including France and Spain. In the United States, it is commonly served in Italian-American households and restaurants.

Bechamel Pasta Bake is a versatile dish that can be served on many occasions. It is a popular comfort food regularly made in Egypt and is often served as a main course for family dinners or casual gatherings. It is also a popular dish for potlucks and parties, as it can easily feed a crowd.

Deliciously Rich & Creamy

How to serve Macarona Bechamel

Bechamel Pasta Bake is often served with a side salad or garlic bread. It can also be paired with other dishes, such as grilled vegetables, roasted chicken, or a meaty ragù sauce.

In Egypt, Bechamel Pasta Bake is often served alongside other popular and national dish like Koshary, a mixture of lentils, rice, and pasta, and Molokhia, a stew made from the leaves of the jute plant. It is also sometimes served with grilled meats like kebabs or shawarma.

In Italy, Bechamel Pasta Bake is often served alongside other traditional pasta dishes like Lasagna and Baked Ziti. In Greece, it is commonly served with roasted lamb or chicken.

In conclusion, Bechamel Pasta Bake is a delicious and creamy dish with a rich history and is enjoyed by many people around the world. Whether it’s served as a main course or alongside other dishes, it’s a versatile dish that’s sure to please any crowd.

Ingredients

• 500g Macaroni pasta (or any pasta of choice)
• 600g Ground beef/lamb or mix
• 3 medium Onions chopped
• 10 cloves of crushed garlic
• 1/4 teaspoon of Nutmeg
• 2 teaspoon All spice
• 1 tablespoon Oregano
• 2 teaspoon Aleppo Pepper
• 1 vegetable stock cube (optional)
• 1/2 teaspoon Cinnamon
• 2 teaspoon salt
• 2 tablespoons tomato paste
• 1 cup water for the meat mixture

Bechamel Sauce Ingredients

• 1 cup of butter
• 1 cup of all-purpose flour
• 1.5 Litres of milk
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

Steps for this Middle Eastern Pasta Bake

1. Preheat your oven to 375°F.
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat.
4. Add the flour to the saucepan and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
5. Gradually add the milk to the saucepan, whisking constantly to prevent lumps from forming.
6. Add the salt and black pepper to the saucepan and stir to combine.
7. Continue cooking the sauce until it thickens, stirring frequently. This should take around 10 minutes.
8. In a large pan sauté the chopped onions with minced garlic and ground meat until caramelised and translucent.
9. Add the spices and when aromatic add the tomato paste with 1 cup of water. Place the lid on top of the pan allow to cook on low for 15 minutes. Mix often to make sure the meat doesn’t burn at the bottom.
10. If using any optional ingredients, add them to the sauce and stir to combine.
11. Add a few ladles of the béchamel sauce to the cooked pasta and stir to coat evenly.
12. Pour 1/2 of the pasta mixture into a large baking dish and flatten to cover the base evenly.
13. Pour the ground meat mixture on top of the pasta and flatten to cover the pasta.
14. Then pour the rest of the pasta on top followed by all the remaining béchamel sauce.
15. Bake the pasta for 30-45 minutes, or until the top looks broiled and bubbly.
16. Let the pasta cool for a few minutes before serving.

This creamy Bechamel Pasta Bake is sure to be a hit at your next family dinner or gathering with friends. It’s a versatile dish that can be customized to suit your tastes and preferences, so feel free to experiment with different ingredients and toppings. Enjoy!

Frequently Asked Questions

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Recipes You Must Try

• 10 Minute Chocolate Date Truffle
• Cardamom Rose Date Suhoor Oatmeal
• Borani Esfenaj – Persian Spinach Yogurt Dip
• Authentic Turkish Lentil Soup – Mercimek Çorbası
• Adasi – Persian Lentil Soup
• Lazy Smash Burger Wrap
• Zereshk Polo Morgh – Persian Barberry Rice with Chicken

The post Bechamel Pasta Bake (Macarona Bechamel) appeared first on PEANUTSWIRLS.

Its quite easy and straight forward to make, although it did take a little longer to make than it did to eat

A delicious mix of Tomato, Garlic and Tortellini

Why is this Tortellini Bake so special?

Firstly, who doesn’t love a cheese filled, appetizing dish that will fill you up with warmth and satisfaction like you’ve never tasted before?

Its such a cozy meal, put together in little to no time at all and the result is so explosive, it’s like it came straight from a 5* restaurant. The most basic recipes are sometimes the most satisfying and what I love the most about this Creamy Tomato Garlic Tortellini Bake is that its a guaranteed loved dish for everyone of all ages… my husband loved it! And it’s a winner with the kids.

It’s the perfect comfort dinner and a go to recipe for when you’re looking for something quick and easy to make but with an end result grand enough to serve guests.

Top Tips for the best Creamy Tomato Garlic Tortellini Bake

For this recipe, you can use whichever tortellini you want but I used spinach and ricotta tortellini for that added flavour and taste to your dish.

Cherry tomatoes are delicious and the better quality they are, the more flavour it will add to your Creamy Tomato Garlic Tortellini Bake.

I used a whole head of garlic for this recipe and kept it just as it is when roasted with the tomatoes. I only chopped the head of so it can roast better and then squeezed the garlic out so all the garlic puree mixes in well with the sauce, of course for that added flavour and perfection

Freshness, Creaminess and just Taste Taste Taste all round!

Ingredients

• Tortellini
• Cherry Tomatoes
• Olive Oil
• Garlic
• Gruyère Cheese
• Mascarpone Cheese
• Mozzarella Cheese
• Parmesan Cheese
• Salt
• Black Pepper
• Sage
• Water

Step by Step

Start by putting your cherry tomatoes into a pan with the whole head of garlic. Add olive oil and put the pan into the oven for about 30 minutes at 180 degrees.

Take the tray out the oven and remove the stems of the tomatoes. Fork mash them and squeeze the garlic out so all the puree mixes with the tomato sauce.

Mix the mascarpone, gruyère, and mozzarella cheese together only keeping a handful of mozzarella aside to add to the top of the dish with the parmesan at the end.

Add the salt, black pepper and 1 teaspoon of sage and mix altogether with 1 cup of water.

Lastly, add the spinach and ricotta tortellini and give it a good mix so that they are covered in the sauce.

Grate the rest of the mozzarella, add it to the top with the parmesan cheese and sprinkle the last teaspoon of sage.

Bake in the oven for 30 minutes until the tortellini pasta is baked.

Garnish with fresh parsley or basil and enjoy

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Must Try Recipes

• Tahini and Pomegranate Brussels Sprouts
• How to Make the Perfect Crispy Roasted Potatoes
• Sweet and Savoury Spiced Nuts And Pretzels
• Simple Homemade Sweet Candied Nuts Recipe
• Easy To Make Homemade Chocolate Bark

The post Creamy Tomato Garlic Tortellini Bake appeared first on PEANUTSWIRLS.

Respect is important because food links closely to culture. And culture is essentially a set of beliefs institutions or in simple words a way of life. Which has been passed down from generations to generations. I digress but this one pot mac and cheese which comes together in less than 15 minutes is a prime example of everything I just said. Its quick, easy and has my respect.

Do you know anyone who doesn’t love Mac and Cheese? This One Pot Super Simple Mac and Cheese is my go-to recipe for a busy day, put together in less than 15 minutes and served to family and friends. They absolutely love it, and it is so fulfilling and tasty!

This recipe is perfect for when you are in a rush and need a filling fix for lunch or dinner, and possibly breakfast.. who says you can’t have Mac and Cheese for breakfast?

Creamy filling with a crispy top

What’s so special about Mac and Cheese?

I honestly believe that every person should have the perfect Mac and Cheese recipe saved for a rainy day, a recipe that can be put together so quickly and dished up when you’re short for time and looking for a quick fix.

As for this One Pot Super Simple Mac and Cheese, not only does it save the time and effort of thinking what to prepare for dinner after a hard days work, it also saves you on washing extra dishes, as it’s put together in one pot! Now that is special on a whole new level!

There are so many different ways Mac and Cheese can be made, a wide mix of vegetables that can be added and whole range of spices for explosive taste, but even in its simple form of just macaroni and cheese, it tastes absolutely delicious, and loved by so many!

Have you tried my Tasty Simple Four Cheese Mac and Cheese? Check it now!

Top Tips for your One Pot Super Simple Mac and Cheese

Leave this recipe for a weeknight, when you’re in search of a quick dinner to make, this comes together in less than 15 minutes!

Once your pasta, cheese and spices are all combined and ready, it may look a little looser or runnier than you would like, but don’t worry! Once cooled and served, it becomes thicker as the pasta dries when put aside.

Kids love pasta in all its shapes and forms! If you have guests coming over, or maybe your nieces and nephews, and you feel you want to spice things up for them, you can transfer your Mac and Cheese into a deep baking dish and top with an extra cup of shredded mozzarella and 25 grams of Panko Crumbs to make it super crunchy, like i’ve done in this recipe.

Scrumptiously Tasty and fulfilling Mac and Cheese in one pot

Ingredients

• Pasta
• Mild Cheddar
• Onion Powder
• Garlic Powder
• Black Pepper
• Salt
• Philadelphia Cheese
• Mozzarella
• Double Cream
• Milk
• Water
• Panko Crumbs

Step by Step

Start with adding the water to the pot and bring to a boil, followed by the milk and also let it come to a boil. Add your pasta with all the seasonings.

Boil the mixture until pasta is al dente. This took approximately 8 minutes but may vary depending on pasta and what is written on the packaging.

Add the mild cheddar, double cream, cream cheese and mozzarella and let them all boil together for about 2 minutes, just enough to combine and mix together all the cheese.

Do not overcook so the pasta doesn’t become too soft. Add salt to the mixture.

Transfer into a 27cm wide Le Creuset oval oven dish and top with an extra cup of mozzarella and panko crumbs.

Put into a preheated oven until the top becomes completely melted and crunchy.

Serve and enjoy!

Getting extra creative

Topping your One Pot Super Simple Mac and Cheese with mozzarella and crumbs is really fun and watching them melt and become extra crispy in the oven is mouth watering but the best bit is, it doesn’t just stop at Panko Crumbs!

Here’s your chance to get really creative and instead, use smashed up Ritz Crackers, or maybe smashed up cornflakes, or literally any kind of gluten free crackers you would like!

For added flavour and taste, crisps are your go-to! Who would’ve thought it?

Keep your eyes peeled for a Tangy Chilli Heated Spicy mix Mac and Cheese recipe coming

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

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• The Best Simple Cookie Dough Recipe
• Roasted Vegetable Chickpea Couscous Salad With Sultanas
• Maple Syrup glazed Hasselback Butternut Squash with Saffron and Butter
• Sweet Pepper and Dill Salmon with Buttery Dill Rice
• Turkish Bulgur Pilaf with Chicken

The post One Pot Super Simple Mac and Cheese appeared first on PEANUTSWIRLS.

Creamy, Cheesy and Tasty Mac and Cheese

Fun Facts about Pasta

Pasta comes in all different shapes and sizes, as we all do! I guess that’s why pasta is loved by everyone?

Did you know, there are actually 600 different pasta shapes all over the world?!

You may not be surprised to hear that Italians consume the most amount of pasta than any other country around the world. According to International Pasta Organization, it’s a fact that if the Italians ate all of their pasta in spaghetti, in one single year, they would eat 600 million kilometers of it! Enough to wrap around the world 15,000 times!

Butternut Squash Vs Pumpkin

Butternut squash and pumpkin are very similar in colour but have quite a few differences. They are very different in shapes and sizes, and unique in terms of their nutritional profiles but when cooked in certain foods, they are eaten similarly and taste quite similar too.

Surprisingly, both butternut squash and pumpkin are fruits! Most people think of them as vegetables, but because they both have seeds inside them, scientifically, they are actually fruits. What’s even more surprising is the question, is a pumpkin a melon? The answer to that is yes! And so is butternut squash! Shocking right!?

Deliciously thick and gooey

Easy Homemade Pumpkin Puree

For people who do not have easy access pumpkin puree, I have the perfect solution for you.. It can be made in just a few simple steps

Cut the butternut squash in half and clean it from seeds. We can skip the hard step of cleaning the seeds by actually baking the squash! What you’ll need to do is turn you squash face down onto the tray and bake it for 45 minutes on 220º, or until you feel your pumpkin is fork-tender. The pumpkin should be a nice and light golden brown colour when done. With a large metal spoon or an ice cream scoop, you can easily scrape out the seeds. Scoop out the flesh and enjoy!

Actually, the same process can be used for the round pumpkins. Store in the fridge for up to 1 week or freeze for up to 3 months in an airtight container. Why not use your pumpkin puree to make Homemade Pumpkin Spice Cinnamon Rolls for dessert?

Ingredients

• Double cream (or single cream if you prefer)
• Extra virgin olive oil
• Dried sage
• Ground cinnamon
• Ground nutmeg
• Chilli flakes
• Salt
• Garlic
• Butternut squash
• Oregano
• Basil

Step by Step

Start by baking your butternut squash face down on a tray for 45 minutes until fork-tender. With a large metal spoon or an ice cream scoop, you can easily scrape out the seeds, and scoop out the flesh.

Blend together 2 cups of butternut squash flesh with the double cream. You can use single cream if you prefer.

Separately, cook your pasta al dente and remember to keep the pasta water aside.

In a pan, sauté the garlic with olive oil and add the dried sage, ground cinnamon, ground nutmeg, chilli flakes, dried oregano, and salt.

Add the blended butternut squash and cream to the pot, let it simmer together and heat for 1-2 minutes.

Next, add 1 cup of pasta water and all the grated cheese to the sauce.

Finally, add your pasta to the mixture.

Bon Appetit! The tastiest Trader Joe’s copycat Butternut Squash Creamy Pasta

Other recipes to try

• Ultimate Spaghetti Bolognese
• Sumac Chicken with Pan Fried Butter Tomatoes
• Easy Homemade Yogurt
• Kuku Sibzamini – Persian Boiled Potato Patties

The post Butternut Squash Mac and Cheese appeared first on PEANUTSWIRLS.

My ultimate spaghetti Bolognese has my special Turkish Persian twist. It is very creamy and very moist. The pasta is al dente and the meat sauce is so hearty; a perfect combination of pasta, meat, and spices. Once you try it, I guarantee you’ll ask for seconds and thirds.

Spaghetti Bolognese is an OMG Amazing Meal!

Pasta dishes are insanely famous around the world for decades. It is incredibly versatile, so whenever and however you cook it, you will get a super tasty meal. The pasta absorbs whatever ingredients you add to it and gives back thousand times more delicious flavors!

As always, I like to add a personal touch to my dishes, so I have created this flavorful Spaghetti Bolognese over time. I have added a few hidden ingredients to give it a Turkish Persian taste that takes this dish to the next level. It is an aromatic combination of oregano, turmeric, garlic, pepper paste, tomato puree, and pomegranate molasses; the star of the show.

Pro Tips You Must Know

When cooking pasta, do not use parboiled water from a kettle for example. Start with tap water and salt, then let it boil.

Pasta should be cooked one minute less than what it says on the packet because it will be added to the hot sauce where it will continue to cook.

Save the pasta water because you will need it to mix spaghetti and meat sauce to get that glossy creamy texture.

When pasta is cooked, drain and wash it under cold tap water to stop the cooking process and keep the pasta al dente.

Carefully Choose Ingredients for the Spaghetti Bolognese!

Oregano: I am more than delighted to use the homegrown oregano that my mum dries in the summer sun. It enhances the taste and the aroma of the spaghetti.

Minced beef meat: Choose 85 % high-quality beef meat. You need some fat in the meat to get a moist texture. If you get meat with less than 5% fat, you need to increase the amount of olive oil that you use.

Pul Biber: It is the Turkish Aleppo pepper from the Turkish store. Get it for that special Turkish taste.

Biber Salçası: This is the Turkish sweet pepper paste. It is a must to get the ultimate taste of spaghetti Bolognese. You can choose the hot paste but then skip the hot chilli flakes.

Tomato paste: I highly recommend using pure organic tomato puree. If not, you can get double concentrate tomato puree to get the beautiful color you see in the photos.

Garlic: You can never go wrong with the garlic that you add to spaghetti Bolognese. I am a great fan of garlic in recipes and fortunately, it pairs perfectly with spaghetti. It enhances the flavors of almost every pasta dish. Hope you like garlic as much as I do!

Surprise them with an Italian Dinner Table!

If you are planning a fancy eye-catching dinner table, prepare some spaghetti Bolognese for a hearty filling meal. Serve one or more side dishes to please your family and guests.

Spaghetti Bolognese pairs perfectly with garlic bread. Serve some bruschetta. If you like to add pesto to your dinner table, check this video for 3 Simple Recipes with Using Pesto.

The dinner table is never ready without salads. Prepare some Roasted aubergine Corn Avocado Pesto Pasta Salad, garden salad with Italian dressing, or any other salad you like.

To perfect your Italian meal, you must serve the very luscious Italian dessert; Classic Tiramisu Recipe. A combination of delicious flavors on one table! Amazing!

Check Out How to Perfect You Spaghetti Bolognese!

In a skillet, add the minced beef and let it sauté for 2 minutes. When it starts to brown, add half a cup of olive oil and let it sizzle. Then, add the finely chopped onions to the meat and sauté.

Add the chopped garlic to the skillet, mix well and sauté for a minute.

Now, add the spices and mix them well till they incorporate with the meat.

Add the tomato puree and the Turkish sweet pepper paste. Mix for another minute.

Add one cup of water and let it come to a light boil.

Add the pomegranate molasses; the star of the show and mix it with the meat sauce. Let it simmer for 2 minutes.

Add the single cream and mix well. Now, let it simmer at low heat for 15-20 minutes till all the flavors marinate together.

Cook the pasta al dente, then drain it and keep the pasta water for later.

Mix the spaghetti and the meat sauce together.

While mixing, add around little pasta water to get that loose shiny, not watery texture.

What a mouthwatering dish! You will get a 5 star rating!

Frequently Asked Questions

The Ultimate Spaghetti Bolognese with a Persian and Turkish Twist

Get ready for a rich flavorful meat sauce with al dente pasta that will be ready in less than 40 minutes! Click here to watch the video!

What You Need to Perfect your Bolognese

For the Spaghetti and Meat Sauce

• Spaghetti
• Minced Beef
• Olive oil
• Medium white onion
• Medium red onion
• Garlic cloves
• Turkish sweet pepper paste or hot pepper paste
• Double concentrate tomato puree
• Pomegranate molasses
• Single cream

For the spices

• Turmeric
• Pul Peber; Turkish Aleppo pepper
• Black pepper
• Chili flakes
• Salt
• Dried oregano

The Easy Clear Steps

Put water with 2-3 tablespoons of salt in a pot to boil using tap water.

Meanwhile, in a skillet, add the minced beef and let it sauté for 2 minutes. When it starts to brown, add half a cup of olive oil. Let it sizzle for 2 minutes.

Then, add the finely chopped onions to the meat and sauté. Now, add the chopped garlic to the skillet, mix well and sauté for a couple of minutes.

Time for the spices. Add the turmeric, Turkish Aleppo pepper, black pepper, chilli flakes, salt, and dried oregano. Mix them well till they incorporate with the meat. Now, add the tomato puree and the Turkish sweet pepper paste. Mix for another minute.

Attention! If you use hot pepper paste, do not add the chili flakes or it will be extremely hot.

Add one cup of water. After a light boil, add the pomegranate molasses and mix it with the meat sauce. Let it simmer for 2 minutes, then add the single cream and mix it well. Now, let it simmer at low heat for 15-20 minutes till all the flavors marinate together. The meat sauce is now ready, so set it aside.

Now, the water in the pot has come to a boil. It is time to cook the spaghetti. Let it cook for one minute less than the time required on the package.

Drain the pasta and keep the water for later use. Wash the spaghetti with cold water so it stops cooking and you prevent it from being sticky.

Now, mix the spaghetti and the meat sauce together. While mixing, add around 1/2 cup of pasta water to get that loose shiny, not watery texture.

Top it with some parmesan and serve it with your favorite salad. What a mouthwatering dish!

Popular Recipes You Should Try

• Roasted aubergine, Corn, Avocado Pesto Pasta Salad
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• Persian Macaroni with Beef and Sesame Tahdig
• Kuku Sibzamini – Persian Boiled Potato Patties

The post Ultimate Spaghetti Bolognese appeared first on PEANUTSWIRLS.

Although this dish takes me back to my childhood; my cooking skills however, have developed more than I ever imagined. Making this Persian macaroni classic one of my best made dishes. I will always admit that the Persian macaroni is the meal that you cannot stop eating. It is comforting, delicious and so satisfying.

The perfect weeknight dinner!

A Delicious and Traditional Persian Pasta Dish

Persian cuisine is known for its rich and diverse flavors. One of the most popular dishes among Iranians is Persian Macaroni with Tahdig. This traditional dish is a delicious combination of spaghetti and tahdig. Tahdig, which is a crispy and golden crust that is traditionally made from rice. The combination of these two elements creates a unique and satisfying dish that has been enjoyed by Iranians for generations.

The Origins of Persian Macaroni

Persian Macaroni with Tahdig is a dish that has a long history in Iranian cuisine. It is believed to have originated in the 19th century, during the Qajar dynasty. This was also when Iranians began to adopt more Western foods and techniques into their traditional cuisine. Macaroni, was one of these Western foods that was embraced by Iranians. Pasta in all variaties quickly became a popular ingredient in many traditional dishes.

The Birth of Persian Pasta

Persian Macaroni with Tahdig is a perfect example of how Iranians have adapted Western ingredients and techniques; to create a unique and delicious dish that is truly their own. The macaroni is cooked in a similar way to traditional pasta dishes. Later it is then combined with tahdig and any other bolognaise sauce of choice. This combination gives it a distinct and satisfying flavour. The macaroni is also usually seasoned with turmeric and other spices, which gives it it’s yellow colour and earthy flavor.

Iranian Cuisine

Persian Macaroni with Tahdig is a staple in Iranian cuisine, and it is enjoyed by Iranians of all ages. It is a dish that is often served at special occasions, such as weddings and holidays, and it is also a popular comfort food that is enjoyed on a regular basis in Persian households.

In conclusion, Persian Macaroni with Tahdig is a delicious and traditional dish that is a must-try for anyone interested in Iranian cuisine. The combination of macaroni and tahdig creates a unique and satisfying dish that is both comforting and delicious. The dish has a long history in Iranian cuisine and is often served at special occasions and is a popular comfort food. The dish is also an example of how Iranians have adapted Western ingredients and techniques to create a unique and delicious dish that is truly their own. So, next time you are looking for a new and delicious pasta dish, give Persian Macaroni with Tahdig a try, and experience the rich and diverse flavors of Iranian cuisine.

What is Tahdig?

Tahdig (in Persian: ته دیگ) is a crispy and golden crust that forms on the bottom of the pot when cooking traditional Iranian dishes such as Persian rice and Persian macaroni. It is usually made by pressing a layer of rice or pasta in the bottom of the pot, and then adding water and other ingredients. As the dish cooks, the starch in the rice or pasta caramelizes and forms a crust on the bottom of the pot. Tahdig is considered a delicacy in Iranian cuisine, and it is often served as a separate dish alongside the main course, or as a topping for stews and soups. Some of the variations of Tahdig can include bread, potatoes and even yogurt.

Ingredients

• Spaghetti
• Oil
• Butter
• Turmeric
• Minced Beef
• Salt and pepper
• Onions
• Garlic

Step by Step of Persian Macroni with Tahdig

1. In a large pan bring water to boil, generously salt the water and add the dry spaghetti. Cook for 5 minutes. Drain the pasta and rinse with cold water to stop the cooking process and set it aside.
2. In a separate pan, heat the oil and butter together and sauté the onion and garlic until translucent.
3. Add the spices to the pan along with the chopped peppers and cook further.
4. Add tomato puree, hot pepper paste, pomegranate molasses and chopped tomatoes and simmer on low.
5. Heat up another large pot, and add cooking oil. Once the oil is warm add the un-toasted sesame seeds and shake the pot to ensure the base is covered with the sesame seeds.
6. Gently add 1/3 of the plain al dente pasta to the base of the pot, followed by 1/3 of the  beef sauce, mix gently with a fork but ensure the fork does not touch the base of the pot. 
7.  Continue this process until the last round, for the very last round, add the plain pasta to the meat pot, give it a good swirl to get every last bit of that mixture and pour it back into the pot. 
8. With the end of a fork create 3-4 holes in the pot to allow the pot to steam for everything to cook thoroughly. 
9. Put the lid on and allow everything to get steamy on high to medium heat for 5 minutes before turning the heat down to low for it to thoroughly cook for 30 minutes. 

The Best Persian Macroni with Tahdig

Must Try Recipes

• Lubiya Polo – Persian Green Bean and Lamb Rice
• Ultimate Spaghetti Bolognese
• Fesenjan (Fesenjoon) – Persian Walnut and Pomegranate stew
• Mujadara
• Simple Classic Meat Samosas
• One Pot Super Simple Mac and Cheese

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So this recipe is: light, fresh, with a little kick from the lemon and chilli flakes. The perfect aroma of basil filling up your entire house, with the most perfectly cooked satisfying Orzo pasta. It is one pot, vegetarian and takes less than 30 minutes to put together.

If all of the above is what you’re looking for to meal prep and take as a couple of lunches for your week? Or just a comforting dinner when you’re pushed for time in the evenings, then this recipe is for you. I feel like this recipe is perfect for the rainy spring that we are currently experiencing in the UK.

It is so yummy and fresh, the whipped ricotta is completely optional but if you do choose to have it I am sure you won’t regret it.

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