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A sun-dried tomato pot noodle

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These sun-dried chickpeas, mushrooms and tomatoes with spinach cook pasta in a saucepan! Mix a few and dinner is alert! It's simple to pre-assemble and customize with your favorite materials.

A pot of pasta is absolutely great for busy weekends and for preparing meals! These A black bean fajita pasta pot and A pot of healthy Cajun Chicken Orzo The recipes are two of our runs, and this is another desired recipe for sun-dried tomato pasta.

sun-dried tomatoes in a pot pasta blue bowl

If you've never tried a pot of pasta, obtain alert to blow your mind up. Since all ingredients are cooked together, it takes up a lot of flavor in the pasta and becomes creamy even without the addition of cream. Load everything into a large saucepan, cook, stir occasionally and serve!

The reasons why you love this sun-dried tomato pasta

  • a delicious vegetarian recipe
  • No need to fry, everything cooks in one pot
  • can be installed uncooked -> cooktop OR pre-cooked and frozen for residues

record video

Wondering how this sun-dried tomato noodle recipe comes together? Watch this 1 minute video to see how simple it is to prepare! You can find more video instructions here. Youtube channel.

Don't forget to pin this post to save it for later use!

Necessary ingredients for pasta with sun-dried tomatoes

Pasta shapes and types

I've made this recipe many times and found different pasta shapes that I can work with.

Here are some forms of pasta that work:

  • Rotini
  • Penne
  • Shellfish
  • Tie
  • pasta

This list is not exhaustive and you should be able to use smaller pasta shapes. If you use a different form of pasta, use your top judgment on the cooking time and add extra water if necessary.

I do not recommend using the following:

  • large pasta shapes (rigatoni, lasagne pasta)
  • Chickpea or lentil noodles (untested and probably have different amounts of water and cooking times)
  • gluten free pasta (not tested and may require a different amount of water and time)

Put a pot of pasta in the pot before cooking

Amount of water

For these sun-dried tomato noodles, we use 2 cups of vegetable broth (or water). It won't look like enough water, but stay with me! This liquid is absorbed into the pasta during cooking, and the starch from pasta + cheese works wonderfully to obtain a slightly creamy liquid sauce.

Note that it is important to mix the noodles frequently (every 2 minutes) and put the lid back between the mixes so that the noodles can cook evenly and absorb liquids.

Cook in advance and enjoy later

Sun-dried tomatoes are ideal for preparing a pot with pasta dishes and can be prepared in two different ways:

Freezer packs

To combine it with “freezer packs” in the future, simply combine all ingredients except pasta in a gallon-size freezer bag, a reusable silicone bag, or a food preparation container. Express the air (if possible) and freeze it for up to 3 months.

To bake- Allow to thaw completely, add pasta and cook according to the instructions.

Find my favorite Freezers here!

Cook forward

You can also cook this recipe in advance, sort it into food preparation containers and keep it in the fridge (4 days) or in the freezer (3 months).

To warm up – Heat in the microwave until it evaporates. For top food safety practices, do not warm up more than once.

Find my favorite Food preparation container here!

Spoon spoon of cooked sun-dried tomato noodle pot outside

Recipe tips

Check the spice content

As it is written, this recipe is slightly spicy; Skip chili flakes without spices or increase the amount used to make them even more flavorful

Can you make vegan

I haven't tested this recipe without cheese, and I'm seriously concerned that without cheese there will be a lack of flavor. In addition, cheese really helps to thicken the sauce exactly.

But try it with your favorite processed cheese! If so, can you let me cognize what it's like in the comments?

Herbal alternatives

Replace sun-dried tomatoes, mushrooms and spinach with your favorite vegetables. Other vegetables that can work well are chopped tomatoes, onions, and maybe some sliced ​​zucchini.

Chickpea Alternatives

You can replace chickpeas with white beans to keep this recipe vegetarian, or add cooked chicken or salmon to prepare a meat-based meal.

Close up shot of sun dried tomato pasta

Are you looking for more pasta recipes?

A sun-dried tomato pot noodle

Lesson: native language

Local cuisine: Italian

Keyword: a pot, pasta, vegetarian

Calorie: 434kcal

Author: Denise Bustard

Portion: 4th

These sun-dried chickpeas, mushrooms and tomatoes with spinach cook pasta in a saucepan! Mix a few and dinner is alert! It's simple to pre-assemble and customize with your favorite materials.

Preparation time10th Minimum

cooking time20th Minimum

total time30th Minimum

  • 6 self Mushrooms four
  • 1/4 teaspoon Salt-
  • 1/4 teaspoon pepper
  • 1/4 teaspoon Red pepper
  • 1.2 Cup sun-dried tomatoes (The oil is drained and cut into small pieces.)
  • 19th self Canned chickpeas (drained and rinsed)
  • 2 .. glasses dried pasta (see note *; 6.5 ounces)
  • 2 .. glasses Vegetable broth

Just before serving

  • 3rd glasses spinach
  • one Cup cheese (Mozzarella or Swiss cheese) grated
  • Combine mushrooms, salt, pepper, bell flakes, sun-dried tomatoes, chickpeas, pasta and broth in a 4-liter saucepan. Mix to combine.

  • Cover, cook, reduce heat, then cook for 10 minutes and stir every 2 minutes. Make sure you put the lid back between the mixes.

  • When the pasta is cooked, mix the spinach and cheese until the cheese melts and the spinach fades.

  • Enjoy!

Freezer packs

  • To prepare and freeze this recipe, prepare a gallon-sized freezer bag, a reusable silicone bag, or a large food preparation container that is labeled with the recipe's name, date, and cooking instructions.

  • Add mushrooms, salt, pepper, flakes of bell pepper, sun-dried tomatoes, chickpeas and broth. Don't add the noodles!

  • If possible, squeeze the air and freeze it for up to 3 months.

  • Dissolve completely before adding the noodles and cooking as mentioned above.

  • This recipe has been tested in a variety of forms, including rotini, penne, mussels, fly and pasta.

** This recipe has not been tested with alternative pasta such as chickpeas, lentils or gluten-free pasta. It is your responsibility to replace such noodles. warehouse The residue can be stored in the refrigerator for up to 4 days. Heat in the microwave until it evaporates.

Portion: one/ 4 batch | Calorie: 434kcal | Carbohydrates: 63G | Protein: 26G | Fat: 10thG | Saturated fatty acids: 4thG | Cholesterol: fifteenmg | Sodium: 779mg | Dietary fiber: 10thG | Sweets: 5G

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