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Pasta with ham and cheese

Pasta with ham and cheese

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We put a pot of water to boil. When the water starts to boil, add salt and then the pasta. Let it boil according to the instructions on the package, stirring from time to time.

Meanwhile, finely chop the onion and put it in a pan with a little olive oil.

After a few minutes, add the diced prosciutto and leave for a few more minutes.

We take from the water in which we boil the pasta and we put it in the pan with prosciutto. Add Philadelphia and cashews and continue to simmer for another 5 minutes.

When the pasta has boiled, drain it well and add it to the pan. Mix everything well, season with salt and pepper and serve hot pasta.

Good appetite!

Mushroom and cashew pate (fasting)

During Lent, vegetable pate is a delicious and healthy choice, provided it is not commercially available. Homemade vegetable pate is healthy and nutritious and can be made from any vegetable or vegetable combination you like.

Today we offer you a very simple, healthy and delicious recipe for creamy mushroom and cashew pate, which can be stored for several days in the refrigerator.

  • 250 g mushrooms
  • 100 g cashews
  • 1 onion
  • 2 cloves of garlic
  • 2 tablespoons olive oil
  • salt
  • pepper
  • thyme

Put the cashews in an oil-free pan and lightly brown them. Set aside and allow to cool.

Chop the onion, garlic and mushrooms and put them to harden in a few tablespoons of oil. Season with salt and pepper and leave on the fire until the vegetables have hardened and the water they have left has completely evaporated.

Put all the ingredients in a blender or food processor. Drain the oil if you think it is too much, because the cashew also has an oily texture.

Mix well until you get a fine and homogeneous paste. Season with salt and pepper, if needed. Add a little thyme to taste and mix again. Serve the pate with toast or sticks.

You have to see it too.

Unlike soy milk, or almond milk, cashew milk does not require squeezing through a gauze, because cashew is a fine nut, without shell, which disintegrates completely into velvety and fine milk. But it is at least as tasty, if not tastier than other types of vegetable milk.

Cashew milk can be used to replace cow's milk in any recipe. We also use it to make garlic sauce, pudding, fasting pancakes, fluffy cake and many other recipes. We really like it!

By following this recipe you will get a creamy, sweet and fine cashew milk, just like cow's milk, only a thousand times healthier, with zero growth hormones, ideal for anyone who wants to replace cow's milk, but not and taste.

Pasta with prosciutto and cashews - Recipes

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Pasta with prosciutto and cashews - Recipes

I think you've already caught that for these eggplant pasta, you can use almost any kind of pasta, preferably short and thick (Feathers, macaroni etc.), but fresh pasta (as in the picture above) is not at all to be discarded. How about ham, Of course, you can use just about any smoked meat you like, as long as it's not too greasy (because they suck eggplant fat, but anyway!). But what matters is that we will find in the plate a somewhat surprising recipe, quite simple to make and very tasty. And I have no better proof in support of my words than that, when I made this Easter for the first time, my better half told me, after the first mouths taken, "You know what we're eating tomorrow, don't you?" But, as I told you, these eggplant pastas are easy to make, so it was a real pleasure to make them one more time.

In order to start working, you need to

400 g paste,
2 eggplants, quite small and thin,
100 g ham (or more, if you like smoking),
1 onion,
2-3 cloves of garlic,
5-6 tomatoes,
50 g butter,
50 ml oil,

Scald the tomatoes first, take care. Clean them, chop them and set them aside until it's their turn.

Peel and chop the onion and garlic, put them to harden in butter mixed with oil. Add after a few minutes prosciutto, finely chopped. Another 2-3 minutes of hardening, then add the eggplant, well washed, uncleaned and diced. Mix well and continue to sauté for another three minutes, then add the tomatoes, salt, pepper, stir once more, put the lid on and leave the sauce alone, simmer for about half an hour.

Boil the pasta, drain well, put it in a bowl, pour the sauce on top, mix and serve.

Additional ideas? Well, something Parmesan (or pressed cheese) shaved on top is not bad at all, and if you prefer the version with the pasta overturned over the sauce, in the pan, to give two boils together, of course I can not oppose. And also in terms of variants, some greens fresh added towards the end of the sauce of course they have nothing to spoil, only they are not mandatory.

As for the wine for these eggplant pasta, a rose, or maybe even a light and dry red I would recommend. And if you want, however, white, like Pinot Gris I would say.

The main bar


I and my opinion about myself, a real challenge I could say, but although it helps me to find out the opinion of loved ones, with praise but especially criticism, I will say in simple words, that I am in tune with this blog, creative, playful and eager to discover new things constantly, but especially to write about food and discover healthy alternatives. Read More


Cashew cheese lumps

This dish is inspired by a recipe that fascinated me when I didn't have this lifestyle. I made it then with cheese, I tried to reproduce it now from cashews and I declare myself more than satisfied. I hope the result will convince you to try it too.

Colorful Bulgarians are made using the following ingredients:

  • 200 grams of cashews
  • 100 gr almond pulp (left over from almond milk)
  • 3 tablespoons inactive yeast flakes
  • a cup of almond milk
  • a small onion
  • half a teaspoon of pink salt
  • oregano or basil, sweet or hot paprika, white or black sesame, poppy seeds or anything else you want to use to roll the bulgarians

* If you do not have almond milk and implicitly the remaining pulp from it, you can replace these 2 ingredients with hydrated almonds for 7-8 hours.

Method of preparation:
  1. For starters, we will hydrate the cashews in water 7-8 hours before, or overnight.
  2. With the help of the food processor we will prepare the cashew cheese. We will initially put the onion and chop it finely for 20 seconds.
  3. Then add the cashews, almond pulp, inactive yeast flakes, almond milk, salt. Mix the composition for another 30 seconds.
  4. With the mixture thus obtained, Bulgarians are formed and rolled at will with the chosen spices or seeds.
  5. Before serving, store in the refrigerator for 2 hours.

This is the recipe. It is simple to make but tasty and impactful. Not to mention the beautiful color they placed on the set.

I hope you try the recipe as soon as possible and tell me what other interesting combinations you have tried.

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  • 1 canned SunFood lentil
  • 1 small onion
  • 50 ml tomato juice
  • 1 piece finely grated ginger (I used about 1.5 cm ginger)
  • 1 teaspoon curry powder
  • salt (pepper, chili to taste)
  • 1 tablespoon olive oil for cooking lentil food
  • For the cashew sauce:
  • 50 grams of cashews hydrated in water for 2 hours
  • 1 teaspoon lemon juice
  • salt
  • a bit of water
  • For broccoli salad:
  • 1/2 bunch of broccoli
  • juice of 1/2 lemon
  • 1 tablespoon olive oil
  • salt pepper)
  • a few fresh mint leaves
  • Pomegranate seeds (for decoration)

Prosciutto e Piselli Pasta Recipe (Creamy pasta with prosciutto cotto and peas)

I went to a culinary school in Emilia-Romagna and, after a long day at La Scuola Internazionale di Cucina Italiana, trying to digest lessons on pasta rolling, identifying wine and tasting cheeses taught in another language, the last thing I wanted it was to go shopping and get ready for dinner.

Fortunately, the staples of the Parma pantry are quite delicious. Your fridge is usually stocked with prosciutto, panna da cucina (“cooking cream”) and Parmigiano-Reggiano. Take some peas from the freezer and you can have a sweet, salty and creamy bowl of pasta prosciutto e piselli as soon as possible. It's as classic and enjoyable as the American crowd and cheese, much, much better.

Choosing the right Prosciutto

In the United States, the word "prosciutto" is synonymous with dried cured ham, made in Parma, in Emilia Romagna, and San Daniele del Friuli, in Friuli-Venezia Giulia. In Italy, these hams fall into the category of prosciutto & # 8220crudo & # 8221 (raw). Of course, there are no raw pork legs & # 8211 that have been cured for months & # 8211 but neither are they cooked, such as prosciutto 'cotto', or smoked, like South Tyrolean bacon (if you want to find out more many, check out our guide to Italian meats).

While prosciutto crudo can reign supreme for cold cuts, cotto is generally a better ham to cook with. First of all, cotto is much more affordable because it has not been aged for months (time, low yield due to loss of moisture and the space required for hanging are factors that increase the price of dried meat). Secondly, prosciutto cotto rises better in cooking than crudo, which becomes chewy, leathery and intensely salty when subjected to intense heat, while losing many of the nuances of its distinctive flavor. The lighter salinity and delicate aroma of prosciutto cotto, which is much closer to American-style deli ham, is better suited for recipes such as these saved raw pasta to eat alone, in sandwiches or draped over pizza after I get out of the oven.

For this dish, you will want ham cut into small dice, rather than thin slices, the ham cubes are easier to eat and work well as a salty counterpart to sweet peas. Ask the person at the counter to cut the ham into one thick piece that you can cut at home.

Which makes a better sauce? Butter or cream?

The prosciutto e piselli pasta sauce is sometimes an emulsion with butter (melted butter emulsified with starch cooking water to prepare a creamy sauce) and sometimes prepared with cream for a Quadruple-P: pasta, panna, prosciutto, e piselli. I prefer the thicker and richer cream version, which is also easier to make because there is no dark emulsion to aim for: reducing the cream is as easy as pasta sauces. Remember, this is the dish you should make when you are exhausted and need extra pampering.

Making this version couldn't be easier: sweat a little onion in butter, along with ham, fresh wood herbs and ground nutmeg. Add a little white wine, followed by sour cream and boil it while cooking dry penne. Once the pasta is simply shy of toothpaste, transfer it to the sauce with a little cooking water to finish cooking. Push a handful of frozen peas right at the end and shower everything with Parmigiano and you will have the perfect comfort pasta.

Mushroom and cashew pate (fasting)

Why buy from the store when I make it at home extremely fast, cheap and much, much tastier? From 5 ingredients I got the best fasting pate I have ever eaten. And which, for this reason, I do not eat only in fasting. Do it like this and you'll see why I say that.

  1. Saute the cashews in a pan over medium heat until lightly browned. (Or in the oven, if it's easier for you)
  2. Finely chop the onion and fry it in coconut oil over medium heat until transparent.
  3. Remove the onion and put the mushrooms in the pan, leaving them to brown. (you want them fried not hardened, so don't pile them up)
  4. Using a food processor, grind the cashews until fine. Add the rest of the ingredients (mushrooms, onions, pre-chopped parsley, salt and pepper) until you get a silky paste.

* The recipe is not only dedicated to those who fast, but is also very suitable for those who suffer from diabetes, those who are on diets or simply want to eat healthy.

It goes perfectly with lightly greased toast with a clove of garlic and some red onion chutney on top.

Other delicious pate recipes:

3.5 / 5 - 4 Review (s)

Cashew Cheese Ingredients:

  • 150g Caju Organic hydrated (about 100 unhydrated)
  • 75ml water
  • juice of 1 and a half lemons
  • 1 tablespoon grated agar agar + 100ml boiling water
  • 3 tablespoons inactive yeast flakes
  • Himalayan salt to taste

Optional: you can roll the cheeses with herbs from Provence, sweet or smoked paprika and dill!

Method of preparation :

Step 1: Hydrate the cashew for at least 4 hours in cold water or 1 hour in warm water!

Step 2: Discard the water in which the cashew was hydrated, rinse it and transfer it to a blender. Add lemon juice, water, salt and inactive flakes. Vrum, vrum vrum we mix until we get a homogeneous and creamy texture!

Step 3: Add 100ml of water to the boil. When it starts to boil, add the agar to the agar and mix for 1 minute. Transfer the agar agar together with the water in which it was boiled, over the cashew cream! Mix for a few more seconds and you're done.

Step 4: Transfer the composition in baking or silicone molds or simply in a bowl! Refrigerate for at least 1 hour!

Step 5: It is optional but recommended! We roll the cheese slices with your favorite spices or herbs: dill, paprika, Italian herbs, etc!

Video: Καλοκαιρινή μακαρονοσαλάτα με σως!!!! (May 2022).


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