Best 5 Charishmas Penne Pasta With A Dash Of Herbsa Herbal Twist Recipes
Indulge in a culinary journey with Charishma's Penne Pasta with a Dash of Herbs, a symphony of flavors that dances on your palate. This delectable dish features succulent shrimp sautéed in a fragrant blend of herbs, sun-dried tomatoes, and a hint of chili flakes. The plump and juicy shrimp are nestled amidst twirls of al dente penne pasta, each bite offering a delightful combination of textures.
Charishma's culinary repertoire extends beyond this exquisite pasta creation. Discover her enticing Chicken Teriyaki Stir-Fry, a harmonious fusion of sweet and savory flavors. Tender pieces of chicken are coated in a luscious teriyaki sauce, complemented by a medley of colorful vegetables. The stir-fry is a symphony of vibrant flavors and textures, sure to tantalize your taste buds.
For those seeking a vegetarian delight, Charishma's Caprese Skewers are a burst of freshness and flavor. Juicy cherry tomatoes, creamy mozzarella cheese, and aromatic basil leaves are artfully skewered, drizzled with a balsamic glaze, and sprinkled with a touch of sea salt. These skewers are not only visually appealing but also a delightful explosion of flavors in every bite.
Charishma's culinary creations are a testament to her passion for cooking and her dedication to using fresh, high-quality ingredients. Each recipe is carefully crafted to provide a unique and unforgettable dining experience. Explore her culinary world and embark on a journey of flavors that will leave you craving for more.
PASTA WITH MUSHROOMS, DILL, AND CREME FRAICHE
Sauteed shallots and mushrooms are combined with tangy creme fraiche, piquant horseradish, and fresh dill to create a richly flavored sauce for pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
- Meanwhile, heat oil in a large straight-sided skillet over medium-high. Add shallots; cook, stirring, until translucent, about 2 minutes. Add mushrooms, season with salt and pepper, and cook until tender and browning in spots, 7 to 9 minutes. Stir in horseradish, pasta, and 1/2 cup pasta water; cook, stirring and shaking pan until pasta is cooked and sauce begins to coat pasta, 1 to 2 minutes. Remove from heat and stir in creme fraiche and chopped dill; continue stirring and shaking pan, adding more pasta water as needed to create a creamy sauce. Serve, garnished with more creme fraiche, dill sprigs, and pepper.
PENNE WITH MUSHROOMS
Tiny, white button mushrooms make a delicious, simple sauce for pasta. Try them with penne or large shells.
Provided by pigmrtn
Categories Main Dish Recipes Pasta
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
- In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 47.4 g, Cholesterol 12 mg, Fat 19.5 g, Fiber 3.7 g, Protein 13.6 g, SaturatedFat 4.8 g, Sodium 104.6 mg, Sugar 2.7 g
PASTA WITH CREAMY HERB SAUCE
This cozy pasta is the perfect place to use up any hard-stem herbs like sage, thyme or rosemary that are languishing in your fridge. Add the herbs and a cinnamon stick to a pot of heavy cream. As they bubble together, the cream takes on a surprising but subtle herbaceousness. Use it to sauce pasta noodles and winter greens. If you don't have the herbs listed, leave them out or swap in marjoram or bay leaves, or even dried chile, lemon peel, garlic, shallot or leeks. The method of infusing cream with flavorings, then using it to sauce pasta, is open to adaptation. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Ali Slagle
Categories weeknight, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. In a small saucepan, combine the heavy cream, sage, thyme, rosemary, cinnamon and a pinch of salt and pepper. Bring to a simmer over medium and cook until the cream has thickened slightly and is reduced to about 1 cup, 12 to 15 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat until the pasta's ready.
- When the cream is at the halfway point, add the pasta to the boiling water and cook until a minute or 2 shy of al dente. About 3 minutes before draining the pasta, add the greens to the water. Reserve 1/2 cup pasta water, then drain the pasta and greens with a colander and return to the pot.
- Place the just-used colander over the pot of pasta, then strain the infused cream through the colander into the noodles. (Discard or compost the herbs and cinnamon stick.) Add the 1/2 cup pasta water to the pasta, set over medium-high heat, and cook, tossing, until the sauce glosses the noodles, 3 to 4 minutes. Season to taste with salt and pepper.
CHARISHMA'S PENNE PASTA WITH A DASH OF HERBS...A HERBAL TWIST!
Here's a delicious new pasta I recently came up with which was well enjoyed by everyone at home. The flavour of the herbs makes this a perfect side dish or snack. We just loved it for its simplicity and delicate taste. No over-powering and no excess of anything. Just perfect as it should be.
Provided by Charishma_Ramchanda
Categories Onions
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Soak the penne pasta in plenty of water in a large and flat bottomed dish.
- In the meantime, prepare the masala mixture for the pasta.
- To do so, take a wide bottom pan or skillet.
- Heat 2 tablespoons of oil in it.
- Once the oil is hot, add the garlic cloves (finely chopped) and the sliced onions.
- Mix well and cook on low-medium heat for 7-10 minutes or until the onions turn translucent.
- In the meantime once the pasta has been soaked for around 10-15 minutes, drain out all the water and replenish with about 10 cups of fresh water. All the pasta should be soaked in the water, so if you put more water then that is fine.
- Add 2 tbsps of oil and 3 dashes of salt to the pasta.
- Now, to the masala mixture, please add the herbs, that is, the oregano, rosemary, fresh basil leaves and the pizza seasoning.alongwith salt to taste. Mix well.
- Allow the pasta to cook on medium flame for about 10 minutes, stirring about every 5 minutes, till the pasta is cooked completely (It should be soft in the middle and this is called al dente). Drain out the water completely. Rinse the cooked pasta under running tap water (preferably cold temperature).
- Fold in the tomatoes(finely chopped) and mix thoroughly.
- Stir in about 1 cup of water. Allow to cook on low flame until all of the mixture becomes like one combined well cooked mixture in appearance.
- Add the drained pasta to the masala mixture and mix thoroughly from bottom to top, ensuring that all the pasta is well coated with the masala mixture.
- Serve hot and relish it to the last bite!
CREAMY HERB & GARLIC PASTA CARBONARA
Cream cheese spread and grated Parmesan make a rich and creamy sauce for this tasty pasta dish. Add bacon, and it's a guaranteed family-pleaser!
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 6 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package, omitting salt.
- Heat broth and cream cheese spread in medium saucepan over medium heat 2 min. or until cream cheese is completely melted and mixture is well blended, stirring occasionally.
- Drain pasta; place in large bowl. Add sauce; toss to evenly coat pasta. Add Parmesan and bacon; mix lightly. Sprinkle with parsley.
Nutrition Facts : Calories 300, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 400 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 3 g, Protein 11 g
Tips:
- Use fresh herbs: Fresh herbs provide the most flavor, so use them whenever possible. If you don't have fresh herbs on hand, you can use dried herbs, but use about 1/3 of the amount called for in the recipe.
- Don't be afraid to experiment: There are many different types of herbs that you can use in your cooking, so don't be afraid to experiment until you find combinations that you like. Some popular herb combinations include rosemary and thyme, basil and oregano, and cilantro and lime.
- Use herbs to balance flavors: Herbs can be used to balance out other flavors in a dish. For example, if you're making a sweet dish, you can add a little bit of mint or basil to help brighten it up. If you're making a savory dish, you can add a little bit of rosemary or thyme to give it a more earthy flavor.
- Use herbs to garnish your dishes: Herbs can also be used to garnish your dishes and make them look more appealing. Simply sprinkle some chopped herbs over the top of your dish before serving.
Conclusion:
Herbs are a great way to add flavor and complexity to your cooking. They can be used in a variety of dishes, from soups and stews to salads and desserts. So next time you're cooking, be sure to experiment with different herbs and see how they can enhance your dishes.
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