Best 3 Creamy Veggie Vermicelli Recipes
Indulge in a culinary journey with our creamy veggie vermicelli, a delectable dish that tantalizes taste buds with its rich, velvety sauce and an array of colorful vegetables. This versatile recipe offers three enticing variations: a classic version bursting with garden-fresh vegetables, a hearty and protein-packed rendition featuring succulent shrimp, and a delightful vegan alternative brimming with nutritious tofu. Each variation promises a unique symphony of flavors and textures, catering to diverse dietary preferences and ensuring a satisfying meal for every palate. Embark on this culinary adventure and discover the perfect creamy veggie vermicelli recipe for your next culinary creation.
Check out the recipes below so you can choose the best recipe for yourself!
VEGETABLE VERMICELLI
Steps:
- Clean all vegetables and slice into fine julienne, 1/16 inch by 3 inches. Melt 2 tablespoons butter in a large skillet over medium high heat. Cook mushrooms until slightly colored. Add garlic, cook briefly, and reduce heat to moderate. Add leeks with cracked pepper and cook about a minute. Then add salt, turnip, carrot, zucchini, yellow squash, and snow peas. Cook until vegetables soften, about 3 minutes. Add tomatoes, tomato juice, lemon juice, and water. Bring to a boil and whisk in remaining tablespoon butter. Remove from heat and stir in Parmesan cheese. Meanwhile, bring a large stockpot of salted water to a boil. Cook vermicelli until al dente. Try to time it so that pasta is done just when vegetables are cooked. Drain, transfer to vegetable mixture, and toss to combine. Ladle into bowls and garnish with grated Parmesan and chives. Serve immediately.
CREAMY VEGGIE VERMICELLI
When I first met my husband, he didn't like any green vegetables. Now, this is his favorite dish!
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute broccoli and asparagus in butter for 8-10 minutes or until crisp-tender. Meanwhile, cook vermicelli according to package directions., In a large saucepan, cook and stir the cream cheese and milk over medium heat until smooth. Add the Parmesan cheese, salt and pepper; cook 2 minutes longer or until blended. Remove from the heat., Stir lemon zest into the vegetables. Drain vermicelli; place in a large serving bowl. Add vegetables and cheese sauce; toss to coat. Serve immediately.
Nutrition Facts : Calories 342 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 433mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.
VERMICELLI WITH LEMON CREAM SAUCE
My daughter likes tart and lemony things so I created this lemon cream sauce for pasta which is ready in mere minutes if you're using vermicelli. Adjust lemon juice and zest quantities to your liking.
Provided by barbara
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 4 minutes.
- Meanwhile, wash lemon under hot water and dry. Use a microplane to grate off the zest of half the lemon. Juice the entire lemon.
- Heat cream over low heat in a pot until hot, about 3 minutes. Stir in lemon zest. Add lemon juice, a little at a time, while stirring constantly. Season with vegetable bouillon granules, salt, and pepper and remove from heat. Allow to cool slightly.
- Mix egg yolks with 2 tablespoons hot lemon cream and stir until well combined. Return sauce to the stove and stir in egg yolk mixture. Heat but do not allow to boil otherwise the egg will set. Mix in basil.
- Drain verimicelli and add to sauce. Mix, and serve.
Nutrition Facts : Calories 575.3 calories, Carbohydrate 50.4 g, Cholesterol 327.1 mg, Fat 38.9 g, Fiber 4.6 g, Protein 12.7 g, SaturatedFat 22.4 g, Sodium 49.2 mg, Sugar 2.2 g
Tips:
- Use fresh vegetables: Fresh vegetables will give your vermicelli dish the best flavor and texture. If you can, buy them from a local farmer's market or organic grocery store.
- Cut the vegetables into uniform pieces: This will help them cook evenly. If you are using a variety of vegetables, cut them into pieces that are all about the same size.
- Cook the vegetables until they are tender but still have a little bit of crunch: You don't want to overcook them, or they will become mushy.
- Use a good quality vermicelli: Vermicelli is a thin, noodle-like pasta. It is important to use a good quality vermicelli, or the dish will not taste as good.
- Cook the vermicelli according to the package directions: Be sure to not overcook the vermicelli, or it will become mushy.
- Make the sauce while the vermicelli is cooking: This will save you time and ensure that the sauce is hot and ready when the vermicelli is done.
- Serve the vermicelli immediately: Vermicelli is best served hot. If you let it sit for too long, it will start to clump together and become sticky.
Conclusion:
Creamy veggie vermicelli is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. It is a great way to enjoy fresh vegetables and the creamy sauce adds a rich and flavorful touch. This dish is also a good option for vegetarians and vegans. With a few simple tips, you can make a delicious and satisfying creamy veggie vermicelli dish that the whole family will love.
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