SPAGHETTI WITH NO-COOK TOMATO SAUCE AND HAZELNUTS
This raw tomato sauce gets texture from zucchini and body from toasted nuts that are blended into the base. You can sub almonds for hazelnuts.
Provided by Joshua McFadden
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then coarsely chop.
- Place cherry tomatoes in a large bowl; season with salt.
- Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1/4 cup pasta cooking liquid.
- Meanwhile, puree beefsteak tomato, garlic, red pepper flakes, 1/2 cup basil, 3 tablespoons chopped hazelnuts, and 1 teaspoon salt in a food processor until smooth; add to bowl with salted cherry tomatoes. Add zucchini, spaghetti, pasta cooking liquid, 1/4 cup oil, and remaining 1/2 cup basil leaves and toss to combine; season with salt and pepper.
- Divide pasta among bowls, drizzle with more oil, and top with ricotta salata and remaining hazelnuts.
HAZELNUT-CILANTRO CHERMOULA
This North African-style sauce is also delicious spooned over yogurt or eggs for breakfast, or simply tossed with any roasted vegetable for a flavor-packed side.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Yield Makes 1 1/4 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Roast hazelnuts on a baking sheet until fragrant and skins loosen, about 10 minutes. Let cool briefly, then rub off skins with a clean kitchen towel (do not worry about getting them all, just what comes off easily). Let cool completely.
- In a small skillet over medium-high, toast cumin and coriander seeds until dark brown and fragrant, about 3 minutes. Finely grind in a spice grinder, or crush with a mortar and pestle.
- Pulse hazelnuts in a food processor until texture resembles coarse meal. Add spices, cilantro, zest, garlic, and 1 teaspoon salt; pulse to combine. Add oil and orange juice; pulse to combine. Chermoula can be refrigerated in an airtight container up to 1 week.
SPAGHETTI WITH CILANTRO SAUCE
Steps:
- In a large saucepan of salted boiling water add spaghetti and cook until al dente.
- Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic and cook stirring occasionally for 3 to 5 minutes or until the onion is soft.
- Add the tomatoes, cilantro, broth and salt and simmer 2 minutes. Drain pasta, add to saucepan and cook tossing until combined well. Transfer to a warm serving platter and serve hot.
PASTA AND FRESH CILANTRO CRUNCHY STUFF
This is such a tasty recipe! If you're looking for something different, here it is! I get compliments on this all the time. There's some work involved but it's so worth it.
Provided by Teagan
Categories Main Dish Recipes Pasta
Time 50m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a blender or food processor, puree the cilantro, basil, and 3 cloves of garlic until minced very fine. Thoroughly combine the herb mixture in a large bowl with the Parmesan, and 1/4 cup of olive oil; season to taste with salt and pepper. Pack the mixture firmly, about 1 inch thick, into a medium-sized, glass baking dish.
- Bake in preheated oven until the top is lightly browned and crispy, about 5 to 7 minutes. Remove from oven, stir well, and return to the oven for an additional 5 to 7 minutes until golden brown. Remove from the oven, break apart with a spoon, and allow to cool.
- While the crunchy stuff is baking, heat olive oil in a large pan over low heat. Lightly brown 2 tablespoons of garlic, stir in the mushrooms, and cook until softened. Stir in the sun-dried tomatoes, and Alfredo sauce; cook to warm.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. To serve, toss pasta in sauce, and sprinkle with crunchy stuff!
Nutrition Facts : Calories 732.7 calories, Carbohydrate 53.1 g, Cholesterol 71.8 mg, Fat 45.4 g, Fiber 4.6 g, Protein 31.9 g, SaturatedFat 18.2 g, Sodium 1616.6 mg, Sugar 5.2 g
AMY'S CILANTRO CREAM SAUCE
I just love the sound of the blend of garlic, cumin and lime with the cilantro in this Cilantro Cream Sauce recipe. When I came across it on the Allrecipes website and read some of the hundred or so rave reviews that had been written, I checked the Zaar recipes, which all sounded quite different again from this one and, I thought, well there are probably some other Zaar members who would also like to try this recipe. Being timid around spicy flavours, I'll be leaving those out - whereas some chefs will I know be increasing their heat - but the rest of the flavour combinations sound really tempting. I was also struck by the versatility offered by this recipe, something that is also true of the other Zaar recipes for Cilantro Sauce, some of which I've saved and will also be trying. I particularly liked the sound of Merlot's Hazelnut & Cilantro Pasta Sauce #31361. Amy's Cilantro Cream Sauce can be used as a dip, as a sauce for grilled fish, chicken or steamed vegetables, as a salad dressing, folded through mashed potatoes or as a pasta sauce. Since I haven't yet made this, I've posted it exactly as I found it on the Allrecipes website. Thank you, Amy. Some reviewers had made it with low fat cheese and cream with excellent results, some added chopped green onions and some used fresh garlic instead of garlic powder. I'll be looking for an alternative to the tomatillo salsa. Any suggestions are most welcome. I've estimated the preparation time to be 5-10 minutes.
Provided by bluemoon downunder
Categories Sauces
Time 5m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor.
- Blend until smooth and creamy.
- Place in a serving bowl.
SPICY HAZELNUT SAUCE
Categories Sauce Blender Food Processor Nut No-Cook Quick & Easy Hazelnut Gourmet
Yield Makes about 1 1/4 cups
Number Of Ingredients 8
Steps:
- Purée nuts with water, garlic, salt, cilantro, vinegar, and cayenne in a blender or food processor until smooth. With motor running, add oil in a slow stream, blending until emulsified.
CHESTNUT-HAZELNUT PASTA
The aromatic nut sauce used on this pasta is a healthy alternative to rich meat ragus.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 14
Steps:
- Bring large pot of water and 1 tablespoon salt to a boil; add 2 tablespoons oil. In large skillet, heat remaining 2 tablespoons oil and butter over low heat. Add shallots and chestnuts; saute until shallots are tender and translucent, about 7 minutes. Add wine, stock, and cream; raise heat to high, and cook until liquid is reduced by one-third, about 4 minutes. Meanwhile, drop pasta into boiling water; stir. Cook until al dente, 2 to 3 minutes. Drain.
- Lower heat of cream mixture to medium low; stir in hazelnuts, thyme, and 2 tablespoons parsley. Season with salt and pepper; cook for 2 minutes. Add pasta, toss, and remove from heat. Divide pasta among four plates; drizzle sauce on top. Garnish with pine nuts and the remaining 1 tablespoon parsley.
HAZELNUT & CILANTRO PASTA SAUCE
Make and share this Hazelnut & Cilantro Pasta Sauce recipe from Food.com.
Provided by Merlot
Categories Sauces
Time 11m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Finely chop the hazelnuts.
- Put the nuts, garlic cloves, cilanto, salt and 5 tablespoons of the olive oil in a blender.
- Blend to create the sauce.
- Heat the remaining 1 tablepoon of oil in a small saucepan and add to the sauce.
- Fry very gently until heated through.
- Serve over 12 oz of your favorite cooked pasta.
- Sprinkle with freshly grated Parmesan cheese.
Nutrition Facts : Calories 254.7, Fat 27.1, SaturatedFat 3.3, Sodium 731, Carbohydrate 2.9, Fiber 1.4, Sugar 0.6, Protein 2
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