PUMPKIN PASTA
Pumpkin puree isn't just for pie. Think outside of the can and make this easy orange pasta in your food processor. It's the perfect way to use up leftover cans of pumpkin from the holidays. Add a sprinkle of Parmesan and some toasted pumpkin seeds for an upgrade.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Dust a baking sheet with flour.
- For the pasta: Put the flour and pumpkin puree in a food processor and pulse in short bursts until the mixture comes together and a dough forms, about 1 minute.
- Turn the dough out onto a floured work surface. Divide into 4 equal pieces. Roll and cut the pasta to desired thickness using a rolling pin or a pasta machine. Cut into the desired shape, transfer to the prepared baking sheet and sprinkle with flour (this keeps the pieces from sticking together). Cover the pasta with plastic wrap for up to 4 hours if you are not cooking right away (see Cook's Note).
- Cook the pasta until tender but not mushy (there shouldn't be a line of raw flour in the center), 2 to 5 minutes, depending on the thickness and shape. Drain thoroughly.
- For the sage butter: Meanwhile, melt the butter in a large skillet over medium heat. Add the sage and cook, stirring occasionally, until the leaves are crispy and the butter begins to brown slightly and has a nutty aroma. Sprinkle in 1 teaspoon of salt. Add the drained pasta to the skillet and toss vigorously to coat. Season with salt and pepper.
CREAMY PUMPKIN PASTA
Pasta smothered in a creamy smooth pumpkin sauce, that has an excellent flavor and not an overpowering pumpkin taste. Very quick and easy!
Provided by Honeypot
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil and butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 3 to 4 minutes. Add pumpkin puree, vegetable broth, half-and-half, parsley, nutmeg, white pepper, salt, and black pepper; cook and stir until heated through, 10 to 15 minutes.
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and transfer to a serving bowl. Top pasta with pumpkin sauce and Parmesan cheese.
Nutrition Facts : Calories 629.6 calories, Carbohydrate 102.3 g, Cholesterol 31.3 mg, Fat 16.5 g, Fiber 8.3 g, Protein 18.8 g, SaturatedFat 7.8 g, Sodium 535.4 mg, Sugar 9.6 g
BACON & PUMPKIN PASTA
Try something different with a bacon & pumpkin pasta
Provided by Merrilees Parker
Categories Dinner, Lunch, Main course, Pasta, Side dish, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat a heavy-based saucepan, add 1 tbsp olive oil and pancetta or bacon, then cook for a few mins. Add remaining oil and the onion. Cook for 5 mins, until the onion softens and the pancetta is crispy.
- Stir in the butter, then tip in the pumpkin or squash and sage. Mix well to combine, then season. Cover and cook for 6-8 mins, stirring occasionally until the pumpkin is soft, but not falling apart.
- Meanwhile, cook the pasta according to pack instructions. Drain and add to the pumpkin mixture. Stir in the parmesan and season. Serve in pasta bowls sprinkled with extra parmesan.
Nutrition Facts : Calories 634 calories, Fat 27 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 81 grams carbohydrates, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 2 milligram of sodium
VEGAN PUMPKIN PASTA SAUCE
Steps:
- Gather the ingredients.
- In a medium-sized pot or large frying pan, sauté garlic and onion in olive oil for 3 to 5 minutes.
- Add sage and heat for another minute.
- Reduce heat to low, and add soy milk and pumpkin. Stir gently to combine ingredients.
- Allow mixture to simmer until flavors are well-combined, about 8 to 10 minutes. Add salt, pepper, and walnuts or pine nuts if using, stirring to combine, and then remove from heat.
- Sprinkle top of the pasta with breadcrumbs or a vegan Parmesan cheese substitute.
- Serve over cooked pasta and enjoy.
Nutrition Facts : Calories 98 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 296 mg, Sugar 4 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 g
ONE POT PUMPKIN PASTA
This One Pot Pumpkin Pasta could not be easier! Cooking the Pasta with the Creamy Dairy-Free Sauce both saves time and adds flavor to this quick meal.
Provided by Caitlin Shoemaker
Categories Main
Time 25m
Number Of Ingredients 11
Steps:
- First, add ¼ cup of Filtered Water (or 2 tsp Oil) to a large pot along with the Shallot, Garlic, Nutmeg, and fresh Herbs. Sauté over Medium Heat until the Shallot and Garlic are translucent.
- Add the Pumpkin Puree and Cashew Butter to the pot and mix well. Once evenly incorporated, add the Pasta and Vegetable Broth; stir again and bring to a simmer over High Heat.
- Once simmering, reduce the heat to Medium-Low and simmer for an additional 12-15 minutes, or until the Pasta has cooked completely and only a thick sauce remains in the pot. Stir the mixture every few minutes, to make sure nothing sticks to the bottom of the pot.
- Finally, stir in the fresh Lemon juice and add Salt and Pepper to taste. Remove the fresh Herbs from the pot, if you did not chop them (see recipe notes). Divide the Pasta into bowls and serve warm. Leftovers will keep in the fridge for up to 5 days.
CREAMY PUMPKIN PASTA SAUCE
Creamy Pumpkin Pasta Sauce. Made with pumpkin, cream cheese, and sage, this easy recipe tastes similar to Alfredo but is healthy and ready in 20 minutes!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions. Reserve 1 cup of the pasta water, drain pasta, and set aside.
- Melt the butter in a large saucepan over medium heat. Once hot and sizzling, add the flour, then whisk constantly until it turns a golden color and smells nutty. Add the garlic and cook for 30 seconds. Slowly pour in the milk a few splashes at a time, whisking constantly to smooth any clumps. Increase the heat to medium high, then let cook, stirring constantly, until the sauce bubbles and thickens, about 8 to 10 minutes. Remove the pan from the heat, then stir in the pumpkin, cream cheese, half of the chopped sage leaves, salt, pepper, cinnamon, nutmeg, and cayenne. Continue whisking until the cream cheese melts and you have a smooth, rich sauce. Taste and add additional salt and pepper as desired.
- Add the cooked pasta to the pan and gently toss to combine. Thin the pasta with a bit of the reserved pasta water as needed if it seems too thick or sticky. Serve immediately, topped with Parmesan and the remaining sage.
Nutrition Facts : ServingSize 1 (of 3), Calories 483 kcal, Carbohydrate 68 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 38 mg, Fiber 11 g
HOMEMADE PUMPKIN PASTA
5-ingredient pumpkin pasta from scratch, no fancy techniques or pasta maker required!
Provided by Minimalist Baker
Categories Entree
Time 45m
Number Of Ingredients 6
Steps:
- Add flour and salt to a food processor and pulse. Then add in whole egg, egg yolks, and pumpkin puree. Pulse until well combined. Then drizzle in water until a dough forms (see picture).
- Transfer to a very lightly floured surface, sprinkle top with a little flour, and cover with plastic wrap. Set aside for 30 minutes to rest.
- After it's rested, bring a large pot of water to a boil and salt generously.
- Cut the pasta into thirds and begin rolling out into a loose rectangle, sprinkling on only as much flour as it takes to keep it from sticking. More flour = a less flavorful, tender pasta. Also, the pasta will want to stick to the rolling pin - simply use one hand to hold it down while you use the other to roll.
- Once the dough is nearly paper thin, cut it into any shape you want. You can even leave it in a solid sheet if you'd like. I used a pizza cutter to cut mine into fettuccini-sized strips.
- Cover with plastic wrap until ready to cook. Add pasta to boiling water and stir just to make sure they don't stick together. It should only take 1-2 minutes to cook.
- Drain and transfer to serving plate. Top with pesto and parmesan cheese, toss with your favorite tomato sauce, or try this easy pumpkin mac-n-cheese sauce.
Nutrition Facts : ServingSize 1 g, Calories 279 kcal, Carbohydrate 48 g, Protein 11 g, Fat 4 g, SaturatedFat 1 g, Sodium 165 mg, Fiber 2 g, Sugar 0.8 g
CREAMY PUMPKIN PASTA
A delicious recipe for pumpkin that's not a dessert! I usually make my own pumpkin puree in the blender with a little water. This dish is mild and warming; my kids like it because it looks like mac and cheese!
Provided by Kaarin
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, saute the onion and garlic in butter, over medium heat, until soft, not brown.
- Whisk in the pumpkin, broth, creams and seasonings to taste.
- Simmer 10 minutes, stirring occasionally.
- Meanwhile, boil the pasta in salted water until al dente.
- Drain pasta and stir into pumpkin, simmering 2-3 minutes more until thick.
- Stir in parsley and garnish with romano, more parsley and pumpkin seeds if desired.
Nutrition Facts : Calories 629.2, Fat 21.6, SaturatedFat 11.9, Cholesterol 56.1, Sodium 1104, Carbohydrate 98.1, Fiber 13.2, Sugar 3, Protein 14.5
PASTA WITH CREAMY PUMPKIN SAUCE
This super simple creamy pumpkin sauce drenches your favorite pasta for a quick, warm, and comforting weeknight dinner.
Provided by Beth - Budget Bytes
Time 20m
Number Of Ingredients 10
Steps:
- Begin boiling a large pot of water for your pasta. Once the water is boiling, add the pasta and boil until al dente (7-10 minutes). Drain in a colander.
- While waiting for the water to boil, prepare the sauce. Mince two cloves of garlic and add them to a large skillet with one tablespoon of butter. Sauté over medium-low heat for 1-2 minutes, or just until the garlic is soft and fragrant.
- Add the pumpkin purée and chicken broth to the skillet and stir to combine. Add the nutmeg, chili powder, cayenne pepper, and some freshly cracked black pepper. Stir in the spices and let the sauce simmer over medium-low heat while the pasta cooks (about 10 minutes), stirring occasionally.
- Once the pasta is finished cooking and is draining in a colander, add the half and half or cream to the skillet and stir it into the pumpkin sauce. Taste the sauce and add salt if needed (this will depend on the type of broth you use). Finally, stir the drained pasta in to the sauce and serve.
Nutrition Facts : ServingSize 1 Serving, Calories 548.75 kcal, Carbohydrate 91.4 g, Protein 16.75 g, Fat 13.1 g, Fiber 4.3 g, Sodium 616.95 mg
ONE-POT PUMPKIN PASTA
This pumpkin pasta comes together all in one-pot for an easy dinner. Bucatini noodles pair nicely with a delicious autumn-inspired sauce.
Provided by Jessica Gavin
Categories Entree
Time 30m
Number Of Ingredients 15
Steps:
- Heat a large high-sided skillet or dutch oven over medium heat. Add olive oil, once hot, add the onion. Cook until fragrant and begins to turn translucent, about 1 minute.
- Add the garlic, Italian seasonings, salt, and pepper. Stir and cook for 30-seconds. Add tomato paste and saute for 1 minute.
- Add the pasta, water, and vegetable stock. Bring the liquid to a boil over high heat. Cook and frequently stir until the pasta is tender and water has mostly evaporated, keeping a small amount in the pan to create a light sauce, about 12 to 14 minutes. Add more water if needed, ½ cup at a time for a softer pasta. Turn the heat down to low.
- Stir in the pumpkin puree, heavy cream, parmesan cheese, and nutmeg. Cook for 3 minutes, stirring occasionally. If needed, add more vegetable broth to loosen the sauce consistency.
- Taste and season with more salt and pepper as desired.
- Garnish with chopped sage, parmesan cheese, and black pepper. Divide among plates and serve warm.
Nutrition Facts : Calories 505 kcal, Carbohydrate 54 g, Protein 12 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 46 mg, Sodium 945 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
CREAMY PUMPKIN PASTA WITH CRISPY BACON
Steps:
- Pre-heat the oven to 200°c and line a baking tray with foil.
- Combine the pumpkin, honey, salt and olive oil in a mixing bowl then transfer to the prepared baking tray. Add the thyme and place in the oven.
- Allow the pumpkin to roast for 30-45 minutes until starting to caramelize and cooked through.
- Remove from the oven, discard the thyme and transfer to a bowl then puree with an emersion blender. Add a splash of milk to make the blending a little easier.
- In a large frying pan, fry the onion and garlic until soft and translucent then add the pumpkin puree and stock. Allow to come to a simmer then stir in the bacon fat.
- Remove from the heat and add the parmesan cheese. Season to taste.
- Stir in the cooked pasta and toss to coat well. At this stage you can add a little of the pasta's cooking water to loosen the sauce if necessary.
- Serve the pasta topped with crispy bacon and a grating of Parmesan cheese.
Nutrition Facts : Calories 369 kcal, Carbohydrate 69 g, Protein 12 g, Fat 4 g, Cholesterol 1 mg, Sodium 403 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
CREAMY PUMPKIN PASTA SAUCE
Steps:
- In a large pan add olive oil, butter and garlic, cook on low-medium heat 1 minute, add purée, salt, Parmesan and cream, whisk to combine and heat thoroughly approximately 3-5 minutes, if too thick add a little pasta water, then gently add the cooked pasta and stir to combine. Serve immediately topped with freshly grated Parmesan cheese or flakes. Enjoy!
Nutrition Facts : Calories 247 kcal, Carbohydrate 25 g, Protein 5 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 52 mg, Sodium 222 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CREAMY PUMPKIN PASTA
Make the most of pumpkins this autumn. When puréed and combined with mascarpone and parmesan, their flesh transforms into a silky, delicious pasta sauce
Provided by Esther Clark
Categories Dinner
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oil in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and fry for 1 min more. Remove from the heat and leave to cool slightly.
- Meanwhile, cook the pumpkin in a pan of boiling salted water for 10-15 mins until tender when pierced with a cutlery knife. Drain and tip into a blender (or use a hand blender). Blitz with 50ml milk and the onions until completely smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon (you may not need all the milk). Tip into a large frying pan with the tomato purée and mascarpone, and bring to a simmer over a low heat.
- Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved water to loosen. Season and scatter with extra parmesan.
Nutrition Facts : Calories 461 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium
PUMPKIN PASTA
Tasty! Connor approved!
Provided by ConnorsMom
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 20m
Yield 3
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 45.3 g, Cholesterol 7.3 mg, Fat 4.4 g, Fiber 8.6 g, Protein 12.4 g, SaturatedFat 1.8 g, Sodium 500.3 mg, Sugar 4.6 g
PUMPKIN CANNELLONI WITH SAGE BROWNED BUTTER SAUCE
Steps:
- Begin by melting 1/2 cup butter in a large frying pan, and saute diced onion, sage, and thyme over mendium heat until the onion is softtened and translucent.
- Add the pumkin puree, salt, peper, cream, and brown sugar to the pan. Stir to combine and heat through. Remove from heat and set aside.
- In a small sauce pan melt 3/4 cup of butter over medium high heat. Once the butter is melted and begins to foam add 24 whole sage leaves. Let the butter brown. Remove it from the heat when it begins to smell nutty, but isn't burnt.
- We had difficutly finding cannelloni pasta, and ended up using manicoti pasta, which worked great. I used 1 1/2 boxes which were 225 g each. If you can't find either of these, you can also use the fresh lasagna sheets, and add the filling the middle of a sheet and then roll it up yourself. To prepare the pasta, boil it in a large pot of water unitl it's tender, according to the package instructions. Unlike some stuffed pasta, this dish doesn't really get more cooking in the oven -just heated thorugh, so make boil your pasta until it's as tender as you like to eat it.
- Once pumpkin filling is slightly cooled, add to a pipping bag and fill pasta tubes.
- Layer filled pasta in a large baking dish, and pour the sage browned butter sauce over it, and between layers.
- Lastly heat the pasta dish in the oven at 350 until it's heated thorugh, around 15 minutes, and enjoy.
Nutrition Facts : Calories 1150 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 292 milligrams cholesterol, Fat 90 grams fat, Fiber 8 grams fiber, Protein 30 grams protein, SaturatedFat 54 grams saturated fat, ServingSize 1, Sodium 1375 grams sodium, Sugar 18 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 29 grams unsaturated fat
ONE POT PUMPKIN PASTA
This Pumpkin Pasta is pure comfort in 20 minutes. The scrumptious, velvety pumpkin pasta sauce uses canned pumpkin for color, flavor, volume, and nutrients. This pumpkin pasta recipe is made for the Instant Pot or stove.
Provided by Traci The Kitchen Girl
Categories Dinner Recipes entree
Time 20m
Number Of Ingredients 11
Steps:
- In a mixing bowl, stir together PUMPKIN PUREE, CREAM CHEESE, WHITE PEPPER, and NUTMEG until well-combined. Set aside.
- Stir together PASTA, OIL, WATER, and SALT in the Instant Pot.
- Select "Manual" or "Pressure Cook" on HIGH for 1 minute (for classic pasta shells) or 2 minutes (for thicker pasta: rotini, bowtie, macaroni, penne, etc).
- When pressure cook cycle completes, allow the cooker to sit undisturbed for a 10-minute natural pressure release (NPR). Do not cut this time short because the pasta is still cooking.
- Turn pressure valve to "venting" and release remaining steam.
- Open the lid. There should be a little excess water, which is perfect.
- Press "Cancel" then press "Sauté" on the cooker.
- Stir MILK into the pasta, followed by the pumpkin pasta sauce and PARMESAN CHEESE.
- Gently stir and sauté everything until heated through. Add SALT to taste. Press "Cancel" on the cooker and continue to serving instructions below.
- Stir together PASTA, OIL, WATER, and SALT in a large soup pot.IMPORTANT: Add EXTRA water to the pasta. It should be enough to cover the surface of the pasta (about 4 cups).
- Bring these ingredients to a boil over high heat, then reduce to medium heat for 10-15 minutes, or until pasta is fully cooked and most of the liquid has been absorbed.Note: Ideally, once the pasta is cooked, you want about 1/2 cup of pasta water remaining in the pot to become part of the sauce, so remove any excess beyond that.
- Stir MILK into the pasta and pasta water, then add the pumpkin pasta sauce and PARMESAN CHEESE.
- Continue simmering until pasta and sauce are heated through, stirring as needed. Add SALT to taste.
- Serve warm. Garnish can include: fried sage leaves, fresh parsley, or toasted walnuts / pecans.
- To store, allow to cool completely. Refrigerate in an airtight container up to five days.
- To reheat pumpkin pasta, add a splash of broth or milk to moisten the pasta. Reheat on the stove over medium heat, or microwave on medium-high, stirring as needed.
Nutrition Facts : ServingSize 1 cup, Calories 393 kcal, Carbohydrate 47 g, Protein 12 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 41 mg, Sodium 499 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 7 g
PUMPKIN PASTA WITH WINTER HERBS AND PARMESAN CHEESE
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta according to package instructions, 8 to 10 minutes. Reserve some of the pasta cooking water. Drain the pasta in a colander and hold it there until the sauce is finished.
- While the pasta is cooking, heat the oil in a large, high-sided skillet over medium heat until it shimmers. Add the sage sprigs and cook until crispy but not browned, about 1 minute. Transfer with a slotted spoon to a paper towel-lined plate and set aside. Fry the rosemary sprigs in the same hot oil until crispy but not browned, about 1 minute. Transfer to the same plate. Sprinkle the fried herbs with salt. Remove the leaves from the stems (discard the stems). Discard the oil or save for another use.
- Return the skillet to medium heat and melt and cook 8 tablespoons (1 stick) of butter until it starts to turn light brown. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the pumpkin, sugar and some of the reserved pasta water. Stir in about 1/2 cup of Parmesan. Season with salt and pepper to taste. Stir in the remaining 2 tablespoons of butter. Add the cooked pasta to the skillet and warm gently, tossing to coat the pasta with the sauce. Stir in some of the fried sage and rosemary. Top with the remaining Parmesan and fried herbs.
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