Quick Vegetarian Pasta With Spinach And Boursin Recipes

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QUICK VEGETARIAN PASTA WITH SPINACH AND BOURSIN®



Quick Vegetarian Pasta with Spinach and Boursin® image

This is one of my go-to recipes during the week when I'm starving and exhausted - you only need 5 ingredients and it's usually on the table in 15 minutes. Can be easily doubled or tripled.

Provided by Gina

Categories     Pasta Main Dishes

Time 15m

Yield 1

Number Of Ingredients 5

⅓ (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
7 ounces frozen creamed spinach, thawed
5 ½ ounces elbow macaroni
1 pinch freshly ground black pepper to taste
2 tablespoons cashews

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  • In the meantime, heat creamed spinach in a saucepan over medium-low heat until warm, about 5 minutes.
  • Mix drained macaroni with spinach and Boursin® cheese. Season with pepper and sprinkle with cashews.

Nutrition Facts : Calories 1032.2 calories, Carbohydrate 134.1 g, Cholesterol 114.3 mg, Fat 43.2 g, Fiber 7.3 g, Protein 30.9 g, SaturatedFat 21.8 g, Sodium 1427.5 mg, Sugar 5 g

EASY GLUTEN-FREE VEGETARIAN PASTA WITH BOURSIN®



Easy Gluten-Free Vegetarian Pasta with Boursin® image

This is a quick vegetarian pasta dish made with broccoli, bell peppers, peas, Boursin® cheese, and gluten-free noodles - any shape will do. The sauce is super creamy and yummy.

Provided by Nanda

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 3

Number Of Ingredients 10

9 ounces gluten-free elbow pasta
salt and freshly ground black pepper to taste
3 ½ cups broccoli florets
2 tablespoons olive oil, or as needed
½ onion, thinly sliced
1 clove garlic, minced
1 red bell pepper, chopped
3 tablespoons cream, or to taste
1 (6 ounce) package frozen peas
½ (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  • Bring a second large pot of lightly salted water to a boil. Cook broccoli until tender yet firm to the bite, about 8 minutes. Drain.
  • Meanwhile, heat olive oil in a large skillet or wok over medium heat and cook onion and garlic until soft and translucent, about 5 minutes. Add bell pepper and cook for 2 minutes. Season with salt and pepper. Pour in cream and add peas. Stir in Boursin® cheese until melted and warm.
  • Add cooked noodles and broccoli to sauce and stir to combine. Season with salt and pepper.

Nutrition Facts : Calories 643.8 calories, Carbohydrate 89.2 g, Cholesterol 49.5 mg, Fat 27.6 g, Fiber 8.2 g, Protein 14.9 g, SaturatedFat 12.3 g, Sodium 309.8 mg, Sugar 8.1 g

FASTEST PASTA WITH SPINACH SAUCE



Fastest Pasta With Spinach Sauce image

The very best pasta is often the simplest. Jack Bishop, the author of "The Complete Vegetarian Cookbook," has refined his technique for pasta and vegetable sauce to breathtaking efficiency: He cooks the greens with the pasta and adds the seasonings at the last minute. While the pasta is cooking, Mr. Bishop prepares the seasonings. Allow at least a gallon of water to a pound of pasta, because you need a large pot to accommodate the greens and because, if there is too little water, the addition of the greens will slow the cooking too rapidly.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, pastas, main course

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 7

1 clove garlic
1/2 teaspoon crushed red pepper flakes, or to taste (optional)
About 15 calamata or other olives, pitted and roughly chopped
1/4 cup plus 1 tablespoon extra virgin olive oil
1 pound long pasta, like linguine
1 pound spinach, washed, tough stems removed, roughly chopped
Salt and freshly ground black pepper

Steps:

  • Bring a large pot of water to a boil, and salt it. Meanwhile, mince the garlic as finely as possible and combine it in the bottom of a warm bowl with the red pepper flakes, olives and olive oil.
  • Place the pasta in the pot, and cook until it is nearly done (test it for doneness by tasting). Plunge the spinach into the water, and cook until it wilts, less than a minute. Drain quickly, allowing some water to cling to the pasta, and toss pasta and spinach in the bowl with the garlic and olive mixture. Season with salt and pepper, and serve.

Nutrition Facts : @context http, Calories 613, UnsaturatedFat 16 grams, Carbohydrate 90 grams, Fat 20 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 598 milligrams, Sugar 4 grams

VEGETARIAN GNOCCHI WITH SPINACH AND MUSHROOM-BUTTER SAUCE



Vegetarian Gnocchi with Spinach and Mushroom-Butter Sauce image

A delicious, easy-to-prepare meal that is great for dinner or dinner parties. I like to use whole wheat gnocchi. Top with additional grated cheese and some finely chopped basil.

Provided by AMANDAFOOSE

Categories     Main Dish Recipes     Pasta

Time 20m

Yield 4

Number Of Ingredients 9

1 (16 ounce) package gnocchi pasta
4 tablespoons butter
1 cup sliced baby portobello mushrooms
3 cups baby spinach
3 tablespoons chopped fresh basil
2 tablespoons chopped garlic
2 tablespoons grated Parmesan cheese
1 teaspoon chopped fresh parsley
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
  • Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms and saute for 2 minutes. Toss in spinach, basil, garlic, Parmesan cheese, parsley, salt, and pepper. Cook and stir until spinach is wilted and sauce begins to thicken, about 5 minutes. Add gnocchi and stir until coated in sauce; cook for 2 more minutes.

Nutrition Facts : Calories 288.7 calories, Carbohydrate 22.7 g, Cholesterol 54 mg, Fat 20.3 g, Fiber 2 g, Protein 5.4 g, SaturatedFat 12.6 g, Sodium 263.7 mg, Sugar 0.6 g

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