#tuscanpasta

Creamy Vegan Tuscan Pasta

Creamy cashew sauce coats each rigatoni tube while sun-dried tomatoes and spinach add brightness to every bite. This comes together in under twenty minutes and tastes like something from a real Italian restaurant.

Tuscan Farfalle Pasta is a delicious dish that takes its flavors from Tuscany. It has sun-dried tomatoes that are earthy and rich, olives that are briny and salty, and baby spinach that is fresh and green. All of these ingredients are tossed with perfectly cooked farfalle pasta.

Ingredients: 250g farfalle pasta. 2 tablespoons olive oil. 4 cloves garlic, minced. 1/2 cup sun-dried tomatoes, chopped. 1/4 cup black olives, sliced. 2 cups baby spinach leaves. 1/4 teaspoon red pepper flakes. Salt and black pepper to taste. Grated Parmesan cheese for garnish.

Instructions: Follow the directions on the package to cook farfalle pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Sun-dried tomatoes and black olives should be chopped up and added to the pan. For another two to three minutes, cook. Add baby spinach leaves and stir. Cook for about two minutes, until the spinach is wilted. Along with the red pepper flakes, salt, and black pepper, add the cooked farfalle pasta to the pan. Toss everything together until it's all well mixed and hot. Grate some Parmesan cheese on top and serve hot. Have fun with your Tuscan farfalle pasta!

Prep Time: 10 minutes

Cook Time: 15 minutes

This creamy dish with Tuscan influences tastes great with the rich flavors of the sea. A rich cream sauce with Parmesan cheese is mixed with soft fettuccine pasta, colorful spinach, and tomatoes. Scallops are cooked to perfection. This recipe is the perfect mix of fancy and easy, and any seafood lover will love it.

Ingredients: 1 lb scallops. 8 oz fettuccine pasta. 2 tbsp olive oil. 3 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1 cup spinach leaves. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Cook fettuccine pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Add scallops to the skillet and cook until browned on both sides, about 2-3 minutes per side. Remove scallops from the skillet and set aside. In the same skillet, add cherry tomatoes and spinach. Cook until tomatoes start to soften and spinach wilts. Pour in heavy cream and bring to a simmer. Stir in grated Parmesan cheese until sauce thickens. Add cooked fettuccine pasta to the skillet and toss until well coated in the creamy sauce. Gently fold in the cooked scallops and season with salt and pepper to taste. Serve hot, garnished with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 20 minutes

Our Gluten-Free Homemade Breadsticks are more than just a snack; they're a culinary delight! Perfect for any time of day, these versatile treats can be enjoyed on their own or as creative appetizers.

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Did you know that "Pici" pasta, also known as "pinci," hails from the heart of Tuscany? 🇮🇹 These rustic, hand-rolled noodles have been cherished for centuries in this enchanting region.

We're excited to bring the authentic flavors of Tuscany to your kitchen with our upcoming course, "Gluten-Free Homemade Tuscan Pici Pasta." Learn the art of crafting these thick, delightful noodles and pair them with Tuscan flavors.

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