Category: Pasta Recipes

Are you tired of sacrificing flavor and creaminess when cooking vegan pasta dishes? Look no further! In this article, we’re excited to share 18 mouth-watering, creamy non-dairy pasta recipes that are perfect for vegans. From classic comfort foods like vegan mac and cheese to innovative twists on traditional dishes like spicy peanut noodle pasta, these recipes are sure to satisfy your cravings.

In the following pages, you’ll discover how to make delicious, plant-based versions of popular pasta sauces using ingredients like cashews, coconut milk, and nutritional yeast. Whether you’re a seasoned vegan or just starting out, these creamy non-dairy pasta recipes will show you that it’s easy to indulge in a tasty, animal-friendly meal without sacrificing an ounce of flavor.

Creamy Garlic Cashew Alfredo Pasta

Elevate your pasta game with this rich and creamy recipe that combines the flavors of garlic, cashews, and Parmesan cheese. This indulgent dish is perfect for a special occasion or a cozy night in.

Ingredients:

– 8 oz. fettuccine pasta
– 1/2 cup cashews
– 3 cloves garlic, minced
– 1/4 cup unsalted butter
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Cook fettuccine pasta according to package instructions. Drain and set aside.
2. In a blender or food processor, combine cashews, garlic, and 1 tablespoon butter. Blend until smooth and creamy.
3. In a large skillet, melt remaining 3 tablespoons butter over medium heat. Add the cashew mixture and cook for 2-3 minutes, stirring frequently.
4. Pour in heavy cream and bring to a simmer. Cook for 5-7 minutes or until sauce thickens slightly.
5. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
6. Combine cooked pasta and creamy sauce. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Vegan Spinach Artichoke Pasta

This creamy pasta dish combines the flavors of spinach, artichokes, and garlic, all while being entirely plant-based. A perfect comfort food option for a cozy night in!

Ingredients:

– 8 oz pasta (such as penne or fusilli)
– 1 cup vegan cream cheese
– 1/2 cup nutritional yeast
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 cup chopped artichoke hearts
– 1 cup fresh spinach leaves
– Salt and pepper to taste
– 1 tbsp olive oil

Instructions:

1. Cook pasta according to package instructions until al dente.
2. In a blender or food processor, combine vegan cream cheese, nutritional yeast, lemon juice, garlic, artichoke hearts, and salt. Blend until smooth.
3. Add the spinach leaves and blend until well combined.
4. Heat olive oil in a large skillet over medium heat. Pour in the creamy sauce and stir to combine with cooked pasta.
5. Serve hot, garnished with additional spinach if desired.

Cooking Time: 20-25 minutes

Coconut Milk Basil Pesto Pasta

Elevate your pasta game with this creamy and flavorful recipe that combines the richness of coconut milk with the brightness of basil pesto. Perfect for a quick weeknight dinner or a special occasion.

Ingredients:

– 8 oz. pasta of your choice
– 1/2 cup coconut milk
– 1/4 cup fresh basil leaves
– 3 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Freshly ground black pepper, to serve

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a blender or food processor, combine basil leaves, garlic, and a pinch of salt. Blend until smooth.
3. Heat coconut milk in a medium saucepan over medium heat. Add the basil pesto and stir until well combined.
4. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
5. Toss cooked pasta with the coconut milk-basil mixture. Serve immediately, garnished with freshly ground black pepper.

Cooking Time: 15-20 minutes

Avocado Lime Pasta with Cilantro

This creamy pasta dish combines the richness of avocado with the brightness of lime and the freshness of cilantro, creating a perfect blend of flavors. Perfect for a light and satisfying meal or as a side dish to impress your guests.

Ingredients:

– 8 oz pasta (linguine or fettuccine work well)
– 2 ripe avocados, diced
– 1/4 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a blender or food processor, combine diced avocado, lime juice, garlic, and a pinch of salt and pepper. Blend until smooth.
3. Add chopped cilantro and blend until well combined.
4. Toss cooked pasta with the avocado mixture and season with salt and pepper to taste.
5. Top with grated Parmesan cheese (if using) and serve immediately.

Cooking Time: 15-20 minutes

Sun-Dried Tomato and Almond Ricotta Pasta

Elevate your pasta game with this creamy and flavorful dish, perfect for a weeknight dinner or special occasion. The combination of sun-dried tomatoes, crunchy almonds, and rich ricotta cheese creates a delightful harmony of textures and tastes.

Ingredients:

– 8 oz pasta (linguine or fettuccine work well)
– 1 cup ricotta cheese
– 1/4 cup sun-dried tomatoes, finely chopped
– 2 tbsp olive oil
– 1/4 cup sliced almonds
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a medium bowl, combine ricotta cheese, sun-dried tomatoes, olive oil, garlic, salt, and pepper. Mix well.
3. Add the cooked pasta to the ricotta mixture and toss to coat.
4. Stir in the reserved pasta water as needed to achieve a creamy consistency.
5. Top with chopped almonds and basil leaves (if using). Serve immediately.

Cooking Time: 20-25 minutes

Roasted Red Pepper Cashew Sauce Pasta

Transform your pasta game with this creamy, flavorful sauce made with roasted red peppers and cashews! This recipe is perfect for a quick weeknight dinner or a special occasion.

Ingredients:

– 8 oz pasta of your choice
– 1 large red bell pepper
– 1/2 cup cashews
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vegetable broth
– Grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Roast the red bell pepper in the oven for 30-40 minutes, or until charred and blistered.
3. Remove the pepper from the oven and let it cool.
4. Peel off the skin, remove seeds, and chop the flesh into small pieces.
5. In a blender or food processor, combine roasted peppers, cashews, olive oil, garlic, salt, and black pepper. Blend until smooth.
6. Cook pasta according to package instructions. Drain and set aside.
7. Add vegetable broth to the blender mixture and blend until creamy.
8. Combine cooked pasta and sauce. Top with grated Parmesan cheese, if desired.

Cooking Time: 45-50 minutes

Vegan Mushroom Stroganoff Pasta

This plant-based twist on the classic Russian dish is a hearty and flavorful vegan alternative to traditional beef stroganoff. Satisfy your pasta cravings with this easy-to-make recipe that combines tender mushrooms, savory sauce, and al dente noodles.

Ingredients:

– 8 oz. vegan fettuccine or eggless spaghetti
– 1 lb. cremini mushrooms, sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon Dijon mustard
– 1 cup vegetable broth
– 1/4 cup nutritional yeast
– 2 tablespoons soy sauce (or tamari)
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley or dill, chopped (optional)

Instructions:

1. Cook pasta according to package instructions.
2. In a large skillet, sauté mushrooms, garlic, and olive oil over medium-high heat until tender.
3. Add Dijon mustard, vegetable broth, nutritional yeast, soy sauce, paprika, salt, and pepper. Stir well to combine.
4. Reduce heat to low and simmer for 5-7 minutes or until sauce thickens.
5. Combine cooked pasta with mushroom mixture. Toss to coat.
6. Serve hot, garnished with chopped parsley or dill if desired.

Cooking Time: 20-25 minutes

Lemon Tahini Garlic Pasta

A bright and tangy pasta dish that combines the creamy richness of tahini with the pungency of garlic and a squeeze of lemon. Perfect for a quick weeknight dinner or a flavorful side dish.

Ingredients:

– 8 oz. pasta (such as spaghetti or linguine)
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1 tsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a medium bowl, whisk together tahini, garlic, lemon juice, and olive oil until smooth.
3. Add cooked pasta to the bowl and toss until well coated with the sauce.
4. Season with salt and pepper to taste.
5. Serve immediately, topped with grated Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Creamy Butternut Squash Pasta

Transform pasta night with this rich and comforting recipe that combines roasted butternut squash with a creamy sauce. A perfect blend of fall flavors, it’s sure to become a new favorite.

Ingredients:

– 1 large butternut squash (about 2 lbs), peeled and cubed
– 12 oz pasta of your choice (e.g., pappardelle or fettuccine)
– 2 tbsp olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, onion, and garlic on a baking sheet. Roast for 30-40 minutes or until tender.
3. Cook pasta according to package instructions.
4. In a blender or food processor, combine roasted squash, heavy cream, and Parmesan cheese. Blend until smooth.
5. Combine cooked pasta and creamy sauce. Season with salt and pepper to taste.
6. Garnish with chopped parsley if desired.

Cooking Time: 45-50 minutes

Vegan Mac and Cheese with Nutritional Yeast

This recipe is a game-changer for vegan comfort food lovers. By using nutritional yeast, you’ll get a cheesy flavor without the dairy.

Ingredients:

– 1 pound macaroni
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 1 cup non-dairy milk (such as soy or almond milk)
– 1/4 cup nutritional yeast
– 1 teaspoon paprika
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions. Drain and set aside.
3. In a large saucepan, sauté onion and garlic in olive oil until softened.
4. Add vegetable broth, non-dairy milk, nutritional yeast, paprika, salt, and pepper. Stir until smooth.
5. Combine cooked macaroni with the cheese sauce. Transfer to a baking dish and top with additional nutritional yeast (optional).
6. Bake for 20-25 minutes or until golden brown.

Cooking Time: 45 minutes

Spicy Peanut Noodle Pasta

Spicy Peanut Noodle Pasta Recipe

Add a flavorful kick to your pasta dish with this spicy peanut noodle recipe! With the combination of creamy peanut sauce, crunchy peanuts, and spicy chili flakes, you’ll be craving for more.

Ingredients:

– 8 oz pasta of your choice (e.g., linguine or spaghetti)
– 2 tbsp vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup creamy peanut butter
– 2 tbsp soy sauce
– 1 tsp honey
– 1/4 tsp red pepper flakes
– Salt and pepper to taste
– 1/4 cup chopped peanuts for garnish

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat oil over medium-high heat. Add onion and garlic; cook until softened (about 3-4 minutes).
3. In a blender or food processor, combine peanut butter, soy sauce, honey, red pepper flakes, salt, and pepper. Blend until smooth.
4. Add the blended mixture to the skillet with onion and garlic. Stir well to combine.
5. Combine cooked pasta with the spicy peanut sauce. Toss to coat evenly.
6. Garnish with chopped peanuts and serve immediately.

Cooking Time: 15-20 minutes

Pumpkin Sage Coconut Milk Pasta

This seasonal pasta dish combines the warmth of pumpkin with the earthiness of sage, all wrapped up in a creamy coconut milk sauce. Perfect for a cozy fall evening or a comforting winter meal.

Ingredients:

– 8 oz pasta of your choice
– 1 small pumpkin, cooked and mashed (about 1 cup)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 2 tsp chopped fresh sage
– 1 can coconut milk
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil and cook pasta according to package instructions.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute.
3. Add mashed pumpkin and chopped sage to the skillet. Cook, stirring occasionally, until the mixture is heated through (about 5 minutes).
4. Pour in coconut milk and stir to combine. Bring the sauce to a simmer and let cook for an additional 2-3 minutes or until slightly thickened.
5. Combine cooked pasta and pumpkin sauce. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 20-25 minutes

Vegan Carbonara with Smoky Tofu

Elevate your pasta game with this creamy, smoky vegan carbonara featuring tofu as the star. This recipe is quick, easy, and packed with flavor.

Ingredients:

– 12 oz spaghetti
– 1 block extra-firm tofu, drained and crumbled
– 2 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/4 cup nutritional yeast
– 2 tsp smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Cook spaghetti according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add crumbled tofu, vegetable broth, nutritional yeast, and smoked paprika. Stir until the mixture is creamy and well combined. Season with salt and pepper to taste.
4. Combine cooked spaghetti with the tofu mixture. Toss until coated.
5. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Zucchini Basil Cream Pasta

This recipe combines the sweetness of zucchini with the brightness of basil, all wrapped up in a rich and creamy pasta dish. Perfect for a quick weeknight dinner or a special occasion.

Ingredients:

– 8 oz. pasta (such as fettuccine or linguine)
– 2 medium zucchinis, sliced
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– 1 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add sliced zucchini and cook for 3-4 minutes, or until tender.
4. Stir in chopped basil and cook for an additional minute.
5. In a separate bowl, whisk together heavy cream and a pinch of salt and pepper.
6. Combine cooked pasta, zucchini mixture, and cream sauce. Toss to combine.
7. Season with salt and pepper to taste. Top with grated Parmesan cheese, if desired.

Cooking Time: 20-25 minutes

White Bean Garlic Pasta

This classic Italian-inspired pasta dish combines the creamy richness of cannellini beans with the pungency of garlic, all on a bed of al dente pasta. A simple yet satisfying meal that’s ready in under 30 minutes.

Ingredients:

– 8 oz. pasta (such as spaghetti or linguine)
– 1 can (15 oz.) cannellini beans, drained and rinsed
– 3 cloves garlic, minced
– 2 tbsp. olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-low heat. Add garlic and cook, stirring occasionally, for 4-5 minutes or until fragrant.
3. Add cannellini beans to the skillet and stir to combine with garlic. Cook for an additional 2 minutes.
4. Add reserved pasta water to the skillet and stir to combine. Season with salt and pepper to taste.
5. Toss cooked pasta with bean-garlic mixture, ensuring pasta is well coated.
6. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 20-25 minutes

Vegan Pesto Pasta with Walnuts

This recipe combines the classic flavors of pesto pasta with the earthy crunch of walnuts, making it a satisfying and healthy vegan option. With just a few simple ingredients, you can create a delicious and quick meal that’s perfect for any occasion.

Ingredients:

– 8 oz. whole wheat spaghetti
– 1/2 cup vegan pesto sauce (homemade or store-bought)
– 1/4 cup chopped walnuts
– 1/2 cup cherry tomatoes, halved
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)

Instructions:

1. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat the pesto sauce over medium heat for 2-3 minutes.
3. Add the chopped walnuts and cook for an additional minute, stirring frequently.
4. Add the cherry tomatoes and cook for 2-3 minutes or until they start to release their juices.
5. Combine cooked spaghetti with the pesto-walnut mixture and season with salt and pepper to taste.
6. Garnish with chopped fresh basil leaves, if desired.

Cooking Time: 15-20 minutes

Creamy Tomato Coconut Pasta

Elevate your pasta game with this creamy, flavorful, and aromatic dish that combines the richness of coconut milk with the tanginess of fresh tomatoes.

Ingredients:

– 8 oz. pasta of your choice
– 2 medium tomatoes, diced
– 1/4 cup unsweetened coconut milk
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute, until fragrant.
4. Stir in diced tomatoes, coconut milk, dried basil, salt, and pepper. Bring to a simmer and let cook for 10-12 minutes or until the sauce has thickened slightly.
5. Combine cooked pasta with the tomato-coconut sauce. Toss until well coated.
6. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 20-25 minutes

Vegan Garlic Butter Mushroom Pasta

Savor the rich flavors of this plant-based pasta dish, packed with sautéed mushrooms and a hint of garlic butter goodness.

Ingredients:

– 8 oz. vegan pasta (such as brown rice or quinoa pasta)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup vegan butter substitute (such as Earth Balance or Miyoko’s Kitchen Cultured Vegan Butter)
– 3 cloves garlic, minced
– 1 tsp. dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Cook pasta according to package instructions; set aside.
2. In a large skillet, sauté mushrooms in vegan butter substitute over medium heat until tender, about 5 minutes.
3. Add garlic and thyme; cook for an additional minute.
4. Combine cooked pasta with mushroom mixture; toss to coat.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.

Cooking Time: 15-20 minutes

Summary

Vegans, rejoice! These 18 creamy non-dairy pasta recipes are sure to satisfy your cravings. From classic Alfredo to innovative takes on mac and cheese, these dishes use cashews, coconut milk, nutritional yeast, and more to create rich and indulgent sauces that just happen to be dairy-free. Discover unique flavors like sun-dried tomato and almond ricotta, roasted red pepper cashew sauce, and creamy butternut squash. Whether you’re in the mood for something comforting or a little spicy, there’s a recipe on this list for everyone.

Looking for a dish that will spice up your meal routine? Look no further! We’ve got 20 mouth-watering shrimp pasta recipes with red sauce to satisfy your cravings. From classic Italian-inspired dishes like Spaghetti Aglio e Olio to bold and zesty Cajun-style recipes, we’re exploring the best of the best in spicy shrimp pasta.

In this article, we’ll be diving into the world of spicy shrimp pasta, showcasing a diverse range of flavors and techniques that will take your taste buds on a wild ride. Whether you’re a fan of garlic butter, roasted red peppers, or sun-dried tomatoes, there’s something for everyone in our list of 20 spicy shrimp pasta recipes with red sauce.

So, grab your apron, get ready to cook up a storm, and let’s dive into the world of spicy shrimp pasta!

Garlic Butter Shrimp Pasta in Spicy Tomato Sauce

Elevate your pasta game with this bold and flavorful dish, featuring succulent shrimp cooked in a rich garlic butter sauce and tossed with spicy tomato goodness.

Ingredients:
– 12 large shrimp, peeled and deveined
– 8 oz pasta of your choice (e.g., spaghetti or linguine)
– 2 tbsp unsalted butter
– 3 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (optional, for some heat)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)

Instructions:

1. Cook pasta according to package instructions; set aside.
2. In a large skillet, melt butter over medium-high. Add garlic and cook until fragrant, 1 minute.
3. Add shrimp; cook until pink and just cooked through, about 2-3 minutes per side.
4. Stir in Parmesan cheese, crushed tomatoes, oregano, and red pepper flakes (if using).
5. Combine cooked pasta and tomato sauce mixture; toss to coat.
6. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley.

Cooking Time: 15-20 minutes

Cajun Shrimp Pasta with Creamy Red Sauce

This spicy and savory pasta dish combines the flavors of Cajun cuisine with the comfort of a rich, creamy sauce.

Ingredients:

– 12 oz. pasta (linguine or fettuccine)
– 1 lb. large shrimp, peeled and deveined
– 2 tbsp. olive oil
– 1/4 cup Cajun seasoning
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Red bell pepper, sliced (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add shrimp and cook for 2-3 minutes or until pink and cooked through.
3. Add Cajun seasoning to the skillet and stir to combine.
4. In a separate saucepan, melt butter over medium. Whisk in heavy cream and Parmesan cheese. Bring to a simmer and cook for 5-7 minutes or until thickened. Season with salt and pepper.
5. Combine cooked pasta, shrimp mixture, and creamy red sauce. Add reserved pasta water if needed. Garnish with parsley and serve hot.

Cooking Time: 20-25 minutes

Spicy Arrabbiata Shrimp Pasta

Get ready for a flavorful and spicy Italian-inspired dish that combines succulent shrimp with a bold arrabbiata sauce.

Ingredients:

– 12 large shrimp, peeled and deveined
– 1/2 cup olive oil
– 4 garlic cloves, minced
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh basil, chopped
– 1/2 cup arrabbiata sauce (homemade or store-bought)
– 12 oz pasta of your choice (e.g., spaghetti, linguine)
– Salt and pepper to taste
– Grated Parmesan cheese, optional

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
4. Stir in parsley, basil, and arrabbiata sauce. Simmer for 2-3 minutes to allow flavors to meld.
5. Toss cooked pasta with the shrimp mixture, adding some reserved pasta water if needed to achieve a creamy consistency.
6. Season with salt, pepper, and Parmesan cheese (if using).
7. Serve immediately, garnished with additional parsley or basil if desired.

Cooking Time: 15-20 minutes

Tomato Basil Shrimp Pasta with Red Chili Flakes

This recipe combines the sweetness of tomatoes and basil with the spiciness of red chili flakes, all wrapped up in a flavorful shrimp pasta dish.

Ingredients:

– 12 oz pasta (linguine or fettuccine)
– 1 lb large shrimp, peeled and deveined
– 2 cups cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1 tsp red chili flakes
– Salt and pepper to taste
– 2 tbsp olive oil
– Grated Parmesan cheese (optional)

Instructions:

1. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
4. Add cherry tomatoes and basil leaves to the skillet. Cook for an additional 2 minutes, stirring occasionally.
5. Add red chili flakes and stir well.
6. Combine cooked pasta with the tomato-basil mixture. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Shrimp Fra Diavolo Pasta

This classic Italian-American dish combines succulent shrimp with a spicy tomato sauce, tossed with pasta and topped with garlic bread crumbs.

Ingredients:

– 12 oz (340g) spaghetti
– 1 lb (450g) large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 28 oz (794g) crushed tomatoes
– 1 teaspoon hot red pepper flakes
– Salt and black pepper to taste
– 1/4 cup (30g) grated Parmesan cheese
– Fresh parsley, chopped (optional)
– Garlic bread crumbs (store-bought or homemade)

Instructions:

1. Bring a large pot of salted water to boil. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from heat and set aside.
3. In the same skillet, add chopped onion and minced garlic. Cook until softened, about 3-4 minutes.
4. Add crushed tomatoes, hot red pepper flakes, salt, and black pepper to the skillet. Stir to combine. Bring sauce to a simmer and let cook for 5-7 minutes, stirring occasionally.
5. Add cooked shrimp back into the sauce and stir to coat.
6. Toss cooked spaghetti with the shrimp and tomato sauce. Top with Parmesan cheese and chopped parsley (if using).
7. Serve hot, garnished with garlic bread crumbs on top.

Cooking Time: 20-25 minutes

Roasted Red Pepper Shrimp Pasta

A flavorful and vibrant pasta dish that combines succulent shrimp with roasted red peppers, garlic, and a hint of cream.

Ingredients:

– 12 oz linguine pasta
– 1 lb large shrimp, peeled and deveined
– 2 red bell peppers, seeded and chopped
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 425°F.
2. Toss the red peppers with 1 tbsp of olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Cook linguine pasta according to package instructions. Drain and set aside.
4. In a large skillet, heat the remaining 1 tbsp of olive oil over medium-high heat. Add the garlic and cook for 1 minute.
5. Add the shrimp to the skillet and cook for 2-3 minutes per side or until pink and cooked through.
6. Stir in the roasted red peppers, heavy cream, salt, and pepper. Combine with cooked pasta.
7. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 25-30 minutes

Spicy Marinara Shrimp Linguine

A flavorful and spicy twist on classic shrimp linguine, this dish combines succulent shrimp with a bold marinara sauce and garlic.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1/2 cup olive oil
– 4 cloves garlic, minced
– 1/2 cup marinara sauce (homemade or store-bought)
– 1 teaspoon red pepper flakes
– Salt and pepper to taste
– 8 ounces linguine pasta
– Fresh parsley, chopped (optional)

Instructions:

1. Cook linguine according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through.
4. Stir in marinara sauce, red pepper flakes, salt, and pepper. Simmer for 2-3 minutes until heated through.
5. Combine cooked linguine with reserved pasta water and add to the skillet. Toss to combine with shrimp and sauce.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 15-20 minutes

Shrimp Pasta Pomodoro with Red Pepper Flakes

A classic Italian-inspired dish gets a spicy kick from red pepper flakes, making this shrimp pasta recipe a perfect weeknight dinner.

Ingredients:

– 12 oz (340g) pasta of your choice
– 1 lb (450g) large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 3 garlic cloves, minced
– 1 can (28 oz/794g) crushed tomatoes
– 1 teaspoon red pepper flakes
– Salt and freshly ground black pepper
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute.
3. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through.
4. Add crushed tomatoes, red pepper flakes, salt, and black pepper. Stir to combine.
5. Simmer sauce for 3-4 minutes, stirring occasionally.
6. Combine cooked pasta, reserved pasta water, and tomato sauce. Toss to coat.
7. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 20-25 minutes

Tomato Garlic Shrimp Penne with Spicy Sauce

A flavorful and spicy pasta dish that combines succulent shrimp, savory tomato sauce, and the perfect balance of garlic and herbs.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 8 oz penne pasta
– 2 cups cherry tomatoes, halved
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 1 tsp red pepper flakes
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Cook penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through.
4. Add the cherry tomatoes to the skillet and cook for an additional 2 minutes until they release their juices.
5. Stir in the red pepper flakes and season with salt and pepper to taste.
6. Combine the cooked pasta, shrimp mixture, and chopped parsley (if using). Serve hot.

Cooking Time: 15-20 minutes

Shrimp Pasta in Spicy Vodka Sauce

A zesty and indulgent take on classic shrimp pasta, infused with the bold flavors of vodka and spicy kick from hot sauce.

Ingredients:

– 12 oz pasta of your choice (e.g., penne, linguine)
– 1 lb large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup vodka
– 1/2 cup chicken broth
– 1 tablespoon hot sauce (e.g., Frank’s RedHot)
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3 minutes.
3. Add shrimp; cook until pink and just cooked through, about 2-3 minutes per side.
4. In a separate saucepan, combine vodka, chicken broth, hot sauce, and oregano. Bring to a simmer over medium heat.
5. Combine cooked pasta, shrimp mixture, and vodka sauce in the skillet. Toss to coat; season with salt and pepper to taste.
6. Serve immediately, topped with Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Cherry Tomato Shrimp Pasta with Red Chili

A flavorful and vibrant pasta dish that combines succulent shrimp, sweet cherry tomatoes, and a spicy kick from the red chili flakes.

Ingredients:

– 12 oz (340g) pasta of your choice
– 1 lb (450g) large shrimp, peeled and deveined
– 2 cups (400g) cherry tomatoes, halved
– 3 tbsp olive oil
– 1/4 cup (60ml) white wine
– 1 tsp red chili flakes
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove from heat and set aside.
3. In the same skillet, add the cherry tomatoes and cook for an additional 2-3 minutes, or until they release their juices and start to soften.
4. Add the white wine, red chili flakes, salt, and pepper to the skillet. Stir to combine and let simmer for 1 minute.
5. Combine cooked pasta, shrimp, and tomato mixture in a large serving bowl. Toss to coat and serve hot, garnished with chopped parsley if desired.

Cooking Time: Approximately 15-20 minutes

Spicy Shrimp Pasta with Sun-Dried Tomato Sauce

This recipe combines the flavors of spicy shrimp, sun-dried tomatoes, and al dente pasta for a quick and satisfying meal.

Ingredients:
– 12 oz pasta (such as linguine or fettuccine)
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup sun-dried tomatoes, chopped
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup white wine (optional)
– 1 tbsp tomato paste
– 1/4 cup chicken broth
– Fresh parsley, chopped (for garnish)

Instructions:
1. Cook pasta according to package instructions.
2. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove from heat.
3. In the same skillet, add chopped onion and cook until translucent. Add garlic and cook for an additional minute.
4. Add sun-dried tomatoes, cumin, smoked paprika, salt, and pepper to the skillet. Cook for 1-2 minutes, stirring frequently.
5. If using white wine, add it to the skillet and cook until reduced by half. Add tomato paste and chicken broth; stir to combine.
6. Combine cooked pasta, shrimp, and sauce in a large serving bowl. Toss to coat and garnish with chopped parsley.

Cooking Time: 20-25 minutes

Shrimp Pasta in Spicy Arrabiata Sauce

This recipe combines succulent shrimp with a bold and spicy arrabiata sauce, tossed with al dente pasta for a flavorful and satisfying meal.

Ingredients:

– 12 oz pasta of your choice (e.g. spaghetti or linguine)
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup arrabiata sauce (homemade or store-bought)
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent, about 3 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
5. Stir in arrabiata sauce and reserved pasta water to create a creamy sauce. Season with salt and pepper to taste.
6. Combine cooked pasta, shrimp mixture, and grated Parmesan cheese (if using). Toss until well coated.

Cooking Time: 15-20 minutes

Spicy Tomato Basil Shrimp Fettuccine

Elevate your pasta game with this flavorful and spicy shrimp fettuccine dish, perfect for a quick weeknight dinner or special occasion.

Ingredients:

– 12 oz (340g) fettuccine
– 1 lb (450g) large shrimp, peeled and deveined
– 2 cups (400ml) cherry tomatoes, halved
– 3 cloves garlic, minced
– 1/4 cup (60ml) olive oil
– 1 tsp (5ml) red pepper flakes
– 2 tbsp (30ml) chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Cook fettuccine according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
4. Add cherry tomatoes and red pepper flakes; cook for an additional 2 minutes.
5. Stir in chopped basil and season with salt and pepper to taste.
6. Combine cooked fettuccine and tomato-shrimp mixture. Serve hot, topped with Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Shrimp Pasta with Spicy Red Clam Sauce

This recipe combines succulent shrimp with a bold and spicy red clam sauce, all on top of linguine pasta for a flavor-packed meal.

Ingredients:
– 12 oz linguine pasta
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 can (28 oz) crushed red tomatoes
– 1/4 cup heavy cream
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook linguine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3 minutes.
3. Add shrimp; cook until pink and fully cooked, about 2-3 minutes per side.
4. Stir in crushed tomatoes, heavy cream, oregano, cumin, salt, and pepper. Bring sauce to a simmer and let cook for 5 minutes, stirring occasionally.
5. Combine cooked pasta and reserved pasta water with the spicy red clam sauce. Toss until well coated.
6. Serve immediately, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Roasted Garlic Shrimp Pasta in Spicy Tomato Sauce

Roasted Garlic Shrimp Pasta in Spicy Tomato Sauce Recipe

A flavorful and spicy pasta dish that combines succulent shrimp, roasted garlic, and a tangy tomato sauce.

Ingredients:
– 12 large shrimp, peeled and deveined
– 2 heads of garlic, separated into individual cloves
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups cherry tomatoes, halved
– 1 can (28 oz) crushed tomatoes
– 1/4 cup heavy cream
– 1 teaspoon red pepper flakes
– Salt and pepper to taste
– 12 oz spaghetti pasta
– Fresh parsley, chopped (optional)

Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast garlic cloves in olive oil for 30 minutes, or until tender.
3. Cook spaghetti pasta according to package instructions.
4. In a large skillet, heat crushed tomatoes and red pepper flakes over medium-high heat.
5. Add cooked shrimp, chopped onion, and roasted garlic to the skillet. Stir to combine.
6. Stir in heavy cream and season with salt and pepper.
7. Combine cooked pasta and tomato sauce mixture. Serve hot, garnished with parsley if desired.

Cooking Time:
– Roasted garlic: 30 minutes
– Pasta cooking time: 8-10 minutes
– Total preparation time: 40-50 minutes

Shrimp Pasta with Spicy Tomato Olive Sauce

Shrimp Pasta with Spicy Tomato Olive Sauce Recipe

A flavorful and spicy pasta dish that combines succulent shrimp with a rich tomato olive sauce, perfect for a quick weeknight dinner.

Ingredients:

– 12 oz pasta of your choice (e.g. spaghetti or linguine)
– 1 lb large shrimp, peeled and deveined
– 2 cups cherry tomatoes, halved
– 1/4 cup pitted green olives, sliced
– 1/4 cup olive oil
– 3 garlic cloves, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
4. Add cherry tomatoes, olives, cumin, smoked paprika, salt, and pepper to the skillet. Cook for an additional 2-3 minutes, stirring occasionally.
5. Combine cooked pasta and tomato sauce mixture. If needed, add reserved pasta water to achieve desired consistency.

Cooking Time: 15-20 minutes

Spicy Shrimp Pasta with Red Wine Tomato Sauce

A flavorful and spicy pasta dish that combines succulent shrimp, savory tomato sauce, and a hint of heat.

Ingredients:

– 12 oz. spaghetti
– 1 lb. large shrimp, peeled and deveined
– 2 tbsp. olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 can (28 oz.) crushed tomatoes
– 1/4 cup red wine
– 1 tsp. dried oregano
– 1/2 tsp. ground cumin
– Salt and pepper to taste
– 1-2 tsp. hot sauce (optional)

Instructions:

1. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook for 3-4 minutes or until translucent.
3. Add shrimp; cook for 2-3 minutes per side, or until pink and cooked through.
4. Stir in crushed tomatoes, red wine, oregano, cumin, salt, and pepper. Bring to a simmer.
5. If desired, add hot sauce to taste.
6. Combine cooked spaghetti with tomato sauce mixture; toss to coat.

Cooking Time: 20-25 minutes

Shrimp Pasta in Spicy Marinara with Fresh Basil

This recipe combines the flavors of succulent shrimp, spicy marinara sauce, and fresh basil for a quick and satisfying meal.

Ingredients:

– 8 oz pasta of your choice (e.g., spaghetti or linguine)
– 1 lb large shrimp, peeled and deveined
– 2 cups marinara sauce
– 1 tsp red pepper flakes
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add shrimp and cook until pink and fully cooked, about 2-3 minutes per side. Remove from skillet and set aside.
4. In the same skillet, add marinara sauce and red pepper flakes. Stir to combine and bring to a simmer.
5. Add reserved pasta water to thin out sauce if desired.
6. Combine cooked shrimp, basil, salt, and pepper in the skillet with the sauce. Toss to coat.
7. Serve hot, topped with Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Spicy Shrimp Pasta with Roasted Tomato Sauce

Add a kick of heat to your pasta dish with this spicy shrimp recipe, featuring roasted tomato sauce and succulent seafood.

Ingredients:

– 12 oz linguine pasta
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup roasted tomatoes (see note)
– 1 tsp red pepper flakes
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cook pasta according to package instructions until al dente.
3. In a large skillet, heat olive oil over medium-high heat. Add shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
4. Remove shrimp from skillet and set aside. Reduce heat to medium and add diced onion and minced garlic. Cook until softened, about 3-4 minutes.
5. Stir in roasted tomatoes, red pepper flakes, salt, and pepper. Simmer for 2-3 minutes.
6. Add cooked pasta and toss with tomato sauce. Top with cooked shrimp and garnish with chopped parsley if desired.

Cooking Time: 15-20 minutes

Summary

Get ready to spice up your pasta game! Here are 20 mouth-watering shrimp pasta recipes that combine succulent shrimp with bold red sauce. From classic garlic butter to spicy Cajun and Arrabbiata, these dishes offer a range of flavors to tantalize your taste buds. Whether you’re in the mood for something creamy or packed with flavor, there’s a recipe here for everyone. So go ahead, get cooking, and add some heat to your pasta night!

Are you a pasta lover looking for new and exciting ways to enjoy the classic dish, Fettuccine Alfredo? Look no further! In this article, we’ll be sharing 20 mouth-watering recipes that put a creative twist on the traditional recipe. From garlic shrimp to lobster, and from spicy cajun to creamy vegan, there’s something for everyone.

Classic fettuccine alfredo with parmesan and butter is always a crowd pleaser, but why not try adding some succulent grilled chicken or crispy bacon to give it an extra boost? Or, if you’re looking for a vegetarian option, our broccoli and mushroom fettuccine alfredo recipe is sure to satisfy.

We’ll be diving into the world of creamy fettuccine alfredo recipes in more detail below. Whether you’re a seasoned chef or just starting out, these 20 delicious recipes are sure to inspire your next pasta dish.

Classic Fettuccine Alfredo with Parmesan and Butter

A timeless Italian dish that combines the richness of butter, cream, and Parmesan cheese with the simplicity of cooked pasta. This recipe yields a velvety smooth sauce and a satisfyingly creamy coating on the noodles.

Ingredients:

– 12 oz fettuccine pasta
– 6 tablespoons (84g) unsalted butter
– 3 tablespoons (45ml) heavy cream
– 1/2 cup (120g) grated Parmesan cheese, plus extra for serving
– Salt and black pepper, to taste

Instructions:

1. Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a medium saucepan, melt the butter over medium heat.
3. Add the heavy cream and bring to a simmer.
4. Remove from heat and stir in the Parmesan cheese until melted and smooth.
5. Add the cooked fettuccine pasta to the saucepan, tossing to combine with the Alfredo sauce. If needed, add some reserved pasta water to achieve desired consistency.
6. Season with salt and black pepper to taste.
7. Serve hot, topped with extra Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Garlic Shrimp Fettuccine Alfredo

This creamy pasta dish combines succulent garlic shrimp with rich fettuccine alfredo, perfect for a quick and indulgent weeknight meal.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 3 cloves of garlic, minced
– 8 oz fettuccine pasta
– 2 tablespoons unsalted butter
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium-high heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
4. In a separate saucepan, combine heavy cream and Parmesan cheese. Heat over low heat, whisking constantly, until smooth and creamy.
5. Combine cooked fettuccine, reserved pasta water, and garlic shrimp in the skillet. Pour alfredo sauce over top and toss to coat.
6. Season with salt and pepper to taste. Garnish with chopped parsley if desired.

Cooking Time: 15-20 minutes

Chicken and Mushroom Fettuccine Alfredo

A rich and satisfying pasta dish that combines the flavors of chicken, mushrooms, and Parmesan cheese with a velvety Alfredo sauce.

Ingredients:

– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup unsalted butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 teaspoon Dijon mustard
– Salt and pepper, to taste
– 12 ounces fettuccine pasta

Instructions:

1. Cook fettuccine according to package instructions; drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Remove from heat.
3. Reduce heat to medium; add mushrooms and garlic. Cook until mushrooms release their moisture and start to brown, about 4-5 minutes.
4. Stir in cream, Parmesan cheese, mustard, salt, and pepper. Bring mixture to a simmer; cook for 2-3 minutes or until slightly thickened.
5. Add cooked fettuccine to the skillet; toss with Alfredo sauce until well coated. Serve immediately.

Cooking Time: 20-25 minutes

Broccoli and Bacon Fettuccine Alfredo

A rich and satisfying pasta dish that combines the flavors of crispy bacon, tender broccoli, and a velvety Alfredo sauce.

Ingredients:

– 12 oz fettuccine pasta
– 6 slices of bacon, diced
– 3 cups broccoli florets
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/2 cup unsalted butter
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Cook fettuccine pasta according to package instructions. Drain and set aside.
2. In a large skillet, cook diced bacon over medium heat until crispy. Remove from heat and set aside.
3. Add minced garlic and broccoli florets to the same skillet. Cook for 3-4 minutes or until broccoli is tender.
4. In a separate saucepan, melt butter over medium heat. Whisk in heavy cream and Parmesan cheese. Bring to a simmer and cook for 2-3 minutes or until smooth.
5. Combine cooked pasta, bacon, and broccoli mixture with the Alfredo sauce. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Spicy Cajun Fettuccine Alfredo

Spicy Cajun Fettuccine Alfredo: A twist on the classic Italian dish, this recipe combines the creaminess of fettuccine alfredo with the bold flavors of cajun cuisine.

Ingredients:

– 12 oz fettuccine pasta
– 2 tablespoons butter
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 teaspoon Cajun seasoning
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add heavy cream and bring to a simmer.
3. Reduce heat to low and let sauce simmer for 5-7 minutes or until slightly thickened.
4. Stir in Parmesan cheese until melted and smooth.
5. Add Cajun seasoning and paprika; stir to combine. Season with salt and pepper to taste.
6. Add cooked fettuccine pasta to the skillet and toss to coat with the spicy sauce.
7. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Sun-Dried Tomato and Spinach Fettuccine Alfredo

Elevate your pasta game with this creamy, flavorful dish that combines the richness of Alfredo sauce with the brightness of sun-dried tomatoes and wilted spinach.

Ingredients:

– 12 oz fettuccine
– 2 cups sun-dried tomatoes, packed in oil and chopped
– 2 cups fresh spinach leaves
– 1/2 cup (1 stick) unsalted butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Cook fettuccine according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add sun-dried tomatoes and cook for an additional 2 minutes, stirring occasionally.
4. Stir in heavy cream and bring to a simmer. Let cook for 2-3 minutes or until slightly thickened.
5. Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
6. Add cooked fettuccine to the skillet, tossing to combine. If needed, add reserved pasta water to achieve desired creaminess.
7. Wilt spinach leaves into the sauce by adding them towards the end of cooking time.
8. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 15-20 minutes

Lobster Fettuccine Alfredo with White Wine Sauce

Elevate your pasta game with this decadent Lobster Fettuccine Alfredo recipe featuring a rich White Wine Sauce.

Ingredients:

– 12 oz fettuccine pasta
– 1 lb lobster meat, diced
– 2 tbsp (30g) unsalted butter
– 3 cloves garlic, minced
– 1 cup white wine (dry)
– 1 cup heavy cream
– 1 tsp Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a medium saucepan, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add white wine and bring to a simmer. Reduce by half, stirring occasionally.
4. Add heavy cream and mustard. Stir until smooth. Season with salt and pepper to taste.
5. Add lobster meat to the saucepan and stir until coated.
6. Combine cooked fettuccine, reserved pasta water, and lobster-cream mixture. Toss until well combined.
7. Serve immediately, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Vegetable Medley Fettuccine Alfredo

A rich and creamy pasta dish packed with sautéed vegetables and a hint of garlic, perfect for a quick weeknight dinner.

Ingredients:

– 8 oz fettuccine pasta
– 2 cups mixed vegetables (bell peppers, zucchini, mushrooms, broccoli)
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Cook fettuccine pasta according to package instructions. Drain and set aside.
2. In a large skillet, sauté mixed vegetables and garlic in a little oil until tender.
3. Add heavy cream and bring the mixture to a simmer. Let cook for 2-3 minutes or until slightly thickened.
4. Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
5. Combine cooked pasta, vegetable medley, and Alfredo sauce. Toss until well coated.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Creamy Vegan Fettuccine Alfredo with Cashew Sauce

Elevate your pasta game with this rich and creamy vegan take on the classic fettuccine alfredo, featuring a silky cashew-based sauce.

Ingredients:

– 8 oz fettuccine noodles
– 1 cup cashews
– 2 cups water
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced
– 1/4 cup nutritional yeast

Instructions:

1. Cook fettuccine noodles according to package instructions. Drain and set aside.
2. Soak cashews in water for at least 4 hours or overnight. Drain and rinse.
3. In a blender, combine soaked cashews, lemon juice, salt, black pepper, garlic, and nutritional yeast. Blend until smooth and creamy.
4. Cook the blended sauce over medium heat, whisking constantly, until it thickens slightly (about 5-7 minutes).
5. Toss cooked fettuccine noodles with the creamy sauce and serve immediately.

Cooking Time: 15-20 minutes

Pesto Fettuccine Alfredo with Grilled Chicken

Elevate your pasta game with this creamy and flavorful dish that combines the richness of fettuccine alfredo with the brightness of pesto and the smokiness of grilled chicken.

Ingredients:

– 8 oz fettuccine
– 1/4 cup unsalted butter
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– 2 tbsp pesto
– 1 lb boneless chicken breasts
– Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat. Season chicken with salt and pepper, then cook for 5-7 minutes per side or until cooked through. Let rest.
2. Cook fettuccine according to package instructions. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Add garlic and cook for 1 minute.
4. Sprinkle flour and whisk to combine. Slowly add heavy cream, whisking continuously until smooth.
5. Bring mixture to a simmer and cook for 2-3 minutes or until thickened. Remove from heat and stir in Parmesan cheese and pesto.
6. Combine cooked fettuccine with the sauce and toss to coat. Slice grilled chicken and serve on top of pasta.

Cooking Time: 15-20 minutes

Truffle Oil Fettuccine Alfredo with Wild Mushrooms

Elevate your pasta game with this decadent and earthy dish, featuring the rich flavors of truffle oil and wild mushrooms.

Ingredients:

– 12 oz fettuccine
– 2 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 1 1/2 cups heavy cream
– 1 tsp Dijon mustard
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp truffle oil
– 1 cup wild mushrooms (such as shiitake or cremini), sliced
– Fresh parsley, chopped (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
3. Gradually add heavy cream, whisking continuously. Bring mixture to a simmer and cook for 2-3 minutes or until thickened.
4. Stir in Dijon mustard, salt, and black pepper.
5. Add truffle oil and stir to combine.
6. Add cooked fettuccine and toss with sauce, adding reserved pasta water as needed to achieve desired consistency.
7. Toss in sliced wild mushrooms.
8. Serve immediately, garnished with chopped parsley if desired.

Cooking Time: 15-20 minutes

Bacon and Pea Fettuccine Alfredo

Elevate your pasta game with this rich and satisfying dish that combines the savory flavors of bacon, peas, and Parmesan cheese. This recipe is perfect for a quick weeknight dinner or special occasion.

Ingredients:

– 12 oz fettuccine
– 6 slices of bacon, diced
– 1 cup frozen peas
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste

Instructions:

1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, cook bacon over medium heat until crispy. Remove from heat and set aside.
3. Add garlic and peas to the same skillet. Cook for 2-3 minutes or until peas are tender.
4. Pour in heavy cream and bring mixture to a simmer. Let cook for 2-3 minutes or until slightly thickened.
5. Stir in Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
6. Combine cooked fettuccine, bacon, and pea mixture. Toss until pasta is well coated.
7. Serve immediately and enjoy!

Cooking Time: 15-20 minutes

Roasted Garlic and Herb Fettuccine Alfredo

Elevate your pasta game with this creamy, aromatic recipe that combines roasted garlic and fresh herbs with the classic comfort of fettuccine alfredo.

Ingredients:

– 12 oz fettuccine
– 3 cloves of garlic, peeled and roasted (see roasting instructions below)
– 1/4 cup unsalted butter
– 2 tablespoons all-purpose flour
– 1 1/2 cups heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
– Salt and pepper to taste

Roasting Garlic:

Preheat oven to 400°F (200°C). Wrap garlic cloves in foil, drizzle with olive oil, and roast for 30-40 minutes or until tender.

Instructions:

1. Cook fettuccine according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add roasted garlic and sauté for 1 minute.
3. Sprinkle flour and whisk to combine. Cook for 1-2 minutes.
4. Gradually add heavy cream, whisking constantly. Bring mixture to a simmer and cook for 5 minutes or until thickened.
5. Stir in Parmesan cheese until melted. Add cooked fettuccine, parsley, salt, and pepper. Toss to combine.
6. Serve immediately, garnished with additional parsley if desired.

Cooking Time: 20-25 minutes

Jalapeño and Cheddar Fettuccine Alfredo

Elevate your fettuccine game with this creamy, cheesy, and spicy recipe that combines the richness of Alfredo sauce with the bold flavors of jalapeños and cheddar.

Ingredients:

– 1 pound fettuccine
– 2 tablespoons unsalted butter
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/2 cup grated cheddar cheese
– 1-2 jalapeños, seeded and finely chopped
– Salt and pepper to taste

Instructions:

1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add flour and whisk together to make a roux, cooking for 1-2 minutes.
3. Gradually add heavy cream, whisking constantly. Bring mixture to a simmer and cook for 2-3 minutes or until thickened.
4. Remove from heat and stir in Parmesan and cheddar cheese until melted. Add chopped jalapeños and season with salt and pepper.
5. Combine cooked fettuccine and Alfredo sauce. Serve hot, garnished with additional chopped jalapeños if desired.

Cooking Time: 15-20 minutes

Smoked Salmon Fettuccine Alfredo with Dill

This elegant pasta dish combines the rich flavors of smoked salmon and creamy Alfredo sauce with a burst of fresh dill. Perfect for a special occasion or a quick weeknight dinner.

Ingredients:

– 8 oz fettuccine
– 1/2 cup (1 stick) unsalted butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 2 tbsp Dijon mustard
– 1 tsp lemon zest
– Salt and pepper to taste
– 6 oz smoked salmon, flaked
– Fresh dill, chopped (for garnish)

Instructions:

1. Cook fettuccine according to package instructions. Reserve 1 cup pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Whisk in heavy cream, Parmesan cheese, Dijon mustard, and lemon zest. Bring to a simmer.
4. Reduce heat to low and add smoked salmon. Stir until heated through.
5. Combine cooked fettuccine, sauce mixture, and reserved pasta water. Toss until well coated.
6. Season with salt and pepper to taste.
7. Garnish with chopped fresh dill and serve.

Cooking Time: 15-20 minutes

Artichoke and Lemon Fettuccine Alfredo

This creamy pasta dish combines the bright flavors of lemon and artichoke with the richness of fettuccine alfredo. A perfect blend of tangy and rich, this recipe is sure to become a new favorite.

Ingredients:

– 1 pound fettuccine
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 lemons, juiced
– 1 cup grated Parmesan cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Cook fettuccine according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add artichoke hearts, lemon juice, and Parmesan cheese. Stir until well combined.
4. Pour in heavy cream and stir until sauce thickens slightly. Season with salt and pepper to taste.
5. Add cooked fettuccine to the skillet, tossing to combine. If necessary, add some reserved pasta water to achieve desired consistency.
6. Serve immediately, garnished with chopped parsley if desired.

Cooking Time: 15-20 minutes

Cajun Chicken Fettuccine Alfredo

This recipe combines the creamy richness of fettuccine alfredo with the bold flavors of Cajun cuisine, featuring spicy chicken and a hint of cayenne pepper. Perfect for those who like a little heat in their pasta dishes!

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1 tsp Cajun seasoning
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper
– 1 cup fettuccine pasta
– 2 tbsp unsalted butter
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Cook fettuccine according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove from heat and set aside.
3. In the same skillet, add Cajun seasoning, paprika, and cayenne pepper. Cook for 1 minute, stirring constantly.
4. Add heavy cream and bring to a simmer. Reduce heat to low and let cook for 2-3 minutes or until slightly thickened.
5. Stir in Parmesan cheese until melted. Add cooked chicken back into the sauce and stir to combine.
6. Combine cooked fettuccine with the chicken-alfredo mixture. Season with salt and pepper, to taste.
7. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Caramelized Onion and Gruyère Fettuccine Alfredo

Caramelized Onion and Gruyère Fettuccine Alfredo Recipe

A rich and creamy pasta dish that combines the sweetness of caramelized onions with the nutty flavor of Gruyère cheese.

Ingredients:
• 8 oz fettuccine
• 2 large yellow onions, thinly sliced
• 2 tbsp butter
• 1 cup grated Gruyère
• 1/2 cup heavy cream
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Instructions:
1. Cook fettuccine according to package instructions until al dente. Reserve.
2. In a large skillet, melt butter over medium-low heat. Add sliced onions and cook for 30-40 minutes, stirring occasionally, until caramelized and golden brown.
3. In a separate saucepan, combine heavy cream and Dijon mustard. Bring to a simmer and cook for 5 minutes or until slightly thickened.
4. Add Gruyère to the cream mixture and stir until melted and smooth. Season with salt and pepper to taste.
5. Combine cooked fettuccine, caramelized onions, and creamy Gruyère sauce in a large serving dish. Toss to combine.
6. Garnish with chopped parsley if desired.

Cooking Time: 45 minutes

Roasted Red Pepper Fettuccine Alfredo

Roasted Red Pepper Fettuccine Alfredo: A creamy, flavorful pasta dish featuring roasted red peppers and a rich Alfredo sauce.

– 12 oz fettuccine pasta
– 2 large red bell peppers
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

1. Preheat oven to 425°F (220°C). Roast red bell peppers for 30-40 minutes, or until charred and blistered.
2. Remove peppers from oven and let cool. Peel off skin, discarding it, and chop into strips.
3. Cook fettuccine pasta according to package instructions. Drain and set aside.
4. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
5. Add heavy cream and Parmesan cheese. Stir until smooth and creamy. Season with salt and pepper to taste.
6. Combine cooked fettuccine, roasted red peppers, and Alfredo sauce. Toss to coat.
7. Serve immediately, garnished with chopped parsley if desired.

Cooking Time: 45 minutes

Herbed Goat Cheese Fettuccine Alfredo

Elevate your pasta game with this creamy and flavorful recipe that combines the richness of goat cheese with the brightness of fresh herbs. Perfect for a special occasion or a cozy night in, this dish is sure to impress.

Ingredients:

– 12 oz fettuccine
– 2 tbsp unsalted butter
– 3 cloves garlic, minced
– 1 cup goat cheese, crumbled
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh chives
– Salt and pepper to taste
– 1 cup heavy cream

Instructions:

1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Stir in goat cheese, parsley, chives, salt, and pepper until smooth.
4. Pour in heavy cream and stir until sauce thickens slightly.
5. Combine cooked fettuccine with the goat cheese sauce. Toss to coat.
6. Serve immediately, garnished with additional herbs if desired.

Cooking Time: 20-25 minutes

Summary

Get ready to indulge in a creamy pasta lover’s dream! This collection of 20 recipes for fettuccine alfredo features classic and innovative twists, from garlic shrimp and chicken mushroom to vegan cashew cream and truffle oil. Whether you’re a meat-lover or prefer plant-based options, there’s something for everyone. Treat your taste buds with rich and velvety sauces, savory meats, and fresh vegetables all wrapped up in a delicious fettuccine package.

Get ready to spice up your mealtime with these mouth-watering and savory chicken mai fun recipes! Mai fun, also known as stir-fried rice noodles, is a popular dish in Southeast Asian cuisine. When combined with juicy chicken, a variety of aromatic spices, and fresh vegetables, the result is a flavorful and satisfying meal that’s perfect for any occasion. From spicy to sweet, these 18 recipes will take you on a culinary journey around the world.

In this article, we’ll explore different flavor profiles and cooking techniques to create a diverse array of chicken mai fun dishes. Whether you’re in the mood for something bold and spicy or light and refreshing, there’s a recipe here that’s sure to please. So, let’s get started!

Spicy Garlic Chicken Mai Fun

Get ready to spice up your mealtime with this mouth-watering combination of chicken, garlic, and noodles. This recipe is quick, easy, and packed with flavor.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 2 cloves garlic, minced
– 1 cup Mai Fun noodles (or rice noodles)
– 2 tablespoons vegetable oil
– 1 tablespoon soy sauce
– 1 teaspoon oyster sauce (optional)
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– Scallions, chopped (optional)

Instructions:

1. Cook Mai Fun noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat oil over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.
3. Add garlic, soy sauce, oyster sauce (if using), and red pepper flakes to the skillet. Stir-fry for 1 minute.
4. Combine cooked noodles with the chicken mixture. Season with salt and pepper to taste.
5. Garnish with chopped scallions (if desired). Serve hot.

Cooking Time: 15-20 minutes

Lemongrass Ginger Chicken Mai Fun

This recipe combines the aromatic flavors of lemongrass and ginger with juicy chicken and springy mai fun noodles, creating a delicious and unique dish perfect for any occasion.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 stalks lemongrass, bruised
– 2 inches fresh ginger, peeled and sliced
– 1/4 cup soy sauce
– 2 tbsp olive oil
– 1 cup mai fun noodles
– 1 cup mixed vegetables (bell peppers, carrots, snap peas)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. Cook mai fun noodles according to package instructions. Set aside.
2. In a blender or food processor, combine lemongrass, ginger, soy sauce, and 1 tbsp olive oil. Blend until smooth.
3. Marinate chicken in the lemongrass-ginger mixture for at least 30 minutes.
4. Grill or pan-fry marinated chicken until cooked through.
5. In a wok or large skillet, heat remaining 1 tbsp olive oil. Add mixed vegetables and cook until tender.
6. Combine cooked noodles, chicken, and vegetables. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves. Serve hot.

Cooking Time: 20-25 minutes

Coconut Curry Chicken Mai Fun

A flavorful and aromatic fusion of Asian-inspired flavors, this Coconut Curry Chicken Mai Fun recipe combines the warmth of curry with the sweetness of coconut and the springiness of rice noodles.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed vegetables (bell peppers, carrots, snap peas)
– 2 tablespoons coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup Mai Fun noodles
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. Cook Mai Fun noodles according to package instructions. Set aside.
2. In a large skillet or wok, heat coconut oil over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove from pan.
3. Add mixed vegetables, onion, and garlic to the pan. Cook until vegetables are tender-crisp, about 3-4 minutes.
4. Stir in curry powder, ginger, and coconut milk. Bring to a simmer.
5. Add cooked chicken back into the pan and stir to combine.
6. Serve hot over Mai Fun noodles. Garnish with cilantro leaves.

Cooking Time: 20-25 minutes

Teriyaki Glazed Chicken Mai Fun

This Asian-inspired dish combines tender chicken with a sweet and savory teriyaki glaze served over a bed of chewy mai fun noodles. A perfect blend of flavors and textures in one delicious bowl!

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/4 cup teriyaki sauce
– 2 tbsp soy sauce
– 2 tbsp honey
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 8 oz mai fun noodles
– Sesame seeds and chopped green onions for garnish (optional)

Instructions:

1. Cook mai fun noodles according to package instructions. Drain and set aside.
2. In a small bowl, whisk together teriyaki sauce, soy sauce, honey, garlic, and ginger.
3. Add the chicken pieces to the glaze mixture and toss to coat.
4. Heat 1 tbsp of oil in a wok or large skillet over medium-high heat. Cook the chicken until cooked through, about 5-6 minutes.
5. Serve the glazed chicken over cooked mai fun noodles. Garnish with sesame seeds and chopped green onions if desired.

Cooking Time: 15-20 minutes

Sesame Soy Chicken Mai Fun

This recipe combines the classic Chinese noodle dish, Mai Fun, with the savory flavors of sesame and soy sauce. The result is a harmonious blend of textures and tastes that will leave you wanting more.

Ingredients:

– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups Mai Fun noodles
– 2 tablespoons sesame oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 1/4 cup chopped scallions for garnish
– Salt and pepper to taste

Instructions:

1. Cook Mai Fun noodles according to package instructions. Drain and set aside.
2. In a wok or large skillet, heat sesame oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-6 minutes.
3. Add garlic, soy sauce, honey, and ginger to the wok. Stir-fry for 1 minute.
4. Combine cooked noodles with the chicken mixture. Season with salt and pepper to taste.
5. Garnish with chopped scallions and serve immediately.

Cooking Time: 15-20 minutes

Thai Basil Chicken Mai Fun

This recipe combines the flavors of Thailand with the convenience of a one-pot dish, featuring juicy chicken, crunchy vegetables, and savory sauce served over flavorful rice noodles. With minimal ingredients and easy steps, you’ll be enjoying this Thai-inspired meal in no time!

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups Mai Fun noodles (rice noodles)
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers, sliced
– 1/4 cup Thai basil leaves, chopped
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon grated ginger
– Salt and pepper to taste

Instructions:

1. Cook Mai Fun noodles according to package instructions.
2. Heat oil in a large skillet or wok over medium-high heat.
3. Add chicken, onion, garlic, and bell peppers; cook until chicken is cooked through and vegetables are tender.
4. Stir in Thai basil leaves, soy sauce, oyster sauce (if using), and ginger; cook for 1-2 minutes.
5. Serve chicken mixture over cooked Mai Fun noodles.

Cooking Time: 20-25 minutes

Honey Sriracha Chicken Mai Fun

This recipe combines the sweetness of honey with the spiciness of sriracha, adding a new dimension to the classic Chinese noodle dish, Mai Fun. The result is a flavorful and aromatic meal that’s perfect for a quick dinner or lunch.

Ingredients:

– 1 cup Mai Fun noodles
– 2 boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons honey
– 2 tablespoons sriracha sauce
– 1 tablespoon soy sauce
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Scallions, chopped (optional)

Instructions:

1. Cook Mai Fun noodles according to package instructions. Set aside.
2. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
3. Add garlic, soy sauce, honey, and sriracha sauce to the skillet. Stir to combine.
4. Combine cooked noodles with the chicken mixture and toss to coat.
5. Season with salt and pepper to taste. Garnish with chopped scallions if desired.

Cooking Time: 15-20 minutes

Five-Spice Chicken Mai Fun

This recipe combines the flavors of Chinese five-spice powder with tender chicken and soft noodles to create a savory and aromatic dish perfect for any meal. With its bold spices and comforting texture, Five-Spice Chicken Mai Fun is sure to become a new favorite.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 1 tsp Chinese five-spice powder
– 1 tsp soy sauce
– 1 tsp oyster sauce (optional)
– 1/4 cup Mai Fun noodles
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. Cook Mai Fun noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat oil over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.
3. Add five-spice powder, soy sauce, and oyster sauce (if using). Stir-fry for an additional minute.
4. Add garlic and stir-fry for 30 seconds.
5. Combine cooked noodles with the chicken mixture. Season with salt and pepper to taste.
6. Cook for an additional 1-2 minutes, until noodles are well coated.

Cooking Time: 15-20 minutes

Black Pepper Chicken Mai Fun

A flavorful and spicy twist on traditional chicken noodles, this Black Pepper Chicken Mai Fun recipe combines the bold flavors of black pepper with tender chicken and springy noodles. Perfect for a quick and satisfying meal.

Ingredients:

– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups Mai Fun noodles
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon black pepper, freshly ground
– 1 teaspoon soy sauce
– Salt to taste
– Scallions, chopped (optional)

Instructions:

1. Cook Mai Fun noodles according to package instructions. Drain and set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add chicken and cook until browned, about 5 minutes.
4. Add garlic, black pepper, and soy sauce. Stir-fry for an additional 2-3 minutes.
5. Combine cooked noodles with the chicken mixture. Season with salt to taste.
6. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes

Sweet Chili Lime Chicken Mai Fun

This recipe combines the flavors of sweet chili sauce, zesty lime juice, and savory chicken with the convenience of pre-cooked noodles. The result is a quick and easy dish that’s perfect for a weeknight dinner or a lunchtime pick-me-up.

Ingredients:

– 1 pound boneless, skinless chicken breasts, cooked and diced
– 8 ounces Mai Fun noodles, cooked according to package instructions
– 1/4 cup sweet chili sauce
– 2 tablespoons fresh lime juice
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– 1/4 cup chopped green onions for garnish
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine cooked chicken, Mai Fun noodles, sweet chili sauce, lime juice, soy sauce, and ginger. Toss until well combined.
2. Season with salt and pepper to taste.
3. Garnish with chopped green onions and serve hot.

Cooking Time: 10-15 minutes

Garlic Butter Chicken Mai Fun

Elevate your stir-fry game with this flavorful Garlic Butter Chicken Mai Fun recipe! This Chinese-inspired dish combines succulent chicken, savory garlic butter sauce, and tender Mai Fun noodles.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cloves of garlic, minced
– 2 tbsp unsalted butter
– 1 cup Mai Fun noodles
– 1 cup mixed vegetables (e.g., bell peppers, carrots, broccoli)
– 2 tsp soy sauce
– 1 tsp oyster sauce (optional)
– Salt and pepper to taste

Instructions:

1. Cook Mai Fun noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat 1 tbsp of butter over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove from heat and set aside.
3. In the same skillet, add remaining 1 tbsp of butter. Once melted, add minced garlic and cook for 1 minute.
4. Add mixed vegetables to the skillet and stir-fry until tender, about 2-3 minutes.
5. Add cooked chicken back into the skillet, along with soy sauce and oyster sauce (if using). Stir-fry everything together for 1-2 minutes.
6. Combine cooked noodles with the chicken and vegetable mixture. Season with salt and pepper to taste.

Cooking Time: 15-20 minutes

Ginger Scallion Chicken Mai Fun

A flavorful and aromatic Chinese-inspired noodle dish, this recipe combines the sweetness of ginger with the pungency of scallions and the tender bite of chicken.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 1/4 cup scallions, thinly sliced
– 1 cup Mai Fun noodles
– 2 cups chicken broth
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish (optional)

Instructions:

1. Cook Mai Fun noodles according to package instructions. Drain and set aside.
2. In a wok or large skillet, heat oil over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove from wok and set aside.
3. In the same wok, add garlic, ginger, and scallions. Cook for 1 minute, stirring constantly.
4. Add chicken broth, soy sauce, and cooked noodles to the wok. Stir to combine.
5. Return chicken to the wok and stir-fry until coated with the sauce. Season with salt and pepper to taste.
6. Serve hot, garnished with green onions and sesame seeds if desired.

Cooking Time: 15-20 minutes

Peanut Satay Chicken Mai Fun

This recipe combines the flavors of Southeast Asia with a creamy peanut sauce and tender chicken, all wrapped up in a delicious package of steamed noodles. Perfect for a quick and easy dinner or lunch.

Ingredients:

– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, etc.)
– 1/4 cup creamy peanut butter
– 2 tbsp soy sauce
– 2 tbsp coconut milk
– 1 tsp grated ginger
– Salt and pepper to taste
– 1 package Mai Fun noodles

Instructions:

1. Cook the Mai Fun noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat the oil over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes. Remove from heat and set aside.
3. In the same skillet, add the garlic and mixed vegetables. Cook until tender, about 3-4 minutes.
4. In a small bowl, whisk together peanut butter, soy sauce, coconut milk, and ginger. Pour over the chicken and vegetable mixture. Stir to combine.
5. Serve the peanut satay chicken over steamed Mai Fun noodles.

Cooking Time: 20-25 minutes

Orange Chicken Mai Fun

This Asian-inspired dish combines the flavors of orange chicken with the comforting warmth of Chinese noodles. A delicious and easy-to-make meal perfect for a quick weeknight dinner or a satisfying lunch.

Ingredients:

– 1 cup mai fun noodles
– 2 cups mixed veggies (bell peppers, carrots, broccoli)
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 1/4 cup orange marmalade
– 2 tbsp soy sauce
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Scallions, chopped (optional)

Instructions:

1. Cook mai fun noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-6 minutes. Remove from pan and set aside.
3. In the same pan, add remaining 1 tablespoon of oil, garlic, and mixed veggies. Cook until veggies are tender-crisp, about 3-4 minutes.
4. Add orange marmalade, soy sauce, and cooked chicken to the pan. Stir to combine and cook for an additional 2 minutes.
5. Combine cooked noodles with the orange chicken mixture. Season with salt and pepper to taste. Garnish with chopped scallions if desired.

Cooking Time: 15-20 minutes

Caramelized Onion Chicken Mai Fun

This Asian-inspired dish combines sweet caramelized onions with juicy chicken and savory mai fun noodles, making it a flavorful and satisfying meal. With only a few ingredients and simple steps, you can easily recreate this delicious recipe at home.

Ingredients:

– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 1 large onion, thinly sliced
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 cup mai fun noodles
– 1 tsp soy sauce
– Salt and pepper to taste

Instructions:

1. Heat 1 tbsp of oil in a large skillet over medium-low heat. Add onions and cook for 30-40 minutes, stirring occasionally, until caramelized.
2. Add chicken, garlic, and remaining 1 tbsp of oil to the skillet. Cook until chicken is cooked through, about 5-7 minutes.
3. Cook mai fun noodles according to package instructions. Drain and set aside.
4. Combine cooked noodles, chicken mixture, and soy sauce in a bowl. Season with salt and pepper to taste.

Cooking Time: 45-50 minutes

BBQ Chicken Mai Fun

Elevate your noodle game with this sweet and tangy BBQ chicken mai fun recipe, combining the flavors of Asia and the South. This easy-to-make dish is perfect for a quick weeknight dinner or a weekend gathering.

Ingredients:

– 1 package of mai fun noodles
– 2 boneless, skinless chicken breasts
– 1/4 cup BBQ sauce
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 teaspoon sesame oil
– 1/4 cup chopped scallions
– Salt and pepper to taste

Instructions:

1. Cook mai fun noodles according to package instructions. Drain and set aside.
2. In a separate pan, whisk together BBQ sauce, soy sauce, honey, and sesame oil. Add chicken breasts and cook for 5-6 minutes per side or until cooked through.
3. Slice cooked chicken into strips.
4. In a large bowl, combine cooked noodles, chicken strips, and chopped scallions. Toss to combine.
5. Season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Chili Oil Chicken Mai Fun

Elevate your stir-fry game with this bold and flavorful recipe that combines the spiciness of chili oil, savory chicken, and the comfort of mai fun noodles.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mai fun noodles
– 2 tbsp chili oil
– 2 cloves garlic, minced
– 1 tsp soy sauce
– 1 tsp sesame oil
– Salt and pepper to taste
– Chopped scallions for garnish (optional)

Instructions:

1. Cook mai fun noodles according to package instructions. Drain and set aside.
2. Heat 1 tbsp chili oil in a wok or large skillet over medium-high heat.
3. Add chicken and cook until browned, about 5-6 minutes. Remove from the pan and set aside.
4. In the same pan, add remaining 1 tbsp chili oil, minced garlic, and soy sauce. Stir-fry for 30 seconds.
5. Add cooked noodles to the pan, stirring to combine with the sauce.
6. Return chicken to the pan and stir-fry until coated with the sauce.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped scallions if desired.

Cooking Time: 15-20 minutes

Pineapple Fried Chicken Mai Fun

This recipe combines the flavors of pineapple and fried chicken with the comfort of Asian-style noodles, creating a unique and delicious dish that’s sure to please.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup panko breadcrumbs
– 1/4 cup granulated sugar
– 1/4 cup pineapple juice
– 2 tbsp vegetable oil
– 1/4 cup chopped fresh cilantro
– 8 oz mai fun noodles
– Salt and pepper, to taste

Instructions:

1. In a shallow dish, mix together flour, cornstarch, panko breadcrumbs, sugar, and salt.
2. Dip chicken pieces into pineapple juice, then coat with the flour mixture, shaking off excess.
3. Heat vegetable oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 5-6 minutes per side.
4. Cook mai fun noodles according to package instructions. Drain and set aside.
5. Serve cooked chicken on top of noodles, garnished with chopped cilantro.

Cooking Time: 15-20 minutes

Summary

Get ready to elevate your meal game with these 18 mouth-watering chicken mai fun recipes! From Spicy Garlic to Thai Basil, and from Coconut Curry to Pineapple Fried, each dish combines bold flavors and textures to create a culinary experience like no other. Whether you’re in the mood for something spicy, sweet, or savory, there’s a recipe on this list that’s sure to satisfy your cravings. So go ahead, get cooking, and discover a world of flavor with these deliciously savory chicken mai fun recipes!

Are you a pasta lover looking for new and exciting ways to enjoy your favorite dish? Do you crave the rich flavors of chicken parmesan, but want to mix things up from the classic breaded and fried route? Look no further! In this article, we’ll be exploring 18 creamy chicken parmesan pasta recipes that will satisfy your cravings and impress your friends.

From classic comfort food to spicy twists and flavorful fusions, these recipes showcase the versatility of chicken parmesan paired with al dente pasta. Whether you’re in the mood for a hearty casserole or a quick weeknight dinner, we’ve got you covered. So grab your apron and let’s dive into the world of creamy chicken parmesan pasta delights!

Classic Chicken Parmesan Pasta Bake

Get ready for a satisfying and flavorful meal with this hearty pasta bake. Juicy chicken, gooey melted mozzarella, and rich tomato sauce come together in perfect harmony.

Ingredients:

– 1 pound pasta of your choice (e.g., penne, rigatoni)
– 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– Fresh basil leaves, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions. Drain and set aside.
3. In a separate pan, sauté chicken in olive oil until cooked through. Set aside.
4. In a large mixing bowl, combine breadcrumbs, Parmesan cheese, and beaten egg.
5. Add the cooked chicken to the breadcrumb mixture and mix well.
6. In a 9×13-inch baking dish, create a layer of marinara sauce, followed by half the pasta, then the chicken mixture, and finally half the mozzarella cheese.
7. Repeat the layers: sauce, pasta, chicken, and mozzarella cheese.
8. Top with chopped basil leaves (if using).
9. Bake for 25-30 minutes or until golden brown.

Cooking Time: 25-30 minutes

Spicy Garlic Chicken Parmesan Pasta

Spicy Garlic Chicken Parmesan Pasta Recipe

Get ready for a flavorful twist on the classic pasta dish! This Spicy Garlic Chicken Parmesan Pasta combines succulent chicken, savory garlic, and spicy kick all wrapped up in a rich parmesan sauce.

Ingredients:

– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 3 cloves garlic, minced
– 1/2 cup olive oil
– 1/4 cup red pepper flakes (adjust to desired spiciness)
– 1 teaspoon dried oregano
– 1 cup cooked pasta (linguine or fettuccine work well)
– 1 cup marinara sauce
– 1/2 cup shredded parmesan cheese
– Salt and pepper, to taste

Instructions:

1. Cook pasta according to package directions; set aside.
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned (5-7 minutes); remove from skillet.
3. Reduce heat to medium; add minced garlic and red pepper flakes. Cook for 1 minute, stirring constantly.
4. Stir in marinara sauce and cooked pasta. Bring to a simmer.
5. Return chicken to the skillet and stir to combine.
6. Sprinkle with parmesan cheese and season with salt and pepper.
7. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Creamy Sun-Dried Tomato Chicken Parmesan Pasta

Savor the flavors of Italy with this creamy and indulgent pasta dish, featuring sun-dried tomatoes, juicy chicken, and melted mozzarella cheese.

Ingredients:

– 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
– 8 oz. pasta (such as penne or bowtie)
– 2 cups sun-dried tomatoes, chopped
– 1/4 cup heavy cream
– 1 tsp. dried oregano
– Salt and pepper to taste
– 1 cup grated mozzarella cheese
– Fresh basil leaves, chopped (optional)

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook chicken over medium-high heat until browned and cooked through. Remove from heat and set aside.
4. Add heavy cream, sun-dried tomatoes, oregano, salt, and pepper to the skillet. Stir to combine and bring to a simmer.
5. Combine cooked pasta, chicken, and creamy sauce. Toss to coat.
6. Transfer the pasta mixture to a baking dish and top with mozzarella cheese.
7. Bake for 10-12 minutes or until cheese is melted and bubbly.

Cooking Time: 20-25 minutes

One-Pot Chicken Parmesan Pasta

This one-pot wonder combines the flavors of chicken parmesan with pasta, all cooked to perfection in just one pot. This quick and easy recipe is perfect for a weeknight dinner that’s sure to please!

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup pasta of your choice (e.g., penne, rigatoni, or bowtie)
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes.
3. Add the marinara sauce to the pot and stir to combine with the chicken. Bring to a simmer.
4. Add the cooked pasta back into the pot and stir to combine with the sauce and chicken.
5. Top with shredded mozzarella cheese and sprinkle with Parmesan cheese.
6. Cover the pot and cook for an additional 2-3 minutes, or until the cheese is melted and bubbly.
7. Serve hot, garnished with fresh basil leaves if desired.

Cooking Time: About 20-25 minutes from start to finish!

Baked Chicken Parmesan Pasta Casserole

A hearty and satisfying casserole that combines the flavors of chicken parmesan with pasta, marinara sauce, and melted mozzarella cheese.

Ingredients:

– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 8 oz penne pasta
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tsp dried basil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook penne pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook chicken breast pieces in a little bit of olive oil until browned and cooked through. Season with salt, pepper, and dried basil.
4. In a large bowl, combine cooked pasta, marinara sauce, and chicken mixture.
5. Transfer the pasta mixture to a 9×13 inch baking dish. Top with shredded mozzarella cheese and grated Parmesan cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Garlic Butter Chicken Parmesan Pasta

A creamy, cheesy pasta dish loaded with juicy chicken, crispy parmesan, and a rich garlic butter sauce.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 12 oz pasta of your choice (e.g., penne, fusilli)
– 2 tbsp unsalted butter
– 3 cloves garlic, minced
– 1 cup grated parmesan cheese
– 1/4 cup heavy cream
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Cook pasta according to package instructions; set aside.
2. In a large skillet, melt butter over medium-high heat. Add garlic and cook until fragrant, about 30 seconds.
3. Add chicken to the skillet and cook until browned and cooked through, about 5-6 minutes.
4. Stir in parmesan cheese and heavy cream. Bring mixture to a simmer and let cook for 2-3 minutes or until slightly thickened.
5. Combine cooked pasta with garlic butter sauce. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Slow Cooker Chicken Parmesan Pasta

Slow Cooker Chicken Parmesan Pasta: A Hearty Meal with Minimal Effort

This recipe combines the classic flavors of chicken parmesan with the comfort of pasta, all made easy with the help of a slow cooker.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1 cup pasta of your choice (e.g., penne, fusilli, or rotini)
– 1 jar marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish

Instructions:

1. Cook pasta according to package directions until al dente. Drain and set aside.
2. In the slow cooker, combine chicken breasts, marinara sauce, and olive oil. Season with salt and pepper.
3. Add cooked pasta to the slow cooker and stir to combine.
4. Top with shredded mozzarella cheese and grated Parmesan cheese.
5. Cook on low for 4-6 hours or high for 2-3 hours.

Cooking Time: 4-6 hours (low) or 2-3 hours (high)

Pesto Chicken Parmesan Pasta

A creamy and flavorful pasta dish that combines the richness of pesto sauce with juicy chicken and melted mozzarella cheese.

Ingredients:

– 8 oz. pasta (linguine or fettuccine)
– 1 lb. boneless, skinless chicken breasts
– 1/2 cup pesto sauce
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tsp. olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish

Instructions:

1. Cook pasta according to package directions until al dente. Drain and set aside.
2. Preheat oven to 400°F (200°C).
3. In a large skillet, heat the olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-6 minutes per side.
4. Stir in pesto sauce and marinara sauce. Bring to a simmer and let cook for 2-3 minutes.
5. Combine cooked pasta, chicken mixture, and shredded mozzarella cheese in a large bowl. Toss until well combined.
6. Transfer the pasta mixture to a baking dish and top with grated Parmesan cheese.
7. Bake for 15-20 minutes or until the cheese is melted and bubbly.
8. Garnish with fresh basil leaves and serve hot.

Cooking Time: 30-40 minutes

Alfredo Chicken Parmesan Pasta

Elevate your pasta game with this indulgent and flavorful recipe, combining the richness of Alfredo sauce, the juiciness of chicken parmesan, and the simplicity of cooked pasta.

Ingredients:
– 8 oz. fettuccine
– 1 lb. boneless, skinless chicken breasts, cut into strips
– 1/2 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 1/2 cup cream
– 2 tbsp. butter
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:
1. Preheat oven to 375°F.
2. Cook pasta according to package directions until al dente. Drain and set aside.
3. In a separate pan, sauté chicken in butter until cooked through. Season with salt and pepper.
4. Add garlic to the pan and cook for an additional minute.
5. Stir together cream and Parmesan cheese; add to the pan with chicken.
6. Combine cooked pasta with the chicken mixture, tossing to coat.
7. Transfer the pasta to a baking dish, top with breadcrumbs, and bake for 15-20 minutes or until golden brown.

Cooking Time: 30-40 minutes

Spinach and Mushroom Chicken Parmesan Pasta

A creamy, savory pasta dish that combines the flavors of chicken parmesan with sautéed spinach and mushrooms.

Ingredients:

– 8 oz. pasta (linguine or fettuccine)
– 1 lb. boneless, skinless chicken breasts
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups fresh spinach leaves
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 tbsp. olive oil
– Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions; set aside.
2. In a large skillet, sauté mushrooms in olive oil until tender. Add chicken and cook until browned and cooked through.
3. Add spinach to the skillet and stir until wilted. Season with salt and pepper.
4. Combine cooked pasta, marinara sauce, and mushroom-chicken mixture in a large bowl.
5. Top with mozzarella and Parmesan cheese. Bake at 375°F (190°C) for 15-20 minutes or until cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Cheesy Skillet Chicken Parmesan Pasta

Elevate your pasta game with this creamy, cheesy skillet recipe that combines the flavors of chicken parmesan with al dente pasta.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 cup pasta of your choice (e.g., penne, fusilli, or rigatoni)
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-6 minutes.
3. Add marinara sauce to the skillet and stir to combine with the chicken. Bring to a simmer and let cook for an additional 2-3 minutes.
4. Combine cooked pasta, chicken mixture, mozzarella cheese, and Parmesan cheese in the skillet. Toss until cheese is melted and well combined.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil leaves if desired.

Cooking Time: 20-25 minutes

Lemon Herb Chicken Parmesan Pasta

Lemon Herb Chicken Parmesan Pasta Recipe

This recipe combines the flavors of bright lemon zest, fragrant herbs, and rich parmesan cheese with tender chicken and al dente pasta for a delightful meal.

Ingredients:

– 8 oz pasta (linguine or fettuccine work well)
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1 tsp dried oregano
– 1 tsp dried thyme
– Salt and pepper to taste
– 1 cup grated parmesan cheese
– 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add garlic, lemon juice, oregano, and thyme; cook for 2-3 minutes or until fragrant.
4. Add chicken breasts to the skillet and cook for 5-6 minutes per side or until cooked through.
5. Remove from heat and sprinkle with parmesan cheese and parsley.
6. Toss cooked pasta with lemon herb mixture, ensuring even coating.
7. Serve hot and enjoy!

Cooking Time: 25-30 minutes

Roasted Red Pepper Chicken Parmesan Pasta

Roasted Red Pepper Chicken Parmesan Pasta Recipe

Buffalo Chicken Parmesan Pasta

A spicy twist on a classic comfort dish, this Buffalo Chicken Parmesan Pasta combines the flavors of buffalo wings and parmesan cheese with al dente pasta.

Ingredients:

– 1 pound pasta of your choice (e.g. penne or fusilli)
– 2 boneless chicken breasts, cut into bite-sized pieces
– 1/4 cup Frank’s RedHot sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cook pasta according to package instructions until al dente.
3. In a separate pan, heat the Frank’s RedHot sauce and chicken pieces over medium-high heat for 5-7 minutes or until cooked through.
4. Combine cooked pasta, buffalo chicken, and mozzarella cheese in a baking dish.
5. Sprinkle parmesan cheese on top and drizzle with olive oil.
6. Bake for 15-20 minutes or until the cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Bacon Ranch Chicken Parmesan Pasta

A creamy, cheesy, and savory pasta dish that combines the best of Italian-American cuisine with a rich ranch twist.

Ingredients:

– 8 oz. pasta (such as penne or fusilli)
– 1 lb. boneless, skinless chicken breasts
– 6 slices of bacon, diced
– 1 cup ranch dressing
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 tsp. garlic powder
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. Preheat oven to 400°F (200°C).
3. In a large skillet, cook bacon over medium heat until crispy. Remove from heat and set aside.
4. Add chicken to the same skillet and cook until browned and cooked through. Season with garlic powder, salt, and pepper.
5. In a separate saucepan, combine ranch dressing and shredded mozzarella cheese. Heat over low until melted and smooth.
6. Toss cooked pasta with chicken, bacon, and ranch-mozzarella sauce.
7. Transfer to a baking dish and top with Parmesan cheese. Bake for 10-12 minutes or until cheese is golden brown.

Cooking Time: 20-25 minutes

Mediterranean Chicken Parmesan Pasta

Mediterranean Chicken Parmesan Pasta Recipe Summary:
Experience the bold flavors of Italy’s Mediterranean coast with this creamy, cheesy pasta dish featuring chicken, parmesan cheese, and a hint of spice.

Ingredients:

– 8 oz. penne pasta
– 1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tbsp. olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup marinara sauce
– 1/4 cup grated parmesan cheese
– 1 tsp. dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cook penne pasta according to package directions. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add chicken, onion, and garlic; cook until chicken is cooked through and vegetables are tender.
4. Stir in marinara sauce, parmesan cheese, oregano, salt, and pepper. Bring to a simmer.
5. Combine cooked pasta with the chicken and sauce mixture. Transfer to a baking dish and top with additional parmesan cheese (optional).
6. Bake for 15-20 minutes or until cheese is melted and bubbly.

Cooking Time: 30-40 minutes

BBQ Chicken Parmesan Pasta

Elevate your pasta game with this mouthwatering BBQ chicken parmesan pasta recipe that combines the classic Italian dish with a sweet and tangy BBQ twist. This easy-to-make meal is perfect for a weeknight dinner or a weekend gathering.

Ingredients:

– 1 lb pasta of your choice (e.g., penne, fusilli, or spaghetti)
– 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/4 cup BBQ sauce
– 1/4 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cook pasta according to package instructions; set aside.
3. In a separate pan, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
4. Transfer chicken to a baking dish and brush with BBQ sauce.
5. Sprinkle Parmesan cheese and breadcrumbs on top of the chicken.
6. Bake for 10-12 minutes or until the cheese is melted and bubbly.
7. Combine cooked pasta and baked chicken; season with salt and pepper to taste.
8. Garnish with fresh basil leaves, if desired.

Cooking Time: 30-35 minutes

Tuscan Chicken Parmesan Pasta

Experience the classic flavors of Italy with this hearty and satisfying pasta dish, featuring tender chicken, rich tomato sauce, and melted mozzarella cheese.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 1 tsp dried oregano
– 1 tsp dried basil
– Salt and pepper to taste
– 8 oz pasta of your choice (e.g. spaghetti or penne)
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, sauté chicken, onion, and garlic until cooked through.
4. Combine breadcrumbs, Parmesan cheese, egg, oregano, basil, salt, and pepper in a bowl. Add the mixture to the chicken and stir to combine.
5. Transfer the chicken mixture to a baking dish and top with marinara sauce and shredded mozzarella cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.

Cooking Time: 30-35 minutes

Summary

Get ready to indulge in a creamy, cheesy, and utterly delicious world of pasta dishes with our collection of 18 Creamy Chicken Parmesan Pasta Delights! From classic baked pasta to spicy garlic-infused twists, we’ve got you covered. Whether you’re in the mood for a comforting casserole or a quick one-pot meal, these recipes are sure to satisfy your cravings. Try out our Classic Chicken Parmesan Pasta Bake, Spicy Garlic Chicken Parmesan Pasta, and many more mouth-watering options.

Getting kids to eat healthy and delicious meals can be a challenge, especially when it comes to picky eaters. One way to make mealtime more enjoyable is by incorporating their favorite foods into fun and playful dishes. Pasta is a great option because it’s easy to customize and can be shaped into all sorts of creative forms. In this article, we’ll share 18 kid-friendly pasta recipes that are sure to please even the pickiest of eaters.

From cheesy bites to hidden veggie salads, these recipes are perfect for kids who love to get involved in the kitchen. With a variety of flavors and textures, you’re sure to find something that your little ones will love. So go ahead, get creative, and make mealtime a fun and playful experience!

Cheesy Mac and Cheese Bites

Elevate the classic mac and cheese by transforming it into crispy, cheesy bites that are perfect for snacking or serving as an appetizer. This recipe combines creamy pasta with a crunchy coating and is sure to be a crowd-pleaser.

Ingredients:

– 1 cup cooked macaroni
– 1/2 cup grated cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon garlic powder
– 1/2 cup panko breadcrumbs
– 1 egg, beaten
– Vegetable oil for frying

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine cooked macaroni, cheddar cheese, Parmesan cheese, flour, paprika, and garlic powder.
3. Divide the mixture into 8-10 portions and shape each portion into a ball.
4. Dip each ball into the beaten egg and then roll in panko breadcrumbs to coat.
5. Place the coated bites on a baking sheet lined with parchment paper.
6. Drizzle with a little vegetable oil and bake for 12-15 minutes or until golden brown.

Cooking Time: 12-15 minutes

Butterfly-Shaped Veggie Pasta Salad

A vibrant and healthy pasta salad perfect for a quick lunch or dinner, featuring colorful vegetables and a whimsical butterfly shape.

Ingredients:

– 8 oz. bow tie pasta (farfalle)
– 1 cup cherry tomatoes, halved
– 1 cup sliced bell peppers (any color)
– 1/2 cup sliced cucumber
– 1/4 cup crumbled feta cheese (optional)
– 2 tbsp. olive oil
– 1 tsp. apple cider vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cherry tomatoes, bell peppers, cucumber, and feta cheese (if using).
3. In a small bowl, whisk together olive oil and apple cider vinegar. Season with salt and pepper.
4. Add the cooked pasta to the vegetable mixture and toss with the dressing until well combined.
5. Use a butterfly-shaped cookie cutter or a knife to cut out shapes from the pasta. Arrange on a serving plate or individual plates.

Cooking Time: 15-20 minutes (including pasta cooking time)

Rainbow Spaghetti with Hidden Veggies

This vibrant dish is a fun twist on traditional spaghetti, packed with hidden veggies that add nutrients and flavor. Kids will love the colorful pasta, while parents will appreciate the sneaky way to get their little ones eating more vegetables!

Ingredients:

– 1 cup whole wheat spaghetti
– 2 cups mixed veggies (such as carrots, zucchini, bell peppers, and mushrooms)
– 1/4 cup tomato sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a blender or food processor, puree the mixed veggies with 1 tablespoon of olive oil until smooth.
3. Combine the blended veggies with tomato sauce and season with salt and pepper to taste.
4. Toss cooked spaghetti with the veggie sauce until well coated.
5. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Mini Pizza Pasta Cups

These bite-sized treats combine the flavors of pizza with the comfort of pasta, perfect for a quick and easy snack or meal. With just a few simple ingredients and minimal cooking time, you can enjoy these mini cups in no time!

Ingredients:

– 8 oz. pasta of your choice (e.g., penne, elbow macaroni)
– 1 cup pizza sauce
– 1 cup shredded mozzarella cheese
– 1/2 cup chopped cooked chicken or pepperoni slices
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; drain and set aside.
3. In a large skillet, heat the pizza sauce over medium heat until warm.
4. Add cooked chicken or pepperoni slices and stir to combine.
5. Combine cooked pasta, pizza sauce mixture, and olive oil in a bowl.
6. Spoon 1/4 cup of the pasta mixture into mini muffin cups.
7. Top each cup with shredded mozzarella cheese.
8. Bake for 12-15 minutes or until cheese is melted and bubbly.

Cooking Time: 12-15 minutes

Dinosaur Pasta with Broccoli Trees

Get ready to roar into a fun and tasty meal with this prehistoric pasta recipe! This colorful dish is perfect for kids and adults alike, with its vibrant green broccoli “trees” and dinosaur-shaped pasta.

Ingredients:

– 8 oz. dinosaur-shaped pasta
– 2 cups broccoli florets
– 1 cup cherry tomatoes, halved
– 1/4 cup grated mozzarella cheese
– 2 tbsp. olive oil
– Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the broccoli florets and cook for 3-4 minutes, or until tender but still crisp.
3. Add the cherry tomatoes to the skillet and cook for an additional minute.
4. Combine the cooked pasta, broccoli mixture, and mozzarella cheese in a large bowl. Toss to combine.
5. Season with salt and pepper to taste.

Cooking Time: 15-20 minutes

Peanut Butter Noodle Bowls

A sweet and savory twist on traditional noodles, these Peanut Butter Noodle Bowls are a perfect meal for a busy day. With the creamy richness of peanut butter and the crunch of roasted vegetables, you’ll be hooked from the first bite.

Ingredients:

– 8 oz. soba noodles
– 2 tbsp. peanut butter
– 1/4 cup soy sauce
– 2 tbsp. honey
– 1 tsp. grated ginger
– 1/2 cup roasted broccoli florets
– 1/2 cup sliced red bell peppers
– Salt and pepper, to taste
– Chopped green onions and toasted peanuts for garnish (optional)

Instructions:

1. Cook soba noodles according to package instructions. Drain and set aside.
2. In a large bowl, whisk together peanut butter, soy sauce, honey, and ginger until smooth.
3. Add cooked noodles and roasted vegetables to the bowl. Toss until well combined.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with green onions and toasted peanuts if desired.

Cooking Time: 15-20 minutes

Alphabet Pasta Soup

This hearty soup is a fun twist on classic pasta soup, perfect for kids and adults alike! With alphabet-shaped pasta, vegetables, and a rich broth, it’s a comforting meal that’s easy to make.

Ingredients:

– 1 pound alphabet pasta
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Optional: grated cheddar cheese for serving

Instructions:

1. Cook alphabet pasta according to package instructions until al dente. Drain and set aside.
2. In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery; cook until vegetables are tender, about 5 minutes.
3. Pour in chicken broth, diced tomatoes, and cooked pasta. Bring to a simmer and let cook for 10-12 minutes or until heated through.
4. Season with salt and pepper to taste. Serve hot, topped with grated cheddar cheese if desired.

Cooking Time: 20-22 minutes

Parmesan Pasta Twists

Elevate your pasta game with these crispy, cheesy twists that combine the flavors of Italy’s finest with a playful twist on traditional pasta. With just a few simple ingredients and some quick cooking time, you’ll be enjoying these addictive treats in no time.

Ingredients:

– 8 oz pasta (such as pappardelle or linguine)
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 large egg, lightly beaten
– 1 tablespoon olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Cook pasta according to package instructions until al dente.
2. In a medium bowl, whisk together flour, salt, and pepper.
3. Add Parmesan cheese to the dry ingredients and stir until combined.
4. Beat in the egg until a dough forms.
5. Divide the dough into 4 equal pieces. Roll each piece into a long rope.
6. Twist each rope into a spiral shape, about 1 inch thick.
7. Place twists on a baking sheet lined with parchment paper, drizzle with olive oil.
8. Bake for 12-15 minutes or until golden brown and crispy.

Cooking Time: 12-15 minutes

Hidden Spinach Pesto Pasta

Transform a classic pasta dish into a nutritional powerhouse by sneaking in some spinach! This recipe is perfect for those who are hesitant to add veggies to their meals, as the spinach blends seamlessly with the creamy pesto sauce.

Ingredients:

– 8 oz. spaghetti
– 1/2 cup fresh spinach leaves
– 1/4 cup freshly made basil pesto (or store-bought)
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– 1 tablespoon olive oil

Instructions:

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. In a blender or food processor, combine spinach leaves and basil pesto. Blend until smooth and creamy.
3. In a large mixing bowl, combine cooked pasta, spinach-pesto mixture, Parmesan cheese, and a pinch of salt and pepper. Toss well to combine.
4. Drizzle with olive oil and toss again to coat.
5. Serve immediately, garnished with additional Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Cheddar Shells and Hot Dogs

Elevate your hot dog game with this creative recipe that combines the best of both worlds – crispy cheddar shells and savory hot dogs. This easy-to-make dish is perfect for a quick weeknight dinner or a fun twist on a backyard BBQ.

Ingredients:

– 1 package of jumbo pasta shells
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 4 hot dogs, sliced
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions.
3. In a separate bowl, mix together cheddar and Parmesan cheese.
4. Arrange cooked pasta shells on a baking sheet lined with parchment paper.
5. Place sliced hot dogs on top of the pasta shells.
6. Sprinkle the cheddar-Parmesan mixture evenly over the hot dogs.
7. Drizzle with olive oil and season with salt and pepper to taste.
8. Bake for 15-20 minutes or until cheese is melted and bubbly.

Cooking Time: 15-20 minutes

Rainbow Farfalle with Creamy Sauce

This colorful pasta dish is a perfect blend of vibrant colors and creamy flavor. With just a few simple ingredients, you can create a visually stunning and delicious meal.

Ingredients:

– 8 oz rainbow farfalle (or regular farfalle)
– 2 cups mixed veggies (bell peppers, carrots, zucchini, cherry tomatoes)
– 1 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Bring a large pot of salted water to boil. Cook the farfalle according to package instructions until al dente.
2. In a separate pan, heat the olive oil over medium heat. Add mixed veggies and cook until tender, about 5 minutes.
3. In a large skillet, combine heavy cream and Parmesan cheese. Bring to simmer over medium-low heat.
4. Combine cooked farfalle, veggie mixture, and creamy sauce. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Pepperoni Tortellini Skewers

Elevate your snack game with these bite-sized Pepperoni Tortellini Skewers, perfect for parties or quick gatherings. This recipe combines the flavors of pepperoni and cheese-filled tortellini wrapped in a crispy mozzarella coating.

Ingredients:

– 1 package cheese-filled tortellini
– 12-15 slices pepperoni
– 8 oz shredded mozzarella cheese
– Wooden skewers (30-40 cm long)
– Olive oil for brushing

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the tortellini into halves or quarters, depending on size preference.
3. Thread a piece of pepperoni onto each skewer, followed by a tortellini half/quarter and another slice of pepperoni.
4. Repeat step 3 until all ingredients are used up.
5. Brush both sides of the skewers with olive oil.
6. Sprinkle shredded mozzarella cheese evenly over the skewers.
7. Bake for 10-12 minutes or until cheese is melted and bubbly.

Cooking Time: 10-12 minutes

Carrot-Infused Tomato Spaghetti

This recipe combines the sweetness of carrots with the bold flavors of tomatoes, creating a unique and delicious pasta dish. The carrot infusion adds a pop of color and subtle earthy notes to the sauce.

Ingredients:

– 12 oz spaghetti
– 2 large carrots, peeled and grated
– 2 cups fresh cherry tomatoes, halved
– 1/4 cup olive oil
– 3 cloves garlic, minced
– Salt and pepper, to taste
– Fresh basil leaves, chopped (optional)

Instructions:

1. Cook spaghetti according to package instructions. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Add grated carrots and cook, stirring occasionally, until they start to caramelize (about 5 minutes).
3. Add cherry tomatoes, garlic, salt, and pepper to the skillet. Cook for an additional 5-7 minutes, stirring frequently, until the sauce has thickened slightly.
4. Add reserved pasta water to the sauce and stir to combine.
5. Toss cooked spaghetti with the carrot-infused tomato sauce. Top with chopped basil leaves, if desired.

Cooking Time: 15-20 minutes

Buttered Noodles with Fun Shapes

Transform plain noodles into a fun and playful meal for kids (and adults!) of all ages with this simple recipe. With just a few ingredients, you can create colorful and whimsical buttered noodles that are sure to bring smiles.

Ingredients:

– 8 oz. pasta shapes (e.g., macaroni, fusilli, or farfalle)
– 2 tbsp. unsalted butter
– 1/4 cup grated cheddar cheese (optional)
– Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat.
3. Add the cooked noodles to the melted butter and toss until coated.
4. If using cheese, sprinkle it evenly over the noodles and toss to combine.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fun shapes or edible decorations (e.g., sliced almonds or grated carrots).

Cooking Time: 10-12 minutes

Cheeseburger Pasta Bake

This recipe combines the flavors of a classic cheeseburger with the comfort of pasta, topped with a crispy breadcrumb mixture. Perfect for a weeknight dinner or a weekend treat!

Ingredients:

– 8 oz macaroni
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tbsp olive oil
– Salt and pepper to taste
– 1/2 cup breadcrumbs
– 2 tbsp butter

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces.
4. Add onion and garlic; cook until softened.
5. Stir in marinara sauce; bring to a simmer.
6. Combine cooked pasta, meat sauce, and shredded mozzarella cheese in a baking dish.
7. Top with Parmesan cheese and breadcrumbs.
8. Dot the top with butter and season with salt and pepper.
9. Bake for 20-25 minutes or until golden brown.

Cooking Time: 30-35 minutes

Taco-Flavored Spaghetti

Add a fiesta to your pasta with this innovative recipe that combines the flavors of tacos and spaghetti. This dish is perfect for those looking to mix things up from the usual tomato sauce.

Ingredients:

– 12 oz spaghetti
– 1 lb ground beef (or ground turkey, chicken, or beans for alternative options)
– 1 packet taco seasoning
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup tomato sauce
– 1/4 cup water
– 1 tbsp olive oil
– Salt and pepper to taste
– Shredded cheese (optional)

Instructions:

1. Cook spaghetti according to package instructions.
2. In a large skillet, cook ground beef over medium-high heat until browned. Drain excess fat.
3. Add taco seasoning, onion, and garlic to the skillet. Cook for 1-2 minutes or until onions are translucent.
4. Stir in tomato sauce and water. Bring mixture to a simmer.
5. Combine cooked spaghetti with taco meat sauce. Season with salt and pepper to taste.
6. Serve hot, topped with shredded cheese if desired.

Cooking Time: 20-25 minutes

Peas and Corn Macaroni Salad

This classic summer salad is a perfect blend of tender pasta, sweet peas, and juicy corn, all brought together with a hint of tanginess. It’s an ideal side dish for barbecues, picnics, or any outdoor gathering.

Ingredients:

– 8 oz macaroni
– 1 cup fresh peas
– 1 cup frozen corn kernels
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Chopped fresh parsley for garnish (optional)

Instructions:

1. Cook the macaroni according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine the cooked pasta, peas, and corn kernels.
3. In a small bowl, whisk together the mayonnaise and Dijon mustard. Season with salt and pepper to taste.
4. Pour the dressing over the pasta mixture and toss until well coated.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
6. Garnish with chopped parsley, if desired.

Cooking Time: 15-20 minutes (not including refrigeration time)

Sunshine Lemon Butter Pasta

Brighten up your dinner table with this vibrant and flavorful pasta dish. A perfect combination of citrusy lemon and creamy butter, this recipe is sure to put a smile on everyone’s face!

Ingredients:

– 8 oz pasta of your choice (e.g., spaghetti or linguine)
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon grated lemon zest
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a medium saucepan, melt butter over medium heat. Add garlic and cook for 1-2 minutes, until fragrant.
3. Pour in lemon juice and zest. Stir until well combined.
4. Drain cooked pasta and add it to the saucepan. Toss until pasta is well coated with the lemon butter sauce.
5. Season with salt and pepper to taste. Garnish with chopped parsley if desired.

Cooking Time: 15-20 minutes

Summary

Get creative with kid-friendly pasta recipes that are sure to please even the pickiest eaters! From cheesy bites and colorful salads, to hidden veggie sauces and fun shapes, these 18 playful recipes will bring a smile to your little one’s face. Discover how to make mini pizza pasta cups, dinosaur pasta with broccoli trees, peanut butter noodle bowls, and many more delicious and easy-to-make dishes that are perfect for family meals or school lunches.

Are you looking for new and exciting ways to cook with Goya, a versatile and flavorful Okinawan ingredient? Look no further! With its slightly sweet and nutty flavor, Goya (also known as bitter melon or bitter gourd) can be used in a wide variety of dishes, from soups and salads to stir-fries and main courses. Whether you’re a seasoned chef or a curious home cook, we’ve got you covered with these 20 savory Goya recipes that are sure to inspire your next meal.

From classic Okinawan dishes like Goya Champuru (Okinawan Stir-Fry) and Pickled Goya (Goya no Sunomono), to creative twists like Goya and Spam Stir-Fry and Goya and Kimchi Stir-Fry, we’ve rounded up the best of the best to share with you. So get ready to explore the world of Goya cuisine and discover new flavors and recipes that will elevate your cooking game!

Goya Champuru (Okinawan Stir-Fry)

A classic Okinawan dish that combines the flavors of goya (bitter melon), tofu, and vegetables in a savory stir-fry. Goya Champuru is often served as part of a traditional Ryukyu meal.

Ingredients:

– 1 medium-sized goya, sliced into thin strips
– 1/2 cup firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as carrots, potatoes, and lotus root)
– 1 tablespoon soy sauce
– Salt to taste

Instructions:

1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. Add the onion and garlic to the pan and stir-fry until the onion is translucent.
4. Add the goya and mixed vegetables to the pan. Stir-fry for 5-6 minutes or until the vegetables are tender-crisp.
5. Return the tofu to the pan and stir in soy sauce. Season with salt to taste.
6. Serve immediately, garnished with chopped green onions if desired.

Cooking Time: 15-20 minutes

Goya and Egg Stir-Fry

This quick and easy recipe combines the savory flavors of goya (also known as bok choy) with scrambled eggs, making for a delicious and nutritious breakfast or snack. In just 15 minutes, you can have a tasty dish that’s perfect for any time of day.

Ingredients:

– 1 bunch of goya (bok choy), cleaned and chopped
– 2 eggs
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Optional: soy sauce or chili flakes for added flavor

Instructions:

1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the chopped goya and stir-fry for 3-4 minutes, or until it starts to wilt.
3. Push the goya to one side of the pan. Crack in the eggs and scramble them until they’re almost set.
4. Mix the eggs with the goya, season with salt and pepper, and add any desired additional flavorings (such as soy sauce or chili flakes).
5. Serve hot and enjoy!

Cooking Time: 15 minutes

Goya Salad with Sesame Dressing

A refreshing and flavorful salad that combines the sweetness of Goya cherries with the nutty taste of sesame, perfect for a light and satisfying meal.

Ingredients:

– 1 cup cooked Goya cherries
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup diced cucumber
– 1/2 cup sliced red bell pepper
– 1/4 cup crumbled feta cheese (optional)
– 1/4 cup sesame seeds
– 2 tablespoons sesame oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine mixed greens, cucumber, and red bell pepper.
2. In a small bowl, whisk together sesame oil and apple cider vinegar to make the dressing.
3. Pour the dressing over the salad and toss to coat.
4. Top with cooked Goya cherries and crumbled feta cheese (if using).
5. Sprinkle sesame seeds on top and season with salt and pepper.

Cooking Time: 10 minutes

Goya Tempura

Experience the authentic taste of Japan with this simple Goya Tempura recipe. This classic Japanese dish is made by batter-frying goya (bitter melon) to create a crispy and flavorful snack.

Ingredients:

– 2-3 goya (bitter melon), sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Salt, to taste

Instructions:

1. In a large bowl, whisk together flour and cornstarch.
2. Gradually add soda water while whisking until the batter is smooth and free of lumps.
3. Dip each goya slice into the batter, coating it evenly.
4. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
5. Fry battered goya slices for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove from oil with a slotted spoon and drain excess oil on paper towels.
7. Sprinkle with salt to taste.

Cooking Time: 10-12 minutes

Goya and Tofu Soup

This comforting soup combines the rich flavors of goya (a type of black-eyed pea) with tender tofu, making it a perfect meal for a chilly day.

Ingredients:

– 1 cup dried goya
– 2 cups water
– 1 block firm tofu, cut into small cubes
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste

Instructions:

1. Rinse the goya and soak it in water for at least 4 hours or overnight.
2. Drain and rinse the goya again. In a large pot, combine the goya, water, onion, garlic, and vegetable oil. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Add the tofu and soy sauce to the pot. Continue to simmer for another 10-15 minutes or until the flavors have melded together.
4. Season with salt and pepper to taste. Serve hot.

Cooking Time: 45-50 minutes

Stuffed Goya with Pork

This recipe puts a delicious spin on traditional stuffed peppers by using goya (also known as Cuban sweet peppers) and pairing them with savory pork and aromatic spices.

Ingredients:

– 4 goya (Cuban sweet peppers)
– 1 lb ground pork
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the goya and remove seeds and membranes.
3. In a large skillet, cook pork over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add onion, garlic, cumin, paprika, salt, and pepper to the skillet. Cook until the mixture is fully incorporated.
5. Stuff each goya with the pork mixture, filling to the top.
6. Place stuffed goya in a baking dish and drizzle with olive oil.
7. Bake for 25-30 minutes or until the peppers are tender.

Cooking Time: 25-30 minutes

Goya and Chicken Stir-Fry

This Asian-inspired stir-fry combines the flavors of goya (also known as Chinese broccoli) with juicy chicken, garlic, and ginger. Perfect for a quick weeknight dinner or weekend meal prep.

Ingredients:

– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups goya (Chinese broccoli), stems and leaves separated
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons vegetable oil
– 2 teaspoons soy sauce
– Salt and pepper to taste

Instructions:

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pan and set aside.
3. In the same pan, add remaining 1 tablespoon of oil, garlic, and ginger. Cook for 30 seconds, until fragrant.
4. Add goya stems and leaves to the pan. Cook for 2-3 minutes, until tender.
5. Return chicken to the pan and stir in soy sauce. Cook for an additional minute.
6. Season with salt and pepper to taste.
7. Serve hot over rice or noodles.

Cooking Time: 15-20 minutes

Goya Chips (Okinawan-Style)

Experience the bold flavors of Okinawa with this simple recipe for crispy and addictive goya chips!

Ingredients:

– 1 cup goya (bitter melon) slices
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup water
– 1/2 teaspoon salt
– Vegetable oil for frying

Instructions:

1. In a bowl, mix together flour, cornstarch, and salt.
2. Gradually add in the water to form a batter.
3. Dip goya slices into the batter, coating evenly.
4. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
5. Fry the battered goya slices for 2-3 minutes on each side, or until crispy and golden brown.
6. Drain chips on paper towels and serve warm.

Cooking Time: 10-12 minutes

Goya and Shrimp Stir-Fry

This flavorful stir-fry combines succulent shrimp with the savory goodness of Goya (a type of sweet potato) for a delicious and nutritious meal. In just 15 minutes, you can have a mouthwatering dish that’s perfect for any occasion.

Ingredients:

– 1 medium Goya, peeled and cubed
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped green onions for garnish (optional)

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the Goya and cook until slightly tender, about 3-4 minutes.
3. Add the shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
4. Add the onion and garlic; stir-fry for an additional minute.
5. Stir in soy sauce and sesame oil. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions if desired.

Cooking Time: 15 minutes

Pickled Goya (Goya no Sunomono)

Goya no Sunomono, a classic Japanese pickling recipe, transforms the humble goya (bitter melon) into a tangy and refreshing snack. This simple yet flavorful condiment is perfect for accompanying grilled meats, noodles, or as a side dish.

Ingredients:
– 2 medium-sized goya (bitter melons)
– 1/4 cup rice vinegar
– 1/4 cup water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/4 teaspoon grated ginger

Instructions:

1. Cut the goya into thin slices or chunks, depending on your preference.
2. In a large bowl, combine rice vinegar, water, sugar, and salt. Stir until dissolved.
3. Add the sliced goya to the pickling liquid, making sure they are fully covered.
4. Grate the ginger over the goya and toss gently.
5. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 3 days.

Cooking Time: None required! This recipe is a quick pickle that develops its flavor in the refrigerator.

Enjoy your delicious and tangy Goya no Sunomono!

Goya and Garlic Fried Rice

Elevate your fried rice game with this flavorful and aromatic dish, featuring the sweetness of Goya cherries and the pungency of garlic. This recipe is perfect for a quick weeknight dinner or a satisfying lunch.

Ingredients:

– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegetable oil
– 3 cloves garlic, minced
– 1/4 cup diced Goya cherries
– 2 eggs, beaten
– 1 teaspoon soy sauce
– Salt and pepper to taste

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook for 30 seconds until fragrant.
3. Push the garlic aside, then add the Goya cherries and cook for 1 minute until they start to soften.
4. Push the cherry mixture aside, then pour in the beaten eggs and scramble them until cooked through.
5. Mix everything together, then stir-fry with the cooked rice, soy sauce, salt, and pepper.
6. Cook for an additional 2-3 minutes until the flavors are well combined and the rice is heated through.

Cooking Time: 10-12 minutes

Goya and Spam Stir-Fry

A twist on traditional stir-fries, this recipe combines the savory flavor of Spam with the sweet and sour taste of Goya (long beans). This quick and easy dish is perfect for a weeknight dinner or a snack.

Ingredients:

– 1 can of Spam, diced
– 1 cup of Goya (long beans), cut into 2-inch pieces
– 2 tablespoons of vegetable oil
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 1 tablespoon of soy sauce
– 1 tablespoon of oyster sauce (optional)
– Salt and pepper to taste
– Chopped green onions for garnish (optional)

Instructions:

1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the diced Spam and cook until browned, about 3-4 minutes.
3. Add the Goya, onion, and garlic. Stir-fry until the vegetables are tender-crisp, about 5 minutes.
4. Add the soy sauce and oyster sauce (if using). Stir-fry for an additional minute.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions if desired.

Cooking Time: 15-20 minutes

Goya and Beef Curry

This flavorful curry recipe combines the richness of beef with the sweetness of goya (yam) and a blend of aromatic spices, making it a perfect meal for any occasion.

Ingredients:

– 1 lb beef strips (sirloin or ribeye)
– 2 medium-sized goyas, peeled and diced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
– 2 cups beef broth
– 1 cup coconut milk

Instructions:

1. Heat oil in a large pan over medium-high heat. Add the onions and cook until they start to caramelize.
2. Add the garlic, curry powder, cumin, turmeric, salt, and pepper. Cook for 1 minute, stirring constantly.
3. Add the beef strips and cook until browned, about 3-4 minutes.
4. Add the diced goyas, beef broth, and coconut milk. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the goyas are tender.

Cooking Time: 30-35 minutes

Goya and Eggplant Stir-Fry

This flavorful stir-fry combines tender eggplant with the rich taste of goya (also known as Asian-style fermented soybean paste). A quick and easy meal that’s perfect for a weeknight dinner.

Ingredients:

– 2 medium eggplants, sliced into 1-inch pieces
– 2 tablespoons Goya
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the eggplant and cook until tender, about 3-4 minutes per side.
3. Remove the eggplant from the skillet, leaving any excess oil behind.
4. In the same skillet, add the Goya, onion, and garlic. Cook for 1 minute, stirring constantly.
5. Return the eggplant to the skillet and stir to combine with the Goya mixture.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: 15-20 minutes

Goya and Tuna Salad

This refreshing salad combines the creamy richness of Goya mayonnaise with the savory flavor of tuna, perfect for a quick and easy lunch or dinner. With just a few ingredients and simple preparation, you’ll be enjoying this delicious salad in no time.

Ingredients:

– 1 can of tuna (drained)
– 2 tablespoons of Goya mayonnaise
– 1/4 cup of chopped onion
– 1/4 cup of chopped celery
– Salt and pepper to taste

Instructions:

1. In a medium-sized bowl, combine the drained tuna, Goya mayonnaise, chopped onion, and chopped celery.
2. Mix all ingredients together until well combined.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Cooking Time: None! This salad is ready in just a few minutes of preparation.

Goya Miso Soup

Warm up with this comforting and savory Goya Miso Soup recipe, perfect for a cozy evening or a quick lunch. This Japanese-inspired soup is made with the rich flavors of miso paste, combined with tender noodles and vegetables.

Ingredients:

– 2 cups water
– 1 tablespoon Goya Miso Paste
– 1/4 cup soba noodles
– 1/2 cup diced carrots
– 1/2 cup sliced mushrooms
– 1/4 cup diced green onions for garnish
– Salt and pepper to taste

Instructions:

1. Bring the water to a boil, then reduce heat to medium.
2. Add the miso paste and whisk until dissolved.
3. Cook the soba noodles according to package instructions, then set aside.
4. Add the carrots, mushrooms, and salt to the boiling water. Simmer for 5 minutes or until vegetables are tender.
5. Stir in the cooked soba noodles and green onions.
6. Season with pepper to taste.

Cooking Time: 15-20 minutes

Goya and Pork Belly Stir-Fry

A fusion of sweet and savory flavors, this Goya and pork belly stir-fry is a perfect blend of Asian-inspired ingredients and classic comfort food. With tender chunks of pork belly and crunchy goya (bok choy), this dish is sure to please even the pickiest eaters.

Ingredients:

– 1 lb pork belly, sliced into bite-sized pieces
– 2 cups Goya (bok choy)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped green onions for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add pork belly pieces and cook until browned, about 3-4 minutes per side. Remove from pan and set aside.
3. Add garlic and Goya to the same pan; stir-fry for 2-3 minutes or until Goya is tender but still crisp.
4. In a small bowl, whisk together soy sauce and oyster sauce (if using). Pour sauce over pork belly and Goya mixture in the pan.
5. Stir-fry everything together for an additional minute to combine flavors.
6. Serve hot, garnished with chopped green onions.

Cooking Time: 15-20 minutes

Goya and Kimchi Stir-Fry

Experience a flavorful fusion of Korean chili flakes (gochugaru) and spicy kimchi in this quick and easy stir-fry recipe. This dish combines the bold flavors of goya with the spicy kick of kimchi for a delicious and savory meal.

Ingredients:

– 1 cup Goya
– 2 cups kimchi, chopped
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt to taste
– Optional: cooked chicken or tofu for added protein

Instructions:

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add garlic and ginger; stir-fry for another minute.
4. Add Goya and kimchi; stir-fry for 2-3 minutes, or until the goya is tender.
5. Season with salt to taste.
6. Serve hot, garnished with chopped green onions if desired.

Cooking Time: 10-12 minutes

Goya and Sardine Stew

This hearty stew combines the rich flavors of goya (also known as okra) with the savory taste of sardines, perfect for a cozy dinner. This recipe is a delicious and nutritious twist on traditional stews.

Ingredients:

– 1 cup dried goya
– 2 cups water
– 1 can (4 oz) sardines in oil, drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon tomato paste
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Rinse goya and soak in water for at least 4 hours or overnight. Drain and set aside.
2. Heat oil in a large pot over medium heat. Add onion, garlic, and bell pepper; cook until softened, about 5 minutes.
3. Add soaked goya, sardines, tomato paste, salt, and pepper. Stir to combine.
4. Cook for an additional 10-15 minutes or until the goya is tender.
5. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 25-30 minutes

Goya and Scrambled Eggs

This flavorful breakfast recipe combines the savory taste of Goya with fluffy scrambled eggs, perfect for a morning pick-me-up. With just a few simple ingredients and quick cooking time, you’ll be enjoying this delightful dish in no time.

Ingredients:

– 2 large eggs
– 1/4 cup Goya (pickled peppers in vinegar)
– Salt and pepper to taste
– 1 tablespoon butter or non-stick cooking spray

Instructions:

1. Crack the eggs into a bowl and whisk them together with a fork. Add a pinch of salt and pepper to taste.
2. Heat the butter or non-stick cooking spray in a small non-stick pan over medium heat.
3. Pour the egg mixture into the pan and cook until the edges start to set, about 1-2 minutes.
4. Sprinkle the Goya peppers evenly over the eggs and use a spatula to gently fold them into the eggs.
5. Continue cooking for an additional 30 seconds to 1 minute, until the eggs are cooked through and the Goya is heated through.
6. Serve hot and enjoy!

Cooking Time: Approximately 4-5 minutes

Summary

Get ready to explore the flavorful world of Goya! This article presents 20 mouth-watering recipes that showcase the versatility and savory goodness of Goya, a type of Japanese eggplant. From classic stir-fries to innovative dishes like tempura and miso soup, these recipes will inspire you to get creative in the kitchen. Whether you’re a fan of Asian cuisine or just looking for new flavors to try, this collection has something for everyone. Discover how Goya can elevate your cooking with its unique texture and taste.

Are you a comfort food lover looking for a delicious and satisfying meal that’s sure to please even the pickiest eaters? Look no further! We’ve rounded up 20 creamy pasta bake recipes that are sure to become new favorites. From classic combinations like cheesy garlic alfredo and spinach and ricotta stuffed shells, to more unique flavor profiles like spicy sausage and pepper and roasted butternut squash, there’s something for everyone.

In this article, we’ll dive into the world of creamy pasta bakes, sharing a variety of recipes that are perfect for weeknight dinners, special occasions, or even just a cozy night in. Whether you’re a fan of rich and cheesy, light and refreshing, or anything in between, we’ve got you covered with these 20 mouthwatering recipes.

Cheesy Garlic Alfredo Pasta Bake

This comforting pasta bake combines creamy alfredo sauce with the rich flavors of garlic and melted mozzarella cheese, perfect for a quick weeknight dinner or a satisfying weekend meal.

Ingredients:

– 8 oz. fettuccine pasta
– 2 tablespoons butter
– 1 cup (2 sticks) unsalted butter, softened
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/2 cup shredded mozzarella cheese
– Salt and pepper to taste
– Fresh parsley leaves for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook fettuccine pasta according to package instructions; drain and set aside.
3. In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
4. Whisk in heavy cream and Parmesan cheese until smooth. Bring to a simmer and let cook for 2-3 minutes or until slightly thickened.
5. In a large mixing bowl, combine cooked pasta, alfredo sauce, and mozzarella cheese. Season with salt and pepper to taste.
6. Transfer the pasta mixture to a baking dish and top with additional mozzarella cheese (if desired).
7. Bake for 15-20 minutes or until cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Spinach and Ricotta Stuffed Shells Bake

This Italian-inspired casserole combines tender shells with a creamy spinach and ricotta filling, perfect for a comforting weeknight dinner or special occasion.

Ingredients:

– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 8 oz ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– 1/4 cup breadcrumbs
– Salt and pepper to taste
– 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook shells according to package instructions; drain and set aside.
3. In a mixing bowl, combine spinach, ricotta cheese, Parmesan cheese, egg, and breadcrumbs. Season with salt and pepper to taste.
4. Stuff each cooked shell with the spinach-ricotta mixture, placing them in a 9×13-inch baking dish as you go.
5. Drizzle olive oil over the shells and bake for 25-30 minutes or until golden brown.

Cooking Time: 25-30 minutes

Ultimate Four-Cheese Pasta Bake

A rich and satisfying pasta bake that combines four distinct cheeses for a creamy, indulgent meal.

Ingredients:

– 8 oz pasta of your choice (e.g. penne, fusilli)
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup crumbled feta cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup unsalted butter, softened
– 1 cup marinara sauce (homemade or store-bought)
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; set aside.
3. In a large mixing bowl, combine cheddar, mozzarella, feta, and Parmesan cheeses.
4. Add softened butter to the cheese mixture and mix until well combined.
5. In a separate bowl, combine cooked pasta and marinara sauce. Mix until coated.
6. In a 9×13 inch baking dish, arrange half of the pasta mixture in an even layer. Top with half of the cheese mixture.
7. Repeat layers: pasta, then cheese.
8. Bake for 25-30 minutes or until golden brown and bubbly.

Cooking Time: 25-30 minutes

Creamy Chicken and Mushroom Pasta Bake

A rich and satisfying pasta dish that combines tender chicken, earthy mushrooms, and a creamy sauce with al dente penne pasta and melted mozzarella cheese. Perfect for a comforting weeknight dinner or a special occasion.

Ingredients:

– 8 oz penne pasta
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated mozzarella cheese
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook penne pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, sauté chicken, mushrooms, garlic, and oregano in a little oil until cooked through.
4. Stir in heavy cream and bring to a simmer. Let cook for 2-3 minutes or until slightly thickened.
5. Combine cooked pasta, chicken-mushroom mixture, and mozzarella cheese. Season with salt and pepper to taste.
6. Transfer the mixture to a baking dish and top with additional mozzarella cheese (if desired).
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
8. Garnish with chopped parsley, if desired.

Cooking Time: 35-40 minutes

Spicy Sausage and Pepper Pasta Bake

Spicy Sausage and Pepper Pasta Bake: A hearty, one-dish meal that combines sweet bell peppers, spicy sausage, and creamy pasta in a flavorful casserole.

Ingredients:

– 12 oz pasta of your choice (e.g., penne, rigatoni)
– 1 lb spicy Italian sausage, casings removed
– 2 large red bell peppers, sliced
– 1 large yellow bell pepper, sliced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, cook sausage over medium-high heat until browned, breaking apart with a spoon as it cooks.
4. Add peppers, onion, and garlic to the skillet; cook until tender.
5. Combine cooked pasta, marinara sauce, and sausage mixture in a 9×13-inch baking dish.
6. Top with mozzarella and Parmesan cheese. Bake for 20-25 minutes or until cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Tomato Basil Lasagna Pasta Bake

A classic Italian-inspired dish gets a comforting twist with this creamy pasta bake. Fresh tomatoes and basil add bright, summery flavor to every bite.

Ingredients:

– 8 oz lasagna noodles
– 2 cups tomato sauce
– 1 cup fresh tomatoes, diced
– 1/4 cup chopped fresh basil
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 tbsp olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium-high. Add the diced tomatoes and cook until they release their juices, about 5 minutes.
4. Stir in tomato sauce and bring to a simmer. Season with salt and pepper to taste.
5. In a large bowl, combine cooked lasagna noodles, tomato sauce mixture, and chopped basil. Toss to combine.
6. Transfer the pasta mixture to a baking dish and top with mozzarella and Parmesan cheese.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Cooking Time: 20-25 minutes

Broccoli Cheddar Pasta Bake

This satisfying pasta bake combines the richness of cheddar cheese with the healthy goodness of broccoli, all wrapped up in a flavorful and easy-to-make dish perfect for a weeknight dinner or potluck.

Ingredients:

– 8 oz. pasta (such as penne or rotini)
– 3 cups broccoli florets
– 2 tbsp. olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package directions; drain and set aside.
3. In a large skillet, sauté onion and garlic in olive oil until softened. Add broccoli and cook until tender.
4. In a large bowl, combine cooked pasta, broccoli mixture, and grated cheddar cheese.
5. Pour in heavy cream and season with salt and pepper to taste.
6. Transfer the mixture to a 9×13-inch baking dish and top with additional cheddar cheese (optional).
7. Bake for 20-25 minutes or until golden brown.

Cooking Time: 20-25 minutes

Mediterranean Veggie Pasta Bake

Elevate your pasta game with this flavorful Mediterranean-inspired dish, packed with colorful vegetables and a hint of exotic spices.

Ingredients:

– 8 oz. pasta (such as penne or fusilli)
– 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes, olives)
– 1 cup cooked chickpeas
– 1/4 cup Kalamata olives, pitted
– 2 cloves garlic, minced
– 1 tsp. dried oregano
– 1 tsp. paprika
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
– 2 tbsp. olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions, then set aside.
3. In a large bowl, combine mixed vegetables, chickpeas, olives, garlic, oregano, paprika, salt, and pepper. Mix well.
4. Add cooked pasta to the vegetable mixture and toss to combine.
5. Transfer the mixture to a baking dish, drizzle with olive oil, and sprinkle feta cheese (if using).
6. Bake for 20-25 minutes or until the vegetables are tender and the top is lightly golden.

Cooking Time: 20-25 minutes

Mac and Cheese Pasta Bake with Bacon

Elevate a classic comfort food by combining al dente pasta, crispy bacon, and a rich macaroni cheese sauce. This easy-to-make recipe is perfect for a cozy night in.

Ingredients:

– 8 oz macaroni
– 6 slices of bacon, diced
– 2 cups grated cheddar cheese
– 1 cup grated mozzarella cheese
– 1/2 cup milk
– 1 tsp paprika
– Salt and pepper to taste
– 1 tbsp butter

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package directions until al dente. Drain and set aside.
3. In a large skillet, cook diced bacon over medium heat until crispy. Remove from heat and set aside.
4. In the same skillet, add butter and stir in flour to make a roux. Gradually add milk, whisking continuously. Bring mixture to a simmer and cook for 2 minutes.
5. Stir in cheddar and mozzarella cheese until melted and smooth. Season with paprika, salt, and pepper.
6. In a large mixing bowl, combine cooked pasta, bacon, and cheese sauce. Mix well.
7. Transfer the pasta mixture to a baking dish and top with additional grated cheese (optional).
8. Bake for 20-25 minutes or until golden brown.

Cooking Time: 25-30 minutes

Pesto and Sundried Tomato Pasta Bake

This recipe combines the classic flavors of pesto and sundried tomatoes with al dente pasta, creamy cheese, and a crispy crust. A perfect comforting dish for a cozy evening.

Ingredients:

– 8 oz pasta of your choice (e.g., penne or fusilli)
– 1/2 cup pesto
– 1/4 cup sundried tomatoes, chopped
– 1 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 2 tbsp olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine cooked pasta, pesto, and sundried tomatoes. Mix well to combine.
4. Transfer the pasta mixture to a baking dish and top with mozzarella and Parmesan cheese.
5. Sprinkle breadcrumbs and drizzle with olive oil.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.

Cooking Time: 20-25 minutes

Taco Pasta Bake with Ground Beef

A twist on traditional pasta bakes, this recipe combines the flavors of tacos with the comfort of a casserole. Ground beef, tomatoes, and spices come together to create a deliciously savory dish that’s perfect for a weeknight dinner.

Ingredients:

– 1 pound ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup pasta (such as penne or rigatoni)
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon chili powder
– 1/2 teaspoon cumin
– Salt and pepper, to taste
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 350°F.
2. Cook pasta according to package instructions; drain and set aside.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking up into small pieces as it cooks.
4. Add onion, garlic, chili powder, and cumin to the skillet; cook until onion is translucent.
5. Stir in diced tomatoes and cooked pasta; season with salt and pepper.
6. Transfer mixture to a 9×13-inch baking dish; top with shredded cheese.
7. Bake for 25-30 minutes or until hot and bubbly.

Cooking Time: 35-40 minutes

Roasted Butternut Squash Pasta Bake

Roasted Butternut Squash Pasta Bake: A flavorful and comforting dish that combines roasted butternut squash with pasta, cheese, and a hint of nutmeg.

Ingredients:

– 1 medium butternut squash (about 2 lbs)
– 8 oz pasta of your choice
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1 tsp ground nutmeg
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash: Cut it in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet. Drizzle with olive oil and season with salt, pepper, and nutmeg. Roast for 45-50 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large bowl, combine roasted squash, cooked pasta, chopped onion, and minced garlic.
5. In a separate bowl, mix grated cheddar and Parmesan cheese.
6. Combine the pasta mixture with the cheese mixture and season with salt and pepper to taste.
7. Transfer the mixture to a baking dish and top with additional grated cheese (if desired).
8. Bake for 20-25 minutes or until golden brown.

Cooking Time: 1 hour 15 minutes

Creamy Shrimp Scampi Pasta Bake

A comforting twist on the classic shrimp scampi, this pasta bake combines tender shrimp, garlic butter, and a rich cream sauce with al dente penne pasta. Perfect for a weeknight dinner or a special occasion.

Ingredients:

– 8 oz penne pasta
– 1 lb large shrimp, peeled and deveined
– 2 tbsp unsalted butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated mozzarella cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute.
4. Add shrimp and cook until pink and cooked through, about 2-3 minutes per side.
5. In a large bowl, combine cooked pasta, shrimp mixture, heavy cream, and mozzarella cheese. Season with salt and pepper to taste.
6. Transfer the pasta mixture to a baking dish and top with additional mozzarella cheese if desired.
7. Bake for 15-20 minutes or until the cheese is melted and bubbly.

Cooking Time: 25-30 minutes

BBQ Chicken Pasta Bake

This creamy pasta bake combines the smoky flavor of BBQ chicken with al dente penne pasta and a crunchy breadcrumb topping. Perfect for a weeknight dinner or a weekend treat.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup BBQ sauce
• 8 oz penne pasta
• 2 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 1 can (14.5 oz) crushed tomatoes
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Breadcrumbs and chopped fresh parsley for garnish (optional)

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta according to package instructions; set aside.
3. In a large skillet, sauté chicken, onion, and bell pepper until cooked through.
4. Add BBQ sauce, crushed tomatoes, and olive oil to the skillet; stir to combine.
5. Combine cooked pasta, chicken mixture, and mozzarella cheese in a baking dish.
6. Sprinkle Parmesan cheese on top and bake for 20-25 minutes, or until golden brown.

Cooking Time: 30-35 minutes

Buffalo Chicken Pasta Bake

This Buffalo chicken pasta bake combines the creamy richness of mac and cheese with the spicy kick of buffalo wings, all wrapped up in a satisfying casserole. Perfect for a weeknight dinner or a party crowd-pleaser.

Ingredients:

– 8 oz pasta (such as penne or fusilli)
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 1/2 cup buffalo wing sauce
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh cilantro (optional)
– 1 tsp garlic powder
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta according to package directions, then set aside.
3. In a large skillet, cook chicken in buffalo wing sauce until cooked through.
4. Combine cooked pasta, chicken mixture, and shredded mozzarella cheese in a baking dish.
5. Top with Parmesan cheese and cilantro (if using).
6. Bake for 20-25 minutes, or until cheese is melted and bubbly.

Cooking Time: 25 minutes

Greek-Style Orzo Pasta Bake

This hearty pasta bake combines the comforting warmth of orzo with the bright flavors of Greece. A perfect dish for a cozy night in, it’s easy to prepare and packed with nutrients.

Ingredients:

– 1 cup orzo pasta
– 2 cups water or vegetable broth
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook orzo according to package instructions.
3. In a large skillet, heat olive oil over medium-high. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
4. Stir in diced tomatoes, cooked orzo, salt, and pepper.
5. Transfer mixture to a baking dish and top with feta cheese and parsley.
6. Bake for 20-25 minutes, or until the pasta is lightly browned and the cheese is melted.
7. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 25-30 minutes

Lobster and Gruyère Pasta Bake

Elevate your pasta game with this decadent recipe featuring succulent lobster meat and rich Gruyère cheese, all wrapped up in a crispy, golden-brown crust.

Ingredients:

– 12 oz (340g) pasta of your choice
– 1/2 cup (120ml) dry white wine
– 2 tbsp (30ml) olive oil
– 1/4 cup (60g) unsalted butter, softened
– 2 cloves garlic, minced
– 1/2 cup (115g) lobster meat, diced
– 1/2 cup (60g) Gruyère cheese, grated
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; set aside.
3. In a large skillet, sauté garlic, lobster meat, and white wine until the lobster is pink and cooked through.
4. Combine cooked pasta, lobster mixture, Gruyère cheese, and butter in a baking dish.
5. Top with additional grated Gruyère cheese (optional).
6. Bake for 15-20 minutes or until golden brown and bubbly.

Cooking Time: 15-20 minutes

Wild Mushroom and Thyme Pasta Bake

This hearty pasta bake is a perfect blend of earthy mushrooms, aromatic thyme, and comforting pasta. A great way to warm up on a chilly evening!

Ingredients:

– 8 oz pasta of your choice
– 1 cup mixed wild mushrooms (e.g., cremini, shiitake, oyster), sliced
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– 1/4 cup breadcrumbs (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; set aside.
3. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute.
4. Add mushrooms and cook until tender, about 5 minutes.
5. Stir in thyme and season with salt and pepper.
6. Combine cooked pasta, mushroom mixture, and Parmesan cheese.
7. Transfer to a baking dish and top with breadcrumbs (if using).
8. Bake for 20-25 minutes or until golden brown.

Cooking Time: 25-30 minutes

Caramelized Onion and Gouda Pasta Bake

A rich and satisfying pasta dish that combines the sweetness of caramelized onions with the creaminess of Gouda cheese, perfect for a cozy dinner or brunch.

Ingredients:

– 8 oz. pasta (such as penne or rigatoni)
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 cup Gouda cheese, shredded
– 1/2 cup grated Parmesan cheese
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente, then set aside.
3. In a large skillet, cook onions over medium-low heat for 30-40 minutes, stirring occasionally, until caramelized and golden brown.
4. Combine cooked pasta, caramelized onions, Gouda cheese, Parmesan cheese, and heavy cream in a large bowl. Season with salt and pepper to taste.
5. Transfer the mixture to a baking dish and top with additional grated Gouda cheese (if desired).
6. Bake for 20-25 minutes or until golden brown on top.
7. Garnish with fresh thyme leaves, if desired.

Cooking Time: 45-50 minutes

Sun-Dried Tomato and Artichoke Pasta Bake

A flavorful and satisfying pasta dish that combines the sweetness of sun-dried tomatoes with the tender artichokes, all wrapped up in a creamy bechamel sauce and topped with melted mozzarella cheese.

Ingredients:

– 8 oz. pasta of your choice
– 1 (14 oz.) can artichoke hearts, drained and chopped
– 1/2 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 1 cup bechamel sauce (homemade or store-bought)
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta according to package instructions; set aside.
3. In a large skillet, combine artichoke hearts, sun-dried tomatoes, garlic, and bechamel sauce. Heat over medium heat until warmed through.
4. Combine cooked pasta with the artichoke mixture; season with salt and pepper.
5. Transfer the pasta mixture to a baking dish and top with mozzarella cheese.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Summary

Get ready to indulge in a comforting culinary experience! This collection of 20 creamy pasta bakes offers a diverse array of flavors and textures. From classic cheesy garlic alfredo to Mediterranean veggie, there’s something for every taste bud. Discover recipes like ultimate four-cheese pasta bake, spicy sausage and pepper, and roasted butternut squash, among many others. Perfect for cozy nights in or special occasions, these creamy pasta bakes are sure to satisfy your cravings.

When it comes to cooking up the perfect pizza, there are many factors that can make or break the crust. But one key element that can elevate your pizza game is using a pizza stone in your oven. A well-seasoned pizza stone can give you a crispy crust with a satisfying crunch, and pair perfectly with your favorite toppings. In this article, we’ll explore 18 different pizza recipes that use a pizza stone to achieve that perfect balance of crispy and chewy.

From classic margherita pizzas to unique combinations like BBQ chicken and truffle oil, these recipes showcase the versatility and power of cooking with a pizza stone. Whether you’re a seasoned pizza pro or just looking for some new ideas to try at home, we’ve got you covered. So go ahead, preheat that oven, and get ready to fire up your pizza game!

Classic Margherita Pizza on a Pizza Stone

Classic Margherita Pizza on a Pizza Stone: A Simple yet Flavorful Recipe

This recipe yields a perfectly cooked Margherita pizza with a crispy crust, tangy tomato sauce, and creamy melted mozzarella cheese. With just a few ingredients, you can recreate this Italian classic at home.

Ingredients:

– 1 lb (450g) high-protein flour
– 0.25 cups (60ml) warm water
– 0.5 tsp active dry yeast
– 1/4 cup (30g) salt
– 2 tbsp extra-virgin olive oil
– 12 oz (340g) San Marzano tomatoes, crushed
– 8 oz (225g) fresh mozzarella cheese, sliced
– Fresh basil leaves

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Combine flour, yeast, and salt in a bowl. Gradually add warm water, mixing until a shaggy dough forms.
3. Knead the dough for 10 minutes until smooth. Place it on a floured surface and let it rest for 30 minutes.
4. Roll out the dough to a thickness of about 1/8 inch (3mm).
5. Transfer the dough to a preheated pizza stone.
6. Spread tomato sauce, leaving a small border around the edges.
7. Top with mozzarella slices.
8. Bake for 12-15 minutes or until crust is golden and cheese melted.
9. Remove from oven and garnish with fresh basil leaves.

Cooking Time: 12-15 minutes

Pepperoni Pizza with Crispy Edges

Savor a classic pepperoni pizza with the added bonus of crispy edges, perfect for satisfying your pizza cravings.

Ingredients:

– 1 lb pizza dough (homemade or store-bought)
– 8 oz pepperoni slices
– 1/2 cup tomato sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Fresh basil leaves, chopped (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Roll out the pizza dough to a thickness of about 1/8 inch.
3. Spread the tomato sauce evenly over the dough, leaving a 1-inch border around the edges.
4. Arrange pepperoni slices on top of the sauce.
5. Sprinkle mozzarella and Parmesan cheese over the pepperoni.
6. Fold the crust inward to create a crispy edge, pressing gently to seal.
7. Bake for 15-20 minutes or until the crust is golden brown.
8. Remove from the oven and sprinkle with chopped basil leaves (if using).
9. Let cool for a few minutes before slicing and serving.

Cooking Time: 15-20 minutes

Wood-Fired Style Neapolitan Pizza

Get ready to experience the authentic taste of Italy with this wood-fired style Neapolitan pizza recipe! By using high-quality ingredients and a wood-fired oven or a domestic oven with a stone, you’ll be able to recreate the classic flavors and textures of traditional Neapolitan pizza.

Ingredients:

– 1 lb (450g) Caputo “00” flour
– 70% hydration
– 1/4 tsp active dry yeast
– 1/2 tsp salt
– 1 tbsp extra-virgin olive oil
– 1/2 cup (120ml) San Marzano tomato sauce
– 8 oz (225g) fresh mozzarella cheese, sliced
– Fresh basil leaves

Instructions:

1. Preheat the oven to 500°F (260°C) with a pizza stone inside for at least 30 minutes.
2. Mix flour, yeast, and salt in a bowl.
3. Add olive oil and mix until dough forms.
4. Knead the dough for 10 minutes and let it rest for 24 hours.
5. Roll out the dough to a thickness of 1/8 inch (3mm).
6. Spread tomato sauce over the dough, leaving a small border around the edges.
7. Top with mozzarella cheese and fresh basil leaves.
8. Cook the pizza in the preheated oven for 10-12 minutes or until crust is golden brown.

Cooking Time: 10-12 minutes

Vegetarian Delight Pizza with Roasted Veggies

Experience the flavors of Italy with this vibrant vegetarian pizza, featuring a medley of roasted vegetables and gooey melted mozzarella.

Ingredients:

– 1 pre-baked whole wheat pizza crust
– 1 cup roasted bell peppers (any color), sliced
– 1 cup roasted zucchini, sliced
– 1 cup roasted eggplant, sliced
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 cup shredded mozzarella cheese
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Roll out the pizza crust and spread with olive oil.
3. Arrange roasted bell peppers, zucchini, and eggplant on top of the crust.
4. Sprinkle garlic, salt, and pepper evenly over the vegetables.
5. Top with mozzarella cheese.
6. Bake for 12-15 minutes or until crust is golden brown and cheese is melted.
7. Garnish with chopped fresh basil leaves, if desired.

Cooking Time: 12-15 minutes

BBQ Chicken Pizza with Smoky Flavors

Transform your pizza night with this mouthwatering combination of smoky flavors, tangy barbecue sauce, and juicy chicken. This recipe is a game-changer for BBQ lovers and pizza enthusiasts alike.

Ingredients:

– 1 pre-baked pizza crust
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 1/4 cup BBQ sauce (smoky flavor profile)
– 1/2 cup shredded mozzarella cheese
– 1/4 cup red onion, thinly sliced
– 1/4 cup cilantro leaves
– 1 tbsp olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a bowl, toss chicken with BBQ sauce until coated.
3. Roll out pizza crust and spread olive oil evenly.
4. Arrange chicken on the crust, followed by mozzarella cheese, red onion, and cilantro leaves.
5. Bake for 15-20 minutes or until cheese is melted and bubbly.
6. Remove from oven and let cool for a few minutes before serving.

Cooking Time: 15-20 minutes

Four Cheese Pizza with Gooey Cheese Pulls

Get ready to elevate your pizza game with this indulgent treat! This four-cheese masterpiece combines the creaminess of mozzarella, parmesan, provolone, and ricotta, topped with crispy crust and perfectly imperfect gooey cheese pulls.

Ingredients:

– 1 lb pizza dough
– 8 oz mozzarella cheese, shredded
– 2 oz parmesan cheese, grated
– 2 oz provolone cheese, sliced
– 1 cup ricotta cheese
– 1 egg, beaten (for egg wash)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. Top with mozzarella, parmesan, provolone, and ricotta cheese.
4. Drizzle egg wash over crust for a golden finish.
5. Bake for 15-20 minutes or until crust is golden brown.
6. Remove from oven and let cool slightly before pulling mozzarella strings.

Cooking Time: 15-20 minutes

Spicy Sausage and Jalapeño Pizza

Elevate your pizza game with this bold and spicy combination of juicy sausage, crispy jalapeños, and melted mozzarella. Perfect for those who like a little heat in their meal.

Ingredients:

– 1 lb pizza dough
– 1/2 cup spicy Italian sausage, casings removed
– 2 large jalapeños, sliced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. Cook sausage in a skillet over medium-high heat, breaking apart with a spoon as it cooks.
4. Add sliced jalapeños and cook until crispy.
5. Spread olive oil on the pizza dough, followed by cooked sausage and jalapeño mixture.
6. Sprinkle mozzarella cheese and season with salt and pepper to taste.
7. Bake for 15-20 minutes or until crust is golden brown.

Cooking Time: 15-20 minutes

Garlic Butter Shrimp Pizza

Elevate your pizza game with this decadent Garlic Butter Shrimp Pizza! Succulent shrimp, rich garlic butter, and melted mozzarella cheese come together to create a flavor combination that’s sure to please.

Ingredients:

– 1 lb pizza dough
– 1/2 cup garlic butter (see note)
– 1/2 cup chopped fresh parsley
– 1/2 cup cooked and peeled shrimp
– 1 cup shredded mozzarella cheese
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. Spread garlic butter evenly over the dough, leaving a 1/2-inch border around edges.
4. Top with chopped parsley, cooked shrimp, and mozzarella cheese.
5. Season with salt and pepper, if desired.
6. Bake for 15-20 minutes or until crust is golden brown and cheese is melted.

Cooking Time: 15-20 minutes

Caramelized Onion and Goat Cheese Pizza

This flavorful pizza combines sweet caramelized onions with creamy goat cheese, perfect for a sophisticated dinner party or cozy night in.

Ingredients:

– 1 lb pizza dough (homemade or store-bought)
– 2 large onions, thinly sliced
– 2 tbsp olive oil
– 1/4 cup goat cheese crumbles
– 1/4 cup shredded mozzarella cheese
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness. Place on a baking sheet or pizza stone.
3. In a large skillet, cook onions over medium-low heat for 30-40 minutes, stirring occasionally, until caramelized and golden brown.
4. Spread the goat cheese crumbles evenly over the pizza dough, leaving a small border around the edges.
5. Top with caramelized onions, mozzarella cheese, and thyme.
6. Season with salt and pepper to taste.
7. Bake for 15-20 minutes, or until crust is golden brown.

Cooking Time: 40-50 minutes

Buffalo Cauliflower Pizza with Blue Cheese

This unique pizza combines the flavors of buffalo cauliflower wings with a creamy blue cheese crust, all on top of a crispy crust. It’s a game-changing twist on traditional pizza night.

Ingredients:

– 1 head of cauliflower
– 2 tablespoons olive oil
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup butter
– 1 cup shredded mozzarella cheese
– 1/4 cup crumbled blue cheese
– 1 pre-made pizza crust or cauliflower crust
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Pulse cauliflower into small florets and toss with olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
4. In a saucepan, melt butter and mix with Frank’s RedHot sauce. Add roasted cauliflower and stir to combine.
5. Roll out pizza crust and top with buffalo cauliflower mixture, mozzarella cheese, and blue cheese.
6. Bake for an additional 15-20 minutes, or until crust is golden brown and cheese is melted.
7. Sprinkle with chopped parsley, if desired.

Cooking Time: 40-45 minutes

Pesto and Sun-Dried Tomato Pizza

Experience the perfect blend of Italian flavors with this simple yet flavorful pizza recipe. Fresh pesto, sun-dried tomatoes, and melted mozzarella come together to create a delicious combination.

Ingredients:

– 1 1/2 cups warm water
– 1 tablespoon sugar
– 2 teaspoons active dry yeast
– 3 1/2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup pesto sauce
– 1/2 cup sun-dried tomatoes, chopped
– 8 ounces mozzarella cheese, sliced
– Fresh basil leaves, chopped (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes.
3. Add flour, salt, and pesto sauce to the bowl. Mix until a dough forms.
4. Knead the dough for 5-7 minutes until smooth.
5. Roll out the dough into a circle or rectangle shape.
6. Spread sun-dried tomatoes over the dough, leaving a small border.
7. Top with mozzarella cheese and chopped basil leaves (if using).
8. Bake for 15-20 minutes or until crust is golden brown.

Cooking Time: 15-20 minutes

Spinach and Artichoke Pizza with White Sauce

This recipe combines the flavors of spinach, artichoke hearts, and creamy white sauce with the simplicity of a homemade pizza crust. The result is a rich and satisfying dish perfect for a weeknight dinner or a casual gathering.

Ingredients:

– 1 lb pizza dough
– 1/2 cup white sauce (see below)
– 1/4 cup artichoke hearts, chopped
– 1/2 cup frozen spinach, thawed and drained
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste

White Sauce:

– 1/2 cup heavy cream
– 1 tablespoon butter
– 1 clove garlic, minced
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roll out pizza dough to desired thickness.
3. Spread white sauce over dough, leaving a small border.
4. Top with artichoke hearts, spinach, mozzarella cheese, and Parmesan cheese.
5. Season with salt and pepper to taste.
6. Bake for 15-20 minutes or until crust is golden brown.

Thai-Inspired Peanut Chicken Pizza

Elevate your pizza game with this unique and flavorful combination of Thai-inspired flavors! This peanut chicken pizza is a twist on the classic, featuring creamy peanut sauce, juicy chicken, and crunchy peanuts.

Ingredients:

– 1 lb pizza dough
– 1/2 cup creamy peanut butter
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tsp grated ginger
– 1/2 cup cooked, diced chicken breast
– 1/2 cup shredded mozzarella cheese
– 1/4 cup chopped peanuts
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Roll out pizza dough to desired thickness.
2. Spread peanut butter mixture (peanut butter, soy sauce, honey, and ginger) evenly over the pizza crust.
3. Top with cooked chicken, mozzarella cheese, and chopped peanuts.
4. Season with salt and pepper to taste.
5. Bake for 15-20 minutes or until crust is golden brown.

Cooking Time: 15-20 minutes

Breakfast Pizza with Eggs and Bacon

A delicious twist on traditional pizza, this breakfast pizza combines the flavors of eggs, bacon, and cheese for a satisfying morning meal.

Ingredients:

– 1 pre-baked pizza crust (or homemade dough)
– 4-6 slices of cooked bacon
– 2 large eggs
– 1/4 cup shredded cheddar cheese
– Salt and pepper to taste
– Fresh parsley or basil leaves, optional

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook the bacon until crispy, then chop into small pieces.
3. In a bowl, whisk together eggs and season with salt and pepper.
4. Roll out the pizza crust and spread the chopped bacon evenly over the surface.
5. Pour the whisked eggs over the bacon.
6. Sprinkle shredded cheese on top of the eggs.
7. Bake for 15-20 minutes or until eggs are set and cheese is melted.
8. Garnish with fresh herbs, if desired.

Cooking Time: 15-20 minutes

Truffle Oil and Mushroom Pizza

Elevate your pizza game with this decadent combination of earthy mushrooms and luxurious truffle oil. This recipe is perfect for a special occasion or a cozy night in.

Ingredients:

– 1 pre-baked pizza crust
– 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 cloves garlic, minced
– 1/4 cup truffle oil
– 1/2 cup shredded mozzarella cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a skillet, sauté the mushrooms with garlic until tender.
3. Roll out the pizza crust and spread the truffle oil evenly over the dough.
4. Top the pizza with the mushroom mixture, mozzarella cheese, salt, and pepper.
5. Bake for 12-15 minutes or until the crust is golden brown.
6. Garnish with fresh thyme leaves.

Cooking Time: 12-15 minutes

Sweet Potato and Kale Pizza with Feta

This unique pizza combines the natural sweetness of roasted sweet potatoes with the earthy flavor of kale, all on a crispy crust topped with tangy feta cheese. Perfect for a quick weeknight dinner or a special occasion.

Ingredients:

– 1 large sweet potato
– 2 cups kale leaves, stems removed and discarded
– 1/4 cup olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 pizza crust (homemade or store-bought)
– 1/2 cup crumbled feta cheese
– Optional: your favorite toppings (e.g. cherry tomatoes, red onion, garlic)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Roast the sweet potato in the oven for 45 minutes, or until tender.
3. Heat olive oil in a pan and sauté the kale leaves with salt and pepper until wilted.
4. Roll out the pizza crust and top with roasted sweet potato, wilted kale, and crumbled feta cheese.
5. Bake the pizza in the oven for 15-20 minutes, or until crust is golden brown.

Cooking Time: Approximately 1 hour (roasting time included)

Prosciutto and Arugula Pizza with Balsamic Glaze

Elevate your pizza game with this simple yet elegant recipe that combines the sweetness of caramelized onions, the saltiness of prosciutto, and the peppery flavor of arugula. Perfect for a quick weeknight dinner or a weekend gathering.

Ingredients:

– 1 lb pizza dough
– 8 oz prosciutto, thinly sliced
– 2 cups arugula leaves
– 1/2 cup caramelized onions (see note)
– 1/4 cup balsamic glaze (see note)
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Roll out pizza dough to desired thickness.
2. Top the dough with caramelized onions, leaving a small border around the edges.
3. Arrange prosciutto slices on top of the onions.
4. Sprinkle arugula leaves over the prosciutto.
5. Drizzle balsamic glaze over the arugula.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes, or until crust is golden brown.
8. Remove from oven and sprinkle with Parmesan cheese (if using).
9. Serve immediately.

Notes:

– Caramelized onions: Cook 1 large onion in a pan over low heat for 30 minutes, stirring occasionally.
– Balsamic glaze: Use store-bought or make your own by reducing balsamic vinegar on the stovetop until thickened.

Deep Dish Pizza with a Crispy Stone-Baked Crust

Elevate your pizza game with this hearty deep dish recipe featuring a crispy stone-baked crust and loaded with melted cheese, savory sausage, and fresh veggies.

Ingredients:

– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon sugar
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/2 cup warm water
– 1 cup shredded mozzarella cheese
– 1/2 cup shredded cheddar cheese
– 1 pound sweet Italian sausage, casings removed
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 large bell pepper, diced

Instructions:

1. Preheat stone to 425°F (220°C).
2. In a large bowl, combine flour, salt, and sugar.
3. Add butter and mix until coarse crumbs form.
4. Gradually add warm water, stirring until dough forms.
5. Roll out dough to fit a 9-inch deep-dish pan.
6. Arrange sausage, onion, garlic, and bell pepper in the crust.
7. Top with mozzarella and cheddar cheese.
8. Bake for 35-40 minutes or until crust is golden brown and cheese is melted.

Cooking Time: 35-40 minutes

Summary

Get ready to elevate your pizza game with these 18 crispy pizza stone recipes! From classic margherita to BBQ chicken, and from vegetarian delights to meat-lovers’ favorites, this collection has something for everyone. Discover how to achieve perfect crusts with various toppings and flavor combinations. Whether you’re a fan of gooey cheese pulls or smoky flavors, there’s a recipe here that will satisfy your cravings. So go ahead, preheat that pizza stone, and start cooking up some delicious pizzas!

Are you tired of sacrificing flavor for a healthy diet? Look no further! Spaghetti squash is a game-changer when it comes to low-carb cooking. This versatile vegetable can be transformed into a variety of dishes that are not only good for you, but also incredibly delicious. In this article, we’ll explore 20 mouth-watering recipes that showcase the best of spaghetti squash.

From classic comfort food flavors like garlic parmesan and creamy alfredo, to international inspirations such as pad thai and chow mein, there’s something for everyone in this collection of low-carb spaghetti squash recipes. Whether you’re a busy professional looking for quick weeknight meals or a health-conscious individual seeking inspiration for your next dinner party, these dishes are sure to please.

In the following pages, we’ll dive into each recipe, exploring the ingredients, cooking techniques, and presentation ideas that make them stand out. So grab your apron, get ready to cook, and let’s discover the amazing world of spaghetti squash!

Garlic Parmesan Spaghetti Squash with Grilled Chicken

Savor the combination of creamy garlic parmesan sauce, tender grilled chicken, and roasted spaghetti squash for a delicious twist on traditional pasta.

Ingredients:

– 1 medium spaghetti squash (about 2 lbs)
– 1 lb boneless, skinless chicken breast
– 4 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/4 cup unsalted butter, melted
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Toss with 2 tbsp olive oil, salt, and pepper; roast for 30-40 minutes or until tender.
4. Grill chicken breast for 5-7 minutes per side or until cooked through.
5. In a saucepan, combine garlic, Parmesan cheese, and melted butter. Cook over medium heat, stirring constantly, for 2-3 minutes or until smooth.
6. Combine roasted spaghetti squash with grilled chicken and garlic parmesan sauce; toss to coat.

Cooking Time: 45-50 minutes

Creamy Alfredo Spaghetti Squash with Mushrooms

A creamy twist on the classic spaghetti dish, this recipe combines the comfort of Alfredo sauce with the nutty flavor of roasted squash and the earthiness of mushrooms.

Ingredients:

– 2 medium-sized spaghetti squash
– 1 tablespoon olive oil
– 8 oz mushrooms (button or cremini), sliced
– 1 cup grated Parmesan cheese
– 1/4 cup unsalted butter
– 1 cup heavy cream
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds. Place it on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the squash and season with salt and pepper. Roast for 30-40 minutes, or until tender.
4. In a large skillet, melt butter over medium heat. Add mushrooms and cook until they release their moisture and start to brown (about 5-7 minutes).
5. Stir in Parmesan cheese until melted and well combined. Gradually add heavy cream, whisking continuously. Bring the mixture to a simmer and let it thicken slightly.
6. Serve the Alfredo sauce over roasted squash, garnished with chopped parsley if desired.

Cooking Time: 40-50 minutes

Spicy Sriracha Shrimp Spaghetti Squash Bowl

Elevate your pasta game with this bold and flavorful bowl featuring succulent shrimp, spicy sriracha sauce, and a bed of creamy spaghetti squash.

Ingredients:

– 1 medium spaghetti squash
– 12 large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1/4 cup Sriracha sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
3. Drizzle olive oil over the squash, sprinkle with garlic powder, and season with salt and pepper.
4. Roast squash for 30-35 minutes or until tender.
5. In a large skillet, heat Sriracha sauce over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through.
6. Serve cooked shrimp on top of roasted spaghetti squash. Garnish with cilantro leaves if desired.

Cooking Time: 45-50 minutes

Cheesy Taco Spaghetti Squash Skillet

A twist on traditional spaghetti, this skillet combines the flavors of tacos with the comfort of pasta.

Ingredients:
– 1 medium-sized squash (such as butternut or acorn)
– 1 pound ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup spaghetti
– 1 packet taco seasoning
– 1 cup shredded cheddar cheese
– Salt and pepper, to taste
– Optional: chopped cilantro for garnish

Instructions:
1. Preheat oven to 400°F.
2. Cut the squash in half lengthwise and scoop out seeds. Place on a baking sheet, cut side up.
3. Cook spaghetti according to package instructions. Drain and set aside.
4. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
5. Add diced onion and minced garlic; cook until onion is translucent.
6. Stir in taco seasoning, then add canned tomatoes. Bring mixture to a simmer.
7. Arrange cooked spaghetti on top of the meat mixture.
8. Place the squash halves on the edges of the skillet, then sprinkle shredded cheese evenly over the top.
9. Bake for 15-20 minutes or until the cheese is melted and bubbly.

Cooking Time: 30-40 minutes

Mediterranean Spaghetti Squash with Olives and Feta

Mediterranean Spaghetti Squash with Olives and Feta Recipe

Experience the flavors of the Mediterranean with this simple yet flavorful recipe that combines roasted spaghetti squash, savory olives, and tangy feta cheese.

Ingredients:
– 1 medium-sized spaghetti squash (about 2 lbs)
– 2 tbsp olive oil
– 1/4 cup pitted green olives, sliced
– 1/4 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise, scoop out seeds.
3. Drizzle olive oil on each squash half, then sprinkle garlic, oregano, salt, and pepper.
4. Roast squash for 45-50 minutes or until tender.
5. While squash is roasting, mix sliced olives and crumbled feta cheese in a bowl.
6. Once squash is cooked, remove from oven and let cool slightly.
7. Divide the roasted squash into two halves, then top each half with the olive-feta mixture.
8. Garnish with chopped parsley if desired.

Cooking Time: 50-60 minutes

Pesto Spaghetti Squash with Sun-Dried Tomatoes

Transform your pasta game by combining the creaminess of pesto, the sweetness of roasted squash, and the tanginess of sun-dried tomatoes. This 30-minute recipe is perfect for a quick weeknight dinner or a weekend lunch.

Ingredients:

– 1 medium spaghetti squash
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup pesto
– 8 oz spaghetti
– 1 cup sun-dried tomatoes, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Drizzle olive oil on each squash half, then sprinkle with garlic.
4. Roast for 20-25 minutes or until tender.
5. Cook spaghetti according to package instructions. Drain and set aside.
6. In a large bowl, combine cooked spaghetti, roasted squash, pesto, and sun-dried tomatoes. Season with salt and pepper to taste.
7. Top with Parmesan cheese, if desired.

Cooking Time: 30 minutes

Spaghetti Squash Pad Thai with Peanuts

This innovative recipe combines the creamy sweetness of spaghetti squash with the spicy kick of Pad Thai, topped with crunchy peanuts for added texture. Get ready to experience a flavorful twist on traditional Thai cuisine!

Ingredients:

– 1 medium-sized spaghetti squash
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bean sprouts, carrots, and green onions)
– 1/4 cup tamarind paste
– 2 tablespoons soy sauce
– 1 tablespoon palm sugar
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– Chopped peanuts for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place on a baking sheet.
2. In a wok or large skillet, heat oil over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
3. Add mixed vegetables, tamarind paste, soy sauce, palm sugar, and red pepper flakes to the wok. Cook for 2-3 minutes, stirring frequently.
4. Roast the spaghetti squash in the oven for 30-40 minutes or until tender.
5. Combine cooked squash with the vegetable mixture; stir well to combine.
6. Garnish with chopped peanuts and serve warm.

Cooking Time: 45-50 minutes

Buffalo Chicken Spaghetti Squash Casserole

Elevate your pasta game with this Buffalo Chicken Spaghetti Squash Casserole, a unique fusion of creamy sauce, spicy chicken, and nutritious squash. Perfect for a weeknight dinner or a weekend gathering.

Ingredients:
– 1 large spaghetti squash
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 1/2 cup Frank’s RedHot sauce
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cook squash according to package instructions or microwave for 10-12 minutes.
3. In a large skillet, heat the olive oil over medium-high. Add chicken; cook until browned, about 5-6 minutes.
4. Add Frank’s RedHot sauce and stir to combine. Simmer for an additional 2-3 minutes.
5. Combine cooked squash, chicken mixture, and shredded cheddar cheese in a 9×13 inch baking dish.
6. Top with chopped parsley and season with salt and pepper to taste.
7. Bake for 20-25 minutes or until the casserole is hot and bubbly.

Cook Time: 25-30 minutes

Spaghetti Squash Carbonara with Bacon

A creative twist on the classic Italian dish, this Spaghetti Squash Carbonara with Bacon combines the richness of eggs and cheese with the nutty flavor of roasted squash.

Ingredients:

– 1 medium spaghetti squash (about 2 lbs)
– 6 slices of bacon, cooked and crumbled
– 3 large eggs
– 1 cup grated Parmesan cheese
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and roast for 30-40 minutes or until tender.
4. While the squash is roasting, whisk together eggs, Parmesan cheese, salt, and black pepper.
5. Remove the squash from the oven and let it cool slightly.
6. Use a fork to scrape out the flesh of the squash, creating strands that resemble spaghetti.
7. Add the cooked bacon and toss with the squash “noodles.”
8. Pour in the egg mixture and toss until well combined.
9. Serve immediately, garnished with chopped parsley if desired.

Cooking Time: 45-50 minutes

Spinach and Artichoke Stuffed Spaghetti Squash

This recipe combines the flavors of spinach, artichokes, and spaghetti squash for a unique and delicious twist on traditional stuffed pasta. Perfect for a vegetarian main course or as a side dish.

Ingredients:
– 2 medium spaghetti squash
– 1 package frozen chopped spinach, thawed and drained
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/4 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– Salt and pepper to taste
– Olive oil for greasing the squash

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. In a bowl, mix together spinach, artichoke hearts, Parmesan cheese, breadcrumbs, garlic, salt, and pepper.
4. Stuff each squash half with the spinach-artichoke mixture, dividing it evenly between the two halves.
5. Drizzle the top of each squash half with olive oil and place them on a baking sheet.
6. Bake for 45-50 minutes or until the squash is tender and filling is heated through.

Spaghetti Squash with Lemon Garlic Butter Shrimp

A creative twist on traditional pasta, this recipe combines the comfort of shrimp with the nutty flavor of spaghetti squash.

Ingredients:

– 1 medium spaghetti squash (about 2 lbs)
– 12 large shrimp, peeled and deveined
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Place squash on a baking sheet, cut side up, and roast for 45 minutes or until tender.
4. While squash is roasting, melt butter in a skillet over medium-high heat. Add garlic and cook for 1 minute.
5. Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
6. Stir in lemon juice and season with salt and pepper to taste.
7. Serve shrimp on top of roasted spaghetti squash and garnish with parsley or basil leaves, if desired.

Cooking Time: 1 hour 15 minutes

Bolognese Stuffed Spaghetti Squash Boats

Transform spaghetti squash into boats filled with a rich Bolognese sauce and melted mozzarella cheese for a creative twist on traditional pasta.

Ingredients:

– 2 medium spaghetti squash
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup Bolognese sauce
– 8 ounces mozzarella cheese, shredded
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F.
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. In a large skillet, cook ground beef and onion until browned. Add garlic and cook for 1 minute.
4. Stir in crushed tomatoes and Bolognese sauce. Bring to a simmer and let cook for 5 minutes.
5. Stuff each spaghetti squash half with the meat sauce mixture, dividing it evenly.
6. Top with mozzarella cheese and season with salt and pepper.
7. Bake for 30-40 minutes or until squash is tender and cheese is melted.
8. Garnish with chopped parsley, if desired.

Cooking Time: 35-45 minutes

Spaghetti Squash Primavera with Fresh Herbs

This spring-inspired dish is a creative twist on the classic pasta primavera, using spaghetti squash instead of noodles and incorporating fresh herbs for added flavor.

Ingredients:

– 2 medium spaghetti squashes
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed spring vegetables (e.g. bell peppers, carrots, snap peas)
– 1/4 cup fresh basil leaves, chopped
– 1/4 cup fresh parsley leaves, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squashes in half lengthwise and roast for 45 minutes, or until tender.
3. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent, about 5 minutes.
4. Add garlic, spring vegetables, basil, and parsley to the skillet. Cook for an additional 2-3 minutes, or until vegetables are tender-crisp.
5. Season with salt and pepper to taste. Serve squash halves topped with vegetable mixture and grated Parmesan cheese (if using).

Cooking Time: 50-60 minutes

Chipotle Lime Spaghetti Squash with Avocado

This vibrant dish combines the natural sweetness of spaghetti squash with a tangy and spicy kick from chipotle peppers, all wrapped up in a creamy avocado sauce. Perfect for a quick weeknight dinner or a flavorful weekend meal.

Ingredients:

– 1 medium spaghetti squash
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/4 cup chipotle peppers in adobo sauce
– 1/4 cup freshly squeezed lime juice
– Salt and pepper to taste
– 1 ripe avocado, mashed
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle olive oil on the squash and season with salt and pepper.
4. Roast the squash for 30-40 minutes, or until tender.
5. In a pan, sauté the onion and garlic until softened.
6. Add chipotle peppers and cook for an additional 2-3 minutes.
7. Stir in lime juice and season to taste.
8. Combine cooked spaghetti squash with the chipotle-lime mixture and toss to coat.
9. Top with mashed avocado and garnish with cilantro leaves, if desired.

Cooking Time: Approximately 45-50 minutes

Keto Spaghetti Squash Pizza Casserole

This creative casserole combines the flavors of pizza with the comfort of spaghetti squash, all while staying within keto guidelines.

Ingredients:

– 2 medium spaghetti squash
– 1 cup tomato sauce (homemade or store-bought)
– 8 ounces mozzarella cheese, shredded
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh basil
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Place the squash halves on a baking sheet lined with parchment paper, cut side up.
4. Drizzle olive oil over the squash and sprinkle with salt and pepper.
5. In a separate bowl, combine tomato sauce, mozzarella cheese, and Parmesan cheese.
6. Divide the cheese mixture evenly among the squash halves, spooning it into the cavities.
7. Top each half with chopped basil and bake for 30-40 minutes, or until the squash is tender and the cheese is melted and bubbly.

Cooking Time: 30-40 minutes

Spaghetti Squash Chow Mein with Crispy Tofu

A creative twist on the classic Chinese dish, this recipe combines spaghetti squash with savory chow mein and crispy tofu for a flavorful and nutritious meal.

Ingredients:

– 1 medium spaghetti squash
– 1 cup firm tofu, drained and cut into bite-sized cubes
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup chow mein noodles
– 1 cup mixed vegetables (e.g. bell peppers, carrots, snap peas)
– Salt and pepper to taste
– Scallions, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cook spaghetti squash according to package instructions or microwave for 3-4 minutes.
3. In a separate pan, heat sesame oil over medium-high heat. Add tofu and cook until crispy, about 5 minutes per side.
4. In another pan, sauté onion and garlic until softened. Add mixed vegetables and chow mein noodles; cook according to package instructions.
5. Combine cooked spaghetti squash with chow mein mixture. Season with soy sauce and salt to taste.
6. Serve hot, topped with crispy tofu and chopped scallions if desired.

Cooking Time: 30-40 minutes

Spaghetti Squash with Creamy Pumpkin Sage Sauce

Transform your dinner table with this creative twist on traditional pasta, featuring roasted spaghetti squash and a rich, creamy sauce infused with the warmth of sage.

Ingredients:

– 2 medium spaghetti squash
– 1/4 cup olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 can (15 oz) pumpkin puree
– 1 cup heavy cream
– 1 tsp dried sage
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Drizzle with olive oil and season with salt and pepper.
4. Roast squash for 45 minutes, or until tender.
5. In a blender or food processor, combine pumpkin puree, heavy cream, garlic, and sage. Blend until smooth.
6. Combine roasted squash with the creamy sauce and toss to coat.
7. Serve hot, topped with Parmesan cheese if desired.

Cooking Time: 45 minutes

Spaghetti Squash Stir-Fry with Sesame Ginger Dressing

A vibrant and flavorful vegetarian dish that combines the nutty sweetness of spaghetti squash with the bold flavors of ginger, sesame, and soy sauce. Perfect for a quick and easy weeknight dinner.

Ingredients:

– 1 medium spaghetti squash
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup broccoli florets
– 1 tablespoon grated fresh ginger
– 2 teaspoons soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Sesame seeds for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
2. Roast squash for 30-40 minutes or until tender and caramelized.
3. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook for 2-3 minutes.
4. Add broccoli, ginger, soy sauce, and sesame oil to the skillet. Cook for an additional 2-3 minutes or until vegetables are tender-crisp.
5. Slice roasted squash into strands and add to the skillet. Stir-fry all ingredients together for 1-2 minutes.
6. Season with salt and pepper to taste. Garnish with sesame seeds, if desired.

Spaghetti Squash Au Gratin with Gruyere Cheese

Spaghetti Squash Au Gratin with Gruyere Cheese Recipe

A creamy, cheesy, and comforting side dish that’s perfect for any occasion.

Ingredients:

• 1 medium spaghetti squash (about 2 lbs)
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup grated Gruyère cheese
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. In a large bowl, toss together olive oil, onion, garlic, salt, and pepper. Spread mixture evenly over squash halves.
4. Bake for 45 minutes or until the squash is tender and caramelized.
5. Remove from oven and sprinkle Gruyère cheese evenly over the squash. Drizzle with heavy cream.
6. Return to oven and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
7. Garnish with fresh thyme leaves, if desired. Serve hot.

Cooking Time: 55-60 minutes

Enjoy your delicious Spaghetti Squash Au Gratin with Gruyère Cheese!

Spaghetti Squash Fritters with Zesty Aioli

Transforming squash into crispy fritters and pairing it with a tangy aioli is a match made in heaven. This unique combination will satisfy your snack cravings while offering a healthy twist.

Ingredients:

– 2 medium spaghetti squash
– 1/4 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 large egg
– 1 tablespoon olive oil
– 1/2 cup zesty aioli (store-bought or homemade)
– Optional: chopped fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together flour, paprika, salt, and pepper.
4. Dip each squash half into the egg, then coat with the flour mixture.
5. Heat olive oil in a non-stick skillet over medium-high heat. Cook fritters for 2-3 minutes on each side or until golden brown.
6. Serve warm with zesty aioli and garnish with parsley if desired.

Cooking Time: 20-25 minutes