Melting Cheese and Spring Cabbage Tomato Pasta
Melting Cheese and Spring Cabbage Tomato Pasta

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, melting cheese and spring cabbage tomato pasta. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Melting Cheese and Spring Cabbage Tomato Pasta is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Melting Cheese and Spring Cabbage Tomato Pasta is something that I have loved my whole life. They are fine and they look wonderful.

I think I might start making all of my pasta meals as one pot dinners! It's so easy to bung everything into the pan, then bring the pan to the table and serve up from I also quite enjoy the challenge of figuring out different types of pasta meals and how to convert to one-pot. As well as this One-Pot Cheese and.

To begin with this recipe, we must prepare a few components. You can cook melting cheese and spring cabbage tomato pasta using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Melting Cheese and Spring Cabbage Tomato Pasta:
  1. Get 1/3 Cabbage
  2. Take 1 Cheese
  3. Make ready 1 small pack Ground meat
  4. Take 6 clove Garlic
  5. Prepare 1 tbsp Red chili pepper (sliced into thin rounds)
  6. Make ready 2 can Canned tomatoes
  7. Make ready 2 Soup stock cubes
  8. Make ready 3 tbsp each Ketchup, Japanese Worcestershire-style sauce
  9. Prepare 1 Bay leaf
  10. Get Olive oil
  11. Take 500 grams Pasta

Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for. In this episode of Food Fest, chef Jonny Marsh shows you how to make a classic tomato and cheese pasta bake. Instead, this pasta sauce is just four ingredients: onion, garlic, a can of crushed tomatoes, and cream.

Instructions to make Melting Cheese and Spring Cabbage Tomato Pasta:
  1. In a large pot, boil the water, add some salt, and cook the pasta. When the pasta is done, drain and coat it with olive oil.
  2. In a skillet, add 2 tablespoons of olive oil, minced garlic, and red chili pepper. Turn on the heat, and sauté.
  3. Add ground meat and continue to sauté.
  4. When the meat is cooked through, add the canned tomatoes.
  5. Add the soup stock cubes and the bay leaf. Stir while crushing the tomatoes.
  6. Roughly chop the spring cabbage and add to the sauce. Cover the skillet and simmer until the cabbage is tender. Add the ketchup and Japanese Worcestershire-style sauce to taste (adjust the taste with salt and pepper if desired).
  7. Turn off the heat, add the cubed processed cheese and stir briefly. The cheese will melt with the residual heat.
  8. Serve the cooked pasta onto a plate, pour the tomato sauce over it and it is done.

That last ingredient is what makes the sauce extra special, but it's not poured with a heavy hand. A generous splash is really all you need to add richness to the sauce without making this dinner feel too. Chop up some tomatoes, cucumber, red onion and coriander, and mix with a grated clove of garlic and a Take some corn tortillas and fill with chopped sweetheart cabbage, red cabbage, onion Grate some cheese. The water in the pan will reduce and become cloudy as it absorbs starch from the pasta. · Roasted tomato and basil pasta is a simple and quick vegan meal that tastes delicious thanks to the brilliant combination of roasted tomatoes and basil. Melt-in-your-mouth chunks of beef, vegetables and potato in a hearty herb infused broth.

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