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September 2018

Vegan Recipes

Cookie Bouquet Recipes

Mrs Field's cookie bouquet

Mrs Field's cookie bouquet Recipe
1/2 c Butter 1/2 c Sugar 1/2 c Brown sugar 1 ea Egg 1/2 t Vanilla 1 1/4 c Oatmeal 2 oz Pl...

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Bowtie Pasta with Creamy Cilantro Pesto Recipe

Bowtie Pasta with Creamy Cilantro Pesto recipe and other vegan recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Bowtie Pasta with Creamy Cilantro Pesto recipe  PDF



1/2 pound bowtie pasta
1/2 cup low fat cottage cheese
1/4 cup plain lowfat yogurt
1/2 cup chopped cilantro
1/2 teaspoon salt
2 teaspoons olive oil
3 cloves garlic minced
1/8 teaspoon red pepper flakes
3 tablespoons grated Parmesan cheese

To make vegan, replace cottage cheese and yogurt with 1/2 firm tofu.
Cook pasta in boiling, salted water until al dente. Meanwhile, combine cottage cheese, yogurt, cilantro, and salt in blender or food processor. Process 30 seconds.
Heat oil in small skillet over medium heat add garlic and cook until aromatic, about 1 minute. Add red pepper flakes remove from heat. Drain pasta toss with sauce and garlic in serving bowl. Sprinkle with Parmesan.
Variation: Saute slivered onion and sweet red and yellow bell pepper strips along with garlic. Cook 3 minutes, or until crips tender. Proceed with recipe.
Per serving: 277 Cal 12g Prog / 4g Fat / 4gg carb / 4mg Chol / 675mg Sod / 2g Fiber

Bowtie Pasta with Creamy Cilantro Pesto recipe and other vegan recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
119 people have voted
Last Reviewed on 2018-09-24



Monday, Sep 24 2018 Download & Print Bowtie Pasta with Creamy Cilantro Pesto recipe  PDF   Vegan recipes RSS   Thumsb up

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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