According to GOST, the Ufa cupcake is very unusual, two-layered. Nuts are added to one part, and a little cocoa to the other. The cake turns out soft and tender, and the next day I found it even tastier. All products should be used room temperature According to the recipe, GOST standards love precision. I had been meaning to bake this cupcake for a long time, but the line never got around to it. I baked according to the recipe suggested by Chadeika. I suspect that in original recipe Peanuts were used, but I couldn’t find the exact information, so I took Chadeika’s advice and took almonds. For a cupcake, a 15*15 pan is recommended, but I used a slightly larger one.
Prepare all the ingredients for making the cake: flour, sugar, vanilla sugar, eggs, baking powder, butter, condensed milk, nuts, cocoa and wine.
Using a food processor, beat soft butter with sugar and vanilla sugar until pale and add eggs one at a time, beating after each addition.
Then pour in the condensed milk while continuing to whisk.
Sift flour and baking powder into the dough.
Beat well until smooth.
Visually divide the dough into 2 parts, place one part in a separate bowl and add cocoa, stir.
Add wine and peeled crushed nuts to the rest. Set aside 1 table. spoon of nuts for sprinkling. I had almonds peeled, roasted and then chopped. Stir.
Grease the mold with butter and sprinkle with flour, lay out the coffee dough, and put the nut dough on top.
Sprinkle the top with the remaining nuts.
Preheat the oven to 160 degrees and bake the cake for 1.5 hours. This time is indicated in the recipe, but I baked it for 1.15 and kept the cake in the oven for another 10 minutes, I think that this is too much, 1 hour is enough, otherwise it will be dry.
Dust the top of the cupcake with powdered sugar. Slice when the cake has cooled completely.
Bon appetit!!!
Step 1: prepare the bell pepper.
Rinse bell pepper under running water and place on cutting board. Using a knife, remove the tail and seeds. After this, cut the vegetable lengthwise into two halves and then cut each part into strips. Transfer the crushed component to a clean plate.Step 2: prepare the carrots.
Using a knife, peel the carrots and rinse under running water. Place the vegetable on a cutting board and cut into thin strips. Place the crushed component in a free plate.
Step 3: prepare the onion.
Using a knife, peel the onion and rinse thoroughly under running water. On a cutting board, cut the component into two halves and then chop each part into half rings. Transfer the prepared onion to a free plate.
Step 4: Prepare the zucchini.
We wash the zucchini under running water and place it on a cutting board. Using a knife, remove the edges and chop the vegetable itself into strips. Transfer the prepared zucchini to a clean plate.
Step 5: prepare the pasta.
Fill half the pan with regular cold water and place the container on medium heat. When the liquid boils, add salt, mix everything well with a tablespoon and turn the heat to less than medium. Carefully place the pasta in the pan and wait for the water to boil again. After this, we note the time approximately 10-15 minutes and cook the dough product. Attention: Be sure to check the pasta cooking method on the package as cooking times may vary. After the allotted time has passed, turn off the burner and use a ladle to pour some liquid into a cup (we will need this broth later). Holding the pan with oven mitts, drain the water and ingredients directly into the sink through a colander. We are waiting for all the liquid to drain. After this, transfer the pasta back to the pan and add it here olive oil. Close the container tightly with a lid and shake everything several times so that the oil is evenly distributed over the pasta and they do not stick together while we cook the vegetables.
Step 6: Prepare the butter.
Place the butter on a cutting board and cut into small pieces. Place the crushed component into a clean saucer. Attention: We determine the amount of oil “by eye”, since this is a matter of taste.
Step 7: Prepare the cream cheese.
Place the cream cheese on a cutting board and chop finely with a knife. Place the crushed component in a saucer with butter. Attention: You don’t need to add these components to the dish, it’s just that the taste will be richer this way.
Step 8: prepare pasta with vegetables in creamy sauce.
Pour some into the pan vegetable oil and place the container on medium heat. When the oil is hot enough, turn the heat to less than medium and add chopped carrots and bell peppers to the pan. Stirring occasionally with a wooden spatula, lightly fry the vegetables.
After this, add the onion in half rings to the pan, mix everything again and continue to fry everything. When the onion becomes slightly soft, add zucchini strips to it, mix everything with a spatula and pour a couple of tablespoons of the liquid that remains after cooking the pasta into the vegetables. Salt and pepper the ingredients to taste and let them simmer.
As soon as the vegetables are soft and almost ready, pour the cream into the pan. If desired, add pieces of butter and cheese, mix everything well with a wooden spatula and bring the mixture to a boil.
After this, turn off the burner, and the vegetables in cream sauce transfer to the pan with pasta. We mix everything again with the available equipment and can serve it to the dinner table.
Step 9: Serve pasta with vegetables in creamy sauce.
We transfer the pasta with vegetables in a creamy sauce to a special dish and hurry to treat the household (before this exquisite Italian lunch gets cold). By the way, in Italy, real gourmets eat pasta with sauce not only with a fork, but also with a spoon. Prick the pasta with the garnish onto a fork, bring it to the mouth, and hold the spoon under the fork so that the sauce does not drip onto the table. A glass of dry red wine can complement the taste of the dish.
Enjoy your meal!
If you will use spaghetti to prepare the dish, then, without breaking it, simply place it in hot water. In this case, it is best to use a large saucepan;
In addition to the vegetables indicated in the recipe, you can take others at your discretion. For example, it could be green peas, fresh tomatoes, broccoli and more;
In addition to ground black pepper, you can also add dried ground marjoram, basil or a mixture of Provençal herbs to the dish.
Most of the antipathies to certain foods are caused only by the fact that we once happened to eat them in an incorrectly prepared form, in the company of the wrong additions, or simply at the wrong time in life. Can you imagine a child loving dark chocolate?
As a child, I hated it just as I hated greens, garlic, onions, meat and eggplants, which is why I believe in this theory so firmly.
After I entered my thirties, hatred for all the products described almost instantly turned into love (or maybe I just learned to cook well), in a word, the only thing on the list was eggplant, which managed to make friends with my taste buds only a year ago . It was possible to put our relationship on a peaceful course thanks to moussaka, and strong love was established later, not without the participation of this paste.
So, from a brief excursion into the formation of my culinary preferences, let’s move on to the recipe itself. The easiest way to prepare this pasta would be to mix ready-made spaghetti with ketchup and sprinkle with cheese. Seriously. Just seven ingredients, 15 minutes of time and a portion of pasta in a creamy sauce with seasonal vegetables(and you can really take absolutely any vegetables, depending on the season) ready... did I just sound like the host of a cooking TV show? Sometimes I lose control of it.
Put the spaghetti or not spaghetti, but any pasta at hand, to cook. On a nearby burner, char the skin on the sweet pepper, throw it into a bag, tie it and leave for a couple of minutes. You don’t have to do this if the extra vegetable skin in the pasta doesn’t bother you or you’re just lazy. Slice the eggplant into semicircles, not too thin, about half a centimeter thick.
Heat olive oil in a saucepan, add a couple of crushed garlic cloves and let them brown slightly. Remove the garlic and place the eggplants in the aromatic oil. Peel the charred skin from the pepper and cut it into strips. Add the peppers to the eggplants and fry everything until browned and softened. Add chopped cherry tomatoes. Don't forget the salt.
Pour some pasta water into the vegetables and add cream cheese and stir. Add pasta to a homogeneous creamy sauce with vegetables, mix it again and you're done. You can add green basil, arugula, or leave it plain.
Ingredients:
- spaghetti (dry) - 200 g;
- Bell pepper- 1 PC.;
- cherry tomatoes - 6-8 pcs.;
- eggplant (medium size) - 1 pc.;
- garlic - 2-3 cloves;
- Philadelphia or other cream cheese - 170 g;
- a bunch of arugula.
Preparation
1. While the pasta is cooking, burn the peppers on the burner, put them in a bag, and after a couple of minutes peel off the charred skin and cut the walls of the fruit into strips.
2. Heat the oil in a saucepan and fry the crushed garlic cloves until light golden brown. Remove the garlic and fry the eggplants and peppers in aromatic oil until golden brown (5-6 minutes).
3. Add pieces of cherry tomatoes, season the vegetables with salt and pour in no more than half a glass of pasta water (it is better to add in portions).
4. Place the boiled pasta in the creamy sauce, add arugula and stir.
Ingredients:
- spaghetti - 200 g;
- 1 bell pepper;
- 6-8 cherry tomatoes;
- 1 medium eggplant;
- "Philadelphia" or any other cream cheese— 170 g;
- 2-3 cloves of garlic;
- bunch of arugula greens.
Preparation
1. Cook your pasta according to pack instructions.
2. Roast whole bell pepper on your gas burner until skin turns black. Put it into a plastic bag for a couple of minutes, then remove all of the burned bits and cut pepper into stripes.
3. Cut eggplant into half moon shapes.
4. Smash your garlic cloves and fry them in olive oil till fragrant. Remove garlic, place eggplant and pepper instead. Sautee for 5-6 minutes, you are looking for a good golden brown color.
5. Put some cherry tomatoes in a pan, pour up to 1/2 cup of pasta water and throw in the cream cheese. Add the drained pasta, arugula and mix.
Total time: 45 minutes
Preparation will take: 15 minutes
Actively cooking: 30 minutes
Outputs:
Level: Easy
Multi-colored pasta with vegetables and chicken in a creamy sauce, made from such wonderful bright pasta, will fill your lunch with color, taste and spring mood. The paste gets its color thanks to natural dyes - vegetables and seasonings, which give the paste not only color, but also a pleasant taste.
I had pasta on hand, brought as a gift from Italy as a souvenir under the obligation of a photo report about the preparation. And such beauty cannot but inspire another culinary masterpiece!
So, colorful pasta - recipe with vegetables and chicken in creamy sauce— improvisation from real Italian pasta.
Find out about other easy recipes in our section
Ingredients
- 1/2 pack (250 g) multi-colored paste
- 1 PC. chicken fillet
- 1/2 medium onion
- 200 gr. green beans (fresh or frozen)
- 200 g broccoli (fresh or frozen)
- 150 ml cream
- Olive oil
- Salt, black pepper to taste
- Parmesan cheese to taste
Preparation
- Pour the pasta into salted boiling water and cook according to the instructions until al dente, drain in a colander (or remove with a slotted spoon; we may still need the water from cooking the pasta).
- While the spaghetti is cooking, chop chicken fillet cubes and lightly fry in olive oil.
- Add the onion, cut into half rings, and simmer a little.
- Add the vegetables, cover with a lid and leave to simmer over low heat until the vegetables are cooked. During the process, to prevent it from burning, periodically add water from the pan in which the pasta is cooked.
- Add cream, bring to a boil, add some salt and lightly pepper.
- Pour the prepared pasta into the frying pan with the sauce, stir vigorously for a minute, without turning off the heat, allowing it to soak in the sauce. If there is not enough sauce, add the remaining water from cooking the pasta.
- Serve with grated Parmesan cheese.
Many housewives are looking for recipes for simple, hearty dishes, which do not require a long stay at the stove. If you are one of them, try making pasta with vegetables and sauce, Italian style. The treat is light, aromatic, and tastes just as good as restaurant dishes. Diversify it by adding meat to the recipe in addition to noodles. Pasta made from durum wheat is healthy, and your favorite spices will add an appetizing aroma to your food. Stop seeing in pasta regular product, consider it the basis of a culinary masterpiece.
How to cook pasta with vegetables
To get the perfect treat, properly boil the main ingredient - pasta. This is easy to do by following the recommendations of experienced chefs or famous chefs:
- Select only hard pasta; it will not turn into a mushy mixture during cooking.
- The water should completely cover the pasta, the ideal proportions are 4 cups of liquid per 125 g of pasta.
- It is possible to avoid sticking by adding 4 tbsp to the water. l. vegetable oil.
- Follow the cooking time: thin noodles, fettuccine – 2 minutes, other types – up to 12 minutes.
Vegetables are peeled, washed, cut, sautéed in the required sequence and mixed with paste. The recipe for cooking in a slow cooker is different: in it, the components are cooked together. The sauce will help improve the taste of the treat:
- creamy, tomato - for spaghetti;
- meat - for spirals, rigatoni, penne;
- cheese, creamy, egg - for noodles.
Pasta recipe with vegetables
When starting to create this piece of culinary art for the first time, use detailed recipe with photo. Pasta with vegetables is prepared in several ways: with different pasta, sauces, vegetables, in the oven, in a slow cooker and in a frying pan. Taste each one, choosing your favorite, but do not forget that the calorie content of the dish is indicated per 100 g of the finished product.
Pasta with vegetables in creamy sauce
- Time: 1 hour.
- Number of servings: 5 persons.
- Calorie content of the dish: 235 kcal.
- Purpose: for the second.
- Cuisine: Italian.
- Difficulty: easy.
The recipe for pasta with vegetables and various sauces came to us from Italy. Now it has been adapted to Russian cuisine, including products familiar to our people. The versatility of the treat lies in its lightness, satiety, and speed of cooking.. By making pasta with vegetables in a creamy sauce, you can feed your family a delicious breakfast, lunch or dinner in just 40-60 minutes. The cheese specified in the recipe may be replaced with hard or Feta cheese.
Ingredients:
- spaghetti – 0.5 kg;
- onion, carrot, sweet pepper, zucchini - 1 pc.;
- butter – 25 g;
- olive oil – 2 tbsp. l.;
- cream 20% – 200 g;
- cream cheese, spices, herbs - to taste.
Cooking method:
- Boil the spaghetti, drain in a colander, rinse and drain. Add olive oil, stir.
- Cut the onion into half rings, bell pepper, carrots, and zucchini into strips.
- Fry the carrots, add the pepper, after 5 minutes - the onion, and when it is fried, add the zucchini. Pour in a little water, add your favorite spices, simmer until half cooked.
- Then pour in the cream, throw in the butter and cheese. Stir, bring to readiness.
- Place the spaghetti on plates, pour over the sauce, sprinkle with herbs.
With frozen vegetables
- Time: 35 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 191 kcal.
- Purpose: for the second.
- Cuisine: Italian.
- Difficulty: easy.
Many housewives stock up on vegetables for the winter by freezing them. Thanks to this heat treatment they retain a lot of vitamins, useful substances. Having vegetable stocks in the freezer, you will not be taken by surprise by the unexpected arrival of guests. Feed them delicious Italian food cooked in a quick fix. This recipe is the simplest, but you can diversify its taste by sprinkling with hard cheese or adding fresh herbs. Use a store-bought mixture if you do not freeze vegetables for the winter.
Ingredients:
- pasta – 400 g;
- frozen vegetables – 300 g;
- salt - to taste.
Cooking method:
- Boil the pasta, defrost the vegetable mixture and place in a heated frying pan.
- Add 50 ml of water, simmer covered for 20 minutes.
- Remove the lid and simmer for another 10-15 minutes.
- Mix all ingredients, add salt.
Oriental spaghetti with vegetables
- Time: 35 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 163 kcal.
- Purpose: for the second.
- Cuisine: Italian.
- Difficulty: easy.
The recipe for oriental-style spaghetti with vegetables is on the menu of many restaurants, being one of the most popular among visitors. It’s easy to prepare it at home using soy sauce, teriyaki and oriental spices. If you want to enhance the aroma and taste of the treat, pour in a little balsamic vinegar. For meat lovers, you can add chicken fillet to the vegetables during the frying process.
Ingredients:
- pasta – 300 g;
- onion, sweet pepper, eggplant - 1 pc.;
- tomato paste (pulp fresh tomatoes) – 2 tbsp. l.;
- green beans– 100 g;
- soy sauce, teriyaki, ground black pepper - to taste;
- vegetable oil - for frying.
Cooking method:
- Boil the pasta in salted water, cut the vegetables into strips.
- Saute the onion, add pepper, eggplant, beans, fry until soft.
- Add tomato paste(pulp), sauces, black pepper.
- Pour the vegetable mixture into the pasta, mix, and serve.
With cheese
- Time: 1 hour.
- Number of servings: 8 persons.
- Calorie content of the dish: 215 kcal.
- Purpose: for the second.
- Cuisine: Italian.
- Difficulty: easy.
Pasta is the main ingredient in most Italian dishes. Their scent appearance It’s tempting to try a portion of the treat, but it’s impossible to refuse the supplement. The secret of preparation is in the combination of the main component with vegetables, spices, grated cheese and herbs. Make this amazing dish in your kitchen, feel Italian without going beyond own home.
Ingredients:
- pasta – 450 g;
- parmesan – 150 g;
- minced meat – 450 g;
- onions, carrots - 1 pc.;
- tomatoes – 5 pcs.;
- garlic – 3 cloves;
- celery – 1 bunch;
- dry red wine – 1 tbsp.;
- olive oil – 100 ml;
- sugar – 10 g;
- salt, pepper - to taste.
Cooking method:
- Pour 30 ml of olive oil into boiling salted water and boil the pasta.
- Saute the onion, add carrots, peel 3 cloves of garlic, squeeze. After 10 minutes, add the minced meat and fry, stirring constantly.
- Scald the tomatoes with boiling water, remove the skin, cut into cubes, and add to the vegetables. Then add chopped celery, sugar, pour in wine and simmer for 15-20 minutes over low heat.
- Pour the pasta into the vegetable mixture, pepper and stir. Serve in portions, sprinkled with cheese.
With Chiken
- Time: 1 hour.
- Number of servings: 7 persons.
- Calorie content of the dish: 144 kcal.
- Purpose: for the second.
- Cuisine: Italian.
- Difficulty: easy.
Our housewives rarely prepare Italian-style treats at home. We are more accustomed to pasta as a side dish. Try preparing them by mixing them with a vegetable mixture and chicken; the resulting independent dish will amaze you and your loved ones with its amazing taste. In the absence of fresh vegetables, use frozen ones, and choose the pasta you like.
Ingredients:
- horns – 350 g;
- chicken fillet – 400 g;
- onions, carrots – 2 pcs.;
- tomatoes, sweet peppers – 250 g;
- garlic – 3 cloves;
- green onions– 4 feathers;
- vegetable oil – 80 ml;
- soy sauce – 4 tbsp. l.;
- salt, pepper - to taste;
- greens – 1 bunch.
Cooking method:
- Cut the fillet into thin pieces and fry for 5 minutes.
- Add onion, cut into half rings, grated carrots.
- Pour in the sauce, season, add diced tomatoes, peppers, and simmer for 10 minutes.
- Boil the horns, rinse, add to the vegetable-meat mixture.
- Sprinkle with chopped herbs, onions, squeeze out the garlic, stir, fry for another 7 minutes.
With meat
- Time: 1 hour.
- Number of servings: 9 persons.
- Calorie content of the dish: 121 kcal.
- Purpose: for the second.
- Cuisine: Asian.
- Difficulty: easy.
This recipe turns ordinary vegetable pasta into an Asian masterpiece. If you don't like fat in your food, use beef tenderloin rather than pork tenderloin. If desired, replace the broccoli listed in the list of ingredients with cauliflower, after boiling the inflorescences. You don’t have to add salt during the process, but serve the treat with soy sauce.
Ingredients:
- beef – 600 g;
- spirals – 300 g;
- carrots, onions – 2 pcs.;
- broccoli – 300 g;
- garlic – 4 cloves;
- soy sauce – 4 tbsp. l.;
- bouillon cube – 1 pc.;
- sugar – 2 tbsp. l.;
- olive oil – 5 tbsp. l.;
- water – 70 ml.
Cooking method:
- Boil the spirals, add olive oil, stir.
- IN hot water Dissolve the sugar and bouillon cube, pour in the sauce, stir.
- Cut the beef into small pieces, fry until cooked, add the sauce, and boil for 10 minutes.
- Sauté the onion, cut into half rings, until golden brown, add the carrots, chopped in the same way.
- When the vegetables are soft, add the broccoli ( cauliflower), squeeze out the garlic, fry for another 5 minutes.
- Pour the meat and vegetable mixture into the spirals, mix, let it brew, and serve.
In the oven
- Time: 1 hour.
- Number of servings: 6 persons.
- Calorie content of the dish: 167 kcal.
- Purpose: for the second.
- Cuisine: Italian.
- Difficulty: easy.
Vegetables with pasta baked in the oven with minced meat look unusual and original. For this treat, it is better to use straws rather than cones and spaghetti. The cheese will melt and the casserole will acquire an appetizing crust. The lack of minced meat is not a problem; many housewives replace it with sausage, ham, frankfurters or not at all. The taste of the casserole is vaguely reminiscent of pizza.
Ingredients:
- feathers – 250 g;
- minced meat – 300 g;
- vegetable oil – 2 tbsp. l.;
- onion, sweet pepper, tomato, eggs - 2 pcs.;
- carrot – 1 pc.;
- herbs, spices - to taste;
- cheese – 200 g;
- sour cream – 4 tbsp. l.
Cooking method:
- Sauté the onion and carrots until softened, add pepper strips and minced meat.
- Fry, stirring until the minced meat is cooked. Add diced tomatoes and simmer for 2 minutes.
- Pour everything into a bowl, season, mix with chopped herbs.
- Boil the feathers, rinse, combine with vegetables and minced meat.
- Beat eggs with sour cream and spices.
- Grease a baking dish with oil, lay out the tubes, pour over beaten eggs, bake in the oven for half an hour at 180 °C.
- 5 minutes before the end, sprinkle with cheese.
In a slow cooker
- Time: 1.5 hours.
- Number of servings: 5 persons.
- Calorie content of the dish: 104 kcal.
- Purpose: for the second.
- Cuisine: European.
- Difficulty: easy.
A multicooker, an indispensable assistant in the kitchen, will help you prepare pasta with vegetables simply and quickly. This recipe differs from the previous ones in the cooking method: pasta is cooked together with the rest of the ingredients. The quality of the finished product does not suffer from this. The treat is aromatic and has a delicious creamy taste thanks to the sauce.
Ingredients:
- spirals – 300 g;
- onions, carrots - 1 pc.;
- broccoli – 2 heads;
- corn, beans (canned) – 50 g each;
- garlic – 3 cloves;
- cheese – 50 g;
- heavy cream – 100 ml;
- water – 2 tbsp.;
- salt, pepper - to taste.
Cooking method:
- Saute the garlic and onion for 15 minutes on the “Fry” mode.
- Add the remaining chopped vegetables and fry for 4 minutes.
- Pour in water, let it boil, add spirals.
- Set the “Multi-cook” mode for 10 minutes and 100 °C.
- After a while, season, add cream, cook until the signal.
- Before serving, sprinkle with grated cheese.
In a frying pan
- Time: 45 minutes.
- Number of servings: 3 persons.
- Calorie content of the dish: 285 kcal.
- Purpose: for the second.
- Cuisine: European.
- Difficulty: easy.
It’s easy to make regular pasta original by frying it in a frying pan with vegetables. The advantage of this method is that there is no need to dirty a lot of dishes - everything is prepared in one container. In addition to the ingredients stated in the list, add your favorite ones; there are no restrictions on spices either. For those who do not consider themselves a vegetarian, you can additionally use minced meat, sausages, sausages.
Ingredients:
- pasta – 400 g;
- onions, carrots - 1 pc.;
- tomato paste – 1 tbsp. l.;
- garlic – 1 clove;
- spices - to taste;
- vegetable oil - for frying.
Cooking method:
- Place raw pasta in a frying pan with hot oil and fry until golden brown.
- Fill in hot water To cover, reduce the heat, cover with a lid, and simmer until the paste completely absorbs the liquid. If the pasta remains raw, add water and continue to simmer.
- When the pasta is cooked and the liquid has been absorbed, add the chopped vegetables, season, and fry everything together.
- Add tomato paste, stir, turn off.
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