Posts tagged: spaghetti recipes

Homemade Fresh Pasta

Flour and a splash of water are all you need to make a homemade fresh pasta which you can use for any pasta dish you want! You can use this fresh homemade pasta for your carbonara, spaghetti, pesto pasta or fettuccine alfredo recipe.


• 1/2 to 1 cup all-purpose flour
• a splash of water


Set a large pot of water over medium-high heat.
Let it boil.

Meanwhile, prepare the pasta.

In a mixing bowl, add a cup of all-purpose flour.
Add a splash of water.
Mix using a spoon until it becomes a small dough.
Add some flour if the dough is still sticky.
Transfer to a flat work surface.
Roll out the dough using a rolling pin.
Once the dough is thin enough, sprinkle some flour on top of it.
Fold up the dough.
Cut to slices of half a centimeter thin.
Shake the pieces to release extra flour.
Add to the pot of boiling water.
Once done, drain the water and cook the pasta in any recipe you want.

Tips and ideas:

This homemade fresh pasta is good for one serving. Adjust the measurement of the flour according to the amount desired.

To make a carbonara dish using this homemade fresh pasta, add cooked bacon bits and creamy white sauce to your freshly cooked pasta. Top it off with grated parmesan cheese.

Homemade Fresh Pasta
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Oil Free Creamy Carbonara (Low Fat Recipe)

A creamy carbonara is an Italian pasta dish that’s easy to prepare. The classic carbonara is made with linguine, grated parmesan cheese and a creamy white sauce. It is flavored with black pepper, chopped parsley and delicious bacon bits. In this recipe, carbonara is prepared oil-free mixed with healthy ingredients. This healthy version of carbonara has pan-fried mushroom pieces for its toppings. The sauce is a delicious mixture of oat milk and cashews.


• 300 grams linguine pasta
• 2 king oyster mushrooms

White Sauce:

• 50 grams cashew nuts (soaked, drained and rinsed)
• 250 ml oat milk
• fresh juice of 1/4 lemon
• 1/2 tsp salt
• 1/2 tsp garlic powder


• 2 tbsp apple cider vinegar
• 1 tsp garlic powder
• 2 tsp maple syrup
• 2 tsp smoked paprika
• 3 tbsp tomato puree
• salt to taste
• 4 tbsp tamari


Set a large pot of boiling water.
Sprinkle a generous amount of sea salt into the pot of boiling water.
Add 300 grams of linguine.
Once pasta is al dente, remove it from the heat.
Save a cup of pasta water and set aside.
Drain the rest of the water.
Set aside linguine.

Prepare the marinade.
In a small bowl, add 4 tbsp tamari and 2 tbsp apple cider vinegar.
Add 2 tsp maple syrup, 3 tbsp tomato puree, 2 tsp smoked paprika and 1 tsp garlic powder.
Sprinkle a small pinch of salt.
Mix well to combine.
Set aside.

Slice the mushrooms equally.
Set a non-stick frying pan over high heat.
Place the mushroom slices on the pan on a single layer.
Put some weight on it (a clean pan) to brown and squeeze out moisture.
Flip on the other side and do the same until browned.
Once done, transfer the mushrooms to the marinade bowl.
Mix to coat the mushrooms well.
Place them back to the pan over medium heat.
Fry for 1-2 minutes.
Once done, transfer to a plate and let it cool.
Slice into smaller pieces.
Set aside.

Meanwhile, prepare the white sauce.
In a blender, add 50 grams of cashew nuts.
Pour 250 ml of milk.
Squeeze fresh juice of 1/4 lemon.
Season with 1/2 tsp each of salt and garlic powder.
Blend until 1-2 minutes or until smooth.
Once done, set aside.


Set a non-stick frying pan over medium heat and heat it.
Once heated, drizzle some of the white sauce into the pan.
Add the cooked linguine.
Add some of the pasta water saved earlier.
Pour the rest of the white sauce to the pan.
Stir to combine.
Once white sauce thickens, remove from the heat.
Transfer to a plate.
Sprinkle the mushroom slices on top.
Serve and enjoy!

Oil Free Creamy Carbonara (Low Fat Recipe)
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The Garlic Butter Pasta Sauce That Breaks All The Rules | A Love Letter To Fusion Pasta

Here’s a way to give a different flavor to your favorite pasta. Spaghetti is tossed in a garlic butter sauce. It has a hint of spice with the addition of chili flakes. Add more flavor with parmesan cheese and spring onions.


Garlic Oil:

• 4 tbsp extra virgin olive oil
• 6 cloves garlic (sliced thinly)


• 200 grams spaghetti (uncooked)
• a pinch of salt


• 75 grams unsalted butter
• 4 cloves garlic (finely chopped)
• 1 tsp chili flakes
• 2 1/2 tbsp soy sauce
• 2 1/2 tbsp oyster sauce
• 3 tbsp parmesan cheese (finely grated)
• 2 tbsp spring onions (finely sliced)

• more parmesan cheese (for garnishing)


Garlic Oil:

Set a small pot over medium heat.
Add 4 tbsp of extra virgin olive oil and heat it.
Add thin slices of garlic cloves.
Let it cook for 3 minutes or until it starts to brown.
Once it starts to brown, remove it from the heat and transfer to a small bowl.
Set aside.


Set a pot of water over high heat.
Add a pinch of salt and stir.
Let it boil.
Once it boils, add the spaghetti and let it cook until al dente.
Drain water and set aside spaghetti.


Set a saucepan over medium-high heat.
Melt unsalted butter.
Add finely chopped garlic and chili flakes.
Stir and saute until garlic is soft.
Add soy sauce and oyster sauce.
Stir to combine.
Add the spaghetti and toss to combine.
Once well coated with the sauce, sprinkle grated parmesan cheese.
Toss to combine the cheese.
Remove from the heat and transfer to a plate.
Drizzle with garlic oil.
Garnish with chopped spring onions and grated parmesan cheese.
Serve and enjoy!

The Garlic Butter Pasta Sauce That Breaks All The Rules
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