Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, creamy bottleguard pesto noodles. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Heat oil in a large pan over medium-low heat. Boil a large pot of water over high heat.; While waiting for the water to bowl, peel the garlic and gather all other ingredients. When the water is boiling, salt the water and add the pasta. A dish that's lovely enough for a fancy dinner party, but perfect for a busy weeknight meal!
Creamy Bottleguard Pesto Noodles is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Creamy Bottleguard Pesto Noodles is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook creamy bottleguard pesto noodles using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Creamy Bottleguard Pesto Noodles:
- Make ready For Pesto
- Get 1.5 cup spinach chopped
- Get 4-5 walnuts
- Prepare 5-6 garlic cloves
- Take to taste Salt and pepper powder
- Get 4-5 tbsp coconut cream
- Make ready 1 tbsp oregano
- Make ready 1 tbsp chilli flakes
- Prepare Other ingredients
- Take 1 bottleguard noodles
- Make ready 8-10 cherry tomato / 2 tomatoes chopped
- Prepare 2-3 baby corn chopped
- Make ready to taste Salt and pepper
- Make ready 2 tbsp oil
Stir and cook the mixture over medium until the cream cheese has fully melted and the sauce is creamy. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Heat cream and butter in a small saucepan over medium-low heat.
Steps to make Creamy Bottleguard Pesto Noodles:
- For Pesto - dry roast the walnuts.
- Now blend spinach, walnuts and garlic together. Add all the spices and 2 tbsp coconut cream and grind to a smooth paste. Add more cream if required. Keep it aside.
- Now heat oil in a pan, saute the noodles for 3-4 minutes to remove the raw flavour.
- Add tomatoes, baby corn, salt and pepper and saute.
- Now add pesto and give a good mix. Let it cook for about 3-4 minutes. You can add more coconut cream to make it more creamy.
- Your creamy yummy pesto noodles are ready!!
Continue blending until combined, adding additional olive oil if needed. Heat cream and butter in a small saucepan over medium-low heat. Pasta water is used to make the creamy sauce because iIt is a natural emulsifier that binds together the cheese and pesto to make the creamy sauce without adding any cream. I use a heat proof measuring cup to scoop out ½ cup of pasta water right before the pasta is done cooking so I don't forget. I made this according to instructions, and while a good basic pesto pasta recipe, there was something missing.
So that’s going to wrap it up for this exceptional food creamy bottleguard pesto noodles recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
