The baking process allows the flavors to intensify, creating a more complex and harmonious profile and allows the cheesy goodness to get into every nook and cranny of the pasta. We're elevating the ...

A minimalist blend of butter, miso and Parmesan, the sauce emulsifies to coat each pasta strand with silky, umami richness.

Add the dried peppers and cook until fragrant and crisp, 1 to 2 minutes. Transfer to a paper-towel-lined plate. Bring a large pot of well-salted water to a boil. Drop in the pasta and cook until ...

Roast for 20 minutes. To make the pasta sauce, drain the cashew nuts, then put the cashews, red pepper, sundried tomatoes, garlic cloves, remaining mixed Italian herbs, the hot water, soya cream ...

This is where I encountered the small stuffed pepper that inspired today’s pasta recipe. They’re a little bit bigger than a gumball; olive green or deep red, but wrinkly and a little stodgy.

A versatile vegetarian sauce recipe with eggplant, peppers, and tomatoes for topping pasta. For the recipe, listen to the conversation of chef Andreas Kyriacou with Nicki Karakatsanis. Independent ...

Try to go for yellow or orange peppers as they are neither too sweet nor bitter. If you don’t fancy spaghetti you can use any miniature pasta shapes – such as ditalini (small ditali ...