20 Minute Weeknight Pasta 3 WAYS
Вставка
- Опубліковано 20 тра 2024
- These three fast and flavorful 20-minute pasta recipes are a life saver when you need to bust out a quick dinner on a weeknight. Get $5 your first Duo of Sizzle and Drizzle using code BRIAN at www.graza.co/BRIAN
☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom
📸INSTAGRAM: / brian_lagerstrom
🔪MY GEAR:
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
10" CHEFS KNIFE: amzn.to/3gBwL4q
DIGITAL SCALE: amzn.to/30bNZO3
HALF SHEET PAN: amzn.to/41SQxy1
EIGTH SHEET PAN: amzn.to/46Vna0O
PARCHMENT SHEETS: amzn.to/3FEsLwy
PEELER: amzn.to/2HTHeKq
SALAD SPINNER: amzn.to/47dLpqB
STRAINER: amzn.to/3y3YByH
DUTCH OVEN: amzn.to/3QGCn01
QUARTER SHEET PAN + RACK: amzn.to/3jqDGgx
FAVORITE STAINLESS BOWL: amzn.to/3pTBCTo
*As an Amazon Associate I earn from qualifying purchases*
RECIPES
BROWN BUTTER SAGE PASTA
1 leg butternut squash, cut into ¼”/.5cm triangles
Olive oil
50g (6T) pine nuts
225g (.5lb) campanelli pasta
5-6 leaves sage, thinly sliced
100g (7T) unsalted butter
50g (1/2c) grated parmesan (plus extra for topping)
Lemon
Chili flake
Remove stem & bottom bulge of squash. Peel and cut the rest of the squash into ¼”/.5cm triangles.
Spread squash onto parchment lined half sheet tray. Toss with olive oil, salt, & pepper. Roast for 10min at 450F/232C. You should have enough squash to nearly fill a half sheet tray.
Toast pine nuts on a small sheet tray in the oven (450F/232C), 5-6 mins.
Bring a large pot of water to a boil. Add salt & pasta. Cook to al dente. Reserve 250ml/1c pasta water. Drain & set aside pasta while you build the sauce.
Return empty pasta pot to medium heat. Add 50g butter & sliced sage. Fry sage for 90 sec until butter has browned. Add reserved pasta water and drained pasta. Reduce heat to low and add another 50g pasta. Stir and toss the pasta while shaking the pan to emulsify the sauce. After about a minute the texture should be silky.
Off heat, add half the toasted nuts, all of the roasted squash, and 50g parm. Stir to gently melt the cheese. Plate up and top with a squeeze of lemon juice, a pinch of parm, chili flakes, pine nuts, and a drizzle of olive oil.
--
RAPINI ANCHOVY PASTA
1.5 bunches of rapini/broccoli rabe
30g (8 large)+ garlic cloves, sliced
2oz/56g can anchovies, rinsed
225g (1/2lb) orecchiette
Olive oil
50g (1/2c) coarse panko bread crumbs
Chili flake
50g (3.5T) unsalted butter
50g (1/2c) grated parmesan (plus extra for topping)
Remove stems and cut the rest of the bundles of rapini into 2-3” (5-6cm) pieces. Wash.
Rinse anchovies and chop.
Bring a large pot of water to a boil. Add a handful of salt and the pasta. Cook according to package instructions. When the pasta has 1 minute left to cook, add ichopped rapini in with the pasta.
Reserve 250mL/1c water, then drain pasta/rapini and set aside.
Return pasta pot to medium heat and add a generous drizzle of olive oil, about 25g/2T.
When the oil is hot add 50g panko and fry, stirring constantly for about 1 minute until golden brown. Transfer breadcrumbs to a paper towel to drain.
Add another long squeeze (25g/2T) of olive oil followed by sliced garlic. Fry over medium heat for about a minute then add a pinch of chili flake and chopped anchovies. Stir and cook for about 2 minutes.
Add reserved pasta water and drained pasta and rapini followed by 50g of butter and reduce heat to low. Stir, toss, and shake pan to create an emulsion, resulting in a creamy-silky sauce. Remove from heat and add grated parmesan.
Serve and top with a generous amount of toasted breadcrumbs, a pinch of parm, and a drizzle of olive oil.
--
BACON AND PEAS PASTA
225g (1/2lb) pasta shells (medium size)
8oz/225g thick cut bacon, diced into squares
½ white onion, small diced
salt
50g (3.5T) unsalted butter
125g (1c) frozen peas
50g (1/2c) grated parm (plus extra for topping)
Black pepper
Bring a large pot of water to a boil, salt well, and cook pasta according to package instructions. Reserve 250mL/1c pasta water then drain.
Return empty pasta pot to medium heat and add diced bacon. Cook, stirring often, until fat has rendered and bacon is brown and becoming crisp, 7-8min. Remove bacon and the bulk of fat from the pan & drain bacon on towel.
Return pot to heat and add olive oil, diced onions, and a pinch of salt, scraping as the onions cook. When onions have softened, add reserved pasta water, drained pasta, and butter. Stir and toss until emulsified.
Add rendered bacon, peas, & grated parm. Remove from heat. Stir and toss gently until parm is melted.
Serve & top with pinch of grated parm & black pepper.
CHAPTERS:
0:00 Browned butter sage pasta
4:49 Rapini and anchovy pasta
6:50 My new favorite olive oil (ad)
7:55 Finishing the rapini anchovy pasta
9:54 Bacon and shells pasta
#weeknightpasta #easypasta #pastarecipes - Навчання та стиль
I had a suggestion; I'd love to see a series that is a take-off of the weeknight recipes but on a seriously low budget and shopping at Lidl or Aldi, and continue to introduce skills for people who weren't raised with an influence that helped them build skills for a life of healthful, delicious, home cooked meals. I see this combination of factors in a LOT of people, and most want to get started "doing better" but the barriers of cost and skill present a challenge that literally impacts their lives. Hard mode: use thrifted or Wal-mart/Dollar Store quality cooking vessels and utensils. I'd love to see YOUR take on this, because your weeknight recipes are SO attainable (and save my butt a lot!). Thanks guys!
Agree, agree, agree!
I am lucky to have been raised by a mom who got me involved in the kitchen, so I have plenty of skill and am confident. However, my family was single-income blue-collar. Now, living on my own, I'm working a minimum wage job and scraping by, and my kitchen is just a few counter spaces and an oven in my studio apartment. I can't afford (or have space for) fancy knives or specialty tools like food processor, mandolin, or immersion blender. My groceries come from Aldi, surplus shops, or food pantries.
I love the inspiration these recipes give, and I almost always can make my own version. But budget meals and simple recipes are greatly appreciated!
@@adventure_hannah3841this isn’t meant as rude just typing quick. Sorry If anything comes across that way.
Walmart has a version of everything above. Of the tools you list I’d get an immersion blender- it’s very small as far the tools go, can often literally hang on a wall hook. Between it and a knife you can cover most things- the two do the work of food processor and mandoline- just takes a bit longer on certain things.
Knives- get you two or three max of different sizes. Like a bigger knife for mass chopping, a paring or smaller knife for small details and where it’s needed, and a serrated knife for breads and such. Definitely don’t need a full block. They’re nice when you get space.
Pans wise almost anything works, just some are a bit slower or don’t get as dramatic effect as others when cooking. Say browning meat in a cheap nonstick vs cast iron. Unfortunately cast iron will always give you the better steak.. but either one cooks and there’s small hacks that you pick up from experience that you can use on the cheaper/lighter pans.
I also have a TINY kitchen but the last thing I hard recommend is a true enameled cast iron Dutch oven. They’re not cheap but if you keep eye out you can find an affordable one. It’ll store in the oven when not in use. Or move to stove when you wanna use oven. It’s heavy, but really that’s the point. Many have a lid that can be flipped and used as a griddle. Remember that steak I mentioned above? Not ideal but it can work like a cast iron pan to brown it or other meats. It’s the same heavy metal. It also is perfect vessel for a slow braise for cheaper tougher cuts of meats, stews and soups, etc. With just a nonstick lighter pan and a Dutch oven you’ve opened a lot of possibilities! At that point it’s just the right method for what ingredients you have.
Final suggestion as someone with no space- I use my dining table as a cook prep table. Lack of space to organize is the biggest pain for cooking.. so if you can find another spot/table nearby to use as a staging area while you prep other ingredients. Hang on your walls what you can (if you can). It’s really tough to cook in a small kitchen I know. I’ve gotten practiced and so will you- you do have my sympathies. I’m sure we can crowd source plenty of helpful hacks here
I've been shopping exclusively at lidl and have made some pretty great meals. Going off their pasta dishes right now they have a really nice butternut squash pasta sauce that pared with tortalini and ravioli makes a quick meal.
Great suggestion! I completely understand. I started with those and gifted them when I could upgrade. While Walmart usually carries Dutch ovens between $15 and $30, sometimes you can find good brand cookware at places like Marshall’s. I was surprised when a friend who caters showed me what was on their shelves. We mainly shop at Aldi. Their prices for healthy food cannot be beat. Times call for calculated and smart budget moves.
How do u Tag him in this he needs to see this comment bc you're so right
As a mom, I appreciate your weekday recipes. Just the fact that your videos give me idea of what to cook for dinner is such a relief. Thank you!
I'm a trained chef that moved on from the industry and even I find these videos helpful. Helps get me out of cooking ruts!
You're slacking on the "Let's eat this thing!", and honestly its one of my favorite parts of your videos. Don't let that die, Bri... Big fan keep rocking.
We just used half butternut squash for a risotto, guess we've found what we're doing for the other half!
Thanks Brian! I see some new ideas for dinner this week.
Thanks so much Ken. You a legend
I love your olive oil measurements for whatever reason they make so much more sense in my brain than traditional measurements ❤
Yeah, giving exact measure for cooking fat is hard to do. If your pan has alot of surface area it will need more fat to cook the food properly. So zigs or squizs it is.
There's some interesting chef-math in your videos, with regards to how long it takes to make each dish.
These are fabulous and one-pot recipes! Thank you Brian for these recipes.
Yes! Love your pasta dishes! Actually making your pesto pasta at the moment (yet again! Make that constantly and make a huge batch of the pesto cos I use it for so many things!)
You never disappoint Bri cheers 🥂
Can’t wait to add these to my Bri’s amazing pasta rotation! Not sure what inspired me to do so but I started adding toasted panko on top of your one pot spaghetti. That little crunch makes it next level. Thank you, please keep the great content coming.
It's clear that you have a deep understanding of ingredients and cooking techniques. Your recipe is a masterclass in how to bring out the best in every element. 🙏👌🤩😊
Thank you for putting your recipes in the drop down. I love the recipes!
Love these ideas and especially love how you just use one pot! It's great when I don't have much stove space.
Hey Bri! They all looked delicious and easy. Thanks for sharing! ❤
Oh my god! Just made dish #2 with broccoli and it's INSANE!! The breadcrumbs are to die for! Thanks so so much from Norway. You rule!
Every one of those look amazing! I am a huge fan of anchovies and or anchovy paste, I will definitely be making that one and soon!! Thanks Bri!
Three amazing-looking dishes. Thanks, as always!
I’m so glad I found your page recently! Long form content for the win as well!
These weeknight, lifestyle recipes are amazing!!
Tried the middle one with the anchovies and it was badass. Thank you.
This video makes me want to keep experimenting, when you make it look so easy to create a lovely sauce. The Rapini Anchovy Pasta looks especially inspired. Those greens have to be prepared exactly that way to achieve the required effect. I'm hoping you come up with more rice skillet meals too!🤞 I just made another big pot of your Dope Chilli for tonight. Thanks so much for all the new options Brian
Hey Bri, just wanted to pop in while watching and thank you for suggesting an alternative for the pine nuts. You totally didn't have to, but you did. Lots of us have felt our once strong foothold in the middle class get WAY shakier these days. Little things like subbing walnuts in for the pine nuts remove a potential barrier for cost-cutting home cooks
B-Man bringing the heat with the OG weeds and sardines pasta dish! Love it. It’s such a subtle combo that outperforms its simplicity!
I love butternut!!! I found myself eating it as a side with my spaghetti and eventually just served the pasta sauce over the butternut. The sweet contrast pairs so well. Also, thank you for sharing about Graza!!
Excelente video, Brian.👏👏👏 Orechiette con brócoli y anchoas: una maravilla. Salvia y calabaza: ideal combinación. Gracias por estas ideas.
My husband and I just watched this and decided to do the same technique with ingredients we had on hand. Cooking together was fun and easy and our three teenage boys licked their plates clean! Thank you! Love your videos!
Dude I’ve been loving the past few videos, I’m pretty cheap and don’t have a ton of time because I’m in college but lately I’ve been actually getting back into your recipes which is so nice. One of these days I’ll need to do one of your big boy recipes like the meatball sub (which is one of my favorite meals ever btw)
We loved the squash recipe! Will be trying the others soon
Keep up the great work!
Don’t sleep on “Let’s eat this thing!” It’s missed 🥰
Thanks for this. I just discovered this channel, and as a grad student it's incredible intimidating to meal prep each week. This helps. :)
These look so good!
I am going to make these dishes with lupin pasta so they are low carb and delicious! Love your channel! ❤🎉❤
You are amazing! Thanks so much for the inspiration!
Awesome video! You have quickly become my favorite person to watch for cooking ideas and I always look forward to your new videos for dinner ideas!
If you see this I do have one question! I love making fresh pasta when I have time, but I’m not the best at knowing when to use it vs dried pasta. Would you recommend fresh pasta for any of these dishes/do you have any tips for when to use one vs the other?
Made the butternut squash pasta tonight and loved it! Thanks!
Solid pasta salads ! The rapini one looks gangster
Used to make that bacon and shells pasta ages ago, it was addictive. Thanks for bringing it back for me. I don’t ever really cook with anchovies, will need to give that second pasta dish a try.
I love this video format
Thanks for another great video!
This is so good dude!
Yum to all 3!
Your pasta dishes are my 5th reason to live and my 2nd reason to enjoy and keep on cooking (right after natural hunger ofc)
The second pasta looks fab! Love rapini and yes Anchovies RULE!🎉
I just made the butternut squash pasta and it's different and fantastic!
I keep coming back to those recipes, but haven't fully made one yet. It's great that they can be mixed (e.g. squash + spinach + panko)
You always make me smile
Your last one is a staple in my house, except that we use qeso fresca (crumbly mexican cheese). it gives the saltiness of the parm but a different, brighter, fresher flavor - and what a great hit that gives!
Nicelydone, Bri!
THANKS! LOOKS LIKE I'LL TASTE IT REAL SOON.😁
Genius - as always.
Love your recipes Brian; I watch everything that comes out! I felt I need to say that preheating an oven should be part of the recipe time. When I get home from work and preheat it, it could take 15-20 minutes to get to 400 or 425. Yes, I do prep work during this time, but I can't start roasting butternut squash or whatever from the first second...
Love these recipes and the layout of your videos! Is there any way to sub out the butter if you want to make it a bit healthier but keep the emulsification for the sauce?
Cooking veggies in the pasta pot is great, I always throw thawed peas in the pasta pot because it makes adding some veggies incredibly easy
It took me 30 minutes to make the browned butter sage pasta and it was delicious!
omg so good 👍🏽👍🏽👍🏽
Hi Bri thank you so much for this recipes...i try to cut on carbs for the family and these are very good recipes to side dish our proteins ... love these creations 👏👏🙏🙏🙏🙏👍👍😍😍😎😎 God Bless
You are speaking my love language...pasta+easy+delicious = 😊😊😊
All the suggestions are great
THANKS!
Pasta with peas and cured, salty pork brings to mind Paglia e Fieno....which I haven't made in a looong time. I'm in!
Nice job Leroy!
OH GOOD GRIEF!!!!! I made the Brown Butter Sage Butternut Squash pasta dish. That was restaurant quality food! That was EXCELLENT!!!!!!! and as promised, easy! This one is a keeper for me.
Bro, I made the squash pinenuts dish. I wasn't ready for how good that tasted. Thank you!
Hi Bri! Thank you for all the inspiration, I love the weeknight's recepies. Also, it's super nice that you convert Fahrenheit to Celius even though I don't think you have to be so precisely. I mean, you rarely have a owen to set to 232 degrees. For me looking at the knob, It's "a little over 225, but not 250."😁
Any advice on getting the emulsion to form without shaking the pan? I have a glass top electric stove and sliding a post back and forth like that will scratch the surface.
My favourite will always be your vodka pasta, I make it every week without fail.
No garlic in the last one?
Your the man.....just ordered the Graza olive oil.....gonna make them all....they look delicious
made bolognese the other day. with some interesting new ideas. was better than expected.
While you have the oven on you might as well roast all of the butternut. The soup will taste so much better made with roasted squash and the rest will be ready to put into risotto or make a dip or make a salad..... It just means that the next night's dinner is half prepped.
Fresh and tasty. 🍝
Thanks!
Thanks so much Janet!
@@BrianLagerstrom you're welcome honey! Love you two
I make the rapini dish with ground sausage. era buonissimo!
Great video Brian😂😂
I made the butternut squash pasta last night and it was fantastic. It was declared "restaurant worthy" by my family. I think that one is a keeper for me. I'm not sure what you did to get those pine nuts to toast so evenly, because mine were less even and starting to get dark after only 3 minutes. And yes, I had the rack just a little above middle and not right near the top or anything, so I'm not sure why it was different for me. Maybe because I used a pan with a dark coating. Not a big deal, but anyone who tries this, just keep an eye on those pinolis because toasted nuts can go from browned to burnt in a hurry.
Same thing happened to me. I think I’ll be sticking to toasting nuts in a dry pan on the stove so I can keep an eye on ‘em!
Same -- I wish I had read this before making it. My pine nuts burned to a crisp in 5 minutes and I had to throw them away. Also the squash was a bit under for me after 10 minutes. It was still good though, and I will try again with adjusted times.
Orecchiette is one of my favorite pastas in the world. So great with sauces.
Wow really? I just can’t stand cooking it. It always wants to stick together. Too stackable! Fine shape for eating but I don’t have the patience to babysit pasta
@@alsmit5 it is one of a couple of pastas (also lasagna noodles and shells) that i will squirt a small amount of olive in the water while it cooks. heard this from a couple of sources, and it seems to help a bit. i'm not italian heritage, live in the midwest, and i don't claim to be authentic--so please don't be mean to me if this technique is heresy 😂
I've mentioned this before on here, but I'll do it again. I know this sounds crazy, but another good substitute for anchovies is soppressata. It offers a similar salty umami flavor, and similar meaty texture should you end up chewing on a small piece. Whereas the rustic chop you did is fine with anchovies, I would suggest using a cheese grater, small grate on box grater, because the soppressata is considerably less tender. My wife is disgusted by the notion of anchovies, but loves Caesar dressing. So when I make a home made Caesar I do this for her, and honestly, I can barely tell the difference and am not sure I mind what difference I can tell. So, for fussy eaters, this is a good one to keep in your back pocket.
I’ve been loving your content lately and you might be my new favorite cooking youtuber especially since my former favorite cooking youtuber has kinda…fallen flat. Nonetheless these recipes seem exciting especially the squash recipe, in the summer I made the Shawarma Tahini salad and in the winter I could give the brown butter sage pasta a try
dude I make almost the exact same orecchiette and broccoli rabe dish on a regular basis! I add half a pound of crumbled sweet Italian sausage and I use pecorino instead of parm, and it's literally one of my favorite things to eat
I absolutely loved this episode; I really like pasta but in our house we do not really eat it as much as we used to because we are not big lovers of tomato based sauces. Thank you so much so new and interesting recipes. Oh and also, guessing discount code will not work for Canadian Subscribers? Looks very tasty, have a good evening!
Okay Mr. Lagerstrom. I need a great naan recipe. You literally have made me loved by my family because of all the great food I make. I make naan and it is never good. Today was so disappointing, my naan was rubbery. Exactly what you are not looking for. My regular monthly meals from you... shepherd pie, lasagna ( with the home made milk stuff, can't remember the name, blt bread, english muffins, enchiladas, shrimp tacos, and your one pot spaghetti. I am making your meatballs tomorrow. Oh and I also make your cheese bread on repeat. Just the best chef I know. My family bags you, please make the perfect naan
Hi Brian. When you boil water for pasta and drop the pasta do you bring it back up to a boil before you start timer to cook pasta? Thanks hope you and Loran are good ❤
Yummy!
I've had a b nut squash on the counter for a week, and finally it's time has come. Great recipes!
Wow, that is a bunch of things I keep in my kitchen :P
Ahah I really expected you to eat that forkful of anchovies !
I can't wait to try this recipe actually, really loved that stuff.
I'm always amused when he does that and by his reactions. I think my favorite so far was when he tried a spoonful of Better Than Bouillon (or was it a ready to use demi-glaze?) and had this crazy reaction because it was sooo salty! 😂
Waiter: How much butter would you like?
Brian: yes
Brian, you've have not upset any of us Italians with these dishes, very nice work!!! BTW - for optimal pronunciation you are needing another syllable in "oh-RECK-kee-et-te". Bravo!!
I was listening to this as I was making an unrelated pasta for dinner and you said to shake the pan to agitate and get the immulsion going- which was exactly what I needed to get this pasta to work because I was struggling! So thanks for the real time instructions 😂
Well timed. Thanks for watching BUTTSAND
I wish Graza shipped to the EU! In any case, thanks for a great video Brian.
Thank you for not including any chewing sounds in this video! I'll be making the first pasta tonight.
Try lemon zest on the bacon and pea dish 👍
I like it, I cook similar food, lots of greetings from Adriatic Coast
Is there a reason you wait until the water’s boiling to add salt or is that a preference thing? Thanks.
We're olive oil bros! Since Brian hasn't, I'll mention that that brand of oil is wonderful. They're a bit spendy, but they actually have harvest/press dates on the bottle, and the finishing oil I got from them (smaller, greener bottle) is a good reminder that olives are a fresh fruit with some *bite* to them, not just greasy grapes.
[edit: I hadn't gotten to the ad yet 😂]
the last pasta is my jam! btw, i miss that stand up bass background tune that you used to play in your older videos. i say bring it back!
Oh, shoot! Boy bring back pasta! Yessirrrr!
Noice! My mom and I have been stocking up on all sort of varieties of DeCecco pasta over the past few months.
DeCecco is the absolute boss of pasta! So forgiving too, doesn't turn into mush easily
Hey Bri, I love all these pasta dish ideas. I mean, who doesn't love a big bowl of buttery cheesy noodles?? Cacio e Pepe is my fav, lol! In that first dish, I know you suggested subbing in walnuts for the pine nuts, but have you every tried it with sunflower seeds or pepitas (pumpkin seeds)? I've used those a few times myself because it's just what I had on hand. Different, but I find them to be pretty tasty too!
I really *really* hope you made and filmed that soup. I've been on a making soup kick recently and I for one, absolutely wanna see it! I think that would be an interesting route to go with some future videos- different/other dishes to make with extra ingredients that were originally purchased for one meal that need to be used up. Thanks for another awesome video, much love to you and Lorn from South Florida! 😎🌴☀
Thanks for watching! that soup recipe is in my Creamy Soup Blueprint video if you haven't seen.
I have used pepitas and they are really good with these flavors! I often use pecans instead too (I'm from pecan country) and they are buttery and delicious!
would this work with anything else but butternut squash? looks amazing but can’t have it.
about that first recipe, is there a substitute you'd recommend instead of walnut or pin nut? (Daughter is anaphylactic allergic to both)