These 15 Minute Pastas Will Change Your Dinners Forever!

so it's very clear that from the past episodes of 15-minute meals you all really like the pasta recipes so what i wanted to do today is really just focus on an entire episode just for pasta and what i love so much about making pasta is that you can make an entire meal just from one pan plus they're really customizable so you can just use whatever you have lying around in the fridge or the pantry so what i'm gonna be showing you today is four unique but very easy to execute pasta dishes that you can bring together during your weeks in under 15 minutes so as you can see we are right in the middle of the kitchen renovation about two weeks out but we're in the kitchen because of one reason which is this thing right here if you remember from the last duty on brooklyn my dad and i built out this incredible butcher block one-of-a-kind kitchen island made out of walnut so i knew that would be the centerpiece of this kitchen but this is kind of 2.0 version we built in two shelves that gives me easy access to bowls or compost or whatever it is and then also on the other side you can pull up some counter stools and actually sit which is a nice option and this should give you a nice sense of what's to come in this kitchen i cannot wait but all i really need is one table a few burners speaking of burners first step is getting oh that was nice this is the first time i'm using this induction burner get your pot of water boil it get ahead of it and then you can start prepping your aromatics so this pasta dish is a bit unique you're probably not going to see it on an italian menu because i kind of concocted it and it all starts with the flavor that is packed into a jar of sun-dried tomatoes filled with oil so i'm going to get a pan on medium heat i'm using a nice wide stainless steel saute pan with a high lip my favorite for making pasta and what i'll do is i will dump in all of this oil we've got garlic in here we've got basil we've got oregano really fill the pan you do not want to hold back on fat it is going to infuse the whole pasta with flavor now on to our fennel i'm just going to cut off the bottom root cut off the tougher top pieces and then slice this right in half give this a really thin slice just like you're cutting some onion the thinner you slice it the quicker we'll cook which is the goal for a 15-minute dinner and then get that immediately into this pan and fennel to me is one of the most underrated aromatics and bases of a pasta dish or soup when you taste it raw it's got that anisy flavor which is fantastic but when it sweats down and caramelizes there's not much better we'll get a little salt in there and we don't need any other aromatics because it's already in the oil so while that's cooking down i'm going to take out now the sun-dried tomatoes give them a roughity chop i've got a little bit of parsley i think this is the last ingredient that i need to prep which is crazy so i mean this is all your flavor right here which is incredible how quick it was to prep that you don't want to skimp on the oil you see this fennel just really breaking down that's because this pan is certainly not dry we're boiling over here i've got some nude skis but jetty you don't want to know my italian accent i'll give a little salt in there and dump just take a look at this fennel it's cooking for like four or five minutes basically just gonna melt into the sauce and now what i'll do is i'll throw the tomatoes in those are just gonna lightly saute in that oil for about 30 seconds now we have all of this incredible aromatic flavor but we need to build out a sauce and one of my favorite ways to do that with pasta is white wine and don't listen to people that say like use the white wine if you want your pasta taste good use a good white wine so we'll just dump that in probably about a cup that will reduce that alcohol will cook out turn the heat up sauce bubbling away reducing nicely noodles plumping up done in just a few minutes for maybe the first time in 15 minute dinner history we have about a minute to spare so instead of grating the cheese right in i'll just pre-grate it right now just using the microplane my favorite way to grate parm into pasta because it's so fine and it just melts right in that looks like a good hunk try a noodle you can see there's still a good bit of uncooked starch in this see that ring right on the inside now we don't want to overcook the pasta because it's going to spend a good bit of time infusing with that sauce probably a minute and a half away just take a little chunk of butter throw that into the sauce pasta should be done i think the easiest way to do this is just to bring this over here and start scooping and you can see this beautiful starchy pasta water just keep letting that reduce because we're going to use that to our advantage thicken up this sauce and now just sort of gently toss you see how liquidy that is right now that's gonna completely transform in the next minute or two just crank the heat up i'm just gonna steal a little bit of pasta water these are the moments where pasta really comes together and you're infusing and thickening up that sauce so now we have no liquid right at that point we can go in with both our cheese and our parsley hit it with a little bit of pepper bring together wow hit it with a little more pasta water to thin it out sweet baby jesus that just looks so good [Music] so i've made this pasta so many times that i didn't even taste it for seasoning look at the flavor on that one noodle i mean the amount of flavor that you can build just from this one jar that is the key to this pasta and that is why i love this dish and what we're gonna make now is a pistachio pesto which is one of my favorite pastas i've been making recently now i originally found out about it from my animator's instagram he posted a video of this and i instantly needed to know how it was made and he actually found this recipe from his italian friend whose grandmother made it post world war ii out of necessity when she didn't have traditional pesto ingredients she just used what she had which was pistachios and the first thing we're gonna do is toast these pistachios just like you would the pine nuts for a traditional pesto and then i'm also going to take some asparagus some beautiful in-season asparagus it's actually growing in my garden right now but it won't be ready for harvest for a few years and once that pasta water is ready to go i'm going to give it a blast so in the meantime we'll prepare our pesto so we're gonna hit it with the juice of some lemon of course every pesto needs some garlic now herbage for this dish is actually optional but when i recipe tested it i enjoy just a little bit of parsley for that fresh sort of pungency you can also throw in some basil if you want but again these pistachios right here the star starting to brown up just a bit smelling really nice get this in and come on come on come on ah one hand one and no okay i don't need all of these asparagus and the veggies are completely up to you but because it's a 15 minute meal i like taking advantage of this boiling water so i'm just gonna blanch the asparagus for literally one minute in the meantime we can blend this up we do need a little bit of salt in there a little pepper a little olive oil and these asparagus are definitely done ah where do i go oh since my sink is out of commission i'm going i'm not blending these this is just to cool them off by the way look at the vibrancy on that blanched asparagus one of my favorite ways to cook it so since i'm pretty much ready to blend it's a great time to get my pasta going this is some fresh fettuccine the only fresh pasta i'm using today so it should only take i don't know two minutes three minutes in here get that going we're also going to want some of that starchy water for the pesto we'll start this and see what we get before the water's added [Applause] so once it stops blending that's when we will add our pasta water don't do that i'm gonna need a good bit to get a nice creamy pesto [Applause] check the noodle oh yeah these noodles are ready this dish comes together very very quick i would say you can make it in 12 minutes 12 minute pastas you probably won't need all that sauce we'll reserve a little bit and then finally take some of those asparagus i'm going to cut off the heads i'll toss those in then i'll just slice these thin for a nice little crunch and pop and this is completely optional you can hit this with parmesan you can keep it plain i'm gonna hit it with a dollop of ricotta a little more pasta water you don't need to cook this too long just really so that cheese melts in and we're done that took no time i could really use some tongs right now but i just don't know where they are so two spoons we'll have to do just a little bit of cracked pepper on top it's very creamy but it's very light and the pistachio flavor it's not super aggressive i wouldn't say it's like eating a pistachio ice cream it's just a nuttiness but balanced out with the acidity and the fat from the ricotta that's awesome completely different taste experience than a traditional pesto it almost leans more towards an alfredo because of the creaminess but a great quick option for your weeknight dinners so we've been recipe testing all of these pasta dishes for the last few weeks and we already have a sauce that features tomatoes but that was actually a white wine sauce so of course we wanted to come in with an actual canned tomato based sauce because everyone's got a can of tomatoes hanging around but we wanted to make it a little more special so that specialness is going to start right here booyah pancetta now you can use any cured or smoked pork products bacon prosciutto but pancetta is nice because you get these chunky pieces so i'm just cutting them up into little cubes now while that's frying we're gonna slice up our aromatics which are really simple we've got one little sweet onion right here i'll just slice that nice and thin a little bit of garlic and then generally for 15-minute pastas i just slice through it no need to do a fine chop plus it will cook a little more even with the onion aromatics prepped and this has been cooking for about four minutes you can see we are rendered but not overcooked we want a nice chew we don't want to burn the hell out of it gonna remove that go in with my aromatics turn that heat down to a nice medium you don't want anything burning and now oh yeah my favorite pasta brands voglini and these are hemp radiators so they're just like infused with a little hemp i find this shape is just fantastic for holding on to sauce one of my go-to's for just a nice weeknight meal and then we'll just watch this for the next minute before we add our sauce now you can see in just about two minutes how nice those onions and garlic look smells incredible and usually i just go right in with the tomato sauce but this pancetta was a little different it left a good bit of fawn on there and since i have just a little bit of white wine left over i'm deglazing just to make sure all of that flavor gets appended from the bottom of the pan but you can just go straight in with the tomato sauce or you can use red wine too just right there that's an incredible just steak sauce plop that on a steak i've got just a standard can 14 ounces crushed tomatoes so we'll just let that come up to a bubble and simmer for like three minutes that's really all it needs for the flavors to come together pasta on that's looking good few more minutes there there's two more things i have to do one is right in here another key player frozen green peas again just another great weeknight ingredient a lot of people have just a bag of frozen veggies lying around and then i'm gonna pick some fresh basil to garnish i like a lot of basil in this dish to really freshen it up at the very end now this is looking great slightly reduced so we'll slice open these peas let's say that's a cup add back your crispy pancetta oh look at that and let's check on our pasta we're about two minutes away while the pasta is finishing just give it a taste okay that's why you taste food that pancetta on its own when you taste it is very salty but when it comes together in this sauce the salt actually leeches out a bit and i didn't add any salt to anything else and that's like perfectly seasoned so you gotta taste because every ingredient is not made equally perfect okay scoop these out and all the extra residual water that's kind of caught up in those squigglies that will just help build out the sauce a bit that is feeling just a little bit dry so i'm going to take this can now i kill two birds with one stone extra tomato flavor and pasta liquid and we'll stir it up now i just want to take a quick second to thank today's sponsor mizen because it has been an absolute pleasure cooking in their stainless steel pans today and what i love about these pans is that stainless steel has always been a big investment but since mizen goes direct to consumer as a home cook you can actually afford to build out your own set with an affordable but really high quality option and they offer only the essentials making the process of buying much less overwhelming but if you're gonna buy just one pan when it comes to making a pasta it's gotta be their three-quart saute this thing is so all-purpose as you can see i can fit a big old pasta for like four people in this one pot so if you want to start up your stainless steel collection click the link below in the description use code word home cooks for 20 off your first order and we are just about there you can see this thing is just loaded with goodies but that sauce has been completely absorbed into those radiators that's just like an ideal weeknight quick pasta oh boy one more thing almost forgot i'll just take this basil and rip it up and let it do its magic and infuse and perfume that pasta for this one i'm gonna do parm right on top this to me is just the ultimate use up which you have type pasta you're taking classic pantry ingredients really you can use any protein you want most people have onions and garlic hanging around can of tomatoes any frozen vegetable and you're turning it into something substantial this is hearty this is delicious you're gonna love it your family's gonna be happy a really fun play on a classic tomato sauce pasta all right so the plan was to end things at those three recipes hopefully you found some inspiration there but yesterday i was walking around in my garden and i found something very very special so we had a big rain and i'm walking in the backyard and look at this an entire mushroom field all around and these beauties are called wine caps because of this nice reddish tone to the cap of the mushroom so there's five categories of wild mushrooms ranging from deadly at the worst which you certainly don't want to eat to choice which is the top rated mushrooms like the chanterelles and morels and actually wine caps which are growing all over my yard i had no idea are part of that choice category so i'm gonna make a pasta with these but if you are ever foraging for mushrooms make sure that the mushroom you're picking is 100 safe to eat don't take any chances and even if you've identified it as safe cut up just a tiny little piece of it fry it up and try that before you eat a bunch which i did yesterday so i'm gonna harvest a bunch of these and we're gonna whip up just the last quick little mushroom pasta so for this last dish i'm just gonna let these mushrooms shine by creating a really simple garlicky butter mushroom sauce first thing i'll do is pop off all the caps the stems are a bit too woody at this point in the growth so they'll just get composted and then i'll rattle through all of those caps and slice them nice and thin i'll pop all of the mushrooms in a bowl and roughly chop up three cloves of garlic and then to my pan i'm gonna add a little bit of olive oil and a whole bunch of butter since this is one of the main flavorings to the dish and when the butter melts i'll throw in that garlic and just saute that on a low heat until it starts to smell nice and nutty and then i'll drop in all of those mushrooms which are about 90 water so this is going to reduce down pretty quickly and after about two minutes you can see here the mushrooms have released a ton of liquid which is fantastic because that liquid is gonna mix in with our fat and create a beautiful sauce i'm gonna add a touch of salt at this point and then i'll go in with my cooked pasta i had some elbows lying around in the pantry but use whatever you have and then initially that sauce is going to be pretty liquidy but after about three minutes cooking on a medium heat things are gonna start to really thicken up and when the liquid has gone from thin to sauce consistency that's when i'll add in some fresh grated parmesan cheese along with some chopped up parsley i'll give it a final season of some salt and pepper and give that a final few tosses to bring the pasta together things just got very interesting out of nowhere i love having a garden to me my best description the texture of a shiitake mushroom they cook down just like a shiitake very quickly you don't need to cook them long but the flavor is much more mellow more like a cremini style mushroom with a little like cashew tone a little more nuttiness but it's a solid mushroom definitely a level up from your standard button mushroom or portabella wow wow just a simple butter garlic mushroom sauce to really highlight the fresh products so hopefully you're inspired to make one of these recipes at least or just craft something from your own original take get creative with it and thank you again to me send for sponsoring this video with quality tools like their pots and pans it was incredibly easy to nail down these recipes and just in general to stay on my game in the kitchen so click the link below in the description and use code word home cooks for 20 off your first order and i'll see you in the next video

Channel: Pro Home Cooks

Views: 1,609,219

Keywords: pasta, one pan, recipes, sundried tomatos, tomatos, pancetta, bacon, pesto, pistachio pesto, creamy pasta, white win sauce, parmesan, cheese, 15 minute meal, 15 minute dinner, pasta dinner, italian, easy pasta, best pasta, weeknight pasta, what to cook for dinner, quick meals

Id: MW8l4o5sHlE

Length: 19min 17sec (1157 seconds)

Published: Wed Jun 01 2022