MAMA MIA! KETCHUP SPAGHETTI?

€15 Spaghetti Carbonara from an Italian opposite the Eiffel Tower…

AI was better when we were making will smith spaghetti

Tofu and Soy Sauce Pasta Umami Tofu Pasta with Garlic-Soy Glaze and Crisp Veggies Ingredients: 12 oz spaghetti or noodles of choice 1 tbsp sesame oil (or neutral oil) 14 oz extra-firm tofu, pressed and cubed 1 red bell pepper, thinly sliced 1 carrot, julienned 3 green onions, chopped 3 cloves garlic, minced 1 tbsp grated ginger 1/4 cup low-sodium soy sauce 1 tbsp rice vinegar 1 tbsp maple syrup or honey 1 tsp chili flakes or sriracha (optional) Toasted sesame seeds and cilantro for garnish Directions: Cook pasta according to package instructions. Drain and set aside. Heat sesame oil in a large pan or wok over medium-high heat. Add tofu cubes and cook until golden and crispy on all sides, about 6–8 minutes. Remove and set aside. In the same pan, sauté garlic, ginger, bell pepper, and carrot for 2–3 minutes until just tender. Stir in soy sauce, rice vinegar, maple syrup, and chili flakes. Simmer for 1–2 minutes. Add cooked pasta and tofu back to the pan. Toss everything together until well coated and heated through. Top with green onions, sesame seeds, and cilantro. Serve warm. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 470 kcal | Servings: 4 servings #tofupasta #veganpasta #soyglazedtofu #asiantwistpasta #tofuandnoodles #meatlessmeal #easyveganrecipes #plantbasedpasta #umamibowl #dinnerunder30 #weeknightvegan #tofulovers #vegancomfortfood #soygarlicsauce #asianfusion #healthyveganpasta #quickplantbasedmeal #garlicgingerpasta #onepanvegan #tofuandveggies Savory, satisfying, and full of umami This Tofu and Soy Sauce Pasta is your new plant-based favorite!

Spaghetti with Bolognese Sauce Hearty Italian Spaghetti with Classic Slow-Simmered Bolognese Ingredients: 2 tablespoons olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 1 carrot, finely diced 1 celery stalk, finely diced 1 pound ground beef (or beef/pork blend) 1/4 cup tomato paste 1/2 cup dry red wine 1 can (14 oz) crushed tomatoes 1 teaspoon dried oregano 1 teaspoon dried basil Salt and pepper to taste 1/2 cup whole milk or cream 12 oz spaghetti Freshly grated Parmesan and parsley for garnish Directions: Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, garlic, carrot, and celery. Sauté for 5–7 minutes until soft. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed. Stir in tomato paste and cook for 2 minutes to deepen flavor. Pour in red wine and allow it to simmer for 2–3 minutes until reduced slightly. Add crushed tomatoes, oregano, basil, salt, and pepper. Stir and reduce heat to low. Cover and simmer the sauce for at least 30–45 minutes, stirring occasionally. Stir in milk or cream during the last 10 minutes for added richness. Meanwhile, cook spaghetti according to package directions. Drain and set aside. Serve the Bolognese sauce over the spaghetti. Top with Parmesan and fresh parsley. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour Kcal: 610 kcal | Servings: 4 servings #bolognese #italianpasta #spaghettibolognese #classicrecipes #comfortfood #heartymeals #pastanight #homemadesauce #beefrecipes #slowcookedflavors #familydinner #tomatobasedsauce #weeknightdinners #italiancomfort #authenticbolognese #parmesantopping #easyitalian #redwinesauce #meatsauce #pastaandwine Slow-simmered comfort This Spaghetti with Bolognese Sauce brings the flavors of Italy straight to your table.