@xllkittyllx:

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Sunday 21 November 2021 16:19:36 GMT
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zuf49
zuf49 :
🥰🥰🥰🥰🥰для кого что. может быть и не в сантиметрах
2021-11-26 01:31:25
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Dace Freimane aiznemta34.😍😚 :
😂😂😂😂
2021-11-26 07:49:05
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CREAMY SQUASH FUSILI 🧡 Welcome back to SAUCY PASTAS, the series where I show you how to make the best pasta in town.  For EPISODE 5, we’re making my BUTTERNUT SQUASH FUSILI, with a crispy sage leaf + cream cheese topping.  Comfort food at its finest, I’ve written the full recipe down below - so let me know if you give it a go! INGREDIENTS (serves 4) 1 medium squash (I used butternut) 1 garlic bulb 1 brown onion 4 tbsp nutritional yeast (I use instead of parmesan) Small bunch of fresh sage 1 tbsp chilli flakes 1 tbsp butter 1 lemon 200g cream cheese / creme fraiche (optional) 100g cheddar 300g pasta of choice (+ pasta water) Olive oil Salt Pepper METHOD 1. Carefully chop the squash in half. Drizzle with oil, season with salt + pepper.  2. Slice the garlic bulb in half, placing each half inside the squash. Season with salt, pepper + olive oil 3. In an airfryer or preheated oven, roast the squash + garlic at 180 Celsius for 45 minutes, or until softened + caramelised. Chop into chunks to speed this up.  4. Leave to cool, then finely dice the onion. Warm 1tbsp of oil in pan, then sauté the onion with a pinch of salt + chilli flakes until softened (5-10 minutes).  5. Get your pasta onto boil in salted water.  6. Scoop out the flesh of the squash into a food processor. Squeeze in the garlic, then add the sautéed onions, nutritional yeast, cream cheese, 1-2tbsp of pasta water + blend until smooth.  7. Season to taste with salt, pepper + the juice of 1/2 a lemon.  8. Once the pasta is al dente, drain (reserving some pasta water), then fold through the silky sauce. Add the butter + grated cheddar, mixing well.  9. To garnish, gently fry the sage leaves in olive oil until crisp.  10. Get the pasta into bowls, top with the crispy sage leaves, a crack of black pepper + a swirl of good olive oil (I used truffle oil) & enjoy! #pasta #butternut #squash #sauce #comfortfood
CREAMY SQUASH FUSILI 🧡 Welcome back to SAUCY PASTAS, the series where I show you how to make the best pasta in town. For EPISODE 5, we’re making my BUTTERNUT SQUASH FUSILI, with a crispy sage leaf + cream cheese topping. Comfort food at its finest, I’ve written the full recipe down below - so let me know if you give it a go! INGREDIENTS (serves 4) 1 medium squash (I used butternut) 1 garlic bulb 1 brown onion 4 tbsp nutritional yeast (I use instead of parmesan) Small bunch of fresh sage 1 tbsp chilli flakes 1 tbsp butter 1 lemon 200g cream cheese / creme fraiche (optional) 100g cheddar 300g pasta of choice (+ pasta water) Olive oil Salt Pepper METHOD 1. Carefully chop the squash in half. Drizzle with oil, season with salt + pepper. 2. Slice the garlic bulb in half, placing each half inside the squash. Season with salt, pepper + olive oil 3. In an airfryer or preheated oven, roast the squash + garlic at 180 Celsius for 45 minutes, or until softened + caramelised. Chop into chunks to speed this up. 4. Leave to cool, then finely dice the onion. Warm 1tbsp of oil in pan, then sauté the onion with a pinch of salt + chilli flakes until softened (5-10 minutes). 5. Get your pasta onto boil in salted water. 6. Scoop out the flesh of the squash into a food processor. Squeeze in the garlic, then add the sautéed onions, nutritional yeast, cream cheese, 1-2tbsp of pasta water + blend until smooth. 7. Season to taste with salt, pepper + the juice of 1/2 a lemon. 8. Once the pasta is al dente, drain (reserving some pasta water), then fold through the silky sauce. Add the butter + grated cheddar, mixing well. 9. To garnish, gently fry the sage leaves in olive oil until crisp. 10. Get the pasta into bowls, top with the crispy sage leaves, a crack of black pepper + a swirl of good olive oil (I used truffle oil) & enjoy! #pasta #butternut #squash #sauce #comfortfood

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