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creamy-avocado-and-sweet-chilli-pasta

What you need:

250g  pasta (shells, Penne or Fusilli work best )

2  ripe and ready to eat avocados

2 tbsp  extra virgin olive oil

The juice of 1/2 lemon

2 handfuls baby spinach leaves

3 tbsp sweet chilli sauce

2 tbsp toasted  pine nuts, toasted

What you do:

Cook the pasta according to the pack instructions.

Remove the stones from the avocados, scoop out the flesh and mash well. Stir though olive and lemon juice.

Put the spinach in a colander in the sink. Strain the cooked pasta through it, reserving 2-3 tbsp of the pasta water.

Stir the pasta, spinach, reserved pasta water and avocado mixture together in a pan, until the pasta is well coated.

Serve drizzled with sweet Chilli sauce and sprinkle over pine nuts.

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Gluten-Free-Curry-Noodle-Soup1

 

What you need:

1 large (about 1 lb) red skinned sweet potato, peeled and cut into ½-inch cubes
1 (7 oz) pack  spaghetti or noodles
4 cups gluten free chicken stock
2 tins (full fat or light) coconut milk
2 tbsp curry powder
2 tsps chili garlic sauce
¾ lb boneless skinless chicken thighs, thinly sliced
3 red chilies, thinly sliced
4 green onions, thinly sliced
Handful Thai or regular basil
1 lime, cut into 6 wedges

What you do:

Bring a pot of salted water to a boil. Add the cut sweet potatoes and boil until tender, about 7 minutes. Remove the sweet potatoes with a sieve or slotted spoon, rinse with cold water and set aside.

Add the noodles to the boiling water and cook until al dente, 4 – 5 minutes. Drain and rinse.

In a soup pot, combine the chicken stock, coconut milk, curry powder, and chili garlic sauce. Bring to a boil, reduce heat and simmer. Add the sliced chicken and cook for 10 minutes. Add the sweet potatoes and noodles and heat through.

Serve the soup garnished with chilies, green onions, basil, and a lime wedge.

 

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Spicy Style Salmon & Noodle Soup

 

What you need:

1 red chilli, roughly chopped

2 garlic cloves, roughly chopped

25g root ginger, peeled and roughly chopped

15ml ground coriander

60ml (4tbsp) sesame oil

250g skinned salmon fillets

Juice of 1 lemon

1 stick lemongrass

400 ml  Coconut Milk

2.8 ltr water

100g  Asian Fond

350g mangetout, sliced

250g carrot, cut into matchsticks

250g red pepper, cut into matchsticks

150 g fine rice noodles, broken into short pieces

What you do:

Place the first 5 ingredients into a blender and process to a coarse paste.

Slice the salmon into 1cm pieces and marinate in the lemon juice for 2-3 minutes. Drain and set aside.

Meanwhile fry the paste in a large pan for 1 minute with the lemongrass stick. Stir in the coconut milk, water and fond. Bring to the boil and simmer for 10-15 minutes, stirring occasionally.

Remove the lemongrass. Stir in the salmon, mangetout, carrot, red pepper and noodles and simmer for 3-4 minutes before serving garnished with chopped peanuts

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Gluten-free spaghetti Bolognese

 

What you need:

2 tbsp rapeseed oil

2 onions, peeled and roughly chopped

4 cloves garlic, peeled and finely chopped

500 g lean beef mince

100 ml red wine

150 g button mushrooms, sliced

780 g chopped tomatoes with basil

6 sun dried tomatoes, finely chopped

2 tbsp fresh basil

2 tbsp fresh parsley

Salt

freshly ground black pepper

400 g gluten free spaghetti

Parmesan Cheese as desired

what you do:

Heat the oil in a large and sauté the onions and garlic, frying until softened. Increase the heat and add the minced beef.

Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and boil until it has reduced a little. Reduce the temperature and stir in the mushrooms, tomatoes and sundried tomatoes. Bring to the boil, cover and simmer for 1 hour stirring from time to time.

At the end of cooking add the basil and parsley. Cook the gluten free pasta according to the packet instructions. Drain and divide between 4 warmed bowls. Ladle over the cooked bolognese sauce and finish with a sprinkling of Parmesan cheese.

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Ricotta & Tomato Pasta

 

What you need:

14 oz gluten free organic rice pasta– fettuccine style
¾ cup ricotta cheese (preferably fresh)
¼ cup parmesan cheese, finely grated, plus more for garnish
½ tsp dried oregano
Kosher or sea salt
Black pepper
2 tbsp olive oil plus extra for drizzling
2 cloves garlic, minced
2 pints grape or cherry tomatoes, cut in half
Pinch crushed red pepper flakes
2 cups baby spinach leaves

What you do:

Bring a large pot of salted water to a boil and cook the pasta al dente. Reserve ½ cup of the pasta cooking water and drain the pasta. Return the drained pasta to the hot pot.

While the pasta is cooking, prepare the cheese mixture and sauce. In a small mixing bowl mix together the ricotta cheese with ¼ cup grated parmesan cheese, the dried oregano and a large pinch of salt and pepper. Set aside.

In a large frying pan or skillet over medium-high heat, heat the 2 tbsp of olive oil until hot. Add the garlic and cook, stirring, for 30 seconds. Do not let the garlic burn. Add the tomatoes, crushed red pepper, 1 tsp salt and ½ tsp pepper. Cook for 4 minutes then add the reserved pasta water and spinach. Cook for another minute or two or until the spinach has wilted. Add the tomato/spinach mixture to pasta and toss. Serve the pasta in large, shallow bowls with a dollop of the ricotta mixture in the centre. Drizzle with a little olive oil and a grating of parmesan.

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Minestrone Soup

 

What you need:

1 lb pasta shells

3 tbsp olive oil

2 small (1 large) yellow onions, diced

3 stalks celery, diced

2 carrots, peeled and diced

1 bay leaf

1 tsp  minced fresh thyme

4 cloves garlic, minced

6 cups loosely packed chopped spinach or kale

1 14-oz tin diced tomatoes, with liquid reserved

1 cup sliced savoy cabbage

6 cups chicken stock

1 14-oz tin cannellini beans, rinsed and drained

1 14-oz tin kidney beans, rinsed and drained

Salt and pepper

Grated Parmesan cheese

What you do:

Prepare pasta shells according to package directions, removing from heat and draining while the pasta is still slightly firm (it will soften further once in the soup and you don’t want it to get mushy.) Rinse the pasta with clean water to remove residual surface starch. Set aside.

Meanwhile, in a large Dutch oven or pot, heat the olive oil over medium high heat. Add onions, celery, carrot and bay leaf and saute until vegetables are beginning to be tender, about 5-8 minutes. Add thyme and garlic and saute another 1-2 minutes.

Add spinach/kale, drained tomatoes and cabbage and saute another 4 minutes or until greens are wilted.

Add stock and reserved tomato liquid and adjust heat to high; bring to a boil then return heat to low to simmer about 30-40 minutes.

Add beans and salt and pepper to taste and simmer another 10-15 minutes. Add cooked pasta shells and heat through, about 1-2 more minutes.

Serve with grated Parmesan, a sprinkling of fresh ground black pepper and some crusty bread.

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What you need:

6 Butcher`s Choice pork sausages
1 tbsp olive oil
2 red onions, peeled and finely sliced
1 heaped tsp fennel seeds (or 2 if you love the flavour)
1 clove garlic, peeled and finely chopped
1 glass red wine
500 ml tomato passata

500 ml tomato passata
Large pinch light soft brown sugar
Handful fresh herbs, shopped or 1 tsp dried mixed herbs
18 egg lasagne sheets
55 g Parmesan or other Italian hard cheese, finely grated.

What you do:

Preheat the oven to 200 C / 400 F / gas mark 6

Squeeze the sausagemeat out of the skins into a large saucepan and fry in 1 tsp oil until golden. Put into a bowl.

Gently soften the onions in the remaining oil for 5 minutes, add the fennel seeds and garlic, and  cook gently. Add the sausage meat and red wine and cook for a few  more minutes.

Add the passata, sugar and herbs and simmer for 25 minutes.

Bring a pan of water to the boil and cook half of the lasagne sheets for 10 minutes. Remove from the pan, drain and rinse in cold water. Repeat  with the rest of the lasagne.

Rest 6 of the lasagne sheets on a baking tray. Add a little of the pork sauce, then top with

another lasagne sheet and a spoonful of sauce and then with another lasagne sheet. Sprinkle each one with the cheese and bake for 10-15 minutes until golden and heated through.

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What you need:

6 tbsp extra-virgin olive oil, plus more for serving

3/4 lb  aubergine’s trimmed, split in half  lengthwise, and cut into 3/8th-inch half moons

Kosher salt

3 medium cloves garlic, minced (about 1 tablespoon)

1 tsp dried oregano

1/4 tsp red pepper flakes

2 tbsp tomato paste

1 1/2  tins of chopped tomatoes,

1 lb  dry ridged, tubular pasta such as rigatoni or penne rigate

Handful fresh small basil leaves, or roughly torn large leaves

2 oz aged ricotta salata, finely grated

What you do:

Heat 2 tbsp  olive oil in a large frying pan or  skillet over medium heat until shimmering. Add as much aubergine as fits in a single layer and season with salt. Cook, shaking pan occasionally, until aubergine is well browned on both sides, around 10 minutes. Transfer aubergine to a plate and set aside. Repeat with remaining aubergine, adding olive oil as necessary, until all aubergine is browned.

Add any remaining olive oil and increase heat to medium-high. Heat until olive oil is shimmering. Add garlic, oregano, and pepper flakes, and cook, stirring constantly, until fragrant but garlic is not browned, about 30 seconds. Add tomato paste and cook, stirring constantly until evenly incorporated and tomato paste starts to fry. Add chopped tomatoes and their juice. Bring to a boil, reduce to a bare simmer and cook, stirring occasionally, until liquid is thickened into a sauce-like consistency, about 10 minutes. Season to taste with salt.

Meanwhile, bring a large pot of salted water to a boil and cook penne according to package directions. Drain pasta, reserving 1 cup of cooking liquid. Return pasta to pot.

Add sauce to pasta and toss to coat, adding reserved pasta water as necessary to thin sauce to desired consistency. Add aubergine slices and toss to mix together.

Serve pasta immediately, drizzled with extra virgin olive oil, garnished with grated ricotta salata and torn basil leaves.

 

 

 

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What you do:

12 oz frozen or fresh plain gnocchi

1 1/2 tbsp extra-virgin olive oil

1 medium white onion, diced

Salt

2 small Italian aubergine (about 1 lb), diced

1 1/4 cups store-bought roasted garlic marinara sauce

1/4 tsp crushed red pepper flakes

1 1/2 oz shredded provolone

Sprigs fresh basil or oregano, for garnish

What you do:

Preheat the oven to 220 C / 425 F / gas mark 7.

Bring a large pot of water to a boil.

Add the gnocchi to the boiling water and cook according to the package directions; drain, reserving 1/2 cup of the cooking liquid.

Meanwhile, heat the oil in a large nonstick  frying pan or skillet over medium-high heat. Add the onions and 1/8 teaspoon salt and cook, stirring occasionally, until soft, about 5 minutes. Add the eggplant and cook, stirring occasionally, until the aubergine is very soft and the onions are golden brown, 10 to 12 minutes. Remove from the heat.

Add the gnocchi, reserved cooking liquid, marinara sauce and red pepper flakes to the frying pan or  skillet with the aubergine mixture and stir to combine.

Transfer the aubergine  -gnocchi mixture to a 9-inch oval or square baking dish. Sprinkle with the provolone. Bake on the top oven rack until hot and bubbling and the cheese turns golden, about 15 minutes.

Remove from the oven and let sit for 5 minutes.

Garnish with the fresh basil sprigs if using and serve.

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What you need:

400g pasta
100g frozen peas
3 spring onions, trimmed and sliced
1 clove garlic, peeled and finely chopped
1 tbsp olive oil
Zest and juice of 1 lemon
100g light soft cheese
50ml semi skimmed milk
200g fresh or frozen prawns, thawed if frozen
Handful parsley, finely chopped (optional)
A little grated cheese (optional)

What you do:

Cook the pasta following the 
pack instructions, adding the peas 
a minute before the end, then drain.

Meanwhile, soften the onions and garlic in the oil, add the lemon zest 
and juice and cook for a few minutes.

Add the cheese, milk and prawns, cook for a few minutes. Pour over pasta and top with parsley and cheese, if using.

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