any good pasta recipes anyone would like to recommend?

Answer 1

I like making spaghetti with a tomato sauce when theres nothing else to cook. For the sauce cook a tin of chopped tomatoes with half an onion and some chopped up mushrooms, add thyme, basil, a bayleaf and nutmeg. Leave to simmer untill the spaghetti is done, add cornflour to the sauce at the end if it needs to be thickened. Being a student this is probably my speciallity.

Answer 2

Ingredients

200g pasta
1 courgette
1 red onion
1 red pepper
olive oil
4 fresh tomatoes
sun-dried tomato paste
nutritional yeast
¼ pint soya milk
2 oz vegan margarine
plain or sauce flour
salt and pepper




Cook the pasta as per the instructions on the bag. Drain and set aside.

Cut the courgette, onion and pepper into small chunks and fry in the olive oil until golden brown. Prick the tomatoes and place in a bowl of boiled water for five minutes. Carefully remove them and peel away the skins. Then chop them up and add them to the vegetables. Add a teaspoon of sun-dried tomato paste to the vegetable mixture and stir thoroughly. Taste the mixture and season if necessary. Mix the pasta with the vegetable mixture and spoon into a large oven proof dish.

Melt the margarine in a saucepan and add a teaspoonful of flour to thicken. Continue to add flour until it is the consistency of porridge. Then slowly stir in soya milk and stir until the mixture is smooth. Then add three tablespoons of nutritional yeast, salt and pepper and stir again until smooth. Taste the sauce and add more salt and pepper if necessary and then pour it over the pasta mixture. Bake in a moderate oven for 30 minutes.

Answer 3

My favourite is what my italian friend calls midnight spaghetti because it is so easy that they do it for friends after a night out.

Just cook speghetti according to packet.Meanwhile gently fry 2 or 3 crushed garlic cloves and 1 or 2 chopped chillis in olive oil for a few minutes,being careful not to burn the garlic,just sweat it really.
Mix through the pasta with some chopped parsley and serve topped with loads of parmesan.
Dead easy but you will be amazed at how good it is.
If you don't like it too spicy reduce chili and remove seeds.

Bon appetito

Answer 4

I love pasta. I also love mexican... so I do both!


So you firstly whack a little oil and a half glass of cheapo red wine in a wok. Slice up an onion and throw that in. Then crush a couple cloves of garlic in and fry that off. Then you chop up a green and yellow pepper and put that in. Next you want to throw in about 5 or six sliced mushrooms and fry them off. Then it's 2 or 3 sliced up chicken breasts, fry until nearly cooked. Then a tin of chopped tomatos.

Next you choose, you either cheat by whacking in a jar of random pasta sauce(usually tastes better), or you put in another tin of chopped tomatoes and half a tube of tomato puree.

Next comes the flavourings. I find it best to put in a teaspoon of dried basil, the same of oregano, 2 beef oxo cubes (yes that's beef not chicken) and some chilli powder to taste. Leave that to simmer while you cook off some linguine or spaghetti or vermichelli. Finally put some more red wine in and cook that off for a couple mins then turn off the heat and stir in a small tub of double cream. Serve that over the pasta and it's balissimo! (sp?)

Answer 5

My favorites are Grilled Chicken in Creamy Pesto &
Four Cheese Marinara with Sprimp & Sun Dried Tomato

For the Chicken Pesto.
Grill 2 Chicken breasts and julienne them.

Either use a package of Creamy Pesto ( Knorr) sauce mix or combine 1/2 prepared Four Cheese sauce & 1/2 prepared pesto.
Prepare 8 oz of fettuccini al dente.
pour heated sauce over pasta and top with grilled chicken.

For the shrimp pasta.

Use 4 oz prepared marinara sauce and 4 oz prepared four cheese sauce.
Hydrate 1/2 C sundried tomatoes for 5 min in water boiled.
8 oz fettuccini or linguini al dente.
Saute 3/4 C. fresh mushrooms.
Saute 1lb medium shrimp ( peeled, devined, tails on) until pink (do not over cook)
Pour sauce over pasta, add tomatoes & mushrooms. Toss. Top with shrimp & serve.

Answer 6

this one is excellent - and light!

Thimbles with Mushrooms and Artichokes

3 tablespoons olive oil
1 small onion, finely chopped
1 pound mushrooms, trimmed, cleaned and finely chopped
1 teaspoon kosher salt, plus 3/4 teaspoon
1 cup dry Marsala wine
1 pound thimble pasta
1/2 pound frozen artichoke hearts, thawed
3/4 cup grated Parmesan
1/2 cup cream
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon freshly ground black pepper

Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for 1 minute. Add the mushrooms and 1 teaspoon of the salt. Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper. Transfer to a serving bowl and serve.


Bon Appetit!

Answer 7

To a true fancier, this is the lightest of the pasta recipes I ever had.

Boil spaghettini according to package directions. Drain and drizzle with extra virgin olive oil and plenty of chopped fresh garlic. Sprinkle with grated parmesan and enjoy!

Answer 8

"Creamy Ham 'n' Macaroni" - 6 servings

2 cups uncooked elbow macaroni
1/4 cup butter; cubed
1/4 cup all-purpose flour
2 cups milk
4 tsp. chicken bouillon granules
1/4 tsp. pepper
2 cups (8 oz.) shredded Cheddar cheese; divided
1 1/2 cups cubed fully cooked ham
1/4 cup grated Parmesan cheese

Cook macaroni according to package directions; drain and set aside. In a large saucepan, melt butter over low heat; whisk in flour until smooth. Whisk in milk, bouillon and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat. Stir in 1 cup Cheddar, ham, Parmesan and macaroni.
Transfer to a greased 2-quart baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350* for 20-25 minutes or until bubbly. Let stand for 5 minutes before serving.


"Chicken Breasts Florentine" - Serves 6

1 pkg. wide egg noodles
2 tbsp. all-purpose flour
1/4 cup milk
1 cup chicken broth
2 tbsp. Parmesan cheese
Freshly ground salt and pepper to taste
Freshly ground nutmeg
2 (10 oz.) pkgs. frozen spinach; thawed, drained and squeezed
1 1/2 lbs. boneless, skinless chicken breasts; cut into strips

Preheat oven to 350*. Bring a large pot of water to boil and cook noodles according to package directions.
Place milk and flour in a covered container; shake together until smooth. Mix flour mixture in a saucepan with chicken broth; bring to a boil, stirring constantly, until thickened. Remove from heat; stir in Parmesan, salt, pepper and nutmeg.
Mix spinach with half of the sauce; spread in a 13x9" baking pan that has been sprayed with cooking spray.
Arrange chicken over spinach. Pour remainder of sauce over chicken. Sprinkle with a bit of additional nutmeg. Bake, uncovered, for 20-25 minutes, or until chicken is cooked through. Serve chicken and spinach over noodles.

Answer 9

spaghetti pie,
to make it short,pie dish ,one layer of short crust pastry ont he bottom fill with spaghetti sauce them bechamel sauce and cheese then layer top with puff pasty cook 45 mintues then let it sit for twenty minutes or thirty before searving with chips and salad i swear it will be a favourite

Answer 10

pasta..tuna..onions and sandwich spread.mmmmmmmmmmmmmmmm