Pasta recipes?

Question

Any suggestions? I love pasta, but I want to know what to put in/on it

I normally just have dolmio sauce or something :)
I dont like meat much, i sometimes eat chicken. But id prefer veggie recipies

Answer 1

These are all vegetarian recipes

DINNER

Pasta Italienne
(Recipe developed with Laiterie Triballat)
1lb / 400g pasta shells
3oz / 75g walnuts, finely chopped
1oz / 25g fresh basil, finely chopped
4oz /60g oyster mushrooms, finely sliced
1 clove garlic, crushed
1oz / 25g unsalted butter
7f1oz / 200ml fromage frais
salt and pepper
2oz / 50g grated vegetarian parmesan cheese


1. Cook the pasta shells in a large saucepan with plenty of bailing water for 10-12 minutes.

2. Meanwhile, gently cook the mushrooms and garlic in the butter for 2-3 minutes.

3. Mix the basil and walnuts with the fromage frais and seasoning

4. Drain the pasta, and mix in the mushrooms and fromage frais mixture.

5. Sprinkle with the parmesan cheese and serve immediately.

Follow with a soya fruit flavoured dessert.
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LASAGNE WITH CHESTNUTS AND PEPPERS

Vegetable lasagne is still the most popular vegetarian dish, but unfortunately it is often badly made, consisting of layers of lasagne with tinned tomatoes, onion and a few cubes of courgette in between. This is a more interesting lasagne recipe that uses chestnuts as the basis of the layered sauce.

Serves 6

Ingredients:
30ml/2tbsp olive oil
1 onion, peeled and finely chopped
1 clove garlic, crushed
100g/4oz mushrooms, chopped
½ red pepper, finely diced
½ green pepper, finely diced
175g/6oz cooked chestnuts (canned or vacuum packed), mashed
15ml/1tbsp tomato puree
2tsp fresh herbs e.g. marjoram or oregano, finely chopped
to taste salt and pepper
a little red wine (or vegetable stock)
6-8 sheets spinach lasagne
50g/2oz butter
50g/2oz plain white flour
450g/ ¾ pint milk
100g/4oz vegetarian cheddar cheese, grated

Method:
1. Preheat the oven to 190C/375F/gas 5.
2. Heat the oil in a medium sized saucepan and fry the onion for 2 minutes. Add the garlic and saute for 1 minute. Add the chopped mushrooms and peppers and saute for several minutes.
3. Stir in the mashed chestnuts, tomato puree and herbs. Add a little stock or red wine, but don’t make the mixture too runny. Season to taste and simmer for 2 minutes. Allow to cool.
4. Put half the chestnut mixture in the bottom of a rectangular ovenproof dish. Cover with pieces of lasagne making sure they do not overlap. Repeat the layers.
5. Make a cheese sauce, season to taste, add a little freshly grated nutmeg if desired and pour over the top of the final layer of lasagne. Bake in the preheated oven for about 40-45 minutes until the lasagne has cooked and the sauce is golden brown on top.



Pasta with Garlic, Walnut & Rocket Sauce

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Serves 4
This is the quickest of sauces - you just whizz the ingredients in the food processor.

Ingredients

12oz/350g pasta, such as penne or rigatoni
salt

Sauce:

8oz/250g walnuts
1 garlic clove
½tsp fresh marjoram leaves
4floz/125ml olive oil
4floz/125ml double cream
handful of chopped fresh rocket


Method

1. Cook the pasta in plenty of boiling salted water for about 10 minutes.

2. Put the walnuts and garlic in a food processor and blend. Mix in the marjoram.

3. Put the walnut mixture in a saucepan and stir in the olive oil, cream and rocket. Mix thoroughly, then heat gently.

4. Drain the pasta, pour over the hot sauce and serve immediately.


why not try using quorn for a great tasting low calorie lasagna (vegetarian)

5 ml; (1 tsp)olive oil
1 medium onion, finely chopped
110g (4oz) button mushrooms, sliced(optional)
Salt and pepper
250g (9oz) Quorn Mince
8 sheets pre-cooked lasagne
570ml (1pint) white sauce, made using a packet mix made up with semi skimmed milk
Jar of Ragu
50g (2oz) Cheddar cheese, grated

Cooking Instructions
1 .Preheat the oven to 200C, 400F, Gas mark 6

2 .Heat the oil in a large pan, add the onion and Quorn and fry until soft.

3 .Add the mushrooms, Ragu, seasoning and simmer for 5 minutes.

4 .Add the cheese to the white sauce.

5 .Arrange the layers of Quorn sauce, lasagne and cheese sauce in a lasagne dish in that order. Finish with a topping of cheese sauce.

6 .Bake for 25 minutes until the topping is golden brown.

7. Serve immediately with a green salad.

Answer 2

The MAIN trick is the sauce I think....

I use mushrooms (250 g button mushrooms, sliced), chopped bacon, (bout 150 g or less), 1 small onion, crushed garlic (2 tbs), butter, flour and milk to make the sauce:


First fry the garlic, onion, bacon together, when the bacon is slightly cooked, add mushrooms and stir fry until the mushrooms are done. Transfer into a bowl and set aside.

Then in the SAME saucepan:
Melt butter (2 tbs), add flour (3 tbs) and mix together. Add the mushrooms and then the milk (depending on the thickness of the sauce, use at your discretion) about 100ml at a time....about 250 ml should be ok, but maybe more. Bring to the boil stirring continuously, then let it simmer, stirring occassionally for about 20 minutes.

Add to cooked pasta, top with grated cheddar cheese and Voila! There you go......the Sauce takes about 15 minutes excluding preparation, so by the time your pasta is done, the sauce will be too...

Answer 3

A great recipe is Pasta with Chicken mushrooms pine nuts and pesto.

While the pasta is cooking cut the chicken into strips and cook in a pan when the chicken is nearly ready add the other ingrediants this usually takes around 8 minutes but the time the chicken etc is cook the pasta should be ready drain pasta then add chicken mushrooms pine nuts and pesto sauce heat through serve with crusty bread

Answer 4

When in Australia they had a chain of shops called Fasta Pasta and i got this recipe from them, love it.

You can have with spaghetti or tagliatelle, use a good tomato sauce like Dolmio, add some chilli, just enough depending on how much you like spicy (i use the Schwartz tubes for easiness, add some garlic (again from the tube) and oregano, just a sprinkle.

add cooked chicken, stir in until all heated up, you can add mushrooms or onions to your taste, at the last gasp add a packet of grated mozzarella cheese and heat very slowly until all melted together.

Once you have cooked your pasta, serve up with a garlic bread, scrummy!
The pot is a nuisance to clean afterwards but i find soaking for a while loosens the melted cheese.
hope you enjoy!

Answer 5

Put some peppers, courgette and tomatoes on a baking tray, spritz with olive oil and roast in a medium oven (about 190c) for about forty minutes. Cook your chosen shape of pasta (penne would be ideal). Drain the pasta, add to a roasting dish. Mix with the veg and sprinkle in some cheese - mozzarella, Gouda, Swiss anything you fancy. Grill until bubbling, add some fresh basil and top with Parmesan. You could also add mushrooms or chicken or even tuna.
Or just buy a quality jar of green pesto and top your pasta with that and some Parmesan and toasted pine nuts. It can be a little expensive, but a little goes a long way and it tastes divine.

Answer 6

Creamy Baked Pasta A delicious pasta casserole, very attractive too. You can easily half it for a smaller family dinner. Ingredients: 2 pounds ground beef 2 cloves garlic, minced 2 cans (15 oz. each) tomato sauce salt and pepper 4 cups macaroni or other small pasta 1 package (8 oz.) cream cheese, softened 2 cups sour cream or plain yogurt 1/2 cup chopped green onion 2 cups grated Cheddar cheese Directions: In a large skillet, combine beef and garlic. Cook and stir over medium heat until browned. Drain fat. Add tomato sauce, salt and pepper. Bring to a boil, reduce heat and simmer 15 minutes. Cook pasta and drain. Spread in the bottom of a 4 quart casserole. Top with the meat sauce. In a medium bowl mix the cream cheese and sour cream or yogurt. Blend until smooth. Stir in green onions. Layer over the meat sauce. Top all with the Cheddar cheese. Bake at 350 degrees F. for 35 to 40 minutes, until casserole is heated through. Makes 8 servings.

Answer 7

Pasta a la Rugby Player
Serves only one very hungry rugby player. (Four average people)
Ingredients:

Four fresh tomatoes
200 grams of Rocket(Rugola)
Dry Oregano (One large tea spoon full).
Fresh basil leaves coarsely chopped.
Four spoons of olive oil.
Garlic 3 cloves finely chopped.
Salt & Pepper (Black freshly ground) to taste
Five hundred gramms of any type of short smooth Italian Pasta
EG penne Lisce. Gemelli (Not Quick cook)
Boil the pasta in a large pan. (At least five liters of water)

Pour the pasta in the boiling water Follow the coocking istruction on the pasta pack A good quality pasta should coock for 10-14 minutes.

While the pasta cooks chop the tomatoes in cubes about a 1.5 cm a mix it with the rocket and al the other igredient in a large enough serving dish.

When the pasta is ready drain it and por it the vegetables. serve and eat it strait away.

Buon Appetito

Answer 8

Penne with stilton and broccoli.

Steam some broccoli florets - don't overcook, they should still have a bit of bite. Saute some chopped garlic in butter and olive oil - do it gently, you want the garlic soft, not burned to a crisp. Stir the broccoli and garlic (include the fat it was cooked in) into cooked pasta. I like penne, but any tube shape is good. Then stir in some crumbled Stilton, until it starts to melt. The purists would say gorgonzola, but I like the earthy kick that Stilton gives it. If you want to calm down the blue-cheesey taste, maybe add a little cream, but try it without.

Yum.

Answer 9

Here's one:

INGREDIENTS
1/3 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 carrots
1 1/2 cups broccoli florets, lightly steamed or blanched
4 cups uncooked rotini pasta



DIRECTIONS
Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.

Answer 10

This is a meat recipe, so maybe not perfect.

Ingredients.

1 large onion
1 red pepper
1 green pepper
1 lb ground beef
1/4 lb mushrooms
2 large tomatoes
2 cloves garlic
1 glass red wine
1 tbs Italian Seasoning
Olive oil
1 Can of beef broth
Salt
Pepper
Spaghetti
Parmesan or Romano cheese.

Peel and chop onion and garlic, remove seeds and chop peppers, slice mushrooms, peel, seed, and chop tomatoes.

Fry onion, garlic, and peppers in olive oil slowly until soft but not brown. Add beef, raise heat, and brown. Add mushrooms and continue frying until soft. Add wine and boil off alcohol, add tomatoes, stock, and Italian seasoning. simmer for 1/2 hour, and add salt and pepper to taste.

Boil spaghetti until cooked, drain, and toss in olive oil.

Serve sauce over spaghetti, and grate cheese to top.

The all fresh ingredients give this recipe a clean and fresh taste much superior to bought ready made sauces.

Answer 11

Pasta recipes...very easy:
1 Onion chopped
2 slices of bacon choped (gives it a nice taste but you don't need to use the bacon if you don't like add vegetables instead)
Salt & Pepper
1/2 spoon of Sugar
fry in pan with a bit of olive oil
add 400 gramm of tomato passata
again some salt and pepper
2 teaspoons of Italian herb seasoning
leave simmering for about 30 mins.
Enjoy