Seven delicious pasta dishes to try this week

Seven delicious pasta dishes to try this week


Posted 31st Jul 2018 by Peter Byrne

Sometimes, all you need is pasta...if you're having a day like that today, we have a selection of delicious recipes for you to try!

Fusilli with Tomato Pesto, Chorizo and Rosemary

You will need

400g fusilli pasta
150g chorizo, skinned and cut into 1cm cubes
1 tbsp olive oil
200ml double cream
½ jar Sacla’ Sun-Dried Tomato Pesto
1 tbsp fresh rosemary, finely chopped
25g Parmesan, finely grated plus extra for sprinkling
Salt and pepper

Directions

1 Bring a large pan of water to a rolling boil. Add the pasta, return to the boil and cook for about 8 minutes or until cooked to your liking. 

2 While the pasta is cooking, put the chorizo in a cool pan with the olive oil, then place on a low-to-medium heat and cook for just a couple of minutes until the chorizo starts to look shiny and oily. Don’t brown the chorizo as it can burn easily, just soften it.

3 Add the cream, Tomato Pesto, chopped rosemary and the grated Parmesan, mixing well. Bring to the boil, and cook for a couple of minutes until it’s all blended together beautifully. Season to taste.

4 Drain the pasta but reserve 150ml/5floz of the cooking water as this is very useful for adding to the pasta sauce if it becomes too thick, or stirring into the pasta itself if you're waiting for the sauce to cook and the pasta starts to stick.

5 Finally, combine the pasta and sauce over a medium heat and stir gently, adding some pasta cooking water if it needs loosening. Serve with extra Parmesan cheese sprinkled over the top.

Recipe courtesy of Sacla / Rachel Allen

Tagliatelle

You will need

400g dried tagliatelle pasta
200g pack Tenderstem®
250ml creme fraiche
200g Tallegio cheese, sliced
200g Parmesan cheese, grated
2 cloves garlic, crushed
Small handful, chopped fresh thyme

Directions

1 Cook tagliatelle according to packet instructions. 

2 Meanwhile, cut the florets off 200g Tenderstem® and slice the stems into chunks. Steam or boil for about 3 minutes until tender.

3 While the pasta and Tenderstem® are cooking, make the sauce by placing the Crème fraîche, Tallegio and parmesan in a pan over a very low heat with the crushed garlic. Add a small handful of chopped fresh thyme (oregano and marjoram would also work well) and heat everything gently, stirring to mix the melting cheese, adding a grind of fresh black pepper.

4 Once the sauce is ready pour it over the cooked tagliatelle and Tenderstem® and serve in deep bowls sprinkled with extra Parmesan and a good drizzle of extra virgin olive oil.

Recipe courtesy of Tenderstem®

Lentil Bolognaise

You will need

2 tablespoons Napolina Olive Oil
2 onions, chopped
2 carrots, finely diced
2 celery sticks, finely diced
3 garlic cloves, finely chopped
2 400g cans of Lentils
2 400g cans of Napolina Chopped Tomatoes
4 tablespoons Napolina Double Concentrate Tomato Purée
1 bay leaf
500g Napolina 50%/50% Spaghetti
Parmesan cheese or vegetarian hard cheese, to serve
Salt
Black pepper 

Directions

1 Heat 2 tablespoons of oil in a large frying pan.

2 Chop the onions, garlic, carrots and celery sticks. Add to the pan.

3 Cook gently for 5 to 10 minutes until the vegetables have softened.

4 Stir in the lentils, chopped tomatoes, purée and bay leaf and bring to a simmer.

5 Simmer gently for 20 minutes stirring occasionally.

6 After 10 minutes, bring a large pan of water to the boil and season with salt. Add 500g spaghetti and boil for 10 minutes until al dente.

7 Season the Bolognese sauce with salt and pepper and remove the bay leaf.

8 Drain the pasta and add to the sauce, tossing until all of the pasta is coated.

9 Serve with the grated Parmesan cheese or vegetarian hard cheese.

10 Discover more delicious vegetarian dishes on our recipe hub.

Recipe courtesy of Napolina

Penne with Salmon, Peas and Chilli Pesto

You will need

400g wholewheat penne pasta
15g butter
1 tbsp olive oil
150g salmon, filleted and skinned
Salt and pepper
200ml double cream
¼ jar Sacla’ Fiery Chilli Pesto
1 tsp Dijon mustard
150g frozen peas
A good squeeze of lemon juice
1 tbsp parsley chopped
Chilli flakes, to taste

Directions

1 Bring a large pan of water to a rolling boil. Add the pasta, return to the boil and cook for 8-10 minutes or until cooked to your liking. Drain the pasta but reserve 150ml of the cooking water to add to the pasta sauce if it becomes too thick.

2 While the pasta is cooking, warm up a frying pan on a medium to high heat. Add the butter and the olive oil, and when the butter is foaming place the salmon in the pan. Season with salt and pepper and allow to cook for 3 minutes until it is golden underneath, then turn over, and cook until golden on the other side. Remove from pan.

3 In the same pan, add the cream, Pesto and Dijon mustard and season with a little salt and pepper. Warm through, flake in the salmon and add the frozen peas. Cook for a minute until the peas are defrosted and hot, taking care not to break up the salmon too much. Season with salt and pepper and a squeeze of lemon juice.

4 Combine the pasta and sauce over medium heat and stir gently, adding some pasta cooking water if it needs loosening. Serve, garnished with chopped parsley and chilli flakes.

Recipe courtesy of Sacla / Rachel Allen

Mediterranean Pasta Salad

You will need

300g Napolina Whole Wheat Fusilli – you can swap this for 50/50 Penne or Red Lentil Pasta
2 tablespoons Napolina Extra Virgin Olive Oil
1 400g can of Napolina Spicy Bean Salad
45g Napolina Green Olives
2 tablespoons Napolina Balsamic Vinegar
2 spring onions, finely sliced
1 garlic clove, finely diced
1 yellow pepper, finely diced
300g cherry tomatoes
Handful of flat leaf parsley, finely chopped
½ lemon
Salt           
Black Pepper

Directions

1 Bring a large pan of water to the boil, season with salt. 

2 Add 300g of wholewheat fusilli pasta and cook until al dente. Meanwhile, finely dice 1 yellow pepper.

3 Slice 2 spring onions. Finely dice 1 clove of garlic.

4 Finely chop a handful of flat leaf parsley.

5 Halve 300g of cherry tomatoes and 45g of green olives.

6 Drain the pasta, rinse with cold water and transfer to a large serving dish.

7 Add 1 can of spicy bean salad. Mix well, then add the tomatoes, yellow pepper, olives, spring onions and mix together.

8 In a separate bowl combine 2 tablespoons of extra virgin olive oil, 2 tablespoons of balsamic vinegar, black pepper and the chopped garlic.

9 Add the juice of half a lemon, then stir well.

10 Add the chopped parsley to the pasta followed by the dressing and mix well.

11 Serve with some more chopped parsley.

Recipe courtesy of Napolina

Mac 'n' Cheese

You will need

15g butter
1 garlic clove crushed
few sprigs of time leaves stripped and stalks discarded
1 heaped tbs flour
150ml milk
salt and pepper
250g Cathedral City spreadable cheddar cheese
300g macaroni

Directions

1 Pre heat oven to 200/ fan 180C/gas 6.

2 Fill a large pan with water, add salt and bring to the boil while you make the sauce.

3 Add the butter to a deep pan and melt on a medium heat. Once bubbling, add the crushed garlic and thyme leaves and fry for 1 minute.

4 Mix in the flour and then add the milk a little at a time, whisking constantly until smooth.

5 Season to taste then add the spreadable Cathedral City cheddar and whisk in to the mix.

6 Toss the pasta in to the boiling water and cook according to packet instructions.

7 Pour the pasta into the cheese sauce and mix everything together.

8 Tip in to a deep 20cm squared oven proof dish and bake for 25- 30 minutes until the top is crispy and golden.

9 Serve straight away with lots of fresh green salad.

This recipe is courtesy of Cathedral City.

Chicken Pasta Bake

Serves: 4

You will need

For the sauce

550ml milk
30g plain flour
50g butter
125g Applewood, grated
Salt and freshly ground black pepper to taste

300g pasta, such as rigatoni
2 large onions, roughly chopped
2 tbsp. vegetable or olive oil
350g mixed vegetables such as broccoli, asparagus, sweet corn, peppers or green beans cutinto bite sized pieces.
300g cooked chicken, cut into bite sized pieces

For the topping 

50g Applewood, grated

Directions

1 In a large pan heat the oil and sauté the onion for 5 minutes until softened. Tip onto a plate and set aside. 

2 Meanwhile, cook the pasta according to the packet instructions in plenty of lightly salted water. Four minutes before the pasta should be cooked increase the heat and add the prepared vegetable to the water and simmer.

3 Preheat the oven to 180˚C, 160˚C fan, gas mark 4.

4 To make the sauce pour the milk into the same pan the onions were sautéed in and add the butter and flour. Heat over a medium heat stirring continuously. Within a few minutes as the milk reaches simmering point you will have a smooth but thin sauce. Remove from the heat and add the grated Applewood. The cheese will soon melt and can be easily stirred in to create a smooth sauce. Season to taste.

5 When the pasta is cooked, drain and tip into the cheese sauce along with the chicken and vegetables, and parsley. Mix well and pour everything into an ovenproof dish.

6 Sprinkle over the grated Applewood and place in the preheated oven for 20 minutes until the vegetables are tender and the topping is golden brown.

Recipe courtesy of Applewood





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