I love puttanesca, it's seriously the best pasta! When we were younger, I HATED anchovies (still do!) but mum used to mash them up, with the capers and we wouldn't even notice hahaha I swear she would've done that with 99% of the food she gave us! This recipe is so easy, so quick and so delicious. You have to try it! Serves 2Ingredients: 250g Spaghetti Pasta 1 tbsp tomato paste1/2 small brown onion, diced 2-3 cloves of garlic, crushed 2 x 400g cans of crushed tomatoes2 tbsp. capers5-6 anchovies, finely sliced 1/3 cup kalamata olives, pitted 2 tbsp parsley, finely sliced Salt & pepper (to taste)1/4 tsp chilli flakes (if you like heat)2 tbsp. Parmesan cheese 1 tbsp. olive oil Directions: Boil pasta in salted water until cooked to your liking (or according to packet instructions). In a deep pot, add olive oil and heat over a medium to high heat. Add onion, garlic and chilli into the pot and cook for 2-3 minutes, or until onion becomes translucent. Add tomato paste, capers, anchovies and olives into the pot and cook for 2 minutes to heat through. Add crushed tomatoes, parsley, salt, pepper and chilli flakes. Cook for 20 minutes or until the sauce had slightly reduced. Add pasta into the sauce pot and mix through. Serve in bowls and top with more fresh parsley and parmesan cheese.
Okay so how GOOD is Mac and cheese? SOOO DELICIOUS! I thought I'd add some veggies and chicken to bulk out the recipe, and boy was that decision AMAZING! Serves 4-6Ingredients:250g elbow pasta300g chicken tenderloins, sliced into strips 1 broccoli, cut into florrets 50g baby spinach leaves 5 button mushrooms, sliced 1 brown onion, diced1 garlic clove, crushed ½ cup panko breadcrumbs, toasted 4 tbsp. unsalted butter1/3 cup plain flour 800ml whole milk2-3 cups shredded cheese (Cheddar, Colby, mozzarella) ½ tsp salt½ tsp pepper1 tsp paprika 1 tsp garlic powder1 tsp mustard powder1 tbsp. Fresh parsley, chopped Directions: Cook pasta according to packet instructions (minus 2 minutes!) set aside to cool. Pre-heat oven to 180 degrees Celsius. Using a small pan with a tiny splash of olive oil, add broccoli, spinach, onion, fresh garlic and mushrooms and cook for 5 minutes until veggies are half cooked though. Remove from pan and set aside. In the same pan, add chicken and season with a pinch of salt and pepper. Cook for 5-7 minutes or until completely cooked through. In a large pot, add butter and melt over medium heat. Once melted, add flour and mix for one minute. Use a whisk to separate the clumps. Add 250ml of milk, stirring to try to dissolve the flour paste into the milk. Add remaining milk and continue to whisk until lump free. Add salt, pepper, garlic powder, mustard powder and fresh parsley. Stir through. Stir for 5-8 minutes until the milk has thickened to a cream like consistency. A way to check this is, coat a spoon in the mixture and using the back of the spoon, you should be able to draw a thick pathway with your finger. Remove from stove and add cheese, chicken and the vegetable mixture. Mix through. Add the cooked elbow pasta into the pot and stir through, ensuring to coat well. Top with panko crumbs and a sprinkle of paprika. Bake in the oven for 15 minutes ot until the top is lightly golden brown. EAT!
This pasta idea is super delicious and simple to make! Paired with the amazing creamy pesto, this is a dish you'll love! Serves: 2 Ingredients: Pasta:250g spiral pasta, uncooked1 medium broccoli head, cut into small florets10 semi sun dried tomatoes, sliced in half 1 cup baby spinach2 tbsp. pumpkin seeds, toasted Spicy Pesto:Ingredients: 2 cups of baby spinach 1/2 cup fresh basil leaves¼ cup of parmesan cheese2/3 cup of pine nuts, toasted 1 garlic cloves, crushed1 tbsp. lemon juice2/3 cup of olive oil 50g yopro yoghurt, plain flavour ½ tsp chilli flakes Pinch of saltPinch of pepper Directions: Add all ingredients under “pesto” except the olive oil into a blender and begin to blend. Whilst blending, slowly pour in the olive oil and blend until your desired consistency. Cook pasta according to packet instructions. In a deep non-stick pan, heat olive oil over a medium to high heat. Add broccoli florets, and semi sundried tomatoes to cook for 5 minutes. Then add spinach, and allow to wilt. Season with a small pinch of salt and pepper. Add cooked pasta into the pan and a large dollop of the pesto. Mix to stir, if you need more – add more! Serve with extra chilli flakes and a sprinkle of parmesan!
How delicious is a good seafood pasta? I always order the seafood pasta when I'm out, so I just needed to recreate it for home! Serves 2 Ingredients: 250g fettuccine, uncooked140g blue swimmer crab meat, diced 12 large king prawns, raw & de-scaled and de-veined 1 long red chilli, sliced thinly3 garlic cloves, crushed 1 brown onion, diced 3-4 tbsp olive oil 1 tsp salt 1/2 tsp pepper 1 tbsp. fresh parsley, chopped Directions: Cook pasta according to packet instructions. Drain once cooked and set aside. In a large non stick pan, heat olive oil over a medium to high heat. Add onion, garlic and chilli into the pan and cook for 3-4 minutes, or until onion becomes translucent. Add prawns, crab and parsley into the pan and cook for 4-6 minutes, or until prawns are cooked through. Throw the cooked pasta into the pan and heat through. Season with salt, pepper to taste. EAT!
PASTA BAKES ARE SO GOOD! They are SO delicious and perfect for a huge family. There is so many flavour combinations, and this bolognese one is amazing! Ingredients: 3 cups of bolognese sauce. Click THIS link for a recipe!500g penne pasta (uncooked)5-6 basil leaves 3 tbsp parmesan cheese2 tbsp pecorino cheese 1/4 cup mozzarella cheese (more if you need!) Directions: Pre-heat oven to 180 degrees celsius. Cook pasta according to packet instructions, but take two minutes off the cook time (It will cook in the oven with the sauce!) In a large mixing bowl, combine the pasta and the sauce. Sprinkle half the cheese into the bowl and mix through. Into a deep baking dish, pour mixture and spread edge to edge. Sprinkle the remaining cheese over the top and add basil leaves over the top. Place into the oven for 30 minutes or until lightly golden brown on the top. Take out and leave to rest for 15 minutes. EAT!
How good is pesto pasta! I love super easy and tasty recipes like these! Minimal ingredients, but packs an absolute punch of flavour. I made the pesto with macro Organic Almonds and used the new macro Quinoa Rigatoni. If you use gluten-free pasta, this is one to try; light, tasty and perfect for meals like this! It’s also high in fibre, and contains 20% of your daily recommended whole grain intake.Serves 1 -2 Ingredients: 1 cup Macro quinoa rigatoni pasta (120g cooked) 1 chicken breast fillet (around 120g), sliced into bite sized pieces 1 tablespoon almond and basil pesto (use a basic pesto recipe, but replace pine nuts with almond) ½ cup broccoli florets, cut very small ½ cup cherry tomatoes, halved 5 Macro whole kalamata olives, pitted 1 teaspoon parmesan cheese 1 teaspoon pepita seeds 1 teaspoon Macro extra virgin olive oil Directions: Make your pesto! Check out this link. Cook pasta according to packet instructions. In a small mixing bowl, mix the chicken pieces with a small pinch of salt and pepper. In a small pan, heat olive oil over a medium to high heat and cook chickencompletely through, around 4-6 minutes. Take chicken out of the pan, set aside and then place broccoli, tomatoes and olives into the same pan. Toss for 3-4 minutes over medium heat until broccoli starts to soften – you still want a little crunch. Add cooked pasta and chicken back into the pan and toss to warm through. Add pesto to the pan and mix through. Transfer to a serving dish. Sprinkle parmesan cheese and pepita seeds over the top.
How good is a delicious pasta bake? This one is AMAZING!!! Serves: 6Ingredients:500g penne pasta, cooked 300ml heavy cream3 cups of chicken stock1 onion, diced2 garlic cloves, crushed2 cups spinach leaves350g bacon, sliced into thin strips250 button mushrooms, sliced finely 1 spring onion, sliced finely1 roasted capsicum, finely diced 1 1/2 cups provolonge cheese1 tsp dried oreganopinch of salt & pepperDirections: Preheat oven to 180 degrees Cook pasta according to packet instructions, minus 2 minutes (It will cook more in the oven!) In a large pan, heat olive oil over medium to high heat. Place onion, spring onion, garlic, mushrooms, and bacon into the pan and cook for 8-10 minutes, until mushrooms are cooked through and onion is translucent. Add roasted capsicum Add cream, roasted capsicum and stock and season with salt, pepper and dried oregano. Add pasta and 1 cup of the provolone cheese to the mix and stir. (you may need to transfer to a large mixing bowl, its a lot!!) Place pasta mixture into a large baking tray. Sprinkle with the remaining 1/2 cup of cheese. Place into the oven for 20 minutes or until lightly golden brown. Eat!
Because everyone is enjoying these Pasta Bakes so much, I thought I'd create another. Here we have a Chicken and Mushroom Pasta Bake, which is incredibly delicious and flavoursome. Another perfect meal to share with the family. Serves: 6Ingredients:500g penne, cooked2 cups of Napoletana sauce 300g chicken tenderloins, sliced into strips 1 brown onion, diced2 tbsp olive oil3 garlic cloves, crushed250g button mushrooms, sliced thinlypinch of salt & pepper100g baby spinach 10g parsley (to top)200g provolone cheese Directions: Pre-heat oven to 180 degrees celsius. Boil water and cook pasta to packet instructions (but minus 1 minute!). In a non stick pan, heat olive oil over medium to high heat. Add onion, garlic, mushrooms, salt, and pepper into the pan and cook for 10 minutes, or until mostly cooked. Add chicken tenderloins to the pan and cook for 5 minutes. Add spinach and leave to wilt for 2 minutes. Continue to stir. In a large mixing bowl, add cooked pasta, Napoletana sauce and the mushroom mixture. Mix well, ensuring everything is combined. Sprinkle with salt and pepper here again Add to a large baking tray and sprinkle with provolone and parsley. Place into the oven for 20 minutes or until lightly golden. Serve!
Who doesn't like creamy pasta? It's seeeeriously delicious! I am a huge fan of mushrooms, so naturally....this is my new favourite meal pasta!Serves: 6Ingredients:15 mushrooms, sliced thinly2 small brown onions, diced4 garlic cloves, crushed2 tbsp olive oil 1 tsp salt1 tsp pepper1/2 cup of parmesan cheese2 cups of vegetable stock300ml heavy cream500g linguine pasta Directions: Boil water and cook pasta aldente (almost cooked!) In a deep pan, heat olive oil over a medium to high heat. Add onion, garlic and mushrooms to the pan and cook for 7-10 minutes, or until mushrooms have softened. Add stock, heavy cream, salt, pepper and parmesan to the pan and stir. Leave to simmer for 15 minutes on a low heat. Add Half cooked pasta to the pan and mix through and leave to further cook for 5 minutes. Continue to stir. Remove from pan and place into serving bowls. Sprinkle a little bit of parsley to serve.
I love a simple and quick pasta! This is a easy meal that is perfect for a family! If you like extra heat, grab some chilli chorizo! Serves 4Ingredients: 250g pasta (enough to serve 4) 250g chorizo, sliced into rounds 2 large broccoli head, cut unto florets1 medium brown onion, diced 3 garlic cloves, crushed 1 long red chilli, deseeded and finely sliced1/4 tsp salt 1/4 tsp pepper3 tbsp. olive oil Parsley to garnish Directions: Cook pasta according to packet instructions. In a large nonstick pan, heat olive oil over a medium to high heat. Add onion, garlic, chilli and chorizo and cook for 5-7 minutes until chorizo has cooked and onion has softened. Add broccoli heads into the pot and cook for 3-4 minutes or until lightly softened. Add cooked pasta into the pan and season with salt and pepper. If you need a little more olive oil to mix around, add a tablespoon. Sprinkle with parsley and eat!
Oh so this recipe is THE BOMB. The original creamy chicken recipe was an absolute hit with rice, so naturally pasta has got to be next! Serves 4 Ingredients: 250g elbow curls pasta 1 Tbsp olive oil2 chicken breast fillets, sliced into thin strips. 2 garlic cloves, crushed 1 tbsp. fresh Thyme leaves, finely chopped1 fresh chilli, chopped roughly2 stalks of spring onion, finely sliced 1/2 cup sun dried tomatoes, halved 3/4 cup thickened cream1 1/4 cup chicken stock (yes, one and one quarter!) 1/3 cup parmesan cheeseSalt and pepper to taste2 cups of fresh baby spinach Directions: Pre-heat oven to 180 degrees celsius Cook pasta Al-dente (Take two minutes of packet cook time, it'll cook more in the oven!) Trim the large fatty bits off the breast and coat with salt and pepper. In a hot pan with a splash of olive oil, brown the chicken fillets lightly and then set aside. In the same saucepan, heat olive oil over a medium to high heat. Add garlic, thyme leaves, chilli and spring onion and cook for two minutes. Pour in stock, thickened cream and leave to simmer for a further 5 minutes. Add in sun dried tomatoes and parmesan and leave for 1 minute Add in the browned chicken and spinnach and leave to simmer for 10 minutes. Add cooked pasta to the mix and transfer to a deep baking tray. Top with parmesan cheese and add into the oven for 20 minutes or until nice and crispy brown on the top. EAT IT ALL (maybe not all...but you'll want too!!!)
This is one from my dad - he LOVES this type of pasta! It's light, but packs a punch with flavour! Ingredients: 1 brown onion, diced1 long red chill, diced and deseeded 3-4 garlic cloves, crushed 1/4 cup chopped parsley4 tbsp. olive oil 3 tbsp. olive oil (for cooking)250g spaghetti, uncooked 200g uncooked tail on prawnsSalt and pepper to taste. Directions: Cook pasta according to packet instructions. In a non-stick pan, heat olive oil over medium to high heat. Once hot, add onion, garlic, chilli, and parsley to the pan and cook for 3-5 minutes, or until onion is translucent. Add prawns to the pan, and cook for 4-6 minutes, or until they're cooked through. Add the cooked pasta into the pan and toss through. Season with salt and pepper to taste Add parmesan and more parsley to top with!