Mushroom and pancetta spaghetti
Ingredients
Method
Step 1
Cook spaghetti in a large saucepan of boiling, salted water, following packet directions, until tender.
Step 2
Meanwhile, heat oil in a large frying pan over medium-high heat. Add mushrooms and pancetta. Cook, stirring occasionally, for 6 minutes or until pancetta is crisp.
Step 3
Drain spaghetti and return to saucepan. Whisk eggs in a jug with a fork until well combined. Add eggs, mushroom mixture and parsley to spaghetti. Toss until well combined.
Step 4
Return pan to medium heat. Toss pasta for 1 minute or until egg begins to set. Remove from heat. Add parmesan. Season with salt and pepper. Serve.
Fettuccine with mixed mushroom sauce
Ingredients
Method
Step 1
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
Step 2
Meanwhile, heat the oil and butter in a large frying pan over high heat until the butter melts. Add the leek, garlic and half the parsley and cook, stirring, for 1 minute. Add the combined mushroom and cook, stirring, for 5 minutes or until mushroom softens. Add wine and cook for 1 minute or until almost all of the liquid has evaporated. Add the cream and season with salt and pepper. Cook for 2 minutes or until the sauce thickens.
Step 3
Add the mushroom mixture, remaining parsley and half the parmesan to the pasta and toss until well combined.
Step 4
Divide the pasta mixture among serving bowls. Top with the remaining parmesan. Serve with lemon wedges.
Fettuccine with lemon tuna and capers
Ingredients
Method
Step 1
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
Step 2
Meanwhile, use a zester to remove rind from the lemon. (Alternatively, use a vegetable peeler to peel the rind from the lemon. Use a small sharp knife to remove the white pith from the rind. Cut rind into very thin strips.) Juice the lemon. Heat the oil in a large frying pan over medium heat. Add tomato, shallot and garlic. Cook for 2-3 minutes. Add the lemon juice, tuna, capers and half the parsley. Cook for 5 minutes or until the sauce thickens. Season with pepper.
Step 3
Add the pasta to the tuna mixture and toss to combine. Divide the pasta mixture among serving bowls. Top with the lemon rind and remaining parsley to serve.
Chilli prawn and tomato spaghetti
Ingredients
Method
- Step 1 Cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Drain, reserving 1/2 cup cooking liquid. Return pasta to pan.
- Step 2 Meanwhile, heat oil in a large frying pan over medium-high heat. Add garlic and chilli. Cook for 1 minute or until fragrant. Add prawns. Cook, stirring, for 2 to 3 minutes or until pink and cooked through. Add tomato and cooking liquid. Cook for 2 minutes or until heated through. Season with salt and pepper. Stir through parsley. Serve.
Zucchini, pea and mint spaghetti
Ingredients
Method
Step 1
Finely grate and juice lemon. Roughly tear ciabatta.
Step 2
Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain.
Step 3
Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add bread. Cook, stirring, for 3 to 4 minutes or until golden brown. Transfer to a bowl.
Step 4
Add zucchini and garlic to pan. Cook, stirring, for 3 minutes or until zucchini starts to soften. Add peas. Cook, stirring occasionally, for 3 to 5 minutes or until peas are tender. Add pasta, lemon rind, lemon juice, extra-virgin olive oil and mint. Cook, tossing, for 2 minutes or until combined and heated through. Season with salt and pepper. Sprinkle with bread and parmesan. Serve.
Creamy bacon spaghetti with poached eggs
Ingredients
Method
Step 1
Cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain. Return to the pan.
Step 2
Meanwhile, bring a medium saucepan of water to the boil. Add vinegar. Crack 1 egg into a small bowl. Use a large spoon to stir water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool. Cook for 4 minutes for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer to a plate. Cover with foil to keep warm. Repeat with the remaining eggs.
Step 3
Heat a frying pan over medium-high heat. Add the bacon and cook, stirring, for 4-5 minutes or until golden and crisp. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add cream. Bring to the boil. Simmer for 2-3 minutes or until the sauce thickens. Remove from heat and stir in the shallot and parsley.
Step 4
Add the cream mixture to the pasta and toss until well combined. Divide the pasta among serving bowls. Top with the poached eggs to serve.
Spaghetti with garlic butter, bacon and prawns
Ingredients
Method
Step 1
Pound butter, garlic, lemon and basil in a mortar and pestle (or mash with a fork in a bowl) to combine well. Set aside.
Step 2
Cook pasta in a large pan of boiling salted water to packet instructions.
Step 3
Meanwhile, heat oil in a large, deep fry pan over medium heat. Cook bacon, stirring, for 4-5 minutes until starting to crisp. Remove and drain on paper towel.
Step 4
Return pan to heat and melt half the butter. Add prawns and stir for 2-3 minutes until just cooked. Drain pasta, then add to fry pan with bacon and remaining butter. Toss, season and serve with extra basil.
Pappardelle with pumpkin, bacon and torn bread
Ingredients
Method
Step 1
Preheat oven to 220C fan-forced. Bring a large saucepan of salted water to the boil. Meanwhile, coarsely grate pumpkin. Cut crusts from bread, then tear into small pieces. Thinly slice bacon.
Step 2
Line a large oven tray with baking paper. Place pumpkin on tray, drizzle with 1 tablespoon oil and scatter over capers. Season with salt and pepper, then toss to combine. Spread mixture to cover half the tray. Place bread and bacon on other half of tray. Drizzle with 1 tablespoon oil and toss bread mixture to combine. Bake, stirring each mixture halfway through, for 12 minutes or until bread is golden and pumpkin is tender.
Step 3
Meanwhile, thinly slice garlic and roughly chop parsley, reserving a few leaves to serve. Add pasta to boiling water, return to the boil, then cook for 2 minutes or until al dente. Drain, reserving 180ml (3/4 cup) cooking water.
Step 4
Heat remaining 2 tablespoons oil in a saucepan over medium heat. Add garlic and cook, stirring, for 1 1/2 minutes or until golden. Add pasta, reserved cooking water, pumpkin and bread mixtures. Squeeze over juice from lemon, tear over half the parsley, then toss to combine.
Step 5
Divide pasta among bowls, then top with small spoonful's of ricotta. Tear over reserved parsley to serve.
Creamy chicken Carbonara
Ingredients
Method
Step 1
Cook the Coles Brand Penne in a saucepan of boiling water following packet directions. Drain.
Step 2
Meanwhile, heat the Red Island Australian Extra Virgin Olive Oil in a frying pan over medium heat. Add chicken and cook for 4 mins, turning, until golden and cooked through. Transfer to a plate. Add bacon to the pan and cook, stirring, for 2 mins or until golden and starting to crisp.
Step 3
Whisk garlic, Campbell's Real Stock Chicken, egg yolks, cream, corn flour and half the parmesan in a bowl. Season. Return the chicken to the pan over low heat. Add the egg mixture and pasta. Cook, tossing, for 1-2 mins or until pasta is coated and the sauce thickens. Top with parsley and remaining parmesan.
Fettuccine boscaiola
Ingredients
Method
Step 1
Cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
Step 2
Meanwhile, cook the bacon in a large non-stick frying pan over medium heat, stirring often, for 4 minutes or until golden. Use a slotted spoon to transfer to a plate.
Step 3
Heat the butter in the frying pan. Add the mushroom and cook, stirring often, for 5 minutes or until tender and the liquid has reduced.
Step 4
Add the pale section of the shallot and stir to combine. Stir in the bacon and cream. Simmer for 6-7 minutes or until the mixture thickens slightly. Add the parmesan and romano, and stir until well combined.
Step 5
Add the pasta and green section of the shallot to the sauce. Season with salt and pepper and toss until well combined. Divide the pasta among serving dishes. Top with extra parmesan.
Creamy miso pasta w/ brussels sprouts
Sauce ingredients
½ cup raw cashews, soaked 3-4 hours, preferably overnight, drained, and rinsed
1 tablespoon white/mellow miso paste
1 small garlic clove, peeled
¼ teaspoon Dijon mustard
½ cup filtered water
2 tablespoons fresh lemon juice
1 tablespoon olive oil
Sea salt, to taste
For the Pasta
1 teaspoon olive oil
2 cups brussels sprouts, sliced in half
1 teaspoon fresh lemon juice
8 ounces long pasta (I used brown rice spaghetti)
Sea salt and freshly ground black pepper
Chili flakes (optional)
Method
Make the sauce: in a high-speed blender, puree the cashews, miso paste, garlic, Dijon mustard, water, lemon juice, olive oil, and a pinch of salt until smooth. Taste and adjust the seasonings.
Heat the oil in a large skillet over medium-high heat. Add the brussels sprouts, cut side down, along with a pinch of salt. Let them sear until the cut side becomes golden brown, 2-3 minutes. Toss and continue cooking for an additional 7-10 minutes, or until tender.
Add a squeeze of lemon juice to the pan, toss once more, then remove from the heat and transfer to a plate.
Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Reserve 1 cup of the pasta water. Drain and return the pasta to the pot. Stir in the sauce, adding pasta water as needed to thin the sauce and make it creamy. Add the brussels sprouts and toss until heated through.
Serve pasta hot with freshly ground black pepper and chili flakes, if using.
Heat the oil in a large skillet over medium-high heat. Add the brussels sprouts, cut side down, along with a pinch of salt. Let them sear until the cut side becomes golden brown, 2-3 minutes. Toss and continue cooking for an additional 7-10 minutes, or until tender.
Add a squeeze of lemon juice to the pan, toss once more, then remove from the heat and transfer to a plate.
Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Reserve 1 cup of the pasta water. Drain and return the pasta to the pot. Stir in the sauce, adding pasta water as needed to thin the sauce and make it creamy. Add the brussels sprouts and toss until heated through.
Serve pasta hot with freshly ground black pepper and chili flakes, if using.
Skinny Cajun Shrimp Pasta
Ingredients
8 ounces (225g) pasta (I used linguine, use whatever you like)
1 pound shrimp (shelled)
2 teaspoons olive oil
3 teaspoons Cajun seasoning
2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1¾ cup milk (I used 2%)
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon pepper
¼ cup shredded parmesan cheese
Method
Cook the pasta according to the package directions in a large pot of boiling water. Drain.
Meanwhile, heat a non-stick skillet over medium heat. Toss the shrimp with the olive oil and the cajun seasoning. Add the shrimp to the skillet and cook for about 4 minutes, flipping once, until they are completely pink. Set aside and keep warm.
In a medium saucepan, over medium heat, melt the butter. Add the garlic and cook, stirring for about 30 seconds, until fragrant. Whisk in the flour, and cook, whisking constantly, until it is lightly browned, about 1 minute. Slowly whisk in the milk, stirring until it is incorporated and smooth. Add the thyme, oregano, salt, pepper and parmesan and whisk continuously for 3-4 minutes until the sauce has thickened slightly. Reduce the heat to a low simmer until the pasta is ready.
Toss together the pasta and sauce and serve with the Cajun shrimp on top. Garnish with parsley and additional parmesan if desired.
Pasta with Sausage, Roasted Butternut Squash, and Kale
Ingredients
1 butternut squash, peeled and ½" diced
3 tablespoons olive oil, divided
1 (19 ounce) package Johnsonville Italian Sausage, casings removed
3 cloves garlic, minced
2 bunches kale, stems discarded and leaves torn
1 box (1 lb) rigatoni
1 cup finely shredded Parmigiano Reggiano
Kosher salt
Freshly ground black pepper
Sage, for garnish
Method
Preheat oven to 400°F. Spread diced butternut squash in an even single layer on a baking sheet covered in aluminum foil. Drizzle with 1 tablespoon olive oil, season generously with Kosher salt and freshly ground black pepper, and toss to coat. Roast in oven until fork tender, about 20-30 minutes.
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage and cook, using a wooden spoon to break up sausage into bite-sized pieces, until meat is fully browned, abut 5 minutes.
Meanwhile, bring a pot of salted water to a boil. Cook the rigatoni according to package directions for "al dente" pasta and drain, reserving 1 cup of the pasta water.
In the emptied pot in which you cooked the pasta, add the remaining 1 tbl. of olive oil over medium heat. Add garlic and cook, stirring constantly, for 30 seconds. Add kale (in batches if necessary since it'll wilt down as it heats) and cook, stirring occasionally, until all kale is soft and wilted, about 5-7 minutes. Season with Kosher salt and freshly ground black pepper. Add roasted butternut squash and cooked sausage.. Cook, stirring constantly and being carefully not to mush the squash, for 1 minute. Add pasta, reserved pasta water, and Parmigiano Reggiano. Season with Kosher salt and freshly ground black pepper. Cook briefly until flavors are combined, about 1 minute. Serve with extra Parmigiano Reggiano, if desired (it will be). Garnish with fresh sage.
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