pasta
Vegetarian Lasagne
Mixed vegetables, chopped: try 1 onion, 1 capsicum, 2 zucchini, 1/2 cup frozen peas, 1 leek
500g vegetable stock
1 large tin canned tomatoes
1 jar tomato-based pasta sauce
1 tsp crushed garlic (optional)
1/4 jar tuscan seasoning (by Masterfoods)
2 tbsp tomato paste
500g pumpkin
500g frozen spinach, defrosted accoding to packet directions
1 can chickpeas (optional)
1 packet 8 mountain bread*
2 cups low fat milk
2 tbsp cornflour
1 cup low fat cheese
nutmeg and paprika, to taste
* mountain bread is a type of flat bread found in the bread isle of supermarkets. When cooked in this lasagne, it tastes just like pasta, but with a lighter texture and is much healthier. Alternatively, you can just use pasta sheets but note that the lasagne will need to be cooked in the oven for longer, until pasta is cooked.
1- Place vegetables, stock, tomato paste, pasta sauce, most of the tuscan seasoning and garlic in a large saucepan. Stir until combined and place on stove over medium heat. Put the lid on the saucepan and let it cook, for about 15-20 or until vegetables are soft.
2- Slice pumpkin thinly, then steam in microwave (put pumpkin in microwave safe bowl, add a few spoons of water, cover with gladwrap and cook for 5 mins, or until soft)
Creamy Pesto and Chicken Penne
300 g penne pasta
400 g chicken thighs, breasts or tenderloins 3
00 mL chicken stock
1 x 190 g jar sundried tomato pesto
¼ cup parmesan cheese
¼ cup cream
Extra parmesan cheese, for serving
1. Cook pasta until al dente.
2. Cut chicken into bite-sized pieces and fry until browned.
3. Add stock and bring to a simmer.
4. Stir through pesto until combined (about ½-¾ of the jar).
5. Add cream and return to simmer.
6. Stir through parmesan, and continue to simmer until chicken is cooked through.
7. Combine pasta and sauce to serve
Serves 4
Sourced with permission from www.bestrecipes.com.au and written by Jules2
Chicken Alfredo
Dry fettuccine pasta
250 g light cream cheese
4 tablespoons butter
½ cup milk
½ teaspoon garlic powder
1 teaspoon salt
2 teaspoons freshly ground black pepper
2 skinless boneless chicken breast halves, cooked and cubed
2 cups fresh broccoli, chopped
2 small zucchinis, julienned
½ cup capsicum, chopped
1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 10 minutes, then drain well.
3. While pasta is cooking melt cream cheese and butter in a pan over low heat. Stir until smooth. 4. Stir in milk and season with garlic powder, salt and pepper.
5. Simmer for 3 minutes stirring constantly.
6. Mix in chicken, broccoli, zucchini and red pepper.
7. Cook for 3 minutes over medium heat then reduce heat and simmer for a further 5 minutes.
8. Serve over fettuccine
Serves 4
Sourced with permission from www.bestrecipes.com.au and written by Cheeky.
Spicy Pasta Bake
Dash olive oil
1 garlic clove, finely diced
1 onion, diced
½ teaspoon hot chili paste Salt and pepper
1 x 300g tin four bean mix, drained
¼ red capsicum, diced
2 large button mushrooms, sliced
500 g beef mince
1 x 410g tin crushed tomato
200g macaroni
1 cup shredded cheese
Paprika & cayenne pepper
1. Heat oil in a pan and add garlic, onion, chili and a pinch each of salt & pepper. Turn until onion is translucent.
2. Add beans, capsicum & mushrooms and stir through.
3. Add beef and brown, turning regularly.
4. Add tomato, stir through and simmer 15 minutes.
5. In the meantime, cook pasta and pre-heat oven to 200°C.
6. Drain pasta and add to pan, mix through.
7. Transfer to a large Pyrex dish and top with cheese.
8. Sprinkle with paprika and cayenne, bake for 15 minutes until golden.
Serves 4+
Sourced with permission from www.bestrecipes.com.au and written by Kaz
Penne With Chorizo and Onion Sauce
375 g penne pasta 2 onions, sliced 2 chorizo sausages, sliced 440 g can tomato pieces 1/3 cup dry white wine Ground black pepper 2 tablespoons fresh parsley, chopped
1. Cook pasta in salted boiling water until 'al dente' 2. Meanwhile fry onion and chorizo for 2 minutes. 3. Add tomatoes with juice, wine and pepper. 4. Stir over medium heat for about 10 minutes. 5. Toss through drained penne and garnish with parsley Serves 4 Sourced with permission from www.bestrecipes.com.au and written by Janetw.
Pasta With Lemon Tuna Sauce
250 g fettucine
1 tablespoon oil
1 clove garlic, crushed
1 onion, chopped
3 teaspoons butter
1 tablespoon lemon juice
½ cup chicken stock
1 teaspoon mustard
400g can tuna, drained
2 teaspoons corn flour
2 tablespoons cream
2 tablespoons parmesan cheese
Salt and pepper to taste
1. Cook pasta to packet directions.
2. Fry garlic, onion and butter in a frying pan until onion is soft. Stir in lemon juice, stock, mustard and flaked tuna. Stir and cook for 5 minutes.
3. Blend cornflour with cream and whisk into tuna sauce. Cook a further 5 minutes. Stir in cheese just before serving.
4. Serve tuna over cooked pasta
Serves 4
Sourced with permission from www.bestrecipes.com.au and written by Lucy
Creamy Pesto Gnocchi
500 g potato gnocchi
1/2 cup light thickened cream
¼ cup sun-dried tomato pesto
150g chargrilled capsicum, finely chopped
150g baby spinach
1/3 cup grated parmesan cheese
1. Cook gnocchi in a large saucepand of boiling water, following the packet directions, until tender. Drain. Preheat grill on medium-high.
2. While gnocchi is cooking, heat another saucepan over medium-high heat. Add cream and pesto, simmer, stirring occasionally, for 3 to 4 minutes or until slightly thickened.
3. Add capsicum and spinach, cook for 1 minute or until the spinach has just wilted.
4. Add gnocchi to cream mixture, toss to combine and then transfer to a greased 6 cm-deep baking dish.
Cheesy Tomato Macaroni
1 clove garlic, crushed
1 onion, chopped
4 bacon rashers, chopped
500g packet macaroni, cooked
1 x 420g can tomato soup
1 x 420g can diced tomatoes
1 tablespoon tomato paste
2 cups grated cheese
1. In an electric frypan, gently saute garlic, onion and bacon in a little olive oil for 2 minutes.
2. Add remaining ingredients and stir until cheese has melted into the sauce.
3. Cover and simmer on low for 20 minutes, stirring occasionally.
4. Serve in a bowl with a spoonful of grated parmesan cheese sprinkled on top.
Serves 4
Sourced with permission from www.bestrecipes.com.au and written by Abrarose
Beef Pasta Bake
1 tablespoon oil
1 onion, chopped
300g beef mince
400g large spiral pasta
1 x 820g tin tomato soup
500g cheddar cheese, grated
1. Heat oil in large frying pan and saute onion for about 5 minutes.
2. Add mince and cook until browned.
3. Cook pasta in boiling, salted water.
4. Combine mince mixture, pasta, tomato soup and three quarters of the cheese.
5. Place in a casserole dish, sprinkle with remaining cheese and bake at 180°C for about 25 minutes, until the cheese is well browned.
Serves 4-6
Sourced with permission from www.bestrecipes.com.au and written by Marie.
Bacon and Tomato Spaghetti
400 g spaghetti 5 rashers chopped bacon 1 teaspoon crushed garlic 1 jar tomato pasta sauce 2 tablespoon fresh chopped parsley Black pepper Grated parmesan cheese
1. Cook spaghetti until al dente. 2. Fry bacon until cooked, then add parsley, pasta sauce and pepper and cook until heated through. 3. Place pasta in a bowl and toss through garlic and sauce. 4. Serve with parmesan cheese Serves 4. Sourced with permission from www.bestrecipes.com.au and written by Jules2
