5 pasta recipes that are easy to prepare in minutes


Do you know the cure for all the problems in the world? Crabs. Even better when it’s in pasta form. There’s something so comforting about a hearty bowl of pasta that makes everything better. While it may seem daunting to make great pasta on your own, and ordering it seems like the easiest option, there is something to be said for cooking a meal on your own. Not trying to be cheesy (pun intended), these five pasta recipes are so flavorful yet easy to make, they’ll have you cooking at every opportunity. So, pasta la vista, baby!

by GIPHY

1. Tomato and confit garlic tagliatelle

Nothing goes with pasta like tomato and garlic; even better if they are candied! This recipe is so simple yet so delicious that you won’t be able to wait to devour it as the aroma fills your kitchen.

What you will need:

– 12 unpeeled garlic cloves

– ¾ cup of olive oil

– 2 cups of cherry tomatoes

– Salt to taste

– ½ teaspoon red pepper flakes (optional)

– 5 sprigs of fresh thyme

– 400 grams of boiled tagliatelle pasta

– Parsley for garnish

To do this:

  1. Preheat your oven to 130 degrees Celsius. Using a knife, carefully poke a hole in each clove of garlic and the tomatoes.
  2. Add the dried garlic cloves and tomatoes to a baking dish, garnish with thyme and red pepper flakes (optional) and drizzle with olive oil. Toss them until they are sufficiently coated in the oil. Place the baking dish in your oven and bake for one hour and 45 minutes.
  3. Carefully remove the dish, using oven mitts, and set it aside on your work surface to cool. After cooling the dish, carefully peel the tomatoes and garlic cloves. You can mash them with a fork or flat utensil if you like. Discard the thyme.
  4. Add the cooked tagliatelle to the baking dish, mix well with the tomatoes and garlic, garnish with parsley and your pasta is ready to serve.

2. Lemon Ricotta Pasta

This pâté is cheesy and tangy, and if you don’t consider adding it to your meal plan, we’ll be pretty disappointed. Trust us; it’s something you’ll cook on the reg.

Lemon and ricotta pasta

What you will need:

– 200 grams of cooked pasta (any shape you like)

– ½ cup pasta water

– 1 cup whole milk ricotta

– 1 cup of grated parmesan

– 1 lemon

– 3-4 lemon wedges

– 1-2 tablespoons of olive oil

– 1 clove of garlic (grated or pressed)

– Salt and black pepper to taste

To do this:

  1. For the ricotta sauce, combine the ricotta, olive oil, parmesan, garlic clove, lemon zest and juice in a bowl, season with salt and black pepper. Mix well.
  2. Mix the sauce with the cooked pasta containing the cooking water. Continue mixing over low heat until you reach your desired consistency.
  3. Garnish with Parmesan and a drizzle of olive oil.

3. Pesto Pasta Salad

Once you become friends with pesto, you’ll realize there’s more to pasta than just red and white sauce. This pasta salad is refreshing, filling and perfect for a beautiful sunny day.

Pesto pasta salad

What you will need:

– 200 grams of cooked pasta (any shape you like)

– 1 cup of cherry tomatoes

– 2 handfuls of baby spinach or arugula

– ½ crumbled feta or grated mozzarella (optional)

– ½ cup thinly sliced ​​black olives

– ½ chickpeas (rinsed and drained)

– ½ cup basil leaves

– ½ cup parsley leaves

– ¼ cup lemon juice

– 1 clove garlic (roughly chopped)

– Salt to taste

– 1 glass of olive oil

To do this:

  1. For the pesto, add the basil leaves, parsley leaves, garlic cloves, lemon juice, olive oil and salt to a food processor, and blend until you have a smooth paste without lumps.
  2. To prepare the pasta salad, add the cooked pasta to a large bowl, pour the pesto over it and toss well to combine. Add cherry tomatoes, baby spinach or arugula, black olives, chickpeas and cheese (optional). Mix again and serve.

4. Pasta with braised chicken, rosemary and chilli

We bet that the name of this paste is enough to make your mouth water. You’re in luck because this pasta tastes as good as it looks. Don’t worry if you’re vegan or vegetarian, you can just replace the chicken with tofu, or skip the protein altogether, the pasta will be just as good without it.

Pasta with braised chicken, rosemary and chilli

What you will need:

– 500 grams of cooked pasta (any shape you like)

– 2 tablespoons of olive oil

– 1 kg of chicken (or tofu) in quarters

– 1 large onion (finely chopped)

– 50 grams of unsalted butter

– 3 cloves of garlic (finely chopped)

– ½ teaspoon red pepper flakes

– ½ cup of red wine (optional)

– 2 tablespoons rosemary leaves, plus sprigs for serving

– 3-4 fresh bay leaves

– 2 cups of tomato puree

To do this:

  1. Heat the olive oil in a large saucepan over medium heat. Add chicken or tofu to pan and cook (skin side down for chicken) until browned or 10 minutes. Transfer to a plate and set aside.
  2. Add the onion, butter, garlic, and chili to the same skillet and cook over medium-high heat until the onion has softened and begins to turn translucent. Add the wine to the pan and simmer for 3 minutes or until slightly reduced. Add the bay leaves and tomato puree and increase the heat.
  3. Bring to a boil and add the chicken or tofu to the skillet. Cover and cook for an hour, stirring occasionally, until the chicken is tender. Shred the chicken if you prefer.
  4. Add the cooked pasta and toss well to combine. Garnish with rosemary sprigs and chili flakes, and serve.

5. Cheesy Pumpkin Pecan Pasta

We know this pasta is more like a dessert you would have during the holiday season, but this recipe is one of the most delicious and unique pasta dishes you’ll ever try.

Cheesy Pumpkin Pecan Pasta

What you will need:

– 2 and a half cups cooked pasta (any shape you like)

– 1 onion (diced)

– 2 cloves of garlic (minced)

– 2 cups pumpkin puree

– 4 cups of vegetable broth

– ½ cup of pecans

– 2 tablespoons of butter

– 1 cup cream cheese (room temperature)

– ¼ teaspoon red pepper flakes

– Salt to taste

– ¼ teaspoon ground pepper

– ½ teaspoon of nutmeg

– Parsley for garnish

To do this:

  1. Add the onion, garlic, vegetable broth, pumpkin puree, red pepper flakes, salt, pepper and nutmeg to a medium saucepan.
  2. Bring to a boil over medium-high heat, stirring occasionally.
  3. Cover with a lid, lower the heat and simmer for 10 minutes.
  4. Crush and toast the pecans over medium heat until golden.
  5. Add the pasta and mix well until combined.
  6. Add cream cheese, butter and pecans. Add salt and pepper to taste.
  7. Garnish with pecans and parsley and serve.


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