Spicy Lemon Pepper Pasta with Broccoli

Servings: 1   Time:

Ingredients:

• fettucini
• 2 tsp olive oil
• 1 1/2 cups fresh broccoli florets
• 1/4 cup sliced sundried tomatoes (oil packed)
• 1/2 tsp hot red pepper flakes
• 1 tsp fresh lemon juice, or more to taste
• 1-2 pinches kosher salt, or to taste
• black pepper, to taste

Directions:

1. Cook pasta as directed on packaging in well-salted water.
2. Meanwhile, chop the broccoli florets into small pieces and slice the tomatoes.
3. When pasta is nearly done, heat a wok over medium-high heat until it's quite hot. Add oil and broccoli and toss to coat, adding more oil as needed. 
4. After 1-2 minutes, add tomatoes and pepper flakes.
5. Let cook for another 2 minutes undisturbed, then toss. Repeat until colour is even throughout vegetables and broccoli is a bright green and tender.
6. Drain pasta and add to the wok, adding just enough oil to coat the pasta, if needed.
7. Add lemon juice and salt to taste.
8. Plate and grind fresh black pepper and serve immediately.

Notes:

• Makes for nice room temperature pasta so would be good for picnics, work, etc.

Source: veganyumyum.com

Braised onion and butter pasta sauce

SERVINGS: 4   TIME: 1hr 30min

INGREDIENTS:

• 8 tbsp (1 stick) unsalted butter
• 1 1/2 lb yellow onions, halved and sliced about 1/4-inch thick
• 1 tbsp sugar
• 1/4 cup Madeira wine
• 3/4 lb hot cooked pasta
• salt, for serving
• grated parmesan, for serving

DIRECTIONS:

1. Warm butter over medium heat in a large pan.
2. Add onions and cook, stirring occasionally until soft and translucent.
3. Stir in the sugar and reduce the heat to low or medium-low. Cook onions very gently for about 1 hour, stirring occasionally. Allow to caramelize to a deep shade of amber.
4. Stir in the Madeira, cook for a couple of minutes to combine, and then add pasta to the pan.
5. Toss well.
6. Serve with a generous sprinkling of salt and grated cheese.

NOTES:


SOURCE: Orangette

Chunky tomato sauce

Servings:   Time:

Ingredients:

• 10 pearl onions, cut in halves
• 1/2 cup red wine
• 5 cloves garlic, minced
• 1 rib celery, cubed
• 1 Chinese eggplant, cubed
• 1 can canned tomatoes
• 1 pinch of sugar
• 1 bird's eye chili, minced
• Olive oil
• Kale, chopped
• Parmesan substitute, to taste

Directions:

1. Simmer the onions in red wine, let reduce until almost no liquid is left.
2. Add a bit of olive oil, then garlic, and saute for a few minutes.
3. Add celery and eggplant. Cook for a few minutes.
4. Add tomatoes, sugar, and chili. Let simmer for about 30 minutes. Add about 1/4 cup olive oil, let warm through.
5. Add kale just before serving.
6. Top with parmesan substitute.

Source: sheeatsbears.blogspot.com

Penne pasta with chicken, mushrooms, and asparagus in a bechamel sauce

SERVINGS: 4-6   TIME:

INGREDIENTS:

• 1 12oz box of penne pasta
• 10 medium to large baby bella mushrooms, sliced
• 15-20 medium stems asparagus, sliced 1 inch long on an angle
• 2 large chicken breasts, cooked, cut in small pieces (boil in water)
• 1-2 tbsp olive oil
• 2-3 cloves garlic
• 1/2 medium yellow onion, chopped
• 1/2 cup all purpose flour
• 3 1/2 cups milk
• 1/2 tsp salt
• 1 tsp chicken bouillon powder
• 1/4 tsp fresh ground pepper
• pinch of freshly grated nutmeg
• pinch of red pepper flakes
• 3/4 cup grated parmigiano reggiano cheese

DIRECTIONS:

1. Boil chicken
2. In a large skillet, heat olive oil over medium heat. 
3. Add asparagus, onions, and mushrooms. Saute for 5 minutes.
4. Add garlic and saute another 2 minutes.  
5. Add cooked chicken.  Mix, and remove from heat and set aside.
6. Place flour in a medium saucepan. 
7. In a separate saucepan, heat milk until it's just about to boil. 
8. Add milk one cup at a time to the flour, whisking constantly. Bring to a boil over medium heat, stirring constantly. Let bubble for about two minutes or until sauce thickens and is smooth. Remove from heat.
9. Stir in parmesan cheese, salt, pepper, nutmeg, and red pepper flakes.
10. Add the bechamel sauce to the asparagus and mushroom mixture. Stir well, then serve over cooked pasta immediately.

NOTES:

RECIPE & IMAGE SOURCE: zupas.com

Goat-cheese "Ravioli"

SERVINGS: 2   TIME: 30 minutes

INGREDIENTS:

• 3 ounces fresh goat cheese
• ¼ cup part-skim ricotta cheese
• 1 small garlic clove, crushed through a garlic press
• Pinch of ground nutmeg
• Coarse salt and ground pepper
• 12 square wonton wrappers (3 1/2 inch)
• Pasta sauce of choice

DIRECTIONS:

1. In a small bowl, mash together goat cheese, ricotta, garlic, and nutmeg with a fork, until smooth; season with salt and pepper, and stir to combine.
2. Assemble ravioli: Arrange 6 wrappers on a work surface, keeping remaining wrappers covered with a damp paper towel. Spoon 1 level tablespoon filling in the center of each wrapper. With a fingertip, wet edges of wrappers with water. Fold a corner of each wrapper over filling to form a triangle, and press edges to seal. Flatten area around filling to eliminate air pockets. Repeat with remaining wrappers and fillings. Place on a baking sheet with parchment paper.
3. Bring a large pot of salted water to a boil; reduce to a bare simmer. Drop ravioli into water, one at a time, stirring them gently to prevent sticking. Cook until al dente (5-7 minutes).
4. Using a slotted spoon, transfer ravioli to a paper towel-lined baking sheet and arrange in a single layer to drain briefly. Divide between two plates, drizzle with pasta sauce, and serve immediately.

NOTES:

• If making ahead, cover ravioli with plastic wrap and refrigerate up to one day. 
• If for longer, freeze on sheet for one hour, then transfer ravioli to a large resealable freezer bag. Freeze up to one month. 

 

ADAPTED FROM: Martha Stewart

Pasta with Pancetta, Brie, Mushrooms + Arugula

 

{photo credit: noble pig}

SERVINGS: 4   TIME: 20 minutes

INGREDIENTS:

• 12 ounces penne (¾ box)
• 1 tbsp olive oil
• 1 pound button mushrooms
• 1 small red onion, thinly sliced
• ½ cup dry white wine
• ¼ tsp black pepper
• ½ pound Brie, room temperature, rind removed, cut into ½" pieces
• ½ cup reserved pasta water
• 3 cups baby arugula
• 7-8 strips pancetta
• chili flakes, to taste

DIRECTIONS:

1. Cook pasta according to package directions. Reserve ½ cup of pasta water, drain the pasta and return it to the pot. 
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Cook mushrooms and onion, tossing occasionally, until the mushrooms begin to release their juices (2-3 minutes). Add the wine and black pepper, cooking until the mushrooms brown (5-6 minutes). Add pancetta slices towards the end (2-3 minutes). 
3. Toss the pasta with the Brie and reserved (hot) pasta water until the pasta is evenly coated. 
4. Stir in mushroom mixture and fresh arugula. 
5. Add chili flakes to taste.

NOTES:

• Pancetta is salty and can overpower the rest of the flavours so add towards the very end.  
• If you don't have any pancetta or substitute, add a ½ tsp of kosher salt.
•  Add more arugula, to taste.

ADAPTED FROM: Noble Pig

Pasta Pie

SERVINGS: 8   TIME: 1 hour 10 minutes (including cooling time)

INGREDIENTS:

• 1 (454g) pound rigatoni (1 box) 
• 2 tablespoons olive oil, divided
• your favourite meat sauce
• butter, for the pan
• 1 cup finely grated parmesan cheese
• 8 ounces coarsely grated mozzarella

DIRECTIONS:

1. In a large pot of salted boiling water, cook pasta until slightly underdone (2 minutes less than box instructions). Rinse in cold water and drain. Toss pasta with 1 tbsp olive oil to coat. Set aside.
2. Meanwhile, cook your favourite meat sauce.
3. Preheat oven to 400 degrees.
4. Toss pasta with parmesan cheese. Butter a 9-inch spring-form pan. Tightly pack pasta into pan, standing each piece on end.
5. Spread meat sauce on top of pasta, pushing the sauce into the pasta holes.
6. Place in oven and bake for 15 minutes.
7. Sprinkle mozzarella cheese on top and bake for another 10-15 minutes until cheese is golden. 
8. Remove and let stand for 15 minutes. Run a knife around the edge to loosen and then replate. Cut into wedges and serve with remaining meat sauce.

NOTES:

• Red and rose sauce works really well here. 
• Any vegetables in the sauce should be finely chopped, so they can pack into the pasta holes.

ADAPTED FROM: Noble Pig