Tag: easy pasta

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Mediterranean Orzo

by Karen Claassen1 Comment on Mediterranean Orzo
Mediterranean Orzo

200g chorizo sausage
30ml olive oil
1 onion, chopped
2 cloves garlic, minced
1 x 400g tin of whole cherry tomato
10ml sugar
5ml salt
400g orzo pasta
400ml vegetable stock
a handful of basil leaves, chopped
parmesan cheese

Place a large pan on medium-high heat and add the olive oil and onion to it.
Fry the onion until just soft.
Add the garlic and stir-fry for one minute.
Add the tomatoes, sugar, salt and a few grindings of black pepper.
Cook for 5 minutes or so, stirring every now and then.
Add the orzo and stir through.
Pour in the vegetable stock and cook for about 10 minutes. The liquid has to reduce and the orzo should be tender when you taste it.
Scatter over three quarters of the basil and turn off the heat.
Stir through and serve with grated parmesan cheese and the rest of the basil scattered over.

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Double-Tomato Pasta

by Karen ClaassenLeave a Comment on Double-Tomato Pasta
Double-Tomato Pasta

250g rigatoni pasta
250g cocktail tomatoes
60g butter
1 onion, chopped
2 cloves of garlic, minced
2 x 385g tins of chopped tomato, blitzed to a smooth sauce
10ml sugar
10ml salt
125ml cream

Cook the pasta as per the packet instructions. Keep warm on the side.
Slice the cocktail tomatoes in half.
Place a heavy-bottom saucepan on medium-high heat, add the butter and wait for the pan to heat up.
Add the tomato and cook cut-side down for about 4 minutes.
Remove from the pan and set aside.
Add a splash of olive oil if the pan is dry and then add the onion.
Cook on medium heat until soft.
Add the garlic and stir-fry for one minute
Pour in the tomato, sugar and salt and cook for 10-15 minutes.
Pour in the cream and stir through.
Add the pasta to the sauce and cook until the pasta is completely covered with the sauce.
Spoon the pasta into bowls and top with a spoonful of the cocktail tomato and grated parmesan cheese.


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Hummus Pasta

by Karen ClaassenLeave a Comment on Hummus Pasta
Hummus Pasta

This can be served warm or cold, as a fragrant pasta salad.

250g dried pasta (I used Cavatappi)
30ml olive oil
1 onion, chopped
2 cloves of garlic, minced
2 handfuls of baby spinach
250ml hummus
the juice and grated rind of 1 lemon
a handful of small basil leaves

Cook the pasta according to packet instructions. Reserve about a cup of the cooking water.
Add the olive oil to a large saucepan and cook the onion over medium-high heat until soft and translucent.
Add the garlic and stir-fry for one minute.
Now add the spinach and stir-fry for another minute.
Turn the heat down slightly and add the hummus.
Slowly add the cooking water of the pasta while stirring constantly. Stop adding water once it is of a consistency that will cover the pasta and still stick to it.
Add the cooked pasta and stir to coat with the sauce.
Squeeze over the lemon juice and grate the lemon over the pasta.
Taste and season with salt.

Serve the hummus pasta with grated parmesan cheese and a scattering of basil leaves.


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French Onion Pasta

by Karen ClaassenLeave a Comment on French Onion Pasta
French Onion Pasta

This is enough pasta for two hungry adults.

220g dry pasta of your choice – I used wholewheat
60g butter
2 large onions, sliced
2,5ml salt
3 cloves garlic, minced
60ml white wine
45ml thyme leaves
125ml beef stock
15ml Worcestershire sauce
125ml grated Gruyere cheese
60ml cream

Cook the pasta according to packet instructions.
Melt the butter in a large saucepan set over medium-high heat.
Add the sliced onion and sprinkle over the salt.
Cook the onion for about 30 minutes, stirring occasionally. If you stir too often the onions will take a longer time to caramelise. It is also important to regulate the heat – if it browns too quick, it will be burnt and not caramelised.
Add the garlic and cook for 1 minute, stirring continuously.
Now add the wine and scrape any onion bits from the bottom of the saucepan.
Add the cooked pasta, thyme leaves, stock, Worcestershire sauce and stir to incorporate.
Finally add the Gruyere and cream and stir through.
Serve the pasta with extra grated cheese on top.

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Orzotto Alla Norma

by Karen ClaassenLeave a Comment on Orzotto Alla Norma
Orzotto Alla Norma

2 aubergines
olive oil
250g cherry tomatoes
1 red onion, chopped
3 cloves of garlic, minced
2 x 400g tins of chopped tomato
15ml fresh thyme, chopped
300g orzo
100g parmesan cheese, grated
a handful of fresh basil
1 Burrata

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Slice the aubergine into discs, spread them out on the prepared baking sheet and generously drizzle with olive oil.
Scatter the cherry tomatoes over the aubergine and bake for 30 minutes.
Place a saucepan on medium-high heat and add some olive oil.
Fry the onion and garlic until soft.
Add the chopped tomato and thyme and season with salt and pepper.
Simmer for 15 minutes while stirring occasionally.
Cook the orzo according to packet instructions.
Drain the orzo and add it to the tomato sauce.
Add the grated parmesan and stir through.
Spoon the orzo into a serving dish and top with the aubergine, roasted tomato and burrata.
Serve with fresh basil leaves scattered on top.

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Mushroom Spaghetti

by Karen ClaassenLeave a Comment on Mushroom Spaghetti
Mushroom Spaghetti

Easy, quick and fabulous!!

500g spaghetti
45ml butter
200g mixed mushrooms
200g bacon, cut into pieces
1 onion, chopped
3 cloves of garlic, minced
65ml dry white wine
250ml cream
125ml chicken stock
50g parmesan cheese, grated
a handful of parsley, chopped

Cook the spaghetti according to the instructions on the packet and keep warm while you make the sauce.
Put a cast-iron pan on to a high heat and add the butter to it.
Fry the mushrooms, stirring occasionally, until golden brown and slightly caramelised. Spoon into a bowl and set aside.
Turn the heat down to medium and add the bacon to the same pan. Fry for about 3 minutes.
Add the onion and cook until translucent.
Add the garlic and the cooked mushroom and cook for another minute.
Pour in the wine and allow the wine to reduce to half.
Now add the cream, stock and grated parmesan and turn the heat down to low.
Cook for about 5 minutes or until the sauce has thickened.
Add the cooked and drained spaghetti to the sauce, mix through and taste for seasoning.
Scatter a handful of chopped parsley over the spaghetti and serve.

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Creamy Prawn Spaghetti

by Karen ClaassenLeave a Comment on Creamy Prawn Spaghetti
Creamy Prawn Spaghetti

The sauce for this prawn dish is absolutely delicious! It is creamy and cheesy and brings all the flavours together. No bread is needed to mop up the sauce as the pasta absorbs it all. Give it a try, you will love it! Feeds 4 hungry adults.

250g spaghetti
30ml butter
400g prawns
3 cloves of garlic, minced
65ml dry white wine
250ml cream
125ml chicken stock
50g parmesan cheese, grated
a handful of parsley, chopped

Cook the spaghetti according to the packet instructions.
Place a large saucepan onto medium-high heat and add the butter.
Add the prawns and garlic and stir-fry for 2 minutes.
Now add the white wine and cook until reduced by half.
Add the cream, chicken stock and parmesan and turn the heat down to a slow simmer. Cook until the sauce has thickened.
Add the cooked spaghetti to the mixture and give everything a thorough mix-through.
Finish with a scattering of parsley before serving.

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Zucchini – Macaroni Bake

by Karen ClaassenLeave a Comment on Zucchini – Macaroni Bake
Zucchini – Macaroni Bake

250g macaroni, uncooked
1 onion, chopped
50g tomato paste
2 cloves garlic, minced
1 can chopped tomatoes
5ml salt
15ml sugar
375ml zucchini, grated
250g cheddar cheese, grated

Preheat your oven to 190℃.
Cook the macaroni according to the instructions on the packet.
Chop the onion and cook it in a small amount of vegetable oil until soft.
Add the tomato paste and garlic and fry for a minute more, while stirring around.
Now add the can of tomatoes, salt and sugar and stir to combine.
Cook on medium to low heat for 5 minutes.
Remove the saucepan from the heat and stir in the grated zucchini.
Add the cooked macaroni, zucchini mixture and the grated cheese in a mixing bowl.
Spoon the mixture into an ovenproof dish and bake for 30 minutes or until golden.
Serve with fresh, crusty bread.