Pasta Recipes for free!
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Pasta Recipe - Mince & Mushroom and Pasta
Ingredients:
500ml egg noodles
50ml butter
125ml flour
750ml milk
salt and pepper
30ml oil
2 onions, chopped
2 cloves garlic, crushed
1 green pepper, diced
300g mushrooms, sliced
500g mince
5ml dried oregano
1 x 410 g can mushroom soup
35ml soy sauce
grated mozzarella
Method:
Boil noodles in salted water, drain, and toss with a dash of oil and set aside.
Make a thick bechamel sauce with butter, flour and milk. Season, cover and set aside.
Soften onions, garlic, green pepper and mushrooms in a large pan with some oil, when softened add mince and oregano stir gently until meat turns brown, then spoon contents of pan into a large bowl. Stir in soup, 250 ml of the white sauce, soy sauce, a little salt and pepper, and the noodles.
Spoon into a large, oiled baking dish. Cover and bake at 160 °C for 30 minutes. Remove from oven and pour over the remaining 500 ml white sauce. Sprinkle generously with grated cheeses and return to oven for about 25 minutes until hot and bubbling.
Serves 3.
Pasta Recipe - Spaghetti Pasta with Mushroom Sauce
Ingredients:
300g spaghetti
25ml butter
125ml oil
4 leeks, sliced
2 sticks celery, chopped
1 green pepper, diced
500g brown mushrooms, sliced
1 sprig fresh rosemary, chopped
2 cloves garlic, crushed
40ml flour
375ml hot vegetable stock
40ml soy sauce
50ml sherry
50ml sour cream
Method:
Cook Pasta in plenty of boiling salted water, soften leeks, celery, mushrooms, rosemary, garlic and green pepper in a large pan with oil and butter. Toss over medium heat then sprinkle in the flour and stir, slowly add vegetable stock, soy sauce and sherry. Stir well and then allow to thicken slowly on a gentle heat. Just before serving, swirl in the sour cream and spoon onto hot drained pasta.
Serves 5.
Pasta Recipe - Spinach Pesto - to serve with any pasta dish
Ingredients:
2 bunches of young spinach leaves
75g walnuts
4 cloves garlic
500ml fresh basil leaves
250ml grated Cheddar cheese
salt and pepper
250ml vegetable oil
50ml olive oil
Method:
Trim spinach, steam leaves until soft and drain well. In a food processor, finley chop the walnuts, garlic and basil; add the cooked spinach, cheese and seasoning. Process again, and then add the olive and vegetable oils in a slowly. Spoon into suitable jars for storing, run a thin film of oil over the top and refrigerate. This spinach pesto will keep for several days.
Before serving, stir well and stand at room temperature for 30 minutes.
Pasta Recipe - Noodles with Spinach, Mushrooms and Cottage Cheese
Ingredients:
500g spinach
250g medium ribbon noodles
25ml oil
300g brown mushrooms, sliced
1 onion, chopped
5ml chopped rosemary
25ml soy sauce
250g smooth cottage cheese
4 large spring onions, chopped
2 eggs
250ml buttermilk
salt and pepper
2 tomatoes, sliced
2 cloves garlic, crushed
dried oregano
mozzarella cheese
50ml grated Parmesan cheese
Method:
Blanch spinich for 30 seconds in boiling water and drain in a colander, pressing out all moisture. Boil noodles, drain and toss in a little oil.
Soften mushrooms, onion and rosemary in a little oil, then remove from stove and add soy sauce.
In a large bowl mix the cooled spinach, cottage cheese and spring onions. Beat together the eggs with buttermilk, salt and pepper and add. Stir in the mushroom mixture and noodles. Spoon into a greased baking dish. Cover top with tomatoes and sprinkle over garlic and oregano. Top with a layer of sliced mozzarella, and a sprinkle of Parmesan. Bake at 160 °C for 40 minutes then switch off oven and leave for about 10 minutes to settle before serving. Serves 6
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