Tag Archives: pasta

One pot linguine – Phat Thai style

One pot linguine phat thai style recipe

The one pot technique is a method i recently tried for the first time, and now absolutely adore! It’s so simple and quick and the pasta is full of flavors. And you only need to clean one pot afterwards! I love phat thai noodles, so I mixed typical ingredients of this dish in the pasta pot.

For 2 portions

250g linguine (the cooking time for rice noodles is too short for the veggies)
80g peanuts (roasted and salted; I used a sort with chili and salt)
1carrot
1onion or 3 spring onions
1 red capsicum
2 tablespoon soy sauce
1 teaspoon sesame oil
1 piece of ginger
3 cloves of garlic
1 tablespoon sweet soy sauce
1 teaspoon red chili flakes
4 limes (from 2 only the juice)
3 cups vegetable broth
2 tablespoon peanut butter
Peanuts, chili and lime for the decoration, optional fresh coriander

1. Clean carrot and capsicum and cut in thin stripes. Peel ginger and garlic and chop finely; peel onion, cut in half and slice finely. Clean 2 limes and cut in half.
2. Place all ingredients in a large pot (except sesame oil, juice of 2 lemons and peanuts).

one pot linguine a la phat thai

one pot linguine a la phat thai

Close the lit and bring to a boil, then let it simmer for 11 minutes until the pasta is aldente and the liquid reduced to a creamy sauce. Stir every 2 minutes to avoid that the pasta gets sticky, add peanuts after 5 minutes cooking time.

phat thai linguine, one pot

3. Season to taste with salt and pepper and add sesame oil; arrange on plates and garnish with lime juice, peanuts and chili. Enjoy!

one pot linguine a la phat thai

one pot linguine a la phat thai

Asian vermicelli salad

Asian vermicelli salad

For 2 person (as main dish or 4 as starter)

250g  rice vermicelli
1        carrot
1        cucumber
1        hand soy bean sprouts
1        hand fresh mint leaves
1        hand fresh coriander
1        hand thai basil
1        small lettuce
4-6    spring onions
3        tablespoon soy sauce
2       tablespoon rice vinegar
2       tablespoon sesame oil
1       teaspoon cayenne pepper
1       soy bean cake (or other tofu)
2       cloves of garlic

A few peanuts and basil leaves for decoration

1. Soften the vermicelli in a bowl of water (room temperature) for 2-3 minutes, then drain water and put aside. Clean the veggies under running water; Slice salad and spring onions finely and give them in a large salad bowl together with mint, coriander, thai basil and bean sprouts. Cut cucumber and carrot in thin stripes and add them into the bowl. Cut soybean cake in cubes and put aside separately.

2. Cut garlic very finely and heat up a frying pan or wok with oil, add vermicelli and stir fry well for 3-4 minutes until they are done. Put them aside to cool down a bit while preparing the dressing and tofu.

3. Heat up the pan again and add the tofu cubes; roast for a few minutes until they are light brown and a bit crispy (if you like it spicy you can add a bit dried chili or curry). For the dressing mix vinegar, sesame oil and soy sauce together with cayenne pepper.

4. Mix all ingredients in the salad bowl, arrange on plates and top with basil leaves and peanuts (I love the garlic peanuts from Mr.P). Enjoy!

Asian vermicelli salad

Asian vermicelli salad

The salad also tastes great the next day, just make sure you choose a firm salad sort like romana or radicchio.

Macaroni salad with broccoli, ham and caramelized onions

Macaroni salad with broccoli, ahm and caramelized onions

For 2 people

300g elbow macaroni
1          large broccoli
1          large red onion
150g black pepper ham
200g plain yoghurt (full fat or Greek yoghurt if you want it extra creamy)
30ml white vinegar
1          teaspoon mustard
1          teaspoon brown sugar
Salt and ground black pepper to taste

1. Cut off the broccoli roses and put them aside in a bowl. Slice onion in thin stripes and cut ham in small cubes.
2. Cook macaronis in salted water for 6-8 minutes until aldente. In the last 2 minutes of cooking time add the broccoli roses. Meanwhile roast the onion slices in a pan with 1 tablespoon oil, to caramelize, add a teaspoon of brown sugar when the onions already softened a little. Roast for about 2 minutes and put aside.

Caramelized onions and broccoli

3. Give ham cubes and caramelized onions in a salad bowl. Drain water from pasta and broccoli and cool it down under running very cold water for 30 seconds. Let it cool down until hand warm for about 20 minutes. For the dressing mix yoghurt, mustard and vinegar very well, add salt and ground black pepper to taste. You can also add fresh dill.
4. Mix everything in the salad bowl and put in the fridge for 1-2 hours before serving.

Macaroni salad with broccoli, ahm and caramelized onions

Macaroni salad with broccoli, ahm and caramelized onions

Macaroni salad with broccoli, ahm and caramelized onions

Summer pasta with veggies and feta-yoghurt sauce

Healthy summer pasta with veggies and feta-yoghurt sauce

For 2 people

250g penne
¼        pumpkin
1        small broccoli
1        onion
2        cloves of garlic
1        red chili
100g snow peas
50g   feta cheese
4        tablespoon full fat yoghurt
Freshly ground black pepper and salt to taste

1. Cut pumpkin in cubes (1cm) and cut off the broccoli roses; put aside in a bowl. Chop onion, chili and garlic and also put aside. Cut off the ends of the snow peas.
2. Bring a pot of water to a boil and cook pasta until aldente (around 10 minutes). Meanwhile heat up a pan with olive oil and add onion, garlic and chili. Roast for 1 minute before adding broccoli and pumpkin. Roast 2 minutes while stirring and add snow peas. Roast for another minute and add ½ cup pasta water. Let it simmer until the pasta is done. Season to taste with salt and pepper.
3. When the pasta is done drain the water and give it back in the pot. Mix very well with yoghurt and crumbled feta, before adding the veggies. Arrange on plates and enjoy!

Healthy summer pasta with veggies and feta-yoghurt sauce

Healthy summer pasta with veggies and feta-yoghurt sauce

Elbow macaroni with pesto, pepperoni and yellow zucchini

Elbow macaroni with pesto, peperoni and yellow zucchini
For 2 people

250g elbow macaronis
3-4    tablespoon pesto
1         large yellow zucchini
1        peperoni
2        cloves of garlic
1       small red onion
1       tablespoon olive oil
½      tablespoon freshly ground black pepper
50g pecorino cheese (grated)
Salt to taste

1. Cut zucchini in small cubes and pepperoni in rings and put aside. Chop onion and garlic and also put aside. Bring a pot of water to a boil and cook pasta until aldente.
2. Meanwhile heat up a pan with olive oil and add garlic and onion. Roast for 1-2 minutes before adding the pepperoni and zucchini cubes. Roast for 2-3 minutes until the zucchini softened a little bit. Turn off heat and add the black pepper, then season to taste with salt.

Homemade pesto with chickpeas and sundried tomatoes
3. When the macaronis are done, drain water and mix the pasta with veggie mix and pesto in the pan. Arrange on plates and sprinkle with pecorino cheese. Enjoy!

Elbow macaroni with pesto, peperoni and yellow zucchini

Classic – Spaghetti Carbonara

Spaghetti Carbonara with bacon, egg and parmesan

For 4 people

500g   spaghetti
4            egg yolk
1            whole egg
200g    bacon or pancetta
100g   grated parmesan
150ml pasta water

Salt and freshly ground black pepper to taste

1. Cut bacon in small cubes and put aside. Heat up a pot with salted water and cook pasta until aldente for 8-9 minutes. Mix egg and egg yolks very well in a bowl with half of the grated parmesan.

Egg and parmesan mix for Carbonara sauce

2. Heat up a pan and add bacon cubes, then roast them for several minutes until they are a little bit crispy. Turn out the heat and wait until the pasta is done.

bacon for Carbonara sauce
3. When the pasta is ready, save 100ml of the cooking water and put aside. Drain pasta and add to the bacon in the pan. Add egg-parmesan mixture while stirring on very low heat, and add as much pasta water as you need to make a creamy sauce. Season to taste with salt and black pepper (I use a lot pepper for this sauce, because I love the combination between the creamy sauce and crunchy pepper pieces). Be careful with the heat, if it’s getting too hot, the egg will curdle and the sauce will not look smooth and creamy. Arrange on plates and add the remaining cheese. Enjoy!

Spaghetti Carbonara

 

Farfalle with sundried tomatoes and ricotta

farfalle pasta with sundried tomatoes, ricotta and herbs

For 2 people

250g   farfalle (or penne if you prefer)
200g   ricotta
100g   sundried tomatoes
50g      pecorino cheese (grated)
1           tablespoon tomato paste
1           bunch of basil
1           bunch of Italian parsley
1           onion
2           cloves of garlic
1           chili (fresh or dried)
2           tablespoon olive oil

Salt and freshly ground black pepper to taste

1. Chop chili, onion and garlic and put aside; cut sundried tomatoes in small pieces and put aside. Bring a pot of water to a boil and cook pasta until aldente.

sundried-tomatoes

2. Meanwhile heat up a pan with olive oil and add onion, garlic and chili. Roast for 2 minutes before adding the tomato paste and roast for another minute while stirring. Add sundried tomatoes and roast for another minute before you season to taste with salt and pepper and turn off the heat.

ricotta and sundried tomato pasta sauce with parslex and basil

3. Chop the herbs very finely and add them in the pan together with grated pecorino. If the pasta is done, drain it and mix it with tomato-herb mix and ricotta in the pot.  Season again with salt and pepper (this sauce can contain a lot of ground black pepper), and arrange on plates. Garnish with basil leaves or parsley. Enjoy!

ricotta and sundried tomato pasta sauce with parslex and basil

Herbal spaghetti with zucchini, mushrooms and feta

Spaghetti with zucchini, mushrooms, herbs and feta cheese

For 4 people

500g  spaghetti
200g  zucchini (I used baby zucchini)
200g  mushrooms
150g  feta cheese
2          tablespoon fresh rosemary
1          bunch of basil (20 leaves)
1          chili
2          cloves of garlic
1          onion
2          tablespoon olive oil

Salt and grouns black pepper to taste

1. Slice zucchini and mushrooms finely and put aside on separate plates (you roast the zucchini first). Chop rosemary, garlic, chili and onion finely; bring a pot of salted water to a boil and cook spaghetti until aldente.

Sliced baby zucchini and mushrooms

2. Meanwhile heat up a pan with olive oil and add chopped garlic, onion, chili and rosemary. Roast for 1 minute before adding zucchini slices. Roast for 2-3 minutes while stirring, then add mushrooms and roast for 1 minute and turn out the heat.

Mushroom, zucchini, feta and herb sauce
3. Crumble feta cheese and slice spring onions and basil very finely and add them to the sauce (save a little bit for the decoration); season to taste with salt and ground black pepper. When the spaghettis are done drain pasta and mix it with the vegetable mix in the pan. Arrange on plates and garnish with feta, basil and spring onion rings. Enjoy!

Spaghetti with mushrooms, baby zucchini, herbs and feta

 

Penne in creamy spinach-mozzarella-pumpkin sauce

Penne in Spinach-mozzarella-pumpkin cream sauce

For 4 people

500g    penne
400ml cream
250g    pumpkin
250g    mozzarella cheese
150g    fresh spinach
1             onion
1             red chili
2             cloves of garlic
1/2        teaspoon curcuma
1             tablespoon olive oil
Freshly ground black pepper and salt to taste

1. Cut pumpkin in small cubes (0,5-1cm) and put them aside; slice chili and garlic very finely and chop onion. Clean spinach under running water and put aside. Bring a pot of salted water to a boil for the pasta and cook it until aldente.

2. Heat up a pan with olive oil and add pumpkin cubes. Roast for 2-3 minutes until the cubes are light brown, then add chili, garlic ,onion and curcuma. Roast for another 2 minutes; remove half of the pumpkin cubes from the pan (as topping on the plates).

Roasted pumpkin

3. Add spinach to the remaining pumpkin while stirring for 1-2 minutes until spinach is soft. Add cream and season to taste with salt and ground black pepper; let the sauce simmer until the pasta is done. Meanwhile cut mozzarella in small cubes (before cutting save 4 thin slices for the topping on the plates). 1 minute before the penne are done, add mozzarella cubes to the sauce and mix it well.

Creamy pasta sauce with spinach, pumpkin and mozzarella

4. Drain pasta and mix it with the cream sauce in the pan (if it’s not big enough, use the pot). Arrange on plates and decorate each one with a slice mozzarella and 1-2 tablespoon of the roasted pumpkin cubes. Enjoy!

Penne in cream sauce with spinach, pumpkin and mozzarella

 

 

 

Penne Emiliana

Penne Emiliana

For 4 people

500g      penne
250 ml cream
50g        parmesan or yellow cheddar (grated)
150g     green peas (frozen or fresh)
150g     cooked ham
200g     mushrooms
2             cloves of garlic
1             small onion
1             chili
Salt and ground black pepper to taste

1. Chop garlic and onion very finely and put aside; Slice mushrooms and chili and cut ham in small cubes. Bring a pot of salted water to a boil for the pasta.

2. Heat up a pan with a teaspoon olive oil and add the ham cubes and sliced chili. Roast them for 2-3 minutes until they are light brown. Add garlic, onion and mushrooms while stirring and roast for 2 minutes until the mushrooms are a little bit soft. Add cream and peas and let the sauce simmer on small heat until the pasta is done.

Roasted ham and mushrooms for sauce emiliana

Add cream and peas and let the sauce simmer on small heat until the pasta is done.

sauce emiliana

3. Cook pasta until aldente; 1 minute before add the grated cheese to the sauce and season to taste with salt and pepper. Drain the pasta and mix it with the cream sauce in pod or pan on small heat for 1 minute. Arrange on plates and enjoy!

Penne Emiliana