Tag Archives: penne

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

 

 

 

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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

 

Spring pasta with broccoli, spinach, leek and ham

Spring pasta

For 4 people

500g     penne
150g     cooked ham (5-6 slices)
250ml  cream
50g        cheddar or parmesan cheese
1             broccoli
1             leek
1             bunch of fresh spinach
1             chili
1             onion
2             cloves of garlic
Salt and pepper to taste

1. Chop onion, garlic and chili finely; cut broccoli in bite sized pieces and put all aside together in a bowl. Cut ham in cubes and slice leek in rings. Wash spinach and pluck off the leaves.

broccoli. ham and leek

2. Bring a pot of salted water to a boil and cook pasta until aldente. Meanwhile heat up a pan with olive oil and add broccoli, onion, garlic and chili; roast for 2-3 minutes before adding leek and ham and roast for another 2 minutes. Add spinach leaves and stir for 1 minute, then add the cream and let it simmer until the pasta is done.

steps for sauce

3. Season sauce to taste with salt and pepper and add the cheese. Drain pasta and mix it with the sauce in the pot on low heat for 1 minute. Arrange on plates and enjoy!

Spring pasta

Avocado-chili pasta

Hot and cold a pleasure

avocado penne

For 4 people:

2        avocados (very soft)
2        cloves of garlic
1        red onion
3        tablespoon cream cheese
1        tablespoon chopped chili
20 ml milk or water
500g  pasta (I prefer penne for this sauce)

1. Boil 2 l water in a cooking pot, and add a little bit salt when the water is ready for the pasta.

2. While the water heat, chop the onion and garlic very fine and put them aside. Cut the avocados in half and get out the soft flesh with a tablespoon. Afterwards mash the avocado with a fork until you have a smooth mass, then add the cream cheese, chili, garlic and onion, and mix it well. Add the milk (or water) until it reaches the desired consistency and salt and pepper to taste.

3. Put the pasta in boiling water and cook for about 10 minutes. You can enjoy this dish warm or cold, as you like it. If you prefer it warm, just put some sauce over the penne and garnish with a little bit dried chili. For the pasta salad variation let the pasta cool down for an hour, then add the sauce and put everything in the refrigerator for another hour. You can also add cherry tomatoes or cucumber cubes. Enjoy!