Tag Archives: quick&easy

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

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