Creamy Spinach Penne Pasta

Ingredients:

250 Grams penne pasta, cooked
3 Garlic cloves, minced
1 Onion, finely chopped
5C. Fresh spinach, washed, dried & chopped
1/2  C. Basil, finely chopped
1T. Olive oil
1T. Butter
2C. Cooking cream
1C. Parmesan cheese, grated
1/4 T. Salt
1/4 T. ground black pepper

Recipe:

Start by cooking the penne pasta. Drain and keep aside.

Heat olive oil and butter in a large pan over medium heat.

Sauté the onions, garlic, salt, and pepper until lightly browned.

Add cooking cream and parmesan cheese, and continue to cook the sauce on low heat until slightly thickened.

Now add the spinach, cup by cup and keep stirring gently until it wilts.

Once the sauce is ready add the basil and cooked pasta to the pan and stir to coat.

Garnish with some more parmesan cheese and enjoy the delicious creamy spinach pasta.

Pesto Chicken Pasta

Ingredients:

2C. Penne pasta
400 ml. Coconut milk
2C. Chicken (roasted & shredded)
½ C. Pesto
½ C. Spring onions (chopped)
½ C. Sun dried tomatoes
½ C. Parmesan cheese (grated)
1T. Garlic (minced)
2T. Walnuts (roughly chopped)
Olive oil
Salt & pepper

Recipe:

Cook the pasta according to the instructions. Drain, but just reserve 1/4^th cup cooking liquid.

In a pan heat some olive oil and toss in the shredded chicken, garlic, spring onions, tomatoes and walnuts. Cook for few minutes and remove in a bowl.

In the same pan add coconut milk, once it comes to a boil stir in the pesto and simmer for 5 – 7 minutes. Once reaches a thick saucy consistency add the chicken mixture and the drained pasta along with the reserved liquid.

Mix until everything combines well. Check for seasoning and garnish with grated parmesan cheese.

Serve hot.

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Shrimp Pasta in Coconut Sauce

Ingredients:

250G. Pasta
3 Garlic cloves (minced)
1 Onion (chopped)
1T. Ginger (chopped)
2C. Shrimps (peeled, deveined)
1C. Mushrooms (sliced)
2C. Coconut milk
1C. Cooking crème
1T. Corn flour
¼ C. Parmesan cheese (grated/shaved)
Olive oil
Salt & Pepper
1T. Dill or chives (optional)
1T. Butter
¼ C. Water

Recipe:

Cook the pasta according to the instructions on the pack and set aside.

In a pan sauté onion, garlic and mushroom until cooked and remove in a bowl.

In the same pan, heat some butter and sauté the ginger along with the shrimps. Once the shrimp turns pink add the coconut milk and crème. Once it comes to a boil let the mixture simmer.

Mix corn flour in ¼ cup of water and add it to the coconut milk mixture. Stir it well to avoid lump formation.

Add the onion & mushroom mixture to the pan and stir to combine all the ingredients.

Check for seasoning and add the cooked pasta to the sauce.

Garnish with some parmesan cheese and finely chopped dill or chives. Serve hot.

Creamy Garlic Chicken Spaghetti

Ingredients:

200G. Spaghetti
1 Chicken breast (grilled & shredded)
2T. Butter
2T. Garlic (minced)
2T. All purpose flour
1C. Chicken broth
1C. Milk
2T. Parsley flakes
1T. Oregano
1 Onion (sliced)
6-8 Cherry tomatoes (halved)
2T. Black olives (sliced)
⅓ C. Parmesan cheese (grated)
Handful of basil leaves
Olive oil
Salt & pepper

Recipe:

Cook the pasta as instructed behind the pack, drain and keep aside.

In a sauce pan melt butter and add garlic. Cook over medium heat for 1 minute.

Now add flour and cook for one minute, stirring constantly.

Add the chicken broth and milk. Keep stirring frequently until sauce boils and thickens.

Add parsley, oregano, salt & pepper in the sauce and keep warm.

Sauté the onions, tomatoes, olives & basil in some olive oil and leave aside.

Now in a dish toss hot pasta with sauce and sautéed vegetables. Garnish with some parmesan cheese and serve immediately.

 

Prawn Linguine

Ingredients:

250G. Linguine Pasta
3 Garlic cloves (chopped)
1 Red chili (chopped)
24 Prawns (peeled, deveined)
12 Cherry Tomato (halved)
Handful of rocket leaves
2T. Black olives (pitted, sliced)
¼ C. Parmesan cheese (grated/shaved)
Olive oil
Salt & Pepper

Recipe:

Cook the pasta according to the instructions and leave aside.

Heat some olive oil in a wok and toss in the garlic, chili and olives. Cook on med heat without letting the garlic brown. Now add the prawns and cook until they turn pink.

Add the tomatoes and stir for approx 3 minutes. Add the drained pasta, rocket leaves and stir. Check for salt at and pepper at this time.

Garnish with some parmesan cheese and dressing of your choice.

Serve hot with a portion of garlic bread.