Faster pasta

The Australian Women’s Weekly Food Magazine - - Contents -

MEDITER­RANEAN MAC & CHEESE PREP + COOK TIME 35 MIN­UTES SERVES 8

Cook 375g el­bow mac­a­roni in a large saucepan of boil­ing salted wa­ter for 10 min­utes or un­til ten­der. Drain. Mean­while, melt 60g but­ter in a large saucepan over medium heat. Add ⅓ cup plain flour. Cook, stir­ring, for 2 min­utes or un­til mix­ture bub­bles and thick­ens. Grad­u­ally stir in 3 cups (750ml) milk. Add ⅓ cup tomato paste. Cook, stir­ring, for 1 minute or un­til sauce boils. Pre­heat an oven grill. Stir pasta, a drained 320g jar an­tipasto mixed veg­eta­bles, ⅓ cup finely chopped fresh chives and ¾ cup pizza cheese into sauce. Place mix­ture in a deep 2-litre (8-cup) oven­proof dish. Sprin­kle with an­other ¾ cup pizza cheese. Grill for 3 min­utes or un­til cheese melts and is browned lightly.

PUMP­KIN, SPINACH & RI­COTTA AG­NOLOTTI PREP + COOK TIME 25 MIN­UTES SERVES 4

Cook 625g fresh ri­cotta and spinach ag­nolotti (see tip) in a large saucepan of boil­ing salted wa­ter for 3 min­utes or un­til they float to sur­face. Drain. Melt 50g but­ter in same saucepan over medium heat. Cook 1 bunch trimmed and finely shred­ded spinach with 1 tea­spoon ground cin­na­mon for 2 min­utes or un­til wilted. Re­move from pan. Add 2 x 420ml cans pump­kin soup to pan. Bring to the boil. Boil for 2 min­utes. Add ½ cup (125ml) pour­ing cream and the ri­cotta and spinach ag­nolotti. Stir for 2 min­utes or un­til heated through. Re­move from heat. Sea­son. Serve ag­nolotti topped with 100g crum­bled fresh ri­cotta and fresh flat-leaf pars­ley.

TURKEY BOLOG­NESE PREP + COOK TIME 30 MIN­UTES SERVES 4

Cook 375g fet­tuc­cine in a large saucepan of boil­ing salted wa­ter for 10 min­utes or un­til just ten­der. Drain. Mean­while, heat 1 ta­ble­spoon olive oil in a large fry­ing pan over high heat. Cook 1 finely chopped medium brown onion and 2 crushed cloves gar­lic, stir­ring, for 3 min­utes or un­til onion is soft. Add 1 finely chopped medium car­rot and 1 finely chopped stalk cel­ery. Cook, stir­ring, for 5 min­utes or un­til veg­eta­bles are just ten­der. Add 500g turkey mince. Cook, stir­ring, for 3 min­utes or un­til browned. Add 2 cups (500ml) pas­sata and ½ cup (125ml) chicken stock. Bring to the boil. Re­duce heat. Sim­mer for 15 min­utes or un­til mix­ture thick­ens. Add ½ cup frozen peas. Cook, stir­ring, for 2 min­utes or un­til heated through. Sea­son. Serve pasta topped with bolog­nese sauce and ⅓ cup shaved parme­san.

CHICKEN PESTO PASTA WITH TO­MA­TOES PREP + COOK TIME 25 MIN­UTES SERVES 4

Pre­heat an oven grill. Place 250g cherry truss to­ma­toes with stems at­tached on an oven tray. Driz­zle with 1 tea­spoon bal­samic glaze. Grill for 10 min­utes or un­til skins be­gin to split. Mean­while, cook 375g penne pasta in a large saucepan of boil­ing salted wa­ter for 12 min­utes or un­til ten­der. Drain, re­serv­ing ⅓ cup (80ml) of the cook­ing liq­uid. Re­turn pasta to pan with ⅓ cup basil pesto, 2 cups shred­ded skin­less cooked chicken, cooked to­ma­toes and re­served cook­ing liq­uid. Stir over low heat for 2 min­utes or un­til heated through. Serve sprin­kled with

2 ta­ble­spoons freshly grated parme­san and mi­cro basil.

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