FAST PASTA

Use up those packets of pasta in the cupboard with these four delicious dinners!

BUTTERMILK MAC ’N’ CHEESE PREP + COOK TIME 25 MINUTES SERVES 4

Cook 250g macaroni pasta in a large saucepan of boiling salted water until tender; drain. Heat 1¼ cups (300g) sour cream and 1½ cups (375ml) buttermilk in a large saucepan over low heat. Stir in ½ teaspoon ground nutmeg and 1½ cups (180g) pizza cheese; stir until smooth. Season to taste. Preheat grill. Meanwhile, combine 1 cup (120g) pizza cheese, ½ cup (35g) japanese breadcrumbs (panko) and 1 tablespoon fresh thyme leaves in a small bowl. Stir pasta into hot cheese sauce, then spoon into an oiled 2-litre (8-cup) ovenproof dish. Scatter pasta with breadcrumb mixture. Grill for 2 minutes or until browned lightly. Sprinkle with parmesan and extra thyme. Serve with a green leafy salad and grilled cherry truss tomatoes.

FRESH TOMATO, PEA & BOCCONCINI PASTA PREP + COOK TIME 15 MINUTES SERVES 4

Cook 375g penne pasta in a large saucepan of boiling water until tender. Add 200g sugar snap peas; return to the boil. Drain, reserving ⅓ cup (80ml) of the cooking liquid. Meanwhile, heat 2 tablespoons extra virgin olive oil in a large frying pan; cook 400g heirloom cherry tomatoes and 2 thinly sliced garlic cloves, stirring, until tomatoes soften. Return pasta and sugar snap peas to pan with reserved cooking liquid, tomato mixture and 4 torn bocconcini cheese (240g); stir gently to combine. Season to taste. Serve sprinkled with small fresh basil leaves.

ROCKET, CHILLI & LEMON LINGUINE PREP + COOK TIME 15 MINUTES SERVES 4

Cook 375g linguine in a large saucepan of boiling salted water until tender. Drain, reserving ⅓ cup (80ml) of the cooking liquid. Meanwhile, combine ⅓ cup (80ml) lemon-infused extra virgin olive oil and 1 finely chopped fresh long red chilli (optional) in a small frying pan; heat gently for 8 minutes or until hot. Return pasta to pan with chilli oil, reserved cooking liquid and 80g baby rocket leaves; stir gently to combine. Season to taste. Sprinkle with shredded lemon zest and grated parmesan cheese. Serve with lemon cheeks. If you prefer, omit the chilli and add 2 thinly sliced garlic cloves to the oil mixture.

SPAGHETTI WITH BURNT SAGE BUTTER & ARTICHOKES PREP + COOK TIME 25 MINUTES SERVES 4

Preheat oven to 220°C/200°C fan. Place 20 marinated artichoke hearts (560g) on a baking-paper-lined oven tray; sprinkle with 4 thinly sliced garlic cloves and drizzle with

¼ cup (60ml) extra virgin olive oil. Roast for 10 minutes or until browned. Meanwhile, cook 500g spaghetti in a large saucepan of boiling salted water for 8 minutes or until just tender, then drain; return to pan to keep warm. Melt 30g butter in a large deep frying pan over medium-high heat; cook ⅓ cup loosely packed fresh sage leaves for 1 minute or until butter begins to change colour. Remove sage from pan. Add pasta and artichokes to pan; toss to combine. Season to taste. Sprinkle pasta with sage and serve with 2/3 cup (50g) shaved pecorino cheese.