10 More Quick Pasta Ideas

1 Chorizo, Tomato & Parsley Pasta ServeS: 4

Fry 150g (5oz) chorizo until crispy. Cook 350g (12oz) pasta of your choice according to packet instructions. Slice 350g (12oz) cherry tomatoes in half. Toss the pasta with the tomatoes and chorizo, stir in 1 bunch chopped parsley and serve with lots of grated Parmesan. 2 Marmite Pasta

ServeS: 2 Stir 2tbsp Marmite through 200g (7oz) hot, cooked pasta of your choice and serve.

3 Salmon & Crème Fraiche

ServeS: 4

Cook 350g (12oz) penne. Stir through 1 pack (180g) hot-smoked salmon fillets, broken up into chunks, 4tbsp crème fraiche and 1 small pack roughly chopped parsley.

4 Leftover Sausage & Courgette Pasta ServeS: 4

Bring a large pan of water to the boil and cook 350g (12oz) casarecce or penne pasta. In a separate pan, heat 1tbsp olive oil and fry 1tsp lightly crushed fennel seeds and 1tsp chilli flakes for 2min.

Add 2 medium or 1 large, thinly sliced courgette/s and cook until just softened. Break up or slice 4 leftover, cooked sausages, skins removed, and add to the

pan. Heat through. Drain the pasta, toss through the sausage mixture along with 150g (5oz) crème fraiche and serve with grated Parmesan. 5 Roast Aubergine Pasta ServeS: 4 Cut 2 aubergines into large chunks and roast for 30 min at 220C/Gas 7. Meanwhile, cook 300g (10oz) fusilli pasta. In a pan, heat 1 tin chopped tomatoes with the aubergines. Stir in 1 bunch

roughly chopped parsley, 90g (3oz) chopped sun-dried tomatoes and 1tbsp honey. Stir through the fusilli and serve. 6 Lentil Bolognese ServeS: 4 Heat 1 x 500g jar Bolognese sauce, stir in 1 x 450g tin drained, cooked lentils. Cook 350g (12oz) penne according to pack instructions. Drain and toss through sauce. Serve with grated Parmesan.

7 Broccoli & Goat’s Cheese

ServeS: 4

Cook 350g (12oz) linguine. Drain, then stir in 100g (3½oz) roughly chopped, blanched broccoli and 125g (4oz) goat’s cheese log, cut into large cubes. Top with

1 large bunch fresh basil to serve.

8 Artichoke, Taleggio

& Lemon ServeS: 4

Drain 1 x 280g jar artichokes and roughly chop. Cook 350g any pasta. Thinly slice 120g (4oz) taleggio cheese. Toss hot pasta through the artichokes and cheese, add zest and juice of 1 lemon and serve. 9 Avocado Pesto ServeS: 2 Blitz 1 avocado, juice of ½ a lemon, 2 cloves garlic and a small bunch basil, and season. Cook 200g (7oz) any pasta. Stir through avocado pesto and serve. 10 Chicken Gouvetsi ServeS: 4 Brown 4 skinned, boned chicken thighs in 2tbsp Greek olive oil. Remove and set aside. In the same pan, soften 3 finely sliced shallots and 2 finely diced celery sticks, then add 3 cloves crushed garlic and cook for 1 min. Add chicken, stir in 150ml (¼pt) white wine, 1 x 450g can chopped tomatoes and 1 cinnamon stick. Cover and simmer for 30 min, until chicken is cooked through. Stir in 250g (9oz) orzo pasta and cook for 10 min, or until al dente. Serve with 100g (3½oz) olives, a handful chopped parsley and 4tbsp grated pecorino

Romano.