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PASTA (p2)
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Mussel and Bacon Pasta
250 gm fettuccine pasta 200 gm shoulder
bacon chopped 1 onion chopped 3 cloves garlic 1 tsp
minced fresh ginger salt and pepper to taste
250gm Tararua lite crème fraiche 500 gm mussels chopped 2-3
tsp sweet thai chilli sauce 2-3 tbsp chopped fresh parsley
Method:
While the pasta is cooking as instructions on packet, make the sauce.
In large fry-pan, place the bacon, onion, garlic and ginger in a hot
pan. When the bacon is cooked and the onion is soft add the crème
fraiche, mussels and season with salt and pepper Add the
sweet chilli sauce and parsley and stir Add to the hot pasta and
mix through.
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Creamy Leeks and Pasta
3 leeks 50gm butter 2 tbsp flour 1
tsp dry mustard 11/2 cups milk 100gm blue
cheese, chopped parsley 400gm fettuccine
Wash leeks, slice finely and. cook in saucepan over med heat with butter
for 5 mins or until leeks soften .
Mix through flour, mustard and cook for a further minute. Pour in
milk, stirring until sauce boils and thickens
Remove from heat and crumble in cheese Add pepper
Cook pasta, drain and then stir in leek sauce.
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Creamy Chicken Alfredo
450gm fettuccini pasta 250gm butter 450 gm
whole milk ricotta cheese 450gm skinless, boneless chicken
breast – cubed
2 cups heavy cream 1 tsp salt 1 cup grated parmesan cheese
Bring a large pot of lightly salted water to a boil. Add fettuccini and
cook for 8 to 10 minutes or until al dente then drain.
Melt 2 tbsp butter in a large pan over medium heat. Sauté chicken until
no longer pink and juices run clear.
In a large saucepan combine ricotta cheese, cream, salt, parmesan cheese
and remaining butter.
Cook over medium heat until well combined, about 10 minutes . Stir in
cooked fettuccini and chicken and cook until heated through.
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Chicken Pasta Bake
Preheat
oven to 180°C
2 cups dried pasta (shells, penne etc)
1/4 cup olive oil 500gm chicken breast fillets 1
med onion, chopped 1 med carrot, chopped
3 rashers bacon, chopped 1/4 cup parsley, chopped
2 med courgettes, chopped 440g tin tomato soup
1/2 cup sour cream
salt freshly ground black pepper 11/2 cups
grated cheddar cheese.
Cook pasta until tender. Drain and set aside. Slice chicken breasts into
cubes and cook chicken quickly over high heat until just browned.
Drain on a paper towel and set aside. Reheat oil in pan and add onion,
carrot and bacon. Stir over medium heat for 10 minutes.
Add courgettes, parsley and soup. Bring to the boil and simmer,
uncovered, for 5 minutes. Remove from heat.
Combine pasta, chicken, tomato mixture and sour cream. Season to taste.
Spread into casserole dish and top with grated cheese.
Bake at 180°C for 20 minutes or until golden and cooked through.
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