Tag Archives: pappardelle

Easy pasta dishes

Pappardelle-with-Summer-Vegetables-(4394)

I can understand the urge to grab a quick takeaway on your way home from a tiring day at work. But think about it, you don’t know what really went into it. Arguably one of the most convenient “kind-of-ready-made” food is pasta. Who doesn’t have a packet of pasta lying around in the cupboard right now? So let me give you a couple of ideas which work for me when I’m in a I’m-hungry-NOW mood.

Prawn-and-Tomato-Pasta-Sauce-(4652)

One thing which I am really loving right now is pappardelle. They are so good for lapping up any kind of sauce. They also offer some variety on a plate, unlike the usual spaghetti. I like any flat pasta – be it linguine, tagliatelle, fettucine, mafaldine etc. They tick all the hunger boxes for me. I have to admit it though: there are few things in life better than spaghetti carbonara, but obviously, take it slow with that!

But how about a nice summery pasta concoction washed down with a fresh white glass of vino? Ahh I have dreams about that – me, in a summer garden calmly *cough* wolfing down a lovely biggish bowl of pasta with fresh vegetables with a prawn or two thrown in, at least for those who love them like I do. If you don’t then leave them out and substitute them with either a light meat option like leftover chicken or turkey that was already cooked, or another vegetable. It’s your pasta, you’re the cook so do whatever you like. That’s freedom! There will be no exact quantities for this. Let this be your guide and go with whatever your gut tells you (excuse the pun).

Pasta with Prawn and Fresh Tomatoes (For 4).

  • 500g fresh or dried pappardelle
  • 1 tablespoon or so mild olive oil (not extra virgin)
  • 1 onion, finely chopped
  • 1-2 cloves of garlic, crushed or finely chopped
  • 1 teaspoon dried chilli flakes
  • 150g small plum or cherry tomatoes, cut in half
  • 6 large chestnut mushrooms, cut into quarters
  • 100g or so shrimps or 8 uncooked prawns, de-veined
  1. Cook the pasta according to the packet instructions. In the meantime gently fry the onion, garlic and chilli flakes in the olive oil for a couple of minutes.
  2. Quickly add the plum tomatoes and the mushrooms. I like everything to be al dente, so throw in the prawns, leave until they turn pink and toss everything with the pasta. Serve instantly with a drizzling of extra virgin olive oil (now you can since here it only serves as a dressing), freshly ground pepper and some fresh lemon juice. Ready? Now let’s eat!

For a vegetarian option try the following:

While the pasta is cooking, gently fry in olive oil some chopped onion, finely chopped garlic, chilli flakes in a hot pan. Throw in some chopped zucchini (courgettes) and mushrooms. When cooked through but still firm, add some chopped fresh tomatoes and there you have it. Toss with the pasta, serve as the recipe above and go eat this in the garden. Bliss!

Rob x

Pappardelle with Butternut Squash and Blue Cheese

Pappardelle-with-Squash-and-Blue-Cheese-(4391)

What a long recipe title this is! The story behind this is simple enough though, with some simple steps. It goes like this:

Step 1: Buy Nigella Book.

Step 2: Read every page intently and stick post-its to every page.

Step 3: After careful consideration choose 1 recipe…yes…just one. O-N-E I said!

Step 4: Run to the market & fill your bag with veggies for…what…20 recipes???

In the end one recipe made it through, and it’s amazing. In my view, you really cannot avoid using blue cheese, but since it’s not my recipe I can tell you that Nigella suggests some substitutions (Cheshire or Wensleydale cheese for those in the UK, or maybe some ricotta salata if you’re in the Mediterranean). Instead of butternut squash you can easily use pumpkin. So here’s the recipe with my variations. Go on…invite 4 friends for lunch and try this out. They will love it and so will you. You need:

  • 1 large butternut squash (or 800g cubed pumpkin)
  • 1 large onion, finely chopped
  • 2 tablespoons mild olive oil (not extra virgin)
  • 1 teaspoon paprika
  • 1 tablespoon unsalted butter
  • 3 tablespoons red wine or red vermouth
  • 125 ml water
  • 1-2 tablespoons red wine vinegar
  • pinch of salt
  • 2 tablespoons dried sage
  • 100g pine nuts
  • 500g fresh pappardelle (tagliatelle will also do nicely here)
  • 125g blue cheese
  1. Peel and cut the butternut squash or pumpkin into approximately 2cm cubes. Gently fry the chopped onion in the olive oil (into a pan that is big enough to hold both the sauce and the pasta in the final stage of cooking). Add the paprika when the onion turns golden in colour.
  2. Add the butternut (or pumpkin) cubes and butter into the pan and stir well. When the butternut squash is completely covered with the onion and butter add the wine (or vermouth), water and red wine vinegar. Let the ingredients bubble for a minute or so, put the lid on the pan, turn the heat down and simmer for about 25 minutes or until the butternut squash is soft but not falling apart. Add the dried sage during the last few minutes.
  3. In the meantime cook the pasta as per packet instructions and lightly toast the pine nuts. Tip the nuts in a container and let them cool. Don’t be a klutz like me and burn the pine nuts! Keep an eye on them at all times.
  4. Check the sauce to see if the squash is tender. If not let it simmer for another few minutes. Add a pinch of salt for extra seasoning but not too much. When pasta is cooked add this to the sauce and mix thoroughly.
  5. Serve either in one big serving dish or in 4 individual portions. Crumble in the blue cheese and sprinkle the pine nuts.

    Enjoy it – you will want more!

    Rob x