admin

pastapic3

Elbow Pasta with Peppers & Bringal (Vegetarian) (Serves 4)

Posted by | Recipes | No Comments

Ingredients

300g Pasta Nova elbow pasta

1 small bringal

10 mL butter

1 red onion

1 sweet red pepper

1 sweet green pepper

1 clove garlic- minced

150 g baby spinach leaves

2 mL each dried oregano and thyme

Salt and pepper to taste

Method

Cook Pasta Nova elbow pasta in a large pot of boiling salted water until tender but firm- 8 to 10 minutes.

Cut the bringal, onions and peppers into 2.5 cm squares.

Cook the bringal and onions in butter over medium heat until tender- about 10 minutes. Stir in peppers and garlic and cook for 3 minutes. Add tomatoes and spices and simmer, uncovered, for 5 minutes until slightly thickened. Season with salt and pepper.

Pour sauce over hot pasta and serve immediately.

pastapic1

Penne with Prawns in Garlic Sauce

Posted by | Recipes | No Comments

Ingredients

500 g Pasta Nova penne

50 mL butter

4 cloves chopped garlic

1 chopped onion

50 mL chopped fresh parsley

500 g uncooked medium prawns- cleaned

3 tomatoes- peeled, seeded and chopped

125 mL dry white wine (or apple juice)

5 mL salt

1 mL pepper

Method

Cook Pasta Nova penne in a large pot of boiling salted water until tender but firm- 8 to 10 minutes. Drain the water.

In a large frying pan, melt the butter and cook the garlic and onion until tender but not brown. Add the prawns and half the parsley and cook for 1 minute. Add tomatoes, wine, salt and pepper. Bring to the boil and cook for a few minutes, just until the prawns turn opaque.

Pour sauce over pasta and garnish with remaining parsley. Serve immediately.

recipe3

Fusilli Salad with Tomato Buttermilk Dressing (Serves 8)

Posted by | Recipes | No Comments

Ingredients

500 g Pasta Nova fusilli

5 large ripe tomatoes

250 mL mayonnaise

5 mL salt

1 mL pepper

10 mL chopped garlic

300 mL buttermilk

1 additional tomato chopped into cubes

15 fresh basil leaves

10 baby spinach leaves

5 bocconcini (small mozzarella balls) – halved

100 g tinned drained artichokes (optional)

15 black pitted olives (optional)

Method

Cook the Pasta Nova in a large pot of salted water until tender but firm, 8 to 10 minutes. Drain and rinse under cold water. Allow to cool.

Whiz the tomatoes in a food processor until completely pureed.

Add the mayonnaise, salt, pepper, garlic and buttermilk. Process again until you have a smooth sauce.

Combine the cooled pasta with the sauce. Add the chopped tomato, finely sliced basil leaves, whole spinach leaves, mozzarella balls artichokes and olives. Allow to sit for 30 minutes before serving for the flavours to blend.

Spaghetti with Meatballs (Serves 8)

Posted by | Recipes | No Comments

Ingredients

Spaghetti:

750 g Pasta Nova spaghetti

50 mL freshly grated Parmesan cheese

50 mL chopped fresh basil

Meatballs:

250 g Italian sausage

750 g minced beef

2 eggs

125 mL dry bread crumbs

5 mL salt

1 mL pepper

Sauce:

25 mL olive oil

1 large onion

2 cloves garlic- minced

1 carrot, diced

1 stalk celery- diced

750 mL sliced mushrooms (optional)

4 -400g tins of tomatoes- undrained

Salt and pepper to taste

Method

Spaghetti: Cook Pasta Nova spaghetti in a large pot of salted water for 8 to 10 minutes until tender but firm. Drain the water.

Meatballs: Combine sausage, beef, eggs, crumbs, salt and pepper and form into 24 5 cm balls. Bake in a 200 degree oven for 15 minutes until no longer pink inside.

Sauce: In a large saucepan, heat oil over medium-high heat. Cook onion, garlic, carrot, celery and mushrooms for 10 minutes or until beginning to brown. Add tomatoes and cook for 20 minutes until thickened, stirring occasionally. Add meatballs. Reduce heat and simmer for 10 minutes. Season with salt and pepper to taste.

Arrange spaghetti on plate. Top each serving with sauce, sprinkle with cheese and basil.

Minestrone Soup (Serves 6)

Posted by | Recipes | No Comments

Ingredients

500 g Pasta Nova soup shaped pasta: (Select from small shells, ditalini, boloroni, cavatappi or any shape you prefer)

3 slices of bacon

2 large carrots- peeled and chopped

6 green beans

2 celery sticks- chopped

2 cloves of garlic- crushed

1 litre of beef stock

1-400 g tin of kidney beans- rinsed and drained

1-400 g tin of chopped tomatoes

75 mL chopped parsley

2.5 mL each of salt and pepper

Method

Cook the Pasta Nova soup shape of your choice in a large pot of boiling salted water for 5-6 minutes until still quite firm. Drain the water.

Place bacon, carrots, green beans,celery and garlic in a large saucepan and cook over high heat, stirring often, for 5 minutes.

Add the beef stock, kidney beans and tomatoes to the pan. Cover and bring to the boil. Reduce heat to medium-low and simmer, covered for 30 minutes or until the vegetables are tender.

Add the pasta to the soup mixture and season with salt and pepper. Ladle into bowls and sprinkle with parsley. Serve immediately.

Macaroni & Cheese

Posted by | Recipes | No Comments

Ingredients

1 kg Pasta Nova macaroni

150 g butter

500 mL flour

1 litre of milk mixed with 500 ml chicken stock

600 mL grated cheddar cheese

2.5 mL nutmeg

5 mL paprika

10 mL Dijon mustard

125 mL breadcrumbs combined with 250 mL of grated mozzarella cheese

Method

Cook Pasta Nova macaroni for 7- 10 minutes until al dente.

Melt the butter in a saucepan and add flour. Whisk and cook for 1 minute. Add the milk mixture and whisk while simmering for 2 minutes.

Add the cheddar cheese and spices. After the cheese has melted add salt to taste.

Add the sauce to the cooked macaroni. Top with the mozzarella and bread crumbs and bake in 180 degree oven for 15 minutes.