Remove cherry tomatoes from pouch and cut in half; set aside.
Saute garlic in olive oil in large skillet over medium-high heat 2 to 3 minutes or until garlic is softened. Add salad blend and tomatoes; saute 3 to 4 minutes longer or until salad blend starts to wilt.
Add cooked pasta and broth; cook, stirring until heated through. Season with salt and pepper, to taste. Sprinkle with Parmesan cheese.
Fusilli Pasta with Spinach, Tomatoes and Mushrooms
Wash and cut all of the vegetables; set aside
Cook pasta according to package directions. Drain and set aside.
In a large skillet or wok, over medium-high heat, add 1-2 tbsp olive oil and cook the ground beef.
After the ground beef is browned and cooked, (feel free to discard any fat; we do) add the chicken stock, tomatoes, mushrooms, spinach and all of the vegetables. (For the spinach, I literally just throw the entire bag straight in)
Add the tomato paste, mix and season with salt and pepper to taste
Gently toss ingredients together until the spinach is wilted and all of the vegetables are cooked through
Add the pasta and gently toss some more. Taste and season with more salt and pepper if needed. Sprinkle with fresh parmesan cheese and serve! Enjoy!
Penne Ala Vodka
Cook pasta according to package directions, omitting salt and fat. Drain the pasta and set aside.
Preheat the oven to 400 degrees Fahrenheit. Heat a large skillet over medium-high heat and add oil to the pan. Add squash, zucchini, and onion, and sauté for 5 minutes. Add tomato and garlic, and sauté for 3 more minutes. Remove from heat and stir in the pasta with ½ cup mozzarella, herbs, ½ teaspoon salt, and pepper.
Combine ricotta, remaining salt, and egg in a bowl. Stir into pasta mixture and spoon everything into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle the top with remaining mozzarella. Bake for 15 minutes or until bubbly and brown.
Tomato Basil Penne Pasta
Bring a large pan of water to a boil and cook the penne, according to the packet’s instructions.
Meanwhile, make the sauce in a separate non-stick saucepan by frying the onion and garlic with a splash of water. Cook until softened, then add the tomatoes. Bring to a boil then reduce to a simmer and cook for about 5 minutes until reduced and thickened.
Drain the pasta and add to the tomato sauce, along with the torn basil, salt and pepper.
(Optional) Sprinkle some nutritional yeast on top for a subtle cheesy flavour.
Serve and enjoy!
Creamy and Cheesy Macaroni
Heat the butter in a broad non-strick pan, add the onions and saute on a medium flame for 2 minutes.
Add the capsicum and saute on a medium flame for 2 minutes.
Add the carrot, green peas, mix well and cook on a medium flame for 1 minute.
Add the tomatoes, tomato ketchup, Chilli flakes, salt, mix well and cook on a medium flame for 2 minutes.
Finally add the macaroni, fresh cream and cheese, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
Baked Mushroom Macaroni
Heat the butter in a pan, add the onions add saute thill they turn translucent.
add the capsicum, tomatoes and mushrooms and saute for another 2 minutes.
Add the oregano, olives, salt, pepper and mix well. Keep aside.
Stir Fry Vermicelli Pasta
Heat 1 tbsp of oil in a work, add in a portion of garlic and saute until fragrant, mixed in meats stir fry for a while and add in bean sprout/veggie stir well and dish and set aside.
If only bean sprout don’t stir fry too long. If you wish to eat crunchy bean sprouts, you can also separately blanch bean sprouts instead of add in to stir fry.
Heat balance of oil in work, add in all garlic, seafood and stir fry.
Pour in gravy sauce, add iin pasta and stir well, let it simmer for a while then add in the cooked meat and bean sprouts mixed well.
Garnish with omelet strips and coriander leaves.
Best serve hot with chili sauce.
Vermicelli Pasta Salad
Cook the pasta until just done, but not overcooked. (About 8 minutes or so–just taste it to make sure) Drain.
While the pasta is hot, transfer it to a large bowl and add the lemon juice, salt, and oil and toss to coat.
Allow cooling slightly then cover with plastic wrap and refrigerate for 24 hours.
After 24 hours, add the remaining ingredients and toss well.
Place it back in the fridge for at least 12 hours (24 if you can) for the flavours to blend. Serve cold.