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Category: Pasta

  • Smoky Chorizo Orzo with Burrata & Balsamic Rocket

    Smoky Chorizo Orzo with Burrata & Balsamic Rocket

    Smoky Chorizo Orzo with Burrata & Balsamic Rocket

    Applause for the Chef TeamApplause for the Chef Team
    Smoky chorizo orzo is cooked with tomato puree, crème fraîche, peas and smoky base paste, then finished with burrata, rocket and balsamic glaze. The orzo carries the sauce while burrata softens the spice.
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    Servings
    Servings 2 people

    Ingredients
     

    • 180 g orzo
    • 90 g diced chorizo
    • 2 garlic cloves
    • 1 sachet Central American style spice mix
    • 30 g tomato puree
    • 75 g crème fraîche
    • 20 g grated hard Italian-style cheese
    • 120 g peas
    • 1 sachet smoky base paste
    • 20 g wild rocket
    • 12 ml balsamic glaze
    • 125 g burrata
    • 1 tsp sugar
    • 150 ml water for the sauce
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    Instructions

    • Cook the orzo in salted boiling water for about 10 minutes until tender. Drain, return to the pan and toss with a little oil to stop it sticking.
      180 g orzo
    • Heat a large frying pan over medium-high heat. Add the chorizo and fry for 3–4 minutes until it begins to brown and release its oil.
      90 g diced chorizo
    • Peel and grate the garlic. Add it to the chorizo with the spice mix and tomato puree, then fry for 1 minute.
      2 garlic cloves, 1 sachet Central American style spice mix, 30 g tomato puree
    • Stir in the crème fraîche, sugar and water. Bring to the boil, then simmer for 3–4 minutes until slightly thickened.
      75 g crème fraîche, 1 tsp sugar, 150 ml water
    • Add the cheese, peas and smoky base paste. Stir until the cheese melts, then fold through the cooked orzo.
      20 g grated hard Italian-style cheese, 120 g peas, 1 sachet smoky base paste
    • Season to taste and loosen with water if needed. Serve topped with halved burrata, rocket and balsamic glaze.
      20 g wild rocket, 12 ml balsamic glaze, 125 g burrata
    Start Cooking

    Chef's notes

    • Keep the orzo slightly loose; it thickens quickly as it stands.
    • Add the burrata at the end so it stays cool and creamy against the hot orzo.
    • The smoky base paste is salty, so season only after the sauce is finished.
    • Leftovers reheat well, but add a splash of water before warming.
    Drink pairing
    The smoky chorizo, creamy burrata and balsamic finish need drinks with acidity and enough body for the richness.

    Alcoholic

    • Montepulciano d’Abruzzo
    • Rioja Crianza
    • Dry rosé

    Non alcoholic

    • Blood orange soda
    • Sparkling tomato water with basil
    • Alcohol-free amber ale
    Nutrition per serving
    Calories: 658kcal (33%) | Carbohydrates: 85g (28%) | Protein: 29g (58%) | Fat: 25g (38%) | Saturated Fat: 14g (88%) | Cholesterol: 52mg (17%) | Sodium: 117mg (5%) | Potassium: 433mg (12%) | Fiber: 7g (29%) | Sugar: 11g (12%) | Vitamin A: 1041IU (21%) | Vitamin B12: 0.2µg (3%) | Vitamin C: 27mg (33%) | Vitamin D: 0.04µg | Vitamin E: 0.5mg (3%) | Vitamin K: 16µg (15%) | Folate: 58µg (15%)

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  • Creamy Sun-Dried Tomato and Roasted Red Pepper Pasta Bake with Mozzarella

    Creamy Sun-Dried Tomato and Roasted Red Pepper Pasta Bake with Mozzarella

    Creamy Sun-Dried Tomato and Roasted Red Pepper Pasta Bake with Mozzarella

    Applause for the Chef TeamApplause for the Chef Team
    Creamy sun-dried tomato pasta bake blends roasted red peppers, tomatoes and garlic into a smooth sauce. Spinach, basil and mozzarella keep the casserole rich but balanced.
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    Servings
    Servings 8 people

    Ingredients
     

    • 340 g whole-wheat penne
    • 450 g roasted red peppers drained and chopped
    • 410 g diced tomatoes with basil drained
    • 3 garlic cloves minced
    • 80 g oil-packed sun-dried tomatoes chopped
    • 140 g spinach chopped
    • 30 g fresh basil roughly chopped
    • 120 ml single cream
    • ½ tsp crushed red pepper
    • ¼ tsp salt
    • ⅛ tsp black pepper
    • 150 g part-skim mozzarella grated
    • 120 ml reserved pasta water
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    Instructions

    • Heat the oven to 180°C and lightly oil a 23 x 33 cm baking dish. Cook the penne until just tender, reserving 120 ml pasta water before draining.
      340 g whole-wheat penne, 120 ml reserved pasta water
    • Blend the roasted red peppers, diced tomatoes and garlic until smooth.
      450 g roasted red peppers, 410 g diced tomatoes with basil, 3 garlic cloves
    • Pour the pepper sauce into a large deep pan and simmer for about 5 minutes. Stir in the reserved pasta water, sun-dried tomatoes and spinach until the spinach just wilts.
      80 g oil-packed sun-dried tomatoes, 140 g spinach
    • Add basil, cream, crushed red pepper, salt and black pepper. Toss in the pasta until well coated.
      30 g fresh basil, 120 ml single cream, 1/2 tsp crushed red pepper, 1/4 tsp salt, 1/8 tsp black pepper
    • Transfer to the baking dish, top with mozzarella and bake for about 30 minutes until bubbling. Rest for 10 minutes before serving.
      150 g part-skim mozzarella
    Start Cooking

    Chef's notes

    • Reserve pasta water before draining; it helps the sauce cling to the penne.
    • Jarred roasted red peppers keep the sauce quick and consistent.
    • Do not overcook the spinach before baking, as it will soften further in the oven.
    • Leftovers keep refrigerated for up to 3 days.
    • Add extra chilli flakes only after tasting, as sun-dried tomatoes can intensify the sauce.
    Drink pairing
    Sweet peppers, sun-dried tomatoes and cream work well with bright wines and lightly bitter drinks.

    Alcoholic

    • Gavi
    • Barbera
    • Pale ale

    Non alcoholic

    • Sparkling orange water
    • Iced black tea with lemon
    • Alcohol-free bitter spritz
    Nutrition per serving
    Calories: 281kcal (14%) | Carbohydrates: 35g (12%) | Protein: 12g (24%) | Fat: 10g (15%) | Saturated Fat: 5g (31%) | Cholesterol: 29mg (10%) | Sodium: 1081mg (47%) | Potassium: 482mg (14%) | Fiber: 5g (21%) | Sugar: 2g (2%) | Vitamin A: 2601IU (52%) | Vitamin B12: 0.2µg (3%) | Vitamin C: 47mg (57%) | Vitamin D: 0.1µg (1%) | Vitamin E: 1mg (7%) | Vitamin K: 102µg (97%) | Folate: 54µg (14%)

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  • Classic Macaroni Gratin with Comté Cream

    Classic Macaroni Gratin with Comté Cream

    Classic Macaroni Gratin with Comté Cream

    Applause for the Chef TeamApplause for the Chef Team
    Macaroni gratin with Comté is a simple baked pasta dish with cream, butter, nutmeg and a golden cheese top. A short roux thickens the sauce, while the oven finishes the pasta with a crisp surface.
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    Servings
    Servings 6 people

    Ingredients
     

    • 500 g macaroni
    • 20 g butter
    • 20 g plain flour
    • 600 ml single cream
    • 1 tsp ground nutmeg
    • 150 g Comté cheese grated
    • 1 tsp salt
    • ½ tsp black pepper
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    Instructions

    • Cook the macaroni in salted boiling water for 8 minutes, then drain well.
      500 g macaroni, 1 tsp salt
    • Melt the butter in a pan, stir in the flour and cook for 1 minute.
      20 g butter, 20 g plain flour
    • Whisk in the cream and simmer for 5 minutes until lightly thickened. Season with nutmeg, salt and pepper.
      600 ml single cream, 1 tsp ground nutmeg, 1 tsp salt, ½ tsp black pepper
    • Spread the macaroni in a buttered gratin dish and pour over the cream sauce.
      20 g butter
    • Scatter over the grated Comté and bake at 180°C for 15 minutes until bubbling and golden.
      150 g Comté cheese
    Start Cooking

    Chef's notes

    • Cook the pasta slightly firm so it holds its shape during baking.
    • Gruyère can replace Comté if needed.
    • Refrigerate leftovers for up to 3 days.
    • Reheat covered at 160°C, then uncover briefly to refresh the top.
    • Serve with a sharp green salad.
    Drink pairing
    This creamy macaroni gratin works best with drinks that cut through the butter, cream and cheese while keeping the French bistro character of the dish.

    Alcoholic

    • Chablis
    • Crémant de Bourgogne
    • Dry Normandy cider

    Non alcoholic

    • Sparkling lemon water
    • Apple and tarragon spritz
    • Cold unsweetened green tea
    Nutrition per serving
    Calories: 642kcal (32%) | Carbohydrates: 68g (23%) | Protein: 13g (26%) | Fat: 35g (54%) | Saturated Fat: 22g (138%) | Cholesterol: 119mg (40%) | Sodium: 454mg (20%) | Potassium: 292mg (8%) | Fiber: 3g (13%) | Sugar: 2g (2%) | Vitamin A: 1108IU (22%) | Vitamin B12: 0.2µg (3%) | Vitamin C: 1mg (1%) | Vitamin D: 1µg (7%) | Vitamin E: 1mg (7%) | Vitamin K: 3µg (3%) | Folate: 26µg (7%)

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  • Middle Eastern Macaroni Salad with Lamb & Za’atar

    Middle Eastern Macaroni Salad with Lamb & Za’atar

    Middle Eastern Macaroni Salad with Lamb & Za’atar

    DaanDaan
    Middle Eastern macaroni salad combines pasta, lamb, chickpeas and za’atar in a creamy dressing. The chickpeas add substance while the spice blend keeps the salad savoury and aromatic.
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    Servings
    Servings 6 people

    Ingredients
     

    • 200 g elbow macaroni
    • 225 g ground lamb
    • 240 g mayonnaise
    • 2 tsp sugar
    • ¾ tsp ground mustard
    • 1 tbsp zaatar
    • 400 g chickpeas drained
    • 40 g onion finely chopped
    • 1 tbsp lemon juice
    • ½ tsp salt
    • ¼ tsp black pepper
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    Instructions

    • Cook the macaroni in salted boiling water until al dente. Drain and cool under cold water.
      200 g elbow macaroni
    • Brown the ground lamb in a frying pan until cooked through, then drain and cool slightly.
      225 g ground lamb
    • Whisk the mayonnaise with sugar, ground mustard, zaatar, lemon juice, salt and pepper.
      240 g mayonnaise, 2 tsp sugar, 3/4 tsp ground mustard, 1 tbsp zaatar, 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp black pepper
    • Fold the macaroni, lamb, chickpeas and onion through the dressing.
    • Chill before serving so the pasta absorbs the seasoning.
    Start Cooking

    Chef's notes

    • Cool the pasta fully before adding the dressing to prevent it from becoming oily.
    • Chill for at least 30 minutes if time allows.
    • Add a little lemon juice before serving if the salad tastes too rich.
    • Use Greek yoghurt for part of the mayonnaise if you prefer a sharper dressing.
    Drink pairing
    Creamy pasta, lamb and za’atar suit drinks with citrus, herbs and gentle acidity.

    Alcoholic

    • Vermentino
    • Dry rosé
    • Pale ale

    Non alcoholic

    • Mint lemonade
    • Sparkling lemon water
    • Iced green tea
    Nutrition per serving
    Calories: 623kcal (31%) | Carbohydrates: 46g (15%) | Protein: 17g (34%) | Fat: 41g (63%) | Saturated Fat: 9g (56%) | Cholesterol: 44mg (15%) | Sodium: 480mg (21%) | Potassium: 380mg (11%) | Fiber: 7g (29%) | Sugar: 6g (7%) | Vitamin A: 71IU (1%) | Vitamin B12: 1µg (17%) | Vitamin C: 3mg (4%) | Vitamin D: 0.1µg (1%) | Vitamin E: 2mg (13%) | Vitamin K: 81µg (77%) | Folate: 133µg (33%)

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  • Sheet Pan Sausage Gnocchi with Peppers and Parmesan

    Sheet Pan Sausage Gnocchi with Peppers and Parmesan

    Sheet Pan Sausage Gnocchi with Peppers and Parmesan

    Applause for the Chef TeamApplause for the Chef Team
    Sausage gnocchi with peppers is a complete tray-bake main with Italian sausage, soft peppers and crisp-edged potato gnocchi. Roasting everything together keeps the method direct and the flavour concentrated.
    5 from 1 vote
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    Servings
    Servings 4 people

    Ingredients
     

    • 450 g Italian sausage casings removed
    • 1 green pepper thinly sliced
    • 1 red pepper thinly sliced
    • 1 yellow pepper thinly sliced
    • 1 onion thinly sliced
    • 450 g potato gnocchi
    • 2 tbsp olive oil
    • 1 tsp dried oregano
    • ½ tsp salt
    • ½ tsp black pepper
    • 25 g Parmesan grated, plus extra to serve
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    Instructions

    • Heat the oven to 220°C and lightly oil a large rimmed baking tray.
      2 tbsp olive oil
    • Toss the peppers, onion, gnocchi, olive oil, oregano, salt and pepper directly on the tray.
      1 green pepper, 1 red pepper, 1 yellow pepper, 1 onion, 450 g potato gnocchi, 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp salt, 1/2 tsp black pepper
    • Break the sausage into small pieces over the vegetables and spread everything into an even layer.
      450 g Italian sausage
    • Roast for 25–30 minutes until the sausage is cooked and the gnocchi is lightly crisp at the edges.
    • Finish with Parmesan and serve immediately with extra cheese if desired.
      25 g Parmesan
    Start Cooking

    Chef's notes

    • Use shelf-stable potato gnocchi, not frozen gnocchi, for the best roasted texture.
    • Spread the mixture in a single layer so the gnocchi browns instead of steaming.
    • Hot or sweet Italian sausage both work. Adjust the seasoning to match.
    • Leftovers reheat best in a hot oven or air fryer.
    Drink pairing
    The sausage and peppers need acidity and moderate body. Italian whites, lighter reds or crisp beer all work well.

    Alcoholic

    • Chianti
    • Montepulciano d’Abruzzo
    • Italian pilsner

    Non alcoholic

    • Blood orange soda
    • Sparkling rosemary lemonade
    • Alcohol-free lager
    Nutrition per serving
    Calories: 693kcal (35%) | Carbohydrates: 49g (16%) | Protein: 24g (48%) | Fat: 45g (69%) | Saturated Fat: 15g (94%) | Cholesterol: 90mg (30%) | Sodium: 1603mg (70%) | Potassium: 518mg (15%) | Fiber: 5g (21%) | Sugar: 3g (3%) | Vitamin A: 1160IU (23%) | Vitamin B12: 1µg (17%) | Vitamin C: 121mg (147%) | Vitamin D: 0.03µg | Vitamin E: 2mg (13%) | Vitamin K: 12µg (11%) | Folate: 40µg (10%)

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  • Greek Pasta Salad with Roasted Pepper, Artichoke & Ham

    Greek Pasta Salad with Roasted Pepper, Artichoke & Ham

    Greek Pasta Salad with Roasted Pepper, Artichoke & Ham

    FemkeFemke
    A Mediterranean-style pasta salad with roasted peppers, artichokes, ham, pine nuts, almonds and lemon thyme. Simple, fresh and ideal for lunch or a light dinner.
    No ratings yet
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    Servings
    Servings 2 people

    Ingredients
     

    • 125 g Greek pasta or orzo
    • 0.5 jar roasted peppers drained and sliced
    • 0.5 jar artichoke hearts drained and quartered
    • 1 tbsp olive oil
    • 1 tbsp sherry vinegar
    • 0.5 red onion finely chopped
    • 75 g ham strips
    • 25 g pine nuts
    • 25 g toasted flaked almonds
    • 0.5 bunch lemon thyme leaves only
    • salt and pepper
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    Instructions

    • Cook the pasta al dente in salted water. Slice the roasted peppers and quarter the artichoke hearts.
      125 g Greek pasta, 0.5 jar roasted peppers, 0.5 jar artichoke hearts
    • Drain the pasta and dress while warm with olive oil and sherry vinegar.
      1 tbsp olive oil, 1 tbsp sherry vinegar
    • Mix the peppers, artichokes, red onion, ham, pine nuts, almonds and lemon thyme through the pasta. Season with salt and pepper.
      0.5 red onion, 75 g ham strips, 25 g pine nuts, 25 g toasted flaked almonds, 0.5 bunch lemon thyme, salt and pepper
    Start Cooking

    Chef's notes

    Feel free to play with the ingredient. A ‘jar’ can be of any size. Serve slightly warm or at room temperature. Add a little extra olive oil before serving if needed.
    Drink pairing
    This salad is savoury, nutty and lightly acidic, with Mediterranean herbs. Pair with dry, refreshing drinks.

    Alcoholic

    • Vermentino
    • Dry Rosé
    • Pale lager

    Non alcoholic

    • Lemon thyme sparkling water
    • Iced mint tea
    • Alcohol-free Mediterranean-style lager
    Nutrition per serving
    Calories: 176kcal (9%) | Carbohydrates: 8g (3%) | Protein: 3g (6%) | Fat: 16g (25%) | Saturated Fat: 2g (13%) | Sodium: 1167mg (51%) | Potassium: 248mg (7%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 494IU (10%) | Vitamin C: 43mg (52%) | Vitamin E: 2mg (13%) | Vitamin K: 11µg (10%) | Folate: 24µg (6%)

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  • Creamy Roasted Hokkaido Pumpkin Spaghetti with Bacon, Sage and Parmesan

    Creamy Roasted Hokkaido Pumpkin Spaghetti with Bacon, Sage and Parmesan

    Creamy Roasted Hokkaido Pumpkin Spaghetti with Bacon, Sage and Parmesan

    Applause for the Chef TeamApplause for the Chef Team
    A comforting pasta with roasted Hokkaido pumpkin, crisp bacon, sage and Parmesan. Creamy, savoury and autumnal.
    No ratings yet
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    Servings
    Servings 2 people

    Ingredients
     

    • 0.5 Hokkaido pumpkin
    • 1 tbsp olive oil
    • 0.5 red bell pepper seeded
    • 125 g bacon lardons
    • 0.5 large garlic clove finely chopped
    • 3 sprigs fresh sage plus extra to finish
    • 250 g spaghetti
    • 50 ml cream
    • 2 tbsp grated Parmesan
    • salt and pepper
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    Instructions

    • Preheat the oven to 200°C and line a baking tray. Cut the pumpkin into wedges, remove seeds and roast with olive oil for about 40 minutes until tender.
      0.5 Hokkaido pumpkin, 1 tbsp olive oil
    • Finely dice the pepper. Fry the bacon, then add garlic and pepper. Chop the sage and add it to the pan. Cook the spaghetti according to the packet instructions.
      0.5 red bell pepper, 125 g bacon lardons, 0.5 large garlic clove, 3 sprigs fresh sage, 250 g spaghetti
    • Dice one piece of roasted pumpkin and blend the rest with the cream. Season, then add to the bacon pan and warm through. Toss with the spaghetti and finish with pumpkin cubes, sage and Parmesan.
      50 ml cream, 2 tbsp grated Parmesan, salt and pepper
    Start Cooking

    Chef's notes

    Hokkaido pumpkin does not need peeling if the skin is clean and tender after roasting.
    Drink pairing
    This pasta is creamy, smoky and sweet from the pumpkin. Pair with rounded whites, soft reds or refreshing beer.

    Alcoholic

    • Viognier or lightly oaked Chardonnay
    • Pinot Noir
    • Amber Ale

    Non alcoholic

    • Sparkling apple and sage water
    • Roasted barley iced tea
    • Alcohol-free amber ale
    Nutrition per serving
    Calories: 831kcal (42%) | Carbohydrates: 126g (42%) | Protein: 35g (70%) | Fat: 23g (35%) | Saturated Fat: 9g (56%) | Cholesterol: 33mg (11%) | Sodium: 1368mg (59%) | Potassium: 1567mg (45%) | Fiber: 10g (42%) | Sugar: 13g (14%) | Vitamin A: 5993IU (120%) | Vitamin B12: 0.1µg (2%) | Vitamin C: 80mg (97%) | Vitamin D: 0.4µg (3%) | Vitamin E: 2mg (13%) | Vitamin K: 10µg (10%) | Folate: 119µg (30%)

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  • Pesto Chicken Pasta with Bursting Cherry Tomatoes

    Pesto Chicken Pasta with Bursting Cherry Tomatoes

    Pesto Chicken Pasta with Bursting Cherry Tomatoes

    BramBram
    Satisfy those comfort food cravings with this vibrant, 15-minute Italian-inspired dish. Tender penne pasta glistens in fresh green pesto, studded with juicy burst cherry tomatoes, savory chicken strips, peppery rucola, and sharp grated cheese; pure bliss in every forkful.
    5 from 1 vote
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    Servings
    Servings 4 people

    Ingredients
     

    • 300 g Penne Pasta
    • 500 g Cherry tomatoes
    • 1 medium onion
    • 85 g Rucola (Argula)
    • 95 g Green Pesto From jar or home made
    • 200 g Cooked chicken strips
    • 75 g Parmesan or similar
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    Instructions

    • Boil penne according to package.
      300 g Penne Pasta
    • Halve tomatoes and dice onion; sauté briefly.
      500 g Cherry tomatoes, 1 medium onion
    • Toss hot pasta with pesto, chicken, tomatoes, onion, and rucola.
      85 g Rucola, 200 g Cooked chicken strips, 95 g Green Pesto
    • Sprinkle with cheese.
      75 g Parmesan
    Start Cooking

    Chef's notes

    Variation: Use whole wheat penne. Serves hot as main dish.
    Drink pairing
    This pesto chicken pasta is rich and savory, with fresh basil notes and sweet burst cherry tomatoes. Drinks with bright acidity, herbal freshness, or a crisp finish work especially well to balance the creamy pasta and bring out the freshness of the pesto.

    Alcoholic

    • Sparkling lemon basil water or a lightly sparkling citrus iced tea with fresh mint

    Non alcoholic

    • Sauvignon Blanc, especially from New Zealand or Loire Valley
    • Pinot Grigio or Vermentino for a lighter and fresher pairing
    • Italian Pilsner or a crisp Belgian Blonde beer
    Nutrition per serving
    Calories: 559kcal (28%) | Carbohydrates: 67g (22%) | Protein: 24g (48%) | Fat: 22g (34%) | Saturated Fat: 7g (44%) | Cholesterol: 46mg (15%) | Sodium: 394mg (17%) | Potassium: 637mg (18%) | Fiber: 4g (17%) | Sugar: 8g (9%) | Vitamin A: 1830IU (37%) | Vitamin C: 34mg (41%)

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