Perfect Pasta Recipes

Linguine with Mushroom Sauce

Info

Calories per serving: 300 - Low in cholesterol. High in fibre from pasta and mushrooms. High in protein from pasta and yogurt. 
Preparation Time: 20 minutes 
Cooking time: 25 minutes

The combination of mushrooms used in this recipe is only a guide, and you should choose according to personal taste and availability. Cut the large mushrooms into thin slices, and leave the small ones whole. This dish can be served as a starter, or as a simple main course with a salad.

Ingredients

10oz (275g) linguine pasta	1 medium onion
1 clove of garlic	2 tbsp virgin olive oil
8oz (225g) open cup mushrooms	3 tbsp chopped parsley
5oz (150g) chestnut mushrooms	5oz (150g) oyster mushrooms
2 small glasses dry white wine	8 fl oz (225ml) Greek yogurt
Freshly ground black pepper

Method

1. Chop the onion finely and crush the garlic. Heat the olive oil in a saucepan, add the onion and garlic and cook for 5 minutes over a gentle heat, until softened but not browned. Bring a pan of lightly salted water to the boil, ready for the pasta.

2. Meanwhile, wipe all the mushrooms clean on kitchen paper. If it is necessary to wash them, quickly rinse them in a colander under a cold tap. Finely chop the open cup mushrooms, and add them to the pan with the onion and garlic. Continue cooking gently until the mushrooms soften. Add 2 tablespoons of chopped parsley and the wine, then bring to the boil and cook to 2-3 minutes until the wine has almost evaporated. Reduce the heat.

3. Add the linguine to the pan of boiling water and cook according to the packet instructions, leaving the pasta cooked but slightly firm.

4. Meanwhile, slice the remaining mushrooms. Add them to the reduced mushroom mixture and season with salt and pepper. Cover and cook gently for five minutes, until the mushrooms are just tender.

5. Drain the linguine, then return it to the saucepan and stir in the yoghurt. Pour the mushrooms mixture onto the linguine, toss lightly together, then spoon onto serving plates. Sprinkle with the remaining parsley and serve immediately.

Pasta Qualis with Salmon, Broccoli & Tarragon

Info

Calories per serving: 460 - High in protein from salmon, cheese and cream. High in iron from salmon. High in fibre from broccoli. High in vitamin C from lemon juice and broccoli. 
Preparation Time: 20 minutes 
Cooking Time: 20 minutes
Oven: Preheat to 110°C (225°F, gas mark ¼ ) 

You can substitute canned salmon, or chopped smoked salmon for the fresh salmon.

Ingredients

10oz (275g) Pasta Quills	8oz (225g) broccoli
½ Tbsp virgin olive oil	8oz (225g) Fresh salmon
1 Glass white wine or vermouth	8 sprigs fresh tarragon
6oz (175g) Low fat fromage frais	6 tbsp single cream
Salt and freshly ground pepper	8 lemon wedges for garnish
2 tsp lemon juice

Method

1. Break up the broccoli into bite size florets and finely dice any stalks. Cook the pasta quills in boiling salted water with a dash of oil for 10 minutes, then add the broccoli and cook for a further 2 minutes.

2. Meanwhile, cut away any skin from the salmon, dice the flesh into 1 inch (25mm) cubes and remove any bones. Put the fish into a large pan with a pinch of salt, the wine or vermouth, and enough water to cover the fish. Gently bring to the boil and simmer for 3 minutes. Transfer it into a boil with a slotted spoon, cover and keep warm in the oven.

3. Remove the leaves from 4 of the tarragon stalks, chop them finely and combine with the fromage frais and single cream. Stir into the fish juices remaining in the pan and heat very gently until just warmed. Drain the pasta and broccoli in a colander. Reserve a few of the broccoli florets for garnish and add the rest of the broccoli and pasta to the tarragon sauce. Stir in the lemon juice, season to taste, and reheat gently for 2 or 3 minutes.

4. Remove the salmon from the oven. Spoon the pasta onto plates, arranging the salmon cubes over the top. Garnish with the broccoli florets, sprigs of tarragon and lemon wedges. Serve immediately. 

Pasta Provençale

Info

Calories per serving: 180 - Low in cholesterol - High in fibre from pasta - High in vitamin C from peppers and tomatoes. 
Preparation Time: 10-15 minutes 
Cooking Time: 45 minutes

The fusilli pasta used in this recipe comes in the shape of small twists. If you have a bottle of red wine open, add a glass to give the sauce a lift. Freshly grates Parmesan or Cheddar can be served separately for sprinkling over the pasta. Serve with a mixed or green salad for a healthy vegetarian main course or it can be eaten on its own as a snack.

Ingredients

10oz (275g) fusilli pasta	2 medium-sized courgettes
1 small aubergine	1 red pepper
1 yellow pepper	1 medium onion
1-2 cloves garlic	1lb (450g) tinned chopped or fresh tomatoes
2 tbsp virgin olive oil	1 tbsp tomato purée
2 tsp chopped fresh basil	1 tsp dried herbes de Provence
Salt and freshly ground black pepper
1 glass red wine (optional)
3oz (75g) Parmesan or Cheddar cheese (optional)

Method

1. Trim the courgettes, peel the aubergine, and halve and de-seed the peppers, then cut the vegetables into very thin strips, about ¼in (5mm) thick. Thinly slice the onion and crush the garlic. If using fresh tomatoes, plunge them into a bowl of hot water for 30 seconds, then cold for 1 minute, until cool enough to peel off the skins with your fingers.

2. Heat the oil in a heavy saucepan or casserole dish. Add the chopped onion and cook over a gentle heat for about 7-8 minutes, stirring frequently, until the onion is soft. Add the peppers and cook for a further 5 minutes, stirring often. Then mix in the courgette and aubergine strips, and the garlic. Cook for 5 minutes, stirring, then add the tomatoes, tomato purée and herbs. Season to taste.

3. Bring to the boil, stirring often. Then lower the heat, half cover the pan and simmer fror 20 minutes. Stir occasionally and add a little water, or wine, if the sauce seems dry. Warm a large serving bowl.

4. Meanwhile, cook the pasta according to the packet instructions, leaving it cooked but slightly firm. Grate the cheese if using it.

5. Drain the pasta and turn into the warmed bowl. Pour the sauce over the pasta and toss well. Garnish with slivers of parmesan and serve.