A delicious, easy and quick pasta dish that is perfect to put together on a weekday dinner. You will love the combination of garlic, basil, sun-dried tomatoes, spinach and mozzarella. Only made in 20 minutes!
YOU NEED: 4 port.
350 gram tortellini with cheese
olive oil and salt (add it to the water when you cook the pasta).
1 tbsp olive oil
1 1/2 dl sun dried tomatoes in oil in a jar, drained from oil (cut in pieces)
3 garlic cloves, sliced thin
A half bag with fresh spinach
4 dl half and half (cream and milk)
1/2 tsp salt
1/2 tsp paprika pulver
125 gram standard ball of fresh mozzarella
10 fresh basil leaves, chopped
grated parmesan cheese, to serving
Cook the tortellini according to package, drain and set a side.
Heat sun-dried tomatoes and 1 tbsp of oil in a large skillet on medium heat, add the sliced garlic and cook for about a minute. Add fresh spinach and continue cooking and stirring on medium heat until spinach just starts to soften.
Add half and half, salt, paprika and bring to boil and then reduce to simmer.
Add the fresh basil and the cooked tortellini. Mix to coat and warm on medium low heat and then add the mozzarella cheese in pieces. Stir so it starts to melt a bit.
A simple pasta dish that is cooked “all-in-one”, in a creamy tomato sauce and it’s ready in only 30 minutes.
Here at home, pasta dishes are a huge favorite and I love to cook different kinds and this time I wanted to try something a little different.
I made a creamy tomato sauce instead of the usual red sauce. I cooked ground beef and pasta together, poured in tomato sauce and then added a little cream at the end. Easy peasy!
I used Strozzapreti pasta, it was what I had at home. It is a bit thicker than regular pasta, so I needed to cook it a little longer than usual, about 20 min. But you can use any kind of pasta you want :)
150 g Bacon
400 g of minced beef
1 tablespoon olive oil
1/2 chopped onion
3 garlic cloves, finely chopped
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
500 g tomato sauce
5 dl water
400 g pasta
2 tablespoons Italian spice mix
2 1/2 dl cream
1dl freshly grated Parmesan cheese, for garnish
1 dl chopped parsley for garnish
Start by cutting the bacon into small pieces and fry in a dry pan until they are crispy. Put them on a plate with kitchen paper. Set aside.
In a large saucepan or frying pan, fry the onion in olive oil until soft. Add the beef and fry until brown.
Add garlic, salt and pepper.
Stir in the tomato sauce, water and pasta.
Cover and cook on high heat for about 10 minutes or until the pasta is “al dente”. Add the Italian spice, reduce the heat to medium low, and stir in the cream.
Cook over low heat until the sauce begins to thicken. Taste then with more salt and pepper if needed.
Sprinkle the crispy bacon and chopped parsley on top of the pasta and serve with freshly grated Parmesan cheese.
Okey guys, you will love this pasta, especially if you like truffle, parma ham, garlic, ricotta and nuts…. I did this pasta for the first time this weekend, and it was so delicious. You will definitely give your guests a WOW effect if you will serve this to them. :) The only thing you actually need to cook is the pasta, do the garlic crumbs and roast some pine nuts. And it’s so easy! The rest is just added to the pasta.
Pasta, I bought ‘mezze maniche rigate’ the plane ones, not the rifled… But you can just choose wich one you prefer. Olive oil and salt
Grated parmesan, 1 dl + some for garnish
1/2 dl Walnuts oil
about 2 teaspoons of Truffle oil
Pine nuts, roasted
Parma ham Ricotta cheese
Start to do the garlic crumbs. Put the bread on a baking tray and then roast them in the oven, until they get a bit hard and light brown. (You can also use a toaster).
Mix the bread in a mixer until very small pieces (see picture on top).
Heat olive oil in a large frying pan over medium-high heat. Add the garlic. Fry until fragrant. Add the breadcrumbs. Fry and Stir for about 3 minutes or until golden. Then remove from the heat.
Fry the pine nuts on a dry pan until they get finely roasted.
Cook the pasta with a lot of olive oil and salt, al dente.
When the pasta is done, just remove the water from the pot. Add the walnut oil and Truffle oil and mix gently. Taste and add more walnut/truffle oil if needed. Add the grated parmesan.
Plate up the pasta on dishes. Add some ricotta cheese, roasted pine nuts, pieces of parma ham, garlic crumbs, parmesan, fresh basil leaves and on top of everything drizzle some dropps of truffle oil. VOILÀ, It’s done!!
A super fast and delicious pasta, perfect weekday dish that everyone will definitely like! :)
400 g pasta
5 large tomatoes
1 silver onion, goes well also with plain yellow onion
2 cloves garlic
1 package of bacon
1 large handful fresh basil
salt and freshly ground black pepper
1 cup mascarpone
plenty of parmesan
1. Boil the pasta water with salt.
2. Slice the bacon into pieces, and fry in medium temperature in a dry pan.
3. Chop the onion and garlic, add to the frying pan and fry so it softens.
4. Cut the tomatoes into pieces and add to the pan. Simmer together for about 10 minutes and cook the pasta.
5. Add about 1-1.5 cups of the boiling pasta water to get a delicious pasta sauce.
6. Grate the Parmesan and chop the basil and pour the pasta.
7. Add the basilica, mascarpone and parmesan. Toss with the pasta and serve!
Today was a luxury pasta for dinner, I am free for two days now and wanted to do something really good :)
This pasta is easy to make and super good, really love truffles taste, and instead of using real truffle you can use truffle oil which I did here. :)
about 300g sliced beef
500 g brown mushroom (or another good mushroom)
2 cloves garlic, finely chopped
130 g fresh spinach leaves
0.5 leek, thinly sliced, only the white
3 cup cream
1 tbsp concentrated vegetable or chicken stock
a few drops of truffle oil, taste if you need more
toasted pine nuts
salt and pepper
butter and neutral oil, for frying
1. Boil the pasta water, boil for 1-2 minutes shorter than the instructions on the package for al dente pasta. Do not forget to salt generously in the water.
2. In a large skillet, heat the oil. Fry the mushrooms in 2 batches so it gets roast and not boiled. Add the fried mushrooms on a plate alongside.
3. When all the mushrooms are fried, add a knob of butter in a frying pan and fry the leek and garlic, add the beef and steak to a fine finish, not for long. Then add the mushrooms, pour in the cream and the concentrated stock and cook a few minutes. Add the spinach and season with salt, pepper and truffle oil.
4. Fold in the cooked pasta into the sauce and serve immediately with freshly grated Parmesan cheese.