Fettuccini with Garlic & Lemon Buttered Prawns and Mushrooms

Fettuccini with Garlic & Lemon Buttered Prawns and Mushrooms

Servings

Four

Ready In:

About 30 minutes

Good For:

Dinner

Fettuccini with Garlic & Lemon Buttered
Prawns & Mushrooms

Ingredients
  • 1 lb fettuccini

  • 1 lb prawns

  • ½ lb mushrooms, quartered

  • ¼ c butter (approx.)

  • Juice of ½ lemon

  • ½ tsp salt

  • 15 cracks fresh pepper

  • 4 cloves garlic, minced1 c baby spinach

  • 1 c fresh grated Parmesan cheese (approx.)

Step by Step Instructions

Step 1

Put a large pot of salted water on for the pasta and cook to al dente as per package instructions and drain well.

Step 2

Once the pasta is on the go melt a couple of tbsp of butter in a large heavy skillet over medium heat. Add the mushrooms and a bit of salt and sauté until the mushrooms begin to brown, then add the garlic and sauté for 2 – 3 minutes more, until the mushrooms are golden brown. Increase the heat to medium high and add the prawns. Sprinkle with salt and pepper and sauté until the prawns are just cooked – this will take 5 – 7 minutes depending on the size of the prawns.

Step 3

When the pasta is done drain it well and add it to skillet with the prawns and mushrooms (if the skillet isn’t large enough add the contents of the skillet to the pasta in the pot you cooked the pasta in) along with 3 – 4 tbsp of butter (more if you like!) and the baby spinach. Use tongs to toss the pasta through the butter, then give it a taste and correct the seasoning if required.

Step 4

Serve the pasta into 4 pasta bowls and share the prawns and mushrooms overtop (they always fall to the side of the pan when tossing the pasta). Add a generous (2 tbsp at least!) amount of fresh grated Parmesan to the top of each bowl along with a few rounds of coarsely ground fresh cracked pepper, then sit down and enjoy the simple, delicious flavors of the fabulous dinner that you have prepared!

Baked Pesto Gnocchi with Chicken and Butter Sautéed Veggies

Baked Pesto Gnocchi with Chicken and Butter Sautéed Veggies

Servings

Four

Ready In:

About 50 minutes

Good For:

Dinner

Baked Pesto Gnocchi with Chicken
& Butter Sauteed Veggies

Ingredients
  • 1 500g package plain potato gnocchi

  • 4 boneless, skinless chicken thighs (or 2 small breasts), cubed

  • ½ lb mushrooms, sliced

  • 1 c cherry tomatoes, halved

  • 1 onion, chopped

  • ½ c basil pesto

  • 1 tsp salt

  • 10 cracks fresh pepper

  • ½ tsp garlic granules

  • Butter for sauté

  • ¾ c fresh grated parmesan + more to garnish

Step by Step Instructions

Step 1

Set the oven to 350° and use a pastry brush to grease a 9×9 baking dish with a little olive oil.

Add a tbsp of butter to a heavy skillet over medium heat and sauté the onions until they are translucent, then add the chicken and sauté until almost cooked through. Add the garlic granules, salt, pepper, and mushrooms (and more butter if needed) and sauté until the mushrooms begin to brown, then add the cherry tomatoes and sauté until they begin to soften.

Step 2

Place the gnocchi into a large bowl along with the basil pesto and add the contents of the sauté pan. Mix well, then transfer everything to the baking dish and sprinkle the grated parmesan evenly over top. Pop the pan into the oven for about 30 minutes, until the cheese is golden.

Step 3

When the cheese is golden remove the dish from the oven and let it rest for 5 minutes, then serve into 4 pasta bowls and garnish with a little more parmesan. Now sit down and enjoy the gorgeous, garlicy flavors of the delightful, comforting dinner that you created!

Cheese Tortellini with Pancetta in Tomato Tarragon Sauce

Cheese Tortellini with Pancetta in Tomato Tarragon Sauce

Servings

Four

Ready In:

About 40 minutes

Good For:

Dinner

Cheese Tortellini with Pancetta in Tomato Tarragon Sauce 

Ingredients
  • 1 (700g) package cheese tortellini 

  • ½ lb pancetta, cubed 

  • 1 onion, chopped 

  • 1 ½ c strained tomatoes or plain tomato sauce 

  • ½ tsp garlic granules 

  • 1 tsp tarragon 

  • 1 tsp salt 

  • 15 cracks fresh pepper 

  • ½ c pistachios  

  • Olive oil  

  • Fresh grated Parmesan to garnish 

Photo by Sara Scarpa on Unsplash

Step by Step Instructions

Step 1

Put a large pot of salted water on to boil for the pasta. 

Place the pancetta in a heavy skillet over medium heat and cook until the pancetta is almost crispy. Add the onions and sauté until the onions are translucent. Then add the strained tomatoes, salt, pepper, tarragon, and garlic granules and simmer for about 20 minutes. 

Step 2

Once the sauce has been simmering for 10 to 15 minutes, cook the pasta to package instructions. 

When the pasta is done drain it well and return it to the pot. Drizzle with olive oil, toss gently and set aside. 

Step 3

When the sauce has simmered 20 minutes pour it over the tortellini and mix well. Serve the tortellini into 4 shallow bowls. Scatter the pistachios overtop and sprinkle generously with fresh grated Parmesan, then sit down and enjoy the quick and easy (but crazy tasty!) dinner that you have prepared! 

Basil Pesto Gnocchi with Chicken

Basil Pesto Gnocchi with Chicken

Servings

Four

Ready In:

About 30 minutes

Good For:

Dinner

Basil Pesto Gnocchi with Chicken

Ingredients
  • 500 g package of plain gnocchi
  • 1 lb chicken (breast, boneless, skinless thigh, tenders – your choice!) cubed
  • Sprinkle of salt, pepper, and garlic granules
  • ½ c cherry tomatoes, halved
  • ½ c (more if you like!) of basil pesto (recipe here if you would like to make your own!)
  • Olive oil to sauté
  • Fresh grated Parmesan to garnish

Step by Step Instructions

Step 1

Put a large pot of salted water on to boil for the gnocchi.

Add a splash of olive oil to a heavy skillet over medium heat and sauté the chicken with salt, pepper, and garlic granules until the chicken is cooked through and golden on the edges.

Step 2

When the chicken has almost cooked through, cook the gnocchi to package instructions, drain well and add it to the pan with the chicken. Add the pesto and tomatoes, mixing well over medium heat until the tomatoes begin to soften (add more pesto to your preference if you like!).

Step 3

When the tomatoes have softened share the gnocchi over 4 shallow bowls, sprinkle with fresh grated Parmesan, then sit down and enjoy the delicious dinner that you just created in no time at all!

Penne in Tomato Pesto with Fennel Sausage & Spinach

Penne in Tomato Pesto with Fennel Sausage & Spinach

Servings

Four

Ready In:

About 40 minutes

Good For:

Dinner

Penne in Tomato Pesto with Fennel Sausage & Spinach

Ingredients
  • 4 fennel sausages
  • 1 lb penne
  • ½ c sundried tomato pesto
  • 2 c baby spinach
  • Salt & pepper to taste
  • 1/2 tsp garlic granules
  • Fresh grated Parmesan

Step by Step Instructions

Step 1

Cook the sausages in a heavy skillet over medium heat for about 20 minutes, until they are cooked through, turning half way so they brown nicely on two sides.

Step 2

Put a large pot of salted water on for the pasta and start cooking it once the sausages have been on the go for 10 minutes.  Cook to al dente as per package instructions then drain well and return the penne to the pot.

Drizzle a bit of olive oil into the pot, toss well, then cover and set aside until the sausages are done.

Step 3

When the sausages are done remove them to a plate. Use tongs to hold them while you slice them into rounds then return them to the skillet.

Set the heat to low, add the pesto to the pan and mix well, then add the penne, garlic, and salt and pepper (if needed) and mix well.

Step 4

Add the spinach to the skillet and toss everything together until the spinach has wilted then serve the pasta into four pasta bowls.

Sprinkle this simple and tasty creation with fresh grated Parmesan and fresh cracked pepper, then sit down and enjoy this delicious dinner!

Baked Gnocchi Caprese with Chicken

Baked Gnocchi Caprese with Chicken

Servings

Four

Ready In:

about 45 minutes

Good For:

Dinner

Baked Gnocchi Caprese with Chicken

Ingredients
  • 6 boneless, skinless chicken thighs, cubed

  • 1 (500g) package plain potato gnocchi

  • 1 c cherry tomatoes, halved

  • 12 slices bocconcini cheese

  • 1 c plain tomato sauce or strained tomatoes

  • 4 cloves garlic, minced

  • 10 fresh basil leaves, chiffonade, divided 1/3 – 2/3

  • Splash of olive oil

  • Salt and pepper to taste

Step by Step Instructions

Step 1

Set the oven to 350°. Use a pastry brush to grease a baking pan (9×9 or 8×8 are good options) and set aside.

Add a good splash of olive oil to a heavy skillet over medium heat and sauté the garlic a minute or two, until fragrant, then add chicken and sauté about 5 minutes until it begins to brown. Add tomato sauce, mix to combine, add salt and pepper to taste, then let simmer over low heat for 5 minutes.

Step 2

Add the gnocchi and 2/3 of the fresh basil to the pan and mix well until the gnocchi is well coated then transfer everything to the baking dish. If it seems dry add a splash of water and mix well. Arrange the bocconcini slices on top then pop the dish into the oven for about ½ an hour, until the cheese is melted and golden.

Step 3

Remove the dish from the oven and serve the gnocchi into shallow bowls. Share the remaining fresh basil over top along with a sprinkle of fresh cracked pepper, then sit down and enjoy this fabulous, classic dinner!

Linguine with Chicken in Sundried Tomato Cream

Linguine with Chicken in Sundried Tomato Cream

Servings

Four

Ready In:

About 45 minutes

Good For:

Dinner

Asiago & Lemon Pork Scaloppini

Ingredients
  • 6 boneless, skinless chicken thighs cut into cubes or slices

  • 6 medium mushrooms, sliced

  • 1 medium onion, cubed

  • 4 cloves garlic, finely minced

  • 4 slices bacon, cut into bits

  • 10 – 15 sundried tomatoes, sliced

  • 2 cups broccoli florets

  • ¼ cup dry white wine

  • 1 ½ c whip cream

  • Salt & Pepper to taste

  • 1 lb linguine

  • Fresh grated Parmesan, to garnish

Step by Step Instructions

Step 1

Put a large pot of salted water on for the pasta.

Cut bacon into small bits and fry in a large, heavy skillet over medium heat until almost crisp. Remove bacon from pan and set aside.  

Step 2

In the same pan sauté the onions, garlic, and mushrooms for about 5 min, until onions begin to turn translucent. Add chicken and sauté until almost cooked through then add wine and sundried tomatoes.

Bring down the heat and let simmer 5 minutes, then add cream, turn the heat to high and bring to a hard boil for about 7 minutes, until the sauce has thickened by at least 1/3rd then set the heat to low while you cook the pasta to al dente as per package instructions.

Step 3

When the pasta is almost ready add the broccoli and bacon to the sauce and bring up the heat to medium for a few minutes until the broccoli is bright green and tender crisp. Taste the sauce and adjust seasoning to your preference.

Step 4

When the pasta is al dente drain well and serve into 4 pasta bowls. Share the sauce over the linguine, sprinkle generously with fresh grated parmesan and a crack or two of fresh black pepper, then sit down and enjoy this rich and delicious creation!

Tomato Garlic Gnocchi with Beef

Tomato Garlic Gnocchi with Beef

Servings

Four

Ready In:

About 30 minutes

Good For:

Dinner

Tomato Garlic Gnocchi with Beef

Ingredients
  • 1 package Plain gnocchi (500g)

  • 1 lb beef (stir fry strips, flat iron steak cut into strips, or ground beef)

  • 1 small tin (425g) plain tomato sauce or strained tomatoes

  • Drizzle of olive oil
  • 2 cloves garlic, in thin slices

  • 1 onion, cubed

  • ½ c cherry tomatoes, cut into little wheels

  • 2 c baby spinach

  • 1 tsp salt

  • 15 cracks fresh black pepper

  • Butter for sauté 
  • Fresh grated Parmesan to garnish

Step by Step Instructions

 Step 1

Put a large pot of salted water on to boil for the gnocchi.

Melt a bit of butter in a large, heavy skillet over medium heat and sauté the onion and garlic until the onion becomes translucent – about 5 minutes, then add the beef, salt, and pepper, and sauté until the beef is browned then lower the heat and simmer until the gnocchi is ready.

Step 2

When the water is boiling add the gnocchi and cook to package instructions (usually about 2 minutes, until the gnocchi floats). 

Step 3

When the gnocchi is done drain it and add it to the skillet with the sauce along with the tomatoes and a drizzle of olive oil. Mix well, then stir in the spinach and stir until the spinach is wilted, then serve into pasta bowls, sprinkle with a generous amount of fresh grated Parmesan, and enjoy!

Quick and Easy Chorizo Pasta

Quick and Easy Chorizo Pasta

Servings

Four

Ready In:

about 40 minutes

Good For:

Dinner

Quick and Easy Chorizo Pasta

Ingredients
  • 1 lb chorizo sausage
  • 1 lb pasta (penne, spaghetti – whatever you like!)

  • 350ml jar Cherry tomato sauce (if you can’t find cherry tomato sauce use 1 ½ c of plain tomato sauce and add 1 tsp natural sugar.
  • 1 tsp garlic granules
  • ½ tsp salt
  • 1/3 c grated mozzarella cheese
  • Fresh grated Parmesan to garnish
  • Mixed sprouts to garnish

Step by Step Instructions

Step 1

Put a large pot of salted water on to boil for the pasta. When the water reaches a boil cook the pasta to al dente as per package instructions.

Place the sausages into a large, heavy skillet over medium heat and brown them on all sides. When the sausages are nicely browned remove them to a plate and set aside to cool for a few minutes.

Step 2

Add the tomato sauce to the same pan that you browned the sausages and bring it to a boil. Add the salt and garlic granules and mix well, then add the mozzarella and stir well until the cheese has melted into the sauce.

When the sausages have cooled a few minutes cut them into thinish rounds and add them back into the sauce. Maintain a gentle boil until the pasta is done and the sausage is cooked through, being careful not to let the sauce reduce too much.

Step 3

When the pasta is al dente, drain well and add it to the skillet with the sauce and mix well until the pasta is evenly coated.

Serve into shallow bowls, sprinkle generously with fresh grated Parmesan and top with fresh green sprouts then sit down and enjoy this quick, delicious, and slightly spicy pasta dish!

Pappardelle in Smoked Salmon Cream

Pappardelle in Smoked Salmon Cream

Servings

Four

Ready In:

about 40 minutes

Good For:

Dinner

Pappardelle in Smoked Salmon Cream

Ingredients
  • 1 lb pappardelle (fettuccini or linguine will do just fine if pappardelle is not available)
  • 1 c (about 1/2 a pound (or more!)) cubed smoked salmon (more if you like!)
  • 2 – 4 c whip cream (depending on how saucy you like your pasta)
  • 4 cloves garlic, minced
  • ½ tsp salt
  • 20 cracks fresh black pepper
  • 1/3 c fresh grated Parmesan cheese plus more to garnish
  • Capers, (optional) to garnish

Step by Step Instructions

Step 1

Put a large pot of salted water on to boil for the pasta and cook the pasta to al dente as per package instructions.

Add a bit of olive oil to a heavy, skillet over medium heat and sauté the garlic until fragrant – a minute or two. Add the cream, salt, and pepper and bring the cream to a hard boil, stirring gently as the sauce begins to reduce.

The amount of time it will take to reduce will depend on how much cream you use. If you want a nice light cream sauce use 2 cups of cream. If you want your pasta heavily coated in cream sauce, use 4 cups (1 liter) of cream. Two cups of cream will start to reduce in about 5 minutes, 4 cups in about 10 minutes.

Step 2

When the cream has thickened and reduced by about one third, stir in the Parmesan and smoked salmon and lower the heat to maintain a gentle simmer until the pasta is done. The sauce will continue to thicken – if you want it thicker bring up the heat, stirring gently, and let it reduce to your liking.

Step 3

When the pasta is al dente drain it well, add it to the skillet with the cream sauce and toss the pasta gently through the sauce until it is well coated.

Serve the pasta into shallow bowls and scatter capers (optional) overtop. Sprinkle with a generous amount of fresh grated Parmesan and a little fresh cracked pepper then sit down and enjoy this decadent and delicious dinner!

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