5 Easy Pasta Recipes You Can Whip Up in Minutes


Do you know the cure to all the problems in the world? carbs. Even better when it’s in the form of pasta. There’s something so comforting about a hearty bowl of pasta that makes everything feel better. While it can seem daunting to make good pasta on your own, and ordering in seems like the easier option, there is something to be said about making a meal on your own. Not trying to be cheesy (pun intended) these five pasta recipes are so flavorful yet easy to make that they’ll have you cooking every chance. So, pasta la vista, baby!

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1. Tomato and Garlic Confit Tagliatelle

Nothing goes with pasta like tomato and garlic; even better if they’re turned into confit! This recipe is so simple yet so delicious that you won’t be able to wait to devour it as the aroma fills your kitchen.

What you’ll need:

– 12 cloves of unpeeled garlic

– ¾ cup olive oil

– 2 cups cherry tomatoes

– Salt to taste

– ½ tsp red pepper flakes (optional)

– 5 sprigs of fresh thyme

– 400 grams boiled tagliatelle pasta

– Parsley for garnish

to make this:

  1. Preheat your oven to 130 degrees Celsius. Using a knife, carefully poke a hole in each garlic clove and the tomatoes.
  2. Add the cured garlic cloves and tomatoes to a flat baking dish, top them with thyme and red pepper flakes (optional) and drizzle olive oil on them. Toss them around until they are sufficiently coated in the oil. Add the baking dish to your oven and cook for an hour and 45 minutes.
  3. Take the dish out carefully, with the help of oven mitts, and set it aside on your counter to cool. After cooling the dish, carefully skin the tomatoes and garlic cloves. You can smash them with a fork or flat utensil if you wish. Discard the thyme.
  4. Add the cooked tagliatelle to the baking dish, mix well with the tomatoes and garlic, garnish with parsley, and your pasta is ready to be served.

2. Lemon Ricotta Pasta

This pasty is cheesy and tangy, and if you don’t think of adding this to your meal plan, then we will be quite disappointed. trust us; this is something you will be cooking up on the reg.

Lemon Ricotta Pasta

What you’ll need:

– 200 grams cooked pasta (any shape you like)

– ½ cup pasta water

– 1 cup whole milk ricotta

– 1 cup grated parmesan

– 1 lemon

– 3-4 lemon wedges

– 1-2 tbsp olive oil

– 1 garlic clove (grated or pressed)

– Salt and black pepper to taste

to make this:

  1. For the ricotta sauce, combine ricotta, olive oil, parmesan, garlic clove, lemon zest and juice in a bowl—season with salt and black pepper. Mix well.
  2. Combine the sauce with the cooked pasta containing pasta water. Keep mixing on a low flame till you achieve your desired consistency.
  3. Garnish with parmesan and a drizzle of olive oil.

3. Pesto Pasta Salad

Once you get chummy with pesto, you’ll realize there is more to pasta than just red and white sauce. This pasta salad is refreshing, filling, and perfect for a nice, sunny day.

Pesto Pasta Salad

What you’ll need:

– 200 grams of cooked pasta (any shape you like)

– 1 cup cherry tomatoes

– 2 handfuls of baby spinach or arugula

– ½ crumbled feta cheese or grated mozzarella (optional)

– ½ cup thinly sliced ​​black olives

– ½ chickpeas (rinsed and drained)

– ½ cup basil leaves

– ½ cup parsley leaves

– ¼ cup lemon juice

– 1 garlic clove (roughly chopped)

– Salt to taste

– 1 cup olive oil

to make this:

  1. For the pesto, add the basil leaves, parsley leaves, garlic cloves, lemon juice, olive oil and salt into a food processor, and blitz till you get a smooth paste without any lumps.
  2. To prepare the pasta salad, add the cooked pasta to a big bowl, pour the pesto over it, and mix well to combine. Add the cherry tomatoes, baby spinach or arugula, black olives, chickpeas and cheese (optional). Mix again, and serve.

4. Braised Chicken, Rosemary and Chilli Pasta

We bet the name of this pasta alone is enough to make your mouth water. You’re in luck because this pasta tastes just as good as it sounds. Don’t fret if you’re vegan or vegetarian, you can simply replace the chicken with tofu, or skip the protein altogether, the pasta will taste just as good without it.

Braised Chicken, Rosemary and Chilli Pasta

What you’ll need:

– 500 grams of cooked pasta (any shape you like)

– 2 tbsp olive oil

– 1 kg chicken (or tofu) quartered

– 1 large onion (finely chopped)

– 50 grams of unsalted butter

– 3 garlic cloves (finely chopped)

– ½ tsp red pepper flakes

– ½ cup red wine (optional)

– 2 tbsp rosemary leaves, plus twigs for serving

– 3-4 fresh bay leaves

– 2 cups tomato puree

to make this:

  1. Heat olive oil in a large saucepan over medium heat. Add chicken or tofu to the saucepan and cook (skin-side down for the chicken) until golden brown or 10 minutes. Transfer to a plate and set aside.
  2. Add onion, butter, garlic and chilli to the same pan and cook on medium-high heat until the onion has softened and is starting to become translucent. Add wine to the saucepan and let it simmer for 3 minutes or until slightly reduced. Add in the bay leaves and tomato puree and increase the heat.
  3. Bring to a simmer and add the chicken or tofu to the pan. Cover and cook for an hour, occasionally stirring, until the chicken is tender. Shred the chicken if you prefer.
  4. Add in the cooked pasta, and mix well to combine. Top with rosemary twigs and chilli flakes, and serve.

5. Cheesy Pumpkin Pecan Pasta

We know this pasta sounds more like a dessert you’d have during the holiday season, but this recipe is one of the most delicious and unique pasta dishes you’ve ever tried.

Cheesy Pumpkin Pecan Pasta

What you’ll need:

– 2 and a half cups of cooked pasta (any shape you like)

– 1 onion (diced)

– 2 garlic cloves (minced)

– 2 cups pumpkin puree

– 4 cups vegetable broth

– ½ cup pecans

– 2 tbsps butter

– 1 cup cream cheese (room temperature)

– ¼ tsp red pepper flakes

– Salt to taste

– tsp ground pepper

– tsp nutmeg

– Parsley for garnish

to make this:

  1. Add onion, garlic, vegetable broth, pumpkin puree, red pepper flakes, salt, pepper, and nutmeg to a medium-sized pot.
  2. Bring to a boil on medium to high heat while stirring occasionally.
  3. Cover with a lid, reduce the heat, and let it simmer for 10 minutes.
  4. Crush and toast the pecans on medium heat until they are golden brown.
  5. Add in the paste, and mix well until combined.
  6. Add in the cream cheese, butter, and pecans. Add salt and pepper to taste.
  7. Garnish with pecans and parsley, and serve.

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