Nor'West News: August 12, 2021

NOR’WEST NEWS Latest Canterbury news at starnews.co.nz
Thursday August 12 2021 13
Use pasta for lunch or a main meal
Vegetarian dishes are
very much in vogue.
Try these pasta
recipes for a quick
lunch or for a family
dinner
Fettucine with garlic
Serves 2
Ingredients
125gm dried fettuccine
2 tbsp olive oil
1 large shallot, thinly sliced
1 cup finely sliced fennel bulb
¾ cup dry white wine
8 cherry tomatoes, halved
½ cup cream
4-6 cloves garlic
Directions
Cheesy pasta bake
Directions
Cook fettuccine according to
packet instructions.
Heat oil in a non-stick frying
pan. Saute shallot until softened.
Add fennel and saute for one to
two minutes.
Pour in white wine and simmer
until reduced by half.
Serves 3
Ingredients
500gm pasta spirals
2 tbsp olive oil
500gm cherry tomatoes, halved
4 green shallots, thinly sliced
Cook the pasta in a large
saucepan of salted boiling water
following the packet directions or
until al dente. Drain. Preheat the
grill to high.
Wipe pan dry. Heat oil over
medium-high heat. Add the
tomato and shallot.
Cook for one minute then add 400gm grated mozzarella
Cook, stirring, for three to
tomatoes.
260
Heat until softened. 500gm bottle
x
onion and
180
roast four minutes or until the tomato
Add cream then garlic and garlic pasta sauce
softens. Reduce the heat to low
heat through. Serve over fettuccine.
picked, plus extra, to serve cheese and pasta
1 bunch fresh basil, leaves and add the cooked pasta, pizza
sauce.
Stir to combine. Remove from
the heat. Add the basil leaves and
stir to combine. Season.
Spoon the pasta mixture into a
20 x 35cm baking dish. Place under
a grill for five or eight minutes
or until cheese is melted.
Quick spinach and
mushroom pasta
Ingredients
250gm linguine
150gm mushrooms
Cherry
tomatoes
complement
well pasta.
Pasta also
makes a tasty
leftover meal.
1 cup cherry tomatoes
1 tbsp cooking oil
150gm fresh spinach
1 tbsp butter
1/4 tsp garlic powder
2 tbsp nutritional yeast
1/4 tsp salt
1/4 tsp freshly cracked black
pepper
Directions
Bring a large pot of water to a
boil for the pasta. Once boiling,
add the pasta and continue to boil
until the pasta is tender (about
seven minutes). Reserve a 1/2 cup
of the pasta water, then drain the
pasta in a colander.
Slice mushrooms and cut the
tomatoes in half.
Heat the oil in a large skillet
over medium heat. Add the
mushrooms and a pinch of salt
to the skillet and sauté until they
have released all of their moisture
(about five to seven minutes).
Add the tomatoes and sauté
for about two minutes more, or
just until they’re heated through.
Add the spinach and sauté just
until wilted. Add the cooked and
drained pasta to the skillet along
with the butter. Toss until everything
is coated in melted butter.
Turn the heat off.
Season with garlic powder,
nutritional yeast, salt, and pepper,
then toss to coat.
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