Hello everyone!
It’s World Pasta Day today and who doesn’t love a lekker big bowl of pasta.
Pasta is definitely one of my family’s favourites. I try to make pasta at least once a week but if it was up to my kids, we would probably have pasta every day.
I love how quick and easy it is to prepare and in how many different ways it can be made.
Making pasta is also a perfect way to use up all the bietjies in the fridge.
Whenever I make butter chicken or tomato mince or frikkadels with yellow rice, I love recreating the leftovers into a pasta dish.
My secret to a good pasta sauce or dish is to add a cup of pasta water.
When cooking up your pasta, before draining the water, save a cup or two, and add it to your pasta sauce. It will elevate your dish to the next level.
The salty starchy water not only adds flavour, but it aids in thickening your sauce and it acts as the binding agent, bringing the pasta and sauce together beautifully.
To reheat, add a generous amount of olive oil in a pan and then add the pasta.
It softens the pasta perfectly and adds moisture. Another way of reheating pasta is by turning it into a baked pasta dish.
With spaghetti bolognaise, you can add a lekker thick layer of white sauce, top it with cheese and bake it until the cheese is melted and crusted (see recipe).
For more recipes or baking and cooking inspiration, visit my website @ www.sprinklesandspice.co.za or visit my social media platforms on Instagram or Facebook @sprinklesandspicect or Sprinkles and Spice by Farzana Kumandan.
Love, your Cooksister!
Recipes
Spaghetti Bolognaise
Ingredients
500g Spaghetti
2 tablespoons Butter
2 tablespoons Oil
1 large onion finely chopped
½ green pepper finely chopped
2 medium carrots finely grated
2 finger sticks celery finely chopped
3 pods garlic fine chopped
1 kg beef mince
1 heaped tablespoon Chicken Savoury Spice or Cajun spice
1 heaped tablespoon white and black pepper
3 medium grated tomatoes
2 cups water
1 punnet sliced mushrooms
1 cup pasta water
½ packet Tomato and garlic Pasta sauce
50g tomato paste
Season with sugar, salt, pepper, mixed herbs and parmesan cheese.
Method
Cook the Spaghetti until al dente, save 1 cup pasta water, strain and set aside.
In a large pot, over medium heat, add the butter, oil, onions, pepper, carrot, celery, and garlic. Braise until golden brown. Add the mince and braise until it changes colour. Add the spices, tomato, and 2 cups water. Simmer on a medium to low heat for 30 minutes.
After 30 minutes, add the mushrooms, pasta water, pasta sauce, and tomato paste. Simmer for a further 30 minutes.
Lastly, season with sugar, salt, pepper, mixed herbs, and parmesan cheese.
Creamy Mushroom Pasta
Ingredients
1 punnet Baby button mushrooms
Chicken breast strips
1 Onion
1 clove garlic grated
1 tsp heaped Cajun spice
1 tsp garlic and herb
Salt and pepper to taste
1 Liter milk (or substitute 1 cup for fresh cream)
1 tin ideal milk
2 tbsp flour
1pkt white onion soup
1 bunch Spinach (cleaned and chopped) - optional
Method
Braise onion till golden brown.
Add the chicken and braise until golden. Add the baby button mushrooms and spinach (optional).
Add the grated garlic and sauté
Add Cajun spice, herb spice, salt, and pepper.
Add half the milk, ideal milk, and fresh cream.
Mix soup and flour in the rest of the cold milk, add to sauce, and continue stirring till sauce thickens and boils.
Serve with your favourite cooked pasta.
Stir fry
Ingredients
2 chicken fillets cut in cubes
2 tablespoons Chicken Spice
2 cups cooked macaroni or any pasta of your choice
1 onion sliced
1 pepper sliced
1 bag 250g rainbow slaw
200g baby spinach
¼ cup sweet dark soy
2 tablespoons Teriyaki sauce
Method
On a stove top over a high heat, add a drizzle of oil, the chicken and chicken spice.
Stir fry until golden brown and cooked.
Add in the veg and continue to stir fry for 3 minutes on a high heat. Veg should be crisp.
Add in the pasta and sauce and mix well.
Stir fry for 2 minutes and enjoy
Creamy Tomato and Garlic Pasta
Ingredients
500g pasta
1 onion diced
1 red chilli finely chopped
1 clove garlic finely chopped
2-3 chicken fillets sliced
1 punnet mushrooms sliced
2-3 tablespoons Chicken Spice
1 sachet tomato and garlic pasta sauce
1-2 tablespoons sugar
500ml fresh cream
1 cup pasta water
Freshly chopped coriander and grated Parmesan for garnish
Method
Boil the pasta in salt water until al dente.
Strain and set aside.
In a pot or pan braise the onion in olive oil.
Once golden brown, add in the chilli, garlic, chicken and mushrooms.
Add in the spice and braise until the chicken is cooked.
Add in the pasta sauce, sugar, fresh cream and the 1 cup pasta water.
Mix until well combined and bring to a boil. Add in the pasta and mix or prep and keep it separately and once you ready to serve heat the sauce, add the pasta and mix well.
Garnish with freshly chopped coriander and grated parmesan.
*Sauce will thicken on standing
Baked Bolognaise
Ingredients for the Bolognaise
500g Spaghetti
2 tablespoons Butter
2 tablespoons Oil
1 large onion finely chopped
½ green pepper finely chopped
2 medium carrots finely grated
2 finger sticks celery finely chopped
3 pods garlic fine chopped
1 kg beef mince
1 heaped tablespoon Cajun spice
1 heaped tsp pepper
2 cups water
1 punnet sliced mushrooms
1 cup pasta water
1 tin tomato puree or whole chopped tomatoes
Season with sugar, salt, pepper, mixed herbs and parmesan cheese.
Method
Cook the Spaghetti until al dente, save 1 cup pasta water, strain and set aside.
In a large pot, over medium heat, add the butter, oil, onions, pepper, carrot, celery, mushrooms and garlic. Braise until golden brown. Add the mince and braise until it changes colour. Add the spices, tomato, and 2 cups water. Simmer on a medium to low heat for 30 minutes.
After 30 minutes, add the pasta water and season with sugar, salt, pepper, mixed herbs, and parmesan cheese.
Ingredients for the white sauce
3 tablespoons butter
1 litre milk
4 slightly heaped tsp cornflour
1 cup cold water
Salt and pepper to taste
Method
On a stove top in a large pot, add the milk and butter. Bring it to a slow boil. In a separate cup, add the cornflour and cold water and mix until a smooth watery paste is formed. Add the mixture to the milk and using a hand whisk or fork, mix well. Simmer for 2 minutes, while stirring, until the sauce is smooth, lump free, and thick. Season with salt and pepper to taste.
Pour the sauce over the pasta and mince, top with grated cheddar and mozzarella cheese, and grill on 180 degrees for 15 minutes.
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