Pasta Party!
Looking for the ultimate comfort food? Well it's National Pasta Day today - so let's chat Pasta! We have found some of our favourite pasta recipes that have been tried, tasted and to die for! Enjoy!
Garlicky Shrimp Alfredo Bake
This delish recipe from, you guessed it - delish.com offers the perfect about of comfort.
What you will need:
|
Instructions:
- Preheat oven to 350°. In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain.
- Meanwhile, in a large oven-safe skillet over medium heat, melt 1 tablespoon of butter. Add garlic, shrimp, and parsley and season with salt. Cook until shrimp is pink and no longer opaque, 2 minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.)
- Add remaining 2 tablespoons butter to skillet and let melt, then stir in flour and cook 1 minute. Add milk and broth and bring to a simmer. Stir in 3/4 cup of mozzarella and 1/4 cup of Parmesan and season with salt and pepper.
- Add shrimp, tomatoes, and cooked penne and toss until combined. (Add another splash of milk if mixture is too thick.)
- Sprinkle with remaining 1/4 cup mozzarella and 2 tablespoons Parmesan and bake until melty, 5 to 7 minutes.
- Garnish with parsley before serving.
Recipe by @delish.com
Meatball Lasagna What you will need: Meatball Ingredients
|
Instructions:
recipe by @needskneaded.com
- Add the ingredients for the meatballs to a large bowl and gently mix together with your hands, making sure not to over-mix. The raw meatball “dough” should be wet.
- Once the meatballs “dough” is combined, pull a small amount out of the bowl and cook in olive oil on the stove until no longer raw. This will allow you to taste the mixture safely.
- Adjust your mixture to taste, adding more salt and other seasoning as you prefer. Repeat step 2 if necessary.
- Form large meatballs (approximately twice the size of a golfball) and place in rows on a quarter-sheet pan that has been greased with olive oil.
- After the entire mixture has been formed into balls, drizzle olive oil over the top of each meatball and then place in 350 degree pre-heated oven for approximately 40 minutes (times may vary, so cook until just nearly cooked).
- While the meatballs are in the oven, start on the sauce by preparing the garlic. To confit garlic, place peeled cloves in a pan of olive oil (approximately 1/4 to 1/2 cup) set to low heat.
- Stir regularly to ovoid burning or over-browning. Cooking the garlic low and slow will allow for a great creamy texture and also create garlic infused olive oil. In a separate sauté pan or sauce pot begin to cook down the 3 cans of San Marzano tomatoes.
- When the garlic is cooked through and easily smashed in the pan (slight browning will occur) add the garlic and olive oil to the tomatoes.
- Add 1 1/2 cups vegetable stock and red pepper flakes to the tomatoes, stir to combine and then let simmer for 45 minutes to an hour or until thickened and tomatoes have had a chance to break down a bit.
- Remove the meatballs from the oven, once nearly cooked through and let rest in the pan until cool enough to handle.
- With a handheld immersion blender, blitz the tomatoes into a sauce that is close to the consistence of a smooth milkshake. If you prefer a chunkier sauce, reduce the time you spend blending.
- Prepare your assembly station by setting aside in individual bowls are plates the following items; fresh mozzarella roughly chopped or torn, shredded low-moisture mozzarella, freshly grated Parmesan, a bowl of your sauce mixed with your ricotta (the amount depends on your preference, taste as you go), meatballs (roughly chopped in bite-sized pieces), black pepper grinder, red pepper flakes, and lasagna noodles.
- Assemble to lasagna by starting with a layer of sauce then a layer of noodles (overlapping the frilled edges). Cover the noodle layer with meatballs and fresh mozzarella pieces followed by a thin layer of shredded mozzarella, and parmesan. I then add a very small grind or two of black pepper. In the next layer, I switch to oregano and then the following layer, red pepper flakes (and then repeat if necessary). Cover this first layer with a thin layer of sauce and then repeat until you are at the top of your casserole dish (leaving room to cover the top in shredded mozzarella and parmesan.
- Place the casserole dish on a baking sheet (with a lip to collect any boiled over sauce) and loosely cover with tin foil.
- Bake in a pre-heated 350 degree oven for approximately 30-45 minutes making sure to uncover the lasagna for the last 5-10 minutes. Uncovering the lasagna at the end of the bake will brown the cheese. When the cheese on top of the lasagna is the color your desire, remove from the oven.
- Let the lasagna rest for at least 30 minutes. This could take up to an hour. Cutting into a lasagna before it has cooled for the appropriate amount of time will result in a mess. It’s difficult to wait, but definitely worth your time.
- Portion and enjoy with focaccia.
recipe by @needskneaded.com
Avocado Pasta
What you will need:
|
Instructions:
Recipe by @fithealthyrecepies
- Pulse all sauce ingredients together until smooth. Set aside.
- Cook spaghetti according to package directions.
- Drain and set aside. Heat the cherry tomatoes in a large skillet over medium high heat with a very quick drizzle of olive oil.
- Gently shake the pan to get them moving (you might want to grab a lid for this - they really start to spatter when the juices hit the hot oil).
- Continue cooking until tomatoes are roasty-looking and the skins are split or loosened.
- Remove from heat and set aside.
- Add the zucchini to the same pan and toss for 1-2 minutes, until tender-crisp.
- Add the spaghetti and the avocado sauce.
- Toss until combined.
- Season with salt and pepper, top with reserved tomatoes and Parmesan if you like that sort of thing.
- Serve immediately.
Recipe by @fithealthyrecepies
At the OLVE, we independently select and write about stuff we love and think you'll like too. We are not affiliated nor do we have an advertising partnerships with the brands we may feature.
Recipes sourced from: Delish.com, needskneaded.com , fithealthyrecipes, images sourced from damndelicious