Pasta with Prawns

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Tuna and mushroom pasta bake

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Pasta with peas and bacon

I was using the white back ground after a while. I love to work on white background. I feel it enhances the food better and you really don’t need to use more props. Keeping it simple and elegant.
Give me a bowl of pasta any time of the day and you see me happily gobbling it way and if its white sauce, more better.  Of the few pasta recipes that I treasure, this is one my favorite and trust me I am addicted to these. 
 
It’s easy to whip up, but please make sure that, once you add the egg-cream mixture to the pasta; do not overheat or cook for too long else egg will start to scramble.  And yes you can use any pasta of your choice.
 

You need –

  • Fusilli – 2 cups
  • Frozen peas – 1/2 cup
  • Streaky bacon – 100 grams, chopped
  • Parmesan cheese – 1/4 cup
  • fresh basil – finely chopped, 1 tablespoon (plus extra if you want to garnish)
  • Dried Italian herbs – 1/4 teaspoon
  • Whipping cream – 1/2 cup
  • Egg – 1
  • Olive oil – 2 teaspoon
  • Salt and pepper to taste
 

How to-

Heat oil in a pan and add the Bacon. Cook until crisp and drain on a kitchen towel. Set aside.

In a sauce pan bring water to boil and add the peas. Cook till tender. drain and set aside. In mixing bowl , whisk together the egg, cream, Parmesan cheese and herbs. Add the cooked peas and mix well.

Cook the pasta as per the packet instructions or until al dente. Drain well and turn to the pan. Add the cream mixture and over a low heat and warm through, gently stirring. Season with salt and pepper.

Turn off the heat and add the bacon, basil and mix gently  and serve immediately.

 

Asian style linguine


My weekday lunch is quick and one pot meal most of the time as it’s just me for lunch at home and too lazy for anything else. This is also the time when  the creative cook in me gets working with what is available and no referring to cook books or browsing for a recipe.

Most often  the base ingredient is left over rice, pasta or noodles. And then loaded with veggies. Also there is another ingredient that is used very often “the sambal chili paste “(guess you know that by now). It comes so handy especially for fried rice, noodles and stir-fries. Options are many. They add so much depth to a simple dish. If you ask me its a must have in your pantry.


Here’s another simple, great tasting recipe (if I can say that myself) that was just born out of curiosity to cook Italian, the Asian way 🙂



You need –
  • Linguine – 200 grams
  • Egg – 2,  Scrambled
  • White button mushroom – 200 grams, thinly sliced
  • Shallots – 3, finely chopped
  • Garlic – 1 large clove, minced
  • Sambal chili paste – 1 tablespoon
  • Olive oil – 3 tablespoon
  • Salt and pepper to taste
  • Parsley to garnish



How to –
Cook the pasta as per the instructions on the packet.

Heat oil in a pan on medium-low flame, add the garlic. saute the garlic briefly making sure not to burn the garlic. Add the chopped shallots and cook till translucent. Add the sambal chili paste, salt to taste and saute for a couple of minutes or till fragrant.



Add the mushrooms and continue to cook till done. Add the cooked pasta and egg and mix well. 

Season with pepper and Garnish with chopped fresh parsley. Serve immediately.