Pasta Recipes

Index

As of October 2008, I've decided to gather my own pasta recipes onto a dedicated page with a view to a steady expansion. Although a Cannelloni page already exists, it's a very specific pasta. As is lasagne. This collection will consist of hot dishes in which other pasta shapes are the focus.

All recipes serve 2, unless otherwise stated.

Energy-saving tip: to cook 8 - 10 oz standard dried pasta (NOT fresh or quick-cook), boil a kettle-full of water (2½ - 3 pints) and empty into a pan set over full heat. Wait till the water returns to the boil before adding the pasta then return once more to the boil. Turn off the heat, cover and allow the suggested cooking time before testing - it may be done, or require 1 - 2 minutes more at maximum.

The cocoa powder provides just a hint of bitterness.

Ingredients

9 oz/255g conchiglie
1 tbsp sunflower oil
1 onion, chopped
2 cloves garlic, finely chopped
1 tsp chilli flakes
1 tsp ground cumin
1 tsp cocoa powder
½ tsp ground cinnamon
½ tsp ground allspice
2 oz/55g TVP mince, reconstituted as directed using strong stock
1 can red kidney beans, drained and rinsed
1 tbsp lemon juice
2 tbsp Parmazano

Instructions

1. Cook pasta according to instructions and drain well.
2. Heat the oil and fry the onion till browning.
3. Turn down the heat and add the garlic and spices.
4. Cook briefly then add the remaining ingredients and heat through gently.
5. Toss with the pasta and serve with Parmazano.

A more substantial dish, perfect for a simple supper.

Ingredients

9 oz/250g conchiglie
3 oz/85g TVP mince
2 tsp smoked paprika
1 tsp paprika
1 tsp ground coriander
3 oz/85g red lentils
6 fl light vegan stock
2 tsp dried mixed herbs
1 tbsp olive oil
3 cloves garlic, finely chopped
3 tbsp tomato purée
1 tbsp red wine vinegar
1 tbsp Parmazano

Instructions

1. Soak the lentils, along with the mixed herbs, in the boiling stock.
2. Reconstitute TVP mince as directed, using strong stock and incorporating all the spices. Mix well.
3. Cook pasta according to instructions.
4. Heat the oil in a large pan and briefly sauté the garlic. Add the tomato purée, red wine vinegar and a little water if necessary to give a sauce-like consistency.
5. Finish cooking the lentils then mix with the cooked pasta, TVP and sauce.
6. Serve with Paramazano.

Incredibly delicious and don't worry about a little grain from the nuts - it adds textural interest.

Ingredients

10 oz/285g farfalle
2 oz/55g unsalted cashews, ground
1 tbsp Parmazano
1 clove garlic, finely chopped
2 tbsp soya sauce
1 tbsp tahini
½ lemon, juice of
2 tsp Dijon mustard
½ tsp smoked paprika
1 pinch nutmeg
1 tbsp margarine
3 fl oz/85g soya milk

Instructions

1. Cook pasta according to instructions.
2. Meanwhile, combine the remaining ingredients, barring the soya milk, in a small processor bowl and blend.
3. Gradually add soya milk to obtain the desired consistency - batter-like is ideal.
4. Drain the pasta and toss with the sauce.
5. Season with freshly ground black pepper and more Parmazano if desired.

A most intriguing taste.

Ingredients

10 oz/285g fusilli
2 tbsp sunflower oil
2 tsp black mustard seeds
1 tbsp curry leaves
1 tsp chilli flakes
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
1 tsp mixed herbs
1 can chopped tomatoes
2 fl oz/55g vermouth
1 tsp bouillon powder
seasoning as required
2 tbsp Parmazano, to serve

Instructions

1. Cook pasta according to instructions and drain well.
2. Heat the oil then add the mustard seeds, curry leaves and chilli flakes.
3. Stir briefly, then add the remaining herbs and spices.
4. Add the tomatoes, vermouth and bouillon powder and season to taste.
5. Toss with the pasta and serve with Parmazano.

As simple as it gets - would also make a good picnic dish served cold.

Ingredients

9 oz/255g fusilli
5 oz/140g frozen peas
2 tbsp peanut butter
2 tbsp tamari
1 tbsp cider vinegar
2 tbsp walnut oil
1 clove garlic, finely chopped

Instructions

1. Separately cook the pasta and peas according to instructions.
2. Mix together the remaining ingredients.
3. Toss all together before serving.

Simple but truly tastebud-tingling!

Ingredients

10 oz/285g fusilli
2 tbsp olive oil
3 cloves garlic, finely chopped
1 tsp chilli flakes
2 tbsp tomato purée
3 sun-dried tomatoes, chopped
4 oz/115g spinach
1 tsp sweetener
6 fl oz/170g stock
1 lemon, juice of
seasoning to taste
2 tbsp Parmazano (to serve)

Instructions

1. Cook pasta in boiling water according to instructions.
2. Meanwhile, heat the oil in a pan and add the garlic and chilli flakes.
3. Cook briefly then add the remaining ingredients, barring lemon juice, and simmer until the spinach has thawed.
4. Liquidise in a blender then return to the pan and add the lemon juice.
5. Check for seasoning, then toss with the drained pasta.
6. Serve topped with freshly ground black pepper and Parmazano.

Serves 2 (big appetites!)

Ingredients

9oz dried pasta (I used basil strozzapreti, 
   but shells or spirals would work)
3 tbsp olive oil
2/3 each red and yellow peppers, cut into 2.5cm x 1cm strips
2 slice wholemeal bread, crumbed
3 cloves garlic, finely chopped
4 herbed vegan sausages (Redwood Vegideli 
   Sage & Marjoram are good)
good handful of parsley, finely chopped
seasoning, to taste
Parmazano, to sprinkle

Instructions

1. Put on the water for the pasta; heat 1 tbsp of the oil in a large pan, add the chopped peppers and cook over low-to-medium heat until soft.
2. Add one of the chopped garlic cloves and cook a little longer.
3. Meanwhile, heat the remaining oil in a medium pan, add the breadcrumbs and seasoning and fry, stirring often, until starting to brown and firm up; add the remaining garlic and cook a little longer.
4. Grill the sausages at medium-to-high heat till warmed through.
5. Cool a little, slice to about 6mm thick and add, along with the parsley, to the peppers.
6. Cook pasta according to instructions; drain well and add to the sausage/pepper mix.
7. Stir well, add the breadcrumbs, stir through and serve on warmed plates, sprinkled with freshly ground black pepper and Parmazano to taste.

A quick and delicious supper with Japanese flavours.

Serves 2

Ingredients

10oz (280g) dried penne pasta
3 tbsp sunflower oil
4 - 6oz (115 - 170g) shiitake mushrooms, sliced
4 - 6oz (115 - 170g) asparagus, trimmed and cut to 2"/4cm lengths
seasoning
2 tbsp tahini
1½ tbsp rice vinegar
2 tbsp tamari
2 - 4 tbsp soya milk (depending on whether cream is used)
2 tbsp soya cream (optional)
4 tbsp sesame seeds, toasted

Instructions

1. Begin heating sufficient water to cook the pasta.
2. Heat 2 tbsp of the oil in a medium pan and cook the mushrooms gently till just beginning to darken.
3. Drain and remove, seasoning lightly, then add the remaining oil and cook the asparagus gently until tender.
4. Season and add the cooked mushrooms, keeping warm.
5. Cook pasta according to instructions.
6. Toast sesame seeds in a heavy-based pan or under the grill till beginning to darken.
7. Mix together all the remaining ingredients in a jug or bowl.
8. Drain pasta and mix with the vegetables and sauce.
9. Divide between plates and sprinkle over the sesame seeds.

Smart enough for a special occasion.

Ingredients

9 oz/255g penne
3 tbsp olive oil
3 leeks, sliced
2 oz/55g walnuts, toasted
1 clove garlic, finely chopped
2 tsp balsamic vinegar
1 tbsp walnut oil
4 fl oz/115g soya milk
seasoning to taste
1 lemon, juice of
2 tbsp Parmazano

Instructions

1. Cook leeks in oil for about 25 minutes over a low heat, stirring occasionally, until tender but not mushy.
2. Grind the toasted walnuts then mix with the remaining ingredients, barring the Parmazano, in a processor and blend.
3. Transfer to a small pan and heat through gently.
4. Cook pasta according to instructions then drain.
5. Toss the pasta with the cooked leeks, serve onto plates and drizzle over the warmed sauce.
6. Sprinkle with Parmazano as desired.

Suitable as winter warmer pasta, and an unusual use for Brussels sprouts.

Ingredients

9 oz/250g penne
2 tsbp olive oil
12 oz/340g Brussels sprouts, quartered
1 onion, quartered and sliced
1 clove garlic, finely chopped
1 tsp dried marjoram
2 oz/55g walnut pieces, toasted
2 tbsp tamari
2 fl oz/55g vermouth
seasoning
1 tbsp Parmazano

Instructions

1. Heat the oil in a large pan and fry the onion.
2. Add the sprouts, garlic and marjoram and continue cooking gently.
3. Add the walnuts, tamari and vermouth and simmer until cooked.
4. Season to taste.
5. Cook pasta according to instructions.
6. Mix and serve with Parmazano.

Serves 2

Ingredients

2 onions, chopped
1oz Pure or other suitable margarine
1tbsp chopped rosemary
2tsp balsamic vinegar
6oz/170g potato, diced (about 1cm)
oil for deep-frying
1 can chickpeas, drained
9oz/250g penne
seasoning
Parmazano

Instructions

1. Slowly fry the onions in the margarine over a low-to-medium heat until soft and translucent - don't let them brown.
2. Meanwhile, heat the oil for deep-frying and the pasta water.
3. To the onions, add the rosemary and balsamic vinegar and continue to cook until caramelised (a faint brown colouration appears, not due to burning but to the natural sugar turning to caramel).
4. At this stage, cook the pasta according to instructions and deep-fry the potato cubes.
5. Season the onions and add the chickpeas to warm through.
6. When pasta and potato are cooked, drain thoroughly and toss all parts together.
7. Serve with Parmazano.

Inspired by a Delia Smith recipe, this simple dish is fit for a dinner party and gives a winter twist to the normally summery flavours of the Med. The flavour of the roasted tomatoes is a revelation!

Serves 2

Ingredients

6 good tomatoes, de-stalked and cut into eighths
seasoning
½ tsp sugar
1 tbsp basil-infused olive oil
2 tsp balsamic vinegar
9 oz (250g) penne
1 quantity garlic breadcrumbs
Parmazano, to serve

Instructions

1. Pre-heat the oven to 180°C.
2. Lay out the tomatoes, cut side up, on a non-stick baking sheet on an oven tray and push close together.
3. Season lightly and sprinkle with the sugar then carefully drizzle, in turn, the oil and vinegar.
4. Roast for about 45 minutes till soft but not dried out (check after 30 minutes, or when you put the pasta water on, and turn up the heat if necessary).
5. As the roasting time approaches its end, cook the pasta according to instructions and prepare the garlic breadcrumbs.
6. Drain the pasta and return to the pan; tip the roasted tomatoes in, tossing well.

Ideal for a simple lunch.

Ingredients

9 oz/255g penne
6 tbsp olive oil
3 leeks, sliced
1 slice wholemeal bread, crumbed
2 cloves garlic, finely chopped
1 oz/30g walnuts, finely chopped
1 tbsp Parmazano

Instructions

1. Cook the pasta according to instructions.
2. Meanwhile, heat half the oil in a large pan or wok then add the leeks and stir-fry over medium heat. Season.
3. Heat the remaining oil in a medium pan and fry the breadcumbs and walnuts till beginning to brown.
4. Add the garlic and cook a little longer then remove from heat and mix in the Parmazano.
5. Drain the pasta well then toss with the leeks and serve topped with the breadcrumb mixture.

As simple as it gets, ideal for a lunchtime.

Ingredients

9 oz/250g spaghetti
8 oz/225g edamame
2 tbsp sesame seeds, toasted
1 tbsp sesame oil
2 tbsp tamari
4 spring onions, finely chopped
3 sun-dried tomatoes, slivered

Instructions

1. Separately cook pasta and edamame.
2. Heat oil in a large pan or wok and fry spring onions.
3. Add sun-dried tomatoes and heat through then mix in the cooked and remaining ingredients.

Easy to prepare and a taste sensation!

Ingredients

9 oz/250g spaghetti
1 tbsp sesame oil
2 tbsp sunflower oil
1/2 Savoy cabbage, shredded
2" piece ginger, coarsely grated
3 tbsp tamari
2 oz/55g peanuts, toasted

Instructions

1. Heat the oils in a wok and stir-fry the shredded cabbage.
2. Cook pasta according to instructions.
3. Pulse the toasted nuts in a nut processor with a little salt.
4. When the cabbage is more than half-cooked, add the ginger and mix well.
5. Add half the tamari then mix in the cooked pasta and half the nuts.
6. Add the remaining tamari and check for seasoning, adding more if lacking.
7. Serve, topping with the remaining nuts.

An unusual, quick and delicious use of that love it/hate it vegetable.

Ingredients

9 oz/250g wholemeal spaghetti
2 oz/55g walnuts, toasted
a little salt
1 tsp curry powder
2 tbsp oil
12 oz/340g Brussels sprouts,halved and shredded
3 cloves garlic, finely chopped
3 tbsp tamari

Instructions

1. Heat the oil in a wok and stir-fry the shredded sprouts.
2. Cook pasta according to instructions.
3. Pulse the toasted nuts in a nut processor with a little salt and the curry powder.
4. When the sprouts are more than half-cooked, add the garlic and mix well.
5. Add half the tamari then mix in the cooked pasta and most of the nuts.
6. Add the remaining tamari and check for seasoning, adding more if lacking.
7. Serve, topping with the remaining nuts.

A very luxurious yet oh-so-simple pasta dish to utilise and showcase the ultimate in seasonal autumn ingredients.

Serves 2

Ingredients

10 oz (280g) wholewheat spaghetti
1½ oz (40g) vegan margarine
1 small garlic clove, finely chopped
2 black truffles (substitute 1 white if wallet and availability allow!), 
   grated
1 tbsp chopped fresh chives
1 tbsp chopped fresh parsley
½ tsp Dijon mustard
seasoning
Parmazano to serve

Instructions

1. Cook the pasta according to instructions.
2. Meanwhile, heat the vegan margarine in a large pan then add the remaining ingredients, apart from the Parmazano, and cook over a very low heat.
3. Drain the pasta well then toss in the sauce and serve with Parmazano.

The sauce can be made in the time it takes to heat the water and cook the pasta - doesn't get much faster!

Ingredients

9 oz/250g spaghetti
2 oz/55g walnuts
2 cloves garlic, chopped
1½ tbsp sage, chopped
1 tbsp red wine vinegar
3 tbsp walnut oil
seasoning
2 tbsp Parmazano, to serve

Instructions

1. Cook pasta according to instructions.
2. Using a nut processor on pulse, or a rolling pin/large mortar and pestle, crush the walnuts to breadcrumb consistency.
3. Transfer to a mini-processor (or continue with mortar and pestle) and add the garlic, sage, vinegar, oil and seasoning.
4. Process to a sauce consistency - it should retain some crumb-like texture.
5. Toss with the cooked pasta and serve with Parmazano.

Best with strong-flavoured cavolo nero, otherwise Savoy cabbage is a good bet.

Ingredients

9 oz/250g wholemeal spaghetti
2 tbsp olive oil
1 onion, halved and thinly sliced
4 oz/110g kale or other greens, shredded
4 cloves garlic, finely chopped
1 tbsp sage, finely chopped
1 can cannellini beans, drained
juice of half a lemon
seasoning
1 tbsp Parmazano

Instructions

1. Heat the oil in a wok and stir-fry the onion and shredded greens.
2. Cook pasta according to instructions.
3. When the greens are cooked, add the garlic and sage and cook briefly.
4. Add the beans and heat through.
5. Season to taste.
6. Add the lemon juice and cooked pasta.
7. Serve, topped with Parmazano.

Quick and easy lunchtime pasta dish.

Ingredients

9 oz/250g fusilli
2 tbsp olive oil
8 oz/225g broccoli, finely chopped
1 14 oz/400g can red kidney beans
3 sun-dried tomatoes, slivered
2 cloves garlic, finely chopped
1 tbsp lemon juice
1 tsp cumin seeds, crushed
2 tbsp Parmazano

Instructions

1. Heat the oil in a large pan or wok and stir-fry the broccoli.
2. Set the pasta to cook according to instructions.
3. Add the cumin seeds and garlic and stir briefly before adding the sun-dried tomatoes and red kidney beans.
4. Heat through and add the lemon juice.
5. Season to taste and stir in the drained pasta.
6. Serve with Parmazano.

Pasta with the flavours of India.

Ingredients

9 oz/250g tagliatelle
6 oz/170g green split peas
1 tbsp sunflower oil
1 large onion
2 tsp cumin seeds
2 tsp curry powder
1 oz/30g cashews
½ tsp garam masala
seasoning

Instructions

1. Soak split peas overnight and cook for 45 minutes to an hour until tender but retaining their shape.
2. Fry finely sliced onion in the oil with the cumin seeds until crisp and brown. Season.
3. Cook pasta according to instructions and drain well.
4. Toast cashews then process/grind with the garam masala and a little salt.
5. Drain the peas and mix in the curry powder plus seasoning to taste.
6. Mix with the pasta and onion and serve topped with the nuts.

Autumn comfort food.

Ingredients

9 oz/255g tagliatelle
2 tbsp margarine
2 onions, halved and thickly sliced
8 oz/225g field mushrooms, sliced
1 tbsp sage, finely chopped
2 tsp plain flour
½ pint/0.29l strong stock
2 tbsp tamari
2 tbsp Parmazano

Instructions

1. Cook pasta according to instructions and drain well.
2. Meanwhile, heat the margarine and cook the onions gently until translucent.
3. Add the mushrooms and cook until the juices release.
4. Stir in the sage then the flour and stir for a minute.
5. Gradually stir in the stock and bring to the boil to give a thickened gravy.
6. Adjust the consistency with water if required and add the tamari.
7. Toss with the cooked pasta and serve with Parmazano.

How I've forgotten to add this, I'll never know - it's a long-standing favourite that's been well-received all round.

Serves 2

Ingredients

1 tbsp olive oil
2 cloves garlic, finely chopped
1-2 tsp mixed dried herbs (oregano, thyme, basil, marjoram)
7 fl oz/200ml passata
seasoning
6 vegan sausages of choice
9oz/250g penne
3 tbsp chopped fresh parsley
plenty of Parmazano to serve 

optional sauce ingredients:
1-2 tbsp tomato purée
1 tsp balsamic vinegar
2 tsp soya sauce
dash of Tabasco

Instructions

1. Heat oil on medium heat and add the chopped garlic and dried herbs.
2. Sauté briefly, then add the passata, seasoning and any optional sauce ingredients (in combination, they add a tad more richness, but it's OK without).
3. Heat through.
4. Meanwhile, heat water for the pasta and the grill for the sausages.
5. Cook both according to instructions.
6. Drain the pasta and add to sauce.
7. Chop sausages into bite-size pieces and toss with the pasta, along with the parsley.
8. Serve with Parmazano (or equivalent).

Variation: add 3 tbsp capers