red pepper pasta

Roasted Red Pepper and Sun Dried Tomato Fettuccine

  • red pepper pasta

A quick Pasta dish, made in minutes. So simple and so good, I mean really, really good. The creaminess from the cashew nuts is so much better than any dairy cream I can think of and it’s also highly nutritious and actually good for you. So what’s not to love, it’s delicious, it’s quick, it’s nutritious, it’s pasta! And honestly, picky eaters are not even going to know they’re eating roasted peppers, win win if you ask me.

Ingredients;

  • 1 lb. Fettuccine, preferably fresh
  • ½ Cup sun dried tomatoes
  • 1 Cup cashew nuts
  • 4 whole roasted peppers from a jar
  • ½ Cup dry white wine
  • 2 cloves garlic
  • ¼ Cup Parmesan cheese
  • More Parmesan cheese to serve (leave out for vegans)
  • Salt and freshly ground black pepper
  • Handful of Basil
  • Handful of toasted pine nuts to serve
  • About 1 – 1 ½ cups of water to thin the sauce.

red pepper pasta

Instructions;

Soak the sun dried tomatoes in a cup of water for a couple of hours.
And also soak the cashew nuts in a cup of water for a couple of hours.
You can do this the night before or early in the morning.
Bring a large pot of salted water to a boil and cook the pasta according to package directions.
Meanwhile place in a blender; drained sun dried tomatoes, drained cashew nuts, the roasted peppers, the Parmesan cheese, the garlic, white wine, about ½ cup of water to begin with and salt and pepper to taste.
Blend until creamy. Adding just enough water to get it creamy.
When the pasta is cooked al dente, drain and reserve a cup of the boiling water.
Return the pasta to the pan straight away and pour over the roasted red pepper sauce, adding enough of the water from the cooking to make it saucy.
Serve immediately with more Parmesan Cheese, toasted pine nuts and Basil.

Enjoy!

Myra Xo

red pepper pasta

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Browned Sage Butter and Turkey Pasta with wild Mushrooms and Prosciutto.

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I can’t believe it’s already boxing day, and the count down to New Years has begun. I truly hope everyone had a great Christmas. Now we can sort of relax for a week or so, take a breath, relax, cook some simple meals and get ready for the end of the year.

This easy pasta dish is perfect for the “in between” days, make it with left over turkey, or use fresh turkey or chicken. And by all means throw in any left overs, like a little gravy, some vegetables or whatever you like.

This easy recipe is done in under half an hour.

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Serves 4

 

Ingredients;

2  to 3 medium chicken breasts,or 2 cups cooked leftover turkey, torn to pieces.

salt + pepper, to taste

4 tbsp. olive oil

4 tbsp. butter, divided

4 slices prosciutto

1 medium onion, peeled and chopped fine

1 garlic clove peeled and grated

2 tbsp. flour

 

1/2 cup white wine

1 cup stock

1/4 cup fresh sage

pinch of fresh nutmeg

1 lb. Pasta, cooked

1  cup mixed wild mushrooms

1 small onion

1 clove garlic, minced or grated

freshly grated parmesan cheese to serve

1/4 cup mascarpone or heavy cream

2 tablespoons fresh parsley, chopped

 

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Method;

Season chicken with salt and pepper.

In a large skillet over medium high heat, melt 4 tablespoons of butter with 2 tablespoons olive oil. When the butter and oil start to sizzle, add  chicken and sage leafs and cook for 15 minutes on medium low, turning occasionally. Place the sage leafs on top of the chicken.  I like to use a cast iron pan for this because it gives the chicken a perfect crust.  Remove and transfer to plate.

Add the prosciutto to the pan and brown on both sides, for about two minutes, remove and transfer to plate.

Add the onion to the pan and cook gently for 4 minutes, add the garlic. Stir around and add the flour, cook for one minute and add the wine and stock, stirring to create a smooth sauce.

Add the mascarpone or cream, mix thru. Add the shredded chicken and two slices of torn up prosciutto.

Meanwhile, bring a large pot of salted water to a boil and boil the pasta until al dente.

Heat another large skillet over high heat, add the remaining olive oil. Once hot, toss in the mushrooms in a single layer. Without stirring cook them until golden brown, flip them over.Transfer half the mushroom to a plate.

When the pasta is done cooking, drain but DO NOT RINSE! add it to the pan with the mushrooms and toss well. Add the cream sauce with chicken heat thru. Scatter over the remaining wild mushrooms, some parsley and serve straight away. Top with some of the crispy prosciutto. And serve with Parmesan.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.

 

Not quite what you were looking for? How about Garlic Herb Shrimp with Bacon over Angel Hair Pasta

Garlic Herb Shrimp with Bacon over Angel Hair Pasta

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This is one of those dinner you can have on the table in under 20 minutes, from start to finish. Great for week nights during the holiday season. And SO crazy delicious, you’re going to be licking your bowls!

And guess what??? You could use left over turkey or chicken instead of shrimp.

Serves: 4

Ingredients;

1 lb. fresh Angel Hair Pasta or any thin pasta

1 lb. shelled and deveined shrimp, fresh or frozen (thawed)

4 oz. chopped bacon

2 tbsp. Olive Oil

2 cloves of garlic, peeled and grated

1/2 tsp. smoked Sweet paprika

1/4 tsp. of Red Crushed Pepper flakes

3 tbsp. fresh basil, torn

black ground Pepper

generous seasoning of Himalayan Salt

a handful of freshly chopped parsley

1 C. dry white wine

1 egg yolk

freshly grated Parmesan cheese

Method;

In a large pan with boiling water cook the angel hair pasta according to package instructions. Fresh pasta only takes about 4 minutes, so if you get everything ready for the sauce. It should take about the same time.

In a large frying pan, heat the two tablespoons of olive oil and add the bacon. Cook for two minutes or so, then add the garlic and chili. Add in the shrimp and toss, cook on high for a minute or two until they begin to color. Add the paprika, chili, pepper, salt and white wine. Cook for another minute. Add the basil and the drained pasta. Remove from the heat and stir in the egg yolk making sure to cover all the strands of pasta. Sprinkle with parsley. Serve with grated Parmesan cheese.

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Cambozola Grilled Chicken on Peperonata with Parpadelle

  

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Serves 4

I bought one of those big bags of red bell peppers on the market the other day without  really having a plan. Ghee….

When I came home I realized that I had tons and tons of tomatoes too so I thought it best to start making a Peperonata, to freeze some, to have some straight away and keep some in the fridge for over sandwiches and pizzas.

Then when dinner time came around, I wanted to use some of the Peperonata so I came up with this recipe.

Grilled Chicken and melted Cambozola complemented the sweetness of the peppers just perfectly.

Cambozola is a cow’s milk cheese that is a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola. It melts perfectly!

Lets make the Peperonata first.

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Ingredients;

5 red peppers , washed. Green stalk removed and cut in strips

4 tomatoes, green tip removed and cut into chunks

4 onions , peeled and sliced

4 tbsp. olive oil

1/2 C. water

A handful  chopped parsley

4 cloves of garlic, peeled and sliced

1 tbsp. honey

2 tbsp. Capers

2 tbsp. Black (Greek Thassos)* olives

Salt and pepper

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Method:

In a large pan heat the olive oil and add the onions and garlic, glaze for three minutes or so and the add the peppers. Sauté 5 minutes. Add the chopped tomatoes and add the water.

Cook for about 10 minutes, until the peppers are tender. Add the parsley, capers and olives.

Cook for an other 10 minutes. Serve hot or at room temperature.

You can even preserve the Peperonata in sterilized jars!

Ingredients for the dish;

4 small chicken breast, flattened with a mallet

olive oil cooking spray

salt and pepper

12 oz. Parpadelle

1 C. Peperonata

4 thick slices Cambozola

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Method;

Bring a large pan of water to the boil. Add a good amount of salt and add the parpadelle.

Cook al dente for about 7 minutes or according to package instructions.

It is best to flatten the chicken breasts between two pieces of cling film or baking parchment.

Heat a griddle pan on high. Meanwhile season the chicken breast and spray on both sides with oil. Cook in the griddle pan for 3 to 4 minutes on each side. After turning the first time put the slices of Cambozola on the chicken and let them melt.

Drain the pasta, toss with a little olive oil.

To serve, place some parpadelle on a plate, cover with peperonata and top with grilled cambozola chicken.

Buon appetito!

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  • Greek Thassos olives are dried salty olives. I love them but feel free to use any black olive you like or have in your pantry.

Spaghetti alle Vongole

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This is a really fast dish that you can have on the table in no time. It looks impressive and it taste pretty impressive too. You need to get very fresh Clams. Although this dish is very easy to make you do need to take care of your clams making sure they are properly cleaned, nobody wants to bite on sand.

Just soak them in cold water as soon as you get home and leave them in the fridge until you are ready to cook.

This dish can be easily multiplied or divided to suit the amount of eaters you’re feeding.

Some people use butter in their Spaghetti alle Vongole because it forms an emulsion, but I think it makes the dish too heavy and it takes the freshness away.

Serves 4.

Ingredients:IMG_7455
1 pound dried spaghetti
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 lbs. littleneck clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup Noilly Prat or dry white wine
Himalayan salt and freshly ground black pepper
1 lemon cut into four to serve alongside the Pasta.

Soak the clams in water.

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Method:

Soak the clams in water as soon as you come home from buying them. Leave them in the fridge until you are ready to cook. This is to remove any sand.

In a large pot bring water to the boil and add salt. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook al dente, for about 8 minutes.

Meanwhile, heat the olive oil in a large saute pan, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic.

Add the clams and wine. Cover and simmer for 6 to 8 minutes or until  all clams have opened. Discard any clams that haven’t opened.Add 2 tablespoons chopped parsley.

Drain pasta in a colander. Do not rinse pasta with water!

Add the pasta into the clam saute pan and mix thoroughly. Check seasoning.
Pour pasta into large serving bowl.Garnish with remaining parsley and serve with lemon wedges. Eat straight away.

Enjoy

Myra Xo

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