Macaroni & Nutritional Yeast

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Macaroni & Cheese (Baked)

Ingredients

1/2 lb (227g) elbow macaroni
3 Tbsp butter
3 Tbsp flour
1 Tbsp powdered mustard
3 c milk
1 red onion finely chopped
2 tsp Tabasco Pepper Sauce
1 bay leaf
1/2 tsp paprika
1 large egg
12 oz (340g) sharp cheddar, shredded
1 tsp salt
Fresh black pepper

Topping

3 tbsp butter
1 c panko bread crumbs


 


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Pasta

Ingredients

4 fresh tomatoes cut each into four pieces
2 medium carrots thinly sliced
¼ medium size turnips shred
¼-cup peas fresh or frozen (thawed)
½-cup beans cut into short length
3 sticks of thyme fresh or frozen
1 similar stick rosemary fresh or frozen
½ teaspoon Italian dried herbs.
2-tablespoon tomato puree
8 olives precooked
6 table spoon olive oil
2 cups semolina noodle
(Italian brand Combino Fusilli)
200-gram Cheese Italian Pasta Sauce
½ -teaspoon pasta salt

Salmon and bacon tagliatelle

Ingredients

A dash of olive oil
2 salmon steaks, cut into 1" long pieces
4 rashers of uncooked smoked bacon, rind removed, cut into 1" long strips
1 large leek
1 tin lobster bisque soup
125 ml single cream
Freshly ground black pepper
Chopped chives and flower heads (only because they were there)
200 g dried tagliatelle

Method

Preheat the oven to 200° C (400° F - gas 6)

Chop the leek diagonally, into 1/2" thick slices

Boil the leek slices in a pan of water for 3 minutes (this seems to moisten them slightly)
Mix the soup, single cream and pepper in a bowl
Shake a dash of olive oil into the bottom of an ovenproof dish
In the dish, place the smoked bacon, salmon and leeks in alternate layers
Pour the soup mixture over the layers
Sprinkle with the chopped chives
Cook, uncovered for 45 minutes
Boil the pasta as directed, usually 7 minutes in boiling water.
Place the pasta onto a warm plate and spoon the salmon and bacon mixture over the top

Chorizo pasta

Ingredients

350 g (12oz) penne pasta
250 g (9oz) mascarpone cheese
2 teaspoons wholegrain mustard
250 g (9oz) chorizo sausage chunks
200 g (7 oz) taleggio cheese, diced
Salt & black pepper to season



Method

Preheat oven to 200c/400f/Gas mark 6

Cook the pasta in a large pan of boiling salted water until just al la dente.
Drain the pasta and return to the pan. Stir in the mascarpone and mustard until the mascarpone melts.
Finally, stir in the taleggio and chorizo and season well. Transfer the mixture into an ovenproof dish and bake for approximately 15-20 mins, or until the top is golden brown.

Great served with rocket salad.

Spaghetti with Macadamia Pesto and Semi-dried Tomatoes

Ingredients

250g (9oz) spaghetti
1 /3 cup macadamias basil pesto
75g–100g (2.5oz–3.5oz) semi-dried tomatoes
Salt and cracked pepper
Chopped toasted macadamias for garnish



Pesto:

2 cups basil leaves tightly packed
1 cup unsalted macadamias
3 Cloves garlic, peeled
125mL (4 fl oz) olive oil
65g (2.5oz) freshly grated parmesan
1 /2 teaspoon sea salt

Method

Method Pesto:

Wash and dry basil leaves. Put into food processor or blender with macadamias and garlic. Process until well combined, scraping down sides.
Add parmesan and salt, process again, slowly drizzle in oil (keeping machine running) until smooth. Store in an airtight jar or plastic container – a film of olive oil over top will help preserve.
Store in fridge.

Method Pasta:

Cook spaghetti and drain, reserving 2–3 tablespoons
pasta water.
Mix pesto with pasta water then toss with spaghetti until well combined.Toss through semi-dried tomatoes and taste for seasoning.
Top with extra chopped toasted macadamia nuts and serve immediately.

Ensalada de coditos

Ingredients

300 g coditos (pasta) - see Variations below
1 tin of tuna in oil (drained weight 130 g), mashed
Mayonnaise, using 500 ml olive oil
2 tbsp of Cream
500 g firm tomatoes, thinly sliced
A handful of black olives, pitted
1 egg, hard boiled, finely chopped or put through a sieve
Parsley, finely chopped

Method

Boil the coditos for about 15 minutes or per packet instructions.
Rinse under cold water and drain thoroughly.
When the pasta is cold, mix with the tuna, Cream and mayonnaise and place in the middle of a serving dish.
Arrange the tomato slices around the pasta and place the olives on top of it.
Sprinkle with the hard boiled egg. and the parsley.

Flying saucer salad

Ingredients

200g dischi volante, cooked, rinsed in cold water and drained
340g frozen sweetcorn, cooked, rinsed in cold water and drained
15 smallish tomatoes (not cherry), cut in half
4-6 spring onions, depending on size, chopped
½ a romaine or cos lettuce, coarsely shredded
20 black olives
Crushed garlic to taste
A splash of white wine or cider vinegar
Oil of your choice

Method

In a large bowl, mix the pasta, sweetcorn, tomatoes, spring onions, lettuce and garlic.
Add a little vinegar and enough oil to coat the salad thoroughly.
Serve immediately.

For a healthy lunch, serve with freshly made bread and a strong cheese.

Philadelphia Chilli Pasta Bake

Ingredients

300 g extra lean minced beef
1 large jar ready made chilli con carne sauce
300 g penne pasta
100 g Philadelphia Light with Garlic and Herbs
1 egg
150 g tub Greek yogurt
40 g reduced fat cheddar cheese, grated

to serve

A green salad
Mise en place

Method

Heat a large frying pan, add the mince and brown then add the chilli sauce and cook over a reduced low heat for 5 minutes.
Cook the pasta according to the instructions on the pack and drain well.
Mix with the chilli sauce to combine and pour into an ovenproof dish.
In a bowl with a whisk, mix the Philly, egg and yogurt and half of the cheddar cheese.
Pour the Philly mix over the top of the saucy pasta and top with the remaining cheese.
Bake for 20 minutes until browned on top.


Serve with a green salad.

Pasta

Ingredients

4 fresh tomatoes cut each into four pieces
2 medium carrots thinly sliced
¼ medium size turnips shred
¼-cup peas fresh or frozen (thawed)
½-cup beans cut into short length
3 sticks of thyme fresh or frozen
1 similar stick rosemary fresh or frozen
½ teaspoon Italian dried herbs.
2-tablespoon tomato puree
8 olives precooked
6 table spoon olive oil
2 cups semolina noodle 
(Italian brand Combino Fusilli)
200-gram Cheese Italian Pasta Sauce
½ -teaspoon pasta salt

Method 

Wash vegetable add the thymine and rosemary steam together with a pinch of pasta salt - about six minutes.

Warm the cheese Italian pasta sauce keep ready.

Take 5-tablespoon olive oil heat in a pan. Add fresh tomato and steamed vegetables, sprinkle Italian herbs, cook. Add salt, tomato puree and blend. Ready, keep aside 

In a saucepan, bring water to boil. Add fusilli. Spread one-tablespoon oil in it. Sprinkle a pinch Italian dry herbs mix.
Cook for 9-10 minutes. Drain the water.

Add warm cheese Italian pasta sauce, and vegetable combine into the fusilli. Top with olives. 

Serve as main dish. Drinks - black-grape juice, or orange juice - goes well.

Suggest red wine dry for those who enjoy wine.





Pasta by asith-mohan-mangalore