Category Archives: Pasta

Fettuccine with mushrooms and fungi (con salsa de champiñones y setas)

Posted in Main Course, Mediterranean cooking, Noodles, Pasta, Poultry, Vegetables by

My family loves pasta and their most favorite sauce to go with it is the Bolognese sauce. But when I serve the pasta with always the same sauce, they (especially the kids) get tired of it. So, I came up with the Cream Cheese No-Eggs Carbonara which the kids really love. I still had half of a pack of fettuccine in my pantry and a pack of frozen mushrooms and fungi in my freezer. I came up with this quick and easy to make pasta dish which my family really loved! In the photo you see below, I served the pasta with Turkey Breast a la Teriyaki. You can get the recipe for this here.

fettuccine with mushrooms and fungi sauce

Fettucine served with Turkey Breast Teriyaki

You will need:

Fettuccine (any pasta you have on hand will do)

mushrooms and fungi (fresh or frozen)

1-2 cloves of garlic, finely minced

1 small onion, finely minced

salt and pepper to taste

1/4 cup sherry brandy (Brandy de Jerez)

1/2 cup chicken broth

1 dried laurel leaf

olive oil

Directions:

1. Cook the pasta according to package directions. Drain and set aside.

2. Heat a skillet and drizzle 2 tablespoons of olive oil.

3. When the oil is already hot, sauté the onion until transparent then add the garlic. Add the laurel leaf and the mushrooms and/or fungi. Season with salt and pepper and sauté for 2-3 minutes.

4. Pour in the chicken broth and let it boil for 4-5 minutes.

5. When the broth has reduced, pour in the sherry brandy and flambé.

6. Toss in the pasta. Serve with meat or salad.

7. Enjoy.

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Cavatappi with Lemon and Butter

Posted in Main Course, Noodles, Pasta by
For most families Monday tends to be one of the busiest days of the week.  Although we may have hectic schedules filled with things to do, there should always be time scheduled for cooking a healthy meal. Cavatappi with Lemon and Butter is a recipe that can be easily prepared under 30 min; which is why it makes the perfect dish to prepare on those busy days when time is of the essence.  

Cavatappi with lemon and butter

Cavatappi with Lemon and Butter Recipe 
Ingredients: 
16 oz Cavatappi noodles 
4 tbsp. sweet cream butter
2 cups mushrooms, diced
1/4 cup onions, minced
1/2 cup white wine
1 cup chicken broth 
1/4 cup lemon juice 
salt and pepper, to taste
1/4 cup Parmesan cheese, shredded 
Directions:
Cook pasta according to package instructions.  (While pasta is cooking, prepare the sauce)  

Melt butter in a large skillet over medium-high heat.  Add mushrooms and onions. Cook these for

about 2 minutes. 

Add in white wine and chicken broth. Simmer in skillet for another 2 min. 

Next, add in hot pasta (that is cooked aldente and drained from pasta water) and lemon juice. 

To finish dish and serve: Sprinkle Parmesan cheese on top. 

Serve pasta immediately.  

Side Notes: 

Recipe makes 6-8 servings.

 

 

This recipe is delicious as is but if you wish, add in diced chicken or diced ham (as seen in photo) I added in about 2 cups of previously cooked chicken breast. 

 

Enjoy y Buen Provecho Siempre! 

Both recipe and photo have been provided by Mia Sanchez-Pellot, the founder and creator of Latin Cooking Diva. To see more recipes like this one, please visit her foodie websites at Slow Cooking Made Easy andLatin Cooking Diva e-Zine. 

 

    P.S. We would love to get some of your vote and boost! Just click the buttons below. Thanks! 

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Cream Cheese Carbonara

Posted in Mediterranean cooking, Noodles, Pasta by
If you love pasta and you love carbonara but could not tolerate egg (due to allergy or for fear of the salmonella) then this recipe is for you!


You will need:
minced garlic
finely chopped onion
laurel leaf
york ham, bacon, parma ham or sausages (whichever you prefer) 
cream cheese
chicken broth
olive oil
white wine
salt and white ground pepper to taste


Saute minced onion and garlic on a hot pan with olive oil.


And the chopped york ham. (you can of course use bacon, parma ham or tuna flakes. You can dice or cut them in strips. this is a personal preference.)


Pour some white wine (entirely optional especially if you or your kids does not like the taste or you don’t cook with wine), chicken broth and the laurel leaf.


Bring to a boil and add desired amount of cream cheese. I use Philadelphia (brand) cream cheese.


Stir until cream cheese is well incorporated.  Season with salt and white ground pepper. Bring to a boil.


Keep on stirring until your sauce is creamy. To keep it from sticking to the pan, reduce the heat to medium-low. 

eggless carbonara

Toss in your chosen cooked pasta. Enjoy! 


Spaghetti alla Carbonara

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Creamy Lasagna

Posted in Beef, Main Course, Mediterranean cooking, Pasta, Pork, Poultry by
Creamy Lasagna

Don’t be fooled by the belief that lasagna is a complicated or difficult dish to cook. It’s actually very easy. Let me show you how!

Ingredients

For the bolognese sauce:

ground meat (I mix chicken, pork and beef)
chopped onions, minced garlic, salt, white ground pepper, chopped fresh parsley, Foie gras, Tomato sauce

For the bechamel:

cornstarch, chopped onion, minced garlic and milk

Lasagna pasta 


As topping: ried or fresh oregano, grated cheese for grilling



Instructions:

1. Heat olive oil in a skillet and sauté the chopped onions and minced garlic until onions are transparent and garlic is lightly golden in color.

2. Add the ground meat and mix well.

3. Add the chopped fresh parsley. Mix well.

4. When the meat has already changed in color, add the foie gras. Mix well. Add salt and pepper to taste.

5. Add tomato sauce, stir well. Set aside.

The bechamel sauce

1. Sauté chopped onions and minced garlic on olive oil. Add salt and pepper to taste.

2. Once the onions are transparent, add milk (desired amount depending on the quantity of canelones you’ll be making). For 1 tray of lasagna, I add 1 liter of milk (more or less). It’s better to start with less and just gradually add more until you get the desired consistency which is in between runny and thick.

3. Dissolve 3-4 tablespoons of cornstarch into a cup of water at room temperature.

4. Once the milk mixture boils, pour the cornstarch mixture and stir constantly so the mixture won’t stick to your pot. Reduce stove to low heat.

If your bechamel doesn’t have the right consistency, just add cornstarch or milk (if it’s too thick, add milk. if it’s too thin, more constarch). Set aside.

Assembly:

In a buttered dish, arrange the lasagna plates so it would fill the entire tray or plate. Top that with the lasagna filling. top your lasagna filling with bechamel sauce.


Place lasagna plates over that and top with the rest of lasagna filling.


Top your lasagna filling with the rest of the bechamel sauce. Sprinkle with dried oregano.


Top with grated cheese.

Bake the lasagna at 200ºC for 30 minutes.


 Serve and enjoy!


 I hope you liked today’s recipe and don’t forget to check out all of our other tutorials!

Have a fab day!

This recipe was first seen at my sewing blog, To Sew With Love.

Lasagna

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