Penne Pasta with Mushroom, Spinach & Tomato

Ingredients

  • 1 pkt penne pasta
  • 300 g button mushrooms
  • 1 bag baby spinach
  • ½ bunch shallots
  • 50g garlic
  • 1 jar napolitana sauce
  • 1 can diced tomatoes

Method

  • Drop penne into boiling salted water. Cook until la dente.
  • Slice mushrooms
  • Chop shallots and garlic
  • Sautee garlic, mushrooms and shallots in olive oil.
  • Add jar of nap sauce & diced tomatoes.
  • Simmer for 20 minutes. Add spinach and toss through pasta.
  • Season to taste

N.B. This is a very quick and easy dinner, serve with a side salad, it takes no time at all. Enjoy!!!!!

©Peta Stambolis 2004


Pasta, Vegetable & Bean Soup

Ingredients

  • Olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 carrots, coarsely chopped
  • 2 sticks celery
  • Sprig of thyme
  • Sprig of parsley
  • 2 bay leaves
  • Pepper
  • 1.5 litre vegetable stock
  • 1 can cannelloni beans
  • 50g durum star pasta
  • Salt

Method

  • Heat oil and sauté onions and garlic until golden.
  • Add carrot, celery, thyme, parsley, bay leaves and freshly ground pepper.
  • Cook gently until carrots begin to soften. Add drained and washed cannelloni beans and pour over stock.
  • Bring to the boil and simmer for 30 minutes.
  • Add salt to taste.
  • Stir occasionally to avoid sticking,
  • Stir in pasta and cook until pasta is ready, around 10 minutes.
  • Stir so that pasta doesn’t stick.
  • Check seasoning and serve with a swirl of extra virgin olive oil, sea salt and bread.

Enjoy!

©Peta Stambolis 2004


Chicken, Spinach & Cherry Tomato Pasta w/ Cream Sauce 

Ingredients

  • 1 pkt Penne Pasta
  • 2 jars barambah cream
  • 1 pkt chicken breast
  • 1 bag baby spinach
  • 1 pun cherry tomatoes
  • ¼ bunch cont. parsley
  • 50g garlic – chopped fine
  • 150g snow peas
  • 2 medium zucchini

Method

  • Cook pasta until al dente.
  • Cut chicken into thin strips and sauté in a deep fry pan with garlic and oil.
  • When chicken is cooked, sauté strips of zucchini and add the cream. Turn to a medium heat and let the cream reduce by half.
  • When cream is reduced add baby spinach, snow peas, and halved cherry tomatoes.
  • Cook for a futher 15 minutes. Add plenty of salt and cracked pepper for flavour.
  • Stir pasta through the sauce and add finely chopped parsley.

Serve and enjoy!!! Serves 4-6 people

©Peta Stambolis 2004


Chicken, Leek and Mushroom Spaghetti

Ingredients

  • 1 Pkt Spaghetti
  • 500g Chicken Breast Fillets
  • 2 Leeks
  • 300g Mushrooms
  • Olive Oil
  • 200mls Chicken Stock
  • Salt/Pepper
  • ¼ Bunch Cont Parsley
  • 2 Cloves Garlic
  • 1 Medium Brown Onion

Method

  • Chop onion and garlic finely. Sauté in some oil in a deep fry pan.
  • Slice chicken into strips and add to fry pan when ¾ cooked
  • Add sliced leek and mushrooms and cook with 200 mls of chicken stock
  • When all ingredients are cooked, season with salt and pepper add chopped parsley and 200mls of olive oil.
  • Cook Spaghetti until al dente

Toss cooked spaghetti through chicken and mushroom mix, re season if needed and serve with shaved parmesan cheese

©Peta Stambolis 2004


Hokkien Noodle Stir Fry

Ingredients

  • 1Pkt Hokkien Noodles
  • 1 btl shoyu
  • 20g corn flour
  • 1 Pkt Chicken Thigh Fillets
  • 1 bun Bok Choi
  • 1 Medium Carrot
  • 100g Snow Peas
  • 1 red capsicum
  • 1 head broccoli
  • 1 brown onion
  • 50g garlic
  • 50g ginger

Method

  • Cut chicken thigh into strips.
  • Peel carrot, string snow peas & slice all vegetables Chinese style & cut broccoli into small rosettes.(Chinese Style = long strips)
  • Chop ginger & garlic finely.
  • Open packet of hokkien noodle Place in bowl and cover with boiling water for 5 min. Drain off water and let sit.
  • In a hot wok sauté ginger, garlic & chicken strips.
  • When chicken is cooked, throw in all veg and sauté until cooked.
  • Add Hokkien noodles to wok and sauté quickly.
  • In a small bowl mix 20g corn flour with 50mls water.
  • Pour 150mls soyu into stir-fry.
  • Add corn flour mixture to the wok, to thicken the sauce.

Serve and enjoy. Serves 4

©Peta Stambolis 2004