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
