30 gr fresh basil, shredded
60 gr spinach leaves, shredded
30 gr pine nuts
4 cloves garlic
150 ml olive oil
5 ml lemon juice
5 ml grated lemon rind
Parmesan cheese to serve
Place all ingredients in a liquidiser. Blend until smooth. Stir into hot, drained pasta. Sprinkle with parmesan cheese.
Fresh Tomato Sauce for Pasta
1 x 400 gr punnet rosa cherry tomatoes, chopped
¼ cup olive oil
3 tsp minced garlic
½ cup freshly chopped basil – shredded
freshly ground salt
ground pepper
250gr very thin tagliolini or linguine
parmesan or crumbled feta – optional
Mix the cherry tomatoes, olive oil, garlic, basil, salt, salt and pepper together in a bowl.
Allow to sit and marinate for at least 2 hours at room temperature. Mixture can sit for longer, but refrigerate if using the next day.
Cook pasta and toss hot pasta with a little olive oil. Then toss with tomatoes and parmesan or feta.
Serve immediately.
Mary May’s Macaroni and Mushroom Savoury
White Sauce:
60 gr butter
60 gr flour
2 cups milk
120 gr macaroni
120 gr mushrooms
10 ml chopped onions
2 hard boiled eggs
45 gr grated cheese
Make a white sauce.
Boil macaroni until tender.
Fry sliced onions until cooked, add mushrooms, fry and then add the sauce together with the diced hard boiled eggs. Drain macaroni and add to sauce. Place in a greased casserole dish. Cover with grated cheese.
Bake a 200* for about 20 minutes.
Mandy’s Pasta
Chop onion and green pepper, sliced 250 gr mushrooms and fry together.
Add 1 or 2 tins tuna and 250 ml smetna – I sometimes leave out the tuna
1 cup grated cheese – some for sauce
2 ½ cups pasta
Place in a casserole and cover with cheese
Bake at 200* for 20 min.
Macaroni Cheese
2 oz macaroni
1 ½ cups milk
1 Tbl butter
2 Tbl flour
¾ cup strong cheddar cheese
salt and cayenne pepper.
Boil the macaroni in salted water until tender. Drain. Make the white sauce and mix together. Cheese on top.
Bake at 200* for about 30 min
This makes a very small amount!
Beverley’s Tuna Pasta
Diced green pepper
2 diced onions
3 diced tomatoes
2 tins tuna
salt and cayenne pepper
½ pkt noodles
1 cup cheddar cheese
1 tin mushroom soup
Fry onion, pepper and add tomatoes. Simmer for 5 min. Add tuna, soup and spices. Stir in cheese. Add noodles. Bake at 180* for 25 min.
Fettuccine
1 cup cream
3 Tbl butter
salt, freshly ground black pepper
1 cup freshly grated parmesan cheese
250 gr fettuccine
400 gr mushrooms
tin creamed mushrooms – optional
Choose pot large enough to accommodate all the cooked pasta completely.
Simmer butter and 2/3 cup cream over med. Heat until butter is melted and butter/cream mix has thickened.
Add thoroughly drained pasta and over low heat toss it until well blended with sauce.
Add balance of cream, 2/3 cup grated cheese, 1/2 tsp salt, pepper and nutmeg.
Toss briefly until cream has thickened and pasta is well coated. Taste and correct for salt.
Lightly fried sliced mushrooms and creamed mushrooms may be added.
Andrew’s Kugel
2 lbs of medium egg noodles – boiled and drained 8 large eggs
Drop in 2 sticks of butter cinnamon
Add 2 pkts cream cheese – 8 oz lots of raisins
8 oz sour cream 1 ½ cups sugar 1 can crushed pineapple undrained – 20 oz
Mix together and place in a large greased dish.
Can crush 1 cup of frosted flakes on top
Bake at 350* for 1 – ¼ hours and reheat when needed.
Pasta Pronto
Drizzle hot pasta with olive oil and season with lots of milled pepper. Mix together halved cherry tomatoes – or roughly chopped ordinary tomato - chopped fresh basil and feta cheese, crumbled. Toss into hot pasta.
Denises’s Pasta
Brie cheese – not too ripe. Cubed
3 large ripe, firm tomatoes
2 cloves crushed garlic
olive oil
salt and pepper