Whether you like your pasta with heavy, meaty sauces like spaghetti and meatballs, or just light and creamy like carbonara, cooking pasta is always a must for a new cook. It’s easy to make and is always a good dish for dinner or parties – even kids will appreciate it!
Fast classic carbonara
What you need:
- 3/4 kg medium-sized pasta
- 4 slices of bacon
- 1 cup frozen peas
- 3/4 cup milk
- 1/2 cup cream cheese, diced
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
Cook pasta al dente according to package directions. While the pasta is cooking, fry the bacon in a skillet until crispy. When done, drain the bacon on kitchen paper, reserving about 2 tablespoons of the drippings in the pan. Add peas, milk, cream cheese, Parmesan cheese and garlic powder to skillet and cook over low heat until mixture is smooth, well combined and heated through. Place cooked pasta in a large bowl, pour cream cheese sauce over pasta and top with bacon.
Angel Hair Pasta with Chicken and Tomato
What you need:
- 2 boneless, skinless chicken breast halves, chopped
- 4 cups diced tomatoes
- 1 cup angel hair noodles
- 1 cup sliced mushrooms
- 3/4 cup sliced black olives
- 2 teaspoons garlic and herb spice mix
- olive oil
- Grated parmesan cheese
Cook pasta in a large pot of boiling, lightly salted water until al dente, about 8 to 10 minutes. Drain and set aside. Heat olive oil in a large skillet over medium-high heat. Season the chicken breast halves with the garlic and herb spice mixture and cook for 3 to 5 minutes. Stir in the mushrooms and olives and continue cooking until the chicken is golden brown. Remove chicken juices from pan and reduce heat. Add the tomatoes to the mixture, cover and simmer for 15 to 20 minutes. Mix together the pasta and chicken mixture. Sprinkle with parmesan before serving.
Easy cold artichoke pasta
What you need:
- 1 jar of marinated artichoke hearts
- 2 garlic cloves, chopped
- 1 cup salad macaroni
- 1 cup pitted black olives
- 1 cup cherry tomatoes, halved
- 1/2 cup button mushrooms, quartered
- 1 tablespoon chopped fresh parsley
- 1/2 tablespoon dried oregano
- 1/2 teaspoon dried basil
- salt and pepper to taste
Cook pasta al dente according to package directions. Drain and place in a large bowl. Add the artichoke hearts, garlic, olives, tomatoes, mushrooms, parsley, oregano, and basil to the bowl. Stir to mix the ingredients well. Cover and refrigerate for at least 4 hours. Season with salt and pepper before serving.
Enjoy your first cooking escapades with these quick but delicious recipes!
Thanks to Adrian T. Cheng
