Pasta is a fantastic choice for meals and for obvious reasons – it can be enjoyed every day, no matter what the recipe. The key is a sauce that’s full of flavour. One of the most wholesome meals by far, pasta is a popular choice any day. Spending a quiet night at home or hanging out with friends? Don’t worry, we’ve got your covered with these 6 amazing recipes.
Sun-Dried Tomato Pasta
The Sun-Dried Tomato Pasta recipe features bomb flavours and creamy feels, but that’s not it. The best part is, it is super easy to whip up too, plus one of the best pasta recipes you’ll ever sink your teeth into.
Ingredients:
- 8 oz pasta
- 1 cup pasta water
- ⅔ cup sun-dried tomatoes, chopped
- 1-2 tbsp oil
- 4-5 cloves garlic, minced
- ¼ tsp Italian seasoning
- 4 oz cream cheese
- ½ cup parmesan
- 2 cups baby spinach
- Salt and pepper to taste
Instructions:
- Boil a big pot of water. Throw in your pasta and follow the package directions.
- While your pasta is chilling, chop up the sun-dried tomatoes and mince the garlic. Before draining the pasta, scoop out a cup of that starchy water.
- Heat up the oil and toss in the sun-dried tomatoes and garlic. Stir for a couple of minutes. Add the Italian seasoning, cream cheese, and ¾ cup of reserved pasta water. Stir until everything’s smooth. If it’s thick, add more water.
- Mix in the parmesan cheese until it’s almost melted. Keep stirring. Throw in the baby spinach and stir for about 30 seconds. Then add your pasta and mix it all up.
- Give it a little taste. Season with salt and pepper if needed. Want to feel zesty? Squeeze in some lemon juice and dig in while it’s hot.
Roasted Cauliflower Pasta with Pesto
Looking for a pasta dish that’s both hearty and packed with flavour? This Roasted Cauliflower Pasta with Basil Pesto is a delightful way to enjoy your veggies while indulging in creamy goodness. Perfect for a weeknight dinner or a gathering with friends, this dish is a celebration of fresh ingredients and bold flavours – safe to say, one of the best pasta recipes we’ve come across that’s vegetarian.
Ingredients:
- 1 large head of cauliflower (cut into florets)
- 1/2 cup extra virgin olive oil
- 2 tsp smoked paprika
- 1/2 tsp red pepper flakes
- Pinch of salt and black pepper
- 3-4 cloves garlic (finely chopped or grated)
- 1 tbsp lemon zest + 2 tbsp lemon juice
- 1 lb pasta (any kind you love)
- 1.5 cups fresh basil
- 1 cup baby arugula, spinach, or a mix
- 1 jalapeño (seeded)
- 1/4 cup toasted nuts (pine nuts, walnuts, or pistachios)
- 1/3 cup grated parmesan cheese or nutritional yeast
- 1/4-1/3 cup full-fat coconut milk
Instructions:
- Preheat your oven to 425°F. Now, grab a baking sheet and toss in the cauliflower, 1/4 cup olive oil, smoked paprika, red pepper flakes, and a pinch of salt and pepper. Mix it up!
- Pop the baking sheet in the oven for 20 minutes. Then, add 2 cloves of garlic and the lemon zest. Roast for another 10 minutes until it’s nice and charred.
- Toss all your greens—basil, arugula (or spinach), jalapeño, 1-2 garlic cloves, and nuts—into a blender or food processor. Squeeze in 2 tablespoons of lemon juice, pour in 1/4 cup of olive oil, and sprinkle a pinch of salt. Blend until smooth.
- Boil a big pot of salted water. Cook the pasta in. Before draining, save 1/2 cup of that pasta water. Drain and put the pasta back in the pot.
- Add the pesto and coconut milk to the pasta. Toss it all together, using the reserved pasta water to get your desired consistency.
- Divide the pasta into bowls. Top each bowl with roasted cauliflower and some fresh herbs. Grab your fork and dig in.
Creamy Roasted Garlic Kale Pasta
This recipe for jumbo Conchiglioni stuffed with a luscious garlic kale sauce is perfect for any occasion. With the rich, roasted garlic and fresh kale blended into a smooth sauce, each bite is a delightful combination of flavours. Plus, the added parmesan brings an irresistible cheesy finish.
Ingredients for Pasta:
- 1 (16 oz.) bag jumbo Conchiglioni pasta
- 2 tbsp extra virgin olive oil
Ingredients for Garlic Kale Sauce:
- 3 bulbs of garlic
- 1 cup kale (chopped)
- 1 cup heavy cream + ¼ cup
- ⅓ cup vegetable stock
- 2 tbsp white cooking wine
- 1 tbsp freshly squeezed lemon juice
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp garlic powder
- 1 cup grated parmesan cheese
Instructions:
- Preheat your oven to 400°F. Wrap each garlic bulb in foil, drizzle with olive oil, and seal it tightly. Bake for 15-20 minutes until soft and fragrant. Let it cool, then squeeze the garlic out of the bulbs.
- Cook the conchiglioni (aim for 9-10 minutes for that perfect al dante bite). Drain and set aside.
- In a blender, combine the roasted garlic, kale, and 1 cup heavy cream. Blend until smooth.
- In a large skillet over medium-high heat, add the olive oil and the blended sauce. Mix in the remaining ¼ cup heavy cream, veggie stock, white cooking wine, lemon juice, and seasonings. Stir for about 1-2 minutes until combined.
- Lower the heat and add the cooked pasta. Stir until the pasta is well coated in that creamy goodness.
- Remove from heat and enjoy right away! Add extra grated parmesan on top if you’re feeling cheesy. Bon appétit.
Creamy Shrimp Pesto Tortellini Pasta
This easy recipe for Shrimp Pesto Tortellini is perfect for a cozy dinner at home or impressing guests at a gathering. With fresh basil, garlic, and a hint of lemon, the homemade pesto adds a fresh twist, while the cheese and spinach tortellini soak up all that deliciousness.
Homemade Pesto Ingredients:
- 2 cups fresh basil leaves
- 1 cup shelled walnuts
- 4 garlic cloves
- ¼ cup extra virgin olive oil
- ¼ cup freshly grated parmesan
- 1 tsp freshly squeezed lemon juice
- 1 tsp fresh chopped parsley
- 1 tsp smoked paprika
- ½ tsp red pepper flakes
Pasta + Shrimp Ingredients:
- 2 packages cheese & spinach tortellini
- 1-2 lbs jumbo shrimp
- 1 tsp sea salt
- 1 tsp black pepper
- 2 tbsp unsalted butter
Sauce Ingredients:
- 1 tbsp extra virgin olive oil
- 2 garlic cloves
- 1½ cups organic heavy cream
- 1 cup pesto
- ¼ cup vegetable stock
- 2 tbsp white cooking wine
- ½ cup freshly grated parmesan
Instructions:
- Toss all pesto ingredients into a food processor or blender. Blend until smooth. If it’s too thick, add a tablespoon of water to loosen it up.
- Boil the tortellini for about 3-4 minutes. Drain and set aside.
- In a large skillet over medium-high heat, melt 2 tbsp butter. Season the shrimp with salt and pepper, then cook for 3-4 minutes until pink. Remove from the skillet and set aside.
- In the same skillet, add olive oil and minced garlic. Sauté for 1-2 minutes until fragrant. Stir in the pesto, heavy cream, veggie stock, and white wine. Cook until combined and smooth, about 1-2 minutes.
- Lower the heat and whisk in the grated parmesan until melted and the sauce thickens.
- Add the drained tortellini and sautéed shrimp to the sauce. Stir to coat everything well. Let it cook for another 1-2 minutes.
- Remove from heat and enjoy immediately.
One-Pan Chicken Fajita Pasta
Craving a meal that’s quick, delicious, and bursting with flavour? Look no further than this One-Pan Chicken Fajita Pasta. This recipe brings together tender chicken, colorful bell peppers, and zesty spices in a creamy, satisfying dish that’s sure to please everyone at the table.
Ingredients:
- Olive oil
- 450 g skinless chicken breasts or thighs (cut into bite-sized pieces)
- 4 tsp taco seasoning
- 2 tsp garlic powder
- 1 tsp salt
- ¼ tsp cayenne pepper
- 2 onions
- 3 garlic cloves
- 1 mild red chili
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 2 tbsp tomato paste
- 400 g canned/fresh chopped tomatoes
- 225 g dried penne pasta or similar shapes
- 2 ½ cups chicken stock
- 3 tbsp sour cream
- 1 tbsp lime juice
- 3 tbsp grated cheddar cheese (plus extra to serve)
- 2 tbsp fresh cilantro
- Salt and pepper to taste
Instructions:
- Cut the chicken into bite-sized pieces and slice up the onions and peppers.
- Add a bit of olive oil to a deep pan or a Dutch oven and heat it up. Add the chicken, salt, and seasonings. Stir to combine. Add the sliced onions and minced garlic to the pan. Cook, stirring, for about 5 minutes until the onions soften.
- Toss in the chopped chili and sliced bell peppers. Stir well. Then stir in the tomato paste, chopped tomatoes, and chicken stock. Bring to a simmer.
- Stir in the pasta, ensuring it’s mostly submerged in the liquid. Let it simmer for about 15 minutes, stirring occasionally, until the pasta is cooked and the liquid is mostly absorbed.
- If you like a creamier sauce, stir in the sour cream off the heat to prevent splitting. Add lime juice to taste, then stir in the grated cheese until melted. Mix in the chopped cilantro and season with salt and pepper.
- Enjoy with extra cheese on top if desired.
Spicy Lemon Asparagus Bacon Pasta
Tossed in a tangy lemon and chicken stock sauce, this dish is simple to prepare yet packed with flavours. It’s ideal for a quick weeknight dinner or a gathering with friends; easily one of the best pasta recipes you’ll ever make.
- 400 g uncooked linguine
- 200 g diced bacon
- 200 g pound asparagus
- 2 Roma tomatoes
- 1 lemon
- 1/2 cup chicken stock
- 1/2 teaspoon red pepper flakes
- 2 teaspoons
- 1/2 cup fresh grated Parmesan
- Fresh black pepper
Instructions:
- Boil the linguine. Drain and set aside.
- In a large sauté pan over medium heat, add the diced bacon. Cook until crispy, then use a slotted spoon to transfer it to a paper towel-lined plate to drain. If needed, remove some bacon grease from the pan, leaving about 2 tablespoons.
- In the same pan with the bacon grease, add the asparagus. Sauté for about 3 minutes until it’s bright green and still crisp. Remove and set aside.
- Add the chicken stock, red pepper flakes, minced garlic, and juice from one lemon to the pan. Bring to a gentle boil, scraping the bottom of the pan to deglaze. Cook for about 5 minutes, or until the stock reduces by half.
- Toss the diced tomatoes into the pan and cook for about 1 minute until heated through.
- Add the cooked linguine, crispy bacon, and sautéed asparagus to the pan. Gently toss everything together, adding in the grated Parmesan.
- Divide into bowls, sprinkle with freshly cracked black pepper, and serve with lemon wedges on the
Images: Pinterest
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