Kanye West makes a spectacular appearance.
Treat the entire family to a delicious, homemade pot pasta dish this weekend. Not only are these usually made from scratch, but you can throw in a few delicious veggies and really personalise the dish to suit your taste.
Try a few of our favourite one pot pasta dishes below and be sure to tag us on Instagram @shesaid to share your creation!
Tomato and mascarpone
This delicious vegetarian dish is light on the calories and takes just 30 minutes to create – too good to be true? Not at all! Cook with fresh basil, spinach and Italian herbs to bring out the flavour of the pasta.
Roasted red pepper and sausage alfredo
If you’re looking for something a little spicy, a sausage alfredo is the perfect dish the family is going to love. Don’t forget to top off the dish with freshly grated Parmesan cheese!
For a signature pasta primavera make sure to stock-up on asparagus, broccoli, button mushrooms, garlic, peas and parsley to make the dish irresistible. It takes just 20 minutes to create from scratch and will serve up to six adults.
Update your pasta dish with sweet pineapple for that authentic Hawaiian taste. It’s just like a pizza and pasta dish merged together – yummy!
One Pot Lasagna Pasta
Combine the best parts of lasagne and pasta into one very special dish for dinner tonight. Not only does it take just 45 minutes to cook, but the leftovers are delicious. Top off with fresh basil before serving.
Images via Ciao Veggie, Host The Toast, Oh My Veggies, Taste To Tell, Oh Sweet Basil
Treat the family to a delicious Sunday lunch with one of our all-time favourite pasta dishes, carbonara. This recipe is perfect for beginners since it isn’t too complicated and doesn’t take long to create.
2 pints cherry tomatoes
1 pound fettucini pasta
4 tablespoons olive oil
1 pound bacon
5 large eggs
1/2 cup freshly grated Pecorino Romano or Parmesan cheese
1/4 teaspoon ground black pepper
- In large pot of salted boiling water, cook spaghetti as label directs(8-10 minutes)
- Slice the cherry tomatoes in half, drizzle with olive oil, then roast for 5-10 minutes until golden brown.
- Meanwhile, in a large nonstick skillet, heat oil on medium 1 minute. Add bacon and cook slowly until crispy.
- Drain pasta, add to skillet with bacon stirring. In bowl, whisk egg yolks with cheese and 1/4 teaspoon coarsely ground black pepper and a bit of salt.
- Pour pasta in bowl mixing fast and well, as the eggs must not thicken, but stay creamy. Add the cherry tomatoes, and season with pepper and extra cheese.
Image via Half Baked Harvest
If it’s your turn to cook dinner tonight, try this delicious tuna linguine recipe. Packed with delicious tomato, cheese, and of course, an easy to prepare serving of protein for your day.
2 cups linguine
1 cup cherry tomatoes (chopped)
1 tbspolive oil
1 tin canned tuna (drained)
Salt and pepper to taste
- Preheat the oven to 200ºC (400ºF) and line a tray with baking paper.
- Slice the cherry tomatoes in half, lay them on the tray, then drizzle with olive oil. Cook until golden brown with a crusty layer on top.
- Cook the pasta in boiling water, then drain and set aside.
- Crumble the tuna over each serving of linguine, then top off with cherry tomatoes, black cracked pepper, chilli flakes and finely chopped parsley.
Image via Olive Magazine
Basil Pesto is the tasty green condiment often found in Italian cuisine. You can make it into a delicious pasta sauce, drizzle over pizza, eat with cheese and crostini, or have it with eggs – pesto is versatile, healthy and delicious. Fortunately, it is also easy to make at home!
1/2 cup pine nuts
3-4 cloves garlic (I think the more, the merrier!)
3 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
- Put pine nuts, basil, garlic and parmesan into a food processor and blend on a slow speed. Gradually add the oil, while the ingredients are mixing. Blend well.
- Taste and add salt and pepper if preferred, and stir to ensure the taste is consistent.
- Transfer mixture into jars and refrigerate.
Green beans are an excellent source of dietary fibre, and can be cooked in a variety of different ways. Keep a pack of frozen green beans in your fridge for a quick stir-fry, or even add into your favourite soup for a boost of Vitamin A, B, and an excellent source of Folate.
Below are just a few different ways to steam, bake, puree, or boil green beans for a tasty meal at any time of the day.
Balsamic Green Bean Salad
Whip-up a delicious summer salad with cherry tomatoes, a splash of balsamic vinegar, and white feta for a fresh taste. Boil the green beans under they are tender, then strain and finely chop some delicious cucumber over the top.
Baked Parmesan Green Bean Fries
While this option may not be the healthiest alternative, it’s definitely one to try out! Try a fresh Parmesan cheese if you love it’s distinct taste, and sprinkle with some sea-salt for extra Mediterranean taste.
Shrimp and String Bean Pesto Pasta
Why not add a few chopped string beans into your pasta for taste and texture. Lightly boil the beans so they still hold some of their signature crunch.
Baked Green Bean Fries
Hold back on the calories and serve some green beans for a healthy alternative to traditional potato chips. Bake with 2 tablespoons of olive oil, and lightly simmer until they are golden brown in colour.
Images via Dashing Dish, Pinterest, How Sweets
Tired of the same old beef dish which is not only out-dated but also lacks flavour? This delicious beef ragu recipe is made with fresh veggies, a pinch of Parmesan cheese, and is so filling you won’t be going back for seconds (even though you’d like to!)
1kg beef brisket, cut into 4 pieces
plain (all-purpose) flour, for dusting
¼ cup (60ml) olive oil
1 brown onion, thickly sliced
3 cloves garlic, peeled
1 cup (250ml) dry red wine
2 cups (500ml) beef stock
1 cup (250ml) water
400g cherry tomatoes
4 bay leaves
2 tbsp tomato paste
1 tbsp caster (superfine) sugar
400g caserecci+ pasta
Sea salt and cracked black pepper
½ cup basil leaves
Finely grated Parmesan, to serve
- Preheat your oven to 350ºF (180ºC), then move onto the beef. Dust it lightly in flour and remove any excess by shaking it softly.
- Pour 2 tablespoons of olive oil over a hot pan on high heat. Cook the beef for 2-3 minutes on each side until brown and crispy. Remove from the pan, and set aside to cool.
- Reduce the heat back down to low, then cook the onion and garlic for a few minutes or until it starts to brown slightly.
- Increase the heat back to high, and add the wine before mixing well with a wooden spoon. Wait for the mixture to reduce before adding stock, water, tomatoes, bay leaves, tomato paste and some sugar.
- Place the beef into a pan, and roast in the oven for 2 hours (depending on your oven this should be the average time).
- Cook the pasta in a large saucepan filled with water until al dente. Drain, then toss with sauce, salt, and pepper. Season with basil and Parmesan cheese.
Image and Recipe courtesy of Donna Hay via Domayne
Lentils are such a versatile lunch or dinner option since they can be cooked in a variety of ways, but also bring lots of taste and texture to a meal. This special dinner recipe is on the healthier side, but still features filling flavours of lemon and garlic which will no-doubt have you going back for seconds!
Serves 3-4 and is a great option for those looking for a gluten-free and vegan alternative.
3-4 cloves medium head garlic
1-2 tbsp extra virgin olive oil/ghee
1 medium head roasted garlic
1/2-2/3 cup extra virgin olive oil
6 tbsp fresh lemon juice
1/2-1 tsp salt and pepper
1 box gluten-free spaghetti
12 cups loosely packed baby spinach
2/3 cup sliced sun-dried tomatoes
1 cup cooked black or green lentils
Topping options: sliced almonds, parsley or basil, lemon, salt and pepper, capers, fresh Parmesan cheese.
For the roasted garlic:
- Preheat the oven to 350ºF, and peel away the skin from the garlic until you can see the cloves.
- Drizzle with oil, sea salt and let it soak for 5-10 minutes before roasting it in the oven.
- Roast the garlic for 50 minutes in the oven until it is golden-brown in colour, and feels tender. Remove from the oven and leave it out to cool.
For the sauce:
- Mash the garlic heads in a medium bowl, then combine with 1/2 cup oil, teaspoon, salt, pepper into jar and shake well.
- Refrigerate the sauce until you’re ready to finally use it.
For the pasta:
- Cook pasta and lentils according to the directions, then sauté over medium heat with olive oil.
- Add the hot spinach and dried tomatoes before stirring the entire mixture for just 2-3 minutes.
- Now include the pasta and lemon sauce into the mixture, and season to your liking. Place 1/4 cup of lentils over each pasta dish, and serve with freshly chopped parsley, almonds and basil for a fresh pop of flavour.
Image and Recipe via Edible Perspective
There is no denying that red wine brings a pop of flavour to an otherwise mediocre dish. The subtle peppery accents work perfectly with pasta, especially if you have left overs for the next day!
Follow this simple recipe to achieve a delicious and flavoursome meal in under an hour, and serves 4-5.
1 small white onion
2 garlic cloves
2 sprigs fresh basil
1 bay leaf
2 tablespoons olive oil
2.5 cups vegetable stock
2 cups red wine
3/4 cup water
Salt and pepper to season
1/2 cup Parmesan cheese to serve
- Combine the fettucine, olive oil, and vegetable stock before bringing the water to a boil. Cook for 10 extra minutes until the pasta is al dente, making sure to stir it well.
- Chop the onion and mince in the garlic, then all the ingredients bar the Parmesan cheese and bring to a boil.
- Slightly reduce the heat, then cook for 8-10 minutes or until the pasta is cooked through. Serve with pepper, cheese and an extra sprig of basil.
Image and Recipe via A Beautiful Mess
Cooking time 10 min
375g Vetta High Protein Low Carb Quick Cook Rollini
1 tbsp olive oil
1 large broccoli head cut into mini florets
400g chicken breast diced
250g cherry tomatoes cut in half
½ cup pitted Kalamata olives
1 cup spinach leaves
50g low fat feta
- Cook pasta according to packet directions in a large pan of salted, boiling water.
- Meanwhile, heat the oil in a large fry pan. Sauté chicken until cooked. Remove from pan.
- Place broccoli, cherry tomatoes and olives into the pan and stir fry until softened for approximately 4 minutes. Return the chicken to the pan.
- Drain the pasta and add to the chicken and broccoli. Stir in spinach leaves, feta and vinegar. Season well.
- This dish is great warm or cold the next day!
Cooking Time 15 min
400g Vetta Smart High Fibre Corkscrew Pasta
1 tbsp extra virgin olive oil
2 cloves garlic, crushed
200g broccoli (approx. 1 head), roughly chopped
½ cup chicken stock
1 cup basil leaves, plus extra leaves to garnish
1 cup spinach leaves
½ cup low fat grated parmesan, plus extra to serve
1 tbsp extra virgin olive oil
½ cup sundried tomatoes, chopped
1/3 cup raw, toasted cashew nuts
Zest of one lemon
- Cook pasta according to packet direction in a large pan of salted, boiling water.
- Meanwhile, heat oil in a small saucepan on medium heat. Cook garlic for 1 minute, add broccoli and stock and simmer for 3-4 minutes, or until just tender. Drain, reserving the stock and set aside.
- Drain pasta and reserve 1/3 cup cooking liquid.
- Place broccoli, reserved stock, basil, cashew nuts, spinach and parmesan in a food processor. Process until finely chopped. Season to taste. Add oil, cooking liquid and process until smooth.
- Return pasta to the pan and stir through the processed ingredients and sundried tomatoes. Serve garnished with lemon zest.
The core of this pasta sauce is the smoked salmon – one of the best sources of omega-3 fatty acids. Not only is this ingredient great for the heart, it can also reduce inflammation in your joints, and is therefore great for preventing and aiding arthritis. Omega-3 is also said to improve your memory and combat issues like depression, ADHD and Alzheimer’s. This pasta sauce is so easy and takes less 10 minutes to cook. It is a great alternative to popular cream-based pasta sauces, and is packed with healthy ingredients.
4oz smoked salmon
1/4 cup olive oil
2 garlic cloves, crushed
2oz baby spinach leaves
5 cherry tomatoes, cut into halves or thirds depending on their size
3 mushrooms, button mushrooms – finely sliced
- Heat oil in skillet over medium heat.
- Add crushed or finely chopped garlic and mushrooms. After a minute (but don’t let the garlic burn!), add the tomatoes, followed by the smoked salmon and spinach leaves.
- Boil water in a saucepan and add pasta. Cook until al-dente, or “firm to bite”.
- Drain pasta and stir through sauce.
Image via seafoodfromnorway.co.uk
Chef Stefano De Pieri has partnered with Italian premium pasta brand Garofalo to create a pasta dish inspired through the company’s latest produced short film Caserta Palace Dream. Garofalo has long enjoyed a connection with the arts as producers of Italian short-films, sharing its creativity and passion for the ‘art of pasta’ through world cinema.
Stefano has created the pasta dish ‘vegetarian farfalle with cream of red capsicums and basil’ to pay homage to the natural beauty and radiance of the gardens of Caserta featured in the film, to share with SHESAID.
Vegetarian Farfalle Pasta With Cream Of Red Capsicums And Basil
2 fleshy red capsicums
1 garlic clove
2 tabsp extra virgin olive oil
1 medium onions or three shallots, coarsely chopped
½ cup cream
Basil to taste
Salt and pepper to taste
3 tbsp Parmesan cheese or good grana padano
360g Garofalo Farfalle pasta
- Remove talk, seeds and membrane from the capsicums and chop. Chop onion and garlic
- In a saucepan heat the oil, add the garlic, onions and capsicums and gently heat. Place a lid on the saucepan (or small pot). Simmer gently adding perhaps a touch of water and cook until very tender. It should not take more than 15 minutes.
- Place contents in a food processor and pulse to obtain a fine cream.
- Return this to a saucepan large enough to accommodate the pasta and reheat gently. Add the cream (double is better – or mascarpone), add salt and pepper to taste and basil likewise.
- Cook the farfalle as per the packet instructions al dente, drain, place in the saucepan, sprinkle with cheese and toss. Serve at once with more basil and cheese if desired.
- By sprinkling the cheese on the pasta before you toss it, you will ensure that the cheese sticks to the pasta and then is coated with the sauce.
Recipe by Italian celebrity chef Stefano De Pieri, Garofalo pasta ambassador
Not only is this fresh pasta dish easy to recreate, but it will surely make for a filling dinner at the end of a long day at work. Throw in some avocado before serving for an extra bit of taste, since this will bring a twist of flavour to the classic BLT.
1 pound bacon (sliced)
2 tablespoons extra virgin olive oil
2 cloves garlic (minced)
1 pound cherry tomatoes (cut in half if large)
1 pound penne pasta
1 cup finely grated Parmesan cheese
4 cups fresh baby spinach
Salt and pepper to season
- Heat up a pan over medium heat and cook the diced bacon until crispy. Remove the bacon and allow to cool down.
- Prepare the penne pasta, and put aside one cup of pasta water to create the sauce.
- Add the olive oil and sauté the tomatoes and garlic are they are soft.
- Drain the pasta, then combine the tomatoes, garlic, and baby spinach into the same pot.
- Stir well until the baby spinach begins to wilt, then add the Parmesan cheese before sprinkling over the bacon. Season with salt and pepper to taste.
Recipe and Image via Number 2 Pencil.
Good old spag bog has been gracing family dinner tables for decades. The great thing about it, is you can feed a big crowd on a budget, the kids will eat it, you can freeze the bolognese mixture for a quick meal and even pop in a few veggies for extra flavour and added fibre.
1/2 pack spaghetti
1/2 kilo mince meat (try mince turkey for something different)
1 finely diced brown onion
1/2 teaspoon crushed garlic
1 jar tomato based pasta sauce
1 tin tomatoes or use freshly diced
1 tin baked beans in tomato sauce
1 cup frozen peas
1/2 finely diced red capsicum (optional)
1 teaspoon oil
1 tablespoon mixed spaghetti bolognese herbs or a combination of Basil, Oregano, Marjoram, Rosemary, Sage or Thyme
1 tablespoon water
Salt and pepper to taste
Grated cheese (Parmesan or something simple is preferable)
- Bring a pot of water to the boil and add oil and spaghetti. Cook on high until al dente and strain. While this is cooking you can make the bolognese sauce.
- Heat a large non stick pan and brown onion, garlic and mince meat. Add water to keep from sticking. After the mince is browned, add the remaining ingredients and stir thoroughly. Add salt and pepper to taste.
- Lower the heat to a slow simmer and cook for 15 minutes with the lid on. Stir regularly so it doesn’t stick to the bottom.
- Remove from heat and serve on top of spaghetti with a sprinkle of grated cheese.
If you want to increase the fibre, replace the baked beans with a drained can of 3 bean mix. It will also add texture and is even appreciated by those who aren’t keen on beans.
By Kim Chartres
Chef Massimo Mele has drawn on the flavours he experienced while growing up in Naples when putting together the menu at La Scala on Jersey, a restaurant in the Sydney suburb of Woolahra. Massimo joins the team as executive chef and has delivered a modern take on the original as well as his own traditional Italian dishes.
Massimo aims to bring to life his ethos of “tutti a tavola” – meaning “everyone to the table” to share food and wine with friends and family, for a casual dinner or a celebration. He shares one of his signature dishes with SheSaid:
Angel hair Pasta with Fresh Tuna, Chili, Rocket and Capers
500g angel hair pasta
400g tuna loin, cut into 5cm pieces and sliced ½ cm thick
2 chillies, deseeded, thinly sliced
120ml lemon juice
100g rocket (2 large handfuls)
¼ cup parsley, chopped
½ cup/150mls extra virgin olive oil
40ml chilli oil
1 clove garlic, finely crushed
3 tbsp baby capers
3 tbsp finely grated parmesan
1. To make the dressing, whisk the olive oil, chili oil, crushed garlic, lemon juice and season with salt and pepper. Set aside.
2. Bring a pot of water to the boil, add the angel hair pasta and cook until al dente. Strain.
3. Meanwhile, place the tuna, sliced chilli, capers, grated parmesan, parsley and rocket in a bowl ready for the cooked pasta to be tossed through. Once the pasta is ready, toss the pasta in with the tuna salad mix and pour over the dressing. Gently mix the pasta until combined.
4. Serve immediately with fresh lemon wedges.
When it comes to easy dinner recipes,pesto pasta is one of the easiest Italian classics (and one of the most delicious!). The sauce consists of just five basic ingredients – here’s how to make the best-ever pesto pasta.
Large handful of fresh Basil
1/4 cup of Olive Oil
1-2 cloves Garlic (peeled)
Parmesan Cheese, to taste
2 Tablespoons Pine Nuts
1. Cook your chosen pasta in boiling salted water. Meanwhile, make the pesto. After gathering the fresh basil, strip the leaves from the stem and throw them into a food processor with the olive oil, the garlic, parmesan, pine nuts and a pinch of salt. Grind it down into an oily green paste. If it seems too dry, splash in a little more olive oil. Taste – does it need more salt? A little more Parmesan?
2. Drain the pasta, reserve 1/4 cup of the cooking water. Stir the pesto through the pasta, adding a little cooking water if the sauce is too thick. Keep tossing to coat all the pasta.
3. Pesto is great to have on hand not just for pasta, but as a dipping sauce for raw vegetables, marinade for fish or meat, or a spread in sandwiches.
We love cooking with orzo (and the kids love eating it), especially in this custardy baked pasta dish. It’s a great way to use up leftovers – think roast chicken and bacon, or keep it veg with mushrooms, spinach and cheese.
1 cup orzo
300g mixed mushrooms
1 large red onion or leek, thinly diced
300g baby spinach
150g feta, crumbled
1/2 cup plain Greek yogurt
1/2 cup milk
Handful toasted pine nuts
1. Preheat the oven to 190°C. Cook the orzo in boiling salted water until al dente. Drain and set aside.
2. Meanwhile, saute the mushrooms and onion or leek in a little olive oil until cooked, about 8 minutes. Add the baby spinach at the last minute until slightly wilted. Season with salt and pepper and add to the orzo.
3. Add the crumbled feta to the orzo mixture, taste and season again if needed.
4. In a bowl, whisk the eggs, yoghurt and milk together, season and stir into the orzo mixture.
5. Spoon the mixture into an oiled 20x12cm baking dish (square or round) and bake for about 40 minutes, until the top is lightly golden. Sprinkle with toasted pine nuts. Let stand for 10 minutes, then serve with a crisp salad.
What’s your favourite pasta bake recipe?
Bread (freeze a loaf)
Tuna and Pesto Pasta
Bring a large pot of water to the boil and add a 100 g of pasta (Penne). Now add a tin of Sienna tuna to a hot frying pan and fry in its own oil for 2-3 minutes. Drain pasta, stir in tuna, add 2tsp pesto and a chopped tomato. Scatter grated Parmesan over the top and serve. Divine!
Take 2 slices of bread and top with grated cheese. Melt under a hot grill. Then take two rashers of bacon and fry until crisp. Place bacon on melted cheese and top with fresh rocket or any salad leaves. Serve with chilli jam. This is to die for.
- If you have to cook the Christmas cake then make sure you prepare it well in advance and every week tip a bit more brandy or sherry over the cake to improve the flavour. Leave the cake in the tin and cover it with aluminium foil. Even if you buy a good quality cake do the same thing, it will taste delicious.
- Doing the seafood thing? Then purchase prawns, crabs, lobsters etc well in advance. You definitely don’t want to miss out. Make sure you ask your local fishmonger what the best way to store the seafood is.
- You want that spectacular ‘woo’ factor when you light the pudding? Then warm the brandy a little in the microwave or on the cook top before you pour it over the pudding. Turn down the lights, pour over the brandy and light and voila you will be the life of the party.
- Get frozen milk, brown sugar and brandy. Place it in a blender with a little grated nutmeg, process until smooth and you will have a frozen eggnog – without the egg. Great to server before your lunch.
- Don’t have time to make mince pies? Then buy some good quality pies from David Jones or Jones the Grocer and squirt in a little extra brandy before you serve. Just adds that little added zing you may need.
Got Christmas leftovers such as ham? Then grab a fresh baguette, some Dijon mustard and layer on the freshly cooked ham.
- Start slowly, add a little each day and build up to the recommended level. Simultaneously, add more water to your diet.
- Eat vegetables and fruit raw whenever possible. Boiling them too long, for example can cause up to one-half of the fibre to be lost in the water. Steam or stir-fry them if you have to cook.
- Pureeing doesn’t destroy fibre, but juice does not have the fibre of the whole fruit if the pulp has been strained away.
- Always start your day with a bowl of high-fibre cereal one that has five or more grams per serving.
- Put fresh fruit on top of your high-fibre cereal to add another 1g or 2 g of fibre to your daily intake.
- Choose whole-wheat pasta or brown rice over the white variety.
- Add beans to salads, soups and stews.
- Add bran cereal to muffins, breads and curries. Substitute oat bran for one-third of the all-purpose flour in baking.
- When you eat out, ask for fresh fruit instead of dessert.
- Have fruit or fresh vegetables for between-meal snacks instead of chips and lollies.
Here’s a sample daily menu that will definitely provide you with tons of fibre: Breakfast: Whole-grain cereal with fresh fruit, juice and milk.
Snack: Pear or apple with skin.
Lunch: Turkey on whole wheat and an apple with its skin.
Snack: Tuck into 3 cups of air-popped popcorn.
Dinner: Salmon, baked potato with its jacket, cup steamed broccoli and frozen yoghurt with blueberries.