Pasta recipes Archives

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Creamed spinach pasta

20 minutes

Cheese recipes

Mac-and-cheese cups

30 minutes

Italian recipes

Ostrich and tomato rigatoni

10 minutes

Cheese recipes

Basil pesto pasta with parmesan chicken

50 minutes

Cheese recipes

Creamy baby marrow and basil orecchiette

20 minutes

Broccoli recipes

Tenderstem®️ pasta bake

1 hour

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One-pan pastitsio

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Porcini girasolini with crispy Parma ham

15 minutes

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Dump-and-bake pasta tray bake

50 minutes

Pasta recipes

Pea-and-mascarpone pasta

20 minutes

Fettuccine with baby tomatoes and smoky brinjal balsamic butter

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

2 brinjals
2 T olive oil
200 g Woolworths Rosa tomatoes
4 T butter
2 garlic cloves, smashed
3 T balsamic vinegar
400 g fettucini, cooked al dente, for serving
baby spinach, for serving
pecorino or Parmesan, for serving

Method

1. Cook the brinjals over a gas flame until charred and collapsing. Alternatively, roast in the oven at 180°C for 30 minutes. Cut in half and scoop out the flesh.

2. Heat the oil in a large frying pan. Fry the tomatoes over a high heat until golden. Add the butter, garlic and balsamic and stir in the brinjal.

3. Add the spinach and allow to wilt, then stir in the pasta. Serve with pecorino or Parmesan.

Find more pasta recipes here.

Photography: Jan Ras
Videography: Kevashan Moodley

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Basil pesto pasta with parmesan chicken

Creamy baby marrow and basil orecchiette

Tenderstem®️ pasta bake

One-pan pastitsio

Porcini girasolini with crispy Parma ham

Dump-and-bake pasta tray bake

Pea-and-mascarpone pasta

Marrow-and-red pepper pasta

Fettuccine with baby tomatoes and smoky brinjal balsamic butter

Fettuccine with baby tomatoes and smoky brinjal balsamic butter

Ingredients

Method