September Recipes – Pasta
1 September 2019
Superior Fruit, September Recipes – Pasta
Pumpkin, Sage & Ricotta Lasagne
1.2kg butternut pumpkin, peeled, cut into 2cm pieces
2 tablespoons olive oil
1/2 teaspoon Chilli Flakes
1 tablespoon chopped sage, plus 12 whole leaves to serve
1/4 teaspoon freshly grated nutmeg
1 cup grated parmesan, plus extra to serve
8 fresh lasagne sheets
100g unsalted butter
2 tablespoons chopped walnuts
Salt, to season
Preheat the oven to 190°C.
Place the pumpkin on a baking tray, drizzle with oil, sprinkle with chilli flakes and season with salt and freshly ground black pepper. Cover with foil and roast for 25 minutes or until the pumpkin is tender. Allow to cool slightly.
Puree pumpkin in a food processor with the chopped sage and nutmeg. Set aside. Clean processor, then process the ricotta, egg, parmesan, salt and pepper.
Lightly grease a 24cm-square baking dish. Lay 2 lasagne sheets over the base and spread with half the pumpkin. Add another layer of lasagne sheets, then spread with half the ricotta. Repeat process, then sprinkle final layer of ricotta with extra parmesan. Lay a sheet of baking paper over surface, cover with foil and bake for 35 minutes. Uncover and bake for a further 15 minutes or until golden. Stand for 5 minutes.
Meanwhile, heat the butter, sage leaves and walnuts in a pan for 1-2 minutes over medium heat until the butter starts to foam. Remove from the heat.
Serve the lasagne drizzled with sage butter, scattered with extra parmesan.
Broccoli & Bacon Pasta Bake
300g pasta shells
2 teaspoons olive oil
4 short cut bacon rashers, chopped
1 small onion, chopped
1 cup (150g) frozen peas
1 cup (250ml) cream
1 1/2 cups (120g) grated cheddar
Preheat oven to 180°C. Cook the pasta according to the packet instructions. Drain, return to the pan.
Meanwhile, heat the oil in a frying pan over a medium heat. Add the bacon and onion, and cook, until soft and lightly browned.
Break the broccoli into small florets. Cook the broccoli and peas in a steamer or in the microwave until tender. Use a fork to mix the cream and eggs together in a jug.
Add bacon, onion, broccoli, peas and the cream along with 1 cup (80g) cheddar to the pasta. Stir. Spoon into an 8 cup (2 litre) ovenproof dish. Sprinkle remaining cheddar. Bake until golden.
Garlic Chilli Prawn Pasta
200g dried angel hair pasta
1/3 cup extra virgin olive oil
4 garlic cloves, crushed
1 teaspoon Chilli Flakes
1 teaspoon salt
400g green prawns, peeled, tails intact
1/4 cup lemon juice
1/4 cup finely chopped fresh flat-leaf parsley leaves
Extra virgin olive oil, to serve
Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain. Cover to keep warm.
Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add garlic, chilli and salt. Cook, stirring, for 1 to 2 minutes or until fragrant. Add prawns. Cook, stirring, for 3 to 4 minutes or until prawns turn pink and are almost cooked through.
Add pasta, lemon juice and parsley to pan. Cook, tossing, for 1 minute or until combined and prawns are cooked through. Serve drizzled with oil.
Lemon, Zucchini & Chicken Pasta
375g bowtie (farfalle) pasta
100g butter, chopped
2 zucchini, coarsely grated
2 yellow zucchini, coarsely grated
1 garlic clove, crushed
2 cups shredded cooked chicken
2 green onions, thinly sliced
1 large lemon, rind finely grated, juiced
1/4 cup chopped flat-leaf parsley leaves
grated parmesan cheese, optional, to serve
Salt, to season
Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain and set aside.
Meanwhile, heat 30g butter in a large, deep-sided frying pan over medium heat. Add zucchini and garlic and cook, stirring, for 5 minutes or until zucchini is soft. Add chicken and cook, stirring, for 4 minutes or until heated through.
Add pasta, remaining 70g butter, green onions, lemon rind, 1/4 cup lemon juice and parsley to chicken mixture. Cook, stirring, over low heat until heated through. Sprinkle with parmesan, if using. Season with salt and pepper. Serve.