Another easy recipe from Diana Henry.
Orzo with Prawns and Tomatoes (4)
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Tag Archives: Pasta
Pasta with Mushrooms and Fried Eggs (2)
A quick supper from the Languedoc region in France shared by Diana Henry.
Pastitsio (8-10)
A greek dish of pasta, meat, tomato and cheese . This version is from Corfu and can be found in Rick Stein’s ” Mediterranean Escapes”. Serve with a green salad, some crusty bread and a robust red wine if you do.
Bath Soft Mac ‘N’ Cheese (4)
Park Farm in Kelston is the home of the Bath Soft Cheese Company and I will always call in there- usually for an ice cream- if walking in the area. This recipe uese the lovely cheeses they make which you can buy there and in local farmers markets. I found the recipe in ” The Bristol and Bath Cookbook”
Crab Mac and Cheese (4)
This is Diana Henry’s version and makes an easy supper if you buy ready prepared fresh crabmeat. Serve with a green salad or green vegetables.
Spicy Mushroom Lasagne (6)
A new recipe from ” Ottolenghi Flavour” by Yotam Ottolenghi and Ixta Belfrage.
Fusilli with Courgettes (4)
This recipe is from ” The River Cafe Classic Italian Cookbook” by Rose Gray and Ruth Rogers.
Leek and Fennel Lasagne (8-10)
A dish from “Jamie Cooks Italy” which makes a great vegetarian main course.
Penne with Artichokes and Parmesan (2)
An easy supper from Nigel Slater’s ” The 30 Minute Cook”.
Macaroni Cheese with Tomatoes (2)
This version is from Simon Hopkinson’s ” The Vegetarian Option”.
Pasta with Courgettes (2)
Another lovely way to use courgettes from Nigella Lawson’s ” Nigellissima”.
Spaghetti with Asparagus and Peas (4)
A lovely recipe from Jenny Linford’s ” The London Cookbook” to make when asparagus is in season.
Orecchiette with Purple Sprouting (4)
I could very happily eat purple sprouting broccoli every day when it is in season in late winter. This recipe is from Jenny Linford’s ” The London Cookbook”.
Cavatappi with Sausage (4)
A comforting pasta dish from ” Very Simple Food” by Jill Dupleix
Orecchiette with Rocket (4)
An easy pasta recipe from ” Simple Food” by Jill Dupleix.