Hi, Folks
I am a great lover of pasta and, since it is low GI, I have pasta dishes quite often.
Here are four recipes that I have tried many times and always enjoy.
Type 2 aged 73
ITALIAN PASTA BAKE
1 Onion
2 Carrots
3 Cloves of Garlic
2 Sticks of Celery
4 oz Mushrooms
1 Tin Condensed Tomato Soup (400g)
1 Tin Chopped Tomatoes (400g)
2 Rashers Bacon
2 tsp Fresh Basil (or 1 tsp Dried Basil)
1 lb Mince, Beef or Turkey
8 oz Pasta Twists
½ tsp Salt
½ tsp Black Pepper
6 Tbs Olive Oil (or Corn Oil)
6 oz Strong Cheese
METHOD
Chop onion, garlic, carrot, celery, mushrooms and bacon finely. Heat the oil in a thick bottom saucepan and add vegetables, mince and bacon. Cook gently for 20 minutes, stirring frequently but do not brown. Add the salt and pepper, basil, tomato soup and chopped tomatoes. Stir well and bring to the boil. Lower the heat, cover and simmer for 20 minutes.
Cook the pasta in 2½ pints of boiling water to which has been added one teaspoon of salt for 12 minutes. Drain well and add to other ingredients.
Mix well and put all into an over proof dish. Grate cheese over the top and cook in a moderate oven, Gas Mk4, for 30 minutes.
The Pasta Bake freezes well and the above recipe will serve 6.
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PRAWN PASTA WITH MUSHROOM SAUCE
2 Mugs Shell Pasta
200 g Frozen Prawns
250 g Mushrooms
2 Tbs Sherry
10 g Butter
10 g Flour
200 ml Milk
Salt
Pepper
Parmesan Cheese
METHOD
Three-quarters fill a four-pint saucepan with cold water and add a level dessertspoon of salt. Bring to the boil and put in the pasta. Continue to boil gently for 20 minutes.
Peel and finely chop mushrooms and gently fry in a small quantity of oil (or butter). When mushrooms begin to soften, add the sherry.
Melt butter in a thick bottom saucepan and sprinkle flour into it stirring to prevent browning. Add a small amount of the milk and stir until smooth. Add remainder of milk and continue heating until the sauce just begins to thicken, stirring continuously. Add salt and pepper to taste and stir in mushrooms. Reduce heat and keep warm until ready to serve.
Cook the prawns in the microwave, (six minutes medium-high), stirring every two minutes.
Serve pasta, sprinkling the parmesan cheese over it, drain prawns and serve on the top of the pasta. Pour mushroom sauce over the prawns and pasta.
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SAVOURY PASTA
4 Cups Shell Pasta
4 oz Cooked Ham
4 oz Cooked Pork
1 oz Butter
1 oz Flour
10 f/oz Milk
1 oz Cheddar Cheese
¼ tsp Salt
Ground Black Pepper
12oz Tin of Sliced Apricots
METHOD
Cook pasta in salted water until soft.
Mix flour with a little milk to make a paste. Finely chop ham and pork and grate cheese. Melt butter in remainder of milk and stir in flour paste, grated cheese and chopped meat. Stir until mixture just begins to thicken.
Drain pasta and serve. Pour sauce over pasta and serve with sliced apricots.
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VEGETABLE CRUMBLE
Topping
3 oz margarine
6 oz wholemeal flour
4 oz Cheddar cheese
2 oz chopped mixed nuts
2 tbs sesame seeds
Vegetables
2 lbs mixed vegetables, potato, carrots, french beans, courgettes or anything that happens to be around.
1 large onion
2 oz margarine
1 oz wholemeal flour
8 oz tomatoes (or tinned equivalent)
½ pint vegetable stock
¼ pint milk
3 tbs chopped parsley
salt and pepper
METHOD
Sauté onion in margarine. Prepare and cook other vegetables lightly. Add remaining ingredients. Prepare crumble topping and cook in oven at 375°F, 190°C for about ½ hr.