What sort of dishes can I make with pasta and passata sauce?!


Question: I'm looking for new ideas, would I be able to add things such as onions, tomatoes and cucumbers etc etc etc?

Thanks for your help :)


Answers: I'm looking for new ideas, would I be able to add things such as onions, tomatoes and cucumbers etc etc etc?

Thanks for your help :)

Secret Vegetable Pasta
This pasta recipe is a great way of using up seasonal veg box leftovers.

And it's a great way of sneaking in some extra veggies without any fussy eaters noticing!








Ingredients
Serves 4

Enough pasta for 4
150g fresh tomatoes
2 small courgettes
10 (or so) runner beans
150g butter beans (or chick peas / kidney beans)
1 heaped tablespoon of pesto
100ml creme fraiche or natural yoghurt
Knob of butter & tablespoon of olive oil
50g grated Cheddar (optional)


Method
Wash and trim the courgettes. Slice them or chop them into 1 cm pieces.


Wash the tomatoes and cut into halves or quarters, depending on their size.


Wash the runner beans and slice them into 2cm chunks


Cook the pasta according to the packet instructions


While the pasta is cooking, heat the butter and oil in a pan. Add the tomatoes and courgettes. Mix well. Cover and cook on a low heat until the courgettes are soft. Stir occasionally.


Add the runner beans and butter beans to the pasta 4 minutes before it is due to finish.


Add the creme fraiche, cheese and pesto to the tomato and courgette sauce. Use a hand blender to puree until smooth.


Drain the pasta and mix with the sauce.


That's two extra vegetables hidden in the sauce!




Time From Cupboard-To-Table
15-20 minutes



Notes & Variations
Experiment with your own mix of vegetables.

This sauce is a great way of using end of season courgettes that might be a bit too big and watery to use in a salad.

you can use yellow courgettes in this recipe, which gave the sauce a lovely creamy colour. Green courgettes would give a different colour, but would still go well with the pesto.

Bolognese

Onion, courgette and red/green pepper.

pasta!!!!!!!!!

cucumber in pasta is really gross. well it is 2 me.
i use minced beef heaps of onion, teeny bit of tomato sauce so it doesn't get too sour, light shredded cheese 2 thicken it up i also buy pasta sauce so it has a toamo paste(ish) taste but isn't sour.

or u can try mushroom and creamy sauce. but only do that if ur an expert,... its hard

Ermmmm PASTA !!!!

Spag Bol - fry garlic, onions and mince, and then peppers, mushrooms and courgettes. Add Passata to make sauce. Cook pasta, with a little vinegar or olive oil in the water to stop it sticking together. Melt a little butter into your cooked pasta before serving to make it glossy.
Add a little chilli to spice it up or some Worcester sauce.

You can add loads of staff to the sauce:
- capers
- olives
- mushrooms
- artichokes
- shrimps
- ham

There is almost and endless choice - try it out and you may discover new tastes!

With a passata sauce your itallian dishes know no bounds, this is a basic sauce and can be used to compliment pasta, chicken and fish.

In a pan melt some butter in a dessert spoon of olive oil, add some crushed garlic and never let garlic brown or it goes bitter. Then add fillets of chicken strips and cook until light and golden, add slices of courgette to the pan after removing the chicken and cook in the oil, garlic and chicken flavour until softened you can also add some sliced onions add the chicken back to the pan and mix into a passata sauce. Simmer until heated and serve over pasta of your choice.

Passata can be served over seabass with a little finely diced onion, courgette, carrot,and added to a passata sauce enrich with a couple of sun blushed tomato diced and then serve over the top with some thin slices of mozzerella.

Passata makes a great base sauce for home-made pizza and you can add any vegetables you want, if you have children get them involved. You can cut up all the vegetables ahead of time and grate the cheese and its a great party idea, let the children make their own pizza.

Passata is great added to a pan when you have fried some onions and garlic off in a pan, without colour, then added some finely sliced bacon, and a pound of mince beef, cooked until thoroughly cooked. Then add slices of mushrooms. Add your passata sauce and this can form the basis of a lasagne, bolognaise or cannolloni. (add mushrooms last as they absorb too much oil otherwise)

Passata makes a great base for soup, just gently cook some diced carrot, onions, celery, in a knob of butter until softened, then add some frozen peas and 1 litre of passata, you can add a little stock depending on how thick you like you stock and add some spagetti cut into 1/2 inch pieces. Cook for 15 minutes on a gentle heat and serve with fresh bread.

Definately NOT cucumber, courgettes, mushrooms. peppers, onions, celery, baby corn, olives, garlic, any meat, fish,shell fish are a fairly broad selection

You can add mozzarella or grated cheese and cook it in the oven "pasta al forno" can even add small slices of salami, egg, vegetables. Once the pasta is nearly cooked pour it all into an oven dish and cook in the oven.

Here is a idea for you Its really good. Enjoy. xx



SPRING SALAD

1 pkg. Rotini, Radiotore or Large Shell Pasta Macaroni
1/4 to 1/2 c. onions, diced
1/4 to 1/2 c. celery,
1/4 to 1/2 c. cucumber
1/4 to 1/2 c. red, green or both peppers
1/4 to 1/2 c. radishes
1/4 to 1/2 c. tomato

DRESSING:

1 c. salad dressing
1 c. sugar
1/4 c. salad oil
1/4 c. Tarragon vinegar

Cook pasta according to directions on package. Rinse and drain. Combine pasta with vegetables. Blend dressing ingredients together. Add dressing (1 cup or more), as desired. Stir together, cool and serve. Dressing stores well in refrigerator.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources