Pasta sauces for cold pasta lunch?!
thanx in advance :)
Answers: can you tell me any simple recipes for pasta sauces that would be ideal for cold pasta, so that i could have pasta for school lunches? they need to be fairly quick to make, and must be able to be made the night before if necessary.
thanx in advance :)
just a bit of olive oil, garlic and tuna and mix it in, with or without onions is tasty add a bit of sweetcorn/cheese if you like.
tomato sauce, tin tomatoes, onions, garlic, mushrooms, cook in a big pot for an hour, then keep in the fridge to add to your pasta.
also carbonara is very quick, fry bacon, onions, garlic, add spaghetti, turn off heat and add egg and a bit cream, stir it about for a few minutes and add cheese. Deeee-lish!
Mayo with grated cheese and carrot
Tuna pasta - salad cream & tuna
Or instead of tuna you could put in cheese or onion or tomato or ham or cucumber or bacon etc (not at same time) but mix with salad cream/mayo.
Lovely!!
Oil and Vinegar, or a balsamic vinegar... or, just Italian salad dressing, not the creamy stuff, the other stuff....
tuna, mayo and sweetcorn.
Salad
Pesto
A simple tomato and cheese one, just use the normal pasta sauces and when cooled, sprinkle cheese on it (don't do this when warm or the cheese will melt - not nice to eat this when cold).
Or why not mix pasta with mayonnaise and sweetcorn, or add tuna or chicken to it!
ALFREDO SAUCE
1/4 c. butter
1/2 c. Parmesan cheese, grated
3/4 c. heavy cream
Melt butter in saucepan; add cream and cheese. Cook over low heat, stirring constantly. Do Not Boil. Serve over hot fettuccine noodles.
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LOW CARB ALFREDO SAUCE
3 1/2 cups heavy cream
3 tablespoons grated Parmesan cheese
2 cloves garlic, minced
2 T onion or shallot, minced
3 tablespoons butter, unsalted
1/2 teaspoon each salt and pepper
Melt butter in a saucepan and saute onion or shallot over medium heat until translucent, reduce heat and add garlic, saute one minute.
Add remaining ingredients, cover, and simmer over low heat for 20 to 30 minutes.
Approximately 28 carbohydrates total; 4 servings, 7 carbohydrates each
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ALFREDO SAUCE - PASTA
4 oz. cream cheese
1/2 stick butter
1/4 c. Parmesan cheese
1/4 c. milk
Garlic to taste
Soften cream cheese and butter. Add cheese and milk and garlic over low heat. Serve over 8 ounces cooked thin spaghetti noodles.
Serves 3.
just mix tuna, cherry tomatoes cut in quarters with some mayo and salt and pepper and have a cold tuna pasta...or else mix chiicken with mayo and some curry poder for curried chicken pasta.
hi , try this
mayo
whole grain mustard
onion
tomatoes
chicken / fish / bacon /ham /
pasta
mix all together gorgeous
Our family makes pasta salad. Yum, yum. It taste better cold, but luke warm is fine. Basically, get some spiral pasta, and cook on the hard side. Put in any vege you want such as chopped carrots, olives, jar artichokes, red onions, fresh mozzarella cheese, yellow or red pepper, red cabbage, or jicama. Just throw in bottled dressing ( we use Bernstein cheesy something). There you go. Salt and Pepper and mix. Be careful it makes a whole lot.
Canned tuna, tomatoes and cucumber. If you want and mayonaise or vinager.
Pestos made of a variety of different ingredients would be easy. Make a traditional basil with fresh basil leaves,
olive oil, a few walnuts or pine nuts, and parmesan. Puree in food processor or blender. You can store in a container for a couple of days (drizzle a layer of olive oil on the top) or divide it into an ice cube tray and freeze. You can pop out a piece and add it to cooked pasta.
You can also do this with other fresh herbs, singly or mixed.
You can also use arugula.
Equal amounts of tomato ketchup with mayonnaise is nice, and a squeeze of lemon juice.
Really do think that Tuna and Pesto is the best choice for a cold pasta salad. We make it for the kids too. Add kidney beans and/or or sweetcorn too.
Chicken would work, or prawns but you may be concerned about keeping them chilled properly at school.
It's also easy to re-stir the next day whereas some sauces seem to clog together when they are cold.
Take a look at the supermarket near the standard "pesto" there are loads of new varieties. Rocket, Sun dried tomato, in fact most antipasto style jars would be a good addition. But the pesto is great value for money.
MINT PESTO:
1/4 cup unsalted almonds, toasted*
1/4 cup freshly grated Parmesan cheese
1/3 cup extra virgin olive oil
3/4 cup fresh basil leaves
1 1/4 cups fresh mint leaves
3 medium cloves garlic
Kosher salt
Freshly ground coarse black pepper, optional
Put the almonds, cheese, and the olive oil in a food processor and pulse until pureed. Add the basil, mint, and garlic and process to a smooth texture.
Cover and refrigerate for at least 1 hour. Taste for salt and pepper and add if needed. Serve the pesto or refrigerate up to 24 hours.
*To toast nuts: Place nuts in a dry saute pan over medium heat. Toast, while shaking the pan to avoid overheating in 1 spot. Remove from the heat after 3 to 5 minutes when the nuts have become a nice pale golden color.
Paprika pesto
# 2 Paprikas
# a handful peanuts
# a little olive oil
# a handful basil
# 2 cloves of garlic
# Salt
# black pepper out of mill
and blend all together
Make up some Chicken soup but slightly thicker than normal and use that or how about some mayonnaise with a few bits of bacon or if you want something a little lighter a bit of honey and mustard..
4tbs olive oil
2tbs red wine vinegar or apple cider vinegar
1/4 cucumber seeded and thinly sliced
1/4 cup of cherry or grape tomatoes sliced
all over 1/4 pound of angel hair pasta.
Cook spiral twists until al-dente. Cool right down by running under a cold tap in a seive. set aside : hard boiled egg, finely chopped onion, cold meat, like gammon,cooked peas,salt and pepper, and mayonnaise, mix all together.
This actually tastes better the second day as it gives the time for the flavours to mingle.
Buy yourself a small cool box and use this for your tubs of pasta's etc:
Also have a small tub of spiral pasta, some tuna chunks, cherry tomatoes, spring onions, a spoonful of sweetcorn,salt pepper, lettuce, and just place a dollop of mayo on the top, ready to mix in when your ready to eat.
Ham Pasta Salad
Ingredients
8 oz ziti pasta
1 pound cooked ham, cut into cubes
1 large green bell pepper, cut into 1 inch pieces
1 large red bell pepper, cut into 1 inch pieces
15 small sweet pickles, chopped, (place juice aside)
1 large red onion, roughly chopped
1 cup cherry tomatoes, cut into halves
1/2 cup sour cream
1 cup mayonnaise
2 garlic cloves, finely diced
1 tbsp white vinegar
2 1/2 tsp beef bouillon granules
1/2 tsp salt
1/4 tsp ground black pepper
Directions
In a large pot of lightly salted water, boil the pasta for 8-10 minutes or until ‘al dente‘, then drain.
Combine the drained pasta, ham, peppers, pickles, onion, and tomatoes in a large sized bowl.
In a small bowl, stir together the sour cream, mayonnaise, garlic, beef bouillon granules, vinegar, salt, pepper, and a 1/2 cup of saved pickle juice. Stir into the salad and toss gently to coat evenly. Allow the flavors to blend by chilling overnight, then remove and serve near room temperature.
sauces made with tomatoes usually keep well and are nice hot and cold.
3 cloves garlic, finely chopped
2 tablespoons extra-vrigin olive oil
2 lbs. (1 kg) ripe tomatoes, peeled and chopped
OR 28 oz. (800 g) can peeled tomatoes, chopped
peel of 1 lemon (optional)
2 tablespoons wine vinegar
3 teaspoons sugar
salt
a good pinch of cayenne or red chili powder
a bunch of flat-leafed parsley or basil, chopped
1 lb (500 g) tagliolini (thin tagliatelle) or spaghettini
Saute the garlic in the oil till just colored. Add the tomatoes, lemon
peel, vinegar, sugar, salt and cayenne or chili powder. Simmer for
about 25 mintes, or util the sauce is thick. Remove the lemon peel and
add the flat-leafed parsley or basil.
Cook the pasta in boiling, salted water until done al dente, and mix
with the tomato sauce. Serve at room temperature.