#tastypasta

This autumn-inspired pasta dish combines the earthy flavors of butternut squash, mushrooms, and kale with the sweetness of dried cranberries and the crunch of toasted walnuts. It's a comforting and flavorful meal perfect for cozy evenings.

Ingredients: 8 oz pasta of choice. 2 tbsp olive oil. 2 cloves garlic, minced. 1 small onion, finely chopped. 1 cup diced butternut squash. 1 cup sliced mushrooms. 1 cup chopped kale. 1/2 cup dried cranberries. 1/4 cup toasted walnuts, chopped. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the chopped onion and minced garlic and saut until the onion is fragrant and clear. Dice the butternut squash and add it to the pan. Cook for about 5 to 7 minutes, or until it starts to get a little soft. Slice the mushrooms and chop the kale and add them to the pan. Let it cook until the kale and mushrooms are soft. Add the toasted walnuts and dried cranberries and mix them in. Add pepper and salt to taste. Toss the cooked pasta in the pan until it is well mixed and hot all the way through. Grate some Parmesan cheese on top and serve hot. We hope you enjoy your fall harvest pasta!

Prep Time: 15 minutes

Cook Time: 20 minutes

A refreshing and flavorful pasta salad featuring succulent shrimp tossed in a tangy remoulade dressing.

Ingredients: 8 oz pasta. 1 lb cooked shrimp, peeled and deveined. 1/2 cup mayonnaise. 2 tbsp Dijon mustard. 2 tbsp lemon juice. 1/4 cup chopped celery. 1/4 cup chopped red onion. 2 tbsp chopped parsley. Salt and pepper to taste. Lettuce leaves for serving.

Instructions: Follow the directions on the package to cook the pasta. After draining, set it aside to cool. Put Dijon mustard, lemon juice, and mayonnaise in a large bowl and mix them together. Put in the bowl the cooked shrimp, celery, red onion, and parsley. Gently toss until everything is well mixed. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before you serve it. Place lettuce leaves on plates and top with shrimp remoulade pasta salad to serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

Pasta Primavera is a colorful and tasty dish that shows off how fresh spring vegetables are. This recipe calls for pasta, a mix of colorful vegetables, garlic, and Parmesan cheese. The result is a filling meal that tastes great and is good for you.

Ingredients: 8 oz pasta of your choice. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 onion, thinly sliced. 1 cup sliced bell peppers. 1 cup sliced mushrooms. 1 cup broccoli florets. 1 cup cherry tomatoes, halved. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Put in the onion and garlic, and cook until the onion is clear and the garlic smells good. Put broccoli, mushrooms, and bell peppers in the pan. Cook the vegetables until they're soft but still have some crunch. You can now add the cooked pasta and cherry tomatoes. Allow the flavors to blend for another two to three minutes. Add pepper and salt to taste. Add the Parmesan cheese to the pasta and gently toss it all together. Add fresh basil leaves on top and serve hot. Have fun with your tasty Pasta Primavera!

Prep Time: 15 minutes

Cook Time: 15 minutes

A vibrant and flavorful pasta dish featuring roasted red peppers, sweet peas, and savory Parmesan cheese. This recipe is quick and easy to prepare, making it perfect for busy weeknights or casual dinners.

Ingredients: 8 oz pasta of choice. 2 roasted red peppers, peeled and chopped. 1 cup frozen peas. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Add the chopped roasted red peppers to the pan and cook for another two to three minutes to let the flavors mix. Put the frozen peas in the pan and cook for about two minutes, until they are warm all the way through. Add the cooked pasta to the pan with the peas and red pepper. Mix things together well. Add the grated Parmesan cheese to the pasta and mix it around until the cheese is spread out evenly. Add pepper and salt to taste. If you want, you can add fresh basil leaves as a garnish. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

This Mushroom Kale Pasta with Pancetta is a flavorful and satisfying dish that combines earthy mushrooms, hearty kale, and savory pancetta. It's quick and easy to prepare, making it perfect for a weeknight dinner.

Ingredients: 200g pasta. 100g pancetta, diced. 200g mushrooms, sliced. 2 cups kale, chopped. 2 cloves garlic, minced. 1/4 cup olive oil. Salt and pepper to taste. Grated Parmesan cheese for garnish.

Instructions: Follow the directions on the package to boil the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. When you add the diced pancetta, cook it until it gets crispy. Take it out of the pan and set it aside. Put garlic and mushrooms in the same pan. It will take about 5 minutes of cooking until the mushrooms are soft. Put chopped kale in the pan and cook for two to three minutes, until it softens. Put the pancetta and cooked pasta back in the pan. Add everything to the bowl and mix it well. Add pepper and salt to taste. Grate some Parmesan cheese on top and serve hot. We hope you enjoy your Pancetta and Mushroom Kale Pasta!

Prep Time: 10 minutes

Cook Time: 15 minutes

This angel hair pasta recipe is easy and tastes great. The roasted garlic and Parmesan cheese add a lot of flavor.

Ingredients: 8 oz angel hair pasta. 1 head garlic, roasted. 1/4 cup olive oil. 1/2 cup grated Parmesan cheese. 2 tablespoons chopped fresh parsley. Salt and black pepper to taste.

Instructions: Preheat the oven to 400F 200C. Slice off the top of the garlic head to expose the cloves. Drizzle with olive oil, wrap in aluminum foil, and roast for 30-35 minutes or until garlic is soft and golden brown. Cook the angel hair pasta according to package instructions until al dente. Once roasted garlic is cool enough to handle, squeeze the cloves out of the skins into a small bowl and mash into a paste. In a large skillet, heat the olive oil over medium heat. Add the roasted garlic paste and cook for 1-2 minutes. Add the cooked pasta to the skillet and toss to coat evenly with the garlic oil. Stir in grated Parmesan cheese and chopped parsley until well combined. Season with salt and black pepper to taste. Serve hot, garnished with additional Parmesan cheese and parsley if desired.

Prep Time: 10 minutes

Cook Time: 35 minutes

A tasty pasta dish with orecchiette tossed in a bright spring herb pesto and savory Italian sausage. This recipe makes a tasty and filling meal by balancing the richness of the sausage with the freshness of the basil, parsley, and mint.

Ingredients: 300g orecchiette pasta. 2 tablespoons olive oil. 2 Italian sausages, casing removed. 2 cloves garlic, minced. 1 cup fresh basil leaves. 1 cup fresh parsley leaves. cup fresh mint leaves. cup grated Parmesan cheese. cup toasted pine nuts. Salt and pepper to taste.

Instructions: Cook orecchiette pasta according to package instructions until al dente. Drain and set aside, reserving cup of pasta water. In a large skillet, heat olive oil over medium heat. Add the Italian sausage, breaking it into smaller pieces with a wooden spoon, and cook until browned and cooked through, about 5-7 minutes. Add minced garlic to the skillet and saut for another minute until fragrant. In a food processor, combine basil, parsley, mint, Parmesan cheese, and pine nuts. Pulse until finely chopped. Add the herb mixture to the skillet with the cooked sausage and garlic. Stir to combine, then add the cooked orecchiette pasta. Toss everything together, adding reserved pasta water as needed to loosen the sauce. Season with salt and pepper to taste. Serve hot in two red bowls, garnished with extra Parmesan cheese and fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

The bitterness of dandelion greens and the rich, nutty flavor of Vsterbotten cheese come together in this colorful and tasty pasta dish. Making your own pesto adds a burst of freshness to the dish, making it perfect for spring.

Ingredients: 200g dandelion greens, washed and dried. 50g Vsterbotten cheese, grated. 50g pine nuts. 2 cloves garlic. 50ml extra virgin olive oil. Salt and pepper to taste. 300g pasta of your choice such as spaghetti or penne.

Instructions: Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining. In a food processor, combine dandelion greens, Vsterbotten cheese, pine nuts, garlic, and a pinch of salt and pepper. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture forms a smooth pesto. Add more olive oil if needed. Taste and adjust seasoning as desired. In a large skillet, heat the pesto over medium heat. Add the cooked pasta and toss to coat, adding reserved pasta water as needed to loosen the sauce. Serve immediately, garnished with extra grated Vsterbotten cheese and a sprinkle of pine nuts. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes