Pasta is one of the most versatile and satisfying ingredients in the kitchen. You can make it into a simple, comforting meal or a fancy, elegant dish. Pasta can be paired with various sauces, meats, vegetables, cheeses, and herbs to create different flavors and textures. Whether you are looking for a quick weeknight dinner or a special occasion treat, pasta covers you. Here are some of the best pasta recipes you can try at home, with ingredients and instructions.
Knorr Spaghetti Bolognese
Knorr Spaghetti Bolognese is a classic pasta dish with a rich and meaty sauce made with ground beef, tomato paste, onion, garlic, and Knorr beef stock cubes. The sauce is simmered until thick and flavorful and served over cooked spaghetti noodles. This is a hearty and satisfying meal that the whole family will love.
Knorr Spaghetti Bolognese Ingredients
- 500 g lean ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 2 Knorr beef stock cubes
- 500 ml water
- Salt and pepper, to taste
- 400 g spaghetti noodles
- Grated Parmesan cheese for serving
Instructions
- Over medium-high heat, cook the ground beef in a large skillet, breaking it up with a wooden spoon until browned and cooked through. Drain the excess fat.
- Add the onion, garlic, and tomato paste to the same skillet and cook, stirring occasionally, for about 10 minutes or until the onion is soft and translucent.
- Dissolve the Knorr beef stock cubes in the water and add to the skillet. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for about 15 minutes or until the sauce is thickened. Season with salt and pepper to taste.
- Meanwhile, according to the package directions, cook the spaghetti noodles in a large pot of boiling salted water. Drain well.
- Serve the spaghetti topped with the bolognese sauce and sprinkled with grated Parmesan cheese.
Lasagne Thermomix
Lasagne Thermomix is a delicious and easy way to make lasagne using a Thermomix, a kitchen appliance that can chop, mix, cook, steam, and bake. The Thermomix can make the béchamel sauce, the meat sauce, and even grate the cheese for you. All you need to do is layer the ingredients in a baking dish and bake in the oven until golden and bubbly.
Lasagne Thermomix Ingredients
- 1 onion, peeled and halved
- 1 carrot, peeled and cut into pieces
- 2 cloves garlic, peeled
- 30 g olive oil
- 500 g lean ground beef
- 400 g canned diced tomatoes
- 2 tbsp tomato paste
- Salt and pepper, to taste
- 1 tsp dried oregano
- 1 tsp dried basil
- 12 lasagne sheets (fresh or dried)
- 150 g grated mozzarella cheese
For the béchamel sauce:
- 60 g butter
- 60 g plain flour
- 750 g milk
- Salt and pepper, to taste
- A pinch of nutmeg
Instructions
- Preheat the oven to 180°C (160°C fan-forced) and lightly grease a 9×13 inch baking dish.
- To make the meat sauce, place the onion, carrot, garlic, and olive oil in the Thermomix bowl and chop for 5 seconds on speed 5. Scrape down the sides of the bowl with a spatula.
- Add the ground beef and cook for 10 minutes at 100°C on reverse speed.
- Add the diced tomatoes, tomato paste, salt, pepper, oregano, and basil and cook for another 15 minutes at 100°C on reverse speed soft.
- Transfer the meat sauce to a bowl and set aside. Rinse and dry the Thermomix bowl.
- To make the béchamel sauce, place the butter in the Thermomix bowl and melt for 3 minutes at 60°C on speed 2.
- Add the flour and cook for 3 minutes at 100°C on speed 1.
- Add the milk, salt, pepper, and nutmeg and cook for 8 minutes at 90°C on speed 4.
- To assemble the lasagne, spread a thin layer of béchamel sauce over the bottom of the prepared baking dish. Top with four lasagne sheets (cutting them to fit if necessary). Spread half of the meat sauce over the lasagne sheets. Pour one-third of the remaining béchamel sauce over the meat sauce. Sprinkle half of the grated mozzarella cheese over the béchamel sauce.
- Repeat with another layer of lasagne sheets, meat sauce, béchamel sauce, and mozzarella cheese.
- Finish with a final layer of lasagne sheets and the remaining béchamel sauce. Sprinkle some more mozzarella cheese on top if desired.
- Bake the lasagne for 25 to 30 minutes, or until the cheese is melted and golden and the pasta is cooked.
- Let the lasagne rest for 10 minutes before slicing and serving.
Olive Garden Shrimp Alfredo
Olive Garden Shrimp Alfredo is a copycat recipe of the popular dish from Olive Garden, which is a chain of Italian-American restaurants. The dish consists of tender shrimp cooked in a creamy and cheesy sauce made with butter, cream, Parmesan cheese, and garlic. The sauce is served over fettuccine noodles and garnished with parsley. This decadent and indulgent dish is perfect for a special occasion.
Olive Garden Shrimp Alfredo Ingredients
- 450 g large shrimp, peeled and deveined
- Salt and pepper, to taste
- 2 tbsp olive oil
- 60 g butter
- 2 cloves garlic, minced
- 250 ml heavy cream
- 120 g grated Parmesan cheese
- 400 g fettuccine noodles
- Chopped parsley for garnish
Instructions
- Season the shrimp with salt and pepper to taste. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 3 minutes per side or until pink and cooked through. Transfer the shrimp to a plate and keep warm.
- In the same skillet, melt the butter over medium-low heat. Add the garlic and cook, stirring, for about 1 minute or until fragrant. Do not let the garlic burn.
- Add the heavy cream and bring to a boil. Reduce the heat and simmer, stirring occasionally, for about 10 minutes or until slightly thickened.
- Stir in the Parmesan cheese and season with salt and pepper to taste.
- Meanwhile, according to the package directions, cook the fettuccine noodles in a large pot of boiling salted water. Drain well.
- Serve the fettuccine topped with shrimp and alfredo sauce. Sprinkle with chopped parsley for garnish.
Vegetable Pasta Carbonara
Vegetable Pasta Carbonara is a vegetarian version of the classic Italian dish that usually features bacon, eggs, and cheese. The plate is made with whole wheat penne pasta tossed with a creamy sauce made with eggs, milk, Parmesan cheese, and garlic. The dish also includes fresh spinach, cherry tomatoes, and basil for some color and flavor. This light and healthy dish is easy to make and delicious to eat.
Vegetable Pasta Carbonara Ingredients
- 400 g whole wheat penne pasta
- 4 eggs
- 125 ml milk
- 60 g grated Parmesan cheese
- Salt and pepper, to taste
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 150 g fresh spinach
- 200 g cherry tomatoes, halved
- A handful of fresh basil leaves, torn.
Instructions
- According to the package directions, cook the penne pasta in a large pot of boiling salted water. Drain well and return to the pool.
- Whisk together the eggs, milk, Parmesan cheese, salt, and pepper in a small bowl until well combined.
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, for about 1 minute or until fragrant. Do not let the garlic burn.
- Add the spinach and cherry tomatoes and cook, stirring occasionally, for about 5 minutes or until the spinach is wilted and the tomatoes are soft.
- Add the egg mixture to the skillet and cook, stirring for about 2 minutes or until slightly thickened.
- Add the basil leaves and toss to combine.
- Serve the vegetable mixture over the penne pasta.
Bucatini Gricia
Bucatini Gricia is a simple but flavorful pasta dish that originates from Rome. The plate is made with bucatini pasta, thick spaghetti-like noodles with a hole running through them. The pasta is coated with a sauce made with guanciale, cured beef cheek or jowl, Pecorino Romano cheese, a hard sheep’s milk cheese, black pepper, and pasta water. The dish has an irresistible smoky, salty, and cheesy taste.
Bucatini Gricia Ingredients
- Salt
- 400 g bucatini pasta
- 200 g meat, cut into small pieces
- Black pepper
- 100 g grated Pecorino Romano cheese
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the bucatini pasta and cook until al dente, stirring occasionally. Drain, reserving some of the pasta water, and return to the pot.
- In a large skillet over medium-high heat, cook the guanciale, stirring occasionally, until crisp and golden, about 15 minutes. Transfer to a paper towel-lined plate and keep warm.
- In a small bowl, whisk together the Pecorino Romano cheese and a ladleful of the pasta water until smooth and creamy.
- Add the cheese mixture and the guanciale to the pot with the pasta and toss to combine. Season with black pepper to taste.
- Serve the bucatini gricia hot, with more cheese if desired.
Spring Puttanesca Pasta
Spring Puttanesca Pasta is a fresh and vibrant pasta dish perfect for spring. The plate is made with linguine pasta tossed with a sauce made with cherry tomatoes, olives, capers, anchovies, garlic, red pepper flakes, and lemon juice. The dish also includes asparagus, peas, and parsley for greenery and crunch. This zesty and flavorful dish is easy to make and delicious to eat.
Spring Puttanesca Pasta Ingredients
- Salt
- 400 g linguine pasta
- 2 tbsp olive oil
- 4 cloves garlic, minced
- A pinch of red pepper flakes
- 8 anchovy fillets, chopped
- 200 g cherry tomatoes, halved
- 50 g pitted black olives, sliced
- 2 tbsp capers, drained
- Juice of 1 lemon
- 150 g asparagus, trimmed and cut into pieces
- 100 g frozen peas, thawed
- A handful of fresh parsley leaves, chopped
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the linguine pasta and cook until al dente, stirring occasionally. Drain well and return to the pot.
- In a large skillet over medium-high heat, heat the olive oil. Add the garlic, red pepper flakes, and anchovies and cook, stirring frequently, for about 5 minutes or until the garlic is golden and the anchovies are dissolved.
- Add the cherry tomatoes, olives, capers, and lemon juice, and boil. Lower the heat and simmer, stirring occasionally, for about 10 minutes or until the tomatoes are soft and the sauce slightly thickens.
- Add the asparagus and peas and cook for another 5 minutes or until the asparagus is crisp-tender.
- Add the parsley and toss to combine.
- Serve the spring puttanesca sauce over the linguine pasta.
These are some of the best pasta recipes that you can make at home with simple and delicious ingredients. Pasta is a versatile and satisfying dish that can suit any taste and occasion. You can choose from classic, vegetarian, or seafood options, and enjoy the different flavors and textures of pasta. Whether you want a quick and easy meal, or a fancy and indulgent treat, pasta has you covered. Try these pasta recipes today and impress your family and friends with your cooking skills. Bon appétit!
