Perfect pasta in technicolour

Pasta is all shapes and colours and becomes a regular item in vegetarian and non-vegetarian recipes. Cooked in minutes , pasts is a nutritious source of energy. Avoid overcooking or cooking in too little water, as it can make it look stodgy and spoil the overall look of the dish. To prevent stickiness and gluey appearance , add a teaspoon of oil while cooking and adhere to cooking times. If using pasta in a salad always rinse in a strainer, then dribble oil over it to prevent sticking.

PASTA SEAFOOD STIR-FRY

Ingredients

• 500g tri-coloured pasta screws
• 100g butter
• 1 medium onion, chopped
• 1 tbsp crushed garlic
• 150g prawns, shelled
• 200g hake fillets, cubed
• 150g button mushrooms
• 1 x 410g can whole peeled tomatoes
• 2 tbsp chopped fresh mint
• 1 tbsp fish seasoning
• 2 to 3 green chillies, slivered
• freshly ground pepper and salt to taste

Method

Cook pasta as instructed on pack

Drain and keep aside

Heat butter and sautée onion, garlic and seafood until cooked through

Remove with a draining spoon and place in a bowl

Add mushrooms to remaining butter, sautée

Add tomatoes and juice from can

Bring to a gradual boil

Add herbs and season well

Place pasta on a serving platter with the seafood

Pour the mushrooms/tomato mix over and serve hot.

PASTA AND VEGETABLE SALAD

Ingredients

• 250g pasta rings or shells
• 1 stalk celery, thinly sliced
• ½ cup cucumber
• 1 x410g can butter beans, rinsed and drained
• 2 medium plum tomatoes, quartered
• 15 to 20 toasted, unblanched almonds
• 1 unpeeled apple, cored and cubed
• 1 tbsp raisins
• 1 tbsp chopped onions
• garlic mayonnaise dressing

Method

Cook pasta as per package instructions

Drain and leave to cool

Place rest of ingredients in a large salad bowl

Fold in the pasta and spoon the dressing over

Serve chilled.

DRESSING

Ingredients

1 cup mayonnaise

½ cup chopped fresh coriander

2 to 3 cloves or 1 tbsp chopped or crushed garlic

1 green chilli

Method

Blend ingredients in a food processor until smooth.

VERMICELLI BIRYANI

Ingredients

• 2 cups vermicelli, broken into pieces
• ½ cup ghee
• 1 large onion, sliced
• 1 tbsp crushed ginger
• 1 tbsp crushed garlic
• 8 to 10 curry leaves
• 3 cups mixed vegetables
• ½ cup boiled lentils
• ½ cup yoghurt
• 3 tbsp biryani masala
• ½ cup grated tomatoes
• ½ cup chopped mint and coriander mix
• 1 cup diced paneer, lightly fried

Method

Heat ghee in a large pan

Fry the vermicelli until lightly coloured

Remove with a draining spoon

Stir in onion to curry leaves and sautée

Add vegetables, lentils, yoghurt and masala

Lower heat and cook until tender

Stir in tomatoes and greens, add the fried vermicelli and paneer

Add water a half a cup at a time until absorbed and vermicelli is cooked to finger soft. Test by pressing

Serve hot.

VARIATION

Vermicelli nests can be used instead of the strands.

CHICKEN LASAGNE BAKE

Ingredients

• 12 lasagne sheets
• 2 tbsp butter or olive oil
• 2 chicken fillets, cubed
• 1 tbsp crushed garlic
• 1 medium onion, chopped
• 1 tbsp flour
• 1 can evaporated milk or 1½ cups fresh milk
• 1 small red pepper, cubed
• 1 small green pepper, cubed
• 1 small yellow pepper, cubed
• ½ cup mushrooms
• 1 tbsp chopped parsley or coriander
• 1 tsp mixed dried herbs
• seasoning as required
• ½ cup grated cheddar cheese

Method

Blanch lasagne, a few sheets at a time, in boiling water

Remove and pat dry on tea towels

Preheat oven to 180°C

Heat butter, sautée chicken with garlic and onion until all traces of pink have gone from chicken

Remove with a draining spoon and place in a bowl

To the remaining butter, add flour and sautée for one minute

Stir in milk, cook while stirring until slightly thickened

Add vegetables, herbs and seasoning with the chicken

Spoon a thin layer of the mixture into 24cm x 24cm ovenproof dish

Cover with a layer of lasagne sheets

Layer with the chicken and sauce and thereafter, continue layering

Sprinkle the cheese over and bake for 25 to 30 minutes. Serve hot.