Italian, Pasta

Pasta with chilli and lemon pesto, soybeans and avocado

A very green and tasty pasta dish that saturates very well! (The recipe is inspired by a recipe in the magazine Buffé, from 2014.)

Serves 4

400 g spaghetti
250 g green soybeans
1 dl capers
3 avocados, peeled, pitted and diced
2 garlic cloves, crushed
2 green chillies, coarsely chopped
60 g pine nuts
4-5 basil sprigs
1 handful bunch of parsley
Finely grated zest and juice of 1/2 lemon
1 dl olive oil
75 g Parmesan cheese, grated

Cook the spaghetti according to the instructions on the package. Make the pesto by blending garlic, chilli, pine nuts, basil, parsley, zest and juice of lemon, olive oil and parmesan cheese in a food processor to a fine-grained paste. Mix the spaghetti, pesto, capers and avocado and serve!

Fusion, Pasta, Stew

Creamy curry with tofu and mango

This is a festive and easily prepared dish that is very creamy and has delicious flavors of curry and mango.

Serves 5-6

1 onion, chopped
500 g tofu, diced
5 dl crème fraiche
1 mango, peeled and diced
1 tbsp yellow curry powder
1 tsp ground ginger
1 pinch of cayenne pepper
1.5 tsp herbal salt
0.5 tsp black pepper
Oil for frying

Heat the oil in a pan. Fry the onions for a few minutes. Add remaining ingredients and simmer a few minutes. Serve with spaghetti.

Italian, Pasta

Vegetarian spaghetti bolognese with olives

This is a vegetarian variant of spaghetti bolognese with flavors of oregano, tomatoes, olives and olive oil. This is good!

Serves 5-6

1 onion, finely chopped
2 garlic cloves, crushed
460 g cooked chickpeas (drained weight)
230 g cooked kidney beans (drained weight)
130 g green olives
500 g crushed tomatoes
1 tbsp oregano
1 tsp herb salt
1 tsp ground black pepper
1 pinch of cayenne pepper
Oil for frying
Olive oil to drizzle

Heat oil in a pan. Fry the onions for a couple of minutes. Add the garlic and fry for another half a minute. Add chopped tomatoes and all spices. Let simmer for about 5-10 minutes. Stir in the beans and olives. Serve the bolognese with spaghetti and drizzle with a good olive oil on top!

Italian, Pasta

Creamy garlic pasta

Cream, cheese, garlic, parsley and spaghetti … I die…

Serves 4

500 g spaghetti
3 garlic cloves, crushed
3 dl cream
75 g Parmesan cheese, grated
1 handful of parsley, chopped
1 tsp herb salt
0.5 tsp ground black pepper
1 pinch of ground white pepper
1 pinch of ground nutmeg
Oil for frying

Cook the spaghetti according to the instructions on the package. Heat the oil in a pan. Fry the garlic for half a minute. Add cream, salt, black and white pepper and nutmeg and let simmer for 5-10 minutes. Remove the pan from the heat and stir in the parmesan until it melts. Finally stir in parsley and the spaghetti.

Italian, Pasta

Cannelloni with ricotta, spinach and mushroom

This is my version of Gordon Ramsay’s cannelloni (modified from a recipe in the magazine Buffé from 2010). It takes some time to prepare this dish, about 1.5 hours in total, and it takes some finicking to get the filling into the pasta rolls, but what a feast it is! It is definitely worth it!

Serves 6

25 dried cannelloni
100 g cheese, grated

Cheese Sauce

2 tbsp canola oil
2 tbsp wheat flour
3 dl milk
2 dl cream
200 g cheese, grated
0.5 tsp herb salt
1 pinch of cayenne pepper

Filling

400 g fresh spinach, blanched and chopped
500g champignons, sliced
500 g ricotta
0.5 tsp herb salt
0.5 tsp ground black pepper
2 pinches of ground nutmeg
Oil for frying

Preheat the oven to 225 °C. Fry the champignons until they are browned. Mix them with spinach, ricotta, salt, pepper and nutmeg in a bowl. Heat the canola oil in a saucepan and whisk in the flour. Slowly beat in the milk and cream. Bring to a boil and simmer for a couple of minutes with continuous stirring. Take the pan off the heat and stir in the cheese, salt and cayenne pepper. Pour half of the cheese sauce in an ovenproof dish (about 30×40 cm). Fill the cannelloni with the mushrooms, spinach and ricotta mixture and put them in the dish. Spread the rest of the cheese sauce on top of the cannelloni and sprinkle with the grated cheese. Cook them in the oven for about 25 minutes, or until the pasta has become al dente. For a luxurious feeling, serve them with a glass of wine!

Italian, Pasta

Pasta with cream, mozzarella, tomato and spinach

I think it could be considered cheating to cook with cream and cheese … it is almost impossible to fail, it always becomes good!

Serves 4

400 g fusilli (or other past)
400 g mozzarella cheese, diced
3 dl cream
2 garlic cloves, crushed
250 g cherry tomatoes, halved
65 g fresh spinach
1 tsp herb salt
0.5 tsp ground black pepper
1 pinch of ground white pepper
Oil for frying

Cook the pasta according to the instructions on the package. Heat the oil in a pan and fry the tomatoes and garlic a few minutes until they start to get mushy. Add the cream, salt and pepper and simmer for about 5-10 minutes. Stir in the pasta, mozzarella and spinach so that the cheese just starts to melt. Serve!

Italian, Pasta

Spaghetti with red sunflower seed pesto, olives and black beans

Pesto in any variety is so good! Here comes a red version with sunflower seeds which is very tasty. The olives adds a nice flavor to the dish and the beans makes it more fulfilling.

Serves 6

400 g spaghetti
460 g cooked black beans (drained weight)
130 g mixed olives
150 g sun-dried tomatoes
2 dl sunflower seeds
10 sprigs of basil
2 dl olive oil (use the oil which the dried tomatoes were in and add olive oil so it will be 2 dl in total)
75 g Parmesan cheese, grated
2 garlic cloves
Oil for frying

Cook the spaghetti according to the instructions on the package. Fry the sunflower seeds in oil until they become golden brown. Blend basil, dried tomatoes, sunflower seeds, parmesan, garlic and olive oil in a food processor to a paste. Mix the red pesto with the spaghetti and stir in the olives and beans.

Fusion, Pasta

Pasta sauce with blue cheese, mushrooms and tofu

I have tried to cook more food without cheese lately, because I noticed that I have quite a few recipes with cheese on the blog. But when it turns out this good, I just cannot help myself…

Serves 4

250 g tofu, diced
250 g fresh champignons, sliced
100 g blue cheese
4 dl crème fraiche
2 dl water
1 garlic clove, crushed
0.5 tsp herb salt
30 g chives, chopped
1 pinch of ground black pepper
1 pinch of ground white pepper
25 g butter
Oil for frying

Heat the oil in a pan. Fry the tofu for10 minutes until it has browned. Put it aside. Fry the champignons in butter for 4-5 minutes. Include the garlic the last half-minute. Add crème fraiche, water, tofu, salt and pepper. Let the sauce simmer for a few minutes. Finally add chives and cheese and stir until the cheese melt. Serve the sauce together with freshly cooked pasta.

Mediterranean, Pasta

Walnut, parsley and goat cheese pesto with pasta, potatoes and green beans

This pesto is insanely good! I could eat it all with a spoon straight off. But it also goes very well together with pasta, potatoes and lightly cooked green beans. (The recipe is inspired by Hugh Fearnley-Whittingstall’s recipe “Pasta with pesto and green beans” from the tv show River Cottage.)

Serves 6

600 g potatoes, cut into wedges (preferably with the skin on)
300 g green beans
300 g yellow beans
250 g pasta
70 g walnuts
70 g hard goat cheese, e.g. Chevrette, grated
1 handful bunch of parsley
1.5 dl olive oil
1 garlic clove, crushed
1 pinch of ground black pepper
Oil for frying

Cook the pasta according to the instructions on the package. Add the potato wedges the last 7-8 minutes and the string beans the last minute. Heat oil in a pan and fry the walnuts until they are darker brown. Blend walnuts, cheese, parsley, olive oil, garlic and black pepper in a food processor into a paste. Mix the pesto with pasta, potato wedges and beans. Serve the dish with e.g. cooked beets.

Italian, Pasta

Pasta with pesto, tomato and feta cheese

This is a very easily prepared and super tasty dish! Pasta with pesto is very tasty in itself, and mixing it with feta cheese and tomatoes will not make it worse! The recipe was inspired by a dinner I was treated at my friend Lina’s place. Eat the dish as it is or serve it with a green salad or a bean salad as in the picture (it is a ready-made salad from Coop with green soy beans, white kidney beans, black beans, carrot, lemon, olive oil, parsley, salt and pepper.)

Serves 4-5

400 g pasta (such as liguri or risoni or similar)
1 batch of pesto, according to the recipe under Pasta with pesto and Mediterranean bean salad
250 g cherry tomatoes, halved
150 g feta cheese, diced

Cook the pasta according to the instructions on the package. Make the pesto recipe according to instructions earlier in the blog. Mix the freshly cooked pasta with pesto, tomatoes and feta cheese. Eat and enjoy!