PASTA

Buonissimo recipes the family will love

salsiccia
ragu with
pappardelle

Australia’s
TOP-RATED
RECIPE
COLLECTIONS

YOUR ALL-TIME FAVOURITES COOKBOOK

PASTA
 PASTA
Buonissimo recipes the family will love
welcome
“In most Australian households, mine
included, pasta is a midweek staple. I’ve always got a
container of bolognaise stashed in the freezer for dinner
emergencies. It’s easy and a guaranteed ‘win’ with the
kids (even if you do hide any number of vegies in the
sauce). We’ve used your favourite sauce to create the
Best-Ever Lasagne (p44) that will have everyone saying
“mama mia!” in delight. Beyond the bolognaise, this
cookbook is a celebration of pasta in all its shapes and
sizes, with an amazing choice of accompanying sauces
that will hopefully entice you out of your ol’ stand-bys.
And even though a packet of dried penne or fusilli is a
pantry staple, I hope that on one rainy weekend you take
the time to have a go at making your own pasta with our
Pasta Masterclass chapter. It’s actually pretty simple and
a fun thing to do with kids. You can pick up a good pasta
machine for as little as $50 these days. Buon appetito!

Food Director
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pasta favourites taste 5

pasta
contents
pasta masterclass 8
new classics 22
best bakes 50
top twists 74

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pasta favourites taste 7

 pasta
masterclass
Handmade pasta never fails to impress. Follow our
step-by-step guide to create your own fresh noodles,
then dress them with one of our delicious sauces.
 masterclass
fresh pasta
serves 4 (makes about 400g) | prep 40 mins (+ 1 hour 10 mins resting time) | cooking 5 mins
→ 185g “00” fine Italian flour
→ 65g fine semolina flour, plus extra, to dust
1 Sift flours together into a mound on
a clean work surface. Make a well in
the centre. Add egg and yolk. Use a fork
to gently beat egg, gradually drawing in
flour, while your other hand secures the
walls of the well. Continue stirring until the
mixture is very thick, then use your hands
to work in the remaining flour.
4 Feed dough through machine without
folding, narrowing the settings 1 notch
at a time and dusting with semolina, 3 times.
Halve sheet and dust with semolina again.
Continue to feed each half through the
machine, without folding, narrowing settings
1 notch at a time, until 1mm thick or the
specified thickness for the chosen pasta.
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10 taste pasta favourites
→ 2 eggs, lightly whisked
→ 1 egg yolk, lightly whisked
2 Dust the work surface with a little
extra semolina. Knead the dough by
firmly pushing it down and away from you,
then folding it back towards you. Turn and
repeat for 6-8 minutes or until dough is
elastic and smooth. Wrap in plastic wrap
and set aside in a cool, dark place for
1 hour to rest. Divide dough into 3 portions.
5 Repeat with the remaining 2 dough
portions to make another 4 sheets.
Lightly dust pasta sheets with semolina
and feed each sheet through desired
cutting attachment on pasta machine.
Drape pasta strips over a clean broom
handle or wooden pasta drying rack,
for 5-10 minutes or until slightly dry.
3 Flatten 1 portion into a rectangle and
dust with semolina. Set pasta machine
on the widest setting. Feed dough through
the machine. Repeat. Fold the two short
ends into the centre to form a rectangle.
Turn dough 90 degrees and feed through
the machine. Repeat folding, turning and
feeding through the machine 4 times.
6 To cook the pasta, bring a large
saucepan of salted water to the boil
over high heat. Add the pasta to the pan
and cook, stirring once, until just al dente.
Drain, reserving a little cooking liquid
to help prevent the pasta from sticking
together, if necessary. Serve immediately
with your favourite pasta sauce.
“
Use a pasta machine to create perfect thin
sheets of pasta and see for yourself why so
many people prefer the home-made variety.”
Michelle Southan
 masterclass
salsiccia ragu with pappardelle
serves 4 | prep 20 mins (+ cooling time) | cooking 45 mins
2 large red capsicums
2 tbs extra virgin olive oil
600g good-quality pork & fennel
sausages, casings removed,
coarsely chopped
1 red onion, finely chopped
1 ⁄ 2 tsp fennel seeds
2 large garlic cloves, crushed
1 long fresh red chilli, finely chopped
185ml (3 ⁄4 cup) red wine or
chicken stock
400g can cherry tomatoes
2 tbs tomato paste
1 ⁄ 2 cup fresh basil leaves, torn,
plus extra, to serve
375g fresh pappardelle pasta
Finely grated parmesan, to serve
1 Preheat the oven to 200°C/180°C fan
forced. Line a baking tray with baking
paper. Place capsicums on prepared tray
and drizzle with 1 tbs oil. Rub to coat.
Roast for 25-30 minutes, until just tender.
Set aside to cool. Peel and discard skin.
Deseed and coarsely chop.
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12 taste pasta favourites
2 Meanwhile, heat the remaining oil
in a large, deep-sided frying pan over
medium-high heat. Add sausage meat.
Cook, stirring, for 4-5 minutes or until
golden. Transfer to a bowl. Reduce heat top tip
to medium. Add onion. Cook, stirring, for Ready-roasted capsicum
2-3 minutes or until softened. Add fennel is sold in jars and also from
seeds, garlic and chilli. Cook, stirring, the deli section of the
for 2 minutes. Add wine or stock. Simmer supermarket. Rinse and
for 2 minutes or until reduced slightly. Add pat dry before using.
tomatoes, tomato paste and sausage.
Season. Simmer, covered, for 15 minutes.
3 Add the capsicum and any juices to the
pan. Stir in basil. Simmer, uncovered, for
a further 6-7 minutes or until thickened.
4 Cook pasta in a large saucepan of
salted boiling water for 4 minutes or until
al dente. Drain, reserving 2 tbs of the
cooking liquid. Return the pasta to the
saucepan over low heat.
5 Add the sausage mixture to the pasta.
Cook, tossing, for 1-2 minutes or until well
combined, adding the reserved cooking
liquid if necessary. Sprinkle with the
parmesan and extra basil leaves.

rag pasta with mushrooms & pancetta crumb
serves 4 | prep 20 mins | cooking 30 mins
2 tbs extra virgin olive oil
3 slices sourdough bread, crusts removed,
crumbled into small crumbs
60g thinly sliced pancetta
50g butter
2 French shallots, finely chopped
3 garlic cloves, crushed
1 tbs fresh thyme leaves,
plus extra, to serve
2 tsp finely grated lemon rind
500g portobello mushrooms,
cut into 1cm-thick slices
125ml (1 ⁄ 2 cup) white wine
300ml pouring cream
25g (1 ⁄ 3 cup) finely grated parmesan,
plus extra, to serve
380g fresh lasagne sheets, torn into
rustic 5cm triangles
1 Heat the oil in a large frying pan over
medium heat. Add the breadcrumbs.
Cook, stirring, for 4-5 minutes or until
golden. Transfer to a plate.
2 Increase heat to medium-high. Add
pancetta. Cook, turning, for 2-3 minutes
masterclass
each side or until crisp. Transfer to a plate
lined with paper towel to drain. Coarsely
crumble pancetta. Combine pancetta and
breadcrumbs in a bowl.
3 Wipe the pan clean with paper towel.
top tips
Simply omit the pancetta
Melt 20g of the butter over medium heat. to turn this pasta dish into
Add shallot. Cook, stirring, for 2-3 minutes a meat-free meal. For an
or until softened. Add garlic, thyme and extra-special finish, drizzle
lemon rind. Cook, stirring, for 2 minutes with a little truffle oil.
or until aromatic. Add mushroom and
remaining butter to the pan. Cook, stirring,
for 5-6 minutes or until softened. Add
wine. Simmer for 2 minutes or until
reduced slightly. Add the cream and
parmesan. Cook, stirring, for 1-2 minutes
or until the parmesan melts.
4 Cook pasta in a large saucepan of
salted boiling water for 4 minutes or until
al dente. Drain, reserving 60ml (1 ⁄4 cup)
cooking liquid. Return pasta to saucepan
over low heat. Add mushroom mixture to
the pasta. Cook, tossing, for 2 minutes
or until combined, adding cooking liquid
if needed. Sprinkle with pancetta crumb
and extra parmesan and thyme.
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pasta favourites taste 15
 masterclass
pumpkin alfredo with fettuccine,
crispy sage & pepitas
serves 4 | prep 20 mins (+ cooling time) | cooking 1 hour
800g Kent pumpkin, peeled,
cut into 5cm pieces
3 large garlic cloves, unpeeled
1 tbs extra virgin olive oil
2 tbs pepitas
50g butter
20g fresh sage leaves
2 large French shallots, finely chopped
1 ⁄ 2 whole nutmeg, finely grated,
plus extra, to serve
300ml pouring cream
400g fresh fettuccine
40g (1 ⁄ 2 cup) finely grated
parmesan
1 Preheat the oven to 200°C/180°C
fan forced. Line a large baking tray with
baking paper. Place pumpkin and garlic
on prepared tray. Drizzle with oil. Season.
Toss to coat. Roast for 40-45 minutes
or until golden and tender. Set aside for
10 minutes to cool slightly.
2 Peel the garlic. Process pumpkin and
garlic in a food processor until smooth.
Set aside. Heat a large deep-sided frying
Freshly grated nutmeg adds warmth and depth
“ of flavour to this pumpkin alfredo. The aroma
when grating the whole spice is amazing.”
Michelle Southan
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16 taste pasta favourites
pan over medium heat. Add the pepitas.
Cook, stirring, for 1-2 minutes or until
golden and starting to pop. Transfer to
a plate. Season with salt. Set aside.
3 Melt half the butter in the pan. Add top tips
The toasted pepitas
sage leaves. Cook, turning, for 2 minutes
add a lovely flavour and
or until golden. Transfer to a plate lined
crunch to this pasta dish.
with paper towel to drain. Pour the pan
Swap them for chopped
juices into a small jug and reserve. Melt
almonds and hazelnuts
remaining butter in the pan over medium
or pine nuts for a
heat. Add the shallot. Cook, stirring, for
nutty twist.
3-4 minutes or until softened. Add the
pumpkin mixture and nutmeg to pan.
Reduce heat to low. Add cream. Season.
Cook, stirring, for 2-3 minutes.
4 Cook pasta in a large saucepan of
boiling salted water for 3-4 minutes or until
al dente. Drain, reserving 185ml (3 ⁄4 cup) of
cooking liquid. Return pasta to saucepan.
5 Add pumpkin mixture, parmesan and
125ml (1 ⁄ 2 cup) cooking liquid to pasta.
Toss to combine, adding the remaining
cooking liquid if needed. Divide among
bowls. Drizzle with reserved pan juices.
Top with pepitas, sage and extra nutmeg.

tuna-ball puttanesca with spaghetti
serves 4 | prep 30 mins | cooking 25 mins
425g can tuna in oil, well drained, flaked
100g fresh breadcrumbs (made from
day-old bread)
1 tbs finely grated lemon rind
1 egg, lightly whisked
1 ⁄ 3 cup finely chopped fresh continental
parsley, plus extra to serve
2 tbs extra virgin olive oil
5 anchovy fillets
3 garlic cloves, finely chopped
2 tbs drained baby capers
1 ⁄ 2 -1 tsp dried chilli flakes, to taste
120g pitted kalamata olives, halved
2 x 400g cans crushed tomatoes
380g fresh spaghetti
1 Place the tuna, breadcrumbs, rind,
egg and 2 tbs of the parsley in a bowl.
Season and stir well to combine. Roll
tablespoonfuls of mixture into balls.
2 Heat the oil in a large frying pan over
medium heat. Cook tuna balls, turning,
“
We’ve taken a classic puttanesca and added hearty tuna
meatballs for a family-friendly feast.” Michelle Southan
masterclass
for 6-7 minutes or until golden. Transfer
to a plate. Reduce heat to low. Add
anchovies to the pan and stir to break
up. Add the garlic, capers and chilli.
Cook, stirring, for 2 minutes or until get ahead
aromatic. Stir in olive and remaining Make the tuna balls
parsley. Add the tomato. Cook, stirring up to 1 day in advance
occasionally, for 6-8 minutes or until and store on a lined tray,
thickened slightly. Add the tuna balls. covered in plastic wrap, in
Cook, covered, for 3-4 minutes or until the fridge.
warmed through. Season.
3 Meanwhile, cook the pasta in a large
saucepan of boiling salted water for
2-3 minutes or until al dente. Drain,
reserving 60ml (1 ⁄4 cup) cooking liquid.
Return pasta and 1 tbs cooking liquid
to the saucepan over low heat.
4 Add the tuna mixture to the pasta.
Cook, tossing gently, for 1-2 minutes or
until combined, adding the remaining
cooking liquid if needed. Sprinkle with
the extra parsley.
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pasta favourites taste 19
 masterclass
broccoli pesto with linguine & pangrattato
serves 4 | prep 25 mins | cooking 15 mins
400g fresh linguine
Shaved parmesan, to serve
Fresh basil leaves, to serve
Lemon wedges, to serve
pangrattato
1 tbs extra virgin olive oil
4 slices day-old sourdough bread, crusts
removed, crumbled into small crumbs
1 tsp finely grated lemon rind
broccoli pesto
2 small heads broccoli (about 600g), cut
into florets, stalks coarsely chopped
2 garlic cloves, peeled
1 cup, firmly packed fresh basil leaves
80g blanched almonds, toasted
1 large lemon, rind finely grated, juiced
1 ⁄4 - 1 ⁄ 2 tsp chilli flakes, to taste (optional)
40g (1 ⁄ 2 cup) finely grated parmesan
125ml (1 ⁄ 2 cup) extra virgin olive oil
1 For the pangrattato, heat the oil in
a small frying pan over medium heat.
Add the breadcrumbs. Cook, stirring,
for 3 minutes or until golden. Add the rind
and cook, stirring, for 1 minute or until
——————
20 taste pasta favourites
aromatic. Season. Transfer to a plate
lined with paper towel to drain.
2 For the pesto, bring a large saucepan
of salted water to the boil. Add the
broccoli stalks and garlic. Cook for top tip
2 minutes. Add florets and cook for a The broccoli pesto
further 2 minutes or until tender crisp. is also great served
Use a slotted spoon to transfer to the with grilled meats or on
bowl of a food processor, reserving bruschetta, topped with
2 florets. Add 2 tbs cooking liquid to shaved parmesan.
the processor and process until finely
chopped. Add the basil, almonds, rind,
juice and chilli, if using. Process until
combined. Add the parmesan and oil.
Season. Process until smooth.
3 Cook the pasta in a large saucepan of
salted boiling water for 2-3 minutes, until
al dente. Drain, reserving 185ml (3 ⁄4 cup)
of the cooking liquid. Return pasta to the
pan. Add pesto and 125ml (1 ⁄ 2 cup) of the
cooking liquid. Finely chop the reserved
florets and add to pan. Toss to combine,
adding remaining liquid if needed. Top
with pangrattato, parmesan and basil.
Serve with lemon wedges.
new classics
These dishes are destined for your must-make-again
list. With vibrant flavour combos and fresh, wholesome
ingredients, everyone will be asking for seconds!
 new classics

spaghettini with prawns & blistered chilli pesto

serves 4 | prep 10 mins | cooking 15 mins

400g sweet grape tomatoes, halved 6 minutes or until lightly charred and
2 long fresh red chillies, tender. Reserve one-quarter of tomato.
halved lengthways 2 Place chillies, 2 tbs pine nuts and
1 ⁄ 2 tsp caster sugar

60ml (1 ⁄4 cup) extra virgin olive oil

45g (1 ⁄4 cup) toasted pine nuts
4 green shallots, thinly sliced
1 small bunch fresh basil, leaves torn,
stems finely chopped
3 garlic cloves, crushed
1 tbs drained baby capers
500g peeled green prawns, deveined,
tails left intact
1 large lemon, rind finely grated, juiced
400g dried spaghettini
1 Preheat oven grill to high. Line a baking
tray with foil. Place tomato, cut side up, on
prepared tray. Place chilli, cut side down,
on prepared tray. Sprinkle with the sugar.
Season. Drizzle with 1 tbs oil. Grill for
remaining tomato in a food processor
and process until a paste forms.
top tip
Break any leftover
3 Heat remaining oil in a non-stick frying
spaghettini into smaller
pan over high heat. Cook shallot, basil
pieces and stir through
stems, garlic and capers for 1 minute or
hearty soups or
until aromatic. Add prawns. Cook, stirring,
casseroles.
for 3-4 minutes, until just cooked through.
Add chilli pesto, rind and juice. Cook,
stirring, for 1 minute or until combined.
4 Meanwhile, cook the pasta in a large
saucepan of salted boiling water,
following the packet directions, until
al dente. Drain, reserving 3 ⁄4 cup of
the cooking liquid. Return pasta and
reserved cooking liquid to saucepan.
5 Add prawn mixture and basil leaves to
pasta. Combine. Sprinkle with remaining
pine nuts and reserved tomatoes.

This was easy to make and tasted so good!

“ Everyone loved it. Will be making this again...

as I have been told!” wilson21emma
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24 taste pasta favourites


spaghettini with prawns & chorizo pangrattato
serves 4 | prep 15 mins | cooking 15 mins
150g crusty bread, chopped
125g chorizo, coarsely chopped
125ml (1 ⁄ 2 cup) extra virgin olive oil
300g dried spaghettini
3 garlic cloves, finely chopped
Pinch of dried chilli flakes
300g peeled green prawns, chopped
1 cup fresh basil leaves, large leaves torn
1 Process the bread in a food processor
until coarse breadcrumbs form. Transfer
to a plate. Process the chorizo in the food
processor until finely chopped.
2 Heat 1 tbs oil in a large frying pan over
medium-low heat. Add the chorizo. Cook,
stirring often, for 5 minutes or until golden.
Add the breadcrumbs. Cook, stirring for
“
So quick and easy. Followed it exactly and for
once my food looked exactly like the photo!”
wa f fleiso
new classics
2 minutes or until golden. Transfer
to a plate lined with paper towel to
drain. Wipe the pan clean.
3 Meanwhile, cook pasta in a large
saucepan of salted boiling water,
following packet directions, until
top tip
Turn leftover bread into
al dente. Drain and set aside. breadcrumbs and store in
4 Heat remaining oil in the frying pan the freezer ready to use
over low heat. Add garlic and chilli. in stuffings, rissoles,
Cook for 2 minutes or until aromatic. gratins and more.
Increase heat to high. Add prawn meat.
Cook, stirring, for 2 minutes or until prawn
changes colour. Add the pasta, half the
breadcrumb mixture and the large torn
basil leaves. Toss to combine. Season.
Top with the remaining breadcrumb
mixture and small basil leaves.
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pasta favourites taste 27
 new classics
salmon polpette with herb linguine
serves 4 | prep 45 mins (+ 1 hour chilling time) | cooking 25 mins
560g skinless salmon fillets,
coarsely chopped
100g Danish feta, finely crumbled
1 egg, lightly whisked
1 ⁄ 2 tsp fennel seeds, crushed
2 French shallots, finely chopped
3 ⁄ 4 cup fresh dill leaves, chopped,
plus extra leaves, to serve
2 lemons, rind finely grated
2 tbs drained baby capers, chopped
1 ⁄ 2 cup fresh continental parsley
leaves, chopped
25g baby cornichons, finely chopped
2 tsp Dijon mustard
1 garlic clove, crushed
100ml light extra virgin olive oil
300g dried linguine
2 bunches asparagus, trimmed, chopped
150g (1 cup) frozen or fresh baby peas
1 For the polpette, line a baking tray with
baking paper. Process salmon in a food
processor until a coarse paste forms (do
not over-process). Combine the salmon,
feta, egg, fennel, half the shallot, 1 ⁄4 cup
of the dill, the rind from 1 lemon and 1 tbs
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28 taste pasta favourites
baby capers in a bowl. Season. Roll
heaped tablespoonfuls of mixture into
balls (mixture will be wet) and place on
the prepared tray. Cover and place in the
fridge for at least 1 hour or until firm.
cheat’s tip
To make this dish with
2 Meanwhile, juice 1 lemon. Cut the
less prep time, swap the
remaining lemon into wedges. Place
polpette for chopped salmon
juice, parsley, cornichon, mustard, garlic,
fillets. To cook, fry in light
80ml oil and the remaining shallot, dill,
extra virgin olive oil until
rind and capers in a jug. Season.
cooked through.
3 Heat the remaining oil in a non-stick
frying pan over medium heat. Cook
the polpette in 2 batches, turning
occasionally, for 5 minutes or until just
cooked through. Transfer to a bowl. Cover
with foil. Set aside and keep warm.
4 Cook pasta in a saucepan of salted
boiling water, following packet directions,
until al dente, adding asparagus and
peas for the last 2 minutes of cooking
time. Drain, reserving 80ml (1 ⁄ 3 cup) of the
cooking liquid. Return pasta, greens and
liquid to saucepan. Add the polpette
and cornichon mixture. Gently toss to
combine. Sprinkle with extra dill and
serve with lemon wedges.

pesto & crispy salami pasta
serves 4 | prep 15 mins | cooking 40 mins
375g dried orecchiette
75g baby spinach, shredded
80g sliced mild salami, halved,
cut into thin strips
80g (1 ⁄ 3 cup) basil pesto
100g feta, crumbled
peperonata
2 tbs extra virgin olive oil
1 large brown onion, thinly sliced
1 tsp salt
1 red capsicum, deseeded,
cut into 1cm-thick strips
1 yellow capsicum, deseeded,
cut into 1cm-thick strips
2 garlic cloves, finely chopped
3 ripe roma tomatoes, coarsely
chopped
1 tbs red wine vinegar
1 For the peperonata, heat the oil in
a large saucepan over medium-low
“
Very yum!Two minor changes for me: omitted the
spinach and did half mild salami and half hot
salami. Will be making this one again!” magaura
new classics
heat. Add onion and salt. Cook, stirring
occasionally, for 10 minutes or until
onion is softened but not browned.
2 Add the capsicum and garlic to the
pan. Cook, stirring occasionally, for
5-7 minutes or until capsicum is tender.
top tip
Orecchiette means
Add tomato. Cook, stirring occasionally, ‘small ears’ in Italian.
for 12-15 minutes or until tomato breaks If unavailable, use penne,
down and becomes pulpy. Stir in the farfalle or any other
vinegar. Remove from heat. Keep warm. small pasta.
3 Cook the pasta following the packet
directions. Drain. Return to the pan.
Add spinach. Season. Toss to combine.
4 Meanwhile, heat a non-stick frying pan
over high heat. Cook the salami, stirring,
for 4-5 minutes or until crisp. Transfer to
paper towel to drain.
5 Add the peperonata, crispy salami and
1 ⁄4 cup pesto to the pasta. Toss gently to
combine. Serve topped with the feta
and remaining pesto.
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pasta favourites taste 31
 new classics
all-in-one-pan beef stroganoff
serves 4 | prep 15 mins | cooking 20 mins
2 tbs extra virgin olive oil
600g beef rump steak, trimmed,
thinly sliced
1 large brown onion, halved,
cut into thick wedges
200g button mushrooms, halved
2 garlic cloves, crushed
1 tbs smoked paprika, plus extra, to serve
2 tbs Worcestershire sauce
2 tbs tomato paste
750ml (3 cups) salt-reduced beef stock
500ml (2 cups) water
300g dried angel hair pasta
2 zucchini, peeled into ribbons
80ml (2 ⁄ 3 cup) sour cream
¼ cup chopped fresh continental
parsley, to serve
1 Heat 1 tbs oil in a large, deep frying pan
over medium-high heat. Cook the beef,
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32 taste pasta favourites
in 2 batches, for 4 minutes or until just
browned. Transfer to a heatproof bowl.
2 Heat remaining oil in the pan over
medium-high heat. Add the onion and
mushroom. Cook, stirring, for 3 minutes
or until onion starts to brown. Add the
top tip
Use a sharp vegetable
garlic and paprika. Cook, stirring, for peeler to peel the
30 seconds or until aromatic. Add the zucchini into long, thin
Worcestershire sauce and tomato paste. strips, or ‘ribbons’.
Stir to coat. Add the stock and water.
Bring to the boil. Add the pasta. Cook,
stirring occasionally, for 5 minutes or
until the pasta is al dente.
3 Return the beef to the pan. Add the
zucchini ribbons and stir to combine.
Cook for a further 2 minutes or until
warmed through. Stir in half the sour
cream. Top with the remaining sour
cream, and sprinkle with the parsley
and extra paprika.

lemony ricotta, olive & ham pasta
serves 4 | prep 10 mins | cooking 15 mins
375g dried fusilli
1 tbs extra virgin olive oil
200g sliced leg ham, finely
chopped
4 garlic cloves, crushed
1 ⁄4 tsp dried chilli flakes
150g chargrilled eggplant slices,
cut into 2cm pieces
80g baby spinach
80g (1 ⁄ 2 cup) pitted Sicilian olives,
halved lengthways
2 tbs finely chopped fresh oregano,
plus extra leaves, to serve
200g fresh ricotta, crumbled
1 tsp finely grated lemon rind
1 tbs fresh lemon juice
25g (1 ⁄ 3 cup) finely grated parmesan,
plus extra, to serve
“
The lemon rind and juice add a real freshness
to this dish by giving the ricotta mixture
a citrus zing.” Michelle Southan
new classics
1 Cook the pasta, following packet
directions. Drain, reserving 185ml
(3 ⁄4 cup) cooking liquid. Return pasta
to pan. Cover to keep warm.
2 Meanwhile, heat the oil in a large top tip
frying pan over medium-high heat. Sicilian olives are bright
Add the ham. Cook for 3 minutes green and slightly larger
or until golden. Add the garlic, chilli, than regular olives.
eggplant and spinach. Cook for They are available from
5 minutes or until the spinach wilts. the deli section in your
Stir in the olive and oregano. supermarket.
3 Add the ricotta, lemon rind, lemon
juice, parmesan and reserved cooking
liquid to the pasta. Toss until well
combined. Add the eggplant mixture.
Toss over low heat for 2 minutes or
until heated through. Serve sprinkled
with extra oregano and parmesan.
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pasta favourites taste 35
 new classics
creamy fettuccine carbonara
serves 4 | prep 5 mins | cooking 10 mins
375g fresh fettuccine
20g butter
175g shortcut bacon rashers, chopped
2 garlic cloves, crushed
2 tsp finely chopped fresh rosemary
2 eggs, plus 2 egg yolks, extra
125ml (1 ⁄ 2 cup) reduced-fat
thickened cream
25g (1 ⁄ 3 cup) finely grated parmesan
1 Cook pasta, following the packet
directions, until al dente.
“
Casarecce is a free-form short pasta that’s
traditionally used for pesto. If unavailable,
you can substitute any other short pasta,
such as penne, orecchiette or fusilli.”
Michelle Southan
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36 taste pasta favourites
2 Meanwhile, melt butter in a frying
pan over medium heat. Add bacon.
Cook for 4 minutes or until golden.
Add the garlic and rosemary. Cook,
stirring, for 1 minute or until aromatic.
3 Whisk the eggs, extra yolks, cream
and parmesan in a bowl. Season.
4 Drain the pasta and return to the pan.
Add the egg mixture and bacon mixture
and cook, tossing, over low heat for
1 minute or until the sauce thickens
and coats the pasta.
pasta with pea pesto
& crispy chorizo
serves 4 | prep 15 mins | cooking 10 mins
300g (2 cups) frozen baby peas
1 cup, firmly packed fresh mint leaves,
plus extra, to serve
40g (1 ⁄ 2 cup) finely grated parmesan,
plus extra, to serve
2 green shallots, thinly sliced
1 lemon, rind finely grated, cut into wedges
1 large garlic clove, coarsely chopped
2 tbs light extra virgin olive oil
420g dried casarecce
2 (about 250g) chorizo, chopped
1 Place the peas in a heatproof bowl.
Cover with boiling water. Set aside for
2 minutes. Drain. Rinse under cold water.
Reserve 1 ⁄ 2 cup of the peas.
2 Process peas, mint, parmesan, shallot,
lemon rind and garlic until finely chopped.
Season. Add oil and process until smooth.
3 Cook pasta in a large saucepan of salted
boiling water, following packet directions,
until al dente. Drain, reserving 125ml (1 ⁄ 2 cup)
of the cooking liquid. Return the pasta and
reserved cooking liquid to the pan.
4 Meanwhile, heat a non-stick frying
pan over medium heat. Add the chorizo
and cook, stirring, for 4-5 minutes or until
golden and crisp.
5 Add the pea pesto, half the chorizo
and the reserved peas to the pasta. Toss
to combine. Top with extra mint leaves and
parmesan, and the remaining chorizo.
Serve with the lemon wedges.

tomato braised beef with orecchiette
serves 4 | prep 15 mins | cooking 2 hours
1 tbs extra virgin olive oil
600g beef chuck steak, trimmed,
cut into 5cm pieces
1 brown onion, halved, thinly sliced
1 garlic clove, crushed
2 tbs salt-reduced tomato paste
185ml (3 ⁄4 cup) salt-reduced beef stock
2 fresh oregano sprigs, plus 2 tbs
leaves, extra, to serve
200g pnt Sweet Solanato tomatoes
1 yellow capsicum, deseeded, chopped
1 large zucchini, cut into 2cm pieces
375g dried orecchiette
1 tbs balsamic vinegar
25g (1 ⁄ 3 cup) finely grated parmesan
1 Preheat the oven to 180°C/160°C
fan forced. Heat half the oil in a 2.5L
(10 cup) flameproof roasting pan over
medium-high heat. Cook the beef,
You can substitute any small, sweet
“ tomatoes for the Solanato tomatoes
in this dish.” Michelle Southan
new classics
turning, for 5 minutes or until browned.
Transfer to a plate and set aside.
2 Heat the remaining oil in the pan.
Add the onion and garlic. Cook, stirring,
for 5 minutes or until softened. Add the
tomato paste and stock. Stir to combine. top tip
Bring to the boil. Return beef to the pan. Instead of chuck steak,
Add the oregano sprigs. Cover with foil. you can also use blade,
Bake for 11 ⁄ 2 hours or until beef is tender. topside or gravy beef
3 Add tomatoes, capsicum and zucchini in this dish.
to the pan. Roast, uncovered, for a further
20 minutes or until vegetables are tender.
4 Meanwhile, cook the pasta, following
packet directions, until al dente. Drain.
5 Transfer the beef to a large bowl. Use
2 forks to coarsely shred the beef. Add
the vinegar, pasta and beef to vegetable
mixture and gently toss to combine.
Sprinkle with the oregano leaves and
serve with the grated parmesan.
——————
pasta favourites taste 39
 new classics

italian throw-together mince & olive pasta

serves 4 | prep 15 mins | cooking 20 mins

375g dried angel hair pasta
185g tub pitted mixed marinated olives
1 tbs extra virgin olive oil
500g pork and veal mince
1 brown onion, halved, thinly sliced
4 garlic cloves, crushed
1 tsp fennel seeds, coarsely chopped
2 tbs pine nuts
400g tomato medley mix, halved
60ml (1 ⁄4 cup) red wine vinegar
1 tsp caster sugar
6 radicchio leaves, torn
1 ⁄ 2 cup chopped fresh basil leaves
1 ⁄ 2 cup chopped fresh continental parsley
leaves, plus extra to serve
1 Cook the pasta following the packet
directions. Drain the olives, reserving
marinating oil. Cut the olives in half.
2 Meanwhile, heat half the oil in
a large frying pan over high heat.
Add half the mince. Cook, breaking
up any lumps with a wooden spoon,
for 5 minutes or until the mince changes top tips
colour. Transfer to a bowl. Repeat You can swap out the
with the remaining mince. raddicchio for baby spinach
3 Heat the remaining oil in the pan. if you prefer. Tongs are the
Add the onion and cook, stirring, for best utensil to toss the pasta
3 minutes or until softened. Add the and sauce together.
garlic, fennel and pine nuts. Cook for
30 seconds or until toasted. Return the
mince to the pan. Add the tomato, vinegar,
sugar, olive and reserved marinating oil.
Cook for 3 minutes.
4 Add the pasta, radicchio, basil and
parsley to the pan. Cook, tossing, for
2 minutes or until heated through.
Serve topped with the extra parsley.

“
This is a great dish for when you need to get dinner
on the table in double-quick time. Just 35 minutes
from start to finish!” Michelle Southan
——————

40 taste pasta favourites


spring mac ’n’ cheese
serves 6 | prep 15 mins | cooking 40 mins
210g dried elbow macaroni
1 tbs extra virgin olive oil
4 green shallots, sliced
2 garlic cloves, crushed
1 large bunch English spinach, trimmed,
coarsely shredded
390g (1½ cups) plain Greek-style yoghurt
2 tbs plain flour
1 tbs finely grated lemon rind
¼ cup coarsely chopped fresh dill,
plus extra, to serve
40g (½ cup) coarsely grated cheddar
20g (¼ cup) finely grated parmesan
1 Cook pasta in a large saucepan of
boiling water, following packet directions,
until al dente. Drain well. Return to pan.
“
Had never thought of using Greek yoghurt before, but
it was delicious. You must try it.” harmonypu f fin
new classics
2 Meanwhile, heat oil in a large frying
pan over medium-high heat. Cook the
shallot for 2 minutes or until just starting
to soften. Add garlic. Cook for 1 minute or top tip
until aromatic. Add spinach. Cook, stirring Try adding other vegies
occasionally, for 3-4 minutes or until to this recipe, such as grated
wilted. Add to pasta. Toss to combine. zucchini or carrot, finely
3 Preheat oven to 190°C/170°C fan forced. chopped leek or capsicum,
Whisk the yoghurt and flour in a bowl until or sliced mushrooms. Just
well combined. Season well. Stir in the add with the spinach
lemon rind and dill. Add to the pasta in Step 2.
mixture, stirring well to coat. Spoon the
mixture into a 1.5L (6 cup) ovenproof dish.
Sprinkle with the combined cheeses.
Bake for 20-25 minutes or until the
cheese is melted and golden. Sprinkle
with the extra dill.
——————
pasta favourites taste 43
 new classics
best-ever lasagne
serves 8 | prep 20 mins (+ 10 mins resting time) | cooking 11 ⁄ 2 hours
1 tbs extra virgin olive oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
1kg beef mince
700g jar tomato passata
70g (1 ⁄4 cup) tomato paste
125ml (1 ⁄ 2 cup) red wine
1 dried bay leaf
375g pkt dried large instant
lasagne sheets
150g (11 ⁄ 2 cups) coarsely grated mozzarella
25g (1 ⁄ 3 cup) finely grated parmesan
Chopped fresh continental parsley
leaves, to serve
bechamel sauce
75g butter
75g (1 ⁄ 2 cup) plain flour
1.5L (6 cups) milk
80g (3 ⁄4 cup) coarsely grated mozzarella
1 Heat the oil in a large, deep frying pan
over medium-high heat. Add onion. Cook,
stirring, for 5 minutes or until softened.
Add garlic. Cook, stirring, for 1 minute or
until aromatic. Add mince. Cook, breaking
up any lumps with a wooden spoon, for
8 minutes or until mince changes colour.
2 Add the passata, tomato paste,
wine and bay leaf. Bring to the boil.
——————
44 taste pasta favourites
Reduce heat to low. Simmer, stirring
occasionally, for 25 minutes or until the
sauce thickens. Remove from heat.
Remove and discard the bay leaf.
3 Meanwhile, to make the bechamel, top tip
If available, swap out the
melt the butter in a large saucepan over
beef mince for a pork and
medium-high heat. Add the flour. Cook,
veal mince combination.
stirring, for 2 minutes, until bubbling.
This will give your lasagne
Remove from heat. Gradually stir in milk
a sweeter and lighter flavour.
until combined. Return to heat. Cook,
stirring constantly, for 5-6 minutes, until
sauce bubbles and thickens. Remove from
heat. Stir in cheese until melted. Season.
Reserve half the bechamel.
4 Preheat oven to 180°C/160°C fan forced.
Grease a 6cm deep, 23 x 32cm (10 cup)
ovenproof dish. Line base with a quarter
of the lasagne sheets, trimming to fit.
Spoon one-third of the mince mixture over
lasagne. Top with one-third of remaining
bechamel. Repeat layering twice. Cover
the bechamel with a layer of lasagne
sheets. Spoon over reserved bechamel.
5 Cover with greased foil. Bake for
30 minutes. Remove foil. Sprinkle with
cheeses. Bake for 15 minutes or until
lasagne is tender and cheese is melted
and golden. Set aside for 10 minutes to
rest. Sprinkle with parsley.
 new classics

turkish-style ravioli
serves 4 | prep 5 mins | cooking 15 mins

625g pkt beef ravioli

25g butter, chopped
375g (1½ cups) arrabbiata pasta sauce
260g (1 cup) plain Greek-style yoghurt
2 tsp dried mint leaves

1 Cook ravioli in a large saucepan of

salted boiling water, following packet
directions, until al dente. Drain and
transfer to a bowl. Toss through the
butter. Cover to keep warm.
2 Add the pasta sauce to the saucepan.
Simmer over medium heat for 5 minutes
or until warmed through.
3 Add pasta to the sauce and gently
toss to coat. Serve topped with a few
spoonfuls of yoghurt. Sprinkle with the
mint and season with pepper.
slow-cooker chicken & red wine ragu
serves 6 | prep 25 mins | cooking 4-7 hours
1 tbs extra virgin olive oil
1kg chicken thigh fillets, trimmed, halved
1 red onion, finely chopped
2 celery sticks, finely chopped
1 carrot, finely chopped
100g sliced pancetta, finely chopped
2 garlic cloves, crushed
250ml (1 cup) red wine
250ml (1 cup) chicken stock
batches, for 4-5 minutes or until golden.
Transfer to a 5.5L slow cooker.
2 Add onion, celery, carrot and pancetta
to pan. Cook, stirring, for 6-8 minutes or
until just starting to soften. Add garlic.
Cook for 1 minute or until aromatic. Add
wine. Bring to the boil. Boil for 1 minute.
Transfer to slow cooker. Add stock,
rosemary and tomato paste. Stir to

top tip 3 sprigs fresh rosemary

70g (¼ cup) tomato paste
Arrabbiata is tomato
500g dried fettuccine
pasta sauce with chilli
40g (½ cup) finely grated pecorino
added. You can use a
Chopped fresh continental parsley,
plain tomato pasta
to serve
sauce if you prefer.
300g green beans, steamed
1 Heat oil in a large frying pan over
medium-high heat. Cook chicken, in
combine. Season. Cover. Cook on High
for 3 hours (or Low for 6 hours).
3 Use 2 forks to shred chicken in slow
cooker. Cook for a further 30 minutes.
Remove lid. Cook for 15 minutes. Remove
and discard the rosemary sprigs.
4 Meanwhile, cook pasta following the
packet directions. Drain. Add pasta to
chicken. Toss to combine. Sprinkle with
pecorino and parsley. Serve with beans.
——————

pasta favourites taste 47

 new classics
tortellini with creamy mushroom
& white wine sauce
serves 4 | prep 5 mins | cooking 10 mins
625g pkt fresh spinach and
ricotta tortellini
2 tbs extra virgin olive oil
1 small brown onion, thinly sliced
3 garlic cloves, crushed
200g sliced swiss brown mushrooms
2 tsp chopped fresh thyme leaves,
plus extra, to serve
80ml (1 ⁄ 3 cup) dry white wine
300ml reduced-fat thickened cream
Finely grated parmesan, to serve
1 Cook the pasta, following the packet
directions, until al dente.
2 Meanwhile, heat the oil in a large, deep
frying pan over medium-high heat. Add
“
Good weeknight recipe. I substituted fusilli
pasta and used cottage cheese and feta instead
of cream for the sauce.” Elizabeth1962
——————
48 taste pasta favourites
the onion. Cook, stirring, for 3 minutes or
until onion has just softened. Add the
garlic, mushroom and thyme. Cook for
3 minutes or until mushrooms are tender.
3 Add the wine. Simmer for 1 minute
or until reduced by half. Stir in cream.
Bring to a simmer. Reduce heat to low.
Simmer for 2 minutes or until the sauce
thickens slightly.
4 Drain pasta and reserve 60ml (1 ⁄4 cup)
of the cooking water. Add the pasta and
reserved cooking water to cream mixture.
Cook, stirring, for 1 minute or until sauce
thickens slightly and coats the pasta.
Season. Toss to combine. Sprinkle with
parmesan and extra thyme leaves.
fennel & prosciutto
crumb pasta
serves 4 | prep 10 mins | cooking 20 mins
375g dried fettuccine
2 tsp extra virgin olive oil
6 thin slices prosciutto
3 garlic cloves, thinly sliced
1 tbs chopped fresh thyme leaves
2 fennel bulbs, trimmed, cut into wedges
1 brown onion, halved, thinly sliced
125ml (½ cup) salt-reduced chicken stock
200ml tub light sour cream
150g (1 cup) frozen peas
2 tbs finely grated parmesan,
plus extra, to serve
1 Cook pasta, following the packet
directions, until al dente.
2 Meanwhile, heat the oil in a large,
deep frying pan over medium-high
heat. Add prosciutto and one-third of
the garlic. Cook for 2 minutes each side
or until prosciutto is crisp and golden.
Add thyme. Cook for 30 seconds or until
aromatic. Transfer to a plate lined with
paper towel. Set aside for 5 minutes
to cool. Crumble the prosciutto.
3 Return pan to medium-high heat.
Add the fennel and onion. Cook for
5 minutes or until golden and tender.
Add the remaining garlic. Cook for
30 seconds or until aromatic. Whisk
the stock and sour cream together
until smooth. Add to pan with peas.
Cook, without boiling, for 2 minutes
or until peas are tender.
4 Add the pasta and parmesan to
the cream mixture and stir until heated
through. Season with pepper. Sprinkle
with the prosciutto mixture and the
extra parmesan.
best bakes
Luscious bakes topped with oozy melted cheese are
simply irresistible. With dishes such as Pumpkin Rotolo,
Gnocchi ‘Mac ’n’ Cheese’ and Spaghetti Bolognaise
Frying Pan Lasagne, we’re talking perfect comfort food.
 best bakes
creamy ravioli, pumpkin & leek lasagne
serves 8 | prep 25 mins (+ 5 mins resting time) | cooking 1 hour 5 mins
1kg Kent pumpkin, peeled, cut into
1cm-thick slices
60ml (¼ cup) extra virgin olive oil
2 leeks, trimmed, thinly sliced
2 garlic cloves, crushed
2 tsp fresh thyme leaves
2 x 300ml tubs light thickened
cream for cooking
2 x 500g pkts frozen spinach and
ricotta ravioli
12 fresh sage leaves, finely shredded,
plus extra leaves, to serve
110g (1½ cups) finely grated
parmesan
1 Preheat the oven to 200°C/180°C
fan forced. Line 2 large baking trays
with baking paper. Place the pumpkin
on prepared trays. Drizzle with 2 tbs
oil. Season. Bake for 20-25 minutes
or until the pumpkin is tender.
——————
52 taste pasta favourites
2 Meanwhile, heat remaining oil in
a large frying pan over medium heat.
Add leek. Cook, stirring occasionally,
for 5-7 minutes or until softened. Add
the garlic and thyme. Cook, stirring,
for 1 minute or until aromatic. Remove
top tips
For a meaty version of
from the heat. Stir in 21 ⁄4 cups cream. this vegetarian main,
Season. Set aside. swap out the spinach
3 Cook the spinach and ricotta ravioli and ricotta ravioli for
following the packet directions. beef ravioli.
4 Spoon half the leek mixture over
the base of a 7cm-deep, 26 x 36cm,
3.5L (14 cup) ovenproof dish. Sprinkle
with half the sage and top with half the
pumpkin. Arrange half the ravioli, in
a single layer, over pumpkin. Repeat
the layers. Pour over the remaining
cream. Sprinkle with the parmesan.
5 Bake for 35-40 minutes, until golden
and tender. Set aside for 5 minutes to
rest. Sprinkle with extra sage leaves.

spaghetti bolognaise frying pan lasagne
serves 6 | prep 15 mins (+ 5 mins resting time) | cooking 1 hour
1 tbs extra virgin olive oil
1 brown onion, finely chopped
1 carrot, finely chopped
3 middle bacon rashers, trimmed, chopped
2 garlic cloves, crushed
750g beef mince
80ml (1 ⁄ 3 cup) red wine
700g jar tomato passata
1 tbs chopped fresh oregano leaves,
plus extra leaves, to serve
250g dried spaghetti
40g (1 ⁄ 2 cup) finely grated parmesan
125ml (1 ⁄ 2 cup) thickened cream
500g smooth ricotta
140g (1 1 ⁄ 3 cups) grated mozzarella
1 Heat oil in a 6cm-deep, 24cm round
(top measurement) ovenproof frying pan
over medium-high heat. Add onion, carrot
and bacon. Cook, stirring, for 5 minutes or
until onion is softened. Add garlic. Cook,
stirring, for 1 minute or until aromatic. Add
mince. Cook, breaking up any lumps with
a wooden spoon, for 8 minutes or until
the mince changes colour.
“
Very easy but with an impressive tasting
result. It worked well with gluten-free
spaghetti too.” mythagoh
best bakes
2 Add the wine. Simmer for 2 minutes.
Stir in passata and oregano. Season.
Reduce heat to low and simmer for
15 minutes or until the sauce thickens.
3 Meanwhile, break spaghetti in half top tip
and cook, following packet directions, This dish freezes well – allow
until al dente. Drain well. Transfer the to cool, then freeze portions
spaghetti to a heatproof bowl. Add the in airtight containers for up
parmesan, cream and three-quarters to 3 months. Reheat in a
of the ricotta. Season. Toss to combine. 180°C/160°C fan forced oven,
4 Preheat the oven to 200°C/180°C fan covered with foil.
forced. Transfer half the bolognaise to a
heatproof bowl. Use the back of a spoon
to press down on the remaining mixture
in the frying pan to level the surface.
Arrange half the spaghetti mixture over
the sauce. Spoon over the remaining
bolognaise, then top with remaining
spaghetti mixture. Dollop remaining
ricotta on top and spread gently to cover.
Sprinkle with the mozzarella.
5 Bake for 25 minutes or until cheese
is golden and melted. Set aside for
5 minutes to rest. Sprinkle with the
extra oregano leaves.
——————
pasta favourites taste 55
 best bakes
silverbeet, pumpkin & blue cheese
frying pan lazy lasagne
serves 4 | prep 10 mins | cooking 30 mins
1 tbs extra virgin olive oil
1 leek, trimmed, sliced
5 silverbeet stalks, centre veins and
stems discarded, leaves chopped
500g butternut pumpkin, peeled,
cut into 5mm-thick wedges
4 large fresh lasagne sheets, torn
300ml light thickened cream for cooking
250ml (1 cup) water
40g (½ cup) grated parmesan
2 garlic cloves, crushed
2 tbs chopped fresh basil leaves,
plus extra leaves, to serve
2 tsp finely grated lemon rind
Large pinch of ground nutmeg
100g blue cheese
50g (½ cup) coarsely grated mozzarella
2 tbs chopped walnuts, toasted
1 Heat the oil in a 5cm-deep, round 20cm
(base measurement) heavy-based frying
“
This frying pan lasagne is creamy, cheesy and
incredibly tasty. The walnuts are a great finishing
touch and add extra flavour and crunch to the dish.”
Michelle Southan
——————
56 taste pasta favourites
pan over medium heat. Add leek. Cook for
5 minutes or until softened. Transfer to a
large heatproof bowl.
2 Add silverbeet to the frying pan and
top tip
cook, stirring, for 1 minute or until just
wilted. Transfer to bowl with the leek. If your frying pan has a
3 Add pumpkin, torn lasagne sheets, wooden or plastic handle,
cream, water, parmesan, garlic, basil, wrap it in foil before placing
lemon rind, nutmeg and half the blue under the grill and make sure
cheese to silverbeet mixture. Stir to the handle isn’t directly
combine. Season with pepper. under the element.
4 Transfer the mixture to the frying pan
and bring to the boil over medium-high
heat. Reduce the heat to low. Simmer,
uncovered, for 20 minutes or until the
pasta and pumpkin are tender.
5 Preheat grill on high. Top the lasagne
with the mozzarella. Grill for 3 minutes
or until cheese is melted and browned.
Sprinkle with the walnut, remaining
blue cheese and extra basil.
best bakes

vegie cannelloni with pink sauce
serves 4 | prep 20 mins | cooking 1 hour 5 mins
1 tbs olive oil
2 brown onions, halved, thinly sliced
2 garlic cloves, finely chopped
Pinch of dried chillies (optional)
400g cauliflower, trimmed,
coarsely chopped
250g cup mushrooms, coarsely chopped
1 ⁄4 cup chopped fresh basil leaves,
plus extra leaves, to serve
1 ⁄ 3 cup chopped fresh continental
parsley, plus extra leaves, to serve
120g (11 ⁄ 2 cups) coarsely grated cheese,
such as cheddar or mozzarella
180ml (3 ⁄4 cup) tomato pasta sauce
2 tbs crème fraîche, sour cream or
thickened cream
125ml (1 ⁄ 2 cup) water
6 fresh lasagne sheets
1 Heat the oil in a large frying pan over
high heat. Add the onion. Reduce heat
to medium-low. Cook, stirring often, for
10 minutes or until golden. Add garlic
“
A great cheesy vegetarian dish packed with fresh,
vibrant flavours. Perfect for a hearty Sunday supper!”
Michelle Southan
best bakes
and cook, stirring, for 1 minute or until
aromatic. Stir through the chilli, if using.
Add cauliflower and mushroom. Cover.
Cook, stirring often, for 10 minutes or until
cauliflower is tender. Transfer mixture to top tip
a bowl. Stir through basil, parsley and This is a great recipe to
1 ⁄ 2 cup cheese. Season well. use up vegies you have
2 Combine the pasta sauce, crème on hand. Replace the
fraîche and water in a jug. Pour into cauliflower with a combo
a 24 x 31cm baking dish. of 400g zucchini, peas,
3 Preheat the oven to 180°C/160°C fan broccoli or carrot.
forced. Place 1 lasagne sheet on a work
surface. Place one-sixth of cauliflower
mixture along a short side of the sheet.
Roll up and place in the dish. Continue
with the remaining lasagne sheets and
cauliflower mixture. Sprinkle with the
remaining cheese. Cover with baking
paper and foil. Bake for 25 minutes.
4 Remove paper and foil and bake for
a further 15 minutes or until bubbling
and cheese is golden. Sprinkle with
the extra basil and parsley.
——————
pasta favourites taste 59
 best bakes
gnocchi al forno with creamy
blue cheese sauce
serves 4 | prep 10 mins | cooking 30 mins
185ml (¾ cup) thickened cream
100g blue cheese, crumbled
500g pkt gnocchi
150g (1 cup) frozen peas
100g (1 cup) coarsely grated mozzarella
50g baby rocket (optional)
1 Preheat the oven to 200°C/180°C
fan forced. Bring the cream to a simmer
in a saucepan over medium heat. Add
“
To make this dish even faster, pop it under the
grill instead of into the oven and cook until
the cheese is melted and bubbling.”
Michelle Southan
——————
60 taste pasta favourites
the blue cheese and stir until smooth.
Remove from the heat.
2 Meanwhile, cook the gnocchi following
packet directions or until just tender.
Drain. Add the gnocchi and peas to
the cheese mixture and stir to combine.
Season with pepper. Transfer the mixture
to a 1.5L (6 cup) baking dish. Sprinkle
with the mozzarella.
3 Bake for 20-25 minutes or until
the cheese is golden and bubbling.
Serve with baby rocket, if you like.
sweet potato, spinach
& ricotta rotolo
serves 4 | prep 25 mins (+ cooling time)
cooking 55 mins
750g sweet potato, peeled,
coarsely chopped
1 tbs extra virgin olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
700g jar tomato pasta sauce
2 tbs shredded fresh basil
180g baby spinach leaves
2 tbs fresh lemon juice
45g (¼ cup) pine nuts, toasted
300g fresh ricotta, crumbled
5 large (16 x 28cm) fresh lasagne sheets
40g (½ cup) finely grated parmesan
Mixed salad leaves, to serve
1 Preheat the oven to 180°C/160°C fan
forced. Grease a 6cm-deep, 25 x 30cm,
2L (8 cup) roasting pan.
2 Place sweet potato in a microwave-safe
bowl. Cover and microwave on High for
8 minutes or until tender. Mash until
almost smooth. Set aside to cool.
3 Meanwhile, heat oil in a large frying
pan over medium-high heat. Cook onion,
stirring, for 5 minutes or until softened.
Add garlic. Cook for 1 minute. Transfer half
the mixture to a medium bowl. Stir in the
pasta sauce and basil. Season. Set aside.
4 Add the spinach and lemon juice to the
remaining onion mixture in the frying pan.
Cook, stirring, for 2 minutes or until the
spinach wilts. Set aside to cool.
5 Add the spinach mixture, pine nuts
and 200g ricotta to the sweet potato.
Season and stir to combine.
6 Spread the pasta sauce mixture over
base of prepared pan. Sprinkle with the
remaining ricotta. Place 1 lasagne sheet
on a work surface. Leaving a 1cm border,
spread one-fifth of the sweet potato
mixture over lasagne sheet. Roll up tightly
from one short end to enclose filling. Cut
roll into 4 rounds. Place rounds, cut-side
up, in pan. Repeat with remaining lasagne
sheets and filling to make 20 rotolo.
7 Sprinkle rotolo with the parmesan.
Cover with foil and bake for 30 minutes.
Remove the foil and bake for a further
15 minutes or until the cheese is golden.
Serve with the salad leaves.
 best bakes
cauliflower & caramelised onion lasagne
serves 8 | prep 20 mins (+ 10 mins resting time) | cooking 21 ⁄ 2 hours
70ml extra virgin olive oil
1kg brown onions, halved, thinly sliced
2 tsp brown sugar
2 tsp balsamic vinegar
2 cauliflower
2 large garlic cloves, unpeeled
3 x 310g pkts baby truss tomatoes
1 tbs fresh oregano leaves,
plus 1 tbs sprigs, extra
800g fresh ricotta
2 tbs milk
1 egg
70g (1 cup) finely grated pecorino
105g (11 ⁄4 cups) coarsely grated cheddar
250g pkt dried lasagne sheets
1 Preheat the oven to 180°C/160°C fan
forced. Line 3 baking trays with baking
paper. Grease a 3.5L (14 cup) baking
dish with olive oil.
2 Heat 2 tbs oil in a large heavy-based
frying pan over medium-low heat.
Add the onion. Season. Cook, stirring
occasionally, for 30 minutes or until
softened. Add the sugar and vinegar.
Cook, stirring, for 10-15 minutes or until
caramelised. Transfer to a bowl.
3 Use a sharp knife to cut through the
centre core of each cauliflower to create
eight 1.5cm-thick ‘steaks’ (they may
break). Cut the remaining cauliflower
into small florets. Reserve 11 ⁄4 cups
cauliflower florets. Place cauliflower
——————
62 taste pasta favourites
steaks, remaining florets and garlic on
2 prepared trays. Brush with 1 tbs oil.
Season. Roast for 30-35 minutes or
until just tender. Peel the garlic. top tip
4 Halve two-thirds of the tomatoes. You can prepare this dish
Place, cut-side up, on remaining tray. to the end of Step 6 up to
Drizzle with remaining 2 tsp oil and 2 months ahead. Wrap in a
sprinkle with oregano. Season. Roast double layer of plastic wrap,
for 10-12 minutes or until just tender. then foil and freeze. Thaw
5 Process roasted cauliflower florets in the fridge overnight.
and garlic in a food processor until Continue from Step 7.
smooth. Add ricotta and milk. Process
until just combined. Add the egg and
half the pecorino and half the cheddar.
Process until smooth. Season.
6 Spoon 1 ⁄ 3 cup ricotta mixture into the
base of the prepared dish. Top with
one-third of the lasagne sheets, breaking
to fit. Spoon over one-third of remaining
ricotta mixture. Top with half the onion,
half the cauliflower steaks and half the
roasted tomato. Repeat the layering,
finishing with a layer of lasagne sheets.
Spoon over the remaining ricotta mixture.
Sprinkle with half each of the remaining
pecorino and cheddar. Top with reserved
cauliflower florets, remaining pecorino
and cheddar, and oregano sprigs.
7 Bake for 35-40 minutes or until cheese
is golden and pasta is tender. Top with
remaining tomatoes. Bake for a further
10-15 minutes or until tender. Set aside
for 10 minutes to rest before serving.

three-cheese gnocchi ‘mac ’n’ cheese’
serves 6 | prep 15 mins | cooking 15 mins
50g butter
50g (1 ⁄ 3 cup) plain flour
625ml (21 ⁄ 2 cups) milk
80g (1 cup) coarsely grated
vintage cheddar
55g (1 ⁄ 2 cup) coarsely grated gruyère
40g (1 ⁄ 2 cup) finely grated parmesan
2 x 500g pkts fresh wholemeal gnocchi
90g (11 ⁄4 cups) coarse sourdough
breadcrumbs, made from day-old bread
1 tbs extra virgin olive oil
1 tbs fresh thyme leaves,
plus extra sprigs, to serve
1 small garlic clove, crushed
1 Melt butter in a small saucepan over
medium heat until foaming. Cook flour,
stirring, for 2 minutes or until golden.
best bakes
Remove from heat. Slowly stir in the
milk until smooth. Stir over medium
heat until thickened. Stir in cheddar,
gruyère and 2 tbs parmesan. Season.
2 Lightly grease a 3L (12 cup) baking top tip
dish with butter. Cook gnocchi in a For a twist, stir
large saucepan of salted boiling water, shredded ham and
following packet directions, or until frozen peas into the
al dente. Drain. Return to pan. Stir in bechamel sauce before
bechamel. Spoon into prepared dish. adding to the gnocchi.
3 Preheat the grill to high. Place the
breadcrumbs and remaining parmesan
in a bowl. Combine the oil, thyme and
garlic in a separate bowl. Pour over the
breadcrumb mixture and stir to combine.
Sprinkle mixture over gnocchi. Cook
under grill for 3-4 minutes or until crisp
and golden. Sprinkle with thyme sprigs.
——————
pasta favourites taste 65
 best bakes

pesto, ricotta & chargrilled vegetable lasagne

serves 4 | prep 15 mins (+ 10 mins resting time) | cooking 55 mins

400g low-fat fresh ricotta
1 egg
185ml (¾ cup) light thickened cream
for cooking
25g (1 ⁄ 3 cup) grated parmesan
100g (1 ⁄ 3 cup) basil pesto
1 tbs boiling water
6 fresh lasagne sheets
4 cups chargrilled vegetables
80g (1 cup) grated pizza cheese blend
Fresh basil leaves, to serve
1 Preheat oven to 180°C/160°C fan forced.
Grease a 6cm-deep, 16 x 24cm baking
dish. Place ricotta, egg, cream and 1 ⁄4 cup
parmesan in a food processor. Process
until smooth. Season.
2 Place the pesto and boiling water in
a small bowl. Stir to combine. Spread a
third of the pesto mixture over the base of
prepared dish. Top with 2 lasagne sheets,
trimming to fit. Spread a third of the ricotta
mixture over lasagne sheets. Arrange half
the vegetables over the ricotta mixture. top tips
3 Drizzle with half the remaining pesto You can use any combination
mixture. Top with 2 lasagne sheets, of chargrilled vegies. Buy them
trimming to fit. Spread with half the ready-to-use from the deli
remaining ricotta mixture and top with section of the supermarket,
remaining vegetables. Repeat with or chargrill whatever you
remaining pesto mixture and lasagne have in the crisper.
sheets. Spread with remaining ricotta
mixture. Sprinkle with cheese and
remaining parmesan.
4 Cover the dish with greased foil. Bake
lasagne for 35 minutes. Remove foil. Bake
for a further 15-20 minutes or until cheese
is golden. Set aside for 10 minutes to rest.
Sprinkle with basil leaves.

With ready-made pesto and chargrilled vegies,

“ all you need to do is assemble and bake this

delicious vego main.” Michelle Southan
——————

66 taste pasta favourites

 best bakes

vegetable rigatoni
’n’ cheese
serves 4 | prep 10 mins (+ 5 mins resting time
cooking 35 mins

375g dried rigatoni

4 cups chargrilled vegetables,
coarsely chopped (see tip)
1 ⁄4 cup chopped fresh continental parsley,

plus extra, to serve

40g (1 ⁄ 2 cup) coarsely grated cheddar
bechamel sauce
750ml (3 cups) milk
60g butter
50g (1 ⁄ 3 cup) plain flour
70g (2 ⁄ 3 cup) coarsely grated
smoked cheddar

1 Cook pasta following packet directions

until al dente. Drain. Return pasta to pan.
2 Meanwhile, for bechamel sauce, place
milk in a microwave-safe jug. Microwave
on High for 1 minute or until warm. Melt
the butter in a saucepan over medium
heat. Add the flour. Cook, stirring, for
1-2 minutes or until mixture bubbles.
Gradually stir in milk. Bring to the boil.
Reduce heat to low. Cook, stirring, for
5 minutes or until thickened. Season.
Remove from heat. Stir in smoked cheddar.
3 Add bechamel mixture to the pasta
with the chargrilled vegetables and
parsley. Season. Mix well to combine.
4 Preheat the oven to 200°C/180°C fan
forced. Grease a 5cm-deep, 21 x 30cm,
2.5L (10 cup) ovenproof dish. Spoon
mixture into prepared dish. Sprinkle with
cheddar. Bake for 15-20 minutes or until
golden. Set aside for 5 minutes to rest.
Serve topped with extra parsley.
top tip
Chargrill a combo of
vegies such as zucchini,
eggplant, capsicum
and pumpkin for the
rigatoni recipe.
layered chicken, lemon & risoni bake
serves 4 | prep 15 mins (+ 30 mins marinating time) | cooking 50 mins
4 garlic cloves, crushed
1 tsp ground cumin
1 tsp paprika
½ tsp dried chilli flakes
2 tbs finely chopped preserved lemon rind
6 chicken thigh fillets, trimmed, halved
1 ⁄4 tsp saffron threads
185ml (3 ⁄4 cup) boiling water
1 tbs extra virgin olive oil
2 brown onions, halved, thinly sliced
165g (3 ⁄4 cup) dried risoni
250ml (1 cup) salt-reduced chicken stock
55g (1 ⁄ 3 cup) pitted Sicilian green
olives, quartered
1 ⁄4 cup fresh coriander leaves
1 Combine garlic, cumin, paprika, chilli
and 1 tbs preserved lemon rind in a large
glass or ceramic bowl. Add chicken and
toss to coat. Cover with plastic wrap and
place in the fridge for at least 30 minutes
to marinate, or overnight if time permits.
2 Preheat the oven to 180°C/160°C fan
forced. Place saffron and boiling water
in a small heatproof bowl.
3 Heat oil in a 6cm-deep, 22 x 30cm
(base measurement) flameproof roasting
pan over medium-high heat. Cook the
chicken, turning, for 5 minutes or until
golden. Transfer to a plate. Set aside.
4 Reduce heat to medium. Add onion
to the pan. Cook, stirring occasionally,
for 10 minutes or until softened and
slightly caramelised. Add the saffron
mixture, risoni and stock. Season. Stir
to combine. Arrange the chicken on the
risoni mixture. Bring to the boil. Cover
the pan with a lid or tightly with foil to
prevent steam escaping. Carefully
transfer the pan to the oven.
5 Bake for 25-30 minutes or until the
stock is absorbed and risoni is tender.
Sprinkle with olive, coriander and
remaining preserved lemon rind.
——————

pasta favourites taste 69

 best bakes
lamb, pea & mint lasagne
serves 8 | prep 25 mins (+ 10 mins resting time) | cooking 1 hour 5 mins
700g jar tomato passata
1 tbs extra virgin olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 ⁄ 2 tsp dried chilli flakes
1 ⁄4 tsp ground cinnamon
1 tsp ground allspice
500g lamb mince
2 tbs tomato paste
1 tbs finely chopped fresh rosemary
1 ⁄ 3 cup chopped fresh mint leaves
9 dried instant lasagne sheets
100g baby rocket
110g (2 ⁄ 3 cup) frozen peas
35g (1 ⁄4 cup) cornflour
650g (21 ⁄ 2 cups) plain Greek-style yoghurt
1 egg, lightly whisked
100g (1 cup) grated mozzarella
2 tsp lemon zest
1 Preheat the oven to 200°C/180°C
fan forced. Spread 1 ⁄ 2 cup passata over
the base of a 6cm-deep, 21 x 32cm, 2.5L
(10 cup) ovenproof dish.
2 Heat oil in a large saucepan over
medium-high heat. Cook onion, stirring
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70 taste pasta favourites
often, for 5 minutes or until softened. Add
garlic, chilli, cinnamon and allspice. Cook,
stirring, for 1 minute or until aromatic. Add
mince. Cook, breaking up any lumps with
a wooden spoon, until mince changes
colour. Add tomato paste and remaining
passata. Bring to the boil. Reduce heat to
medium-low. Simmer for 5-7 minutes, until
sauce thickens. Stir in herbs. Season.
3 Arrange 3 lasagne sheets over passata
in prepared dish, trimming to fit. Top with
half the mince mixture, one-third of rocket
and half the peas. Repeat with 3 lasagne
sheets, remaining mince mixture, half the
remaining rocket and remaining peas. Top
with remaining lasagne sheets. Trim to fit.
4 Place the cornflour in a bowl. Whisk
in 1 ⁄ 2 cup yoghurt until smooth and
combined. Whisk in remaining yoghurt
and egg. Spread over top of lasagne.
5 Cover dish with greased foil. Bake for
30 minutes. Remove foil. Sprinkle with
mozzarella. Bake for 15 minutes or until
cheese is melted and golden. Set aside
for 10 minutes to rest. Sprinkle with the
remaining rocket and lemon zest.
pumpkin rotolo
serves 4 | prep 1 hour (+ cooling time)
cooking 1 hour 40 mins
1.2kg butternut pumpkin, peeled,
deseeded, coarsely chopped
1 tbs extra virgin olive oil
3 garlic cloves, finely chopped
11 ⁄ 2 tbs chopped fresh rosemary,
plus 4 thin sprigs, extra
365g (11 ⁄ 2 cups) fresh ricotta
1 egg, lightly whisked
70g (1 cup) finely grated parmesan
8 (16 x 11.5cm) fresh lasagne sheets
60ml (1 ⁄4 cup) white wine
125ml (1 ⁄ 2 cup) thickened cream
40g (1 ⁄ 3 cup) coarsely grated mozzarella
1 Preheat oven to 200°C/180°C fan
forced. Place pumpkin in a baking dish.
Drizzle with the oil. Season. Bake for
30 minutes. Toss in garlic and chopped
rosemary. Bake for a further 10 minutes
or until golden. Mash until smooth.
Set aside to cool slightly.
2 Combine the ricotta, egg and 1 ⁄4 cup
parmesan in a bowl. Season. Add the
pumpkin. Swirl to slightly combine.
3 Cut a piece of muslin cloth into eight
30 x 20cm pieces. Rinse lasagne sheets
under running water to soften. Place
1 lasagne sheet on a work surface.
Spread about 1 ⁄ 2 cup pumpkin mixture
down a long side. Starting from long side,
roll up to form a log. Wrap in muslin. Use
kitchen string to tie the ends to secure.
Repeat with remaining pasta, pumpkin
mixture and muslin.
4 Bring a saucepan of salted water to
a gentle simmer. Poach the rotolo for
30 minutes. Use 2 tongs to transfer to
a plate. Set aside to cool completely.
Unwrap. Slice each rotolo into 3 pieces.
5 Preheat the oven to 200°C/180°C
fan forced. Lightly grease a round 30cm
(top measurement), 1.5L (6 cup) ovenproof
dish. Place the rotolo pieces, cut side up,
in the prepared dish. Top with the extra
rosemary sprigs. Pour the wine and cream
over the rotolos. Cover with baking paper
and foil. Bake for 20 minutes or until the
pasta is warmed through. Uncover.
Sprinkle with mozzarella and remaining
parmesan. Bake for 10 minutes or until
pasta is crisp and cheese is melted.
“
The pasta rolls are pre-cooked before baking to
ensure they stand up straight and keep their shape.”
Michelle Southan
 best bakes
bolognaise penne ’n’ cheese
serves 6 | prep 30 mins (+ 10 mins resting time) | cooking 1 hour 25 mins
375g dried penne
1 head broccoli, cut into florets
145g (3 ⁄4 cup) frozen peas
340g jar fire-roasted red pepper
strips, drained
½ cup fresh basil leaves, torn, plus
extra leaves, to serve
10g (1 ⁄4 cup) panko breadcrumbs
70g (2 ⁄ 3 cup) grated cheddar
55g (1 ⁄ 2 cup) grated mozzarella
quick & easy bolognaise
1 tbs extra virgin olive oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
750g beef mince
500g jar Leggo’s Bolognaise
Pasta Sauce
70g (1 ⁄4 cup) tomato paste
60ml (1 ⁄4 cup) water
cheesy bechamel sauce
50g butter
50g (1 ⁄ 3 cup) plain flour
750ml (3 cups) milk
35g (1 ⁄ 3 cup) grated cheddar
1 For the bolognaise, heat the oil in a
large, deep frying pan or saucepan over
medium-high heat. Add the onion. Cook,
stirring, for 5 minutes or until softened.
Add garlic. Cook, stirring, for 1 minute
——————
72 taste pasta favourites
or until aromatic. Add the beef mince.
Cook, breaking up any lumps with a
wooden spoon, for 8 minutes or until the
mince changes colour. Add pasta sauce,
tomato paste and water. Stir well to
top tip
Panko are Japanese
combine. Bring to the boil. Reduce heat
breadcrumbs that are
to low. Simmer, stirring occasionally,
light and crispy. Find them
for 15 minutes or until sauce thickens.
in the Asian foods aisle
2 Cook pasta in a large saucepan of
of the supermarket.
salted boiling water, following packet
directions, adding broccoli and peas for
the last 3 minutes of cooking time. Drain
and transfer to a large heatproof bowl.
3 Meanwhile, for bechamel, place butter,
flour and milk in a large saucepan over
medium-high heat. Whisk for 6-8 minutes
or until mixture thickens. Remove from
heat. Stir in the cheddar. Season well.
4 Add the bolognaise, pepper strips and
basil to pasta mixture. Toss to combine.
Add half the bechamel sauce. Mix well.
Spoon mixture into a 2.5L (10 cup) baking
dish. Spoon over remaining bolognaise.
5 Preheat the oven to 200°C/180°C
fan forced. Combine breadcrumbs,
cheddar and mozzarella in a bowl.
Sprinkle over the bolognaise. Bake for
30-40 minutes or until cheese is golden
and mixture is heated through. Set aside
for 10 minutes to rest. Top with extra basil.
top twists
Looking for something a little bit different? These
delicious pasta dishes are sure to tempt your tastebuds.
From ‘Spanakopita’ Risoni to Spaghetti Pizza and more,
these recipes are sure-fire winners.
 top twists

caramelised fennel spaghetti carbonara

serves 4 | prep 20 mins | cooking 25 mins

30g butter cook, turning occasionally, for 15 minutes

2 tsp extra virgin olive oil
2 medium fennel bulbs, cores removed
and discarded, thinly sliced,
fronds reserved
3 garlic cloves, finely chopped
80ml (1 ⁄ 3 cup) white wine
125g (1 ⁄ 2 cup) crème fraîche
3 eggs, lightly whisked
70g (1 cup) finely grated parmesan,
plus extra, shaved, to serve
300g dried spelt or wholegrain spaghetti
Micro herbs, to serve
1 Heat the butter and oil in a saucepan
over medium heat until butter is foamy.
Add the fennel. Reduce heat to low and
or until caramelised. Transfer to a plate.
2 Add garlic to pan. Cook stirring,
for 1 minute or until aromatic. Add the
wine. Simmer for 3 minutes or until
reduced by half. Add crème fraîche.
top tip
Spelt pasta is high in protein
Simmer for 5 minutes. Season. and fibre, and although
3 Whisk together egg and parmesan it contains gluten, it is more
in a bowl. Season well with pepper. easily digested than regular
4 Meanwhile, cook pasta in a large wheat pasta.
saucepan of salted boiling water,
following the packet directions, until
al dente. Drain. Return to the pan.
5 Immediately add crème fraîche mixture,
egg mixture and half the fennel. Toss well.
Serve with the remaining fennel, reserved
fronds, extra parmesan and herbs.

This is perfect for weeknight dinners and

“ also impressive enough to serve when you

have friends over.” Michelle Southan
——————

76 taste pasta favourites

 top twists

spaghetti pizza
serves 4 | prep 10 mins | cooking 20 mins

250g cooked spaghetti 2 Place the spaghetti, egg and parmesan

2 eggs, lightly whisked
25g (1 ⁄ 3 cup) finely grated parmesan
250ml (1 cup) tomato pasta sauce
2 (about 80g) bocconcini or
mozzarella, sliced
3 button mushrooms, sliced
3 slices pancetta
1 ⁄ 2 cup fresh basil leaves
1 Preheat the oven to 200°C/180°C
fan forced. Grease a 30cm pizza tray.
in a large bowl. Season. Use tongs to toss
until the mixture is well combined.
3 Spread the spaghetti mixture evenly
over the prepared pizza tray. Bake for
5 minutes or until partially cooked.
Spread with the pasta sauce. Top with
the sliced bocconcini or mozzarella,
mushroom and pancetta.
4 Bake for 15 minutes or until the base
is crisp and cheese is melted. Season.
Sprinkle with the basil leaves.

“
Ready in just 30 minutes, this is sure to become
a new family favourite.” Michelle Southan
——————

78 taste pasta favourites


asparagus cannelloni with easy cheesy sauce
serves 4 | prep 15 mins | cooking 35 mins
350g fresh ricotta
200g cottage cheese
160ml (2 ⁄ 3 cup) milk
2 tsp Dijon mustard
1 lemon, rind finely grated
40g (1 ⁄ 2 cup) finely grated parmesan
1 ⁄ 4 cup finely chopped fresh chives,
plus extra, to serve
4 bunches asparagus
1 tbs extra virgin olive oil
8 small (11.5 x 15.5cm) fresh
lasagne sheets
1 tbs drained baby capers
Mixed salad leaves, to serve
1 Preheat the oven to 200°C/180°C
fan forced. Grease a 30 x 19cm baking
dish with olive oil. Place ricotta, cottage
cheese, milk, mustard, rind and half the
top twists
parmesan in a blender. Season. Blend
until smooth. Transfer to a bowl. Stir in
chives. Pour half the cheese mixture
into the base of the prepared dish.
2 Place the asparagus in a bowl and top tip
drizzle with oil. Season and toss to coat. To add a flavour twist to
Place 1 sheet of lasagne on a clean work the cannelloni, wrap the
surface. Top with 3 asparagus spears. asparagus in prosciutto
Roll to enclose. Place in prepared dish, before rolling in lasagne
seam side down. Repeat with remaining sheets to enclose.
lasagne and asparagus, placing side
by side in prepared dish.
3 Pour the remaining cheese mixture
over cannelloni. Sprinkle with remaining
parmesan. Top with the capers. Bake
for 30-35 minutes or until the cheese
is golden and asparagus is tender.
Sprinkle with extra chives and serve
with the salad leaves.
——————
pasta favourites taste 81
 top twists
tagliatelle with minted pea sauce
serves 4 | prep 5 mins | cooking 15 mins
450g (3 cups) frozen peas
2 garlic cloves, finely chopped
1 lemon, rind finely grated
2 tbs fresh mint leaves,
plus extra, to serve
130g (1 ⁄ 2 cup) crème fraîche
40g (1 ⁄ 2 cup) shredded Grana Padano
cheese, plus extra, to serve
350g dried tagliatelle
1 Bring a large saucepan of salted water
to the boil over high heat. Cook peas for
2 minutes or until they float to the surface.
Use a slotted spoon to transfer peas to
Yummy, fast meal. I added some lemon juice and
“ pine nuts to the mix as well.” Shelley86
——————
82 taste pasta favourites
a heatproof bowl. Place 2 cups of peas
in the bowl of a food processor. Reserve
the remaining peas.
2 Add the garlic, rind and mint to the
food processor. Process until a coarse
top tip
You can make the pea
paste forms. Add the crème fraîche mixture up to 1 day ahead.
and cheese. Season well with pepper. Store in an airtight container
Process until smooth. in the fridge. Bring to room
3 Add pasta to saucepan. Cook, following temperature and add a little
packet directions, until al dente. Drain and pasta cooking liquid, then
return the pasta to the pan. Add the pea toss through pasta.
mixture. Toss well to combine. Season.
Stir in the reserved peas. Top with extra
cheese and mint. Season with pepper.
 top twists

linguine with pancetta, sage & chestnuts

serves 4 | prep 20 mins | cooking 55 mins

300g fresh chestnuts sharp knife to carefully peel away the

200g thickly sliced pancetta, shells and husks (they will be hot).
cut into lardons 2 Place the peeled chestnuts in a
2 garlic cloves, finely chopped roasting pan. Roast for 20 minutes top tip
80ml (1 ⁄ 3 cup) white wine or until toasted. Cut in half. The chestnuts need to be
250ml (1 cup) thickened cream 3 Meanwhile, cook pancetta in a large boiled in batches because
6 large fresh sage leaves, torn, non-stick frying pan over medium-high they have to be peeled while
plus extra, fried, to serve heat, stirring, for 5 minutes or until crisp. still hot – if you do too many
2 (250g each) pkts fresh linguine Add garlic. Stir until aromatic. Add wine. at a time, they’ll start to cool
Shaved parmesan, to serve Simmer for 3 minutes. Stir in cream and before you can peel them.
sage. Simmer for 5 minutes or until the
1 Preheat oven to 180°C/160°C fan forced. cream is reduced. Season.
Use a sharp knife to cut the base off each 4 Cook the pasta in a large saucepan
chestnut. Carefully cut a small cross in the of salted boiling water, following the
top of each chestnut. Add the chestnuts, packet directions. Drain.
5 at a time, to a small saucepan of boiling 5 Add the pasta and chestnuts to the
water. Cook for 7 minutes or until the pancetta mixture. Use tongs to toss well.
shells start to split apart. Use a slotted Sprinkle with the shaved parmesan and
spoon to transfer to a plate. Use a small extra fried sage. Season with pepper.

“
If you haven’t cooked with chestnuts before, give this
beautiful dish a go. They’re sweet and nutty, with a
texture similar to a baked potato.” Michelle Southan
——————

pasta favourites taste 85

 top twists
greek meatballs with herb risoni
serves 4 | prep 25 mins | cooking 50 mins
500g lean pork mince
35g (1 ⁄ 2 cup) fresh sourdough breadcrumbs
25g feta, crumbled
2 tbs chopped fresh chives
2 tbs chopped fresh oregano
1 red onion, finely chopped
2 garlic cloves, crushed
2 tbs no-added-salt tomato paste
400g can crushed tomatoes
20g pitted kalamata olives, sliced
2 tbs water
165g (3 ⁄4 cup) dried risoni
1 large zucchini, trimmed, coarsely grated
2 tsp finely grated lemon rind
Micro herbs, to serve
Steamed green beans, to serve
1 Preheat oven to 170°C/150°C fan forced.
Use hands to mix mince, breadcrumbs,
feta, half the chives and half the oregano
in bowl. Roll tablespoonfuls of mixture
into 24 meatballs.
——————
86 taste pasta favourites
2 Heat a large non-stick frying pan
over medium heat. Spray with olive
oil. Cook meatballs, in 2 batches, for
2-3 minutes or until browned. Transfer
to a large casserole dish. Wipe the
pan clean with paper towel.
3 Heat the pan over medium heat.
Spray with oil. Add the onion. Cook,
stirring occasionally, for 5 minutes
or until soft. Add the garlic. Cook for
30 seconds. Add tomato paste. Cook,
stirring, for 1 minute. Add the tomato,
olive and water. Bring to the boil. Pour
over the meatballs. Bake, uncovered,
for 35 minutes or until sauce thickens.
4 Meanwhile, cook risoni in a saucepan
of lightly salted boiling water, following
packet directions, until al dente. Drain
well. Return to saucepan. Stir in zucchini,
rind and remaining chives and oregano.
5 Top risoni with meatballs and sauce.
Sprinkle with herbs. Serve with beans.
pumpkin & labne
castellane pasta
serves 4 | prep 15 mins | cooking 40 mins
600g diced pumpkin
350g dried castellane, penne or fusilli
150g marinated labne or feta
100g baby rocket and spinach mix
60g (1 ⁄ 3 cup) sun-dried tomato pesto
35g (1 ⁄ 3 cup) natural sliced almonds,
lightly toasted
1 Preheat the oven to 180°C/160°C fan
forced. Line a baking tray with baking
paper. Place pumpkin on prepared tray.
Spray with olive oil. Season. Roast for
35-40 minutes or until golden and tender.
2 Meanwhile, cook pasta in a saucepan
of salted boiling water, following packet
directions, until al dente. Drain, reserving
60ml (1 ⁄4 cup) of the cooking liquid.
3 Place pasta and reserved liquid in a
heatproof bowl. Reserve 60ml (1 ⁄4 cup)
oil from marinated labne or feta. Add
2 tbs of the reserved oil to the pasta.
Season. Toss to combine. Add pumpkin
and salad leaves. Toss to combine.
4 Top with the pesto, labne or feta, and
almonds. Season with pepper. Drizzle
with the remaining oil.
top tip
Mix up the castellane pasta
dish by swapping the pumpkin
for other roast vegetables, such
as cauliflower, sweet potato,
zucchini or fennel, roasting
until golden and tender.
 top twists

‘spanakopita’ risoni
serves 4 | prep 15 mins | cooking 15 mins

305g (1½ cups) dried risoni
1 bunch silverbeet
60ml (¼ cup) extra virgin olive oil
2 garlic cloves, thinly sliced
2 green shallots, thinly sliced
90g (½ cup) pitted green Sicilian
olives, halved lengthways
2 tsp lemon zest
2 tbs fresh lemon juice
2 tbs coarsely chopped fresh dill
2 tbs chopped fresh continental
parsley
100g feta, crumbled
1 Cook the risoni, following packet
directions, until al dente. Drain well.
2 Meanwhile, remove and discard stems
from silverbeet. Coarsely shred leaves. top tip
3 Heat oil in a large frying pan over This dish makes a delicious
medium-high heat. Add the garlic and vegetarian dinner for 4, or
shallot. Cook, stirring, for 1 minute or can be served as a side dish
until garlic just starts to turn golden. for 6. Try serving with fish,
Add silverbeet. Toss for 4-5 minutes chicken or lamb, and topped
or until just starting to wilt. with Greek-style yoghurt.
4 Add risoni, olive, zest, juice, dill,
parsley and feta to the pan. Season
and toss to combine.

“
Cooked as per instructions, added more lemon juice and
zest. Perfect as a side dish to roast beef. Excellent
flavour. I will be making it again.” SundayMason
——————

pasta favourites taste 89

 top twists
creamy garlic & bacon linguine
serves 4 | prep 15 mins | cooking 15 mins
375g dried linguine
2 tbs extra virgin olive oil
1 brown onion, finely chopped
5 middle bacon rashers, trimmed,
thinly sliced
4 garlic cloves, crushed
2 eggs, plus 2 yolks, extra
125ml (1 ⁄ 2 cup) reduced-fat
thickened cream
25g (1 ⁄ 3 cup) finely grated parmesan
1 ⁄4 cup chopped fresh continental
parsley leaves
Shaved parmesan, to serve
Crusty bread, to serve
1 Cook the pasta in a saucepan of
salted boiling water, following packet
directions, until al dente. Drain.
Try topping this dish with sautéed
“ garlic prawns.” Michelle Southan
——————
90 taste pasta favourites
2 Meanwhile, heat oil in a large, deep
frying pan over medium heat. Add onion
and bacon. Cook, stirring occasionally,
for 5-6 minutes or until golden. Add
the garlic. Cook, stirring, for 1 minute.
Reduce the heat to low.
3 Whisk eggs, extra yolks, cream and
parmesan together in a jug. Season.
4 Add pasta to bacon mixture in the
pan. Toss well to combine. Add the egg
mixture. Cook over low heat, tossing,
for 1 minute or until pasta is covered in
a creamy, thickened sauce (the eggs
thicken the sauce).
5 Add half the parsley and toss to
combine. Sprinkle with the shaved
parmesan and remaining parsley.
Serve with crusty bread.
tuna & avocado
pasta with golden
crumbs
serves 4 | prep 10 mins | cooking 10 mins
375g dried spaghetti
2 tbs extra virgin olive oil
60g (1 cup) fresh breadcrumbs
2 garlic cloves, crushed
2 tsp fresh lemon thyme leaves, finely
chopped, plus extra to serve
1 tbs finely chopped fresh continental
parsley leaves
425g can tuna in oil
2 tbs drained capers, rinsed
1 avocado, chopped
60ml (1 ⁄4 cup) fresh lemon juice
Lemon zest, to serve
1 Cook the pasta in a large saucepan of
salted boiling water, following the packet
directions, until al dente.
2 Meanwhile, heat the oil in a large,
deep frying pan over medium-high heat.
Add the breadcrumbs, garlic, thyme and
parsley. Cook, stirring, for 3-4 minutes
or until breadcrumbs are golden.
3 Drain pasta, reserving 60ml (1 ⁄4 cup)
cooking liquid. Return pasta to pan.
4 Drain tuna, reserving 60ml (1 ⁄4 cup) of
the oil. Add tuna, reserved oil, capers,
avocado, juice and reserved cooking
liquid to pasta. Season. Toss to combine.
Sprinkle with the crumb mixture, zest
and extra thyme leaves.
contributors
RECIPES
Alison Adams, Emma Braz, Claire Brookman,
Lucy Busuttil, Kim Coverdale, Chrissy Freer,
Amira Georgy, Cathy Lonnie, Liz Macri,
Kate Murdoch, Jo-Anne Woodman,
Katrina Woodman

PHOTOGRAPHY
Guy Bailey, Al Richardson, Jeremy Simons,
Brett Stevens, Craig Wall, Andrew Young
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 index
PASTA MASTERCLASS
PASTA
broccoli pesto with linguine & pangrattato..............20 ..............20
fresh pasta....................................................................................10
pasta....................................................................................10
pumpkin alfredo with fettuccine,
crispy sage & pepitas.......................................................16
pepitas.......................................................16
rag pasta with mushrooms & pancetta crumb ........15
salsiccia ragu with pappardelle ......................................12
tuna-ball puttanesca with spaghetti.............................19
spaghetti .............................19
NEW CLASSICS
all-in-one-pan beef stroganoff........................................32
........................................32
best-ever lasagne...................................................................44
lasagne...................................................................44
creamy fettuccine carbonara...........................................36
carbonara ...........................................36
fennel & prosciutto crumb pasta.....................................48
italian throw-together mince & olive pasta...............40
lemony ricotta, olive & ham pasta.................................35
pasta.................................35
pasta with pea pesto & crispy chorizo........................36
chorizo ........................36
pesto & crispy salami pasta...............................................31
pasta ...............................................31
salmon polpette with herb linguine..............................28
linguine ..............................28
slow-cooker chicken & red wine ragu.........................
ragu ......................... 47
spaghettini with prawns & blistered chilli pesto....24 pesto ....24
spaghettini with prawns & chorizo pangrattato.....27 pangrattato .....27
spring mac ’n’ cheese ...........................................................43
tomato braised beef with orecchiette..........................39
orecchiette..........................39
tortellini with creamy mushroom &
white wine sauce ...............................................................48
turkish-style ravioli..................................................................
ravioli.................................................................. 47
BEST BAKES
bolognaise penne ’n’ cheese...........................................72
...........................................72
cauliflower & caramelised onion lasagne................62lasagne ................62
creamy ravioli, pumpkin & leek lasagne...................52
lasagne ...................52
gnocchi al forno with creamy
blue cheese sauce..........................................................
sauce .......................................................... 60
lamb, pea & mint lasagne...................................................70
lasagne...................................................70
layered chicken, lemon & risoni bake.........................69
bake .........................69
pesto, ricotta & chargrilled vegetable lasagne .....66
pumpkin rotolo..........................................................................70
rotolo ..........................................................................70
silverbeet, pumpkin & blue cheese
frying pan lazy lasagne .................................................56
spaghetti bolognaise frying pan lasagne.................55
lasagne.................55
sweet potato, spinach & ricotta rotolo........................
rotolo........................ 60
three-cheese gnocchi ‘mac ’n’ cheese’......................65
cheese’ ......................65
vegetable rigatoni ’n’ cheese...........................................69
cheese ...........................................69
vegie cannelloni with pink sauce...................................59
sauce...................................59
TOP TWISTS
asparagus cannelloni with easy cheesy sauce.....81 .....81
caramelised fennel spaghetti carbonara..................76
carbonara..................76
creamy garlic & bacon linguine.....................................
linguine ..................................... 90
greek meatballs with herb risoni....................................86
risoni....................................86
linguine with pancetta, sage & chestnuts.................85
chestnuts .................85
pumpkin & labne castellane pasta...............................86
pasta...............................86
spaghetti pizza..........................................................................78
pizza..........................................................................78
‘spanakopita’ risoni.................................................................89
tagliatelle with minted pea sauce .................................82
tuna & avocado pasta with golden crumbs............ crumbs ............ 90
The ultimate crowd-pleaser, pasta is a go-to comfort food. In our latest
book, you’ll enjoy delicious new twists on classic sauces, easy ways
with old favourites and simple one-pan meals. Start off with our
step-by-step pasta masterclass, then mix and match from there.
You’ll find plenty of inspiring and delicious ideas inside.