Category: Pasta

 

If you’re looking for a quick yet indulgent dinner that tastes like summer in a bowl, this Lemon Garlic Prawn Pasta is just what you need. Juicy prawns, fragrant garlic, a zingy kick of lime, and a touch of heat from chilli flakes—this dish is comfort food with a fresh twist. It’s ready in under 30 minutes, making it perfect for weeknights, date nights, or lazy Sunday lunches. Serve it with a chilled glass of white wine and you’ve got yourself a restaurant-worthy meal at home.

Preparation time – 10 minutes

Cook time – 30 minutes

Serves – 2

[ingredients title=”Ingredients”]

• 200g fettuccine
• 500g prawns
• 3 tbsp extra virgin olive oil
• 2 tbsp finely chopped garlic
• 1 tsp chilli flakes
• Zest of 1 lime
• Salty pasta water
• Salt for the prawns
• 1/2 tsp freshly ground black pepper powder
• Lime juice as needed
• Fresh coriander for garnish [/ingredients]

[directions title=”Directions”]

1. Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, as per packet instructions. Reserve about 1/2 cup of the pasta water before draining.

2. In a wide pan, heat the olive oil over low heat. Add the finely chopped garlic and chilli flakes. Let them gently cook, infusing the oil without browning the garlic.

3. Add the prawns to the pan with a generous pinch of salt. Sauté until they turn golden brown and are cooked through—this should take about 5 minutes depending on their size.

4. Sprinkle in the freshly ground black pepper and lime zest. Stir everything together to coat the prawns evenly.

5. Add the drained fettuccine directly into the pan along with a splash of the reserved pasta water. Toss everything together until the pasta is well coated and glossy.

6. Squeeze in fresh lime juice to brighten the dish and top generously with chopped coriander or parsley. Serve immediately while warm. [/directions]

🍽️ Tips & Variations:

• Swap coriander with parsley for a more herbaceous flavor.
• Add a handful of cherry tomatoes for a pop of color and sweetness.
• Use linguine or spaghetti if fettuccine isn’t available.

---

❤️ Why You’ll Love This Recipe:

• Ready in under 30 minutes
• Light and refreshing
• High in protein
• Packed with zesty, garlicky flavor

This easy pasta is perfect for busy nights and guarantees a delicious, well balanced and satisfying dinner with minimal effort!

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Related Recipe: Creamy Prawn Alfredo Pasta

 

 

If you’re looking for a delicious, comforting, and easy-to-make meal, this One Pot Chicken & Mushroom Pasta is the perfect choice! Packed with tender, juicy chicken, earthy mushrooms, and creamy pasta, this dish is a one-pan wonder that saves time and minimizes cleanup. Whether you’re cooking for a busy weeknight or a cozy dinner, this hearty meal will satisfy everyone at the table.

Preparation time – 30 minutes

Cook time – 60 minutes

Serves – 3

[ingredients title=”Ingredients”]

For the Chicken:

• 500g boneless chicken breast
• Salt for marination
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 2 tbsp Italian pasta herb mix
• 2 tbsp extra virgin olive oil

For the Pasta:

• 2 tbsp extra virgin olive oil
• 2 tbsp finely chopped garlic
• 2 medium onions, finely chopped
• 300g button mushrooms, finely chopped
• Salt (as per preference)
• 3 tbsp fresh cream
• 600ml hot water or stock
• 250g pasta of choice
• 1 tbsp Italian pasta dried herb mix
• 200g fresh spinach leaves
• Fresh basil leaves for garnish
• 1/4 cup grated parmesan cheese [/ingredients]

[directions title=”Directions”]

1. Season the chicken breasts with garlic powder, onion powder, Italian herb mix, and salt.
2. Heat olive oil in a large pan over medium heat.
3. Cook the chicken for about 5–7 minutes on each side until golden brown and fully cooked.
4. Remove from the pan and set aside.
5. In the same pan, add olive oil and butter.
6. Sauté the chopped garlic for about 10 seconds until fragrant.
7. Add the onions and cook until they turn golden brown. Season with a pinch of salt.
8. Stir in the mushrooms and cook for 10 minutes until they release their juices.
9. Sprinkle the Italian pasta herb mix and pour in the hot water or stock.
10. Once the mixture comes to a boil, add the pasta of your choice.
11. Cover and let it cook on low heat for about 10 minutes.
12. When the pasta is about 80% cooked, add the spinach leaves and mix well.
13. Cover and cook until the pasta is fully done.
14. Stir in the fresh cream for a rich and creamy texture.
15. Add the cooked chicken back into the pan along with fresh basil leaves.
16. Sprinkle grated parmesan cheese on top and mix everything well.
17. Serve hot and enjoy your One Pot Chicken & Mushroom Pasta with a side of garlic bread or a fresh salad. [/directions]

This easy one pan meal is perfect for busy nights and guarantees a delicious, creamy, and satisfying dinner with minimal effort!

You can follow me on Facebook, Instagram, Twitter, and YouTube for more food-related content and updates that excites you to try something new every day.

Related Recipe: Creamy Pesto Pasta

 

Are you looking for a refreshing and delightful dish to bring to your next picnic or family gathering? This macaroni salad is a perfect choice! Packed with fresh vegetables, creamy feta cheese, and a zesty dressing, it’s a crowd-pleaser that will have everyone coming back for seconds. Easy to prepare and absolutely delicious, this recipe is a must-try. I promise, once you taste it, you’ll fall in love with its flavor and simplicity.

I can’t believe how delicious this is. Do try it once and I promise you’ll fall in love!

Preparation time – 30 minutes

Cook time – 10 minutes

Serves – 4

[ingredients title=”Ingredients”]

• 250g elbow macaroni pasta, cooked
• 1 cup grated carrots
• 1 cup grated cabbage
• 2 cups finely chopped cucumber
• 1 cup finely chopped green bell pepper
• 1/2 cup finely chopped red bell pepper
• 1 cup chopped spring onion greens
• 1/4 cup feta cheese

For the Dressing:

• 2 tbsp mayonnaise
• 2 tsp American mustard
• 1 tbsp dried pasta mix
• Salt to taste
• 1 tsp black pepper powder
• 1/2 cup extra virgin olive oil [/ingredients]

[directions title=”Directions”]

1. Boil the Macaroni: Cook the macaroni according to the package instructions, drain, and set aside.
2. Prepare the Vegetables: Grate and chop all the vegetables and keep them ready.
3. Make the Dressing: In a bowl, combine mayonnaise, American mustard, dried pasta mix, salt, black pepper powder, and extra virgin olive oil. Don’t worry about the consistency; it will all come together in the end.
4. Combine Ingredients: In a large salad bowl, add the boiled macaroni along with all the prepared vegetables.
5. Add the Dressing: Pour the dressing over the top of the macaroni and vegetables.
6. Mix Well: Mix thoroughly until the dressing is evenly distributed.
7. Serve and Enjoy: Enjoy your delicious macaroni salad. [/directions]

This macaroni salad is not just a side dish; it’s a star on its own. With its colorful medley of vegetables and the tangy, creamy dressing, it brings a burst of flavor to your table. Perfect for summer barbecues, potlucks, or as a light meal, it’s versatile and always a hit. Give it a try, and you’ll see why it’s a favorite. Enjoy your delicious and healthy macaroni salad!

Related Recipe: Raw Mango Salad

You can follow me on Facebook, Instagram, Twitter, and YouTube for more food-related content and updates that excites you to try something new every day.

The most creamy, delicious, comforting and devour-worthy prawn Alfredo pasta is here. This is the recipe you can make on a weeknight for a quick 30 minute dinner. Or even go for a weekend meal for two if you are in the mood for comfort food that doesn’t take hours in the kitchen.

The prawns are juicy and plump, soaking in all the flavours of the creamy Alfredo sauce, and the pasta is so so luxurious. Whenever I make this prawn Alfredo pasta, I just can’t stop eating it. It’s one of those special recipes that I just keep going back to. Hope you try it and love it as much as I do.

How to Cook the Perfect Pasta Every Single Time

No one likes a plate of mushy broken pasta, and so, while it is important put in our best efforts in perfecting the sauce, where the entire flavour lies, it is also extremely important to boil the pasta to perfection. It is not rocket science, just a few basic steps and you’ll have yourself perfectly cooked pasta every single time:

– Bring sufficient water to a boil

It is very important to have enough water in the pan to properly drown the pasta- Lesser volume of water may result into it getting extremely starchy; and bring it to a roaring boil before adding your pasta- the boiling water agitates the pasta pieces, thus helping them cook more evenly, keep them separated from one another and avoid clumps.

– Add salt

A very common mistake a lot of people make is adding oil to their pasta water in order to keep them from sticking to one another. However, this is completely false, as the only thing that can keep pasta from sticking is ample amount of water and a rolling boil, and hence is a waste of oil. Adding salt to the pasta water ensures that the pieces/strands of pasta do not remain bland while the only flavour and seasoning is in the sauce, because no one likes to bite into pasta that has all the flavours in the sauce and none into those spaghetti strands.

– Save the pasta water

Saving a couple ladles of pasta water goes a long way. Not only does the salty pasta water help flavour your sauce, it also plays a major role, along with butter and olive oil, to bring that glossy magical finish to your pasta.

– Cook according to package instructions

There is no universal rule to cook the perfect pasta, it completely depends on the brand or product you are using and it is advisable to cook as per the packet instructions; especially timing. The most common way to cook pasta is till al dente, which loosely translates “to the bite/tooth”, means almost cooked but not completely cooked. However, the above tips ensure getting the perfectly cooked pasta every single time.

Ingredients in this Prawn Alfredo Pasta

As mentioned before, this recipe calls for the most basic and minimal ingredients. Let’s take a look at the key ingredients:

– Prawns

Prawns are the star of this recipe. They need to be cooked just right to get that plump and juicy taste. Make sure you pat them dry before cooking in butter and cook them just enough so that they don’t turn rubbery. It acts as the perfect protein element of this dish and adds that appetizing seafood flavour to your pasta. A win-win for all!

– Cream

Fresh cream is the base of this Alfredo sauce. It provides certain richness and thickness to the sauce. Although we know how many Alfredo sauce recipes contain flour and milk- that is not the authentic way to go as that version of the Italian cream sauce was invented somewhere in America and not Italy. Truth is, for the most authentic, flavourful Italian Cream Sauce or Alfredo Sauce all you need is cream, freshly grated parmesan cheese and salt.

– Extra Virgin Olive Oil (EVOO) and Butter

Butter is a key ingredient in any kind of Alfredo sauce. Paring it up with extra virgin olive oil (EVOO) elevates your dish by providing a bitter and fruity flavour to your pasta; increasing the richness of the sauce. Make sure you use good quality fat to get the best results in this otherwise simple recipe.

Let’s take a look at the recipe.

Preparation time – 10 minutes

Cook time – 35 minutes

Serves – 3

[ingredients title=”Ingredients”]

For the prawns:

• 400 g prawns, cleaned and deveined
• 1 tsp salt
• 1/4 tsp black pepper powder
• 2 tbsp butter

For the final pasta recipe:

• 250 g pasta of choice, cooked al dente in salty pasta water as per package instructions
• 4 tbsp olive oil
• 1 tbsp finely chopped garlic
• 1 cup onions, finely chopped
• 200 ml fresh cream
• 1/4 cup pasta water (add more if required)
• Salt to taste
• 1/4 tsp black pepper powder
• 4 tbsp grated parmesan cheese
• 1 tsp finely chopped basil leaves or parsley for garnish [/ingredients]

[directions title=”Directions”]

1. Heat water in a large pot. Add enough salt to it till saline. Once it comes to a boil, cook the pasta in it till al dente as per package instructions. Set some pasta water aside.
2. Clean and devein the prawns. Pat them dry with a kitchen towel.
3. Marinate the prawns with salt and freshly crushed black pepper powder.
4. Heat butter in a pan. Cook the prawns for five minutes or till cooked. Set them aside.
5. In the same pan, add extra virgin olive oil. Add the chopped onions and cook till they caramelise and turn brown.
6. Add the garlic and cook till aromatic.
7. Pour the fresh cream along with pasta water and mix till well combined.
8. Add the cooked prawns along with the cooked pasta and cook till everything is well combined.
9. Grate parmesan cheese on top and mix.
10. Add pasta water if required.
11. Garnish with fresh parsley or basil leaves and enjoy steaming hot! [/directions]

I hope you try this Prawn Alfredo Pasta super soon. If you have any doubts, comments, or feedback, please reach out to me in comments or my social media handles.

Find me on Instagram – www.instagram.com/slurrpilicious

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Happy cooking!

MORE LIKE THIS

 

 

An easy and quick dinner recipe to go in 30 minutes, this mushroom and spinach pasta comes in handy in busy weeknights. This is not an Alfredo recipe, and does not use anything else except pasta water to bind everything together. It is a healthier version and you can take it up a notch with lentil pasta or non-refined flour pasta. I have used fettuccine in this recipe but you can go with any kind of pasta that you have with you.

We cook the mushrooms first in garlic and chilli flakes infused oil. I have used button mushrooms, but you can use any kind that you have available. The trick to making the mushrooms taste fabulous is to let them sit in the pan untouched for a few minutes while they are getting cooked. This step ensures that the edges of the mushroom get their space and time to turn crispy, rather than soggy. Once that is done, we add the chopped spinach and mix everything together. Final addition is that of the al dente pasta, some pasta water and basil leaves. And the simplest and yummiest mushroom and spinach pasta is ready!

Let’s dive straight into the recipe.

Preparation time – 10 minutes

Cook time – 30 minutes

Serves – 3

[ingredients title=”Ingredients”]

• 200 g pasta of choice, cooked as per package instructions
• 200 g button mushrooms, each cut in half
• 2 cups chopped spinach
• 3 tbsp extra virgin olive oil
• 3 tbsp finely chopped garlic
• 1 tbsp chilli flakes (adjust as per preference)
• 4-5 tbsp pasta water (adjust as per need)
• Grated parmesan cheese for garnish
• Fresh 8-10 Italian basil leaves [/ingredients]

[directions title=”Directions”]

1. Heat water in a large pot. Add enough salt to make it saline (or how you would like your soup to taste).
2. Once the water starts to boil, add your pasta and cook till al dente (or as per package instructions).
3. In another stove, heat extra oil in a skillet at low. Add the garlic to the oil and let it slow cook and release its flavours into the oil.
4. Once the garlic is aromatic, add the chilli flakes and mix.
5. Add the chopped mushrooms and mix for a few seconds.
6. Let the mushrooms sit in the oil for a few minutes till they start to shrink and the edges start to crisp up. Keep the flame at medium to high.
7. Once the mushrooms look cooked, add the spinach. Make sure the spinach does not have too much water in them.
8. Mix the spinach with the mushroom for a minute or two. If there is any water, let it dry up.
9. Salt the mushrooms and spinach right before they are cooked completely.
10. Add the al dente pasta, along with some pasta water and let everything come together.
11. Garnish with Italian basil leaves and grated Parmesan cheese. Serve hot. [/directions]

Hope you try out this delicious mushroom and spinach pasta in your own kitchen.

Feel free to reach out for feedback, suggestions or connect with me on Instagram or Facebook. Subscribe to my YouTube channel for all my videos and upcoming recipes.

Here is a very easy and delicious way to make pasta in red sauce. What’s special about this recipe is that this tomato basil sauce is not limited to be paired with just pasta. It is multipurpose and can be used as a sandwich spread, a pizza topping or a lasagne sauce! The best part about this tomato basil sauce is that it can be stored for up to a week and it just gets better with time. So if meal prep is your jam, this is your recipe.

With a handful of ingredients like tomato, garlic, extra virgin olive oil, and basil that scream authenticity and comfort, this pasta is minimal. Since ingredients are a few, make sure you use the best quality to avoid any kind of compromise in taste.

How to Cook the Perfect Pasta Every Single Time

No one likes a plate of mushy broken pasta, and so, while it is important to put in our best efforts in perfecting the sauce, where the entire flavour lies, it is also extremely important to boil the pasta to perfection. It is not rocket science, just a few basic steps and you’ll have yourself perfectly cooked pasta every single time:

•   Boil Water in a Large Pot

Always use a wide mouthed pot to boil pasta. It is important to fill up the pot with enough water so allow the pasta to drown and cook evenly. Lesser volume of water may result in the pasta getting extremely starchy, or worse – be left undercooked.

•   Add Plenty of Salt 

Adding plenty of salt in the pasta water is non-negotiable. Make sure you add as much salt till the water starts to taste saline. Imagine you are having a clear soup and adjust the salt accordingly. Adding salt to the pasta water ensures that the pieces/strands of pasta do not remain bland  in the final dish. 

•  Cook pasta till al dente

There is no universal rule to cook the perfect pasta, it completely depends on the brand or product you are using and it is advisable to cook as per the packet instructions. The most common way to cook pasta is until al dente, which loosely translates to “to the bite/tooth”, which means almost cooked but not completely cooked. Before the pasta is added to the sauce, it should still have a bit to it. The rest of it should cook along with the tomato sauce.

•   Reserve Pasta Water

Saving a couple of ladles of pasta water goes a long way. Not only does the salty pasta water help flavour your sauce, but it also plays a major role, along with butter and olive oil, to bring that glossy magical finish to your pasta.

Ingredients in This Tomato Basil Pasta

Tomato

In this recipe, I’ve used the local red tomatoes that we find easily in the Indian markets and it has turned out to be just so good. Tomatoes are just the right amount of sweet and sour that balances all the flavours in this sauce. The tomatoes go through a four step process to get this rich sauce made.

First, they are boiled in water till the skin starts to show slits. Second, they are transferred to ice cold water and the skin is peeled. Third, the tomatoes are blended to a fine paste and finally, the tomatoes are cooked in olive oil and reduced to a thick sauce.

Extra Virgin Olive Oil and Butter

This tomato basil pasta recipe is minimalistic in terms of ingredients, which is why quality should not be compromised. Make sure you use high quality extra virgin olive oil for this recipe to get the best flavours.

Garlic

Garlic plays an important role in adding a lot of flavour to the simple tomato sauce. In pastas, the garlic is always slow cooked in the olive oil to give it enough time to release its flavour. We follow the same step with garlic in this recipe. The garlic is finely chopped and added to cold extra virgin olive oil. Then it is allowed to slow cook and take its time to release its oils into the pan.

Fusilli/Any Pasta of Choice

A variety of pasta formed into a corkscrew or helical shape, fusilli is used with cold salads with creamier dressing or with thick sauces as the twisted shape holds more flavour and sauce and is also aesthetically pleasing. Where I prefer fusilli with this pasta recipe as it soaks up the creamy, tangy tomato sauce with the freshness of basil really well, you can use any pasta of your choice. 

Italian Basil Leaves

Basil is a culinary herb used in almost all Italian recipes and several other cuisines worldwide. The flavour of basil is sweet and savoury, with hints of mint, anise, and pepper; however, the herb ultimately adds a hint of sweetness to any dish. While dried basil has more concentrated flavours and can be used in place of fresh, using fresh basil for your recipes is always better as dried uncooked herbs have a slight dusty taste to them and never fully substitute fresh herbs.

Fresh Italian basil is so good- it adds a punch of flavour, smells delicious, and can add other dimensions to your dish. It is very easy to grow basil in your kitchen garden and pluck a fresh handful every time you need, just like me.

Preparation time – 30 minutes

Cook time – 30 minutes

Serves – 8

[ingredients title=”Ingredients”]

• 1.5 kg tomatoes
• 90 g finely chopped garlic
• 1/3 cup extra virgin olive oil
• 1 tbsp chili flakes
• 40 g butter
• Fresh Italian basil leaves
• 400 g fusilli pasta, boiled [/ingredients]

[directions title=”Directions”]

1. In a big pot of water, gently drop all your tomatoes. You can make little cross slits on the base of the tomato which may prove to be helpful while peeling the skin after boiling.
2. Put it on the heat and let it boil for about 30 minutes till the skin of the tomatoes starts to wrinkle.
3. Once the tomatoes are boiled, place each of them directly into ice-cold water so that they stop cooking.
4. Once the tomatoes cool down and become easy to handle, peel the skin off each tomato and place the peeled tomatoes in a separate bowl.
5. Put the peeled tomatoes in a blender and blend them into a fine paste. Do it in batches to avoid a mess.
6. Now, finely chop the garlic. The finer it is, the easier it is for it to release its flavours into the sauce.
7. Pour extra virgin olive oil into a pot and add the chopped garlic before turning on the heat. We need to slowly simmer the garlic and let it cook well and release its flavours into the oil. 
8. Once the garlic starts to sweat, add in a big chunk of butter and let it melt. The butter lends more flavour to the oil as well as prevents burning.
9. Be patient and cook the garlic in the oil and butter at low flame until the maximum flavour of garlic isn’t released into it.
10. Once the butter is bubbling well, the raw smell of garlic is lost and the garlic starts to become very lightly golden around the edges, we add some chilli flakes to the oil.
11. When the butter has browned and all the flavours have come together and filled the air around you is when we add the tomato paste.
12. Cook the tomatoes, stirring regularly till it thickens and is reduced to almost ⅓ rd of its original volume. Make sure you use a heavy bottom pan otherwise your tomatoes might stick to the bottom and burn.
13. Cover and cook the tomatoes for about 15-20 minutes till the sauce gets reduced further.
14. Now is the time when you season the sauce with some salt and black pepper. Give it a very good mix and bring everything together.
15. Top the sauce up with some roughly torn fresh basil leaves. I use the ones from my kitchen garden and I suggest you do not substitute it with dried basil because in that case the authenticity of the sauce will be lost. 
16. At this point, the sauce has reduced and thickened beautifully.
17. Now is the time we throw in the boiled pasta. Mix it well with the sauce ensuring every piece is coated well and let it cook in the sauce.
18. Once the pasta is cooked well with the sauce, we add in a lot of grated cheese and mix it very well into the sauce. [/directions]

This tomato basil pasta pasta is so simple, hearty and effortless. Have it hot garnished with some grated Parmesan cheese and fresh basil and a side of garlic bread. Or save it for the next day; it gets better with time. 

Feel free to reach out for feedback, suggestions or connect with me on Instagram or Facebook. Subscribe to my YouTube channel for all my videos and upcoming recipes.

This Spaghetti Mushroom Alfredo is a wholesome and hearty pasta dish which comes together in 30 minutes. It is whipped up with minimum ingredients in no time and such minimal efforts and yet tastes gourmet. This Spaghetti in Mushroom Alfredo is not just extremely tempting, but looks straight out of a fancy cookbook. Put this together as a quick meal fix for yourself, or make it for a romantic date night or for your friends and family and be ready to get your share of praises for this delightful pasta dish. You have to give it a try!

This quick and easy one pot creamy Spaghetti Mushroom Alfredo pasta is one such go to recipe when you’re tired, lazy or just don’t have a lot of time in hand because with the spaghetti is boiled to perfection, this barely takes 10 minutes to come together and I cannot begin to tell you how delicious and filling it turns out to be. Being a big fan of a good wholesome plate of pasta, I end up making this recipe on those nights when the heart craves for an indulgent pasta.

This creamy pasta, with earthy tones of flavour from mushrooms, richness of the thick cream, the pungency of the garlic and sweetness of the onions topped with fruity and nutty parmesan in every bite will definitely top the list of your quick and easy go to pasta recipes. 

One of the best things about this recipe apart from the fact that it is super quick, wholesome, comes together in a single pot and packed with flavours is- you cannot go wrong with this! Once you know how to boil the spaghetti (or any pasta) to perfection, this will be your fool proof weeknight dinner when the heart craves that hearty plate of creamy authentic Italian pasta.

How to Cook the Perfect Pasta Every Single Time

No one likes a plate of mushy broken pasta, and so, while it is important put in our best efforts in perfecting the sauce, where the entire flavour lies, it is also extremely important to boil the pasta to perfection. It is not rocket science, just a few basic steps and you’ll have yourself perfectly cooked pasta every single time:

– Bring sufficient water to a boil

It is very important to have enough water in the pan to properly drown the pasta- Lesser volume of water may result into it getting extremely starchy; and bring it to a roaring boil before adding your pasta- the boiling water agitates the pasta pieces, thus helping them cook more evenly, keep them separated from one another and avoid clumps.

– Add salt

A very common mistake a lot of people make is adding oil to their pasta water in order to keep them from sticking to one another. However, this is completely false, as the only thing that can keep pasta from sticking is ample amount of water and a rolling boil, and hence is a waste of oil. Adding salt to the pasta water ensures that the pieces/strands of pasta do not remain bland while the only flavour and seasoning is in the sauce, because no one likes to bite into pasta that has all the flavours in the sauce and none into those spaghetti strands.

– Save the pasta water

Saving a couple ladles of pasta water goes a long way. Not only does the salty pasta water help flavour your sauce, it also plays a major role, along with butter and olive oil, to bring that glossy magical finish to your pasta. 

– Cook according to package instructions

There is no universal rule to cook the perfect pasta, it completely depends on the brand or product you are using and it is advisable to cook as per the packet instructions; especially timing. The most common way to cook pasta is till al dente, which loosely translates to “to the bite/tooth”, means almost cooked but not completely cooked. However, the above tips ensure getting the perfectly cooked pasta every single time. 

Ingredients in this Creamy Mushroom Alfredo Pasta?

As mentioned before, this recipe calls for the most basic and minimal ingredients. Let’s take a look at the key ingredients:

– Mushrooms

Mushroom is one of the star ingredients of this recipe. If you’re not a big fan of mushrooms, this is probably not for you because the piquant flavour of mushroom somewhat dominates all the other flavours in this recipe. However, the earthy tones of mushroom also complement the richness of the cream. You can use any kind of mushroom or a combination of the same. I’ve used button mushrooms for this recipe which is very easily and abundantly available around where I live and would be for most of you as well. 

The big chunks of mushrooms provide a meaty bite to your creamy pasta. One word of caution while cooking the mushrooms – do not salt them right in the beginning and do not touch them too much. These two tips ensure that the mushrooms turn crispy and not soggy. 

– Cream

Fresh cream is the base of this Alfredo sauce. It provides certain richness and thickness to the sauce. Although we know how many Alfredo sauce recipes contain flour and milk- that is not the authentic way to go as that version of the Italian cream sauce was invented somewhere in America and not Italy. Truth is, for the most authentic, flavourful Italian Cream Sauce or Alfredo Sauce all you need is cream, freshly grated parmesan cheese and salt.

– Extra Virgin Olive Oil (EVOO) and Butter

Butter is a key ingredient in any kind of Alfredo sauce. Paring it up with extra virgin olive oil (EVOO) elevates your dish by providing a bitter and fruity flavour to your pasta; increasing the richness of the sauce.

Note this recipe down, try it for yourself and you’ll never have to search for another recipe and get the perfect Spaghetti Mushroom Alfredo every single time.

Preparation time – 10 minutes

Cook time – 30 minutes

Serves – 3 people

[ingredients title=”Ingredients”]

• 150 g spaghetti
• 2 tbsp extra virgin olive oil
• 1 tbsp butter
• 2 tbsp garlic – finely chopped
• 1 cup onions – finely chopped
• 200 g button mushrooms, cleaned and cut into half 
• 1 cup fresh cream
• 1 cup reserved pasta water
• ½ cup grated parmesan cheese
• Salt to taste
• 1 tsp black pepper powder  [/ingredients]

[directions title=”Directions”]

1. Bring enough water in a deep pot to a roaring boil.
2. Season the water with enough salt to make it saline.
3. Add in the spaghetti and give it a mix.
4. Boil the pasta according to package instructions and set aside. 
5. Save some saline pasta water.
6. In another pan, heat some extra virgin olive oil.
7. Add in the butter to the pan and let it melt.
8. Throw in the chopped garlic and sweat it, stirring continuously. Do not brown the garlic.
9. Add the finely chopped onions to the pan.
10. Right after adding the onions, add the mushrooms.
11. Cook till the mushroom turn a nice golden brown and crispy and cook completely and the onions become translucent, stirring occasionally.
12. Throw in the fresh cream and saline pasta water and give it a good mix.
13. Bring the sauce to a boil.
14. Season with some black pepper and give it another good mix.
15. Add your perfectly cooked spaghetti to the creamy sauce and fold it in.
16. Adjust the salt at this point if needed.
17. Add in the grated parmesan and mix it well.
18. Garnish it with some more parmesan and serve it hot. [/directions]

Additional Tips:

As letting the cooked pasta sit out for too long is not advisable, boiling the pasta simultaneously while making the sauce can be a good way to go about it. Since most pasta sauces take about 5 minutes to cook, you should put the pasta to boil slightly before starting up your sauce.

Feel free to reach out for feedback, suggestions or connect with me on Instagram or Facebook. Subscribe to my YouTube channel for all my videos and upcoming recipes.

This quick and easy one pot Creamy Mushroom Alfredo Pasta is my go-to comfort food recipe when I’m craving something decadent, and I’m also feeling lazy to spend hours in the kitchen. With the pasta boiled, this barely takes 10 minutes to come together and I cannot begin to tell you how delicious and filling it turns out to be. You have to try for yourself. 

As a devotee of mushrooms, I love experimenting with it and coming up with recipes that fill me up with joy. Strictly for mushroom lovers, this fusilli cooked to perfection folded in luscious creamy mushroom Alfredo sauce with just the right amount of seasoning, cheese (because cheese makes everything perfect!) and delicious aroma filling the air around your kitchen is everything you’re going to need to turn your boring dinner nights and Sunday brunches tedious and boring to fun and lip-smacking! 

How to cook the perfect pasta every single time!

No one likes a plate of mushy broken pasta, and so, while it is important put in our best efforts in perfecting the sauce, where the entire flavour lies, it is also extremely important to boil the pasta to perfection. It is not rocket science, just a few basic steps and you’ll have yourself perfectly cooked pasta every single time: 

Bring sufficient water to a roaring boil

It is very important to have enough water in the pan to properly drown the pasta- Lesser volume of water may result into it getting extremely starchy; and bring it to a roaring boil before adding your pasta- the boiling water agitates the pasta pieces, thus helping them cook more evenly, keep them separated from one another and avoid clumps.

Add salt to boiling water

A very common mistake a lot of people make is adding oil to their pasta water in order to keep them from sticking to one another. However, this is completely false, as the only thing that can keep pasta from sticking is ample amount of water and a rolling boil, and hence is a waste of oil. Adding salt to the pasta water ensures that the pieces/strands of pasta do not remain bland while the only flavour and seasoning is in the sauce, because no one likes to bite into pasta that has all the flavors in the sauce and none into those pasta pieces.

Save the pasta water

Saving a couple ladles of pasta water goes a long way. Not only does the salty pasta water help flavour your sauce, it also plays a major role, along with butter and olive oil, to bring that glossy magical finish to your pasta. In this recipe, the saline pasta water plays a major role in making the sauce thick and creamy!

Cook according to pack instructions

There is no universal rule to cook the perfect pasta, it completely depends on the brand or product you are using and it is advisable to cook as per the packet instructions; especially timing. The most common way to cook pasta is till al dente, which loosely translates to “to the bite/tooth”, means almost cooked but not completely cooked. However, the above tips ensure getting the perfectly cooked pasta every single time. 

Ingredients in This Creamy Mushroom Alfredo Pasta

As mentioned before, this recipe calls for the most basic and minimal ingredients. Let’s take a look at the key ingredients:

Mushrooms

As the name of the recipe suggests, mushroom is the star ingredient of this recipe. It is strictly for mushroom lovers because the savoury, earthy flavour of it dominates all the other flavours of the sauce for this pasta. You can use any kind of mushroom or a combination of the same. I’ve used button mushrooms for this recipe which is very easily and abundantly available around where I live and would be for most of you as well.

The finely chopped mushrooms impart the maximum flavour to the sauce. One word of caution while cooking the mushrooms – do not salt them right in the beginning and do not touch them too much. These two tips ensure that the mushrooms turn crispy and not soggy. 

Extra Virgin Olive Oil (EVOO) and Butter

Butter is a key ingredient in any kind of Alfredo sauce. Paring it up with extra virgin olive oil elevates your dish by providing a bitter and fruity flavour to your pasta; increase the richness of the sauce as well as increasing the health co-efficient because extra virgin olive oil is probably the healthiest fat in the world.

Fusilli

A variety of pasta formed into corkscrew or helical shape, fusilli is used with cold salads with creamier dressing or with thick sauces as the twisted shape holds more flavour and sauce and is also aesthetically pleasing. Where I prefer fusilli with this pasta recipe as it soaks up the piquant mushroom flavours of this thick and creamy sauce really well, you can use any pasta of your choice. Fettuccini and Penne are other great choices for pastas in Alfredo sauce.

Here’s the recipe:

Let’s take a look at the recipe.

Preparation time – 20 minutes

Cook time – 30 minutes

[ingredients title=”Ingredients”]

• 300 g fusilli pasta
• 30 ml extra virgin olive oil
• 15 g butter
• 15 g garlic, finely chopped 
• 100 g red onions, finely chopped
• 200 g button mushrooms, finely chopped
• 4 g black pepper powder
• 15 g dried basil
• 100 ml fresh cream
• 100 g grated cheese
• Salt to taste [/ingredients]

[directions title=”Directions”]

1. To a pan, heat extra virgin olive oil and butter.
2. Add the finely chopped garlic and sweat it. Do not brown.
3. Only the garlic is golden on the edges, add the finely chopped red onions and sauté till translucent.
4. Add the finely chopped Mushrooms and let it cook, stirring occasionally.
5. Season with some black pepper powder, give it a good mix.
6. Add the dried basil and cook till the mushrooms are properly done.
7. Throw in the saline pasta water that we saved, and mix.
8. Add the fresh cream, mix well and cook for a few minutes.
9. Adjust the seasoning at this point.
10.  Throw in the cooked fusilli and mix well. 
11.  Add in more pasta water and cook to adjust the creaminess and the consistency of the sauce as per preference.
12.  Mix in some grated cheese and take it off the heat.
13.  Enjoy hot with some freshly baked garlic bread! [/directions]

Recipe Notes:

As letting the cooked pasta sit out for too long is not advisable, boiling the pasta simultaneously while making the sauce can be a good way to go about it. Since most pasta sauces take about 5 minutes to cook, you should put the pasta to boil slightly before starting up your sauce.

Try this mushroom alfredo pasta out if you’re a die-hard mushroom fan just like me!

Feel free to reach out for feedback, suggestions or connect with me on Instagram or Facebook. Subscribe to my YouTube channel for all my videos and upcoming recipes.

This Spaghetti in Cherry Tomato Sauce recipe will prove to be your holy grail when it comes to making the quickest, easiest, most flavourful and authentic pasta. You can whip this dish up in less than 20 minutes with the most minimal ingredients as a quick meal fix for yourself, or make it for a romantic date night or for your friends and family and be ready to get your share of praises for this delightful authentic Italian dish. You have to give it a try!

This spaghetti in cherry tomato sauce recipe does not require a whole list of ingredients, but the most basic, minimum and easily available at home ingredients. Just the basic onion, garlic and cherry tomatoes with some Italian herbs is all it takes to create this masterpiece. Once your spaghetti is cooked to perfection, it hardly takes 10 minutes to put this dish together. Being a big fan of a good wholesome plate of pasta, I end up making this recipe at least once a week, especially on days I’m low on energy and just want to whip up something quick and delicious.

As spaghetti is one of the variants of pasta that does not absorb the sauces as much as others, it is more often than not, cooked in an oil based or a tomato based sauce. In most pasta recipes that call for spaghetti, most of its flavour relies on the oil/fat used, the kind of tomatoes (if used- the level of sweetness differs based on the type of tomatoes used), the way the garlic is cooked (because the concentration of the garlic-y flavour in the sauce depends on the style of cooking- simmering garlic on a low heat till it becomes golden results in releasing its maximum flavour in the sauce) and the herbs used. 

Cherry tomato are slightly higher in fructose content, hence provide certain sweetness to the pasta. They are cooked till they pop open and release all their delicious juices in the sauce. The cherry tomatoes are unpeeled and cooked whole, which provides a tangy bite here and there along with a beautiful pop of colour to this spaghetti in cherry tomato sauce.

One of the best things about this spaghetti in cherry tomato sauce apart from the fact that it is super quick, wholesome and packed with flavours is- you cannot go wrong with this! Once you know how to boil the spaghetti (or any pasta) to perfection, this will be your fool proof weeknight dinner when the heart craves Italian!

How to Cook the Perfect Pasta Every Single Time!

Pasta making is easy with packaged pasta, but even the simplest of things require tips and tricks. Here are my tricks you can use to make gourmet, restaurant like pasta at home, every single time.

• Bring Sufficient Water to a Roaring Boil

It is very important to have enough water in the pan to properly drown the pasta- Lesser volume of water may result into it getting extremely starchy; and bring it to a roaring boil before adding your pasta- the boiling water agitates the pasta pieces, thus helping them cook more evenly, keep them separated from one another and avoid clumps.

• Add Salt, not oil

A very common mistake a lot of people make is adding oil to their pasta water in order to keep them from sticking to one another. However, this is completely false, as the only thing that can keep pasta from sticking is ample amount of water and a rolling boil, and hence is a waste of oil. Adding salt to the pasta water ensures that the pieces/strands of pasta do not remain bland while the only flavour and seasoning is in the sauce, because no one likes to bite into a pasta that has all the flavours in the sauce and none into those spaghetti strands.

• Save some pasta water

Saving a couple ladles of pasta water goes a long way. Not only does the salty pasta water help flavour your sauce, it also plays a major role, along with butter and olive oil, to bring that glossy magical finish to your pasta. 

• Cook according to package instructions

There is no universal rule to cook the perfect pasta, it completely depends on the brand or product you are using and it is advisable to cook as per the packet instructions; especially timing. The most common way to cook pasta is till al dente, which loosely translates to “to the bite/tooth”, means almost cooked but not completely cooked. However, the above tips ensure getting the perfectly cooked pasta every single time. 

 

Now that you know all the tips and tricks on how to make the perfect pasta, let’s take a look at the recipe to this spaghetti in cherry tomato sauce.

Preparation time – 10 minutes

Cook time – 15 minutes

Serves – 3 people

[ingredients title=”Ingredients”]

• 200 grams spaghetti
• 3 tbsp extra virgin olive oil
• 1 medium sized red onion, finely chopped
• 1 tbsp butter
• 300 grams cherry tomatoes
• 2 tbsp minced garlic
• 1 tsp chilli flakes (adjust as per your liking)
• 10-12 fresh Italian basil leaves
• Fresh cilantro or parsley, finely chopped
• 1/4 cup Grated parmesan cheese
• Salt to taste [/ingredients]

[directions title=”Directions”]

1. Bring about 2 liters of water in a wide mouthed pot to a rolling boil.
2. Once the water starts boiling, add a handful of salt and mix well. We add the salt in order to season the spaghetti strands.
3. Now, add the spaghetti and cook till al dente as per packet instructions. Drain and set aside.
4. Heat olive oil and butter in a pan. Keep the heat at low and add the garlic.
5. Cook the garlic patiently at the lowest possible heat till it releases all its flavors into the oil and has turned golden brown. Do not burn.
6. Add the finely chopped onions and cook till they become transparent. Prevent it from browning.
7. At this point, add the unpeeled whole Cherry Tomatoes and sauté for just about thirty seconds in low heat, till they just start to blister, pop open and start to release their juices in the sauce. Slightly mash the tomatoes with a spatula to get maximum flavor.
8. Add the reserved salty pasta water followed by the cooked spaghetti, cilantro/parsley and chili flakes and toss with the help of a pair of tongs till well combined. Keep the heat low at all times.
9. Splash a ladle full of remaining pasta water to add in the extra glaze to the spaghetti strands.
10. Adjust the seasoning if required.
11. Take it off the heat and throw in a handful of fresh Italian Basil leaves.
12. Top with a good amount of Parmesan Cheese (adjust as per taste because there’s no such thing as too much cheese!) and serve hot! [/directions]

Additional Tips

As letting the cooked pasta sit out for too long is not advisable, boiling the pasta simultaneously while making the sauce can be a good way to go about it. Since most pasta sauces take about 5 minutes to cook, you should put the pasta to boil slightly before starting up your sauce.

Eat your pasta hot, a cold pasta will never taste as good as fresh pasta off the pan!

I hope you’ll try this quick, easy and very very flavourful spaghetti in cherry tomato sauce and make your boring dinner nights delightful.  

Feel free to reach out for feedbacks, suggestions or connect with me on Instagram or Facebook. Subscribe to my YouTube channel for all my videos and upcoming recipes.