3 pasta dishes to kickstart your cooking careerBy TheStudentGuide
It's a well-known fact that cooking in costs less than eating out.
And it isn't as scary as you think. Cooking can be as easy or as complicated as you make it, but if you really want to learn to rustle up some grub then pasta is the perfect place to start. Here are 3 recipes for you to try which are quick and easy as well as being super tasty. Check back in a few days for your next challenge!
Garlic, mushroom & cream cheese pasta
Quick, easy and very tasty. Feel free to jazz it up with bits and bobs you have to hand such as onions, peas, spinach or bacon.
- 50g pasta
- 1 clove of garlic
- 4–6 closed cup mushrooms
- 2 tablespoons of cream cheese
- A table spoon of oil
- Salt and pepper to taste
- Fresh parsley or basil, chopped
- Bring a pan of water to the boil and add the pasta and a pinch of salt. Cook according to pack instructions.
- Slice your mushrooms and crush or finely dice the garlic.
- Put a pan on a medium heat and add the oil then throw in the mushrooms and garlic and fry until soft and lightly browned. Don’t let the garlic catch as it will make it taste bitter.
- When the pasta is cooked and drained, turn your mushrooms down to a low heat and stir in the cream cheese, salt, pepper and pasta until everything is thoroughly mixed and the cream cheese is warmed through.
- Serve immediately with a sprinkle of fresh herbs.
Chili & prawn linguine
Looks fancy but is made using fairly cheap ingredients. The name of the recipe calls for linguine, but spaghetti works just as well—‘linguine’ just sounds posher!
- 50g linguine or spaghetti
- 50g precooked king prawns
- 4 cherry tomatoes
- ¼ of a red chili
- A handful of spinach
- 1 clove of garlic
- While your spaghetti cooks, finely chop the chili and garlic. Use more or less depending on how hot/strong you want it.
- Slice your tomatoes into halves and wash the spinach before draining well.
- When your spaghetti is cooked and drained, pop a pan on a medium heat and add a tablespoon of olive oil. Sweat off your garlic and chili for a minute or two.
- Add the tomatoes and prawns and cook for a further 2 minutes, until the prawns are heated through. Throw in the spinach and wilt. This will take 30 seconds.
- Quickly toss into the pasta, season and serve. Add a sprinkle of parmesan if you want.
Tuna & mushroom pasta bake
Pasta bake is a student staple, but this one is full of healthy veg and easy to adapt to whatever you have in the fridge. This will serve 2–4 depending on how greedy/hungry you are.
- 200g pasta
- 1 tin of condensed mushroom soup (such as Campbell’s)
- 1 tin of tuna
- 1 tin of sweet corn
- 1 small onion finely diced
- 50g frozen peas
- Salt and pepper
- 100g grated cheese
- Preheat oven to 180°C/gm 4.
- Cook your pasta, but for a couple of minutes less than the usual cooking time.
- Sweat the onion for 3–4 minutes, then add the sweet corn, peas and soup. Half-fill the soup tin with water and add this and give the mixture a good stir.
- When it is heated through and bubbling, add the drained pasta, take off the heat and stir in the tuna. Season to taste with salt and pepper.
- Pour into an ovenproof dish and sprinkle on the cheese (add breadcrumbs as well if you have any, for a crunchy top).
- Bake for 20 minutes and enjoy.