Spinach & Mushroom Rotini

Spinach and mushroom make for a wonderful combination. And with whole grain rotini, the taste is almost heavenly. This is one of my favourite recipes, one I created on one of those long winter evenings when I had a craving for a hearty yet healthy meal!! I am sharing this with all pasta lovers via Presto Pasta Night, hosted by the lovely Ruth.

Ingredients:
3 cups whole grain rotini
1 cup frozen spinach
1 1/2 cups mushrooms, sliced
1 medium onion, sliced
2 cloves garlic, crushed
1/2 cup milk
1 cup vegetable stock
2 tbsp low fat cream cheese
1/4 cup pepper jack cheese, grated
Parmesan cheese, shaved
1 small green pepper, sliced
1 tbsp olive oil
1 tsp cornflour
Salt, to taste
Black Pepper, freshly ground

Method:

1. Boil the pasta as per instructions on the packet in plenty of water and 1/2 teaspoon of salt.
2. Heat the oil in a large heavy bottomed saucepan. Add the garlic and stir. Next add the onions and and fry until golden brown.
3. Add the peppers and mushrooms, stir and cover the pan and let the vegetables cook for 3 minutes.
4. Microwave the spinach for 6 minutes on high, and add to the saucepan. Mix well with the peppers, mushrooms, and onions.
5. In a separate bowl, blend together the stock, milk, and cornflour. Pour into the pan and stir to make a sauce with the cooked vegetables. When the liquid begins to thicken, blend in the cheeses, and season with the salt and pepper. Your spinach and mushroom pasta sauce is now ready.
6. Now add the cooked rotini to the pasta sauce. Mix well.

Serve this deliciously creamy pasta very hot, topped with shavings of Parmesan cheese.

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

Pasta with Chickpeas and Parsley

There is nothing quite like having a few recipes for quick and easy one dish dinners handy. Amongst my favourite recipes is Pasta with Chickpeas & Parsley. This is a deliciously spicy pasta with a tremendously hearty flavour. Its completely no-fuss to make. It was perfect for our move last week - fast to make and truly yummy!!

Ingredients:
3 cups mixed pasta
1 large can chickpeas
2 small onions, diced
2 cloves garlic, diced
1 large bunch flat-leaf parsley, chopped
1 tbsp olive oil
1 1/2 tsp hot red pepper flakes
Salt, to taste
Pepper, freshly ground


Method:

1. Boil the pasta with a pinch of salt and a teaspoon of olive oil in plenty of water. Set aside when ready.
2. Heat the oil in a large saucepan. Add the garlic and onions and cook until transparent.
3. Drain the chickpeas and add to the pan. mix well cook covered on medium heat for 2 minutes.
4. Now add the pepper flakes (you can reduce or increase the quantity according to taste), and the parsley. Blend in and cook for another 5-8 minutes or until the chickpeas are warmed through.
5. Season with salt and pepper and toss the cooked pasta into the chickpea mix.
6. Serve hot with extra freshly ground black pepper and red chilli flakes.

I am sending this across to Meeta's Monthly Mingle One Dish Dinners. This recipe is also my very first entry to Ruth fabulous event Presto Pasta Nights!!

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.