Tag Archives: pasta

Pasta Pesto

8 Nov

Since I’m stuck at home with the flu, and don’t have the courage or energy to cook/bake anything decent, there’ll be some easy and quick recipes on here the coming days…

I love pesto, it gives me an instant summer/vacation vibe… This is technically speaking pistou, the French version of pesto, because there are no pine nuts involved. I like pine nuts, but they’re kind of expensive so I just omitted them, and the pesto/pistou still turned out great.

Pasta Pesto

Ingredients (for 2 people)

  • 1 package (250g) filled tortellini (I used 4 cheeses)
  • 10g fresh basil
  • 25g aragula
  • 2 garlic cloves, finely chopped
  • 15g hard Italian cheese, grated (I used Grana Padano)
  • 3 Tbsp olive oil
  • 1/2 tsp salt
  • about 25g aragula for garnishing
  • about 1 Tbsp of grated cheese for garnishing


  • Cook the tortellini according to the instructions on the package
  • Blend the basil, the garlic and 1 tablespoon of olive oil in a food processor until it forms a smooth paste (I used a tall measurement cup and an immersion blender instead)
  • Add the grated cheese and stir well until you become a homogeneous paste
  • Dilute with the rest of the olive oil (I think I used about 2,5 tablespoons instead of 3) and stir again
  • Serve the tortellini with the pesto, the aragula and some grated cheese

Source: adapted from De Kooktips


Red Beet Lasagna with Goat’s Cheese

28 Okt

Surprise, surprise, we had pasta again tonight! But this time, it’s a really special lasagna. I had never heard of red beet lasagna, until I stumbled upon this recipe. I gave it my own twist of course, and we really enjoyed the result. This is a keeper!

Today was a really lazy sunday, I didn’t do much more than hang around in my PJ’s. But I also did the dishes (an aweful load of them, that is), washed some laundry, cleaned the kitchen and I also cooked of course. So I can be a little proud of myself, right?

Red Beet Lasagna with Goat’s Cheese

Ingredients (for 2 people)

  • 1/2 Tbsp olive oil
  • 375g cooked red beets, sliced
  • 150ml warm water
  • 150g fresh soft goat’s cheese
  • 150g cream cheese
  • salt and pepper
  • dried rosemary
  • 9 lasagna sheets
  • 40g grated cheese (I used a gratin mix)


  • Preheat the oven to 180°C
  • Grease the oven dish with the olive oil
  • Combine the goat’s cheese, creamcheese and warm water. Stir until everything’s mixed up nicely.
  • Season with rosemary, salt and pepper
  • Make a first layer with the goat’s cheese mixture in the oven dish
  • Make a second layer with the lasagna sheets
  • Make a third layer with the red beets. Season with rosemary, salt and pepper.
  • Repeat the layers until everything’s gone (finish with pouring the last goat’s cheese mixture over the dish)
  • Sprinkle the grated cheese over the lasagna
  • Bake for about 20 minutes, until golden

Source: adapted from 24 Kitchen

Spaghetti with roasted bell pepper sauce

24 Okt

We eat lots of pasta at home, so it’s always a challenge to come up with an original sauce. This recipe caught my attention because I really enjoy bell pepper soup. It’s a little bit elaborate because you still have to grill the bell peppers in the oven, but if you want to cut it short, you can also buy grilled bell peppers at the supermarket. Or grill them on an electric grill of course!

Once I tasted the sauce, I was a bit surprised because it was really sweet, without any adding sugar or something like that… To add a little crunch, I threw in some chopped up cashews, which combined nicely with the sauce because they’re a bit sweet too.

Spaghetti with roasted bell pepper sauce

Ingredients (for 2 people)

  • 2 red bell peppers
  • olive oil (to brush)
  • 1 Tbsp olive oil
  • 1/2 onion, chopped
  • 2 garlic cloves, finely chopped
  • 125ml cream (I used soy)
  • 1 tsp cornstarch
  • 15 leaves fresh basil
  • paprika powder to taste
  • salt and pepper to taste
  • 150g spaghetti, uncooked


  • Preheat oven to 250°C (grill).
  • Cut the bell peppers in half and remove the seeds.
  • Lightly brush the peppers with olive oil and place cut side down on baking sheet.
  • Place under the grill until skin is blackened and softened (ca. 30 minutes)
  • Place in a (paper) bag and alllow to ‘steam’ for about 10 minutes.
  • Remove the skin from the peppers and cut into small pieces.
  • In a frying pan saute the garlic, onion and red peppers in olive oil.  Cook for 10 minutes.
  • Meanwhile, cook the spaghetti according to the instructions on the package.
  • Combine the corn starch and cream together in a cup or small bowl.
  • Add the cream mixture to the vegetables and stir well.
  • Blend the sauce with an immersion blender.
  • Add the ripped basil leaves and the chopped up cashews.
  • Serve the spaghetti with the roasted bell pepper sauce.

Source: adapted from Your home based mom