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Cream sauce for pasta: gnocchi, tortelliniCream sauce for pasta: gnocchi, tortelliniCooking pasta directly in the sauce is a great option for days when time is short. This method not only ensures quicker and simpler preparation, but also a more pronounced pasta flavour. All you need is a large pot or deep frying pan, pasta of your choice and the ingredients for the sauce.
Here are five recipes for one-pot pasta:
Add the raw pasta, canned tuna, chopped garlic, onion, capers and olive oil to the pot. Cover with stock or water. Cover the dish and bake in the oven at 180°C for about 25 minutes. Before serving, sprinkle with fresh parsley and a little lemon juice.
Add the raw pasta, chopped onion, garlic, courgettes, peppers and broccoli to a bowl. Cover with stock or water, add salt and pepper. Cover and bake at 180°C for about 25-30 minutes. Finally, sprinkle with grated Parmesan cheese.
Add the raw pasta, chopped tomatoes, garlic, onion, basil, salt and pepper to a bowl. Cover with water or stock. Cover and bake at 180°C for 25 minutes. Before serving, add fresh Parmesan cheese and basil.
In a bowl, add the dry pasta, seafood mix (thawed), chopped garlic, onion, white wine and olive oil. Pour in stock or water. Cover and bake at 200°C for about 25-30 minutes. Before serving, add fresh parsley and a few drops of lemon juice.
In a bowl, add the dry pasta, the sliced pieces of chicken fillet, the cooking cream, the chopped garlic, the onion, salt and pepper. Cover and bake in the oven at 200°C for about 25-30 minutes. Sprinkle with fresh parsley before serving.
You can always adapt the recipe to your taste. Add different ingredients such as garlic, onion, spices, olives and olive oil. Add a little water or stock to the cooking pot and, of course, the pasta. Bring the mixture to the boil, then reduce the heat and simmer until the pasta is just cooked - "al dente".
You can add even more flavour to your pasta with different additions: diced vegetables, sundried tomatoes, green or black olives, pickled tuna, sliced pancetta or bacon. Frozen seafood is also a great choice, especially if added towards the end of cooking.
At first, the mixture will seem rather watery and perhaps not very appealing, but don''t worry! The pasta will absorb the liquid as it cooks, and by the end you''ll have a thick sauce in the pan (helped by the pasta starch) and pasta full of flavour.Looking for more pasta recipes?
Discover how to make delicious Cream sauce for pasta.
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