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Or is it Lemony Cream Pasta? Working with what we had in the fridge, this is what came out. Salt and pepper Optional: Cured egg yolk grated over the top 1) Boil the pasta until al dente, as per Drain setting aside 2c of pasta water. Stir in mascarpone, cream, vinegar and lemon juice. Add necessary pasta water to achieve enough sauce to coat the pasta but not have it swimming. 2) Meanwhile Little Bit objected to anything touching his pasta until he realised he was missing out on bacon.

I know Christmas is past, but we happened to have a turkey in the freezer, so we decided to roast it. Add the sumac. 3) When the pasta is almost cooked, transfer it to the pan with the sauce and mix well Allow the pasta to finish cooking in the sauce, adding 1c of the pasta water if necessary. If in doubt about the amount of sauce you have, add the pasta slowly, or add a little more cream.

Variations on a Theme collaboration with my sister and our friend Hibiscus Kook, the prompt was Tomato Pasta Konjac Cherry tomato Pasta by Hibiscus Kook This recipe is gluten-free and vegan friendly Creamy Cauliflower In case you want to try making these but don't have a pasta machine, pasta tree or ravioli cutter, click

A creamy pasta sauce, but replacing some of the cream or milk with pumpkin purée, and a dash of vinegar Ingredients: 250 g pasta 2 TBSP butter 2 TBSP flour 3/4 c milk, warm 1/2 c pumpkin purée 1 TBSP balsamic head of garlic, minced 2 peppers, 1 red 1 yellow, diced Black pepper to taste 1 TBSP olive oil 1) Cook pasta Sauté veg in the olive oil. 4) Toss pasta and veg together, pour sauce over it, and serve.

My pasta maker is one of my favourite kitchen toys. and have fresh pasta. 5) To cook the fresh pasta, bring a pot of water to the boil. Add the cooked pasta, and if it looks dry, a couple of spoons of the pasta cooking water. possibly some of the best pasta I've made. In case you want to try making these but don't have a pasta machine or pasta tree click on the links

I love making pasta with beets! and have fresh pasta. 5) To cook the fresh pasta, bring a pot of salted water to the boil. Put pasta into the water a couple of portions at a time. Cook for a couple of minutes and drain the pasta. Be careful! In case you want to try making these but don't have a pasta machine or pasta tree click on the links

Day 13, to lighten things a bit, and to use the rest of the pumpkin from the souffle, was pasta with Here is the Pumpkin cream pasta recipe.

It developed based on the ingredients on hand - homemade pasta, cauliflower, lemon and yoghurt. Ingredients: Pasta 1 - 1 1/2 c plain yoghurt Juice and zest of 1/2 lemon 1 tsp sumac 1/2 cauliflower garlic, crushed *5 rashers of bacon *Cured egg yolk to top salt and pepper to taste * Optional 1) Cook pasta until al dente, reserving a half cup of pasta water. If using, crispy fry the rashers of bacon. 3) Toss the sauce with the pasta, stirring in the pasta water

This has a different pasta to the others, but a simple filling and it sticks with the lemon sauce from Use a ravioli mould to make hollows in the sheet of pasta and place 1/2 tsp of filling in each. Place a second pasta sheet over the top, seal and cut. Careful: fresh pasta cooks fast! 5) Make the sauce: Over low heat, mix all ingredients together. In case you want to try making these but don't have a pasta machine , pasta tree or a ravioli cutter,

recipes, some quick easy meals, like the Vegetable Tagine, and some more involved ones like Pumpkin Pasta There was one nice Pork Shoulder Roast with cider and apples, and a Pasta al Olio al Aglio with fresh