Pasta
Pasta is the foundation of the fastest weeknight dinner: the sauce is ready in the time it takes to boil the water and cook the pasta. Here you will find mince pasta, tuna pasta, chicken pasta, creamy sauces, tomato classics and vegetarian versions.
- Yummy's Pollo Limonello
- Czech Chicken Paprikash with Pasta & Cucumber Sticks
- Sicilian Pasta Dish with Raw Sausage & Parmesan
- Traditional Sausage Sauce with Pasta
- Creamy Pasta with Sausages & Spinach
- Delicious One-Pot Bacon Pasta with Parmesan
- Creamy Truffle-Beef Pasta
- Creamy Beef Pasta
- Pasta with Creamy Hummus & Cherry Tomatoes
- Creamy Chicken Pasta with Sun-Dried Tomatoes & Blue Cheese
- Lemony Shrimp Pasta with Cherry Tomatoes & Spinach
- Baked Pasta with Minced Meat & Cheese
- Greek Orzo Salad with Feta Cheese
- Shrimp Pasta with Chili, Garlic & Fresh Parsley
- Tagliatelle Pasta with Beef in Tomato Sauce
- Tomato Tuna Bolognese with Parmesan Cheese
- Pasta with Bacon, Leek & Blue Cheese
- Quick Ground Meat Pasta with Tomatoes
- Oven-Roasted Pepper Pasta with Parmesan Cheese
- Pesto pasta with salmon and cherry tomatoes
- Yummy’s Smoked Ham Pasta with Salad
- Oven Baked Pasta with Chicken and Sun-dried Tomatoes
- Spicy Pasta Salad with Chorizo & Olives
- Pasta Carbonara with Mushrooms & Rosemary
- Creamy pasta with lentils & sun-dried tomatoes
- Oven-Baked Pasta with Smoked Chicken & Cherry Tomatos
- Italian-style pasta all’ Amatriciana
- Rich Chicken Orzotto with Parmesan Cheese
- Creamy Shrimp Pasta with Arugula & Capers
- Classic Minced Meat Ragù, pasta & Cheese
- Tomato Chicken Pasta with Olives & Parmesan Cheese
- Pasta with bacon & cherry tomatoes
- Fresh Pasta salad with Chicken & Parmesan Dressing
- Tasty Orzotto with Crispy Bacon & Parmesan Cheese
- Creamy Pasta with Tofu & Sun-Dried Tomatoes
- Indian One-Pot Chicken Pasta
- Creamy Chicken Pasta with Blue Cheese & Pineapple
- Tomato Orzotto with Halloumi Cheese
- Spicy Tex-Mex Pasta with Ground Meat
- Salmon Pasta in a Creamy Sauce
Three things separate home pasta from restaurant pasta. Salt the water properly — about a tablespoon per litre. Save a splash of pasta water and add it to the sauce: the starch binds the sauce to the pasta. And finish the pasta in the sauce in the pan for thirty seconds rather than pouring sauce over it on the plate.
Pasta shape is not a matter of taste: penne and rigatoni suit thick mince and vegetable sauces, spaghetti and linguine suit creamy and oil-based ones, small shapes belong in soups and salads. One portion of dried pasta is about 90–100 g.
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