salmon & brocolli pasta

This recipe is actually for toddler.  I used to make this dish when my boys were about two until four years old.  And it continues until now 🙂  I still use the same ingredients only adding garlic + salt + pepper.  I apologize as the photos are not a good ones.  I really didn’t have time to take picture with my camera so my iPhone did the job.
Ingredients:
25g butter
3 garlic, diced
3 green onions, chopped finely
1 broccoli, roughly chopped
8 tablespoon water or more
100g spreadable cream cheese
1 can drained red salmon or 2 pieces fresh salmon (if you using fresh salmon, just lightly grilled it first)
250g pasta
Method:
  1. Heat butter in small saucepan.  Cook garlic, onion, broccoli and the water, stirring, until broccoli is tender.
  2. Add cream cheese, cook, stirring until melted.  Stir in salmon.  Salt & pepper to taste.
  3. Meanwhile, cook pasta in medium saucepan of boiling water, uncovered, until just tender, drain.
  4. Gently toss pasta in a bowl with salmon mixture.  Add parmesan cheese before serving

 

 

 


My boys love it.  We like it too! 🙂





Tuna Basil Linguinie with Pine Nuts

Another easy pasta to make…delicious with fresh simple salad.

Ingredients:
  • 500gr Linguinie pasta
  • 100gr basil pesto
  • 100gr thickened cream
  • 1 medium tin tuna in spring water, drain, flake
  • 2 pinches salt and pepper
  • 100gr pine nuts, roasted

Instructions:

Cook pasta until aldentae (about 20 minutes). Drain pasta, and return to the pot (off heat). Stir thru basil paste, cream, tuna, salt and pepper. Add pine nuts to garnish before serving.

note: all ingredients use to your discresion.

source: Aimee Marmara

Tortellini with Eggplant Sauce


Preparation time: 10 minutes

Total cooking time: 20 minutes

Serves 4

Ingredients:

500g fresh tortellini
1/4 cup oil
2 cloves garlic, crushed
1 red capsicum, cut into squares
500g eggplant, cut into small cubes
425g can tomatoes
1 cup vegetable stock
1/2 cup chopped fresh basil
  • Add tortellini to a large pan of rapidbly boiling water and cook until just tender.
  • Drain pasta. Heat oil in a large pan; add garlic and capsicum. Stir over medium heat for 1 minute.
  • Add eggplant cubes and stir over medium heat for 5 minutes or until lightly browned. Add to pan the undrained, crushed tomato and vegetable stock. Stir to combine and bring to the boil. Reduce heat to low and cover pan; cook for 10 minutes or until vegetables are tender. Add basil and drained pasta and stir until well combined. Serve with parmesan cheese on the top.

Note:
Sauce can be made a day ahead. Store, covered, in refrigerator. Cook pasta and reheat sauce just before serving.