Charishmas Penne Pasta With A Dash Of Herbsa Herbal Twist Food

PASTA WITH MUSHROOMS, DILL, AND CREME FRAICHE

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
• Meanwhile, heat oil in a large straight-sided skillet over medium-high. Add shallots; cook, stirring, until translucent, about 2 minutes. Add mushrooms, season with salt and pepper, and cook until tender and browning in spots, 7 to 9 minutes. Stir in horseradish, pasta, and 1/2 cup pasta water; cook, stirring and shaking pan until pasta is cooked and sauce begins to coat pasta, 1 to 2 minutes. Remove from heat and stir in creme fraiche and chopped dill; continue stirring and shaking pan, adding more pasta water as needed to create a creamy sauce. Serve, garnished with more creme fraiche, dill sprigs, and pepper.

PENNE WITH SHRIMP AND HERBED CREAM SAUCE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
• In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
• Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
• Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

CHARISHMA'S PENNE PASTA WITH A DASH OF HERBS...A HERBAL TWIST!

Steps:

• Soak the penne pasta in plenty of water in a large and flat bottomed dish.
• In the meantime, prepare the masala mixture for the pasta.
• To do so, take a wide bottom pan or skillet.
• Heat 2 tablespoons of oil in it.
• Once the oil is hot, add the garlic cloves (finely chopped) and the sliced onions.
• Mix well and cook on low-medium heat for 7-10 minutes or until the onions turn translucent.
• In the meantime once the pasta has been soaked for around 10-15 minutes, drain out all the water and replenish with about 10 cups of fresh water. All the pasta should be soaked in the water, so if you put more water then that is fine.
• Add 2 tbsps of oil and 3 dashes of salt to the pasta.
• Now, to the masala mixture, please add the herbs, that is, the oregano, rosemary, fresh basil leaves and the pizza seasoning.alongwith salt to taste. Mix well.
• Allow the pasta to cook on medium flame for about 10 minutes, stirring about every 5 minutes, till the pasta is cooked completely (It should be soft in the middle and this is called al dente). Drain out the water completely. Rinse the cooked pasta under running tap water (preferably cold temperature).
• Fold in the tomatoes(finely chopped) and mix thoroughly.
• Stir in about 1 cup of water. Allow to cook on low flame until all of the mixture becomes like one combined well cooked mixture in appearance.
• Add the drained pasta to the masala mixture and mix thoroughly from bottom to top, ensuring that all the pasta is well coated with the masala mixture.
• Serve hot and relish it to the last bite!

PENNE WITH SHRIMP AND MUSHROOMS - ON THE LIGHTER SIDE

Steps:

• In a large nonstick skillet, melt the margarine.
• Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes.
• Add the shrimp and mushrooms; cook, stirring as needed, until the shrimp turn pink and the mushrooms have released their liquid, 6 - 8 minutes.
• Stir in the parsley, lemon juice, and pepper.
• Serve the penne, topped with the shrimp mixture.

PENNE WITH ITALIAN SAUSAGE, TOMATO AND HERBS

Steps:

• In skillet, cook sausage over medium heat until no longer pink in centre, about 15 to 20 minutes. (I boil first to get rid of some of the fat).
• Drain well; cut into thin round slices.
• In large pot of boiling water, cook pasta until tender but firm; drain and return to pot.
• In nonstick pan, heat oil over medium heat; cook onions until tender, about 5 minutes.
• Add garlic, tomatoes, basil and oregano;.
• Simmer uncovered for 10 minutes.
• Add cooked sausage.
• pour over pasta; toss to mix.
• Sprinkle with parsley, pepper to taste and parmesan if using.
• toss again and serve.
• enjoy.