SHAPES OF PASTA RECIPES

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MUSHROOM PASTA RECIPES - BBC GOOD FOOD



Mushroom pasta recipes - BBC Good Food image

Fill up with these creamy mushroom pasta recipes. Perfect for a midweek dinner, our recipes include plenty of vegetarian options and pasta shapes.

Provided by Good Food team

Number Of Ingredients 1

SUPER-QUICK FRESH PASTA | JAMIE OLIVER RECIPES



Super-quick fresh pasta | Jamie Oliver recipes image

My easy homemade pasta recipe is great for emergencies. You don’t need a pasta machine, just a rolling pin.

Total Time 15 minutes

Yield 2

Number Of Ingredients 1

2 large handfuls of plain flour plus extra for dusting

Steps:

    1. Put the flour in a bowl, then gradually mix in just enough water to bring it together into a ball of dough (if it’s sticky, add a little extra flour).
    2. Knead for just a couple of minutes, or until smooth and shiny.
    3. On a flour-dusted surface, use a rolling pin to roll out the pasta to about 2mm thick.
    4. Dust it well with flour, then loosely roll it up. Use a sharp knife to slice it ½cm thick, then toss it with your hands to separate the strands.
    5. Cook in boiling salted water for 2 minutes, then drain and toss with your chosen sauce.

Nutrition Facts : Calories 167 calories, FatContent 0.4 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 7 g protein, CarbohydrateContent 33.8 g carbohydrate, SugarContent 0.8 g sugar, SodiumContent 0 g salt, FiberContent 1.3 g fibre

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SPINACH PICI PASTA | JAMIE OLIVER RECIPES
Vibrant homemade pasta that's super-fun to make and packed with nutritious spinach.
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Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 500 calories per serving
    1. In a food processor, blitz the spinach and flour until a ball of dough forms, letting the machine do all the work. Touch the dough – it shouldn’t be sticky, you want a playdough consistency, so add a little more flour, if needed.
    2. To make the pici, simply tear off 2cm balls of dough and roll them out into long thin sausage shapes – think fine green beans – on a clean surface (the beauty is that they’re all different, so get little helpers involved, if you can).
    3. Cook the pici straight away, or leave them to dry out for a few hours, or even overnight.
    4. Put a large pan of salted water on to boil. Put a large frying pan on a medium heat with 2 tablespoons of olive oil. Peel, finely slice and add the garlic, along with the chilli flakes.
    5. Finely slice and add the courgettes, then halve and add the tomatoes. Cook it all for 5 minutes, then stir in the pine nuts and add a ladleful of boiling water. Leave on the lowest heat while you cook the pasta.
    6. Add the pici to your pan of boiling salted water. If it’s freshly rolled it will only need about 5 minutes, but if you’ve let it dry give it 8 to 10 minutes, checking on it to make sure you get lovely al dente pasta.
    7. Drain, reserving a mugful of cooking water, then toss through the veg.
    8. Reserving the baby basil leaves, finely slice the bigger ones and stir into the pan with most of the finely grated Parmesan, loosening with a little reserved water, if needed.
    9. Divide between your warm plates and serve with a few drips of extra virgin olive oil, with the remaining Parmesan and the baby basil leaves sprinkled over.
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