"Meatballs" in Tomato and Mascarpone Sauce

Boil 200 g wholemeal penne al dente plenty of salted water according to the instructions on the packet. Heat 2 tbsp olive oil in a frying pan. Sauté 1 finely-chopped onion and 2 finely-pressed cloves of garlic for 1 minute. Add a tray of "meatballs" and fry for 1 minute. Now add a 400g can of chopped tomatoes and gently simmer the "meatballs" for 5 minutes. Stir 2 tbsp mascarpone through the tomato sauce. Season with 1 tbsp finely-chopped basil, and salt and pepper. Arrange the penne on 2 plates and top with the tomato and mascarpone sauce.

Ingredients: 20 minuts 2 persons

  • 200 g wholemeal penne
  • 2 tbsp olive oil
  • 1 finely-chopped onion
  • 2 cloves of garlic
  • 1 tray meatballs (150 g)
  • 1 400 g can chopped tomatoes
  • 2 tbsp mascarpone
  • 1 tbsp finely-chopped basil
  • salt and pepper

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Spinach Lasagne with Tofu

Preheat the oven to 200 ºC. Cut a 250 g block of Tomato & Basil flavour tofu into small cubes. Pat them dry with kitchen paper. Heat 2 tbsp olive oil in a frying pan. Sauté 1 finely-chopped onion and 2 finely-pressed cloves of garlic for 1 minute. Add the tofu and cook for 2 minutes. Add 300 g washed spinach in 2 -3 portions and stir until the leaves reduce. Add a bottle of sieved tomatoes (approx. 700 ml) and heat the sauce for 5 minutes. Season with salt and pepper. In a greased ovenproof dish, make layers with 8 sheets of lasagne and the sauce, beginning and finishing with the sauce. Cover the lasagne with 125 g of sliced mozzarella. Sprinkle with 1 tsp dried oregano and pepper according to taste. Bake the lasagne in the pre-heated oven for 30 -35 minutes. Tastes good with a crisp rocket salad.

Ingredients: 20 minuts 30-35 ovenmin. 2 persons

  • 1 block Tomato & Basil flavour tofu (250 g)
  • 2 tbsp olive oil
  • 1 finely-chopped onion
  • 2 finely-pressed cloves of garlic
  • 300 g washed spinach
  • 1 bottle of sieved tomatoes approximately (700 ml)
  • 8 sheets of lasagne
  • 125 g sliced mozzarella
  • 1 tsp dried oregano
  • pepper
  • rocket lettuce leaves

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Creamy Oven Pasta with Tofu

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Boil 200 g penne al dente in plenty of salted water according to the instructions on the packet.

Heat 1 tbsp olive oil in a frying pan. Sauté 1 chopped onion and 2 finely-pressed cloves of garlic for 1 minute. Add a tray of Italian Tofu à la minute (180 g) along with a chopped red pepper and fry for 2 minutes. Now add a 400g can peeled tomatoes and break the tomatoes into small pieces with a spatula. Allow the tomato sauce to simmer for 10 minutes. Season the mixture according to taste with 1 tsp dried oregano, and salt and pepper.

Pre-heat the oven to 200°C. Drain the penne and combine with the tomato sauce in a greased,1litre ovenproof dish.

Mix together a small carton crème fraîche, 1 finely-pressed clove of garlic and 3 tbsp grated parmesan cheese and spread over the pasta. Bake the pasta dish in the pre-heated oven for 25 minutes until golden brown.

Ingredients: 20 minuts + 25 oven minuts voor 2 persons

  • 200 g penne
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 finely- pressed cloves of garlic
  • 1 tray Italian Tofu à la minute (180 g)
  • 1 red pepper
  • 1 400 g can peeled tomatoes
  • 1 tsp dried oregano
  • Salt and pepper
  • 1 small carton crème fraîche
  • 1 finely-pressed clove of garlic
  • 3 tbsp grated parmesan cheese

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Spinach Schnitzels with Pesto Pasta with Cherry Tomatoes

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Boil 200 g spaghetti al dente in plenty of salted water according to the instructions on the packet. Heat 2 tbsp olive oil in a frying pan. Sauté 2 finely-pressed cloves of garlic for 1 min. Add 400 g cherry tomatoes and fry for 6 minutes. Meanwhile, heat 1 tbsp olive oil in a frying pan. Fry 2 Spinach Schnitzels in a panfor 6 minutes, turning them regularly. Drain the spaghetti and mix it with the tomatoes and 3 tbsp red pesto. Arrange the spaghetti on 2 plates and lay a Spinach fillet on the side. Tastes good with grated parmesan cheese.

Ingredients: 20 minuts 2 persons

  • 200 g spaghetti
  • salt
  • 2 tbsp olive oil
  • 2 finely-pressed cloves of garlic
  • 400 g cherry tomatoes
  • 1 tbsp olive oil
  • 2 Spinach Schnitzels
  • 3 tbsp red pesto
  • grated parmesan cheese

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Spinach Pasta with Milanese Schnitzel

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Boil 200 g tagliatelle al dente in plenty of salted water according to the instructions on the packet. Dry roast 1 tbsp pine nuts in a frying pan until golden brown and shake them onto a plate. Heat 1 tbsp olive oil in the pan and fry 2 Milanese Schnitzels for 6 minutes, turning them regularly. Heat 2 tbsp olive oil in a wok and sauté 2 finely-pressed cloves of garlic for 1 minute.

Add about 300g fresh spinach in 2 portions. Stir each portion until the leaves reduce before adding another portion. Drain the tagliatelle. Season the spinach to taste with salt and pepper, and olive oil and combine with the tagliatelle. Pile the tagliatelle onto 2 plates and sprinkle with the roasted pine nuts. Lay a Milanese Schnitzel on the side of each plate. Tastes good with grated parmesan cheese.

Ingredients: 15 minuts 2 persons

  • 200 g tagliatelle
  • 1 tbsp pine nuts
  • 1 tbsp olive oil
  • 2 Milanese Schnitzels
  • 2 tbsp olive oil
  • 2 finely-pressed cloves of garlic
  • 300 g fresh spinach
  • 2 tbsp olive oil
  • salt and pepper grated parmesan cheese
 

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