Tag Archives: pasta

close-up of tuna noodle casserole

Garlicky and Creamy, This Tuna Noodle Casserole Is Seriously Delicious

To beat Bobby Flay on his own hit show Beat Bobby Flay, Damaris Phillips knew she had to think outside of the box and be bold. Which is why she chose a dish she knew Bobby Flay would never eat, let alone cook: “I thought there was exactly a zero percent chance that this debonair chef has ever or will ever eat a casserole famous for using canned tuna and soup… I was right. Bobby Flay makes a terrible tuna noodle casserole, but this winning recipe is delicious!” It’s no surprise that Bobby Flay decided to feature this smoky, creamy tuna noodle casserole in his book. Damaris’s take on this classic uses Gruyere cheese, loads of garlic, homemade chicken broth and smoked cheddar to wow taste buds – and win over the best of chefs, including Bobby Flay.

Pan of tuna casserole

Related: What Beats Bobby Flay? 5 Dishes That Cost Him The Win

Damaris Phillips’ Tuna Noodle Casserole

Prep Time: 20 minutes
Cook Time: 4 hours and 20 minutes
Total Time: 4 hours, 40 minutes
Serves 4-6

Ingredients

Tuna Casserole:
Kosher salt
12 ounces campanelle pasta
3 cloves roasted garlic (recipe below), mashed to a paste
2½ cups mushroom stock
Light
chicken stock or store-bought low-sodium chicken stock or broth
2 cups heavy cream
2 Tbsp sherry vinegar
1 Tbsp soy sauce
7 Tbsp unsalted butter
1 cup medium-diced Spanish onion (about 1 medium)
½ cup medium-diced celery (about 2 stalks)
12 ounces wild mushrooms, stems discarded, caps coarsely chopped
¼ to ½ teaspoon crushed red pepper flakes
¼ cup all-purpose flour
8 ounces smoked Gruyère cheese, grated
1 cup sour cream
10 ounces frozen peas
¼ cup chopped fresh parsley|
1 pound smoked tuna fillets in oil, flaked
Freshly ground black pepper
½ cup plain fresh bread crumbs
½ cup crushed potato chips
½ cup coarsely grated smoked cheddar cheese

Related: Healthy and Easy-To-Make Casseroles From Our Favourite Food Network Canada Chefs

Roasted Garlic:
4 heads garlic
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Directions

Tuna Casserole:

1. Preheat the oven to 375°F.

2. Bring a large pot of water to a boil and add salt.  Add the noodles and cook for 6 minutes. Drain well, rinse with cold water, and drain well again. The noodles will be very al dente but will continue to cook as the casserole bakes.

3. Whisk together the garlic paste, mushroom stock, cream, vinegar, and soy sauce in a large bowl.

4. Melt the butter in a large (14-inch) cast-iron skillet over medium heat. Add the onion, celery, and mushrooms and cook until tender, 4 to 5 minutes. Add the pepper flakes and cook for 15 seconds. Stir in the flour and cook for 2 to 3 minutes. Slowly whisk in the mushroom stock mixture and cook, whisking constantly, until the mixture thickens and coats the back of a spoon, about 7 minutes.

5. Remove the pan from the heat and whisk in the Gruyère, sour cream, peas, and half of the parsley. Add the cooked noodles and the tuna and stir well. Season with salt and black pepper.

6. Melt the remaining butter. Combine the melted butter, bread crumbs, potato chips, and cheddar in a medium bowl. Sprinkle over the casserole.

7. Bake until the center is hot and the top is golden brown, about 17 minutes. Remove from the oven and top with the remaining parsley. Let cool for 5 minutes before serving.

Directions

Roasted Garlic:

1. Preheat the oven to 400°F.

2. Using a serrated knife, slice off the top quarter of the garlic heads, exposing as many cloves as possible. Arrange the garlic heads, cut-side up, in an 8- or 9-inch square baking dish (make sure the garlic heads sit flat).

3. Drizzle the oil over each head and season with salt and pepper. Cover the dish tightly with foil and roast until lightly golden brown and soft, about 1 hour. Let cool slightly.

4. From the bottom up, squeeze each head to push out the garlic cloves (peel skins from any completely enclosed cloves). Transfer the garlic and cooking oil to an airtight container. Store in the refrigerator for up to 2 weeks.

Reprinted with permission from Beat Bobby Flay. Copyright © 2021 by Boy Meets Grill, Inc. Photographs copyright © 2021 by Ed Anderson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.

 

 

Beat Bobby Flay: Conquer the Kitchen with 100+ Battle-Tested Recipes: A Cookbook, Amazon, $40

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

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A variety of pasta shapes and sizes on a grey countertop

The Definitive Guide to Alternative Pastas

Whether you prefer it smothered in a hearty Bolognese or kissed with a delicate cream sauce, pasta is a comfort food favourite for good reason. Many of us turn to pasta when we’re in the mood for a quick, soul-warming dish, but it probably doesn’t top your list of better-for-you meal options. When nothing but noodles will do, however, a growing range of pasta made from flour alternatives is making it possible to enjoy your favourite recipes regardless of your health goals and dietary restrictions. From gluten-free noodles to high-protein varieties made from lentils, these are some of the best pasta alternatives to try the next time a spaghetti craving strikes.

A variety of pasta shapes and sizes on a grey countertop

Chickpea Pasta

Try it in: Pumpkin Fettuccine Alfredo

Made from ground chickpea flour, these nutrition-filled noodles can contain up to double the fibre and double the protein of wheat-based pasta. In addition to these potential personal health benefits, legumes like chickpeas have a low ecological footprint, making chickpea pasta a more sustainable meal choice than its grain-based counterparts. Chickpea pasta’s mild, slightly nutty flavour goes best with creamy carbonara and alfredo sauces, as well as with dishes featuring plenty of veggies.


Get the recipe: Pumpkin Fettuccine Alfredo

Black Bean Pasta

Try it in: 30-Minute Pasta with Green Garlic Pesto and Roasted Tomatoes

Another protein-packed alternative that’s ideal for fitness-minded eaters, black bean pasta has a distinctive dark colour and a pleasantly earthy taste. It’s typically made from dried black soybeans beans and its high fibre content makes it extra filling, so it’ll keep you feeling satiated for longer than wheat-based noodles (no late-night, post-dinner snacking needed). Black bean pasta is also gluten-free and high in iron. Try mixing it with simple, classic sauces like pomodoro or pesto. As with most gluten-free pasta, black bean pasta tends to become mushy when overcooked. It’s therefore best not to completely rely on the cooking time recommended on the packaging and, instead, start testing the pasta a few minutes before it’s supposed to be done in order to get the texture right.

Related: The Best Non-Dairy Milks to Meet All Your Needs (From Baking to Latte Frothing)

Brown Rice Pasta

Try it in: 5-Ingredient Slow Cooker Beef Bolognese

Like chickpea pasta, brown rice pasta offers higher levels of fibre and protein than traditional noodles. Nutritionally, brown rice pasta is similar to whole wheat pasta but, unlike whole wheat pasta, it’s also suitable for those with gluten sensitivities. With a fairly neutral flavour and a chewy texture, it’s a great go-to when you’re looking for a no-fuss nutritional boost on pasta night. Brown rice pasta takes a little more time to cook than classic pasta, with its naturally al dente consistency helping it to hold up particularly well in hearty sauces and noodle soups.


Get the recipe: 5-Ingredient Slow Cooker Beef Bolognese

Quinoa pasta

Try it in: Spaghetti Puttanesca with Cauliflower

Containing all nine essential amino acids, as well as high levels of magnesium, iron, riboflavin, and calcium, quinoa is a health-conscious foodie favourite for good reason. Quinoa pasta delivers the better-for-you benefits of the classic grain plus its dense texture makes it less likely to turn into a sloppy mess if you overcook it by a minute or two. Many types of quinoa pasta are blended with other bases, such as white rice flour or corn flour, so take a good look at the ingredient label if you’re hoping to get the full nutritional benefits of a quinoa serving or have dietary sensitivities to consider.

Related: Gluten-Free Dessert Recipes That Are Seriously Delicious

Spelt pasta

Try it in: Pappardelle Duck Ragu

Spelt is a form of wheat that’s high in protein, fibre, magnesium, and B vitamins. Many people find it easier to digest than the durum wheat flour used to make traditional pasta, but keep in mind that spelt pasta does contain some gluten (although less than classic noodles) and it’s fairly high in carb content. Spelt pasta’s nuttier flavour pairs best with bold, meat- and tomato-based dishes, rather than creamier sauces. It’s also good at retaining its al dente texture when used in soups like minestrone or chicken noodle.

Corn pasta

Try it in: 15-Minute Cheesy One-Pot Pasta

Gluten-free and high in fibre, corn pasta has a subtle flavour with a touch of sweetness. Its texture tends to be a bit grainier than traditional pasta, but it holds up well in sauces and can therefore be substituted easily into a range of different pasta dishes. Le Veneziane (italianmarket.ca, $2.99) is a non-GMO option that’s made in Italy, giving it that authentic Bel Paese-feel in spite of its non-traditional corn flour base. You can play up corn pasta’s natural flavour by adding it to a dish featuring fresh corn kernels or draw inspiration from corn’s frequent culinary partners-in-crime by creating a Southwestern-inspired pasta dish.

cheesy one pot pasta in a blue pot
Get the recipe: 15-Minute Cheesy One-Pot Pasta

Looking for more pasta inspo? Check out these Macaroni Recipes That Will Satisfy All Your Pasta Cravings.

mac and cheese in a casserole dish made with armstrong cheese

Mac and Triple Cheese Topped with Grilled Chicken is the Comfort Food You Need

Mac and cheese is the ultimate comfort food, and using Armstrong Triple Cheddar Shredded Cheese is an easy way to reduce prep time without compromising on flavour. Topped with juicy grilled chicken breast, this velvety mac and cheese is the comfort you’re craving, and it only requires 15 minutes of prep time!

mac and cheese in a casserole dish made with armstrong cheese

Mac and Triple Cheese Topped with Grilled Chicken

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6-8

Ingredients
2 large skinless boneless chicken breasts
1 Tbsp olive oil
Kosher salt and fresh ground black peppercorns, to taste
2 Tbsp finely chopped fresh parsley, divided
2 Tbsp finely chopped fresh oregano, divided
4 cups macaroni pasta
¼ cup unsalted butter
¼ cup cooking onion, diced
1 Tbsp finely chopped garlic
¼ cup all-purpose flour
2 cups chicken stock
3 cups 2% milk
1 Tbsp smoked paprika
1 package (320g) Armstrong Triple Cheddar Shredded Cheese

Directions
1. Heat grill to 500°F.

2. Rub chicken all over with olive oil and season with salt and pepper. Sprinkle with 1 Tbsp fresh parsley and 1 Tbsp of fresh oregano. Grill chicken, 4 minutes per side or until cooked through. To test if chicken is done, use an instant-read thermometer and ensure that it reads at least 165°F. Alternatively, you can cut into a breast and see if it’s white all the way through, not pink. Chicken breasts should be golden brown with nice char marks when they’re done. Transfer to a plate and set aside.

3. Cook macaroni according to package directions, then drain and set aside.

Related: Macaroni Recipes That Will Satisfy All Your Pasta Cravings

4. Meanwhile, in a large pot over medium-high heat, add butter, onion and garlic. Sauté until transparent, about 3-4 minutes. Whisk in flour and continue to cook for another 3 minutes. Add chicken stock, whisking constantly until mixture thickens. Slowly add milk, 1 cup at a time and continue whisking. Adjust seasoning with salt and pepper. Whisk in smoked paprika. Take the pot off the heat and stir in Armstrong Triple Cheddar Shredded Cheese. Add cooked macaroni and mix to combine.

5. Dice the chicken and serve over the cheesy macaroni. Sprinkle with remaining parsley and oregano.

6. Serve immediately.

Love Roger’s mac and cheese? You have to try his cheesy breakfast sandwich next.

herb crusted roasted chicken with lemon garlic orzo on a blue and white patterned plate

This Whole Roasted Chicken with Lemon-Garlic Orzo Makes Meal Prep So Easy

Roasting a whole chicken is easier than you think, and provides endless leftovers (and meal-prep opportunities!) for the week ahead. First, a chicken is liberally seasoned with fresh herbs and lemon, then roasted to perfection with the breasts served fresh out of the oven over a fabulous lemon-garlic orzo. The wings, legs, and thighs can be set aside for to make anything from chicken pot pie to an immune-boosting soup.

herb crusted roasted chicken with lemon garlic orzo on a blue and white patterned plate

Herb-Crusted Roasted Chicken with Lemon-Garlic Orzo

Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
Rest Time: 10 minutes
Total Time: 1 hour, 35 minutes
Servings: 2-3

Ingredients:
For the Herb-Crusted Roasted Chicken
1 (3½- to 4-pound) whole chicken
4 Tbsp (½ stick) salted butter, at room temperature
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried thyme
1 tsp fine sea salt
½ teaspoon ground black pepper

For the Lemon- Garlic Orzo
12 ounces dried orzo
1 cup cherry tomatoes, halved
½ small red onion, finely chopped
2 Tbsp fresh lemon juice (from 1 lemon)
2 Tbsp extra-virgin olive oil
½ tsp fine sea salt
¼ tsp ground black pepper
2 Tbsp chopped fresh parsley, for garnish

Directions:
1. To roast the chicken, preheat the oven to 400ºF.

2. Remove the giblets from the cavity of the chicken and pat the chicken dry with a paper towel.

3. In a small bowl, mix the butter, oregano, rosemary, and thyme until well combined.

4. Rub about half the herb butter over the outside of the chicken. Using your fingers, gently lift the skin from the breast and smear the rest of the herb butter under the skin.

5. Place the chicken in a roasting pan or on a rimmed baking sheet. Tuck the wing tips under the joint where the wing meets the chicken’s body. Using about 6 inches of kitchen twine, tie the ends of the drumsticks together.

6. Season the chicken with the salt and pepper. Roast for 1 hour 10 minutes, or until the juices run clear and/or an instant-read thermometer inserted into the thickest part of the thigh registers 165ºF. If the skin starts to brown too deeply, simply tent the chicken with a piece of aluminum foil.

7. Meanwhile, make the lemon-garlic orzo: Cook the orzo according to the package instructions. Drain and transfer to a large bowl.

8. Add the tomatoes, onion, lemon juice, olive oil, salt, and pepper to the orzo and stir to combine.

9. Remove the chicken from the oven, tent it with foil (if it’s not already tented), and let rest for 10 minutes. Carve the legs, thighs, and wings from the chicken, transfer to an airtight container, and refrigerate to use for leftovers. Carve the breasts from the chicken and slice them.

10. Divide the chicken breasts and orzo between two plates. Garnish with the parsley and serve.

cook once dinner fix cookbook cover

From COOK ONCE DINNER FIX by Cassy Joy Garcia. Copyright © 2021 by Cassy Joy Garcia. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.

COOK ONCE DINNER FIX, Amazon, $30

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

A bowl containing cripsy pasta chips

Meet Your Next Favourite Crunchy Snack: TikTok Pasta Chips

If you’ve spent anytime at all online, you’ve likely seen any number of the recent (and tasty!) recipe hacks circulating on TikTok and beyond. Add an air fryer to the mix, and well, in comes the latest: TikTok pasta  chips.

Crispy pasta chips in a bowl alongside some dip

Serve with your favourite dip, and you’re ready to enjoy this simple and crunchy snack!

Related: Food Network’s Rigatoni Pie is the OG TikTok Honeycomb Pasta (and Now We Want Both!)

TikTok Pasta Chips

Prep time: 5 minutes
Cook time: 20-24 minutes
Total time: 29 minutes
Servings: 4

Ingredients:

200 g rigatoni pasta (or pasta of choice)
2 Tbsp olive oil
¼ cup grated parmesan cheese
½ tsp granulated garlic
¼ tsp granulated onion
½ tsp paprika
¼ tsp cayenne (optional)
Kosher salt to taste

Related: This Feta Tomato Pasta Trending on TikTok is as Easy as 1-2-3

Rigatoni in a bowl alongside mixins

Directions:

1. Bring a pot of water to a boil. Season with salt. Cook the pasta according to package directions.

2. Drain pasta and season with olive oil, grated parmesan cheese, granulated garlic, granulated onion, paprika, cayenne, salt and pepper. Toss until the pasta is well coated.

Cooked rigatoni pasta in a bowl with parmesan on top

3. Place the pasta in one single layer in the air fryer basket, fry in two batches. Air fry at 400F for 10-12 minutes, shaking halfway, until golden and crisp.

Pasta chips in an air fryer basket

4. Serve with your favourite dipping sauce.

Related: I Tried Meghan Markle’s “Filthy, Sexy” Zucchini Pasta Sauce — Here’s How It Stacked Up

A Hack for Homemade? Ree Drummond’s Shortcut Ravioli is So Easy (and Cheesy)

Let’s face it: nothing beats a warm, cheesy plate of home-cooked pasta at the end of a long day — but who has time to always make it all from scratch? The Pioneer Woman is the master of making mouth-watching comfort food easy and utterly delicious, and Ree does not disappoint with this simple and satisfying twist on homemade ravioli.

What’s Ree’s secret? To save time — without sacrificing that made-by-hand touch — Ree swaps out labour-intensive homemade pasta dough for store-bought wonton wrappers. The premade squares are perfectly sized for ravioli, and just need a little filling and sauce to transform into an incredible pasta dish. Ree’s recipe stars a lemony ricotta filling that brings bright, cheesy flavour to every bite. The best part? You can have this shortcut ravioli on the table in just 30 minutes.

Related: Ree Drummond’s Best-Ever Super Spicy Mac and Cheese

Shortcut ‘Homemade’ Ravioli

Total Time: 30 minutes
Active Time: 30 minutes
Yields: 4-6 servings

Ingredients:
1 cup ricotta
1/2 cup grated Parmesan
1 Tbsp chopped fresh oregano
1 Tbsp chopped fresh parsley
1 lemon, zested
1/2 tsp kosher salt, plus more for the pasta water
1/4 tsp freshly ground black pepper
1 large egg
48 wonton wrappers
One 24-oz. jar store-bought marinara sauce, warmed
1/4 cup store-bought pesto
Fresh basil leaves, for garnish

Related: The Pioneer Woman’s 25 Cheesiest Recipes Ever

Directions:

1. Place the ricotta, Parmesan, oregano, parsley, lemon zest, salt and pepper in a bowl and mix until thoroughly combined. Set aside.

2. Whisk together the egg with a tablespoon of water in a separate small bowl and set aside.

3. Bring a large pot of salted water to a boil.

4. Lay out a few wonton wrappers at a time. Place 1/2 teaspoon of the filling into the centre of each one. Then, working one piece at a time, dab your finger in the egg wash mixture and run it along the edge of a wrapper, then lay a second wrapper on top, lining up the edges as much as possible and gently pressing out any air bubbles. Set aside while you work on the rest.

5. Drop a few ravioli at a time into the boiling water (you will cook them in batches to allow for plenty of room). Stir gently with a spoon so they do not stick together. Let cook until they float to the top, about 2 minutes. Remove with a slotted spoon to a platter. Cook the remaining ravioli in the same manner.

6. Spoon a little marinara sauce on each plate and lay 4 to 6 ravioli on top. Spoon more marinara sauce over the ravioli, then spoon over some small dots of pesto. Garnish with the fresh basil leaves and serve.

Related: Ree Drummond’s Buffalo Chicken Totchos Are the Food Mash-Up You Didn’t Know You Needed

Love using wonton wrappers in unexpected (and totally delicious) ways? These sweet fried wontons make an epic dessert with a decadent mix of caramel, apple and cheesecake flavours.

Watch the how-to video here:

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Food Network’s Rigatoni Pie is the OG TikTok Honeycomb Pasta (and Now We Want Both!)

You might’ve seen the honeycomb pasta hack that has gone viral on TikTok, in which Anna Rothfuss AKA @bananalovesyoutoo stuffs string cheese in rigatoni pasta, layering on sauce, ground meat and grated cheese for good measure. We daresay this popular quick meal evokes a Food Network Canada eye-catching favourite: our very own 20-minute, 10-ingredient Rigatoni Pie. While slightly more elevated in flavour (no string cheese here), this vegetarian version is equally melty and gooey and just as straight-forward to make for a quick weeknight meal — all with simple pantry ingredients you likely already have on hand.

rigatoni pie on white plate

Looking to save additional time? Instead of making your own tomato sauce, swap in four cups of store-bought marinara. For meat-lovers, you can mix things up too by adding cooked ground meat to the sauce (just note: you’ll need less of the sauce). This delicious budget-friendly comfort food will be a fan favourite at home, and the good news is the yield is high, so there will be plenty to go around.

Watch the how-to video here:


Rigatoni Pie Recipe

Prep Time: 20 minutes
Cook Time: 60 minutes
Rest Time: 10 minutes
Total Time: 1 hour, 30 minutes
Servings: 8

Ingredients:

6 Tbsp extra-virgin olive oil, divided
9 cloves garlic, minced
½ tsp crushed red pepper flakes
1 28-oz can whole peeled tomatoes in juice
1 15-oz can whole peeled tomatoes in juice
1 cup loosely-packed fresh basil leaves
Kosher salt and freshly ground pepper
1 lb(s) rigatoni
1 lb(s) part-skim mozzarella, grated
⅔ cup grated Parmesan cheese

Directions:

1. Heat 4 Tbsp of the olive oil with the garlic in a large saucepan over medium-low heat. Once it begins to sizzle, cook, stirring occasionally, until the garlic is soft and just beginning to brown, about 6 minutes. Stir in the red pepper flakes, then add the tomatoes and 1 ½ cups water. Increase the heat to high and bring the tomato sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes then puree in a blender until smooth.

Related: This Feta Tomato Pasta Trending on TikTok is as Easy as 1-2-3

2. Preheat the oven to 375ºF. Grease a 9-inch springform pan with 1 Tbsp olive oil and bring a large pot of generously salted water to a boil. Cook the pasta until it is slightly less than al dente, about 8 minutes. Drain the pasta, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 Tbsp olive oil.

3. Stand the rigatoni on their ends in the prepared pan until it is completely filled (you might not use all the pasta). Place the pan on a foil-lined baking sheet to catch drips. Pour the sauce over the noodles, spreading it with the back of a spoon (You might not use all the sauce.) Sprinkle the pasta with the mozzarella and Parmesan cheeses.

Related: I Tried Meghan Markle’s “Filthy, Sexy” Zucchini Pasta Sauce — Here’s How It Stacked Up

4. Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, cut into wedges and serve.

Turkey Tortellini is the Perfect Special Occasion Dinner for Two

Thomas Keller’s recipe for pasta dough (from his important 1999 cookbook, The French Laundry) is the first pasta recipe I ever learned and the only one I’ve used since then. The only alteration I’ve made is to use canola oil instead of olive oil — because it’s from the Canadian Prairies. Of course, the turkey tortellini filling and the wild rice are my own Indigenous spins. And since tortellini is so late-1990s, I just had to go with a rich cream sauce!

Turkey tortellini in white bowl

Turkey Tortellini With Creamed Wild Rice

Prep Time: 45 minutes
Rest Time: 1 hour
Cook Time: 1 hour, 15 minutes
Total Time: 3 hours
Servings: 6

Ingredients:

Pasta
1 ¾ cups all-purpose flour
1 large egg
6 large egg yolks
1 ½ tsp canola oil
1 Tbsp milk (2% or 3.25%)

Filling
2 Tbsp canola oil
1 cup diced onion
6 oz / 170 g ground turkey
6 fresh sage leaves, finely minced
1 large egg
¼ cup whipping (35%) cream
¼ tsp salt (or to taste)
¼ tsp freshly ground black pepper (or to taste)

Wild Rice
1 ½ cups water
½ cup wild rice, rinsed and drained
½ cup whipping (35%) cream
Salt and freshly ground black pepper, to taste
½ cup freshly grated Parmesan cheese (optional), for serving

Equipment:

Pasta Roller

Directions:

1. Make the pasta dough: on a clean, non-porous surface or a large wooden cutting board, shape the flour into a mound with a 6-inch crater in the centre. Put the egg and yolks, oil and milk in the centre. Using your fingers, break the yolks and start to swirl the wet ingredients with your fingers, but don’t let the inside of the crater break through the flour sides. As you continue to swirl, the flour will very slowly incorporate into the eggs. Be patient and keep swirling. You can start to use your other hand to shore up the sides and move some of the flour into the egg mixture. As the mixture thickens, the dough will start to become shaggy. Once you can’t swirl any more flour in this way, use a pastry scraper to start to fold the flour into the dough and knead it with the heels of your hands. Keep kneading and incorporating as much flour and parts that have broken off into the main dough ball. This will take a good 10 to 15 minutes. The dough will eventually start to soften and become smooth and elastic. Keep kneading for another 10 minutes. You can’t overdo the kneading.

Related: Easy Stuffed Pasta Recipes That Start With Store-Bought Noodles

2. Form a tight dough ball and wrap it in plastic wrap. Let it rest for 30 minutes to an hour. (You can make the dough the day before and keep it tightly wrapped in the refrigerator. Bring it back to room temperature before you roll it out).

3. Make the filling: heat the oil in a cast iron or heavy skillet over medium-high heat. Add the onions and sautee until they start to turn brown at the edges, about 5 minutes. Add the ground turkey and cook, breaking it apart with a wooden spoon, until it’s cooked through and becomes crumbly in texture, about 5 minutes. Add the minced sage leaves and continue to cook, stirring often, until the mixture becomes fragrant, about 3 minutes. Stir in the egg and the cream and cook just until the filling comes together, about 3 minutes. Season with the salt and pepper.

4. Make the rice: meanwhile, combine the water, a pinch of salt and rice in a pot. Stir well, cover with a lid, and bring to a boil. Reduce the heat and simmer for 45 minutes or until most of the rice kernels have opened fully, showing the white inside. Drain well, cover and set aside.

Related: Romantic Date Night Recipes to Make at Home

5. Make the tortellini: divide the dough into 4 equal portions. Lightly flour a clean work surface or a cutting board. Set your pasta roller to the thickest setting. Flatten a portion of dough into a disc (keep the rest of the dough covered so it doesn’t dry out) and send it through the pasta roller. Repeat, rolling and gradually reducing the setting on the pasta roller to its thinnest setting, until you get the pasta sheet as thin as you can. Place the pasta sheet on a floured surface, cover with a cloth, and repeat with the remaining dough portions.

6. Cut each pasta sheet into 2-inch squares. Place 1 tsp of turkey filling in the centre of each square. With slightly wetted fingers, bring two opposite corners of each filled square together to form a triangle. Press the edges together to seal the tortellini. Then bring two points of the triangle together and press to seal (it should now resemble a tortellini). One point will remain. Repeat with the remaining squares.

7. Fill a large soup pot with 8 to 12 cups of water and salt it generously (about a Tbsp). Bring to a rolling boil. Working in batches so as not to crowd the pan, drop in the tortellini and cook for about 4 minutes, just until the dough is fluffy and cooked all the way through. Using a slotted spoon, transfer to a bowl and cover. Set aside and keep warm. If the pasta starts to stick together, gently toss it in a drizzle of oil.

8. Assemble the dish: in a large skillet over medium heat, combine the cooked wild rice and the cream. Cook for about 3 minutes, just to warm through. Add the cooked tortellini and gently toss to coat. Season with salt and pepper. Serve hot with grated Parmesan (if using).

tawaw cookbook coverExcerpted from tawâw Progressive Indigenous Cuisine by Shane M. Chartrand with Jennifer Cockrall-King. Copyright © 2019 Shane Mederic Chartrand and Jennifer Cockrall-King. Reproduced with permission from House of Anansi Press Inc., Toronto. All rights reserved. www.houseofanansi.com


tawâw Progressive Indigenous Cuisine, Amazon, $35.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

5 Simple Olive Oil Pasta Sauces That Will Transform Your Dinner

While a high-quality bottle of olive oil can carry a hefty price tag, investing in a beautiful and pure variety will allow you to make quick and simple pastas that are not only delicious, but require minimal ingredients. Because a true olive oil demands less heat and cook time, it’s the ideal solution to whip up an impressive dinner. No matter where in the Mediterranean it was produced, choose an extra-virgin olive oil that carries fruity notes and has a peppery finish. Then, use it in one of these five satisfying sauces.

Five Olive-Oil Based Pasta Sauce Recipes:

 

1. Caramelized Mushroom Sauce

Cook ribbon cut pasta, such as tagliatelle, in a large pot of well-salted boiling water. Heat a large frying pan over medium-high heat. Add chopped, mixed mushrooms to the dry pan and cook, stirring often, until the mushrooms have released their moisture and are golden-brown. Reduce heat to medium. Generously drizzle mushrooms with extra-virgin olive oil. Stir in a thinly sliced garlic clove and continue cooking until garlic is soft. Add pasta, then freshly chopped flat-leaf parsley. Toss until pasta is well coated.

wild mushroom fettucini pasta in white bowl on marble table

Get the recipe for Wild Mushroom Fettuccini with Spruce Tip Pesto

2. Fresh Breadcrumb Pasta

Cook long-cut pasta, such as bucatini, in a large pot of well-salted, boiling water. Heat a large frying pan over medium-high. Add fresh breadcrumbs and cook, stirring often, until lightly toasted. Transfer to a plate. Generously drizzle extra-virgin olive oil into same pan and set over medium heat. Add three thinly sliced shallots and cook, stirring often, until soft. Stir in roughly chopped green olives and fresh thyme leaves until warmed through. Add pasta and breadcrumbs. Toss until well coated.

3. Classic Parmesan Sauce

Cook short-cut pasta, such as penne, in a large pot of well-salted boiling water. Reserve a splash of cooking water. Heat a large frying pan over medium heat. Add a generous drizzle of extra-virgin olive oil, then two minced garlic cloves. Cook, stirring often, until garlic is soft. Add pasta, along with a large handful of grated Parmesan cheese and reserved cooking water, tossing until mixture is creamy. Season generously with freshly cracked black pepper.

spaghetti pasta in skillet dressed in tomato sauce, with cauliflower, Parmesan cheese, tomatoes, olives and torn basil.

Get the recipe for Vegetarian Cauliflower Puttanesca

4. Capers and Basil Pasta

Cook decorative-cut pasta, such as orecchiette, in a large pot of well-salted boiling water. Heat a large frying pan over medium-low. Add a generous drizzle of extra-virgin olive oil, then two finely chopped anchovies. Cook, stirring often, until fragrant. Stir in a handful of chopped, drained capers and continue cooking until slightly crisp. Add pasta, then freshly chopped basil. Toss until pasta is well coated.

Pasta salad in clear bowl with fusilli, cucumber, parsley and tomatoes.

Get the recipe for 15-Minute Gluten-Free Tabbouleh Pasta Salad

5. Sundried Tomato Pesto

Cook short-cut pasta, such as rigatoni, in a large pot of well-salted boiling water. Add oil-packed sundried tomatoes, drained, with toasted slivered almonds, one garlic clove and a handful of grated Parmesan to a food processor until finely chopped. With the motor running, slowly pour extra-virgin olive oil until mixture is smooth. Season with salt and freshly cracked pepper. Toss with pasta.

Looking for more delicious recipes? See here for our best-ever pasta recipes for easy dinners.

Published February 12, 2016, Updated April 2, 2021

Ree Drummond’s Best-Ever Super Spicy Mac and Cheese

When it comes to quick and easy meals, you can rely on a comfort food classic like mac and cheese to satisfy all your cravings. And who better to provide inspiration for a scrumptious feast? The one and only Ree Drummond, naturally. With macaroni, jalapenos, hot sauce and a variety of cheeses, this spicy one-pot wonder from The Pioneer Woman is everything you need on a busy weeknight.

Related: Ree Drummond’s Buffalo Chicken Totchos Are the Food Mash-Up You Didn’t Know You Needed

Super Spicy Mac and Cheese

Total Time: 30 minutes
Yield: 8 to 10 servings

Ingredients

1 lb macaroni
2 Tbsp salted butter
1 tsp crushed red pepper
2 jalapenos, seeded and finely diced
2 cloves garlic, minced
1 small onion, finely diced
2 cups whole milk, plus more if needed
8 oz queso blanco-style processed cheese, cubed
1 cup grated Monterey Jack
1 cup grated pepper jack
1 tsp freshly ground black pepper
1/2 tsp kosher salt
1/4 tsp seasoned salt
Hot sauce, as desired

Related: Ree Drummond’s 30-Minute Vegetarian Pasta Makes Peppers the Star

Directions

1. Bring a large pot of water to a boil. Cook the macaroni according to the package instructions. Drain and set aside.

2. Heat the butter in a large saucepan over medium heat. Add the crushed red pepper, jalapeno, garlic and onion and cook, stirring, until the veggies have softened, about 5 minutes. Add the milk and heat until starting to bubble around the edges. Add the processed cheese and stir until melted. Add the Monterey Jack and pepper jack cheeses, pepper, kosher salt, seasoned salt and hot sauce to taste. Stir until the cheese is melted. Taste and adjust the seasoning. Add a splash of milk if the sauce seems too thick. Fold in the cooked macaroni and serve.

3. Reheating instructions: Preheat the oven to 350°F. Put the mac and cheese in a baking dish, cover with foil and heat until warmed through, about 25 minutes.

Related: This Bold 5-Ingredient Sheet Pan Steak Supper From The Pioneer Woman Will Brighten Your Table

Watch the how-to video here:

Watch The Pioneer Woman and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

I Tried Meghan Markle’s “Filthy, Sexy” Zucchini Pasta Sauce — Here’s How It Stacked Up

Long before she married into royalty, Meghan Markle extolled the virtues on healthy eating on her now-defunct blog, The Tig. During her seven years living in Toronto filming the legal drama Suits, the now Duchess of Sussex carved out her own online space to write about health and wellness, often sharing quick cooking tips.

But it was an interview she did with Delish in 2018 that garnered the most attention: she said she loved making a three-ingredient zucchini pasta sauce. A veggie-forward Bolognese, if you will. Using only zucchini, bouillon cubes and water, she said it was a “filthy, sexy mush” that she loved. With the duchess in the news as of late, this dish has recently been trending on the Internet all over again. It doesn’t exactly sound delicious, but I thought I’d give it a shot.

So, go ahead, cook like a duchess with this messy, mushy, sexy, filthy three-ingredient slow cooker concoction. For personal preference, I’ve added one more ingredient (an onion: I couldn’t resist) and options for additional seasonings, if desired. (Spoiler alert: it’s a lot more delicious than it looks, I swear!).

Related: Meghan Markle and the Struggle Among Black Women Everywhere

Meghan Markle’s Slow Cooker Zucchini Pasta Sauce

Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours, 10 minutes
Servings: 4-6

Ingredients

5-6 medium zucchini, roughly chopped
1 yellow onion, chopped (optional)
2 bouillon cubes
½ cup water
Salt and pepper (optional)
1 package penne or rigatoni
Pinch of red pepper flakes (optional)
Parmesan cheese (optional)

Directions

1. In one large slow cooker (or Dutch oven), add zucchini, onion, bouillon cubes and water. Season with salt and pepper, if desired.

2. Set timer to cook for four hours on low heat, stirring once or twice in that timeframe. The zucchini will start to get nice and mushy – that’s what we want!

Related: A Peek Inside Meghan Markle’s Former Toronto Home

3. At the 3 hour and 40 minute mark, cook the pasta in a separate pot according to package instructions.

4. Season the zucchini sauce with salt and pepper, red pepper flakes and Parmesan cheese, if desired. Serve immediately over pasta.

Related: Here’s What the Royal Family Really Eats

Verdict

It’s simple, it’s hearty (I didn’t need more than one serving before I felt full) and it smells surprisingly delicious as it simmers away in the slow cooker.  Was it tasty (read: sexy)? Absolutely. Would I make it again? Probably. Was it worth the nearly five-hour wait? Not really.

We also tried the feta tomato pasta TikTok trend and Popeye’s famous Chicken Sandwich — are they worth the hype?

Photo of Meghan Markle courtesy of Getty Images.

Ree Drummond’s 30-Minute Vegetarian Pasta Makes Peppers the Star

This veggie-forward recipe with a boozy kick is one of Ree Drummond’s all-time best pasta dishes, and it’s easy to see why! Serve up this creation from The Pioneer Woman when you need a 30-minute stress-free meal that’ll also immediately brighten your dinner table.

Ree starts mini sweet peppers, garlic, onion, red and orange bell peppers, poblano and jalapeno in butter and olive oil over medium-high heat for a flavourful base. For a bit of a boozy kick, she adds 1/2 cup clear tequila and serves it all up with fresh cilantro and reserved mini pepper rings for toppings.

Related: 16 Minutes Until Dinner With The Pioneer Woman’s Honey-Garlic Shrimp Skewers

The Pioneer Woman’s Six Pepper Pasta

Total Time: 30 minutes
Yields: 4 servings

Ingredients

Kosher salt
1 lb fettuccine
2 Tbsp salted butter
2 Tbsp olive oil
6 multi-colored mini sweet peppers, sliced into rounds, a few rounds reserved for garnish
3 cloves garlic, minced
1 medium yellow onion, diced
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 poblano pepper, seeded and thinly sliced
1 jalapeno pepper, seeded and thinly sliced
Freshly ground black pepper
1/2 cup clear tequila
2 cups vegetable broth
1 cup heavy cream
3 Tbsp adobo sauce from canned chipotle peppers, plus more if needed
1/4 cup fresh cilantro, chopped

Related: The Pioneer Woman’s Fast White Chicken Chili Will Become a Weeknight Staple

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside.

2. Meanwhile, in a large skillet, heat the butter and olive oil over medium-high heat. Add the mini sweet peppers, garlic, onion, red and orange bell peppers, poblano and jalapeno and season with a pinch of salt and pepper. Cook, stirring, until the onions and peppers begin to darken, about 3 minutes. Transfer the vegetables to a plate and set aside.

3. Return the skillet to the heat and allow it to come back up to temperature. Turn off the heat and pour in the tequila. Turn the heat back on and let it cook for 1 minute while scraping the bottom of the skillet to loosen any browned bits. Add the broth, bring to a simmer and simmer until reduced slightly, 3 to 5 minutes.

4. Reduce the heat to medium low and pour in the cream. Add the adobo sauce, stirring constantly. Cook until the sauce starts to thicken, another 4 to 5 minutes.

5. When the sauce is thick, add the vegetables to the skillet, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Taste and add salt, pepper and/or adobo sauce if needed.

6. Add the drained pasta to the sauce and toss to combine. Transfer to bowls and garnish with fresh cilantro and a few reserved mini pepper rings.

Watch the How-To video


For more inspiration, check out The Pioneer Woman’s 16-minute dinners.

Watch The Pioneer Woman and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Tips for Making Perfect, Top Chef Canada-Worthy Fresh Pasta

Perfecting pro-level pasta at home may seem like a daunting feat, but we’ve got you covered with these tips from Top Chef Canada’s recent pasta-making elimination challenge, plus a few recipes to get you started in your own kitchen. From soft and supple gnocchi to tender ravioli, this advice from professional kitchens will get you rolling in no time.

Get the Recipe: Fresh Homemade Fettucine

The Best Flour For Homemade Pasta

The lucky cheftestants got to work with freshly milled flour from urban mill Brodflour, but chances are, you’ll have to settle for supermarket flour. Nonetheless, a few wise choices will help your success rate when making pasta. The specialty flour known as 00 or tipo 00 is the traditional pick when it comes to making pasta, due to its fine grind (this attribute also make it a good option for pizza dough). Depending on the kind of pasta, which dictates other factors such as the amount of eggs added, coarsely ground semolina or all-purpose flour can also be used in forming pasta dough.

Related: This Week on Top Chef Canada…

Eggs in Fresh Pasta

For some types of pasta, especially fresh egg pasta, the golden yolks lend a sunny hue to the finished product. Recipes vary in terms of the number but it is generally around a 1:1 ratio of eggs to cups of flour. Some kinds of pasta dough, such as tagliatelle, use a combination of two whole eggs and four egg yolks per four cups of flour for added richness.

Eggs also play a crucial role in the elasticity and texture of fresh pasta, although dried pasta is often made with no more than flour and water.

Related: Get Funky With 10 Fermented Foods

Methods For Making Homemade Pasta

Although the tried-and-true method of making a well in the flour and adding the wet ingredients in the centre, then drawing the flour slowly inwards, works well to combine the ingredients gradually, this process can be automated using a stand mixer or other equipment (Alton Brown has an easy food processor method for his ravioli dough, for example). The dough is then kneaded, shaped into a disk and rested before rolling through a pasta machine or by hand using a rolling pin for flat types of pasta such as fettuccini, or shaping using molds or one’s hands with smaller shapes, such as pici.

Related: Get the Recipe for Valerie Bertinelli’s Homemade Pici Pasta With Carbonara Sauce

Homemade Pasta Shapes and Tips

There’s still more choices awaiting you: pasta shape dictates cooking method, time and even which type of sauce you should use. In a stressful double-elimination, the remaining five chefs had to choose their pasta types, make their own dough and create their best dish for guest judge Danny Smiles (a former Top Chef Canada contestant himself and now owner of three restaurants including Osteria Fortuna, planned to open in June 2020). Adding to the pressure was the freshly milled flour, which will cause pasta dough to oxidize (changing colour and flavour) if made too far in advance. As a result, chefs couldn’t use the one hour prep time the day before to make their dough, instead needing to make it the day of the Eliminate Challenge.

At home, however, you have the advantage of all the time you need to tackle a fresh pasta project. Take some inspiration from each of the Top Chef Canada contestants and their dishes to create your own prize-worthy creation.

How to Make Homemade Orecchiette

Orecchiette is made by hand, with the pasta maker’s thumb forming the distinct indents that give each piece its distinctive “little ears” shape (Francis used a non-traditional method of forming it on a paddle, giving the pasta small ridges). Although he had never made orecchiette before, Francis’ precautions in making a test batch to experiment with the fresh flour and his technique paid off. The judges raved about his version with broccoli sauce, crunchy broccoli stems, fried spelt grains and an Asiago emulsion. Judge Danny Smiles observed that the dish adhered to its roots from Puglia, where orecchiette and broccoli are frequently used together.

Pro tip: Francis put his pasta dough in a vacuum bag to take the air out and speed up the resting process. If you have a vacuum sealer at home and are in a hurry, you can try this technique as well.

Get the recipe for Orecchiette With Homemade Ricotta And Cherry Tomatoes

How to Make Homemade Gnocchi

Due to the time constraints, Stephanie didn’t have time to make the traditional potato-based version of gnocchi, which requires cooking and cooling potatoes before putting them through a food mill, combining with flour and eggs and shaping into individual pieces. Instead, she opted for Parisian-style gnocchi, beginning with a choux paste (similar to eclairs) where butter and water are cooked, then combined with flour before putting it in a stand mixer to beat in the eggs. The mixture is piped into a pot of boiling water to cook. The judges liked the softness of Stephanie’s gnocchi, although they felt that they were a bit lost amidst the cornucopia of other ingredients in her Parisian gnocchi with pattypan squash, white asparagus, wild rose harissa and white asparagus sauce with ricotta.

Pro tip: When combining the eggs in the stand mixer, add them slowly one by one to ensure a soft and tender, eggier dumpling.

If you’d like to try a potato-free version of gnocchi, take a look at these Ricotta Gnocchi from head judge Mark McEwan.

How to Make Homemade Ravioli

Lucy’s first job on her first day as a chef at Terre Rouge was making pasta, so it’s no wonder that her cashew, caramelized onion and Gruyère ravioli won favour with the judges for its texture, winning her a place in the finale. Ravioli is made by running pasta dough through a pasta roller to achieve a thin, smooth sheet, then dolloping spoonfuls of filling in a single row across the bottom half. After folding over the top and pressing gently between sections of filling to remove excess air and seal each ravioli, a pasta cutter is used to trim each piece.

Pro tip: Listen to sound of the dough in the stand mixer — it will tell you when the dough is reaching the right consistency (you are looking for a stiffness similar to play dough).

Want to tackle your own ravioli? Try this Short Rib Ravioli and Creamy Mushroom Sauce, or Spinach and Ricotta Ravioli.

Related: How to Host a Top Chef Canada-Worthy Drag Brunch

How to Make Homemade Agnolotti

This pocket-sized filled pasta (or “little cute pillows with a beautiful pocket of filling on the inside”, as Imrun described it) starts out the same way as ravioli. The dough is rolled and dots of filling are piped onto the sheet of pasta, but before the final cuts are made, imprints are pushed into the sides of the filling to create a pillowy dent. Although Imrun’s use of nutritional yeast to top his kabocha squash and mascarpone agnolotti mystified the judges, they loved the thinness and execution of his pasta.

Pro tip: Using a piping bag to fill the agnolotti ensures even distribution and neatly centred dots.

Try one of these tasty ravioli recipes and adjust the method and filling size as described above to try them with agnolotti.

How to Make Homemade Tagliatelle

Rich with added egg yolks, tagliatelle’s long, flat ribbons make it a tender and versatile pasta. Adrian discovered the perils of deviating from the traditional recipe when he attempted to substitute squash purée for eggs, resulting in a soggy dough that stuck and broke in the roller during his first attempt. His second try was also too wet, forcing him to roll out the dough by hand, which ended up with tagliatelle that “looked more like spaetzle”, according to head judge Mark McEwan. Overall, although the judges liked the flavour of his butternut squash tagliatelle with butternut béchamel and scotch bonnet cremini mushrooms, the errors in executing the pasta itself sent Adrian home.

Pro tip: Be careful when substituting ingredients or adjusting your recipe, especially when using wet ingredients such as butternut squash that add moisture to the dough and can disrupt the water to flour ratio. Try making it yourself with this recipe for Homemade Tagliatelle.

Once you’ve made your fresh pasta, try one of these 50 Best-Ever Pasta Recipes for Easy Dinners. Watch Top Chef Canada Mondays at 10ep and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

One Humble Can of Chickpeas, Six Different Meals to Remember

Beans are not only one of the most versatile pantry ingredients, they offer a variety of health benefits, too! Chickpeas in particular are rich in vitamins, minerals and fibre. Aside from turning that can of chickpeas hiding in your pantry into homemade hummus, here are six ways you can incorporate them into a healthy snack or meal. Be sure to rinse and drain the chickpeas before using them to remove any excess sodium. OK — here we go!

Chickpea Pasta
I grew up eating chickpeas in pasta, so this dish is one of my favourite quick dinners to whip up! It adds a serving of protein and fibre to an otherwise carb-heavy dish, which will keep you fuelled for longer. To make: simply simmer the chickpeas in marinara sauce (store-bought or homemade) until slightly softened, about 15 minutes. Put it on top of the pasta of your choice and sprinkle with parmesan cheese.

Related: The Best-Ever Pasta Recipes for Easy Dinners

Roasted Chickpeas
Roasted chickpeas make for a filling and healthy afternoon snack. You can toss them in any flavours or herbs you favour. My favourite flavour is everything bagel with a hint of garlic, but feel free to use any spices you already have on hand (onion powder, paprika, cayenne pepper, dried herbs, etc). To make: toss the chickpeas in extra-virgin olive oil and desired seasoning. Roast at 400°F for 30 to 35 minutes, until crispy. Enjoy them as is or add to a salad.

Salad With Chickpeas
Chickpeas are a great alternative to diced chicken on salads as it adds a plant-based protein, but they also work as a gluten-free substitute for croutons. Prepare your favourite mixture of vegetables and top with a handful of chickpeas. For additional crunch and flavour, try adding leftover roasted chickpeas.

Related: 70+ Chickpea Recipes to Make Your Heart Happy

Chickpea Salad Sandwich
This recipe is a twist on a tuna salad sandwich. It is great on its own or served between two slices of toasted bread. To make: add one can of rinsed chickpeas to a mixing bowl and mash slightly with a fork. Toss with mayo (regular or vegan), dijon mustard, diced celery, minced shallots, lemon juice, salt and pepper. Make a big batch and enjoy over several days for lunch.

Chickpeas and Eggs
For this quick morning breakfast, you can scramble the chickpeas right into the eggs or top the scrambled eggs with roasted chickpeas. If you have additional ingredients on hand such as cheese, spinach, tomato or roasted red pepper, try scrambling those in with your eggs and chickpeas too.

Related: The Most Creative Ways to Cook With Eggs

Chickpea-Stuffed Red Peppers
For this recipe, the red peppers can be stuffed with just about anything you have on hand including herbs, cheese and grains. I like to start with a base of chickpeas and quinoa, tossed with olive oil, parsley, crumbled feta, shallots and lemon. To make: hollow out each red pepper and stuff with filling. Bake at 400°F for 20 to 25 minutes, until the filling is warmed throughout and the pepper has softened.

Want to cook with more pantry staples? These canned salmon recipes and tortilla recipes might do the trick!

This Cozy One-Pot Pasta and Chickpea Stew = Love at First Bite

Don’t be surprised if you instantly become smitten with this alarmingly simple, yet charming, comfort food – it really is love at first bite. The kid in you will delight in the pasta and chickpea combo, with the fun shapes making it all the more scrumptious.

Related: 25 Comforting One-Pot Recipes That Will Warm Your Belly

One-Pot Pasta and Chickpea Stew

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 (6 cups)

Related: 30 Recipes That Will Make You Rethink Canned Beans

Ingredients:

3 Tbsp olive oil
Half onion, chopped
1 rib celery, chopped
2 cloves garlic, minced
2 sprigs rosemary
¾ tsp salt
½ tsp pepper
2 ½ Tbsp tomato paste
1 cup small pasta such as baby shells or ditalini
2 cups drained and rinsed can chickpeas
1 cup can cherry tomatoes (optional)
4 cups water or no-salt added vegetable broth
Olive oil and Parmesan for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add onion, celery, and rosemary, and cook, stirring until softened, 4 to 5 minutes. Add garlic, rosemary, salt and pepper, and cook 1 minute.

2. Push onion mixture to one side of pan. Add tomato paste on other side, and cook, stirring until colour deepens, 30 seconds. Add chickpeas, cherry tomatoes (if using) and water and stir to combine.

3. Add pasta; bring to a boil. Reduce heat and simmer, stirring occasionally to prevent sticking until pasta is al dente, following package directions.

4. Divide among bowls; drizzle with olive oil and sprinkle with Parmesan.

Tip: Add 1 chopped carrot to the onion mixture for a vegetable hearty stew.



Tip:
If you don’t have can cherry tomatoes, increase the tomato paste to 3 Tbsp and adjust the seasoning after adding the water.

For more quick and breezy comfort food inspiration, try these easy stuffed pasta recipes that start with store-bought noodles or this healthy three-cheese cacio e pepe in spaghetti squash form.

Spaghetti with Olive Tapenade and Toasted Garlic Breadcrumbs

One of my best friends thinks that I’m Italian. Maybe it’s because I made rigatoni Bolognese during the first cottage weekend I spent with her, or maybe it’s because I really enjoy feeding everyone, have dark hair and an olive skin tone, and happened to grow up in New Jersey. All to say, this is how I inherited the name Nona.

If you’re like me, you always have spaghetti in your cupboard. Spaghetti is one of those pantry items you should always have on hand come Sunday night, when you want carbs. If you’re really like me, you put more carbs on your carbs. In this recipe, it’s in the form of garlic breadcrumbs on top of spaghetti.

888_Tapenade-Spaghetti-4

This dish is so simple to throw together and it’s made completely from scratch; big Spanish olives with red peppers are paired up with lemon zest, fresh parsley and anchovy, adding a kick of umami flavour.

My husband and I eat this standing up, right out of the pan, mostly because we don’t feel like doing dishes on a Sunday evening, but I would like to believe that it’s the Italian Nona in me. Enjoy!

Spaghetti with Olive Tapenade and Toasted Garlic Breadcrumbs

Prep Time: 15 minutes
Cooking Time: 20 minutes
Serving Size: 4 servings

888_Tapenade-Spaghetti-3

Ingredients:

For the Tapenade:
2 ¼ cups large Spanish green olives with red pepper
2 Tbsp drained capers
3 cloves garlic
¼ cup very roughly chopped parsley
1 anchovy fillet, optional
Zest from 1 lemon

For the Garlic Breadcrumbs:
2 Tbsp unsalted butter
1 ½ Tbsp olive oil
4 cloves garlic, minced finely
½ cup breadcrumbs
2 pinches of salt
¼ tsp fresh black pepper
1 pinch red pepper flakes
2 tsp chopped parsley

1 lb (454 g) spaghetti
2 Tbsp olive oil
4 Tbsp unsalted butter, divided in recipe
½ cup grated parmesan cheese, plus more for serving
Salt, to taste
Pepper, to taste

888_Tapenade-Spaghetti-2

Directions:

For the Tapenade:
1. Place all the ingredients in a food processor.
2. Pulse until coarsely chopped (just a few pulses). Set aside.

Tapenade_Spaghetti-7

For the Garlic Breadcrumbs:
1. In a small pan over medium heat, melt the butter with the oil.
2. Once the butter has melted, add the garlic and sauté until fragrant. About 30 seconds to 1 minute.
3. Add the breadcrumbs and toss to coat them with the garlic-y butter/oil.
4. Cook and toss for about 2 minutes to toast the breadcrumbs, and then season with salt and pepper.
6. Turn the heat off and add the red pepper flakes and parsley, and toss to combine. Set aside.

Tapenade_Spaghetti-8

For the Spaghetti:
1. Cook the pasta in heavily salted boiling water until just al-dente (9-11 minutes, depending on the brand).
2. Before draining the spaghetti, reserve ½ cup of the cooking liquid then drain the spaghetti.
3. In a large sauté pan over medium heat, melt 2 Tbsp of butter with the olive oil.
4. Add the tapenade and cook until fragrant, about 30 seconds.
5. Add the spaghetti, 2 more Tbsp of butter, parmesan cheese, reserved cooking liquid, salt and pepper to taste.
6. Cook and toss for about 1-2 minutes until the spaghetti is coated with the tapenade.
7. Turn the heat off and sprinkle the garlic breadcrumbs over top. Serve with extra parmesan cheese and fresh black pepper.

15-Minute Gluten-Free Tabbouleh Pasta Salad You’ll Make Weekly

It’s important to have quick, healthy and crowd-pleasing recipes in your dinner rotation that can be tossed together when you’re in a pinch, or even when you’re not! This vibrant tabbouleh dish is the perfect lettuce-free salad to whip up when you’re looking for something fresh with minimal prep involved. The only real cooking is boiling gluten-free pasta before combining with vibrant, zesty, raw ingredients.

Gluten-Free Tabbouleh Pasta Salad

Prep Time: 7 minutes
Cook Time: 8 minutes
Total Time: 15 minutes
Servings: 2-4

Ingredients:

2 cups uncooked gluten-free fusilli
4 cups water
1 cup fresh parsley, minced
½ cup fresh mint, minced
2 mini cucumbers, diced
1 cup diced tomatoes
3 Tbsp diced red onion
¼ cup extra-virgin olive oil
1 small clove garlic, minced
¼ cup lemon, squeezed
¼ tsp sea salt
¼ tsp pepper

Directions:

1. Add lots of water and salt to a pot, allow to boil, then toss in the pasta and cook according to the package directions. When cooked, drain, rinse and cool slightly.
2. If you’re using a food processor, install the “S” blade, place the herbs inside and blitz until they’re minced – but do not over blitz into an herby paste! Alternatively, you can chop them with your knife until minced. 

3. Dice the cucumbers, tomatoes and red onion.
4. Place all ingredients in the bowl and season with extra-virgin olive oil, minced garlic, lemon, sea salt and pepper.
 

Looking for more quick and painless meal ideas? We’ve got 20 easy 15-minute dinner recipes and a 15-minute cheesy one-pot pasta. If you’re gluten-free, these delicious dinner ideas and party appetizers are here to please your palate.

Easy 20-Minute Leftover Pasta Frittata With Radicchio Salad

Often, we end up cooking more pasta that we can chew on a giving evening, which means: extra helpings for the week ahead! But before you lather those leftover spaghetti noodles in tomato sauce and call it a meal, think outside the pan. This creative 20-minute dish gives leftover pasta a delicious makeover, resulting in a comforting, cheesy frittata. Top with fresh basil and tomatoes, and serve alongside prosciutto and a simple salad for a complete bacon and egg Italian mash-up!

Leftover Pasta Frittata with Quick Radicchio Salad

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

Frittata
2 slices prosciutto or thick sliced bacon
5 eggs
⅓ cup sour cream or Greek yogurt
¾ tsp salt
½ tsp pepper
2 Tbsp olive oil
4 cups leftover cooked spaghetti or other long pasta
1 cup cherry tomatoes, halved
⅔ cup finely grated Parmesan cheese, plus more for garnish
Basil leaves

Radicchio Salad
1 head radicchio, torn
1 Tbsp olive oil
Balsamic vinegar (optional)

Directions:

1. Preheat oven to 375°F.
2. Cook prosciutto or bacon in a 10-inch heatproof skillet or cast-iron pan over medium heat, turning once, until crisp. Set aside. Wipe pan clean.
3. In a large bowl, beat the eggs with sour cream, and salt and pepper until blended. Toss in pasta and 1/3 cup of the cheese.

4. In same pan, heat 2 Tbsp of the olive oil over medium, add pasta mixture and cook without stirring, about 3 minutes. Sprinkle with remaining 1/3 cup cheese. Transfer to oven.
5. Cook until puffed and slightly jiggly, about 5 minutes. For a crispy browned top, broil 2-3 minutes. Top with tomatoes and basil, and serve with bacon/prosciutto (or chop in pieces to scatter on top).

6. Tear radicchio and toss with olive oil and balsamic vinegar (if desired), garnish with shaved Parmesan.

Tip: Radicchio lettuce is slightly bitter and lends itself easily to a good olive oil and a drizzle of balsamic vinegar and Parmesan cheese for the quickest and elegant weeknight salad.

Tip: The centre will look slightly loose, puffed and jiggly, the hot pan will continue to cook the frittata with residual heat called carryover cooking.

How long do leftovers last in the fridge? We break it down. Plus, 30+ meals that taste better as leftovers, and tasty ways to use leftover rice.

30-Minute Pasta with Green Garlic Pesto and Roasted Tomatoes

It’s always exciting when the farmers’ market stands start to show signs of spring and summer. Often, though, this produce doesn’t stick around for very long, so you need to take advantage when it’s available. One way of making spring last a little longer is to make pesto from some of the best seasonal offerings – in this case, green garlic (also known as young garlic that boasts a milder, more delicate flavour) but you can easily substitute for garlic scapes or ramps – then freeze to relish the flavours even when they’ve disappeared from the market.

The best thing about this recipe? Even though it features a few different components, if you multitask, it’s ready in about 30 minutes – leaving you more time to enjoy those lovely longer daylight hours we’re all so grateful for this time of year.

Spring Pasta with Green Garlic Pesto and Roasted Tomatoes

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4

Ingredients: 

Pasta
250g dried bucatini pasta

Roasted Tomatoes
3 cups cherry tomatoes, halved
Olive oil
Sea salt and freshly ground black pepper

Pesto
6-8 green garlic shoots
1 cup Parmesan cheese, finely grated (approx.)
⅓ cup toasted pumpkin seeds
½ – ¾ cup olive oil
½ tsp salt

Assembly
Freshly grated Parmesan cheese
Fresh basil leaves

Directions:

1. Pre-heat the oven to 400˚F.
2. Line a baking tray with parchment paper and lay the tomatoes in a single layer on the tray.
3. Drizzle with a little olive oil and season with salt and pepper.
4. Roast the tomatoes for 15 minutes, remove from the oven and set aside.
5. While the tomatoes are roasting, prepare the pasta. Cook according to the directions on the package. Drain and set aside.
6. Make the pesto: Clean and trim the green garlic, and roughly chop.
7. Place the green garlic in a food processor with the Parmesan and the pumpkin seeds.
8. Start processing the mixture, slowly pouring in the oil until you reach your preferred consistency. Season to taste with salt.
9. Add approximately ½ cup of pesto to the pasta, using tongs to toss so the pasta is completely coated. Season with flaky sea salt and freshly ground black pepper.
10. Divide the pasta between four bowls, and top with the roasted tomatoes. Serve with freshly grated Parmesan and fresh basil leaves.

Notes:
● This makes approximately 1 cup of pesto, which is more than you’ll need for this recipe.
● If you won’t use the pesto immediately, place it in the fridge with a piece of plastic wrap touching the surface. You can also freeze the pesto for up to 2 months (in ice cube trays for convenient portioning!)

Looking for more easy and ultra-satisfying pasta recipes for spring? This 15-minute three-cheese pasta with peas is a seasonal must-make. We’ve also rounded up 25 spring dinners ready in 30 minutes or less.

15-Minute Cheesy One-Pot Pasta to Reclaim Your Weeknights

The weather may be warming, but we’re still all about indulging in comfort food with a fresh, seasonal upgrade. This dish is a twist on mac ‘n’ cheese that literally takes the same (or less!) amount of time to cook as the boxed variety. Bonus: Though it features three different types of cheese, it also contains peas, which lighten the dish and really make it pop (in colour and flavour). This one-pot recipe is a great choice make on those nights when there’s “nothing to eat” in the house – all the ingredients are fridge and pantry staples!

15 Minute Three-Cheese Pasta with Peas

Serves: 4

Ingredients:
225g (1/2 box) medium shell dry pasta
2 cups vegetable broth, warm but not boiling
1/2 cup spreadable cream cheese
3/4 cup shredded sharp cheddar cheese
4 garlic cloves, minced
2 cups frozen peas
1 cup Parmesan cheese, grated
Flaky sea salt
Freshly ground black pepper

Directions:
1. Place all ingredients except peas, Parmesan, salt and pepper in a large pot.

2. Mix gently to start melting the cream cheese.
3. Place the pot on the stovetop over medium-high heat and bring to a boil.
4. Lower the heat to medium and cook, stirring constantly for 7 minutes.
5. After 7 minutes, add the peas and Parmesan, stir well and cook, continuing to stir, a further 2 minutes or until the pasta is al dente.

6. Season to taste with salt and pepper. The sauce will thicken as the pasta sits, so if you prefer it more thick and creamy as opposed to saucy, let it sit for a few minutes, stirring from time to time.

For more one-pot wonders, browse these 55 Quick and Easy One-Pot Recipes and 15 One-Pot Chicken Dinners Ready in 30 Minutes or Less.