What's better than a warm meal of pasta at the end of a hard day? A dish that gets to the table faster than the delivery time! Yes, many people want to try these recipes. How do you prepare quick after-work pasta?
Here are some of the quickest pasta dishes that can be made in under thirty minutes. If you don't have much patience and your kitchen is stocked with basic ingredients, these pasta dishes are for you: People eat pasta often, both during the week and on weekends, because it's inexpensive, easy and adaptable - and not ultimately delicious. Pasta is so versatile that you can use it in everything from cheesy, rich casseroles to lighter, vegetable-focused recipes.
Prepare quick after-work pasta: Spaghetti Aglio e Olio
Aglio e Olio is a simple sauce typically served with spaghetti. Literally translated, it means “with garlic and oil”. This classic Neapolitan pasta dish is appreciated by many for its low price and ease of preparation (only a few basic ingredients are required). Although this dish is delicious on its own, it tastes even better as a side dish with your favorite meat or fish. Pasta Aglio e Olio is tastiest when the olive oil is allowed to develop its full flavor. The best part is that youthis dishcan be prepared in the same time as the water is boiling, making it an ideal weeknight pasta dish.
Ingredients
- 500 g Spaghetti
- 180 ml cold pressed olive oil
- 12 large garlic cloves, thinly sliced
- 2 teaspoons chili flakes, plus more for serving
- Salt and black pepper
- fresh parsley, finely chopped
- 2 tablespoons fresh lemon juice, plus lemon wedges for serving
- 50g grated Parmesan cheese, plus more for serving
preparation
- Cook the spaghetti in boiling salted water for 8-10 minutes or until tender. Drain the pasta but reserve 250ml of the cooking liquid.
- Meanwhile, heat the olive oil in a large skillet over low heat. After about 3 minutes, add the garlic and cook, stirring frequently, until golden brown (don't let it get too brown or burn). Add chili flakes and season with salt and pepper. The spaghetti can be poured with the pasta water after it has been rinsed and added to the pan - this will make the sauce smoother.
- Turn off the heat and stir in the Parmesan, lemon juice and parsley. Taste to see if additional salt is needed. Additional Parmesan, lemon wedges and chili flakes make great garnishes.
Recipe for simple pasta with mushrooms
A delicious andfilling dinner, which can be prepared in just 30 minutes with a single pot? Join us! This pasta with white wine sauce takes dinner to a new level with its simplicity and sophistication. Simple kitchen ingredients are combined with exotic ingredients such as leeks, mushrooms and herbs. There is no need to cook the pasta separately as everything is cooked in the same pot. Spicy sautéed mushrooms and slightly sweet leeks combine with cream, lemon and white wine to create a creamy sauce.
You can use penne, spaghetti or tagliatelle, but a short pasta is best. Cook the pasta according to package directions until just al dente. You can slightly change the taste of the dish by using a different combination of herbs or adding tarragon instead of dill. You can also use any other type of mushroom or even soaked, dried mushrooms and the soaking liquid as part of the wateruse for the recipe.
Ingredients
- 3 tablespoons cold pressed olive oil
- 500 g mushrooms, cleaned and sliced
- 2 tablespoons butter
- 2 medium leeks, cleaned and thinly sliced (white and light green parts only)
- 4 medium garlic cloves, thinly sliced
- 2 1/2 teaspoons salt
- 500g pasta
- 700 ml water
- 320 ml vegetable broth
- 160 ml dry white wine
- 120g whipped cream
- 60g grated Parmigiano-Reggiano cheese, plus more for serving
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh leaf parsley
- 1 teaspoon grated lemon zest, plus 1 1/2 teaspoons fresh juice (from 1 lemon)
- 1/2 teaspoon black pepper
preparation
- In a large skillet, heat the oil over medium-high heat. Add the mushrooms and fry, stirring frequently - about 12 minutes.
- Add the butter and let it melt while stirring. Add leeks, garlic, and 1 teaspoon salt and cook, stirring frequently, until leeks are soft, about 4 to 5 minutes.
- Stir in pasta, water, broth, wine, and remaining 1 1/2 tablespoons salt. Bring to a boil over high heat. Simmer over medium heat, stirring regularly, until the pasta is just al dente (see package for exact timing).
- Add the cream and stir until the pasta is well coated with the sauce (about 3 minutes). Remove from heat. Mix in the cheese, herbs, lemon zest, lemon juice and pepper. Arrange the pasta in individual flat plates and sprinkle with the cheese.
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