It’s a pasta dish that feels indulgent yet approachable, perfect for date nights or a cozy dinner for one but it's also an amazing crowd pleaser. Trust me, this recipe never disappoints!

Why I Love This Dish

• Creamy and indulgent: I’m all about a sauce that hugs every piece of pasta, and the combination of heavy cream, Parmesan, and sundried tomatoes is a match made in heaven.
• One-pot convenience: Less mess, more eating — who doesn’t love that?
• Customizable: I enjoy tweaking this chicken recipe to suit my mood or pantry.
• Date-night ready: This dish looks impressive but is easy to whip up. A total win-win!

How To Make Marry Me Chicken Pasta

1. You need chicken, pasta, sundried tomatoes, cheese, cream, spinach and herbs for this recipe.

2. Boil the pasta until al dente and set aside.

3. Heat some of the sundried tomato oil in a deep frying pan and cook the seasoned chicken until browned and done. Remove from the heat and set aside.

4. Using the same skillet, gently fry the freshly minced garlic along with the herbs. You have an option here to add minced onion as well but it will require longer cooking.

5. Add the chopped, sun dried tomatoes. You can add a bit of tomato paste to make it even more tomatoey.

6. Add the chicken broth and give it a good stir.

7. Add the cream. Stir.

8. Tip in the grated cheese. Stir until it's melted and you have a lovely cream sauce. Let it bubble for a few minutes until the sauce thickens.

9. Tip in the cooked pasta and stir.

10. Add in the spinach and mix until the spinach has wilted.

11. Slice cooked chicken into bite-sized pieces. Stir in the chopped chicken. 

12. Your delicious pasta is ready to eat! Enjoy!

Substitutions and Variations

Cooking is personal, and I love how this recipe invites experimentation. Here are a few ideas to customize your Marry Me Chicken Pasta recipe:

• Switch up the protein: I’ve tried it with skinless chicken thighs and even rotisserie chicken — both work beautifully.
• Amp up the veggies: Adding sautéed zucchini, roasted red peppers, or fresh cherry tomatoes gives the dish a fresh twist. You can use vegetable stock instead of chicken stock.
• Add extra tomato punch: You can add a bit of tomato puree or tomato paste to make an even more flavorful sauce.
• Go dairy-free: A plant-based cream and nutritional yeast substitute nicely for the double cream and Parmesan.
• Add some heat: A sprinkle of extra chili flakes or a dash of smoked paprika makes it fiery and fun.
• Experiment with pasta: While penne is my go-to, farfalle pasta or gluten-free pasta works just as well.

What I Pair with Marry Me Chicken Pasta Recipe

When it comes to sides, I like to keep it simple to let the pasta shine. Here are my favorite pairings:

• Fresh salad: A crisp spinach or arugula salad with balsamic vinaigrette balances the richness perfectly.
• Garlic bread: This recipe not optional in my house — perfect for soaking up that luscious sauce. Using fresh garlic is simply a must!
• Roasted vegetables: Broccoli or asparagus adds earthy flavors and vibrant color.
• A glass of wine: A crisp Sauvignon Blanc or Pinot Grigio is my pick, but feel free to pour your favorite.

Storing and Reheating Leftovers

I’m all about making life easier. Here's how to store leftovers:

• Fridge: Transfer cooled pasta to an airtight container and refrigerate for up to 3 days.
• Freezer: Yes, it freezes well! Portion it into freezer-safe containers and store for up to 1 month.
• Reheating: Warm it on the stovetop over medium heat, adding a splash of chicken stock or heavy cream to revive the sauce. To reheat it quicker, the microwave works, but I recommend covering the dish to retain moisture.

FAQs

Other Pasta Recipes You Will Enjoy

📖 Recipe

Marry Me Chicken Pasta

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• Author: Michelle Minnaar
• Total Time: 35 minutes
• Yield: 4 portions
• Diet: Halal

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Marry me chicken pasta recipe is cooked chicken breast and tender penne pasta in a flavorful, garlic creamy sauce with sun-dried tomatoes.

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Ingredients

Units USM

• 8 ounces penne pasta
• 1 pound boneless, skinless chicken breasts
• salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes
• ½ cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup freshly grated Parmesan cheese
• 5 ounces fresh spinach
• fresh basil leaves, chopped, for garnish

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Instructions

1. Cook the penne pasta in salted boiling water until al dente. Drain the pasta and set it aside.
2. Season the chicken breasts with salt and pepper. Heat olive oil in a large pot or deep skillet over medium-high heat. Cook the chicken for about 6–7 minutes per side until golden brown and cooked through. Remove the chicken from the pot and let it rest.
3. Add the minced garlic, Italian seasoning, and crushed red pepper flakes to the pot. Sauté for about 30 seconds until fragrant.
4. Add the chopped sun-dried tomatoes and cook for another minute.
5. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer, then stir in the grated Parmesan cheese until the sauce is smooth and creamy.
6. Add the cooked pasta to the sauce and toss to coat. Stir in the fresh spinach and cook for 1–2 minutes until wilted.
7. Slice the rested chicken breasts and add them to the pot, stirring to combine.
8. Garnish with basil and additional Parmesan cheese. Serve immediately. Enjoy!

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Pan Fry
• Cuisine: American

Nutrition

• Serving Size: A decent helping
• Calories: 591
• Sugar: 2.7 g
• Sodium: 386.5 mg
• Fat: 26.6 g
• Saturated Fat: 10.8 g
• Trans Fat: 0.4 g
• Carbohydrates: 48 g
• Fiber: 2.9 g
• Protein: 39.5 g
• Cholesterol: 127.2 mg

Sundried tomato pesto

For those who are unfamiliar what pesto is, traditionally it is a sauce made up of crushed garlic, basil, pine nuts Parmigiano Reggiano cheese. The olive oil brings everything together. This is the traditional modern version of pesto called ‘Pesto alla Genovese’. Its origins are in Northern Italy in Genoa, the Liguaria region. Apart the from colour and the sweetness given by the tomatoes, the sundried tomato pesto is not so dissimilar from the traditional pesto.

History of pesto

Historians theorise that pesto goes as far back to the Ancient Roman times. The Ancient Romans used a very similar paste in their cuisune – ‘moretum’. The original recipe calls for crushed garlic, cheese, herbs, olive oil and vinegar. As you can see, it’s extremely similar to our modern version of pesto.

Also, did you know that during the Middle Ages a similar paste was given to seafarers and Ligurians? The version of pesto was called 'agliata', which comprised mashed garlic and walnuts. Of course, over time there have been many variations of pesto. Luckily, the combination of using sundried tomatoes was introduced and sundried tomato pesto came into existence. Today, it’s one of the most common Italian pesto recipes that you can easily buy in supermarkets.

Do it yourself -  how to make sundried tomatoes

By now you know that I am an advocate for doing everything from scratch! You can make your very own sundried tomatoes using your oven. However, you will need to do this on a free day when you are home and you can monitor what’s happening in the oven. Usually, the process of making sundried tomatoes in the oven can take hours! You can also use a dehydrator.

First, you will need to preheat the oven to roughly 95°C (200°F). The lower heat will allow the tomato to transform beautifully without losing any of the essential flavour. Once you have selected your tomatoes, cut them in half and squeeze out the seeds. Here is a handy trick. Fire roast the tomatoes first before you place them in the oven. The char will intensify the flavours even more.

Next place them on a baking tray lined with a baking sheet. Don’t forget to season generously with salt. Place the tray in the oven and wait until the tomatoes start to resemble the traditional look of sundried tomatoes. The tomato halves should shrink in size and take on the typical leathery texture. Just be patient, this is a lengthy process and can take hours and hours. Good and delicious things come to those who wait.

The best type of tomatoes for making sundried pesto from scratch are the Roma tomatoes. Roma tomatoes are medium-sized and oval in terms of shape. They have a low water content and contain only a small amount of seeds - perfect for sauce making. These are also the type of tomatoes you should use in quiches or sandwiches, as the latter won’t make everything runny or soggy.

Sundried tomatoes

If you aren’t too keen on making your own sundried tomatoes, you can simply buy a jar in your local supermarket. For the sundried tomato pesto having the best texture possible, soak the sundried tomatoes in warm water for five minutes. They will become more tender and should blend more easily.

Variations and versatility

You can vary the amount of garlic, pine nuts, basil and Parmesan cheese to your liking. To make this sundried tomato pesto vegan, simply omit the cheese and add more pine nuts for texture. Moreover, you can have your own take on this pesto and add vinegar for some acidity, red wine or even fresh tomatoes.  If you add more fresh tomatoes, you will lose the desired pesto consistency. The pesto will become a salsa or a dip.

You can inspire yourself with these pesto recipes I’ve made in the past:

• avocado pesto
• watercress pesto
• basil pistachio pesto
• pecan rocket pesto

Traditional serving

What I love about sundried tomato pesto, or any type of pesto for that matter, is that it’s so versatile. You can serve it with almost anything - it doesn’t necessarily have to be a pasta dish. Although, if you want to have a lazy day in the kitchen, combining pesto with pasta is the fastest and easiest thing on the planet. It works with any type of pasta. My children enjoy it with spaghetti, tagliatelle, fusilli or penne. Whenever I serve this sundried tomato pesto with pasta, I like to sprinkle some extra pine nuts on top and garnish with fresh basil. Voila – it’s a lazy, fancy dish! No serious hassle required and it tastes amazing.

More creative serving ideas

However, coming back to my original comment about versatility, it works well in salads too. For example, I can imagine it working very well with this butter bean salad recipe. Plus, it’s a fantastic opportunity to keep your meal gluten-free. If you are looking for something more filling, why not make pesto stuffed bread – similar to garlic bread? Slice the bread open and fill the gaps with the sundried tomato pesto.

You might think I am crazy, but if you’ve got leftovers, why don’t you try mixing a bit of the pesto with Greek feta cheese? It would be similar to the Greek recipe – htipiti, where the recipe calls for a pepper paste.

How would you use sundried tomato pesto?

📖 Recipe

Sundried Tomato Pesto

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 7 reviews

• Author: Michelle Minnaar
• Total Time: 10 minutes
• Yield: 16 servings

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Ingredients

Units MUS

• 250ml (1 cup) sundried tomatoes in oil, drained
• 80ml (⅓ cup) pine nuts
• 80ml (⅓ cup) Parmesan cheese, grated
• 80ml (⅓ cup) basil, washed
• 4 garlic cloves, crushed
• 80ml (⅓ cup) olive oil

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Instructions

1. Place all the ingredients in a blender and process until smooth.

Notes

• Store in an airtight container for a week in the fridge. Keeps in the freezer for 2 months.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Side Dish
• Method: No Cook
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 189
• Sugar: 1.4 g
• Sodium: 120 mg
• Fat: 12.6 g
• Saturated Fat: 2.5 g
• Carbohydrates: 15.3 g
• Fiber: 1.4 g
• Protein: 5.2 g
• Cholesterol: 6 mg

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A special thanks to Kelly Reeve for assisting with the recipe shoot.

how to make fresh fusilli pasta

First of all, making fusilli pasta is so much fun. For those of you who don't know what fusilli pasta is, it's a type of pasta that takes on this specific helical shape. Some people also call it a corkscrew shape. In my opinion, it's one of the most common and most sold types of pasta in the world. Correspondingly, the other types of famous pastas that also come to mind are farfalle, spaghetti and penne. 

On the other hand, if you are in the US, you might also know fusilli pasta as rotini. However this only refers to fusilli when it's solid.

Nevertheless, fusilli will always be short, twisted or corkscrewed pasta. 

types of homemade pasta

Altogether, you can make several types of fusilli pasta. Here are just a few options for you to consider:

1. whole wheat variety - use a different flour to get a different kind of fusilli pasta
2. add beetroot juice or tomato pasta to colour the fusilli pasta red
3. add spinach or watercress to make the pasta green
4. or alternatively add cuttlefish ink to make it black like I did in my cuttlefish ink risotto

how to make pasta shapes

Traditionally speaking, fusilli pasta is traditionally spun. First, you press the pasta dough and roll it over a small rod. This will wind the thin strips of pasta into its traditional corkscrew shape. 

However, I understand that nowadays people don't have as much time. Besides, there is so much technology out there, you can still make fresh fusilli pasta, but you just need the right equipment.

What I am referring to is the KitchenAid PASTA SHAPE PRESS 5KSMPEXTA. This clever pasta 'shaper' is an attachment to the 4.8 L ARTISAN Stand Mixer from KitchenAid. I've used the mixer in countless recipes because it has a lot of functions that help me get my recipes done the way I want. 

For example, I used the mixer to make my amazing lemon chess pie. There I've used accessories like the dough hook , 4.8 L Bowl, and much more. It cut my usual preparation time by more than half!

So this time, I've used the PASTA SHAPE PRESS. It comes with 6 interchangeable pasta discs. Therefore, you can make spaghetti, fusilli, rigatoni, bucatini, and macaroni any size you want!

Think of this PASTA SHAPE PRESS as an all-in-one pasta maker. All you need to do is change the pasta disc.

It also comes with a built-in wire pasta cutter. This gives you total control over the size and length of your chosen pasta.

Lastly, it includes a stainless steel cleaning tool. Therefore, you can clean off the leftover pasta bits very easily. Hassle free!

other attachments

If you are into practical kitchen tools that speed up your recipe while making your food look gourmet, you also need to get this Vegetable Sheet Cutter from KitchenAid.

I've used it for my takuan recipe. In short, I was able to cut beautiful thin slices of Japanese daikon as if it was done in a fancy restaurant. 

Trust me, it's so worthwhile to have these tools around in the kitchen. Click here to find out about more KitchenAid products.

tomato fusilli pasta recipe

As mentioned above, you can add tomato to make your fusilli pasta red. Otherwise, if you wish to enjoy fusilli with tomatoes, then what better way than to make your own simmered fresh tomato sauce.

Add a bit of fresh oregano or fresh Italian basil and you are in heaven. In addition, you can also add freshly grated Parmesan. 

Here's my recommendation, why don't you also toss in some fresh prawn and chillies. This way you can enjoy an amazing chilli prawn pasta recipe. Otherwise, if you are not into seafood, then you can always go for pasta alla norma with aubergine.

Next, you can also consider making a really classic Roman dish. Ever hear of cacio e pepe? If you ever happen to travel to Rome, you need to try this dish!

In short, it means "cheese and pepper" which is exactly what this dish is. The reason why I am suggesting this recipe is because it calls for a little bit of the hot cooking water. What better cooking water to use than the one you use for making your own fresh fusilli pasta?

Simply add freshly grated pepper and pecorino cheese and you have one of the oldest Roman dishes in Italian cuisine.

Careful though, a cacio e pepe dish is quite heavy and usually you serve it with spaghetti or tagliatelle. However, you can always serve it with this homemade fusilli pasta.

healthy fusilli pasta recipe

In my opinion, the easiest pasta recipes are made with pesto. Better yet, it's all the more delicious when you make your own pesto recipe.

For example, you can inspire yourself with these pesto recipes:

• cashew pesto
• sundried tomato pesto
• pecan and rocket pesto
• walnut and watercress pesto
• avocado pesto
• chestnut pesto
• basil and pistachio pesto

As a matter of fact, do you have a favourite pesto recipe that you would combine with this fusilli pasta?

Not to mention, I also suggest you take a look at these other toppings:

• lemon or lime juice
• fresh basil, oregano or parsley
• fresh cherry tomatoes (halved)
• grated cheese
• dash of premium olive oil

Tempted?

📖 Recipe

Fresh Fusilli Pasta

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 32 minutes
• Yield: 4 servings

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Description

Learn how to make fusilli pasta at home in this fresh pasta tutorial. Cooking fusilli pasta is as easy as boiling it in water for two minutes. Come and have a look!

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Ingredients

Units MUS

• 300g (10 ½ oz) '00 flour
• 3 large eggs
• 1 large egg yolk

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Instructions

1. Heap the flour on a clean working surface.
2. Create a well in the centre and place the eggs inside.
3. Crack the eggs inside the well.
4. Use a fork to beat the eggs then systematically incorporate the flour into the beaten eggs until a dough ball is formed.
5. Knead the pasta dough for at least 10 minutes. You can use KitchenAid's dough hook to do the job! If the dough is too sticky, add a sprinkling of flour as needed in order to make it more manageable.
6. Wrap the dough in cling film and let it rest for 30 minutes at room temperature.
7. Install the Pasta Shape Press along with the Fusilli disc onto the KitchenAid stand mixer.
8. On a floured surface, roll the dough into a long sausage and feed it into the accessory's tube.
9. Once the fusilli starts coming out at the bottom, cut them off when they reach about 5cm (2in) in length, otherwise the weight stretches them out and they lose their shape.
10. Prevent the shapes from touching each other, they tend to stick together! Arrange each shape onto a floured surface.
11. Repeat the process until all the dough is used up.
12. Let the pasta dry for at least 10 minutes or until the shapes' stickiness is gone and they can actually be piled together in a bowl.
13. Bring a large pot of salted water to the boil, then cook the pasta for 2 minutes or until al dente.
14. Drain and serve with your favourite pesto or pasta sauce.

Notes

• If you can't get hold of '00 flour, you can use 150g (5oz) all-purpose flour and 150g (5oz) semolina.
• If semolina isn't available in your region, you can use just all-purpose flour. The results yielded will be slightly different from what the Italian donnas produce but still far better than the dried variety.
• This recipe is for pasta dough. Shape-wise, it's up to you to decide what you want. You can cut some shapes by hand or use a KitchenAid Pasta Shape Press.

• Prep Time: 30 minutes
• Cook Time: 2 minutes
• Category: Side Dish
• Method: Boil
• Cuisine: Italian

Nutrition

• Serving Size: Enough to serve as a side dish
• Calories: 340
• Sugar: 0.4 g
• Sodium: 56.8 mg
• Fat: 5.4 g
• Saturated Fat: 1.7 g
• Trans Fat: 0 g
• Carbohydrates: 57.7 g
• Fiber: 2 g
• Protein: 13.1 g
• Cholesterol: 185.6 mg

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The flavours in this recipe are out of this world! Rich and creamy blue cheese meets crunch toasted walnut, fresh peppery spinach and earthy mushrooms... a match made in heaven!

How to make blue cheese pasta

Toast the walnuts.

Cook the spaghetti according to the manufacturer's instructions.

Brown the mushrooms in the butter. Remove from the pan.

Fry the spinach until wilted.

Add chunks of blue cheese.

Pour in the cream and let it all melt, while stirring.

Add the mushrooms back into the sauce.

Mix the sauce in with the spaghetti. Sprinkle the toasted walnuts on top. Serve immediately with a green salad on the side. Enjoy!

Variations to this recipe

• This recipe is perfectly adaptable – you can use many different types of pasta, so feel free to go for your favourite. The likes of penne, tortellini, tagliatelle and fettuccine are ideal.
• You can use dried pasta or fresh pasta. To cook pasta that's fresh is a lot quicker – it takes about 5 minutes, whereas dried pasta takes 10-15 minutes.
• There are many different types of blue cheese that can be melted to create an incredible blue cheese sauce that goes fantastically well with pasta. I've gone for gorgonzola in this recipe as it is absolutely delicious. However, there are many other types of crumbled blue cheese or creamy blue cheese that can be used to make the sauce, including stilton, roquefort, Danish blue and cambozola. 
• Feel free to add any other variety of vegetables to this pasta dish, including sun dried or cherry tomatoes, asparagus, broccoli, broad beans or peas.
• You can also add black olives – they complement the flavour of blue cheese pasta sauce perfectly.
• You can add a touch of richness to the sauce with a splash of white wine, which you can add to the pan before the cream. Make sure you burn off the alcohol, which should take 30 seconds or so.

Popular substitutions

• It might be the case that you don't like walnut pasta or can't get hold of walnuts. In this instance, there are plenty of good alternatives that you can use. Toasted pine nuts are a great alternative to toasted walnuts and go really well with the blue cheese flavour. Other alternatives are cashews, almonds and pistachios.
• If you prefer your pasta sauces a little less creamy, you can substitute the butter for olive oil.
• Replace double cream with creme fraiche for a less heavy pasta sauce.
• This recipe calls for fresh spinach, but you can also use frozen spinach – just make sure you thaw it before you use it or you'll end up with a watery blue cheese pasta sauce.
• Mushrooms can be replaced with beans, courgettes, aubergines, onions, shallots or any vegetables of your choice.
• Feel free to add fresh herbs to this blue cheese pasta dish, such as fresh parsley, thyme, oregano, basil, sage or something similar.
• Add chicken to the pasta if you fancy a meatier dish.

📖 Recipe

Blue Cheese Pasta with Spinach, Mushrooms and Walnuts

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 25 minutes
• Yield: 6 servings
• Diet: Vegetarian

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Indulge in this flavorful Blue Cheese Pasta with Spinach, Mushrooms, and Walnuts. It's a harmonious blend of rich, earthy, and nutty flavors in every bite!

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Ingredients

Units MUS

• 45g (6 tbsp) walnuts
• 600g (21oz) spaghetti
• 28g (2 tbsp) butter
• 250g (2 ½ cups) mushrooms, sliced
• 250g (8 cups) spinach, washed
• 375ml (1 ½ cups) double / heavy cream
• 150g (5oz) Gorgonzola cheese
• salt and freshly ground black pepper, to taste

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Instructions

1. Toast the pine nuts by adding them to a hot, dry frying pan and stir continuously until golden brown. Set aside.
2. Cook the pasta according to package instructions. Drain. Set aside.
3. Meanwhile, melt the butter in a large pan over a medium heat.
4. Fry the mushrooms until browned, which should take about 3 minutes.
5. Tip in the spinach and stir around for about 2 minutes or until wilted.
6. Pour in the cream and let it heat through for 2 minutes.
7. Break the cheese up in pieces and stir it into the sauce, making sure it melts completely. 
8. Tip the cooked pasta into the pan and mix until the pasta is completely covered in sauce. 
9. Season to taste. Sprinkle the walnuts on top and serve immediately with your favourite crusty bread. Enjoy!

Notes

• You can use any type of pasta you prefer - penne, tortellini, tagliatelle, fettuccini - you name it!
• Feel free to experiment with other types of blue cheese to make the sauce, be it stilton, roquefort, or cambozola. 
• If you don’t like walnuts or can’t get hold of them, pine nuts make an excellent alternative. Don’t forget to toast them before cooking starts!
• Want to make the meal even more substantial? Serve it with a grilled chicken breast or steak!

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Pan Fry
• Cuisine: Italian

Nutrition

• Serving Size:
• Calories: 664
• Sugar: 4.7 g
• Sodium: 353.3 mg
• Fat: 28.5 g
• Saturated Fat: 15.4 g
• Trans Fat: 0.4 g
• Carbohydrates: 80.3 g
• Fiber: 5 g
• Protein: 22.9 g
• Cholesterol: 66.2 mg

With the creamy gorgonzola sauce, the crunchy pine nuts, the richness of the grated parmesan and white wine and the soft crunch of the al dente pasta, this recipe has everything you could want in a simple pasta dish.

How to make gorgonzola pasta

Toast the pine nuts. Set aside.

Boil the pasta according to package instructions. Drain. Set aside.

Fry the shallots in butter until softened.

Add the wine, let it sizzle until the liquid has reduced by half. Then add the stock and let it bubble for a few minutes.

Stir in the cream.

Melt chunks of blue cheese in the sauce.

Stir the grated Parmesan cheese into the sauce.

Mix the past and sauce together.

Sprinkle with toasted pine nuts and finely chopped parsley.

Give it a stir and serve immediately. Enjoy!

📖 Recipe

Gorgonzola Pasta with Pine Nuts Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 14 reviews

• Author: Michelle Minnaar
• Total Time: 25 minutes
• Yield: 6 portions
• Diet: Vegetarian

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This gorgonzola and pine nut pasta recipe is a heavenly combination. Combine delicious Italian gorgonzola cheese with penne pasta and fresh herbs. Enhance flavours with shallots and dry white wine. Enjoy with whichever pasta you prefer.

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Ingredients

Units MUS

• 50g (6 tbsp) pine nuts
• 600g (21oz) pasta
• 28g (2 tbsp) butter
• 3 shallots, finely chopped
• 180ml (½ cup) white wine
• 180ml (½ cup) vegetable stock
• 375ml (1 ½ cups) double / heavy cream
• 150g (5oz) Gorgonzola cheese
• 50g (2oz) Parmesan cheese, grated
• 14g (4 tbsp) parsley, finely chopped
• salt and freshly ground black pepper, to taste

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Instructions

1. Toast the pine nuts by adding them to a hot, dry frying pan and stir continuously until golden brown. Set aside.
2. Cook the pasta according to package instructions. Drain. Set aside.
3. Meanwhile, melt the butter in a large pan over a medium heat. 
4. Add the shallots and cook for 5 minutes until softened but not browned. 
5. Pour in the wine and let it sizzle for about 5 minutes or until it has reduced by half. 
6. Stir in the stock and cream and let it bubble for 2 minutes. 
7. Break the Gorgonzola up into smaller pieces and drop it in the creamy sauce. Stir until the cheese has melted. 
8. Stir in the parmesan. Let the sauce bubble for 3 minutes.
9. Tip the cooked pasta into the pan and mix until the pasta is completely covered in sauce. 
10. Sprinkle with parsley and season to taste. Serve immediately with a green salad and bread. Enjoy!

Notes

• You can use any type of pasta you prefer - penne, tortellini, tagliatelle, spaghetti, fettuccini - you name it!
• Feel free to experiment with other types of blue cheese to make the sauce, be it stilton, roquefort, or cambozola. 
• If you don’t like pine nuts or can’t get hold of them, walnuts make an excellent alternative. For extra crunch, you can toast them too before cooking starts.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Simmer
• Cuisine: Italian

Nutrition

• Serving Size:
• Calories: 706
• Sugar: 4.5 g
• Sodium: 513.6 mg
• Fat: 30.6 g
• Saturated Fat: 17.1 g
• Trans Fat: 0.4 g
• Carbohydrates: 80.5 g
• Fiber: 4.4 g
• Protein: 23.7 g
• Cholesterol: 72.2 mg

This filling alternative to pasta is generally associated with being quite a heavy dish. However, these vegan sweet potato gnocchi are not your traditional potato gnocchi. Sweet potatoes will leave nutty and sweet notes. You can make these vegan sweet potato gnocchi into a simple savoury dish or even turn them into a dessert! Keep reading to find out how. Altogether, it is a very festive Italian dish.

quick and easy vegan sweet potato gnocchi

Vegan sweet potato gnocchi are small dumplings made out of flour and sweet potatoes. Traditionally, gnocchi are made out of potato, flour, eggs, and sometimes call for the addition of ricotta for consistency purposes. Since these sweet potato gnocchi are vegan, to control consistency you will need to dilute the dough with water or vegan milk, but the egg and cheese elements will need to be omitted.

Vegan sweet potato gnocchi is an excellent low-calorie choice and a lower fat option to the original gnocchi.

origin and history of gnocchi

Gnocchi originated from Italy. The term gnocchi comes from the word nocchio, which in Italian means "knot". Others argue that gnocchi comes from the Italian word nocca, which means "knuckle".

Historically speaking, gnocchi is an ancient Roman dish. Back then, it was prepared with semolina and mixed into a porridge-like consistency with eggs. As you know, ancient Roman dishes were very heavy at the time, like the traditional cacio e pepe recipe. The purpose of these heavy dishes was to feed and energise the legions of Roman soldiers who were marching to battle in their European conquests.

It's only today that we see various interpretations of the traditional gnocchi recipe. For example, people started to experiment with different variations, like these vegan sweet potato gnocchi. However, there are also spinach gnocchi, truffle gnocchi, beetroot gnocchi, squid ink gnocchi and many more!  Also, let's not forget the favourite, gnocchi alla sorrentina.

In modern Italy, gnocchi is traditionally served as aprimi or first course. I still can't grasp the fact that Italians can eat starters anti pasti, first course (primi), second course (secondi>), and desserts(dolci), and yet be so slender! That's why, if you are going to serve these vegan sweet potato gnocchi as a first course, don't overdo it in terms of portion size. However, if it's the only thing you're eating for your meal, then double up and enjoy.

how to make vegan sweet potato gnocchi

Although this process might sound like a complicated one, it is fairly easy. You only need two ingredients - sweet potatoes and flour! However, first you'll need to peel the sweet potatoes then parboil them. Once they cool down, mash them until smooth and combine with the flour!

Here comes the vegan aspect! There are two vegan alternatives you can use to bind the dough together instead of using egg. Firstly, you can use unsweetened almond milk or soy milk. Hazelnut milk will also work. However, for a more egg-like substitute, the best vegan alternative is to use aquafaba. The latter is the name of the liquid that comes from chickpeas. It is known as an excellent binding agent for other vegan recipes too. It is one of the best substitutes for eggs and egg whites.

Next, work your dough and let it rest for a while. For extra flavour, you can incorporate seasoning into your gnocchi dough. For example, I love to add just a hint of nutmeg or sage. These two work hand-in-hand with any sweet potato recipe. Even though traditional potato gnocchi is available in stores, you can't purchase these vegan sweet potato gnocchi anywhere! You'll have to make these yourself and see how delicious they really are.

how to make homemade gnocchi pasta

Making gnocchi pasta dough is a piece of cake. In fact, Italians often refer to making gnocchi as difficolta bassa preparazione, which translates to very low preparation difficulty. Once you have your gnocchi flour ready, roll the dough into long and thin tubes of dough. Next, take your knife and cut the tube into small pieces. Roll the pieces into small sweet potato pasta balls. Next, take one into your hand and gently push your thumb into it. As a finishing touch, take a fork and press it on the dented area.

See? Making homemade vegan sweet potato gnocchi is not complicated at all! The shape of gnocchi doesn't vary too much, only the size. However, gnocchi is generally the same size almost everywhere you try them. However, when it comes to texture and consistency it is a whole other story. The best homemade gnocchi should always be airy, light and fluffy!

sweet potato gnocchi recipe vegan

Again, you can turn these vegan sweet potato gnocchi into a savoury dish. My version calls for coconut oil, pecans, and fresh chilli to lift the dish. You can also combine them with a simple simmered fresh tomato sauce or a vegan spaghetti Bolognese sauce. For a more elegant version, purchase black truffle and shave it on top of the vegan sweet potato gnocchi with some olive oil.

However, the best part about these vegan sweet potato gnocchi is that you can turn them sweet. Sprinkle with walnuts and drown the gnocchi in maple syrup.

What is your favourite vegan recipe?

📖 Recipe

Vegan Sweet Potato Gnocchi

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

• Author: Michelle Minnaar
• Total Time: 1 hours 30 minutes
• Yield: 4

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Vegan sweet potato gnocchi are a simple and easy to make Italian gnocchi recipe. Make sweet potato gnocchi from scratch and combine with aromatic herbs.

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Ingredients

Units MUS

• 500ml (2 cups) mashed sweet potatoes
• 250ml (1 cup) all-purpose flour
• 5ml (1 tsp) salt

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Instructions

1. Preheat oven to 200°C/180°C fan/gas mark 6.
2. Prick the sweet potatoes in several places and bake for 45 mins until soft.
3. Remove from the oven and wait for the vegetables to be cool enough to handle.
4. Slice open the sweet potatoes, scoop out the flesh and mash until smooth.
5. Dust a clean working surface with flour.
6. Mix the flour and salt together then create a small mountain and make a hole in the center.
7. Place the sweet potato mash in the center and, using your hands, incorporate the two ingredients thoroughly together.
8. If the dough is sticky, as a light dusting of flour. Don’t be tempted by adding more and more flour because the end result will be very heavy and doughy gnocchi. Keep it light!
9. Form a dough ball then split it evenly into four pieces.
10. Roll each piece out into a log of 2.5cm (1in) thick.
11. Each piece should be 2.5cm (1in) long. Once cut, push down with a fork to create gnocchi’s trademark grooved look.
12. Cook the gnocchi in a large pot full of salted water. Cooked gnocchi with rise to the surface. It usually takes a few minutes.
13. Drain and serve with your favourite sauce. See suggestion below.

Notes

• To make the sweet potato mash, bake 1kg (2lbs) sweet potatoes in a preheated oven (200°C/180°C fan/gas mark 6) for 45 minutes. When cool enough to handle, scoop out the flesh and mash until smooth. Measure out 500ml (2 cups) of sweet potato mash and use the remainder for something else. Proceed with the recipe.
• Fresh gnocchi stores in the fridge for 3 days and also freezes well.
• In this recipe, I gave the gnocchi dish a autumnal, Far Eastern twist. Gently fry the cooked gnocchi in coconut oil (or check out these coconut oil substitutes) and sprinkle with pecan nuts, fresh chillies and cilantro. Enjoy.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 256
• Sugar: 7.4 g
• Sodium: 416 mg
• Carbohydrates: 56.4 g
• Fiber: 3.2 g
• Protein: 6.1 g

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What exactly is orzo?

Orzo is a type of Italian pasta although, admittedly, perhaps not the most widely known kind in Britain. Although it is made from wheat, the word 'orzo' in Italian literally translates into 'barley'. When you look at the orzo it’s easy to see why. The pasta looks like little grains, not much bigger than normal rice. Simply put, orzo is a pasta that looks like a grain of rice. Traditionally the Italians use the orzo mostly as a filling for soups. However, it is surprisingly good as a base for more “normal” pasta dishes. Also, if you want to try something completely different, use the orzo instead of rice in a risotto. Cook the orzo 'al dente' and get a whole new spin on an Italian classic.

My tomato orzo consists of very few ingredients of which you can have most in stock at any given time. Of course, you can make your own tomato passata if you have the time, but otherwise there are many good ones to be found in stores. The same goes for vegetable stock. Obviously you can spend a couple of hours making your own from scratch, and it will probably be delicious. However, for the reason that I wanted this to be a quick dish to make, I have used a pre-made one. A little tip for you on that note. If you fancy making your own stock one day, make sure to make plenty of it. Afterwards, simply freeze it down in portion-sized containers for later use!

Bacon or ham?

This dish only has a few ingredients but the ones there are you can play around with to fit your taste. Or for that matter, to fit what you have in the fridge. Usually, I would make tomato orzo with bacon. You can either use streaky bacon sliced into strips, or you can use bacon lardons. I used 300g (⅔lb) in my recipe, but if you’re a real bacon fan feel free to add more. Likewise, you can leave it out altogether if you don’t fancy any meat at all. I find that the bacon adds a nice subtle smokiness to the dish that brings me memories of an Italian trattoria.

You can also use Parma ham. Simply slice the Parma ham up into smaller pieces.  The Parma ham does not give the smokiness like the bacon does. Instead it brings a more savory note to the dish, with that distinct meaty flavour in the background. I like both versions! If you don’t have any Parma ham you can use cooked ham instead. This way the tomato orzo can even be a way to make best use of leftover ham from dinner the night before. If you have some leftover Parma ham, feel free to make a delicious starter like the baked Parma ham and parmesan croquettes. You can also go for some lovely bruschetta with tomato and Parma ham or even make Parma ham, mango and melon salad as canapés for parties.

Your personal touch

I finished off my tomato orzo with spinach and mozzarella, but you can add just about anything. For instance, if you are not a fan of spinach, add green peas instead. The peas obviously give a sweeter flavour to the dish than the bitterness of the spinach. However, this is all a matter of personal taste. Shredded courgettes are a welcome addition as well as finely chopped leek, or even shredded turnip to give it more substance and still keep that hint of bitterness.

Feel free to add a couple of chopped garlic cloves in the pan when you are frying the bacon. There are lots of ways that you can tweak this dish to completely suit your personal taste. Perhaps you have already come up with a brilliant version or tried something that I haven’t thought of. If so, please leave a comment below and let us know about it!

Lastly, you can also make a seafood version. I've made a delicious baked sea food pasta recipe. These ingredients work very well with the tomato orzo.

Serving

In the end of the cook, I added mozzarella to my tomato orzo. The cheese ties it all together. Once melted into the dish, you will be able to fork out stringy bites of joy. To finish off the dish I sprinkled each bowl with grated parmesan. Of course this is optional, and if you find it to be too much cheese just leave it out. Should you prefer your dish a bit greener, you can top off the bowls with finely chopped herbs instead.

Herb-wise, basil and parsley will go particularly well with the tomato orzo. In Italy, you would probably serve the tomato orzo would probably  as a “primi”. The primi is the second dish, after the starter but before the meat in a traditional Italian dinner. Generally speaking though, I find that the dish can easily stand on its own as a complete meal. If you want to serve it with anything at all, I would recommend a simple green salad on the side. Or a piece of good quality Italian style bread.

Storage

If you make too much tomato orzo you can easily keep the rest for about three days in the fridge. It makes for an easy lunch to take with you to work and heat up in the microwave. However, if you do so, do not expect the same bite in the orzo as on the first serving. As orzo is basically tiny pasta if will keep cooking in the sauce as long as it is warm, and then again when heated up. Therefore the orzo might have been al dente in the evening but next day at lunch it will be soft. The fantastic flavour is still there though so don’t despair!

📖 Recipe

Tomato Orzo with Bacon, Mozzarella, Spinach and Parmesan Cheese

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 40 minutes
• Yield: 6

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Orzo pasta is cooked in a tomato sauce. The addition of bacon and melted mozzarella makes this orzo recipe simply divine!

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Ingredients

Units MUS

• 12 rashers streaky bacon, sliced into 1cm (½in) strips
• 15ml (1 tbsp) oil
• 450g (1lb) orzo
• 450g (1lb) passata
• 600ml (1pt) vegetable stock
• 180g (6oz) baby spinach, washed
• 120g (4oz) Parmesan cheese, grated

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Instructions

1. Fry the bacon pieces on a high heat in the oil in a large saucepan.
2. Cook until browned, then add the orzo and passata. Stir until thoroughly mixed.
3. Add the stock and bring the mixture to the boil.
4. Simmer until the liquid has been absorbed and the orzo is tender, which takes about 15 minutes. Stir frequently to prevent orzo from sticking to the bottom of the pan. Add a splash more water if needed in case it dries up and the pasta isn’t cooked yet.
5. When the orzo is cooked, remove the pan from the heat and add the spinach and mozzarella. Stir until the spinach is wilted and the mozzarella melted, forming strings.
6. Serve in bowls and top with Parmesan cheese. Enjoy!

Notes

• You can use bacon lardons, like I did in this case. About 300g (10oz) will do but you can use more if you prefer!
• The bacon can be substituted with cooked ham, which is added towards the end of cooking time to heat through.
• If you find you have plenty of bacon left-over after making this recipe, you can safely freeze it. Check out my guide on freezing bacon.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Fry
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 546
• Sugar: 4.2 g
• Sodium: 1018 mg
• Fat: 19.1 g
• Saturated Fat: 7.8 g
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 62 g
• Fiber: 4.1 g
• Protein: 28.9 g
• Cholesterol: 14 mg

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Rich sausage meat in a delicious tomato sauce, topped with bubbling melted cheese, this pasta bake is a truly sensational one tray wonder!

How To Make Sausage Pasta Bake

Fry the sausage pieces until browned on all sides. Set aside.

Gently fry the onions and garlic until softened.

Add the balsamic vinegar, tinned tomatoes, passata and chilli flakes. Let the sauce bubble for a few minutes.

Add the sausage to the sauce, along with some basil.

Stir in the cooked pasta.

Top with cheese and breadcrumbs.

Bake until the top is crispy and golden.

Serve immediately with a green salad. Enjoy!

If you don't fancy the carb overload and prefer a lighter side, serve it with a salad. My recipe for Mediterranean salad would be the perfect accompaniment.

You could omit the onions from the dish and serve them on the side instead. These tobacco onions will bring a wonderful smoky flavour and make for a great alternative side dish.

An ideal wine pairing for sausage pasta bake would be a Zinfandel, Chianti Classico, Barbera, Valpolicella or a Pinot Noir.

The acidity of these wines helps to cut through the creamy richness of the dish, while the fruitiness pairs perfectly with the savoury flavours.

📖 Recipe

Sausage Pasta Bake Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 40 minutes
• Yield: 6 servings
• Diet: Low Salt

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Description

This sausage pasta bake is a tasty comfort food loaded with savoury sausage, tender pasta, and melty cheese. It's easy to make and perfect for busy weeknights.

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Ingredients

Units MUS

• 500g (2.2lbs) fusilli pasta
• 12 pork sausages
• 15ml (1 tbsp) olive oil
• 2 medium red onions, sliced
• 3 garlic cloves, crushed
• 15ml (1 tbsp) balsamic vinegar
• 400g (1 tin) chopped tomatoes
• 500g (1 carton) passata
• 2g (2 tsp) chili flakes
• 150g (5oz) mozzarella
• 50g (2oz) parmesan
• 50g (2oz) panko bread crumbs
• fresh basil, to decorate

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Instructions

1. Cook your pasta in another saucepan according to package instructions. Drain and set aside. Save a bit of pasta water for later.
2. Skin your sausages by scoring down the side and peeling the skin off. 
3. Cut each sausage into small chunks. I cut each sausage into 5 pieces but feel free to cut into more if you would like smaller chunks
4. Heat the oil over a medium heat in a large frying pan. 
5. Brown the sausage pieces in batches, then set aside.
6. Cook the red onions and garlic in the same pan over a medium-low heat for around 5 minutes or until softened, stirring regularly. 
7. Pour in your balsamic vinegar and stir well to get all of the goodness off the bottom of the pan and then add your chopped tomatoes, passata and chili flakes. Leave over a low heat to bubble away and thicken slightly.
8. Preheat your oven to 240°C / 220°C fan / 460°F / gas mark 9.
9. Add 30ml (2 tbsp) of pasta water to your sauce, then add the sausage and the pasta and stir well until all is incorporated.
10. Tip everything into a large casserole dish and top with the cheeses and panko.
11. Transfer to the oven and cook for around 10 minutes, or until the top is golden brown.
12. Sprinkle some basil over the top and serve immediately. Enjoy!

Notes

• You can use any type of sausage but I prefer the flavour of pork sausages.
• Modify the amount of chili and balsamic vinegar to taste.
• Feel free to use any pasta you have in the cupboard.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Bake
• Cuisine: Italian

Nutrition

• Serving Size:
• Calories: 708
• Sugar: 10 g
• Sodium: 1040 mg
• Fat: 24.6 g
• Saturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 81.4 g
• Fiber: 6.4 g
• Protein: 39.8 g
• Cholesterol: 80.6 mg

Perfect to warm your soul in the colder months, this recipe is not your average pasta bake. It’s packed full of flavour, with a few cooking tricks to make your taste buds tingle.

So, you want to know how to make this quick and easy pasta recipe? Read on!

Chicken and leek pasta bake recipe

If you’re looking for a simple, sumptuous supper with hardly any prep time, this is the one for you.

The total cook time is 1 hour and it’s so easy! First you make your sauce by softening the leeks in butter then simmering it with wine, stock and cream.

While you're cooking the leeks, you need to cook the pasta in boiling salted water. When the pasta is cooked and the sauce ready, tip in the pasta and chicken, give it all a good mix, then spoon into a baking dish.

The final flourish is a sprinkle of breadcrumbs and cheese, for a golden brown crunch. Cook in the oven for 30 minutes at 200°C/fan 180°C/400°F/gas 6. Cooking doesn’t get much simpler!

What’s the best cheese to use in a pasta bake?

To bring an extra richness to this dish, you’ll need a cheese that’s full of flavour. It’s also very important that you use a cheese that melts well.

You could use cheddar cheese, especially an extra mature type. Godminster Cheddar and Snowdonia Little Black Bomber are both intense, beautifully flavoured cheddars.

For me though, it’s parmesan all the way. The deep, fruitlike, nutty flavour is tailor-made for this dish, as the flavours sit in harmony with the chicken, leek and pasta. Get authentic Parmigiano Reggiano – you won’t be disappointed. 

Do you add cooked chicken to a pasta bake?

Yes, this recipe calls for the chicken to be cooked beforehand. To cook, dice 500g of skinless chicken breasts into bitesize pieces. Then, add a tablespoon of olive oil to a frying pan and fry the diced chicken breasts on a medium heat for 12-15 minutes, until lightly brown on the outside.

When it’s cooked, add the chicken to a mixing bowl with the sauce, as well as the cooked leeks and cooked pasta.

What other ingredients can I use in this recipe?

This recipe already tastes absolutely fantastic. Still, it’s very flexible and there’s a lot you can add that can elevate the taste even further.

A few drops of Worcestershire sauce is one way to get a whole lot more flavour. If you haven’t got any of this magical ingredient, there are plenty of alternatives to Worcestershire sauce.

You could also add a teaspoon or two of mustard, which really works well with the flavours in this recipe – especially the chicken, the leek and the cheese.

The addition of ham or bacon also works beautifully.

What do you serve with chicken and leek pasta?

The best thing to serve with this dish is a healthy, crisp green salad. The crisp freshness makes for a good balance for the big, hearty creaminess of the chicken and leek pasta. 

Here are a few greedy gourmet favourites, to give you a little inspiration:

Mediterranean salad – made with traditional ingredients such as extra virgin olive oil, red onion, feta cheese, black olives and cucumber, this is one easy to make, utterly amazing salad!

Rocket salad with avocado, blue cheese and pecans – this peppery, nutty salad has a whole load of flavour and would be the perfect complement to this chicken and leek pasta bake

Pear and rocket salad – the pear brings a little fruity element, working perfectly with the leek, and the rocket adds a peppery freshness 

Competition Question: What is your favourite pasta bake?  

📖 Recipe

Chicken and Leek Pasta Bake

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 20 reviews

• Author: Michelle Minnaar
• Total Time: 60 minutes
• Yield: 6
• Diet: Gluten Free

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This Chicken and Leek Pasta Bake is a quick and easy family dinner with a lot of flair, thanks to the white wine and cream. Serve with crispy, green salad.

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Ingredients

Units MUS

• 300g (10 ½ oz) macaroni
• 30g (2 tbsp) butter
• 2 leeks, cleaned and sliced
• 250ml (1 cup) white wine
• 250ml (1 cup) chicken stock
• 250ml (1 cup) single cream
• 500g (1lb 2oz) cooked chicken, skinned and cut into bite-size pieces
• 40g (1 ½oz) panko
• 40g (1 ½ oz) Parmesan cheese

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Instructions

1. Preheat the oven to 180°C / fan 160°C / 355°F / gas mark 4.
2. Cook macaroni in boiling salted water according to packet instructions, then drain.
3. While the pasta is cooking, melt the butter in a large frying pan.
4. Gently cook the leeks over a medium heat until softened, which would take about 5 minutes.
5. Turn up the heat and pour in the wine. Let it sizzle until the liquid has reduced by half.
6. Pour in the stock, stir and let it bubble for 5 minutes.
7. Pour in the cream, stir and let it bubble for another 5 minutes.
8. Tip in the chicken and pasta and stir until everything is covered with sauce.
9. Spoon the mixture into a shallow ovenproof dish. Mix together breadcrumbs and Parmesan and sprinkle over the top.
10. Bake in the oven for 25-30 minutes until golden and crusty on top.
11. Serve with a green salad and a glass of white wine. Enjoy!

Notes

• The 2 leeks I used weighed around 600g (1½lbs).
• Use any type of pasta you have available or that you fancy.
• Experiment with or vary the chicken, pasta, leek and sauce ratios. It is very difficult not to get a delicious result!
• Struggling to get hold of any leeks? Try one of these leek substitutes.
• If you find that you have a lot of chicken left after making this recipe, why not try my scrumptious Cajun Chicken Pasta recipe?

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Bake
• Cuisine: British

Nutrition

• Serving Size: A big heap
• Calories: 492
• Sugar: 5.3 g
• Sodium: 293.9 mg
• Fat: 14 g
• Saturated Fat: 7.4 g
• Trans Fat: 0.2 g
• Carbohydrates: 50.8 g
• Fiber: 2.4 g
• Protein: 31.5 g
• Cholesterol: 91.8 mg

You'll have it whipped up in less than 20 minutes, which'll please the whole family! Trust me... this is a pasta dish you're going to go back to again and again!

Why you'll love this chicken carbonara recipe

• A quick and easy pasta dish that makes the ideal midweek dinner.
• Highly adaptable – you can tweak it to your tastes.
• It's healthier and less greasy than a traditional carbonara, with no bacon grease.
• The mix of succulent chicken breast, earthy mushrooms, subtly sweet leek and creamy rich sauce is absolutely delicious!

How to make chicken carbonara with leek and mushrooms

Brown the chicken pieces in oil.

Gently fry the leeks, garlic, and mushrooms until cooked. Remove from the pot.

Place the eggs, cream and cheese in a bowl.

Whisk and season to taste.

Place the cooked pasta in the pot.

Cover in carbonara sauce.

Add the chicken and vegetables, then toss. Top with even more cheese. Serve immediately. Enjoy!

What to serve with Chicken Carbonara

Bread

Any type of crusty bread would be perfect on the side of this chicken carbonara dish. Add garlic butter for a garlic bread carbonara combo from heaven!

Wine pairing

An Italian red would be perfect! Go for something with acidity, like Pinot Noir, Barbera, or Chianti.

Variations to this recipe

• Add an extra egg yolk to the whisked egg mixture for a silky-rich carbonara sauce. When making a traditional carbonara, the Italians often separate the egg yolks from the whites for a richer taste.
• This recipe is an alternative to a standard carbonara, but you can add pancetta if you want to. Fry the pancetta (or guanciale, cured pork cheek, as the Romans traditionally use) in the pan. I recommend draining the pancetta on a paper towel-lined plate to remove excess grease.
• Some people prefer their cooked pasta to be 'al dente,' which means "to the tooth" in Italian. It's a more traditional way of cooking and eating pasta – the Italians say it's better for savoring the flavors and aids digestion. If you prefer al dente pasta, cook the pasta for about 5-6 minutes. You want it to be tender and chewy but no longer crunchy.

Popular substitutions

• You can use turkey breast in place of chicken for this recipe.
• For a vegan version, leave out the chicken and replace it with tofu or seitan, for example. You could also opt for a big, flavorful mushroom-like shiitake or oyster mushrooms.
• For a less heavy version, replace the heavy cream with single cream.
• You can swap white onions for leeks at a 1:1 ratio.

More pasta recipes

Are you a fan of Italian cuisine? Are you looking for more quick, simple pasta dishes to liven up the week? Here are some more delicious recipes for you to try your hand at:

• Chicken and leek pasta bake – such an easy and satisfying recipe, this chicken and leek pasta bake is one of those classic comfort foods that’ll please the whole family. It is flavourful, with a few cooking tricks to make your taste buds tingle. If you’re looking for a simple, sumptuous supper with hardly any prep time, this is the one for you.
• Bolognese pasta bake – this pasta bake is the perfect comfort food that anyone can master. It's an excellent recipe for cooking large batches of food at a time, which you can defrost and enjoy later.
• Pasta alla Norma – Pasta alla Norma from the Catania region in Sicily is made from aubergines, tomatoes, and ricotta. It's a delicious traditional Italian meal that is perfect for a busy midweek evening.
• Sausage pasta bake – rich sausage meat in a delicious tomato sauce, topped with bubbling melted cheese, this pasta bake is a truly sensational one-tray wonder! It's so easy to prepare and make, and will no doubt be a hit with the whole family.
• Gluten-free spaghetti bolognese – a delicious gluten-free pasta dish packed full of flavor and easy to make. If you have gluten intolerances and are a big fan of Italian cuisine, this is the dish for you!
• Chicken pesto pasta – As this recipe proves, you only need humble ingredients to make a spectacular dinner. What's best is that you can alternate between different types of pasta and make this pesto pasta dish your own. The same goes for the pesto. In addition, if you wish, you can quickly turn this into a vegetarian pesto pasta dish!

📖 Recipe

Chicken Carbonara with Leeks and Mushrooms Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 40 minutes
• Yield: 4 servings
• Diet: Halal

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Description

Purchase some dried fettuccini, or make your own, and make a wonderful leek and mushroom pasta. This leek and mushroom recipe works with any pasta. Garnish with parsley.

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Ingredients

Units USM

• 1 pound spaghetti or fettuccine
• 2 chicken breasts, boneless and skinless, weighing about 1 pound
• ½ pound mushrooms, sliced
• 2 leeks, washed and sliced
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 3 large eggs
• ½ cup grated Parmesan cheese
• ½ cup heavy/ double cream
• salt and black pepper, to taste
• fresh parsley, chopped (for garnish)

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Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti or fettuccine according to the package instructions until al dente. Drain and set aside.
2. Prepare the chicken: Cut the chicken breasts into thin strips or bite-sized pieces. Season with salt and pepper. Heat 45 milliliters (3 tablespoons) of olive oil over medium-high heat in a large skillet. Add the chicken until browned and cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.
3. Saute the mushrooms and leeks: Add the remaining tablespoon of olive oil, if needed, in the same skillet. Add the sliced mushrooms and cook for 4-5 minutes until they release moisture and brown. Then, add the sliced leeks and minced garlic. Cook for 3-4 minutes until the leeks are softened and slightly caramelized. Remove from heat.
4. Prepare the carbonara sauce: In a medium bowl, whisk together the eggs, grated Parmesan cheese, and heavy cream until well combined—season with salt and pepper to taste.
5. Assemble the dish: Return the drained pasta to the pot. Pour the carbonara sauce over the pasta and toss to coat the strands evenly. The residual heat from the pasta will cook the eggs in the sauce. Add the cooked chicken, sautéed mushrooms, and leeks to the pasta. Toss gently to combine and evenly distribute the ingredients.
6. Serve: Divide the leek carbonara into individual bowls or plates. Garnish with freshly chopped parsley. Serve immediately while still warm.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Pan fry
• Cuisine: Italian

Nutrition

• Serving Size:
• Calories: 812
• Sugar: 6.5 g
• Sodium: 241.6 mg
• Fat: 25.7 g
• Saturated Fat: 8.1 g
• Trans Fat: 0.2 g
• Carbohydrates: 94.3 g
• Fiber: 5 g
• Protein: 49.7 g
• Cholesterol: 211 mg