3 easy pasta recipes to keep you warm in winter
Creamy mushroom pasta with garlic sauce
This creamy, garlic, parmesan sauce with sautéed mushrooms tastes fabulous served on top of a freshly cooked plate of pasta, such as spaghetti or tagliatelle.
Ingredients:
Serves 2
150-200g spaghetti
25g unsalted butter
2 tbsp. olive oil
300g mushrooms, sliced
2 garlic cloves, finely diced
2 green onions, chopped
150ml single cream
Salt and pepper to taste
2 tbsp. flour
1/2 cup grated Parmesan
1/4 cup fresh parsley, chopped, plus extra for garnish
Method
Cook pasta in salty water according to package directions.
Melt the butter with the olive oil over a medium-high heat in a large pan. Add the mushrooms and garlic and sauté for about 5 to 10 minutes until the mushrooms are brown and have reduced in size.
Add green onions, salt and pepper and stir to mix.
Add flour and stir to combine.
Add cream and cook until the sauce has thickened to your desired consistency (about 5 minutes).
Remove the sauce from heat and stir in Parmesan and chopped parsley.
When the pasta is cooked, drain and mix into the creamy sauce. If desired, garnish with extra parsley and Parmesan before serving.
A powerful and intense red wine from the regions of Médoc, such as Grand Plessis Grand Reserve 2015 Médoc, will perfectly match this dish, balancing its rich mushroom flavour.
Pesto pasta with roasted veggies
This recipe is not only delicious and easy to make but is great for using up whatever”s hanging around in your fridge. Pesto and pasta are a classic combination that pleases any palate. This versatile recipe works with a variety of pasta types, so spaghetti can easily be replaced with penne or any other pasta of your choice.
Ingredients:
Serves 2
150-200g spaghetti
200-250g baby sweet peppers or 2 normal sized peppers, any colour
1 small/medium courgette
1-2 tbsp. olive oil
Salt and pepper to taste
1 ½ tbsp. pesto (or make your own)
1 tbsp. grated Parmesan cheese
Fresh basil leaves to taste
Method
Preheat the oven to 200°C/180°C fan or gas mark 6.
Slice the courgette and the peppers or use baby peppers as they are.
Arrange vegetables in the roasting tin and drizzle over the olive oil and black pepper to taste.
Place the roasting tin in the oven for 30 minutes, tossing the vegetables halfway through cooking.
Meanwhile, bring a large pot of salted water to boil. Add the pasta to the boiling water and cook according to the packet instructions. Drain.
In a large bowl, mix pesto into the pasta, add roasted vegetables, fresh basil leaves and grated Parmesan and serve straight away.
So what about the wine? We recommend a crisp, fruity Bordeaux Blanc, such as Les Chartrons. You’ll find it’s the perfect accompaniment to these beautifully roasted vegetables.
Spaghetti Bolognese
Last but not least, an unmistakable classic that’s always a favourite winter warmer – spaghetti Bolognese. Traditionally this rich and satisfying sauce is served over spaghetti, but you can opt to serve your sauce over zucchini noodles, or steamed vegetables such as broccoli, cauliflower steaks, or butternut squash.
Ingredients:
Serves 4
400g minced beef
2 tbsp. olive oil
1 onion, diced
2 garlic cloves, chopped
100g (1 big) carrot, grated
2 x 400g tin chopped tomatoes
350g spaghetti
250ml hot beef stock
1 tsp. dried oregano or mixed herbs
Salt and pepper
Parmesan cheese
Method
Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add the minced beef and a pinch of salt and pepper. Fry the meat for about 5 minutes, or until browned, stirring from time to time to break up the meat.
Add another tablespoon of olive oil, and the onion, carrot, and garlic. Stir over a medium heat for a few minutes, and then add the chopped tomatoes. Stir well, then add the beef stock. Add oregano and seasoning. Cook over a medium heat so the sauce boils gently, stirring occasionally, for 15 minutes or until thick.
While the sauce is cooking, drop the spaghetti into a pan of salted boiling water and cook according to the instructions on the packet.
Drain the pasta and serve it with your sauce and the grated Parmesan cheese.
Wondering about the wine? This pasta tastes best paired with a red Bordeaux Supérieur, such as Château Brassac 2014 Bordeaux Supérieur, which adds structure and suppleness to this flavourful dish.
Get cooking!So there we have it – three winning winter dishes that are as tasty as they are easy to prepare. Why not give them a go?
