MACARONI WITH CABANOSSI AND TOMATO

On those nights when you just want to get dinner on the table as quickly as possible, this Macaroni with Cabanossi and Tomato is a recipe that can do just  that. You may also find that the simplicity of the recipe will probably mean too that you may have the majority of the ingredients already in your cupboard.To those of you who are trying to live on some sort of budget, finding recipes that contain most of the ingredients you already have at home is a great way for you to save you having to spend money on too many ingredients.

                                            MACARONI WITH CABANOSSI AND TOMATO




40g Butter
2T Plain Flour
2 cups Milk
1/2 cup Tasty Cheese, grated
375g Macaroni
1 T Olive Oil
2 sticks Cabanossi, sliced
250g punnet Cherry Tomatoes, quartered
1/4 cup Parsley Leaves
Crusty Bread, to serve


1. Melt butter in a large saucepan on medium.Stir in flour and cook, stirring,
    1 minute. Remove pan from heat and blend in milk until smooth. Return
    to heat and cook, stirring, until mixture boils and thickens. Simmer
    3 minutes. Stir in cheese and season to taste.


2. Meanwhile, cook pasta in a large saucepan of boiling salt water following packet instructions. Drain well and return to pan. Stir hot sauce through.


3. Heat oil in a frying pan on high. Saute cabanossi 1-2 minutes. Add
   tomatoes, cook 1 minute to soften slightly. Transfer mixture to
   macaroni. Toss parsley through and serve with crusty bread. 


COOKING HINTS FROM VON:-


* I didn't have any macaroni so I just substituted penne.

BAKED PASTA With FETTA and PUMPKIN

Baked Pasta with Fetta and Pumpkin is a great pasta dish which is not only easy to make, but full of flavour.This dish also fits all the necessary criteria of not just being affordable, easy to make, but absolutely delicious as well. Baked Pasta with Fetta and Pumpkin also not only feeds the whole family but there's enough to have it for another meal or lunches the next day.

                      
                                                          BAKED PASTA with FETTA and PUMPKIN


500g Pumpkin, peeled and chopped
3 Bacon Rashers, rind removed, chopped
6 Garlic Cloves, unpeeled
2 T Oil
400g Rigatoni Pasta
100g Fetta, crumbled
1/4 cup chopped Parsley, plus extra to serve
1/2 cup grated Mozzarella


1. Preheat oven to 190 degrees celsius. Place pumpkin, bacon, garlic and half 
    of oil in a baking pan and toss to coat. Cook for 30-40 minutes, until 
    pumpkin is tender. Squeeze cooked garlic cloves from skins.

2. Meanwhile, cook rigatoni in a large saucepan of boiling, salted water
   according to packet directions. Drain, reserving 1 cup of cooking liquid.


3. Combine rigatoni with pumpkin, bacon, garlic, remaining oil, fetta and 
   chopped  parsley in a 10 cup oven proof dish. Pour over reserved liquid and    
   top with mozzarella. Bake for 25 minutes, until golden. Scatter with extra 
   parsley and serve.
   

CREAMY CHICKEN AND BACON PASTA...A Low Cost Meal that's quick to make

Who said creamy has to mean full of fat ?? Using evaporated milk means you're using 75 percent less fat than you would using cream. The kids love the recipe and we always lots left over to use for lunches or afternoon snacks. I find also that eating it the next day allows the flavours to develop and it's even tastier the next day. My children aren't big toast or cereal eaters for breakfast so if they're not having fruit or yoghurt they're eating last night's leftovers and this is one of their favourite "breakfasts". Take some to work as well and this low cost meal not only saves you money on dinner but saves you spending money on lunches. 

                                         
                              CREAMY CHICKEN AND BACON PASTA


500g Penne Pasta

2 teasp. Olive Oil

4 rashers Bacon, rind removed, sliced
500g breast fillet, cubed

6 Shallots, sliced

1 clove garlic, crushed

375ml can Evaporated Milk

3 teasp. Cornflour

1 1/2 T Water

1/2 cup grated Parmesan Cheese for serving

1. Cook pasta in plenty of boiling water as directed on pkt and drain well.

2.  Meanwhile, heat the oil in a saucepan. Fry bacon, shallots and garlic for 
    about 2 mins or until tender.

3. Pour in milk and cornflour blended with water. Bring to the boil. Reduce heat

   and allow to simmer for 4 mins. Stir in pasta.

4. Serve topped with grated Parmesan cheese.


COOKING HINTS FROM VON:-


* I actually changed the original recipe by adding the chicken. A lot of the time I
   don't add the chicken at all. It's not only a quick, cheap meal but an easy
   weekend lunch to whip up for everyone on the weekend.

CREAMY CHICKEN AND SUN-DRIED TOMATO PASTA

This recipe was really quick to make and was made even more cost effective by being able to freshly pick the shallots and spinach from my garden and by having most of the other ingredients already in my pantry. Another way this recipe is such a low cost meal is, by only needing a tiny 300g chicken but still providing a really filling meal that tasted absolutely divine....Pasta lovers everywhere....this is one dish you need to try!!

                                   
                                  CREAMY CHICKEN AND SUN-DRIED TOMATO PASTA




400g dried Fettuccine
2 teasp. Olive Oil
300g Chicken breast, thinly sliced
2 Shallots, thinly sliced
1/2 cup Semi-dried Tomatoes, chopped
1/4 cup pitted Black Olives
1 T Cornflour
375ml Evaporated Milk
50g Baby Spinach


1. Cook pasta in a large saucepan of boiling salted water, following packet
   directions until tender. Drain, return to pan.


2. Meanwhile, heat oil in a non-stick frypan over medium-high heat. Add chicken 
   and onion. Cook for 3-4 mins. or until chicken is golden and just cooked 
  through. Add tomatoes and olives. Toss to combine.


3. Place cornflour and 1 T cold water in a jug. Stir to form a smooth paste. 
   Gradually stir in milk until combined. Add mixture to frypan. Cook stirring for
   2 mins. or until sauce just comes to the boil and thickens. Season with salt
   and pepper.


4. Add chicken mixture and spinach to pasta. place over low heat. Cook, 
   stirring for 1-2 mins. or until spinach has wilted. Serve with bread.