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40 minutes

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10 minutes

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30 minutes

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35 minutes

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45–60 minutes

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Butternut and baby marrow frittata

35 minutes

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Cheese recipes

Parmesan broth with roasted leeks

30 minutes

Tagliolini Pasta with Mushroom-and-truffle sauce

15 minutes

Tagliolini Pasta with Mushroom-and-truffle sauce

By Bianca Strydom

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

250 g Woolworths tagliolini pasta
1 x 130 g jar Woolworths mushroom-and-truffle pasta sauce
50 g Woolworths Parmigiano Reggiano, finely grated, plus extra for serving
freshly ground black pepper, to taste

Method

1. Cook the pasta according to package instructions until al dente. Reserve ½ cup of the pasta cooking water before draining.

2. Return the drained pasta to the pan. Add the pasta sauce, 2 T reserved pasta water and the grated Parmesan.

3. Toss until the Parmesan has melted and the sauce is smooth and glossy, adding a little more pasta water if necessary to loosen the sauce.

4. Divide between serving bowls and sprinkle with extra grated Parmesan and a generous grind of black pepper.

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Venison sliders with home-made milk buns

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Charred asparagus salad with sheep’s-milk feta and pistachios

Summer baby marrow lasagne

Peppermint crisp tart

Chicken wings with mango

Oven-roasted xigugu chicken

Tonnato dressing with marinated tomatoes

Butternut and baby marrow frittata

Fudgy Greek-style yoghurt chocolate brownies

Parmesan broth with roasted leeks

Tagliolini Pasta with Mushroom-and-truffle sauce

Tagliolini Pasta with Mushroom-and-truffle sauce

Ingredients

Method