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Mac-and-cheese cups

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Mac-and-cheese cups

30 minutes

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Ostrich and tomato rigatoni

10 minutes

Basil pesto pasta with parmesan chicken

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Basil pesto pasta with parmesan chicken

50 minutes

Tenderstem®️ pasta bake

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Tenderstem®️ pasta bake

1 hour

One-pan pastitsio

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Porcini girasolini with crispy Parma ham

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Porcini girasolini with crispy Parma ham

15 minutes

Dump-and-bake pasta tray bake

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Dump-and-bake pasta tray bake

50 minutes

Pea-and-mascarpone pasta

Pasta recipes

Pea-and-mascarpone pasta

20 minutes

Marrow-and-red pepper pasta

Pasta recipes

Marrow-and-red pepper pasta

15 minutes

Fettuccine with baby tomatoes and smoky brinjal balsamic butter

Brinjal recipes

Fettuccine with baby tomatoes and smoky brinjal balsamic butter

15 minutes

Penne with mushroom, bacon and ricotta

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Penne with mushroom, bacon and ricotta

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Salmon-and-sundried tomato spaghetti

Fish recipes

Salmon-and-sundried tomato spaghetti

10 minutes

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Salmon-and-sundried tomato spaghetti

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

1 T butter
1 clove garlic, crushed
1 ½ cups cream
200 g Woolworths smoked salmon ribbons
12 sundried tomatoes quarters in olive oil vinaigrette
½ lemon, zested and juiced
sea salt and freshly ground black pepper, to taste
400 g spaghetti, cooked al dente, for serving
1 bunch fresh dill, chopped

Method

1. Melt the butter in a frying pan over a low heat. Add the garlic and cook, stirring, for 1 minute. Add the cream, trout and sundried tomatoes. Simmer for 3 minutes, then add the lemon juice and zest.

2. Season and toss with the spaghetti. Garnish will dill.

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Photography: Jan Ras
Videography: Kevashan Moodley