Recipes Archive

Beans recipes

Truffle cream pasta

20 minutes

Vegetarian recipes

Baby marrow and fennel salad

35 minutes

Cake recipes

Stewed fruit upside-down cake

55 minutes

Potato recipes

Abi’s ultimate potato bake

30 minutes

Pie recipes

Family favourite fish pie

35 minutes

Aliums

Black garlic mushrooms

15 minutes

Cake recipes

Pear-and-ginger cake

1 hour

Chicken recipes

The ultimate chicken-and-corn pot pies

40 minutes

Five-ingredient recipes

Alfredo pasta

10 minutes

Alfredo pasta

Serves 2 to 3

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

250 g Woolworths pappardelle pasta
120 g salted butter
60-80 g Woolworths hard cheese, grated, plus extra for serving
A generous pinch freshly ground black pepper

Method

1. Cook the pasta in a large saucepan of generously salted boiling water until al dente. Before draining, set aside 1–2 cups pasta water.

2. Melt the butter in a large shallow pan, then add the hot, drained pasta. Sprinkle over the grated hard cheese, black pepper and add about 1/2 cup reserved pasta water.

3. Toss to combine, then serve immediately sprinkled with more cheese. The key to this pasta is to make sure it’s served warm to keep the natural creamy sauce.

Find more pasta here.

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Creamy tomato and harissa lentils with brinjals

Creamy pulled chicken-and-mushroom lasagne

Chocolate cake with caramel and almond brittle

Truffle cream pasta

Baby marrow and fennel salad

Stewed fruit upside-down cake

Abi’s ultimate potato bake

Family favourite fish pie

Black garlic mushrooms

Pear-and-ginger cake

The ultimate chicken-and-corn pot pies

Alfredo pasta

Alfredo pasta

Ingredients

Method