Twice-as-nice organic pasta

Twice-as-nice organic pasta

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • Easy
  • 15 minutes
  • 20 minutes


  • For the baby-marrow pasta:
  • ½ cup organic olive oil
  • 1 organic onion, thinly sliced
  • 350 g punnet baby marrows, thinly sliced
  • 1 clove garlic, crushed
  • sea salt and freshly ground black pepper
  • 200 g organic spaghetti, cooked al dente
  • organic Parmesan, grated, for serving
  • For the red-pepper pasta:
  • 100 g ready-to-use organic
  • red-pepper spread
  • 200 g organic whole-wheat pasta, cooked al dente
  • a handful of organic basil leaves
  • sea salt and freshly ground black pepper
  • organic olive oil, for drizzling (optional)
  • organic Parmesan, grated, for sprinkling

Cooking Instructions

To make the baby-marrow pasta: Bring the oil to a medium heat and gently cook the onion until soft and golden. Remove with a slotted spoon and set aside. Stir the marrow and garlic into the heated oil and cook until softened. Season to taste. Add the hot, well-drained pasta and the sautéed onion to the pan, and mix well. Serve with a generous sprinkling of Parmesan.
To make the red-pepper pasta: Mix the red-pepper spread into the hot, well-drained pasta. Add some torn basil leaves. Check seasoning and drizzle with organic olive oil if necessary. Serve generously sprinkled with Parmesan.
Per serving: 3681.5kJ, 21.8g protein, 51.1g fat, 84.3g carbs

TASTE’s take:
Serve two small portions of pasta to start – one with a subtle sauce of onion, garlic and sautéed marrows; the other, robust, with a ready-to-use organic slow-cooked red-pepper spread.

TASTE Recipe by: TASTE
View all recipes

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

Social Media

Related Recipes