Lemony Chicken Pasta

by with No Comment Food Labs

Ingredients

  1. Fespro Pasta (boiled) 2 cups
  2. Boneless chicken (cooked) 1 cup
  3. Olive oil 2 teaspoons
  4. Lemon juice 1 teaspoon
  5. Dried Red Chillies crushed 1 teaspoon
  6. Garlic cloves chopped 8-10
  7. Salt to taste
  8. Parmesan cheese powder 1 tablespoon
  9. Fresh cream 2 tablespoons
  10. Fresh Parsley for garnishing

Method

1.Heat olive oil in a non-stick pan. Add chopped garlic and sauté.

2. Add crushed red chillies & mix. Add chicken and sauté on high heat for 1 -2 minutes.

3. Add salt & pasta and toss well.

4. Reduce the flame and add fresh cream and some salt if needed. Mix and cook for two minutes.

5. Turn off heat. Add lemon juice and Parmesan cheese and mix.

6. Transfer into a serving bowl. Garnish with chilli flakes and a sprig of parsley.

7. Serve hot.

Pasta with Scrambled Eggs

by with No Comment FoodFood Labs

Ingredients

  1. Fespro Pasta 2 cups
  2. Butter 2 tbsp
  3. Eggs (medium) 2 nos.
  4. Salt to taste

Method

  1. Cook pasta to al dente (soft to bite), according to package directions.
  2. Drain well.
  3. Add butter to the pan, and allow to melt.
  4. Add drained pasta to the pan and mix well with butter.
  5. In a separate bowl, beat eggs well add a pinch of salt to the eggs while beating.
  6. Add the eggs to pan, and mix well.
  7. Return to med heat, add salt to taste, and stir continuously, scraping egg from the bottom, until eggs are scrambled well and cling to the pasta.
  8. Serve immediately.

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Pasta in Pesto Sauce

by with No Comment Food Labs

Ingredients

For the Pasta

  1. 200 gm Fespro Penne Pasta, boiled in a pinch of salt and some olive oil till al dente
  2. 1 Tbsp olive oil
  3. 1 sprig mint leaves, to garnish
  4. 2 cherry tomatoes
  5. 1 garlic clove, whole; peeled

For the Pesto Sauce

  1. 2 cups basil
  2. 1/2 cup grated Parmesan cheese
  3. 1/2 cup toasted walnuts or pine nuts
  4. Salt, to taste
  5. 4 cloves garlic
  6. 3 Tbsp olive oil

Method

For the Pesto Sauce

  1. In a blender add all the ingredients and mix till a semi-fine paste is achieved.

For the Pasta

  1. In a pan add the olive oil and the garlic clove. Add the cherry tomatoes. Remove the whole garlic clove.
  2. Add the pesto sauce. Cook for 1 minute.
  3. Add the boiled penne.
  4. Garnish with a mint sprig and serve hot.
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Baked Pasta with Cheese Sauce

by with No Comment Food Labs

Ingredients

  1. Fespro Pasta (uncooked) – 2 cups
  2. Processed Cheese – 1 cup, grated
  3. Milk– 2 cups
  4. Bread crumbs – 1 cup (made by grinding 2 slices of bread in mixer)
  5. Parmesan cheese – approx 4-5 tsp, grated
  6. Melted butter– 2 tbsp
  7. Garlic – 3 cloves, finely chopped
  8. Salt – 1 tsp or to taste
  9. Olive oil – 1 tbsp

Method

  1. In boiling water, add 1 tsp of salt, 1 tbsp of oil and add pasta. Half – cook it for 5-6 mins.

2. In a pan, combine milk, processed cheese, 2-3 tbsp of parmesan cheese, garlic, salt and mix. Heat till cheese melts.

3. Drain water from pasta and put in a buttered baking dish. Pour cheese sauce over pasta covering it completely. Add bread crumbs, followed by melted butter and 1-2 tsp of grated parmesan cheese on top. Bake for 15 mins at 200 degrees celsius.

4. Serve Hot.

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Mushroom and Garlic Fusilli

by with No Comment Food Labs

Ingredients

  1. 100gm Fespro Fusilli
  2. 3 tbsp butter
  3. 2 cloves garlic (chopped)
  4. 6-8 Button Mushrooms (sliced)
  5. 1 tsp ginger chopped
  6. Salt to taste
  7. 1 tsp black pepper powder
  8. 1 tsp white pepper powder
  9. Grated cheese for garnish

Method 

  1. Take 400 ml water for 100g Fespro Pasta in a pan and bring it to boil. Add a pinch of salt and 1 tsp oil or ghee, pasta and cook until al dente, 7 to 9 minutes according to package instructions.
  2. Heat 1 tablespoon of the butter in a large pan over medium heat. Add the mushrooms, season with salt and pepper, and sauté until browned and tender, for about 5 minutes. Add the garlic, white pepper powder, and remaining 2 tablespoons butter and sauté for 1 minute more.
  3. When the pasta is ready, reserve 3/4 cup of the cooking water, then drain the pasta. Add the pasta and reserved cooking water to the pan. Toss over medium heat until it is nicely mixed and the sauce thickens and coats the pasta, about 2 minutes.
  4. Garnish with cheese and toss to combine.
  5. Serve with more cheese as garnish.