You have to love the versatility of pasta. This mixed pasta recipe was made specifically for the anosmic texture since that is what we depend on most when eating. That and an array of color because as with most things, not just food, visual appearance is everything. You can see, smell and taste or smell see and taste and with anosmia we can see and taste or we can sense, see and taste.
While making it this blended pasta recipe it was taste and visual that was at the forefront of my mind. With that in mind the rest depended a lot of creativity and availability.
HOW TO MAKE THIS MIXED PASTA RECIPE
It all starts with a few simple ingredients.
Pasta - of choice
Cherry tomatoes - and again cutting some in half and leaving some whole creates a different taste dynamic and release just enough juices when roasting. At least that's what I find.
Kale - Cutting the leaves off the stems helps the kale to cook evenly without those hard bits getting in the way. I find that leaving the kale in some water to soak helps keep it soft. It doesn't have to be for a long time, just a few minutes while you prep the rest of the food.
Garlic - Quite a bit of garlic in this recipe (okay maybe a lot 🙂 - it's so worth it though! I did used tiny cloves otherwise I would've used less. If you follow me on Instagram or have subscribed to my newsletter you would know that every time I roast anything its impulsive for me to roast garlic as well. Besides it's so good for our high blood pressure so I use it as much as I can.
Fresh Basil - Because no Italian recipe is complete without fresh basil. No just kidding but it has to be one of my favorite herbs. That along with fresh thyme! When adding the basil into the garlic and oil it's only to wilt the basil and release the flavor and aromas so a few seconds is all it needs, remove it set it aside and add the kale and let that cook till tender. Add some reserved pasta water to help cook the kale.
Extra Virgin Olive Oil - It's a good fat so if you can don't skimp on the oil because it adds to the luscious sauce and taste.
Don't ask. I simply had to change the taste of this mozzarella! I posted an amazing salad on my Instagram with beautiful fresh mozzarella balls and trust me (well I'm sure you know this) they are perfect as is. Fresh mozzarella right? Well, the oven was on and as soon as I took the sun-dried tomatoes out the oven there was no stopping me. In went the fresh mozzarella ball and it melted into pure deliciousness!!
WHY YOU SHOULD MAKE THIS RECIPE
- quick - roast and assemble
When I made these roasted balsamic glazed carrots it really was a show stopper on the table and that's what cooking is about. Making your kitchen user friendly is not only about having your favorite gadgets in the kitchen it's also about becoming familiar with your choice of ingredients. The ones you seem to buy all the time so that when you don't know what to cook it's a matter of the ingredients leading you as opposed to the other way around.
Making YouTube videos for you honestly feels very special to me but also very nerve wrecking because most of the time I do this alone. I think that it will always remain new to me because I continue to feel completely out of my territory. If you could please click here to subscribe to my channel I would really appreciate it. Even a like, comment and simply your support would mean the world to me.
MORE DELICIOUS RECIPES
- Spaghetti Tomato Recipe
- Balsamic Mushroom Pasta – Under 10 Ingredients in Less Than 10 Minutes
- Pasta Salad – A Simple Farfalle Butterfly Salad
- Avocado Pasta Recipe – Quick and Easy
- Chorizo Pasta
- Sun-dried Tomato, Garlic, Chicken With Fresh Basil and Pasta
This mixed pasta recipe has a long list of ingredients but they are non complicated. The rest is a matter of roasting and that is all you need to make a fast, impressive and really delicious meal.
Mixed Pasta Recipe
- 1 ¼ cups pasta farfalle
- 1 ¼ cups pasta fusilli
- 2 cups cleaned cut & rinsed kale
- 1 cup cherry tomatoes rinsed and cut some in half
- mozzarella cheese fresh, one ball
- handful fresh basil
- 10 small fresh garlic cloves peeled and chopped
- sun-dried tomatoes chopped into smaller pieces and reserve the oil
- chili flakes
- salt &fresh cracked pepper
- olive oil
- Heat the oven to 190 C
- Cooke the pasta in salted boiling water and remove from the stove before it's completely cooked through. If your packed instructions say 9 minutes, remove it after 7 minutes. So it's par boiled pasta. Drain, reserving the water and set aside.
- Add the tomatoes into an oven tray. Sprinkle with oregano, salt and chili flakes. Drizzle with olive oil. Bake till done on 180/90 for about 15 minutes. Once done set aside. Leave the oven on!
- Place the fresh mozzarella ball in an oven tray. Sprinkle with salt and fresh cracked pepperDrizzle with olive oilBake on 180/90 C till melted. Watch it so it doesn't burn! Once melted and the sides are brown remove from the oven and using an egg lifter, slide it under the melted cheese and set the cheese on a small side plate. Set aside. Leave the oven on!
- Same pan (you don't want to lose all the flavored oil from the cheese) add the sliced sun-dried tomatoes and bake for 5 to 10 minutes. They don't take long watch them! Once browning, remove and set aside. You can turn the oven off now.
- Heat a pan and add the olive oil. Medium heat.
- Add the garlic cloves and keep turning to avoid them burning. Cook till light golden color and then add the basil leaves for 10 seconds, just to wilt. Remove the basil leaves and set aside.
- Add the kale, a sprinkle of salt, a sprinkle of chili flakes and a little of the reserved pasta water (about ¼ cup) Let the kale cook till tender on medium heat. Once the pasta water is cooked through return the basil leaves and set the kale, garlic and basil aside.
- Now for the fun part!Toss the cooked and drained pasta into the pan that roasted the garlic and kale. Add the kale and a little of reserved water if necessary to loosen the pasta up. Add the rest of ingredients and season.