These 15 Minute Pastas Will Change Your Dinners Forever!

SKIP TO RECIPE
By Alex Chung
Writer for Pro Home Cooks

So it’s very clear that from the past episodes that 15 Minute Meals you all really like the pasta recipes so what I wanted to do today is really just focused on an entire episode just for pasta, and what I love so much about making pasta is that you can make an entire meal, just from one pan, plus they’re really customizable so you can just use whatever you have lying around in the fridge or in the pantry so what I’m gonna be showing you today is four unique but very easy to execute pasta dishes that you can bring together during your weeks in under 15 minutes. So as you can see we are right. Click here to see how everything came out!

Sun-dried Tomato & Fennel Pasta

Ingredients:

  • 1 can of sun dried tomatoes in oil
  • 1 fennel, tougher top & bottom root cut off
  • 1 few sprigs of parsley  
  • 1 pound of pasta 
  • 1 cup of white wine 
  • 2 tablespoon of butter
  • ¼  cup of grated parmesan cheese

Instructions:

  1. Bring a large pot of water to a boil and cook your pasta according to the al dente instructions on the bag. Drain and set aside until ready to use. 
  2. In a large saute pan with a high side, dump all the oil of the sun dried tomatoes into the pan. 
  3. Set the flame to medium and let that oil get nice & hot. In the meantime, thinly slice the fennel and drop in. (Cook for about 4 – 5 minutes) 
  4. Take out ½ cup of sundried chopped and parsley and give it a rough chop. Add the tomatoes  the pan and cook for 30 seconds. 
  5. Pour in the white wine and butter. Let it reduce while you grate the parmesan. 
  6. Toss the pasta in and increase the heat. Let the sauce thicken and coat the pasta. Once the sauce has been absorbed, add in the cheese & parsley. Toss to combine & enjoy! 

Pistachio Pesto Pasta

Ingredients: 

  • 1 cup of pistachios 
  • 1 lemon 
  • 1 garlic 
  • 1 sprig of parsley 
  • 10 – 12 asparagus stalks
  • 1 pound of pasta 
  • Ricotta, optional 
  • Cracked black pepper, optional 

 

Instructions: 

  1. Bring a large pot of water to a boil and cook your pasta according to the al dente instructions on the bag. Drain and set aside until ready to use. 
  2. In a dry skillet, toast the pistachios until nice and fragrant, about 2 minutes. At the same times, boil some asparagus in water for 1 – 2 minutes 
  3. In a blender, add in the toasted pistachio, the juice of 1 lemon, 1 clove of garlic, and a sprig of parsley. Blend until smooth. 
  4. Add in about ¼ cup of pasta water. Blend until super smooth. 
  5. Drain out the pasta and combine with the pistachio pesto. Toss to combine and add in the chopped asparagus, a dollop of ricotta, and cracked balck pepper.  Enjoy!  

Green Pea Tomato Sauce Pasta

Ingredients: 

  • ¼ lb of pancetta 
  • Olive oil 
  • 1 onion, chopped
  • 2 cloves of garlic, sliced 
  • ¼ cup of white wine 
  • 1 can of crushed tomatoes
  • 1 cup of frozen green peas 
  • Handful of basil 
  • Grated parmesan for finishing 

Instructions: 

  1. Bring a large pot of water to a boil and cook your pasta according to the al dente instructions on the bag. Drain and set aside until ready to use. 
  2. In another pan with high sides, add in the pancetta and cook until the fat is rendered and the pancetta is crispy. Remove from the pan and drizzle in a little more oil. 
  3. Drop in the onion and garlic and saute for 2 minutes. Add in ¼ cup of white wine to deglaze the fond.
  4. Add in 1 can of tomatoes and simmer for 3 minutes to slightly reduce. Add back the frozen peas and basil. 
  5. Cook for 1 minute and then add in the pasta along with some pasta water to thin it out. Cook on low for 2 minutes to allow the sauce to cling to the pasta.
  6. Grate over some parmesan cheese and serve while hot! 

Wine Cap Mushroom Pasta

Ingredients: 

  • 1 lb of pasta 
  • 1 lb of mushrooms, stems removed
  • 2 lbs of olive oil 
  • 2 tablespoons of butter 
  • 3 cloves of garlic, minced
  • Parmesan cheese to finish 
  • Chopped parsley to finish 
  • Salt and pepper to taste 

 

Instructions:

  1. Bring a large pot of water to a boil and cook your pasta according to the al dente instructions on the bag. Drain and set aside until ready to use. 
  2. Slice up the mushroom caps, while the olive oil and butter melt. Toss in the minced garlic and sliced mushrooms tops. Saute for 2 – 3 minutes or until the mushrooms have softened and released a bunch of liquid. 
  3. Add in the pasta and a touch of salt. Toss to combine and let it cook on a medium heat for 3 minutes to create a nice sauce to cling to the pasta. 
  4. Finish it off with some grated parmesan, chopped parsley, salt and pepper. Toss to combine and enjoy! 
By Alex Chung
Senior Food Writer at Pro Home Cooks
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