Pasta Bake With Peas Carrots And Tomatoes Recipes

PASTINA WITH PEAS AND CARROTS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water.
• In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. Stir in the cooked pasta. Remove the pan from the heat and add the cheeses. Stir until the mixture is incorporated and forms a sauce. Season with salt, to taste. Transfer to a large serving bowl and garnish with chopped basil.

PASTA WITH TOMATO AND PEAS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.
• Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.

ROASTED CARROT AND TOMATO SPAGHETTI

Steps:

• 1. Heat your oven to 200C (180C fan-forced). Place the carrots, tomatoes, onion and garlic in a single layer in a roasting tray and drizzle with 1 tbsp olive oil. Season well with salt and roast for 45 minutes, turning once through the cooking process, until the vegetables are soft and slightly caramelised. 2. Remove from the oven and add the white wine to the hot tray, scraping to dissolve any burnt bits from the bottom of the tray. Transfer the contents of the pan to a blender and carefully blend to a smooth purée. 3. Cook the pasta for 1 minute less than the packet instructions. While it's cooking, heat a very large frying pan over medium heat and add the remaining oil. Drain the pasta and add it to the oil, along with the puréed sauce. Toss for 1-2 minutes to combine the pasta and sauce. Transfer to plates and top with parsley, cheese and black pepper. Tip: Finishing pasta by stirring it together with the sauce over heat, rather than just pouring a sauce on top, is crucial. This way, the sauce actually flavours the pasta, rather than just being carried along by it. Also try: roasted capsicums with red wine vinegar Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook. Order Now

SEVEN LAYER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a lightly greased 9x13 inch baking dish layer the rice, potatoes, onion, carrots, peas, tomato soup with water, and sausage. Salt and pepper to taste.
• Bake covered at 350 degrees F (175 degrees C) for 45 minutes, or until fork tender. Remove cover for last 5 minutes of baking.

PASTA BAKE WITH PEAS, CARROTS AND TOMATOES

Steps:

• Heat oven to 400ºF.
• Cook pasta as directed on package, omitting salt and adding carrots to the boiling water for the last 5 min.
• Meanwhile, heat oil in large skillet on medium-high heat. Add onions; cook 2 min. Add tomatoes; cook 2 min., stirring occasionally. Stir in broth and cream cheese spread; cook 2 min. or until cream cheese is melted. Stir in peas.
• Drain pasta and carrots. Add to mixture in skillet, stirring to coat. Spoon into 2-qt. baking dish. Combine bread crumbs and Parmesan in small bowl; sprinkle over pasta mixture.
• Bake 30 min. or until heated through.

SWEET PEAS AND CARROTS IN A TOMATO SAUCE

Steps:

• In a pot heat olive oil and add the carrots.
• Saute carrots for about 6 min on a med-high heat.
• Then add the onions and saute until the onions are slightly soft.
• In sequence add in the remaining ingrediants to the pot and bring to a boil, then lower to a low heat and simmer until carrots are tender.
• Sever with a side of pasta or over rice.

PASTA SALAD WITH TOMATOES AND PEAS

Steps:

• In a large bowl whisk together the vinegar, the water, the salt, the sugar, the tarragon, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a kettle of salted boiling water cook the pasta until it is tender, in a colander rinse it well, and drain it. In the bowl toss the pasta with the dressing, add the peas, the tomatoes, and the basil, and toss the salad well.

PASTA WITH TOMATO AND PEAS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite (al dente), stirring occasionally, about 8 to 10 minutes. Drain the pasta, RESERVING 2 cups of the pasta water.
• Meanwhile, heat the oil in a large nonstick frying pan over medium heat.
• Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes.
• Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary.
• Stir in the oregano, thyme, and parsley.
• Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary.
• Transfer to a platter and serve immediately.