wellbeing-brand-logo

Inspired living

3 quick & tasty pasta dishes for your mid-week menu


Pasta Dishes: Penne With Anchovies, Broccolini & Almonds

Penne With Anchovies, Broccolini & Almonds

Made from 100% responsibly sourced wheat and proudly Australian owned and made, the Vetta Rural Aid range donates 10c per pack to Rural Aid to fund much-needed rural community initiatives. Available in 500g and 750g in Woolworths supermarkets nationally.

Penne with Anchovies, Broccolini & Almonds

Recipe / Vetta Rural Aid

Serves: 4

Ingredients

Method

  • 375g Vetta SMART Protein Penne
  • 110g shaved almonds
  • Olive oil, chilli-infused (optional)
  • 3 cloves garlic, squashed
  • 2 bunch broccolini
  • Red onion, thinly sliced
  • 150g anchovies (jar or fresh)
  • 700g passata
  • Salt & cracked pepper, to taste
  • 1 bunch parsley, to garnish
  • Parmesan, to serve
  • 1 lemon, to serve
  1. Cook pasta according to packet instructions. Drain and put aside.
  2. Add almonds to a dry pan over medium heat and toast for 2 mins, making sure not to burn them. Set aside.
  3. Add oil, garlic, broccolini and onion to a pan over medium heat and cook until slightly wilted.
  4. Add anchovies, stir through and cook for 3 mins.
  5. Add passata, season, stir through and simmer for 10 mins.
  6. Add the sauce and parsley (leaving some for garnish) to cooked pasta. Stir through until evenly spread.
  7. Serve with toasted almonds, cracked pepper, parmesan, squeeze of lemon and parsley.

Creamy Mushroom Fettuccine

Creamy Mushroom Fettuccine

Creamy Mushroom Fettuccine

Recipe / Vetta Rural Aid

Serves: 4

V

Ingredients

Method

  • 375g Vetta Rural Aid Penne
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 500g mushrooms, thinly sliced
  • 300mL cup full-fat cream
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • Salt & freshly ground black pepper, to taste
  • 100g parmesan
  • Fresh parsley, to serve
  1. Cook pasta according to packet instructions. Drain, keeping a mug full of the pasta water, and set aside.
  2. Melt butter in a large pan over medium heat, add garlic and mushrooms. Cook, stirring occasionally, until tender and browned, about 5-6 mins.
  3. Stir in cream, thyme and oregano and season with salt and pepper, to taste.
  4. Bring to a boil, reduce heat and simmer until slightly reduced and thickened, about 5-6 mins.
  5. Stir in pasta and parmesan. Adding a little cooked pasta water if sticking to the pan.
  6. Garnish with parsley and serve immediately.

Mediterranean Pasta Salad

Mediterranean Pasta Salad

Mediterranean Pasta Salad

Recipe / Vetta Rural Aid

Serves: 4

V

Ingredients

Method

  • 2 cloves garlic, crushed
  • 100mL olive oil
  • 375g Vetta SMART Fibre Veg Twists
  • 1 tin red kidney beans
  • 200g cherry tomatoes
  • 3 sticks cucumber
  • 1 stick celery
  • 1 yellow capsicum
  • 200g Kalamata olives
  • 100g fresh rocket
  • 50mL balsamic vinegar, to serve
  • Salt & cracked pepper, to serve
  • 100g walnuts, roughly crushed, to serve
  • 100g feta, to serve
  1. Crush garlic and place into a small bowl of olive oil to infuse and set aside.
  2. Cook pasta according to packet instructions. Strain and let stand to cool.
  3. Meanwhile drain the red kidney beans, slice cherry tomatoes in halves, cucumber into 2cm cubes, dice celery and thinly slice the capsicum.
  4. Place all ingredients in a large serving bowl, add warm pasta, pour in infused garlic oil, balsamic vinegar, season and stir through until consistent.
  5. Serve with walnuts and feta.

For more information visit vettapasta.com.au