Week 15: Bucatini All’Amatriciana (Bon Appetit)


Another bold recipe suggested by my dad (last one had beans and chicken in it, see Week 12: Spaghetti Quattro (Miss Delish). There was a bad earthquake in Rome last week and this pasta is a specialty in the region, so my family wanted to try it. You can find the recipe from Bon Appetit HERE) This pasta was amazing; the sauce was thick and the meat burned off quite a bit of fat that really made this pasta tasty. By far one of my favourite recipes I’ve made so far, I’ve got to give this a 9.5/10



Week 14: Pasta with Butternut Squash and Sage (New York Times Cooking App)


I’ve been on hiatus for the last few months, however, have been keeping up the pasta making with friends and family. This recipe from the New York times cooking app made a ridiculous serving size (check it out HERE). We were able to feed five people and probably had about 3 servings leftover (a good lunch for the next day). It is has a very brothy taste and would be a great pasta to make on a cold and rainy day. One criticism of this recipe is that it seems to lack in the protein department, and would have been better with some sort of protein (maybe prosciutto?)  We’d give this recipe a 7.5/10

Week 13: Roasted squash, shallots, spinach and ricotta pasta (BBC Good food)


This recipe from BBC Good food is a truly awesome summer dish, and I think I’m biased towards it because it includes a lot of my favourite veggies. I would say the proportions on this recipe seem to be a little off, and the number of veggies almost overwhelms the pasta so it seems more like a salad then a pasta based dish. If making yourself I would recommend lightening the veggies a little. The sauce itself was also a little on the plain side. I would give it a 6/10 as a pasta meal but would likely make again. Find the recipe HERE

Week 12: Spaghetti Quattro (Miss Delish)


I made this recipe at the request of my father, who has been requesting ‘quattro pasta’ for the past couple weeks. For readers not from North Vancouver, there is a small restaurant here that makes a pasta special made with ground turkey and baked beans (strange combination, I know). We recreated it from a blogged recipe and since we accidentally bought ground chicken rather than ground turkey, we did it with that. This was extremely tasty but also a unique tasting pasta. The spiciness paired with the baked beans gives it an almost Mexican style taste. I’d give this an 8.5/10, find it HERE

Week 11: Pasta con la ricotta (Memorie di Angelina)


This pasta required few ingredients and was a total breeze to make. I will definitely be making this again as it’s a really nice, quick meal you can whip up in under 20 minutes. Making the sauce and the pasta simultaneously the sauce barely took longer than the actual pasta to cook, this is by far the fastest recipe I’ve made. I added a few chili flakes to make it a little on the spicy side but it could also be good with some added veggies (potentially fried mushrooms?). I’d give this a 9/10 for it’s yummy simplicity. Find the recipe HERE

Week 10: Pasta with Brie, Mushrooms and Argula


Allegedly this is one of the top 25 reblogged recipies on Pintrest, according to realsimple.com. You can access the recipe HERE. What really attracted me to this dish was the promise of Brie cheese, but what kept me was the mushrooms. The instructions demand you fry mushrooms and onions in white wine; this came out mind-alteringly good. The mushrooms soaks up every flavour in the pan and they are just delicious. The noodles themselves came off tasting a little on the plain side, but the Brie, mushrooms and arugula mixed in was very nice. I’d give this recipe an 8/10.

Week 9: Tomato Tagliatelle (Jaimie Oliver)


Personally, I didn’t love this recipe by Jaimie Oliver (you can find it HERE). Jaimie Oliver put my expectations high after I made his really delicious ‘Rigatoni with Eggplant’  in Week 2. This recipe let me down. Maybe it was my own fault for choosing it as a person who really doesn’t like asparagus, but it also turned out nothing like the picture even though I followed the instructions closely. What I did like was the interesting noodle choice. Tagliatelle is actually this flat noodle shown in the picture above, and I liked experimenting with it. Also, this recipe is really healthy so if you want a pasta that tastes more like a salad, maybe this is for you? It wasn’t for me. I give it a 3/10 and would only make it if my veggie-obsessed parents came over.

Week 8: Classic Marinara Sauce (NYT)


This week I tried out my first New York Times recipe, found HERE. This recipe was very simple (only a few ingredients that are commonly found in any kitchen) and produced a fairly tasty sauce. The recipe turned out a little on the watery side, even after I left out the extra cup of water. I also combined the pasta straight into the sauce (although the recipe didn’t say to do this) just because I prefer the taste when the pasta is completely coated. If you’re looking for something simple, quick and classic, I’d recommend this recipe and I give it an 8/10. Serve with a yummy spinach salad.

Week 7: Cauliflower Cream Pasta with Fresh Herbs (Thug Kitchen)


I’ve been getting a little tired of all these tomato sauces, but I reached a dilemma in this epic pasta journey. Although the logical step is to try out some classic pasta cream sauces, my parents (who are official tasters on this blog) are trying to watch their cholesterol. So I found this: Thug Kitchen’s recipe will satisfy both the vegan and the health-nut in you. The cream sauce is made of cauliflower! You can find it HERE

This recipe turned out a little on the plain side, so on its own I’m going to give it a 7/10. However, I’m happy I found this cream recipe because it would be easy to add your own twist to this simple sauce. Would recommend adding more vegetables and spices to this healthy option. The spinach doesn’t hurt either. In conclusion: Good for you, needs more flavour.

Week 6: Balsamic Bruschetta (AllRecipes)


This week I made a fairly forgettable butternut squash and pancetta penne that can be found HERE. It tasted ok but it didn’t plate very well, so I haven’t included a picture of it. I’d rank this recipe a 3/10 and I hope to find another butternut squash recipe soon!

What I really want to talk about is the bruschetta recipe I found HERE. Wow this was good, and really easy. I picked up a really nice loaf of bread and this bruschetta was quick and simple to make. I’ve only ever had it in restaurants before and it was honestly just as good. 9/10 for the bruschetta. Make sure you grab some olive oil and vinegar either to dip or drizzle on top.