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 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 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.

Week 4: Pasta Puttanesca (Epicurious)


This week’s pasta was maybe my most ambitious attempt yet, just purely on how difficult the ingredients were to find. As a ‘rookie’ chef, unless it’s a super basic item I  probably don’t even know what it is. My boyfriend and I naively decided to make this without really looking at the ingredient list and spent a good 45 minutes in the grocery store (with a Save-on employee) searching for items I’d never heard of. Capers? Anchovy paste? Kalamata olives? Luckily Save-on seemed to have auxiliary staff available to help us or this recipe might not have happened. This one is dedicated to that produce guy who helped us out. My whining aside, you can find the Epicurious recipe HERE.

I didn’t love this recipe, but I also don’t really like olives. The reason I wanted to make this was partially because I read about it in Lemony Snicket’s ‘A Series of Unfortunate events’ and partially because a friend recommended it. I found the sauce a little on the watery side but my parents, who both love olives, loved this recipe. Because of my own bias against olives I’m going to give this recipe a 6/10 but hopefully you olive lovers won’t be deterred

Week 2 – Rigatoni with Eggplant (Jamie Oliver)


This pasta was AMAZING. Yes, I said it. Click the link here and see for yourself! Do it, do it right now! Maybe I just made it perfectly (but lets be real, I’m still a beginner chef here) or maybe this recipe is just totally bomb. It was pretty easy to make and is perfect for the veggie lover in your house. As a person who generally prefers meat based pasta, I didn’t even notice the absence of meat.

I made a few alterations to this recipe. It calls for rigatoni but I accidentally forgot to buy this so we used bows instead. Also, we subsituted cream for milk because my dad is watching his cholesterol. Would recommend this pasta to anyone! Because I don’t believe in perfection I give this pasta a 9.5/10