iVillagers' Favourite Fast Pasta Recipes

Tuna and Sweetcorn Pasta Bake
Recipe from iVillager Springdragon
This is a favourite with my boys. Serve with big chunks of crusty bread.

Serves 4

300g pasta shapes
tin of condensed cream of mushroom (or tomato) soup
milk
large tin of tuna chunks, drained
large tin of sweetcorn, drained
large tin of pineapple chunks, drained
grated cheddar
1 bag salt and vinegar or prawn cocktail crisps, crushed

1. Preheat the oven to 180C/350F/gas mark 4.
2. Cook the pasta shapes in boiling water. Drain and put in a large ovenproof dish.
3. Make up the soup with half the amount of milk recommended on the tin. Stir this into the pasta.
4. Add the tuna chunks, sweetcorn and pineapple chunks. Mix well to coat everything in the soup.
5. Sprinkle liberally with grated cheddar mixed with the crushed crisps.
6. Put in the oven and bake for about 20 minutes until the cheese is bubbly. Yummy and comforting!

Pumpkin Lasagne
Recipe from cl-murrerol
A basic and easy meal to cook, very filling and great for entertaining. Instead of using the traditional meat, slice and dice up pumpkin and use that instead. Mix it with lightly fried onions, tomatoes and lightly fried mushrooms and a dash of pepper, and place in layers with lasagne sheets and cheese sauce. Cook until all is tender and serve with green salad… and possibly foccacia bread – yummy. What’s more, it is extremely good for you. To make it a little different, try a different cheese, ie: Red Leicester. You can really place anything in a lasagne ... but pumpkin is my most favourite!

Last but not least... iVillager Ellie Washington’s winning recipe

Smoked Salmon Pasta
Serves 4

225g mushrooms
knob of butter
2 crushed garlic cloves
pack of smoked salmon trimmings
pot sour cream
tagliatelle
basil, finely chopped

1. Wash and chop the mushrooms, then fry gently in the butter with the garlic.
2. Sort and cut the best bits of the smoked salmon.
3. Add the smoked salmon to the mushroom and butter mixture and heat gently until cooked.
4. Add the sour cream and stir well.
5. Put into a container and place in the fridge. Leave all day or overnight so that the flavours can seep through.
6. Half an hour before you are ready to eat, cook the pasta.
7. Add the sauce just before you are ready to serve up. Sprinkle with the basil.
8. Serve with French bread, a side salad and a nice glass of Italian white wine.

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