You know what is pasta made of? Wheat is one of the most important cereals in gastronomy and the main ingredient to prepare this food in its crystalline variety. This dish has several presentations, macaroni, spaghetti, ravioli, tortellini, noodles, among others.
There is also pasta of different shapes, squares, tubes, strings or spirals and you can accompany them with different types of sauces and condiments such as: prawns, mushrooms, cheese, meat and more. And, although it is believed that its origin is Italian, there are still two different sources: one is that it was born in Sicily and the other that Marco Polo brought it from China.
To prepare it you do not need to be an expert cook, since you can find all the ingredients in the supermarket and the sauces already ready to season it. Also pasta consumption It has great benefits because being made from wheat provides the five essential elements for our body: proteins, fats, minerals, vitamins and carbohydrates.
In the Gastrolab recipe book this week, chef Alejandra Hernández shares with you three pasta recipes to be prepared on a daily basis, the best of all is that you can take them to work or to school for lunch, since you can serve them in a jar to take it with you and enjoy it whenever you want.
3 pasta recipes for your daily menu
penne pomodoro pasta
Ingredients:
- 200g cooked penne pasta
- 1 kilo of tomato squash
- basil leaves to taste
- Provence herbs to taste
- Salt and pepper
- 200g panela cheese in small cubes
- ¼ finely chopped white onion
- 1 tablespoon of confit garlic
- 1 large jar
- Oil in the necessary quantity
- Salt and pepper to taste
Process:
- Put the oil in a hot pan and sauté the onion and garlic.
- Add the crushed tomatoes and sauté them.
- Season with salt and pepper to taste and a touch of Provencal herbs.
- To book.
- Seal the panela cheese cubes until golden brown and set aside.
- Arrange in the jar starting with the pasta, followed by the sauce and ending with the golden cheese cubes.
Fusilli pasta with spinach pesto
Ingredients:
- 200g of already cooked fusilli
- 2 teaspoons baby spinach
- 100g roasted peanuts
- ½ pc boneless skinless chicken breast, medium diced
- 3 cloves of garlic
- Sufficient oil
- Salt and pepper to taste
Process:
- In a food processor, place the spinach, peanuts and garlic cloves, then salt to taste and oil as needed.
- Work until you get a smooth paste. If necessary add more oil.
- Adjust seasoning and set aside.
- Season the chicken cubes with salt and pepper and seal tightly in a hot skillet until desired doneness.
- To book.
- Arrange the pasta in a jar, bathe it with the pesto and finish with the sautéed chicken.
Spaghetti with mushroom sauce
Ingredients:
- 200g cooked spaghetti
- 250g of mushrooms
- 1 teaspoon of whipped cream
- 150 g grated Manchego cheese
- 1 tablespoon of confit garlic
- ¼ finely chopped onion
- Sufficient oil
- Salt and pepper
Process:
- Separate 4 pieces of mushrooms and the fillet.
- Sauté with salt and pepper and set aside.
- With the rest, sauté with onion and garlic, add cream and cheese, let boil for a few minutes.
- Mix and adjust the seasoning.
- Serve the spaghetti at the bottom of the jar, bathe them in the mushroom sauce and finish with the sautéed mushrooms.
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