Midweek meals: Five easy pasta dishes to whip up in minutes 

Quick and comforting pasta dishes to throw together on cold Autumn evenings 

Easy pasta dishes

David Tanis’s Pasta Cacio e Pepe

This delicious version of Cacio e Pepe, one of my all-time favourite pasta dishes comes from one of my all-time favourite cooks David Tanis

Servings

2

Cooking Time

 12 mins

Total Time

 12 mins

Course

 Main

Ingredients

• 225g linguine

• 2 tbsp butter

• ½ tsp coarse ground black pepper

• 175g pecorino 

Method

1. Cook the linguine extra al dente (this is crucial) in well-salted water.

2. Melt the butter in a skillet over medium heat and add the black pepper.

3. Drain the pasta and add to the pan, along with 110ml (4fl oz) of pasta water and a good pinch of salt. Stir constantly, keeping the liquid at a rapid simmer; the pasta will begin to wilt in the sauce and absorb liquid. Cook for about 2 minutes, stirring, until most of the liquid has been absorbed.

4. Turn off the heat,add the grated pecorino, and stir until the pasta is coated with the creamy sauce. Adjust the seasoning to taste. Enjoy immediately...

Wholewheat pasta with Ricotta and walnuts

recipe by:Currabinny Cooks

This recipe is also an ode to simplicity, leftovers and humble eating, with crunchy walnuts, delicate cheeses and notes of lemon zest for enhanced flavour

Servings

4

Preparation Time

 10 mins

Cooking Time

 15 mins

Total Time

 25 mins

Course

 Main

Cuisine

 Italian

Ingredients

• 60g walnuts

• 120g Ricotta

• 1 garlic clove, crushed

• juice of ½ lemon

• zest of 1 lemon

• sea salt and black pepper

• 60g Parmesan, grated

• 400g wholewheat pasta

• 60ml extra virgin olive oil

Method

1. Preheat the oven to 180°C.

2. Cook the wholewheat pasta as per packet instructions in boiling salted water.

3. Line a baking tray with parchment, scatter over the walnuts and place in the oven for 5-10 minutes until slightly toasted. Turn them halfway through cooking. When toasted, take them out of the oven and leave to cool.

4. In a pestle and mortar, crush the walnuts with the garlic cloves, salt and pepper until very well pulverised and becoming almost cream like. Scoop out of the mortar and in a bowl, vigorously combine the walnut/garlic mix with the Ricotta, lemon juice, zest and olive oil. Lastly mix in the Parmesan and check the seasoning, a good crack of black pepper is always welcome. 

5. Combine with the wholewheat pasta, which can either be freshly cooked and hot or else left cold, this dish works well both ways. If you leave the pasta to cool, make sure you drizzle the pasta with olive oil to prevent sticking together.