Spaghetti recipes

1. Fruity spaghetti salad

Ingredients:

250 g spaghetti, broken into 3 cm pieces
65 g dried apricots, halved
65 g sultanas
150 ml water
12.5 ml sugar
1 stick celery, sliced
1/2 bunch spring onions, chopped
15 ml parsley, chopped (5 ml dried parsley)
50 g chopped nuts

Dressing:

30 ml orange juice
15 ml lemon juice
30 ml oil
1 clove garlic, crushed
5 ml fresh ginger, finely chopped
12.5 ml honey
salt and pepper

Method:

Combine apricots, sultanas, water and sugar. Bring to boil.
Simmer for 15 minutes, stand for 10 minutes, then drain and cool.
Cook the spaghetti as directed on the packet.
Drain and rinse under cold running water to cool off.
Place in a serving dish and add the rest of the ingredients.
Beat the dressing ingredients until well blended and pour over the salad.
Toss the salad carefully to coat completely with the dressing.

2. Wholewheat spaghetti with mushrooms and corn

Ingredients:

500 g wholewheat spaghetti
50 ml margarine
1 onion, chopped
1 clove garlic, crushed
150 g mushrooms, washed and sliced
60 ml maizena, mixed with a little water
500 ml milk
250 ml grated cheese
1 tin whole kernel corn, drained
5 ml mustard
salt and pepper
chopped parsley

Method:

Cook spaghetti according to the instructions on the packet.
Melt margarine in a saucepan and fry onions and garlic.
Add mushrooms and fry a few more minutes.
Pour in the milk and heat until just under boiling point.
Gradually add maizena mixture, stirring until thickened.
Add cheese and stir through.
Add corn and seasoning.
Pour the sauce over the spaghetti and sprinkle with the parsley.

3. Vegetarian spaghetti for slimmers

Ingredients:

250 g spaghetti
1 green pepper, seeded and cubed
1 carrot, cleaned and cubed
2 stalks celery, sliced
200 g mushrooms, sliced
1 small cucumber, peeled and sliced
1 tin tomatoes, chopped
1 clove garlic, crushed
1 vegetable stock cube
125 ml boiling water
10 ml brown sugar
5 ml Worcester sauce
5 ml lemon juice
5 ml dried basil

Method:

Place all ingredients except spaghetti in a pan.
Bring to the boil and simmer for 10 minutes, stirring a few times.
Cook spaghetti according to the instructions on the packet and drain.
Spoon sauce over cooked spaghetti.

4. Quick and easy spaghetti

Ingredients:

250 g spaghetti
2 onions, chopped
15 ml oil
4 large tomatoes, chopped
10 ml dried garlic flakes
5 ml mixed herbs
5ml sugar
salt and pepper to taste
250-500 ml grated cheese

Method:

Cook spaghetti according to the directions, and place on a serving dish. Keep warm.
Bring the oil to a high heat and quickly brown the onions.
Add the tomatoes, garlic, herbs, sugar and spices, and simmer for 10 minutes.
Slowly stir in enough cheese to thicken the liquid.
Spoon the sauce over the spaghetti.

5. Haddock grill

Ingredients:

250 g spaghetti, broken into 3 cm lengths.
500 g smoked haddock
250 g frozen peas
50 g margarine
60 ml maizena, mixed with a little water
200 ml milk
salt and pepper to taste
150 g grated cheese
200 ml bread crumbs

Method:

Cook haddock in water until tender, about 8 minutes.
Drain and retain 200ml of the cooking liquid.
Remove skin and bones, and flake the fish.
Cook spaghetti as directed on the packet, adding the peas for the last 5 minutes. Drain.
Bring milk, margarine and cooking liquid almost to boiling point.
Add maizena slowly and stir until the sauce has thickened. Season to taste.
Add spaghetti and flaked fish.
Turn into a serving dish, sprinkle with crumbs and cheese, and grill until golden brown.

6. Spaghetti carbonara

Ingredients:

500 g spaghetti
250 g rindless streaky bacon, cut into strips
15 ml oil
200 ml fresh cream
3 ml paprika
2 beaten eggs
60 g Parmesan cheese
30 g soft margarine
salt and pepper
extra parmesan cheese for serving

Method:

Cook spaghetti as directed on the packet, drain and mix in oil.
Fry bacon until crisp and pour off most of the fat.
Mix eggs, cream, paprika and Parmesan.
Add to the bacon in the pan, stir over low heat until heated through.
Do not allow to boil as it will curdle.
Mix in the seasoning to taste.
Pour over cooked spaghetti and toss well.
Serve with extra Parmesan cheese.

7. Spaghetti bolognaise

Ingredients:

500 g spaghetti
1 large onion, chopped
2 cloves garlic, crushed
125 g rindless streaky bacon, chopped
2 stalks celery, sliced
1 carrot, cleaned and finely chopped
200 g mushrooms, sliced
500 g lean minced beef
250 g lean minced pork (or extra beef)
1 tin tomatoes, chopped
1 tin tomato paste
200 ml dry white wine
200 ml beef stock (1 cube)
5 ml mixed herbs
1 bay leaf
5 ml sugar
salt and pepper to taste
20 black olives, sliced (optional)
Parmesan cheese for serving

Method:

Fry bacon, then add onions and garlic to the fat in the pan and continue frying.
Add celery, carrot and mushrooms, and stirfry for a few minutes.
Remove mixture and set aside.
Add beef and pork to the pan and stir until crumbly, turning brown.
Return vegetables to the pan and add remaining ingredients, except olives and Parmesan.
Turn heat down and simmer for 25-30 minutes.
Remove bay leaf, add olives and pour over cooked spaghetti.
Serve with Parmesan cheese separately.

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Posted in: Recipes by dim sum on November 29, 2010 @ 11:03 pm

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Tags: easy spaghetti recipe, how to make spaghetti, spaghetti bolognaise, spaghetti carbonara, spaghetti recipes, vegetarian spaghetti, wholewheat spaghetti