Creamy Pasta with Zucchini, Mushrooms & Pepperoni

While I constantly complain about my weight, I am also constantly on the look out for quick recipes that don't have you spending too long in the kitchen.With a 7 month old baby these come handy on days when she's fussy and ensures I spend no more than 15 minutes in the kitchen. Here is one of my favourites:

Ingredients:

Fusilli - 250 gms

Mushrooms - 250 gms

Zucchini - 1

Pepperoni Sausage - 1 (approximately 250 gms) *

Herbed Cream Cheese - 200 gms **

Salt & Pepper - To taste

Method:

Cook the pasta as per the instructions on the packing. Slice the mushrooms, zucchini and the sausage. 

Cook the sliced sausage in a pan over medium heat without adding any oil for 3 minutes. Add the mushrooms and zucchini slices and continue to cook for another 5 minutes. Make sure you stir often. The vegetables shouldn't be overcooked because then they tend to turn soggy. 

Now, add the cream cheese and cook for 2 minutes making sure it's well mixed with the sausage and vegetable slices.Toss in the pasta and add salt and pepper to taste. 

Serve hot. 

* I use the Swiss cervelaatworst but regular pepperoni slices should work just as well. 

** I use the garlic and chives flavoured boursin cheese. If you use plain cream cheese you can add some garlic and herbs for flavouring.

(Inspired from a supermarket recipe)

Pasta Pilaf

Last week I experimented with a recipe I found in the book ' Fresh Ways with Pasta'. I really liked the outcome so I thought I'd share the recipe with you.
Pasta Pilaf can be served as a main dish or as a side dish with roast chicken or grilled fish. I have made a few small changes to the original recipe. Here is it:

Ingredients:


Rice shaped pasta - 2 cups ( you can use Orzo, Riso or any rice shaped pasta)
Butter or Margarine - 4 tbsps
Finely chopped onion - 2 large
Garlic paste - 1 tbsp
Finely chopped Tomatoes - 3 large
Fresh Basil leaves - a few
Water - 1/2 cup
Frozen Peas - 1 cup
Whipping cream - 1 cup
Grated Parmesan Cheese - 1/2 cup ( I am a little diet conscious so I serve the cheese separately so that each person can top their pilaf with just the quantity that suits them)
Salt and Pepper

Method:


Cook the pasta in boiling water and a little salt or as per the instructions on the packet. Cook it until it's just tender to bite. Do not overcook it. Once it's ready drain the water and keep the pasta aside. 


Melt the butter in a pan over medium heat. Add onion and garlic and cook till the onion is soft (not brown). Add the tomatoes and 1/2 cup water; reduce heat and cook covered for 10 minutes. Now, add the peas and the cream to the mixture and bring to a boil. The peas should cook quickly.
Mix in the pasta. Season with crushed basil leaves, salt and pepper. You can either stir in the cheese or serve the cheese separately so that it can be added to taste.