Pasta Recipes You Will Love To Make This Week

Love pasta? This meal plan is a good one to check out. Actually all our 200+ meal plans are. You don’t want to miss 30 meal ideas and recipes every week!

On days when I don’t want the taam-jhaam of cooking dal, roti and sabzi my go-to meal is a bowl of pasta. Thankfully the entire family is as much of a pasta lover as I am. I remember growing up eating elbow pasta aka macaroni. A hot cheesy bowl of Mac & Cheese was dinner on nights that Mum didn’t want to cook. I guess I got that from her.

I always have a few packets of pasta in my cupboard. I would highly recommend it. Stock your kitchen with these basic ingredients and you’ll always have a dinner backup plan.

So over time I have graduated from macaroni and have been exposed to so many different kinds of pasta –  let’s see a few

Pop Quiz – Identify The Pastas

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Do you want to know if you got them right?

Scroll on!

Spaghetti – Its long, thin cylindrical shape is fun to twirl, easy to eat, and has a great texture that you can really sink your teeth into.

Fettuccine – Fettuccine’s shape is flat, wide and long, rather than thin and round. It pairs nicely with a cheese sauce. 

Lasagne – Large, flat sheets of pasta are known as lasagne.

Farfalle – This is also known as bowtie pasta because it looks just like a little bowtie with a frilled edge. 

Penne –  These noodles are usually 4-5cm long and cut at an angle, so they resemble the tip of a fountainhead pen.

Fusilli – They look like little corkscrews and are loads of fun to bite into, especially for little kids

Shells – Pasta shells look like their namesake: open, rounded seashells. They come in many sizes

Gnocchi – Gnocchi are little pasta dumplings made from potatoes and flour. They are lovely, round and pillowy

Ravioli – This type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce,

How many names are you familiar with? 

What Is the Right Way To Cook Pasta

So once you boil the pasta to al-dente (in Italian it means “to the tooth”) and the pasta tastes and feels the best. It’s chewy and firm, holding its whole shape in whatever sauce you put it in – what do you do with the pasta water? If you have been draining it away, then you have been missing out on some amazing flavours. The Italian consider it liquid gold. 

Italian Pro Tip

Did you know that pasta water can turn good pasta into the silky, saucy pasta of your dreams? The starch content adds richness to your sauce and the salt content lends extra flavour. The starch also acts as a thickening agent. So next time you are making pasta save the water and see the flavours change!

Our Recipe Picks This Week

Spaghetti Muffin

Hearty Pasta Soup


  • 1 tbsp Olive Oil
  • 2 Carrots, chopped
  • 1 large Onion, finely chopped
  • 1-litre Vegetable Stock
  • 400g can Tomato, chopped
  • 200g frozen mixed Peas and Beans
  • 250g pack fresh filled Tortellini (we used spinach and ricotta)/ regular whole wheat pasta
  • Handful of Basil Leaves (optional)
  • grated Parmesan to serve


  • Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften.
  • Add the stock and tomatoes, then simmer for 10 mins.
  • Add the peas and beans with 5 mins to go.
  • Once the veggies are tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked.
  • Stir in the basil, if using.
  • Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.

Spinach & Basil Pesto Pasta


We have tons more pasta recipes if you are interested. Click here 

We have a lot more than just pasta planned for you this week. Scroll down to find the meal plan this week

If you are looking for recipes then you can head to our website and find them all there. Click here


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