So, I thought I would try out a new recipe for my family and turned to the Pampered Chef for something simple but tasty. This is what I tried and everyone LOVED it! It tastes fantastic and is so easy to prepare too which means I love it twice!!
The Pampered Chef ® Creamy One-Pot Pasta Recipe
1 jar (280 g) sun-dried tomatoes in oil
2-4 large cloves garlic, peeled
1.4 litres hot vegetable stock
450 g dried penne pasta
200-225 g broccoli florets
2 carrots, peeled
1 packet (200 g) full fat soft cheese
Finely grated fresh Parmesan cheese and shredded fresh basil leaves, to serve (optional)
Drain sun-dried tomatoes using 18-cm Strainer placed over Small Batter Bowl (you need about 170 g drained weight of tomatoes); reserve 1 tablespoon of the oil (discard remaining oil). Thinly slice garlic using Garlic Slicer. Place garlic and reserved oil in Executive 7.6-Litre Stockpot; cook over medium heat 2–3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add stock to pan, return to heat, cover and bring to the boil. Stir in pasta; bring back to the boil, cover and simmer 8–10 minutes or until pasta is almost cooked but still firm, stirring occasionally using Master Scraper.
Meanwhile, cut broccoli into small florets; place in Classic Batter Bowl. Cut carrots in half lengthways; thinly slice widthways on the diagonal using Santoku Knife. Pat sun-dried tomatoes dry with kitchen paper; slice tomatoes into thin strips. Add carrots and sun-dried tomatoes to batter bowl.
Add prepared vegetables and soft cheese to Stockpot; stir over medium heat until cheese is melted and fully combined. Bring back to the boil, cover and simmer 5–6 minutes or until vegetables are just tender. Serve immediately in Simple Additions® Dots Large Round Bowl. Sprinkle with grated Parmesan cheese and shredded basil, if desired.
Yield: Serves 6–8
Per serving: per serving (serving 8): Energy 1810kJ/432kcal; Protein 12.3g; Carbohydrate 48.2g; Sugars 3.7g; Fat 22.5g; Saturated Fat 11.6g; Fibre 1.7g; Salt 0.4g
Cook’s Tip: For an Italian flavour variation, stir 3–4 tablespoons tomato or basil pesto into the sauce just before serving.
For a meat version, stir in 2–3 diced cooked chicken breasts or 60–85 g salami slices cut into quarters, at the beginning of step 3.
© null The Pampered Chef used under license.