1970's Recipes ~ Pasta Dishes

Seafood Pasta

  • 6 ounces Conchiglie pasta shells
  • One ounce Carbonara sauce mix
  • 9 fluid ounces cold milk, skimmed

To Vary:-

  • 3 ounces cooked mussels
  • 3 ounces cooked cockles
  • 3 ounces peeled, cooked prawns
  • Half tablespoon roughly chopped capers, drained
  • Few sprigs of parsley and whole prawns to garnish

Cook the Conchiglie in a large saucepan with plenty of fast boiling salty water. Cook for 8 minutes, stirring occasionally to prevent sticking. Drain well. Whilst the Pasta is cooking, make up the sauce as directed and pour over the pasta. Serve hot.

Serves 4.

To Vary;-
Mix the shellfish and capers into the cooked Pasta. Pour in and toss the sauce and evenly fill 4 clean scallop shells. Grill quickly under a preheated grill until golden brown. Serve hot with a garnish.

Spaghetti Bolognese

  • 8 ounces spaghetti
  • 2 tablespoons polyunsaturated oil
  • One medium onion, chopped
  • One stick celery, chopped
  • One pound lean minced beef
  • 2 ounces mushrooms
  • 8 ounces tomatoes (canned or fresh, skinned)
  • One tablespoon tomato purée
  • One tablespoon mixed herbs (Italian)
  • Black Pepper
  • Beef stock
  • Parmesan cheese, grated

Heat the oil in a pan and gently fry the chopped onion and celery. Turn up the heat and add the meat, stir continuously until the meat begins to brown, then drain off any fat. Add the chopped mushrooms, tomatoes and tomato purée and boil for about 2 minutes. Add the herbs and pepper, turn down the heat, uncover and cook very gently for about 30 minutes, add stock if necessary. Cook the spaghetti in plenty of boiling salted water until tender, then drain. Pile spaghetti into a hot dish, put bolognese sauce in centre and sprinkle with Parmesan cheese.

Serves 4.

Note;- Minced meat usually contains a lot of fat. Whenever you are making a dish with mince, it is advisable to cook the meat partly first, as in this recipe, then drain off the fat before completing the dish.

Chicken & Broccoli Lasagne

  • One pound cooked chicken, sliced
  • One pound broccoli florets, blanched
  • 2 ounces dried apricots, soaked and chopped
  • 4 ounces Bechamel paste
  • One pint water
  • 4 ounces Lasagne Verdi
  • Parmesan cheese

Combine the chicken, broccoli and apricots. Make the Bechamel sauce with the water, layer an oven proof dish with the chicken mixture, then the Lasagne and finally the sauce. Repeat layer. Dust with Parmesan cheese. Bake at Gas Mark 5, (375 F. 190 C.) for 40 minutes.

Tortellini Quiche

  • 2 ounces Tortellini Verdi
  • 6 inch pre-cooked pastry case
  • One ounce Cheezini sauce mix
  • Quarter pint skimmed milk
  • 2 ounces spinach, cooked and chopped
  • 2 Eggs, beaten
  • Red pepper, de-seeded and chopped

Cook the Tortellini in boiling salted water for 15 minutes then drain and place in a flan case. Make the Cheezini with the milk, beat in the spinach, eggs, and red pepper. Pour the mixture into the pastry case and bake at Gas mark 5, (375 F. 190 C.) for 35 minutes.

Tuna Pasta Bake

  • 4 ounces cut whole wheat macaroni
  • 7 ounce tin of Tuna
  • 8 ounce tin tomatoes
  • 4 ounces cottage cheese
  • 2 tablespoon plain yoghurt
  • One small onion, minced
  • 3 ounces wholemeal breadcrumbs

Preheat oven to Gas mark 4, (350 F. 180 C.). Cook and drain the macaroni. Add the Tuna, well drained and flaked, the tomatoes, cottage cheese, yoghurt and onion. Mix well, and pour into a greased casserole, cover with breadcrumbs and bake for about 30 minutes.

Serves 2.

Vegetarian Ratatouille Pasta

  • 9 ounces pasta
  • One medium aubergine, cut into 1 inch pieces or slices
  • One and a half tablespoons olive oil
  • 2 large courgettes, trimmed and sliced
  • One large onion, peeled and sliced
  • 14 ounces can, plum tomatoes
  • 6 grams vegetable Bouillon
  • Half pint water
  • Half teaspoon dried basil or parsley
  • Half a teaspoon dried Oregano
  • Salt and pepper

Cook the pasta as directed, but replace the salt with 11 grammes of Bouillon. Prepare the vegetables. Sprinkle salt onto the aubergine and leave for 20 minutes, then drain and dry. Heat the olive oil in a frying pan and add the aubergine, courgettes and onion, until it becomes just soft and golden brown. Add tomatoes, Bouillon, water, herbs and seasoning and bring the whole lot to the boil and simmer for 20-25 minutes. Add pasta and cook for a further 5 minutes season to taste.

Serves 4.

Pasta Salad

  • 8 ounces Conchiglie shells
  • One head of curly endive lettuce
  • One small oak leaf lettuce
  • 6–8 ounces Italian blue cheese, crumbled
  • 2 tablespoons wine vinegar
  • 6 tablespoons olive oil
  • Half a clove of garlic, peeled and crushed
  • One tablespoon fresh herbs, finely chopped
  • Season to suit taste
  • To garnish:
  • 1 ounce croutons

Cook the Conchiglie shells as directed, drain and tossed in one and a half tablespoons of oil (olive or sunflower), chill the mixture.

Toss the lettuces, torn into bite size pieces, pasta and cheese together, and place in medium size salad bowl. Blend together with the vinegar, oil, seasoning, garlic and herbs and pour on salad just before serving. Garnish with croutons.

Serves 4.

Stilton & Walnut Pasta Salad

  • 10 ounces coloured pasta prirals
  • 4 ounces button mushrooms – halved and sautéed
  • 4 ounces Stilton cheese, crumbled
  • Half a bunch of spring onions, sliced
  • 3 ounces chopped walnuts
  • Dressing:-
  • 3 tablespoons olive oil
  • 2 tablespoons wine vinegar
  • Half a clove of garlic, crushed
  • One tablespoon chopped parsley

Cook the pasta as directed, then drain and cool under cold water. Mix the pasta, mushrooms, Stilton cheese, spring onions and walnuts together. Pour over the salad and mix well. Chill before serving.

Serves 4.

Penne with Parma Ham & Blue Cheese Cream Sauce

  • 12 ounces Penne
  • 3 tablespoons (45 ml) olive oil
  • One clove of garlic, crushed
  • One small onion, chopped
  • 410 gram can evaporated milk
  • 3 ounces Stilton cheese, crumbled
  • 8 ounces Parma ham, torn
  • 2 tablespoons freshly chopped basil
  • Salt and freshly ground black pepper

Cook the pasta as directed. Meanwhile, heat the oil in a pan and cook garlic and onion for 4 -5 minutes until soft. Stir in the milk, cheese and seasoning. Drain the pasta well, and return to the pan off the heat. Immediately add the cream mixture, ham and chopped basil. Toss together and heat through for 3-4 minutes. Serve with shavings of Parmesan cheese.

Serves 4.

Creamy Pasta with Mushrooms

  • 12 ounces macaroni or pasta shapes
  • 4 tablespoons olive oil
  • One large onion, peeled and chopped
  • One red pepper, de-seeded and diced
  • 12 ounces button mushrooms, sliced
  • Salt and pepper
  • 3 tablespoons flour
  • 18 fluid ounces soya milk
  • One small grated nutmeg
  • 8 Basil sprigs

Place the pasta in salted water and boil for 12-15 minutes. Heat the oil in a large pan, adding the onion and pepper then cook for 5 minutes. Stir in the mushrooms, and cook over a medium heat, stirring often for 10 minutes, or until the moisture from the mushrooms has evaporated. Stir in the seasoning and flour, then slowly pour in a little of the soya milk and beat well. Add the rest of the milk very gradually, stirring to make a smooth sauce. Bring to the boil and cook for 3 minutes. Add a little nutmeg and season to taste. Shred the Basil and tip into the sauce then drain the pasta and add it to the sauce. Mix lightly and serve at once with a crisp green salad.

Pasta Twist with Walnut Sauce

Serves 4

  • 8ozs Pasta Twists – cooked
  • 1oz Butter
  • 12oz can Asparagus, drained and sliced
  • Sauce: 4 tablespoons Walnut or Sunflower Oil
  • 2 cloves Garlic, crushed
  • 4 tablespoons fresh chopped Parsley
  • 3ozs Walnuts, ground
  • 2ozs Cashew Nuts, ground
  • ¼ pint Hot Water
  • 1 Egg, beaten
  • 2 tablespoons Single Cream

Melt the butter in a large saucepan and toss the pasta to coat evenly. Add the asparagus and stir well.
For the sauce, heat the oil in a frying pan; add the garlic and parsley and fry for 1 minute. Add the nuts and fry gently until golden brown, stirring occasionally. Remove from heat.
Stir together the hot water, egg and cream until well blended. Add to the nut mixture and stir well.
Spoon over the pasta and toss well until warmed.