4 Must-Try PASTA RECIPES – Easy Pasta Ideas
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00:00 Intro
00:07 Creamy Primavera Avocado Pasta
04:59 Truffle Butter Pasta
08:47 Garlic Noodles with Crab Pasta
13:29 Squid Ink Frutti di Mare
17:43 Outro

➜ Creamy Primavera Avocado pasta Recipe
1 cup asparagus
1 cup mushrooms
2 cloves garlic
1 ½ cup dried pasta (i used fusili), cooked
½ cup pasta water (hot)
Handful spinach
Cherry tomatoes

Avocado pesto sauce:
1 large haas avocado
2 tbsps parmesan cheese
1-2 cloves garlic
1 tbsp parsley (about 10 leaves)
1 tbsp basil (about 10 leaves)
1 tsp kosher salt
Juice from half a lemon

Blend everything in a food processor until nice and creamy. Set aside.

For the pasta, boil 1 ½ cup dried pasta (fusili) and cook until al dente. Reserve the pasta water to help melt the avocado pesto.
In a large saute pan over medium heat, drizzle a little olive oil and add asparagus. Cook for 2 minutes and then add garlic and mushroom. Cook until it’s sweaty for about 2 minutes. Pour cooked pasta into pan along the pasta water, the avocado pesto, spinach, and cherry tomatoes. Mix until pasta is fully coated and warmed through. Serve with more parmesan cheese and enjoy!

➜ Truffle mushrooms pasta
8 oz fresh pasta
3 cloves garlic, minced
1 1/2 cup mushrooms, cut in quarters
½ cup whole milk
¼ cup parmesan cheese
1-2 tbsps black truffle butter
¼ cup pasta water
1 tsp truffle oil

Cook the fresh pasta according to the package’s direction. Drain and set aside with the pasta water.

In a large saute pan on medium heat, add olive oil and garlic. Saute until fragrant for 1 minute. Add baby mushrooms and season with salt and pepper. Cook for 2 minutes and add milk and parmesan. Simmer for a minute and mix. Add truffle butter and let it melt. Add the cooked fresh pasta and pasta water and continue to let it cook meld with the sauce. Serve with a finish of truffle oil, shaved parmesan cheese, and parsley.

➜ Crab and Spaghetti Garlic noodles
8 oz spaghetti pasta
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp sugar
1 tbsp water

2 tbsps olive oil
2 tbsps butter
6 cloves garlic, minced
¼ onion, sliced
8 oz crab meat – fresh or canned
½ tsp cajun seasoning
½ tsp smoked paprika
Coarsely ground black pepper
2 scallions, sliced

Cook spaghetti until al dente according to package direction. Drain and rinse, set aside.

In a small bowl, mix the soy sauce, oyster sauce, fish sauce, sugar, and water. Set aside.
In a large skillet over medium high heat, add 1 tbsp of each- olive oil and butter. Add some of the garlic and cook it for about a minute. Add the onion and let it sweat for about a minute. Add the crab, cajun seasoning, smoked paprika to taste. Cook for another minute and then transfer to a bowl and set aside.
Add some the rest of the olive oil and butter and the rest of the minced garlic. Cook for a minute until it’s fragrant. Add the sauce and let it sizzle – then pour in the spaghetti. Mix it well and let it coat for 2-3 minutes to warm through. Add half of the crab and stir to mix. Transfer to a bowl and garnish the top with more crab and green onions. Enjoy!

➜ Squid ink frutti di mare

8 oz squid ink pasta
1 tbsp butter
½ cup white wine
1 ½ lb mussels and clams
6-8 shrimp, peeled and deveined
¼ lb squid, tentacles and tubes cut into small pieces
1 cup marinara
Parmesan cheese
Parsley

In a large skillet on medium high heat, add butter and olive oil. Melt the butter and add garlic and red pepper flakes. Saute the garlic for a minute until fragrant. Add the mussels, clams, and white wine. Cover and steam for 5 minutes until all of the shells have opened. If they dont open, discard.
Next, add the shrimp and squid and cook until the shrimp turn pink. Turn and add the marinara, pasta, parmesan cheese, salt and pepper. Garnish with parsley and serve immediately.

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