Quick and easy pasta recipes

Quick and easy pasta recipes

Once you master these simple yet hearty recipes, you’ll be asking for more!

PASTA is actually one of the easiest and fastest dishes to prepare once you understand the principles of cooking. It’s time to put your skills to the test and save some money for some amazing tasting pasta!

Here are some quick and easy pasta recipes that you can make for dinner even when you’re tired from work. Don’t confuse simple and bland, because while they are quick and easy, they are incredibly delicious!

Cacio e pepe (cheese and pepper)


1 ½ cup finely grated pecorino romano (plus more to sprinkle over finished dish)

1 cup finely grated Parmigiano-Reggiano

1 tablespoon of ground black pepper

The classic way to make cacio e pepe is with tonnarelli, which is thicker spaghetti with a rougher surface so the sauce can stick to it, but spaghetti also works great. If you prefer, you can only use pecorino, which is sheep’s milk cheese.

Meanwhile, Parmigiano-Reggiano is a hard cheese made from cow’s milk and aged for at least 12 months, which bears the name of the place of production, in the provinces of Reggio Emilia, Parma.

Getting the right hard cheeses and grating them yourself is the key to making delicious sauces. After purchasing a block, cut it with a clean, dry knife before wrapping it in saran and storing it in an airtight container in the refrigerator.

How to cook:

Step 1: Add the freshly ground pepper and heat over high heat for about 30 seconds or until you can smell the pepper.

Step 2: Add half a ladle of pasta water and cook over high heat, stirring constantly for about 30 to 45 seconds.

Step 3: In a small bowl, combine the cheese with half a ladle of the cooking water and mix to obtain a creamy sauce without lumps.

Step 4: Combine the pasta and cheese cream in the pot, stirring and stirring gently over low heat, adding water for the pasta if needed.

Step 5: When the creamy sauce has thickened slightly, sprinkle with black pepper and cheese to finish.

Cacio e pepe may seem like an easy dish, but it’s a tough dish to master. However, once you get a handle on it, you’ll end up with an exquisite dish base that you can add other ingredients to to turn into different dishes. By adding guanciale, cheek bacon or just bacon, you get alla gricia pasta. Adding tomatoes to this dish will result in alla amatriciana pasta. Instead of tomatoes, adding eggs will give you carbonara.



200g bacon / bacon

4 medium whole eggs

1 ½ cup finely grated pecorino romano (plus more to sprinkle over finished dish)

Ground black pepper

How to cook:

Step 1: Cut the guanciale into small pieces and simmer in a skillet over medium heat for about 2-3 minutes, stirring occasionally.

Step 2: Whisk the Pecorino Romano and black pepper with the eggs.

Step 3: Place the pasta in the pan with the guanciale and cook over high heat until the guanciale fat mixes with it.

Step 4: When they start to sizzle, turn off the heat and add the egg and cheese sauce, stirring and stirring. Make sure you turn off the heat so you don’t end up with scrambled eggs. What you want is a creamy sauce.

Note that you don’t need the extra oil to cook fatty cuts of meat, as the fat in them should melt during cooking. If you’re looking for a halal version, you can just use smoked duck breast instead.

Aglio e olio (garlic and oil) with lemon


1 lemon (zested)

1 cup extra virgin olive oil

5 large garlic cloves, thinly sliced

1 tablespoon of red pepper flakes

1/4 cup chopped parsley

1 cup finely grated Parmigiano-Reggiano

How to cook:

Step 1: Combine the garlic, olive oil, 1 teaspoon of salt and the red pepper flakes in a pan, cooking over low heat. Stir occasionally for about 8 minutes until the garlic softens and becomes almost golden.

Step 2: Add cheese, lemon, lemon zest, parsley and pasta, and pasta water if needed. Adjust the seasoning to taste and serve with grated cheese on top.

Vegan pesto


2 cups fresh basil (thick stems removed)

3 tablespoons of cashew nuts

3 cloves of garlic

2 tablespoons of lemon juice

4 tablespoons of nutritional yeast

1/4 teaspoon sea salt (plus more to taste)

3 tablespoons extra virgin olive oil

5 tablespoons of water (more if needed)

How to cook:

Step 1: Combine basil, cashews, garlic, lemon juice, nutritional yeast and sea salt in a food processor or small blender on high power until a dough forms .

Step 2: Slowly drizzle with olive oil a little at a time and scrape the sides as needed.

Step 3: Add 1 tablespoon of water at a time until desired consistency is reached. Look for a thick, but pourable, sauce.

Step 4: Taste and adjust flavor as needed adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for butter, or lemon juice for acidity.

Step 5: Serve with pasta and drizzle with a little extra nutritional yeast!

$!  Vegan pesto.

Vegan pesto.


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