Buckwheat pasta spirals with mushroom and cooked prosciutto

Start a journey to experience new flavours and tantalise your tastebuds with a meal that can be prepared in less than 20 minutes and would be the envy of any gourmet chef. Try this exotic combination of buckwheat pasta with sensational mushroom sauce. The delicate flavours complement each other perfectly whilst the distinct nutty flavour of buckwheat will excite the palate to a new experience and diverse nutrition.

Ingredients:

250g (8.8 oz) pack ORGRAN buckwheat spiral pasta
30g butter
1 onion, finely chopped
3 cloves garlic, crushed
100g gluten free cooked prosciutto, julienned
300mL thickened cream
200g sliced fresh mushrooms
1 teaspoon fresh basil leaves, chopped
freshly ground black pepper

Directions:

Pasta

Bring a large pot of salted water to the boil. Add ORGRAN buckwheat pasta spirals and cook for 8 to 10 minutes or until al dente; drain under warm running water to stop further cooking and set aside. (Best to cook pasta & sauce simultaneously to avoid pasta going cold.)

Sauce

Meanwhile melt butter in a pan over medium heat. Cook and stir onion, garlic, and mushrooms in butter until tender. Reduce heat, and slowly stir in cream. Continue cooking until sauce has thickened, add prociutto and basil, and simmer for 10 more minutes.

Place cooked pasta on walm dishes and top with the cream sauce.

Serves 4

This is a great main meal on its own or if you are feeling creative

• Serve with braised beef and gravy, sautéed mushrooms and baked potato

• Garnish dish with cashew halves.

• Serve with a mellow red wine such a Merlot

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Corn Pasta Spirals And Seafood

The combination of Corn pasta and medley of seafood creates the most exquisite flavours as well as being visually appealing.

Serve with fresh cooked asparagus spears, small grilled salmon and capers or grilled fish fillets.

Ingredients:

250g ORGRAN Corn pasta spirals
I teaspoon ORGRAN all-purpose gluten free flour
30g thinly sliced red onion
1 clove garlic crushed
30mL olive oil
350 mL milk
1 tablespoon chopped fresh parsley
40g chopped green bell pepper
40g red bell pepper, chopped
20g broccolini florets
30g thinly sliced carrots
40g sliced fresh mushrooms
150g shrimp
200g scallops
salt to taste
ground black pepper

Method:

1. Bring a large pot of salted water to the boil then add Orgran Corn Spiral pasta and cook for 8-10 min until al dente; Rinse under warm running water to stop further cooking, drain and set aside, (best to cook pasta & sauce simultaneously to avoid pasta going cold.)
2. Meanwhile, in a frying pan sauté the red onion and garlic in
olive oil. When onion is translucent, add the milk. Cook until bubbles form around the edges of the pan. Add the parsley, chopped green and red bell pepper, broccolini, carrots, mushrooms, shrimp and scallops and stir thoroughly.
3. Remove 1/2 cup of milk from the mixture and place in a small bowl with the flour. Stir until smooth. Add back to the pan with seafood and vegetables. Allow mixture to thicken. Season with salt and pepper to taste.
4. Pour seafood sauce over cooked Corn Pasta Spirals

Serving suggestions:

• Accompany with white wine or sparkling

• A squeeze of lemon over the dish

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Vegetable Rice Pasta Stir Fry

No more boring rice dishes.

Bring your guests into the Gourmet world of the 21 st century cooking using Vegetable rice spirals in an oriental stir-fry. This sensational fusion between western style Vegetable rice pasta and oriental tradition is the epitome of a romantic love affair.

This exciting medley of shapes, colour, aroma and exotic flavours will transport your senses to another level of appreciation.

Serve with side salad and chicken.

Ingredients:

250g ORGRAN Vegetable Rice Pasta
50g cooked shrimps
5g Chinese dried mushrooms
2 tbsp groundnut or other flavourless oil
1 small onion, peeled and finely chopped
4 rashers bacon, chopped into 5mm pieces
50g peas, fresh if possible, defrosted if frozen
2 large eggs, lightly beaten
2 spring onions, finely chopped
1 tablespoon Japanese soy sauce

Method:

Bring a large pot of salted water to the boil then add Orgran Vegetable Rice pasta and cook for 8-10 min until al dente;Rinse under warm running water to stop further cooking, drain and set aside

Place the mushrooms in a small bowl, pour over 400ml of boiling water and leave them to soak for 30 minutes. Then squeeze the liquid from them, discard the mushroom stalks and slice them finely. Then heat half the oil in a wok or pan with a 10 inch (25.5 cm) base and, when well heated, quickly fry the onions and bacon for 3 minutes, moving them around in the pan until the bacon is crispy. Then add the beaten eggs, shrimps, peas and mushrooms and stir-fry these for about 1 minute making sure that they are being stirred continuously. Now add the remaining oil to the pan and, when it's smoking hot, add ORGRAN Vegetable rice pasta and stir-fry for about 30 seconds.

Finally, add the spring onions and soy sauce, give it a good stir and serve.

Serves 4

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