Fusilli with Blue Cheese & Walnut Sauce [Serves 4]

This is a very quick but indulgently creamy sauce. The blue cheese melts easily with cream to make a simple sauce for a delicious lunch or supper.


12oz Fusilli, cooked and set aside

3½ Tbsp Butter

1.7oz White Button Mushroom, sliced

5.3oz Gorgonzola Cheese, crumbled

10 Tbsp Sour Cream

6 Tsp Pecorino Cheese, grated

1.7oz Walnuts, chopped


Ground Black Pepper

Cooking Instructions

1. Melt butter and cook mushroom gently for 3-5min, until lightly browned.

2. Crumble gorgonzola into a bowl and add sour cream.

3. Season.

4. Mix thoroughly until combined.

5. Stir cheese mixture into mushroom mixture.

6. Cook gently until melted.

7. Stir in pecorino and walnuts.

8. Toss pasta in the sauce.



Spinach Fettuccine with Rich Vegetable Sauce [Serves 4]

For a full tomato flavor and rich red color, fresh Italian plum tomatoes are an excellent choice if they are available. This makes a delightful topping for plain-cooked fresh pasta.


Spinach Fettuccine, cooked and set aside.

2 Tbsp Olive Oil

1 Onion, chopped

2 Garlic Cloves, crushed

1 Carrot, chopped

1 Celery, chopped

6 Plum Tomatoes, peeled and chopped

⅔ Cup Red Wine

⅔ Cup Vegetable Stock

1 Bouquet Garni

1 Tsp Sugar

1 Tbsp Tomato Paste


Ground Black Pepper

Cooking Instructions

1. Heat oil in pan.

2. Sauté onion and garlic until soft and golden.

3. Add carrot and celery.

4. Saute until all vegetables are golden.

5. Stir in tomatoes, wine, vegetable stock, and bouquet garni.

6. Season with salt and pepper.

7. Bring to a boil.

8. Cover and simmer 45min.

9. Remove bouquet garni and add sugar and tomato paste.

10. Stir with cooked pasta.

Pasta with Olive Oil, Tomato & Herb Sauce [Serves 4]

This aromatic sauce is served warm, rather than hot. It tastes so great you’ll want to provide plenty of good bread or boiled new potatoes to mop up any sauce remaining on the plate. It is essential to the flavor of this sauce that you use the best quality olive oil.


225g Tomatoes, peeled, seeded; diced

1 Tbsp Shallot, finely chopped

2 Garlic Cloves, finely sliced

½ Cup Olive Oil

2 Tbsp Cold Water

1 Tbsp Lemon Juice

Caster Sugar, superfine

1 Tbsp Chervil, chopped

1 Tbsp Chives, chopped

2 Tbsp Basil Leaves, torn


Ground Black Pepper

12oz Pasta Shells, cooked

Cooking Instructions

1. Infuse shallot and garlic in olive oil over gentle heat.

2. Warm through, but not fry/cook.

3. Whisk in cold water and lemon juice.

4. Remove from heat.

5. Stir in tomatoes.

6. Season with salt, black pepper, and sugar.

7. Whisk in chopped chervil and chives.

8. Leave to stand 10-15min.

9. Reheat gently to warm through.

10. Stir in basil.

11. Add cooked pasta and toss well.