Tag Archives: pasta

Vegan whole wheat fusilli pasta

Posted on August 30, 2018 | Leave a comment

Oh marmite et ponponER’S how i miss you ❤

I woke up this morning and the first thing on my mind was marmite et ponpon. Back form the summer vacation and before getting overwhelmed by a packed schedule, i wanted to start with by a big fat i love you and i miss you.

I spontaneously chose the last post from the queue (the long queue, the really long queue) to share it with you, without thinking and without planning … All i can say (emotionally driven) i really miss you and miss my space where i share with you what i like to do the most.

Happy to reconnect with you after this long time!

Vegan whole wheat fusilli pasta is my recipe to share with you today. Serving 4, you will need:

one pack of whole wheat fusilli (cooked as per pack instructions, washed and drained)
500b tomato puree
1 big capsicum cut a la julienne
2 cups broccoli
1 1/2 cup fresh mushroom sliced
5-6 small zucchini cut a la julienne
2 big carrots shaved or thinly sliced
1 cup black olive, seedless
3 tbsp olive oil
salt and pepper as per your taste

Bring olive oil to heat and sautee the broccoli, carrots and zucchini for 2 minutes then add capsicum (choose the color you want), mushroom and olive to sautee all for another 1-2 minutes.

Pour the puree of tomato and cook the mixture 1 minute after boiling. You don’t want the veggies to be 100% cooked. The little bit of crunchiness will create a beautiful contrast with the pasta. Add salt and pepper as per your taste!

Mix the sauce with the pasta and serve it hot or maybe at room temperature. Bon appetit!

If you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

Shrimp basil linguine

Posted on February 4, 2018 | Leave a comment

Shrimp basil linguine is an ultimate comfort food packed with a symphony of flavors. Whether you like to cook or no, i must say it’s a foolproof recipe, so inviting to hit the kitchen and give it a try. Easy and quick, trust me!

Serving 4, you will need:

800g shrimps cooked and deveined
one medium onion finely diced
2 garlic cloves minced or 1 tsp garlic salt
2 tbsp butter
10-15 cherry tomato
a bunch of fresh basil
500 ml heavy cream
salt to taste
linguine cooked as per pack instructions (enough quantity to serve 4)

Cook the shrimp (boil or oven bake), devein and put it aside.

Cook linguine pasta as per pack instructions, drain and put aside.

In a sauce pan, cook onion and garlic in butter until translucent and fragrant. Add tomato and keep sauteeing for 5 mns, then the basil to cook for another 5 mns. Salt is added as per taste. Finally pour the cream and simmer for 10 mns over low heat.

Serve it on a bed of linguine and enjoy an absolute yummy dish!

For garnish, as you see in the pictures i sprinkled a bit of chives. if you are not a fan of, you can skip this step and it won’t affect the outcome. Isn’t it easy and quick? Try it and give me your suggestions. Bon appetit!

If you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

Chicken pesto with spaghetti

Posted on August 19, 2016 | Leave a comment

It’s a one great pesto recipe to whet your appetite. I love to see heaping dishes getting relished, one of the best days when i cook to my family and leave them with a big smile and clean plates. It means it was a memorable meal!

A Spaghetti dish with chicken and especially pesto that comes to boost the flavor quotient and intensify the pleasure. You will need to prepare it: (yields 4 servings)

For the pasta:

1 pack of spaghetti
1 cup pesto sauce
1/4 cup olive oil
1/4 cup garlic oil
salt to taste

For the chicken:

4 big chicken breasts cut lengthwise
3 tbsp olive oil
2 tbsp garlic oil
1 tsp garlic powder
2 tbsp pesto sauce

roasted pine nuts for garnish (1/2 cup almost)
parmesan or emmental cheese for garnish (1 cup almost)

Boil spaghetti as per pack instructions and sauteed it with olive oil, garlic oil and pesto.

Marinate the chicken with the olive oil, garlic oil and garlic powder and cook them until nicely golden. Add the pesto sauce and combine well.

Put a generous bed of pasta, top it with chicken (as per your taste), garnish with pine nuts and cheese.

Serve it warm and enjoy the symphony of flavors. Who is counting calories? i personally don’t, i am just counting memories! Enjoy your precious time with your family and make the best out of it.

If you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

Minted yogurt pasta a la libanaise

Posted on March 22, 2016 | 1 comment

A very easy and quick Lebanese dish perfect for busy moms, so quick that it’s ready on your table with less than 20 mns. It tastes amazing and kids love it too, it could be served as light dinner as well.

You need (2 servings)

250g pasta could be fusili or penne
500g yogurt
2 tbsp tahini (sesame paste)
1 garlic clove crushed or 1/2 tsp garlic powder
1 tbsp dried mint
salt to taste

Cook pasta as per pack directions and set aside to cool. Mix yogurt, tahini, garlic, mint and salt until creamy. Pour over the pasta and toss. Sprinkle on top more dried mint before serving.

If you hesitate which type of pasta to use, check my pasta guide for more information to help you choose the right one.

This hint of tahini gives it the deep and lebanese flavor. I love to serve it cold, so refreshing, light and suitable for people abstaining from meat.

If you like this post give it many likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

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Posted in main dish

Tagged fusili, lebanese food, less than 20 minutes meal, marmite et ponpon, mint, pasta, recipe, tahini, yogurt

Useful pasta guide: how to know which pasta to pair with the right sauce

Posted on October 9, 2014 | 3 comments

The perfect match between pasta and sauce creates the hit. Sometimes the wrong choice of pasta can turn an excellent sauce to failure. It’s all about the marriage of the right shape of the pasta with the right sauce texture (depending on the components), and your dish is made in heaven!

The possible combinations of pasta and sauce are limitless. There are hundreds of shapes of dried pasta alone. I will go through the most commonly used.

Long thin pasta:

These long pasta needs lots of lubrication, they best go with olive oil based sauce and tomato sauce. Use capellini for the lightest sauces, this delicate noodles can’t support the meat sauce, which gets left behind in the bowl as the pasta gets eaten. Use linguine for seafood dishes and spaghetti for meat or vegetable sauces.

Astuce: When cutting vegetables or herbs for long pasta, cut them string-like rather than in cubes to help them blend better.

Thicker ribbons:

Thicker strands, like fettuccine and tagliatelle, can stand up to cream sauces and ragus. Ideally the wider the noodle, the thicker the sauce. Fettuccine and tagliatelle pair perfectly with butter and parmesan (alfredo sauce).

To differentiate: Tagliatelle is a little more fat than fettuccine.

Shaped pasta:

They pair well with all kind of sauces, especially they capture thick, textured sauces. Pieces of meat or vegetables nestle in the twists, dimples or folds…

Info: conchiglie means seashell, farfalle means butterfly and fusilli means spun.

Tubular pasta:

Goes well with sauces that are thick and chunky. Keep in mind to match chunks of meat or vegetables in a sauce to the diameter of the holes in the pasta. For example the tiny elbow won’t hold inside a chick pea and a rigatoni is too big for a simple tomato sauce!

Astuce: The tubular shape makes them ideal to retain sauces on the entire surface, inside and out, use elbow macaroni for mac & cheese and indulge in the creamy cheese taste with every bite!

Orzo pasta are meant for salads and soups.

And lasagne for baking in layers.

Tips to know:

Use plenty of water to ensure pasta cooks evenly and has room to move. Always keep stirring while cooking.
Bring the water to boil before adding the pasta.
Never add oil to the water while cooking pasta, it will prevent from absorbing the sauce, you should add plenty of salt (2 tablespoons per 4 liters of water). Don’t skip the salt: It’s the only opportunity to season the pasta itself.
Drain pasta when it is al dente (firm). It will keep cooking after it’s mixed with sauce.
Shake the colander to remove excess cooking water. Avoid rinsing pasta, which removes the starchy coating that helps the sauce adhere.

Recipes recommended from marmite et ponpon: