As a lover of pumpkin and pasta it seemed like a natural fit. I love the flavour that roasting bring out in many ingredients. It's the simplicity of this dish that makes it extraordinary. I usually serve it with a spinach, mushroom, and red onion salad.
Portion size8 servings
1 1/2 cup
bag (454 g)
fresh Italian parsley
Preheat oven to 325 degrees celsius. Cut tops off pumpkins and remove pulp and seeds. Place on baking sheet. Place four cloves of garlic into each pumpkin. Stir together next 5 ingredients, and rub half of mixture on inside walls of each pumpkin. Replace pumpkin tops and roast for 1 1/2 - 2 hours or until very tender. When pumpkins are ready the skin will peel off easily. Peel pumpkins and remove stems. Transfer pumpkin flesh to large saucepan over medium-low heat and stir until smooth and garlic cloves are mashed and mixed in evenly. Grate parmesan cheese. Stir in butter, cream, and fresh parmesan cheese and cook for 10 minutes. Season with salt and white pepper to taste. Toast pine nuts at 425 degrees celsius for 3-4 minutes on a large flat baking sheet (be sure to use any excess oils from roasting pumpkins). Bring 5 litres of water to a rolling boil, add pasta and cook to al dente (about 7-8 minutes). Drain pasta and toss with pumpkin sauce. Sprinkle with toasted pine nuts, fresh parsley, and freshly grated parmesan cheese. Serves 6-8.
This breakfast-inspired sandwich goes well with a handful of cherry tomatoes. If your little one is adventurous, try adding chopped fresh chives to the egg. Pack the cucumbers separately to keep the bread from getting soggy.
Portion size1 serving
Credits :Canadian Living Magazine: September 2014
whole wheat bread
per serving: about
Total fat13 g
Saturated fat4 g
Total carbohydrate43 g
In bowl, use fork to mash egg together with mustard.
In skillet, cook bacon over medium heat, turning once, until crisp, about 5 minutes. Transfer to paper towel–lined plate to cool. Chop into 1-inch (2.5 cm) pieces.
Spread egg mixture over 1 slice of the bread; top with bacon and the remaining slice of bread. Add cucumber to sandwich just before serving.
For nights when you're low on time, udon noodles are a great ingredient to have on hand because there's no need to boil them in a saucepan; simply separate the noodles by hand, then add them directly to your stir-fry for a one-pan dinner that's ready in no time.
Portion size4 servings
Credits :Canadian Living Magazine: January 2016
(21 to 25 count), peeled and deveined
(20 to 40 count), patted dry
pkg (each 200 g)
(about 450 g total), cut in 1/2-inch (1 cm) wedges
sweet red pepper
sliced diagonally in 1/2-inch (1 cm) thick pieces
per serving: about
Total fat7 g
Saturated fat1 g
Total carbohydrate41 g
In large nonstick skillet or wok, heat half of the oil over medium-high heat; cook shrimp and scallops, stirring frequently, just until shrimp are pink and scallops are opaque, about 3 minutes. Remove to plate; set aside.
In same skillet, heat remaining oil over medium-high heat; cook ginger and garlic, stirring, until fragrant, about 1 minute. Add noodles, bok choy, mushrooms, red pepper, green onions and 2/3 cup water; cook, stirring, until noodles are softened, about 4 minutes. Add shrimp, scallops, oyster sauce and pepper; cook, stirring, until combined.
Tip from The Test Kitchen: For best results, pat the shrimp and scallops dry with paper towel before cooking.
We've achieved a faster weeknight-friendly version of this classic Sunday casserole by keeping the ingredients simple and baking the pasta at a high temperature for less time. Cost: $2.55 per serving
Portion size6 servings
Credits :Canadian Living Magazine: March 2016
pkg (227 g)
Italian herb seasoning
hot pepper flakes
bottle (680 ml)
strained tomatoes (passata)
per each of 6 servings: about
Total fat19 g
Saturated fat6 g
Total carbohydrate60 g
In Dutch oven or large heavy-bottomed saucepan, cook sausage over medium heat, breaking up with spoon, until no longer pink, about 5 minutes. Using slotted spoon, remove sausage to plate. Set aside.
Drain fat from pan. Add oil; cook onion and mushrooms over medium heat, stirring often and scraping up browned bits with wooden spoon, until softened and no liquid remains, about 6 minutes. Add garlic, Italian seasoning and hot pepper flakes; cook, stirring, until fragrant, about 1 minute. Stir in sausage and strained tomatoes; bring to boil. Reduce heat and simmer, stirring, until slightly thickened, about 4 minutes.
Meanwhile, in large saucepan of boiling lightly salted water, cook pasta until slightly undercooked, about 2 minutes less than package instructions. Reserving 1/2 cup of the cooking liquid, drain. Stir pasta, 3 tbsp of the basil, 2 tbsp of the parsley and the reserved cooking liquid into sauce; cook, stirring until slightly thickened, about 1 minute.
Scrape into lightly greased 8-cup (2 L) casserole dish. Sprinkle with mozzarella. Bake in 400°F (200°C) oven until cheese is melted, about 3 minutes. Broil until cheese is golden and bubbly, about 2 minutes. Let stand for 5 minutes. Sprinkle with remaining basil and parsley.