Get ready to take your pasta game to the next level with these 18 exciting recipes that will transport you to a world of flavors and textures! Whether you’re in the mood for something spicy, creamy, tangy, or rich, there’s something on this list for everyone. From classic comfort food twists to bold international inspirations, we’ve got you covered. In this article, we’ll be diving into some of the most mouth-watering pasta recipes out there, each one bursting with flavor and creativity.
From Spicy Miso Ramen Pasta to Caramelized Onion and Blue Cheese Pasta, and from Thai Peanut Noodle Salad to Lobster and Tarragon Linguine, these dishes are sure to delight even the most discerning palates. So without further ado, let’s get started on this culinary adventure!
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Spicy Miso Ramen Pasta
Add a spicy kick to your pasta game with this flavorful Spicy Miso Ramen Pasta recipe. This dish combines the comfort of ramen noodles with the warmth of miso paste and the spiciness of chili flakes.
Ingredients:
– 8 oz. spaghetti
– 2 tbsp. miso paste
– 1 tsp. grated ginger
– 1/4 cup chicken broth
– 2 cups water
– 1/4 cup soy sauce
– 2 tbsp. vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tsp. chili flakes
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook spaghetti according to package instructions. Drain and set aside.
2. In a large saucepan, combine miso paste, ginger, chicken broth, water, soy sauce, and vegetable oil. Whisk until smooth.
3. Add onion and garlic; cook over medium heat for 2-3 minutes or until the onion is translucent.
4. Stir in chili flakes and cook for an additional minute.
5. Add cooked spaghetti to the saucepan; toss to combine.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions (if using).
8. Serve immediately.
Cooking Time: 15-20 minutes
Creamy Avocado Pesto Pasta
Transform a weeknight dinner into a creamy, dreamy delight with this simple recipe. Rich avocado and basil come together to create a silky pesto sauce that coats perfectly cooked pasta.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti, linguine, or fettuccine)
– 3 ripe avocados
– 1/2 cup fresh basil leaves
– 1/4 cup freshly grated Parmesan cheese
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1/4 cup olive oil
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a blender or food processor, combine avocado, basil, Parmesan, garlic, salt, and pepper. Blend until smooth and creamy.
3. With the blender running, slowly pour in olive oil through the top. Continue blending until well combined.
4. Toss cooked pasta with the pesto sauce until coated. Serve immediately.
Cooking Time: 20-25 minutes
Lemon Garlic Shrimp Scampi
Lemon Garlic Shrimp Scampi: A Bright and Zesty Seafood Delight!
Ingredients:
– 12 large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons unsalted butter
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the butter and olive oil in a large skillet over medium-high heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
4. Remove the shrimp from the skillet and set aside.
5. Reduce heat to medium. Add lemon juice to the skillet and stir to combine with any remaining butter and garlic.
6. Return the shrimp to the skillet and toss to coat with the lemon-garlic sauce.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley, if desired.
Cooking Time: 12-15 minutes
Truffle Mushroom Stroganoff Pasta
A rich and creamy pasta dish infused with the earthy flavor of truffles and the savory taste of mushrooms.
Ingredients:
– 8 oz. fettuccine pasta
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup truffle butter (or 1 tsp truffle oil)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt truffle butter over medium heat. Add onions and garlic; cook until softened.
3. Add mushrooms and cook until they release their moisture and start to brown.
4. Add beef broth and heavy cream. Stir to combine, then bring mixture to a simmer.
5. Reduce heat to low and let sauce thicken for 5-7 minutes.
6. Combine cooked pasta and mushroom sauce. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Charred Corn and Chili Pasta
A flavorful and filling pasta dish that combines the sweetness of charred corn with the spiciness of chili flakes.
Ingredients:
– 8 oz pasta of your choice (e.g., penne, fusilli)
– 1 cup fresh corn kernels
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon chili flakes
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Toss the corn kernels with 1 tablespoon olive oil, salt, and pepper. Grill for 5-7 minutes, turning occasionally, until charred and slightly caramelized.
3. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
4. In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until translucent.
5. Add the minced garlic and chili flakes to the skillet. Cook for an additional minute.
6. Add the grilled corn kernels to the skillet and stir to combine.
7. Combine the cooked pasta, reserved pasta water, and charred corn mixture in a large serving bowl. Toss to coat.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Sun-Dried Tomato and Goat Cheese Pasta
Sun-Dried Tomato and Goat Cheese Pasta Recipe
Summary:
This recipe combines the creamy richness of goat cheese with the sweet, tangy flavor of sun-dried tomatoes for a delicious pasta dish. Perfect for a quick weeknight meal or special occasion.
Ingredients:
– 8 oz pasta (such as penne or fusilli)
– 1/4 cup sun-dried tomatoes, chopped
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1/2 cup goat cheese, crumbled
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-low heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add sun-dried tomatoes and stir to combine with garlic and oil. Cook for an additional 2-3 minutes or until heated through.
4. Stir in crumbled goat cheese until melted and smooth. Season with salt and pepper to taste.
5. Combine cooked pasta with the goat cheese and tomato mixture. Toss to coat.
6. Garnish with fresh basil leaves, if desired. Serve hot.
Cooking Time: 20-25 minutes
Korean Kimchi Carbonara
Combine the spicy kick of Korean kimchi with the creamy richness of Italian carbonara for a bold and delicious fusion dish. This recipe is perfect for adventurous eaters looking to add some excitement to their pasta routine.
Ingredients:
– 12 oz spaghetti
– 2 tablespoons Korean chili flakes (gochugaru)
– 1/4 cup kimchi, chopped
– 4 large eggs
– 2 tablespoons unsalted butter
– 1/2 cup grated Parmesan cheese
– Salt and black pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a small saucepan, melt butter over medium heat. Add kimchi and cook, stirring occasionally, until the kimchi is caramelized and slightly crispy (about 5 minutes).
3. In a large bowl, whisk together eggs, Parmesan cheese, and a pinch of salt and pepper.
4. Add cooked spaghetti to the egg mixture and toss until well coated.
5. Stir in the kimchi butter and chili flakes.
6. Cook for an additional 2-3 minutes, or until the eggs are cooked to your desired doneness.
Cooking Time: 15-20 minutes
Thai Peanut Noodle Salad
A flavorful and refreshing salad that combines the richness of peanut sauce with the crunch of noodles, perfect for a quick lunch or dinner.
Ingredients:
– 8 oz rice noodles
– 1/2 cup creamy peanut butter
– 1/4 cup soy sauce
– 1/4 cup coconut milk
– 2 tbsp honey
– 1 tsp grated ginger
– 1/4 cup chopped cilantro
– 1/2 cup diced bell peppers (any color)
– Salt and pepper to taste
Instructions:
1. Cook the rice noodles according to package instructions and set aside.
2. In a blender or food processor, combine peanut butter, soy sauce, coconut milk, honey, and ginger. Blend until smooth and creamy.
3. In a large bowl, combine cooked noodles, peanut sauce, cilantro, and bell peppers. Toss to coat the noodles evenly.
4. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Baked Feta and Cherry Tomato Pasta
This recipe combines the creamy richness of baked feta with the sweetness of cherry tomatoes, all on top of a bed of al dente pasta. A perfect blend of flavors and textures that’s sure to become a new favorite.
Ingredients:
– 12 oz pasta of your choice
– 1 block feta cheese (6 oz)
– 2 pints cherry tomatoes, halved
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a small bowl, mix together feta cheese and garlic.
4. Line a baking sheet with parchment paper. Arrange cherry tomatoes on the sheet in a single layer.
5. Place the feta-garlic mixture on top of the tomatoes.
6. Drizzle olive oil over the feta and tomatoes.
7. Season with salt and pepper to taste.
8. Bake for 20-25 minutes, or until the feta is melted and bubbly.
9. Toss cooked pasta with the baked feta and tomato mixture. Garnish with fresh basil leaves.
Cooking Time: 20-25 minutes
Caramelized Onion and Blue Cheese Pasta
Savor the rich flavors of caramelized onions and pungent blue cheese in this creamy pasta dish, perfect for a cozy night in.
Ingredients:
– 8 oz. pasta (such as pappardelle or fettuccine)
– 2 large onions, thinly sliced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup crumbled blue cheese (such as Gorgonzola or Roquefort)
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook pasta according to package instructions; drain and set aside.
3. In a large skillet, heat olive oil over medium-low. Add sliced onions and cook for 20-25 minutes, stirring occasionally, until caramelized and golden brown.
4. Add minced garlic to the skillet and cook for an additional 1-2 minutes.
5. In a separate bowl, whisk together blue cheese and heavy cream until smooth.
6. Combine cooked pasta, caramelized onion mixture, and blue cheese sauce. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Smoked Salmon and Dill Cream Pasta
Elevate your pasta game with this elegant and flavorful dish, featuring smoked salmon, tangy dill cream, and perfectly cooked spaghetti. Perfect for a special occasion or a quick weeknight dinner.
Ingredients:
– 8 oz spaghetti
– 1/2 cup smoked salmon, flaked
– 1/4 cup unsalted butter
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 1 tbsp chopped fresh dill
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a medium saucepan, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add heavy cream and chopped dill. Bring to a simmer and cook for 2-3 minutes or until slightly thickened. Season with salt and pepper.
4. Combine cooked spaghetti, smoked salmon, and dill cream sauce. Toss to combine, adding reserved pasta water if needed.
5. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Roasted Butternut Squash Sage Pasta
Roasted Butternut Squash Sage Pasta
Warm up with a comforting bowl of roasted butternut squash and sage infused pasta. This autumnal dish is perfect for a cozy dinner or lunch.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 12 oz pasta of your choice (e.g., spaghetti, linguine, or pappardelle)
– 3 tablespoons olive oil
– 4 cloves garlic, minced
– 2 teaspoons chopped fresh sage
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss squash cubes with olive oil, garlic, sage, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, combine roasted squash, cooked pasta, and a pinch of salt. Toss to combine.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Pumpkin Sage Brown Butter Pasta
This comforting pasta dish combines the warmth of pumpkin puree with the earthy flavor of sage, all tied together with a rich brown butter sauce. Perfect for a chilly fall evening.
Ingredients:
– 12 oz. pasta (such as pappardelle or fettuccine)
– 1/2 cup pumpkin puree
– 2 tbsp unsalted butter
– 2 tbsp browned butter (see note)
– 1 tsp dried sage
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt the unsalted butter over medium heat. Add pumpkin puree, stirring to combine.
3. Continue cooking for 2-3 minutes or until the pumpkin is heated through and slightly thickened.
4. Stir in browned butter and dried sage. Season with salt and pepper to taste.
5. Toss cooked pasta with the pumpkin sauce, adding reserved pasta water as needed to achieve desired consistency.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Spinach and Artichoke Stuffed Shells
A creamy and flavorful twist on classic stuffed shells, this recipe combines the rich flavors of spinach and artichokes with tender pasta.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 1 (14 oz) can artichoke hearts, chopped
– 8 oz cream cheese, softened
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions; set aside.
3. In a large bowl, combine spinach, artichoke hearts, cream cheese, Parmesan cheese, and parsley. Mix well until combined.
4. Stuff each cooked pasta shell with the spinach-artichoke mixture, placing them in a baking dish as you go.
5. Brush tops with beaten egg for a golden glaze.
6. Bake for 25-30 minutes or until shells are tender and filling is heated through.
Cooking Time: 25-30 minutes
Lobster and Tarragon Linguine
This recipe combines the decadence of lobster with the brightness of tarragon, perfect for a special occasion or a romantic dinner. This dish is quick to prepare and cooks in under 20 minutes.
Ingredients:
– 8 oz linguine pasta
– 1/2 lb cooked lobster meat, torn into bite-sized pieces
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1 tsp dried tarragon
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add lobster meat, tarragon, salt, and pepper. Toss gently to combine.
4. Add reserved pasta water to the skillet and stir until sauce coats the lobster and linguine.
5. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Beetroot and Walnut Pasta
A sweet and earthy combination of roasted beetroot, toasted walnuts, and creamy pasta. This recipe is a perfect blend of flavors and textures that will leave you craving for more.
Ingredients:
– 250g pasta (linguine or fettuccine work well)
– 2 medium beetroot, peeled and cubed
– 1/4 cup olive oil
– 1/4 cup chopped fresh parsley
– 1/2 cup toasted walnuts
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 200°C (400°F).
2. Toss beetroot cubes with olive oil, salt, and pepper on a baking sheet.
3. Roast for 45-50 minutes or until tender.
4. Cook pasta according to package instructions. Drain and set aside.
5. In a pan, combine garlic, toasted walnuts, and roasted beetroot. Stir well.
6. Combine cooked pasta with the walnut-beetroot mixture. Season with salt and pepper to taste.
7. Garnish with parsley and Parmesan cheese (if using).
Cooking Time: 1 hour
Harissa Chickpea and Spinach Pasta
Elevate your pasta game with this bold and flavorful recipe that combines the warmth of harissa, creamy chickpeas, and nutritious spinach. This 20-minute meal is perfect for a quick weeknight dinner or lunch.
Ingredients:
– 8 oz pasta of your choice
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tbsp harissa
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add chickpeas, harissa, and salt. Stir to combine and cook for 2-3 minutes or until heated through.
4. Stir in spinach leaves and cook until wilted.
5. Combine cooked pasta with the chickpea-spinach mixture. Top with Parmesan cheese.
Cooking Time: 20 minutes
Pesto and Burst Cherry Tomato Pasta
A classic Italian-inspired dish that combines the creaminess of pesto with the sweetness of burst cherry tomatoes.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 1 cup fresh basil leaves
– 1/2 cup pine nuts (or walnuts)
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– Salt, to taste
– 1 lb. cherry tomatoes, halved
– Freshly ground black pepper, to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a blender or food processor, combine basil leaves, pine nuts, Parmesan cheese, and olive oil. Blend until smooth, stopping to scrape down the sides as needed.
3. Add cooked pasta to the pesto sauce and toss until coated.
4. Heat cherry tomatoes in a skillet over medium-high heat for 2-3 minutes, or until they burst open, releasing their juices.
5. Combine pasta and cherry tomatoes. Season with salt and black pepper to taste.
6. Serve immediately, garnished with additional basil leaves if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your pasta game with these 18 exciting recipes! From spicy miso ramen to creamy avocado pesto, and from truffle mushroom stroganoff to charred corn and chili, there’s something for every adventurous cook. Explore international flavors like Korean kimchi carbonara and Thai peanut noodle salad, or stick to classic Italian dishes like baked feta and cherry tomato pasta. Whether you’re in the mood for something creamy, spicy, or richly flavored, these recipes will inspire your next meal.
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