Pasta d'oro elbows with salsiccia and mushrooms
Pasta Pasta D'Oro Elbows 250g Olive oil 100ml Salsiccia (Italian sausage) 250g Champignon mushrooms 250g Tomato sauce 300ml Green parsley 30g Nutmeg 10g Salt/Pepper
Pasta Colors Symphony with zucchini and oregano
Fusilli Colours Symphony 250g Olive oil 100ml Zucchini 500g Liquid cream 250ml Tomato paste 50g Green oregano 30g Garlic 25g Nutmeg 10g Salt/Pepper
Penne with zander fillets, tomato sauce and basil
Penne – 500 g Olive oil - 120 ml Garlic - 10 g Zander fillets - 400 g Tomato sauce - 400 ml Fresh basil - 5 g White wine - 100 ml Salt/pepper to taste
Fusilli with octopus tentacles, scallops and white sauce
Fusilli – 500 g Olive oil - 100 ml Butter - 200 g Octopus tentacles - 320 g Clams - 100 g Garlic - 10 g Fresh parsley - 5 g Salt/pepper to taste
Shrimp Spaghetti
Spaghetti – 500 g Prawns - 200 g Cherry tomatoes - 200 g Olive oil - 100 ml Garlic - 10 g White wine - 120 ml Salt/pepper to taste
Pasta D'Oro Alphabet with milk and cinnamon
Ingredients: Pasta D'Oro Alphabet - 250 g Milk - 800 g Agave syrup - 30 ml Cinnamon – 5 g
Chicken pasta
Pasta D’Oro Ducks– 200 g Tomato sauce - 140 g Chicken mince - 200 g Mini mozzarella - 80 g Salt/pepper to taste
Pasta D'Oro Cornetti Rigati with vegetables
Pasta D’Oro Cornetti Rigati – 500 g Cherry tomatoes - 200 g Cucumber - 120 g Olives - 120 g Red onion - 50 g Cheese - 100 g Salt/pepper to taste
Pasta D'Oro Elbows Mac & Cheese
Ingredients: Pasta D'Oro Elbows - 500 g Cooking cream - 400 ml Cheddar - 280 g Salt
Gluten-free champignon Pasta D'Oro Penne
Pasta D’Oro Penne– 500 gr Mushrooms - 400 g Spinach - 50 g Chili flakes - 10 g Salt/pepper to taste
Spaghetti carbonara
Pasta D’Oro Spaghetti – 500 g Egg yolk - 8 pieces Parmesan cheese - 80 g Salt/pepper to taste Guanciale - 240 g
Chicken soup with noodles
Pasta D’Oro Fideo – 200 g Chicken meat - 200 g Carrot - 100 g Celery - 80 g Onion - 30 g Salt/pepper to taste