One Pot Pasta n Cheese

Serves: 6    Time: 20 min

Ingredients

2 cups dried pasta eg. macaroni or penne
4 ½ cups Anchor Fresh Milk
1 teaspoon salt
3 tablespoons Anchor Butter, softened
2 tablespoons flour
Freshly ground black pepper
6 slices streaky bacon, cooked until crisp and finely chopped (optional)
2 cups Mainland Tasty Cheese, grated
½ cup Anchor Fresh Cream
2 tablespoons chopped parsley

Method

1. Place the pasta in a medium-to-large saucepan with the milk and salt. Stir and bring to a gentle simmer, stir regularly so the pasta doesn’t stick to the base. Cook until just about tender (about 8 minutes).
2. Mix the butter, flour and pepper together, then add to pasta, stirring until thickened.
3. Cook the pasta gently for 2 more minutes, stirring constantly.
4. Add bacon and stir through the cheese and cream.
5. Sprinkle with parsley to serve.

Clint Robert's Baked Pumpkin Gnocchi

Serves: 4  Time: 1 Hour

Roasted pumpkin slices that mix effortlessly into the cheesy tomato sauce combined with the full flavour Anchor Cream make this dish one to remember!

Ingredients

1 Tbsp Anchor Butter
2 ½ cups Anchor Cream
2 garlic cloves – peeled and crushed
700g gnocchi (store bought)
1 pumpkin
1 red onion
2 Tbsp olive oil
1 tsp thyme leaves
2 egg yolks
¾ cup shredded mozzarella
¼ cup grated parmesan

Method

1. Preheat the oven to 200⁰C, and grease a baking dish.
2. Bring a large pot of water to the boil, salt generously and add the gnocchi. Cook it as per the packet instructions and then drain and rinse in cold water.
3. Remove any peel from the pumpkin and then use a mandolin or sharp knife to cut into thin slices (no thicker than 0.2 inches) and about twice the length of the gnocchi. Peel and slice the onion.
4. In a large bowl, mix the cooked gnocchi, sliced pumpkin, onion, Anchor Butter, olive oil and thyme.
5. Whisk the Anchor Cream together with the egg yolks and half the mozzarella.
6. Pour the mixture over the gnocchi and then transfer to the prepared baking dish.
7. Sprinkle with the remaining mozzarella and parmesan and bake for 40 minutes until golden and bubbly.
8. Garnish with thyme.

Easy Butternut Pumpkin Pasta

Serves: 4 Time: 1 hour

This gorgeous pasta is super simple to make and packed with vitamin-rich butternut squash and spinach, making it the perfect option when you’re looking for a vegetarian delight.

Ingredients

1 butternut squash (approx 1 kg), cut in half lengthways
1 large shallot, or small brown onion, unpeeled and halved
5 large garlic cloves, unpeeled
½ cup vegetable stock
1 cup Anchor Cream
500g penne pasta
120g bag baby spinach
Parmesan cheese for garnish

Creamy Chicken and Spinach Pasta

Serves: 4   Prep: 15 min

This is a tasty midweek pasta that the whole family is going to love.

Ingredients

1/3 cup Anchor Cream
1 ¼ cups Anchor Cottage Cheese
400g dried fettuccine
300g roast chicken, shredded (store-bought is ideal)
½ cup grated Parmesan
1 tablespoon lemon zest
1 small garlic clove
200g baby spinach
salt and pepper