Spaghetti Sauce Recipes

Mushroom and Spaghetti sauce recipe

This is a complete dish for people who do not want to junk up their meal but have no time for a large lunch or dinner. Easy to make and great on taste, the mushroom and spaghetti sauce recipe is a winner all the way.

You need:

500 grams sliced button mushrooms
6 sliced shallots
3 tbsp olive oil
500 grams dried spaghetti
1 cup chopped sun dried tomatoes
1 tsp plain flour
½ cup cream (preferably low fat)
1 tbsp port
¼ tsp freshly grated nutmeg

Salt and pepper to taste

Bring a large saucepan of lightly salted water to boil. Add the spaghetti and a tablespoon of olive oil, cook for about 15 minutes, till the pasta is tender.

Meanwhile in another large pan, heat 2 tbsp of olive oil, and put in the shallots. Cook over slow heat till the shallots turn translucent. Then add the mushrooms, cook for another two minutes (take care to not overcook the mushrooms). Add the salt and pepper then sprinkle the flour over, stirring constantly. Keep stirring over low fire for about a minute, and then add the cream and the port, the tomatoes and the grated nutmeg. Keep stirring all the while, and cook for another six to eight minutes.

The spaghetti must be cooked by now. Drain it and put into the pan with the mushroom sauce. Mix well and cook for about 3 minutes.

Transfer to the serving plate while still hot, and serve with garnish of choice.

Prawn Spaghetti sauce recipe

This is more of a spaghetti casserole, having vegetables as well as seafood. This is a dish great on taste, looks and of course, easy cooking convenience.

You need:

1 cup dried spaghetti (a 225 grams packet)
2 cups shelled and cleaned prawns (350 grams)
1 cup chicken stock
2 tbsp olive oil
1 onion, thinly sliced
1 clove of garlic, crushed
2 tbsp freshly grated Parmesan
1 tsp lemon juice
½ tsp paprika
Salt and pepper to taste

Veggies:
1 cup cauliflower florets
1 cup sliced carrots
1 cup sliced zucchini
1 cup snow peas

Cook the spaghetti as given above. After draining, toss with a little more olive oil, cover and keep aside.

Put chicken stock and lemon juice in a pan and bring to the boil, then add the carrots and cauliflowers, and let them cook for about three minutes till just a little tender. Then remove them from the pan and set aside. Next add the snow peas and cook for about a minute then fish out from the pan and set aside. Keep boiling the stock till it is reduced by half.

In another pan, put in the olive oil and add the onions, courgettes (zucchini) and fry for about two minutes. To this add the garlic and the prawns, and cook for another three minutes. Prawns generally do not take long to cook. Stir in the cooked vegetables and heat well, season to taste, then put the spaghetti in to the vegetable pan and mix well. Now turn it out on the serving plate and pour over the sauce.

To add more color to this already colorful dish, add some chopped parsley and mix well turning over with two forks. Serve hot.