1 jar Bertolli’s mushroom alfredo sauce
Cream or half/half milk
1 cup Parmesan cheese
Brown chicken and garlic. Add mushrooms.
Season with paprika, cayenne pepper, black pepper.
Add alfredo sauce. Stir continuously.
Add cream/milk and bring to near boil.
Add semi-cooked pasta. Continue to stir.
Lower heat and simmer till pasta is cooked.
Add Parmesan cheese and mix well. Mozzarella cheese works too.
Garnish with cilantro.
½ lb minced beef
2 carrots, diced
1 bunch spinach, roughly chopped
½ bottle pasta sauce
1 tbsp garlic, minced
1 medium onion, chopped
1-2 tbsp dried oregano (halve if using fresh)
Your choice of cheese for sprinkling
1-2 tbsp sun-dried tomatoes for more intense flavour
Small amount of leftover stock or water from soaking dried mushrooms
Cook penne pasta according to instructions. Drain in cold water and set aside.
Fry onions till softened. Add garlic. Fry till fragrant.
Add minced beef. Cook till pink is just gone.
Add sun-dried tomatoes.
Add carrots. Cook for about 1 minute.
Add pasta sauce.
Simmer for 1 minute till spinach is cooked. May add stock or water if needed.
Pour over pasta.