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This colossal MeatBall is a minimalist rendition of the beloved meatball sauce. Brace yourself for an incredibly moist and flavour-packed meatball infused with aromatic spices bound to elicit goosebumps! Indulge in this exquisite Giant MeatBall Spaghetti, a minimalist adaptation of the cherished classic meatball sauce. Prepare to be thrilled as this delectable creation sends tingles of delight through the veins of carnivorous enthusiasts. Immerse yourself in the succulence of a moist, spiced meatball delicately nestled in a humble yet flavorful onion-tomato sauce, accompanied by perfectly cooked al dente pasta. Get ready to savour a culinary experience that will leave you craving for more. This meal holds a special place in my heart as it intertwines with a meaningful story. A decade ago, in Panama, I crossed paths with my now-husband, who had an insatiable appetite for pasta, earning him the endearing nickname of ‘Pasta Monster.’ Despite being physically apart, our…

Chicken & Broccoli Pasta Salad is the ultimate pasta salad without any mayo! A simple yet addictive pasta salad made with al dente broccoli, chicken bits, red bell pepper, onion, basil and feta drizzled with olive oil! This Chicken & Broccoli Pasta Salad is an addictive “wake up in the middle of the night for a bite” meal… a “you have more than me” meal. This is a recipe from way back in the days when I used to sleep over at my friend’s house, and her mom knew I was coming. Then, she would make me that pasta salad. I could not get enough, it looked like a simple pasta salad, but something in it made it impossible to stop eating… With the years, I transformed it even more to my taste; I’ve added feta cheese and fresh basil leaves. The Golden Dressing The dressing for this pasta salad is simply fresh…

White Asparagus Pasta is a great way to welcome spring! A fresh and sunny dish filled with soft white asparagus, some lemon zest, cream and a touch of parmesan. White Asparagus Pasta is a great recipe to welcome spring. Asparagus is one of the first veggies that wants to come out in spring. Both the green and white kinds are actually the same, the only difference is the white ones never get to see the sun. They get picked up from the soil with the help of a sharp tool preventing photosynthesis. Its taste is more delicate and buttery and the texture softer than green ones. Preparation of White Asparagus The main difference in its preparation is that, unlike the green asparagus. You’ll need to peel its whole body (except the head) about twice. Because it’s covered with thick fibres which prevent the asparagus from getting tender. If it’s not peeled properly the asparagus…

Zucchini vegballs pasta is a great vegetarian version of the famous meatballs spag, even fills you up as much as the meat version. The zucchini balls are made in the oven, so extra healthy, barely any oil used for an ultra healthy vegetarian dish. I saw this recipe in many places online, most of them only contains zucchini, for this particular recipe I’ve done the vegballs with extra onion, garlic and flat leaf parsley for extra flavor. Zucchini’s water Zucchinis are often underestimated, because they contain so much water and get soft and mushy as soon as your cook them. Also zucchini doesn’t have the boldest of flavors… again because it’s filled with water. So… for this recipe, we’ll cook the grated zucchini and onion at first, to release most of the water they contain so this way it’s going to concentrate the flavor. All there is left to do is making…

Beef bourguignon is French people’s favourite beef stew made from a lot of red wine, bacon bits, mushrooms, carrots, onions and aromatics. This version comes with a twist; it is Served on pasta instead of potatoes, Because why not? Beef Bourguignon pasta or spaghetti is a “mashup” dish between France’s beloved ‘Boeuf Bourguignon,’ served with potatoes and Italian Ragu pasta. I like potatoes… but my husband does not so much… so he always asks me to make his boeuf bourguignon on pasta. I agree with him; pasta and a little extra parmesan give the dish a new dimension. The pasta soaks up all the goodness from the stew better than potatoes. Boeuf Bourguignon on pasta But either way, the base of the recipe stays the same; braised beef cubes in a dutch oven simmered in a red wine sauce. So you decide which pasta or potatoes makes you salivate more.…

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