Fettuccine Alfredo

This is an adaptation of too many recipes to reference here. I used several as guides, but ultimately made some arbitrary changes both for my heart health's sake (for example, using a cup of butter felt excessive even with a full box of fettuccine) and for my own tastes. I so wanted to make this the authentic Italian way, but North America's love for cream (and my love for garlic!) won out. As always, do as you feel led if you give this a try!

Kielbasa Pasta

It's Bright Week, so of course cheesy sausage is what's on the menu! What follows is an adaptation of this recipe, mostly tweaks to fit my tastes and preferences. Smoked paprika is my seasoning of the season I think, so it of course makes an appearance! Enjoy!

Cheater's Handkerchiefs with Sauce

Recently I was trying to figure out a vegan use for some lasagna noodles that have been sitting in my pantry for far too long when I came across some gorgeous recipes for Genoa's mandilli de sea or 'silk handkerchiefs.' I'm not one to be discouraged by having the wrong pasta, not having the equipment to make the right pasta, or having the wrong sauce on hand, so what follows below is a poor adaptation inspired by both the lovely pesto mandilli de sea recipes I read and the necessities of Lent. This hit the spot for my husband and I, so I hope it will do the same for you! (If nothing else it's a great use for leftover lasagna noodles!)

Chickpea Pasta with Tomato Sauce

This lovely recipe is largely based off of this recipe with some tweaks here and there to make it more to my own tastes. (And why not, I'm the one eating it!) It's a hearty, warm, easy recipe that's perfect for the winter months and a nice dose of veggies and legumes regardless of when you make it!

Spaghetti with Parmesan

If you love pasta and you love parmesan, then this is the recipe for you! It's a simple but delicious working-at-home meal that has featured regularly on my menu since returning to North America at the start of the pandemic. (Parmesan was somewhat more precious a commodity in East and Southeast Asia!) You can of course make this fancier - fry some minced garlic in butter, swap out the cheaper parmesan crumbles for freshly imported and/or grated, et cetera - but that versatility is what has made this a staple in my family. I hope you enjoy it as much as we do!