Fusilli is a type of pasta formed into short screw shapes. Purrfect to save you from hunger, just like the screw did in Tiikat’s story (though he didn’t eat that screw of course!).
Cook the pasta in a saucepan of salted boiling water according to the packet’s instructions. Drain the pasta using a colander.
Here are four flavoursome pasta sauces you can try on your fusilli (or any other pasta shape if you prefer)…
Purrfect Pesto
Fresh pesto is even better than jarred, so worth trying to make. It lasts in the fridge for up to a week.
Cooking time: 15 minutes
Makes 4 servings
Difficulty:
Ingredients:
- 350g Fusilli (or other pasta)
- 50g pine nuts
- 50g fresh basil leaves
- 150ml olive oil (extra virgin is best)
- 125g grated parmesan cheese
- 2 cloves garlic
Equipment:
- Saucepan
- Frying pan
- Food processor
- Mixing bowl
- Spoon
- Colander
Method:
- Toast the pine nuts in a dry frying pan (no oil) over a medium heat for 2-3 minutes until lightly golden. Toss in the middle to stop them burning.
- Pulse the pine nuts, garlic, salt and basil in a food processor until you have a paste.
- Mix the pine nut mixture with the parmesan in a mixing bowl.
- Using a spoon, beat the olive oil a little at a time until you have a thick sauce. (You may not need to use all the olive oil. Stop when you have the right consistency.) This is your pesto!
- Cook the pasta in a saucepan of salted boiling water according to the packet’s instructions.
- Drain the pasta using a colander (reserve some of the drained water).
- Mix the pasta with however much pesto you would like and add pepper. Top with more cheese if you want. Tip: a little of the pasta water to help everything bind.
Further Suggestions
You can try this pesto with all sorts of things, not just pasta.
Try putting some in a sandwich, along with chicken or mozzarella cheese and roast vegetables. It’s also tasty in a potato salad. What else could you eat it with?
Furresh Tomato Pasta
This fresh tomato pasta sauce doesn’t need any cooking. It is fast, fresh and delicious. Purrfect for a warm sunny day!
Cooking time: 15 minutes
Makes 4 servings
Difficulty:
Ingredients:
- 300g Fusilli (or other pasta)
- 5 tomatoes (or 15-20 cherry tomatoes)
- Handful of basil leaves
- 2 garlic cloves
- 2 tablespoons olive oil (extra virgin is best)
- Parmesan cheese to serve (optional)
Equipment:
- Saucepan
- Mixing bowl
- Wooden spoon
- Colander
- Sharp knife
- Chopping board
Method:
- Deseed and roughly chop the tomatoes.
- Finely chop the garlic (you can use a garlic press if you prefer).
- Tear the basil into smaller pieces.
- Put the tomatoes, garlic, basil and olive oil in a large bowl and season with black pepper and sea salt. Stir the mixture with a wooden spoon.
- Cook the pasta in a saucepan of salted boiling water according to the packet’s instructions.
- Drain the pasta using a colander.
- Toss the pasta with the fresh tomato sauce and serve, topped with grated parmesan cheese if you wish.
Further Suggestions
Why not try adding some different fresh herbs or chilli?
Tii-rific Tomato Sauce
This simple chunky tomato sauce is bursting with flavour. It is a great base and you can experiment by adding all sorts of flavours to it.
Cooking time: 15 minutes
Makes 4 servings
Difficulty:
Ingredients:
- 300g Fusilli (or other pasta)
- 400g tinned tomatoes (1 tin)
- 1 onion
- 1 or 2 garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon tomato puree
- Herbs e.g. Mixed Herbs or Oregano (optional)
- Cheese to serve (optional)
Equipment:
- Saucepans (1 medium for sauce, 1 large for pasta)
- Colander
- Sharp knife
- Garlic crusher (optional)
Method:
- Chop the onion into small pieces.
- Peel the garlic and crush or chop finely.
- Cook the pasta in a large saucepan of salted boiling water according to the packet’s instructions.
- While the pasta is boiling pour olive oil into the medium saucepan over a medium heat.
- Once hot, add the onion and garlic to the oil and fry gently for 2 minutes until golden.
- Add the tinned tomatoes, puree and herbs to the tomato mixture. Season with salt and pepper and cook for 3-4 more minutes.
- Drain the pasta using a colander.
- Top your pasta with your sauce and cheese if you wish.
Further Suggestions
- Try adding other ingredients to your tomato sauce base, such as tuna, lentils, meatballs, sausage pieces or pancetta.
- Like things spicy? Add some chilli flakes.
- Why not also try this tomato sauce in a lasagna? It goes purrfectly!
‘Cat’s got the Cream’ & Pea Pasta
Cooking time: 15 minutes
Makes 4 servings
Difficulty:
Ingredients:
- 300g Fusilli (or other pasta)
- 200ml Cream (or soy cream)
- 200g cooked chicken, cooked bacon or fried firm tofu (quantity to taste)
- 150g frozen peas
Equipment:
- Saucepans (1 medium for sauce, 1 large for pasta)
- Colander
Method:
- Cook the pasta in a large saucepan of salted boiling water according to the packet’s instructions.
- Add peas to the pasta water 2 minutes before the pasta is ready.
- Chop the meat or tofu into bitesize pieces.
- Warm the cream (or dairy free alternative) in a saucepan with your cooked meat or tofu.
- Drain the pasta and peas in a colander and stir through your cream mixture.Season with salt and pepper and serve.
Further Suggestions
Make some crunchy breadcrumbs for a topping by frying breadcrumbs in olive oil with crushed garlic. Add grated parmesan if you want them cheesy.
