Beef pasta

Nahar Khairun‘s recipe
beef pasta
pasta 200gm
onion chopped 1 cup
green chilli 3/4
egg 2
beef cube 1 cup
coriander chopped 2tbs
turmeric powder 1/2 tbs
oyester sauce 1tbs
oil 3 tbs
salt to tatse
.heat the oil fry onion
.add beef cook for 5 mins..add salt turmeric powder cook for another 5 mins..
.add egg n pasta cook more 5 mins
.add oyester sauce
.serve with chopped coriander

Baked Pasta Pie

Recipe by Mahzabin Mahmud Mou

just made the pasta. oven proof dish e oil sprey kore puff pastry sheet dish er size onujaye kate prothom e bottom e then side puff pastry diye, tar upor baked pasta diye then puff pastry r cover disi. knife diye lomba strip kore kate design korsi. milk, egg brush kore 160 te 45 min bake korsi. easy n bhalo recipe for quick fix dinner.

Baked pasta with chicken and cheese

Recipe by Sharmin Rima
Baked Pasta with Chicken and Cheese

Bring boil to water in a sauce pan. Add salt. Cook pasta. Drain water and set aside the pasta.
Cut the boneless chicken pieces into bite size. Clean them. Heat oil in apan. Add onion paste, ginger paste, garlic paste and stir well. Add chicken and salt. Stir it and cook it on med heat until they are fully cooked. Add black pepper pow. Add canned tomato puree and stir. Add the cooked pasta and some milk. Stir well and simmer it for few min. Set aside.
Take an ovenproof dish. Pour the pasta mixture into it. Spread Mozzarella cheese over it generously. Bake it in the preheated oven in 350’ for 15-20 min until the cheese melts and turns light brown. Serve it now.

Shrimp pasta with homemade alfredo sauce

Recipe by Shamima Tritt

• 2 cups heavy whipping cream
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 1 teaspoons salt
• 1 teaspoons ground black pepper
• 1/2 teaspoons crushed red pepper flakes
• 1 cup chopped green onions
• 1 cup chopped parsley
• 1 pound shrimp, peeled and deveined
• 1/2 cup shredded Swiss cheese
• 1/2 cup grated Parmesan cheese
• 1 pound dry fettuccine pasta
1. Cook pasta in a large pot of boiling salted water until al dente. (add little salt)
2. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
3. Stir in shrimp (or seafood), cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
4. Drain pasta. Serve sauce over noodles.


Thai stir-fry noodles

Thai stir fried Noodles by Farzana Afroze Urmi

Rice noodles, broccoli, egg, chicken, shrimp,carrot, baby corn, chineese cabbage, bean sprout. (any veg u want), Lot of garlic, onion.dried chilli.oyester sauce, soya sauce, fish sauce seaseme oil

soak the rice noodle or follow the instruction on the packet. heat oil….first beat egg with salt and fry in the oil scrambling it…. set aside… heat more oil… add onion and garlic fry until soft add the shrimp and chicken fry untill color changes add the carrot and cauli flower, add fish sauce oyester sauce and soya sauce.. stirr untill soften… add the other vegis stirr add the dried chilli flackes, egg, and the noodles. add the seaseme oil stir.. adjust the salt with ur taste serve hot

TIPS: put salt at the end after putting all the sauces.. coz each of these sauces has a lot of salt in them



GARLIC SHRIMP AND PASTA a yummy recipe ,go ahead for dinner 😉

2 teaspoons cornstarch
1 14.5 oz can chicken broth
3 teaspoons lemon juice
2 teaspoons olive oil
1 lbs. easy peel shrimp, shelled
4 cloves garlic, minced
3 teaspoons fresh or 1 teaspoon dried parsley
8 oz. dry extra thin spaghetti, cooked
1/8 tsp. ground red pepper

In a small bowl, stir together cornstarch, broth and lemon juice until smooth. Set aside.
Heat oil in 10″ skillet over medium-high heat. Cook shrimp, garlic and red pepper until shrimp turns pink. Do not overcook. Stir often. Remove from heat and set aside.

In same skillet, add cornstarch mixture and cook until mixture boils and thickens, stirring constantly. Return shrimp to skillet, along with cooked spaghetti. Heat thoroughly. Add parsley and red pepper.

Serve warm.

Makes approx 6 1/2 cups