Simple pasta dinners

Farfalle with Spinach, Feta and Mushrooms

500 g pasta farfalle

60g feta cheese cut into small square pieces

500g spinach fresh or frozen – only the leaves

300g mushrooms sliced

100g kalamata olives pitted

180g leeks chopped

100g olive oil

150g vegetable broth

2 teaspoon fresh basil chopped

1.5 teaspoon salt

1.5 teaspoon pepper

Boil the farfalle in salted water according to instructions.

Heat the olive oil in a saucepan, add the leek and sauté with the mushrooms.

Add the spinach and leave it to cook off its fluids.

Pour the tomato and stir.

Add the vegetable broth and the pasta.

Once heated, remove the saucepan from the heat.

Add salt, pepper, basil, feta cheese and the olives.

Serve in a bowl or in 4 dishes.

Decorate with a basil leaf and a few drops of olive oil.

Octopus with Macaroni in Tomato Sauce

1 kg octopus

1l water

80 ml olive oil

80 ml white wine

100g onions chopped

50 ml vinegar

2g pepper

10g salt

2 bay leaves

Parsley chopped

10 leaves mint chopped

500g ditalini pasta

Let the octopus thaw and rinse with water.

Boil the octopus in a pot with the lid on for 30 minutes, stirring 2-3 times.

Take the octopus out of the water

Store the stock in a bowl.

Once the octopus has cooled off, cut its tentacles in medium-sized chunks and its head in smaller ones.

In the now empty pot, heat the olive oil, sweat the onion

Add the octopus chunks.

Simmer down with wine until reduced.

Add the fresh tomato, salt, pepper, bay leaves and pour in 750 ml of the stock. If the stock is not enough, add some water.

Bring to a boil and then add the macaroni.

Cook for 12-14 minutes while stirring regularly.

To finish, scatter with spearmint and parsley for extra aroma.

Recipes provided by the Lidl food academy. Stasikratous 34, Nicosia 1010. https://www.lidlfoodacademy.com.cy/