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   ![10 Midweek Pasta Recipes ](https://media.sheerluxe.com/yTkPodsDSTsDvLwPjDzNpnCnEmw=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2023%2F08%2Flight-pasta-thumb.jpeg?itok=GaGe-IcE)

  

 

 



 

  Photography: SUSAN BELL 

 

 

 

[Recipes](/life/food/recipes)

 /  14 August 2023  

#  10 Midweek Pasta Recipes  


Everyone knows a quick plate of pasta is an easy midweek supper solution. For anyone who needs a fusilli fix but doesn’t want to go overly indulgent on a weeknight, we’ve pulled together some healthier recipes to try.  


ByHeather Steele

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[ Save To My Favourites ](/user/login?destination=/markdownify/node/37891)

 

  Photography: SUSAN BELL 

 

 

 

All products on this page have been selected by our editorial team, however we may make commission on some products.

 



 

 

 

 

 [ ![](https://media.sheerluxe.com/k3A9hVu3WeIaRPc_iNUP9Me-pYg=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2023%2F08%2Fcauliflower-alfredo-superstraccia.png?itok=47y1uIod)

 

 ](https://www.juliennebruno.com/) 

 

 

 

 

##  Roasted Cauliflower Alfredo 

 

Serves

 4 

 



Total Time

 35 Minutes 

 



 

 

Ingredients

    175g tub of Julienne Bruno Superstraccia  

   300g of tagliatelle  

   140g of cauliflower (approx ½ a small head), cut &amp; broken into florets  

   ½ lemon, zest &amp; juice  

   5-6 parsley leaves, finely chopped  

 



  

 



Method

 Step 1 

Preheat the oven to 210°C. Toss the cauliflower in 2 tablespoons of olive oil then spread evenly on a baking sheet. Roast for 20-25 minutes until the cauliflower is golden brown and beginning to char in places.



 Step 2 

Combine the roasted cauliflower, ¾ of the tub of Superstraccia, zest and juice of half the lemon and 120g of water in the jug of a high-powered blender. Blitz until smooth and creamy. Season with salt and black pepper.



 Step 3 

Bring a large pan of salted water to the boil, add the tagliatelle. Cook for 3 minutes before draining and transferring to another pan with the sauce to finish with a splash of the pasta cooking water.



 Step 4 

Serve immediately dividing pasta between serving bowls, top with the remaining Superstraccia. Finish with parsley, a grind of black pepper and a drizzle of olive oil.



 



 

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 ](https://amzn.to/3DRbeA9) 

 Mowie Kay © Ryland Peters &amp; Small. 

 



 

 

 

 

##  Fregola With Courgettes, Corn, Basil &amp; Ricotta 

 

Serves

 4 

 



Total Time

 25 Minutes 

 



 

 

Ingredients

    200g of fregola  

   3 tbsp of olive oil  

   1 shallot, finely chopped  

   2 courgettes, cut into rounds  

   3 garlic cloves, crushed  

   1 pinch of Aleppo chilli/hot red pepper flakes  

   2 corn on the cob, kernels shaved  

   30g of manchego, shaved, plus extra to garnish  

   15-20 fresh basil leaves, plus extra to garnish  

   Grated zest &amp; juice of 1 lemon  

   Sea salt &amp; black pepper  

 



  

 For the ricotta:  


   250g block of ricotta  

   2 tbsp of olive oil  

   1 tbsp of runny honey  

   1 tsp of dried oregano  

   1 tsp of Aleppo chilli/hot red pepper flakes  

 



  

 



Method

 Step 1 

Cook the fregola in a large saucepan of boiling water according to the pack instructions, then drain and set aside to cool, reserving about 250ml of the cooking water.



 Step 2 

Heat 2 tablespoons of the oil in a large sauté pan over a medium heat. Add the shallot and courgettes plus some salt and pepper, and cook for a few minutes. Add the garlic and chilli flakes, and cook for a few more minutes until the garlic is fragrant. Add the corn and continue sautéing for 5-6 minutes until the corn is tender, but still a little snappy.



 Step 3 

Add the cooked fregola to the courgette mixture, drizzle with another tablespoon of olive oil and stir in the manchego, basil and lemon zest. Add 60-120ml of the pasta water to loosen, and more if you prefer it more ‘saucy’. Garnish with fresh basil and an extra sprinkling of Manchego.



 Step 4 

Place the block of ricotta on a serving dish and drizzle with olive oil and runny honey, then finish with the oregano and chilli flakes. Serve alongside the fregola with courgettes, placing a few tablespoons into the mixture or letting guests help themselves.



 



 

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 ](https://amzn.to/3DRbeA9) 

 Mowie Kay © Ryland Peters &amp; Small 

 



 

 

 

 

##  Roasted Vegetable &amp; Orecchiette Salad With Tomato &amp; Caper Dressing 

 

Serves

 4 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

    300g of orecchiette  

   1 large aubergine, cut into 5mm slices  

   1 courgette, cut into 5mm slices  

   1 yellow pepper, cut into 5mm strips  

   3 garlic cloves  

   3 tbsp of olive oil  

   2 tbsp of sultanas  

   1 small bunch of fresh basil, leaves picked  

   2 handfuls of rocket  

   Grated zest of ½ lemon (juice reserved for dressing)  

   2 tbsp of pine nuts  

   20g of pecorino, shaved  

   Sea salt &amp; black pepper  

 



  

 For the tomato caper dressing:  


   4 tbsp of tomato sauce  

   2 tsp of capers, drained &amp; chopped  

   Freshly squeezed juice of ½ lemon  

   1 tbsp of balsamic vinegar  

   5 tbsp of olive oil  

 



  

 



Method

 Step 1 

Preheat the oven to 220°C/200°C Fan/Gas mark 7.



 Step 2 

Cook the pasta following the pack instructions, then drain, rinse under cold running water until cool, then drain again.



 Step 3 

Place all the vegetables in a roasting pan with the garlic and drizzle with oil. Season well with salt and pepper. Roast the vegetables in the preheated oven for 20 minutes. Toss everything together and return to the oven for a further 5-10 minutes, or until hot. Remove from the oven and leave to cool.



 Step 4 

In a bowl, mix the dressing ingredients and taste for seasoning. Place the dressing in the base of a serving bowl, add the cooked pasta and roasted vegetables and mix through the dressing. Top with the sultanas, basil, rocket, lemon zest, pine nuts and pecorino.



 



 

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 ](https://amzn.to/3KzXPjW) 

 Susan Bell 

 



 

 

 

 

##  Baked Spinach &amp; Ricotta Gnudi With Cherry Tomatoes &amp; Basil 

 

Serves

 6 

 



Total Time

 31 Minutes 

 



 

 

Ingredients

 For the sauce:  


   3 tbsp of extra virgin olive oil  

   12 cherry tomatoes, halved  

   25g of salted or unsalted butter  

   15g of parmesan, finely grated  

   1 handful of basil leaves  

 



  

 For the gnudi:  


   300g of cooked &amp; squeezed dry spinach  

   250g of ricotta  

   50g of parmesan, grated  

   50g of mature cheddar, coarsely grated  

   2 large eggs  

   60g of coconut flour  

   ½ tsp of finely grated nutmeg  

   Salt &amp; freshly ground black pepper  

 



  

 



Method

 Step 1 

Drizzle the oil into a large ovenproof dish, about 30cm across.



 Step 2 

Preheat the oven to 200°C/180°C Fan/Gas mark 6.



 Step 3 

To make the gnudi, finely chop the squeezed-dry spinach by hand or pop it into a food processor and briefly blitz it. Then mix all the ingredients together in a large mixing bowl until well combined. It should form a thick paste; if it is very sticky, add a spoonful of coconut flour to absorb the moisture.



 Step 4 

Use your hands to roll the mixture into balls about 3cm across and put them into the prepared baking dish.



 Step 5 

Scatter the tomatoes around the gnudi and shake the dish so that they roll around in the oil. Fleck the butter over the top, add a little seasoning and then bake for 10 minutes or until warmed through.



 Step 6 

Add the parmesan and basil leaves and serve straight away.



 



 

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 ](https://amzn.to/3KzXPjW) 

 SUSAN BELL 

 



 

 

 

 

##  Farro, Tuna, Tomato &amp; Olive Salad 

 

Serves

 4 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    125g of spelt, barley, pasta or wild or brown rice  

   3 tbsp of extra virgin olive oil  

   10 cherry tomatoes, halved  

   225g of drained tuna or sardines from a can or jar  

   2 tbsp of red wine or cider vinegar, or lemon juice  

   2 celery sticks, plus a handful of celery leaves, finely chopped  

   1 tbsp of capers, rinsed &amp; drained  

   50g of anchovy fillets in oil, drained &amp; roughly chopped  

   10 olives, pitted &amp; halved  

   1 handful of herbs, such as parsley, basil or celery leaves, roughly chopped  

   Salt &amp; freshly ground black pepper  

 



  

 



Method

 Step 1 

Cook the spelt or alternative according to the packet instructions. Drain and toss in a bowl with the oil. Leave to cool.



 Step 2 

Add the remaining ingredients, with any additions of your choice, stir well and season to taste. Serve straight away or keep in the fridge for up to 2 days.



 



 

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 ](https://amzn.to/3KzXPjW) 

 SUSAN BELL 

 



 

 

 

 

##  Chicken, Pasta &amp; Bean Salad With Basil Pesto 

 

Serves

 6 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

 For the pesto:  


   50g of basil leaves, torn from their stems  

   1 small garlic clove  

   50g of pine nuts, lightly toasted  

   125ml of mild extra virgin olive oil  

   25g of parmesan, finely grated  

 



  

 For the salad:  


   125g of spelt penne or other short pasta  

   300g of green beans  

   1 tbsp of extra virgin olive oil  

   600g of cooked chicken, torn into strips  

   200g of cherry tomatoes, halved  

   Salt &amp; freshly ground black pepper  

   A few basil leaves, to serve  

 



  

 



Method

 Step 1 

Put the basil leaves into a mortar and bash them with the pestle until they become a rough pulp. Add the garlic and nuts and bash repeatedly. Using a metal spoon, stir in the olive oil, followed by the cheese. Add salt to taste, if necessary, but bear in mind that the parmesan is salty. Alternatively, put all the ingredients into a small food processor and blitz until you have a roughish paste.



 Step 2 

Cook the pasta, if using, in plenty of well-salted water in a large pan until al dente. Steam or boil (in the pasta water) the green beans until tender. Drain the pasta and beans and put into a mixing bowl with a tablespoon of olive oil to stop them sticking. Allow to cool.



 Step 3 

Stir in the chicken, tomatoes and pesto. Taste and adjust the seasoning as necessary. Serve with a few basil leaves.



 



 

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 ](https://amzn.to/3qiBnVD) 

 SUSAN BELL 

 



 

 

 

 

##  Orecchiette With Cime Di Rapa 

 

Serves

 4 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    400g of orecchiette  

   400g of cime di rapa, leaves only  

   3 tbsp of olive oil  

   4 garlic cloves, finely chopped  

   1 red chilli, diced, or ½ tsp red chilli flakes  

   6 anchovy fillets (optional)  

   Juice of ½ lemon  

   Pangrattato, to serve  

 



  

 



Method

 Step 1 

Bring a medium-sized pan of water to the boil, season the water with table salt and blanch the cime di rapa for 3 minutes, then transfer immediately to ice-cold water (this helps to maintain the colour of the leaves). Squeeze out the excess water and chop roughly, then leave to one side.



 Step 2 

Heat the olive oil in a large saucepan and fry the garlic and chilli on a medium heat for a couple of minutes until fragrant but not coloured.



 Step 3 

Add the anchovy fillets (if using) and cook on a low heat, stirring occasionally, until the anchovies break up into the sauce. Leave on a low heat while you cook the pasta.



 Step 4 

Bring a large pan of water to the boil, season it generously with table salt and cook the orecchiette for 2-3 minutes. Meanwhile, add the cime di rapa to the saucepan of garlic and anchovies, along with half a ladleful of the pasta cooking water.



 Step 5 

Drain the cooked pasta, reserving a little of the cooking water, then add the pasta to the sauce and toss together. Squeeze the lemon juice into the pan and season to taste with sea salt and freshly ground black pepper, adding more cooking water if you need to.



 Step 6 

Place the pan in the centre of the table (or transfer to a warmed bowl if you prefer) along with a bowl of pangrattato, so everyone can help themselves.



 



 

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 ](https://amzn.to/3qiBnVD) 

 DAVE BROWN 

 



 

 

 

 

##  Malfatti With Slow-Cooked Tomato Sauce 

 

Serves

 4 

 



Total Time

 50 Minutes 

 



 

 

Ingredients

 For the malfatti:  


   300g of ricotta  

   2 tbsp of olive oil  

   1 medium onion, finely diced  

   1 garlic clove, diced  

   225g of spinach leaves, washed  

   70g of parmesan, finely grated  

   ½ nutmeg, grated  

   1 egg  

   50g of fine semolina  

 



  

 For the sauce:  


   4 tbsp of olive oil  

   3 garlic cloves, finely chopped  

   2 x 400g cans of whole plum or chopped tomatoes  

 



  

 To serve:  


   A few basil leaves  

   Parmesan  

 



  

 



Method

 Step 1 

Prepare a tray dusted with fine semolina, ready for your finished malfatti.



 Step 2 

First, strain the ricotta by placing it in a muslin cloth and squeezing it to remove the excess liquid. The ricotta will lose around 10-15% of its overall weight and have a much firmer consistency. Scoop it into a medium bowl and set aside.



 Step 3 

Heat the olive oil in a large saucepan and cook the onion and garlic until soft and golden, around 7 minutes on a medium heat. Add the spinach, cover with a lid and cook for 2-3 minutes until the spinach has wilted. Transfer the spinach mixture to a colander and squeeze any excess liquid out by pressing it hard with a wooden spoon; otherwise, allow it to cool and just squeeze with your hands until the spinach has lost all its moisture.



 Step 4 

Finely chop the spinach and add it to the bowl of ricotta along with the Parmesan, nutmeg, egg and semolina. Beat together with a wooden spoon and season to taste. Leave in the fridge to rest and firm for 30 minutes.



 Step 5 

When you are ready to shape the malfatti, I suggest wetting your hands just a little, as this stops the soft mixture from sticking to them. Shape into walnut-sized balls, placing them on the prepared tray, then slide the tray into the fridge for an hour to firm up (you can leave them overnight if you’d like to prepare them ahead).



 Step 6 

In a large saucepan, heat the olive oil, add the garlic and fry for a minute until fragrant, then add the tinned tomatoes. Cook on a medium-low heat for 35-40 minutes, stirring occasionally. Season to taste with sea salt and freshly ground black pepper. Leave on a low heat while you boil the malfatti.



 Step 7 

Set a large pan of water on the hob and, when the water is boiling, season it generously with table salt. Carefully drop the malfatti into the water and cook for 2 minutes, or until they bob to the surface.



 Step 8 

Ladle the tomato sauce into four warmed bowls, then, using a slotted spoon, fish out the malfatti and place them into the sauce. Alternatively, you can scoop them directly into the pan of sauce and gently mix them together before plating – it’s up to you. Finish with a basil leaf or two and a generous grating of parmesan.



 



 

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 ](https://amzn.to/3qiBnVD) 

 DAVE BROWN 

 



 

 

 

 

##  Warm Pasta Salad With Orzo 

 

Serves

 4 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    250g of dried orzo  

   4 tbsp of olive oil  

   2 red onions, thinly sliced into half-moons  

   4 garlic cloves, finely chopped  

   300g of cherry tomatoes, halved  

   2 avocados, flesh cubed  

   Grated zest of 1 lemon &amp; juice of ½ lemon  

   60g of black Kalamata olives, stoned &amp; halved  

   1 bunch of parsley, leaves picked &amp; finely chopped  

   1 bunch of mint, leaves picked &amp; finely chopped  

   1 bunch of basil, leaves picked &amp; torn  

   30g of parmesan, finely grated  

   3 tbsp of pine nuts, toasted  

 



  

 



Method

 Step 1 

Gently warm the olive oil in a large saucepan, add the onion and garlic and scatter over a large pinch of salt. Stir everything together, cover with a lid and cook on a medium-low heat for 5 minutes. Take the lid off, stir again, and cook uncovered for a further 5 minutes.



 Step 2 

Turn the heat up to medium, add the tomatoes and cook for 3 minutes, stirring occasionally. When the tomatoes soften and start to burst a little, take the pan off the heat and set to one side to cool slightly.



 Step 3 

Place the avocado in a large bowl and toss it in the zest and lemon juice. Add the tomato mixture and the olives and stir everything together, then set aside while you cook the pasta.



 Step 4 

Bring a large pan of water to the boil and season it well with table salt. Cook the orzo for 2–3 minutes until al dente. Drain the pasta and add it to the avocados and tomatoes, along with all the chopped herbs and the parmesan. Mix well and season to taste with sea salt and freshly ground black pepper.



 Step 5 

Transfer the salad to a large bowl, preferably set outside for a summer lunch, and scatter over a handful of toasted pine nuts just before serving.



 



 

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 ](https://amzn.to/3Oxn7jE) 

 HELEN CATHCART 

 



 

 

 

 

##  Pasta With ‘Raw Sauce’ 

 

Serves

 4 

 



Total Time

 25 Minutes 

 



 

 

Ingredients

    300g of spaghetti  

   2 garlic cloves, finely chopped  

   Grated zest and juice of 2 lemons  

   ¼ tsp of chilli flakes, plus extra to serve (if using)  

   5 tbsp of olive oil, plus extra for drizzling (optional)  

   Salt &amp; freshly ground black pepper  

   1 litre of boiling water  

   250g of kale, chopped &amp; any tough stems discarded  

   100g of parmesan, finely grated, plus extra to serve  

   2 courgettes, peeled with a julienne peeler  

   250g of ricotta  

   1 handful of crunchy croutons, bashed into rubble (optional)  

 



  

 



Method

 Step 1 

In a large, shallow ovenproof casserole dish or high-sided frying pan, add the pasta, garlic, lemon zest, chilli flakes and olive oil. Add plenty of seasoning, then pour in the boiling water and bring to the boil.



 Step 2 

Drop in the kale, pushing it under the water with a pair of tongs or a long spoon. Cook, stirring the spaghetti and kale frequently for 8-10 minutes, or until the pasta is cooked to your liking.



 Step 3 

Stir in most of the parmesan and twirl the pasta to melt. Drop the courgettes into the pan and let the heat of the pasta wilt the courgette.



 Step 4 

In a small bowl, mix the crouton crumbs (if using) with some extra parmesan and chilli flakes. Divide the pasta between four plates, add a dollop of ricotta and finish with the crunchy crouton crumbs, if you like. I always love a drizzle of extra oil. Add a cup of frozen peas for more greens.



 



 

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  28 October 2025  

 [##  9 One-Pan Meals To Make At Home  


 

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  21 October 2025  

 [##  Alexandra Dudley’s Seasonal Spotlight: October  


 

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  07 October 2025  

 [##  How To Entertain This Month, With Alexandra Dudley  


 

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  01 October 2025  

 [##  A Cool Chef Shares 3 Recipes &amp; A Cook-Along Playlist  


 

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 ![7 Easy Mid-Week Recipes Under 30 Minutes](https://media.sheerluxe.com/3vMqOjzACDqvc7rOj6XoA2rLtEs=/400x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F09%2Fsl-site-assets-100925-thumbhero-mid-week-healthy-meals-under-30.jpg?itok=NIGYj8x4)

 

 

 



 

[Recipes](/life/food/recipes)

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  10 September 2025  

 [##  7 Easy Mid-Week Recipes Under 30 Minutes  


 

 ](/life/food/recipes/mid-week-recipe-ideas) 

 

 

 

  ![How To Entertain This Month, With Alexandra Dudley](https://media.sheerluxe.com/AaLP82mnFYffNdo3svpM3eEbxkc=/200x267/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F09%2Fsl-email-090925-alexandra-dudley-entertaining-2.jpg?itok=eAJVVrdP)

  

 

 



 

[Recipes](/life/food/recipes)

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  09 September 2025  

 [##  How To Entertain This Month, With Alexandra Dudley  


 

 ](/life/food/recipes/how-to-entertain-this-month-with-alexandra-dudley-20) 

 

 

 

 

           

 

 

 

 

 



  

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