At the weekend we made a trip to the coast. There is something about the sea air that always makes me feel tired. A walk near the shore in the sunshine is rejuvenating, but as soon as you get back in the car tiredness hits and sleepiness kicks in. After a long day out the last thing you want to do is to cook something complicated. A meal that is ready quickly without much faffing around is ideal and this simple vegetable pasta with butter and sage sauce was perfect. It just involved a little chopping, a little frying, boiling some pasta and adding some sauce. The finished meal as well as being quick was bursting with flavour.
I had recently been sent some Giovanni Rana sauces to use as a base of creating recipes, without using pasta. So far I have failed in that challenge, my first recipe was a chicken and bacon tortelloni salad. This salad is a taste sensation and perfect for wowing lunch guests. This second recipe also makes use of Giovanni Rana fresh pasta, creamy mushroom and ricotta ravioli from the Simply Italian range. I also used Gionvanni Rana butter and sage sauce to cover my pasta so all I had to do was warm it though. A simple no effort meal but full of taste.
For the vegetables in the pasta I chopped some onions, garlic, mushrooms and red and yellow peppers. I gently fried these until they were soft. Whilst they were cooking I placed the pasta in some boiling water for a few minutes. After draining this I mixed it with the vegetables and the warmed sauce.
The finished meal was quick, easy, filling and tasty. The sauce is gorgeous, lovely and creamy with a hint of sage bursting though. I served the pasta with a mixed side salad which was the ideal accompaniment. My son loved the meal as well and plates were cleared in no time.
When I received the Giovnanni Rana sauces I was tasked to create recipes using them without pasta. When I tried the butter and sage sauce I was struck by its lovely creamy taste and it struck me it would work perfectly with leeks instead of white sauce. I tried this theory out when I made a roast chicken for Sunday dinner, it was delicious. My husband commented that it was the best sauce ever.
It is much easier to just warm up and pour over a sauce when you are making a Sunday roast rather than making a white sauce from scratch. This one is so tasty it is ideal. It would also be lovely served with a leek pudding.
The Giovanni Rana porcini mushroom and cream sauce just cried out for steak. I admit it is not the most imaginative use of mushroom sauce in the world but it was the perfect pairing.
The sauce was filled with flavour and mushrooms, just the way I like it. I cooked the steak with some onions, mushrooms and cherry tomatoes and just poured the sauce over the top. It could be served with chips or salad for a lovely meal. The mushroom sauce would also be perfect in a steak pie, adding heaps of flavour. I have a couple of other recipes using the sauces planned soon, but Galina from Chez Maximka has come up with seven lovely meals that use Giovanni Rana sauce. I love the look of the lemon sole in tomato and basil sauce.
I was sent the Giovanni Rana sauces and a voucher in order to create the recipes. My opinions are my own.