Chef's Recipes

Aditya Yadurkar

Pesto Fusilli with Sun-Dried Tomatoes

Ingredients: 250 gms Acasa Fusilli Pasta 1/2 cup Acasa Pesto sauce 1/4 cup sun-dried tomatoes, chopped 1/4 cup grated Parmesan cheese 1/4 cup pine nuts (optional, for garnish) Instructions: Cook the Fusilli pasta according to package instructions until al dente. Drain and set aside. In a large bowl, mix the cooked Fusilli pasta with Acasa Pesto sauce and chopped sun-dried tomatoes. Sprinkle grated Parmesan cheese over the pasta and toss until well combined. Garnish with pine nuts before serving. Chef Tip: Toast the pine nuts in a dry skillet over medium heat until golden brown for an extra nutty flavour....

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Aditya Yadurkar

Cacio e Pepe

Ingredients: 250 gms Acasa Spaghetti Pasta 1/4 cup extra-virgin olive oil 1 tablespoon freshly cracked black pepper 1 cup grated Pecorino Romano cheese Salt to taste Instructions: Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water. In a large skillet, heat the olive oil over medium heat. Add the cracked black pepper and sauté for 1-2 minutes, until fragrant. Add the cooked spaghetti to the skillet and toss to coat the pasta with pepper History: "Cacio e Pepe" is a classic Italian pasta dish that translates to "cheese...

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Aditya Yadurkar

Melanzane alla Parmigiana

Ingredients: 1 Packet lasagne sheets 1 medium eggplant, sliced into rounds 1 cup bread crumbs 1/2 cup grated Parmesan cheese 2 eggs, beaten 2 cups Pumorola sauce 2 cups shredded mozzarella cheese Fresh basil leaves (for garnish) Instructions: Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside. Preheat the oven to 375°F (190°C). Dip the eggplant slices in the beaten eggs, then coat them with a mixture of bread crumbs and grated Parmesan cheese. Place the breaded eggplant slices on a baking sheet and bake for 15-20 minutes, or until golden brown and crispy....

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Aditya Yadurkar

Cannelloni alla Fiorentina

Pasta tubes stuffed with spinach and ricotta with tomato basil sauce Ingredients: 1 Packet Lasagne sheets 2 cups ricotta cheese 1 cup chopped spinach, cooked and drained 1/2 cup grated Parmesan cheese 1 egg, lightly beaten 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 2 cups Acasa classico / pumorola sauce 1 cup shredded mozzarella cheese Instructions: Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside. Preheat the oven to 375°F (190°C). In a mixing bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, beaten egg, dried oregano, and dried basil. Mix...

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Classic Vegetarian Italian Pasta Recipes:

Flavorful Delights Without the Meat!

Italian cuisine is renowned for its delicious pasta dishes, and being a vegetarian doesn't mean missing out on these delectable flavors. In this collection, we present classic vegetarian Italian pasta recipes that are packed with vibrant ingredients and authentic flavors. From creamy sauces to herb-infused delights, these recipes will satisfy your cravings and delight your taste buds. So, let's dive into the world of vegetarian Italian pasta and discover these mouth-watering creations!

Whole Wheat Penne Pasta

Whole Wheat Penne Pasta

In a world where health-conscious choices are increasingly becoming the norm,whole wheat pastaemerges as a shining star

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Caprese Pasta Salad

Caprese Pasta Salad

This simple and delicious pasta salad is perfect for summertime or anytime!

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Creamy Mushroom Fettuccine

Creamy Mushroom Fettuccine

Sauteed mushrooms in a creamy parmesan cheese alfredo sauce tossed with fettuccine noodles

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Pomodoro Spaghetti

Pomodoro Spaghetti

Pasta al pomodoro is an Italian food typically prepared with pasta, olive oil, fresh tomatoes, basil, and various other fresh ingredients.

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Cannelloni alla Fiorentina

Cannelloni alla Fiorentina

Florentine or alla Fiorentina means fora dish to be prepared in the style of the Italian region of Florence.

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Melanzane alla Parmigiana

Melanzane alla Parmigiana

melanzane alla parmigiana, or eggplant parmesan, is an Italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked.

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Cacio e Pepe

Cacio e Pepe

Literally “cheese and pepper,” this minimalist cacio e pepe recipe is like a stripped-down mac and cheese.

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Cooking Related FAQ's

How do you blanch pasta?

For any of our handcrafted pastas, bring half a liter of water to a rolling boil and salt well. Once the boil is achieved, toss in the pasta for 1-2 minutes and the mix in pan to mix it with the sauce and cook for an addition 1-2 Minutes.

For any of our handcrafted pastas, bring half a liter of water to a rolling boil and salt well. Once the boil is achieved, toss in the pasta for 1-2 minutes and the mix in pan to mix it with the sauce and cook for an addition 1-2 Minutes.

What is al dente pasta?

Al dente refers to a style of cooking pasta until a point that it still contains a bite. To check if your pasta is cooked al dente, take it out of the water and cut it with a fork. If the pasta still has a medium hard feel yet does not feel undercooked, your pasta is al dente.

Al dente refers to a style of cooking pasta until a point that it still contains a bite. To check if your pasta is cooked al dente, take it out of the water and cut it with a fork. If the pasta still has a medium hard feel yet does not feel undercooked, your pasta is al dente.

Can your dips and sauces be consumed as they are or do they need to be cooked?

Whilst our pasta sauces taste best when cooked along with a pasta, all our dips and sauces are ready to eat and can be consumed straight out of the jar however you’d like.

Whilst our pasta sauces taste best when cooked along with a pasta, all our dips and sauces are ready to eat and can be consumed straight out of the jar however you’d like.