Top 10 Most Delicious and Easy-to-Make Pasta Dishes

Ingredients:

• 100g pasta
• 300g chicken breast
• 100g oyster mushrooms
• 50g green peas
• 1 onion
• 10g unsalted butter
• 1 tablespoon black pepper
• 50ml fresh milk (unsweetened)
• 200ml whipping cream
• 2 tablespoons chicken seasoning sauce
• 3 tablespoons cooking oil

Instructions:

• After purchasing the chicken, rub it lightly with coarse salt and rinse with water, then drain. Cut the chicken into small pieces, about the size of a finger, for easy eating.
• Marinate the chicken with 1 tablespoon of seasoning sauce, 1 tablespoon of pepper, mix well, and let it sit for 15 minutes to absorb the flavors.
• Heat 2 tablespoons of cooking oil in a pan over medium heat.
• Once the pan is hot, add the chicken and sear both sides until golden and firm.
• In another pot, add 500-700ml of water, 1 teaspoon of salt, and 1 teaspoon of oil. Bring to a boil over medium heat, then add the pasta and cook for about 10 minutes. Once cooked, drain the pasta.
• In the pan, add 1 tablespoon of oil and 10g of unsalted butter. Melt the butter over medium heat.
• Add half an onion, finely chopped, and sauté. Then add the mushrooms and green peas, stir-fry for about 5 minutes until the mushrooms are cooked.
• Next, pour in 200ml of whipping cream, stir, and simmer for 7-10 minutes until the mixture thickens. Add the seared chicken to the creamy mushroom sauce and cook for another 3 minutes on medium heat.
• Finally, add the cooked pasta, toss well to coat with the creamy sauce. Serve the dish on a plate and sprinkle some grated cheese on top. The dish is now ready to enjoy!

Ingredients:

• 300g Spaghetti
• 100ml Chicken Broth
• 450g Scallops
• 5 stalks of Green Onions (or Chives)
• 3 tbsp Olive Oil
• 2 tbsp Butter
• 20ml White Wine
• 3 tbsp Salted Butter
• A splash of Lemon Juice
• 100g Grated Parmesan Cheese
• 20g Minced Garlic (can substitute with fresh garlic or garlic powder)
• A pinch of Kosher Salt (or Truffle Salt)
• A pinch of Pepper

Instructions:

• Wash the scallops with salted water to reduce any fishy smell, then rinse with clean water and set aside.
• Season the scallops with a pinch of kosher salt and pepper for enhanced flavor.
• Clean and chop the green onions.
• Bring a pot of chicken broth to a boil, add 1 tbsp olive oil, then cook the spaghetti for 9-12 minutes until tender. Drain and set aside.
• In a pan, heat 2 tbsp olive oil and 2 tbsp butter, then sear the scallops until golden on both sides, remove and set aside.
• In the same pan, add 20ml white wine and let it simmer, then add the minced garlic and sauté until fragrant.
• Once the garlic turns golden, add 3 tbsp salted butter, stir until melted, then season with 2 tsp of salt and a little lemon juice.
• Add 2/3 of the chopped green onions and stir until soft, then add the cooked spaghetti, tossing until well-coated in the sauce. Sprinkle in the Parmesan cheese and turn off the heat.
• Serve the spaghetti on a plate, garnish with the remaining green onions and seared scallops, and enjoy!

Ingredients:

• 300g Pasta
• 50g Walnuts
• 6 Shrimp
• 50g Fresh Basil Leaves
• 180ml Olive Oil
• 100g Parmesan Cheese (Grated)
• 2 tbsp White Wine
• 1 Shallot (finely chopped)
• 3 Garlic Cloves
• Seasoning (Salt/Pepper)

Instructions:

• Peel the shrimp, remove the dark vein, rinse, and set aside to drain.
• Wash the basil leaves and set them aside to dry.
• Peel and finely chop the shallot, then peel the garlic cloves.
• Bring a pot of water to a boil, add 15ml olive oil and a pinch of salt.
• Once the water boils, add 300g pasta and cook for 7 minutes. Drain and set aside.
• In a pan, toast 50g walnuts until fragrant, then place them in a mortar and crush lightly.
• In a blender, combine the basil leaves, crushed walnuts, 150ml olive oil, 100g Parmesan cheese, garlic, a bit of water, and seasoning. Blend until smooth.
• Season the shrimp with a pinch of salt, pepper, and 5ml olive oil, then toss to coat.
• Heat a pan with 5ml olive oil, add the shrimp and cook on medium heat until golden on both sides.
• In another pan, heat 5ml olive oil and sauté the chopped shallot until fragrant.
• Next, add the pasta to the pan, stir briefly, then pour in 2 tbsp of white wine for extra fragrance.
• Finally, serve the pasta on a plate, arrange the shrimp around it, drizzle with the pesto sauce, and sprinkle with more Parmesan cheese to finish.

Ingredients:

• 500g Spaghetti
• 300g Fresh Shrimp
• Cherry Tomatoes
• 4 Cloves of Garlic
• 30g Unsalted Butter
• 2 tbsp Olive Oil
• Parmesan Cheese
• Fresh Parsley or Dried Oregano
• Salt, Pepper

Instructions:

• Rinse the shrimp in a saline solution to remove any fishy odor. Peel and devein the shrimp, then score the back to make them curl up nicely during cooking. Pat the shrimp dry with a paper towel and season both sides with a pinch of salt and pepper. Let them marinate for 15 minutes.
• Peel and finely chop the garlic. Rinse the cherry tomatoes and slice them in half. Clean and chop the parsley.
• Bring a pot of water to a boil, add half a teaspoon of salt and a tablespoon of oil. Once the water is boiling, add the spaghetti.
• Cook the pasta for 8-12 minutes depending on the type of pasta you are using (check the packaging for instructions). Drain the pasta, reserving a cup of cooking water for the sauce. Let the pasta sit and drain.
• Heat olive oil in a pan and cook the shrimp for about 3 minutes, turning them until they turn pink and firm. Set the shrimp aside on a plate.
• In the same pan, melt the butter and add the garlic. Cook for 30 seconds or until the garlic becomes fragrant. Add Parmesan cheese and the reserved pasta water. Simmer on low heat for 3 minutes, letting the sauce thicken slightly.
• Return the shrimp and tomatoes to the pan, tossing everything to combine. Adjust the seasoning with salt and pepper.
• Serve the pasta onto plates, topping each with the shrimp and garlic butter sauce. Sprinkle freshly chopped parsley over the top and enjoy.

Ingredients:

• 450g Spaghetti
• 450g Ground Beef
• Onion
• Tomatoes
• Basil Leaves, Celery
• Cheese, Sour Cream, Whipping Cream
• Other Seasonings: Salt, Olive Oil, Paprika

Instructions:

• Start by peeling and finely chopping the onion. Puree the tomatoes, making sure to choose ripe, red tomatoes for a rich color in the dish.
• Boil a pot of water, and once it’s boiling, add the spaghetti. Stir occasionally to prevent the noodles from sticking together. Cook for 8-10 minutes until the pasta is firm but tender, then drain.
• In a large pan, heat olive oil and sauté the ground beef along with the chopped onion. Season with salt and pepper to taste. Add the basil leaves, pureed tomatoes, and paprika. Stir everything together and cook for 5 minutes until the meat is fully cooked and fragrant.
• Stir in the whipping cream and sour cream, blending everything evenly.
• Place the cooked spaghetti into a greased baking dish to prevent sticking. Then, spread a layer of the creamy beef and tomato sauce over it. Top with a layer of cheese, then sprinkle more cheese on top.
• Bake in a preheated oven at 150°C for 20 minutes. After baking, garnish with chopped celery for color and extra flavor.

Ingredients:

• 150 grams of spaghetti
• 1 slice of ham
• Assorted mushrooms: 1/4 pack of enoki mushrooms, 50 grams of oyster mushrooms, 30 grams of fresh shiitake mushrooms
• Bell peppers: green, yellow, red
• 80g celery, 20g basil, 45g tomato sauce, 30g butter, 2g salt, 2g black pepper, 200ml chicken broth

Instructions:

• To achieve a visually appealing and irresistible look for the spaghetti, use bell peppers in three colors: yellow, green, and red. Slice each into thin strips (approximately 60 grams per color). Chop the celery stalks finely.
• Rinse the mushrooms thoroughly, let them drain, and slice them. Cut the ham into strips, and chop the basil leaves. Boil some water with a teaspoon of oil, then add the spaghetti to blanch briefly and immediately rinse it in cold water to stop the cooking process. This helps keep the noodles firm and prevents them from becoming mushy.
• In a pan, melt about 30 grams of butter, add the celery and bell peppers, and stir-fry for 2 minutes. Next, add the mushrooms and stir-fry for another 2 minutes.
• Now, add the ham and 200 ml of chicken broth (or substitute with bone broth) and bring it to a boil.
• Stir in the spaghetti and basil, and then add 45 grams of tomato sauce, half a teaspoon of salt, and a splash of fish sauce. Stir everything well, but avoid overcooking the spaghetti, as it has already been blanched and cooking it too long will make it soft and mushy.
• Finally, adjust the seasoning to your liking, and serve hot. This dish is best enjoyed when served immediately, as the spaghetti soaks up the savory flavors of the mushrooms and the chicken broth, making it incredibly delicious and enticing.

Ingredients:

• 300g Spaghetti
• 1 Avocado
• 1/2 Onion
• 2 Squid
• 6 Shrimp
• 1 tablespoon Minced Garlic
• 30ml Unsweetened Milk
• 35ml Olive Oil
• Salt to taste

Instructions:

• Slice the avocado in half, remove the pit, and cut the flesh into pieces.
• Place the avocado and 30ml of milk into a blender and blend until smooth.
• Peel and dice the onion into small cubes.
• To prepare the squid, rinse it briefly under water to remove any debris. Then, grab the tentacles and pull them away from the body.
• Remove the unwanted parts such as the ink sac, the brown membrane, the digestive tract, and the backbone. Rinse the squid again and cut into bite-sized pieces.
• Peel the shrimp, remove the heads and black veins, and rinse them thoroughly.
• Bring a pot of water to a boil, add 15ml of olive oil and a pinch of salt. Once the water is boiling, add 300g of spaghetti and cook for 10-12 minutes, then drain.
• While the spaghetti is still hot, add 5ml of olive oil and mix well.
• Heat a non-stick pan, add 15ml of olive oil and 1 tablespoon of minced garlic. Once fragrant, add the shrimp, squid, and onions, and stir-fry until cooked through.
• Once the shrimp and squid are cooked, add the blended avocado sauce, a pinch of salt, and stir well.
• When the avocado sauce begins to simmer, add the cooked spaghetti and toss it all together for a final mix before serving.

Ingredients:

• 1 package of spaghetti
• 300g minced beef (can be bought pre-minced at the market or supermarket)
• 200g tomatoes
• 2-3 onions
• 100g minced garlic
• 100g minced shallots
• Tomato sauce (many types of pre-made tomato sauce are available in supermarkets, choose based on taste)
• Seasoning: salt, cooking oil, pepper, butter, mayonnaise

Instructions:

• Boil about 2 liters of cold water in a pot, adding 1 teaspoon of salt and 2 teaspoons of oil to prevent the spaghetti from sticking together.
• Add the spaghetti gradually to avoid breaking the noodles. Wait about 1 minute for the noodles to soften and submerge in the water. Stir with chopsticks to keep the noodles loose and prevent them from sticking. Boil for 8-10 minutes until the noodles are fully cooked and not underdone.
• When the spaghetti is ready, drain it and rinse briefly under cold water to keep it firm and elastic. Let it drain.
• Wash the tomatoes, blanch them in boiling water, peel off the skin, remove the seeds, and chop them into pieces. Blend them into a smooth puree. Peel and finely chop the onions.
• Place the minced beef in a bowl, season with 2 teaspoons of oil, 1 teaspoon of salt, and mix well. Let it marinate for about 10 minutes to allow the flavors to infuse.
• Heat a pan on the stove, add 1 teaspoon of oil and wait for it to warm up. Add half of the minced garlic and shallots, frying until fragrant. Then, add the marinated minced beef, stir-fry until the meat is browned and set aside. Keep the juice released by the beef for use in the sauce later.
• In a different pan, heat a little oil and sauté the remaining garlic and shallots until aromatic.
• Add the chopped onions and stir-fry until translucent. Then, pour in the blended tomatoes and stir continuously, adding 2 tablespoons of tomato sauce to thicken the sauce and enhance the flavor.
• Add the beef juice to the sauce to intensify the taste. Add a little butter or mayonnaise for a rich, creamy flavor. Season the sauce with salt, sugar, and a pinch of seasoning powder. Continue stirring until the sauce thickens. Finally, mix in the cooked minced beef and stir well to combine, then remove from heat.
• Place the cooked spaghetti on a plate, and pour the beef sauce over the top. You can also serve with salad greens and hot chili sauce for an extra boost of flavor.

Ingredients:

• 100g spaghetti
• 200g shrimp
• 200g squid
• 40ml fresh cream
• 30g butter
• 50g carrot
• 70g onion
• 10g bay leaves
• 30g minced garlic
• 30g ginger
• 1/3 tbsp seasoning powder
• 1/4 tbsp salt
• 30ml white wine
• 1 tsp pepper
• 2 tbsp cooking oil
• 250g ketchup

Directions:

• Prepare shrimp: Soak shrimp with a bit of salt, then rinse and remove the head. Peel the shrimp and slice along the back to remove the black vein. Rinse the shrimp again before cooking.
• Prepare squid: Hold the squid tentacles tightly and pull them off the body, discard the ink sac and digestive tract. Remove the bone from the squid and slice it open. Peel off the skin and rinse with white wine, ginger, vinegar, or lemon to eliminate the fishy smell.
• Boil about 2 liters of water, then add the white wine and ginger. Blanch the shrimp for 3-4 minutes, then remove. Do the same for the squid, blanching for 3-4 minutes as well.
• Peel and clean the carrot and onion, then dice them into small cubes.
• Boil 2 liters of water in a pot, add 1/4 tbsp salt and 2 tbsp cooking oil to prevent the pasta from sticking. When the water boils, add spaghetti and cook for about 8-10 minutes (check the package instructions). Once cooked, drain the spaghetti and toss with a bit of oil to prevent clumping.
• Heat a pan, add 30g of butter and melt it evenly. Add 30g of minced garlic, and when it turns golden and fragrant, add 70g of onion and 50g of diced carrot. Stir-fry until the carrot softens and the onion becomes translucent. Then, add 250g ketchup, followed by 1/3 tbsp seasoning powder, 1/4 tbsp salt, 40ml cream, and 10g bay leaves.
• Simmer the sauce until it thickens slightly, then add shrimp and squid. Stir well and add the spaghetti, stirring everything together until the seafood is fully cooked. Adjust seasoning to taste with salt and pepper, then turn off the heat.
• Serve the spaghetti on a plate, sprinkle with pepper, and garnish with parsley or cilantro for an attractive finish.

Ingredients:

• 500g Spaghetti
• 4 tablespoons Heavy Cream
• 300g Smoked Ham
• 150g Cheese
• 1 Egg
• 1 Onion
• Ground Pepper

Preparation:

• Remove the smoked ham from the package. First, cut it into slices, then chop it into smaller pieces.
• If using a block of cheese, grate it into small shreds to help it melt quickly when sprinkled on the pasta. If you have pre-shredded cheese, there's no need to grate it.
• Peel the onion, remove the roots, and wash it clean. Dice the onion into small pieces similar in size to the ham.
• Place a pot of water on the stove, cover it to bring it to a boil faster, and add a pinch of salt. Once the water boils, add enough spaghetti for your serving, cover the pot, and reduce the heat once the water starts boiling again. Keep an eye on the water to ensure it doesn't overflow. Boil the pasta for about 8-10 minutes, and taste a piece to check if it's soft enough.
• Once the pasta is cooked, drain it in a colander, but don't rinse with cold water. Keep the pasta water for later use.
• In a small bowl, crack an egg and separate the yolk from the white. Beat the yolk with the heavy cream and the grated cheese.
• Heat a pan with a little vegetable oil. When the oil is hot, add the chopped onion and sauté. Next, add the smoked ham and stir well. Once the ham has browned and the onion becomes aromatic, sprinkle a little ground pepper on top.
• Next, add the cooked pasta to the pan with the ham and onion. Stir to evenly coat the pasta with the seasoning. If the pasta seems dry, add a little of the reserved pasta water. Taste the pasta and adjust seasoning if needed, then remove from heat.
• Pour the egg, cream, and cheese mixture over the pasta, stirring gently to coat the spaghetti with the creamy sauce. As the pasta is still hot, the cheese will melt quickly.
• Serve the pasta on a plate, garnish with fresh herbs such as basil, and sprinkle a little more grated cheese on top. Enjoy your delicious meal!