Pasta recipes, as prep tables

Pasta, risotto, gnocchi and noodles. Sauce on one side, the pot on the other, and the table shows exactly where the two meet.

Skillet Burst Cherry Tomato White Wine Garlic Pasta

15 ingredientsServes 6

Caramelized Beef and Peanut Noodles

16 ingredients4 servings

Boursin Pasta

9 ingredients4 servings

Spinach and Mushroom Pasta

10 ingredientsServes 4

Mushroom Spinach Pasta with Shallots

13 ingredients4 servings

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vegetable oil, for searing
1 onion, diced
1 carrot, diced
1 tbsp soy sauce
1 tbsp tomato paste
1 tbsp flour
500 ml / 17 fl oz beef stock, plus more as needed
1 bay leaf

1 cup / 240 ml ciabatta bread, finely torn
1/4 cup / 60 ml extra virgin olive oil
1 tablespoon lemon zest
salt and black pepper
chili flakes
1 pound / 450 g bucatini or other long-cut pasta
3 cups / 450 g cherry tomatoes
4 cloves garlic, smashed

1/3 cup / 80 ml peanut butter
1/3 cup / 80 ml soy sauce
1/4 cup / 60 ml warm water
2 tablespoons / 30 ml rice vinegar
2 tablespoons / 30 ml sesame oil
1–2 tablespoons / 13–25 g sugar
1 tablespoon chili garlic sauce
1/3 cup / 80 ml teriyaki sauce

1 pint / 475 ml cherry or grape tomatoes
1 medium red onion, roughly chopped
5–7 cloves garlic
½ tsp red pepper flakes
1 package Boursin cheese (any variety)
4 tbsp / 60 ml extra virgin olive oil
salt and pepper to taste
8 oz / 225 g dry pasta

8 oz / 225 g farfalle pasta
1 tbsp olive oil
10 oz / 280 g button mushrooms, sliced
3 oz / 85 g sun-dried tomatoes, thinly sliced
6 oz / 170 g spinach, coarsely chopped
3–4 garlic cloves, minced
1 cup / 240 ml almond milk
1 tbsp flour

3 tablespoons extra virgin olive oil
½ cup / 120 ml thinly sliced shallots
Kosher salt
10 ounces / 280 g white button mushrooms, sliced into chunky pieces
8 ounces / 225 g portobello mushrooms, sliced into chunky pieces
2 garlic cloves, finely chopped
½ teaspoon crushed red chili
Freshly ground black pepper to taste