Rainbow Fettuccini With Creamy Garlic Chicken, Roasted Pumpkin, Mushroom & Spinach

You NEED to make this recipe, it’s a definite family pleaser and full of flavour. I love bright rainbow pasta also because it makes the little ones excited to eat it *little do they know the pasta has hidden veggies inside* but that’s a mum’s secret 😉

This recipe is from a lady named Rana on a Facebook food group I belong to. I hope that you enjoy it!

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Rana’s recipe details are as follows:

Add diced pumpkin to baking tray along with 4 Cloves garlic, salt, cracked black pepper and veg oil, mix and bake on high 220 degrees till golden.

Remove pumpkin once cooked, leave roasted garlic in tray along with oils, mash garlic, and add in diced chicken tenderloins, sliced basil leaves, cracked black pepper, chicken salt, add in sliced mushrooms, baby spinich leaves.

Once cooked add in, 600ml lite cream, 300 ml milk, leave to simmer adding in cornflour paste to thicken, add in cooked pasta and diced pumpkin and simmer a little longer. leave covered for 20 mins for pasta to soak in sauce and enjoy!

Gozleme

I LOVE gozleme!! so easy to make yet sure to please the family as we can all choose our own fillings. Just like Pizza night =D

I hope you love this simple and delicious recipe.

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Ingredients

  • 8 g active dried bakers yeast
  • 1 pinch salt
  • 1 Tbls caster sugar
  • 3 cups plain flour
  • 1/4 cup olive oil
  • 200 ml hand hot water… approximately

Method:

Combine your water, yeast, salt and sugar in a jug until well dissolved. Stand in a warm place until foamy. Takes approximately 5-10 minutes.

( I use a stand mixer but you can use a bowl and do by hand )

Place your flour into the bowl of your stand mixer, attach the dough hook ( oil this to stop dough sticking to it ) add the yeast mixture and the Olive oil on medium-low speed until dough is soft and elastic… Add more flour a TBS at a time if dough is too sticky. It will take about 5 minutes to come together properly and be soft and pliable.

Turn out dough onto benchtop and form into a ball then put into a lightly oiled bowl. Cover with glad wrap and put into a warm place to rise for approximately 1 hour.

Meanwhile prepare your fillings… Ideas below.

Turn out onto lightly floured bench top and punch down the dough and give it a fast knead. Cut into 4 serves.

Roll each piece dough into a 30 x 40cm rectangle. Place one-quarter of mixture over half of each rectangle. Top with feta and season to taste Fold dough over to enclose filling. Press edges together to seal.

Filling ideas:

Kofta…. Fry a very finely chopped small brown onion in olive oil and add 250grams Lamb mince. Fry a minute then add a TBS ground cumin, a TBS ground Paprika, small handful chopped fresh parsley, pinch of Ground chilli, salt and pepper. Fry until browned.

To the Kofta style mix you can add some baby spinach leaves or some Pine nuts, chopped mint leaves ….

Vegetarian ideas could be mozzarella cheese, cheddar cheese, feta cheese…. Using your favourite fillings.. I quite enjoy to fry a small brown onion in olive oil, add a chopped large tomato then a big few handfuls of baby spinach leaves. Add cheese on top before enclosing the Gozleme.