The Lazy Girl’s Guide to Making Easy and Delicious Pasta at Home

Weekend dinners will be a breeze through with these easy recipes

Weekend’s here and the last thing you want to do in this heat is be stuck in the kitchen. THere’s those new shows to be binge-watched, the marathon calls with friends to be done and maybe the closet Don’t worry, we have you covered. We have got chefs to dish out the recipes for the easiest and tastiest pasta that you can make at home. So don your apron and get started.

Linguine Piemontesi 



100gm Linguine Pasta 

20 ml Olive Oil 

20gm Butter 

20gm Basil 

20gm Parsley

20gm Baby Spinach

20gm Green Peas 

10gm Sage Fresh

20gm Garlic Clove 

50gm Onion 

100gm Chicken Breast 

2gm Salt 

2gm Pepper 

1gm Nutmeg 

20gm Parmesan Cheese 

Method of Cooking 

1). Blanch the Linguine Pasta and keep aside by sprinkling some Olive oil to avoid it getting dry.

2). In a thick bottomed pan melt the butter with Olive Oil, add the onions and garlic and cook for about one minute.

3). Remove the stalks from the spinach and add to the onions, garlic and green peas, stir well before adding the sage. Season with nutmeg and a little salt and pepper.

4). Cook until the spinach is well wilted about 1-2 minutes and remove from the heat. Drain well to remove the water and place in a food processor and puree.

5). Make a sauce by blanching the Basil & Parsley, make a smooth paste by adding Olive Oil, salt & pepper. 

6). Marinade the Chicken with Olive Oil, salt and grill it nicely. 

7). Mix the Sauce with the Pasta and toss well.

8). Cut the Chicken into strips and put it on the top of pasta.

9). Put the grated parmesan cheese on top.

10). Garnish with fresh Basil leaves. 

Recipe courtesy Chef Mohit Tak, Taj Mahal, New Delhi


Prawn Fettuccine Alfredo 



15gm Butter  

35gm Sliced onions   

50gm Sliced mushrooms    

3pcs Peruvian Asparagus                                   

5 pcs Karachi Prawn 

30ml White Wine  

100gm Fettuccini Pasta  

20ml Cream  

15 gm Parmesan Cheese Shavings   

15gm Leeks  

Salt and crushed black pepper to Taste


1. Boil water in a vessel and add salt to it. Once the water is on a rolling boil, put in the pasta and leave it to boil for about 8 minutes. Strain, drizzle some oil, mix and keep it aside to cool.

2. Blanch the Asparagus and refresh in ice water.

3. Slice the leeks very fine and slightly put them in hot water. Drain the water and fry the leeks in a pan on a low flame till they become crisp.

4. Heat butter in a pan and add prawns in it and cook.

5. Sauté till the prawns are 3/4th cooked and then add the onions and the mushrooms.

6. Once the onions turn transparent and the mushrooms are cooked through, deglaze the pan with white wine.

7. Add the cream, mix well and season.

8. Add the pasta to the cream and toss and put it on a plate.

9. Drain out the oil by patting the leeks on a piece of paper and place them on top of the Pasta. 

10. Garnish with Parmesan shavings, asparagus and microgreens.

Recipe courtesy Chef Abhinav Rustagi, Taj Mahal, New Delhi