Two easy and creamy pasta recipes that you can make in less than 15 minutes

LOOKING for a quick, easy, yet delicious pasta recipe?

Ed Burrows, the chef and creator behind The Monday Pasta Club has shared a few recipes from his new book with Fabulous.

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Tuscan sausage paccheri

Servings: 2
Preparation time: 5 minutes
Cooking time: 20 minutes
Calories: 909
Saturated fat: 24 grams

Ingredients:
*150g pak choi
*Olive oil, for frying
*4 pork sausages, skin removed
*6 sun-dried tomatoes, finely chopped
*2 cloves of garlic, finely chopped
*5 tablespoons of whipped cream
*125g young spinach leaves

Method:

1. Place the paccheri in a large pot of boiling, well-salted water. Cook until al dente, using the time on the packet as a guide.
2. Meanwhile, make the sauce. Pour a generous amount of oil into a large frying pan. Place over a high heat and add the sausage meat to the pan. Use a wooden spoon to break the meat up into small bite-sized pieces and fry for about 5 minutes until golden brown and the meat is starting to develop a dark golden crust and crisp. After about 5 minutes, turn the heat down and add the sun-dried tomatoes and garlic.
3. Cook for 1 minute until fragrant, then add the cream. Season well with salt and pepper and stir everything together. Simmer gently while the pasta continues to cook.
4. Drain the pasta, reserving some of the cooking water. Add the paccheri to the sauce, along with a dash of the cooking water. Add the baby spinach and toss everything together over the heat for a minute or two, until the sauce coats the pasta and the spinach has wilted. If the sauce looks a bit thick, loosen it with a dash of cooking water until it has a good consistency. Divide between two bowls.

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Pancetta, zucchini and lemongrass

Servings: 2
Preparation time: 5 minutes
Cooking time: 15 minutes
Calories: 762
Saturated fat: 23 grams

Ingredients:
*120 g diced pancetta
*150g trophy
*40g salted butter
*2 courgettes, cut diagonally into 1 cm thick slices
*2 large cloves of garlic, finely chopped
*A small handful of fresh mint leaves, finely chopped, plus extra for serving
*1 lemon, grated and halved for juicing
*100 grams of mascarpone
*Finely grated Parmesan cheese

Method:

1. Place a large pot of well-salted water on to boil for the pasta. Add the pancetta to a cold frying pan and place over a medium heat. Cook for 5 minutes, turning occasionally to ensure the pancetta is well browned on all sides and starting to crisp. Remove from the pan with a slotted spoon, leaving the fat in the pan.
2. Add the trofie to the pan of boiling water and cook until al dente, following the cooking time on the package.
3. Meanwhile, add the butter to the pan with the pancetta fat and place over medium heat. Add the courgettes and cook for about 3 minutes until they soften and caramelise slightly.
4. Add the garlic, chopped mint and lemon zest and cook for a further minute before adding the mascarpone. Add a splash of the pasta cooking water and a good squeeze of lemon. Mix until the mascarpone melts into a sauce. Season well with salt and pepper, reduce the heat and simmer gently until the pasta is cooked.
5. Drain the trofie, reserving a little of the cooking water. Add the drained pasta and a splash of the cooking water to the pan with the sauce. Stir for a minute or two until you have a glossy sauce that coats the pasta. Divide between two bowls and garnish with the parmesan and mint.

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The Monday Pasta Club by Ed Barrow (£22, Kyle Books) is out on 29 August.