Curly Fettuccine with Sundried Tomatoes, Herbs and Rocket | Good Chef Bad Chef S11 Ep44

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds a cheesy flavor.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts and sunflower seeds are more affordable alternatives.

Fill a large pot with water and add salt until it tastes like the Mediterranean Sea.

Add curly fettuccine to the boiling water and stir with tongs. Cook for 10-12 minutes until al dente.

Chop garlic and red chili on an angle, leaving the seeds in the chili.

Slice red onion on an angle after removing the core.

Heat extra virgin olive oil in a skillet and add the chopped onion, garlic, and chili. Stir and let it sizzle.

Add sun-dried tomatoes to the skillet and stir to combine, allowing them to cook slowly for a few minutes.

Chop fresh thyme and parsley, then add them to the skillet along with rocket on top.

Once the pasta is ready, transfer it directly from the pot to the skillet with the rocket and herbs, allowing the heat to wilt the rocket.

Season the dish with salt and black pepper, mixing everything together until well combined.

Plate the pasta and finish with a sprinkle of grated parmesan cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens