Incredible Pasta

Ingredients

• 2 tbsp Olive oil (preferably extra virgin)
• 2 units Garlic cloves (finely minced)
• 400 g Tomato pulp (passata) (canned, unsalted)
• 500 ml Chicken broth (prepared from a cube or liquid)
• 300 g Pasta (penne, fusilli or farfalle) (choose a shape that holds sauce well)
• 1 tsp Fleur de sel
• 0.5 tsp Ground black pepper
• 0.25 tsp Powdered chili (cayenne or Espelette) (adjust to taste)
• 150 g Frozen peas (quickly thawed or added directly)
• 200 ml Light thick cream (type "light cream")
• 150 g Fresh mozzarella (cut into small dice)
• 5 leaves Fresh basil (for garnish)

Instructions

1. Prepare the ingredients

   Finely mince the two garlic cloves, cut the mozzarella into small dice and measure all ingredients.

   Time: PT5M

2. Sauté the garlic

   Heat 2 tbsp olive oil in the skillet over medium heat, add the minced garlic and sauté for 20 seconds until fragrant.

   Time: PT30S

   Temperature: medium heat

3. Add the tomato and broth

   Pour in the tomato pulp then the chicken broth. Stir and bring to a gentle boil for 2 minutes.

   Time: PT2M

   Temperature: medium heat

4. Cook the pasta

   Add the pasta, season with fleur de sel, pepper and chili. Cover and cook for 10 minutes over medium heat, stirring once halfway through.

   Time: PT10M

   Temperature: medium heat

5. Add the peas

   Add the frozen peas, cover again and continue cooking for 3 minutes.

   Time: PT3M

   Temperature: medium heat

6. Mix in the cream

   Turn off the heat, pour in the light cream and gently stir to achieve a velvety sauce.

   Time: PT2M

7. Melt the mozzarella

   Stir in the mozzarella dice, cover the skillet and let rest for 2 minutes off the heat so the cheese melts gently.

   Time: PT2M

8. Plating and serving

   Divide the pasta into bowls, sprinkle with a turn of black pepper and garnish with fresh basil leaves.

   Time: PT2M

Nutrition Facts

Calories

560

Protein

21 g

Carbohydrates

54 g

Fat

23 g

Fiber

3 g

Ingredient Substitutions

• Instead of Olive oil: sunflower oil, rapeseed oil
• Instead of Garlic cloves: garlic powder (1/4 tsp)
• Instead of Tomato pulp (passata): crushed tomatoes, passata
• Instead of Chicken broth: vegetable broth, beef broth
• Instead of Pasta (penne, fusilli or farfalle): spaghetti, macaroni
• Instead of Fleur de sel: sea salt
• Instead of Ground black pepper: white pepper
• Instead of Powdered chili (cayenne or Espelette): smoked paprika, sweet paprika
• Instead of Frozen peas: fresh peas, cut green beans
• Instead of Light thick cream: 20% sour cream, coconut milk (for dairy-free version)
• Instead of Fresh mozzarella: raclette cheese, mild cheddar
• Instead of Fresh basil: flat-leaf parsley, fresh oregano

Equipment Needed

• Sauté pan or large high-sided skillet
• Wooden spatula or silicone spoon
• Chef's knife
• Cutting board
• Measuring spoons
• Measuring cup
• Serving bowl

Critical Steps — Do Not Skip

• Sauté the garlic without burning it
• Cook the pasta al dente, respecting the cooking time
• Melt the mozzarella off the heat to prevent it from separating

Chef Tips from the Video

• Use homemade broth for deeper flavor.
• Add a pinch of lemon zest when serving for a fresh touch.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container, consume within 2‑3 days.

Freezer: Freezing not recommended; the cheese texture will deteriorate.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cut the mozzarella and keep it chilled before starting.
• Measure all ingredients ahead of time for a smooth workflow.