DND:
Currently time-travelling down memory lane via sour cream and chives
pasta
One dish I absolutely loved as a child was the
Knorr Sour Cream and Chives Pasta. Sadly, it was discontinued
where I live, but the craving for that creamy, comforting flavour never
quite left me. Around my birthday last month, I was feeling nostagic and this is how this recipe came to be.
This Sour Cream and Chives Pasta recipe is quick, easy, and
packed with flavour. It comes together with minimal prep and just a
handful of ingredients. I used a Sour Cream and Chives Seasoning Powder blend for
convenience, but don’t worry, I’ve also included instructions on how to
make it from scratch using Fresh Sour Cream and Chives if you
prefer.
Perfect as a side dish, this pasta pairs beautifully with a BBQ or
braai, especially during the colder months. It also makes a fun,
family-friendly meal, your kids will love it as much as I did when I was
younger!
This might pasta-bly be my favourite dish at the moment, it was
shrimp-ly the best!
I kid you not, this has been on my 'to make' list for ages now, and I
finally got to make it!
This meal held up to all expectations as I ate to my heart's content, and
so did my family.
This Sicilian inspired recipe is super easy and quick to make, especially since prawns/shrimp cook fast. That being said, remember to keep everything prepped, so you don't risk overcooking your prawns.
If you would like to see a video of me making this, check out my Tiktok because I have one up on there, and if you're not on Tiktok, I do share my videos on Instagram as well.
You can use either linguine or spaghetti; on this particular day, I
didn't have any linguine, which is why spaghetti came to the rescue! I
also did not have fresh basil, which I wish I did because it would have made this dish pop more.
Like I mention below, I did end up serving this with some home-made
croutons, which were super quick to make. If you'd like to know how I made
them, check out my
Instagram.
- INGREDIENTS -
500g Peeled and Deveined Prawns (Medium Sized)
1 - 2 Tbsp Oil
1 Tbsp Freshly Minced Garlic
1 - 2 Tbsp Red Chili Paste
Pinch of Saffron
250ml Tomato Puree
1 Grated Tomato
2 tsp Tomato Paste
1 Tbsp Sweet Basil
1/2 tsp Paprika
Pinch of Salt
250g Spaghetti/Linguine
- METHOD -
The sauce and prawns will cook fast, especially if everything is
prepped before you start cooking; I'd suggest boiling your spaghetti
and keeping it aside.
Heat up the oil in a deep pan on medium heat for a few seconds before
adding 1/2 Tbsp of the freshly minced garlic.
Braise for about a minute; once the garlic starts to soften and
caramelize, add in your red chili paste and keep stirring as it cooks
for another minute.
Next, stir into the chili garlic paste a few saffron strands.
Quickly add in the tomato puree and grated tomato, stirring it in,
and leave it to simmer on a medium temperature for 1 - 2
minutes.
Once it starts to bubble, add in the tomato paste, followed up by the
other 1/2 Tbsp of the freshly crushed garlic.
Leave the sauce to simmer for another 1 - 2 minutes before adding in
the prawns and mixing them into the sauce, followed by 1/4 cup of
water and basil.
Let the prawns cook for 5 - 10 minutes on a medium temperature (be careful to not overcook the prawns); your sauce will thicken up.
When your prawns are cooked, add in your boiled spaghetti, mix it all together with the sauce and prawns, let it cook for another couple of seconds, so all the flavours fuse together.
Finally, garnish with fresh basil (or dry basil), serve with croutons and lemon wedges.
I ended up plating it before serving. I wish I had some fresh basil; it would have brought a lovely pop of colour to the meal. If you'd like to know how I made the croutons, I shared a quick recipe on my Instagram, which you can check it out there.
If you would like to see a video of me making this, check out my Tiktok because I have one up on there, and if you're not on Tiktok, I do share my videos on Instagram as well.
- PIN IT -
It is so easy to pin a recipe you like right onto your Pinterest
boards.
Simply click on the picture, and it will automatically open up to your
Pinterest
where you can save the image and recipe link to any board.
I hope you enjoy this Prawns Pasta Recipe,
it's super easy and quick to make and definitely a
crowd-pleaser!
Please be sure to also follow me on my other social sites, I share many pictures, videos, tips, and behind the scenes
content: Facebook Instagram Pinterest Youtube Tiktok
It is one of my fave cuisines to cook and eat after Indian cuisine.
I absolutely love the flavours of the different herbs
and it just makes me happy.
So I made this homely meal for Sunday lunch with the family
and it was an instant hit.
Now I know the year started and it's my first recipe back,
sorry I took some time off but now I am back and I have more recipes and videos coming!
I know a lot of people like using 'white sauce' in their cannelloni recipe,
personally I have been loving mariana sauce
and so this is my version of making it.
I always say make your own sauce,
it tastes so much better and it's so easy!
- CHICKEN INGREDIENTS -
2 Cups Chicken Fillet (cubed extremely small) 1 Grated Onion 2 Tbsp Olive Oil 1 - 2 Tbsp Red Chili Paste 1 tsp Freshly Crushed Garlic 1 Tbsp Robertsons Sweet Basil 2 tsp Red Chili Powder 1 Tbsp Peri-Peri Sauce 1 Tbsp Lemon Juice Salt To Taste
- CHICKEN METHOD -
Once your chicken is cubed, marinate it with the red chili paste, crushed garlic, sweet basil, red chili powder, peri-peri sauce, lemon juice and salt.
In a boil add your grated onion, oil and a little water and braise your onions till golden.
When your onions become golden, add your marinated chicken, add some water and cook the cubed chicken half way.
While your chicken is cooking make your marinara sauce.
- MARINARA SAUCE INGREDIENTS -
I love making my own sauce,
yes it takes a bit of time but it's so worth it than just popping a bottle open.
1 Grated Onion 2 Tbsp Olive Oil 2 - 3 Big Red Tomatoes 1 Small Tin Tomato and Onion Mix 1 tsp Tomato Paste 1 Tbsp Robertsons Dry Parsley 2 tsp Freshly Crushed Garlic 1 Tbsp Robertsons Dry Oregano 1 Tbsp Robertsons Dry Sweet Basil 1 Tbsp Red Chili Powder 2 tsp Red Chili Paste Salt To Taste MAJOR TIP:
Try to get your hands on some Italian Red Cherry Tomatoes, a whole bunch of them can be used instead of the suggested tomatoes under the ingredients. These Italian Red Cherry Tomatoes enhance the sauce so much more, personally I love the large "Woolworths Tin Italian Whole Cherry Tomatoes".
Another suggestion is try using fresh herbs, I used Robertsons dry parsley, oregano and sweet basil because I didn't have fresh herbs. The more fresh the herbs the more enhanced the flavour of the sauce will be.
- MARINARA SAUCE METHOD -
Blend all the tomatoes so the sauce will be smooth.
Braise your grated onions in some olive oil till golden before adding your tomatoes.
Mix in the rest of the spices to the tomatoes, add some water and leave to cook for around 10 - 15 minutes. Remember the sauce needs to be a lot and thick so you can add some water so it does not dry out.
While you marinara sauce is cooking you can head over to finish prepping the rest of the dish.
- FINAL STEP INGREDIENTS -
1 Box Cannelloni
1 1/2 Cups Gouda Cheese
1 1/2 Cups Mozerella Cheese
Parmasean Cheese (I used the shaker so I just sprinkled it)
2 - 3 Tb Robertsons Dry Parsley
- FINAL STEP -
You do need patience filling in the cannelloni,
you don't want to break the shells or have it too soggy.
This is why I suggest filling your shells straight out of the box,
I personally do not like to dip it in hot water for a second before filling it
as some people suggest.
By this point your chicken should have cooked half way and it's time to fill your cannelloni shells.
Spray (grease) your pyrex or baking dish and slowly fill your shells, make sure they're filled all the way and you don't have to fill with the left over sauce from the chicken.
Line them up in your pyrex/baking dish till the whole dish is filled with all the cannelloni shells.
Once you're done, turn the heat off your marinara sauce and pre-heat your oven to 200 Degree's Celsius.
Pour the hot marinara sauce over your cannelloni, making sure it's all covered in the sauce.
Top with your gouda, mozzarella and parmesan cheese.
Finally, garnish with some dry parsley.
Cover your dish with some foil and bake for 15 - 20 minutes on 200 Degree's Celsius and around 10 minutes on 180 Degree's Celsius.
Keep checking it's saucy and not watery also that your pasta is soft.
Serve hot and enjoy!
- PIN IT -
It is so easy to pin a recipe you like right onto your pinterest boards, simply click on the picture and it will automatically take you to pinterest. When you share the picture the link shares as well, which makes it easier for you and any one else to find the recipe.
I hope you enjoy this cheesy Chicken Cannelloni with Marinara Sauce Recipe,
it's now one of my favourites and definitely a repeat with the family.
Be sure to have fun with different flavours and spices/herbs,
try to always use fresh ingredients when possible
and try to stick to true nature of the style of cuisine you're cooking.
Please do follow me on my social sites to keep up with posts, tips and videos:
NOTE: I purchased the Marble Plate and Pyrex Baking Dish from Mr Price Home. I cannot find it anywhere online, so I will link some places on amazon which you can purchase them from, but also check any home decor stores.
Oh My Word this is probably my favorite pasta dish now! I have been in such a slump when it came to pasta dishes lately, to me every new recipe I tried just ended up tasting the same even if I completely winged it while cooking.
So I have just stayed clear of cooking pasta, however, last week I came across a food video which caught my eye and I was like hmm this seems interesting to try out. Knowing me, I did not follow the recipe on the video I just came up with my own version.
Please note these are my quantity estimations, I have quite a lot of lovely people message me requesting I put estimations for my ingredients because they are new to cooking and they're aren't at that stage where they can free hand.
Also feel free to change the brands according to what is available to you, I am sure every supermarket has all these sauces and spices so just check around.
- ALL INGREDIENTS NEEDED -
1 Packet Woolworths Spaghetti 2 Cups Chicken Fillet - Cubed 2 Cups Grated Mozzarella 2 Cups Grated Gouda 2 - 3 cups Italian Whole Cherry Tomatoes (can use or All Gold Tomato and Onion Mix 1 tsp Robertson's Sweet Basil 1 tsp Robertson's Oregano 1 Tb Robertson's Parsley 2 - 3 Tb Red Chili Powder 1 Tb Red Chili Paste 1 Tb Freshly Crushed Garlic 2 Tb Maggi Chili Garlic Sauce 2 tsp Turmeric Salt to taste 4 tsp Pepper
- CHICKEN MARINADE -
Make a marinade with Robertson's sweet basil, red chili powder, red chili paste, crushed garlic, chili garlic sauce, turmeric, salt and pepper.
Add your cubed chicken and leave to marinate for an hour or so before cooking it on low with water till done.
Once cooked (try to cook it till its semi dry), take it off the leave and leave to cool before adding it to your marinara sauce.
- MARINARA SAUCE -
If you have Italian Cherry Tomatoes and you want to make the marinara sauce
from scratch obviously a tad bit spicier of course this is how you do it.
I however, took the short cut route because I didn't have any
so I used the Tomato and Onion Tin mix, which I will explain after how to do that.
Basically, if you are using tin tomato and onion mix skip the second step
because the tomato and onion mix has onions already just cook it much longer.
In a food processor place Italian cherry tomatoes (use the tin if you cannot get your hands on fresh cherry tomatoes), parsley, crushed garlic, oregano, salt, red chili powder and pepper. Blend until smooth.
In a pan over medium heat saute finely chopped onion in olive oil for 2 minutes till they're soft and golden.
Add to the sauce, stir in and leave to simmer for 5 minutes before removing it off the heat and leaving it to cool down.
Add your chicken to your marinara sauce and stir it in well, next add 1 cup of mozzarella and 1 cup of gouda cheese and mix it again.
- METHOD -
1. Pre-heat your oven at 200 Degrees Celsius. 2. In a pyrex dish spray on some 'Spray and Cook', this will just keep your spaghetti from sticking to the bottom while it's in the oven. 3. Layer on your spaghetti, top with your chicken and marinara sauce mix - making sure every corner is covered.
4. Next, top with the remaining cup of mozzarella and gouda cheese. 5. Finally garnish with some dry parsley, you can add some water in the comers of the dish just so it doesn't dry up too quickly or if you feel your sauce isn't enough, better to be on the safe side and this will also make it extra saucy.
6. Cover with foil and place in the oven while still on the same temperature. 7. After 10 - 15 minutes check to see if it has started boil and cheese has started to melt, if it has turn the temperature down to 180 Degrees Celsius and leave in for another 20 minutes. 8. Even though everything was cooked already, leaving it in the oven for a bit longer than just letting the cheese melt will help the flavours of the marinara sauce fuse with the chicken and spaghetti.
I actually asked my followers on my social media which recipe they wanted to see this week; Spaghetti Pizza or Butter Chicken Biryani and I got a majority response for this recipe.
I really hope you enjoy this Spaghetti Pizza recipe, it really was a hit and definitely a repeat in the family.
Don't forget to share, comment, subscribe for email updates and follow me on my social sites.
I do share more of my day to day cooking there and much more.
Hey, I’m Zainab — cooking (and eating) is how I embrace my chubby cheeks, and bring a little joy to the kitchen! I love blending flavours, spices, and cultures to create recipes that are as fun to make as they are to eat. Think bold spices, fusion twists, and meals that are fancy enough to impress but easy enough to whip up any day of the week.
Every recipe I share is something we’ve actually eaten at home — no food styling fakery here (well, maybe just a bit of garnish magic). My step-by-step photos and videos walk you through every stage, so whether you're a kitchen newbie or a seasoned pro, you’ll plate up something delicious and beautiful in no time.
.jpg)
