Pasta Dishes

Haggis Cannelloni


I’m sure all you proud Scots out there will be aware that St. Andrews day is coming up. You may simply have a plate of haggis, neeps and tatties for your dinner in honour of this day, or you may have forgotten altogether about the occasion! If you like haggis today’s recipes is perfect for you, you’ll love my modern twist on the traditional Scottish dish of haggis.

At The Cook School I have been working on lots of traditional Scottish dishes and trying to give them a modern twist. The reason for this is that we had the commonwealth games in Glasgow this

Pasta With Green Vegetables (Pasta Primavera)




Research has shown that more and more people are eating vegetarian food. That’s not to say that there’s a massive increase in people becoming vegetarian, but the research shows that more and more people are eating at least one vegetarian meal per week. Some of this can be put down to the highly successful ‘meat free Mondays’ campaign, backed by lots of high profile celebrities, including the McCartney family and jamie Oliver, where you’re encouraged to leave out meat and have a vegetarian meal at least once a week, invariably making your diet healthier. So today’s recipe gives you the perfect

Pasta Primavera

Serves 4
2 cloves garlic crushed
1 tbsp olive oil
50g butter
50g mascarpone cheese
Splash dry white wine
Juice and grated zest 1 lemon
Salt and pepper
300g pasta of your choice
About 500g of green vegetables, I’ve used
100g frozen peas
100g frozen broad beans
75g asparagus
75g courgettes
75g green beans
75g mange tout

About 2 tbsp of fresh chopped herbs, i’ve used

Cook the pasta in plenty of boiling salted water according to the packet instructions.
Cook the vegetables for 2 minutes in plenty of rapidly boilng salted water.
Meanwhile gently fry garlic in the olive oil for 2 minutes then add the butter, wine and mascarpone and melt down, season with some salt and

Smoked Haddock, Black Pudding and Leek Macaroni

Serves 6
500g macaroni
80g butter melted
50g plain butter
1100ml milk
100ml double cream
1 tsp English mustard
1 tsp grain mustard
½ tsp nutmeg
1 leek washed and sliced
350g pale smoked haddock
250g black pudding
70g mature cheddar
50g gruyere
25g parmesan
30g panko breadcrumbs
Salt and pepper to taste
2 tbsp olive oil
Place the haddock in a pan with 200ml of the milk bring to the boil then turn the heat off and let the haddock sit in the milk, then drain and break in to big pieces
Gently fry the leeks in the olive oil for 5 minutes to soften then add the black pudding and cook for another 2 minutes being careful not

Chicken, Feta and Pesto Salad

Serves 6-8

500g pasta (a shape like penne, farfalle, fusilli or similar work well)

1 punnet sun blushed tomatoes

75g walnut pieces lightly toasted

2 cooked chicken breasts roughly torn in to small pieces

1 pack feta cheese crumbled

Handful fresh basil torn

1 bunch spring onions sliced

Large rocket

1 jar pesto

1 tub crème fraiche

4 tbsp extra virgin olive oil

1 tbsp white wine vinegar

1 tsp runny honey

2 cloves garlic crushed

Salt and pepper to taste

Cook the pasta for 1 minute less than the cooking instructions on the packet then drain and rinse under cold water to cool.

Whilst the pasta is cooking blitz together the honey, garlic, olive oil and vinegar

Penne with no cook cherry tomato sauce

Serves 4
400g penne pasta
2 punnets of good quality ripe cherry tomatoes
2 cloves garlic crushed
1 – 2 red chillies finely chopped
2 tbsp small capers
1 bunch spring onions finely sliced
Large handful fresh basil chopped
50g lightly toasted pine nuts
1 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
Squeeze fresh lemon juice
Pinch caster sugar
Salt and pepper to taste
8 slices of parma ham cut in to long strips (optional)
Mix together all the ingredients apart from the penne and the parma ham, cover and place in thye fridge for anything up to 8 hours. Remove from the fridge 40 minutes or so before you want to serve to

Lasagne of Haggis and Neeps

Recipe for Lasagne of Haggis and Neeps

Pasta with Avacado

Serves 4
400g pasta
3 ripe avocados peeled, stoned and cut in to chunks
2 cloves garlic peeled and crushed
2 tbsp toasted pine nuts
2 red chillies finely sliced (optional)
1 punnet cherry tomatoes halved
1 bunch spring onions finely sliced
large handful fresh basil leaves chopped
75g finely grated fresh parmesan
juice and zest of 2 lemons
90ml extra virgin olive oil
salt and pepper
large handful rocket leaves

Mix together the avocado, garlic, pine nuts, red chilli, cherry tomatoes, spring onions, basil, parmesan, olive oil and juice and zest of the lemons in a bowl, season with salt and pepper and set aside. Cook the pasta until al dente then drain and

Cauliflower and Cheese Pasta Bake

Serves 6
500g penne pasta
8 slices of bacon cooked and cut in to strips
1 cauliflower broken in to florets
600ml milk
55g plain flour
55g butter
pinch freshly grated nutmeg
½ tsp Dijon mustard
½ tsp English mustard
40g breadcrumbs

To make the cheese sauce melt the butter in a pot and stir in the flour and cook gently for a couple of minutes, now gradually add the milk whiskjing all the time until smooth, bring to the boil and simmer gently for 10 minutes to thicken, add the 2 types of mustard, the nutmeg and the cheeses, keeping back a bit of each cheese for the top. Cook gently

Cajun Chicken Pasta Bake

Serves 6
500g pasta shapes
4 skinless boneless chicken breasts diced
8 slices bacon diced
2 red onions peeled and diced
2 cloves garlic crushed
1 red pepper sliced
1 yellow pepper sliced
2 red chillies finely chopped
1 tbsp Cajun spice
1 x 400g jars worth tomato pasta sauce Homemade (see panel) or shop bought
1 small tub mascarpone
1 small tub crème fraiche
50g grated cheddar
50g grated parmesan
Large handful fresh coriander
2 tbsp breadcrumbs
2 tbsp olive oil

Heat the olive oil in a frying pan and fry the chicken and bacon for 2 minutes, add the garlic, red onion, chillies, peppers and Cajun spice and fry for another 5 minutes, add the tomato sauce,