The Top 20 Best Quick & Easy Pasta Recipes

20 Super-quick pasta recipes TO MAKE TONIGHT

As avid lovers of all things pasta, we may be slightly biased - but there’s still no denying that pasta recipes are the easiest, quickest and most versatile meals you can turn to for any occasion.

From the classic recipes we all know and love, to innovative new flavor pairings that surprise and delight - pasta boldly goes where no other meal base has dared to venture. All it takes is a few simple ingredients, some easy prep and a rapid-fire cook time to turn out a delicious, elegant, and comforting feast when pasta is the centerpiece.

Need some fresh pasta inspiration for your busy weeknights, family dinners, cookouts and date nights?

Whether you need dinner on the table in a flash, an impressive restaurant-quality meal in record time, or just a shake-up to your usual repertoire of pasta recipes - this collection has you covered. 

Here’s our roundup of the 20 best pasta dishes that have made their way onto our kitchen tables and into our hearts - we know they’ll soon be part of your regular menu rotation too...

Race the Clock!

For a fast and gratifying meal, you can’t go past these short-order pasta recipes that whip up in a flash! With dinner on the table in 20 minutes flat, your weeknights are about to get a whole lot more relaxing… 


Roasted Broccoli Garlic Pasta


PREP TIME | 5 mins

COOK TIME | 15 mins

Simplicity is bliss, and this nutrient-packed pasta recipe is always the right answer to our midweek “what’s for dinner?” musings.

Charred, oven-grilled broccoli gets a bold flavor boost from toasty garlic and crunchy almonds, then springs to life with a bright, lemony stir-through sauce that practically cooks itself.

Wholesome, decadent, and filling, this easy recipe is bound to become a star in your regular menu rotation. 

  • 1 box Three Farm Daughters Rotini
  • 1 lb Broccoli florets, cut into large bite-sized pieces
  • 7-8 cloves Garlic, crushed
  • ¼ cup E.V. Olive Oil
  • Pinch of Garlic Salt & Pepper
  • ½ cup Vegetable Broth, hot
  • 4 tbsp Butter (or non-dairy buttery spread)
  • 2 tsp Onion Powder
  • 1 tsp Lemon Zest
  • 2 tbsp Lemon Juice
  • ½ cup Parmesan Cheese (sub plant-based for vegan option)
  • ½ cup Toasted Flaked Almonds

1. Preheat broiler on high and line a large baking sheet with foil.

2. Arrange broccoli in a single layer on the baking sheet and drizzle generously with oil. Season with garlic salt and cracked black pepper, then roast under the broiler for 10 minutes, turning occasionally until broccoli is lightly golden and turning crispy in parts.

3. Meanwhile, cook pasta according to package directions until al dente. Save 1 cup of pasta cooking water before draining.

4. In a separate mug, combine the butter, hot veggie broth, onion powder, lemon zest and juice. Stir until the butter melts, then set aside.

5. Once the broccoli is deeply roasted and starting to get charred around the edges, remove the baking sheet from under the broiler. Sprinkle the crushed garlic evenly over the hot broccoli and drizzle with a little extra oil to help the garlicky flavor infuse every broccoli piece. Gently toss, and pop the tray back under the broiler for another 45-60 seconds or so, until garlic is fragrant and very lightly golden. (Watch it carefully for this final minute so the garlic doesn’t burn and turn bitter - it won’t take long!)

6. Drain the pasta and return to the hot pot over a low heat. Quickly pour the butter and broth mixture over the pasta, then add the grilled broccoli, scraping in all the delicious garlicky oil and charred broccoli bits that get left behind on the foil.

7. Gently stir broccoli and broth mixture through pasta, adding a few spoonfuls of the starchy reserved cooking water. Continue stirring gently until the liquid is absorbed and forms a glossy, fragrant sauce, adding an extra knob of butter if desired. Check for seasoning, adding a spritz more lemon to balance the richness.

8. To serve, scatter generously with shredded parmesan and toasted almond flakes for crunch.


Penne Alla Vodka


PREP TIME | 10 mins

COOK TIME | 15 mins

Who knew that Penne alla Vodka - everyone’s favorite pasta at the local Italian trattoria - was not only super simple to make at home, but speedy too? This creamy tomato sauce is deceptively delicious, and the secret behind its rich tang and velvety texture is a generous scoop of concentrated tomato paste.

Unlock the most authentic restaurant-worthy flavors by using the highest quality ingredients you can get your hands on. All that’s missing is unlimited breadsticks!

  • 1 box Three Farm Daughters Penne
  • 3 tbsp Unsalted Butter
  • 1 Yellow Onion, finely chopped
  • 4 cloves Garlic, crushed
  • ½ cup Tomato Paste, highest-quality Italian brand
  • Pinch Dried Chili Flakes
  • ⅓ cup Vodka
  • ⅔ cup Heavy Cream
  • ⅔ cup Parmesan, plus more to serve
  • ¼ cup fresh Basil leaves

1. Bring a large pot of salted water to the boil.

2. In a separate skillet, melt butter over medium heat. Gently sauté onion for 5 minutes, until translucent but not yet starting to brown. Add garlic, tomato paste and chili flakes and cook, stirring constantly, until tomato paste is fragrant and starting to thicken, around 4 minutes.

3. Pour over the vodka and deglaze the pan, stirring in any caramelized bits stuck to the bottom. Crank up the heat to medium-high and simmer for 3 minutes to cook off the alcohol. Once you can’t detect a strong vodka smell, turn off the heat while you prepare the pasta. 

4. Cook penne according to package directions, saving 1 ½ cups of the pasta cooking water before draining. Finally, return the tomato sauce to medium heat and stir in ½ cup of the reserved pasta water. Pour in the heavy cream and parmesan and stir until combined, then turn off the heat.

5. Fold cooked penne through the creamy tomato sauce, adding more pasta water a tablespoon at a time to form a luscious, velvety sauce.

6. To serve, grate over more parmesan and scatter with torn basil leaves. Goes beautifully with a simple green salad! 


One-Pot Pasta Primavera


PREP TIME | 10 mins

COOK TIME | 12 mins

Ditch the dishes with this easy one-pot pasta recipe bursting with springtime freshness! Tender-crisp asparagus, zucchini and peas share the pot as your pasta cooks, taking the madness out of the method for a stress-free dinner prep.

Next, it’s as simple as draining the lot before draping it in a delicate sauce of lemon, fresh herbs and creamy ricotta. Get ready for everyone eating their veggies and asking for seconds.

  • 1 box Three Farm Daughters Cavatappi or Rotini
  • 3 cloves Garlic, peeled and cut into quarters
  • 1 lb Asparagus, woody ends trimmed and cut into 1 inch pieces
  • 1 ½ cups frozen Peas
  • 2 small Zucchinis, cut into 1 in cubes
  • ⅓ cup Olive Oil
  • Zest & juice of 1 Lemon
  • ½ cup Parmesan
  • 1 cup Ricotta
  • ½ cup fresh Basil, torn
  • ½ cup fresh Mint leaves, torn 

1. Bring a large pot of salted water to a boil and toss in your quartered garlic cloves. Allow garlic to infuse into boiling water for 3 minutes.

2. Next, add the zucchini and asparagus along with the pasta.

3. Bring back to a rolling boil and cook until cavatappi is al dente and veggies are tender, around 11 minutes - adding the frozen baby peas for the final 1 minute of cooking time.

4. While the pasta is cooking, mix the parmesan, oil and lemon zest in a small bowl and season to taste. Set aside. 

5. Before draining the pasta and veggies, reserve 1 cup of the cooking water and set aside. Strain the water, and quickly return the cooked cavatappi and vegetables back into the pasta pot with ½ cup of the cooking water. 

6. Return pot to a low heat and pour the lemony parmesan dressing over the cooked veggies and pasta, stirring constantly for 1 minute until a glossy sauce forms.

7. Remove from heat promptly after 1 minute to avoid overcooking, adding an extra splash of cooking water if desired.

8. To serve, transfer pasta to a serving dish and scatter with generous dollops of creamy ricotta and handfuls of the torn fresh mint and basil. Drizzle lightly with oil and spritz with lemon juice, grating over more parmesan and lemon zest if desired. 


Creamy Rotini with Ham & Peas


PREP TIME | 10 mins

COOK TIME | 20 mins

This creamy rotini studded with savory cubes of smoky ham and tender spring peas is a family favorite recipe here at Three Farm Daughters. (At any given moment, it’s fairly likely that one of us will be making it for dinner tonight!)

Simply beautiful, it’s one of those comforting, undemanding and delicious recipes everyone loves - ideal to feed a crowd, the kids, or just yourself if you’ve had a particularly rough day! ;) 

  • 1 box Three Farm Daughters Rotini
  • 2 tbsp Butter
  • 1 large Shallot or ½ Yellow Onion, minced
  • 3 cloves Garlic, minced
  • 1 ½ cups fully-cooked Ham, diced
  • 1 cup Frozen Peas
  • ½ cup Cream
  • ½ cup Parmesan, plus extra for serving
  • Fresh chopped parsley

1. Fill a large pot with water and add a generous amount of salt, bring to the boil. Add pasta and cook until tender. Before draining, reserve 1 cup of the pasta cooking water, and set aside. Drain Pasta.

2. Meanwhile, heat a large skillet over medium heat and melt the butter. Add shallot or onion and sauté for two minutes, then add the garlic and cook one minute longer, until fragrant. Add diced ham and frozen peas to the pan, stirring until peas begin to defrost. 

3. Next, add the cream, reserved cooking water, parmesan, salt, and pepper. Stir until combined, then fold in the cooked rotini.

4. Serve garnished with chopped parsley and extra shredded parmesan cheese if desired.


Zucchini & Thyme Penne with Parmesan


PREP TIME | 10 mins

COOK TIME | 17 mins

Meet one of the best pasta recipes for year-round versatility, perfect for lively summertime feasts and winter comfort alike. Sautéed zucchinis combine with woodsy thyme and savory parmesan, melting into a nutty yet slightly-sweet dish that’s earthy, bold, and absolutely delicious.

A spike of chili and aromatic black pepper cuts through the richness, creating a truly surprising and delightful flavor combo that’s even more delicious than the sum of its parts!

  • 1 box Three Farm Daughters Penne
  • 1.5 lbs small Zucchinis, diced
  • 5 tbsp Olive Oil
  • 3 Shallots, finely chopped
  • 4 cloves Garlic, crushed
  • 2 tbsp fresh Thyme leaves, stripped from their stalks
  • Pinch of Chili Flakes
  • 1 tbsp Butter
  • ½ cup Parmesan, shredded
  • ½ cup flat-leaf Parsley
  • ¼ tsp freshly cracked Black Pepper

1. Bring a large pot of salted water to the boil, and heat a heavy-based frypan over medium heat.

2. Heat the olive oil in the frypan and sauté shallots for 5 minutes until translucent. Tumble the diced zucchini, thyme leaves, chili and garlic into the pan. Sauté until zucchinis are softened, around 15 minutes. Season to taste. 

3. While the zucchini cooks, boil the pasta according to package directions. Drain pasta and return to the pot, saving 1 cup of the starchy pasta cooking water. 

4. Roughly chop the parsley leaves and toss through the cooked penne with the butter and sautéed zucchini. Check the seasoning, adding some spoonfuls of the reserved pasta cooking water to create a luscious and velvety sauce.

5. Serve topped with plenty of cracked black pepper and parmesan.


Quick Mac and Cheese

SERVES  2 kids

PREP TIME | 1 min

COOK TIME | 8 mins

This awesome recipe makes the fastest homemade mac & cheese ever - ideal for when you needed dinner on the table, like, 15 minutes ago!

It’s a quick and easy meal to cook for little ones - but if we’re being totally honest, pasta dishes with this much cheesy goodness are the ultimate crowd-pleaser for all ages. While these measurements make enough for two hungry kids, you can easily double or quadruple this pasta recipe to treat the whole family.

  • 1 cup Three Farm Daughters Elbows
  • 2 cups Water
  • 1 cup shredded cheese, Cheddar
  • `1 tbsp Butter
  • 2 tbsp Milk

1. Combine elbow macaroni and water in a large bowl. Microwave on high for 3 minutes.

2. Stir, then microwave on high for 3 more minutes. Continue stirring and cooking in short bursts until elbow macaroni is al dente, cooking time varies depending on your microwave strength.

3. Once cooked, add cheese and microwave for 30 more seconds.

4. Stir in milk and butter and enjoy!

Fast & Fancy

Being pressed for time should never mean we don’t get to indulge in the finer tastes! Luckily, these pasta recipes are simple stunners that have your back whenever you feel like rolling out the red carpet at dinnertime.


Lemony Chicken Piccata PAsta


PREP TIME | 20 mins

COOK TIME | 40 mins

Unexpected guests you need to impress stopping by for dinner? Don’t panic - this glorious dish takes the pantry staples you have on hand and elevates them into a chic restaurant-quality dish.

Tender medallions of juicy, golden chicken draped in lemon-caper sauce makes for a quick and deceptively easy pasta dish in a pinch. Promise we won’t tell them how easy it was to make if you don’t! 

  • 2 Boxes Three Farm Daughters Penne
  • 1 ⅕ lbs boneless, skinless Chicken Breast Cutlets
  • ½ cup all-purpose Flour
  • ½ tsp Paprika
  • ½ tsp Italian Seasoning 
  • ¼ cup Olive Oil
  • 2 cloves Garlic, crushed
  • ⅓ cup Butter
  • 1 cup White Wine
  • 1 cup Chicken Stock
  • ⅓ cup fresh Lemon Juice, plus more to serve
  • 1 tsp Lemon Zest
  • 2 tbsp Capers, drained (optional)
  • ¼ cup Parsley, chopped

1. Bring a large pot of salted water to the boil. 

2. Rinse chicken breast cutlets, pat dry with paper towels and transfer to a chopping board. If they’re on the thicker side, pound lightly with a meat mallet until thin, no more than ¼ inch thick to ensure fast and even cooking. Slice cutlets crosswise into bite-sized 2.5 inch pieces.

3. Combine flour, paprika, Italian seasoning and a good grinding of black pepper in a shallow dish, and dredge chicken pieces in the flour to evenly coat. 

4. Heat olive oil and 2 tbsp butter in a heavy-based skillet over medium heat. Cook the chicken pieces, working in batches if necessary, until lightly golden brown and no longer pink. (Avoid overcooking the chicken at this point as they will be simmered again in the sauce later.) Remove the chicken from the pan and set aside on a plate, covered with foil to keep warm.

5. Add the garlic to the hot pan, sizzle until fragrant and then pour over the wine. Crank up the heat and boil until the wine reduces by half and cooks off the alcohol, around 3 minutes. Reduce heat to medium and stir in the chicken stock, capers, and the zest and juice of the lemon. Simmer for 5 minutes, then add 2 tbsp butter before returning the chicken pieces to the pan, along with any resting juices that have accumulated. Simmer for 12-13 minutes until sauce has thickened and chicken pieces are cooked through.

6. Meanwhile, prepare pasta as directed and save 1 cup of cooking water before draining.

7. Remove cooked chicken pieces from the sauce and set aside, then tip the cooked penne into the skillet, stirring to coat penne with piccata sauce. Scatter in half the parsley, then loosen the sauce with a few spoonfuls of cooking water. Season to taste.

8. To serve, pour the lemony piccata pasta into a serving dish and arrange the golden chicken pieces on top. Drizzle any remaining sauce left in the pan over the dish and spritz with a little extra lemon juice. Sprinkle with parsley and black pepper, and enjoy at once.


Bruschetta Pasta


PREP TIME | 10 mins

COOK TIME | 20 mins

Capture the flavors of summer sunshine with this easy tomato pasta dish, highlighted with its sweet and tangy stir-through vinaigrette dressing topped with creamy burrata cheese.

The perfect accompaniment for al fresco picnics, late summer sunsets or even long days when you can’t bear the thought of cooking - this zippy creation delivers plenty of flavor and none of the fuss. 

  • 2 Boxes Three Farm Daughters Penne
  • 1 cup sliced Cherry or Grape Tomatoes 
  • 2 teaspoons Honey or Granulated Sugar
  • 1 Shallot, finely chopped
  • 3 cloves Garlic
  • ¼ cup White Wine Vinegar
  • ½ cup Olive Oil
  • Pinch of crushed Red Pepper Flakes
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • 2 cups Burrata Cheese or Fresh Mozzarella
  • Fresh Basil for garnish
  • Balsamic Glaze for drizzling

1. Prepare penne pasta as directed and transfer to a large bowl, then set aside.

2. Place honey, salt, black pepper, crushed red pepper flakes, shallot, garlic, and lemon juice in the bowl of a food processor.

3. Turn on and let run until shallot and garlic are minced. Turn off and scrape down the sides of the food processor with a rubber spatula.

4. Add the vinegar and then turn back on, while running slowly stream in the olive oil. Pour the dressing over prepared pasta, add tomatoes and toss.

5. Plate and top with burrata cheese. Finish with torn basil leaves and balsamic glaze if desired. 


Vegan Cannellini Bean & Arugula Rotini

SERVES  4  |  Vegan-Friendly

PREP TIME | 10 mins

COOK TIME | 20 mins

Buttery cannellini beans are best friends with pasta recipes, lending a sumptuous mouthfeel that’s rich and hearty to lightened-up pasta dishes!

Paired with fresh and flavorsome co-stars like tomatoes, asparagus and pine nuts, this deliciously healthy pasta tastes like indulgence on a plate. (Nobody will even know it’s vegan unless you tell ‘em so!)

  • 1 box Three Farm Daughters Rotini
  • 2 tbsp Extra Virgin Olive Oil, plus more to serve
  • 5 cloves Garlic, crushed
  • 15 oz can Cannellini Beans, drained and rinsed
  • 1 tub of Grape Tomatoes, halved
  • 1 bunch Asparagus, ends trimmed and cut into 1-inch pieces
  • 1 cup Vegetable Broth
  • Zest & juice of 1 large Lemon
  • 1 tsp Maple Syrup
  • 4 tbsp Nutritional Yeast
  • 1 tsp Soy Sauce
  • Pinch dried Red Chili Pepper Flakes
  • 3 tbsp Pine Nuts, toasted
  • 3 big handfuls Arugula
  • ½ cup fresh Basil

1. Bring a large pot of salted water to a rolling boil and cook rotini according to package directions. Scoop out 1 cup of the starchy pasta water just before draining.

2. Meanwhile, heat oil in a large skillet over medium heat. Sauté cannellini beans, garlic, tomatoes and red pepper for 2 minutes.

3. Crank up the heat and pour in the veggie stock. Bring to a rapid simmer for 5 minutes until the beans are tender and tomatoes collapse, then pop in your asparagus.

4. Reduce the heat to medium and simmer gently for 2 minutes, until asparagus turns bright green and tender-crisp.

5. Remove skillet from the heat and stir in lemon zest and juice, nutritional yeast, soy sauce and maple syrup.

6. Add the cooked pasta to the skillet, stirring over a low heat with a few spoonfuls of reserved pasta cooking water to form a glossy sauce. Season to taste and fold through the arugula leaves.

7. To serve, pile into an elegant serving dish and scatter with toasted pine nuts. Tear over basil leaves and finish with a generous drizzle of olive oil.


Garlic Butter Shrimp Sheet Pan Pasta


PREP TIME | 10 mins

COOK TIME | 15 mins

Ahh, garlic butter. There’s almost nothing it can’t instantly transform into a deliciously life-changing dish. (We may be slightly exaggerating here, but can you blame us?) 

Vibrant lemons, garlic and zesty Italian seasoning unite in the oven as a luxurious butter sauce for this set-it-and-forget-it grilled shrimp pasta. Between you and me, you should probably make this quick and easy dinner tonight so you won’t be dreaming about eating it for days!

  • 2 boxes Three Farm Daughters Penne
  • 2 lbs Shrimp, peeled and deveined
  • 1 ½ sticks Unsalted Butter, melted
  • 6 large Garlic cloves, crushed
  • ½ tsp Italian Seasoning
  • Pinch of Paprika
  • Zest and Juice of 1 Lemon
  • Extra Lemon slices, to serve
  • 1 ½ tbs flat-leaf Parsley, chopped, plus extra sprigs to serve

1. Preheat oven to 400°F and bring a large pot of salted water to the boil. Grease a large non-stick baking sheet.

2. In a small bowl, combine melted butter, crushed garlic, Italian seasoning, paprika, and lemon zest and juice. Season with salt and pepper, and whisk to combine.

3. Arrange shrimp in a single layer on the baking sheet and drizzle over melted butter mixture, tossing gently to combine.

4. Bake shrimp for 8-10 minutes until they firm up, turn pink, and are cooked through.

5. Meanwhile, cook the penne pasta according to package directions,  setting aside half a cup of cooking water before draining.

6. Remove cooked shrimp from the oven and toss through pasta immediately. Stir through a couple of spoons of reserved pasta cooking water, along with the chopped parsley.

7. Pile into a pretty serving dish, scatter with extra parsley sprigs and serve with lemon slices on the side.


Mascarpone & Lemon Pasta


PREP TIME | 5 mins

COOK TIME | 20 mins

Cavatappi steals the spotlight in this elegant stir-through sauce, perfect for those evenings you’re pressed for time but need to roll out the red carpet.

With just 4 simple ingredients and a quick stir, this Cavatappi draped in a silky mascarpone sauce is nothing short of perfection.

  • 1 box Three Farm Daughters Penne or Cavatappi
  • 1 cup Mascarpone Cheese
  • 1/2 Lemon, squeezed (about 2 tbsp)
  • Parsley for topping

1. Cook pasta according to back of box. Salt the boiling water like the sea! This provides a lot of flavor for the pasta.

2. Strain pasta, and reserve 1/4 cup pasta water.

3. Place pasta back on stovetop and stir in mascarpone cheese and lemon juice.

4. Stir until cheese is melted and everything combined. Add a tbsp of pasta water until desired thickness has been achieved.

5. Sprinkle parsley on top to serve. Enjoy!

Cozy & Comforting

Whether you’re warming up after a chilly winter day or simply finding solace in a bowl of something cozy, rich and delicious - pasta always answers the call in the comfort food stakes. Snuggle up on the couch sooner with these quick, cozy pasta recipes ready in record time!  


"Not-So-Classic" Lasagna


PREP TIME | 10 mins

COOK TIME | 45 mins

Forget the finicky layers of classic lasagna, that's just too time-consuming for busy weeknights! This fast-tracked pasta bake packs all the rich flavor of your favorite comfort food dish with none of the fuss. 

Simply combine this easy-peasy bolognese pasta sauce with some cavatappi, dollop on some ricotta, and flash-bake for an express version that’s every bit as good as grandma’s secret recipe. 

  • 2 Boxes Three Farm Daughters Cavatappi 
  • 2 Brown Onions, chopped
  • 5 fresh Garlic cloves, crushed
  • 1 lb lean Ground Beef (or plant-based alternative)
  • 1 tbsp Tomato Paste
  • 3 tsp dried Oregano
  • 2 Bay Leaves
  • 28oz can Crushed Fire-Roasted Tomatoes
  • ¾ cup Veggie or Chicken Broth
  • ¼ cup Olive Oil
  • 1 ½  cups Ricotta Cheese
  • ½  cup Parmesan Cheese, shredded
  • ½  cup Mozzarella Cheese, shredded
  • ½ cup Parsley, chopped

1. Cook cavatappi to al dente, according to package directions. Transfer to a large bowl, then set aside while you make the sauces.

2. Make Bolognese Sauce: Heat the oil in a Dutch oven or heavy-bottomed saucepan on low-medium heat, and sauté the chopped onion until soft and translucent.

3. Turn up the heat and crumble in ground beef, stirring and breaking up clumps with a wooden spoon. Cook for 7-10 minutes until thoroughly browned with no pink remaining. 

4. Add crushed garlic and tomato paste and cook, stirring, for 1 minute until fragrant. 

5. Pour in canned crushed tomatoes, dried oregano, bay leaves and broth, and bring to just below boiling point. Reduce heat to medium-low and simmer for 20-25 mins.

6. While the Bolognese is simmering, mix together ricotta and parmesan in a small bowl, and season with salt and pepper.

7. Preheat the oven to 375°F.

8. To assemble, spread ⅓ of the Bolognese sauce on the base of a large greased baking dish. Pour over half your cooked cavatappi,  then another ⅓ layer of Bolognese sauce. Spread half the ricotta mixture over, then repeat layers, finishing with the ricotta layer on top. Sprinkle with mozzarella and bake for 20 mins until golden and bubbly.

To serve, sprinkle top with chopped parsley and serve with garlic bread for the ultimate comfort food feast.


Baked Spinach Artichoke Dip Pasta


PREP TIME | 10 mins

COOK TIME | 40 mins

Give tortilla chips the night off, and dig into this make-at-home version of your favorite bubbly baked skillet dip with pasta instead! Turns out, this oozy spinach artichoke combo is the perfect match for pasta recipes too, and this one couldn’t be easier.

No need to even boil the pasta first, just stir everything together and pop it in the oven where the pasta softens and cooks right in the sauce. More time to watch the game, am I right? 

  • 1 ½  boxes Three Farm Daughters Rotini
  • 2 large bunches Fresh Spinach, around 8 cups (or 10oz package frozen spinach)
  • 5oz block Feta Cheese
  • 14oz jar Marinated Artichoke Hearts in EVOO
  • 4 tbsp flavored oil from Artichoke Jar, set aside
  • 2 cloves Garlic, crushed
  • 1 tsp Dried Dill
  • Pinch Chili Flakes
  • 3 cups Boiling Water
  • 2 tbsp Cream Cheese
  • 2 tbsp Sour Cream

1. Preheat oven to 400°F. 

2. Grease a high-sided 10x15 inch baking dish and pop the block of feta in the center. Bake for 15 minutes until softened and lightly golden. 

3. Next, tear up the spinach leaves into a large bowl. Add the quartered artichoke hearts along with 4 tbsp of their marinating oil from the jar. Then add garlic, chili, dill, cream cheese and soured cream. Massage everything together using your hands, squeezing the spinach leaves until compacted and thoroughly combined. Season to taste.

4. Once the feta has baked for 15 minutes, remove from the oven then add the pasta and spinach mixture to the baking dish.

5. Pour 3 cups boiling water over the lot, stirring gently to distribute the melted feta. The pasta will absorb the liquid as it cooks, so don’t panic if it looks very wet at this point!

6. Cover the dish tightly with foil and bake until pasta is tender, around 20-25 minutes total. Check after 15 minutes, giving it a good stir and adding more boiling water if the pasta starts to look dry. Re-cover with foil, then return to the oven until pasta is done and sauce has thickened.

7. Allow to cool for 5 minutes before removing the foil, then stir and serve.


Italian Sausage Carbonara


PREP TIME | 10 mins

COOK TIME | 25 mins

This indulgent twist on the classic pasta dish is perfect for date nights, cozy evenings in, or those days when you’re craving a delicious meal that feels a bit naughty!

Tiny sausage meatballs and crispy flecks of pancetta bring a savory bite to every forkful of this rich, silky pasta sauce that must be tasted to be believed. 

  • 1 box Three Farm Daughters Penne 
  • ¼ lb Pancetta or thick-cut Prosciutto, roughly chopped
  • 4 high quality Italian Sausages, casings removed
  • 2 tbsp Olive Oil
  • ½ cup Heavy Cream
  • 4 Free Range Egg Yolks
  • Zest of 1 Lemon
  • 4 tbsp finely grated Parmesan
  • 2 tbsp chopped Parsley

1. Squeeze the sausage filling out of the casings, and using wet hands, pinch off ¼ inch pieces of the sausagemeat and roll into little meatballs. Set aside on a plate while you preheat your frypan. 

2. Heat 2 tbsp oil in a heavy-based pan and fry the sausage meatballs over medium heat until browned on all sides. Add the chopped pancetta or prosciutto to the pan and continue cooking until crispy and golden. 

3. Meanwhile, bring a pan of salted water to the boil and cook penne according to package directions. 

4. While the pasta cooks, combine the cream, egg yolks, parmesan and lemon zest in a small bowl. 

5. Drain the cooked penne, reserving a cup of the starchy cooking water to stir through the sauce. 

6. Return the pasta to the pot, but be sure to keep the pan off the stove from this point - you don’t want to end up with scrambled eggs! Immediately pour over the egg mixture, quickly stirring it through with a splash of pasta cooking water. The residual heat from the pasta will gently cook the egg into a silky, thickened sauce as you stir.

7. Next, add the hot sausage meatballs and pancetta to the pot, and toss it all together. Check that the carbonara sauce is smooth and creamy, adding a few more spoonfuls of the reserved cooking water if required. 

8. Serve immediately, topped with extra parmesan and chopped parsley for a decadent and delicious pasta dish sure to impress. 


Baked Penne with Mushrooms, Spinach & Crispy Prosciutto


PREP TIME | 10 mins

COOK TIME | 45 mins

This hearty dish loses none of its finesse or flair in the oven, doubling as a sophisticated dinner party main when there’s discerning palates at your table. Tangy mascarpone and garlicky mushrooms create an easy stir-through sauce for this bubbly bake, crowned with its crunchy jewels of crisp, umami-packed prosciutto.

Serve with a crisp green salad on the side for an impressive feast everyone will think you spent all day making!

  • 2 boxes Three Farm Daughters Penne
  • 3 tbsp Olive Oil
  • 8 oz Cremini or Baby Portabella Mushrooms, sliced
  • 4 oz Prosciutto slices, torn
  • 3 cloves Garlic, sliced
  • Pinch ground Nutmeg
  • 6 oz Mascarpone Cheese
  • 1 large bag Baby Spinach
  •  ½ cup Chicken Broth, hot
  • ½ cup Parmesan, plus extra to serve
  • ⅓ cup Parsley, roughly chopped

1. Prepare pasta as directed, reserving 1 cup of the starchy cooking water before draining. Transfer penne to a large greased baking dish and set aside. 

2. Preheat the oven to 350°F.

3. Heat 1 tbsp oil in a large skillet over medium heat and sizzle prosciutto slices until crisp, about 1 minute per side. Set aside on paper towels. In the same pan, sauté the sliced mushrooms in the prosciutto-infused oil until golden brown, about 6-7 minutes. Add garlic for the final minute and cook until fragrant.

4. Remove skillet from heat and stir through mascarpone and spinach leaves. Pour over hot chicken broth to wilt the spinach, and loosen sauce with a few spoonfuls of pasta water. Crumble in half the crispy prosciutto pieces and stir to combine. Sprinkle in nutmeg and season to taste. 

5. Pour the creamy mushroom sauce over the pasta waiting in the baking dish, and sprinkle top with Parmesan. Bake for 10-15 minutes until bubbly and golden. Allow to cool for 5 minutes before serving.

6. To serve, crumble the rest of the prosciutto over the dish and scatter generously with parsley, and extra parmesan on the side.

Modern Classics

Need a shakeup to keep things fresh and exciting? Endlessly versatile, pasta is a true shape-shifter, playing nice with a vast palette of fun flavor profiles that ignite your imagination. Keep taste buds on their toes with a surprising riff on the old classics, or let these inspired flavor pairings steal the show. Just don’t be surprised if they leave plain old pasta and red sauce in the dust! 


Zesty Mexican Street Corn Rotini

SERVES  8  (or 12 as a side dish)

PREP TIME | 10 mins

COOK TIME | 45 mins

Summertime always brings a bumper crop of sweet corn here at the farm, and harvest means happy days - mainly because we just can’t stop making this zippy and unexpected pasta salad!

Perfect for cookouts, potlucks or anytime you need a show stopping side dish for grilled chicken or steaks. Just be sure to go easy on the spice if you’re serving to a crowd! 

  • 2 boxes Three Farm Daughters Rotini
  • 6 ears of fresh Sweet Corn, husked and grilled
  • Olive Oil spray
  • ½ cup Cotija or Feta Cheese, crumbled
  • 6 Green Onions, finely sliced
  • ⅔ cup Cilantro, roughly chopped
  • ⅓ cup light Sour Cream
  • ½ cup Mayonnaise, highest quality
  • ½ tsp Garlic Powder
  • 3 tbsp Lime Juice, freshly squeezed
  • ½ tsp Paprika, plus more for sprinkling on top
  • ¼ tsp Chili Powder, or more to taste
  • Pinch Cayenne Pepper (if you like it spicy!)
  • 1 can Black Beans, drained and rinsed
  • 1 Avocado, chopped Lime wedges, to serve

1. Husk corn cobs and remove the silk, then spritz each lightly with olive oil spray. Grill or broil the cobs of corn on high until lightly charred in places, turning frequently. Allow to cool slightly before slicing off the kernels and popping them into a large serving bowl.

2. Cook pasta as directed and rinse under cool water, then drain well and transfer to the bowl with the grilled corn. Refrigerate while you make the dressing. 

3. In a medium bowl, whisk together the mayo, sour light cream, garlic powder, chili powder, paprika, and the lime juice and zest. Season to taste, adding a pinch of cayenne and more chili powder if you like things hot! 

4. Pour dressing over the cooled rotini and corn mixture, reserving a couple of tablespoons to drizzle over the top when serving.

5. Add the drained black beans, and most of the chopped green onions, cilantro and crumbled cotija cheese to the pasta and stir gently to combine.

6. If you’re making this pasta dish ahead of time, it keeps well in the fridge for a couple of days, allowing the flavors to improve. Or you can serve it immediately if you just can’t wait! 

7. To serve, give everything one last stir and pile onto a big serving platter. Garnish with remaining green onions, cilantro and cotija cheese, and arrange chopped avocado on top. Sprinkle with paprika and serve with extra lime wedges on the side.


The Perfect Basil Pesto with Balsamic-Roast Tomatoes

SERVES 4-6 |  Vegetarian

PREP TIME | 25 mins

COOK TIME | 25 mins

It’s tough to improve on the classics… But one taste of this revamped iconic dish changes the game. Aromatic basil pesto is topped with vinegary-sweet roasted tomatoes, and flecked with the waxy crunch of toasted pine nuts. Think Caprese flavors - but deeper, toastier, better. 

This beautifully simple pasta recipe celebrates Italy’s most divine flavors in all their glory, whilst standing in as the perfect antidote to busy weeknights in the modern world.

  • 2 boxes Three Farm Daughters Penne
  • 4 cups fresh Basil leaves, loosely packed
  • ⅔ cup Pine Nuts, toasted, plus extra 2 tbsp to serve
  • 1-2 cloves Garlic, grated
  • ½ cup Extra Virgin Olive Oil, plus 2 tbsp extra
  • Spritz of fresh Lemon juice
  • ⅔ cup Parmesan, very finely grated, plus extra to serve
  • 6 large Roma Tomatoes, quartered lengthwise
  • 3 tbsp Balsamic Vinegar
  • ½ tsp Brown Sugar

1. Preheat the broiler on high and bring a large pot of salted water to the boil.

2. Arrange the fresh tomatoes in a single layer in a high-sided glass baking dish, then drizzle over 2 tbsp oil and the balsamic vinegar. Sprinkle over the brown sugar and season with salt and pepper, then place under the broiler while you make the pesto.

3. In the bowl of a food processor (or a large mortar and pestle, if you have one) add the basil leaves, half the pine nuts, half the olive oil, and grated garlic. Using quick bursts, whiz until just starting to come together, scraping down the sides frequently.

4. Season with salt, plenty of freshly-cracked black pepper, and a spritz of lemon juice. Add the grated parmesan and whiz until just combined, pouring the remaining oil into the blender in a steady stream with the motor running. Add the remaining pine nuts and whiz briefly to retain some texture. 

5. Taste and season the pesto, adding a little more lemon, salt or parmesan to balance out the flavors. You should have a loose, fragrant pesto sauce that spoons easily - add a splash of water if needed. 

6. Meanwhile, carefully take the tomatoes out from under the broiler. You’ll notice they will have released a fair bit of juice, but don’t panic - this cooks down into a sweet and tangy sauce with the balsamic. Using a spoon, baste tomatoes with the vinegar and return to the broiler under high heat. 

7. Continue checking and basting the tomatoes until liquid reduces by half and the skins are starting to blister in places, around 20 minutes. Allow to cool before serving, any excess liquid will thicken upon standing. 

8. Next, prepare pasta as directed, saving 1 cup of the cooking water before draining. 

9. Once the pasta is cooked, drain and return it to the warm pot, off the stove. Working quickly, stir through about 1 cup of the basil pesto with ¼ cup of the starchy cooking water. Continue stirring until the residual heat from the pasta melts the cheese, adding more dollops of pesto and pasta cooking water until the penne is glistening and evenly coated.

10. To serve, grate over some extra parmesan and scatter with remaining pine nuts for crunch. Spoon over the roasted tomatoes and their delicious balsamic sauce, and enjoy at once. 


Hawaiian Macaroni Salad

SERVES  8 | Vegetarian | Vegan-Adaptable

PREP TIME | 10 mins

COOK TIME | 11 mins

Tired of the usual treadmill of boring old tomato pasta sauce? This zesty, creamy pasta salad transports you straight to the tropics, giving your tastebuds a mini vacation from the daily grind.

Take it to cookouts, enjoy it Hawaiian-style alongside sticky glazed teriyaki chicken or kalua pulled pork, and say Aloha to one of your new favorite pasta dishes! 

  • 2 boxes Three Farm Daughters Elbows
  • 2 cups Mayonnaise, highest quality (sub plant-based mayo for vegan option)
  • ⅓ cup Milk (sub cashew milk for vegan version)
  • 3 tbsp Apple Cider Vinegar
  • 1-2 tsp Sugar
  • 2 large Carrots, shredded
  • ¼ cup Sweet Onion, grated
  • ½ cup Green Onions, finely sliced, plus extra for garnish
  • ½ cup Celery, finely chopped (optional)

1. Boil pasta as directed and transfer to a large bowl.

2. While pasta is still hot, sprinkle over the vinegar, grated onion and shredded carrot (along with the celery, if using). Toss to combine and set aside in the refrigerator to chill while you make the dressing. 

3. In a medium bowl, whisk together the mayonnaise, milk, sugar and sliced green onions. Pour over the cooled pasta mixture, season with salt and pepper, and gently stir to combine. Taste to check the balance of creamy, sharp, and sweet, adjusting with a little more vinegar, sugar or salt as necessary. You’ll know you’ve got it right when you can’t stop your fork from digging into the bowl for another taste!

4. Cover and refrigerate for at least 4 hours to let the flavors mingle, preferably overnight.

5. Before serving, give everything another good stir, adding an extra splash of milk if the pasta looks a bit dry. Top with extra green onion slices and dig in! 


Roasted Butternut Squash Pasta with Creamy Walnut Pesto

SERVES  6  |  Vegetarian

PREP TIME | 10 mins

COOK TIME | 40 mins

Sweet, caramelized chunks of bronze-roasted butternut squash are always a treat… But when you tumble them over this elegant walnut pesto and scatter over some peppery arugula leaves, you’ve got one of those pasta recipes dreams are made of. 

Luscious, satisfying and ever-so-fancy tasting, you’ll wonder how this gorgeous pasta recipe didn’t make it into your repertoire sooner!

  • 2 boxes Three Farm Daughters Cavatappi or Penne
  • 1 ½ cups shelled Walnuts, toasted
  • 5 tbsp Olive Oil
  • 1 lb Butternut Squash, peeled and chopped into 1 in cubes
  • 2 cups Arugula
  • 2 cloves Garlic, crushed
  • 1 cup Heavy Cream
  • 1 cup Parmesan Cheese

1. Preheat the oven to 400°F. Spread the cubed squash in a single layer on a large baking sheet lined with parchment paper. Drizzle generously with oil, season with salt and pepper, then toss until cubes are glistening and evenly coated with oil. Spread out the pieces on the tray with a little space between each - this ensures each cube will caramelize nicely in the oven.

2. Transfer baking sheet to the oven and bake for 30-35 minutes, until the squash is tender and golden brown. For best results, gently turn over cubes after 20 minutes to ensure even browning on all sides.

3. While the squash is roasting, bring a large pot of salted water to the boil and prepare the walnut pesto.

4. To make the creamy pesto, pour the toasted walnuts and garlic into a small food processor or blender. Whiz in quick pulses until very finely chopped, being sure to stop before the walnuts are ground into a paste. Alternatively, pound to a fine rubble in a mortar and pestle.

5. Meanwhile, cook cavatappi according to package directions, reserving 1 cup of starchy cooking water before draining. 

6. In a separate frypan, heat 1 tbsp oil over low heat. Gently sauté walnut-garlic mixture for 1 minute until fragrant. Pour in the cream and bring to a slow simmer, stirring constantly until the sauce has thickened, around 3 minutes. Stir through parmesan and season to taste.

7. While the sauce and pasta finish cooking, remove the roasted butternut squash from the oven and season to taste.

8. Finally, return the drained pasta to the pot and pour over the creamy walnut pesto. Stir until combined, adding spoonfuls of reserved cooking water until a loose, velvety sauce forms and clings to the pasta surface.

9. Pour pasta into a serving dish and top with the golden cubes of roasted butternut squash. Scatter handfuls of arugula over the top, sprinkle on some more parmesan and enjoy!


Summer Sun-Dried Tomato Pesto Pasta Salad

SERVES 8 | Vegetarian | Vegan-Adaptable

PREP TIME | 10 mins

COOK TIME | 11 mins

When it's too hot for a heavy meal but you need an energy boost, this lively pasta salad packs a refreshing Mediterranean twist sure to spark up any weary sunseeker.

Sun-blushed tomatoes get a surprising spin in a zesty red pesto dressing the whole family will love - all topped off with fragrant basil & buttery pine nuts that keep your fork coming back for more.

  • 2 boxes Three Farm Daughters Rotini
  • 28 oz can Chickpeas, drained and rinsed
  • 1 ½ cups Cherry Tomatoes, halved
  • 1 ½ cups sliced Semi-Dried or Sun Dried Tomatoes, best quality
  • 4 tbsp EV Olive Oil
  • 2 tbsp Red Wine Vinegar
  • ½ tsp Brown Sugar
  • ¾ cup Parmesan, shredded (vegans sub 1 tbsp Nutritional Yeast)
  • 2 tbsp Pine Nuts, toasted
  • ¼ cup Kalamata Olives, pitted and sliced (optional)
  • 2 tbsp fresh Basil Leaves, torn
  • 1 tbsp Balsamic Glaze, highest quality

1. Cook rotini according to package directions, adding the chickpeas into the pasta pot for the final 2 minutes of cooking time. Once pasta and chickpeas are tender, drain and rinse under cool water.

2. In a large bowl, combine the cooked rotini and chickpeas with the sliced cherry tomatoes & 1/2 cup of the sliced semi-dried tomatoes. Stir, cover and allow to chill in the fridge while you make the pesto dressing. 

3. Make the dressing: In a blender, whiz the remaining 1 cup of semi-dried tomatoes with 1/2 cup parmesan, the olive oil, red wine vinegar, and brown sugar. Add a pinch of salt & pepper, and blend until combined. Check the seasoning, adding more sugar, salt or vinegar to taste. Pour over pasta, mix well & refrigerate for 30 minutes.

4. Once pasta salad is well chilled, gently stir in the remaining 1/4 cup shredded parmesan (sub 1 tbsp nutritional yeast for vegan option), toasted pine nuts, torn basil leaves & kalamata olives, if using.

5. Season to taste, drizzle with 1 tbsp Balsamic Glaze & serve. (For best results, allow flavors to mingle and improve overnight in the fridge - if you can resist that long!)

Cooking up one of these quick and easy pasta recipes at your place?

We’d love to see your pasta creations - Don’t forget to tag us on Instagram

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