Luxurie Pistachio Pasta

Ingredients:

• 2 tablespoons of pistachio cream or paste (available at M&S or Costco)
• 60g mascarpone cheese
• 2 tablespoons of olive oil
• 2 pouches of fresh basil (or substitute with pesto sauce)
• Salt & pepper to taste
• Luxurie Catering Pasta

Step 1: Cook the Pasta

Boil Luxurie Pasta in a large pot of salted water for 5–7 minutes.
Once cooked, drain the pasta and reserve 1 cup of the pasta water for the sauce.

Step 2: Prepare the Sauce

In a blender, combine the pistachio cream, mascarpone cheese, olive oil, and fresh basil (or pesto).
Blend until smooth and creamy.
Season with salt and pepper to taste.

Step 3: Mixing together

Drain the pasta and mix it with the prepared pistachio sauce.
Stir well until evenly coated.

Serve immediately and enjoy!

Basil Linguine With Japanese Mushroom Sauce

Ingredients:

• 1 clove of garlic
• 40g mushrooms
• 20g soy sauce
• 1 pouch of basil leaves
• 1 chicken stock cube (or 2 teaspoons of chicken stock powder)
• 20g butter
• Luxurie Catering Pasta

Step 1: Boil the Pasta

Boil Luxurie Pasta in a large pot of salted water for 5–7 minutes.
Once cooked, drain the pasta and reserve 1 cup of the pasta water for the sauce.

Step 2: Make the Sauce

Finely chop the garlic and cut the mushrooms into bite-sized pieces.
Heat some olive oil in a pan, add the garlic, and cook for 1 minute.
Then add the mushrooms and cook for 6 minutes, or until their moisture has evaporated.

Step 3: Mixing together

Add half a cup of the reserved pasta water, along with the chicken stock cube and soy sauce. Let it heat through.
Finally, add the cooked pasta and 20g of butter and season with salt and pepper to taste, stirring well to coat everything evenly.
Garnish with fresh basil leaves and serve. Enjoy!

Ruby Fettuccine with Ragu Sauce

Ingredients:

• 2 Pieces of burger meat (any burger meat from supermarket)
• 2 Cloves of garlic
• 2 Carrots
• 30g of tomato paste
• 10g of butter
• 2 Cooked beetroots
• Chicken stock/Veg stock
• Salt & pepper to taste

Step 1: Cook the Pasta

Boil Luxurie Pasta in a large pot of salted water for 5–7 minutes.
Once cooked, drain the pasta and reserve 1 cup of the pasta water for the sauce.

Step 2: Prepare the Sauce

Finely chop 2 cloves of garlic. Dice 2 carrots and 1 beetroot into small cubes, reserving a bit of the beetroot for garnish.
Heat a splash of vegetable oil in a pan. Put the chopped garlic into the pan for 1 minute, then add the diced carrot and beetroot. Season with salt and pepper, and cook for about 5 minutes until golden.
Add the burger meat and cook until browned.
Pour in 500g of chicken or vegetable stock with 30g of tomato paste and simmer for 5 minutes to allow the flavors to blend.

Step 3: Combine and Serve

Add half a cup of the reserved pasta water, cooked pasta and 20g of butter to the sauce stir and heat through.
Season to taste with salt and pepper, and stir until everything is well coated.
Garnish with a few reserved beetroot cubes. Serve hot and enjoy!

Luxrie Cabonara

Ingredients:

• 100g of guanciale
• 3 Egg Yolk
• 1 little pieces of Pecorino Romano (at least 100g)
• 1 little pieces of Parmigiano Reggiano (at least 50g)
• Salt & pepper to taste
  (whole Peppercorns will better or crushed Peppercorn also works)
  (Salt Flake will be the best)

Step 1: Cook the Pasta

Boil Luxurie Pasta in a large pot of salted water for 5–7 minutes.
Once cooked, drain the pasta and reserve 1 cup of the pasta water for the sauce.

Step 2: Prepare the Sauce

Prepare the Guanciale
Cut 100g of guanciale into small dice. Bake in a preheated oven at 180°C (356°F) for 5–8 minutes, or until golden brown. Reserve the rendered fat for later use.

Toast the Salt and Peppercorns
In a dry pan, toast a pinch of flaky salt for about 30 seconds to 1 minute. Add whole black peppercorns and toast for another 1–2 minutes, until fragrant. Transfer to a bowl and crush together using a mortar and pestle or spice grinder.

Grate the Cheese
Grate 100g of Pecorino Romano and 50g of Parmigiano Reggiano.

Make the Sauce Base
In a mixing bowl, combine:

• 80g Pecorino Romano
• 50g Parmigiano Reggiano
• 3 egg yolks
• Reserved guanciale fat
• Toasted and crushed salt-pepper mixture

Gradually add hot pasta water while stirring until the mixture becomes a smooth, creamy purée-like sauce.

Step 3: Combine and Serve

Add the cooked pasta to the creamy purée-like sauce and toss thoroughly until well coated. Season with salt and pepper to taste.
Garnish with a few reserved grated cheese. Serve hot and enjoy!