Ingredients: tagliatelle, salt, 1 onion, 1 garlic clove, thyme, 100 ml red wine, 6 tomatoes, 200 grams frozen peas, 100 ml vegetable stock, grated cheese,

Boil the tagliatelle in boiling water with a little salt. Fruit in hot oil 1 finely chopped onion with 1 finely chopped garlic clove and thyme to taste until the onion is golden brown. Add 100 ml red wine and let the alcohol evaporate. Add 6 diced tomatoes. Stir fry short and then add 200 grams frozen peas and 100 ml vegetable stock. Bring to the boil and let it simmer on medium heat for about 10 minutes. On your plate, you can sprinkle some grated cheese over it. Enjoy!

Ingredients: spaghetti, 1 chicken breast, 200 grams mushrooms, 1 can artichoke hearts, 5 sundried tomatoes, 5 tablespoons cream, salt, pepper, parsley,

Cook the spaghetti in boiling water with some salt. Bake in hot oil 1 diced chicken breast golden brown. Add 200 grams sliced mushrooms and stir fry until the mushrooms have softened. Meanwhile cut 400 grams artichoke hearts (1 can) and 5 sundried tomatoes into pieces. Add this to the mushrooms and chicken. Stir fry about a minute or 5. Add 5 tablespoons of cream, bring to taste with salt, pepper and parsley. Heat just a bit more. Serve with spaghetti. Enjoy!

Ingredients: tagliatelle, broccoli, 1 chicken breast, flour, paprika, salt, pepper, 1 onion, 1 green pepper, 100 grams mushrooms, 100 ml stock,

Cut the broccoli in florets and boil the broccoli florets al dente in water with salt. Boil the Tagliatelle in boiling water with salt. Cut 1 chicken breast into dices. Put the diced chicken breast in a bag together with some flour, paprika, salt and pepper. Shake well so that the seasoning is everywhere. Bake the diced chicken breast brown in hot oil. Shovel the diced chicken breast from the pan and put some oil in the pan. Bake 1 chopped onion until soft. Add 1 chopped green pepper and 100 grams sliced mushrooms. Stir fry until the mushrooms have softened. Pour 100 ml stock in and add the broccoli florets and chicken breast. Leave for another 10 minutes on low heat. Serve with the tagliatelle. Enjoy!

Ingredients: tagliatelle, salt, 1 red onion, 1 leek, 100 grams mushrooms, 1 can diced tomatoes, 1/2 cube vegetable stock, 100 ml water, 100 grams chorizo,

Boil the Tagliatelle in boiling water with a little salt. Bake in hot oil 1 finely chopped red onion with 1 sliced leek until the red onion is soft. Add 100 grams sliced mushrooms and stir fry until the mushrooms have softened. Add 1 can diced tomatoes, 1/2 cube vegetable stock and 100 ml water. Allow to simmer on low heat so the sauce can thicken. Finally add 100 grams sliced chorizo and warm a few minutes. Serve the sauce with the tagliatelle. Enjoy!

Ingredients: fusilli, salt, pepper, 1 chicken breast, 1 leek, 150 ml white wine, 100 ml water, 250 grams mushrooms, 100 ml cream, parsley, cheese,

Cook the fusilli in boiling water with salt. Cut 1 chicken breast into cubes and season with salt and pepper. Cook the diced chicken breast golden brown in hot oil. Scoop it from the pan. Put in the remaining fat 1 sliced leek. Season with salt and pepper. Stir fry a minute. Add 150 ml white wine and 100 ml water. Bring the it to the boil, so the alcohol evaporates. Add 250 grams sliced mushrooms and let the it simmer for about 10 minutes. Add 100 ml cream and parsley and let it simmer for 5 more minutes. Serve the it with the fusilli. Sprinkle some grated cheese over it. Enjoy!

Ingredients: fusilli, 200 grams diced bacon, pepper, 250 grams peas, mint, 2 tablespoons cream, 75 grams grated cheese,

Cook the fusilli in boiling water with salt. Bake in a little oil 200 grams diced bacon until crunchy. While baking the bacon sprinkle a little pepper over it. Get too much fat from the pan. Lower the heat and add 250 grams of frozen peas and chopped mint to the beacon. Let the peas be cooked in a minute or 5. Add 2 tablespoons cream and 75 grams grated cheese. Let the cheese melt while stirring. Serve the peas with the fusilli. Enjoy!

Ingredients: 1 onion, 1 garlic clove, thyme, 750 grams tomatoes, sugar, salt, pepper, macaroni, 130 grams of grated cheese, 100 grams chorizo,

Stir fry 1 finely chopped onion with 1 finely choped garlic clove and thyme to taste until the onion is golden brown. Add 750 grams of diced tomato. Lower the heat and leave to simmer for about a minute or 15. Bring to taste with salt, pepper and possibly some sugar. Allow to cool slightly and puree the tomatoes in the food processor. This sauce can be made, for example, a night in advance.

Preheat the oven to 180 degrees. Cook the macaroni al dente in boiling water with a little salt. Put the tomato sauce in an ovenproof dish. Stir in macaroni. Stir in 100 grams grated cheese and 100 grams thinly sliced chorizo. Sprinkle with a little extra grated cheese. Place the ovenproof dish about 30 minutes in the preheated oven. Enjoy!