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Explore the pasta'bilities

"Spaghetti Western"


  • (COOKED according to package directions)

  • 4 - 8 ounces chorizo

  • 1 lb ground pork or turkey or chicken

  • 1 small can tomato paste 

  • 1 14-ounce can diced tomatoes WITH JUICE


Cook chorizo in skillet 3 -5 minutes. Crumble in ground meat, salt to taste, and cook until no longer pink. Stir in tomato paste until smooth, then stir in diced tomatoes. Check for seasoning. Stir and let simmer for a few minutes. Serve over jalapeno linguine. Top with shredded Monterey jack cheese. For a spicier dish: Top with pepper jack cheese. You can also try canned chiles and tomatoes (like Ro-tel) for a zippier sauce.

"Diablo Con Queso"

  • 1 package Gourmet Texas Pasta ROASTED HABANERO FUSILLI OR ROASTED

  • (COOKED according to package directions)

  • 1/4 cup butter

  • 1/4 cup flour

  • 8 oz shredded cheese (Jack is a tangy, mellow choice for this)

  • salt to taste


Melt butter over medium heat. Add flour and whisk together. Cook one minute. VERY slowly add in milk, whisking as you go so you don't get any lumps! Cook and stir mixture until thickened. About five minutes. Remove milk from heat and stir in cheese a little at a time, letting each addition melt completely.

Combine sauce, pasta and other goodies (did someone say bacon?) as desired. 

"Zesty Cajun Salad"

  • 1 package Gourmet Texas Pasta ZESTY CAJUN LINGUINE

  • (COOKED according to package directions) cooled and cut

  • 4 oz hard salami, minced

  • 4 oz ham, minced

  • 2 oz (or more) EACH provolone and mozzarella cut into bits or shredded 

  • 1 small jar green olivers

  • 1 small jar Kalamata olives

  • 1 TINY can chopped black olives

  • 3-4 cloves garlic, smashed

Combine olives and garlic in food processor or blender, adding olive oil to moisten, to make a tapenade. 

Mix pasta, meat, cheese and tapenade. Chill and serve.


  • 1 package Gourmet Texas Pasta SZECHUAN ORANGE SPICE LINGUINE

  • (COOKED according to package directions) cooled and cut

  • 1/2 cup sliced almonds 

  • 1/2 cup chopped dried cranberries

  • 1/2 cup cooked, chopped bacon

  • 1 can madarin orange sections, drained

  • Asian Toasted Seasame salad dressing, enough to moisten to your taste

"Kalamata Olive Salad"

  • 1 package Gourmet Texas Pasta KALAMATA OLIVE FUSILLI  

  • 4 or so small fresh tomatoes, chopped

  • 1 small cucumber, peeled and diced

  • 3 green onions, sliced

  • 1/4 cup fresh basil, cut into thin strips (optional)

  • 1/4 cup Greek vinaigrette

  • 1/4 cup (or more) crumbled feta cheese

Cook your pasta according to the package directions, except ONLY COOK 5-1/2 minutes. RINSE in cool water. Drain well. Toss pasta and all ingredients in large bowl. 

"Red Chile & Cilantro"

  • 1 package Gourmet Texas Pasta RED CHILE & CILANTRO LINGUINE

  • (COOKED according to package directions) 

  • 5 T olive oil

  • 2 garlic cloves, thinly sliced 

  • 1/2 fresh chilli or Fresno pepper, seeded and chopped

  • 1 fresh flat-leaf parsley sprig, chopped

  • Queso Fresco as needed

Heat the oil in a small saucepan, add the garlic and chilli and cook over a low heat for a few minutes until the garlic is golden brown. Salt to taste.

"Okey Dokey Artichokey"


  • 2Shallots, minced

  • 1 lb sliced mushrooms

  • 1 can artichoke hearts or bottoms, rinsed and drained, cut into large chunks

  • 2 T butter

  • 1 T olive oil

  • 3/4 cup of half & half or heavy whipping cream

Saute' the shallots in butter and oil until softened using a large skillet over medium heat. Turn up the heat and add mushrooms to the hot skillet. Make sure not to crowd the skillet and don't turn the mushrooms until they start to get golden edges. Turn them once so both sides are beautiful. Then stir in artichokes. Reduce the heat. Pour half & half or cream into the skillet with heat on medium, stir it and reduce it while the pasta cooks. When the pasta is done, the sauce should be thickened slightly. Drain the pasta and drop right into the skillet with the creamy mushroom mix. Toss & Serve. 

"Rainbow Summer Salad"

  • 1 package Gourmet Texas Pasta ROASTED RED BELL PEPPER FUSILLI 

  • 1-2 zucchini, diced

  • 2-3 carrots, peeled and shredded

  • 3 green onions, sliced TOPS ONLY

  • 2 Ears of fresh corn niblets (OFF THE COB)

  • 1/4 cup (or more to taste) Sadie Mae's Secret Sauce (or other Italian vinaigrette

Cook your pasta according to the package directions, except ONLY COOK 5-1/2 minutes. RINSE in cool water. Drain well. Toss pasta and all ingredients in large bowl. 

"Red Curry & Coconut Stir-Fry"

  • 1 package Gourmet Texas Pasta SPICY RED CURRY & COCONUT LINGUINE

  • (COOKED according to package directions)

  • 1 T Coconut oil

  • 1/2 cup stemmed and sliced mushrooms

  • 1 one-inch piece of fresh ginger, grated

  • 1 small shallot, finely diced

  • 1 T red curry paste

  • 1 15 oz. can unsweetened coconut MILK, stirred

  • 1 cup Napa cabbage cut into long thin strips

  • 2 medium carrots, julienned

  • 1/2 block of extra-firm tofu, large dice

  • 1/2 T honey

  • 3 green onions (scallions) GREEN part only

  • Juice of 1/2 lime

Heat the oil in a small saucepan over medium heat. Cook the mushrooms, ginger and shallots until soft, about 3 minutes. Stir in the red curry paste and cook for about 1 minute. Whisk in the coconut MILK and then add the cabbage, carrots, and tofu and cook about 5 more minutes. Remove from the heat and stir in the honey, lime juice, scallions and some cilantro, if you like it. Let cool slighlty and then toss with noodles. 

"Mushroom Fusilli with Creamy White Wine Sauce"


  • 1 lb mushrooms, sliced

  • 3 T olive oil

  • 2 T Butter

  • 1 cup white wine

  • 1 cup of sour cream

Clean mushrooms, then slice thinly. Brown in a large saute pan in olive oil and butter. Add white wine and bring to a boil, reduce by half, about 3 or 4 minutes. Add sour cream and stir in well. Add Wild Mushroom pasta and stir well.


"Pizza Bake"


  • Butter for greasing

  • 14 oz tomatoes, peeled and chopped

  • 1 T olive oil

  • Pinch of dried oregano

  • 1 T chopped fresh basil

  • 1 1/2 oz Parmesan cheese, grated

  • 3 1/2 oz mozzarella cheese

  • Pepperoni or Italian sausage if desired 

Preheat the oven to 350 and grease an ovenproof dish with butter. Process the tomatoes to a puree in a food processor or blender. Heat oil in a sauce pan. Add the pureed tomatoes and cook over low heat, stirring occasionally, for 10 to 15 minutes until thickened. Stir in the oregano and basil and remove from the heat. Cook the pasta in salted water until al dente, about 7 minutes. Drain, return to the pan and pour the sauce over. Sprinkle with Parmesan and toss well to mix. Spoon the mixture into the dish, top with diced mozzarella and drizzle with oil. Bake for about 10 minutes until the mozzarella starts to melt. Serve immediately straight from dish. 

"Beef Stroganoff with Wild Mushroom  Fusilli"


  • 1 lb thinly sliced beef

  • 8 oz sliced mushrooms, minced

  • 1-1/2 cups beef stock or broth, divided

  • 1 cup sour cream (or 1/2 c sour cream and 1/2 c heavy whipping cream)

  • 1 T crushed garlic 

  • 4 T flour

  • Salt to taste

Brown meat in a bit of olive oil, salting to taste ( and keeping in mind the salt in your beef stock). When browned, remove and set aside. Reduce heat to medium and add garlic and mushrooms and cook until the mushrooms are lightly browned. Return meat to pan. Add 1 cup stock/broth. Let simmer for 15 to 20 minutes. Mix remaining HALF CUP of cool broth into flour and stir until smooth. Stir into pan and let cook 5-10 minutes, stirring frequently. Add sour cream into pan, stirring continually and gently. Heat through, but don't boil as it might separate. Serve over Wild Mushroom Pasta. 

"Cabernet Sauvignon Fettuccini"

  • 1 package Gourmet Texas Pasta CABERNET SAUVIGNON FETTUCINE

  • 1/2 lb Portobello mushrooms

  • 1/2 lb oyster mushrooms

  • 6 T Butter

  • 1 cup pinot noir

  • 2 shallots

  • 4 cloves garlic

  • 8 ounces Fresh Pancetta

  • Parmesan Cheese for garnish 

Clean mushrooms, then slice Portabello mushrooms. Saute garlic and shallots in a large pan in 4 T butter. Cube the Pancetta and add to pan along with sliced Portabello mushrooms, cook for 5 minutes. Stir in Pinot Noir cook for 10 minutes until reduced. Use a separate pan add remaining 2 T of butter and oyster mushrooms, cook until crispy. Place reduced sauce in a bowl and add cooked Cabernet Sauvignon Fettucine to the saute pan, to soak up all the crispy morsels from the pan. Pour sauce over the pasta, plate and top with the crispy oyster mushrooms. Add a little Parmesan cheese as a garnish. 

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