
Creamy Chicken & Mushroom Pasta
Golden chicken, properly browned mushrooms and a light mustard cream sauce for the family table.
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62 recipes

Golden chicken, properly browned mushrooms and a light mustard cream sauce for the family table.

A dependable beef mince bake with a concentrated tomato sauce and a properly bronzed cheese crust.

Smoky, bright peri-peri heat meets juicy chicken and a tomato-cream sauce — clearly local, proudly not traditional Italian.

A creamy, lemony tuna bake with sweetcorn, peas and a crisp Cheddar crumb.

Caramelised butternut, salty feta, sage and lemon make a generous vegetarian dinner without a heavy sauce.

Golden chicken and sweet roasted garlic meet a light Parmesan cream sauce that clings without becoming stodgy.

Tender chicken, broccoli and penne share a mustard-Parmesan sauce with enough lemon to keep dinner lively.

Chicken, spinach and penne bake in a tomato-cream sauce beneath a crisp Cheddar and breadcrumb top.

Juicy chicken, fusilli and blistered baby marrows meet basil pesto in a fresh, quick sauce.

Cooked chicken, peas and lemon turn into a light creamy farfalle without tasting like a fridge clear-out.

Chicken, short pasta and tomatoes cook in one broad pot with peppers, oregano and a final spoon of yoghurt.

Browned beef mince, tomatoes and macaroni cook in one pot with Cheddar stirred through at the end.

Slow beef ragù, smooth béchamel and lasagne sheets bake into clean, generous layers with a bronzed top.

Mild curry, beef mince, tomato and peas turn macaroni into a warming local family supper.

A smooth Cheddar sauce coats macaroni on the stove, with mustard and a crisp optional breadcrumb finish.

Biltong, mushrooms and mustard season a restrained cream sauce, with most of the biltong added at the last moment.

Seared boerewors, peppers and tomato make a robust rigatoni sauce with familiar braai-spice warmth.

Pilchards, tomato, spinach and lemon make an affordable spaghetti sauce with the fish kept in generous flakes.

Fusilli, charred peppers, sweetcorn and a sharp yoghurt dressing make a braai side with more freshness than mayonnaise.

Chakalaka vegetables and penne meet in a spicy tomato sauce with beans for a cheerful, honest fusion dinner.

Tuna, sweetcorn, cucumber and herbs meet a lemony yoghurt dressing in a make-ahead salad that stays fresh rather than heavy.

Quick-cooked prawns, garlic, lemon and parsley coat linguine in a glossy butter sauce with no cream required.

Mussels, prawns and calamari cook in stages through a reduced tomato and wine sauce made for a generous weekend bowl.

Deeply browned mushrooms, thyme and mustard give this cream sauce enough savoury weight to stand on its own.

Spinach and ricotta fill pasta shells under a bright tomato sauce and restrained mozzarella crust.

Golden chicken, lemon and Parmesan make a light glossy sauce that feels creamy without relying on a cup of cream.

Chicken, crisp bacon and spinach share a mustard cream sauce whose salt is managed rather than guessed.

Warm curry spice, tuna, peas and a restrained fruit-chutney note turn pantry pasta into a clearly labelled local fusion.

Smoked snoek, sweet leeks and lemon season a restrained cream sauce, with the fish folded through at the final moment.

Roasted butternut, chicken, sage and feta make a substantial local pasta with sweetness, salt and crisp edges.

Chicken, cucumber, tomato, herbs and fusilli meet a bright yoghurt-lemon dressing that stays light enough for hot days.

Mature Cheddar sauce, mustard, biltong and a crisp crumb turn macaroni cheese into a distinctly local bake without cooking the biltong tough.

Browned boerewors, roast butternut, tomato and coriander seed make a generous bow-tie pasta with unmistakably local character.

A tangy mild curry dressing, crisp peppers, peas and spring onion make this cold macaroni salad useful beside a braai, not sweet and soggy.

Curried mince, apricot, turmeric custard and macaroni borrow bobotie's flavour logic for an honestly labelled pasta bake.

Tinned tuna, capers, lemon and a properly reduced tomato sauce coat spaghetti in a fast, affordable no-cream dinner.

Prawns, lemon, garlic and restrained peri-peri coat linguine in a bright butter-and-tomato pan sauce.

Smoked snoek, leeks, peas, lemon and a light Cheddar sauce make a family bake with careful salt and bone guidance.

Browned sausage, peppers, tomato and penne cook in one pot with a measured liquid range and no hidden frying pan.

Browned sausage, fennel, tomato and rigatoni bake under a modest mozzarella top with plenty of savoury edges.

Reduced tomato sauce, penne, mature Cheddar and crisp oregano crumbs make a straightforward bake that is generous without cream.

Charred sweetcorn, feta, tomato, spring onion and lime dress farfalle for a colourful make-ahead braai side.

Fusilli, prawns, flaky white fish and crisp vegetables are bound by a light lemon-herb dressing made for sharing.

Seared chicken, red and yellow peppers and rigatoni in a lively tomato-chilli sauce whose heat is easy to control.

Penne, golden chicken and cherry tomatoes come together in a fresh basil sauce without the liquid compromises of one-pot pasta.

Shredded roast chicken, fusilli and peas bake beneath a crisp Cheddar crumb in a light tomato-cream sauce.

Browned beef mince, mushrooms and fusilli in a savoury mustard cream sauce that stays light enough to cling.

A properly browned beef mince and tomato sauce for spaghetti, ready sooner than ragù and more focused than a one-pot macaroni.

Tuna flakes, peas and farfalle in a light lemon cream sauce that comes together while the pasta boils.

Tuna, capers, olives and fusilli in a concentrated chilli-tomato sauce for a fast dinner with real savoury bite.

Pilchards in chilli sauce become a lively spaghetti dinner with tomato, lemon and enough care to keep the fish in pieces.

Flaky hake, leeks, peas and shell pasta bake in a mustard sauce beneath a crisp herb crumb.

Browned boerewors, peppers and penne bake in a reduced tomato sauce beneath a mature Cheddar crust.

Broccoli and penne bake in a smooth mature Cheddar sauce under a crisp mustard crumb.

Farfalle, three beans, peppers and herbs make a bright, filling salad with a mustard vinaigrette.

Browned beef mince, shredded cabbage and macaroni share a savoury tomato pan that stretches everyday ingredients without tasting thin.

Quick-seared chicken livers, peppers and a bright peri-peri tomato sauce coat rigatoni without overcooking the livers.

Cooked braai meat, peppers and tomato become a smoky stovetop pasta without drying yesterday's meat for a second time.

Prawns and mussels meet mild curry spice, tomato and coconut milk in a generous linguine made without wine or cream.

Sweet piquanté peppers, feta, cucumber and parsley dress fusilli in a sharp lemon vinaigrette that travels better than a heavy mayonnaise salad.

Crisp bacon, charred sweetcorn and spring onion meet macaroni in a tangy yoghurt-mayo dressing that stays balanced and textured.

Roasted beetroot, feta, rocket and toasted seeds turn farfalle into an earthy, sharp pasta salad with no mayonnaise.