Guest Post: Abby's Easy Ranch Pasta

The lovely Abby from Life with B and A is back to blogsit again with another one of her easy and crowd pleasing recipes. If you've ever met an expat one of the biggest things we complain about is the lack of Ranch dressing outside of the States. I am no exception and love Ranch and can't wait to try out Abby's recipe when we get back!

Hello everyone I’m back, helping my blog friend Mel out while she’s off on her fabulous holiday! Last time I shared my recipe for Asian Style Pork Chops. I thought I would continue the trend and share another easy peasy recipe with you that is a favorite here in our house. I was given this recipe by a co-worker of mine and it has been a staple in our household ever since.


We call this Easy Ranch Pasta and in fact we just had it last night! Even our 15 month old Drew loves it.


So here's what you will need:


-1box of bowtie pasta


-2 packages dry ranch dressing (Non-US peeps you can make your own Ranch seasoning mix)


-Cooked diced chicken


-1medium bag frozen vegetable mixture ( I use the one with peas, carrots and corn)




Boil water in large pot, enough to sustain the entire box of pasta. In another pot boil enough water to sustain the entire bag of veggies. Cook both pasta and veggies.  While they are cooking dice chicken into small pieces.


After pasta is cooked, drain it and put it back in its original pot.  Drain veggies and put in large pot with pasta. Add in chicken and coat mixture with 2-3 tablespoons of olive oil. Then add in ranch dressing and mix together. If you really like the ranch taste, you can add a couple of tablespoons of actual ranch dressing from the bottle to thicken things up and make it even.

Serve it up in a bowl or on a plate, and VOILÀ! Easy Ranch Pasta!

Fettuccine Alfredo

Tonight I made Pioneer Woman's version of Fettuccine Alfredo. I had no idea it was so easy to make and I love it even if it is a heart attack on a plate. You don't get Alfredo in the UK, so I'm very happy to have found this recipe.

I followed the recipe as directed (although I used egg tagliatelle), but ended up microwaving the sauce after I poured the butter/cream over the parm as it was a bit chunky. It only needed 30 seconds. I also halved the recipe and we had more than enough for two servings and a bit leftover.

NBH wasn't a fan as he said it was too creamy, but he doesn't like creamy stuff in general.

Fettuccine Alfredo

1 pound fettuccine (400g)

1 stick butter (8tbsp or 4oz)

1 cup heavy cream (230ml double cream in the UK)

2 cups grated Parmesan cheese

dash of salt

freshly ground black pepper to taste

Cook pasta according to package directions.

In a saucepan or skillet, warm butter and cream.

Season with salt and freshly ground black pepper.

Grate Parmesan cheese and place half of it into a large serving bowl.

Pour warm butter/cream mixture over the top.

Drain pasta and immediately pour it into the bowl.

Toss a couple of times, then sprinkle in the other half of the Parmesan.

Toss to combine, thinning with leftover pasta water if necessary.

Serve with salad or garlic bread and enjoy!

Festive Fusilli Recipe

By popular demand here is the recipe for the vodka pasta I made for NBH's Aunt's 50th. Personally I hate parsley so I just ignored it. I marinated some boneless, skinless chicken breasts in olive oil and seasoning overnight, grilled them up and added them into the pasta, too. I would add more mascarpone next time I make this but I love cheese. Also this make a freaking TON of pasta. I would suggest 1/2 the recipe.

Festive Fusilli from 'Nigella Express' by Nigella Lawson

You can think of this either as a soaking up end-of-party meal for the hard core who managed to stay the course, or as a festive but unfussy supper you can get together quickly after some seasonal get-together or outing.

Should you be lucky enough to have any left over, this is a superb post-party breakfast forked straight from a container in the fridge.

And by 'sunblush' tomatoes, I mean those ones that are halfway between fresh and dried and come soaked in a seasoned oil in deli-counters.

1kg fusilli or other short pasta of your choice

600g sunblush tomatoes in seasoned oil

80ml vodka

2 tsp Maldon salt or 1 tsp table salt

2 tsp sugar

250g mascarpone

40g (2 x 20g packets) curly parsley, chopped

Flaked Parmesan to serve

1 Put a pot of water on to boil for the pasta.

2 Take about 150g of the sunblush tomatoes and chop them finely. I use my mezzaluna here, as you can really mulch them.

3 Put the chopped tomatoes into a bowl with the remaining tomatoes, along with the vodka, salt and sugar. Leave to steep while you cook the fusilli.

4 Cook the pasta according to packet instructions, then drain and put back in the pan with the mascarpone, mixing well over low to medium heat.

5 Tip the steeped tomato mixture and half the chopped parsley into the pan, mixing well.

6 Pour into a bowl and sprinkle with Parmesan flakes and the remaining parsley.

Serves 10-12