How to Cook Pasta

Pasta is a popular and versatile source of carbohydrates, and once you know how it’s easy to cook too!

Pasta comes in all sorts of different shapes and colours, both fresh and dried. But all types of pasta are made from the same basic ingredients, so you can apply the same principles to cooking them.


Dried pasta is easier to store and transport, so it’s more common and cheaper than fresh pasta.

Start by measuring a portion of pasta. You can use your hands for this – the amount of dried pasta you can grab in a handful is one portion for you. (Remember: if you’re cooking for people who are bigger or smaller than you, their portion sizes will be different!) It often won’t look like enough when you first put it in the saucepan, but as the pasta cooks it absorbs water and expands.

Place your pasta in a saucepan and cover it with water. (Starting with hot water from a kettle will cook your pasta slightly faster, but cold water works fine too.) Your pasta does need to be fully submerged, but using as little water as you can saves time and energy.

Put a lid on your saucepan and heat it on the hob. Keep an eye on it so that it doesn’t boil over. Once it’s boiling (big bubbles in the water), turn the heat down to a nice simmer (small, regular bubbles in the water), and make a note of the time. The pasta packet should give you a cooking time, but generally small pasta like macaroni take as little as 5 minutes, while larger pasta shapes can take up to 20.

As dried pasta cooks, it goes from being slightly translucent to opaque, and becomes soft. To check pasta is cooked all the way through, cut (or bite) a piece in half. If it’s soft and the same colour all the way through, it’s cooked.


Fresh pasta is a little trickier, both to store and to cook. Because it hasn’t been dried out, fresh pasta cooks more quickly. However, the changes in colour and texture are harder to spot, so it’s easier to overcook fresh pasta.

(If you really want to push the boat out, you could try making your own pasta from scratch. It’s not as complicated as it sounds, but it’s still a bit beyond the scope of this blog!)


Once your pasta is cooked, you can mix it with a sauce*, herby pesto, or just a splash of oil and a sprinkle of salt. Pasta is great in a huge range of dishes, but for warm weather my favourite is a tomatoey pasta salad!

*(You can cook pasta in a sauce, but it will take a little longer than in water.)

How to Make Savoury Mince

The dish we call savoury mince in our house is super versatile. It’s quite similar to bolognese, but with subtle variations you can turn it into, chilli con carne, lasagna, or cottage pie!

You will need:

  • a sharp knife
  • a chopping board
  • a wok or deep saucepan with lid

and the ingredients (for four people):

  • A little oil
  • 2 medium onions
  • 500g beef, lamb, or Quorn mince (a.k.a. ground meat)
  • 1 bell pepper
  • 2-3 carrots
  • tinned chopped tomatoes
  • tomato puree
  • frozen peas or spinach
  • mixed herbs
  • salt

Start by placing your pan on a gentle heat. Add a little oil (less than a teaspoon is fine), and dice your onion. (You can find more detailed instructions here: onions)

Add your onion to the pan, along with a generous sprinkle of mixed herbs. (I often also add a little bit of garlic, but you don’t have to.)

Photograph of a wok containing diced red onion and mixed herbs

Next, add your mince. Stir everything together, and break up any clumps of mince that are sticking together.

Photograph of a wok containing diced red onion and Quorn mince

Dice your pepper (you can find the tutorial here: pepper), then add it to the pan.

Photograph of a wok containing diced red onion, Quorn mince, and diced red pepper

Grate your carrots. (Remember to leave the top on to use as a handle while grating – you can find more tips in last week’s tutorial here.)

Add your grated carrot to the pan, followed by a tin of tomatoes. To make sure you’re not wasting any tomato-y goodness, rinse out the tin with a splash of water.

Photograph of a wok showing mostly grated carrot and chopped tomatoes

Mix everything together, and put the lid on. This helps the pan heat up quicker, and keeps the moisture in.

After 5-10 minutes, add a generous dollop of tomato puree. This makes the sauce richer; if you don’t have tomato puree you can use ketchup instead.

Photograph of a wok containing mixed vegetables and mince, with a roughly tablespoon-sized dollop of tomato puree on top

Your dish is nearly done, so make sure to taste your sauce. If it tastes like it’s lacking something, try adding a little salt or some more tomato puree.

Five minutes before serving, add your frozen peas or spinach to the pan.

Photograph of a wok containing savoury mince

Make sure to mix everything together before serving!

Photograph of a bowl of savoury since on top of pasta, with a sprinkle of cheese on top

This version of savoury mince is perfect with pasta. But if you have any leftovers, it also makes great nachos!

Photograph of a plate of tortilla chips covered in savoury mince and melted cheese

Remember, this recipe is only a base, so feel free to play around with it! Try adding chilli or paprika to spice it up a little, or using some different herbs. You could add a tin of beans along with the peas, either to complement or replace the mince. Or you could try using different vegetables – why not add some mini broccoli florets, or even try parsnip instead of carrot?

If you make savoury mince with this recipe, I’d love to see a picture of your finished dish!