Sign-up to the QVB

Be the first to hear about cultural happenings, special events and seasonal retailer offers by email.

  • you consent to receiving centre news updates from Vicinity Centres PM Pty Ltd via email (and SMS if you provide your mobile number);and
  • you acknowledge that you have read and accept the Vicinity Digital Terms and Vicinity Newsletter Privacy Notice which apply to this Vicinity-managed service.

QVB AT HOME | How to make Conchiglie Pasta

08 May 2020

With Mother’s Day being a little different this year, we were given a special pass the kitchens of QVB's Vanto restaurant. To bring a piece of the QVB Mother’s Day experience home, we met Chef and Co-owner Filippo as he shares his simple and well-loved Conchiglie Pasta recipe handed down from his mother.

Holding a special place in his heart, this dish represents years of Mother’s Day traditions to him and the best part… it takes 10 minutes!

 

INGREDIENTS:

200gm zucchini (chopped into 2cm cubes)

150gm fresh ricotta

5 leaves fresh basil

½ onion finely chopped

250gm conchiglie pasta

Olive Oil

Salt

Pepper

 

METHOD:

  1. Place pasta in boiling water with salt for 10 minutes.
  2. Whilst the pasta is cooking, add olive oil and onion to cooking pan on moderate heat. Cook until translucent.
  3. Add chopped zucchini, salt and pepper, then cook for 3 minutes or until zucchini softens.
  4. Add half a cup of pasta water to the sauce (the starch from the pasta water will thicken the sauce). Stir through and cook for 2 minutes.
  5. Transfer 1/3 of the pasta sauce into a food processor to blend until finely pureed.
  6. Return pureed sauce to pan, stir through and add the ricotta.
  7. Drain the pasta shells and add to sauce, then add grated parmesan cheese and stir.

 

Enjoy, buon appetito!