Eid Delights: Pasta and More

This Eid try these delectable recipes from Lyla’s Kitchen that is rapidly making a name for itself in Lahore. Lyla’s Kitchen is the brainchild of Lyla’s parents who are committed to letting their little girl explore and find her own self through play and who has found her way around the kitchen. The menu at Lyla’s Kitchen is a wholesome healthy comfort food that is easy to make and aims to spread joy especially on Eid when the whole family sits together to enjoy the meal.

Penne Arrabiata

Ingredients

1/4 cup olive oil

6 cloves garlic, sliced very thin

3/4 teaspoon crushed red chilli flakes

2 tablespoons tomato paste

2 crushed tomatoes

2 tablespoon pasta sauce

1 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon granulated sugar

2 cups penne pasta

1/2 cup fresh basil, chopped parmesan cheese, for serving

Instructions

Heat olive oil in a large saucepan over medium heat. Add garlic and chili flakes and cook for one to two minutes, stirring frequently, until garlic is fragrant and just starting to soften. Stir in the tomato paste.

Add in the crushed tomatoes, salt, pepper, and sugar, pasta sauce and bring to a steady simmer. Reduce heat to medium-low and continue cooking for 15 minutes - stirring occasionally. In the meantime, make your pasta.

Fill a large pot with water and a dash of salt. Place over a medium-high heat and bring water to a rolling boil. Add penne and cook for eight to nine minutes. Drain pasta well.

Stir the cooked pasta into the sauce. Add in the basil and stir well to combine.

Serve pasta warm, with plenty of grated parmesan cheese!

No - bake cheese cake

Ingredients

2 packets graham crackers

11 tablespoons unsalted butter, melted

2 tablespoons sugar

2 (8 ounce) packets cream cheese, room temperature

1 can (14 Ounce) sweetened condensed milk

1⁄4 cup fresh lemon juice

1teaspoon vanilla extract

Instructions

Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.

Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.

Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.

Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.

Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

Unclasp sides of pan, and remove cheesecake.