21/05/2026
4 Incredible Spaghetti Dishes for Any Meal 🍝
# # # 1. Classic Meat Sauce Spaghetti (Bolognese)
**What You Need:**
* 250 g spaghetti noodles
* 400 g minced beef
* 2 cups tomato puree or marinara
* 1/2 onion, finely diced
* 3 garlic cloves, crushed
* 2 tbsp olive oil
* 1 tsp dried oregano
* Salt and cracked black pepper to taste
* Grated Parmesan cheese
* Fresh basil or parsley leaves for garnish
**How to Make It:**
1. Boil the spaghetti in a pot of salted water until it has a slight bite (al dente). Drain and set aside.
2. Warm the olive oil in a skillet and sweat the chopped onion and garlic until fragrant.
3. Toss in the minced beef, seasoning with salt, pepper, and oregano. Sauté until the meat is fully browned.
4. Stir in the tomato sauce, lower the heat, and let it gently bubble for 10–15 minutes.
5. Combine the cooked pasta with the rich meat sauce, then serve with a dusting of Parmesan and fresh herbs.
# # # 2. Rich Chicken & Broccoli Alfredo Spaghetti
**What You Need:**
* 250 g spaghetti noodles
* 350 g chicken breast, cut into bite-sized pieces
* 200 g broccoli florets
* 220 ml double cream (heavy cream)
* 60 g shredded Parmesan
* 2 tbsp butter
* 3 garlic cloves, minced
* Salt and cracked black pepper
* Fresh parsley (optional garnish)
**How to Make It:**
1. Boil the pasta until cooked through but firm. Keep a small cup of the starchy cooking water before draining.
2. Dust the chicken pieces with salt and pepper, then sear in a hot pan until golden brown and cooked through. Remove from the pan.
3. Lightly steam or blanch the broccoli so it remains vibrant and slightly crunchy.
4. In the same skillet used for the chicken, melt the butter and gently fry the garlic.
5. Pour in the heavy cream and stir in the Parmesan cheese until smooth.
6. Toss the spaghetti, chicken, and broccoli into the velvety sauce. Pour in a splash of the saved pasta water to reach your desired creaminess.
# # # 3. Zesty Garlic Butter Shrimp & Veggie Spaghetti
**What You Need:**
* 250 g spaghetti noodles
* 350 g raw shrimp, cleaned and deveined
* 200 g assorted garden vegetables (like bell peppers, zucchini, or peas)
* 3 tbsp butter
* 3 garlic cloves, finely chopped
* Squeeze of half a fresh lemon
* Salt and cracked black pepper
* Finely chopped fresh parsley
* Grated Parmesan (optional)
**How to Make It:**
1. Cook your spaghetti in boiling water, reserving a splash of the pasta water before straining.
2. Melt the butter in a large pan over medium heat and briefly sauté the chopped garlic until aromatic.
3. Drop the shrimp into the pan, cooking for about 2–3 minutes until they turn pink and opaque.
4. Stir in your mixed vegetables, lemon juice, salt, and pepper, heating until the veggies are tender.
5. Incorporate the spaghetti along with a drizzle of the reserved pasta water to emulsify the butter sauce. Top with fresh parsley and cheese if you like.
# # # 4. Velvet Tomato & Chicken Spaghetti
**What You Need:**
* 250 g spaghetti noodles
* 350 g chicken breast, chopped into cubes
* 1 cup tomato sauce
* 120 ml heavy cream
* 50 g grated Parmesan
* 2 garlic cloves, minced
* 1 tbsp olive oil
* Salt, pepper, and dried oregano
* Fresh parsley for serving
**How to Make It:**
1. Bring a pot of salted water to a boil and cook the spaghetti until perfectly al dente.
2. Rub the chicken cubes with salt, pepper, and a pinch of oregano.
3. Heat olive oil in a skillet and pan-fry the chicken until it gets a nice golden crust.
4. Throw in the minced garlic for just a moment to release its flavor, then pour in the tomato sauce and let it simmer for a few minutes.
5. Reduce the heat and stir in the heavy cream and Parmesan until a smooth, pink sauce forms.
6. Toss the drained spaghetti directly into the creamy tomato sauce until every strand is beautifully coated. Garnish with chopped parsley.
