3 Cannabis Pasta Recipes for World Pasta Day

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Today is World Pasta Day, and to celebrate, we’re sharing three ways you can turn your medical cannabis into delicious pasta recipes.

CREAMY POT PASTA

Ingredients: 

  • 1/2 cup cannabis cream
  • 1/4 cup olive oil
  • 1 red onion
  • 1/2 teaspoon crushed red pepper
  • 1 pound assorted mushrooms
  • 1/4 cup white wine
  • 1 tablespoon beef stock
  • Pasta of your choice
  • Parmesan cheese

Instructions:

  1. Cook pasta as per instructions.
  2. Add olive oil to a large saucepan, add the onions and sauté for 3 minutes. Season with crushed red pepper.
  3. Add mushrooms and cook until they are brown (about 5 minutes).
  4. Add wine to the pan, scrape up any bits off the sides of the pan. Add beef stock and cook for 20 minutes over medium-low heat.
  5. Add cannabis cream and simmer for another few minutes.
  6. Drain pasta and toss in the sauce with parmesan cheese.

POT PESTO PASTA

Ingredients: 

  • 6 cups packed arugula
  • 1 bunch of baby spinach
  • 1/2 cup walnuts
  • 4 garlic cloves
  • 1/2 cup olive oil
  • 4 teaspoons cannabis olive oil
  • 1/4 cup parmesan cheese
  • Pasta of your choice

Instructions:

  1. Bring a large pot of water to boil, cook pasta.
  2. In a food processor combine arugula, spinach, walnuts, garlic and puree. Add the olive oils.
  3. Stir in the parmesan cheese and set aside.
  4. Drain the pasta and toss with the pesto.

CANNABIS MAC N’ CHEESE

Ingredients: 

  • 8 ounces macaroni (2 cups, roughly)
  • 1 teaspoon vegetable oil
  • 1⁄4 cup (1⁄2 stick) butter
  • 8 teaspoons cannabutter 
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1 cup half-and-half
  • 2 1⁄4 cups cheddar cheese, shredded

Instructions:

  1. Preheat the oven to 340°F and bring a large pot of salted water to a boil for the macaroni.
  2. Cook the macaroni al dente, according to package directions.
  3. Drain the macaroni and rinse it with cold water. Return it to the pot off the heat, toss it with the vegetable oil, and set it aside.
  4. In a large saucepan, melt the butter and cannabutter over medium- low heat. Whisk in the flour, then whisk in the milk, half-and-half, salt, and pepper. Cook, stirring until the mixture thickens enough to coat the back of a spoon, 3 to 4 minutes.
  5. Stir in 2 cups of the cheddar and mix well.
  6. Add the cooled pasta to the cheese mixture, mixing thoroughly.
  7. Turn the mixture into a buttered 9-by-13-inch casserole dish.
  8. In a small bowl, combine the remaining 1⁄4 cup cheddar.
  9. Bake until golden brown.

*Disclaimer: these recipes are for general inspiration, and are not created specifically for patient needs. In saying that, always stick to the amount of cannabis you are prescribed, despite what a recipe may reference. 


Do you have a great cannabis recipe you want to submit? Send it to amber@420clinic.ca

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