Celebrity Come Dine with Me Australia



Try Gretel's amazing pasta and salad recipe. 


  • 400g penne pasta

  • 2-3 tbsp. olive oil

  • 1 x red onion

  • 3 x cloves of garlic

  • 2 x cans of whole tomatoes

  • 4 x handfuls of baby spinach

  • 1 x big handful of kalamata olives

  • 1 x cup red wine (optional)

  • 1 x handful of roughly chopped basil leaves

  • 300g of cooked crab meat

  • Sea salt and cracked pepper

  • Rocket, parmesan, pear, pine nut & walnut salad

  • Big handful of walnuts

  • 3 x tbsp. extra virgin olive oil

  • ¼ cup lemon juice

  • Salt and pepper

  • Squirt of balsamic vinegar

  • Raw sugar (to taste)

  • 2 x handfuls shaved parmesan

  • 2 x fabulous firm but ripe pears (note apples may also be used)

  • 110g rocket leaves

  • Warm spinach, pine nut, sesame & mushroom salad

  • 1 x big bunch of spinach leaves, cut in to shreds

  • 5 x Portobello mushrooms sliced

  • 4 x tbsp of very finely quality grated parmesan

  • ½ x cup of sesame seeds

  • ½ x cup of pine nuts

  • 150g quality butter

  • Lemon juice and or red wine


  • 1.

    Cook the penne in a saucepan until pasta is al dente

  • 2.

    Rinse and drain

  • 3.

    Heat oil in a deep frypan and add the chopped up onion and crushed garlic

  • 4.

    Sauté until soft and clear

  • 5.

    Add the tomato and basil and olives cut in half (leave some olives for optional garnish)

  • 6.

    Add the chopped baby spinach

  • 7.

    Simmer on low for about 10 minutes

  • 8.

    Add the crabmeat and baby rocket

  • 9.

    Simmer for a few more minutes

  • 10.

    Add the pasta, stir and serve with fingers crossed

  • Rocket, parmesan, pear, pine nut & walnut salad:

  • 1.

    Heat walnuts in frypan for a few minutes, then allow to cool

  • 2.

    Put oil, lemon juice, salt and pepper together in a sealed jar and shake

  • 3.

    Combine walnuts, sliced pears, rocket and parmesan

  • 4.

    Add dressing, serve with a grin

  • Warm spinach, pine nut, sesame & mushroom salad:

  • 1.

    Heat 2/3 of the butter

  • 2.

    Add the sliced mushrooms and cook until they go golden brown

  • 3.

    Add the spinach and cook until it goes floppy

  • 4.

    Turn heat down and add the final 50 grams of butter, pine nuts and lemon rind

  • 5.

    Garnish with sesame seeds and parmesan

  • 6.

    Add lemon juice and or red wine as you wish

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings