Our Place Always Pan Review + A Spring Pasta
Disclosure: This blog post is sponsored by Our Place, contains affiliate links, and gifted products (including an Always Pan in Terracotta, plates in char, bowls in char, and glasses in dusk). However, all opinions and views are my own. Pssst – there is also a discount code for you!
I say pasta, you say… obviously! Even with the change in season, I’m still finding ways to keep pasta as a staple meal in this household… A toddler is living here, after all! So while you are unlikely to see a hot and heavy bowl of bolognese coming to you over the next six months, you will see more bright, light “sauce,” veggie-forward pastas that contain bright acidic flavours and make sense with the change in season.
Before I get to the recipe, for this spring pasta, I have to let you in on a little secret. It involves my favourite tool to use when making pasta: the Our Place Always Pan. I’ve already given you my honest review on this once – if you want to refer back to it, have a peek here – but today, I’m going to take a deeper dive into the always pan, run through why I love it so much, and explain why you need one in your life.
Why I love My Always Pan
First, can we take a step back and appreciate this gorgeous terracotta colour!? This is the newest colour launch of the always pan, and I have to say, it may have taken my heart. You all know I’m about the options. This pan has so many colour options for everyone! In addition to having an array of colour selection, the always pan gives you a ton of options for what to use it for in the kitchen.
The pan literally does it ALL. You can make pasta noodles and pasta sauce, dumplings, tamales, deep-fried anything, steamed veggies, sauteed and fried dishes of any kind, and the list goes on. One pan that does it all means more convenience, obviously, but also fewer dishes! Both a win in this house.
I also just learned that the lid (and handle – but that one I knew) has a stay-cool feature. No more frantic search needed for that oven mitt when removing the lid! Maybe resulting in fewer burnt dishes?! It would be a shame not to mention how incredible the non-stick component of the always pan is. You know when you make a delicious cheesy dish (think mac and cheese) and you can’t get the cheese off and it turns into a clumpy mess that you need to scrape as hard as you can to get off? I think you could let the cheese sit in this pan for a day, and it would still glide right off when you went to wash it (I may need to test this theory because now I’m curious).
Technically, this can go in the dishwasher, but I handwash all of my pots and pans to extend longevity, which the Our Place team recommends. After watching a documentary about Teflon last year, I became incredibly aware of what products were entering our home, particularly in the kitchen. The always pan’s coating is specifically formulated without Teflon and a number of other harmful materials (PFAS, PFOAS, PTFEs, lead, cadmium, toxic metals, etc.) and so was welcomed into this kitchen with open arms. This might also explain why we have two – there has been a lot of purging of old pans happening here.
Our Place Discount Code!
I totally forgot to mention – you’re in the market for new plates, bowls, and cups; the ones pictured throughout this post are also from Our Place are also absolutely stunning and high quality. The bowls are massive! McGregor has officially started using these as his go-to cereal bowls – it was that or a “Forgetting Sarah Marshall” scenario with the gigantic metal mixing bowl.
These saved the day! Good news for you! If you haven’t gotten your always pan or need a second, there is still time for your kitchen life to be changed plus I have a 10% discount code for you! The discount code is valid on all Our Place products (excluding gift cards): SIGNEDSAMANTHA10. Once you have your pan, come cook my spring pasta recipe below! Happy cooking!!!
Gluten-free & Vegan-able
- 2 tbsp butter
- 3 shallots, chopped
- 6 cloves garlic, minced
- 1 pack of sundried tomato chicken sausages
- 1/2 cup chopped sundried tomatoes
- 1.5 cups peas
- 1.5 cups fresh parsley
- 1 tbsp chilli flakes (optional)
- 1 lemon, juiced
- 450 g linguine noodles (GF if necessary)
- parmesan cheese
1. Fill your always pan with water while the metal steamer basket is in place. Don’t fill it above the top of the steamer basket. Otherwise, it will overflow when you add your pasta.
2. Salt your water and bring it to a boil over high heat. Add your linguine noodles. Only one end will be in the water. Wait a few minutes for the noodles to loosen up. Once the noodles are soft enough, gently twist noodles using a fork, enabling the other half of the noodles to be submerged underwater.
3. Cook until your noodles are aldente. Once they are done, remove the steamer basket from the water. Rinse the noodles with cold water to stop the cooking. *Reserve your leftover pasta water.
4. Over medium heat, add your butter and cook until melted. Then add your shallots and cook for 5-minutes, followed by your garlic for 2-minutes.
5. Remove the sundried tomato sausages from their casing and add them to the pan, breaking up the pieces as they cook.
6. Once the sausage is fully cooked, add in your peas, sundried tomaotes, parsley, chilli flakes (if using), and lemon juice.
7. Add your linguine noodles back to the pan, and add 1/2 cup of reserved pasta water. Cover for 2-minutes to let the noodles loosen.
8. Mix your pasta and sauce, top with additional parsley and parmesan cheese. Serve warm.