Pasta Concoction

When I was a child, one of my favourite meals was my Mum’s Pasta Concoction. I always thought it sounded really intriguing and it was different every time! Basically she was using up what was left in her fridge and making a pasta sauce with it. The pasta was always tossed in the sauce and it was always delicious every time.

So in honour of my Mum, here is a Pasta Concoction that I made last night for tea. And I’m pleased to say my children enjoyed it just as much as I did all those years ago!

Serves 4

INGREDIENTS

50g curly kale, roughly chopped in processor

12 cherry tomatoes, halved

One onion, chopped

2 spring onions, chopped

2 tbsps red pesto

150g creme fraiche

80g prosciutto

300g spaghetti

Seasoning

1 tbsp olive oil

Parmesan

METHOD

1. Cook the spaghetti for 12 minutes.

2. While the pasta is cooking, fry the onions in the oil until soft.

3. Add the prosciutto and fry until crispy.

4. Lower the heat and add the kale and stir until wilted.

5. Next add the tomatoes and stir.

6. Drain the spaghetti, reserving a little of the pasta water.

7. Pour the spaghetti into the pan with the prosciutto etc and stir the pesto and creme fraiche through. Add a little of the pasta water to loosen the sauce if necessary.

8. Serve with grated parmesan.

Creamy Butternut Squash Pasta Bake

Meatfree Monday dinner last night. This should have been a Tom Kerridge recipe from my new cookbook but I didn’t want to waste the creme fraiche I had opened for the sweet potato mash on Sunday so I ended up doing my own take on his recipe!

Morrison’s frozen butternut squash is brilliant just to grab out of the freezer and pop straight into the oven. No peeling and cutting required! I actually cooked it the day before and left it in the fridge which made cooking a bit quicker last night.

The panko breadcrumbs were so convenient and really crisp on top.

INGREDIENTS

Morrisons frozen butternut squash

300g pasta, I used casareccia

200ml creme fraiche

Seasoning

30g Parmesan finely grated

3 sage leaves finely chopped

50g panko breadcrumbs

METHOD

1. Heat the oven to 220oC/Fan 200oC/Gas 7.

2. Cook the butternut squash in the oven with a little olive oil.

3. Cook the pasta according to the instructions.

4. Blend 3/4 of the squash with the creme fraiche and Parmesan.

5. Drain the pasta (save a little of the water) and pop back in the pan.

6. Stir in the sauce and season. Add some of the pasta water to loosen.

7. Pour into an ovenproof dish.

8. Sprinkle over the remaining butternut squash, sage and breadcrumbs.

9. Bake for 15 minutes.