Vege Pasta

We had this super quick vege pasta for tea last night. I always try and have a tin of ratatouille in the cupboard as it’s so useful for adding veggies to meals without all the prep.

Serves 4

INGREDIENTS

400g pasta

2 tbsp olive oil

1 red pepper, chopped

1 red onion, chopped

1 clove garlic, crushed

Seasoning

1 400g tin ratatouille

1/2 jar sundried tomatoes, chopped

160g bag spinach

125g ball of mozzarella, chopped

Grated parmesan

METHOD

1. Start by getting 400g of pasta on the boil.

2. Fry the red pepper and onion in olive oil for 5 minutes.

3. Next add the garlic and fry gently for a further minute. Season.

4. Then add the ratatouille, sun dried tomatoes and spinach.

5. Finally stir in the cooked pasta and mozzarella.

6. Serve with grated Parmesan for extra cheesiness.

Hidden veg sauce and meatballs

Last night we had turkey meatballs and hidden veg sauce. I haven’t made a hidden veg pasta sauce in years as my children are older and I don’t believe there’s any need to hide the vegetables now (although my 10 year old still pushes courgette round her plate!). However, it’s a great way of getting vegetables into younger children and also it suits people who don’t particularly like the texture of certain foods.

The @morrisons turkey meatballs are a healthy alternative to beef especially if you cook them in the oven rather than frying them. They’re also really convenient if you don’t want to make your own.

INGREDIENTS

Turkey meatballs

1 tbsp olive oil

1 red pepper, chopped

1 red onion, chopped

1/2 courgette, chopped

1 clove garlic, crushed

Seasoning

1 and half 400g tins chopped tomatoes

Spaghetti

Fresh basil

Parmesan

METHOD

1) Bake the meatballs in an ovenproof dish (no oil) at 180oC for 20 minutes.

2) While they’re cooking, fry the vegetables in the olive oil.

3) After 10 minutes, add 1 crushed clove of garlic and cook for a further minute.

4) Season, then add the tomatoes and heat through.

5) Turn off the heat and allow to cool slightly. Then blend in a nutribullet or use a hand blender.

6) Pour back into the pan, add the cooked meatballs and heat through.

7) Serve with spaghetti, fresh basil and grated Parmesan.

Halloumi and roasted veg

Roasted vegetables with halloumi seasoned with za’atar spice mix and couscous.

I got this dinner idea from @what_i_cooked_for_dinner this week. She made a ratatouille but I couldn’t as I didn’t have any tomatoes in #neverhavetherightingredients 🤦‍♀️🤣 However, the roasted vegetables were lovely. I chopped a courgette, aubergine, 2 red onions and 1 red pepper roughly and tossed in olive oil and seasoning. Roasted at 200oC for 30 minutes.

The za’atar spice mix is from @morrisons and tasted delicious, it made such a difference to the halloumi. I seasoned one side of the halloumi with it and fried the slices on a high heat for around 4 minutes each side.

The couscous was a bit random but worked- mix 2 tsp red pesto and a vegetable stock cube into 150g dried couscous and cover a thumb width high with boiling water. Cover for 5 minutes, season and drizzle with a little olive oil then lightly separate the grains with a fork.

Cajun Prawn Wraps

Cajun Prawn Wraps

Serves 4

INGREDIENTS

1 red pepper sliced

1 red onion sliced

Splash of olive oil

2 cloves of garlic crushed

Chopped coriander

Juice of half a lime

2 packs of king prawns

Schwartz Cajun seasoning

Seasoning

2 avocados diced

1 quarter of red cabbage shredded

12 soft mini tortillas

For the tomato salsa:

Cherry tomatoes halved

Coriander chopped

1 red onion chopped

Juice of half a lime

Seasoning

METHOD

Fry the vegetables in the oil until softened. Add the garlic and fry for another minute. Stir in the prawns and cook until pink then sprinkle over the Cajun seasoning and stir so the prawns are coated. Squeeze over the lime juice and finish with the fresh coriander. Season to taste. Serve with warmed tortillas, avocado, tomato salsa and shredded red cabbage and Mexican rice.