These days, when I’m eating pasta, I like to incorporate much more vegetables into the recipe as sometimes pasta can be quite filling. If the pasta is a super processed variety it can leave me feeling really full or even bloated which is never comfortable. I’ve added a hearty portion of kale and broccoli which contain a great range of vitamins and minerals, such as antioxidants, protein and fibre, supporting the body. *A little tip for when you buy kale, wash it straight away and put it into the freezer so that it lasts longer.
Fusilli is quite popular in our household, I think it works well for simple pasta dishes and especially a pasta bake, the sauce and other ingredients get into the curls of the pasta and each bite is super tasty. I did have a few penne leftover so they went into the pan as well. I like the cut the broccoli fairly small and mix it in with the ingredients before it goes into the oven so it will remain firm to the bite. This was a very juicy pasta dish, I think because there was a decent amount of pasta sauce and the kale had been frozen prior to using. Anyway, it tasted amazing and is a perfect mid week meal to cook for the family.
Recipe: Cheesy pasta bake (serves 4)
3 portions of fusilli pasta
Pinch of salt
Sprinkle of turmeric
2 handfuls kale
5 large florets of broccoli, chopped
1/2 carrot, grated
1 spring onion, finely sliced
1 tuna tin
1 jar pasta sauce
100g cheddar cheese, grated
Preheat the oven to gas mark 6 and get an oven dish ready.
Put a pan of water to boil with a pinch of salt and a sprinkle of turmeric, add the pasta and cook according to the packet or a little less because it is going into the oven.
In the meantime, wash and prepare the vegetables then place into a large bowl along with tuna and 1/3 of the cheese.
Once the pasta is cooked, mix into the large bowl adding most of the sauce depending on how it looks.
Evenly place the pasta mix into an oven dish and sprinkle over the remaining cheese, cover with foil and bake in the oven for 30 minutes before removing the foil and cooking for a further 15 minutes.
Hey Everyone, thanks for stopping by my blog today!
Today I’m sharing a delicious recipe for all the pasta lovers. When I think of pasta, it’s usually fusilli or spaghetti that comes to mind but pasta shells are a little more sophisticated and give off the impression that you know your way around the kitchen. These stuffed conchiglioni shells are a perfect way to make a basic pasta dish seem impressive without the fuss. I’ve used a mixture of vegetables for the filling but you could also add any meat of your choice. This pasta dish was something I enjoyed making and the end result is pretty filled pasta shells.
I love one dish meals because once the pasta shells have been filled, it goes into the oven and you can sit back and chill whilst you wait for it to cook. This pasta is very filling and full of so much flavour, definitely something to make when hosting friends or family.
Recipe: Stuffed conchiglioni shells (serves 2/3)
1 garlic clove, crushed
1/2 small onion, finely diced
Handful of kale, shredded
1/3 broccoli, diced
1 heaped tbsp of corn
1 heaped tbsp of peas
Pinch of chilli flakes
Pinch of salt
1 tbsp pesto
400g pasta sauce
140g pasta shells
50g cheese, grated
Preheat the oven to gas mark 6 and set aside a 24cm x 24cm oven dish.
Prepare all of the vegetables and put into a bowl, mix in the salt, chilli and pesto.
Pour the sauce and and water into the oven dish and mix well.
Then, one by one stuff the pasta shells as much as possible and gently place into the sauce. Repeat until the oven dish is full, sprinkle over the grated cheese and cover with foil.
Bake in the oven for 50 minutes minimum until the pasta is cooked and serve with a salad.
With the winter season officially being in full effect for a while now, homemade pasta is definitely a winner for most people. Something filling and warming on those really cold and rainy days. I’ve included a range of vegetables to keep it healthy and nutritious. For a healthier version you could swap to wholewheat pasta, mozzarella instead of cheddar and reduced salt/sugar pasta sauce.
Recipe: Oven Pasta Bake (serves 2-3)
1 tin tuna
1/4 onion, finely diced
50g kale, roughly chopped
1 carrot, grated
440g pasta sauce
3 slices of cheese
Cook the pasta a few minutes less according to the packet.
In the meantime, preheat the oven to gas mark 6.
Prepare all of the ingredients and place into a large bowl, except the cheese slices.
Once the pasta is cooked, add it to the bowl and mix everything well.
Place the pasta mix into an oven dish and break the cheese pieces over the top.
Hi everyone, as I’m writing this post the weather is pretty gloomy and I’ve just eaten my dinner so I thought I would type up the recipe. When the weather is dull I always enjoy something warm and filling and this mac and cheese was just perfect. This recipe was inspired by Carbs by Laura Goodman but I’ve made many adaptations and put my own spin on it. I opted to use rice milk as a substitute and to cut out some of the dairy, also the drop of chilli has the slightest spicy taste which I love. This recipe goes really well with kale and peas, which is how I ate it.
The main ingredient for this recipe is spelt pasta, which I purchased from Holland & Barratts in the UK. Spelt wheat is an ancient grain, a healthier alternative and less processed. It has a very healthy and wholegrain taste so it might not be everyone’s favourite but once you get used to it, the taste becomes familiar and also, it takes less time to cook. This is a pretty plain pasta that can be eaten hot or cold, depending on the occasion.
Recipe: Spelt Pasta Salad
Large handful of sweetcorn
1 tin of tuna
1 carrot – grated
Sprinkle of spring onion
Put a pan of water on to boil, cook the pasta according to the packet and drain once cooked.
In the meantime prepare the sweetcorn, tuna, carrot and spring onion.
Once everything is prepared, place into a bowl, mix well and serve.