Extra chopped basil and grated Parmesan for serving
Bring a large pot of water to a boil.
Add the pasta to the pot of boiling water and cook as per instructions on the packet.
Meanwhile, heat the olive oil in a large pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Be careful not to burn it!
Add the tomatoes, basil, parsley, thyme, salt, pepper, and red pepper flakes. Reduce the heat to medium-low and cook for five to seven minutes, tossing occasionally, until the tomatoes begin to soften but don’t break up.
Drain the pasta, reserving some of the pasta water.
Place the pasta in a large serving bowl, add the tomatoes and Parmesan, and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
DD2(2) has recently developed a love of mushrooms. As DD1(4.75) will currently only tolerate them raw I am keen to encourage this so I thought I would try her with a Mushroom Pasta Bake & this recipe by mamacook seemed to fit the bill.
Now I am not a huge fan of cheesy sauces or too much mushroom (half a bowl of mushroom soup is always enough for me), but a portion of this was perfect for me & DD2 *loved* it 🙂
She used an egg to bind her meatballs together, but I didn’t need it – if fact, I added more breadcrumbs to my mix as they were too wet & squishy! She also added some parmesan to her balls, but I missed that out as I didn’t have any Vegetarian equivalent in the house.
The meatball mixture can be used straight away, or covered with cling film and kept in the fridge overnight/for a few hours until needed which sounded perfect to me. I made the balls in the afternoon while DD2 napped, then DH & I had them for dinner later that evening.
For the meatballs
200g tinned lentils
1 onion, finely chopped
2 cloves garlic, crushed
0.5 chilli, finely chopped – optional
50g Vegetarian Parmasan-style cheese – optional
100g ricotta or cream cheese e.g. philadelphia
2 slices of bread made into breadcrumbs (Just whizz them up in a blender)
Salt and pepper
For the sauce
1 onion, finely chopped
2 cloves garlic, crushed
1 tin chopped tomatoes
Pre-heat the oven to 220C
Drain the tinned lentils. Whizz in a blender.
Add the onion, garlic and chilli, ricotta/cream cheese, breadcrumbs, cheese, seasoning and mix.
Form the mixture into balls, and place on a baking tray. Bake in the oven for about 20 mins, turning them so that they brown evenly.
Heat some oil in a saucepan & gently cook the onion until softened
Pasta & olives? It sounded good to me & went down very well with the whole of the family – we will definately be having this again!
I made a couple of changes to the original recipe – I didn’t add any capers (because I HATE them), so added more olives. I didn’t use chilli flakes (because I was giving this to the kids) – oh, and we didn’t have penne (because DD1 asked for curly pasta). Perhaps I should rename this recipe?!
200g dried pasta
3 tablespoons extra virgin olive oil
1 clove garlic, minced
1/2 cup black olives, pitted and sliced
1/2 cup green olives, pitted and sliced
1/4 teaspoon dried crushed red pepper flakes (optional)
2 tins chopped tomatoes
1 teaspoon dried Italian herb mixture
Freshly ground peppercorns
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley), divided
Heat the oil in a heavy skillet over medium to medium-low heat. Add the garlic, and saute for one minute. Add the olives, and red pepper flakes. Saute for 2-3 minutes. Do not let the garlic burn (this is always a challenge to me)
Add the diced tomatoes, the Italian herb mixture, and 1/2 tablespoon of the parsley. Season with salt and pepper to taste. Raise heat to medium-high, and bring the mixture almost to a boil.
Reduce heat to low, and simmer, uncovered, over medium heat for 15-20 minutes.
Cook the pasta according to the package directions. Drain.
Add the cooked/drained penne to the skillet, and toss to coat all of the pasta with the sauce.
Top with the remaining 1/2 tablespoon of parsley, and serve.
I saw this fabulous recipe on my WordPress reader & 10 minutes later I was making it for the kids tea!
It was very easy to make & delicious – even when it was missing an onion (I had none in the house). I usually make it with carrot & courgette, but have to peel & finely chop the courgette to avoid any protests from the children.
Generous glug of olive oil
1 medium onion, finely diced
1 handful of veg e.g, finely chopped mushrooms, courgette, or carrot
2 cloves of garlic, crushed or finely chopped
a good squeeze of tomato puree
100g red lentils
1 tin of chopped tomatoes
400ml of low salt vegetable stock
Pasta – spaghetti seems the obvious choice, but we find fuslli is easier for very little hands to deal with
Large handful of fresh basil leaves, torn or fresh parsley, chopped (optional)
Vegetarian Italian Parmasan-style cheese (optional)
Fry the onion and veg in the oil for 5 minutes. Add the garlic and tomato puree and fry for another minute or so.
Add the lentils and stir so that they are nicely coated with the oily veg mix.
Add the tin of tomatoes and half the stock. Give everything a good stir and then bring to a boil. Cover with a lid and simmer for 10 minutes.
Stir the sauce and add the remaining stock. Cover the sauce and continue to simmer for 5-10 minutes until the lentils are completely cooked. You can always add further stock/ water if the liquid is absorbed or you’d prefer a more saucy bolognese.
Add the fresh herbs if using and serve with spaghetti or other pasta. You can also grate some hard cheese on top if you wish (just make sure it’s vegetarian!)
DD1 (3.8) saw a picture of this in my vegsoc magazine & asked to have it for lunch. Although they do stock some other (very tasty looking) “Amy’s Kitchen” meals at my local supermarket, they don’t do this one, so I will have to make something similar looking instead.
At first glance, I thought it was just pasta & red pepper, but the website informs me it actually contains “..freshly harvested broccoli, julienned carrots, potatoes, red sweet peppers, baked tofu and tender gluten free fusilli pasta immersed in a creamy mature Cheddar cheese sauce”
Both the DDs loved it!
For the cheese sauce
50 g VEGETARIAN mature Cheddar, grated
250 ml milk
20 g plain flour
20 g butter
pinch of cayenne pepper
a little freshly grated nutmeg
salt and freshly milled black pepper
Pre-heat the oven to 220C & put the grill on.
Drain the tofu by wrapping in paper towels or tea towels.
Roast the peppers:
grill under medium heat, turning frequently, as necessary, until the entire pepper skin has turned black and blistery.
Remove from oven and place peppers into an airtight container such as a bowl with a lid, or a plastic or paper bag.
Let the peppers rest in the container for 10 to 15 minutes to build up steam that is needed to aid in the removal of the pepper skin.
Remove from container and peel off the skin.
Cut the pepper in half, core and remove seeds.
Bake the tofu
Cut tofu into (1-inch) cubes and arrange them in a single layer on a large parchment paper-lined baking sheet.
Lightly spray tofu all over with cooking spray and bake, flipping halfway through, until golden brown and just crisp, about 40 minutes total.
Prepare the veg
Put the pasta on & steam the veg until tender (~10mins)
Meanwhile, make the sauce;
place the milk, flour, butter and cayenne pepper into a medium saucepan and place it over a gentle heat. Then, using a balloon whisk, begin to whisk while bringing it to a gentle simmer.
Whisk continually until you have a smooth, glossy sauce, and simmer very gently for 5 minutes.
Then add the cheeses and whisk again, allowing them to melt.
Then season with salt, freshly milled black pepper and some freshly grated nutmeg.
Mix the pasta, tofu & sauce together abd serve with the veg