Ingredients
· 250g mushrooms, thickly sliced
· 2 tsp wholegrain mustard
· 3 garlic cloves, sliced or crushed
· 150ml vegetable stock (from a cube is fine)
· 250g penne pasta (or other tube shapes)
· 3 tbsp flat-leaf parsley, chopped
· zest 1 lemon
Method
· Put the mushrooms, mustard, garlic and vegetable stock into a frying pan, bring to the boil and simmer for 5 minutes or until the stock has nearly all evaporated and the mushrooms are soft.
· Meanwhile, cook the pasta according to pack instructions. Drain and toss with the mushrooms, parsley and lemon zest. Season to taste and serve straightaway.
Recipe Courtesy: CJ Jackson
5. Super-veg pasta
Ingredients
· 2 red peppers, quartered and deseeded
· 2 tbsp olive oil
· 1 fennel bulb, roughly chopped
· 1 onion, roughly chopped
· 1 large carrot, roughly chopped
· 2 garlic cloves, crushed
· ¼ tsp crushed chillies
· 1 tsp fennel seeds
· 2 tbsp tomato purée
· 400g can chopped tomatoes
· 600ml vegetable stock
· 1 tsp caster sugar
· Small handful basil leaves, shredded
· 400g pasta, cooked
Method
· Heat the grill and pop the peppers, skin-side up, underneath for 10 minutes or until beginning to char. Transfer to a bowl, cover and set aside. When cool enough to handle, peel off the skin and cut the flesh into strips.
· Heat the oil in a large saucepan and cook the fennel, onion and carrot for 8-10 minutes until softened. Stir in the garlic, crushed chillies, fennel seeds and tomato purée, cook for 2 minutes, then add the canned tomatoes, stock and sugar. Simmer, uncovered, for 15 minutes or until the vegetables are completely soft.
· Take out a couple of spoonfuls of the sauce (this will later add texture), then blend the rest in the saucepan until almost smooth with a stick blender. Simmer for 5 minutes to thicken, then stir in the reserved sauce, shredded basil and peppers. Serve with the pasta.
Recipe Courtesy: Good Food
6. Love your broccoli pasta
Ingredients
· 1 tbsp olive oil
· 1 tbsp minced fresh garlic
· 2 cans seasoned diced tomatoes
· 1 tbsp balsamic vinegar
· 1 tsp dried basil
· 1/4 tsp crushed red pepper flakes
· 350g pasta of your choice
· 450g broccoli florets
· 1/3 C crumbled reduced fat feta cheese
Method
· Bring a large pot of salted water to a boil.
· Heat the oil in a skillet over medium low heat. Add the garlic, and cook gently for 1 minute. Add the tomatoes (with juice), vinegar, basil, and red pepper flakes. Increase the heat, and bring the sauce to a simmer. Cook the sauce for 15 minutes, stirring frequently.
· While the sauce is simmering, add the pasta to the boiling water. When the pasta is almost done, add the broccoli to the pot, and cook for 2 minutes longer.
· Drain the pasta and broccoli, and transfer them to a large bowl. Add the sauce, and toss well. Sprinkle with the feta cheese.
Recipe Courtesy: Women’s Health Magazine