Küchenlatein

Ingredients

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Directions

1. Cook the spaghetti according to pack instructions, adding the peas for the final 2 mins. Meanwhile, heat the oil in a frying pan, add the leeks, then gently cook for about 5 mins until softened. Stir in the pesto and 3 tbsp of the pasta cooking water, then simmer for a few mins.

2. Drain the pasta and peas, then add to the frying pan, tossing everything together. Divide between 2 warm bowls and sprinkle with a little grated Parmesan, if using.

:Easily doubled
:PREP 10 mins
:COOK 12-15 mins
:High in fibre, good source of folic acid and vitamin C
:counts as 2 of 5-a-day, low fat

:PER SERVING 447 kcals, protein 18g, carbs 75g, fat 10g, sat fat 2g, fibre 9g, sugar 8g, salt 0.11 g

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Ingredients

Source

Directions

This veggie main course can be put together a day ahead and left in the fridge, ready to cook at a moment's notice.

1. Heat the oven to 220 °C/fan 200°C/gas 7. Toss the squash together with the olive oil in a roasting tin. Roast the squash for 30 mins until soft and golden. While the squash is roasting, mix the creme fraiche with half the Parmesan, then set aside.

2. When squash is ready, leave to cool slightly then peel the skin away from the flesh. In a separate bowl, beat the ricotta with the chopped sage and remaining Parmesan and fold through the squash with some seasoning trying not to break it up too much.

3. Assemble the bake by spreading a little of the creme fraiche mix over a gratin dish. Then lay some of the lasagne sheets over and splodge some of the ricotta and squash mix over the pasta with more creme fraiche. Use all the ricotta mix to fill the bake, but make sure you keep some creme fraiche for the top. Finally, spread the creme fraiche over the top layer of lasagne, then scatter with the whole sage leaves. The bake car now be frozen; defrost thoroughly before cooking. Bake for 25 mins until bubbling and golden, then serve cut into squares.

:EASY
:VEGETARIAN
:PREP 20 mins
:COOK 1 hr
:PER SERVING 445 kcalories, protein 15g, carbohydrate 41 fat 26g, saturated fat 14g, fibre 3g, sugar 8g, salt 0.36g

OR WHY NOT TRY...

Griddling thin, peeled slices of delicata squash until marked and tender, then dressing them with olive oil, chopped chilli and garlic.

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Ingredients

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Directions

1. Bring a pan of well-salted water to the boil. Cook the spaghetti in the boiling water according to packet instructions or until al dente. 2. Meanwhile, heat the oil in a frying pan over a medium-high heat, add the bacon and cook for 3-4 minutes, until lightly golden. Stir in the chicken and cook for 5 minutes. 3. Lightly beat the eggs, egg yolks and cream together in a small bowl. Drain the spaghetti, tip back into the pan and add the bacon, chicken, egg and cream mixture, two-thirds of the grated cheese, the butter and freshly ground black pepper. 4. Toss together well but do not return to the heat. Serve with the remaining grated cheese sprinkled over the top.

:READY IN 15 MINUTES

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Ingredients

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Directions

1. Heat grill to high. Put the chicken onto a roasting tray, coat with the oil, season, then grill for about 12 mins, turning halfway through the cooking time.

2. Meanwhile, boil the pasta, adding the beans for the final 3 mins, then drain, reserving 150 ml of the cooking water.

3. Shred the cooked chicken and put into the pasta pan with the creme fraiche, lemon juice, 4 tbsp Parmesan and the reserved cooking water. Heat gently, season to taste, then stir in the parsley and pasta. Serve sprinkled with the remaining Parmesan.

:PREP 5 mins
:COOK 15 mins
:Good for you, low fat
:PER SERVING 524 kcalories, protein 50g, carbohydrate 62g fat 10 g, saturated fat 5g fibre 5g sugar 2g salt 0.47g

NEED TO USE UP SOME HAM HAM & PEA TAGLIATELLE: Cook the pasta as above, adding 175g frozen peas to the water instead of the beans. Shred 160g pack ham and place in the pan, following the same method of making the sauce and adding the pasta as before.

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Ingredients

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Directions

1. Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.

2. Cover and cook on low-heat setting for 5 to 6 hours or on highheat setting for 2-1/2 to 3 hours.

3. Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

4. Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

: Prep: 20 minutes
: Cook: 5 to 6 hours (low), plus 1 hour, or 2 1/2 to 3 hours (high), plus 45 minutes

* 1 Tbsp butter or margarine 1 Tbsp all-purpose flour 1/8 tsp salt Dash pepper 3/4 cup milk

Follow the rest of the recipe for the soup as directed. The only thing that I changed aside from making the white sauce from scratch (which was not hard at all).

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