Treat the family to comforting pasta dishes full of veg with Mrs Crunch’s tasty recipes


AUTUMN is almost here . . . but the good news is we can get stuck into some seriously comforting seasonal food.

Pasta is one of my favourites – tasty, versatile and so affordable.

Pasta is a tasty and affordable family favourite

Here are three fantastic pasta dishes that include plenty of veg to keep your family healthy too.

Creamy wild mushroom and walnut pasta

Serves two – £1.60 per person

Try swapping half the mushrooms for 25g of dried mushrooms

Preparation: 10 minutes

Cooking: 15 minutes


  • 200g closed cup mushrooms, sliced
  • 200g tagliatelle
  • 60g walnuts, roughly chopped
  • ½ tbsp olive oil
  • 3 shallots, peeled and finely chopped
  • 1 clove garlic, peeled and crushed
  • 1 tbsp fresh thyme leaves
  • 10g butter
  • 1 tsp wholegrain mustard
  • 2 tbsp marsala
  • 150ml single cream
  • ½ lemon, juice and zest only


  1. Cook the pasta in boiling water according to the packet instructions.
  2. Meanwhile, heat a large saucepan over a medium to high heat and toast the walnuts for 2 minutes until crisp and golden. Transfer to a plate and set aside.
  3. Return the pan to the heat, add the oil and saute the shallots and mushrooms for 3 minutes.
  4. Add the garlic and thyme to the shallot and mushroom mixture and cook for a further minute.
  5. Reduce to a low-medium heat and stir through the butter. Cook for 5 minutes until warmed through.
  6. Stir the mustard and marsala into the mushrooms and cook for about 15 seconds, then pour over the cream and lemon juice and cook for 1 minute.
  7. Drain the pasta and toss it through the mushrooms with half the toasted walnuts.
  8. Transfer to plates and scatter with the remaining walnuts and lemon zest to serve.

Mrs Crunch recipes in association with Morrisons

Tuna & sweetcorn bake

Serves four – £1.10 per person

Serve with a green side salad and some crusty garlic bread

Preparation: 25 minutes

Cooking: 45 minutes


  • 2 x 145g cans Princes tuna chunks in spring water
  • 200g penne pasta
  • 1 corn on the cob
  • 2 tsp olive oil
  • 1 red onion, chopped
  • 1 courgette, chopped
  • 1 red pepper, deseeded and chopped
  • 10 cherry tomatoes, halved
  • 500g tomato passata
  • 2 tsp mixed dried Italian herbs
  • 100g grated mozzarella and/or cheddar


  1. Preheat oven to 190C/fan 170C/ gas 5. Tip the tuna on to a plate and break into chunks.
  2. Cook the corn in lightly salted boiling water for 4 minutes. Remove and plunge into ice cold water. Leave for a couple of minutes.
  3. Drain before cutting corn off the cob and put into a bowl.
  4. Bring the water in the pan back to a boil and add pasta for 10-12 minutes.
  5. Meanwhile, heat olive oil in a frying pan and gently fry the onion, courgette and pepper for 5-6 minutes.
  6. Stir in the tomatoes and passata. Add dried herbs and season.
  7. Drain the pasta and tip it into a baking dish. Add the veg mix then add the tuna chunks and corn.
  8. Top with cheese and bake for 20-25 minutes until the surface is golden-brown.

Beef, bean and chorizo pasta

Serves four – £2.10 per person

Use wholewheat pasta for a healthier option and, if you like, switch chorizo for pancetta or bacon

Preparation: 10 minutes

Cooking: 20 minutes


  • 380g Morrisons British beef sizzle steaks, cut into strips
  • 300g pasta
  • 100g diced chorizo
  • 1 small onion, chopped
  • 1 garlic clove, crushed
  • 250g cherry tomatoes, cut
  • 400g chickpea or beans, drained
  • 100g frozen peas
  • 2 tbsp fresh parsley, chopped


  1. Cook the pasta according to the packet instructions, then drain and set aside.
  2. Meanwhile, heat a non-stick frying pan and cook the chorizo, onion and garlic for 2-3 minutes, stirring occasionally.
  3. Add the beef and cook for 1 minute.
  4. Next, add the tomatoes, chickpeas or beans, peas and pasta and continue to cook for a further 1-2 minutes.
  5. Season if required and garnish with the parsley.
  6. Serve immediately with a side salad and garlic bread.

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