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.
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
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
- Cook the pasta in boiling water according to the packet instructions.
- 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.
- Return the pan to the heat, add the oil and saute the shallots and mushrooms for 3 minutes.
- Add the garlic and thyme to the shallot and mushroom mixture and cook for a further minute.
- Reduce to a low-medium heat and stir through the butter. Cook for 5 minutes until warmed through.
- 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.
- Drain the pasta and toss it through the mushrooms with half the toasted walnuts.
- Transfer to plates and scatter with the remaining walnuts and lemon zest to serve.
Tuna & sweetcorn bake
Serves four – £1.10 per person
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
- Preheat oven to 190C/fan 170C/ gas 5. Tip the tuna on to a plate and break into chunks.
- Cook the corn in lightly salted boiling water for 4 minutes. Remove and plunge into ice cold water. Leave for a couple of minutes.
- Drain before cutting corn off the cob and put into a bowl.
- Bring the water in the pan back to a boil and add pasta for 10-12 minutes.
- Meanwhile, heat olive oil in a frying pan and gently fry the onion, courgette and pepper for 5-6 minutes.
- Stir in the tomatoes and passata. Add dried herbs and season.
- Drain the pasta and tip it into a baking dish. Add the veg mix then add the tuna chunks and corn.
- 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
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
- Cook the pasta according to the packet instructions, then drain and set aside.
- Meanwhile, heat a non-stick frying pan and cook the chorizo, onion and garlic for 2-3 minutes, stirring occasionally.
- Add the beef and cook for 1 minute.
- Next, add the tomatoes, chickpeas or beans, peas and pasta and continue to cook for a further 1-2 minutes.
- Season if required and garnish with the parsley.
- Serve immediately with a side salad and garlic bread.
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