Pasta Sausage

Crispy Sausage Pasta

This is an Independent recipe that we’ll certainly be making again.

As usual, we made some changes. I skinned the sausages and added the spices as shown in the recipe but then cooked team as meatballs. We added Mange-Tout as an additional veg to the meal as well. Really pleased with the final result.

Crispy Sausage Pasta
Mince Pasta Pork Uncategorized

Spaghetti Bolognaise

Our version. I make no promises to the authenticity and apologise in advance to our Italian friends.

Fry 2 finely chopped onions with a teaspoon of minced garlic in olive oil until the onions start to turn transparent.

Add 300g of pork mince and 100g of bacon lardons to the pan and fry until the meat is browned.

Add 8 tomatoes (quartered but with the skin on) to the pan along with a large cup full or chopped fresh parsley and a bunch of chopped fresh basil and oregano.

Add a table spoon of tomato puree then stir through 500ml of vegetable stock.

Bring to the boil then turn down to a very light simmer and leave for 2 hours.

About 45 minutes before you want to eat, turn the heat up and remove the lid on the pan to boil off excess liquid to leave a nice, rich meaty sauce.

We serve with wholewheat pasta and grated cheese. One of our family favourites and a simply go-to recipe.

Pasta Vegetarian

Fresh Green Open Lasagne

This is a recipe from The Independent that we tried for the first time today. Absolutely delicious. Here’s the link, scroll down to the second recipe.

We made a couple of slight changes to make it a bit more suitable for a dinner fir a family of 4.

I used a red onion instead of shallots.

I added tenderstem broccoli (we bought a mixed pack of asparagus and tenderstem so it made sense to use both and it really worked)

I also added a cup full of baby spinach (we try to maximise our green vegetable intake and baby spinach is a simple way to do that in dishes like this).

We served it with bruschetta.

Pasta Vegetarian

Spinach and Pea pasta

Put a pan of water on to boil for the pasta. When it reaches boiling point, turn it down and keep it just simmering until you’re ready to put the pasta in.

Finely chop two leeks and lightly fry in butter until they’re soft and almost transparent. Add about half a teaspoon of nutmeg, a teaspoon of chopped fresh parsley, teaspoon of chopped fresh chives and a teaspoon of chopped garlic to the butter before cooking the leeks. Use a large pan so everything can be combined at the end.

When the leek is tender, add 1 cup of vegetable stock and 2 cups of frozen peas. Cook for about 5 minutes

Add a cup of single cream and bring to the boil.

Turn off the heat and stir in half a bag of spinach and a cup of grated cheese. Put a lid on the pan and leave to keep warm.

Cook the pasta then stir into the sauce mix. Serve into suitable bowls.

We use fresh tagliatelle by choice, fresh pasta (supermarket ‘fresh’) is far better for this than dried pasta and we find is more filling.

We serve it alongside flatbreads.