Pasta

Spaghetti with Turkey Meatballs

Make your start to the week super healthy with this tasty, high protein, low fat dish. As an added bonus, it is made in minutes!

Turkey Meatballs (around 12 make your own or buy them)

1 Onion, finely chopped

2 Cloves Garlic, crushed

Jar of Passata

Chopped Fresh Parsley

Parmesan to serve

Olive oil

Wholewheat Spaghetti

Malden Sea Salt and Black Pepper

In a sauté pan, add a dash of oil and when hot soften the onions for around 5 mins.

Add the meatballs and continue to cook until starting to brown all over. Ensure you do not burn the onion.

Add the garlic and cook for another few minutes.

Now throw in the passata and cover the pan, cook gently until meatballs are cooked through. Roughly 20 mins.

If necessary add a dash of water to loosen the sauce.

Cook the pasta and when done, drain and toss with the meatballs and sauce.

Serve in a pasta bowl with lots of fresh Parmesan and freshly chopped parsley.

A tasty guilt free start to the week.

Advertisements

Spicy Italian Sausages with Mixed Wild Mushrooms

Spicy Italian Sausages with Mixed Wild Mushrooms 🍄

img_0090

I first made this when I was living in London and wonderful spicy Italian sausages were readily available at super little Italian deli’s. I came back to Belfast and never found those bad boys ever again! I have built up great wee relationship with my local butcher and after a chat Neil agreed to make the sausages for me if I could write the recipe. A bit of research later, one recipe was produced and Neil came up with the goods….and it was perfect! I have lots of lush uses for my new found Belfast Italian Sausage, but first up the pasta!

Serves 4

1 Onion, peeled and finely chopped
1 Garlic Clove, peeled and crushed
260g Top Quality Spicy Italian Sausages, meat removed from the skin
2 Handfuls of Thyme Leaves (picked)
1 Small Dried Chilli, crumbled
400g Mixed Wild Mushrooms, torn. If you can’t get wild mushrooms just use Chestnut Mushrooms
3 Knobs of Butter
2 Handfuls Parmesan Cheese
Pappardelle pasta for four

Fry the onion and sausage meat in a little oil until nicely golden.

Throw in the Thyme, Chilli and Mushrooms.

Cook until all of the moisture has disappeared.

Cook the pasta and reserve a little of the cooking liquid.

Remove mushrooms and sausage mixture from the heat, season and loosen with the butter and some of the pasta cooking liquid .

Toss in the drained pasta and combine really well.

Serve sprinkled with parsley and Parmesan and a huge glass of Shiraz!!

CREAMY MUSHROOM PASTA

CREAMY MUSHROOM PASTA

Ok, I have to be honest here, this is not super low fat but it is super gorgeous!! Save it for your cheat/treat meal at the weekend!! As always everything in it is totally natural.
Another super bonus…my kids totally love it!

Serves 6

500g Pasta of your choice
Olive Oil
2 Shallots (1/2 Onion would do!)
2 Cloves Garlic Crushed
600g Chestnut Mushrooms Sliced(if you are lucky to have them, throw a few wild ones in!!)
100ml White Wine
100ml Chicken or Veg stock
100g Parmesan Cheese grated
300g Mascarpone Cheese
Handful of Chopped Parsley

Cook pasta according to instructions.

In a large frying pan, on a medium heat, add olive oil and sauté shallots and garlic for 2 – 3mins. Ensure you do not burn the garlic!

Add the mushrooms and cook until tender.

Turn up the heat and add the wine, stir until the wine has nearly all evaporated.

Add the stock and allow to reduce slightly.

Stir through the mascarpone.

Site through a large handful of Parmesan.

Add the pasta to the sauce and stir to coat it well.

Top with some parsley and Parmesan and serve!image

BOLOGNESE RAGU

BOLOGNESE RAGU

image

An oldie but a goodie! I make a huge pot of this and get enough for Spag Bol and a Lasagna. The sauce is packed with secret veggies so it is perfect for fussy eaters! If you are doing both, double up on quantities.

Serves 6

1.2 kg Minced Beef
1 Large Carrot, whizzed in a food processor
2 Sticks Celery, whizzed in a food processor
1 Large Onion, whizzed in a food processor
2 Garlic Cloves, crushed
2 Tins Chopped Tomatoes
2 tbsp Tomato Purée
1 tsp Oregano (dried)
350g Mushrooms, sliced
200ml Beef Stock
150ml Red Wine(give or take a bit😂😂)
Dash of Olive Oil

Start by browning the mince in a large heavy pot. Keep the heat quite high, and break it up so it is nice and fine with a wooden spoon. I like to minimise the fat content in my cooking, so as I am going along, I pour a lot of the fat out of the mince, not all of it! Some may argue this compromises the taste, however I beg to differ.

Remove mince from the pan. Add a dash of olive oil and heat, throw in the onions. Soften for 5-7 mins.

Add the carrot, celery and garlic and continue to soften for another 3-4 mins.

Return the beef to the pot.

Chuck in the mushrooms.

Add the oregano and mix through.

Add the tomato purée and mix through.

Add the wine and cook for two mins.

Add the tins of tomatoes and the beef stock, bit by bit. Don’t add it all if it is looking too sloppy.

Cover and turn down the heat to a gentle simmer for 30-40 mins.

Serve with your pasta of choice and enjoy!

Spaghetti Bolognese with Secret Veggies

Spaghetti Bolognese with Secret Veggies

Spaghetti bol

This one is for my babies! They simply cannot get enough of this. I generally make a huge pot and freeze some. Except for the mushrooms the veggies are all whizzed in a food processor and are some small no one notices them, therefore no picking! Result, veggies in and huge smiles of faces!!

1.2 kg Lean Mince Beef
1 Onion, minced in a food processor
2 Cloves Garlic, minced in a food processor
3 Carrots, peeled and minced in a food processor
2 Sticks Celery, minced in a food processor
1 Courgette, minced in a food processor (Optional)
2 tbsp Tomato Purée
2 Tins Chopped Tomatoes
A Big Glug Red Wine
250ml Beef Stock
A Handful of Fresh Chopped Basil
Olive Oil

Add the mince in a couple of batches to a large pot, fry until well browned all over. Breakup the mince as you go. Remove from the pot,meet aside.
Add a dash of oil to the pot and fry the onion and garlic gently for 5 mins.

Add the rest of the veggies and fry for a further 3-4 mins.

Add a good splash of red wine, cook for a couple of mins.

Add the tomato purée and stir.

Add the tinned tomatoes and the beef stock.

Stir, bring to the boil and then simmer gently for around 30 mins.

Just before the end, add the chopped basil.

Serve with spaghetti or whatever pasta you fancy and some nice fresh Parmesan shavings! Delish!!