Broccoli, Courgette & Avocado Linguine

A lot of parents find it difficult to get their kids to eat their veggies, this dish has been inspired to get everyone to eat their veggies.. My 21 month old daughter loved it.. give it a try..

Ingredients:

drizzle of olive oil
1 cup broccoli florets
1 avocado, de-stoned, skinned and chopped into small pieces
1 courgette, chopped into small pieces
2 garlic flakes, chopped
1 onion, chopped finely
2 tbsp  tomato purée
2 salami/ham slices , chopped (optional)
2 red chillies (optional)
1 tbps Philadelphia cheese
Boiled linguine pasta
Sprinkle of Basil & Oregano ( or any herbs you might have)
1/2 tsp garlic powder
Freshly crushed pepper & salt for seasoning

Method:

1. In a saucepan, drizzle with olive oil, once hot add chopped garlic, red chillies and onions. Sauté well.

2. Add the chopped ham/salami and chopped vegetables. Season with herbs and pepper/salt.

3. Stir in the tomato purée and cheese. Cook until sauce is lightly thickened and vegetables are tender.

4. Mix in the cooked pasta , stir and check for seasoning. Serve hot.

You can add grated Parmesan cheese if you like before serving.

Tuna Pasta Bake

An easy midweek supper.

Ingredients:


1 tbsp olive oil
200-250g twisted pasta (or any shape will do)
1 red onion, finely chopped
2-3 tbsp tomato puree
1 tin 185g tuna flakes in sunflower oil (drain the oil before use)
1 green pepper, chopped 
3-4 chestnut mushroom, chopped 
2-3 garlic cloves, finely chopped
1/2 tsp dried chilli flakes (optional)
1 tsp garlic powder
1/2 tsp dried oregano 
1/2 tsp dried basil
1-2 tbsp mature/mild grated cheddar
1-2 tbsp grated Parmesan
Salt and freshly ground pepper for seasoning




Method:


1. In a pan cook pasta in salted boiling water until it is slightly al dente (8-10 mins). Once cooked drain and drizzle a little olive oil and mix. 


2. In a saucepan heat olive oil, fry the chopped garlic for few seconds then add the chopped onions. Sprinkle the oregano and basil.


3. Add the green peppers and reduce heat and cover. Let the juices get released from the peppers for few minutes and then add the chopped mushrooms.


4. Mix well and then add the tuna flakes. Add the tomato puree and stir well until the tuna is coated with the rest of the ingredients.


5. Season with salt and pepper, sprinkle chilli flakes.


6. Mix with the pasta. Place in an oven proof dish, sprinkle cheese and cook in a preheated oven on 200C for 5-10 minutes until the cheese is melted.


7. Serve hot.


Tips:


You can add black olives and sweetcorn to enhance the flavour

Pink Pasta -- Beetroot Salmon Pasta

This is definitely a dish that kids will love, especially little girls who love pink...none the less an awesome quick mid week dinner recipe for adults.

Ingredients:


1 tbsp olive oil
200g twist/penne pasta
250g tin of pink salmon
2 small beetroots ( plain vacuum packed cooked beetroots, not the ones with vinegar)
1 red onion, chopped finely
1/4 tsp dried red chilli flakes
1/2 tsp dried oregano
1/2 tsp dried basil
3-4 cloves of garlic, chopped finely
100g of light Philadelphia cheese
2-3 tbsp grated Parmesan
handful of freshly chopped parsley
2-3 tbsp water
Salt & pepper for seasoning


Method:


1. In a pan cook pasta in salted boiling water until it is slightly al dente (8-10 mins). Once cooked drain and drizzle a little olive oil and mix. Keep aside. If you have beetroot juice you can mix a little to give a pink colour.


2. To prepare the sauce, add oil to a pan, fry garlic and chillies. Next add onions and cook.


3. Sprinkle the oregano & basil. Add the finely chopped beetroot. Season with salt & pepper.


4. Cook until the beetroot is soft. Add the salmon. Cook for few minutes. Add the Philadelphia cheese, mix well. 


5. Reduce heat, add the grated cheese. Mix everything well into a thick sauce consistency, add little water if necessary. Season well


6. Once sauce is ready then add to the cooked pasta. Mix well, check for seasoning. Serve hot.


Before serving sprinkle with grated Parmesan cheese and chopped parsley.

Tomato and Parsley Linguine

A quick and easy pasta supper recipe.

Ingredients:


1 tbsp olive oil
250g Linguine pasta
10-12 pimento olives halved
1 onion finely chopped
1 green/red chilli
6-8 chestnut mushrooms, sliced
2-3 flakes of garlic
400g tin of chopped tomato (or passata)
4-5 tbsp freshly chopped parsley
Grated Parmesan cheese
Salt & Pepper for seasoning


Method:


1. Cook the linguine in boiling salted water until al dante. Drain and sprinkle little olive oil.


2. Heat olive oil, add garlic, chilli and onion. Fry until onions are translucent.


3. Add the chopped mushroom, stir and cook for few minutes. Stir in the passata, season with salt and pepper.


4. Add the olives and chopped parsley , season well.


5. Take off the heat and mix with the linguine. Serve hot with grated Parmesan cheese.

Steve's Kheema Pasta (Indian Styled Pasta)

Steve loves mince, hence he has combined Indian spices, mince and pasta to create this wholesome pasta dish. It is great for packed lunches and goes down a treat with kids. 

Ingredients:


1 tbsp oil
500g lamb mince,
2 onions, finely chopped
200-250g pasta
1 inch cinnamon stick
1 bay leaf
4-5 cloves of garlic, chopped
4-5 peppercorns
2 cloves
6-8 curry leaves
1 tsp turmeric powder
1 tsp chilli powder
1 tsp cumin powder
2-3 tbsp tomato puree
1 cup frozen peas
1 cup frozen chopped peppers (can use fresh)
Chopped coriander for garnish
Salt & Pepper for seasoning


Method:


1. In a pan cook pasta in salted boiling water until it is slightly al dente (8-10 mins). Once cooked drain and drizzle a little olive oil and mix. Keep aside.


2. In a saucepan, heat oil. Add the cinnamon, cloves, peppercorns, curry leaves and bay leaf. Add chopped garlic and onions, saute for few minutes until translucent.


3. Add the mince and fry until well coated with oil and turns lightly pinkish brown. Mix in the turmeric, chilli and cumin powder.


4. Fry the mince for a few minutes. Mix in the peas and peppers, stir well. Add the tomato puree. Cook until mince is tender. Season with salt and pepper. Garnish with chopped coriander and mix again.


5. When ready to serve, mix the pasta with the mince. You can finish off with grated cheese which is optional.

Tips:


You can use a dash of Worcester sauce to the mince while cooking. If you fancy more spice add chopped green chilli.

Spaghetti with Meatballs

Ingredients:


For the meatballs:


1-2 slices of bread
100g unsmoked bacon
3 sprigs of parsley
500g lean beef steak mince
1 egg
1 tbsp olive oil


For the sauce:


1 medium red onion
1 tbsp olive oil
1 red pepper, chopped
4-5 mushrooms, chopped
500g tomato passata
1 beef stock cube
4-5 basil leaves
2-3 flakes of garlic, chopped


350g Spaghetti
grated Parmesan for garnish.
Salt & Pepper for garnish


Method:


1. Whizz the bread and bacon in a processor or hand blender. Add parsley, whizz for few seconds. In a bowl mix this with mince and egg. Season with salt & pepper.


2. Shape into 16 meatballs. In a pan heat the oil and fry the meatballs until browned on all sides


3. To make the sauce, in a pan heat the oil, fry garlic and onions. Saute for few minutes and then add the red pepper and mushrooms, cook for few minutes.


4. Add the passata, stock cube and chopped basil. Add 200 ml of water and bring to boil.Simmer on slow fire.


5. Cook the spaghetti in boiling salted water until al dante. Drain and sprinkle little olive oil


6. Add the sauce to the spaghetti and mix well.


7. Sprinkle grated Parmesan before serving. Season as required.


Tips:


If you need a bit of spice you can add a dry red chilli.

Bacon & Mushroom Pesto Pasta

Ingredients: 

1 tbsp olive oil 
1 onion ,chopped finely 
3-4 cloves of garlic, chopped 
1 red chilli, chopped finely 
4-5 chestnut mushrooms chopped 
10-12 green French beans, chopped 
2 tbsp Philadelphia cheese 
2 tbsp green pesto 
4-5 slices of bacon, chopped 
1 green pepper, chopped 
1 tsp basil (dried, you can use fresh too) 
250g Penne pasta 

Freshly crushed pepper and salt , for seasoning

Method:

Refer to recipe http://jouelleskitchen.blogspot.com/2011/03/spicy-penne-pasta.html for instructions on how to cook the pasta (step1 of the recipe)

1. Heat the oil in a deep pan, add the garlic and chilli. Add the bacon and fry till slightly crisp, then add onions. Cook for few minutes and then add the mushrooms, beans and peppers.

2. Sprinkle the basil over. Once the vegetables are nearly cooked, add the pesto and stir in. Cook for few minutes and then add the cheese. If the mixture is too thick you can add some milk.

3. Season with salt and freshly crushed pepper.

4. When ready to serve, mix the sauce in the cooked pasta. Stir well. Season with salt and pepper. Sprinkle some grated Parmesan cheese before serving.

Cheesy Vegetarian Linguine

Ingredients:


1 packet Linguine pasta
3-4 chestnut mushrooms
Handful of frozen vegetables (Can use fresh, i used the baby carrots, beans, peas and corn pack)
Handful spinach
1 finely slices red pepper
1 onion chopped
2 flakes garlic
1 tsp chilli flakes
1 tsp basil
1 tsp oregano
100 ml single cream
3 tbsp grated cheese
1-2 tbsp olive oil




Method:


1. Cook the linguine in boiling salted water until al dante. Drain and sprinkle little olive oil


2. Heat olive oil, add garlic, chilli flakes, basil, oregano and fry.Add chopped onions fry till translucent.


3. Add all the vegetables. Season with salt and crushed pepper.


4. Add cream and cheese mix well. You can add little milk or water if consistency is too thick ( Be careful not to make the sauce too thin) Stir well


5. Add to the boiled pasta, serve hot. You can add a side of rocket leaves and serve.

Spicy Penne Pasta

Easy Light pasta dish for lunch. 
Serves 2

Ingredients:


250g penne pasta (can use any variety of your choice)
2 tablespoons olive oil
4-5 slices milano salami.(Can be omitted if making a vegetarian pasta)
2 flakes of garlic, chopped
2 dry red chillies, finely chopped
1 onion, chopped
1 tomato chopped
3 chestnut mushrooms, finely chopped
1 small red pepper, sliced finely
2 tablespoon tomato puree
1/2 tsp oregano
1/2 tsp basil (can use fresh)
Salt & pepper for seasoning.
Cheese for the topping.


Method:


1. In a pan cook pasta in salted boiling water until it is slightly al dente (8-10 mins). Once cooked drain and drizzle a little olive oil and mix. Keep aside.


2. To prepare the sauce, add oil to a pan, fry garlic and chillies. Add the salami and mix. Next add onions and cook.


3. Sprinkle the oregano & basil. Add the finely chopped tomatoes, mushrooms and peppers. Season with salt & pepper.


4. Add the tomato puree, mix. Add little water, make sure its a thick consistency , as you do not want the sauce to be very light.


5. Once sauce is ready then add to the cooked pasta. Mix well, check for seasoning. Serve hot.


Before serving sprinkle cheese.


Tips:


You can use a variety of vegetables in this pasta dish like courgettes, carrots, spinach etc. You can also use watercress & rocket .


Shredded chicken can be used instead of the salami.