Posts Tagged 'vegetarian'

Foodie Friday: Tomato, Mozzarella & Basil Linguine

(Serves 4)

Frylight olive oil
3 courgettes, sliced
200g linguine
3 garlic cloves, crushed
400g can cherry tomatoes
2 tsp balsamic vinegar
Dash of Tabasco
2 tbsp capers
300g mini mozzarella
Several basil leaves

1. Squirt a non-stick pan with Frylight, add the courgettes and fry for a few minutes over a low heat, turning as needed. Meanwhile, cook the linguine in boiling water, according to pack instructions.
2. Add the garlic, tomatoes, vinegar, Tabasco and capers to the courgettes and simmer for a few minutes.
3. Drain the linguine and toss together with the sauce. Add the mozarella, season and serve sprinkled with basil leaves.


Foodie Friday: Speedy Slimline Lasagne

(Serves 4)

1 tbsp olive oil
1 garlic clove, crushed
400g can chopped tomatoes
A splash of balsamic vinegar
Handful of basil, torn, plus extra to garnish
150g fresh cherry tomatoes
12 lasagne sheets
250g light mozzarella, torn
20g chunky breadcrumbs, toasted
20g Parmesan, grated

1. Warm the oil and garlic in a pan, add the chopped tomatoes, vinegar and basil, and simmer for 10 minutes. Add the cherry tomatoes and cook for a further 5 minutes.
2. Cook the lasagne in boiling salted water for 8 minutes, until tender. Layer up 3 sheets each with the tomato sauce and torn mozzarella pieces, then sprinkle over the breadcrumbs and Parmesan.

Foodie Friday: Chickpea Curry, Southern Style

(Serves 6)

2 tbsp vegetable oil
1/2 x 165g jar Madras paste
4 garlic cloves, crushed
1cm piece root ginger, finely chopped
3 onions, chopped
4 tomatoes, chopped
2 x 400g cans chickpeas, drained and rinsed
200ml light coconut milk
100g baby spinach
Handful fresh coriander leaves

1. Heat the oil in a large pan, add the curry paste and fry for a couple of minutes. Add the garlic, ginger and onions and cook gently for 10 minutes until the onions are tender but not browned.
2. Add 450ml water, the tomatoes and chickpeas. Simmer for 15 minutes, stirring from time to time.
3. Pour in the coconut milk, add the spinach and cook for 5 minutes. Scatter over the coriander leaves and serve with naan bread, if you like.

Foodie Friday: Greek Pasta Salad

(Serves 4)

200g chunky pasta (penne, rigatoni, fusilli)
1/4 cucumber, chopped
1 green pepper, deseeded and cut into strips
75g pitted Kalamata olives
4 tomatoes, cut into wedges
6 tbsp low-fat dressing
Diced feta (optional)

1. Boil the pasta in a pan of salted water for 10 minutes. Put the cucumber, pepper, olives and tomatoes in a bowl.
2. Drain the pasta and tip into the other ingredients. Add the feta (if using) and dressing, season and stir to combine.

Foodie Friday: Lentil Peri-Peri Chilli

lentil-periperi-chilli(Serves 4)

2 tbsp olive oil
1 red onion, chopped
1 tsp Nando’s Peri-peri Rub
1 tsp ground cumin
1 tsp paprika
2 carrots, cut into chunks
1 red pepper, deseeded and chopped
2 celery sticks, chopped
2 garlic cloves, crushed
200g dried red lentils
1 vegetable stock pot
400g can chopped tomatoes
400g can black beans, drained and rinsed
3 spring onions, chopped
Several coriander leaves

1. Heat the oil in a large pan, add the onion and fry for a few minutes. Stir in the peri-peri rub, cumin and paprika. Add the carrots, pepper, celery and garlic, and cook for 2 minutes.
2. Meanwhile, put the lentils into another pan and cover with boiling salted water. Simmer for 15 minutes until tender.
3. Combine the stock pot with 600ml boiling water and pour over the vegetables. Add the tomatoes and black beans and simmer for 5 minutes.
4. Drain the lentils and add to the vegetables for the final 5 minutes. Serve sprinkled with spring onions and coriander leaves.

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March 2019
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