Pasta sauce for everyday, to help you work, rest and play. This tasty, rich tomato and mushroom pasta sauce contains no unusual ingredients, but packs in all your five-a-day in a totally delicious way. Add extra cheese, or meatballs if you want.
2 tbsp olive oil 1 medium onion, finely chopped 2 garlic cloves, crushed 1 medium carrot, finely chopped 2 small celery sticks, very finely chopped 1 small leek, trimmed and very finely sliced 1 red pepper, finely chopped 160g mushroom, sliced 1 tsp sea salt 10g tomato pure 1 tbsp plain flour 4 tbsp red wine 230g can to chopped tomatoes 1/2 tsp caster sugar bouquet of garni - basil, parsley, bay leaf, thyme
To serve 30g parmasan a few basil leaves pasta
'Five' pasta sauce
Heat the oil in a heavy-based saucepan and fry the onion for about 10 minutes until soft. Add the garlic and cook for a further two minutes before adding the carrot, celery, leek, pepper, mushroom and salt. Cook for a further 10 minutes until the vegetables are soft.
Add the tomato puree and cook for one minute before adding the flour. Stir for two minutes before adding the red wine. When the wine has evaporated, add the tomatoes, sugar and bouquet garni and pour in 150ml of water. Bring to the boil, then reduce the heat to a simmer and cook for about 40 minutes until reduced, rich and flavourful.
Remove the bouquet garni and serve with pasta of your choice, sprinkled with parmesan and basil.
Our spiced saffron paella with roasted vegetables is perfect for a summers evening, and very easy to make. It is delicious on it's own, but also works well with prawns, simply add these at the end. If you don't have any saffron to hand, you can use 1tsp turmeric instead.
1 small pinch of saffron 1 medium courgette, cut in bite sized chunks 1 red pepper, cut in bite sized chunks 160g cherry tomatoes, halved 2 tbsp. olive oil 1 tsp paprika 1 small leek, finely chopped 2 garlic cloves. finely chopped 1 small red chilli, finely chopped 100g paella rice 350ml stock 160g peas
Heat the oven to 180 degrees fan/200 degrees non-fan Pour 100ml boiling water over the saffron and leave for 10 minutes to infuse. Place the courgette, pepper and tomato in the oven and drizzle with half the olive oil and all the paprika. Roast for 35-40 minutes. Add the remaining oil to a saucepan and cook the leek 5 minutes until soft, add garlic and chilli and cook for a further few minutes. Pour the paella rice into the saucepan and stir for a few minutes to enable the rice to absorb all the oil and liquids. Stirring continuously, add the saffron infused water gradually, to allow the rice to absorb all the liquid. Then add the stock gradually, still stirring continuously. It will take approx. 25-30minutes for the paella rice to absorb all the liquid. If necessary, add extra water. When the rice is ready, add the peas and the oven roasted vegetables and serve.
All your 5-a-day! Job done!
Penne with Kale Pesto
In this recipe we use Kale to create an alternative pesto. The dish is easy to make and contains ALL your 5-a-day.
By adding half an avocado to our kale pesto, you’ll be including a portion of your 5-a-day whilst cutting down on the amount of oil ordinarily used.If you’re looking to cut down on carbohydrates and have a spiraliser, simply replace the traditional penne pasta with courgette ‘spaghetti’ - as well as reducing your calorie intake, you’ll be adding yet another portion of vegetables.
80g kale, stems removed and discarded, leaves finely shredded Half a large avocado 80g onion, finely sliced 80g purple sprouting broccoli, stems finely sliced, florets left whole 80g mushrooms, sliced
50g penne 10ml olive oil 1 garlic clove, finely chopped 3 anchovy fillets, roughly chopped 10g pine nuts Half a red chilli, finely chopped Zest of half a lemon A little grated parmesan
Penne with Kale Pesto
Cook the pasta in boiling salted water according to packet instructions.
In the meantime, heat 1 teaspoon of the oil in a small pan and fry the garlic and anchovies for 30 seconds before adding the shredded kale.Cook for about 3 minutes, stirring frequently, until the kale has wilted down.Place in a small blender together with the avocado and pine nuts and blitz to a creamy pesto.
Heat the other teaspoon of oil in the same pan and fry the chopped chilli and onions for 2 minutes before adding the broccoli stems for a further 2 minutes.Add the mushrooms and broccoli florets and when everything is cooked (3-4 minutes), add the lemon zest.
When the pasta is cooked, drain and return to the warm pan.Stir through the kale pesto and mix in the other vegetables.Grate over a little parmesan and serve.