Every week without fail I have to make a batch of this glorious green sauce, those days not wanting to be in the kitchen and make a grand dinner after a long day at work and want something fresh, tasty and super easy to make, bomb, pop this bad boy at of the fridge, boil up some pasta combine the two great gods together and a sprinkle, well who am I kidding a lovely and very generous sprinkle of parmesan and the family dish just comes together in the most perfect way.
To start making this heavenly sauce, you got to toast up a cup full pine nuts until nice and brown, then toss into my blender.
I like to add 1 cup of olive oil.
Followed by 2 cup fulls of basil.
4 cloves of garlic
Juice of half a lemon
1 cup of grated parmesan, do not buy already grated parmesan the taste is completely different.
A pinch of salt and pepper, then give it all a whizz in your blender.
If you find that it is too thick a splash of water will loosen things up for you.
There is nothing more delicious than enjoying this, with family and friends and you know what the pesto's yet to come.
Lindsey
Mozzarella, pesto, sausage and a rich tomato sauce, I mean just saying those words, you know it’s gonna be a damn good day and a tasty dish.
Firmly in the summer months, but a lot of rain here had in London, whilst I am craving nice lighter dishes, a girl needs a little comfort with this rain and chill still lingering!
Guys, I have to say Leanora and I were both impressed with how this dish came out! As you know we’ve been eating a little less meat each week and I am glad to say that this dish may not be vegan but certainly vegetarian friendly.
I have found the tastiest plant based sausages, our current favourites are from Birds Eye, new Green Cuisine range and I used these to make the base of the dish in the form of a ragu. Simmering away for 30-35 minutes on a nice medium low heat, infused with different style tomatoes, onions, garlic and little chilli to give it a little kick, you know it’s gonna be good, plus if you make a little extra is perfect for freezing to use at a later date.
Leanora’s taste buds are becoming more vast each day, especially in the cheese department, if this girl is ever quite, guaranteed I know where I’ll find her! Tucked under her desk, iPad in one hand and Parmesan in the other, she can’t get enough of it, we probably go through one a week! Trying to go for something a little less salty I have now introduced her to one of my top 5 cheeses, mozzarella. Once sliced they fit perfectly into the pasta shells, in fairness I was a little bit worried, that after I had cooked my pasta shells al dente, the may be slippery little suckers, but it was no bother at all and easily filled with the mozzarella and pesto, yes I was a little lazy I didn’t make my own, but what can I say when you have a busy household to run, cutting a few corners to help you out and feed the masses quickly it helps! FYI it’s only Leanora and I, plus Milo (cat) to feed haha! But who said we don’t like seconds and extras for the next day for lunch or dinner, also my dad has a tendency to swing by and raid the fridge as his office is only down the road.
But in the words of Leanora, let’s make this deli-ci-o-so dish.
Ingredients
250 grams of jumbo Conchiglioni pasta
4 vegan sausages (any sausages you like)
2 shallots diced
4 minced garlic cloves
1 tin of passata
Handful of baby plum tomatoes
2 table spoons of tomato paste
1 small jar of pesto
250 grams of mozzarella sliced
6 - 8 basil leaves
Olive oil
Pinch of salt
Pinch of pepper
Pinch of chilli flakes
Directions
1. In a large sauce pan on medium heat, add olive oil. Once the oil is hot, add shallots and garlic and cook for 5 minutes.
2. Add sausages and crumble into bite size pieces with the back of a wooden spoon. Cook until the sausages are browned, about 5-8 minutes.
3. Reduce heat to low and add passata, baby tomatoes, tomatoe paste, salt, pepper, chilli flakes, and pepper. Simmer for 15-20 minutes. Taste and adjust seasonings as desired.
4. Pre heat your oven to 180 degrees
5. Cook your pasta for 13-15 minutes until al dente, drain and set aside.
6. Layer your dish, with your ragu and set to one side.
7. Fill your pasta shells with a little pesto and a slice mozzarella and lay in top of your of your ragu, once dish is filled tear up a few pieces of fresh basil and sprinkle over, along with any left over mozzarella you may have. *Fancy being a little extra naughty I recommend sprinkling over some grated parmesan
8. Place in the oven for 25-35 minutes until lightly browned on top and cheese bubblin
Enjoy!
Guys, if you love this cheesy pasta dish, let a girl know, you can tag me over on Instagram or by using the #LondonMumma #LondonMummaEats tag to show me what you guys think or simply keep up to date on what’s new on the blog via Pinterest or Bloglovin!
Lindsey
Last week it was chocka block and I have to say, it was great, I seriously have not felt as happy as I was then last week, in a long time, not because I'm a misery guts, far from it, I guess I just feel content in life lately.
1. We have defo caught the reading bug again, which is great I snapped up Daisy Miller and The Return of The Screw, by Henry James, I am only on the first half of the book and I am fully enjoying it, will be doing a book review of this and some others this week.
2. Leanora had Friday off school, as one of the teachers have covid, so the whole school shut down, we were quite fortunate thanks to her schools forward thinking, still had lessons via Zoom throughout the day, but thought it practical to head to the books store and pick her up some of these great CGP books, to keep her occupied and learning from home.
3. Bagged myself a lovely new dress from Mango who currently have an awesome sale on and nothing quite says summer than a polka dot dress, to get you all in the pretty woman mood!
4. Attended a lovely leaving do for an amazing lady at where I work, it was also music to my ears and very refreshing to hear that 20 years ago, she was the first woman of colour in the company .
5. Best day ever with Leanora, we had a little work to do first thing in the morning and a few errands, then the rest of the day was for us to do with as we saw fit and we did just that. We finally got to try Korean corndogs from new eatery Busink London and they did not disappoint so much so I am off there for my dins tonight, without Leanora shhhhh! Then we tucked in to some glorious Buns from Bun House, super affordable fluffy as you like buns, filled with delicious melt in your mouth beef brisket and another lamb with all the cumin, then walked off our piggy belly's around the serpentine in Hyde Park.
6. I've been eyeing up a few new bags, such as this, this and this what one is your favourite?
7. Still dreaming of last weeks Lamb Shawarma feast and thinking of making a chicken version, thoughts?
What did you all get up to last week anything exciting happened or planned for this week? Let me know in the comments below!
Don’t forget you can also tag me over on Instagram or by using the #LondonMumma tag to show me what you get up to or keep up to date on what’s new on the blog via Bloglovin!
Lindsey
Disclaimer: affiliate links used
1kg of chicken wings ( cut into wings and drummettes)
Zest of 3 Lemons
Juice of 1/2 lemons
3 tsp of crack black pepper
1/4 tsp Salt
2 cups of oil for frying
1 cup of flour
1. In a mixing bowl, combine chicken wings with the zest of 2 lemon, 2 tsp of black pepper and toss well. Set aside in the fridge over night, or leave for 30 minutes - 1hour for the marinade to blend. Once ready to fry take out of the fridge and leave for 20 minutes to take the chill off.
All day I dream of pasta, pasta in a silky delicious sauce and this bowl of kale pesto pasta is that dish!
Seven, that is the magic number and the number of ingredients that you need to make my easy kale pesto pasta. I simply adore this dish, it takes no time at all, best for a quick healthy hearty weeknight meal.
Ingredients
Pasta (gluten-free)
A bag of kale washed
180grans of parmesan
A handful of Pine nuts
Olive oil
Half a garlic bulb
Juice of one lemon
Instructions
You guys, this is the easiest, lightest, tastiest chocolate pud, that's not just dairy free, perfect for vegans and takes minutes to make, but it is pure perfection in a bowl.
