This 15 minute Pesto Pasta, is tasty, comforting and super simple to make and it is a perfect week night dish.
With normality set back in with the kids back at school, after school clubs all booked up and the nights getting darker earlier, the last thing you want to do is slave as soon as you get home in the kitchen after a long day at work.
I find prepping our meals weekly massively helps, if you can get a head start on yourself, then why not. I made my scrumptious pesto sauce yesterday, Sundays are perfect for getting a jump start on things I also use my Saturdays to make a meal plan for the week ahead, so by 11am on a Sunday I’m armed with my shopping list and I know exactly what I need when whizzing around, so I am in and out and I know exactly what I am spending as it is vital in this current market with the cost of living.
For Leanora and I there is nothing better than a big bowl of pasta, especially one that is garlicky and saucy, plus enough left over to pack for lunch the next day and slightly kissed with a sprinkle of chilli to add a little heat element, well in mine anyways.
It is pretty simple to make, especially as I’ve already made my pesto ahead of time, all I now need to do is boil on some water, pick out our pasta of choice, for this one I’ve chosen normal spaghetti, but it works great with mafalda or fusilli pasta as all that sauce gets right in to those grooves.
It’s not a super creative dish, but it sure is a damn delicious one that takes no time to rustle up and it is family favourite and a great warming winter dish and sometimes the simplest dishes are always the best.
And oh so good!
Ingredients
Pesto sauce
Pasta
Parmesan
Instructions
1. Heat a large pot of salted water and bring to a boil, once bubbling cook your pasta according to package instructions. Reserve 1/2 a cup of boiling salted water and drain pasta.
2. Place drained pasta back in to the pot, and add in your pesto sauce and some of the reserved pasta water to loosen things up to your liking. Once combined, serve up and tuck in.
Extra tip
Too add a little freshness, why not squeeze a little lemon over it and bigger bonus, grate some more extra parmesan and sprinkle a little chilli for a little heat. Enjoy!
For a another version of this, why not try my Kale Pesto Pasta? Let me know what you think in the comments below or share with me over on Instagram and use #LondonMummaEats
With the colder nights and heating on, there is no dish better to have to warm up your cockles like a big warming bowl of cheesy cottage pie and last week, I got up a little earlier than usual and made this ahead for our dinner, so all I really needed to do after a long day at work, following afterschool club activities I knew that Leanora and I were going to want a heart warming meal the minute we got home.
I made enough of this scrumptious cottage pie, to bring with me to work the next day and prepped the remaining half for dad too!! Scoring brownie points with dad, my birthday is coming up soon and I've got my eye on a few things, no matter how old I am you always gonna want a pressie from your parents lol! Nothing quite like cheesy meaty bribery an I right ha!
Ingredients
500 grams of beef mince
1 large onion
2 tbsp tomato purée
1 tbsp plain flour
150ml/5fl oz red wine
4 sprigs fresh thyme
300ml/14fl oz beef stock
100 grams of grated cheddar cheese
Worcestershire sauce, to taste
salt and freshly ground black pepper
4 potatoes
115g/4oz butter
125ml/4½fl oz milk
Directions
Heat some oil in a large heavy-based pan. Add the onion and cook until softened. Once cooked set aside on a plate.
Return the pan to the heat and add the mince and cook until browned all over. Stir in the cooked onion and add the tomato purée and cook for 1 minute. Stir in the flour and cook for a further minute. Pour in the red wine, scraping up any caramelised bits with a wooden spoon, and add the fresh thyme.
Add the stock and simmer for 45 minutes. Season to taste, and add a few dashes of Worcestershire sauce and mix until combined and then take off the heat and pour in your cooked mince in to your oven proof pie dish and set aside to cool.
Preheat the grill to high.
Meanwhile, for the mash, put the potatoes in a pan of salted water and bring to the boil. Reduce the heat and simmer for 12–15 minutes, or until they are tender. Drain and return the potatoes to the pan, then place over the heat for about 1 minute to drive off any excess moisture. Mash well, then add the butter and milk, beating to form a smooth mash. Season to taste.
Spoon the mash over the top. Grill for 8–10 minutes, or until golden-brown.
No how easy was that! This dish, guaranteed will certainly warm up the coldest of hearts on the chilliest of nights
Don’t forget to follow for more tasty eats over on Instagram or by using the #LondonMummaEats tag, to show me what you are eating and made! And for more fun things to do check out our TikTok page!
Lindsey
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
There is nothing more than I love, than a little family time, especially in April as this is when I have a little time off from work, which I get to spend with Leanora and family and friends, plus its Easter. Easter is time when the daffodils bloom, spring has finally come plus, we get to eat all the chocolate we want and not regret it.
Lemon and Pistachio Cake
Nothing quite screams spring more than lemons, it fresh and tasty and combine that with pistachio nuts in to a cake and its like spring has sprung and tickle your taste buds with this beautiful cake to share with family and friends.
Easter Egg Hunt
Who doesn't love a good Easter egg hunt, for those with families or even if you don't, get some friends round a for a fun game of hunting for some eggs and other little treats. What I love about this game you can personalise it your needs, great creative and create some fun colorful bunting and other decorations and personalise it with the players names this is something that you can get everyone involved in.
Easter Meringue Delight
With left over mini eggs and a whole load of fresh eggs and cream, this is a sure fire crowd please, this super light Easter meringue delight, perfect treat after all the Easter egg hunting.
Lamb Shawarma
No Easter is complete without a tasty lamb dish, we are huge shawarma fans and we've used a lovely leg of lamb which is enough to feed the whole family and tasty left over lunch the following day. Super easy to make just click on here for the recipe.
Let me know if you make these tasty recipes or have your own Easter egg hunt in the comments below or by tagging me over on Instagram and using the #LondonMummaEats tag or save over on Pinterest to try for a later date.
For more tasty dishes, you can follow me over on Bloglovin to never miss a dish.
Food prep is essential in our home and Leanora and I love nothing better to do it together, it s a great bonding experience for us both, and it is a great learning tool for her! Now she is old enough its easier to persuade her to help cook, try new things especially when cheese is involved, and these delicious provolone rollatinis take no time at all to prep, cook and devour. Great for lunch or served at dinner time.
Leanora is big cheese fan, so it totally made sense for us to sample Ciao Gusto's, cheese which is currently has a 20% offer on Ocado.
Via Ocado you can pick up all your favourite authentic Italian food and drink and has never been easier with the Ciao Gusto Italian Deli at Ocado.
For the first time, a simple tab brings together over 30 of Italy’s most popular brands, so you can find exactly what you’re looking for – and discover new and exciting ingredients – in just one click.
You’ll be familiar with many products, such as Riso Gallo, Filippo Berio, Giovanni Rana and Cirio who are joined by products less well known in the UK such as Valsoia dairy free ice cream, Auricchio cheeses and Negroni charcuterie – everything you’ll find at the Ciao Gusto Italian Deli has been specially selected for its reputation as an authentic Italian favourite.
Here’s a full list of the Italian brands you’ll discover at the Ciao Gusto Italian Deli:
Pasta - Barilla, Rana
Rice - Riso Gallo
Flours - Polenta Valsugana
Tomato and Vegetable Conserves - Cirio
Cheese and Dairy - Auricchio, Parmareggio
Fish - Delicius, Medusa
Herbs and Spices – Cannamela
Tuna - Rio Mare
Cured Meats - Negroni
Soya and Rice products - Valsoia
Olive Oil - Filippo Berio
Vinegar - Ponti
Bakery - Colussi, Misura,
Dried fruits – Noberasco
Jams - Santa Rosa
Coffee - Lavazza
Herbal Teas - Bonomelli
Water and Fruit Juices - San Benedetto, Santal
Wine - Zonin, Santa Margherita
Spirits - Vecchia Romagna
Cherries and Syrups - Fabbri
With that said, and a few extra ingredients what ended up happening was a simple fresh, cheesy, crunchy dish and we have been so excited to share ever since we made it.
Ingredients - Serves 4
- 3 boneless chicken breasts
- 3 tablespoons olive oil
- 1/2 cup parmesan cheese
- 2 1/2 cups panko bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 eggs
- 4 slices prosciutto
- 4 slices provolone cheese
- 4 leaves of basil
Instructions
1. Pre heat the oven to 180 degrees (fan assisted)
2. If using regular chicken breasts, cut them in half horizontally through the thickest part. Place each half between two pieces of plastic wrap and flatten the chicken with a heavy object like a rolling pin. Repeat with all of the chicken.
3. In a medium bowl, add and whisk 3 eggs and in the second bowl add the parmesan cheese, bread crumbs, salt and pepper and stir to combine.
4. Lay a half slice of provolone and one slice of prosciutto on the widest side of the chicken. Add one fresh basil leaf.
5. Roll up, starting at the end with the fillings and roll toward the narrow end of the chicken.
6. Place the rolled chicken on a greased baking. Spray generously with olive oil spray or drizzle with olive oil and bake until cooked through and golden--about 30 minutes.
Lets, not forget if you make this, be sure to leave me a comment below and let me know what you think, or tag us over on Instagram or by using the #LondonMumma tag to show us or TikTok! Plus you can keep up to date on what’s new on the blog via Bloglovin!
Lindsey
AD: This is a collaborative post
With Leanora settling back into school and me back at work, it can leave little time to cook, especially when you've got homework to do, get a load of washing on, tidy the house and sort the cat out, life can be manic, so I am all about a stress free evening when it comes to some tasty, delicious and healthy grub.
With the seasons changing, this 25 minute chicken Panang is super tasty, comforting and a total crowd pleaser! Whilst your saving on time, not on flavour.
Most Sundays we have a roast chicken, A great for left overs or B when on the school run I pass Sainsburys and I am able to pick up a rotisserie chicken, all whilst still making the 3:20pm pickup -boom! Now tell me that is not great multi tasking right there! With that said, there goes saving time on cooking the chicken as its cooked already, all you are really doing is serving it up with some lovely steamed.
Fast forward a few years later, the supermarkets are brilliant as they offer pastes to help you make these creations, saving your time in the kitchen as I imaging making these beautiful fragrant pastes will take a lot of time and love to make, during the week I just don't have that, so with different pastes offered from all over the world in your closest supermarket is great for busy people like me and you.
I have loads of staples that I always keep stocked at home, coconut milk, fresh chillies and fresh parsley and an obvious rice, be it brown or white, just depends on what I fancy on the day. These few key ingredients are all you need to make this 25 minute week night dish.
Now enough of the chit chat, lets get down to your new go-to week night meal.
Ingredients
- Ready cooked chicken enough to serve 4 (always need extra for tomorrow's lunch)
- 190 grams pf Panang curry paste
- 1 can of coconut milk
- 1 - 2 red chilies sliced for garnish
- a bunch of fresh chopped parsley for garnish
- Steamed rice for serving
Instructions
- Put your rice on and cook as per the packet instructions
- Heat a pot with a little oil on medium heat and cook out your paste for 3-5 minutes until fragrant
- Add your coconut milk and cook out for a further 3-5 minutes
- Add your ready cooked shredded chicken and stir to combine the sauce for a further 10 minutes
- Serve the chicken over your freshly steamed rice and add your chopped chilies and parsley as you desire
Don’t forget you can also follow 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
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
I do not know why, it's taken me now to only make this Lebanese dish, it is my ultimate fave and have it at least twice a month!
I am a big fan of flavours, I really like something to pack a punch, not in a heat kinda way, but flavorsome. This Lamb Shawarma does just that and so much more. When eating this I feel like I am on holiday, somewhere nice and sunny, or even dinging out al fresco style with friends and who is to say that you couldn't make this dish yourself and pack up for dining out picnic style.
My very first lamb shawarma was back in my party hey days, pre parenthood! After a night out with friends, everyone would go out and grab a bite to eat, before we called it a night, or more like 3am eats! The spot to be, always was Maroush in Knightsbridge! You would literally see everyone you knew there, queuing up, shouting out for more sauce, or in a separate queue for a watermelon juice.
If you are all about ease and not wanting to spend a long time in the kitchen, than this is the dish. once you have marinated your lamb you can leave it to settle in for a few hours, but nay not for me, I want to eat it as soon as, so this dish is great for that purpose, it takes 3 hours to cook, so if you have to run an errand quick, tidy the house or catch up on your fave show than this is perfect just for that.
I hope you guys enjoy this favourite lamb dish of mine and my family, and it to takes you to a place of enjoyment
Ingredients
Leg of lamb
1 large garlic clove , minced
2 tbsp ground cumin
1 tbsp ground cardamon
2 tsp smoked paprika
2 tsp salt
Black pepper
2 tbsp lemon juice
3 tbsp olive oil
Directions
1. Preheat oven to 180C/350F (standard) or 160C/320F fan
2. Mix all the marinade together
3. clean your lamb and cut a few slices in to it, not too deep just enough for the marinade to seep in
4. Rub all the marinade all over the lamb and place in a roasting tray
5. pour boiled water in to the roasting tray, around the lamb
6. Cover with 2 sheets of foil and tightly cover the pan and place in the oven
7. Roast for 3 hours, removing from the oven 2 - 3 times to baste
8. Remove foil. Meat should be tender
9. Baste again, then return to oven for 30 minutes to get a nice crust.
10. Shred your lamb and serve with a wrap, fresh salad, coleslaw and a cheeky side of chips
You can thank me later.
Bon Appetit!
Let me know if you make this tasty recipe in the comments below or by tagging me over on Instagram and using the #LondonMummaEats tag or save over on Pinterest to try for a later date.
For more tasty dishes, you can follow me over on Bloglovin to never miss a dish.
Lindsey
Last week I was a little stuck for what to cook for dinner, too hot to want to be in the kitchen to tight in wanting to order out, as I had food in the fridge and I hate wasting food, it’s a serious pet peeve of mine, so I always have a menu and food prep for the week.
But as the adventurous person I am and flying somewhat solo for the night, no kid, but a spontaneous virtual date in tow for the night, and a little left over chicken, a courgette and asparagus some pasta and herbs and some lemon wedges and I set off bringing this harmonious dish together for the perfect virtual date.
I’ve been on a few free dating online sites and it’s going really well even my Nan has been retired dating too and she has been on a few picnic dates and russeled up a few dishes also, so no matter your age it just goes to show, Taft you can have fun meeting new potential suitors online and going on dates virtually or safely in a public space no matter your age.
To make things more special and a little more fun, a great way to incorporate this dish into something a little more exciting is than having a cook a long virtual date. Not only do you get to have a fun evening, you can always get to see your virtual date cook and if they can’t cook by wreaking havoc in the kitchen. It’s a great bonding experience for you and the potential new suitor plus you also get to check out heir digs without actually going haha!
How fun would that be to have a virtual cook a long, plus it’s extra quality time spent together before the cook a long where you both can decide on what to cook, which for me is a great tell tell sign to see if you are going to get on.
Well what can I say it went down a treat and that is not just the food! I had a great virtual date which honestly is a lot more fun than I anticipated and something that I highly recommend especially for something new and different for those who are wanting to try free dating online, no harm in mixing it up a little.
But back to this tasty dish, I promise you guys no matter who you make this for, everyone will be wanting to come back for seconds.
Ingredients
1. 1 1/2 cup of orzo pasta
2. 1 bunch of Asparagus
3. 1 courgette
4. Left over chicken on 2 cooked chicken breasts
5. 1-2 cloves of garlic
6. Handful of fresh parsley
7. A pinch of salt
8. 1 lemon cut in to quarters
9. Olive oil
Directions
1. Cook orzo pasta as per instructions on the packet but 2 minutes shorter with a pinch of salt.
2. In a separate large pan or skillet add a little olive oil, chopped garlic and cooked for 1-2 minutes on a medium heat.
3. Add aspargus and chopped courgette to pan with the chopped garlic and cook for a further 3-4 minutes
4. Drain your pasta once cooked and keep back a cup of the pasta water.
5. Add drained pasta to the pan with the vegetables and mix together, if looking a little dry or sticky pour in some of your pasta water
6. Throw in half of your chopped parsley and mix together
7. Pour in to a large serving bowl and add a squeeze of one quarter of your lemon all over
8. Add the rest of your lemon around the serving bowl and sprinkle the remaining parsley
9. Bon appetite
Let me know if you make this tasty recipe in the comments below or by tagging me over on Instagram and using the #LondonMummaEats tag or save over on Pinterest to try for a later date.
For more tasty dishes, you can follow me over on Bloglovin to never miss a dish.
Lindsey
Disclaimer: this is a paid collaborative post but all words are my own