Pasta is my go to any time or day of the week. This delicious Martha Stewart inspired dish is a one pot wonder! Its a fresh delicious meat free family friendly dish, with a little kick of chilli.
With Leanora and I working up a sweat in the garden, all I wanted to do is just have a fresh shower and a tasty bite to eat. However, after a long day of digging up weeds, turning the soil with new compost, taking up tiles to prepare for astro turf to be laid, all by me may I add cooking is the last thing I want to do, but is an essential. That is why this 11 minute pasta dish is the ultimate fuss free one pot dish to make.
At this time in our life, we are all feeling the strain of COVID19 and not being able to leave the house, see family and friends freely, can be a bit of a struggle even a mental struggle, but it is what us all over the world have to do right now.
The first few days of lock down, I, as you may have been too was in shock, what was I going to do am I allowed out, what about my parents, grand parents, what was going to happen with Leanora's education, what was I going to do. A few days of sitting on the sofa, watching the news, I knew that sitting there was not going to be healthy for me or more importantly Leanora and my family! I decided to make a schedule, make a plan of how I was going to use my time wisely, making sure Leanora's kept on top of her education and keeping us both fit and healthy. So I've made a daily scheduler and try to stick to it as much as possible and one of those things on my list is sorting out the garden and getting other items done around the house. I find that in insolation the way to keep on going is by putting good use to your time and being proactive and I am putting that proactiveness into my home and garden and Leanora all whilst cooking and baking along the way.
So as we all have a spare 11 minutes, this one pot pasta dish is super easy to make.
Ingredients - Serves 2
1 handful of pasta
1 medium onion thinly sliced
2 handfuls of baby tomatoes cut in half
3 cloves of garlic thinly sliced
1 bunch of fresh basil leaves
a pinch of salt (to taste)
a pinch of black cracked pepper (to taste)
a pinch of chilli flakes
Directions
1. In large pot add all of your ingredients and add water to just cover and cook over a medium high heat for 11 minutes.
2. Keep an eye on the pot throughout the duration of cooking and stirring occasionally so all ingredients combine together and the pasta does not stick.
3. Serve immediately.
If you make this dish, let me know what you think in the comments or below or share your snap with me over on Instagram.
If you are looking for other recipe ideas, check out my recipes section.
Lindsey
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Sometime you just got to keep it super simple! This granola recipe is tasty, healthy and is best enjoyed with yoghurt and fresh fruit or as a tasty snack on its own no matter the time of day.
Breakfast I have a tendency to be naughty with, in an unhealthy way! But a new year calls for new beginnings. I want to enjoy breakfast or a snack anytime of the day, knowing that I’m eating healthy and putting good fats in to my body and not just mine but my daughters too, it’s easy to stop off to Greggs grab a steak bake loaded with salt and bad fats, which in truth will fill my up for a short period, leave me sluggish and in no way good for me.
So this year I want to start off on the right foot making good healthy choices and what better way to kick it off, is with a healthy breakfast to keep me energised all the way through to lunch.
Another way that I am making healthy choices and starting my day right is with a 30 minute work out or a 10 minute meditation, I honestly can not recommend it enough, I feel great, my head is clear my mind is right and makes me crave even more putting healthy food into my body.
This super simple granola I make on a Sunday to see me through the week, you can store it in an air tight container such as Kilner jar or a Tupperware box and it keeps it fresh for the whole week.
Ingredients
4 cups of oats
1 ½ cup raw nuts and seeds (I used pecans, sunflower seeds and chopped almonds)
1 teaspoon ground cinnamon
½ cup melted coconut oil
½ cup maple syrup or honey
1 teaspoon vanilla extract
A pinch of sea salt
Directions
- Pre heat oven to 200 degrees and line a baking tray with parchment paper
- In a large mixing bowl pour in your oats, nuts, seeds, cinnamon and salt and combine
- Melt your coconut oil and pour over your granola mix along with your maple syrup and vanilla extract, mix well
- Pour your granola mix onto your lined parchment paper spread out and then place in the oven and bake for 20-30 minutes
- Take out and leave to cool for up to 45 minutes, then eat if you like and store the rest in your airtight container and enjoy throughout the week
Lindsey
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.
When I’ve had a busy week with work and not managed to get round to do a good shop it can be a bit like Russian roulette in the kitchen of what is actually there, I always have the basics, pasta in all its forms! So I know I’m guaranteed to be able to make something good and nutritious to eat, I’ve never made a pesto any version of that, to be honest, so own opening the veg drawer and saw a massive bag of kale, normally reserved for chips/crisps and a bulb of garlic I knew it was time for me to jazz up some pasta, so out came the blender and it is a game changer from there.
For those that have kids, they know that it can be hard to get them to eat their vegetables but anytime Leanora sees green vegetables she is always popping into the basket as educating her on the importance of green vegetables and how they are a superfood, which she thinks will turn her into a super girl, plus getting the little ones involved with the whole cooking process encourages them to eat more of their vegetables.
When I am looking for something light and fresh as well as quick to make, I always make sure that I’ve always the essentials on hand and today’s dish is just that.
Ingredients
Pasta (gluten-free)
Kale Pesto
A bag of kale washed
180grans of parmesan
A handful of Pine nuts
Olive oil
Half a garlic bulb
Juice of one lemon
A bag of kale washed
180grans of parmesan
A handful of Pine nuts
Olive oil
Half a garlic bulb
Juice of one lemon
Instructions
1. Begin by switching your oven to 180c, once warmed half a bulb of garlic and roast it off for 8-10 minutes.
2. In a large pot, bring salted water to the boil for your pasta. Once it starts to bubble cook your pasta as per instructions on the packet.
3. Combine all your ingredients for your kale pesto into your blender. Blitz, taste and season to your preference. Take out and decant into a bowl then set the kale pesto to one side until needed.
4. Drain the pasta and place back into the pot, take a 4 tbsp of your pesto and mix together.
5. Serve immediately with extra grated parmesan.
Lindsey
Cosy and comforting, mushroom and lentils make for a simple supper the whole family will love! We've been cutting down on our meat intake and we have felt great and found we've had more energy, thanks to this hearty meal, with fresh herbs, loads of veggies and of course lashings of melty cheese and pasta.
With the holidays finally here, we all tend to eat a lot more and indulge, and I'll be the first to admit that I indulge big time, so it is nice to have something healthier and with the cold weather a hearty meal with pasta is the way to go. I am a big fan of pasta, but I've noticed that as soon as I have been eating it of late, I've been left feeling bloated and very uncomfortable, so I decided to try gluten free pasta and oh my gosh, it has been totally life-changing, the bloat has gone and I feel great after eating it! I may have been a bit naughty and had seconds, ok maybe a cheeky third's, but I have to say gluten-free is the way for me and my family and for those that feel bloated after eating a starch pasta dish, I recommend trying gluten-free pasta.
Leanora loves bolognese, so at first, I was a little worried about this dish but it was a hit and she did not even notice that it was jam-packed with vegetables, especially vegetables that she normally does not eat (mushrooms), she scoffed the whole lot and asked for another helping. This is the perfect cosy and hearty vegetable filled dish for the family, a smashing way to sneak in the 5 a day for the kids, plus it's a great way to get them to try new things such as lentils.
Growing up and now in my adult life, I never tried lentils so was a little bit worried about cooking them, even myself liking them, most likely due to fear of the unknown, but that is what is great about stepping out of your comfort zone and taking a risk and trying new things as it can pay off and it sure did.
I always thought you had to soak lentils, like some pulses you have to, but it is so easy to cook and popped it all into the same pot to cook out. I went for green lentils for this dish as I found that they have a more earthy stronger flavour and remain firm once cooked, therefore giving this dish a more meatier texture.
INGREDIENTS
- 2 carrot
- 1 onion
- 2 cloves of garlic
- 2 sticks of celery
- 1/2 a bunch of fresh time
- 250g chestnut mushrooms
- olive oil
- 100g of green lentils
- 2 tbsp of tomato puree
- 1 tin of plum tomatoes
- 400ml vegetable stock
- parmesan cheese
- 400g of gluten-free pasta
DIRECTIONS
- Peel the onion, carrot and garlic. Trim the celery and roughly chop all veg. Heat up the oil in a large frying pan. Add all the vegetables, along with the time and cook for 10-15 minutes until soft.
- Blitz the mushrooms in a food processor or roughly chop into small pieces, add to the pan and cook for 2 minutes, stir and add the green lentils, tomato puree, plum tomatoes, and vegetable stock and pop on a lid and cook on a medium heat for 30 minutes until lentils are tender, stirring occasionally.
- When the lentils are almost done cook pasta as per instructions on the packet.
- Drain the pasta once cooked, saving a little of the water it was cooked in, into a cup.
- Stir in the bolognese into the pasta and a little of the hotter saved in the cup to help it to stop sticking together. Sprinkle in the parmesan and if you like roughly chop some parsley and serve it on top of your bolognese.
This bolognese can be stored in an airtight container in the fridge for up to a week or in the freezer for up to a month.
London Mumma
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