Cherry Tomato, Butternut Pumpkin and Cauliflower Pasta Bake

This easy to make pasta bake is flavoured with roasted garlic, thyme and sage too but you could easily swap the herbs out for what you have on hand. In these times subbing ingredients is something it’s helpful to get confident with. With that in mind, most of this post is about what else you can sub for the listed ingredients. Please feel free to comment with any questions:) I usually use a mixture of cheeses in this too, just the ends of what’s on hand. You want a mixture of sharp and bitey and melty but if a mixture isn’t possible a sharp cheddar will work too.

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Pasta with Tomato Oil, Kale and Capers

It’s 2020 and the first two weeks have been a blur of work, illness and a country shrouded in smoke and fire.

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Chicken, Leek and Sundried Tomato Pasta Bake

This blog would have you thinking I mostly just eat pasta… and you wouldn’t be far off the mark! But I also eat soups and salads and roasts and stir fries and curries and burgers…. I just often can’t be bothered sharing it as life has got so busy.

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Balsamic Mushroom Fettucine with Whipped Roast Garlic Ricotta

Any pasta will work in this as it’s all about balancing those vinegar caramelised mushrooms with the creamy whipped ricotta that the pasta sits on. All this is tied together with the peppery rocket to contrast the rich ricotta and it’s a dream. Light enough for spring while still taking advantage of the amazing mushrooms around at the moment.

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Zucchini and Ricotta Stuffed Pasta Shells

This is a pasta bake that perfectly celebrates the season. Filled with sweet spring zucchini, late season lemon and light ricotta the pasta shells avoid being heavy and are fresh and light. The brightness of passata and melted mozzarella make it a super moreish dish.

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Mushroom Thyme and Cabbage Pasta Bake

Using cabbage in this pasta bake is a a great way to add flavour, add extra vegetables and use up any leftover cabbage in your fridge. You can sub the cabbage for kale as it’s essentially the same family right?

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Oven Baked Meatballs 3 Ways

These meatballs are so simple to make especially because I actually didn’t make the meatballs! I used Peppercorn Extra Lean Beef Burgers . You could also use their meatballs but these burger patties are thick and can easily be shaped into the most delicious juicy meatballs that are the perfect size for oven baking.

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Mussel, Fennel, Chilli and Zucchini Linguini

The zucchini in this recipe also acts as a replacement for some of the linguini so you’re increasing the vegetables and lowering the amount of simple carbs all in one swoop. To be honest I’m much more about the increasing the vegetables than worrying about carbs!

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Zucchini, Corn, Basil and Goats Curd Pasta

  Two things I’m currently writing a lot of recipes about: zucchini and pasta. Probably because I’m obsessed with both. One of those obsessions needs to be kept more in check than the other…. and this recipe celebrates them both.

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Creamy Herb and Pea Pasta

This pasta sauce can also be dolloped over a salad bowl or spread on bruschetta – it’s punchy herby, creamy deliciousness. But with no cream because I’m trying to make pasta better for you!

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