I posted a recipe for a skillet lasagne last year but this one is quite different, it’s more saucy with very different flavours but the same thrown together easy cheats lasagne appeal. This isn’t really lasagne. It just uses the same sheets and includes a sort of bechamel and the concept of layers. However the layers in this are far more free form and relaxed and way quicker!
This pasta is so perfect for autumn and winter, and so tasty. Cooking the mushrooms in stock before browning gives such a depth of flavour and the lemon hit lightens things up and makes the most of the beginning citrus season.
Gnocchi in a cheese sauce? How could you possibly say no to that? You can’t, you’ll just have to make this. It’s a lighter version of a cheese sauce of course because you’re on this website. But it tastes super indulgent and you can use any gnocchi you like.
This is my favourite quick vegan ragu. By adding the new Thompson’s hemp seeds you get extra protein in each serve which is ideal if you’re going meat free. When I’ve made vegetarian or vegan ragu using eggplant before I’ve slow roasted the ingredients to try and amp up the flavour but it turns out there’s a very simple short cut. A short cut that doesn’t compromise on flavour, I promise.
That sort of sounds like breakfast doesn’t it? Well it also hopefully sounds like a whole lot of delicious. This pasta can be ready in 15 minutes, is full of flavour and just ridiculously simple to make. If that sounds like your kind of mid week meal then read on!
This is a simple and delicious vegetarian pasta that is full of fresh flavours. The sweet leeks are so good with the acid from the lemon and the creamy saltiness of the parmesan. It’s all kinds of good.
Gimme all the pasta always. And this pasta has so many of my favourite flavours in it in a delicious harmonious mix. The sauce is enriched with olive oil and coats the pasta so that every bite is flavoursome joy. And the fried capers. The fried capers are like salty and sharp bread crumbs make every one of those bites incredible.Â
It might technically be spring but seeing as Melbourne likes to play fast and loose with sticking to the seasons, so will I. My first week back on pasta and here I am with this flavour bomb of a bowl of deliciousness.
This dish was a happy accident. I made a kale and lemon pappardelle, and then accidentally left the pan on with the leftovers in it. The pasta got all golden and crispy on the bottom, as did he make and the Parmesan melted through it and it was BETTER. A few other changes later and we have the beautiful, wholesome and easy to make skillet ‘lasange’.
Happy Sunday folks! It’s meal plan time again. This week you’ll find some super yummy ideas based around cross over ingredients because I like to try and make your life easier like that.