This is one of my simple go to pastas that you don’t need a whole lot of ingredients or time to make. I make it almost every week at the moment, or whenever I have zucchini that needs using up. It’s simple, tasty and quick – everything I want in a mid week pasta dish.
One day I’m eating like a vegan and the next it’s time for some meat. I basically like to eat everything. I also love that bolognese is such a good vehicle for getting some extra vegetables into a pasta dish. This rendition takes it one step further and uses ribbons of zucchini instead of pasta. Thus, it’s a low carb meal full of vegetables and lean protein – win!
It’s time for another great pasta recipe! This one tastes like summer with juicy sweet corn, fresh cherry tomatoes, loads of basil and pesto and all finished with creamy buffalo mozzarella. Yum! I’ve been really into pasta lately. I try to limit it to once a week but sometimes I want to have it twice because there’s just so many different sauce variations you can do and it’s such a great low effort meal. My solution? Zucchini noodles! But not just zucchini noodles, it’s got to be a mix of REAL pasta and zoodles so I’m still satisfying those carb cravings.
How was everyone’s week? I hope it was full on sunshine, wonderful people and delicious food. Let’s work on making next week all about that too shall we?
This is such a simple dish but so delicious that I had to share the recipe with you. The perfect summer food thanks to the cherry tomatoes and fresh basil – and the fact you won’t need the oven on!
At this time of year this is one of my favourite risottos. It’s flavoursome and delicate, you don’t need many ingredients and it’s filling without seeming as super heavy as other risottos.
This pasta. This pasta is everything. Soft, gently cooked, flakes of salmon tossed with al dente orecchiette that scoops up the peas and herbs. Plus, the fennel and lemon are the perfect thing to compliment salmon. This pasta is light and flavoursome. Fresh spring flavours in a bowl.
This pasta is creamy without being heavy and filled with garlicky caramelised brussel sprouts. The crunchy toasted hazelnuts add texture and nutty flavour that works really well with those sprouts.
This might just be my new favourite pasta dish of the season. It’s so quick and easy and the flavours are amazing.
I have to share this with you because I’m obsessed with red lentil pasta at the moment. It’s super filling, has great flavour and is a dream with this simple sauce. Even if you’re not gluten free it makes a nice change and is an easy way for adding more protein t vegetarian pasta dishes. It’s just an all round win.