Bellissimo! Pasta recipes to make you weak at the knees Writing | Ellen Hoggard
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ometimes, nothing beats a warming bowl of pasta. It’s cheap and cheerful, and you don’t need to be a Michelinstarred chef to whip up something mouth-watering. By dabbling in the world of seasonal vegetables, and mixing up your sauces, you can make a pasta recipe go a long way – cooking in bulk to feed you for a whole week, while also providing you with more than your five-a-day. Nowadays, it’s a lot easier to accomodate for allergies, too. With pasta varieties in abundance, and many alternative dairy products now available, there’s nothing stopping us all from getting out the big pot and whipping up a bowl of delicious, but nutritious goodness.
Vegetarian Bolognese Serves 4
Grilled Asparagus & Pesto Spaghetti Serves 4
Ingredients 1 onion 1 large carrot 1 courgette 1 red pepper 200g mushrooms 2 tbsp olive oil 1 tsp garlic 1 tsp dried mixed herbs 2 tbsp tomato paste 1 tbsp vegetable stock concentrate 400g can chopped tomatoes 400g spaghetti 40g parmesan, grated
Ingredients 25g basil 25g flat leaf parsley 1 tsp garlic 100g green olives 2 tbsp pine nuts, toasted 40g parmesan, grated 2 tbsp olive oil, plus extra for brushing 230g asparagus, trimmed and halved 300g wholewheat spaghetti Salt and pepper
Method • Slice the onion. In a pan, heat the oil and cook the onion until soft. Chop the carrot, courgette, pepper and mushrooms into small chunks and add to the pan. Sauté for 5 minutes. • Add the garlic, dried herbs and mix. Add the tomato paste, vegetable stock and chopped tomatoes. Bring to boil, then simmer for 20 minutes. • In a large pan of boiling water, add the spaghetti and boil for 10–12 mins. • Drain the spaghetti and divide into 4 bowls. Add the vegetable bolognese with a sprinkling of cheese. Serve hot with an optional side salad.
Method • In a food processor, add the herbs, olives, pine nuts and parmesan. Combine until coarse. Add a glug of oil and combine until a smooth, green pesto. Set aside. • Preheat a griddle pan, or the grill. Brush the asparagus with a little oil and cook for 10–12 minutes, turning regularly until tender. • Meanwhile, cook the spaghetti in a large pan of boiling water for 10–12 minutes. • Drain the spaghetti and return to the pan. Add the pesto and asparagus and stir. Serve in bowls with an extra sprinkling of parmesan and black pepper. Enjoy.
