Is there any more versatile hero ingredient than pasta? We don’t think so. Proof of that is right here in the pages of this brand new magazine. We’ve gathered together more than 100 pasta dishes, but we could have done a thousand if we had more pages (you can find our complete collection on our website, goodfood.com). There’s every type of pasta you can imagine, from spaghetti and macaroni to less familiar shapes like orecchiette and bucatini (check out our guide to shapes on p11); all the sauces you need for a super-speedy midweek meal (p118); and all the recipes and methods your heart could possibly desire –from traybakes to one-pots to on-the-hob dinners, salads and more. This collection is a keeper, one you’ll return to again and again. It’s pasta fantastica.
Keith Kendrick, Group magazines editor
You can find even more pasta inspiration at goodfood.com/recipes/pasta-recipes
Try exclusive recipes from the best chefs and writers of the moment, including Sabrina Ghayour, Brin Pirathapan, and Chetna Makan on the Good Food app
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Claire
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The majority of these recipes have previously appeared in Good Food, and were tested and nutritionally analysed by a team of experts.
Good Food Home Cooking Series
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Stuffed pasta bake bolognese, p82
photograph CHELSEA BLOXSOME food styling JESSICA MCINTOSH styling JO HARRIS shoot director RACHEL BAYLY
6
42 100
PASTA MASTERCLASS
An in-depth guide to making your own pasta at home, essential pasta-making kit, and our guide to pasta shapes
12 FASTER PASTA
Speedy dinners that can be on your table in 30 mins or less, from classic carbonara to prawn, lemon & parsley spaghetti
30 APPLIANCE ALLIANCE
Clever (and delicious) dishes that make the most of your air fryer, microwave and slow cooker
40 HEALTHY & SATISFYING
Nutritious, feel-good recipes from sardine & tomato pasta with gremolata to a healthy spin on spaghetti bolognese
50 FAB FREEZER FILLERS
Get ahead on your meal planning with these cook-it, freeze-it recipes, from three-cheese meatball lasagne to lamb & macaroni bake
72 SALAD DAYS
These summery pasta salads are brilliant for light lunches and dinners
82 MAKE SOMETHING SPECIAL
Push the boat out with these showstopping recipes, from homemade spinach & ricotta ravioli to truffled macaroni & smoked haddock bake
102 FOR GNOCCHI LOVERS
How to make your own gnocchi at home, plus recipes to make the most of it
112 BEST PASTA ALTERNATIVES
Courgetti and risotto recipes for those times when you fancy something a little different
118 GET SAUCY
Ten essential pasta sauces to make at home, from pesto to arrabbiata
122 RECIPE INDEX
Find all the recipes in this issue
Pasta masterclass
Everything you need to know about making your own pasta at home, plus essential kit and our guide to pasta shapes
Making pasta from scratch is both fun and satisfying. It takes practice, but with the right knowledge and tools you’ll be on the right track in no time.
There are two main types of dough used to make pasta in Italy: those that use eggs and those that don’t. Egg-based doughs are more widely used in the northern and central regions of Italy, where historically there was greater access to dairy and eggs. Doughs made with flour and water are more common in the south and Sicily, where dairy was traditionally less readily available and more expensive – though of course there is plenty of crossover.
WHAT ARE THE INGREDIENTS?
For an egg dough, all you need is ‘00’ flour and eggs. ‘00’ flour is wheat flour that has been milled twice, so it’s very fine. It has a higher protein content than plain white flour, which is important for the structure of the dough. It’s widely available and can be found in most large supermarkets. Good eggs make a huge difference, so try to buy organic and free-range where possible. For the best colour to your dough, choose eggs with a rich yolk, such as Burford Brown or St Ewe.
For a flour-and-water dough, you need a type of flour made from durum wheat, called semola rimacinata. This type of flour is more finely ground than semolina, so make sure you buy the right type. It is not readily found in supermarkets but you can buy it online or in specialist shops or delis.
CAN I MAKE PASTA WITHOUT A MACHINE?
The simple answer is yes, although this technique is more suited to flour-and-water doughs than those containing eggs. With a flour-and-water dough, all you need is a rolling pin and an empty worksurface or table. Cut off a piece of dough the size of a golf ball (keep the rest covered) and roll out on your largest worksurface dusted with flour. Dust your rolling pin lightly with flour and keep spinning and turning the pasta while you roll to create an even, thin layer. This can then be cut or shaped however you like.
For an egg dough, it’s best to invest in a pasta machine. Of course, the original way to roll pasta was with a rolling pin, but without a lot of practice – and a very long rolling pin – it’s difficult to get egg pasta thin enough.
HOW LONG WILL FRESH PASTA LAST?
Fresh pasta should either be used that day, dried or frozen. To dry it, roll and shape first, then dry in a single layer on a drying rack or on hangers until completely dry and firm. Dried pasta will keep in an airtight container for up to a month. Filled pasta and short shapes can be frozen on baking sheets, then stored in freezer bags once solid. Longer shapes should be dusted with flour and shaped into nests before freezing. You can cook pasta straight from dried or frozen but it will take longer – typically 2-3 mins more – than cooking from fresh.
WHAT IF MY DOUGH IS TOO DRY?
If your dough feels too dry, add 1 tsp water at a time and work it into the dough before adding more.
WHAT IF MY DOUGH IS TOO WET?
Add a sprinkling of flour under the ball of dough while you’re kneading it on the work surface, adding a little at a time until the dough stops sticking.
HOW TO COOK FRESH PASTA
Bring a large pot of salted water to the boil and drop in the pasta. Use plenty of water so the pasta can move around freely as it cooks – recommendations vary from around 700ml to 1 litre per 100g of pasta. For thicker pasta or more complicated shapes, use the full litre per 100g; for short shapes, 700ml should be fine. Be sure to add a good amount of salt to the water, about 7g per 100g of pasta. Cook until the pasta floats to the top and is al dente – this can take anywhere from around 90 seconds to 4 minutes, depending on the size and shape of the pasta.
BROADLY SPEAKING, THERE ARE THREE MAIN TYPES OF PASTA:
Pasta lunga – long strips, ribbons and tubes, such as spaghetti, linguine and fettuccine.
Pasta corta – short shapes, including penne, fusilli and orecchiette. Very small pasta can also be called ‘pastina’.
Pasta ripieni – stuffed pasta, including ravioli and tortellini.
The Encyclopedia of Pasta by Oretta Zanini De Vita (£23, University of California Press) lists over 300 shapes, and an even greater number of names, across different regions and dialects. Certain shapes are considered to suit certain styles of sauce better; ultimately though there are no hard and fast rules, so cook with whatever you have to hand or whatever you prefer.
RECOMMENDED KIT: PASTA MAKING
Katie and Giancarlo Caldesi (@KatieCaldesi @MrCaldesi), of the renowned Caldesi restaurants and cookery school, share their top tips for making fresh pasta at home: “With a little practice, it’s easy to make ribbons of silky, fresh pasta. Not only does it have flavour, it also has the all-important al dente bite that makes it so good to eat.”
PASTA MACHINE
A good pasta machine, such as the ones made by Imperia, will make pasta making much easier than rolling it out by hand. They clamp onto a table or worktop and keep steady while you use one hand to wind the handle and the other to feed the pasta through the rollers. They are made of chrome-plated steel, which is easy to clean with a brush (never with water). The adjustable dial narrows the rollers to make the right thickness of pasta. They also have cutters to make fettucine or tagliolini.
‘00’ FLOUR
Fresh pasta should be made with ‘00’ flour. This is the finest grade according to Italian measurements – so fine that it feels and looks like talcum powder. This flour is so versatile that I no longer use plain flour in my recipes. It makes excellent, smooth sauces, crumbly pastry, snappy biscuits and light cakes too.
PASTA CUTTER
This handy tool is the same as a pastry wheel – it cuts freshly rolled pasta dough into ribbons and gives a decorative wavy edge. It also cuts a double layer if you want to make stuffed pasta. The wiggly edge helps to seal in the filling in ravioli, which a knife won’t do.
FREE-RANGE EGGS
The eggs should be from free-range chickens, fed on corn, if possible – this gives the yolks a sunny, golden hue and plenty of flavour. The resulting pasta is a glorious buttery colour. Cheaper eggs make a grey-tinged pasta that’s not as appetising. We have Burford Brown chickens in our garden that give us fresh eggs on a daily basis, but their eggs do differ in size. If you use small eggs, you may need a dash of water to make up the liquid content.
ABOUT CALDESI
Katie and Giancarlo Caldesi run the renowned Italian restaurant Caldesi in Marylebone, London, and Caldesi in Campagna in Bray, Berkshire. They also run the La Cucina Caldesi Cookery School, with locations in Marylebone, Gerrards Cross and Bray. caldesi.com
Homemade pasta
Go the extra mile and make your own fresh egg pasta dough. This simple recipe can be used to make any style or shape
SERVES 8 PREP 30 mins plus resting COOK 2-3 mins EASY V
300g ‘00’ pasta flour, plus extra for dusting
2 eggs and 4 yolks, lightly beaten semolina flour, for dusting
1 Put the flour in a food processor with three-quarters of your egg mixture and a pinch of salt. Blitz to large crumbs – they should come together to form a dough when squeezed (if it feels a little dry, gradually add a bit more egg). Tip the dough onto a lightly floured surface, knead for 1 min or until nice and smooth – don’t worry if it’s quite firm as it will soften when it rests. Cover with cling film and leave to rest for 30 mins.
2 Cut away a quarter of the dough (keep the rest covered with cling film) and feed it through the widest setting on your pasta machine. (If you don’t have a machine, use a heavy rolling pin to roll the dough as thinly as possible.) Fold into three, give the dough a quarter turn, then feed through the pasta machine again. Repeat this process once more, then continue to pass the dough through the machine, narrowing the rollers one notch at a time, until you have a smooth sheet of pasta. On the narrowest setting, feed the sheet through twice.
3 Cut as required to use for filled pastas like tortellini, or cut into lengths to make spaghetti, pappardelle, tagliatelle or linguine. Dust in semolina flour and set aside, or hang until dry (an hour will be enough time.) Will keep in a sealed container in the fridge for a couple of days, or in the freezer for 1 month
GUIDE TO MATCHING PASTA AND SAUCES
Find out what types of pasta will best complement your sauces
SHELLS
Creamy or meaty sauces; large shells can be stuffed
MINI SHAPES
Soups, stews or pasta salads
LONG AND SKINNY
Light seafood sauces, and cream- or oil-based sauces
TWISTS
Lighter, smoother sauces that will cling to the twists, such as pesto
TUBES
Cheesy baked dishes. Also good with bolognese or ragu
LONG RIBBONS
Rich, meaty sauces
Conchiglie
Orzo
Spaghetti
Fusilli
Penne
Tagliatelle
Faster pasta
Super-speedy midweek meals that can be on the table in 30 minutes or less
Pasta alla vodka
It may seem unusual to add vodka to a pasta sauce, but a small amount really balances out the flavours. You’re left with a rich and creamy dish that’s so moreish you’ll want to make it regularly.
SERVES 2 PREP 5 mins COOK 25 mins EASY V
2 tbsp olive oil
1 banana shallot or ½ onion, finely chopped
3 garlic cloves, crushed
¼ tsp chilli flakes
100g tomato purée
5 tbsp vodka
100ml double cream
200g penne or rigatoni pasta
30g grated parmesan (or vegetarian alternative), plus extra to serve small handful of basil leaves, to serve
1 Heat the oil in a large frying pan or casserole dish. Add the shallot and a large pinch of salt and gently fry over a low heat for 10 mins, or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds. Stir in the tomato purée, cook for 2 mins, then add the vodka and cook
for a further 3 mins. Quickly stir in the cream until combined, then remove from the heat.
2 Cook the pasta in salted water following pack instructions. Drain and reserve 150ml of the cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and parmesan and toss together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if necessary). Season to taste, then serve with a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves scattered over the top.
Spaghetti with fennel, anchovies & capers
SERVES 4-5 PREP 10 mins COOK 15 mins EASY
2 fennel bulbs, quartered
400g spaghetti
50ml extra virgin olive oil
3 garlic cloves, finely sliced
100g jar anchovy fillets in olive oil, roughly chopped
½ tsp dried chilli flakes
70g currants, soaked in boiling water for 5 mins and drained
2½ tbsp capers, rinsed
1 small pack flat-leaf parsley, leaves picked and finely chopped
75g pine nuts, toasted good squeeze lemon juice
1 Remove the coarse outer leaves from the fennel and trim the tips (reserve any fronds). Remove the core from each quarter, then chop the rest.
2 Cook the spaghetti following pack instructions. Meanwhile, heat the oil in a large frying pan. Sauté the fennel until soft, then add the garlic and cook gently until lightly golden. Add the anchovies, press with a wooden spoon, then add the chilli. When the anchovies
fall apart, toss in the currants, capers, parsley and most of the pine nuts.
3 Drain the pasta and immediately add it to the frying pan. Add the lemon juice and season to taste. Toss together, then scatter over the remaining pine nuts and any fennel fronds to serve.
Caponata pasta
SERVES 4 PREP 2 mins COOK 18 mins EASY V
4 tbsp olive oil (or use the oil from the jar of chargrilled veg – see below)
1 onion, finely chopped
4 garlic cloves, finely sliced
250g chargrilled Mediterranean veg (peppers and aubergines, if possible) from a jar, drained if in oil and roughly chopped
400g can chopped tomatoes
1 tbsp small capers
2 tbsp raisins
350g rigatoni or penne bunch of basil, leaves picked parmesan (or vegetarian alternative) shaved, to serve
1 Heat the oil in a large pan and cook the onion for 6-8 mins until starting to caramelise. Add the garlic and cook for 2 mins more.
2 Tip in the mixed veg, tomatoes, capers and raisins. Season well and simmer for 10 mins, or until you have a rich sauce.
Orecchiette with butter beans, parsley, chilli & lemon
You can make this simple pasta dish using whatever you’ve got to hand, including different pasta shapes, beans or chopped tomatoes.
SERVES 4 PREP 5 mins COOK 10 mins EASY V
400g orecchiette
1 tbsp olive oil
2 red chillies, deseeded and finely chopped
2 garlic cloves, crushed
400g can butter beans, drained and rinsed
400g can cherry tomatoes
1 lemon, zested and juiced
½ large bunch of parsley, finely chopped
25g grated parmesan (or vegetarian alternative), to serve
1 Cook the orecchiette following pack instructions. Drain, reserving a mugful of the cooking water.
2 Meanwhile, heat the olive oil in a large frying pan over a medium heat. Fry the chillies and garlic for 2 mins, then add the butter beans, tomatoes,
lemon zest and juice. Cook for 5 mins more, then scatter in the parsley and cook for another 2 mins. The tomatoes should be reduced slightly and the beans warmed through.
3 Tip the orecchiette into the pan with the butter bean mixture. Pour in a little of the reserved pasta cooking water to get the consistency of sauce you want. Spoon into bowls and sprinkle with the cheese to serve, if you like.
3 Meanwhile, cook the pasta following pack instructions, until al dente, then drain, reserving some of the pasta water. Tip the pasta into the sauce, adding a splash of the cooking water if it needs loosening. Scatter with the basil leaves and parmesan to serve.
Classic spaghetti carbonara
SERVES 4 PREP 2 mins COOK 12 mins EASY
350g spaghetti
140g pack diced pancetta, or smoked streaky bacon
2 tsp olive oil
1 garlic clove, crushed
1 egg, plus 4 yolks
50g parmesan, grated
1 Cook the pasta following pack instructions. Meanwhile, fry the pancetta in the oil for a few mins until golden and crisp. Add the garlic, fry for 1 min, then turn off the heat. Whisk the egg and yolks with most of the parmesan and season.
2 Drain the pasta, reserving a little of the cooking water. Put the pasta back in the pan, add the eggs and 1 tbsp of cooking water, then mix until coated and creamy. Stir in the pancetta and garlic then serve, topped with the remaining parmesan.
“This rich, comforting carbonara is made the traditional way, using eggs to create a silky sauce. It’s packed with flavour from the pancetta and parmesan.
”
Cheesy broccoli pasta bake
SERVES 6-8 PREP 10 mins COOK 30 mins EASY V
1 litre milk
2 garlic cloves, bashed
2 bay leaves
500g penne, or pasta of your choice
350g broccoli, cut into small florets
75g butter
75g plain flour
freshly grated nutmeg (optional)
1 tsp mustard powder
small bunch parsley, roughly chopped 200g cheese, grated (cheddar, vegetarian Italian-style hard cheese, gruyère, or a mixture)
1 Bring the milk, garlic and bay leaves to the boil in a small saucepan, then remove from the heat and leave to infuse. Cook the pasta following pack instructions (if you’re freezing, cook for 1 min less), adding the broccoli for the final 2 mins. Drain.
2 Strain the milk into a jug. Heat the butter in the pan until foaming, then stir in the flour for 1 min. Add the milk
a little at a time, stirring or whisking constantly to remove any lumps. Simmer for 1-2 mins, stirring constantly, until you have a thick, lump-free sauce.
3 Take off the heat and grate in some nutmeg, if using, then add the mustard powder, parsley and three-quarters of the cheese. Season, then combine with the pasta and broccoli and tip into a large heatproof dish. Scatter over the remaining cheese. You can cool and freeze at this point, or heat the grill to high and cook for 2-3 mins until golden and bubbling. If cooking from frozen, defrost in the fridge overnight, then cook in the oven at 200C/180C fan/ gas 6 for 30-40 mins, until piping hot.
PER SERVING 667 kcals • protein 28g • carbs 82g • fat 27g •
Speedy sausage stroganoff tagliatelle
Adding soured cream to this budget-friendly pasta makes the sauce extra-silky.
SERVES 4 PREP 5 mins
COOK 15 mins EASY
20g unsalted butter
olive oil, for frying
6 pork sausages
350g chestnut mushrooms, sliced
1 tsp sweet smoked paprika
300ml soured cream
½ tbsp wholegrain mustard
150ml beef stock
400g dried tagliatelle
small bunch of parsley, chopped
1 Heat the butter and a drizzle of olive oil in a frying pan over a medium-high heat until foaming. Squeeze large chunks of the sausagemeat out of the skins and into the pan. Cook for 5-8 mins, or until golden-brown. Add the mushrooms and cook for 5 mins more, until starting to brown. Stir in the paprika and cook for another minute, then stir in the soured cream, mustard and stock. Bring to a simmer and season.
2 Meanwhile, cook the pasta in a large pan of salted water following pack instructions, then drain and toss with the sauce, along with half the parsley. Serve in deep bowls with the remaining parsley sprinkled on top.
Chorizo & chilli pasta
SERVES 2 PREP 5 mins COOK 10 mins EASY
200g penne
½ tbsp olive oil
100g chorizo, skin removed, cut into chunks
400g can cherry tomatoes
2-3 guindilla pickled chilli peppers, sliced
½ small pack basil, leaves picked and roughly torn parmesan, grated, to serve
1 Bring a large pan of salted water to the boil and cook the pasta following pack instructions.
2 Heat the oil in a frying pan over a high heat. Add the chorizo and cook for a couple of minutes until the oils have been released, then add the tomatoes, a pinch of sugar and some seasoning. Simmer for 5 mins, then drain the pasta, toss it through the sauce and stir in the peppers and basil. Serve with a generous grating of parmesan scattered over.
Lemon & greens pesto pasta
SERVES 4 PREP 5 mins COOK 10 mins EASY V
350g linguine
½ small head of broccoli, cut into florets large handful of basil
1 large handful of spinach, wilted in boiling water, cooled and excess water squeezed out
4 tbsp pine nuts
1 garlic clove, grated
½ lemon, zested and juiced
6 tbsp extra virgin olive oil
large handful of frozen peas, set aside in boiled water until heated through
1 Cook the pasta following pack instructions. Meanwhile, cook the broccoli for 4 mins in boiling salted water. Drain, then put in a food processor along with the basil, spinach and pine nuts. Pulse until combined.
2 Stir in the garlic, lemon zest and juice, olive oil, peas, parmesan and soft cheese, and season to taste.
3 Drain the pasta, reserving a little of the cooking water. Return the pasta to the pan and add the pesto along with a splash of water to loosen. Toss together, check the seasoning and serve.
200ml 50% less fat crème fraîche handful basil leaves
1 Cook the pasta in a large pan of boiling salted water following pack instructions. Meanwhile, slice the mushrooms and snip the bacon into bite-size pieces with scissors or a sharp knife.
2 Fry the bacon and mushrooms for around 5 mins, until golden. Keep the heat high so the mushrooms fry in the bacon fat rather than sweat.
3 Drain the pasta, reserving a little of the cooking water. Tip the pasta along with a splash of the cooking water into
the pan with the mushrooms and bacon and stir for 1 min. Take the pan off the heat, spoon in the pesto and crème fraîche and most of the basil, and stir to combine. Sprinkle with the remaining basil to serve.
Pasta with salmon & peas
Stuck for midweek meal inspiration? Make this simple salmon pasta in just 20 minutes for a dinner the whole family will enjoy. Kids will enjoy the fun pasta shape and familiar flavours.
SERVES 4 PREP 5 mins COOK 15 mins EASY
240g wholewheat fusilli knob of butter
1 large shallot, finely chopped 140g frozen peas
2 skinless salmon fillets, cut into chunks
140g low-fat crème fraîche
½ low-salt vegetable stock cube small bunch of chives, chopped
1 Bring a pan of salted water to the boil and cook the pasta following pack instructions.
2 While the pasta is cooking, melt the knob of butter in a saucepan, then add the shallot and cook for 5 mins, or until softened.
3 Stir in the peas, salmon and crème fraîche, plus 50ml water. Crumble in the stock cube and stir again.
4 Cook for 3-4 mins, until everything is cooked through. Stir in the chives and season with salt and black pepper. Drain the pasta, then add to the sauce and stir until coated. Serve in bowls.
Bucatini with mushrooms & sausage
SERVES 4 PREP 5 mins COOK 22 mins EASY
20g dried porcini mushrooms
3 tbsp olive oil
4 large sausages
400g bucatini
4 garlic cloves, sliced
1-2 tsp chilli flakes
125ml white wine
150ml double cream grating of nutmeg
large handful of flat-leaf parsley, roughly chopped parmesan, grated, to serve
1 Tip the dried porcini mushrooms into a large pan with 600ml boiling water. Simmer over a low heat for 10-15 mins until slightly reduced to make an intense mushroom stock.
2 Heat the oil in a large pan over a medium heat. Squeeze the sausages out of their skins into the pan and fry for 5-8 mins, breaking up with a wooden spoon as they cook, until lightly browned.
3 Meanwhile, bring a large pan of salted water to the boil and cook the bucatini for 9 mins. While the pasta is cooking, add the garlic and chilli flakes to the sausagemeat and fry for 1 min, then pour in the wine. Cook for 5 mins more, until the wine has reduced, then tip in the mushrooms and the stock. Season with salt and black pepper, then bring to a simmer.
4 After 9 mins of cooking, use tongs to transfer the bucatini directly into the
mushroom sauce. The mixture will seem quite watery at first, but the trick is to finish cooking the bucatini by simmering it in the sauce – it will soak it up and take on the earthy flavour. Keep moving the pasta in the sauce using the tongs for 3 mins, or until most of the liquid has been absorbed. Stir in the cream, nutmeg and parsley. Stir well, season to taste and serve topped with lots of parmesan.
Pea & ham pasta
This classic combination is a great way to celebrate peas when in season. If you want to make it a little more special, try puréeing half the peas and stir this through the pasta after cooking to add even more vibrancy.
SERVES 2 PREP 10 mins
COOK 10 mins EASY
200g conchiglioni pasta
160g podded peas
1 tbsp olive oil
1 red onion, finely chopped
100g cooked ham
150ml double cream
½ lemon, juiced
40g parmesan, grated, plus extra to serve
1 Bring a large pan of salted water to the boil and cook the pasta following pack instructions. Add the peas for the final 3 mins of cooking time.
2 Meanwhile, heat the olive oil in a frying pan over a medium heat and fry the onion for 5 mins, until soft but not golden. Add the ham, cream, lemon juice and parmesan, then season and mix well. Remove from the heat.
3 Drain the pasta and peas, reserving a mugful of the cooking water, and return them to the pan. Tip in the creamy ham mixture and stir everything together to combine. If it seems a little dry, add some of the reserved cooking water to loosen it. Serve with extra parmesan sprinkled on top, if you like.
Creamy courgette & bacon pasta
SERVES 4 PREP 5 mins COOK 15 mins EASY
1 tsp olive oil
150g diced pancetta or smoked bacon lardons
4 courgettes, coarsely grated
1 garlic clove, crushed
300g tagliatelle
200g low-fat crème fraîche
handful grated parmesan
1 Heat the olive oil in a large frying pan and fry the pancetta for about 5 mins until starting to crisp. Turn up the heat and add the courgette. Cook for 5 mins, or until soft and starting to brown, then add the garlic and cook for a minute longer. Season and set aside.
2 Meanwhile, cook the tagliatelle following pack instructions. Once
cooked, drain the tagliatelle, reserving a mugful of the cooking water, and tip into the frying pan with the bacon and courgette. Over a low heat, toss everything together along with the crème fraîche and half the parmesan. Add a splash of the pasta water if you need to loosen the sauce. Season to taste and serve with the remaining parmesan scattered over.
Prawn, lemon & parsley spaghetti
Dry the prawns on kitchen paper first – this helps them to fry quicker, without steaming or overcooking.
SERVES 2 PREP 5 mins COOK 10 mins EASY
175g spaghetti
2 tbsp olive oil
140g large raw peeled prawns, thawed if frozen
1 lemon, zested and juice, plus wedges to serve (optional)
bunch of flat-leaf parsley, roughly chopped
1 Cook the pasta following pack instructions. While the pasta is cooking, heat the oil in a large pan, add the prawns and quickly fry until they are evenly pink.
2 Add the lemon zest and juice, parsley,
and 2 tbsp of the pasta cooking water. Season well, then heat through.
3 Drain the spaghetti, add to the pan and toss everything together. Serve with lemon wedges on the side, if you like.
Asparagus, chilli & feta farfalle
Save the woody ends of the asparagus to flavour stock or as a base for soups. Fry diced chorizo along with the garlic and chilli, if you like.
SERVES 2 PREP 5 mins COOK 15 mins EASY V
200g farfalle
2 tbsp olive oil, plus extra to serve
2 garlic cloves, finely chopped
1 red chilli, finely chopped 250g asparagus, woody ends trimmed, cut into small pieces
1 lemon, zested and juiced handful basil leaves
30g pine nuts, toasted 50g feta, crumbled
1 Bring a large pan of salted water to the boil and cook the pasta for 1 min less than pack instructions.
2 Meanwhile, heat the oil in a frying pan over a medium heat. Stir in the garlic, chilli and a pinch of salt and fry for 1 min, until fragrant. Add the asparagus and lemon zest and cook for 4-5 mins, until the asparagus is just tender.
3 Drain the pasta and tip into the asparagus pan. Stir in the lemon juice and basil, season to taste, then divide between bowls. Top with the pine nuts, feta and a drizzle of oil to serve.
PER SERVING 656 kcals • fat 28g • saturates 6g
Creamy linguine with prosciutto & lemon
SERVES 6 PREP 10 mins COOK 15 mins EASY
400g linguine
90g prosciutto, torn into pieces
1 tbsp olive oil
juice 1 lemon
2 egg yolks
3 tbsp crème fraîche
large handful basil leaves
large handful grated parmesan, plus extra to serve
1 Cook the linguine following pack instructions. Meanwhile, fry the prosciutto in the olive oil until golden and crisp.
2 Drain the pasta, reserving a little of the cooking water, then return to the pan. Mix together the lemon juice, egg yolks and crème fraîche, then add this to the pan along with the basil, parmesan and prosciutto. Mix in with tongs, adding a little of the cooking water if necessary to make a creamy sauce. Serve with extra parmesan, if you like.
PER SERVING
Spaghetti puttanesca with red beans & spinach
Get four of your 5-a-day with this healthy vegan take on a classic puttanesca. It’s quick, easy and full of nutrients.
SERVES 2 PREP 10 mins COOK 17 mins EASY V
100g wholemeal spaghetti
1 large onion, finely chopped
1 tbsp rapeseed oil
1 red chilli, deseeded and sliced
2 garlic cloves, chopped
200g cherry tomatoes, halved
2 tsp cider vinegar
1 tbsp capers
5 Kalamata olives, halved
1 tsp smoked paprika
210g can kidney beans, drained
160g spinach leaves
small handful of chopped parsley
small handful of basil leaves
1 Cook the spaghetti following pack instructions until al dente. Meanwhile, in a large non-stick frying pan, fry the onion in the oil until softened and turning golden.
2 Add the chilli, garlic, cherry tomatoes, vinegar, capers, olives and paprika, plus a ladleful of the pasta cooking water. Stir in the beans and cook until warmed through.
3 Add the spinach to the pasta water to wilt, then drain well. Toss with the tomato and bean mixture, then stir in the parsley and scatter over the basil to serve.
Pasta primavera
Primavera means ‘spring’ in Italian, but you can cook this vibrant pasta dish any time of year using seasonal or frozen greens.
SERVES 4 PREP 10 mins
COOK 20 mins EASY V
75g young broad beans (use frozen if you can’t get fresh)
200g asparagus tips
170g peas (use frozen if you can’t get fresh)
350g tagliatelle
175g baby leeks, trimmed and sliced 1 tbsp olive oil, plus extra to serve 1 tbsp butter
200ml crème fraîche
handful of fresh chopped herbs (we used mint, parsley and chives) parmesan (or vegetarian alternative), shaved, to serve
1 Bring a large pan of salted water to the boil and put a steamer or colander over it. Steam the beans, asparagus and peas until just tender, then set aside. Cook the pasta in the boiling water following pack instructions.
2 Meanwhile, fry the leeks gently in the oil and butter for 5 mins, or until soft. Add the crème fraîche and gently warm through, stirring to ensure it doesn’t split. Add the herbs and steamed vegetables along with a splash of the pasta cooking water to loosen.
3 Drain the pasta and stir into the sauce. Season to taste, then serve scattered with the cheese and drizzled with a little extra olive oil.
Appliance alliance
Make the most of your slow cooker, air fryer and microwave with these clever ideas
Microwave vegetarian mug lasagne, p32
Slow cooker lasagne, p32
Microwave vegetarian mug lasagne
SERVES 1 PREP 5 mins COOK 5 mins EASY V
100g frozen chargrilled Mediterranean vegetables
150g tomato & garlic pasta sauce
1 basil sprig, leaves picked and finely chopped
50g ricotta
1 garlic clove, crushed
11/2 fresh lasagne sheets
30g mozzarella, torn
1 Put the vegetables and pasta sauce in a large heatproof mug or ramekin. Cover and microwave on high for 3 mins, until tender. Season. Stir in half the basil. Combine the ricotta and garlic with a large pinch of salt and pepper in a bowl.
Slow
cooker
lasagne
2 Spoon two-thirds of the veg mixture out of the mug into a bowl, then start to layer up the lasagne. Top the veg mix in the base of the mug with half a lasagne sheet, then spoon over another third of the veg mix. Top with half a pasta sheet and half the ricotta. Add a final layer of the veg mix, lasagne and ricotta, then finish with the mozzarella.
3 Microwave on high for 2 mins. Scatter over the rest of the basil and some black pepper to serve.
SERVES 4 PREP 1 hr 15 mins COOK 3 hrs EASY
2 tsp rapeseed oil
2 onions, finely chopped
4 celery sticks, finely diced
4 carrots, finely diced
2 garlic cloves, chopped
400g 5% fat beef mince
400g can chopped tomatoes
2 tbsp tomato purée
2 tsp vegetable bouillon
1 tbsp balsamic vinegar
1 tbsp fresh thyme leaves
6 wholewheat lasagne sheets
400ml whole milk
50g wholemeal flour
1 bay leaf
generous grating of nutmeg
15g finely grated parmesan
Mixed salad, to serve
1 Heat the slow cooker if necessary. Heat the oil in a large non-stick pan and fry the onions, celery, carrots and garlic for 5-10 mins, stirring frequently, until softened and starting to colour.
2 Tip in the mince and break it up with a wooden spoon, stirring until it browns. Pour in the tomatoes plus a quarter of a can of water, the tomato purée, bouillon, balsamic vinegar and
thyme. Season, bring to a simmer and cook for 5 mins.
3 Spoon half the mince mixture into the slow cooker and top with half the lasagne sheets, breaking them where necessary to fit. Top with the rest of the mince mixture, and then another layer of the lasagne sheets. Cover and cook on low while you make the sauce.
4 Put the milk, flour, bay leaf and nutmeg in a pan and cook on the hob, whisking continuously, until thickened. Carry on cooking for a couple more minutes to cook out the flour, then remove the bay leaf and stir in the parmesan. Pour the sauce onto the lasagne and spread out, then cover and cook for a further 3 hours, until the meat is cooked and the pasta is tender. Leave to rest for 10 mins, then serve with a mixed salad.
TO KNOW
Slow cooker mac ’n’ cheese
There’s no need to make a white sauce with this easy recipe. Just tip the ingredients into your slow cooker for a velvety-smooth pasta dish.
SERVES 4 PREP 15 mins COOK 1 hr 30 mins EASY V
350g macaroni
600ml whole milk
50g butter, cubed
50g soft cheese
100g mature cheddar, grated, plus extra to serve
20g parmesan or vegetarian alternative, plus extra to serve
1 Pour boiling water over the pasta and drain, then put everything in a slow cooker and stir well. Season, cover and cook on low for 1 hr. Stir again, put the lid back on and cook for another 30 mins, until the pasta is cooked and the sauce has reduced enough to coat the macaroni.
2 Leave the lid off and reduce for the last 10 mins if you need to, or add a splash more milk – this will depend on the size of your slow cooker. Serve with the extra cheese and a good grinding of black pepper.
Air-fryer pasta chips
SERVES 4-6 PREP 2 mins COOK 25-30 mins EASY V
200g small pasta shapes, such as farfalle
2 tbsp extra virgin olive oil
2 tsp smoked paprika
1 tsp ground cumin
large pinch of dried oregano
1 tsp onion granules
tomato dip, to serve
1 Cook the pasta following pack instructions. Drain and transfer to a large bowl.
2 Stir in the remaining ingredients, season with salt and pepper and mix until the pasta is well coated.
3 Set the air fryer to 180C, tip the pasta into the basket and cook for 15-20 mins, shaking every 5 mins, until the pasta is crisp and golden. Serve the pasta chips on their own or with a tomato dip. PER SERVING
Slow cooker turkey meatballs
SERVES 4-5 PREP 1 HR COOK 5 HRS EASY
1 tbsp rapeseed oil
1 onion, finely chopped
2 carrots, finely diced
2 celery sticks, finely diced
2 garlic cloves, thinly sliced
500g passata
2 tbsp chopped parsley
Pasta, rice or salad, to serve
For the meatballs
400g lean turkey mince
4 tbsp porridge oats pinch paprika
1 garlic clove, crushed spray of oil
1 Heat the slow cooker if necessary. Heat the oil in a non-stick frying pan and gently fry the onion, carrots, celery and garlic for a minute. Stir in the
passata and parsley, then transfer to the slow cooker.
2 To make the meatballs, tip the mince, oats, paprika and garlic into a large bowl, season and mix together with your hands. Divide the mixture into 20 pieces and roll each one into a meatball. Spray a non-stick pan with a little oil and gently cook the meatballs until they start to brown. Add them to the tomato base and cook on low for 5 hours. Serve over pasta or rice, or with a green salad.
Slow cooker vegetable lasagne
This low-calorie veggie lasagne is a lighter alternative to the traditional bake. It’s layered with wholewheat pasta, ratatouille and sliced aubergine, and packs in all of your five-a-day.
SERVES 4 PREP 30 mins COOK 3 hrs EASY V
1 tbsp rapeseed oil
2 onions, sliced
2 large garlic cloves, chopped
2 large courgettes, diced
1 red and 1 yellow pepper, sliced
400g can chopped tomatoes
2 tbsp tomato purée
2 tsp vegetable bouillon
15g fresh basil, chopped plus a few leaves
1 large aubergine, sliced lengthways
6 wholewheat lasagne sheets
125g vegetarian buffalo mozzarella, chopped
Handful of rocket, to serve
1 Heat 1 tbsp rapeseed oil in a large non-stick pan and fry the onions and garlic for 5 mins, stirring frequently, until softened. Add the courgettes, peppers, chopped tomatoes, tomato purée, bouillon and chopped basil. Stir well, cover and cook for 5 mins.
2 Lay half the aubergine slices in the base of the slow cooker and top with half the lasagne sheets. Add a third of the ratatouille mixture, then the remaining aubergine slices, remaining lasagne sheets, and the remaining ratatouille mixture.
3 Cover and cook on high for 2-3 hours until the pasta and vegetables are tender. Turn the slow cooker off and scatter the mozzarella over the top. Leave for 10 mins to settle and melt the cheese. Scatter over the extra basil and serve with a handful of rocket.
Microwave macaroni cheese
When you want a comforting mac ‘n’ cheese in double-quick time, the microwave is your friend...
SERVES 2 PREP 10 mins COOK 15 mins EASY V
150g macaroni or spirali pasta
1 tbsp cornflour
185ml milk
1 tsp Dijon mustard
45g mature gruyère, grated
45g extra mature cheddar, grated
2 tbsp parmesan or vegetarian alternative, grated 15g unsalted butter
1 Put the pasta in a ceramic or glass microwavable bowl. Pour over 700ml boiling water and cook for 2 mins on high. Stir and repeat twice more (6 mins in total). Drain the pasta and return it to the bowl.
2 Put the cornflour and 1 tbsp milk into a jug and stir to make a paste. Add the remaining milk and mix well. Season, then pour over the pasta.
3 Mix in the mustard, gruyère and cheddar and stir well. You can cook the pasta in the same bowl or tip it into a microwavable serving dish.
4 Cook on high for 5 mins, stirring halfway through. Sprinkle over the parmesan and dot with small pieces of the butter. Cook for a further 2 mins, then serve with a good grating of black pepper, if you like.
Slow cooker bolognese
Batch-cook a delicious and healthy spaghetti bolognese, then freeze the leftovers for easy midweek dinners when you’re more pushed for time
SERVES 12 PREP 15 mins COOK 9 hrs 30 mins EASY
4 tbsp olive oil
6 smoked bacon rashers, chopped
1 kg lean beef mince (or use half beef, half pork)
4 onions, finely chopped
3 carrots, finely chopped
4 celery sticks, finely chopped
8 garlic cloves, crushed
500g mushrooms, sliced
4 x 400g cans chopped tomatoes
6 tbsp tomato purée
2 tbsp dried mixed herbs
2 bay leaves
large glass red wine (optional)
4 tbsp red wine vinegar
1 tbsp sugar
cooked spaghetti, to serve parmesan, to serve
1 Heat the oil in a large pan and fry the bacon and mince in batches until browned. Add to the slow cooker.
2 Add the onions, carrots, celery, garlic, mushrooms, chopped tomatoes, tomato purée, herbs, wine (if using), vinegar and sugar to the slow cooker and season well. Cover and cook on low for 6-8 hours, then uncover, turn to high and cook for another hour, until thick and saucy.
3 Serve with spaghetti and grated or shaved parmesan.
Air fryer tuna pasta bake
Make this comfort food classic with your air fryer. Top with mozzarella, and serve warm with salad or your favourite sides.
SERVES 2 PREP 10 mins
COOK 20 mins EASY
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped 400g can chopped tomatoes
1/2 tsp chilli flakes (optional) 150g pasta of your choice, cooked following pack instructions 145-165g can tuna in olive oil, drained 50g grated mozzarella
2 tbsp chopped parsley mixed salad, to serve (optional)
1 Heat the air fryer to 190C. Tip the oil, onion and garlic into a heatproof dish and air fry for 3 mins. Add the tomatoes and chilli flakes, if using, season, then cook for a further 5 mins.
2 Reduce the temperature to 170C. Stir in the cooked pasta, tuna, most of the mozzarella and the parsley. Scatter the rest of the mozzarella over the top.
3 Air fry for 5 mins, until golden, then cover with foil and cook for a further 5 mins, until bubbling. Serve with a salad on the side, if you like.
Healthy & satisfying
Try these delicious dishes that will leave you feeling good
Pasta arrabbiata with aubergine
SERVES 2 PREP 8 mins COOK 35 mins EASY V
1 tbsp cold-pressed rapeseed oil
1 large onion, finely chopped
2 large garlic cloves, finely grated
1 tsp chilli flakes
1 tsp smoked paprika
400g can chopped tomatoes
1 tsp vegetable bouillon powder
1 aubergine, chopped
150g wholewheat fusilli
large handful of basil, plus extra to serve
25g parmesan or vegetarian alternative, finely grated
1 Heat the oil in a large non-stick pan. Add the onions, cover and cook for 5 mins, then remove the lid and cook
for 5 mins more, until softened. Stir in the garlic, chilli and paprika, then add the chopped tomatoes plus a can of water. Stir in the bouillon and aubergine, bring to a simmer, cover and cook for 20 mins.
2 Cook the penne following pack instructions until al dente. Drain, reserving 60ml of the cooking water. Add the cooked penne to the sauce, and toss with the basil and a little of the reserved water, if needed. Serve topped with the parmesan and some extra basil, if you like.
Sardine & tomato pasta with gremolata
A crowdpleasing dish with added nutrients thanks to the sardines.
SERVES 1 PREP 5 mins COOK 15 mins EASY
75g wholewheat spaghetti
½ x 120g can sardines in oil
½ tbsp capers, drained
2 garlic cloves, crushed
2 tomatoes, roughly chopped
30g rocket
½ lemon, zested
small handful of parsley, finely chopped
1 Cook the pasta following pack instructions in a large pan of boiling salted water. Heat 1 tbsp oil from the can of sardines in a non-stick frying
pan over a medium heat and sizzle the capers and half the garlic for 1-2 mins until fragrant. Tip in the tomatoes and fry for 4-5 mins more until softened and bursting. Stir in the sardines and rocket, tossing a few times to break up the fish and wilt the leaves. Season.
2 For the gremolata, mix the lemon zest, parsley and remaining garlic in a small bowl, and season. Drain the pasta and top with the sardine sauce and gremolata to serve.
Cavolo nero orecchiette
SERVES 2 PREP 10 mins
COOK 20 mins EASY V
150g orecchiette
200g cavolo nero, leaves and stems separated
1 tbsp olive oil
3 garlic cloves, crushed
1 red chilli (deseeded if you like), finely chopped
1 banana shallot, finely chopped
1 lemon, zested and juiced
75g ricotta
15g almonds, roughly chopped and toasted
1 Cook the orecchiette following pack instructions, then drain, reserving a mugful of the water. Finely chop the cavolo nero stems and leaves, keeping them separate. Heat the olive oil in a wide frying pan and cook the stems, garlic, chilli and shallot over a low heat for 5 mins, until softened. Stir in the cavolo nero leaves and fry until just wilted, then tip in the pasta and toss to combine.
2 Season, then stir in the lemon zest and juice and the ricotta, along with a splash of the reserved pasta water to loosen. Sprinkle the almonds over the top to serve.
Creamy pesto & kale pasta
SERVES 4 PREP 10 mins COOK 25 mins EASY V
1 tbsp rapeseed oil
2 red onions, thinly sliced
300g kale
300g wholewheat pasta (penne or mafalda work well)
4 tbsp reduced-fat soft cheese
4 tbsp fresh pesto or vegetarian alternative
1 Heat the oil in a large pan over a medium heat. Fry the onions for 10 mins, until softened and beginning to caramelise. Add the kale and 100ml water, then cover and cook for 5 mins more, or until the kale has wilted.
2 Cook the pasta following pack instructions. Drain, reserving a little of the cooking water. Toss the pasta with the onion and kale mixture, soft cheese and pesto, adding a splash of the reserved cooking water to loosen, if needed. Season to tase, then serve.
Healthy spaghetti bolognese
SERVES 2 generously, 4 as a snack
PREP 5 mins COOK 20 mins EASY
100g wholewheat linguine
2 tsp rapeseed oil
1 fennel bulb, finely chopped
2 garlic cloves, sliced
200g pork mince with less than 5% fat
200g whole cherry tomatoes
1 tbsp balsamic vinegar
1 tsp vegetable bouillon powder
generous handful chopped basil
1 Cook the linguine in a large pan of boiling salted water following pack instructions.
2 Meanwhile, heat the oil in a nonstick wok or wide pan. Add the fennel
and garlic and cook for about 10 mins, stirring occasionally, until tender.
3 Add the pork and stir-fry until it changes colour, breaking it up as you go. Stir in the tomatoes, vinegar and bouillon, then cover the pan and cook for 10 mins over a low heat until the tomatoes burst and the pork is cooked through and tender. Add the linguine and basil, season and toss well to serve.
Halloumi pasta
Often overlooked as a fermented food, olives not only add flavour but make a useful contribution to gut health too.
SERVES 4 PREP 15 mins
COOK 25 mins EASY V
250g wholewheat penne
1 tsp rapeseed oil
120g halloumi, cut into cubes
325g baby plum tomatoes on the vine, halved
320g courgettes, diced
3 garlic cloves, finely grated
400g can chopped tomatoes
6 pitted Kalamata olives, quartered
1 tsp dried oregano
10g parsley, chopped
1 Cook the pasta following pack instructions. Meanwhile, heat the oil in a large, deep non-stick pan over a medium-high heat and fry the halloumi for 3 mins, stirring occasionally, until golden. Tip onto a plate, then cook the tomatoes in the pan for 1-2 mins until softened. Tip into the bowl with the halloumi.
2 Add the courgettes and garlic to the pan, cook briefly, then pour in the canned tomatoes and stir in the olives and oregano. Cover and simmer for 10 mins.
3 Drain the pasta and toss in the sauce along with the parsley, halloumi and baby plum tomatoes. Serve half straight away, then keep the rest for another day. Will keep in the fridge for up to three days. Reheat in a pan with a dash of water over a medium heat until piping hot
Broccoli pesto & pancetta pasta
SERVES 4 PREP 10 mins
COOK 15 mins EASY
300g head broccoli, broken into florets
300g pasta (we used orecchiette)
1 tbsp pine nuts
1 large bunch of basil
1 large garlic clove
2 tbsp parmesan, finely grated
1 tbsp olive oil
50g smoked pancetta, diced
200g cherry tomatoes, halved
1 Bring a pan of lightly salted water to the boil. Add the broccoli and cook for 5 mins. Scoop out with a slotted spoon and set aside.
2 Put the pasta in the same pan and cook following pack instructions. Meanwhile, tip the broccoli into a food processor with the pine nuts, basil, garlic, parmesan and oil, and blitz until smooth. Season with black pepper and a little salt (the pancetta is salty so you shouldn’t need a lot).
3 Set a frying pan over a medium heat and fry the pancetta for 2 mins. Add the tomatoes and cook for 3 mins, or until softened. Toss the pasta with the broccoli pesto, tomatoes and pancetta, and loosen with a little pasta water, if needed. Spoon into bowls and serve.
Cherry
tomato, kale, ricotta & pesto pasta
SERVES 4 PREP 10 mins COOK 15 mins EASY V
2 tbsp olive oil
3 garlic cloves, chopped
1 tsp crushed chilli flakes
2 x 400g cans cherry tomatoes
500g penne
200g kale, chopped
4 tbsp ricotta
4 tbsp fresh pesto, or vegetarian alternative parmesan, or vegetarian alternative, to serve (optional)
1 Heat the oil in a large saucepan, add the garlic and cook for 2 mins, until golden. Add the chilli flakes and tomatoes, season well, and simmer for 15 mins, until the sauce is thick and reduced.
2 While the sauce is cooking, cook the pasta following pack instructions, adding the kale for the final 2 mins of cooking. Drain well and stir into the sauce, then divide between four bowls. Top each with a dollop of ricotta, a drizzle of pesto and shavings of parmesan, if you like.
Tomato penne with avocado
SERVES 2 PREP 10 mins
COOK 20 mins EASY V
100g wholewheat penne
1 tsp rapeseed oil
1 large onion, sliced, plus 1 tbsp finely chopped
1 orange pepper, chopped
2 garlic cloves, grated
2 tsp mild chilli powder
1 tsp ground coriander
½ tsp cumin seeds
400g can chopped tomatoes
196g can sweetcorn in water
1 tsp vegetable bouillon powder
1 avocado, chopped
½ lime, zested and juiced handful coriander, chopped, plus extra to serve
1 Cook the pasta in salted water following pack instructions until al dente. Meanwhile, heat the oil in a medium pan and fry the onion and pepper for 10 mins, stirring frequently, until golden. Stir in the garlic and spices, then tip in the tomatoes, half a can of water, the sweetcorn and the bouillon. Cover and simmer for 15 mins.
2 Meanwhile, toss the avocado with the lime juice and zest, and the finely chopped onion.
3 Drain the pasta and toss into the sauce along with the coriander. Serve topped with the avocado and extra coriander leaves.
Fennel spaghetti
SERVES 2 PREP 15 mins COOK 30 mins EASY V
1 tbsp olive oil, plus extra for serving
1 tsp fennel seeds
2 small garlic cloves, 1 crushed,
1 thinly sliced
1 lemon, zested and juiced
1 fennel bulb, finely sliced, fronds reserved
150g spaghetti
½ pack flat-leaf parsley, chopped shaved parmesan, or vegetarian alternative, to serve (optional)
1 Heat the oil in a frying pan over a medium heat and cook the fennel seeds until they pop. Fry the garlic for 1 min, then add the lemon zest and half the sliced fennel. Cook for 10-12 mins, or until the fennel has softened.
2 Meanwhile, bring a pan of salted water to the boil and cook the pasta for 1 min less than pack instructions. Use tongs to transfer the pasta to the frying pan along with a good splash of pasta water. Increase the heat to high and toss well. Stir through the remaining fennel slices, the parsley and the lemon juice. Season generously, then tip into two bowls to serve. Top with the fennel fronds, extra olive oil and parmesan shavings, if you like.
Fabfreezer
fillers
Get ahead on your meal planning with these cook-it, freeze-it recipes
Chicken, spinach & bacon alfredo pasta bake
Chicken alfredo is a popular Italian-American pasta dish, but you rarely see it on restaurant menus in the UK. A classic alfredo sauce is made with cream, butter and parmesan, which is often tossed with fettuccini and chicken. This makes for a very luxurious bowl of pasta. Here, we’ve used penne and baked it for a fuss-free dinner. We’ve added chicken, spinach and crispy bacon crumbs, but mushrooms are good too.
SERVES 6 PREP 20 mins COOK 1 hr 25 mins EASY
6 smoked streaky bacon rashers
1 tbsp olive oil
4 boneless, skinless chicken thighs
½ tsp dried oregano
3 garlic cloves, crushed
1 chicken stock cube
1 heaped tbsp plain flour
300ml double cream
500g short pasta (we used rigatoni)
100g parmesan, grated
2 tsp Dijon mustard
100g baby spinach, roughly chopped
large handful of fresh or dried breadcrumbs
3 tomatoes, chopped
1 Heat the grill to high. Put the bacon rashers on a baking tray lined with foil and grill for 5 mins on each side until crisp. Leave to cool, then roughly chop.
2 Heat the oil in a large saucepan or high-sided frying pan over a high heat. Season the chicken, then brown on
both sides. Sprinkle over the oregano and add the garlic, then stir for another minute. Crumble in the stock cube and add 250ml water.
3 Bring to a simmer, cover and reduce the heat to low-medium. Cook for about 15-20 mins until the chicken is tender, topping up with more water if the pan looks dry. Transfer the chicken to a board using tongs, then shred with two forks.
4 Whisk the flour into the cooking juices in the pan, turn up the heat and keep stirring until you have a smooth paste. Add the shredded chicken, 500ml water and the cream, then simmer, stirring occasionally, for 8-10 mins, or until the sauce has thickened. Meanwhile, cook the pasta in a large pan of boiling salted water following pack instructions until al dente. Drain.
5 Add most of the parmesan, the
mustard, spinach and half the chopped bacon to the sauce, then season to taste. Stir until the spinach has wilted, then stir in the cooked pasta.
6 Tip the mixture into a large baking dish. Mix the breadcrumbs with the remaining parmesan and scatter over the top along with the tomatoes and remaining chopped bacon. The dish can now be frozen – wrap in a double layer of foil and freeze for up to two months. To defrost, leave in the fridge overnight, or for at least 10 hrs. To reheat, cook as directed in step 7, adding 5-10 mins to the cooking time.
7 To cook straight away, heat the oven to 200C/180C fan/gas 6. Bake for 35-40 mins, or until the top is golden and crunchy and the sauce is bubbling.
GOOD
Chicken, squash & pesto lasagne
SERVES 6 PREP 20 mins COOK 1 hr 5 mins EASY
2 tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
4 skinless chicken breasts
1 tbsp plain flour
600ml chicken stock
500g tub mascarpone
190g jar pesto
bunch basil, leaves picked and chopped, a few leaves reserved
1 butternut squash, chopped
good grating of nutmeg
12 lasagne sheets
85g parmesan, grated splash of milk
50g pine nuts
1 Heat the oil in a large casserole dish. Add the onions and cook until softened, then add the garlic and cook for a few mins more. Push the onions and garlic to the side of the pan, add the chicken breasts and cook for a few
minutes on each side to brown. Sprinkle over the flour and stir into the onion mixture. Tip in the stock and season, then cover and simmer for 10 mins, or until the chicken is cooked through. Shred the chicken with two forks. Add half the mascarpone and the pesto, stirring until the mascarpone has melted into the sauce. Bubble for a few mins to thicken a little, then take off the heat and stir in the basil.
2 Meanwhile, put the squash in a large bowl with 2 tbsp of water. Cover with cling film and microwave on high for 12-15 mins, until really soft. Season with a little of the nutmeg and some salt and pepper, then mash lightly with a fork.
3 Heat the oven to 180C/160C fan/ gas 4. Spoon half the chicken mixture into the bottom of a 20 x 30cm ovenproof dish. Cover with 4 lasagne sheets, then the butternut squash and
half the parmesan. Top with another 4 lasagne sheets, the remaining chicken mixture, then a final layer of lasagne sheets. Mix enough milk into the remaining mascarpone to make a smooth sauce – aim for a consistency similar to white sauce. Season with the remaining nutmeg and some salt and pepper, then pour over the lasagne.
4 Scatter over the remaining parmesan and the pine nuts. Bake for 40 mins, until piping hot in the centre and crunchy and golden on top. Scatter over a few extra basil leaves to serve.
Mild chilli & bean pasta bake
SERVES 4 PREP 10 mins
COOK 45 mins EASY
Oil, for frying
1 large onion, chopped
2 celery sticks, thinly sliced
340g extra-lean minced beef
2 tsp mild chilli powder
410g can chopped tomatoes
1 tbsp tomato purée
400g can kidney beans in water, drained and rinsed
300ml beef or chicken stock
300g wholewheat penne
1/2 x 568g tub 0% fat Greek yogurt
2 eggs, beaten
50g red leicester, coarsely grated 1 garlic clove, crushed
1 Heat a splash of oil in a frying pan. Add the onion and celery, season, then cook until soft. Remove from the pan and set aside. Brown the mince in batches, adding a little extra oil if it begins to catch too much. Once browned, tip into a sieve to remove any excess fat.
2 Return the mince and onion mix to the pan, add the chilli powder, tomatoes, tomato purée, beans and stock, bring to the boil and simmer for 15 mins.
3 Cook the pasta following pack instructions. Drain, stir into the mince and spoon into a large ovenproof dish. Heat the oven to 200C/fan 180C/gas 6. Mix the yogurt, eggs, cheese and garlic together and season. Spoon over the pasta and bake for 20-25 mins, or until golden and bubbling.
Lamb & macaroni bake
SERVES 6 PREP 20 mins COOK 1 hr 15 mins EASY
1 tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
500g lean lamb mince
1 tsp ground cinnamon
1 beef or lamb stock cube, crumbled
2 x 400g cans chopped tomatoes
1 tbsp dried oregano
400g macaroni
250g tub ricotta
50g parmesan, grated
50ml milk
garlic bread, to serve (optional)
1 Heat the oil in a large pan and cook the onion for 10 mins, until soft. Add the garlic and cook for 1 min more, then tip in the lamb mince, turn up the heat and brown, breaking up the mince with a wooden spoon as you go.
2 Once the lamb is browned, add the cinnamon, stock cube, tomatoes and oregano. Stir well, cover and simmer for 15 mins, then take the lid off and simmer for 15 mins more, until the sauce has thickened and the tomatoes have cooked down.
3 Meanwhile, cook the pasta following pack instructions. Drain well. Heat the oven to 200C/180C fan/gas 6.
4 Mix the ricotta, most of the parmesan and the milk, season well and stir into the macaroni. Tip the mince into a large baking dish, top with the macaroni mixture, and scatter over the remaining parmesan. Bake for 30 mins, until golden and bubbling. Serve with garlic bread, if you like.
Cheesy sprout pasta bake
SERVES 4 PREP 5 mins COOK 45 mins EASY V
200g brussels sprouts, halved
1 tbsp olive oil
1 tbsp balsamic vinegar
350g penne
2 tbsp butter
1 garlic clove, crushed
3 tbsp plain flour
500ml milk
2 tsp wholegrain mustard
200g mature cheddar, grated green salad, to serve (optional)
1 Heat the oven to 200C/180C fan/ gas 6. Toss the sprouts in the oil and vinegar, then tip into a roasting tin. Bake for 10-15 mins, tossing again halfway through.
2 Meanwhile, cook the pasta until al dente (around 2 mins less than pack instructions), then drain and set aside.
3 Heat the butter in a pan. Add the garlic and flour and cook for 1-2 mins. Gradually stir in the milk until the mixture is smooth, then simmer for 5 mins, until thick.
4 Remove from the heat and add the mustard and most of the cheddar, reserving a handful for the topping. Season well, then stir in the pasta. Tip the mixture into a large baking dish. Top with the roasted sprouts and reserved cheese and bake for 20 mins, until the topping is golden and bubbling. Serve with a green salad, if you like.
Sausage pasta bake
If you’re a fan of The Sopranos, you may well have heard the characters talk about a dish called ‘baked ziti’. It’s the dish they take over to each other’s houses, snack on late at night, and serve for family dinners. Ziti is the name of the pasta shape – a long tube – that we don’t commonly get in the UK, but rigatoni or penne work just as well. The sausage is optional – you can cook the bake without it and use a vegetarian alternative to parmesan for a veggie version.
SERVES 4 PREP 30 mins COOK 1 hr 30 mins EASY
400g rigatoni or penne 125g mozzarella, chopped
For the ragu
2 tbsp olive oil
6 pork sausages
4 garlic cloves, sliced pinch of chilli flakes (optional)
1 tbsp tomato purée
1 tbsp red wine vinegar
2 x 400g cans chopped tomatoes
For the white sauce
1 tbsp butter
1 tbsp plain flour
350ml milk
50g parmesan, grated, plus extra to serve
1 To make the ragu, heat the oil in a large shallow pan or flameproof casserole dish. Squeeze the sausages out of their skins in small balls straight into the pan. Sizzle for 10 mins, until browned (don’t worry if the meat breaks up). Add the garlic and sizzle for another minute, until starting to turn golden, then stir in the chilli flakes, if using, the tomato purée and vinegar. Tip in the tomatoes and bring to a simmer. Reduce the heat to low and bubble for 30 mins.
2 Meanwhile, make the white sauce. Melt the butter in a saucepan and stir in the flour to make a loose paste.
Sizzle for a minute, then gradually whisk in the milk. Simmer gently for 10 mins, whisking occasionally to ensure the sauce stays smooth. Season and whisk in the parmesan. Remove from the heat and set aside.
3 Cook the pasta in a large saucepan of boiling water for 9 mins, or a minute less than pack instructions. Drain and return to the pan. Scrape most of the white sauce into the pasta and stir to coat. Tip in most of the ragu and most of the mozzarella and stir until just combined. Pour the pasta mixture into a large baking dish and spoon over the remaining white sauce and ragu. Dot with the rest of the mozzarella and sprinkle with extra parmesan. If not cooking immediately, leave to cool fully, then wrap and chill for up to a day, or freeze for up to two months. Defrost in the fridge for 24 hrs before baking.
4 Heat the oven to 190C/170C fan/ gas 5. Bake for 25-30 mins until golden on top and slightly crisp at the edges. Leave to rest for 5-10 mins, then take the baking dish straight to the table for people to help themselves.
Pesto salmon pasta bake
SERVES 4 PREP 10 mins COOK 45 mins EASY
150g cherry tomatoes, halved
2 salmon fillets
2 tbsp olive oil
350g penne
1 small head of broccoli, cut into small florets
150g pesto
250g mascarpone
50g breadcrumbs
20g grated parmesan
1 Heat the grill to high. Arrange the tomatoes and salmon on a baking tray, season and drizzle with half the oil. Grill for 10 mins, until the salmon is cooked through and the tomatoes are juicy. Leave to cool.
2 Cook the penne following pack instructions, until al dente. Add the broccoli for the final 2 mins of cooking time. Drain the pasta, reserving a large mugful of water.
3 Return the pasta and broccoli to the pan, then stir in the pesto, mascarpone, half the tomatoes and enough of the reserved pasta water to thin the sauce to the consistency of double cream. Flake in the salmon, discarding the skin. Tip into a large baking dish, then mix the breadcrumbs with the parmesan and remaining oil, and scatter over the top. Dot the rest of the tomatoes on top.
4 If baking straight away, heat the oven to 200C/180C fan/gas 6. If not, cover and chill until you’re ready to cook. Will keep chilled for up to a day. Bake for 20 mins (or 25 mins from chilled) until golden and crunchy on top.
Chicken pasta bake
SERVES 6 PREP 30 mins
COOK 45 mins EASY
4 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1/4 tsp chilli flakes
2 x 400g cans chopped tomatoes
1 tsp caster sugar
6 tbsp mascarpone
4 skinless chicken breasts, sliced into strips
300g penne
70g mature cheddar, grated 50g grated mozzarella
1/2 small bunch of parsley, finely chopped
1 Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer for 20 mins, or until thickened, then stir through the mascarpone.
2 Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins, or until the chicken is cooked through.
3 Heat the oven to 220C/200C fan/ gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins, or until golden and bubbling.
Tuna & tomato pasta bake
SERVES 6 PREP 10 mins COOK 20 mins EASY
500g pasta
120g can tuna in olive oil
1 large onion, chopped
500ml milk
4 tbsp flour
150g extra mature cheddar, grated
1/2 tsp mustard powder
325g can sweetcorn, drained
2 tomatoes, halved and sliced
1 Cook the pasta in a large pan of boiling salted water following pack instructions. Meanwhile, put the oil from the tuna in a saucepan with the onion and fry for 5 mins. Pour in the milk, then whisk in the flour. Keep cooking, whisking all the time, until the sauce thickens.
2 Take off the heat and stir in the tuna, 100g of the cheese and the mustard powder. When the pasta is cooked, drain and tip into the sauce along with the sweetcorn. Season, then pile into a large ovenproof dish.
3 Heat the grill to high. Tuck the tomato slices in and around the pasta so they stick out, then scatter the remaining cheese over the top. Grill for 5-10 mins until golden, crispy and bubbling.
Three-cheese meatball lasagne
SERVES 6-8 PREP 20 mins COOK 1 hr 35 mins MORE EFFORT
12 sausages
2 tbsp olive oil
2 onions, chopped
4 garlic cloves, crushed
2 tsp fennel seeds
2 tsp dried oregano or a small handful of fresh oregano leaves, chopped
½ tsp chilli flakes (optional)
1 tbsp sugar
500ml passata
400g can chopped tomatoes
100g butter
2 bay leaves
100g plain flour
1 litre milk
¼ fresh nutmeg, finely grated
100g baby spinach
handful basil, leaves torn
50g parmesan, grated
250g dried lasagne sheets (about 12 sheets)
50g cheddar, grated
150g ball mozzarella, torn into small pieces
1 Squeeze the meat from the sausages and roll into meatballs – you’ll get about four from each sausage. Heat
1 tbsp oil in a wide, deep frying pan. Cook the meatballs in batches, until golden-brown, setting them aside as you go.
2 Heat the rest of the oil in the pan and cook the onion for 8-10 mins until soft, then stir in the garlic, fennel, oregano and chilli, if using. Fry for a couple of
minutes, then add the sugar, passata and tomatoes. Rinse the containers with water and add to the pan too. Season well and simmer, uncovered, for 30-40 mins until the sauce thickens and the chopped tomatoes break down.
3 Heat the butter in a saucepan, add the bay leaves and sizzle for 1 min, then add the flour. Whisk to make a smooth paste, then add the milk, a little at a time, stirring continuously until you have a thick white sauce. Add the nutmeg and season. Leave over a low heat for 5 mins to allow the bay to infuse, whisking occasionally.
4 Keep about 10 meatballs aside and add the rest to the tomato sauce. Spoon half the tomato sauce and meatballs into a baking dish (ours was 25cm x 35cm). Top with half the spinach, the basil and a little parmesan. Pour over about a third of the white sauce, and top with a layer of lasagne
sheets, breaking them to fit the dish as necessary.
5 Repeat the layers once more: meatballs and sauce, spinach, basil, parmesan, white sauce, pasta. Pour the remaining white sauce over the lasagne, spreading it to the corners.
Dot with the meatballs you set aside earlier and the mozzarella, then scatter over a generous helping of parmesan and cheddar. Heat the oven to 190C/170C fan/gas 5. If not eating straight away, chill for up to 24 hrs or freeze for two months (defrost in the fridge overnight before cooking).
6 Bake the lasagne for 40-50 mins until bubbling and golden. Leave to sit for 5-10 mins before serving.
Cauliflower cheese & spinach pasta bakes
SERVES 6 PREP 20 mins
COOK 45 mins EASY V
850ml milk
50g plain flour
50g butter, plus 1 tbsp
1 tsp Dijon mustard
100g extra mature cheddar, grated
50g blue cheese
½ tsp finely grated nutmeg
250g penne
1kg cauliflower, cut into florets
750g frozen spinach (whole leaf), defrosted and squeezed dry
25g toasted pine nuts
For the tomato sauce
4 garlic cloves, 3 sliced, 1 left whole
2 tbsp extra virgin olive oil
700g jar passata
1 For the tomato sauce, cook the sliced garlic in the oil for 1 min, then add the passata. Season, half-cover the pan and simmer for 20 mins, until reduced and thickened.
2 Meanwhile, put the milk, flour and 50g butter into a pan. Cook, whisking continuously, until smooth, then bubble for 3 mins, stirring to make sure any flouriness is cooked out.
Set aside for 5 mins, then stir in the mustard, most of the cheddar, half the blue cheese and half the nutmeg.
3 Cook the penne and cauliflower in boiling salted water for 8 mins, until the pasta is almost cooked and the cauli is tender. Reserve 2 tbsp water from the pan, then drain.
4 Melt 1 tbsp butter in a pan. Add the whole garlic clove, spinach, remaining nutmeg, salt and lots of black pepper. Stir for 2 mins, then remove the garlic.
5 Set aside 300ml of the cheese sauce and mix the rest into the cauli and pasta. Divide half the tomato sauce between 6 dishes and top with some spinach. Fill with the cauli and pasta mix, then top with more spinach and the rest of the tomato sauce. Finish with the reserved cheese sauce, cheddar and blue cheese, and the pine nuts. If not eating straight away, leave to cool, then cover with cling film. Will keep in the fridge for up to 2 days or in the freezer for up to 1 month
6 To cook, defrost if frozen. Heat the oven to 200C/180C fan/gas 6. Cook on a baking sheet for 18-20 mins, until golden and bubbling.
Vegetarian lasagne
To make this dish even easier, you can use ready-made tomato sauce and white sauce, or you can also batch-cook the sauces ahead of time and freeze them.
SERVES 6 PREP 25 mins COOK 1 hr 10 mins EASY V
8 tbsp olive oil, plus extra for the dish
3 red peppers, chopped
2 aubergines, thinly sliced
300g lasagne sheets
125g mozzarella, torn
handful cherry tomatoes, halved For the tomato sauce
1 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, sliced
1 carrot, roughly chopped
2 tbsp tomato purée
200ml white wine
3 x 400g cans chopped tomatoes
1 bunch of basil, leaves picked For the white sauce
85g butter
85g plain flour
750ml milk
1 To make the tomato sauce, heat the olive oil in a saucepan. Cook the onions, garlic and carrot over a medium heat for 5-7 mins until softened. Turn up the heat a little and
stir in the tomato purée. Cook for 1 min, then pour in the wine. Cook for 5 mins, until reduced by two-thirds, then add the chopped tomatoes and basil leaves. Simmer for 20 mins. Leave to cool, then whizz in a food processor. Will keep in the fridge for up to three days or frozen for three months.
2 To make the white sauce, melt the butter in a saucepan, then stir in the flour and cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.
3 Heat the oven to 200C/180C fan/ gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins, until lightly charred.
4 Reduce the oven temperature to 180C/160C fan/gas 4. Lightly oil a 30cm x 20cm ovenproof dish. Arrange a layer of the roasted veg on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
5 Spoon the remaining white sauce over the top, then scatter over the mozzarella and cherry tomatoes. Bake for 45 mins, until bubbling and golden. PER SERVING 461 kcals • fat 29g •
Creamy pumpkin pasta
This is an excellent way to use the pumpkins that start appearing in supermarkets around Halloween. When puréed and combined with mascarpone and parmesan, their flesh transforms into a silky and delicious pasta sauce.
SERVES 4 PREP 15 mins COOK 35 mins EASY V
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
500g pumpkin or squash, peeled and cut into roughly 3cm cubes
50-100ml whole milk
2 tbsp tomato purée
2 tbsp mascarpone
350g short pasta (rigatoni or penne work well)
40g grated parmesan or vegetarian alternative, plus extra to serve
1 Heat the oil in a large, shallow flameproof casserole dish or frying pan over a low-medium heat. Fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and fry for 1 min more. Take off the heat and leave to cool slightly.
2 Meanwhile, cook the pumpkin in a pan of boiling salted water for 10-15 mins until tender when pierced with a cutlery knife. Drain and tip into a blender (or use a hand blender). Blitz with 50ml milk and the onions until completely smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon (you may not need all the milk). Tip into a large frying pan with the tomato purée and mascarpone and bring to a simmer over a low heat.
3 Cook the pasta in a large pan of boiling salted water following pack instructions. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved water to loosen. Season and scatter with extra parmesan to serve.
Creamy courgette lasagne
SERVES 4 PREP 10 mins COOK 10 mins EASY V
9 dried lasagne sheets
1 tbsp sunflower or olive oil, plus a little extra
1 onion, finely chopped
700g courgettes (about 6), grated
2 garlic cloves, crushed
250g tub ricotta
50g cheddar
350g jar tomato sauce for pasta
1 Cook the lasagne sheets in a large pan of boiling salted water for about 5 mins, until softened but not fully cooked through. Rinse in cold water, then drizzle with a little oil to stop them sticking together.
2 Meanwhile, heat the oil in a large frying pan over a medium heat and cook the onion for 3 mins. Add the
courgettes and garlic and cook until the courgette has softened. Stir in two-thirds of both the ricotta and the cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on high, until hot throughout.
3 Heat the oven to 220C/fan 200C/ gas 7. In a large baking dish, layer up the lasagne, starting with half the courgette mix, then half the pasta, then half the tomato sauce. Repeat to make a second layer, then top with the rest of the ricotta and cheddar. Bake for about 10 mins, until the pasta is tender and the cheese is golden.
Tuna & broccoli pasta bake
SERVES 4 PREP 5 mins COOK 18 mins EASY
2 x 185g cans tuna in olive oil, drained, 1 tbsp oil reserved
2 x 400g cans chopped tomatoes with garlic and herbs
350g fusilli
300g broccoli, chopped into small florets
200g pack light soft cheese
100g cheddar, finely grated
25g breadcrumbs
salad, to serve (optional)
1 Heat the reserved oil from the tuna in a large saucepan. Add the tomatoes plus 200ml water and simmer while you cook the pasta, following pack instructions. Add the broccoli to the pasta for the last 3 mins of cooking time, then drain, reserving a mugful of the cooking water.
2 Heat the grill. Stir the soft cheese into the tomato sauce until melted, then mix with the pasta, broccoli and drained tuna. Season.
3 Tip into an ovenproof dish and sprinkle over the cheddar and breadcrumbs. Grill for about 4-6 mins until golden and bubbling. Serve with a salad on the side, if you like.
Tomato & mascarpone pasta bake
SERVES 4-6 PREP 15 mins COOK 1 hr 20 mins EASY V
1.5kg tomatoes, halved
2 tbsp balsamic vinegar
1 tsp dried oregano
1 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
300ml vegetable stock
4 tbsp mascarpone
small bunch basil, chopped
500g penne
125g ball mozzarella, torn
50g parmesan or vegetarian alternative, grated
1 Heat the oven to 200C/180C fan/gas 6. Put the tomatoes cut-side up in a roasting dish and drizzle with the vinegar and oregano. Season, then roast for 1 hr.
2 Heat the oil in a saucepan and cook the onion for 5 mins, until soft. Add the garlic and cook for 1 min more. When the tomatoes are ready, tip into the pan along with the stock. Simmer for 5 mins, then add the mascarpone. Take off the heat and blitz with a hand blender until smooth.
3 Meanwhile, cook the pasta following pack instructions, then drain. Heat the grill to high. Season the sauce and stir in the basil and pasta. Tip into a baking dish, top with the cheese and grill until golden.
Butternut squash, sausage, spinach & mushroom pasta bake
SERVES 4-6 PREP 20 mins COOK 1 hr 10 mins MORE EFFORT
1 tbsp cider or white wine vinegar
2 tbsp olive oil, plus extra for the dish
1 butternut squash, cubed pinch of chilli flakes
6 sausages (about 400g)
50g unsalted butter
small bunch of sage (about 10 leaves)
50g plain flour
600ml whole milk
½ nutmeg, grated
40g parmesan, grated, plus extra to serve
1 tbsp Dijon mustard
400g fusilli
70g mushrooms, sliced
1 garlic clove, crushed
100g kale, chard or spinach, chopped 50g pumpkin seeds
1 Heat the oven to 200C/180C fan/ gas 6. Put the squash in a roasting tin.
Mix the vinegar with half the oil and pour over the squash. Add the chilli and season. Squeeze the sausages out of their skins and roll into small meatballs. Add to the tin and roast for 35-40 mins, turning halfway through, until the squash is tender and the meatballs are caramelised.
2 Meanwhile, melt the butter in a saucepan over a medium heat. Add the sage and allow to sizzle for a few mins. Remove with a slotted spoon and set aside on a plate lined with kitchen paper. Stir the flour into the butter and cook for a few seconds, then gradually whisk in the milk until you have a smooth sauce. Add the nutmeg, season, stir in the parmesan until melted, then stir in the mustard.
3 Oil a medium-sized baking dish. Cook the pasta following pack
instructions until al dente, then drain and run under cold water. Heat the remaining oil in a pan over a medium heat and fry the mushrooms with a pinch of salt for a few mins, until softened and caramelised. Add the garlic, then the greens, stirring until the greens wilt. Add to the white sauce along with the squash, pasta and half the fried sage, plus up to 50ml extra milk or water if it’s too thick.
4 Pour into the baking dish, then add the meatballs. Scatter over the rest of the sage, the pumpkin seeds and the extra parmesan. Roast for 25-30 mins, until golden and bubbling. Leave to stand for 10 mins before serving.
Lasagne
SERVES 8 PREP 1 hr plus cooling COOK 3 hrs 10 mins MORE EFFORT
400g dried pasta sheets
50g parmesan, finely grated For the white sauce
1.5l milk
1 onion, thickly sliced
3 bay leaves
3 cloves
100g butter
100g plain flour
good grating of nutmeg
For the ragu
3 tbsp olive oil
2 celery sticks, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
3 garlic cloves, crushed
140g diced pancetta
500g beef mince (we used 10% fat)
500g pork mince
200ml milk
2 x 400g cans chopped tomatoes
2 bay leaves
1 rosemary sprig
2 thyme sprigs
2 tsp dried oregano
2 beef stock cubes
500ml red wine
1 First, make the white sauce. Put the milk, onion, bay leaves and cloves into a large saucepan and bring very gently to the boil. Turn off the heat and set aside for 1 hr to infuse.
2 For the ragu, put the oil, celery, onion, carrot, garlic and pancetta in another large saucepan. Gently cook until the veg is soft but not coloured.
3 Tip in the beef and pork mince, milk and chopped tomatoes. Break up and mash with a wooden spoon. When the
mince is mostly broken down, stir in all the herbs, the stock cubes and the red wine. Cover and simmer for 1 hr, stirring occasionally.
4 Uncover and simmer for another 30 mins-1 hr until the meat is very tender. Season to taste.
5 To finish the white sauce, strain the milk through a sieve into a jug. Melt the butter in the same pan, then whisk in the flour and cook for 2 mins.
6 Whisk in the strained milk a little at a time. Bring to a simmer, stirring constantly, and cook for a few minutes until thickened. Season with salt, pepper and a good grating of nutmeg.
7 Heat the oven to 180C/160C fan/ gas 4. Spread a spoonful of the ragu over the base of a roughly 3.5-litre baking dish. Cover with a single layer of pasta sheets, snapping them to fit as necessary, then top with a quarter of the white sauce. Spoon over a third of the ragu and scatter over a little of the parmesan. Repeat the layers two more times to use all the ragu. Add a final layer of pasta, the last of the white sauce and the remaining parmesan. Will keep in the freezer for up to three months. Defrost in the fridge for 48 hrs before cooking.
8 To cook, sit the dish on a baking tray to catch spills and bake for 1 hr (it may need 10-15 mins more if previously frozen) until bubbling and golden.
1 Heat a large frying pan and brown the sausages, using a wooden spoon to break up the meat. Pour off any fat from the pan, stir in the passata, add the oregano and season. Bring to the boil, then simmer for 10 mins.
2 Cook the pasta for 2 mins less than pack instructions, then drain, reserving some of the cooking water.
Meanwhile, pour a kettle of boiling water over the spinach in a colander to wilt. Once cool, squeeze out any excess water. Mix the pasta with the cheese sauce, and some of the reserved water to loosen. Season.
3 Tip the meat sauce into a large baking dish, then add the spinach and some nutmeg and season. Next, add a third of the parmesan, the cheesy pasta, more nutmeg and finish with the rest of the parmesan. Wrap and freeze. Defrost at room temperature for about 8 hrs. To cook, heat the oven to 200C/ 180C fan/gas 6. Bake for 40-45 mins, until piping hot and golden.
Enjoy a culinary tour around Puglia
6-11 October
6-11 May
10-15 May
16-21 September
20-25 September
7-12 October
11-16 October
This exciting tour will take you to some of the best spots in Puglia to eat and drink, with trips to historic bakeries, olive farms and masserie – traditional stone farmhouses surrounded by enchanting vineyards. Enjoy a range of memorable culinary experiences, including dining at excellent local restaurants, informative cooking and pasta-making classes, and olive oil tasting. You’ll stay in a cave hotel in Matera for 2 nights, your own traditional trullo in Alberobello for 1 night, and in beautiful Bari you’ll stay in a B&B well placed to explore the city’s charming old town.
What’s included: Six nights’ B&B accommodation
An Italian cookery masterclass and dinner
A bakery tour with bread tasting Vineyard tour and wine tasting Olive farm visit with olive oil tasting
A bike tour of Bari, including a pasta-making class
The services of a bilingual guide
Return flights from the UK
All transfers and airport pick-up and drop-off
Salad days
Summer sensations for light lunches and dinners
Warm sausage & broccoli pasta salad
SERVES 4 PREP 10 mins
COOK 20-25 mins EASY
200g Cumberland pork chipolatas
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped 250g broccoli, cut into florets 250g conchigliette pasta (or any short pasta) pinch of chilli flakes
½ lemon, zested and juiced 25g rocket
1 Heat the grill and cook the sausages for 10-12 mins, or until cooked through and goldenbrown. Meanwhile, heat the oil in a small frying pan and cook the onion for 6-8 mins until soft. Add the garlic and cook for 1 min more, then set aside.
2 Bring a pan of water to the boil and cook the broccoli for 3-4 mins until tender but still with some bite. Lift out with a slotted spoon and set aside.
3 Add the pasta to the water you have just cooked the broccoli in and cook following pack instructions. Drain well and return to the pan.
4 Chop the sausages into 2cm pieces and toss with the pasta, then chop the broccoli roughly and add to the pasta along with the cooked onions, garlic, chilli flakes and lemon zest and juice. Toss everything together well with the rocket and season.
Pesto pasta salad
SERVES 6 PREP 10 mins
COOK 12 mins EASY V
Cook 400g mini pasta shapes in a pan of boiling salted water until al dente. Drain, tip into a bowl and cool. Add 200ml crème fraîche and 4 tbsp vegetarian pesto. Stir in 1/2 cucumber, finely chopped, 16 cherry tomatoes, quartered, 200g cooked peas and a handful of basil, torn. GOOD TO KNOW
• 1 of 5-a-day
Bacon & avocado warm pasta salad
SERVES 4 PREP 10 mins COOK 10 mins EASY
300g orzo
1 tbsp sunflower oil
140g streaky bacon, chopped
140g cherry tomatoes, halved
½ x 190g jar pesto
2 avocados, sliced
70g bag rocket
Parmesan shavings, to serve
1 Bring a large pan of water to the boil. Cook the orzo following pack instructions, drain and set aside.
2 Meanwhile, heat the oil in a frying pan and fry the bacon for 4-5 mins until crispy. Stir in the tomatoes and cook for a couple mins more. Stir in the orzo, pesto and avocado and heat for 2 mins more.
3 Spoon onto a serving plate, then scatter with rocket leaves and parmesan to serve.
Tortellini with pesto & broccoli
MAKES 2 lunches PREP 5 mins COOK 5 mins EASY
140g long-stem broccoli, chopped
250g fresh tortellini (ham and cheese works well)
3 tbsp pesto (fresh if you can get it)
2 tbsp toasted pine nuts
1 tbsp balsamic vinegar
8 cherry tomatoes, halved
1 Bring a large pan of water to the boil. Add the broccoli, cook for 2 mins, then add the tortellini and cook according to pack instructions. Drain everything, gently rinse under cold water until cool, then tip into a bowl.
2 Toss with the pesto, pine nuts and balsamic vinegar. Add the tomatoes, then pack into containers and chill. Let the salad get to room temperature during the morning to get the most flavour from the tomatoes and pesto.
Pasta salad with pesto & prawns
This is a wonderful, zingy dish, perfect for lunch out in the garden – use our recipe for homemade pesto on p120 to make it even more special.
SERVES 4 PREP 10 mins COOK 12 mins EASY
400g short pasta, such as rigatoni or penne
1 tbsp extra-virgin olive oil, plus extra to loosen
200g peeled, cooked prawns
5 tbsp green pesto
3 tbsp mayonnaise
1/2 lemon or lime, juiced
3 tbsp chopped flat-leaf parsley
a few basil leaves, torn, plus extra to serve lemon wedges, to serve
1 Cook the pasta in a large pan of boiling salted water following pack instructions until al dente. Drain then run under cold running water to cool it down quickly. Shake off the excess water and tip the pasta into a large bowl. Toss in 1 tbsp olive oil to coat, then add the prawns.
2 Mix the pesto, mayonnaise and lemon or lime juice with some salt and pepper to taste. If you need to loosen
the mixture a bit, stir in a little more olive oil. Pour the pesto dressing over the pasta and prawns and give everything a good stir. Add the parsley and basil leaves and stir again, then pile into your serving dish and serve scattered with extra shredded basil leaves, plus lemon wedges for squeezing over.
Scandi beetroot & salmon pasta
SERVES 1 PREP 10 mins COOK 15 mins EASY
50g wholemeal fusilli
1 cooked beetroot, cut into wedges
1/2 small ripe avocado, cubed
2 baby cucumbers, sliced
2 tbsp chopped dill
1 tbsp fat-free Greek yogurt mixed with 1 tbsp water
1 heaped tsp creamed horseradish
50g poached salmon, flaked
30g rocket
1 Cook the fusilli following pack instructions, then drain and leave to cool. Toss the pasta with the beetroot, avocado, cucumber, dill, yogurt and horseradish, then season to taste.
2 Gently mix the salmon and rocket through the pasta, then tip into your lunchbox or an airtight container. GOOD TO
Quick & easy pasta salad
Make this simple storecupboard pasta salad with Mediterranean flavours like sundried tomatoes and basil. Any leftovers are great for lunch the next day too.
SERVES 4 PREP 10 mins COOK 10 mins EASY
300g farfalle
200g frozen peas
1 large tomato, roughly chopped
2 tbsp olive oil
2 tsp white wine vinegar
1 garlic clove
10 sundried tomatoes in oil
large handful basil leaves
85g prosciutto or salami
1 Cook the pasta in boiling salted water for 8 mins, then add the peas, bring back to the boil and cook for 2 mins more, until the pasta and peas are tender. Drain, run under cold running water to cool, then drain again.
2 While the pasta is cooking, put the tomato in a food processor with the olive oil, vinegar, garlic, half the sundried tomatoes and about 8 basil leaves. Season with plenty of salt and freshly ground pepper then whizz until smooth. Tip into a large salad bowl.
3 Add the pasta and peas to the dressing. Roughly chop the rest of the sundried tomatoes and add to the pasta along with the remaining basil leaves. Tear in the prosciutto or salami and toss everything together. Pile into bowls to serve.
PER
Prawn & avocado pasta salad
SERVES 4 PREP 10 mins COOK 12 mins EASY
400g penne
400g frozen raw peeled tiger prawns, defrosted
4 tbsp olive oil
1 lemon, zested and juiced
1 small garlic clove, finely chopped
1 large avocado, chopped
250g cherry tomatoes, halved
2 spring onions, thinly sliced
100g bag rocket
small bunch basil leaves, torn
1 Cook the pasta in boiling salted water following pack instructions. A few minutes before the end of cooking time, add the prawns and cook through. Drain, cool under cold water, drain again and transfer to a big bowl.
2 Add the oil, lemon juice and zest, garlic, avocado, tomatoes and spring onions to the bowl, season then mix well. Gently toss the rocket and basil through to serve.
PER
Pasta salad with tuna, capers & balsamic dressing
SERVES 4 PREP 10 mins
COOK 10 mins EASY
350g orecchiette
225g jar tuna in spring water, drained
1 tbsp capers, drained
15 peppadew peppers from a jar, chopped
1 celery stick, sliced
140g cherry tomatoes (use a mix of colours if you can get them), halved
75ml balsamic vinegar
3 tbsp extra virgin olive oil
100g bag rocket leaves
handful basil leaves
1 Cook the pasta following pack instructions, then drain and rinse under cold water. Drain again, then transfer to a large bowl. Add the remaining ingredients except the basil, season well, and toss to combine. Scatter with the basil and serve.
Prawn, dill & cucumber pasta
SERVES 4-6 PREP 10 mins
COOK 12 mins EASY
Cook 300g farfalle following pack instructions. Drain and cool under running water. Tip into a bowl and toss with a small bunch of dill, chopped, the juice of 1/2 lemon, 5 tbsp half-fat soured cream, 300g cooked prawns, 1 cucumber, diced, and 1 fennel bulb, shredded. Season to taste, then serve.
Make something
special
Push your skills to create these showstoppers to share
Stuffed pasta bake bolognese
Combine two favourites – bolognese and stuffed pasta shells – to make this spectacular pasta bake.
SERVES 6 PREP 30 mins COOK 2 hrs EASY
250g large pasta shells or conchiglioni
200g mascarpone
2 x 125g balls mozzarella, chopped large bunch basil, roughly chopped, plus a few whole leaves to serve
3 garlic cloves, crushed parmesan, to serve
For the bolognese
1 tbsp olive oil
1 onion, finely diced
1 celery stick, finely diced
1 carrot, finely diced
400g beef mince
2 garlic cloves, crushed 250ml red wine
1 tbsp tomato purée
3 bay leaves
2 x 400g cans chopped tomatoes
pinch of sugar
1-2 tsp balsamic vinegar
1 To make the bolognese, heat the oil in a wide ovenproof pan over a medium heat. Fry the onion, celery and carrot with some seasoning for 20 mins, until soft and lightly golden. Add the beef mince, turn up the heat and fry for another 10 mins, stirring regularly, until browned.
2 Add the garlic, fry for a minute, then pour in the wine and bubble for a few
mins more, scraping the pan to release any bits. Stir in the purée, bay leaves and tomatoes, plus a can of water. Simmer for 1 hr, covered, then remove the lid and bubble for another 30 mins. The bolognese should be a little wetter than you’d like as the pasta shells will absorb some of the liquid. Add the sugar and balsamic vinegar and season.
3 Tip the pasta shells into a large heatproof bowl with a pinch of salt and pour over a kettle of boiled water. Cover and leave to soften for 15-20 mins –they need to retain some firmness so you can fill them.
4 Heat the oven to 200C/180C fan/ gas 6 and drain the pasta. Use a fork to mash the mascarpone with the mozzarella, chopped basil, garlic and some black pepper in a bowl.
5 Using a teaspoon, fill the pasta shells with some of the mascarpone mixture, pressing the mix in with your finger. Nestle the shells into the bolognese, filled-side up. Bake for 20-30 mins until golden, bubbling, and the pasta is tender. Grate over some parmesan and finish with a few basil leaves to serve.
Next-level spaghetti carbonara
Make the ultimate spaghetti carbonara with a creamy hollandaise-style sauce and crisp pancetta or guanciale.
SERVES 2 PREP 10 mins COOK 15 mins MORE EFFORT
1 tbsp olive oil
150g rindless unsmoked pancetta or guanciale, finely chopped
1 garlic clove, crushed
200g spaghetti or fettuccine
4 good quality egg yolks, (2 of them are optional)
50g parmesan, finely grated a few drops of truffle oil (optional)
1 First, warm your serving dishes in a low oven or in the microwave. Heat the oil gently in a large, shallow pan. Fry the guanciale or pancetta and garlic for 10 mins, or until all the fat has rendered out and the meat is golden and crisp. Discard the garlic clove and turn off the heat.
2 Cook the pasta in a large pan of boiling salted water for about a minute less than the pack instructions, until al dente. Meanwhile, whisk 2 egg yolks in a small bowl with a pinch of salt.
3 Using kitchen tongs, lift the pasta from the water into the pancetta pan along with any dripping water. Use a wooden spoon to stir it into the rendered fat. If the pan looks dry, add a small ladleful of pasta water and mix it in. Keep adding until you see a
little pasta water at the bottom of the pan – you’ll be surprised how much will be absorbed.
4 Working quickly, tip the beaten yolks in with the pasta and stir vigorously. Rinse the yolk bowl out with a little more pasta water and pour that in too. Add most of the parmesan and beat again. If at any time it’s becoming claggy or starting to scramble, pour in a little more water. If you’ve added too much, stir the pasta over a very low heat for a few moments. You’re aiming for a smooth sauce that is the consistency of double cream. Season with black pepper, and salt if necessary.
5 Transfer the pasta to the warmed serving dishes, scatter over the remaining parmesan and nestle the last two egg yolks on top, if using. Season them with salt and pepper, and drizzle over some truffle oil, if you have any, just before serving.
Ravioli lasagne
SERVES 4 PREP 15 mins plus cooling COOK 1 hr 10 mins EASY
oil, for frying
6 sausages (we used Italian sausages with herbs and fennel)
2 x 400g cans chopped tomatoes with garlic & basil
200g baby spinach
500g spinach & ricotta ravioli (or any flavour you like)
75g mixture of grated cheddar and mozzarella
1 Heat a drizzle of oil in a pan. Squeeze the sausages out of their skins and fry until browned, using a wooden spoon to break them up. Add the tomatoes plus half a can of water, season and simmer for 20 mins.
2 Meanwhile, put the spinach in a colander. Pour over a kettleful of boiling water to wilt. Leave to cool, then squeeze out as much of the excess water as you can.
3 Heat the oven to 200C/180C fan/ gas 6. Spoon a third of the sauce into a roughly 18cm x 20cm baking dish. Top with a third of the spinach and a third of the ravioli, then scatter over some of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled into the sauce. Bake for 35-40 mins until bubbling and golden. Cover if the top starts to get too browned. Will keep in the freezer for up to two months.
GOOD TO KNOW
2 of 5-a-day PER
Best-ever macaroni cheese
SERVES 4 PREP 10 mins COOK 40 mins EASY V
50g baguette, cut into small chunks
2 tbsp butter, plus 1 tbsp melted
350g spirali or macaroni
1 garlic clove, finely chopped
1 tsp English mustard powder
3 tbsp plain flour
500ml whole milk
250g mature cheddar, grated
50g parmesan, grated
1 Heat the oven to 200C/fan 180C/ gas 6. Spread the bread out on a baking sheet, drizzle with the melted butter and season. Bake for 6 mins, until crisp, then set aside.
2 Cook the pasta for 2 mins less than the pack instructions. Meanwhile, melt the remaining butter in a saucepan. Add the garlic and mustard, cook for 1 min, then stir in the flour. Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking constantly, until thickened. Take off the heat, then stir in all the cheddar and half the parmesan.
3 Stir the pasta and some seasoning into the cheesy sauce, then tip into a large ovenproof dish, or four individual dishes. Scatter over the bread and remaining parmesan, then bake for 20 mins, until crisp and golden.
Next-level spaghetti & meatballs
Make the ultimate meatballs in a rich tomato sauce to serve with spaghetti. It’s comfort food at its best and will be a hit at the family dinner table.
SERVES 6 PREP 30 mins plus soaking and chilling COOK 45 mins EASY
For the meatballs
400g beef mince
400g pork mince
100g ciabatta or sourdough, crusts removed, torn into pieces
100ml milk
6 garlic cloves, grated
large handful parsley, finely chopped
1 egg, beaten
1 tbsp dried oregano grating of nutmeg
1/2 tsp yeast extract
50g grated parmesan, plus extra to serve
150g mozzarella or fontina, chopped into 18 pieces
For the sauce
4 tbsp olive oil
4 garlic cloves, finely sliced pinch of golden caster sugar
1 tbsp red wine vinegar
splash of red wine (optional)
3 x 400g cans chopped tomatoes
500g spaghetti, to serve
1 Tip the beef and pork into a large bowl. Mix and season generously with salt. Set aside for at least 30 mins, or up to 1 hr. Meanwhile, put the bread in a bowl with the milk and leave to soak.
2 Tip the soaked bread into the bowl with the meat and add all the remaining meatball ingredients except for the mozzarella. Season with plenty of pepper, then scrunch the mixture together with your hands.
3 Roughly divide the mixture into 18 portions. Flatten one portion with your hands, then gently wrap it around a piece of the mozzarella and roll into a ball. Repeat with the remaining portions. Chill the meatballs in the fridge for 1 hr before cooking. Can be prepared up to two days ahead and stored in the fridge
4 Heat 3 tbsp of the oil in a large frying pan or casserole dish. Fry the meatballs in batches, browning them on all sides, then transfer to a plate and set aside. Pour the remaining oil into the pan and heat for 1 min, then fry the sliced garlic for a few seconds. Tip in the sugar, vinegar and wine, if using, and bubble for 1 min. Add the tomatoes, then season and cook over a medium heat for 10 mins. Tip in the meatballs and gently stir to ensure they’re fully coated in the sauce. Cover the pan and simmer on a low heat for about 20 mins, spooning the sauce over the meatballs occasionally.
5 Remove the pan from the heat and set aside, then cook the spaghetti. To serve, divide the spaghetti between bowls, top with three meatballs each, spoon over the sauce and scatter with the remaining parmesan.
Homemade spinach & ricotta ravioli
Being able to make your own ravioli is a fantastic skill to learn.
SERVES 4 PREP 1 hr COOK 25 mins MORE EFFORT V
For the pasta
300g ‘00’ flour, plus extra for dusting 2 eggs, plus 2 yolks
For the filling
1 tbsp olive oil
2 garlic cloves, crushed
200g baby spinach
1/2 lemon, zested nutmeg, for grating 250g ricotta
To serve 50g butter handful of sage leaves grated parmesan or vegetarian alternative squeeze of lemon juice
1 To make the pasta, put the flour in a bowl and make a well in the middle. Add the eggs and egg yolks and mix with a fork, bringing more of the flour in from the sides as you mix. Once the mixture comes together into a ball, tip it out onto a work surface and knead for 10-15 mins until firm and smooth. Wrap and leave to rest for 30 mins.
2 Meanwhile, make the filling. Heat the oil in a frying pan over a medium heat and fry the garlic for 30 secs. Add the spinach plus a few tablespoons of water and cook until the spinach has wilted and the water has evaporated. Stir in the lemon zest, grate over some nutmeg and season. Tip the mixture into a bowl and leave to cool.
3 Cut the pasta dough into four pieces so it’s easier to work with. Run one piece through a pasta machine (leaving the remaining pieces covered to prevent them drying out), starting with the widest setting and working down to the thinnest setting. Keep the machine and the pasta well floured to prevent sticking or tearing.
4 Mix the ricotta into the spinach mixture and season well. Do this just before you’re ready to fill the pasta, or chill until needed.
5 To make the ravioli, cut a sheet of pasta in half so you have two equal lengths. Lay out on a well-floured work surface, then spoon heaped teaspoons of the filling, spaced 5cm apart, over one of the pasta sheets. Brush the exposed pasta around the filling with water. Gently lift the second pasta sheet over the fillings, and use the side of your hand to press the pasta sheets together around the fillings to seal, ensuring there are no air bubbles.
6 Stamp out the ravioli using a round cutter (position it so the filling is in the centre of the circle), or use a sharp knife to cut out square ravioli. Arrange in a single layer over baking trays dusted with flour, then repeat the process with the remaining pasta dough pieces. Will keep covered and chilled for up to two days
7 To cook, bring a large pan of salted water to the boil and gently lower in the ravioli with a slotted spoon. Boil for 2-3 mins until the pasta is cooked through, then transfer to a bowl using a slotted spoon. (You may need to cook the ravioli in batches to ensure it’s evenly cooked.)
8 Heat the butter in a large frying pan over a medium-high heat, drop in the sage and fry until the butter turns a nutty brown and the sage leaves are crisp. Remove from the heat and toss in the ravioli. Sprinkle with parmesan and some lemon juice, then season with cracked black pepper. Divide between warm bowls and sprinkle with more parmesan to serve.
Truffled macaroni & smoked haddock bake
This moreish dish can be assembled in advance and finished in the oven the next day.
SERVES 4 PREP 25 mins COOK 1 hr EASY
250g macaroni
1 tsp olive oil
1 small onion, finely chopped
500ml milk
300g smoked haddock
1 tbsp truffle oil
50g butter, softened, plus extra for the dish
25g plain flour
100g gruyère, grated For the breadcrumbs
50g white breadcrumbs
small pack parsley, leaves picked small thyme sprig, leaves picked small pack tarragon, leaves picked
1 garlic clove, roughly chopped knob of butter
drizzle of truffle oil, plus extra to serve
1 Put all the ingredients for the breadcrumbs in a food processor and blitz until roughly chopped. Season then set aside. Cook the macaroni for 1 min less than on the pack instructions, drain, toss in the olive oil and set aside.
2 Put the onion, milk and smoked haddock in a pan and season. Simmer gently for 10 mins, then remove the haddock. Flake the flesh, drizzle with the truffle oil and set aside.
3 Mix the butter and flour together to make a paste. Over a low heat, whisk the paste into the hot milk and bring to the boil, stirring continuously. Take off the heat, add half the grated cheese and stir well.
4 Tip the pasta into the sauce and mix well, then fold through the haddock and season with ground black pepper. The sauce may seem a little thin, but it will thicken as it cooks. Butter a large ovenproof dish, tip in the macaroni, then finish by scattering over the rest of the cheese and most of the breadcrumbs. This can be prepared a day ahead, covered and kept in the fridge
5 To cook, heat the oven to 200C/180C fan/gas 6. Bake for 20 mins, until bubbling, then sprinkle over the rest of the breadcrumbs.
Bake for 5 mins more, then drizzle with a little more truffle oil to serve.
SERVES 2 as a main or 4 as a starter PREP 30 mins COOK 10 mins MORE EFFORT
150g ‘00’ flour, plus extra for dusting
1 large egg and 2 yolks, lightly beaten
1/2 tbsp olive oil
For the filling
150g white and brown crab meat
100g ricotta
1/2 lemon, zested (use the rest in the sauce)
1 tbsp tarragon, leaves picked and finely chopped
1 tbsp dill, finely chopped
For the sauce
40g unsalted butter
1/2 lemon, zested and juiced
1 First, make the pasta. Put the flour in a food processor with almost all of the egg, the oil and a pinch of salt. Blitz until you have large crumbs –they should come together to form a dough when squeezed (if the mixture feels a little dry, gradually add a bit more egg). Tip the dough onto a lightly floured surface, knead for
1 min or until smooth – don’t worry if it’s quite firm as it will soften when it rests. Cover with cling film and leave to rest for 30 mins.
2 To make the filling, mix all of the ingredients together, season and leave in the fridge until needed.
3 Cut away a quarter of the dough (keep the rest covered with cling film) and feed it through the widest setting on your pasta machine. Fold into three, give the dough a quarter turn and feed through the pasta machine again. Repeat this process once more, then continue to pass the dough through the machine, narrowing the rollers one notch at a time, until you have a smooth sheet of pasta. On the narrowest setting, feed the sheet through twice.
4 Put the pasta sheet on a lightly floured surface, then spoon teaspoons of the filling 4cm apart on the bottom half of the sheet. Using your fingers,
pat water around each blob of filling. Fold the top half of the pasta over and shape around the fillings with the side of your hand, making sure there are no air bubbles.
5 Cut between each ravioli using a pasta cutter or sharp knife, then pinch around the edges to seal. Keep on a lightly floured baking tray while you repeat the process with the remaining dough and filling.
6 Bring a large pan of salted water to the boil. In a large, non-stick pan, melt the butter over a medium heat and cook for 2-3 mins until brown and nutty. Take off the heat and whisk in a splash of the pasta water and the lemon juice. Cook the ravioli for 2-3 mins, remove with a slotted spoon and toss in the brown butter sauce. Serve topped with the lemon zest and a crack of black pepper.
Crab ravioli
Classic lasagne
SERVES 4-6 PREP 15 mins COOK 1 hr EASY
1 tbsp olive oil
2 rashers smoked streaky bacon, chopped
1 onion, finely chopped
1 celery stick, finely chopped
1 carrot, grated
2 garlic cloves, finely chopped
500g beef mince
1 tbsp tomato purée
2 x 400g cans chopped tomatoes
1 tbsp clear honey
500g pack fresh egg lasagne sheets
400ml crème fraîche
125g ball mozzarella, roughly torn
50g freshly grated parmesan
large handful basil leaves, torn (optional)
1 Heat the oil in a large saucepan. Add the bacon and cook for a few minutes, until starting to turn golden. Tip in the onion, celery and carrot and cook over a medium heat for 5 mins, stirring occasionally, until softened.
2 Add the garlic and cook for 1 min, then tip in the mince and cook for about 6 mins, stirring and breaking it up with a wooden spoon, until browned all over.
3 Stir in the tomato purée and cook for 1 min, mixing in well with the beef and vegetables. Tip in the chopped tomatoes. Fill each can half full with water and pour into the pan. Add the honey, season to taste and simmer for 20 mins.
4 Heat the oven to 200C/180C fan/gas 6. To assemble the lasagne, ladle a little of the ragu sauce into the bottom of a roasting tin or casserole dish and spread over the base. Put 2 sheets of lasagne on top of the sauce, overlapping to make it fit, then repeat the process to add three more layers of sauce and pasta, finishing with a layer of pasta.
5 Put the crème fraîche in a bowl and mix with 2 tbsp water to make a smooth, pourable sauce. Pour this over the top of the pasta, then top with the mozzarella. Sprinkle parmesan over the top and bake for 25-30 mins until golden and bubbling. Serve scattered with basil, if you like.
Next-level spaghetti bolognese
Upgrade your usual spaghetti bolognese with this recipe, which throws in a few unorthodox methods and ingredients to deliver serious flavour.
SERVES 8 PREP 20 mins COOK 4 hrs EASY
olive oil, for frying and drizzling
400g beef mince
400g Italian pork sausages, skins removed
200g smoked pancetta
1 onion, finely chopped
1 carrot, finely chopped
2 celery sticks, finely chopped
4 garlic cloves, chopped
1 thyme sprig
small bunch of basil, small leaves picked and reserved
2 bay leaves
2 tsp dried oregano handful of dried porcini mushrooms
1 tsp golden caster sugar
1 tbsp tomato purée
½ tsp Thai fish sauce
1 tbsp red wine vinegar
100ml whole milk
4 x 400g cans chopped tomatoes
200ml white wine
100g parmesan, grated, rind removed and reserved, plus extra to serve spaghetti, to serve
1 Heat a drizzle of olive oil in a large non-stick frying pan and crumble in the mince and sausagemeat. Spend 30 mins cooking the meat; the mince will release a lot of liquid, which needs to evaporate, then it will sizzle in its own fat. If the pan becomes too dry, drizzle in a little more oil. Stir the mince until it’s speckled with crisp brown bits.
2 Heat the oven to 140C/120C fan/ gas 2. While the meat browns, heat
a drizzle more oil in a flameproof casserole dish and sizzle the pancetta for 5 mins, until it starts to brown and release its fat. Add the veg and herbs, then crumble over the dried porcini. Cook for 5 mins, until the veg is soft and starting to brown.
3 Sprinkle over the sugar, then stir in the tomato purée, fish sauce and vinegar. Simmer until the mixture is slightly thickened, then stir in the meat, milk and tomatoes. Use the wine to swill out the tomato cans and stir this into the pan. Season, then nestle in the parmesan rind. Bring to a simmer, then cover and transfer to the oven. Cook for 3 hrs.
4 When the bolognese is cooked, tip as many portions as you need into a large frying pan over a medium heat. Leave any remaining bolognese to cool completely, then portion into sealed containers and freeze for up to three months
5 You can then tip frozen portions into a pan and heat until piping hot. Cook the spaghetti in a pan of boiling salted water until al dente, then add to the sauce with a bit of the pasta water and finish cooking for 2 mins. Stir in the parmesan and a drizzle more olive oil. Spoon the pasta and bolognese into bowls, scatter with the reserved basil and serve with more parmesan.
Forgnocchi lovers
For quick comfort food at its best, you must try homemade gnocchi. It can be made a day ahead then pan-fried to crisp
Homemade gnocchi, page 104
Chorizo & mozzarella gnocchi bake, page
HOWTOMAKEGNOCCHI
Crispy pan-fried gnocchi
SERVES 4 PREP 30 mins COOK 20 mins EASY V
500g Maris Piper potatoes, cut into even pieces
1 large egg, beaten
125g plain flour, plus extra for shaping splash of olive oil knob of butter, for frying a few rosemary leaves (optional)
1 Steam the potatoes for 15-20 mins until tender. Mash well, ideally with a ricer, which will give fluffier gnocchi. Add the egg and some seasoning, mix briefly with a fork, then sift over the flour and bring together to make a dough. It should feel dry but not crumbly. Add more flour if needed, then knead a few times on a floured work surface.
2 Bring a large pan of water to the boil. Split the dough into tennis-ball-sized pieces, then roll into lengths about the width of your finger. Dust with a little flour, then cut into bite-sized pieces.
3 Boil in batches for about 1 min or until they bob to the surface. Lift from the pan with a slotted spoon and leave to cool in a single layer on a large plate or tray. Drizzle the oil over the cooled gnocchi and toss gently with your hands to coat.
4 When ready to serve, heat the butter in a frying pan, add the rosemary if using, then fry the gnocchi in a few batches until crisp and golden. Keep warm and serve.
Chorizo & mozzarella gnocchi bake
SERVES 6 PREP 10 mins COOK 25 mins EASY
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
120g chorizo, diced
2 x 400g cans chopped tomatoes
1 tsp caster sugar
600g fresh gnocchi
125g mozzarella ball, cut into chunks
small bunch of basil, torn green salad, to serve
1 Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar and
season. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft. Heat the grill to high.
2 Stir three-quarters of the mozzarella and most of the basil through the gnocchi. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season, scatter over the remaining basil and serve with a green salad.
GOOD TO KNOW 1 of 5-a-day
Gnocchi with parsley, butter & samphire
SERVES 4 PREP 1 hr COOK 15 mins MORE EFFORT V
900g floury potatoes, unpeeled
halved if large
50g salted butter
1 egg, beaten
225-280g plain flour
100g salted butter
6 shallots, finely sliced
3 garlic cloves, finely chopped
200g samphire
2 small packs parsley, chopped
1 To make the gnocchi, cook the potatoes in boiling water for 40-50 mins until very tender, then drain well. Peel away the skin and press through a sieve or a potato ricer into a bowl.
2 While the potatoes are still warm, add 1 tsp salt, the butter, egg and half the flour. Lightly mix together and turn out onto a floured board. Gradually knead in enough of the remaining flour to make a smooth, soft but slightly sticky dough.
3 Roll out the dough into sausages, about 2.5cm in diameter. Cut into roughly 2cm pieces and put on a floured tea towel to prevent the gnocchi sticking together.
4 Bring a large pan of water to the boil. Drop the gnocchi into the water in batches and allow to cook for 2-3 mins until they float to the surface. Remove with a slotted spoon and keep hot while you cook the rest.
5 Meanwhile, gently heat the butter in a large heavy-based pan, add the shallots and garlic, and soften for 5-6 mins. Add the samphire and cook for 4-6 mins more.
6 Add the gnocchi to the pan with most of the parsley. Gently toss everything together and season. Serve scattered with the rest of the parsley.
Sweet potato gnocchi with tomato sauce
Try this tasty gnocchi made with both sweet potatoes and white potatoes. The sweet potatoes count towards your five-a-day, as does the accompanying tomato sauce
SERVES 4 PREP 40 mins COOK 1 hr 10 mins EASY V
350g sweet potatoes
4 baking potatoes (950g)
200g wholemeal spelt flour, plus extra if needed
1 tbsp olive oil
4 garlic cloves, finely grated
1-2 fresh chillies, deseeded and finely chopped
600g large vine-ripened tomatoes, finely chopped
15g basil, half chopped
50g finely grated Italian-style vegetarian hard cheese
1 Heat the oven to 200C/180C fan/ gas 6. Put both types of potato on a baking tray, prick all over with a fork, then bake for 50-60 mins until a knife easily slides into them. Cut all the potatoes in half to allow excess steam to escape as they cool.
2 Meanwhile, make the sauce. Heat the oil in a pan over a medium heat and fry the garlic and chillies until softened. Tip in the tomatoes, stir in the chopped basil, then cover and leave to cook over a low heat for 20-30 mins until thickened.
3 When the baked potatoes are cool enough to handle, carefully peel and discard the skins, then mash well until smooth. Stir in the flour, then knead briefly with your hands to create a dough, adding a little extra flour if the mixture is sticky.
4 Halve the dough, then wrap one half and put it in the fridge for another day. Will keep chilled for up to three days Quarter the remaining dough, then roll each piece into a sausage about 28cm long and cut into even bite-sized pieces. Lightly press using the back of
a fork to create ridges, if you like, then set aside, spaced apart.
5 Bring a large pan of water to the boil, then drop in the gnocchi and cook for 2-4 mins until they rise to the surface, then scoop them out using a slotted spoon. Don’t let them overcook or they’ll fall apart. Toss with half the tomato sauce, tear in half of the remaining basil, and scatter over half the cheese. The remainder will keep chilled for up to three days. Make the rest of the gnocchi as described in step 4, then reheat in the sauce and serve as above with the remaining basil and cheese.
Sausage, kale & gnocchi one-pot
SERVES 4 PREP 5 mins COOK 15 mins EASY
1 tbsp olive oil
6 pork sausages
1 tsp chilli flakes
1 tsp fennel seeds (optional)
500g fresh gnocchi
500ml chicken stock (fresh if you can get it)
100g chopped kale
40g parmesan, finely grated
1 Heat the oil in a large high-sided frying pan over a medium heat. Squeeze the sausages out of their skins into the pan, then use the back of a wooden spoon to break the meat up. Sprinkle in the chilli flakes and fennel seeds, if using, then fry until the sausagemeat is crisp around the edges. Remove from the pan with a slotted spoon and set aside.
2 Tip the gnocchi into the pan, fry for a minute or so, then pour in the chicken stock. Once bubbling, cover the pan with a lid and cook for 3 mins, then stir in the kale. Cook for 2 mins more, or until the gnocchi is tender and the kale has wilted. Stir in the parmesan, then season with black pepper and scatter the crisp sausagemeat over the top to serve.
Puttanesca baked gnocchi
Serve this budget-friendly baked gnocchi for a delicious midweek meal when you’re short on time.
SERVES 4 PREP 5 mins COOK 30 mins EASY
2 x 400g cans cherry tomatoes olive oil, for frying
1 onion, finely chopped
1 tsp chilli flakes
1 tbsp capers, drained
60g black pitted Kalamata olives, roughly chopped
5 anchovy fillets in oil, finely chopped
a few pinches of sugar
500g fresh gnocchi
125g mozzarella, torn
1 Blitz one of the cans of tomatoes in a food processor until smooth and set aside. Heat a glug of oil in a mediumsized saucepan over a medium heat. Fry the onion with a generous pinch of salt for 8-10 mins until softened and translucent. Add the chilli and all the tomatoes, lower the heat, then simmer for 10 mins, uncovered.
2 Fill one of the empty cans a quarter full with water and add this to the sauce. Stir in the capers, olives and anchovies. Season with salt, pepper and a couple of generous pinches of sugar. Cook on a gentle heat, uncovered, for a further 5 mins.
3 Heat the grill to high. Bring a large pan of water to the boil and cook the gnocchi for 2 mins. Drain and toss in the tomato sauce, then tip into an ovenproof dish or shallow casserole. Top with the mozzarella and a good grating of black pepper then grill for 3-4 mins or until the mozzarella is molten and gooey.
Blue cheese gnocchi
SERVES 4 PREP 10 mins COOK 10 mins EASY V
2 x 400g packs fresh gnocchi
1 tbsp olive oil knob of butter
1 large onion, roughly chopped 500g small Portobello mushrooms, sliced
2 large garlic cloves, chopped 150g pack creamy blue cheese small pack parsley, chopped
1 Bring a large pan of water to the boil and cook the gnocchi following pack instructions. When they float to the top, they’re ready. Drain and set aside.
2 Meanwhile, heat the oil and butter in a large lidded frying pan. Add the onion and mushrooms, cook for 1 min over a high heat, then turn down the heat to medium, put the lid on and cook for 5 mins more, stirring occasionally.
3 Remove the lid and add the garlic, cook for 1-2 mins, then stir in the gnocchi. Scatter over blobs of the blue cheese and the parsley to serve.
PER
SERVES 4 PREP 10 mins COOK 25 mins EASY V
3 tbsp olive oil
2 aubergines, cut into 1cm chunks
2 garlic cloves, sliced 400g can plum tomatoes
1 tsp red wine vinegar
pinch of chilli flakes (optional)
small bunch of basil, leaves picked and stalks finely chopped pinch of sugar
500g gnocchi
parmesan, or vegetarian alternative, to serve
1 Heat the oil in a deep frying pan and fry the aubergine with a pinch of salt for 10 mins, until golden and soft.
2 Add the garlic and fry for 2 mins, until fragrant. Tip in the tomatoes, then half-fill the can with water and add that too. Stir in the vinegar, chilli flakes, if using, and the basil stalks. Mash the tomatoes with a wooden spoon to break them up. Simmer for
15 mins until thickened. Season to taste, and add a pinch of sugar or a dash more vinegar if necessary.
3 Cook the gnocchi in salted water for 1-2 mins until just starting to rise to the top. Drain, keeping some of the cooking water. Add the gnocchi to the sauce with a splash of the cooking water to loosen if necessary, then remove from the heat. Mix the gnocchi into the sauce, then stir in some of the basil. To serve, scatter with more basil and grate over the parmesan.
Gnocchi alla norma
Creamy baked gnocchi with squash & spinach
SERVES 3 PREP 15 mins COOK 15 mins EASY V
600g butternut squash, peeled and cut into small chunks
1 tbsp olive oil, plus a drizzle
2 garlic cloves, crushed 160g baby spinach
250g mascarpone grating of nutmeg
30g parmesan or vegetarian alternative, grated
500g gnocchi
3 tbsp fresh or dried breadcrumbs
1 Put the squash in a heatproof bowl with a splash of water and a pinch of seasoning, then cover and microwave on high for 5 mins. Alternatively, toss the squash in a drizzle of oil, season and cook for 12 mins at 200C in an air fryer, or 25 mins in an oven, until soft and caramelised.
2 Meanwhile, heat 2 tsp of the oil in a large ovenproof frying pan over a medium heat and fry the garlic for
30 secs, until sizzling but not browning. Add the spinach, season and cook until wilted.
3 When the squash is tender, roughly mash half of it using a fork. Stir the mashed squash and the mascarpone into the spinach, then add 150ml water and stir until you have a smooth, creamy sauce. Grate in a generous amount of nutmeg and add half the parmesan.
3 Gently stir in the gnocchi and squash chunks to coat in the sauce. Simmer for 1-2 mins until everything is heated through, adding a splash of water if the sauce is very thick. Scatter over the breadcrumbs and remaining parmesan. Heat the grill to mediumhigh, then grill the gnocchi for a few minutes, until golden and bubbling.
Gnocchi & tomato bake
SERVES 4 PREP 5 mins COOK 25 mins EASY V
1 tbsp olive oil
1 onion, chopped
1 red pepper, finely chopped
1 garlic clove, crushed
400g can chopped tomatoes
500g pack gnocchi
handful basil leaves, torn
½ x 125g ball mozzarella, torn into chunks
1 Heat the oil in a large frying pan, then cook the onion and pepper for 5 mins. Stir in the garlic, fry for 1 min, tip in the tomatoes and gnocchi, then bring to a simmer. Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened. Season, stir through the basil, then transfer to a large ovenproof dish. Heat the grill to high.
2 Scatter with the mozzarella, then grill for 5-6 mins until bubbling and golden. You can freeze the bake for up to a month, just defrost and bake in a medium oven for 20-30 mins until piping hot. PER
Gnocchi fish pie
SERVES 4 PREP 10 mins COOK 20 mins EASY
350g gnocchi
200ml semi-skimmed milk
2 tbsp cornflour
400g fish pie mix, or a mix of salmon, smoked haddock and prawns
4 spring onions, sliced
1 tbsp chopped chives, or ½ tbsp finely chopped tarragon
150ml reduced-fat crème fraîche
1 tsp capers, drained
200g frozen peas
1 tsp olive oil
250g long-stem broccoli or green beans, steamed, to serve
1 Put the gnocchi in a deep ovenproof frying pan and cover with boiling water. Add a pinch of salt, simmer for 2-3 mins, then drain and leave to steam-dry.
2 Combine a splash of the milk with the cornflour until you have a smooth
paste, then add to the rest of the milk. Pour the mixture into the frying pan, then add the fish pie mix and spring onions and bring to a gentle simmer. Cook for about 4-5 mins, stirring frequently, until the sauce has thickened and the fish is just cooked. Season well. Stir in the herbs, crème fraîche, capers and peas, and bring back to a simmer.
3 Heat the grill to medium-high. Arrange the gnocchi over the filling, then brush with the oil and season with some black pepper. Grill for 5-10 mins, or until the gnocchi has puffed up and is starting to turn golden on top. Serve with the broccoli or green beans on the side.
Best pasta
alternatives
However much you love pasta, it’s always useful to have a couple of different options up your sleeve
COURGETTI
How to make courgetti
Want to get creative with courgette? Follow our guide to making a variety of spiralized courgetti dishes – getting your five-a-day has never been easier!
Replacing pasta and noodles with vegetable versions has gained traction over recent years as an easy way to cut down on carbs and get your five-a-day. Whether you buy your courgetti (or even ‘boodles’ – butternut squash noodles) ready-made, or make it yourself, there are a wide range of recipes to use it in.
Courgetti is quick to cook whichever way you choose to eat it. Add it to stir-fries in the last two minutes of cooking time, steam it to serve with a pasta-style sauce, bulk up soups and broths by adding it in at the end, or use it in a pie filling to add texture as well as flavour.
Easy ways to make courgetti
Making your own courgetti couldn’t be simpler. The relatively soft flesh of courgettes means that they spiralize easily, so unless you’re going to be using your spiralizer for other vegetables, it isn’t necessary to invest in an expensive piece of kit. Spiralizing for one or two people is a doddle with the hand-held pencil sharpener type, but if you’ve got a family you may want to invest in a countertop model for ease and speed. Alternatively, for a cheap and cheerful
way to follow the trend, use a julienne peeler lengthways on the courgette. You won’t achieve exactly the same shape noodles, but the texture will be the same. For more information, check out our buying guide at goodfood.com/ review/test-best-spiralizers.
Picking the best courgettes
A firm, fresh courgette will make the best courgetti, so when you buy your courgettes, make sure they feel firm and heavy – and aren’t too big for your spiralizer!
How to store
Once you’ve made your courgetti you can store it in a food bag in the fridge until you need it. Courgetti doesn’t freeze well though, so make it on the day you want to eat it for optimum texture and flavour. If you’re following a calorie-controlled diet, it’s handy to know that a portion weighing 100g will have 20 calories.
For more low-calorie meal ideas, see our collection of recipes under 400 calories at goodfood.com/recipes/collection/ 400-calorie-meal-recipes
Ways to eat courgetti
Courgetti is extremely versatile and works well raw or cooked.
Raw
Before using we like to toss it in some lemon juice to soften it slightly. Try it in this zingy salad with ricotta and mint: goodfood.com/recipes/courgetti-chillilemon-ricotta-mint
Stir-fried
Heat a little oil in a frying pan and, once hot, add the courgetti and stir-fry briefly for 30 seconds to a minute. You are looking to warm the courgetti through without wilting it. Try it as an alternative to pasta with our lentil ragu on p114.
Poached
Courgetti works well when added to a sauce as a substitute for noodles, then simmered until heated through just before serving.
Baked
We find courgetti can be a good way to introduce vegetables to kids. Try it shaped into courgetti fritters or baked in a parcel under a salmon fillet to liven up midweek meals.
Courgetti bolognese
Spiralized courgettes make a healthy alternative to pasta in this twist on spaghetti bolognese – we’ve used turkey mince to keep the calories lower
SERVES 4 PREP 15 mins COOK 1 hr EASY
2 tbsp olive oil
500g turkey mince
1 large onion, finely chopped
1 garlic clove, crushed
2 large carrots, diced
150g pack button mushrooms, roughly chopped
1 tbsp tomato purée
2 x 400g cans chopped tomatoes
2 chicken stock cubes
1 tbsp soy sauce
4 large courgettes
grated pecorino or parmesan, to serve handful basil leaves
1 Heat 1 tbsp of the olive oil in a large saucepan and add the turkey mince. Fry until browned, then scoop into a bowl and set aside. Add the onion to the pan and cook on a low heat for 8-10 mins until tender. Next, add the garlic, stirring for 1 min or so, followed by the carrot and the mushrooms, stirring for about 3 mins, until softened.
2 Tip the turkey mince back into the pan, add the tomato purée, give everything a quick stir, then tip in the chopped tomatoes, plus a can of water. Crumble in the chicken stock cubes and bring to the boil. Once boiling, lower the heat and simmer for about 1 hr, until the sauce has thickened and the veg is tender.
3 When the bolognese is nearly ready, stir through the soy sauce and season to taste. Spiralize your courgettes. Heat a large frying pan with the remaining 1 tbsp olive oil, add the courgetti and cook until slightly softened. Season and serve topped with the turkey bolognese, grated pecorino or parmesan and basil leaves.
Lentil ragu with courgetti
SERVES 4-6 PREP 15 mins COOK 40 mins EASY V
2 tbsp rapeseed oil, plus 1 tsp
3 celery sticks, chopped
2 carrots, chopped
4 garlic cloves, chopped
2 onions, finely chopped
140g button mushrooms, quartered
500g pack dried red lentils
500g pack passata
1 litre stock made with reduced-salt vegetable bouillon
1 tsp dried oregano
2 tbsp balsamic vinegar
1-2 large courgettes, spiralized
1 Heat 2 tbsp oil in a large sauté pan. Add the celery, carrot, garlic and onion and fry for 4-5 mins over a high heat to soften and start to colour. Add the mushrooms and fry for 2 mins more.
2 Stir in the lentils, passata, veg stock, oregano and balsamic vinegar. Cover the pan and leave to simmer for 30 mins, until the lentils are tender and pulpy. Check occasionally and stir to make sure the mixture isn’t sticking to the bottom of the pan; if it does, add a drop of water.
3 To serve, heat the remaining oil in a separate frying pan, add the courgette and stir-fry briefly to soften and warm through. Serve half the ragu with the courgetti and chill the rest to eat on another day.
GOOD TO KNOW vegan
5 of 5-a-day • good for you • gluten free PER SERVING (4) 578
RISOTTO
Discover the best varieties of rice to use for risotto, including arborio, carnaroli and vialone nano, plus top cooking tips.
What is risotto rice?
To create an authentic, creamy Italian risotto, the use of specialist rice is imperative. It comes in various forms and is usually very pale in colour, stubby and smooth in texture. Grains are categorised according to their size, ranging from commune (the shortest) to semifino, fino and superfino (the longest). The nature of the grain also varies from region to region. The most commonly used risotto rice in the UK is arborio, although Italians may deem carnaroli and vialone nano to be of higher quality. Other varieties include roma, ribe and baldo. Other long grain rice should be avoided – semi-round risotto rice absorbs liquid and releases starch far better, giving risotto its characteristic creamy texture.
How to prepare risotto rice
Keep the rice in a cool, dry, dark place until ready for use. Ensure it is covered with a lid or kept in a sealed box. The rice does not need washing before use.
How to cook risotto rice
Unlike other rice that can be left in a pan of water to cook, risotto rice requires constant attention to ensure a perfectly finished dish. Create the base of your savoury risotto with onions gently fried in butter or oil. Stir in the rice and cook until semi-transparent and glossy. Over a low heat, gradually add ladlefuls of stock to be absorbed by the rice, causing it to expand and alter in texture, from separate grains into a more cohesive consistency. Add extra vegetables, meat or fish later in the
cooking process, according to the cooking time required. Once the risotto is cooked, it can be cooled and used to make dishes such as arancini. To make a sweet risotto rice pudding, bring milk, cream and sugar to the boil, add the rice, then simmer over a low heat, stirring slowly, until the rice is cooked through and creamy.
Choose the best risotto rice
Risotto rice produced in Italy is generally the superior product. If you’re buying a supermarket own brand, check that it’s been imported from Italy.
Leek risotto
Make leeks the star of the show in this risotto. Don’t forget the importance of butter and good-quality hard cheese for making a great risotto.
SERVES 4-6 PREP 20 mins COOK 1 hr 15 mins EASY V
2 tbsp olive oil
500g leeks, 80g cut lengthways into strips, the rest finely sliced 75g butter
2 celery sticks, finely chopped
2 carrots, finely chopped
300g risotto rice (carnaroli or arborio work well)
175ml white wine
1-1.5 litres hot vegetable or chicken stock
50g grated parmesan or vegetarian alternative, plus extra to serve
1 Heat 1 tbsp of the oil in a large, lidded frying pan or heavy-based saucepan over a medium heat. Tip in the 80g leeks and fry for 5-8 mins until golden, to create a straw-like appearance. Remove from the pan, leaving the oil behind, and set aside. (You could skip this step and simply slice all the leeks to add in step 2, but the strips make a nice garnish to top the risotto.)
2 Drizzle the remaining oil into the pan over a low-medium heat and add 25g of the butter, stirring until the butter has melted. Tip in the celery, carrots and sliced leek. Stir well, then
reduce the heat to low and put the lid on. Fry for 15-20 mins, stirring occasionally until the celery, carrots and leeks have softened. Add the rice and stir to coat in the buttery veg, then turn the heat up to medium and cook for 2 mins until the rice turns translucent. Pour in the white wine and cook for a few minutes until the alcohol has evaporated. Season well.
3 Add in a ladleful of the hot stock and stir until it has been completely absorbed. Pour in another ladleful and stir again while the rice absorbs it. Repeat until all the stock has been used up and the rice is al dente – this should take about 20 mins. If you run out of stock, you can either make up a little more or use boiling water from the kettle.
4 Take the risotto off the heat and stir in the cheese and remaining butter. Ladle into bowls or onto plates, grate over some extra parmesan, and scatter over the fried leek strips to serve.
Oven-baked red pepper risotto
This easy recipe doesn’t require all the stirring you’d normally need for a risotto. Any leftovers are great the next day too.
SERVES 4 PREP 5 mins COOK 30 mins EASY V
1 tbsp oil
1 onion, chopped
300g risotto rice
100ml white wine (optional, or use more stock)
400g can chopped tomatoes
200g frozen roasted peppers
500ml vegetable stock
handful flat-leaf parsley, chopped parmesan, to serve (optional)
1 Heat the oven to 200C/fan 180C/ gas 6. Heat the oil in an ovenproof pan, then fry the onion for a few minutes until softened. Turn up the heat, stir in
the rice, then fry for 1 min more. Pour in the wine, if using, stirring until absorbed, then pour in the tomatoes, peppers and 400ml of the stock. Cover and bake in the oven for 25 mins, until the rice is tender and creamy.
2 Stir in the remaining stock and parsley, season and scatter with shaved or grated parmesan to serve, if you like.
Kale pesto
The term superfood is often bandied around, but when it comes to this leafy green, it really is true. In fact, you can almost taste the iron as you eat it – and there’s no excuse not to when it’s as cheap as it is. You may be more familiar with kale in salads, soups or stir-fries, but this pesto makes the most of its flavour and colour.
MAKES 10-12 servings PREP 10 mins NO COOK EASY V
85g pine nuts, toasted 85g parmesan (or vegetarian alternative), coarsely grated, plus extra to serve (optional)
3 garlic cloves
75ml extra virgin olive oil, plus extra to serve
75ml olive oil
85g kale
1 lemon, juiced spaghetti or linguine, to serve
Get saucy!
10 simple sauces to add to your pasta repertoire
Tomato sauce
A good tomato sauce has countless uses and is often cheaper, tastier and more wholesome than shop-bought.
MAKES 8 portions PREP 15 mins COOK 45-50 mins EASY V
4 tbsp olive oil
2 onions, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
2 bay leaves
1 tsp sugar
4 x 400g cans chopped tomatoes
1 Heat the oil in a pan and add the vegetables and bay leaf. Stir in the sugar plus some salt. Gently cook for 10-15 mins until the veg is tender. Stir in the tomatoes and 150ml water.
Simmer gently for 30 mins, or until the sauce has reduced by two-thirds.
2 Stir occasionally, particularly towards the end of the cooking time, so the sauce doesn’t catch on the bottom of the pan. If you like your sauce a little thinner, add a splash of water (pasta cooking water is ideal for this). Serve half with pasta and chill or freeze the other half in batches for later use.
1 Put the pine nuts, parmesan, garlic, both oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste.
2 Stir through hot pasta to serve, topping with extra parmesan and olive oil, if you like.
3 To store, put in a container or jar and cover the surface with a little more olive oil. Will keep in the fridge for a week or in the freezer for up to a month
Cheese sauce
This easy recipe is ready in just 15 minutes. Use to make macaroni or cauliflower cheese.
SERVES 6 PREP 5 mins COOK 10 mins EASY V
500ml milk
4 tbsp plain flour
50g butter
100g mature cheddar, grated (or use a mix of cheddar and blue cheese)
1 Pour the milk into a large saucepan and add the flour and butter. Turn on the heat to medium and start to whisk the mixture. Keep whisking as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken.
Alfredo sauce
3
2 Whisk for another 2 mins while the sauce bubbles, then stir in the cheese until melted.
1 Toast the pine nuts in a small pan over a low heat for 3-4 mins until golden-brown. Set aside to cool. Blitz with the remaining ingredients
Enjoy this classic Italian-American creamy pasta sauce folded into cooked pasta. It’s been adapted over the years to include double cream, making it very rich and delicious.
SERVES 4 PREP 5 mins COOK 5 mins EASY V
25g butter
2 garlic cloves, crushed or finely grated
300ml double cream
1 tsp Italian dried herbs
100g parmesan, grated
1/2 small bunch parsley, finely chopped
400g pasta, cooked, to serve
1 Melt the butter in a pan over a medium-low heat and fry the garlic for 1 min, until softened but not
browned. Stir in the cream and mixed herbs and bring to a gentle simmer, lowering the temperature if necessary. Add the parmesan, stirring continuously until it has melted. Sprinkle over the parsley (reserve a little to garnish, if you like). Fold into the cooked pasta to serve.
V
in a food processor until smooth. Season to taste.
4
2 Spoon the pesto into a jar and top with a thick drizzle of olive oil. Will keep in the fridge for up to a week
5
Roasted pepper sauce
SERVES 4 PREP 5 mins plus cooling COOK 30 mins EASY V
3 red peppers, chopped
2 red onions, chopped
1 tbsp oil
1/2 tsp dried thyme
500g passata
1 Heat the oven to 220C/fan 200C/ gas 7. Toss the peppers and onions in the oil and dried thyme, then roast for 30 mins, until soft and slightly charred.
2 Leave to cool a little, then pulse in a food processor until just chunky (you can also chop by hand if you prefer). Stir into the passata, season and warm through to serve.
Mushroom sauce
Rich and full of umami flavour, this simple sauce is great with steak or chicken as well as pasta.
1 Pour 100ml of boiling water over the dried porcini and leave to stand for 5 mins. In a saucepan, heat the butter and fry the shallots gently until soft and translucent.
2 Add the chestnut mushrooms and cook for 5 mins more. Pour in 1 tbsp of the liquid from the porcini and discard the rest. Chop the porcini and add them to the pan. Fold in the crème fraîche, bring to a simmer then season to taste.
Basil pesto
This classic pesto is easy to make, and will enhance everything from pizzas and pasta to sandwiches.
SERVES 8 PREP 5 mins COOK 5 mins EASY V
50g pine nuts or cashews large bunch of basil, leaves picked 50g parmesan or vegetarian alternative
1 garlic clove, chopped
100ml olive oil
1 Toast the nuts in a pan over a low heat. Tip into a mini food processor with the remaining ingredients, then blitz into a rough sauce (you can also use a large pestle and mortar if you prefer). Will keep for three days in the fridge.
Rich ragu
We’ve used beef in this recipe, however you could also use pork, or half of each, if you like.
SERVES 4 PREP 10 mins COOK 1 hr 45 mins EASY
1 tbsp olive oil
1 onion, finely chopped
1 celery stick, finely diced
1 large carrot, finely diced
600g beef mince
3 tbsp tomato purée
2 garlic cloves, finely grated
2 tsp fresh thyme leaves
150ml red wine (or use extra beef stock)
500ml beef stock
400g spaghetti
50g grated parmesan, plus extra to serve (optional) side salad, to serve
1 Heat the oil in a large pan and fry the onion, celery and carrot over a medium heat for 10 mins, stirring occasionally, until softened and starting to colour.
2 Add the mince and cook, breaking up any clumps of meat with a wooden spoon, until browned.
3 Stir in the tomato purée, garlic and thyme, and cook for 1-2 mins more. Pour in the wine, if using, and increase the heat to cook off most of the alcohol.
Reduce the heat, stir in the stock and season. Cover with a lid and leave to cook gently for 1 hr-1 hr 15 mins until the meat is tender and the sauce has thickened.
4 Remove the lid and continue cooking for 15 mins. Meanwhile, cook the spaghetti following pack instructions. Reserve a mugful of the pasta cooking water, then drain and add to the ragu along with the parmesan. Toss well and add a little pasta water to help the sauce coat the spaghetti. Serve with a side salad and extra parmesan, if you like.
Arrabbiata sauce
A fiery sauce, packed with tomatoes, chilli and garlic. Stir it through pasta for an easy, delicious dinner.
SERVES 2 PREP 10 mins COOK 25 mins EASY V
2 garlic cloves, crushed
2 tbsp extra virgin olive oil
1 red chilli, finely chopped (remove the seeds if you prefer it less hot)
400g can chopped tomatoes
1 Heat the oil in a saucepan and fry the garlic over a medium heat for 1-2 mins until fragrant but not browned. Add the chilli, fry for another minute, then add the tomatoes along with 1 tsp salt and 1/2 tsp sugar. Stir well, then simmer gently for 20 mins, stirring occasionally. The sauce will thicken slowly as it cooks.
2 Taste and adjust the seasoning if needed. Serve stirred through pasta, or blend it first to create a smoother sauce if you prefer. Will keep chilled for up to five days
Recipe index
Trusted recipes from the Good Food test kitchen
MEAT & POULTRY
Bacon & avocado warm pasta salad 74
Bacon & mushroom pasta 20
Broccoli pesto & pancetta pasta 46
Bucatini with mushrooms & sausage 21
Butternut squash, sausage, spinach & mushroom pasta bake 67
Chicken pasta bake 59
Chicken, spinach & bacon alfredo pasta bake 50
Chicken, squash & pesto lasagne 52
Chorizo & chilli pasta 18
Classic lasagne 98
Classic spaghetti carbonara 16
Courgetti bolognese 113
Creamy courgette & bacon pasta 23
Creamy linguine with prosciutto & lemon 27
Healthy spaghetti bolognese 44
Lamb & macaroni bake 54
Lasagne 68
Mild chilli & bean pasta bake 53
Next-level spaghetti bolognese 100
Next-level spaghetti carbonara 85
Next-level spaghetti & meatballs 91
Pea & ham pasta 23
Quick & easy pasta salad 79
Ravioli lasagne 86
Sausage pasta bake 57
Sausage ragu & spinach pasta bake 70
Slow cooker bolognese 38
Slow cooker lasagne 32
Slow cooker turkey meatballs 35
Speedy sausage stroganoff tagliatelle 17
Stuffed pasta bake bolognese 82
Three-cheese meatball lasagne 61
Tortellini with pesto & broccoli 75
Warm sausage & broccoli pasta salad 72
FISH & SEAFOOD
Air-fryer tuna pasta bake 38
Crab ravioli 96
Pasta salad with pesto & prawns 76
Pasta salad with tuna, capers & balsamic dressing 80
Pasta with salmon & peas 20
Pesto salmon pasta bake 58
Prawn & avocado pasta salad 79
Prawn, dill & cucumber pasta 81
Prawn, lemon & parsley spaghetti 24
Sardine & tomato pasta with gremolata 41
Scandi beetroot & salmon pasta 77
Spaghetti with fennel, anchovies & capers 14
Truffled macaroni & smoked haddock bake 95
Tuna & broccoli pasta bake 66
Tuna & tomato pasta bake 60
VEGETARIAN
Air-fryer pasta chips 34 •
Asparagus, chilli & feta farfalle 24 •
Best-ever macaroni cheese 89 •
Caponata pasta 15 •
Cauliflower cheese & spinach pasta bakes 62 •
Cavolo nero orecchiette 42 •
Cheesy broccoli pasta bake 16 •
Cheesy sprout pasta bake 55 •
Cherry tomato, kale, ricotta & pesto pasta 47 •
Creamy courgette lasagne 65 •
Creamy pesto & kale pasta 43 •
Creamy pumpkin pasta 66 •
Fennel spaghetti 49 •
Halloumi pasta 45 •
Homemade pasta 10 •
Homemade spinach & ricotta ravioli 92 •
Lemon & greens pesto pasta 19 •
Lentil ragu with courgetti 114 •
Microwave macaroni cheese 37 •
Microwave vegetarian mug lasagne 32 •
Orecchiette with butter beans, parsley, chilli & lemon 15 •
Pasta alla vodka 12 •
Pasta arrabbiata with aubergine 40 •
Pesto pasta salad 73 •
Pasta primavera 28 •
Slow cooker mac ’n’ cheese 33 •
Slow cooker vegetable lasagne 37 •
Spaghetti puttanesca with red beans & spinach 27 •
