Summer veggie pasta

Ingredients

• 200g pasta bows
• 175g fresh or frozen broad beans (about 650g/1lb 7oz in their pods)
• 1 tbsp good quality olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, chopped
• 2 large courgettes, cut into sticks
• 6 ripe plum tomatoes, cut into wedges
• a generous shot of Tabasco sauce
• a handful of shredded basil

METHOD 

1. Cook the pasta according to packet instructions, adding fresh broad beans for the last 3 minutes (frozen for the last 2 minutes).
2. While the pasta is cooking, heat the oil in a large frying pan, tip in the onion and cook over a medium heat for 1-2 minutes. Stir in the garlic and courgettes, toss over a medium heat for 2-3 minutes, then stir in the tomatoes and shake in the Tabasco. Stir for 2-3 minutes to soften the tomatoes a little (not too much or they will go mushy). Drain the pasta and beans.
3. Toss the veggies and basil into the pasta and season with salt and pepper. Serve hot (or cold as a salad with a low-fat dressing). 

 

Creamy veggie risotto

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 parsnip, finely diced
• 2 medium carrots, finely diced
• 350g risotto rice, such as arborio
• 1 bay leaf
• 1.2l hot vegetable or chicken stock
• 140g frozen peas or petit pois
• 50g parmesan (or vegetarian alternative), grated

METHOD

1. Heat the oil in a large shallow pan. Tip in the onion, parsnip and carrots, cover and gently fry for 8 mins until the onion is very soft. 
2. Stir in the rice and bay leaf, then gently fry for another 2-3 mins until the rice starts to turn see-through around the edges. Add 300ml of the stock and simmer over a gentle heat, stirring until it has all been absorbed. Carry on adding the hot stock, a ladleful at a time, letting it be absorbed before adding more. Continue until the rice is just cooked and all the stock has been used, adding a little more water or stock if needed. This will take 18-20 mins.
3. Remove the bay leaf from the cooked risotto and stir in the peas. Heat through for a few mins, then add most of the Parmesan and season to taste. Sprinkle with the remaining Parmesan and serve.

Veggie bolognese

Ingredients

• 1 large carrot
• 1 onion
• 200g mushrooms
• 2 tbsp olive oil
• 400g can chopped tomatoes
• 1 tsp dried mixed herbs
• 2 tbsp tomato ketchup
• 1 tbsp vegetable stock concentrate, I used Knorr Touch of Taste
• 350g pack Quorn mince
• 400g spaghetti
• parmesan cheese, to serve

METHOD

1. Peel the carrot and cut into small dice. Halve and peel the onion, then finely chop. Thickly slice the mushrooms.
2. Heat the oil in a large frying pan, add the onion and carrots and cook over the heat, stirring frequently, for about 10 mins until the onion is soft. Add the mushrooms and stir-fry for a few mins more.
3. Tip the tomatoes into the pan with half a can of water, the herbs, ketchup and stock, then stir well to make a sauce.
4. Stir the Quorn into the sauce, season with salt and pepper, then cover and simmer for 12 mins until the vegetables are cooked and the mixture is saucy rather than wet. 
5. Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and boil according to pack instructions – usually about 9-10 mins – until just tender.
6. Drain the spaghetti and pile into 4 bowls. Spoon the sauce on top, then generously grate over the cheese. Serve with crusty or garlic bread and a salad. 

Veggie lasagne

Ingredients

• 2 tbsp oil
• 1 onion, sliced
• 1 garlic clove, sliced
• 1 aubergine, cut into chunks
• 1 red pepper
• 8 plum tomatoes, halved
• 350ml passata
• 200g ready-cooked lasagne sheets
• 6 tbsp half-fat crème fraîche
• 2 tbsp grated parmesan (or vegetarian alternative)

METHOD

1. Heat oven to 190C/fan 170C/gas 5. Toss oil and vegetables together and roast in a large, shallow tin for 35 mins until lightly charred. Spoon a layer of roasted veg over the bottom of a medium-size baking dish.
2. Pour over some passata and cover with a layer of lasagne sheets. Repeat layers to use up all the roasted veg and passata, finishing with a layer of lasagne. Use a spoon to dollop over the crème fraîche, then sprinkle with the Parmesan. Return to the oven for 25 mins, until the lasagne is heated through and the top is golden and bubbling.

Sour cream rhubarb squares

Ingredients

• 100g butter, room temperature
• 100g golden caster sugar
• 100g mixed nuts, such as walnuts, brazil nuts, almonds and hazelnuts, roughly chopped (you can buy these as a mixed pack)
• 1 tsp ground cinnamon
• 250g dark muscovado sugar
• 1 large egg
• 225g plain flour
• 1 tsp bicarbonate of soda
• 2 x 142ml cartons soured cream
• 300g rhubarb, cut into 1cm pieces

METHOD

1. Preheat the oven to 180C/gas 4/fan 160C. If baking to cut into squares, line a 33 x 23 x 5cm baking tin with non-stick baking parchment. If serving as a pudding simply grease a similar-sized ovenproof dish with a little butter.
2. Melt about 15g/1⁄2oz of the butter and stir into the caster sugar, nuts and cinnamon in a bowl. Set aside.
3. Cream together the rest of the butter with the muscovado sugar and egg. When smooth and creamy, stir in the flour, bicarbonate of soda, 1⁄2 tsp salt and the soured cream. Lastly, stir in the rhubarb.
4. Pour the rhubarb mixture into the prepared tin and sprinkle with the sugar and nut topping. Bake for 30-35 minutes or until a skewer inserted in the centre comes out clean. Serve immediately as a pudding, or leave to cool and cut into squares. Keeps for 4-5 days in an airtight tin.