Photography Charlotte Kibbles

Tuscan Pasta Bake with Cavolo Nero

Serves: 4

Ingredients

• 3 tbsp rapeseed oil
• 1 red onion, sliced
• 2 garlic cloves, minced
• 4 sage leaves, finely chopped
• 250g quinoa fusilli pasta
• 8 rashers of streaky bacon, chopped or 1 cup (200g) pancetta (optional)
•  2 × 400g tins plum tomatoes
• 125ml (1⁄2 cup) chicken or vegetable stock or water
• 5 cavolo nero leaves, thinly sliced
• 3 tbsp coconut yoghurt or cream
• 1⁄2 cup (50g) grated Cheddar (or dairy-free) cheese
• Salt and pepper

1. Heat the oil in a large casserole dish and fry the onion, garlic and sage over medium heat for a couple of minutes. At this point, cook the pasta but take it off just before it’s done (it’ll cook more in the oven). Drain well. 
2. Turn up the heat under the casserole and add the bacon, if using. Stir and cook for about 3–4 minutes, until it’s browned.
3. Add the tomatoes and stock, crushing them as you stir. Bring to the boil, rinse out the tins with a splash of water and add that, too. If you’re not using bacon, season with salt and black pepper. Reduce the heat to medium-low and simmer for 5 minutes until the sauce has thickened slightly. Add the cavolo nero leaves and simmer for a further 2–3 minutes.
4. Add the pasta and mix really well. For a creamy version, stir through the coconut yoghurt or cream. Top with cheese.
5. Preheat the oven to 180°C/350°F/Gas mark 4. Bake for 20 minutes, until the cheese is melted and the pasta has crisp edges.

Sweetcorn and Spinach Dahl

Serves: 4

Ingredients

• 2 tbsp rapeseed oil
• 1 onion, finely sliced
• 2 garlic cloves, minced
• 1⁄2 tsp turmeric
• 1 tsp ground coriander
• 1 cup (180g) brown basmati rice (or use white rice and halve the cooking time)
• 1 litre vegetable or chicken stock
• 1 cup (180g) dried red lentils
• 1 cup (225g) frozen spinach
• 1 cup (150g) frozen sweetcorn kernels
• 1 cup (225g) frozen spinach

To serve

• Coconut yoghurt • Lime wedges • Fresh coriander leaves

Directions

1. In a large casserole dish or heavy-based pan, heat the rapeseed oil and add the onion, garlic and spices.  
2. Stir occasionally for about 3-4 minutes, until softened but not browned.
3. Add the rice and stir through to coat in the oil and spices.  
4. Pour over 500ml of the stock and bring to the boil over a high heat. 
5. Reduce the heat to low and simmer, covered, for 30 minutes. Glance in occasionally to check the rice isn’t sticking to the bottom of the pan.
6. Add the lentils and a little more stock if needed. Cover and continue to simmer gently until the rice and lentils are softened, about 20 minutes. Add more stock now and again, if needed.
7. Stir in the sweetcorn and spinach and allow it to cook over a low heat for a few minutes until piping hot.
8. Serve with a dollop of yoghurt, a squeeze of lime and a scattering of coriander leaves.

Fusilli Florentine

Serves: 4

Ingredients

• 300g fusilli pasta
• 3 eggs, plus 1 yolk, lightly whisked
• Handful of spinach, finely sliced into ribbons
• Dash of olive oil or knob of butter
• Freshly grated Parmesan cheese
• Salt and pepper

Directions

1. Bring a large pan of water to the boil and cook the pasta according to the packet instructions, until al dente.
2. Drain and return the pasta to the saucepan.
3. Quickly add the eggs and egg yolk, stirring all the time over a very low heat (you don’t want the heat high otherwise the eggs will scramble).
4. Add the spinach ribbons along with a dash of olive oil or butter. 
5. Sprinkle over the Parmesan, if desired.

Note: The eggs are meant to be runny, but if you can’t eat runny eggs do make sure you heat them through until firm.

Lizzie Loves Healthy Family Food: Delicious and Nutritious Meals You’ll All Enjoy by Lizzie King, Trapeze, £20 (hardback) / £10.99 (eBook); Lizzie Loves