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
- 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.
- 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.
- 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.
- Add the pasta and mix really well. For a creamy version, stir through the coconut yoghurt or cream. Top with cheese.
- 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
- In a large casserole dish or heavy-based pan, heat the rapeseed oil and add the onion, garlic and spices.
- Stir occasionally for about 3-4 minutes, until softened but not browned.
- Add the rice and stir through to coat in the oil and spices.
- Pour over 500ml of the stock and bring to the boil over a high heat.
- 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.
- 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.
- Stir in the sweetcorn and spinach and allow it to cook over a low heat for a few minutes until piping hot.
- 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
- Bring a large pan of water to the boil and cook the pasta according to the packet instructions, until al dente.
- Drain and return the pasta to the saucepan.
- 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).
- Add the spinach ribbons along with a dash of olive oil or butter.
- 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
