This fresh-tasting vegetable pasta is ready in about 15 minutes and is perfect for a quick healthy lunch or dinner. Each serving provides 440 kcal, 14g protein, 58g carbohydrate (of which 11g ...
We could eat this no-fuss veggie pasta bake every week. It's packed full of your 5-a-day and easy to make. Minimise washing up by making the sauce in the roasting tin that you bake the pasta in.
Add the pasta to the vegetables along with ½ cup (120 ml) of the reserved pasta water. Toss gently, adding more pasta water, if needed. Fold in the mint and slivered zucchini blossoms ...
drain the water and keep the boiled pasta in a bowl. 2. Heat the Garlic Ghee in a large non-stick skillet over medium low heat. 3. Chop the vegetables as per the requirement into small bite-sized ...
Honnold’s recovery meal mimics primavera pasta, a classic Italian recipe that involves cooking vegetables in butter and olive oil until they reach a tender texture with a slight crunch. This creates a ...
Add extra water if needed. Cook for a few minutes before adding the pasta and tossing with the creamy sauce. This November, Lorraine is launching a special appeal to support baby banks across the UK.
Holiday mains. I often end up with cauliflower or eggplant as the anchor for my vegetarian mains if I don’t want to serve a pasta or rice dish. Dishes with brussels sprouts, broccoli ...