5 Minute meals
One pot pesto pasta
Ingredients
100g Dried pasta per person (50-75g if having as a side)
Jarred pesto
Optional- Add some pre-fried mushrooms or leftover veggies for extra flavour, texture and goodness!
Method
Bring a pot of salted water to the boil and add your pasta. Cook for 13 minutes or until al dente. Reserve a cup of the pasta water when straining. Return the pasta to the pot and stir through Pesto (a little goes a long way, stir through to generously coat the pasta and taste as you go). Stir in the pasta water to create a looser sauce if desired (store any remaining Pesto as per jar instructions).
Serving suggestion- A simple side salad to balance the rich, punch of the Pesto
One bowl bolognaise
Ingredients
100g Dried spaghetti per person (50-75g if having as a side)
Passata
Optional- Finely dice 200g mushrooms as a mock ‘mince’, alternatively, use a mock-meat mince.
Seasonings of choice. I recommend 1tsp dried basil, 1tsp garlic granuels & 1tsp oregano.
Method
Bring a pot of salted water to the boil and add your pasta. Cook for 13 minutes or until al dente. Leave to one side.
If using a mock-meat mince/ Mushroom mince, pan fry until cooked through. Add the Passata and bring to a simmer, stir through the spaghetti.
Serving suggestion- Top with grated vegan cheeze and serve with a side salad and garlic bread slice.
Tinned Baked beans & sausages
Method
Follow heating instructions on tin.
Serving suggestion- Load up 2 slices of sourdough toast with the beans & sausages- Top with grated vegan cheeze if desired.