Courgette, Aubergine and Tomato Pasta

Time Preparing: 15 mins
Time Cooking: 45 mins
Serves: 2
Difficulty: 2/5
Season: Spring

Ingredients:
– 400g Aubergine
– 200g Courgett
– 400g Tin of Chopped Tomatoes
– Olive Oil
– Mixed Herbs
– Salt and Pepper
– 220g Wholewheat Pasta

Method:
1. Slice aubergine into half cm slices, discarding the head
2. Slice Courgette into small chunks
3. In a dish, mix 2-3tbsp olive oil with herbs, before coating aubergine and courgette before leaving to marinate for 30mins
4. Add 1/2 tbsp olive oil to another pan, and roast the aubergine for 3-5 mins on either side
5. Cook pasta as instructed
6. Add courgette and aubergine to a pan on a medium heat for 5 mins, until the courgette softens
7. Add chopped tomatoes and seasoning and continue to cook for a further 5 mins

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

 

Mushroom and Walnut Pasta with Sprouts Top Pesto

Time Preparing: 5 mins
Time Cooking:  15 mins
Serves: 2
Difficulty: 2/5
Season: Winter

Ingredients:
– 120g Pasta
– 120g Mushrooms
– 1 Onion
– 100g Homemade Brussels Sprout Top Pesto
– 40g Walnuts
– 1tbsp Olive Oil
– Salt and Pepper, for seasoning

Method:
1. Start by cooking the pasta as instructed on the packaging
2. Peel and chop the onion
3. On a medium heat, add the olive oil then once hot, the onion. Stir for a few mins until tender and browning
4. Add the sliced mushrooms, pasta and homemade pesto, stirring until completely covered
5. Serve with walnuts and seasoning

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Cheesy Broccoli and Tomato Bake

This cheesy little number is a great veggie dish which is quick and easy, and features veg that you’ll find in your boxes towards the end of Summer. For a vegan alternative, use vegan cheese or to bulk the meal out, add pasta and voilà – Cheesy Broccoli and Tomato Pasta Bake!

Time Preparing: 10 mins
Time Cooking: 0 mins
Serves: 2 (or 4 with pasta)
Difficulty: 2/5
Season: Summer

Ingredients
– 1 Large Broccoli or equivalent small Broccoli’s, chopped with stalks removed
– 200g Tomatoes, quartered
– 2 Onions, finely chopped
– 2 Garlic Cloves, minced
– 200g Cheddar Cheese, grated (or vegan alternative)
– 50g butter (or vegan alternative)
– 100ml Milk (Soya for vegan alternative)
– 50g Plain Flour
– 5og Breadcrumbs
– 1tbsp Oil

Method
1. Preheat oven to 180 degrees
2. Begin by heating the butter on a medium heat until melted, then quickly stir in the flour until you have a paste
3. Gradually whisk the milk, until you’ve got a creamy consistency
4. In a separate pan, heat onions on a medium heat with the oil until translucent (about 6 mins) then add garlic for the last two minuted
5. Cook broccoli in a pan of boiling, salted water for 3 mins then drain
6. Add 150g cheddar to the creamy sauce, and stir until fully melted
7. Place broccoli, onions and tomatoes into a bake tray, and pour the sauce over the top
8. Sprinkle with remaining cheese and breadcrumbs then bake in the oven for 15-20 mins

Purple Sprouting Broccoli, Leek & Mushroom Pasta Bake

Time Preparing: 20 mins
Time Cooking: 5 mins
Serves: 4
Difficulty: 2/5
Season: Spring

Ingredients
– 250g Dry Pasta
– 2 Leeks
– 200g Mushrooms
– 200g Purple Sprouting Broccoli
– 150g Mature Cheddar, grated
– 1 Mozzarella Ball
– 25g Butter
– 300ml Milk
– 50g Plain Flour
– Olive Oil
– Salt and Pepper for seasoning

Method
1. Start by cooking pasta in a pan of boiling water as per instructions
2. Add the broccoli to the pasta water for the final 5 mins of cooking before draining and setting to the side
3. Meanwhile, heat the oil in a large pan then add the chopped leeks and mushrooms, frying until mushrooms are golden
4. In a separate pan, heat the butter then add the flour, and gradually add the milk, whisking until you have a smooth sauce. Add half of the cheddar and stir until melted
5. Add the pasta, broccoli, leeks, mushrooms, seasoning and sauce into a baking dish, then sprinkle the remaining cheddar and mozzarella on top
6. Grill until the cheese has melted and is crispy