Grated Root Veg and Cabbage Spaghetti

Time Preparing: 15 mins
Time Cooking: 15 mins
Serves: 2-3
Difficulty: 1/5
Season: Winter

Ingredients
– 300g Cabbage
– 100g Carrots
– 70g Parsnips
– 150g Beetroot
– 120g Wholewheat Spaghetti
– 2tbsp Olive Oil
– Handful of toasted Sesame Seeds

Method:
1. Chop the cabbage, then precook in boiling water for 25 mins
2. Once cooked, remove immediately then drain in a colander
3. Cook the spaghetti as instructed
4. Peel and grate carrots, beetroot and parsnips
5. In a large pan, heat the oil on a medium heat then add the carrots, beetroot and parsnips, for around 5-10 mins (until tender)
6. Add the cabbage and stir for another minute
7. Add the spaghetti, stirring until completely mixed together
Tip: If the dish seems a little dry, add another tbsp of olive oil
8. Serve immediately, with toasted sesame seeds

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Beetroot & Carrot Spaghetti

When beetroots come into season, creative ways to cook them need to be found! What about having a pink dish/lunch box thanks to the colour of the beetroots? This dish is a promise to have a happy lunch time.

 

Time Preparing: 10 mins
Time Cooking: 30 mins
Serves: 2
Difficulty: 1/5
Season: Autumn / Winter

Ingredients
– 120g Whole Wheat Spaghetti
– 2-3 Beetroots
– 2 Medium Carrots
– 1 Red Onion, finely chopped
– 1tbsp Olive Oil
– Handful of Pine Nuts
– Handful of Basil

Method
1. Start by cooking the whole wheat pasta as it is suggested on the packaging
2. Peel carrots and beetroot then cut into square pieces
3. Steam beetroot and carrots for 25/30mins
4. In a large pan, heat the olive oil, then add the chopped onion for 5mins
6. In a small pan, roast the pine nuts (check frequently, as it can burn pretty quickly)
7. Add the cooked spaghetti in the pan with the chopped onion
8. Add the steamed carrots and beetroots and stir everything together for 2mins
9. Add the roasted pine nuts and freshly chopped basil

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Vegan Lentil Bolognese

This bolognese is so quick and easy, it totally lends itself to weekday cooking (and by increasing the ingredients, will do you well for lunch time leftovers). The great thing about this vegan number, is the lentils which bulk the meal out, meaning it’s just as filling as a meat bolognese. Feel free to add any of your favourite extra veg!

Time Preparing: 15 mins
Time Cooking: 15 mins
Serves: 4
Difficulty: 3/5
Season: Summer

Ingredients
–  1 Large Onion, finely chopped
– 100g Mushrooms, sliced
– 1 Aubergine, chopped
– 2 Carrots, peeled and chopped
– 600g Lentils, rinsed and drained
– 400g Chopped Tomatoes
– 3 Garlic Cloves, minced
– 200ml Veg Stock
– 2tbsp Vegan Butter
– 2tsp Paprika
– 1tsp Sage
– 1tsp Thyme
– 1tsp Oregano
– 1bsp Sugar
– Spaghetti to serve

Method
1. Heat a pan to a medium heat, and add the onion and butter until translucent
2. Add the remaining veg, chopped tomatoes, veg stock, herbs and spices and continue to cook on a medium heat for 10 mins
3. Add the sugar and lentils, simmering for a further 5 minutes
4. Cook pasta in a separate pan, as per instructions, whilst sauce reduces
5. Serve the bolognese with pasta and vegan cheese (optional)