Summer vegetable spaghetti with feta and black olives

 

End of the veg box again - onions, courgette, lemons and red pepper - added a few green beans, feta and olives and this was the delicious result.  Summery, but also filling, saltiness from feta and olives, sharpness from lemon. Fab. Quick too.

Olive oil

Onion

Garlic

Salt

Courgette

Red pepper

Green beans

Italian herbs

zest and juice of a lemon

spaghetti

black olives

Feta

Basil

1.  Sweat down chopped onion in olive oil, with a pinch of salt, then add crushed garlic.

2.  Add chopped red pepper, courgette and green beans (I would have added spinach if there was any available, so add/substitute with what you have available).  Let them soften for a few minutes.  Add a pinch of italian herbs.

3.  Cook spaghetti in boiling, salted water, as per packet instructions.

4.  When pasta is al dente, add a couple of spoons of pasta water to veg and toss in drained pasta, stir.

5.  Add chopped zest and juice of a lemon, black olives, shredded basil and crumbled feta.

6.  Serve, grind on black pepper, scoff, bask in smugness.

Cabbage spaghetti

Got home from a weekend away and looked into the fridge - sighed ... and looked around again.  

OK - half a cabbage, frozen sliced ham from Christmas, a drop of elmlea left from last week, the end of the parmesan ... and some frozen peas  ... voila!  Cabbage carbonara.  

It was surprisingly tasty - and cheap ... needs a good grind of black pepper to give it some zing.

Olive oil
Onion
Garlic

Spaghetti

Savoy cabbage

ham

parmesan

chilli flakes

frozen peas

1.  Sautee chopped onion in olive oil until soft, add crushed garlic and a tablespoon of water, continue to cook slowly.

2.  Shred cabbage and chop ham into small pieces.

3.  Cook pasta according to packet instructions.

4.  Add shredded cabbage to onions, with a little more water, and a handful of frozen peas, a few chili flakes, and steam/fry for a few minutes.

5.  Add ham and cream to heat through.

6.  Drain pasta and add to sauce, with grated cheese.  Stir in

7.  Stir, serve, scoff, seconds ...

Cheap, delicious, uses stuff up.

Spaghetti "carbonara"

Dead easy, dead quick - and a visit to Todmorden indoor market can supply all of the ingredients.  Vegetables from Traynor, pasta (gluten free for us) from The Mediterranean Pantry, bacon and chicken from Bracewell's or Fielden's butchers.  We had some left over chicken from a roast, but you could get some ready cooked from Brian's.  An egg from all over the place, and parmesan from The Crumbly Cheese.

Olive oil
Leeks
Mushrooms
Peas
Spaghetti
Bacon
Cooked chicken
Egg

1.  Sweat the chopped, washed leek in olive oil for a few minutes, then add chopped mushrooms.
2.  Boil the pasta in plenty of salted water.
3.  Fry off chopped bacon and then add cooked chicken.  Add the leeks etc to the meat.  (I was doing a veggie version and a meat eaters version, so then split the leeks etc between the two frying pans).
4.  Chuck in a handful of peas.
5.  Drain the pasta, and add it to the vegetables.
6.  Lightly whip an egg.  Let the pasta cool for a minute, then quickly turn the egg through, forming a silky "sauce".
7.  Serve, top with shards of parmesan and a good grind of black pepper.
8.  Scoff, watch veg dodger have seconds!

Lentil spaghetti ... another version

There are many versions of lentil spaghetti;  this one is made with semi-dried tomatoes which gives it a depth of flavour without adding tomato puree.  It is also made with "Tuscan Seasoning" from my deli stall on Todmorden market - which adds a bit of chilli kick.

Everything for this recipe can be sourced, if you are local, from Todmorden market - you would have to cross the road to the off licence to pick up a bottle of red - but otherwise all available from the market - the vegetable stall outside, the Crumbly Cheese and The Mediterranean Pantry inside.  (But you will probably have some stuff in your cupboards anyway).

Olive oil
Onion
Celery
Carrot
Tuscan seasoning
Mushrooms
Red lentils
Red wine
Sun-dried/semi-dried tomatoes
Fresh tomatoes
Water
Grainy mustard
Black pepper

Spaghetti (Gluten free here, but does not have to be)

Parmesan

1.  Sweat chopped onion, celery and carrot in olive oil.
2.  Add a tsp or so of Tuscan seasoning (herbs, garlic and chilli)
3.  Stir around, then add chopped mushrooms.
4.  Stir around again, then add a handful of red lentils.
5.  Chuck in a glass of red wine, and a glass of water - simmer.
6.  Whizz the semi-dried and fresh tomatoes with a stick blender (or equivalent)
7.  After the lentils have been in for 10 minutes add tomatoes.  Add water/stock when the mix starts to look a bit dry ... altogether simmer for about 40 minutes.
8.  Taste and stir in mustard and ground black pepper to taste.
9.  Cook the spaghetti according to packet instructions - ours was GF - and took 7 minutes boiling (packet said 8 ... so, as usual, checked before to make sure it was al dente).
10.  Serve, with or without parmesan shavings. (vegan if you don't!)

YUM!

Soya mince spag bog

This is a dish you have to start in advance.  The soya mince needs soaking, then boiling, then simmering... and then you start the spaghetti sauce!  To get a depth of flavour into the sauce you need to simmer it all for a good 40 minutes plus.  The 3 stage process is tasty, but if you want a quicker fix - I would go with lentil spaghetti.



Soya mince

Olive oil
Onions
Garlic
mixed herbs
Carrots
Celery
Courgette
Black pepper
Tinned tomatoes
Tomato ketchup
Red wine
Bouillon
American mustard

Gluten free spaghetti

1.  Follow the instructions on the packet for the soya mince - rinsing, soaking and simmering in my case ... or buy some frozen stuff and start at 2.
2.  Sweat chopped onions in olive oil, add other chopped veg (could have used peppers, aubergine, mushrooms, green beans etc) and herbs ... contine to sweat for a little.
3.  Add drained soya mince, turn over and fry a little.
4.  Add tomatoes, wine, stock and mustard ... simmer for a good while (30 mins?)
5.  Boil pasta according to packet instructions.
6.  Drain pasta, stir in a tiny smidge of sauce to stop it sticking ,,, then serve and scoff

So far it's all GF and vegan ,.. but a really good parmesan adds flavour ... and there is no need for pasta to be GF unless your diet requires it!

Mushroom and pea spaghetti "carbonara"

Our interesting dietary requirements mean that our dinners, if we are all to eat the same, need to be meat free, gluten free and lactose free - but I fancied something a little bit creamy, rather than the usual tomato based sauce ... so missing out the bacon, the cream and using gluten free pasta - came up with this, which was enjoyed by all.  It was improved by adding parmesan, for those of us who could.  I didn't want to, so had loads of black pepper ground on top.

Onion
Garlic
Mushrooms
Olive oil
frozen peas
gluten free spaghetti
egg
black pepper
parmesan (optional)

1.  Sweat onions gently in olive oil.
2.  Add mushooms and crushed garlic and cook together for about 8 minutes.
3.  Meanwhile boil pasta.
4.  Add frozen peas to mushrooms and heat through.
5.  Lightly whip the egg.
6.  When the pasta is done, drain and add to the mushrooms, take off the heat.
7.  Stir the egg into the pasta mixture and let it cook with the heat of the pan.
8.  Scoff

Courgette and broccoli spaghetti

Courgette, onions and broccoli at the end of the veg box ... so, here goes:-
 1.  Sautee chopped onion and crushed garlic in olive oil.
2.  When a little softenned add diced courgette, and the broccoli stem, diced.
3.  Add a little water, so that it doesn't get too dry, and a few chili flakes, season.
4.  Make pasta (GF spaghetti in this case) according to packet instructions.
5.  5 minutes from serving add small broccoli florets and juice and zest of half a lemon.
6.  Drain pasta, toss together ... turn of black pepper
7.  Scoff - with, or without parmesan.

Delicious and under 20 mins to make.

Mushroom and kale spaghetti

The veg box arrived today, so possibly too much choice.... but after unpacking all the goodies, couldn't resist the mushrooms, and there was a leek, a courgette and kale to finish up from the last box - so ....

Olive oil
Dried mushrooms (just a few, optional)
Leek
stick of celery
courgette
garlic
dried herbs
chestnut mushrooms
kale
vegetable stock
2 tbsp double cream
2 tbsp grated parmesan
salt and pepper

spaghetti (gluten free in this case)

1.  Soak dried mushrooms in boiling water.
2.  Sautee chopped, washed leek in olive oil.
3.  Add finely diced celery and courgette.
4.  When a bit soft, add crushed garlic and herbs.
5.  Add chopped mushrooms, fry the mixture off for a bit and then add stock so that it doesn't burn.
6.  Put on pasta water - when boiling add pasta to water (8 mins - follow packet instructions)
7.  Stir shredded kale into mushroom mixture with mushroom soaking liquid.  Chop reconstituted mushrooms finely, and add into mixture.
8.  When spaghetti is cooked - drain and add to sauce - add cream and cheese - stir around and serve.

Season as you go - with salt and a lot of freshly ground black pepper.

Scoff.  Flavourful, both earthy and fresh.  I'll do it again.

Lentil, kale and courgette spaghetti

Well, arrived home late-ish.  Interesting bunch of vegetables from the veg box and NO TINNED TOMATOES!! (or even fresh tomatoes)  So, a bit of a think ... and I came up with this.

Olive oil
1 onion, chopped
2 courgettes, chopped
Garlic
Kale, shredded/finely chopped
Herbs
Stock
Roasted red pepper (from a jar, here)
Spaghetti
Parmesan, shaved

1.  Sautee onion in olive oil.
2.  Boil tiny green lentils in plenty of water.
3.  When it's a bit soft, add courgette and continue frying.
4.  Add garlic, herbs and shredded kale.
5.  Round about now, put pasta on to cook.
6.  Add chopped roasted red pepper
7.  Add some stock and black pepper, tip in cooked, drained lentils.
8.  When its all cooked toss it all together, glug of olive oil, and serve.

Scoff.  This was delicious with, or without, a shaving of parmesan.  I was proud of my invention.

Lentil spaghetti

Some days you need comfort food!  Today was one of those days.

Quick search in the fridge and cupboard - and knew this would be tasty and filling.

Spaghetti sauce

olive oil
1 onion, chopped
Celery, chopped
2 carrots, chopped
1-2 courgettes chopped
Italian herbs
chili flakes
crushed garlic
2 handfuls of red lentils
about a glass of red wine
6 tomatoes, chopped
mustard (american hotdog mustard, or hot mustard and a tsp of sugar)
salt and pepper
grated parmesan to taste

spaghetti (gluten free for us)
salted water

So ...

1.  Sweat chopped onion in olive oil.  After a minute or so add chopped carrot and celery.
2.  When cooking has started add herbs, garlic and lentils.  Stir
3.  Add a glass of red wine and some water/stock.  Simmer.
4.  Add chopped courgette.  Simmer some more.
5.  When lentils are swollen and getting soft (10-15 mins) - add chopped tomatoes and seasoning.
6.  Put spaghetti into boiling water.
7. Simmer sauce and cook spaghetti.

... when done serve with (or without) grated parmesan

Chicken and green bean pesto spaghetti

Easy, easy, easy.

Chop greens beans into bite sized pieces, chuck into boiling water, add spaghetti.  Cook according to packet instructions.  Chop chicken breast into bite sized pieces, fry until cooked.

Drain pasta, chuck in handful of chopped cherry tomatoes, cooked chicken and pesto.  Add olive oil if it needs letting down a little.  Toss/stir until mixed.  Grind over black pepper, scoff.

Spaghetti and meatballs in spicy tomato sauce

One more bargain from Waitrose - well actually several more - there could be a few meatball recipes soon, due to bumper bargain meatball swoop.  Chopped onion and celery, sauteed in olive oil with garlic, added chopped courgette and chili.  Stirred in meatballs, a tin of chopped tomatoes some stock and a squirt of tomato puree.  Boil spaghetti.  Serve with grated parmesan and ground black pepper.

Spaghetti and spicy meatballs

Bargain spicy sausages, some veg and tomatoes - pan of spaghetti - and cheap and cheerful dinner.  Quite easy, which is just as well, because we're both stiff and tired after faffing in the garden for much of the afternoon.  So, chopped and sauteed in olive oil - onion, celery, green pepper and some mushrooms.  Took 6 spicy (paprika and stuff) sausages from their skins and shaped into meatballs.   Fried these off with the veg for a few minutes (pushed veg to sides of pan, browned meatballs off a bit) - added 2 x tins chopped tomatoes, garlic, salt and pepper, red wine and about a mug of stock.  Simmered for 20 minutes(ish).  Meanwhile, boiled spaghetti in salted water for 8 minutes.  Test - drain when al dente - mix pasta and sauce together and scoff.  Delish.  4 pots left for kitchen fairies.

Spaghetti puttanesca

It's quick and it's tasty.  Sautee finely chopped onion and red pepper in a goodly puddle of olive oil. Put a big pan of salted water on to boil.  When it boils chuck in spaghetti, following packet instructions, usually about 8 minutes. To the sauteeing vegetables add chopped garlic, chili, black olives and capers, and some salt. (You can add anchovies, but victim isn't keen, so I left them out). Chuck in a tin of chopped tomatoes and simmer for a bit.  Add to cooked spaghetti, grind of black pepper, scoff.  Yum - for something so quick - adjust flavourings to suit yourself, I like it quite hot so added quite a lot of chili.

Spaghetti bolognaise

Well, despite my warning - if you have spaggy bog now - I won't be making it again until March - victim was insistent - so spag bog it was.  And I have to say ... mmmmm mmmm mmmm.  Sauteed chopped leek, 2 cloves crushed garlic, 3 inches of celery, peeled and chopped carrot and 500g minced steak.... then added mixed herbs, chopped red pepper and 2 chopped, big field mushrooms.  Stir, simmer, stir etc  - added chicken stock cube, 2 x tins chopped tomatoes, big squirt of hot dog mustard, tomato ketchup and some worcestershire sauce.  Simmer, season, taste , season. Serve on spaghetti - grate on parmesan.  Scoff.  Mixed feelings ... yum yum yum - comfort food at its best ... bugger... there's the favourite gone for the rest of the month.  (Victim has already made suggestions eg.  if you don't add carrot it'll be a different dish .. to squeeze in another version - will try to avoid.)

Spaghetti bolognaise

We all need comfort food somtimes!  The usual victim had had a stressful course in London this weekend, so when she got home I wanted to give her something familiar and comforting.  Spag bog hit the nail on the head.  Not much praise, except a doleful smile and a big sigh - "soooo happy to be home" awwwww!

I have looked at some other food blogs, and actually paid attention to some of them - and they actually write out recipes as recipes - so I guess I should follow suit.  This is what I did, but you can add lot of different veg, and even eek out with lentils if a crowd suddenly descends.


For the sauce:- (serves 4-6 depending on greediness, takes about an hour)

1tbsp olive oil
2 chopped onions
2 cloves garlic, cruched
2 tsp dried herbs
500 g miced beef
2 sticks celery
1 courgette
1 red pepper
200 g mushrooms
1 tin chopped tomoatoes
400 ml passata
big squirt tomato ketchup
big squirt tomato puree
big squirt american hotdog mustard
small squirt Worcester sauce
large glass red wine
about 300 ml chicken stock
grated parmesan



spaghetti

1. Soften onions, garlic and chopped celery for 5-10 mins. 
2. Add mince and brown, add mixed herbs.
3.  Chop up the rest of the vegetables and stir in, continue sauteeing for about 10 minutes.
4.  Add tin chopped tomatoes, passata, the squirts of condiments, wine and stock.  Season to taste - quite a lot of black pepper and a pinch of salt for us.
5.  Simmer with a lid, or put in oven for at least 40 minutes, stirring occasionally.
6.  Boil a lot of salted water, when boiling add spaghetti - boil for a minute less than the packet instructions - and test for al dente.
7. Drain pasta - mix in 1 spoon of sauce to prevent sticking.
8. Serve - grate parmesan on top.

Victim loves it - there were left overs for nuked dinner at work - so we might get an independent review.

Chicken, green beans and tomato pesto spaghetti

The title says it all - except 12 minutes door to plate!