Fresh Baby Leaf Spinach & Garlic Penne

image

Yesterday I had a really busy day! It was go go go! It was also very warm here in the UK so I didn’t really fancy anything too heavy to eat! We had some fresh baby spinach leaves in the fridge to be used and my husband decided to take control in the kitchen. Yay! dinner was going to be made for me! Wooo hooo! Whilst I carried to clean up after the kids….

I was treated to an aromatic and extremely tasty penne pasta salad with bright green spinach and glorious garlic running through it. Enough garlic to compliment the spinach and chilli flakes to lift the oil dressing. One pasta recipe I know I will be wanting again and again…Thanks H, lots of love xx

INGREDIENTS

1 packet of baby leaf spinach
3~4 tbsp extra virgin olive oil
4 cloves garlic minced
1 tsp dried oregano
Salt to taste
Dried red chilli flakes optional
Pre cooked fresh penne upon instruction

METHOD

Gently heat the garlic with the olive oil, mix and combine the oregano so that it infuses into the oil

Stir in the penne, making sure all the pasta is covered in oil. Season with salt, mix.
Tear in our roughly slice the fresh baby spinach leaves

Turn off the heat, sprinkle in the red chilli flakes and the spinach will wilt a little as you toss the pasta

Serve up with some grated parmesan or in my case some grated mature cheddar to add a sharpness to the dish

image

A Perfect Pasta Sauce For Children

image

A hearty, robust vegetable pasta sauce where no vegetables are in sight! Excellent for the fussy toddler or child that loves pasta with comforting tomato sauce. The hidden vegetable component in this sauce makes life easier for you and your children. It’s a win-win situation, where you are providing them with their vegetable intake and they are simply getting their lovely tomato pasta sauce and penne!

image

So very tasty and good for you! My little ones devoured this and wanted more. I hope your precious stars enjoy it as much as mine did!
Have a beautiful weekend! Much love D x

INGREDIENTS

1 shallot
1 large courgette
2 sticks celery
3 garlic cloves
2 tomatoes
1 tbsp olive oil
400g tomato passata
1 vegetable stock cube
½ tsp dried oregano
⅓ tsp garlic granules
Salt to taste
⅓ tsp sugar

Pre cooked penne (al dente)

METHOD

• Place all the vegetables with the garlic in a food processor and blitz into a fine paste

• Heat the olive oil in a large saucepan with the dried oregano

• Stir in the paste and cook for 5-7 minutes on a low simmer

• Pour in the passata, crumble in the stock cube and add the garlic granules and sugar. Stir well and simmer on a low heat for 20-30 minutes, stirring occasionally

image

• Serve with the penne that will seep the sauce into the shells and grate over some cheddar cheese!

image

image

Basil & Bean pasta sauce

image

I was about to enter the kitchen to make dinner and I asked my son if what I was going to make was okay for him and my 2 and a half year old turned around and said “no I would like ummmm…pasta with kidney beans!” you may notice through my blog that we use a lot of kidney beans in our home. I think he is comforted by them and requests them quite alot! So here’s another variation on the favourite versatile kidney bean. You can add borlotti beans also instead of the infamous kidney bean

INGREDIENTS
serves 2

1 small onion finely chopped
1/2 tin of kidney beans
250g tomato passata
1 tbsp olive oil
Handful of torn basil leaves
1/2 tsp dried oregano
1 vegetable stock cube
Salt to taste

METHOD

1. Heat oil and add oregano and onion. Stir and wait until onion is translucent

2. Pour in the passata, crumble in the veg stock cube and simmer on a low heat for 5 minutes. Mix in the kidney beans, then season with salt. Simmer on low for a further 10 minutes

3. Throw in the basil right at the end. So the aroma and taste remains strong and fresh

4. Serve sauce on a plate of penne pasta. Sprinkle with a hard cheese of your choice. I personally prefer a medium mellowy cheddar!