Spinach Pesto pasta

I made this to carb load the night before my triathlon (yes I have now completed my first triathlon and am very smug, I came 8th). It was perfect because it had wholemeal carbohydrates for energy, protein from the nuts, iron from the spinach and olive oil for the heart. My pesto is vegan as I don't add cheese, but you can add some if you like.

This meal was a favorite in my student house as it is cheap. To make it cheaper I often use walnuts, sunflower seeds or mixed nuts instead of pine nuts.

Sorry about the picture, again I forgot to take a picture of the actual meal so this is a photo of the leftovers. The main meal also included a huge avocado salad and rye and spelt bread, mmm.

Spinach Pesto Pasta

Serves 3
180g Wholemeal pasta
2 large handfuls fresh spinach (or 4-5 blocks frozen spinach, thawed)
Handful fresh basil (optional, this meal did not include this)
Handful pine nuts (or other nuts or seeds)
1 clove garlic
Olive oil
Nutritional Yeast*/ Cheese (optional, I didn't use any but you can add some if you wish)
Salt and pepper

1.  Place the wholemeal pasta in boiling salted water, cover and leave to cook according to packet instructions. Once cooked, drain.
2. In a dry pan over a high heat, add the pine nuts (or alternative) and toast until they have taken on a golden colour. 
3. Also add the garlic (skin still on) to the pan to cook a little to take away the strength of raw garlic. Once the garlic looks browned, crush and finely chop.
4. In a blender or food processor, add the spinach, basil (if adding), toasted pine nuts, garlic, nutritional yeast/cheese (if using), salt and pepper. 
5. Add about 1tbsp olive oil and begin to process. Slowly keep on adding olive oil until the ingredients have mixed and it has formed a paste. 
6. Check seasonings, add to the cooked pasta and serve with a big salad and good bread.

*Nutritional yeast has a nutty savory flavour, similar to cheese. You can get it from most good health food stores. It is great in pesto, mashed potato, anything that needs that savory taste that cheese can bring.

Lemon, spinach and tomato spaghetti with homemade garlic bread

Sorry it has been a while since my last blog, life has suddenly got very busy and I have had little time to cook let alone write about it. Last weekend I made this spaghetti dish, which was very simple but very flavoursome, cheap and satisfying. This is a great crowd pleaser, and is great for the more novice cooks as it is simple but tasty. And you win bonus points because you make your own garlic bread (sooo much better than shop bought).

Lemon, spinach and tomato spaghetti with homemade garlic bread

 Serves 2

140g spaghetti
1 onion, finely chopped
Handful fresh cherry tomatoes
Large bunch spinach
150g Quorn (or meat substitute)
Juice of 1 freshly squeezed lemon
Olive oil
Drizzle sundried tomato oil (from jar of sundried tomatoes)
40-50g sunflower seeds
Salt and freshly ground black pepper
French stick
2 cloves garlic
Large knob butter
Salad leaves

1.  Heat a dry frying pan and add the 2 cloves of unpeeled garlic and the sunflower seeds. Allow the sunflower seeds to toast and brown, then place in a bowl for later. Let the garlic cook in its skin for 4-5 minutes, then set aside. Heat the oven to 200 degrees C.
2. Add a drizzle of olive oil to the frying pan and add the onion. Fry for 4-5 minutes, then add the Quorn (or substitute). Fry the Quorn for 8-10 minutes, stirring. If the pan becomes very dry, add a splash of water or stock to stop the Quorn from drying out.
3. Meanwhile, heat a pan of salted water and bring to the boil. Add the spaghetti and cover. 
4. Place the butter in a bowl, crush and finely chop the garlic, and mix. Add plenty of black pepper and a little salt. Cut the garlic bread into slices, ensuring you don't go all the way through, and spread the garlic butter on each side of the slices. Place in the oven on a baking tray for about 5 minutes.
5. Chop the cherry tomatoes in half and roughly shred the spinach. 
6. Once the spaghetti is al dente add the cherry tomatoes, spinach, lemon, sundried tomato oil, Quorn, sunflower seeds and plenty of black pepper. Place on a very low heat to heat the ingredients.
7. Plate up the salad leaves, drizzle with a little olive oil and lemon juice.
8. Serve the spaghetti and the garlic bread. 
9. Add cheese if you wish.

Sicilian smoked paprika aubergine, olive and tomato spaghetti

Today I made the mistake of waltzing into a gym class without looking at the description. I saw Body Pump, so I thought aerobics, some heart pumping exercises... how wrong was I. Now I realise 'pump' probably stands for 'pumping iron', I was sandwiched between a bunch of ripped men and women, having to do bench presses and squats for an entire hour. I can still barely lift my arms, so I needed something comforting, carby and quick to cook when I got home.

This recipe ticked all the boxes, with very few ingredients and good full bodied flavours. I have called the recipe Sicilian because it was a take on a Jamie Oliver Caponata recipe, which can be found here: Incredible Sicilian aubergine stew. I also found a really good looking recipe by Sophie Dahl, which I will hopefully be testing out soon Sophie Dahl's spicy aubergine and tomato with poached eggs.

Sicilian smoked paprika aubergine, olive and tomato spaghetti

 Serves 2-3
Olive oil
1 medium purple aubergine, cut into 2cm cubes
1 large garlic clove, crushed and chopped finely
1 red onion, chopped roughly
1 can chopped Italian tomatoes
1/2 tsp smoked paprika
Splash balsamic vinegar
Salt and freshly ground black pepper
Handful olives, chopped roughly
100g wholemeal spaghetti
70g rocket leaves
1/2 avocado
Lemon juice

1. Heat a splash of olive oil in a medium sized saucepan over a medium heat and throw in the aubergine with a pinch of salt. Shake the pan every so often to ensure the aubergine doesn't burn, and so it colours on every side (about 4-5 minutes).
2.  Place the wholemeal spaghetti in a pan of boiling, slightly salted water and cover. Turn down the heat and leave at a rolling boil. Keep an eye on it to ensure it doesn't bubble over. (Note: if you are using white pasta, it will take around 5 minutes less to cook, depending on the brand, so start this step after you have completed the next step)
3. Add the red onion and garlic to the aubergine, and leave to cook through for another 5-6 minutes, or until the onions begin to turn translucent.
4. Throw in a splash of balsamic vinegar and let this evaporate away.
5. Add the smoked paprika, black pepper, olives and chopped tomatoes. Turn the heat down to low and let it simmer for about 10 minutes.
6. Meanwhile, wash some rocket leaves (or the salad leaves of your choice) and dice up some ripe avocado. Squeeze some lemon juice on the salad to stop the avocado turning brown.
7. The pasta should be al dente now, so check it is cooked and drain.
8. Check the seasoning of your sauce and adjust if necessary, and pour over your cooked pasta. Mix all together and serve with the salad.