These are three of my favourite dinners. The spaghetti is filling and can also make a great lunch option as you can easily pack the lunch in a Tupperware box to take on campus. I love the curry because its a great meal to eat tons of healthy veggies without even realising it! Finally, I reserve the pesto dishes for very special occasions because, if I didn’t limit my pesto intake, I’d probably eat it every day!

I hope you enjoy these recipes as much as I do!

Mushroom and Spinach Spaghetti

Ingredients: 1 onion diced, 2 garlic cloves minced, 400g box of mushrooms, can of chopped tomatoes, 2 beef oxo cubes, 3 heaped tbsps of tomato puree, 2 tbsps mixed herbs, however much whole wheat spaghetti you fancy, spinach, salt and pepper to taste, 2tbsps olive oil

Makes 2-4 servings

Method:

-       Heat oil on medium to high and fry the onions for around 5 mins until they begin to soften (make sure the heat isn’t too high or you’ll burn the garlic in the next step)

-       Add the minced garlic and mushrooms and fry for a further 5 mins

-       Stir in the can of chopped tomatoes, tomato puree, oxo cubes and the mixed herbs and bring to the boil

-       Allow to simmer for 10-15 mins. Add salt and pepper to taste

-       Meanwhile, cook the spaghetti (Hint: to save time, boil water in the kettle rather than on the stove)

-       Once the pasta is cooked and drained pour the tomato sauce over the spaghetti and add the spinach

-       Stir through over a low heat until the spinach wilts and then serve

Chickpea, Mushroom, and Courgette Curry

Ingredients: 1 onion diced, 400g mushrooms halved, 1 courgette sliced into half-moons, 400g can of chickpeas, can of chopped tomatoes, 1tsp chilli powder, 1tbsp cumin, 1tbsp coriander, 2tbsp curry paste, 3 tbsps olive oil

Makes 2-4 servings

Method:

-       Heat the 2tbsps of oil on medium to high heat and fry the onions for around 5 mins until they begin to soften

-       Add the spices, stir well and allow to cook for a further 2 mins

-       Add the mushroom, courgette, curry paste and 1tbsp of oil. Stir well and allow to cook 2 mins before adding the canned tomatoes and chickpeas.

-       Bring to the boil and then allow to simmer for 25 – 35 minutes until the veg is soft.


Pesto Chicken and Sweet Potato

Ingredients: 1 cup of coconut or olive oil, 60g handful of fresh basil, 1 cup pine nuts, 1 lemons, 1 lime, 4 cloves of garlic minced, sweet potatoes, salt

Makes 2-4 servings

Method:

-       Peel and dice the sweet potato and then boil until soft and once cooked, mash! Add a little olive oil and salt whilst mashing. (Sometimes I boil carrots or swede with the sweet potatoes to add extra veggie goodness to the mash)

-       For the pesto, process the oil, basil, pine nuts, minced garlic, juice from the lemon and lime and a pinch of salt into a food processor or blender.(I know, it’s that easy)

-       Heat the oil in a pan on medium heat and slice the chicken breasts into quarters.

-       Once the pan is heated, fry the chicken until completely cooked and white all the way through.

-       Add the sauce to the chicken and serve with the sweet potato mash.

-       If you have some pesto leftover then serve with pasta for lunch the next day … Pesto is perfect for leftovers!

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Written by Natasha Simms, 10 months ago

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