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PASTA
WITH VEGETABLES AND WALNUTS RECIPE
This recipe
will teach you how to make Pasta with Vegetables and Walnuts.
It is a quick and easy recipe to make. This is a wonderful
nutricious meal to have that is full of flavour. I believe
if you have pasta in the house you can always make up a wonderful
family meal when they come unexpected.
Pasta
with Vegetables and Walnuts Ingredients
1 tsp sugar
1 Tbs olive oil
1 Tbs lemon juice
30g walnut pieces
300g dried spiral pasta
salt and pepper to taste
75g baby spinach leaves
300g carrots peeled and cut into 2cm cubes
300g parsnips peeled and cut into 2cm cubes
400g sweet potato peeled and cut into 2cm cubes
Pasta
with Vegetables and Walnuts Method
Preheat oven to 200 degrees.
On a baking tray lined with non stick baking paper and coated
with cooking spray place the cubed sweet potato, carrot and
parsnips then cook for 30 minutes turning half way through
cooking time. On another tray spread the walnut pieces in
a single layer and add to the oven for the last 10 minutes
of cooking. Cook the pasta in salted boiling water until tender.
Whisk together the oil, lemon juice and sugar then season
with salt and pepper. Toss together the vegetables, walnut
pieces, cooked pasta, oil mixture and baby spinach leaves.
Spoon the Pasta with Vegetables and Walnuts into warm pasta
bowls and serve immediately.
Enjoy your freshly made Pasta
with Vegetables and Walnuts!
TOFU
RED CURRY RECIPE
This
recipe will teach you how to make Tofu Red Curry. It is a
quick and easy recipe to make. This
is a great tasting curry especially with coconut milk, corn,
mushrooms, tofu, onion and thai red curry. My husband really
enjoys the Tofu Red Curry as he likes hot food.
Tofu Red Curry Ingredients
2 tsp peanut oil
1 onion finely chopped
125g pack of baby corn
1 cup light coconut milk
1 Tbs thai red curry paste
1 1/2 cups vegetable stock
250g button mushrooms halved
600g firm tofu cut into 2.5cm cubes
Tofu
Red Curry Method
In
a non stick pan heat the peanut oil and cook the onion until
soft then add the thai red curry paste and cook for another
minute while stirring. Then stir in the vegetable stock, coconut
milk, corn and mushrooms and bring it to the boil and simmer
for 5 minutes. Remove the corn and mushrooms with a slotted
spoon and keep warm. Boil the remaining liquid rapidly until
reduced by about half then return the corn and mushrooms to
the pan and then add the tofu and warm through. The Tofu Red
Curry is great served with a bowl of boiled rice.
Enjoy your freshly
made Tofu Red Curry!
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