Storecupboard pasta salad Recipes

This pasta salad makes a quick and healthy lunch, or is perfect prepared ahead for a picnic or lunchbox

Ingredients:

• 2 tsp finely chopped red onion
• 1 tsp caper
• 1 tbsp pesto
• 2 tsp olive oil
• 185g can of tuna in spring water, drained
• 100g leftover pasta shapes
• 3 sundried tomato, chopped

Instructions:

1. Mix the onion, capers, pesto and oil. Flake the tuna into a bowl with the pasta and tomatoes, then stir in the pesto mix.

Storecupboard pasta salad • Yield: 2 servings
Ingredients:

• 2 tsp finely chopped red onion
• 1 tsp caper
• 1 tbsp pesto
• 2 tsp olive oil
• 185g can of tuna in spring water, drained
• 100g leftover pasta shapes
• 3 sundried tomato, chopped

Storecupboard pasta salad Nutrition Facts:
• Diet: Balanced
• Calories: 26.30
• Fat: 16.07
• Carbs: 26.71
• Protein: 14.88
• Cholesterol: 0.45
• Calcium: 6.43
• Sodium: 11.08

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Wild Mushroom Pasta Recipes

Ingredients:

• 4 dried morels
• 1 small onion, finely chopped
• 2 cloves garlic
• 2 tbsp. olive oil
• 1⁄2 lb. domestic mushrooms, sliced
• 1⁄2 lb. pasta
• Italian parsley, chopped
• Salt and pepper

Instructions:

1. Steep dried morels in 1 cup boiling water. Meanwhile, in a large saute pan, brown onions and garlic in oil. When the garlic is golden, remove and discard.
2. Add sliced mushrooms to pan and saute until tender.
3. Cook pasta in a large pot of boiling salted water.
4. Add morels and their liquor to sliced mushrooms and simmer for 3 minutes. Add a handful of chopped Italian parsley. When pasta is almost cooked, transfer it, along with 1⁄2 cup of the pasta cooking water, into the mushroom pan. Cover and simmer an additional 3 minutes. Season with salt and pepper.

Wild Mushroom Pasta • Yield: 2 servings
Ingredients:

• 4 dried morels
• 1 small onion, finely chopped
• 2 cloves garlic
• 2 tbsp. olive oil
• 1⁄2 lb. domestic mushrooms, sliced
• 1⁄2 lb. pasta
• Italian parsley, chopped
• Salt and pepper

Wild Mushroom Pasta Nutrition Facts:
• Diet:
• Calories: 59.48
• Fat: 31.70
• Carbs: 63.15
• Protein: 39.71
• Cholesterol: 0.00
• Calcium: 12.12
• Sodium: 59.70

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Taco Pasta Recipes

Ingredients:

• 1 cup pasta
• 1/4 cup taco seasoned ground beef , warmed
• 1/4 cup black beans
• 1 tbs sour cream
• 1/4 cup lettuce , chopped
• 1/4 cup salsa
• 1/2 x tomato , cut into bite sized pieces
• 1 x green onion , sliced
• 1 handful cheese , grated
• 1 tbs sliced black olives

Instructions:

1. After draining the pasta mix in the taco seasoned ground beef, black beans and sour cream.
2. Place the taco pasta on a plate and top with your favorite taco toppings.

Taco Pasta • Yield: 4 servings
Ingredients:

• 1 cup pasta
• 1/4 cup taco seasoned ground beef , warmed
• 1/4 cup black beans
• 1 tbs sour cream
• 1/4 cup lettuce , chopped
• 1/4 cup salsa
• 1/2 x tomato , cut into bite sized pieces
• 1 x green onion , sliced
• 1 handful cheese , grated
• 1 tbs sliced black olives

Taco Pasta Nutrition Facts:
• Diet: Balanced
• Calories: 44.55
• Fat: 27.41
• Carbs: 39.37
• Protein: 43.48
• Cholesterol: 25.76
• Calcium: 36.07
• Sodium: 32.29

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Beany Pasta Pot Recipes

A superhealthy dish – counts as 2 of your 5-a-day

Ingredients:

• 290.0g tin borlotti beans , drained and rinsed
• 300.0ml carton passata
• 410.0g tin chopped tomatoes with garlic and herbs
• 300.0g leftover cooked pasta or 220g pack ready-to-use pasta
• 1 large apple , cored and chopped
• 1.0 tbsp sunflower oil
• 1 onion , finely chopped
• 3.0 tbsp red pesto

Instructions:

1. Heat oil in a pan and gently fry the onion for 3 mins. Stir in the apple and cook for 2-3 mins until both have softened. Stir in tomatoes, passata and beans.
2. Bring to the boil, then simmer gently for 10 mins. Stir in the pesto and pasta, mixing well until the pasta is heated through. Serve in bowls with crusty bread.

Beany Pasta Pot • Yield: 4 servings
Ingredients:

• 290.0g tin borlotti beans , drained and rinsed
• 300.0ml carton passata
• 410.0g tin chopped tomatoes with garlic and herbs
• 300.0g leftover cooked pasta or 220g pack ready-to-use pasta
• 1 large apple , cored and chopped
• 1.0 tbsp sunflower oil
• 1 onion , finely chopped
• 3.0 tbsp red pesto

Beany Pasta Pot Nutrition Facts:
• Diet:
• Calories: 67.83
• Fat: 35.44
• Carbs: 75.20
• Protein: 46.44
• Cholesterol: 1.34
• Calcium: 43.92
• Sodium: 85.14

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Pasta Frittata Recipe Recipes

Ingredients:

• 2 cups leftover pasta
• 4 eggs beaten
• 2 tablespoons butter
• 1/2 cup whichever cheese the pasta called for

Instructions:

1. Preheat the broiler on high with the rack on the second-highest shelf.
2. Mix pasta and beaten eggs in a large bowl and set aside. 
3. Heat the butter in a small oven-proof pan (preferably cast-iron) over medium heat, then add pasta-egg mixture and allow the bottom to set slightly (about 2-3 minutes).
4. Lift up a corner, tilt the pan and and allow the egg on top to run underneath.
5. Sprinkle the cheese over the top and place under broiler for 3-5 minutes until cheese is melted and golden brown and eggs have set completely. 
6. Remove pan from oven, loosen frittata from the bottom, cover the pan with a plate, invert the frittata onto it, then flip the frittata cheese-side up using a spatula. 
7. Allow to cool slightly, then slice into wedges or squares and serve. 

Pasta Frittata Recipe • Yield: 2 servings
Ingredients:

• 2 cups leftover pasta
• 4 eggs beaten
• 2 tablespoons butter
• 1/2 cup whichever cheese the pasta called for

Pasta Frittata Recipe Nutrition Facts:
• Diet: Balanced
• Calories: 71.17
• Fat: 43.36
• Carbs: 65.75
• Protein: 56.07
• Cholesterol: 233.63
• Calcium: 15.83
• Sodium: 10.96

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Angry Pasta Recipes

Ingredients:

• 1/4 cup(s) olive oil
• 1 teaspoon(s) dried red pepper
• 4 clove(s) garlic chopped
• 8 whole(s) tomatoes chopped, thickly
• 1 pinch(s) salt
• 1/4 cup(s) capers
• 6 whole(s) basil leaves
• 1 box(es) pasta

Angry Pasta • Yield: 8 servings
Ingredients:

• 1/4 cup(s) olive oil
• 1 teaspoon(s) dried red pepper
• 4 clove(s) garlic chopped
• 8 whole(s) tomatoes chopped, thickly
• 1 pinch(s) salt
• 1/4 cup(s) capers
• 6 whole(s) basil leaves
• 1 box(es) pasta

Angry Pasta Nutrition Facts:
• Diet:
• Calories: 118.13
• Fat: 63.19
• Carbs: 127.48
• Protein: 69.43
• Cholesterol: 0.00
• Calcium: 23.52
• Sodium: 43.12

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Tomato & Aubergine Pasta Recipes

Superhealthy, high in fibre

Ingredients:

• 1 large aubergine , cut into cubes
• 400.0g pasta shapes
• handful flat-leaf parsley , roughly chopped
• pinch sugar
• 2 tbsp olive oil
• 2 garlic cloves , sliced
• 8 large ripe tomatoes , roughly chopped
• 2 tbsp capers , rinsed

Instructions:

1. Boil the pasta according to pack instructions. Meanwhile, heat the oil in a frying pan and fry the aubergine for 5 mins. Season to taste. Add garlic and sugar, and fry for another 2 mins until the garlic is softened. Tip the tomatoes, capers and parsley into the pan, warm through briefly then fold through the cooked, drained pasta.

Tomato & Aubergine Pasta • Yield: 4 servings
Ingredients:

• 1 large aubergine , cut into cubes
• 400.0g pasta shapes
• handful flat-leaf parsley , roughly chopped
• pinch sugar
• 2 tbsp olive oil
• 2 garlic cloves , sliced
• 8 large ripe tomatoes , roughly chopped
• 2 tbsp capers , rinsed

Tomato & Aubergine Pasta Nutrition Facts:
• Diet:
• Calories: 106.60
• Fat: 36.97
• Carbs: 130.12
• Protein: 70.71
• Cholesterol: 0.00
• Calcium: 29.70
• Sodium: 21.20

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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