Treat the family to comforting pasta dishes full of veg with Mrs Crunch's tasty recipes

AUTUMN is almost here . . . but the good news is we can get stuck into some seriously comforting seasonal food.

Pasta is one of my favourites – tasty, versatile and so affordable.

Here are three fantastic pasta dishes that include plenty of veg to keep your family healthy too.

Creamy wild mushroom and walnut pasta

Serves two – £1.60 per person

Preparation: 10 minutes

Cooking: 15 minutes

YOU NEED:

  • 200g closed cup mushrooms, sliced
  • 200g tagliatelle
  • 60g walnuts, roughly chopped
  • ½ tbsp olive oil
  • 3 shallots, peeled and finely chopped
  • 1 clove garlic, peeled and crushed
  • 1 tbsp fresh thyme leaves
  • 10g butter
  • 1 tsp wholegrain mustard
  • 2 tbsp marsala
  • 150ml single cream
  • ½ lemon, juice and zest only

METHOD:

  1. Cook the pasta in boiling water according to the packet instructions.
  2. Meanwhile, heat a large saucepan over a medium to high heat and toast the walnuts for 2 minutes until crisp and golden. Transfer to a plate and set aside.
  3. Return the pan to the heat, add the oil and saute the shallots and mushrooms for 3 minutes.
  4. Add the garlic and thyme to the shallot and mushroom mixture and cook for a further minute.
  5. Reduce to a low-medium heat and stir through the butter. Cook for 5 minutes until warmed through.
  6. Stir the mustard and marsala into the mushrooms and cook for about 15 seconds, then pour over the cream and lemon juice and cook for 1 minute.
  7. Drain the pasta and toss it through the mushrooms with half the toasted walnuts.
  8. Transfer to plates and scatter with the remaining walnuts and lemon zest to serve.

Tuna & sweetcorn bake

Serves four – £1.10 per person

Preparation: 25 minutes

Cooking: 45 minutes

YOU NEED:

  • 2 x 145g cans Princes tuna chunks in spring water
  • 200g penne pasta
  • 1 corn on the cob
  • 2 tsp olive oil
  • 1 red onion, chopped
  • 1 courgette, chopped
  • 1 red pepper, deseeded and chopped
  • 10 cherry tomatoes, halved
  • 500g tomato passata
  • 2 tsp mixed dried Italian herbs
  • 100g grated mozzarella and/or cheddar

METHOD:

  1. Preheat oven to 190C/fan 170C/ gas 5. Tip the tuna on to a plate and break into chunks.
  2. Cook the corn in lightly salted boiling water for 4 minutes. Remove and plunge into ice cold water. Leave for a couple of minutes.
  3. Drain before cutting corn off the cob and put into a bowl.
  4. Bring the water in the pan back to a boil and add pasta for 10-12 minutes.
  5. Meanwhile, heat olive oil in a frying pan and gently fry the onion, courgette and pepper for 5-6 minutes.
  6. Stir in the tomatoes and passata. Add dried herbs and season.
  7. Drain the pasta and tip it into a baking dish. Add the veg mix then add the tuna chunks and corn.
  8. Top with cheese and bake for 20-25 minutes until the surface is golden-brown.

Beef, bean and chorizo pasta

Serves four – £2.10 per person

Preparation: 10 minutes

Cooking: 20 minutes

YOU NEED:

  • 380g Morrisons British beef sizzle steaks, cut into strips
  • 300g pasta
  • 100g diced chorizo
  • 1 small onion, chopped
  • 1 garlic clove, crushed
  • 250g cherry tomatoes, cut
  • 400g chickpea or beans, drained
  • 100g frozen peas
  • 2 tbsp fresh parsley, chopped

METHOD:

  1. Cook the pasta according to the packet instructions, then drain and set aside.
  2. Meanwhile, heat a non-stick frying pan and cook the chorizo, onion and garlic for 2-3 minutes, stirring occasionally.
  3. Add the beef and cook for 1 minute.
  4. Next, add the tomatoes, chickpeas or beans, peas and pasta and continue to cook for a further 1-2 minutes.
  5. Season if required and garnish with the parsley.
  6. Serve immediately with a side salad and garlic bread.

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