pasta

Baked Feta, Tomato and Meatball Pasta

September 6, 2021 | Chicken, Make-ahead Meals, Members only

If you have kids on tiktok, you may have seen the cooking video that went viral a while back. It was a simple baked feta and tomato pasta dish that my kids immediately wanted to make. I wanted some protein and a few more veggies in the mix so this super easy Baked Feta, Tomato…

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Gluten-free Pasta

August 2, 2021 | Members only, Staples

Recipe by Kristin Cosgrove Making gluten-free pasta by hand is easier than it sounds and a fun weekend project to do with the kids. A few basic pieces of equipment (no pasta machine required for this recipe), a handful of simple ingredients and a little bit of time is all that’s required. One ingredient that is…

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Pasta Carbonara (to suit lots of dietary requirements)

April 19, 2021 | 30 Minute Meals, Budget Friendly, Make-ahead Meals, Members only, Pork

Pasta Carbonara is such a classic recipe and it is hard to mess with a classic! BUT – the original has lots of ingredients that many people need to avoid for various reasons. This recipe has been tested with loads of variations so make sure you read all the alternatives underneath to suit your needs…

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Pork Ragu

April 5, 2021 | Budget Friendly, Freezable Meals, Make-ahead Meals, Members only, Pork

This Pork Ragu is a quick and easy pasta sauce and is a delicious variation to the typical spaghetti bolognese. This flavour combination is lovely with turkey mince too. I try to rotate the various types of protein we eat each week as each protein source is unique nutritionally. Because protein is comprised of up…

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Farmhouse Lasagne

February 22, 2021 | Freezable Meals, Make-ahead Meals, Pork, Red meat

This Farmhouse Lasagne is not a quick meal to make but it does my family two good sized serves so that means I get a night off! Using the Thermomix or a food processor to do the grating and chopping is a huge time saver. This is very versatile so feel free to switch up any of the veggies, or you could even sub the mince for chicken or turkey.

If I’m cooking this for two meals I assemble in two dishes – one casserole dish to eat that night, and a rectangular pyrex that I can cook it in, allow to cool, pop the lid on and refrigerate or freeze.

Take a look at the variations below the main recipes to adjust the recipe to suit your dietary requirements and taste.

This Farmhouse Lasagne is a great meal to create two good sized serves. Really versatile to switch up any of the veggies or protein.

Print Recipe

4.72 from 14 votes

Farmhouse Lasagne

This Farmhouse Lasagne is not a quick meal to make but it does my family two good sized serves so that means I get a night off! Super versatile so feel free to switch up any of the veggies, or you could even sub the mince for chicken or turkey.

Prep Time30 mins

Cook Time1 hr 40 mins

Total Time2 hrs 10 mins

Course: Main Course

Servings:

Author: Georgia Harding

Ingredients

60 ml olive oil
4 clove/s garlic – minced
2 onion/s – diced
3 stick/s celery – finely diced
500 g free-range pork mince
1000 g beef mince
1 tsp dried thyme – or (1 tbsp) fresh
1 tbsp fresh rosemary leaves – or (1 tsp) dried
2 bay leaves
125 ml red wine
150 g mushrooms – roughly diced
2 carrot/s – large, finely diced
1 zucchini/s – large, finely diced
250 ml chicken stock or bone broth (can also use beef)
680 g tomato passata (puree)
1 tsp sea salt – or to taste
Ground black pepper – to taste
700 g lasagne sheets – approx.

Béchamel

150 g cheddar cheese – aged cheddar
40 g butter
50 g wholemeal spelt flour
200 ml chicken stock or bone broth
200 ml milk – of choice
Sea salt and freshly ground black pepper – to taste

Metric – US Customary

Instructions

Heat the oil in a large pan and add the garlic, onion and celery. Saute over a moderated heat with the lid on for 10 minutes, stirring occasionally. You want to sweat the veggies, not brown them.
Add the pork and beef mince and continue to cook, stirring until cooked through and most of the liquid has gone.
Add the herbs.
Turn the heat to high and add the red wine so it sizzles and reduces.
Add the mushrooms, carrot, zucchini, broth, passata and seasoning.
Reduce to a simmer for 1 hour with the lid slightly ajar.
Meanwhile grate the cheese and make the bechemel.
Melt the butter in a small pot. Add the flour and mix to combine to a paste.
Now gradually add the milk and stock or broth, stirring as you go. I usually add about a ¼ cup at a time and once it heats and thickens, add more. Be patient here. Mix in about quarter of the cheese once the sauce has thickened nicely.
Set aside until the meat sauce has cooked. When meat has approximately 10 minutes to go, preheat your oven to 180°C/350°F (fan-forced).
To assemble, alternate layers of the meat and lasagne sheets finishing with a layer of the bechamel and the remaining cheese.
I always assemble this into two baking dishes, bake and then keep one for another night or to freeze.
Bake for 20 – 40 minutes or until the lasagne is cooked through. Fresh pasta cooks quickly, dried sheets will take longer (and the time will vary a lot between brands so check your sheets feel soft when cut before serving).

Thermomix

Chop the garlic, 5 seconds, speed 5. Next chop the celery and onion, 10 seconds, speed 4.
Heat the oil in a large pan and add the garlic, celery and onion. Saute over a moderated heat with the lid on for 10 mins, stirring occasionally. You want to sweat the veggies, not brown them.
Add the pork and beef mince and continue to cook, stirring until almost cooked through and most of the liquid has gone.
Add the herbs.
Turn the heat to high and add the red wine so it sizzles and reduces.
Chop the mushrooms, 3 seconds, speed 4. Chop the carrot and zucchini, 5 seconds speed 4.
Then add the rest of the ingredients to the pan, stir and reduce to a simmer for 1 hour with the lid ajar. When meat has approximately 10 minutes to go, preheat your oven to 180°C/350°F (fan-forced).
Rinse the Thermomix, dry with a paper towel, and make the bechemel.
Grate the cheese, 10 seconds, speed 6 and set aside.
Add the butter, flour, broth and milk into the bowl and cook, 10 minutes, 90, speed 4, MC on.
Once the bechamel has thickened, season with a pinch of salt and a grind of black pepper and mix in a quarter of the cheese. Thermomix, 10 seconds, speed 5.
To assemble, alternate layers of the meat and lasagne sheets finishing with a layer of the bechamel and the remaining cheese.
Bake for 30 – 45 minutes or until the lasagne is cooked through.

Notes

Reduce the meat

Replace the pork with one can (or cup) of cooked brown lentils.

Gluten-free

Chose gluten-free lasagne sheets. replace the spelt flour in the bechamel with gluten-free flour (I like a mix of buckwheat and rice flours 50/50).

Dairy-free cheese sauce

Steam half a large head of cauliflower, then puree with a tablespoon of nutritional yeast, a generous pinch of sea salt and pepper and a splash of almond milk to achieve a Béchamel consistency (thick sauce). Top with grated vegan cheese.

Another option is this Dairy-free Béchamel Sauce– increase the servings to match the volume of milk and stock required for your meal.

Onion and Garlic-free

Replace both with finely diced fennel sautéed with a pinch of cumin and chilli powder.

Make your own pasta sheets

If you have the time, making your own pasta sheets is fun and gives an extra special level of deliciousness! Click HERE for the recipe! You will need to reduce the liquid a little since this is fresh pasta.

A great meal to make ahead for those evenings where you don’t feel like cooking. Let me know how you enjoyed this recipe in the comments below.

Tuna Pasta Bake

November 9, 2020 | Budget Friendly, Fish & Seafood, Make-ahead Meals, Members only

This Tuna Pasta Bake is a very adaptable family meal. I love having a tasty tuna recipe to go to as it’s a sure-fire option when I’ve forgotten to get meat out the freezer! This recipe could also be considered a Mornay since it has a cheesy white sauce, but there are a heap of…

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Slow Cooked Beef Ragu

October 12, 2020 | Budget Friendly, Freezable Meals, Make-ahead Meals, Members only, Red meat, Slow Cooked

This slow cooked Beef Ragu is a delicious, easy meal. My family call it fancy or ‘real spag bol’ after a trip to Italy when they were little made them experts in Italian cuisine. Interestingly, the main difference between ragu and bolognese is the ratio of meat to sauce. Ragu is a meat-based sauce while…

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Broccolini Macadamia Chilli Spaghetti

June 8, 2020 | 30 Minute Meals, Members only, Vegetarian

This Broccolini Macadamia Chilli Spaghetti is a simple vegetarian pasta that is quick and easy to make and a really tasty, healthy meal that’s perfect for a meat-free Monday. Broccolini is coming into season now, so it’s a great time to enjoy this simple, light meal. Take a look at the variations (below the main…

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Green Eggs and Ham Pasta Cups

June 1, 2020 | 30 Minute Meals, After School Snacks, Freezable Meals, Healthy Lunchbox, Make-ahead Meals, Members only, Pork, Vegetarian

This Green Eggs and Ham Pasta Cups recipe is a delicious one handed snack with a whole load of nourishment. Greens are often hard to get kids to accept, so a power pesto like the one below combined with a universally loved food (pasta) is very often enough to convert green skeptics. Throw in a…

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Vegan Mac ‘n Cheese

May 11, 2020 | 30 Minute Meals, After School Snacks, Budget Friendly, Members only, Vegetarian

This super delicious Vegan Mac ‘n Cheese is incredibly creamy and remarkably (fake) mac ‘n cheese-like according to my kids. It’s super easy to make and using nutritious plant based ingredients, this will surely become a family favourite. Take a look at the variations (below the main recipe) for suggestions to alter the recipe to…

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Thyme Mushroom Pasta

April 20, 2020 | 30 Minute Meals, Budget Friendly, Members only, Vegetarian

This Mushroom Thyme Pasta is one of my favourite vegetarian mid-week meals. It’s quick and easy to make and really tasty. You can make it with any kind of mushrooms, but I like a mix of shiitake, oyster and field or Swiss brown mushrooms. Really anything you can get your hands on. During the winter…

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Pastitsio

April 8, 2020 | Budget Friendly, Freezable Meals, Make-ahead Meals, Red meat, Vegetarian

This is my healthy take on a Greek classic, Pastitsio. Instead of a rich cheesy sauce, it’s topped with a much lighter blend of yoghurt, tahini and parmesan cheese. It can also be made with beef mince if you prefer, but personally prefer to use lamb mince.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.

A healthier and lighter take on a Greek classic Pastitsio. Instead of a rich cheesy sauce, it’s topped with a much lighter blend of yoghurt, tahini and parmesan cheese.

Print Recipe

5 from 9 votes

Pastitsio

A healthier and lighter take on a Greek classic Pastitsio. Instead of a rich cheesy sauce, it’s topped with a much lighter blend of yoghurt, tahini and parmesan cheese.

Prep Time20 mins

Cook Time40 mins

Course: Main Course

Servings:

Author: Georgia Harding

Ingredients

2 tbsp olive oil - extra virgin
1 red onion/s - diced
4 clove/s garlic - diced
600 g lamb mince
1 ½ tsp ground cinnamon
1 tsp mixed spice
1 bay leaf/s
1 tsp dried oregano
60 ml red wine
1 zucchini/s - diced into 1 cm pieces
2 carrot/s - diced into 1 cm pieces
700 g tomato passata (puree)
125 ml chicken stock or bone broth
1 tsp sea salt - or to taste
Ground black pepper - to taste
30 g baby spinach - chopped (1 cup)
250 g rice quinoa penne pasta (or any pasta that suits)

Topping

1 clove/s garlic
500 g full-fat natural yoghurt - or greek yoghurt (2 cups)
2 tbsp hulled tahini
1 free-range or organic egg/s
1 tsp sea salt
Ground black pepper
25 g parmesan cheese - grated (¼ cup)
2 tbsp pinenuts
¼ bunch/s fresh parsley leaves - approx. 1 handful, finely chopped

Metric - US Customary

Instructions

Heat the olive oil over a medium heat and add the onion. Sauté for a couple of minutes.
Add the garlic and lamb mince, sauté to brown the mince.
Add the cinnamon, mixed spice, bay leaf and oregano and cook for a minute until you smell their fragrance.
Turn the heat up to high and add the red wine (it should sizzle and reduce quickly and remove the alcohol).
Reduce the heat and add the tomato passata, broth, zucchini, carrots and seasoning.
Cover and simmer with the lid ajar for 15-20 minutes.
Pre-heat you oven to 180°C/ 350°F fan-forced.
While the sauce is simmering, boil the penne.
Once it is almost cooked, drain and rinse the pasta and mix in with the sauce and the baby spinach.
Place into an oven proof serving dish.
In a food processor or by hand, grate cheese and set aside.
Then blend the garlic, yoghurt, tahini, sea salt, pepper and egg.
Pour this over the sauce/ pasta mix, top with the grated parmesan and pine nuts.
Bake for 10-15 mins or until the cheese is melted and the top is browned.

Serve

Sprinkle with the chopped parsley leaves and serve with a green, leafy salad.

Thermomix

I chop the onion and garlic in the TMX but cook it all in a pan. I find it cooks better that way, not as sloppy as cooking in the TMX. I then use it to grate the cheese and make the topping sauce.

Store

Store in an airtight container in the fridge or freezer.

Make ahead

Re-heat in a low oven until just hot.

Notes

Dairy Free

Make two cups of this Dairy-free Bechamel Sauce to replace the yoghurt. Replace the Parmesan cheese with a generous sprinkling of nutritional yeast flakes and a little bit of salt.

Onion and garlic-free

Replace the onion with a small fennel bulb and the garlic a pinch of chilli flakes.

Vegetarian

Replace the mince with 2 cans of brown lentils (drained and rinsed). Choose vegetable broth.

Nut-free

Omit the pine nuts.

Wine free

Replace the wine with broth or stock (and a tsp of vinegar).

Different vegetables

Feel free to switch up the veggies to suit your supplies and tastes.

I'd love to hear how you like this recipe. Post a comment below and rate this recipe, thanks so much.

One Pot Tuna Tomato Penne

April 1, 2020 | 30 Minute Meals, Budget Friendly, Fish & Seafood, Make-ahead Meals, Members only, Vegetarian

This One Pot Tuna Tomato Penne is a delicious, healthy really easy to make meal. You don’t have to pre-cook the pasta which makes for one less thing to wash up. I also love the consistency of the sauce when the pasta is cooked in it. Best of all this can be easily varied to…

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Fresh Tomato, Olive and Basil Spaghetti

March 16, 2020 | 30 Minute Meals, Make-ahead Meals, Members only, Side dishes, Vegetarian

This delicious Fresh Tomato, Olive and Basil Spaghetti is perfect for a simple dinner or light lunch. It’s really quick and easy to make, literally in the time it takes to boil pasta, you have a meal on the table. It can be served at room temperature or chilled as a pasta salad. When I was…

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Kale Pesto Penne

May 23, 2018 | 30 Minute Meals, Vegetarian

Each week I try to rotate the veggies I buy because I really do believe that variety is such a great way to ensure our nutritional needs are met. I also make sure a good part of what I buy is green and leafy. Leafy green vegetables have more nutrients per calorie than any other food. Forget fancy and expensive ‘super’ foods, leafy greens like kale are as nourishing as it gets.

Kale isn’t one of my families favourite greens but that just makes me more determined to find a delicious way for them to enjoy it – and this pasta hits the mark. As it’s in season right now in the southern hemisphere it’s a great time to try this delicious meal.

Health benefits

Kale’s high level of nutrients (both vitamins and minerals) coupled with many potent, immune enhancing and anti-inflammatory Phyto (plant) chemicals, results in much-needed virus protection at this time of year. I believe consuming greens daily during winter (when they are in season), is a key factor in preventing colds and flu. Nature, as always, provides.

The combination of the quinoa and rice in the pasta along with the almonds forms a complete vegetarian protein too making this a nutritionally balanced, vegetarian meal.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements. You’ll also find a tip for convincing leafy green reluctant kids.

If you’re looking to save money across pantry items such as nuts, seeds, flours and also gluten-free pasta (I buy the Ceres Organic Rice and Quinoa pasta here), I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.

Kale pesto penne - This Kale Pesto Penne utilises both the stems and leaf of the kale in a delicious meal that my whole family loves. It's nourishing vegetarian meal.

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5 from 5 votes

Kale Pesto Penne

This dish I developed out of wanting to include the nourishing stems of the kale in a meal. I often save them to add to bone broth but I wanted another option... and so this delicious, nutritious pasta was born.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Servings:

Author: Georgia Harding

Ingredients

5 stem/s kale -washed well
2 clove/s garlic -peeled
50 g parmesan cheese (approx.)
140 g raw almonds (1 cup) toasted
¼ bunch fresh basil leaves
1 lemon/s (small) juice and zest
60 ml olive oil (¼ cup) -extra virgin
Sea salt and freshly ground black pepper -to taste
250 g rice quinoa penne pasta
30 ml olive oil -(2 tbsp) plus 1 tbsp water (extra)

Instructions

Start with stripping the leaves off the kale stems, tearing them into small pieces and finely chopping the remaining kale stems.
Bring 2 cups of water to the boil in a large pot and boil the chopped stems (not the leaves) for 5 minutes (or until they have softened). Strain and set aside.
Refill the pot with water and bring to the boil. Once boiling, cook your penne until al dente.
Meanwhile make the pesto.
In a food processor, chop the garlic. Thermomix 5 sec, speed 7.
Add the parmesan and process until finely grated. Thermomix 10 sec, speed 7.
Add half of the almonds and pulse until finely chopped. Thermomix pulse approx. 3 times.
Add the basil, cooked kale stems, lemon juice and zest, olive oil and pepper and pulse until it forms a course pesto. Thermomix pulse approx. 3-4 times.
Once the pasta is cooked, strain it and return the pan to a moderate heat. Add the extra 2 tablespoons olive oil and water and then add the kale leaves. Sauté stirring constantly until it is just wilted (but not browned).
Once they are wilted, return the pasta, pesto, remaining toasted almonds to the pot and stir to combine over a low heat.
Serve immediately.

Store

Store in an airtight container in the fridge.

Notes

Nut-free

Substitute the almonds with toasted sunflower seeds.

Gluten-free

Choose a gluten-free penne (I love rice and quinoa pasta).

Dairy-free and vegan

Replace the parmesan with nutritional yeast and a good teaspoon of sea salt.

Add in more veggies

I love to add in other vegetables sometimes too. A handful of cherry tomatoes, broccoli and sautéed mushrooms work really well, as does roasted sweet potato.

Add chicken or tuna

To up the protein content of the meal (though no longer vegetarian) add in cooked chicken or a can of tuna.

If your looking to convince your kids in the greens department...

Click HERE for loads of tips and recipe ideas.

I'd love to hear how you like this simple pasta dish. It's super tasty and so nourishing - you can leave a comment or rate the recipe below.

Mushroom and Lentil Lasagne (to die for)

March 1, 2018 | Budget Friendly, Freezable Meals, Make-ahead Meals, Vegetarian

I have SO much thyme in my garden at the moment and even though it is just one of many ingredients in this totally divine Mushroom and Lentil Lasagne, it was what ultimately inspired this dish. I’m constantly experimenting on delicious ways to win over my meat loving family and this is our latest vegetarian favourite so I thought I’d better share it.

For about 20 years of my life I was a vegetarian, many of those years I was a student also so legumes, being a cheap, healthy source of protein, were my go to. Various types of vegetarian bolognese type dishes were staples for me back than- the base ingredients were similar, always a legume of some kind + vegetables + tomatoes + various herbs and spices depending upon what I felt like.

So in creating my latest vegetarian lasagne, I returned to my tried and tested formula, balancing the flavours of thyme and vegetables until it was perfect – and now it is, so I hope you love it as much as my family does (even the legume fussy one in our household loves this).

For a legume-free lasagne, my Pumpkin Lasagne has been a huge hit with the Well Nourished audience too.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

If you’re looking to save money across pantry items such as French lentil, nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices, click HERE to take a look.

Mushroom Lentil Lasagne - This Mushroom and Lentil Lasagne is so delicious and is sure to win over meat lovers and fussy little ones. This is one nutrient and protein rich vegetarian meal (with an option for vegans too). It's perfect family food.

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4.79 from 79 votes

Mushroom and Lentil Lasagne (to die for)

This super tasty Mushroom and Lentil Lasagne will win over any meat lovers in your family. Vegetarian lasagne just doesn't get any better.

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Main Course

Servings:

Author: Georgia Harding

Ingredients

100 g Puy (French) lentils (½ cup approx.)
15 ml olive oil -extra virgin (1 tbsp)
1 onion/s -peeled and halved
3 clove/s garlic -peeled and chopped
1 stick/s celery -roughly chopped
2 carrot/s -roughly chopped
1 zucchini/s (medium) roughly chopped
2 bay leaf/s -dried
1 bunch/s fresh thyme leaves - leaves picked off the stems
250 g mushrooms -Swiss brown or portobello
3 tbsp tomato paste
400 ml vegetable stock (or bone broth if not worried about it no longer being vegetarian)
400 g diced tinned tomatoes (or 6 vine ripened roma tomatoes) diced
Sea salt and freshly ground black pepper -to taste
60 g baby spinach -chopped (2 cups)
200 g dried lasagne sheets (see below for GF and GrF)

Cheese sauce (see below for a vegan version)

115 g cheddar cheese (1 cup) grated
30 g butter
55 g wholemeal spelt flour (½ cup)
500 ml milk (2 cups) of your choice (see below variations)
Sea salt and freshly ground black pepper -to taste

Instructions

Pre-heat your oven to 180℃ / 350℉ fan-forced (about 10 minutes before you are ready to bake the lasagne).
I personally like to soak all legumes overnight in water with a splash of vinegar, so do this with the puy lentils if you like (you don't have to, but I'd recommend it).
I used my Thermomix to do all the chopping, but you can easily use a regular food processor or grate/ finely dice all the veggies by hand. No need to wash or rinse the food processor in between each step too.
In a food processor or thermomix chop your garlic (TMX 5 secs, speed 5) and then onion (TMX 5 secs, speed 4).
Heat a large pan over a low heat and add the olive oil (or you can use ghee or butter if not vegan). Add the chopped garlic/onion and gently sauté whilst processing the other veggies.
Now pop the celery, carrots and zucchini into your food processor and pulse to chop - you are looking for a course consistency so be careful not to over process (TMX use the turbo button, quick pulses until the right consistency, about 2-3 should do it look through the lid after each pulse). Alternatively grate the carrot and zucchini and finely dice the celery. Add this to the pan with the onion.
Sauté for a few minutes with the bay leaves and thyme leaves.
Pulse the mushrooms in the food processor until just chopped (TMX pulse 1-2 times).
Add them to the pan with the Puy lentils, tomato paste, stock and diced tomatoes. Season, stir to combine and allow to simmer with the lid ajar, stirring occasionally, until the sauce thickens and the lentils are cooked. This will take about 30 minutes.
Once cooked, add the chopped spinach and stir though to wilt it. Taste, adjust the seasoning if you need to (salt brings out the flavour so don't be shy). Remove from the heat and set aside.

Cheese sauce

Grate the cheese (in the processor and set aside).
For the Thermomix method, follow the recipe for Béchamel in your basic cookbook.
In a medium sized pot, melt the butter over a low heat. Remove from the heat and add the flour mixing to combine.
Return to a medium to high heat and gradually add the milk, approx. half a cup at a time mixing constantly. As it heats it will thicken, this is when you should add another half a cup of milk. Do this until all the milk is added and the sauce is thick.
Add about a quarter of the cheese, season with sea salt and pepper to taste, and stir well (reserve the rest of the cheese for the top of the lasagne).

Assemble

To assemble the lasagne, use a medium size baking dish (mine is 25 x 25cm), placing half of the lentil sauce in the base, top with lasagne sheets, then the remaining lentil sauce, another layer of pasta and finish with the cheese sauce and the remaining grated cheese.
Bake for 30 - 45 minute or until the lasagne is cooked through.

Serve

With a big green salad or steamed veggies.

Make-ahead

Re-heat in a low oven until just hot.

Store

Store in an airtight container in the fridge. I store it in a rectangle shaped oven proof glass pyrex or glass lock container so I can simply remove the lid and reheat in the storage container (saves washing up).
Can also be frozen.

Notes

Gluten and grain-free

Choose gluten-free lasagne sheets and for grain free layer with thinly sliced eggplant (aubergine) or zucchini (courgette).

Vegan (dairy-free) cheese sauce

Onion and Garlic-free

Replace both with finely diced fennel sautéed with a pinch of cumin and chilli powder.

All in the Thermomix

I personally used my TMX for all the preparation (chopping) and making the cheese sauce but cooked the lentil sauce in the pan as I prefer the consistency the pan produces (plus the volume of the sauce is pushing the bowl limits). But if you did want to cook it all in the TMX, I'd cook on reverse, speed 1, temp 100, 30 minutes (or until the lentils are cooked through) with the lid ajar.

TIP

The lasagne can be made ahead, refrigerated and re-heated as required. It can also be portioned and frozen.

You can also serve this as a pasta sauce if you can't be bothered with the few extra steps to the lasagne. Or it can also become a pasta bake (combine the sauce with pasta, top with cheese and oven bake).

Enjoy! I'd love to hear how you and your family enjoyed this tasty dish. Please leave a comment and let me know what you think (star rating extra appreciated as that way this recipe will entice even more people).

Turkey and Sage Spaghetti Meatballs

June 1, 2016 | Budget Friendly, Chicken, Freezable Meals, Make-ahead Meals

So here we have my twist on Jamie Olivers’s second recipe ‘to save your life’ – a Classic Tomato Spaghetti. It’s tough to mess with a classic but the Naturopath in me is screaming ‘add protein and vegetables’ to make this simple staple, nutritionally complete!

So that’s exactly what I did and not only is this one nourishing meal, it’s also absolutely delicious and really very quick and simple to make. It can also be made ahead and reheated to serve.

Health benefits

Turkey is a vitamin and mineral rich source of protein. It is a rich source of tryptophan which is a precursor of the neurotransmitter serotonin, our feel-good hormone. It’s also a great source of vitamin B12, which makes it a great option for those who suffer from anxiety and mood disorders. I like to cook with it occasionally to add a little nutritional variety to my families diet. The assortment of vegetables included in the meatballs and sauce contributes lots of plant-based fibre and nutrition.

You can serve this dish the traditional way, with whole wheat or gluten-free spaghetti. Or for even more nutritional bang for your buck, serve it with zoodles (courgettes/zucchini spiralized) or quinoa. Whatever your preference, these are SO delicious!

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

PS- this dish is photographed in the stunning Solidteknics safe, non-stick, everlasting cookware. More about it HERE.

Turkey bacon and sage meatballs - These Turkey and Sage Spaghetti Meatballs are a nutritionally balanced, easy to make delicious meal for the whole family. Gluten and dairy free.

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4.72 from 7 votes

Turkey and Sage Spaghetti Meatballs

These Turkey and Sage Spaghetti Meatballs are just so delicious and sure to become a family favourite. They are gluten and grain-free and contain lots of plant based goodness. Left-overs are even better the next day too

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Course: Main Course

Cuisine: Italian

Servings:

Ingredients

Tomato Sauce

1 bunch/s fresh basil leaves
1 onion/s -finely diced
2 clove/s garlic -finely sliced
1 kg roma tomatoe/s (or 2 x 400g tins of chopped tomatoes)
1 tbsp red wine vinegar (or balsamic vinegar)
1 tbsp olive oil -extra virgin

Turkey and Sage Meatballs

1 rasher/s bacon - short cut, finely diced
1 red onion/s -finely diced
1 clove/s garlic -crushed
30 g baby spinach -finely chopped (1 cup approx.)
1 carrot/s (large) grated
500 g turkey mince
50 g almond meal (½ cup)
1 free-range or organic egg/s
2 tbsp fresh sage leaves (or 1 tablespoon dried sage)
Sea salt and freshly ground black pepper -to taste
300 g spaghetti - I love quinoa and rice spaghetti

Instructions

Start with the tomato sauce:

Pick the basil leaves from the stalks, finely chop the stalks and set aside the basil leaves which you can also roughly chop or tear.
Peel and finely dice the onion and garlic. I generally chop this in the Thermomix garlic 5 seconds, speed 5 then add the onion, 10 seconds speed 5. I then add this to a small pot (to make the sauce) and without washing the Thermomix, use the bowl to make the meatballs.
Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion and garlic. Cook for around 7 minutes, or until soft and lightly golden.
If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.
Stir in the basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.
Season with a tiny pinch of salt and pepper, then continue to simmer for around 15-20 minutes, stirring occasionally.
Once cooked, remove from the heat and stir in the basil leaves (reserving a few to garnish).
Meanwhile…

Prepare the meatballs:

Prepare (chop or grate) your bacon, onion, garlic, spinach and carrot (by hand or in a food processor). Thermomix garlic first 5 seconds speed 5, then the onion, bacon, carrot and spinach, 20 seconds speed 4-5 (until chopped finely).
Place in a large mixing bowl with the turkey mince, almond meal, egg, sage and seasoning. Thermomix add the mince, almond meal, egg, sage and seasoning and mix 30 seconds, on reverse speed 3 (you may need to scrape the sides to make sure the ingredients are evenly combined).
Wash your hands well and squeeze the mixture to combine all of the meatball ingredients.
Roll it into approx. golf ball sized meatballs and set aside until ready to cook.
To cook, place a little olive oil in a large non-stick or cast iron pan and heat over a medium-high heat. Cook the meatballs for about 5 minutes or until brown, turning to cook on both sides.
Once the meatballs are almost cooked, pour over the tomato sauce and let simmer for 5 minutes or until the meatballs are cooked firm.

Serve

With the reserved basil leaves and finely grated Parmesan cheese (or nutritional yeast for dairy-free).
With al dente whole wheat or gluten-free pasta, zoodles or quinoa.
I also serve with a simple green salad.

Make-ahead

Re-heat in a pot over a low heat until just hot.

Store

Store in an airtight container in the fridge.
Can also be frozen (cooked meatballs in sauce). Or, you can freeze the meatballs prior to cooking.

Notes

Nut-free

Replace the almond meal with breadcrumbs.

Egg-free

Simply omit the egg.

Onion-free

Replace the onion with finely diced fennel in the sauce and omit in the meatballs.

Garlic-free

Replace the garlic with a teaspoon of ground cumin and a pinch of cayenne in the sauce and the meatballs.

Check out all 10 twists on Jamie's Classic Tomato Spaghetti HERE.

Enjoy and I'd love to hear how you liked it. Post a comment below!

Smoked Salmon, Pea and Broccoli Pasta

September 16, 2015 | 30 Minute Meals, Fish & Seafood

We tend not to eat a heap of pasta, but it does make for a really fast meal occasionally. So it’s handy to have a few easy, delicious flavour combos like this lemony, smoked salmon, pea and broccoli recipe to call on.

This recipe came about after I bought some hot smoked salmon from our local farmers market (it’s also available in supermarkets), which I generally keep in the fridge to whip up a salad (like this one).

But it was a beautiful sunny Sunday and we were reminiscing about a long gone (but memorable) holiday in Italy – when the urge for pasta struck. I’ve found a gluten-free pasta that best serves like a wheat pasta (lets face it, many end up too mushy), is this Quinoa and Rice pasta here. So this is what I’ve used here, but on a less reminiscent day, I would probably use zoodles (zucchini noodles) instead. So here it is, a delicious (and fast) Italian inspired meal…

Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.

Print Recipe

5 from 6 votes

Smoked Salmon, Pea and Broccoli Pasta

A delicious, easy to make meal, this Smoked Salmon, Pea and Broccoli Pasta is one of my go-to meals when I need a healthy, tasty meal quickly.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Main Course

Servings:

Ingredients

50 g butter
1 red onion/s -finely diced
1 clove/s garlic -finely chopped or crushed
150 g peas (1 cup) frozen or fresh
1 broccoli (small head) broken into small florets
60 ml dry white wine (¼ cup)
2 tbsp sour cream -or creme fraiche (see dairy-free below)
½ lemon/s -juice and zest
1 fillet hot smoked salmon fillet
Sea salt and freshly ground black pepper -to taste
300 g pasta -or approx. 3 cups of zoodles

Instructions

Fill a large pot with water and bring to the boil. Once boiling cook your pasta.
In a pan, sauté the onion and garlic in 25g of the butter over a low heat until soft and translucent (try no to brown it).
Add the peas and broccoli and stir-fry for a couple of minutes to just start to soften them.
Turn the heat to high and add the wine (it should sizzle and reduce instantly).
Turn off the heat and add the remaining butter, sour cream, lemon juice and zest and mix to combine. Season to taste.
Break the salmon into chunks and add to the peas/broccoli sauce.
When the pasta is al dente, strain (rinse if necessary) and gently fold through the sauce.
If using noodles, obviously you don't need to cook them, just toss gently through the sauce to heat.

Serve

Immediately with a big leafy salad
You can also allow to cool and eat as a pasta salad (good for leftovers)

Store

Store in an airtight container in the fridge.

Notes

Dairy-free

Sub the butter for olive oil and the sour cream for coconut cream.

Grain-free

Serve on zoodles.

Gluten-free

Choose a gluten-free pasta.

Onion-free

Replace the onion with a small bulb of finely diced fennel.

No wine

Replace the wine with stock or bone broth and a teaspoon of vinegar.

Id love to hear how you like this simple meal. Post a comment or rate this recipe.

Roast Vegetables, Three Ways (that even the kids will like)

June 24, 2013 | Vegetarian

This is another very versatile, extremely healthy and easy to prepare dish. Fibre, vitamin and mineral rich, it’s a fantastic throw together simple meal. You know how much I love versatility in a meal? Well this covers many bases; it can become a hearty soup, filling salad or delicious pasta sauce! It’s a wonderful, delicious way to ‘hide’ vegetables from kids. Here’s how…

Print Recipe

4 from 1 vote

Baked vegetables, three ways (that even the kids will like)

One simple tray of roasted vegetables can become three different meals. Here's how...

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: Main Course, Salad, Soup

Ingredients

1 large sweet potato/s -skin on and cubed (can sub pumpkin)
3 carrot/s -unpeeled and sliced
100 g mushrooms -Swiss brown or button, whole or quarter field
1 zucchini/s -sliced or cubed
1 red capsicum/s -roughly sliced
2 red onion/s -peeled and quartered
4 clove/s garlic -whole and unpeeled
3 tbsp butter, ghee or olive oil -melted
60 g pumpkin seeds (½ cup)
2 tbsp dried oregano
Sea salt and freshly ground black pepper -to taste

If making this into a pasta sauce or soup also include:

6 vine ripened tomatoe/s -halved and placed cut side up on the roasting tray ( depending on the size of your tray, they may need to sit on top of the vegetables) or 2 punets of cherry tomatoes, whole. The vegetables sit very well behind the tomato flavour. However if your kids can still detect vegetables, then next time, remember to increase the amount of tomatoes and reduce the quantity of vegetables. For very vegetable fussy kids, do this to begin with.

Optional extras:

1 bulb fennel -quartered
1 eggplant/s -small

Instructions

Preheat your oven to 180℃/350°F (fan-forced).
Take a large baking or roasting tray. Throw in all of your cut up vegetables, oregano, salt and pepper and ghee (or butter or olive oil) and toss to coat them all well.
Place you tomatoes, cut side up on top (sprinkle with a little extra oregano, salt and pepper). Scatter over the pepitas.
Place in the oven for about 40 - 60 minutes or until the vegetables are cooked through.
Drizzle with a little extra virgin olive oil, adjust the seasoning and serve as a side with any type of protein.

Soup

Squeeze the flesh from the garlic skin.
Throw all of the contents of the baking dish into a blender or food processor (or Thermomix), with a glug of EV olive oil, season well and blend on a high speed until pureed.
Add in some fresh basil or parsley to for extra goodness and flavour.
To add protein, include a can of brown lentils or canellini beans (drained and rinsed). These can be either stirred through or pureed too.
Add a little water or stock to achieve the desired consistency. I love a thick soup, so I would use only a little stock.

Pasta sauce

Squeeze the flesh from the garlic skin.
Throw all of the contents of the baking dish in a blender or food processor (or Thermomix), with a glug of EV olive oil, season well and blend on a high speed until pureed.
Add in some fresh basil or parsley too for extra goodness and flavour.
You could even add a spoon or two of your favourite pesto to the mix (or on top as I have pictured below).
To add protein, include a can of brown lentils or canellini beans (drained and rinsed). These can be either stirred through for texture or pureed to. You could also add a can of tuna, some diced bacon or chorizo sausage if you like.
Serve over pasta with grated cheese. I often mix this sauce through macaroni or tube pasta to coat it, add a little feta or goats cheese to if you like and top it with grated cheese. Bake in the oven for 10 minutes.
My favourite type of pasta is a gluten-free rice and quinoa pasta.

Salad

Let the vegetables cool down.
Toss salad leaves in a dressing of one part red wine vinegar to two parts extra virgin olive oil, seasoned well.
Add the cooled vegetables, gently toss and serve.
This is lovely with crumbled feta or goats cheese mixed through.
Add some legumes, tuna, cooked meat, brown rice or quinoa to make a real meal of it.

Store

Store in an airtight container in the fridge.
The soup and sauce versions can be frozen.

Notes

Vegan and vegetarian

Obviously avoid any of the meat/ cheese additions (stick with legumes for protein). For vegan choose olive oil.

Legume-free

Avoid the suggestions for beans/ pulses.

There you have it. One dish, loads of healthy meals. Cook without boundaries. Enjoy and I'd love to receive your comments!

Healthy Bolognese (with a few twists)

June 3, 2013 | Budget Friendly, Freezable Meals, Make-ahead Meals, Red meat

Whilst at risk of reinventing the wheel, I’ve decided to include a recipe for this classic family favourite. As usual, I have included a few variations, just to demonstrate its versatility as well as showing you ways to boost its nutritional value. Healthy Bolognese can be vegetarian, gluten free or grain free; for breakfast or baked – the result is many meals in one. This is a simple meal where you can truly make every mouthful count and have your efforts rewarded with happy, healthy children!

If you’ve fallen into the habit of using store bought sauces to add to your mince, then this recipe is for YOU!! It takes no more than a few minutes to make your own sauce. It also tastes so much better and you simply cannot compare the nutrition derived from a homemade sauce compared to the sugar and additive laden pasta sauces at the supermarket.

Because this dish is loved by children, it is necessary to take the opportunity to add lots of health-giving vegetables in the mix. The sauce lends itself to grating and finely chopping (or food processing) vegetables so they ‘disappear’ behind the flavour and texture of the sauce. Perfect for fussy, ‘veggie phobic’ children.

Try to vary the types of protein you use. Have you ever tried this classic with chicken or turkey mince? It’s really good and adds variety! The herbs are all great for supporting a healthy digestive system and the tomatoes are an amazing source of the protective antioxidant, lycopene.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

Print Recipe

4.75 from 4 votes

Healthy Bolognese (with a few twists)

My healthy Spaghetti Bolognese is such a versatile meal - check out my many variations for loads of inspiration for this family favourite.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Course

Cuisine: Italian

Servings:

Ingredients

1 tbsp olive oil - extra virgin
2 onion/s - diced
2 clove/s garlic - finely chopped or crushed
500 g beef mince - or turkey or chicken mince (see below for vegetarian)
2 bay leaf/s
1 tsp dried rosemary - or 2 tablespoons of fresh
1 tbsp dried oregano
1 carrot/s - grated
1 zucchini/s - grated
1 stick/s celery - finely chopped
75 g mushrooms -sliced (or processed if mushroom fussy) (1 cup)
700 g tomato passata (puree) - or you can use 5-6 vine ripened tomatoes, diced on a plate to keep the juice
Sea salt and freshly ground black pepper - to taste
1 bunch/s fresh basil leaves - roughly chopped
300 g pasta - of your choice (I love rice, quinoa spaghetti)

Optional extras

1 tbsp tomato paste - for a richer tomato flavour if using fresh tomatoes

Serve

Salad (to serve)

Instructions

In a large pan or a pot with a lid, sauté onions and garlic in a tablespoon of olive oil over a low to medium heat, for a couple of minutes until they start to soften, but not brown.
Add the mince (or lentils) and bay leaves, dried rosemary and oregano and cook until it just starts to brown (about 5 minutes) then add the vegetables, tomatoes (and tomato paste if using). Season to taste.
Place the lid ajar the pan. Simmer until the sauce starts to thicken, minimum 30 minutes. The longer you can let it simmer, the richer the sauce will become.
Turn off the heat and stir in the basil. Serve with al dente spaghetti (or one of the variations below).

Thermomix

Chop the carrot, zucchini and celery 10 sec, speed 4. Set aside.
Now place the garlic in the bowl. Chop 5 sec, speed 6.
Add the onion and chop 5 seconds, speed 4.
Add the olive oil and saute 2 mins, 100, speed 1.
Add the mince, bay leaves, dried rosemary and oregano and cook 5 mins, 100, reverse speed 1.
Add the vegetables, mushrooms and tomato passata and cook 20-30 mins, 100, reverse speed 1 (with the cap in place so it doesn't spit over your bench). Season to taste.
Once cooked stir in the basil. Serve with al dente spaghetti (or one of the variations below).

Serve

I like to serve this with a simple green salad.

Make-ahead

Re-heat in a pot over a low heat until just hot.

Store

Store in an airtight container in the fridge.
Can also be frozen.

Notes

Gluten-free

Use gluten free pasta (I love rice and quinoa spaghetti), or zucchini ribbons.

Grain-free or Paleo

Serve with zucchini ribbons or stuffed in a baked potato.

Vegetarian and vegan

Substitute mince with a can of brown lentils (rinsed and drained) and 200g finely diced mushrooms.

Half vegetarian (plant boost)

Substitute half the mince for brown lentils (rinsed and drained). Adding lentils to leftover sauce is a simple way to make it go further.

Breakfast

Leftover Bolognese is a delicious breakfast. Serve it on whole grain toast or as a side with eggs.

Baked Bolognese

Place any leftovers into a greased dish or bowl. Make an indent in the top and crack an egg or two into the hollow. Top with cheese and pepitas and bake until cooked the way you like it.

Tip

Bolognese is a great dish to pre-prepare and it also freezes really well. I often freeze leftovers in little glass pyrex containers and will mix a few together to make one meal. If time is an issue, double the above recipe and freeze in ready to go batches.