WITH HIDDEN VEG
GREEN ALIEN PASTA
-head of broccoli
-bag of baby spinach
-bunch of basil
-handful of pine nuts
-handful of parmesen
-500g of pasta
-500g of chicken thigh fillet
-bring one big pot of water to boil for pasta and another one for steaming veg. Turn on oven to 180.
-Cut zucchini and broccoli into chunks. Chicken into bite size pieces. Remove stems for spinach if you want to. Put pine nuts on a tray.
-brown pine nuts in oven for a couple of mins
-steam zucchini and broccoli and when nearly done, add the spinach. Keep some water when done.
-brown chicken until cooked
-cook pasta till soft.
-put steam veg in a food processor with Parmesan, basil and pine nuts and blitz to make a veg pesto
-add pesto and chicken to cooked pasta and VIOLA!!
-serve with more cheese on top
-chicken thigh is tastier and cheaper than breast and doesn’t go dry when you reheat it
-use pasta like shells, penne or spirals as they grab the pesto.
My veggie chicken nuggets up next!!
CREAMY SWEET POTATO PASTA BAKE
Easy bulk cooking meal for the family
Serve with your favourite protein or have a meat free night.
400g of spiral pasta
1 tbs oil
1 onion chopped finely
1 carrot chopped finely
2 Wattle Valley Sweet Potato Dip w/rosemary and cracked pepper
1/3 cup of cooking cream
1/2 cup Sharp Cheddar Cheese
1/2 cup Parmesan cheese for topping
-Put on a saucepan of water to boil and oven on 180 degrees
-Cook the onion and garlic in a small amount of oil, medium heat until soft.
-Meanwhile, grate the cheddar cheese and when water boils add pasta
-When vegetables are soft add Wattle Valley Sweet Potato Dip and cream and stir to combine.
-Take off heat and stir through the cheese.
-When the pasta is cooked add to the mix, stir through and then transfer to a baking dish and sprinkle with Parmesan cheese.
-Pop in the oven until lightly brown on top.
LAMB CUTLETS w/CAULIFLOWER PUREE
A great ‘show-off’ entrée or main but super easy. Serves 2
I Rosemary sprig
1 Wattle Valley Cauliflower Dip with roast garlic, tahini and fresh chives
6 lamb cutlets
½ cup of Frozen Peas
Olive oil, salt and pepper
-Put a small amount of water in a saucepan and bring to boil
-Bring a grill or fry pan to medium heat
-Drizzle a small amount of oil over the cutlets and season with salt and pepper and transfer to pan
-When water boils add the peas
-Arrange the Cauliflower Dip how you like on the plate. Get artistic!
-When Lamb and peas are cooked add to plate and serve.
TOMATO AND BUTTERBEAN BRUSCETTA
Starter/entrée or antipasto hero
250g Vine Ripened tomatoes
Extra Virgin Olive Oil
1 Wattle Valley Butter Bean Dip w/ Rosemary and fresh Parsley
1 Garlic cloves, chopped finely
1 tbs of balsamic vinegar
1 tbs parsley finely chopped
-Slice Sourdough and spray with oil.
-On a medium heat, grill the bread until toasted and transfer to serving plate
-Drizzle tomatoes and garlic in oil and add to the pan
-Cook the tomatoes until the start to soften and the skin splits
-Meanwhile, spread the Butter Bean dip over the bread
-Place rocket in a bowl and add a small amount of olive oil and balsamic vinegar and then pile on top of the bread.
-When the tomatoes are done, place on top and the sprinkle with parsley and a little cracked pepper.