Spinach and Mushroom in Creamy Tomato Sauce

An easy, homemade pasta sauce that's almost as easy as opening a jar!

Spinach and Mushroom in Creamy Tomato Sauce

Ingredients:

1 tin chopped tomatoes
1 Tbsp sugar
3 cloves garlic
1/2 tsp mixed herbs
1 bunch spinach, chopped (remove the thick white stalk)
8-10 mushrooms, chopped
600ml thickened cream
Cooked pasta (enough for everyone you're serving)

Method:

1. Place tomatoes in pot, with sugar, garlic and mixed herbs and bring to the boil.

2. Add spinach and mushrooms and stir.

3. Simmer for 10 minutes, then add cream and simmer for a further 2 minutes.

4. Serve over cooked pasta.

Serves: 4

Rating: 4

Basil Pesto and Pasta

"Pesto" is a word that is often bandied about these days. Basically, it's a mixture based on a herb that can be used as a dip or as a sauce. You can make it from a variety of ingredients, but my favourite is basil.

The ingredients in this recipe will vary in taste throughout the year, so the quantities are only a guide. The best part of making this is that you get to taste it as you go along!

Basil Pesto and Pasta

Ingredients:

Pasta (quantity and type as desired)
approx. 2 bunches of fresh basil
3/4 block of fresh parmesan cheese (PLEASE do not use the dried stuff!)
the juice of 1 lemon
about 70g of pine nuts (lightly toasted)
garlic to taste (about 4-5 cloves)
olive oil (enough to make the mixture wet)

Method:

1. Cook pasta as per instructions on packet

2. In a food processor, combine all remaining ingredients (except oil).

3. Taste mixture and add more of the ingredients you think are missing.

4. Add a little olive oil and process again until the mixture has the desired "wet feel".

5. Serve pesto either on top of pasta, or tossed through it.

Serves: 4

Rating: 5

Pasta with Ricotta, Herbs and Pumpkin

This recipe is really very easy, and the entire family will love it.

Pasta with Ricotta, Herbs and Pumpkin:

Ingredients:

300g peeled pimpkin, cut into 1.5cm cubes
250g cherry tomatoes, halved
350g pasta
200g broccolini, cut into florets (can use broccoli)
3/4cup smooth low fat or light ricotta
1/3 cup chopped herbs (e.g. parsley and chives)
Pine nuts

Method:

1. Preheat oven to moderate 180*C. Place the pumpkin on a large baking tray lined with non-stick baking paper. Spray with olive oil and season with sea salt and freshly ground black pepper.

2. Bake for 10 mins. Remove from oven and add the tomatoes to the tray. Return to the oven for a further 10mins or until pumpkin is soft and tomatoes are wilted.

3. Cook the pasta in a large saucepan of lightly salted boiling water according to the packet, or until al dente. Add the broccolini to the saucepan for the last 2 mins of cooking time. Drain well and then return to the pan.

4. Stir the ricotta and the herbs through the pasta, then add the roasted pumpkin and tomatoes. Gently toss to combine.

5. Divide mixture into 4 serving bowls and garnish with pine nuts.

Serves: 4

Rating: 4.5 stars!