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Posts Tagged vegetarian

Hearty Pasta Soup

Nov 9

Posted by admin in italian, pasta, soup, the recipes, vegetarian | No Comments

“Do something different with a pack of tortellini. This filling soup is full of fibre, low fat and full of veg. The perfect lunch or supper”

  • 1 tbsp olive oil
  • 2 carrots , chopped
  • 1 large onion , finely chopped
  • 1l vegetable stock
  • 400g can chopped tomatoes
  • 200g frozen mixed peas and beans
  • 250g pack fresh filled tortellini (we used spinach and ricotta)
  • handful of basil leaves (optional)
  • grated parmesan , to serve

Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.
Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.


Try: Make it a bake Ricotta & basil bake: Heat oven to 200C/fan 180C/ gas 6. Tip the pasta into a baking dish, season the tomatoes, stir in the basil, then spoon on top. In a bowl, combine the peas and beans, 250g tub ricotta and a handful grated Parmesan. Dot the mix over the pasta, scatter with more Parmesan, then bake for 20-25 mins until golden.

Alternatives: No basil – pesto will do Can’t get hold of fresh basil? If you’ve got a tub of pesto in the fridge, stir a spoonful into the soup just before you serve it.

Source : Good Food Magazine : March 2008

Servings/Yield : 4 Servings

Difficulty : Easy

Course : Main

Preparation Times : Prep 5 min, Cook 25 min, Ready in 30 min

Nutritional Notes : Per Serving : 286 kcalories, protein 11g, carbohydrate 44g, fat 9 g, saturated fat 3g, fibre 6g, sugar 11g, salt 0.88 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
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Almond and Basil Pesto with Linguini

May 29

Posted by the editor in maltese, pasta, the recipes, vegetarian | No Comments

“A different approach to pesto, more like a rampage in the kitchen gone right”

  • large handful of fresh basil
  • 30 g almond slivers, toasted
  • 5 tbsp olive oil
  • splash of lemon juice
  • 100 ml soya cream
  • 350 g linguini

Boil the linguini in salted water.  Meanwhile, pulse the ingredients in a food processor.  Once the pasta is ready add the sauce and toss in a warm pan.

Source : Julian Borg Barthet

Servings/Yield : 2 Servings

Difficulty : Easy

Course : Main

Preparation Times : Ready in 15 minutes

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Pasta Norma

May 29

Posted by silli in italian, pasta, the recipes, vegetarian | 1 Comment

“This Sicilian staple of pasta with golden aubergines makes a special, but budget-friendly, supper”

  • 1 small aubergine , cut into 1cm discs and sliced like fries
  • olive oil
  • 2 garlic cloves , finely chopped
  • large pinch chilli flakes
  • 400g chopped tomatoes (polpa)
  • ½ small bunch basil , shredded
  • 200g linguine (any pasta will do)
  • 50g pecorino , parmesan or feta, grated

Cut the discs across so you end up with little matchsticks of aubergine. Heat 1-2 tbsp olive oil in a large non-stick frying pan. Add the aubergine in batches, and fry on a fairly high heat until really tender and golden. You want it to be melt-in-the-mouth with no rubberiness left. Season and tip out onto a plate.

Wipe out the pan then add another tbsp oil and cook the garlic for a minute. Add the chilli flakes and tomatoes and simmer for 10 minutes. Cook the linguine following packet instructions. Stir the basil and aubergine into the sauce and heat through. Toss with the drained linguine and finish with the grated cheese.

Source : Olive Magazine : May 2010 (Slightly changed by Silli)

Servings/Yield : 2 Servings

Difficulty : Easy

Course : Main

Preparation Times : Prep 10 mins Cook 20 mins

Nutritional notes : Per serving : 575 kcalories, protein 25.1g, carbohydrate 81.4g, fat 18.8 g, saturated fat 6.2g, fibre 6.7g, salt 0.99 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 4.50 out of 5)
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Asparagus, Basil, and Balsamic Glaze Pasta

May 15

Posted by the editor in pasta, the recipes, vegetarian | No Comments

“An interesting combination of flavours, that are rich, spicy, with a hit of balsamic”

  • 450 g pasta
  • 5 tbsps extra-virgin olive oil
  • 300 g asparagus, cut into 1-inch lengths
  • 1 medium red onion, sliced (about 1½ cups)
  • ½ tsp ground black pepper
  • ¼ tsp red pepper flakes
  • 1 cup chopped fresh basil
  • 1 tbsp lemon juice
  • 1 cup shaved parmesan
  • balsamic vinegar glaze
  • salt

Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.

While pasta is cooking, heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke.

Add asparagus, onion, black pepper, pepper flakes, and remaining ½ teaspoon salt and stir to combine; cook, without stirring, until asparagus begins to brown, about 1 minute, then stir and continue to cook, stirring occasionally, until asparagus is tender-crisp, about 4 minutes longer.

Add asparagus mixture, basil, lemon juice, ½ cup cheese, and remaining 3 tablespoons oil to pasta in stockpot; toss to combine.

Serve immediately, drizzling 1 to 2 teaspoons balsamic glaze over individual servings and passing remaining ½ cup cheese separately.

Source : Different Sources

Servings/Yield : 2 Servings

Difficulty : Easy

Course : Main

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Pasta with Spinach

Apr 2

Posted by the editor in pasta, the recipes, vegetarian | No Comments

“Garlicky spinach tossed with pasta in a ricotta sauce means a healthy meal in no time”

  • 170 g fresh baby spinach
  • 250 g penne pasta
  • 1 tablespoon olive oil
  • 3 cloves garlic, whole
  • ⅛ red pepper flakes
  • 1 cup ricotta cheese
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Steam or microwave the spinach. Cook pasta according to package directions. Reserve ½ cup of pasta water. Drain pasta and leave in a bowl with spinach.

In pasta pot heat oil over medium-high heat. Add garlic and red pepper flakes; stir 30 seconds or until fragrant. Carefully remove garlic and pour pasta and spinach. Stir in ricotta, salt and pepper.

If creamier texture is desired, stir in reserved pasta water.

Source : Julian Borg Barthet

Servings/Yield : 4 servings

Rating :

Difficulty : Easy

Course : Main

Preparation Times : Prep : 2 minutes Cooking Time : About 10 minutes Ready In : About 15 minutes

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
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Vermicelli Alla Sangiovanni

Mar 18

Posted by the editor in italian, pasta, the recipes, vegetarian | No Comments

“An amazingly creamy and full bodied tomato sauce, that is worth the extra mile required to make it”.

  • 1 kg can plum tomatoes, inc. juice
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 1 onion, chopped
  • ¾ cups olive oil
  • ½ cup fresh basil, minced
  • 500 g vermicelli, uncooked
  • black pepper, freshly ground

In a saucepan combine the tomatoes, celery, carrots and onion and bring mixture to a boil. Simmer, stirring occasionally for 45 minutes (I simmered the veggies for around 20minutes). Puree mixture and season with salt and pepper.

In a saucepan heat the oil over moderate-high heat until very hot and pour it carefully into the tomato mixture..

Add the basil and 2 cups of water and bring sauce to a boil.

Add vermicelli and cook over moderately high heat, for 4 minutes.

Add 1cup of water and cook the mixture stirring constantly adding more water if the sauce becomes too thick. Cook until pasta is al dente.

Season with pepper and serve.

Note : Very Important, if you reduce this recipe to less than 6 servings, you will find it very difficult to use the hand blender (immersion blender) in the pot when pureeing the sauce, as this type of appliance needs to be sufficiently deep enough to work.

Source : Gourmet : February 1985 – Slightly changed from original

Servings/Yield : 6 servings

Rating : 5 out of 5

Difficulty : Moderately Easy

Cuisine : European : Mediterranean : Italian

Course : Main

Equipment : Hand Mixer

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
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Oven-baked red pepper risotto

Mar 17

Posted by the editor in rice, the recipes, vegetarian | 1 Comment

“An easy version of the Italian rice dish, with none of the stirring. The leftovers are great too”

  • 1 tbsp. Oil
  • 1 Onion, Chopped
  • 300 g Risotto Rice
  • 100 ml White Wine, Optional, Or Use More Stock
  • 400 g Polpa, Can Chopped Tomatoes
  • 200 g Roasted Peppers, Frozen
  • 500 ml Vegetable Stock
  • 1 handful Flat Leaf Parsley, Chopped
  • Parmesan, To Serve (Optional)

Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan, then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 min more. Pour in the wine, if using, stirring until absorbed, then pour in the tomatoes, peppers and 400ml of the stock. Cover and bake in the oven for 25 mins until the rice is tender and creamy.

Stir in the remaining stock and parsley, season and scatter with Parmesan, if you like.

Notes : Use up leftovers – Red risotto cakes with bacon

Chill risotto overnight, then shape handfuls into burger shapes. Dip into seasoned flour, then beaten egg, and finally breadcrumbs to coat. Fry in a little oil in a non-stick frying pan for 4 mins each side, then serve with crispy bacon and salad.

Source : Good Food : October 2008

Servings/Yield : 4 servings

Rating : 3 out of 5 Needs a kick of something that I haven’t figured out yet, go easy on the parsley as well.

Difficulty : Easy

Preparation Times : Prep: 5 Minutes Cook: 30 Minutes

Nutritional notes : Per Serving: 334 kcalories, protein 9g, carbohydrate 70g, fat 4 g, saturated fat 1g, fibre 0g, salt 1.36 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 3.00 out of 5)
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Linguine with peas & mint pesto

Mar 5

Posted by the editor in pasta, the recipes | No Comments

“Make your pesto minty for this fabulous summer pasta dish”

  • 350 g Linguine
  • 200 g Peas, Fresh or Frozen
  • 40 g Mint leaves, Stalks Removed
  • 6 tbsp. Olive Oil
  • 2 Garlic Cloves
  • 50 g Pine Nuts
  • 50 g Parmesan Gran Padano, Grated

Cook the pasta according to the pack instructions.

Boil the peas for 3 minutes and drain. Whizz the rest of the ingredients in a food processor to a smooth consistency.

Drain the linguine and toss the pesto through the pasta with the peas.

Notes: Recipe extra - Add a squeeze of lemon to the pesto or replace the mint with basil or sun-dried tomatoes.  I felt that it desperately needed a sprinkling of freshly ground pepper to serve.

Source : Olive Magazine : July 2007 – Page 72

Servings/Yield : 4 servings

Rating : 5 out of 5

Difficulty : Easy

Course : Main

Preparation Times : Ready in: 15 Minutes

Nutritional notes : Per Serving: 639 kcalories, protein 20.8g, carbohydrate 73.5g, fat 31.2 g, saturated fat 6.1g, fibre 5.4g, salt 0.27 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 5.00 out of 5)
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Broccoli Walnut Pasta

Mar 4

Posted by the editor in maltese, pasta, the recipes, vegetarian | No Comments

“This creamy and hardy pasta is a tasty way to eat your veggies… and get some essential fatty acids (from the walnuts)”.

  • 300g pasta, penne
  • 5 tbsp olive oil
  • 450g broccoli, cut into florets about 1/2inch across
  • 2 garlic cloves, finely chopped
  • ¼ tsp chili flakes, optional
  • ½ cup walnuts, chopped (approx. 65g)
  • ¼ cup parmesan, grated

Cook pasta to packet instructions. Meanwhile start steaming the broccoli, if you don’t have a steamer, boil it in water. Steaming is tastier, as it retains all the flavour and vitamins in the broccoli. Toast the chopped walnuts by frying in a dry frying pan.

Fry the garlic and chili flakes in the 2 tablespoons of oil until golden. Add the steamed broccoli and the toasted walnuts, drizzle with 3 tablespoons of oil and stirfry until the broccoli has been browned slightly. Mix in the Pasta and stir in the Parmesan.

Source : Julian Borg Barthet

Servings/Yield : 4 servings

Rating : 5 out of 5

Difficulty : Easy

Course : Main

Preparation Times : Prep: 10 Minutes Cook: 30 Minutes

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (3 votes, average: 5.00 out of 5)
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Broccoli and Courgette Pasta with Toasted Almonds

Feb 15

Posted by the editor in maltese, pasta, the recipes, vegetarian | No Comments

“A nutty pasta sauce that can be vegan as long as you leave the parmesan out. The broccoli comes out so creamy that it melts in your mouth”.

  • 300 g fusilli pasta
  • 200 g courgettes, thinely sliced
  • 200 g brocolli, broken into small floretes
  • 25 g flaked almonds
  • 2 garlic cloves, minced
  • olive oil
  • olive oil chili infused
  • salt and pepper
  • 250 ml soy cream
  • parmesan, grated to serve as an option

Boil water for the pasta cooking to packed instructions, and start steaming the broccoli.

Add sliced Courgettes to the olive oil and garlic, frying for 10 minutes or until soft.

Once the broccoli is softened by steaming, add it to the courgettes along with a splash of chilli infused olive and season well with salt and pepper. Toast the almonds in a dry frying pan and add to the broccoli and courgettes.

Ingredients frying prior to the soya cream being added

After 10 minutes add the Soya Cream to the Broccoli and courgette mix, and keep at a very low heat stirring occasionally for 5 minutes.

Source : Julian Borg Barthet

Servings/Yield : 2 servings

Rating : 5 out of 5

Difficulty : Moderately Easy

Course : Main

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
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