Sizzled sausage pasta (BBC Goodfood) - with a few adaptions

Ingredients

• 400g pasta shapes
• 6 good-quality sausages
• approx 8-10 sun-dried tomatoes
• any chopped fresh herb of choice 
• 1 onion diced 
• 2 tablespoons of grated parmesan

1. Spray a little olive oil into the pan (ideally the oil from the sun-dried tomato jar, decanted into your oil sprayer as it is so yummy!). Chop and fry off onion. Peel the skins off the sausages and chop the sausage meat into small hazelnut-sized pieces. Chop the sun-dried tomatoes into small chunks. and sizzle the sausage pieces for 8-10 minutes, stirring occasionally, until they're crumbly and golden. Stir in the sun-dried tomato chunks and the remaining oil, and heat everything through. 

   

2. Cook the pasta in boiling water according 10 mins chopped fresh herb of choice, 100g per person.    

 

3. When the pasta is ready, drain it well and toss into the sausage mixture with any chopped fresh herb of choice and a couple of tablespoons of grated parmesan and some freshly ground black pepper. Make sure everything is well mixed and coated with the oil. Serve straight from the pan. 

 

 

Per serving

755 k calories, protein 28g, carbohydrate 86g, fat 38 g, saturated fat 10g, fibre 5g, salt 3.24 g 

(original link)

*Philly Carbonara* (adapted from the Philadephia website)

 Ingredients

• 600 g spaghetti
• 6 rashers bacon cut into stripes
• 180g/ 1 tub Philadelphia Light or the supermarket equivalent
• 2 eggs
• 3 stalks flat parsley leaves picked and chopped, or whatever fresh or dry herbs of choice
• 300 ml vegetable stock
• Shavings of parmesan to garnish
• 1 onion
• 1clove of garlic

Instructions

Cook the pasta according to the pack instructions. While it’s cooking fry off the onion and garlic in olive oil, then add bacon pieces in a large pan, add the veg stock and simmer for a few minutes till the liquid is reduced by half.
Beat together the Philly and the egg  in a separate bowl. Once the pasta is cooked, drain it and return it to the hot pan, add the bacon and stir through, add the philly and egg mixture and stir through well to combine everything.
Divide between 6 bowls scatter with the parsley and a few shavings of Parmesan. YUM! Original recipe link

Melodie's Chicken Pittas

I learnt this recipe from my fabulous friend Melodie when I went to stay with her in Paris when she was living there during my student days. Such an amazing cook – such an inspiring person. Hope to see her again soon. x