Spaghetti with Leeks, Peas & Pesto

Add some veg to pasta and pesto for a cheap, healthy springtime dinner.


Serves 2
Preparation time: 10 minutes
Cooking time: 15 minutes
Vegetarian, low fat, healthy


Ingredients:
175 g spaghetti
140 g frozen peas
1 T olive oil
2 large trimmed leeks (about 250 g), thinly sliced
1 T basil pesto
freshly grated Parmesan (or vegetarian alternative) to serve, optional


Method:

1. Cook the spaghetti according to pack instructions, adding the peas for the final 2 mins. Meanwhile, heat the oil in a frying pan, add the leeks, then gently cook for about 5 mins until softened. Stir in the pesto and 3 tbsp of the pasta cooking water, then simmer for a few mins.
2. Drain the pasta and peas, then add to the frying pan, tossing everything together. Divide between 2 warm bowls and sprinkle with a little grated Parmesan, if using.

PER SERVING

447 kcalories, protein 18g, carbohydrate 75g, fat 10 g, saturated fat 2g, fibre 9g, sugar 8g, salt 0.11 g

Chicken & Bacon Casserole - Slow cooker

Ingredients

1 tablespoon vegetable oil
4 chicken portions
2 rashers smoked bacon, diced
1 onion, diced
1 clove garlic, crushed
2 carrots, chopped
2 celery sticks, diced
2 tablespoons plain flour
2 cups chicken stock
2 tablespoons tomato puree
2-3 teaspoons dried mixed herbs

Method

1. Heat oil in large frying pan, brown chicken portions (I used boneless, skinless chicken breasts). Once browned place chicken in slow cooker.
2. Add bacon, onion, garlic, carrot and celery to fry pan. Fry for about 4 minutes.
3. Sift flour into frying pan. Add tomato puree and dried mixed herbs. Gradually add chicken stock, stirring after each addition. Bring to the boil, stirring continuously.
4. Once the mixture is boiling add to the slow cooker. Cook on low for 6 to 8 hours.

Try serving with potatoes and your favourite green vegetable.
Try adding other vegetables of your choice to the casserole mixture. I used about 1 cup of diced pumpkin.

Serves 4