Christmas Pasta With Winter Ratatouille

Christmas Pasta With Winter Ratatouille

James Martin shows you a quick and simple way to serve this ever-popular dish.

Each serving provides 715 k cal, 20 g protein, 132 g carbohydrate (of which 31 g sugars), 9 g fat (of which 1.5 g saturates), 14 g fiber and 1.1 g salt.

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Serves Serves 4

Ingredients

• 200 g/7 oz sweet potatoes, peeled and cut in wedges
• 200 g/7 oz parsnips, peeled and cut in large pieces
• 200 g/7 oz carrots, washed and cut in large pieces
• 110 g/4 oz red onions, cut in quarters
• 3-4 cloves garlic
• 2 tbsp olive oil
• 75 ml/2½ fl oz clear honey
• 2 sprigs rosemary, plus extra chopped rosemary to garnish
• salt and freshly ground black pepper
• 500 g/1 lb 2 oz packet of pasta
• 800 ml/1 1/3 pint pasta
  

Method

1. Preheat the oven to 200 C/400 F/Gas 6.
2. Place all the vegetables and the garlic on an oven tray and drizzle with the olive oil and honey. Add the sprigs of rosemary and season well. Cook for about 20 minutes until all the vegetables are tender and browned.
3. While the vegetables are in the oven, cook the pasta according to packet instructions.
4. Remove vegetables from the oven, squeeze the cloves of roasted garlic over the vegetables and tip everything in a saucepan.
5. Add the pasta, bring to the boil and allow to simmer gently for a minute or two.
6. Serve on top of the pasta and garnished with chopped rosemary.
7. Recipe Tips: The ratatouille can be made in advance and frozen. Then all you need to do is cook some pasta for a super speedy supper.
   

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Christmas Rainbow Noodles

Christmas Rainbow Noodles

A healthy and delicious noodle dish that will feed the whole family.

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 4

Ingredients

• 250g/9oz wholewheat egg noodles
• 1 tbsp vegetable oil
• 1 red pepper, seeds removed and finely sliced
• 1 small bunch spring onions, finely sliced
• 2 garlic cloves, finely chopped
• 2 large carrots, peeled into ribbons with vegetable peeler
• 1 medium courgette, peeled into ribbons with a vegetable peeler, then shredded
• 3 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• 1 lime, juice only
• 150 ml/5 fl oz vegetable stock
• 25 g/1 oz roasted unsalted peanuts, lightly crushed
• 2 tbsp roughly chopped fresh coriander
• 1 red chilli, roughly chopped
  

• Method

  1. Bring a large saucepan of water to the boil and cook the noodles according to packet instructions. Drain and set aside.
  2. Heat the oil in a wok over a high heat and stir-fry the pepper for 2 minutes, until just softened. Add the spring onion and garlic and stir-fry for another minute. Add the carrot and courgette and stir-fry for 1 minute.
  3. Put the soy, sweet chilli sauce, lime juice and stock into a jam jar, screw the lid on and shake until combined.
  4. Pour the dressing into the wok and bring to the boil, simmer for 1 minute until the vegetables have softened.
  5. Stir in the drained noodles and heat through. Top with the crushed peanuts, chopped coriander and chilli. Serve.
     

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Christmas Asian Spaghetti

Christmas Asian Spaghetti with Mushrooms, Snow Peas, Garlic

We LOVE this simple 7-ingredient meal that's easy to make! It's a great dish to adapt and add other veggies if you wish - asparagus, bell pepper, and bean sprouts are fantastic, and tofu or temped would be a great protein boost. The light flavor of this dish comes from the garlic and Tamara - two of my favorites! It tastes great both warm and cold, so leftovers are a perfect work lunch with no need to reheat.

Vegan, gluten-free (with gf pasta and tamari)

Ingredients
8 oz. angel hair pasta (or spaghetti, etc)
8 oz. mushrooms
1 1/2 cups snow peas
2 medium carrots
6 green onions
3 cloves garlic
1/4 cup tamari/soy sauce (less/more to taste)
Optional: sesame oil, 1/4 tsp. cayenne pepper, sesame seeds for topping

Directions
Cook pasta according to package directions and drain.
Meanwhile, slice mushrooms, cut green onions in 1/2" pieces, and cut carrots into matchsticks/julienned. Mince garlic.
In a large skillet over med-high heat, saute mushrooms for 2-3 minutes. (Can use sesame oil for more flavor if desired.)
Add snow peas, carrots, green onion and cook for 5-7 minutes or until crisp-tender.
Add garlic, stir, and heat for 1 minute.
Add pasta and tamari/soy sauce. Toss well to combine and heat for a few minutes until heated through. Serve warm or chilled.

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