Wednesday 18 July 2018

Easy One Pots from The Happy Pear

 

One-pot creamy tomato pasta
One-pot creamy tomato pasta

Healthy family meals don't have to be expensive and time-consuming, as these one-pot wonders from The Happy Pear show.

TEN-MINUTE INDONESIAN SATAY

This rich, creamy, nutty dish can be cooked in 10 minutes. We can actually make it in 5 minutes, but it all depends on your chopping skills.

Serves 4

Prep time: 10 minutes

Cooking time: 5 minutes

3 of your 7 a day

Ingredients

1 tbsp olive oil

4 spring onions, thinly sliced

2 garlic cloves, finely chopped

½ fresh red chilli, deseeded and thinly sliced

½ thumb-sized piece of fresh ginger, peeled and finely chopped

1 courgette, finely chopped

1 red pepper, finely chopped

4 tbsp peanut or almond butter

2 tbsp apple cider vinegar

2 tbsp maple syrup or honey

2 tbsp tamari or soy sauce

350ml warm water

1 x 400g tin of chickpeas, drained and rinsed

Salt and pepper

To garnish:

1 small bunch of fresh coriander or basil, roughly chopped

100g beansprouts

Handful of toasted nuts

Method

Heat the oil in a medium-sized saucepan set over a high heat. Add the spring onions, garlic, chilli and ginger and cook for 1½ minutes. Add the courgette and red pepper and cook for 1 minute.

In a bowl or jug, whisk together the nut butter, vinegar, maple syrup, tamari and 150ml of the warm water until smooth, then add to the pan. Slowly add in the remaining 200ml of water along with the chickpeas. Bring to the boil, then remove from the heat and season with salt and pepper to taste.

Garnish each serving with fresh herbs, beansprouts and toasted nuts and serve straight away.

EASY MUSHROOM  RISOTTO

A quick and easy take on a traditional risotto, and in our opinion it's even tastier and also dairy-free. So get stuck in and do have a second bowl.

Serves 4

Prep time: 10 minutes

Cooking time: 30 minutes

3 of your 7 a day

Ingredients

1 litre vegetable stock

1 tbsp olive oil

250g shiitake mushrooms (or whatever mushrooms are available), roughly chopped

1 red onion, finely chopped

3 garlic cloves, finely chopped

250g Arborio rice

4 tbsp white wine (or more veg stock)

Salt and pepper

½ lemon, juice only

A few sprigs of fresh thyme, to garnish

2 tbsp toasted cashew nuts, to garnish

Pinch of chilli flakes, to garnish (optional)

Method

Put the stock in a small saucepan set on a high heat. Once it's simmering, reduce the heat to low to keep it warm.

Heat the oil in a large saucepan set on a high heat. Add the mushrooms, onion and garlic and cook for 3 minutes, stirring regularly. Add the rice and cook for 1 minute, stirring to coat it in the oil. Add the wine and cook for 1 minute, until it has all been absorbed into the rice.

Using a small ladle, add about 120ml of the veg stock at a time. Reduce the heat to medium and stir the risotto almost constantly, giving it little breaks to come back to a gentle simmer. You want it to be cooking, not boiling.

Continue to add the vegetable stock a little bit at a time, stirring until it has all been absorbed before you add the next ladleful. Cook until the rice is al dente (cooked through but still has a slight bite). This whole process should take 15 to 20 minutes. Remove from the heat, taste and season with salt and pepper and a squeeze of lemon juice.

Ladle the risotto into warm bowls. Garnish with the thyme leaves and toasted cashews and a pinch of chilli flakes if you like a bit of heat.

ONE-POT CREAMY TOMATO PASTA

Easy, tasty and very little clean-up, this perfect midweek dinner also works well as a cold salad the next day. Apologies upfront to any Italians for cooking the pasta right in the sauce, which is a big no-no in traditional Italian cooking, but it works a treat here.

Serves 4

Prep time: 10 minutes

Cooking time: 25 minutes

3 of your 7 a day

Ingredients

1½ tbsp olive oil

1 onion, finely chopped

3 garlic cloves, finely chopped

1 aubergine, cut into bite-sized pieces

150g mushrooms, finely chopped

4 tbsp tamari or soy sauce

100ml water

2 x 400g tins of chopped tomatoes

100g tomato purée

1 tbsp maple syrup

½ tsp ground black pepper

500g whole wheat pasta

500ml non-dairy milk

500ml vegetable stock

Small handful of fresh basil leaves

Method

Heat the oil in a large saucepan set on a high heat. Add the onion and garlic and cook for 2 minutes, stirring regularly, until it starts to brown. Add the aubergine and mushrooms and cook for 2 minutes, then add the tamari and cook for about 2 minutes more, until it has all been absorbed or has evaporated. Now add the water and cook for 5 minutes. Both the aubergine and the mushrooms should be soft and super-tasty. Add the tinned tomatoes, tomato purée, maple syrup and black pepper and mix well.

Add the pasta directly to the pan. If you're using spaghetti, break it into the pan so that it all fits and is submerged in the sauce. Add the non-dairy milk and stock and mix everything together.

Once it starts to boil, reduce the heat and simmer with the lid off so that the sauce starts to reduce and thicken. Every so often, use a wooden spoon to gently mix through the pasta, making sure it doesn't stick together.

Once the sauce has reduced and the pasta is cooked through but al dente (still has a little bite), roughly tear the basil leaves and garnish each serving with them scattered on top.

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