Title Image Informat ion on the food Title Ingredie nts Method Imag e Vegetarian Society banner Ingredients 2 tsp olive oil1 onion, finely chopped2 garlic cloves, crushed½ tsp dried chilli flakes 200g wholemeal penne pasta 400g can chopped tomatoes 100ml red wine ½ tsp dried oregano 125g bag young spinach leaves 25g parmesan or vegetarian alternative, grated Method Heat the oil in a non- stick frying pan and gently fry the onion, garlic and chilli flakes, stirring regularly, for 5 mins (add a little water if they begin to stick). Cook pasta following pack instructions. Add the tomatoes, wine and oregano to the frying pan and stir to combine. Bring to a gentle simmer and cook, stirring occasionally, for 10 mins. Shake the spinach into the pan and cook for 1-2 mins until wilted. Drain the pasta and tip into the pan with the sauce. Toss to combine, sprinkle with cheese and serve. Pasta with chilli tomatoes & spinach
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ImageInformation on the food
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Ingredients MethodImage
Vegetarian Society banner
Ingredients2 tsp olive oil1 onion, finely chopped2 garlic cloves, crushed½ tsp dried chilli flakes200g wholemeal penne pasta400g can chopped tomatoes100ml red wine½ tsp dried oregano125g bag young spinach leaves25g parmesan or vegetarian alternative, grated
MethodHeat the oil in a non-stick frying pan and gently fry the onion, garlic and chilli flakes, stirring regularly, for 5 mins (add a little water if they begin to stick).Cook pasta following pack instructions. Add the tomatoes, wine and oregano to the frying pan and stir to combine. Bring to a gentle simmer and cook, stirring occasionally, for 10 mins.Shake the spinach into the pan and cook for 1-2 mins until wilted. Drain the pasta and tip into the pan with the sauce. Toss to combine, sprinkle with cheese and serve.
Pasta with chilli tomatoes & spinach
Ingredients6 really big tomatoes2 balls of mozzarella12 basil leaves4 pieces cooked red peppers from a jar2 tbsp pesto or red pesto6 slices ciabatta or crusty bread, toasted and brushed with olive oil
MethodAsk a grown-up to turn the oven to 200C/180C fan/ gas 6. Cut the tops off tomatoes (keep tops) and scoop the insides into a sieve set over a bowl.Cut the mozzarella into chunks and snip or tear up the basil leaves. Sit the tomatoes in a baking dish.Add a few chunks of mozzarella into each tomato. Put a few torn basil leaves into each one.Tear or snip the red pepper into pieces, then add a piece to each tomato. Add more mozzarella, basil and pepper in layers until each tomato is full. Put a blob of pesto in each tomato, then put the tops back on. Pour over the juices from the tomato insides. Ask a grown-up to put them in the oven for 20 mins.
Stuffed tomatoes
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Ingredients1 tbsp vegetable oil2 onions, sliced3 red chillies, deseeded and finely slicedthumb-sized piece ginger, roughly chopped2 tsp cumin seeds1 tsp Madras curry powder½ tsp turmeric750g new potatoes, halvedjuice 1 lime500ml pot natural yogurtsmall bunch coriander, stalks and leaves finely chopped200-300ml vegetable stock, or pea stock (see tip, below)300g podded fresh peas (or use frozen)lime wedges, to serve2 naan bread, to serve
MethodHeat the oil in a large, deep frying pan. Add the onions and cook over a low heat for 10-15 mins until soft. Throw in the chillies, ginger and spices, and cook for a few mins. Stir in the potatoes and lime juice, coating in the spice mix.Add the yogurt, coriander stalks and the stock. Simmer slowly for 35-40 mins until the potatoes are soft and the sauce has reduced. Stir through the peas and cook for another 5 mins. Sprinkle over the coriander leaves, and serve with lime wedges and warm naan bread.
