One-Pan Herbed Butter Pasta

Michelle Davies — Tue, 05 May 2020 16:01:00 +0000

Earlier this year I decided to try and incorporate a meat-free lifestyle wherever possible. As someone who loves a meaty Sirloin or a succulent piece of Chicken, this was incredibly difficult to start with.

To make this more manageable, I decided to solely allow myself to have meat during weekends and stick to fish and veg dishes on weekdays. The only drawback at times is I don’t always feel full enough because typically, with meat dishes I’d keep things low-carb and stick to vegetables & salads. A solution to this is to include some things that I may not have frequently when I eat meat like Pasta.

Now I really LOVE Pasta, believe me! But sometimes with all the additional meat trimmings it can feel overwhelming. So for this dish, I decided to use one of my favourites, Linguine, with some veggies that I love – especially the cherry tomatoes in different colours! I love discovering the sweetness in the yellow and orange ones – the things that excite me eh? Haha!

This dish is incredibly simple to make and if you really want to, you can choose to add meat – I’d recommend poultry or seafood because of the herbed butter base of the dish.

Enjoy!

One-Pan Herbed Butter Pasta

Delicious linguine coated in a creamy herbed butter sauce with summer vegetables.

Herbed Butter

4-5 tbsp Unsalted Butter
3-4 tbsp Olive Oil
1 Onion/Shallot ((large))
1 sprig of Spring Onion
3 cloves Garlic
1/2 Scotch Bonnet ((optional))
2 handfuls Fresh Parsley
Fresh Thyme ((a few sprigs))
Honey ((a squeeze))
Salt/All Purpose Seasoning ((to taste))

Pasta

1/2 packet Linguine ((Or any pasta of your choice))
2 cups Cherry Tomatoes ((sliced in half))
2 cups Asparagus ((sliced into one inch rounds))

Boil the Pasta till it's done, then strain. If you prefer al dente then turn off just before it's soft.
In the meantime, combine all the ingredients for the herbed butter in the food processor and blend. (doesn't need to be smooth, can be rough) Taste and see if more salt is needed.
Place the pan on high heat, then saute the herbed butter for 3 minutes.
Add the sliced cherry tomatoes and chopped asparagus.
Stir in the pasta and let simmer for five minutes, stirring continuously. Turn off the heat and enjoy!
Serve with parmesan grated on top if you prefer.

Fuss Free Veggie Stir-Fry

Michelle Davies — Wed, 23 Jan 2019 21:05:59 +0000

Growing up, I wasn’t the biggest fan of vegetables. I’m not sure if it’s a mandatory phase for children and teens to go through but even up until recent years I was picky with my choice of veg. Mushrooms were a no-go for me and Kale was just too bitter a pill to swallow.

However after tasting a number of stir-fries with kale done just right, my mind was changed. I’ve had it both ways; kale on its own lightly seasoned and kale with other veggies.

I opt for the latter because it’s a great way for me to get my veggie intake up quickly. Almost every week, I make this stir-fry with some variation or the other depending on what I feel like having. However the basics stay the same most times. I choose to always include the Kale as it’s a good way to have my greens. Because of my sweet tooth, I usually include bell peppers and some red onions. If I want a treat…then I go for craisins/dried cranberries. These are so under-utilised in food but dried fruit cooked is a great way to add a sweet edge to a number of dishes.

By now I’m sure you get the gist…you can pretty much add anything you want to this stir-fry and it’s incredibly easy to whip up a batch of it that will last you the whole week. If there’s a particular vegetable you would prefer to add or remove, then feel free to do so!

The real secret is to add each vegetable into the pan based on how long it needs to cook. For example, I add the onions and bell peppers first and usually the kale last so it doesn’t shrink into nothingness.

I hope you enjoy the recipe and it becomes as much of a favourite for you as it is for me!

Fuss Free Veggie Stir-Fry

This veggie stir-fry couldn’t be any easier to make if I wanted it to. It’s perfectly adaptable to what you would prefer to have as you can add or remove whichever vegetables you want to. Enjoy this great way to get your veggie intake up!

3 tbsp Olive Oil
2 Red Onions
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Tin Sweetcorn (washed and drained)
1 Pack Mushrooms
1 Tin Red Kidney Beans (washed and drained)
1 Tin Black Beans (washed and drained)
1 Tin Butter Beans (washed and drained)
1 Cup Craisins
Ground Black Pepper
Ground Sea Salt

Heat olive oil in a wide saucepan
Sautee red onions and bell peppers
Add mushrooms, stir and sautee until softened
Then add beans and sweetcorn, stir and cook for two minutes.
Season with salt and pepper and finally add the kale whilst stirring for two minutes.

veggie – Marbie's Kitchen

One-Pan Herbed Butter Pasta

One-Pan Herbed Butter Pasta

Herbed Butter

Pasta

Fuss Free Veggie Stir-Fry

Fuss Free Veggie Stir-Fry