Dinner in ten minutes flat. NOM.
Risoni Roast Vegetable & Lemon Pasta Salad!
Risoni Pasta – cooked as per packet instructions and cooled quickly in cold water.
Roast veges – zucchini, pumpkin & sweet potato roasted in a little olive oil, salt and pepper.
Pinenuts – thrown into the roasting pan when the veggies were almost done.
Once cooled, all ingredients were combined along with halved cherry tomatoes, diced cucumber, olive oil, finely chopped coriander, the juice and rind of two lemons, salt and pepper.
This is a perfect salad to take to a BBQ or prepare beforehand, as the lemon and flavours infuse better after time. I had leftovers for the next two days and it just got tastier and tastier!
Vegan Pumpkin Cannelloni!
OK, so this is what last night’s dinner would have looked like if my skills were better. In reality, I have a lonnngggg way to go before my cooking or my photography are this good. BUT, it was still very tasty, YAY!!
I bought some dry cannelloni shells and stuffed them with pumpkin and red onion that I’d slowly cooked in a frypan until tender. Then I poured half a can of chopped tomatoes into the bottom of a cooking dish and placed the stuffed cannelloni shells on top. Topped with the rest of the tomatoes and chopped chilli.
I ran out of pumpkin mix, so I stuffed the last two shells just with chopped button mushrooms! And it worked! Just make sure you cover the shells with lots of tomatoes or there will be crunchy bits (oops!). Bake for 35 minutes @ 200C (or whatever the pasta packet says). Season with salt & pepper and a sprinkle of nutritional yeast. SO simple and yummy!
OR follow the recipe on the photo link for a more professional version! :)
Super fast Spinach Gnocchi!
OK, are you getting the jist yet? I like my food healthy, easy and FAST. Because there are more important things I need to get on with. Like reading. Or blogging about reading. ;-)
Boil a pot of water. In another saucepan, heat an organic pasta sauce, a chopped chilli, and 2 handfuls of sliced mushrooms. Once the water is boiled, add the gnocchi (yep, the fresh stuff from the fridge section. If you make your own, more power to you!). Wait until it rises to the top (about 2 minutes), then drain it and add it to the sauce pan. Stir it through the sauce with two handfuls of baby spinach.
I added nutritional yeast and pine nuts after I took this photo. I’m still getting the hang of taking a pic before I scoff my dinner. ;-)