Goat Milk

 

 

 

This is another healthy on-a-budget recipe.

 

“I’m stretching the meat further by squeezing the sausage meat out of the skins and bumping it up with chickpeas. This is a great one to batch up and stash in the fridge or freezer for busy weeknights.”

 

This recipe requires 5 mins Preparation time, 45 mins Cooking time, Serves 6.

538 calories per serving.

 

Ingredients:

• 4 higher-welfare pork sausages
• Parmesan, #CommissionsEarned for grating (optional)
• 4 rosemary sprigs (or 2 tsp fennel seeds)
• 2 garlic cloves
• olive oil
• 320g frozen classic vegetable base mix
• 1 x 400g tin chickpeas
• 2 x 400g tins quality plum tomatoes
• 450g dried conchiglie pasta

 

Directions:

 

• Place a large, shallow casserole pan on a medium-high heat. Squeeze the sausage meat out of the skins into the pan, breaking it up with a wooden spoon, and fry until lightly golden, stirring regularly. (If using veggie sausages, roughly slice and fry in 1 tbsp olive oil until golden and crispy.)
• Pick and roughly chop the rosemary leaves and peel and finely slice the garlic. Add 1 tbsp olive oil to the pan, then add the vegetable base mix, rosemary and garlic. Season to perfection, then mash everything together with a potato masher and cook for 10 mins, stirring occasionally, until softened.
• Pour in the chickpeas, juice and all, and scrunch in the tomatoes along with 1 tin’s worth of water, mashing everything up. Bring to the boil, then reduce to a medium-low heat and simmer for 30 mins until thick.
• When the sauce has around 12 mins remaining, cook the pasta in a pan of boiling salted water to pack instructions, then drain, reserving a mugful of the starchy cooking water. Toss the cooked pasta into the sauce, adding splashes of the water to loosen if needed, then divide between bowls. Grate over a little Parmesan and drizzle with a little olive oil, if you like, then serve.

 

*Note: You can Go veggie – Simply use vegetarian sausages and skip the #CommissionsEarned Parmesan instead.

 

 

 

 

Upgrade cheesy tomato pasta with gnocchi, chorizo and mozzarella for a comforting bake that makes an excellent midweek meal

 

The recipe requires 10 minutes preparation time, 25 minutes cooking time, and serves 6

 

 

Ingredients:

 

• 125g mozzarella ball, cut into chunks
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 120g chorizo, diced
• 2 x 400g cans chopped tomatoes
• 1 tsp caster sugar
• 600g fresh gnocchi
• small bunch of basil, torn
• green salad, to serve

 

 

Directions:

 

 

• Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft. Heat the grill to high.

 

• Stir ¾ of the mozzarella and most of the basil through the gnocchi. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season, scatter over the remaining basil and serve with green salad.

 

 

 

 

More Best Gourmet Recipes for you.

 

• Watercress Risotto with Goats Cheese

 

• Kimchi Macaroni & Cheese