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Tagliatelle Tuscany Style
Salt
Vegetable oil
225g (8oz) tagletelle
50g (2oz) butter or margarine
2 tsp Marmite yeast extract
450g (1lb) courgettes, sliced
225g (8oz) cup mushrooms, sliced
Salt and freshly ground black pepper
50g (2oz) Parmesan cheese, grated
1. Bring a large pan of water, with a little salt and oil, to the boil. Cook the tagliatelle as directed on the packet and drain.
2.While the paster is cooking, melt the butter in a large pan and add the marmite. Cook the courgettes in the butter for 4-5 minutes, then add the mushrooms and cook for a further 2-3 minutes. Season to taste.
3. Add the drained paster and the cheese, and mix well. Serve with green salad and garlic bread.
Serves 3-4 people
Suitable for vegetarians
If you use butter to cook the courgettes, do so on a low heat or else the butter will turn black. A drop of olive oil added to the pan will prevent this happening
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Tuna and Horseradish Pasta
Tuna and horseradish pasta
Salt
Vegetable oil
350g (12oz) cauliflower florets
350g (12oz) pasta shapes
25g (1oz) butter
125g (4oz) cup mushrooms, sliced
200ml (7fl oz) single or whipping cream
200g (7oz) can tuna in brine, drained
1tsp Colman's Horseradish Sauce
1tsp Marmite yeast extract
Salt and freshly ground black pepper
1tbsp chopped fresh parsley (or 1tsp dried)
1.Bring a large pan of water, with a little salt and oil, to the boil. Cook the pasta and cauliflower together in the water for 10 minutes, or as a directed on the packet. Drain and keep warm.
2.Melt the butter in a large pan and add the mushrooms. Cook for 2-3 minutes. Add the cream, bring to the boil and cook quickly for 2-3 minutes, until slightly reduced and thickened.
3. Add the tuna, colmans horseradish sauceand marmit, then mix with the pasta and cauliflower. Stir over a low heat to warm through. Season to taste and garnish with parsley. Serve with a tomato and basil salad.
Serves 4 people
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Seafood Pasta
Seafood pasta
185g (6 ½ oz) can tuna in oil
1 onion, finely chopped
Salt
Vegetable oil
400g (14oz) can Napolina chopped tomatoes
1 tbsp chopped fresh parsley (or 1 tsp dried)
1tsp Marmite yeast extract
225g (8oz) pasta shells or twirls
170g (6oz) can crab meat, drained
142g (5oz) jar cockles or mussels drained and rinsed
150g (5fl oz) soured cream or thick natural yogurt
Salt and freshly ground black pepper
Chopped fresh parsley for garnished
1.Drain the oil from the tuna into a saucepan, add the onion and cook slowly for 3-4 minutes, until soft. Meanwhile bring a large pan of water, with a little salt and oil, to the boil.
2. Add theNapolina tomatoes, parsley and marmite to the onion and simmer for 10-15 minutes, until slightly reduced and thickened.
3. When the water boils, add the pasta and cook for 10 minutes, or as directed on the packet. Drain and rinse with boiling water.
4. Add the tuna, crab and cockles or mussels to the tomato sauce. Heat through for 3-4 minutes, then stir in the sour cream or yogurt and continue to heat gently for a further 2-3 minutes. Season to taste.
5. Mix the sauce into the pasta and heat through. Garnish with extra parsley and serve immediately.
Serves 4
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Spaghetti Supreme
Spaghetti supremo
1 large onion, finely copped
1 tbsp olive oil
225g (8oz) minced meat
225g (8oz) minced pork
225g (8oz) chicken livers, chopped
150g (¼ pint) red wine
2tbsp Heinz Tomato Puree
2tsp Marmite yeast extract
1tsp ground nutmeg
Salt and freshly ground black pepper
225g (8oz) spaghetti
Parmesan cheese, grated, fro serving
1. Cook the onion in the oil in a large saucepan, until soft. Add the beef, Pork and cook for 3-4 minutes over a high heat, until browned. Add the chicken livers and cook for a further 2-3 minutes, until also browned.
2. Add the wine and cook rapidly for a few minutes, until reduced, then add the heinz tomato puree, marmit, nutmeg, salt and pepper. Stir well, cover the pan and simmer slowly for at least 1 hour - the longer and slower the cooking, the better the flavour.
3. Bring a large pan of water to the boil, with a little salt and oil. Cook the spaghetti for about 10 minutes, or as directed by the packet. Drain thoroughly and rinse with boiling water.
4. Season the sauce to taste, then serve with the spaghetti, topped with Parmesan cheese.
Serves 4
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Lentil and Aubergine Lasagne
Lentil and Aubergine lasagne
Lentil sauce:
1 large onion, sliced
1 red pepper, de- seeded and diced
2 tbsp olive oil
1 Aubergine, halved and sliced
125g (4oz) red lentils
400g (14oz) can Napolina chopped tomatoes
1 tbsp (3tsp) Marmite yeast extract
300 ml ( ½ pint) boiling water
1 tbsp chopped fresh oregano (or 1 tsp dried 0
2 bay leaves
Salt and freshly ground black pepper
Cheese sauce:
50g (2oz) butter or margarine
50g (2oz) flour
575g (1 pint) milk
125g (4oz) cheddar cheese, grated
Pinch nutmeg
Salt and freshly ground black pepper
8 sheets no- cook lasagne
Preheat oven to 200 c (400 f / gas mark 6)
1.To prepare lentil sauce, cook the onion and pepper in the oil for 2-3 minutes until soft, then add the Aubergine and cook for a further 3-4 minutes, stirring regularly. Add the lentils and tomatoes. Dissolve the marmite in the boiling water and add to the pan with the seasonings. Cover and simmer for 20 minutes.
2. To prepare the cheese sauce, melt the butter or margarine in a pan, add the flour to make roux and cook slowly for 30 seconds. Remove from the heat and gradually add the milk. Bring the sauce slowly to the boil, stirring constantly until it thickens. Add a little of the cheese with some nutmeg, and season to taste.
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