Use this little number with anything… on meat, fish, with grains… whatever you want really! It’s so quick and easy to make there’s absolutely no excuse to go back to shop bought ready made rubbish!!!
Roasted Red Pepper Pesto
This is enough to make enough of my chicken and roasted red pepper pesto rescue pasta sauce for four hungry adults. However it should keep in the fridge for 3-5 days.
- 1 red pepper
- 1 garlic clove
- 30 g pine nuts
- 20 g parmesan
- 2 tbsp extra virgin olive oil
- Salt and Pepper
Roast the pepper in the oven at 180C for 30 minutes.
Once the pepper is done, add everything into a blender and whiz until smooth. Told you it was easy!
Enjoy, Millie xx
I love this lentil bolognese!! It’s so easy to throw together and is healthy beyond belief. I always come to this recipe when I’m feeling a little down or under the weather, as it’s like a big bowl of warm lentilly hugs!
A really lovely vegan version of an Italian classic. Tasty and filling without the bloat.
- One red onion
- 2 garlic cloves
- 1 400 g tin of tomatoes
- Medium blob of tomato purée
- 150 ml veg stock
- 1 teaspoon of balsamic
- A splash of Tabasco
- Pinch of dried basil
- 250 g lentils
- Salt and pepper
To make soften the onion and garlic for 2-3 minutes.
Then add all the remaining ingredients except the lentils, season well. Simmer for 15 minutes and add the lentils.
Heat the sauce with the lentils in through for a further five minutes and then serve up and enjoy.
I added half a red pepper, some celery and some tomatoes to bulk it out, but it works great with any vegetable to be honest.
Serve with whatever accompaniment you like! I opted for courgetti, but you can have it on anything from pasta to a baked sweet potato!
Let me know how you get on in the comment section! Can’t wait to hear what you think!
Enjoy, Millie x