Jamie Oliver's One Pan Greens Pasta Bake
Need a back-to-school midweek winning recipe? Jamie Oliver's One-pan greens pasta bake is it – it's healthy, a great batch cook and heroes the humble 65p Savoy cabbage. Head to the link for this Better Baskets recipe and more – helping you make better choices with the food you buy and the meals you make.
Co-op Food | Vegetarian Pasta Bake
You only need a few ingredients, including Co-op tomato and basil soup, to make this easy pasta bake.
Feeds 2
Prep 15 mins
Cook 15 mins
150g fusilli (or other pasta, eg penne)
100g green beans, trimmed and chopped
600g tub Co-op tomato and basil soup
40g Cheddar
1. Heat the oven to 200ºC/fan 180ºC/Gas 6. Cook the pasta according to pack instructions. A few mins before the end of cooking, add the green beans to the pan. Drain the pasta and beans and put into an ovenproof dish.
2. Pour over the soup and mix. Grate the Cheddar on top and bake for about 15 mins until golden and bubbling.
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Slimming World mediterranean pasta bake recipe - 1 Syn per serving
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Serves 4 - 1 Syn per serving
225g dried pasta
1 red, 1 yellow and 1 green pepper
2 courgettes
1 aubergine
2 red onions
Low calorie cooking spray
2 x 400g cans chopped tomatoes
4 tbsp freshly chopped basil, plus a few leaves to garnish
Salt and freshly ground black pepper
225g fresh or frozen spinach
275g fat-free natural fromage frais
25g finely grated vegetarian Parmesan style cheese
Method
Preheat the oven to 200°C/180°C Fan/Gas 6. Cook the pasta in boiling water for 8-10 minutes until tender. Drain and set aside.
Meanwhile prepare the vegetables: deseed the peppers and cut into chunks; slice the courgettes; roughly chop the aubergine and peel the red onions and cut into wedges. Place the vegetables in a roasting tin, spray with low calorie cooking spray and bake for 20 minutes until softened.
Transfer the vegetables to a bowl. Add the tomatoes, basil and seasoning to taste. Place in an oven-proof dish and arrange the spinach over the top.
Toss the pasta with the fromage frais and arrange over the top of the spinach. Sprinkle with the parmesan and bake for 20-25 minutes until golden and bubbling. Divide the pasta bake between 4 serving plates and serve with a crisp green salad.
Tip: This dish works well with any combination of vegetables. Why not try using mushrooms, baby sweetcorn, sliced carrots and spring onions for a change - this will not affect the Syns.
Easy Classic Green Beans Casserole | Thanksgiving Holiday Special Side Dish Recipe
#thanksgivingrecipes #greenbeanscasserole #sideside
Easy Classic Green Beans Casserole | Thanksgiving Holiday Special Side Dish Recipe
#casserole #casserolerecipe #casseroles #casseroledish #greenbeancasserole #vegancasserole #christmascasserole #homemadecasserole #greenbeans #thanksgivingdinner #thanksgivingfood #sidedish #easyrecipes #vegetarian
This video is about Classic Green Beans Casserole. Classic Green Beans Casserole is an irreplaceable part of Thanksgiving Menu. Baked Green Beans in creamy mushroom sauce topped with crispy fried French onions and you just need a dash of salt, pepper and garlic powder to make this classic dish. If you are using canned beans, this recipe will be ready in just 35-40 minutes. YUM!!
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Ingredients (Serves-3)
Cooked Beans- 2 Cups
Cream of Mushroom-3/4 Cup
Milk-1/4 Cup
Black pepper-1/8 Teaspoon
Garlic Powder-1/4 Teaspoon
Fried Onions-1/3 (Extra for topping)
Salt- A pinch if needed
Raw Tomato and Green Bean Pasta - Everyday Food with Sarah Carey
Summer produce is reaching its peak, which means it's pretty perfect as is (no need for heavy cooking!). Today's pasta includes raw tomatoes, quickly blanched green beans, and a sprinkle of mint or dill. Since this recipe is great served warm or at room temperature, it's a perfect make-ahead dish for your next summer event.
Sarah's Tip of the Day:
Begin by boiling your pasta and tossing your green beans in during the last three minutes of cooking. Next, you'll combine tomatoes, garlic, olive oil, vinegar, salt, and pepper in a large bowl before adding to it your pasta and beans. Sprinkle with feta cheese and fresh mint or dill. This recipe really pops with fresh flavors that your family will always be happy to see on the table!
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Preparation Time: 20 Minutes
Total Time: 25 Minutes
Ingredients:
Salt and pepper
3/4 pound orecchiette
1 pound green beans, trimmed and cut into 1-inch pieces
1 pound beefsteak tomatoes, diced medium
1 small garlic clove, mashed to a paste
1/4 cup olive oil
1 tablespoon red-wine vinegar
1 cup crumbled feta cheese (4 ounces)
1/2 cup fresh dill or mint
Directions:
In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions, then add beans and cook until just tender. Drain and return to pot.
Meanwhile, in a large bowl, combine tomatoes, garlic, oil, and vinegar. Season with salt and pepper.
Add pasta, beans, and half the feta and herbs; toss to combine and season. Serve warm or at room temperature. Sprinkle with remaining feta and herbs.
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Nutritional Info: per serv (for 4): 151 cal; 12 g fat; 4 g protein; 8 g carb; 4 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Raw Tomato and Green Bean Pasta - Everyday Food with Sarah Carey
How To Make Green Beans Potatoes And Sausage Bake
Today I'm sharing green beans potatoes and sausage, it's a simple delicious meal all in one
hope you give it a try and enjoy it as much as we do....happy cooking friends!...and please subscribe and share♥️
#cookingwithdonna #sheetpansupper #greenbeansausagepotatoes
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