Spicy Mushroom & Broccoli Noodles

There are lots of new dishes on the menu this week which we haven’t had before so it is all a learning curve!  So far everything we have tried has been really tasty and will be regularly featuring in our weekly meal plans.  Today’s recipe was no exception.

I have calculated the cost of this dish, for 4 people, to be around £4.00 depending where you buy your ingredients and the quality of the same.  I have been converted to the Sainsburys Basics stock cubes as they are only 10p for 10 and the flavour is really nice!  I also used Sainsburys own brand noodles which were just as good as the branded ones at a lot cheaper price.

Ingredients:

1 Vegetable Stock Cube

Noodles (Approximately 1 nest per person depending on appetite!)

1 Small head of broccoli

250g pack chestnut mushrooms (thickly sliced)

1 garlic clove (sliced)

Pinch of chilli flakes (although these could be left out if you didn’t want a chilli kick)

4 Spring Onions (thinly sliced)

A good dollop of Hoisin Sauce

PICT0066

 

Recipe:

1.  Boil a pan of water with the stock cube, then place in the noodles and boil for around 2 minutes.  Then add the broccoli and boil for another 2 minutes.  When draining, keep back a good cup full of the stock.

 

PICT0068

2.  Fry the mushrooms for a couple of minutes until they start to soften and go golden.

PICT0069

 

3.  Add the chilli flakes, garlic and spring onions and fry for a couple more minutes.

PICT0070

4.  Add the cooked noodles and broccoli and mix well.

PICT0071

5.  Add a couple of tablespoons of the leftover stock from the noodles and broccoli together with a good dollop of the hoisin sauce, making sure everything is coated well.

PICT0072

6.  Once everything is heated through, serve.

PICT0074

Cauliflower Cheese Pasta Bake

This was another new recipe we tried out today and it went down very well – I have been told I can make it again!  There were also lots of suggestions of different variations we could try instead of the cauliflower such as broccoli or mince and adding blue cheese with the cheddar (my family are never satisfied!).

I have calculated this dish, to serve 4, costs around £3.50 depending on where you buy your ingredients and the quality.  As usual, I used fairly budget ingredients and it was still delicious.

Although I made my own tomato and cheese sauces, you could easily substitute these for ready made or packet sauces if you are not confident making your own, or need to make it in more of a hurry.

This dish is great for making ahead of time as you can keep it refrigerated for up to 2 days or freeze for 1 month.

Ingredients:

PICT0060

1 1/2 pints milk

50g Flour

50g Butter

1 tsp Mustard

100g Cheddar (plus extra for topping)

Pasta shapes (as many as your family would usually eat – I used around 250g)

1 large Cauliflower cut into florets

Frozen Spinach – as much as you like really, I would have liked more in ours however we were running low

4 garlic cloves (keep 1 whole and slice the rest)

Can of chopped tomatoes

Recipe:

1.  Make the tomato sauce – Fry the garlic for 1 minute in a little oil (I am testing out Flora cuisine at the moment instead of oil!) then stir in the chopped tomatoes.  Season then half-cover the pan and leave for 20 minutes until rich and sauce like.

PICT0061 PICT0064

2.  Whilst the tomato sauce is simmering you can make the cheese sauce.  Put the milk, flour and butter into a pan and heat, whisking constantly until smooth and thick.

PICT0068

3.  Add the cheddar and mustard and mix well.

PICT0069

4.  Boil the pasta and cauliflower for around 8 minutes – enough to soften but not fully cook.

PICT0070

5.  Fry the whole garlic clove in a separate pan for a minute then add the spinach and season.  Cook for a couple of minutes then remove the garlic.

PICT0073

6.  Set aside around 300ml of the cheese sauce and mix the rest into the cauliflower and pasta.

PICT0074

7.  The assemble!  First put the tomato sauce at the bottom of the dish/dishes.

PICT0075

8.  Spread the spinach mixture on top.

PICT0076

9.  Top this with the cauliflower and pasta.

PICT0077

10.  Top with the remaining cheese sauce.

PICT0078

11.  Bake in the oven at 200C for around 30 minutes until bubbling and hot throughout.  I topped our bake with some more grated cheese and oats to get a lovely crispy top.

PICT0040

I served ours with some tomatoes roasted in balsamic vinegar as they needed using up, and some garden peas which were really good accompaniments for a delicious dish – this will definitely be going on our regular menu!

PICT0042 PICT0044