Cookie Consent by
a bowl of fruit and vegetables


4 Quick & Tasty Recipes

By RGUStuart 13 May 2021

Speedy Sausage Pasta


Ingredients..  (serves 2) 

  • 225 grams Pork and Oregano Sausage Meat (ContainsSulphites, Gluten)
  • 200 grams Wheat Rigatoni Pasta (ContainsGluten)
  • 2 tbsp. Balsamic Vinegar (ContainsSulphites)
  • 2 tbsp. Tomato Puree
  • 1 tin Finely Chopped Tomatoes with Onion and Garlic
  • 50 ml Chicken Stock  (ContainsCelery)
  • 100 grams Baby Spinach
  • 60 grams Sun-Dried Tomato Paste
  • 40 grams Grated Hard Italian Style Cheese (ContainsMilk, Egg)

1. a) Fill and boil the kettle. b) Heat a drizzle of oil in a large frying pan on medium-high heat. c) When hot, add the sausage meat and fry until browned, 3-4 mins. Break it up with a wooden spoon as it cooks (keep it quite chunky!).  

2. a) Fill a saucepan with boiling water, add the rigatoni and 1/2 tsp of salt. b) Pop on high heat and bring the water back to the boil. Add the rigatoni and simmer until tender, 12 mins. c) When cooked, drain the pasta in a colander, pop back in the pan and drizzle with oil and stir through to stop it sticking together.

3. a) Add the balsamic vinegar to the sausage meat and allow to evaporate for 30 seconds. b) Stir in the tomato puree and cook for 2 mins.

4. a) Add the finely chopped tomatoes, chicken stock powder, water (see ingredients for amount) and a pinch of sugar to the frying pan. b) Bring up to the boil, then reduce the heat to medium and simmer until thick and tomatoey, 5-6 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.

5. a) When the sauce is cooked, stir through the spinach a handful at a time until wilted, 2-3 mins. b) Stir through the sundried tomato paste, then season to taste with salt and pepper if needed.

6. a) Toss the rigatoni into the sausage sauce, along with half the hard-Italian cheese. b) Toss together until combined. c) Serve in bowls finished with a sprinkling of the remaining cheese. Enjoy!

Vegetarian Lentil Hotpot

a plate of food

Ingredients.. (serves 2) 

  • 1 Onion
  • 1 Carrot
  • 1 Red Pepper
  • ½ punnet Chestnut Mushrooms
  • 1 tin Brown Lentils
  • ½ bunch Flat Leaf Parsley
  • 2 Potatoes
  • 1 ½ tsp Provencal Herbs
  •  Vegetable Stock cube (ContainsCelery)
  • 100ml Water  
  • 15 grams Tomato Puree
  • 2 tsp Wholegrain Mustard (ContainsMustard)
  • 1 bag Baby Spinach
  • 30 grams Cheddar Cheese (ContainsMilk)

1. Preheat your oven to 200°C. Peel and chop the onion and carrot into ½cm cubes. Halve, then remove the core from the pepper and chop into 1cm cubes. Roughly chop the chestnut mushrooms. Drain and rinse the lentils in a sieve. Roughly chop the parsley (stalks and all). Cut the potato (no need to peel) into ½cm thick slices. TIP: It needs to be thin to cook properly.

2. Heat a splash of oil in a large saucepan over medium heat. Add the onion and carrot and cook, stirring until soft, 4-5 mins. Add the pepper and mushrooms, along with a pinch of salt and a grind of pepper. Cook, still stirring, until they are also soft, 5 mins.

3. Next, add the lentils and Provençal herbs to the pan and stir well. Pour in the water (amount specified in the ingredient list) along with the vegetable stock pot. Add the tomato purée, mustard (add less if you don't like heat!) baby spinach and half the parsley. Stir together, then simmer for 3-4 mins. TIP: It might look like a lot of spinach initially but it will wilt down!

4. Transfer the lentil mixture from the pan into an ovenproof dish. Layer the potato slices over the top. TIP: Don't overlap the slices too much otherwise they won't all cook at the same rate. Drizzle with oil and season with a few grinds of black pepper, then pop the hotpot on the top shelf of your oven. Bake for 20-25 mins. TIP: The potato will sink slightly into the sauce as it cooks, this is perfectly fine!

5. While the hotpot is in your oven, grate the cheddar cheese. Once the 25 mins baking time is up, remove the hotpot from the oven and turn your grill to high. Scatter the cheese over the hotpot and grill until melted, about 5 mins.

6. Serve the hotpot into bowls and garnish with the remaining parsley. Enjoy!

Veggie Tostadas

a plate of food

Ingredients.. (serves 2) 

  • 1 Green Pepper
  • 1 Carrot
  • 1 tin Red Kidney Beans
  • 1 tsp Mexican Spice
  • 1 tin Finely Chopped Tomatoes with Onion and Garlic
  • 1 Vegetable cube (ContainsCelery)
  • 4 Soft Shell Taco (ContainsGluten)
  • 1 Lime
  • 75 grams Sour Cream (ContainsMilk)

1. a) Preheat your oven to 200°C. b) Halve the pepper and discard the core and seeds and thinly slice. c) Put the peppers on a baking tray, drizzle with oil and season with salt and pepper. d) Toss to coat, spread out and roast on the top shelf of your oven until soft and slightly charred, 12-15 mins, turning halfway.

2. a) Meanwhile, trim the carrot and grate on the coarse side of your grater (no need to peel). b) Drain and rinse the kidney beans in a sieve.

3. a) Heat a drizzle of oil in a frying pan on medium-high heat and add the beans and Mexican spice. b) Cook, stirring, for 1 minute. Stir in the grated carrot, finely chopped tomatoes and vegetable stock powder. c) Bring to the boil, stir to dissolve the stock and reduce the heat to medium and simmer, stirring occasionally, until thick and tomatoey, 7-8 mins.

4. a) Halfway through your peppers cooking time, lightly oil another baking tray and pop the tacos onto the tray in a single layer. b) Drizzle on some oil and season with salt and pepper. c) Bake in the oven on the middle shelf until crisp and golden, 4-5 mins. TIP: Watch they don't burn!

5. a) Meanwhile, Zest the lime and chop into wedges. b) Pop the sour cream in a small bowl. d) Add the lime zest and season with salt and pepper. Stir together.

6. a) Serve the crisp tacos on plates topped with a helping of the veggie bean mix, the roasted peppers, a dollop of lime crema. c) Finish with lime wedges for squeezing over. Enjoy!

Coronation Chicken Curry

a plate of food with rice

Ingredients.. (serves 2)  

  • 150 grams Basmati Rice
  • 300ml Water (for rice)
  • 1 Echalion Shallot
  • 80 grams Green Beans
  • 1 Garlic Clove
  • 280 grams Diced Chicken Breast
  • 2tsp Curry Powder
  • 2 tbs Mango Chutney
  • 150ml Chicken Stock 
  • 150 grams Soured Cream (ContainsMilk) 

1. Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2. Halve, peel and thinly slice the shallot. Trim the green beans then chop into thirds. Peel and grate the garlic (or use a garlic press). 

3. Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the diced chicken and season with salt and pepper. Stir-fry until the chicken is browned, 5-6 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. TIP: Fry the chicken in batches if your pan is small as you want it to fry, not stew. Once the chicken is browned, add the shallot to the pan and cook with the chicken, stirring frequently until softened, 3-4 mins.

4. Stir in the garlic, curry powder and mango chutney to coat the chicken, and cook for 1 min. Pour in the water (see ingredients for amount) and stir in the chicken stock paste. Add the beans, bring to the boil, then reduce the heat to medium and cover the pan with a lid or some tin foil. Simmer until the beans are tender, about 5-7 mins.

5. Once the beans are tender and the chicken is cooked, remove the lid and stir in the soured cream, bring to the boil, then remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle. Taste and add salt and pepper if you feel it needs it.

6. Fluff up the rice with a fork and serve with the coronation chicken on top. Enjoy!

All Recipes from HelloFresh! 10% Student Discount Offer with UNiDAYS