This speedy spaghetti omelette is a great way of using up leftover pasta, and it's bound to be a hit with kids
- 2 tbsp olive oil
- 1 garlic clove, crushed
- 1 onion, chopped
- 2 courgettes, grated
- 2 tbsp chopped flat-leaf parsley
- 300g pot fresh cheese sauce
- 200g cooked spaghetti or other pasta
- 2 eggs
MethodCook for 2-3 mins, until softened. Using your hands, squeeze out as much moisture from the courgettes as possible. Add them to the pan and cook for a further 3-4 mins, until tender. Spoon the vegetables into a large bowl.
- 400g spaghetti
- 100g bag baby spinach
- 140g frozen pea
- small bunch basil, leaves picked, a few reserved to serve
- 3 tbsp green pesto
- 150ml pot single cream
- 50g Parmesan (or vegetarian alternative), grated, plus a little extra to serve
- Cook the spaghetti following pack instructions. Meanwhile, boil the kettle, put the spinach and peas in a bowl, and cover with boiling water. Leave for about 3 mins until the peas are tender, then drain well. Tip the veg into a food processor or blender, add the basil, pesto, cream and Parmesan, and whizz to make a smooth sauce.
- Drain the pasta, reserving a little of the cooking water, and return to the pan. Pour over the sauce and return to a low heat to cook for a few mins, until the sauce clings to the spaghetti. Add a little pasta water if it looks too dry, season to taste and serve with extra Parmesan and scattered with basil leaves, if you like.
- 200g spaghetti or linguine
- 1 red chilli, deseeded and finely chopped
- 2 shallots, finely chopped
- 1 tbsp extra virgin olive oil
- zest 1 lemon
- 1 tbsp red wine vinegar
- 2 tsp caster sugar
- 300g tomato, diced
- 125g ball mozzarella or burrata (see tip, below), torn into pieces
- handful basil leaves, torn, to serve
- Cook the pasta following pack instructions. Meanwhile, put the chilli, shallots, oil, lemon zest, vinegar, sugar and tomatoes into a big mortar. If yours isn’t big enough, put it all in a bowl and just use the pestle in that. Add a good amount of sea salt and freshly ground black pepper and bash everything together.
- Drain the pasta and toss together with the tomato mixture and mozzarella. Scatter over the basil and serve immediately.
- 250g pack medium egg noodle
- 2 tsp sesame oil, plus a little extra for drizzling
- 1½ tbsp sunflower oil
- 3 carrots, cut into thin batons
- 2 garlic cloves, finely sliced
- ½ Chinese cabbage, roughly sliced
- 5 spring onions, thinly sliced on the diagonal
- 2 tbsp crunchy peanut butter
- 2 tbsp light soy sauce
- 1 tbsp sweet chilli sauce
- 3 eggs, beaten
- handful coriander, roughly chopped, plus a few sprigs to garnish
- Cook the noodles following pack instructions. Drain, reserving 2 tbsp of the cooking water. Toss the noodles in a drizzle of sesame oil and set aside.
- Meanwhile, heat half the sunflower oil in a wok. Add the carrots and stir-fry until tender. Tip in the garlic, cabbage and half the spring onions, and stir-fry for 1-2 mins until the cabbage begins to wilt. Mix together the peanut butter, soy, sesame oil, chilli sauce and reserved cooking water, then add to the pan. Toss in the noodles and heat until warmed through.
- Whisk the eggs, chopped coriander and some seasoning in a bowl. Heat the remaining sunflower oil in a non-stick frying pan. Tip in the eggs, stir once, then allow to set on one side. Turn over carefully, using a plate if you need to, and cook the other side until set and golden. Slide out onto a board. Cool for 1 min, then cut into strips. Scatter over the noodles, along with the remaining spring onions and a few coriander sprigs.