![]() ![]() We are so outright obsessed with this cheesy one pan mince pasta that I am struggling to think how I am going to top this. I have to tell you, I am seriously considering not ever posting another dinner recipe on this blog ever again. 30 minutes from start to finish and everything (including the pasta) is cooked in one pan! Add the drained spaghetti to the pan, toss to coat in the cheesy sauce, then season with freshly ground black pepper and serve.įollow for more filling, budget-friendly recipes from Tom Kerridge.This easy, cheesy one pan mince pasta is going to be your new go-to quick weeknight meal. Pour the reserved pasta water into the pan, followed by the cream cheese and cheddar, then gently stir to combine, so the mixture warms through and the cheese melts. Add the vegetable ribbons and cook, stirring regularly, for about three minutes, until they soften. Put the oil in a large, nonstick frying pan on a medium heat and, once it’s hot, add the garlic and cook for a minute. Meanwhile, use a vegetable peeler to shave long strips along the length of both the courgette and the carrot, until you have a pile of ribbons for each. Reserve 125ml of the cooking water, then drain the spaghetti in a colander. The addition of ribbons of veg such as carrot or courgette is a really easy way of getting your vegetable intake in and, once they’re coated in the rich, creamy, cheesy sauce, I guarantee the kids won’t even notice.ġ garlic clove, peeled and finely choppedīring a large saucepan of salted water to a boil, add the spaghetti and cook for 10-12 minutes, until al dente. It’s also a great dish to double up to serve eight if you’re having friends and family over at the last minute. This easy, filling and affordable recipe can be ready on the table in just 15 minutes – perfect for when you have hungry mouths to feed. Tom Kerridge’s creamy vegetable spaghetti. Adjust the seasoning with a little soy sauce, if desired, then serve garnished with the sliced spring onion greens. Add the drained noodles, toss to coat in the sauce, then stir through the crisp tofu. Return the pan to a medium-high heat, add another tablespoon of vegetable oil, then stir in the garlic, the spring onion whites and the carrot strips, and stir-fry for two to three minutes.Īdd the peanut paste, stir well and stir-fry for two to three minutes more. Transfer to a tray lined with kitchen roll to drain. Put a tablespoon of oil in a large, nonstick pan on a medium-high heat and, when it’s hot, fry the tofu for two or three minutes, turning, until the outside of the cubes are golden and crisp all over. Put the tofu in a bowl, scatter over the curry powder mixture and toss to coat evenly. Mix the cornflour and curry powder in a small bowl, and season. In a small bowl, make a paste by mixing the peanut butter, crumbled stock cube and reserved hot noodle water, then set aside.īack to the now well-drained tofu. Reserve half a cup of the cooking water, then drain the noodles. Put another sheet of kitchen paper on top, pat the pieces dry, and leave for 15-20 minutes.Ĭook the noodles according to the packet instructions – this usually involves pouring hot water straight from the kettle over the noodles in a bowl, and leaving them to stand for about 10 minutes. Tofu is also renowned for not tasting of very much, but that’s where the peanut sauce here really comes into its own, while the curry powder takes things to another level.ġ vegetable stock cube, crumbled 2 tbsp cornflourĢ garlic cloves, peeled and thinly slicedĤ spring onions, white parts thickly sliced, green ends finely choppedġ carrot, peeled and cut into thin stripsĭice the tofu into small cubes, and put on a tray lined with kitchen paper. Make sure you buy the firm variety, which has a lot of the water extracted, making it crisp up into a lovely, golden colour with a silky texture. It’s not the easiest protein to cook, but if you get it right, it’s a winner. This is a must-try for those who say they hate tofu. ![]()
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