Ingredients (serves 2)

2 boneless chicken breasts, each cut into small pieces

Fettuccine for 2 (we actually used tagliatelle – follow the instructions on the packet for serving amounts)

A good slosh of Marsala wine

125g mascarpone cheese

A handful of baby portobello mushrooms, sliced (we had ‘normal’ mushrooms to use up, and these worked fine)

1 medium onion, coarsely chopped

2 garlic cloves, chopped

2 tbsp Dijon mustard

1 handful chives, chopped

A knob of butter

2 tbsp olive oil

Salt and pepper

Method

1. In a large non-stick pan over medium high heat add olive oil and sauté chicken for a few minutes until browned. It is okay if it doesn’t cook all the way through, as it will be finished off in the sauce with pasta later.

2. Whilst the chicken is cooking, place a large pot of salted water on high and bring to a boil. Add the pasta. Once browned, remove chicken to a plate and cover to keep warm.

3. Using the same pan over medium heat add chopped onions, two-pinches of salt and sauté for four minutes. Add the garlic and sauté for two-minutes. Add the butter, mushrooms and sauté for three-to-four-minutes. Increase heat to medium high adding Marsala wine and cook until reduced by half.

4. In a small bowl combine mascarpone and mustard and mix well, then add to pan. Reduce heat to medium and fold until dissolved into a creamy sauce. Add chicken back to sauce and stir to coat chicken with sauce and cook for a few minutes more. Drain the pasta once cooked and then add it to the pan, along with the chives.

5. Serve and enjoy!

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You can find the original recipe here. It’s called ‘open ravioli’ but we think that ‘open lasagne’ might be a better idea

Ingredients

8 lasagne sheets

1 red onion, chopped

1 garlic clove, chopped

1 courgette, chopped

1 tsp chilli flakes

1 can of chopped tomatoes

100g feta cheese

Mint leaves, chopped (we left these out but used fresh thyme instead)

We also added a chicken breast, but this is optional

Method
1. Bring a pan of water to the boil and cook the lasagne sheets until soft. Meanwhile, spray a frying pan with low calorie cooking spray (or use 1tbsp olive oil if you prefer), add the onion, garlic and courgette, and cook for 5 minutes or until soft. (Cook the chicken before adding these ingredients to the pan, if you’re adding it too.)
2. Stir in the tomatoes and chili flakes and cook on a low heat for another 5 minutes. Towards the end add the diced feta and a sprinkle of mint (or the thyme), reserving a few mint leaves for garnish. 
3. On a plate add a lasagne sheet and a spoonful of vegetable filling. Repeat the process, adding 3-4 layers and garnish with the extra mint. 

Enjoy!

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This recipe takes hardly any time at all to make, so it’s a delicious meal for a weeknight. The combination of flavours is really good (although the first time we made it we were missing the sage because I couldn’t find any at the supermarket!). You could easily make a bigger batch for family or friends, or even leave out the Parma ham for a veggie version. I had linguine, but Tom has wholewheat fusilli instead – use whichever pasta you prefer.

Ingredients (serves 2)

2 tbsp olive oil
400g cherry tomatoes
2 tbsp chopped sage
a pinch of dried crushed chilli flakes
3 garlic cloves, crushed
sea salt flakes, crushed
85g Parma ham, slices separated
150g dried linguine
125g ricotta

Method

1. Warm the oil in a medium pan and tip in the cherry tomatoes, sage, chilli flakes, garlic and a generous pinch of sea salt.

2. Cook together for 10-15 minutes, stirring now and then, until the tomatoes have begun to soften – press them with the back of a spoon to squash them slightly.

3. Bring a pan of salted water to the boil. Separate the slices of Parma ham and slice into strips – dry-fry in a frying pan for a few minutes until crisp.

4. Boil the pasta according to pack instructions, drain, then return to the pan and toss with the hot tomato mixture and the strips of Parma ham.

5. Add the ricotta, in small pieces, toss once more and serve in warmed bowls.

This recipe is taken from the Sainsbury’s magazine website.

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I often decided to make up a recipe when I have a particular ingredient that needs using up, and this recipe came out of one of those occasions. We had a little bit of goats cheese left and, after feeling uninspired following a quick internet search, I decided to get a few simple ingredients and go for it! You don’t need much of the goats cheese at all – if you don’t like really rich food then you could probably just leave it out. We used some salami Napoli here, which is optional too if you would prefer a meat version.

This recipe uses the creamy basil pesto recipe that I’ve already posted, so you’ll need to make a batch of that before cooking the rest of the ingredients.

Ingredients (serves 2-3)

Linguine (cook enough for 2-3 people)
Olive oil
1 small red onion, chopped into fairly small pieces (but not finely chopped)
A handful of cup mushrooms, quartered
8 slices of salami Napoli (optional)
Ground black pepper
100g baby leaf spinach
1 batch of creamy basil pesto (click on link above)
25-50g goats cheese to serve (optional)

Method

1. Add some boiling water to a pan and cook the linguine according to the packet instructions.

2. Meanwhile, heat the olive oil in a large pan, and add the onions. Cook until softened and beginning to brown before adding the mushrooms.

3. If adding the salami, tear each slice in half and add to the pan. Leave for a few minutes to cook.

4. Just before the pasta is ready, add the spinach to the onion and mushrooms, along with some ground black pepper. Allow the spinach to wilt a little.

5. Drain the pasta and stir the pesto through. Then add the vegetables and stir again. Plate up and then crumble a little goats cheese over the top, with a little more black pepper.

Enjoy!

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