Blue cheese, pancetta and sprout pasta bakes

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The festive season may well and truly be over but that doesn’t mean that sprouts need to be forgotten about until December. They are still in season and can continue to be enjoyed (honestly, they are a wonderful vegetable!) and they lend themselves to a range of simple dishes so banish any thoughts of them being boiled beyond recognition and get in the kitchen. This recipe is also perfect for using up any leftover blue cheese from your cheeseboard that may have been relegated to the back of your fridge. I used blacksticks blue cheese but use whatever you fancy as the flavour of sprouts can stand up to a variety of cheeses.

Ingredients- serves 4
250g Brussel sprouts- cleaned and shredded
1 onion- finely chopped
100g cubed smoked pancetta
40g plain flour
40g unsalted butter
250ml double cream
250ml milk
1 tbsp Dijon mustard
150g blue cheese of your choice
70g parmesan- grated
Panko breadcrumbs
400g pasta of your choice

1. Preheat the oven to 200c/ 180 fan. Take a large frying pan and heat a small glug of oil. Gently fry the shredded sprouts and onion until they start to soften and then add the pancetta cubes so they have time to begin to turn golden. Remove from the heat whilst you make the cheese sauce. Cook your chosen pasta shapes as per the instructions and, when al dente, drain well.

2. In a suitable pan, melt the butter and flour together to form a roux. Slowly add in the milk and cream whilst you stir all the while to avoid any lumps from forming. Simmer until thickened and then add in the mustard and stir well to ensure it is combined. Take the sauce off the heat and add the blue cheese and majority of the parmesan, reserving some for the topping.

3. Tip the sprout mixture into the sauce and make sure it is evenly distributed throughout the sauce. Add in the drained pasta and place in one large ovenproof baking dish or four individual ones. Combine the remaining parmesan and breadcrumbs and top the pasta. Bake in the oven for approximately 30 minutes or until golden and bubbling. Serve by itself or with a simple side salad.

Blue cheese, pancetta and sprout bakes- sprouts are for life, not just for Christmas!

 

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Light spinach, mushroom and ham tagliatelle

It’s that time of year again when minds turn to lighter meals but without compromising on flavour. This tagliatelle recipe is super speedy and delicious so get reading and rustle this up in under half an hour. I lightened this up by using a low fat creme fraiche but you can substitute this with cream if you prefer. It is also delicious without the ham for a vegetarian version.

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Ingredients- serves 2
200g tagliatelle
1 shallot- finely chopped
1 garlic clove- finely chopped or crushed
8- 10 small chestnut mushrooms- cleaned and sliced
4 slice of Parma ham- sliced into ribbons
2 handfuls of baby leaf spinach- washed and roughly chopped
2-3 tbsp low fat creme fraiche
75g creamy blue cheese such as dolcelatte

1. Start off by bringing a large pan of water up to the boil and cooking the pasta according to the pack instructions. Try and aim for al dente tagliatelle so it won’t go limp and soggy.

2. Take a large frying pan and heat a small amount of oil. Cook the shallot and garlic for a minute before adding in the sliced mushroom for an additional couple of minutes until beginning to turn golden. Add the ham ribbons and cook for another minute.

3. Pop in the spinach and allow to wilt before taking the pan off the heat and stirring through the creme fraiche and blue cheese. You must take it off the heat so the creme fraiche doesn’t split. Season to taste.

4. When the pasta is ready, drain well and add to the frying pan and combine with the sauce. I sometimes finish it off with a small amount of freshly grated parmesan cheese before serving.

A light yet creamy spinach perfect for Spring!