Scallop, asparagus and tomato pasta…

IMG_3640Until a few days ago, I had only had scallops in Coquilles St. Jacques, from Marks and Spencers… we had them last valentines day, and really enjoyed them but having heard horror stories about how difficult it is to get scallops right we didn’t attempt to recreate the dish at home. fast forward a few months, and I was in Tesco and noticed that they had fresh scallops that weren’t too expensive. They then sat in my freezer for a little longer as I wondered what to do with them until I watched an episode of the pioneer woman cooks and noticed she paired them with tomato pasta. This recipe, is a pretty simple tomato sauce jazzed up with the mushrooms, asparagus and scallops. If (like in my house) someone doesn’t eat mushrooms, cook them in a seperate pan to the sauce in a little butter. These scallops are Lillee approved so this dish is looking to become a new family favourite in our house!

  • 1 pack of fresh scallops (about 300g)
  • asparagus (3-4 spears per person)
  • carton of passata
  • 1 onion, finely chopped
  • 10 mushrooms, sliced
  • pinch of sugar
  • olive oil
  • Worchestershire sauce
  • 2 cloves crushed garlic
  • 300g pasta
  • 1tsp mixed herbs

Cook pasta according to packet instructions. Meanwhile, soften the onions in a large pan with a little oil. When translucent, add the garlic, herbs and mushrooms. Cook for a few minutes and stir in the passata, Worchestershire sauce and sugar. Leave to simmer on a low heat. Heat a griddle pan or frying pan, and add the asparagus. Cook until lightly browned on one side before turning over and browning the other side. it should take 5-10 minutes. When the pasta is cooked, drain and stir into the tomato sauce. Heat a frying pan with a small amount of oil. When hot, add the scallops cook for 1-2 minutes until starting to brown. Turn over and cook for another minute. Serve on top of the pasta with the asparagus.

Serves 4.

Hope you enjoy it!

Emma-Jayne xx

Creamy Vegetable Pasta…

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In our house, pasta always goes down well. This dish is pretty simple and great for using odds and ends in the fridge, I’ve used everything from broccoli and sprouts to sweetcorn! It’s also really good for using up any leftover meat or fish. We usually have it with pork or chicken stirred through but its just as nice on its own, with salmon or any thing else you fancy!

You will need:
.500g of pasta
.1 onion finely chopped
.2 leeks sliced
.4 carrots diced
.1 courgette diced
.2 sticks of celery sliced
.10 mushrooms sliced
.a tin of sweetcorn drained
.250g frozen peas
.1 tbsp olive oil
.2 tbsp plain flour
.1/2 pint skimmed milk
.2 chicken/vegetable stock cubes
.seasoning
.2 cloves of garlic

Heat the oil in a large pan, and add the onion, celery and carrots. Cook untill the onion is translucent then add the garlic and the rest of the vegetables. Cook for a few minutes then stir in the flour. Cook for another 2 minutes then slowly add the milk stirring constantly until thickened. Cook the pasta according to packet instructions, while the sauce simmers stirring it occasionally to stop it sticking. Drain the pasta and stir into the sauce. Season to taste.

Serves 6-8

Emma-Jayne xx

 

something nice for tea…

when we really can’t be bothered to cook one of our standbye meals is cheesy mushroom pasta. its so easy to make…

you will need:
pasta
cheese spread
butter
mushrooms
garlic
salt and pepper
meltable cheese either sliced or grated

what to do:

cook pasta in boiling water until tender
drain pasta
put butter in the pan to melt
add mushrooms and garlic and saute until cooked
mix in cream cheese and seasoning
put in bowls, top with cheese and microwave until melted.

thats it! so nice and easy to make. its also yummy with other vegetables and bacon added. or even just the cheese. enjoy!

Emma-Jayne x