12 Meals of Christmas – Day 9 – Pasta with Fresh Broccoli Pesto

To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

Broccoli is super. Packed full of nutrients, I try to feature this deliciously crunchy vegetable into my diet daily. Now, simply steaming broccoli every time I eat it can get a little bland. And this has led me to find new ways of bringing it into my diet. One such way is through grating the florets and turning them into a beautiful fresh pesto – and after refining the recipe, I figured that this healthy meal would fit perfectly into the 12 Meals of Christmas series.

So here it is. Gorgeously garlicy, with the crunch of the broccoli and the fragrance of the basil – this easy to make pesto tops a variety of pasta dishes perfectly. And in this particular pasta dish, fried courgette and red onion really help to bring out those vibrant colours.

Pasta with Fresh Broccoli Pesto (Serves 2) VG (with vegan cheese)

Two handfuls of spaghetti

One onion sliced into large chunks

One courgette, chopped into chip-sized chunks

A teaspoon of rosemary

Four florets of broccoli, grated

A handful of crushed walnuts

A pinch of sea salt

A bunch of basil leaves

A lug of olive oil

Two cloves of garlic, crushed

A handful of thinly grated cheddar or vegan parmesan

First, heat a lug of olive oil in a saucepan over a medium heat. Now, slide in your red onion and courgette, frying until they colour up nicely. As your vegetables fry, pop in a little rosemary and then add your spaghetti into a separate pan filled with boiling water and turn the hob onto a high heat.

Once the vegetables start to brown, remove them from the heat and set to one side. Leave your pasta until it begins to soften, and as you wait for this, begin preparing your pesto.

Into a mixing bowl, add your grated broccoli. Follow this with a couple of lugs of the olive oil and the sea salt. Then, add your torn basil, the crushed walnuts, the crushed garlic and either the thinly grated cheddar or vegan parmesan to the mixing bowl and combine everything together thoroughly.

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With your pesto now made, remove the pasta from the hob once soft and drain. Serve up the pasta and vegetables first, before layering up your fresh, zesty raw broccoli pesto. Sit back, relax and indulge on this healthy winter meal.

Stay tuned tomorrow for more from the 12 Meals of Christmas. If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to stay up to date with all of the meals featured.

Broccoli and Stilton Burgers

You vote, I make. The new recipe from last week’s Twitter poll. Keep up to date by following me on Instagram, Facebook and Twitter and get the chance to vote in the next poll!

We all love broccoli and Stilton soup in the winter, right? Well, I’m taking the match-made-in-heaven to the next level in this latest recipe.

It’s time to stop buying supermarket burgers and have a go at making one yourself. And, with my own personal seal of approval, these burgers will not disappoint.

By adding a couple of other ingredients, you can make a very tasty burger which doesn’t require a lot of time, energy or washing up. Even better, make a bulk and keep them for work lunches or for effortless dinner the following day.

Broccoli and Stilton Burgers (Serves 2)

A handful of broccoli florets

50g of Stilton

A tin of peas

One onion, finely chopped

Four or Five mushrooms, finely chopped

A clove of garlic

A pinch of rosemary

Seasoning

Olive oil

Into a large mixing bowl, take a cheese grater and grate your broccoli florets. Once the florets are all grated up finely, add your onion, mushrooms, crushed garlic and your Stilton, broken down into smaller crumbs. Follow this with the tin of peas, rosemary and seasoning before mashing everything together. You want to make sure that the burgers stick together, so the peas need to be mashed thoroughly and the ingredients should be mixed in well.

Next, turn the hob onto a high heat, take a frying pan and heat up a little oil. Using your hands, scoop up the mixture and form it into patties, placing each onto the pan. After you’ve added all of your patties, cook them on one side for around 5 minutes before turning down the heat to medium and cooking on the other side. The patties may stick a little to the pan. If this does happen, as you turn them maintain their shape by pushing the sides together with the spatula.

When the burgers look cooked on both sides, serve up in delicious buns with a good dollop of mayo or tomato ketchup and a generous green salad for a healthy-but-beautiful dinner.

What did you think of this recipe? Do you have vegetarian recipes that you love to make?

 

How To Make A Banging Veggie Roast

Us vegetarians and vegans all know what it’s like when you first give up meat, especially on a Sunday. Whilst everyone else tucks into a big filling chicken or piece of beef, you’re often left tucking into the overcooked broccoli and carrots. During my time so far as a veggie, finding a good and inexpensive alternative to the meaty bit has been tough – but I’ve finally cracked it.

This meal is the ultimate meat-free experience. If you’re looking for a vegan alternative, replace the cheese with a cashew cheese or leave it out altogether and use couscous or rich roasted tomatoes instead. And, of course, don’t be liberal with the roast potatoes!

Roasted Squash Stuffed With Cheesy Vegetables (Serves 2)

Ingredients

A large squash chopped in half with seeds and fleshy centres scooped

One onion sliced

A whole head of broccoli chopped

A clove of garlic

75g of cheese, plus extra for topping

A dash of soya or cow’s milk

A large tablespoon of cornflour

Two carrots sliced

Eight or nine baby potatoes, halved

Seasoning

 

Pre-heat the oven to Gas Mark 6/200C. Arrange your two squash halves onto a baking tray, drizzling over with olive oil, a spoonful of honey and seasoning. Place the tray into the oven and cook the squash for around 30-40 minutes.

Taking your baby potatoes, place these into a saucepan and fill with boiling water. Turn the hob onto a medium heat and keep the potatoes cooking until they begin to feel soft. Once they do, remove from the heat. Slide out the baking tray and arrange your potatoes onto one side, with the chopped carrots going on the other side. Drizzle these with olive oil, a dose of honey, breadcrumbs and seasoning before placing the tray back into roast.

When the squash is just about done, add a steamer to your saucepan and fill with the broccoli. You only want to steam the florets for 5 minutes maximum, just to get them to soften their crunch a little.

For the cheese sauce, heat up a large spoonful of butter. As the butter begins to melt, drop in a spoonful of cornflour and, at the same time, add soya or cow’s milk. Continue to stir as you add, making sure that the sauce doesn’t stick to the bottom of the pan. Remove from the heat once the mixture starts to thicken and then add your grated cheese.

Once the broccoli is done, slide out your baking tray and fill the squash with the florets, crushed garlic and onion slices first, topping this with the cheese sauce and then finishing off by grating cheddar over the top and sprinkling a fine layer of pepper. Add this to the oven for a further 5 minutes to melt the cheese.

Serve up on its own and be the envy of every meateater at the table, or add gravy for an even better Sunday roast. This recipe is perfect for big student roasts, family get-togethers and, with everything cooked on one tray, catering for vegetarian guests as part of a larger roast.