Tagliatelle with Pesto & Toasted Pine Nuts

When it comes to carb cravings, sometimes only a big bowl of pasta will do.  This simple classic Italian dish is quick and easy to prepare, and oh-so comforting if you're suffering from the winter (or any other) blues.  You can use ready made pesto but have a go at making your own because you really can taste the difference and it makes the dish that extra bit more special.

Serves 4

Ingredients:-
- 2 gloves of garlic, roughly chopped
- 50g vegetarian parmesan-style cheese
- 50g pine nuts, lightly toasted if desired
- 2 handfuls of fresh basil leaves
- 125ml extra virgin olive oil
- 450g fresh tagliatelle
- extra pine nuts and parmesan to serve if desired

How to:-
1.  Put the garlic, pine nuts, parmesan and basil leaves into a food processor or blender and blend on high until almost smooth.  With the blender running, then slowly add the olive oil until your pesto appears relatively thick.
2.  Bring a large pan of water to the boil and add the tagliatelle.  Cook to packet instructions and drain, but keep about 100ml of the pasta water.
3.  In a large bowl toss together the pesto, tagliatelle and pasta water until everything is mixed evenly.
4.  Serve with some extra toasted pine nuts and grated parmesan if wanted.

Quorn mince quesadillas & guacamole

This is a spin on the traditional quesadilla which bulks it out to be a more substantial meal and lowers the fat content too.

Serves 1 or 2 (depending if you want to share!)

Ingredients:-
- drizzle of rapeseed oil
- 1 wholemeal flour tortilla
- handful of grated cheese, I used chili mature cheese
- 50g quorn mince
- passata sauce
- 20g black or pinto beans, drained
- home-made guacamole to serve (optional)

To make the guacamole:-
Makes about 240ml
- 1 medium avocado
- 1 garlic clove, finely chopped or pressed
- Juice of 1/2 a lime
- pinch of sea salt
In a small bowl, use a potato masher or a fork to mash all of the ingredients together.
Use immediately.

How to:-
1. Cook the Quorn mince according to the pack, adding some passata sauce and stirring occasionally. Once cooked through, set aside.
2. In a frying pan over medium heat, drizzle the rapeseed oil over the tortilla and place in the pan oiled side down.
3. Sprinkle the grated cheese evenly over the tortilla, leaving a small border clear all the way around the edge.
4. Put the beans over the cheese and add the quorn mince in the same way, still making sure that there is a border.
5. Gently flip the tortilla in half like an omelette. Cook for about 3-4 minutes and flip over and cook for a further 2 minutes until both sides are golden brown.
6. Cut into wedges and serve with the guacamole.


Notes:-
To veganize this, simply choose vegan mince and cheese instead. Remember to serve the guacamole straight away as it turns brown very quickly due to its rapid oxidising.