Super Quick Veggie Dinner Recipes Perfect For Weeknights & Ready In 15 Minutes Or Less.
These recipes I find myself going back to time and time again, they’re so delicious and nutritious and ready so fast perfect for post-work or when you don’t know what to cook.
Give the recipes below a try, I promise you they’re super speedy and delicious!
Wishing you a delicious dinner wherever you are!
Holly 🙂
COURGETTE & FETA PASTA
(Serves 1)
Ingredients
-150g dried pasta of choice
-1 clove garlic (diced)
-1/2 red onion (diced)
-1/2 lemon juice & zest
-1 small courgette or 1/2 large courgette
-30g feta cheese
-1 tbsp pine nuts
-1tsp dried herbs (I used basil, parsley & oregano)
-bunch fresh parsley to serve
-seasoning
1) Add your dried pasta to a pan with boiling water and cook according to pack instructions
2) In a frying pan, start by toasting the pine nuts on a medium heat until they begin to golden
3) Add a little oil to the pan with the pine nuts on a medium heat and add in the diced onion and garlic, frying off until it begins to soften and smells fragrant
4) Next prep your courgette by into ribbon shapes using a veg peeler or chopping into thin slices
5) Add your courgette ribbons to the frying pan with the pine-nut onion mix and fry off until soft. Add in the dried herbs of choice, lemon juice and zest and seasoning
6) Once cooked, drain your pasta and add to the pan with the courgette mix saving a little pasta water
7) Finely chop/crumble the feta cheese and add to the pan with the pasta stirring well until it begins to melt and form a sauce
8) Season well and serve!
9) Top with extra feta cheese and a sprinkling of fresh parsley
10) Can be stored in the fridge for 2-3 days and eaten cold. Enjoy 🙂
SPINACH & CHICKPEA CURRY
(3-4 portions)
Ingredients
-1 large white onion (diced)
-2/3 cloves of garlic (finely diced)
-1 tin of tomatoes
-1 tin of chickpeas
-1 tin coconut milk
-1tsp each of cumin, curry powder, ground coriander, cinnamon, turmeric
-1 large handful of spinach
-1tsp tomato pureé
-fresh parsley to serve
-seasoning
1) Start by heating a pan on a medium heat with a generous glug of olive oil
2) Add in the diced onion and garlic and begin to sweat off until soft and fragrant
3) Next drain and rinse your chickpeas in a sieve and add to the pan with the onion and garlic
4) Add in each off the spices and fry off until fragrant
5) Next add in the tinned tomatoes and can of coconut milk and stir together until combined
6) Add in the tomato pureé to thicken if the curry is a little watery (depending on the coconut milk consistency)
7) Add in the spinach and stir until wilted and combined
8) Season generously and leave to simmer for 5 minutes on a low heat for the flavours to combine and the curry to thicken
9) Once thickened scatter some fresh parsley on top and and enjoy! Serve with either rice, a flatbread or can be eaten by itself.
10) Can be frozen and reheated the next day and will store in the fridge for up to 7 days 🙂
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