Over the last few weeks I’ve seen a few friends post on social media that they are totally out of inspiration when it comes to weekday suppers. I definitely feel that weariness sometimes when I’m heading home at 6pm, wondering where to start with that night’s supper. My weekday meals are usually just for one, my boyfriend is away during the week even when he’s not underwater somewhere. That can make it hard to be inspired too but I collect recipes where I spot them and have a bundle of firm favourites that I regularly fall back on.
So over the next few weeks, I’m going to share some of my favourite suppers with you. These are as faff-free as possible, using simple methods, packed full of flavour and most importantly, are time efficient!
This one is easy to adapt to fit the ingredients you have tucked in your fridge. Chuck in whatever veggies you have hanging about and need to use up or pick only your favourites! It’s up to you.
You need a fairly big pan, I used my cast iron casserole dish (that way you don’t have to break the spaghetti!). Place about 350g dried spaghetti into the bottom, you can choose to use linguine or even pasta shapes if you’d prefer. Then it’s time to get creative, this time I used various different types of cherry tomato as well as one can of chopped tomatoes, fresh basil, 1 yellow pepper, half an aubergine, a handful of mushrooms and 1 onion. Chop them up and add to pan with the spaghetti. Roughly chop a few cloves of garlic and a red chilli adding both straight in to the mix as well as seasoning – salt, pepper and chilli flakes did it for me this time. Pour in around 750ml of vegetable stock (I just used a veggie OXO cube or two) before giving it all a good stir, sticking it on the heat and popping the lid on.
Bring it to the boil and then turn the heat down to a simmer. Test the pasta after about 10 minutes – if it’s cooked, you’re ready to serve up! If it isn’t and the pot looks to be getting a tad dry, just add a bit more water. This is really a dish to play and experiment with.
You can serve it just how it is for a super healthy, filling supper. If you’re after a creamy edge, tear some strips of mozzarella and stir in during the last minute or two of cooking.
How about trying a few other flavour combinations – I love creating a cheat’s Carbonara using lots of different types of mushroom, adding pre-cooked bacon and then right at the last minute stirring Crème fraîche through with a big handful of Parmesan. Scrum!
This dish is also perfect for lunch the next day, cold or hot. Try adding thin ribbons of raw courgette and some sweetcorn to turn into the perfect dish for a lunch with friends.
So what do you do when supper is ready in minutes? Pour a glass of wine, kick back and enjoy the rest of your evening!
Do let me know in the comments if you try this one!