Healthy Vegetarian Recipes - Mixed Mushroom and Pasta Bake

Serves 4

Ingredients

1 onion

3 garlic cloves

397g mixed mushrooms (porcini, shiitake, chestnut)

A handful of fresh flat-leaf parsley

A handful of fresh chives

Low calorie cooking spray

340g cooked pasta shells

4 large eggs

Salt and freshly ground black pepper

Method

1. Preheat the oven to 200c/400f/Gas 6. Peel and thinly slice the onion and garlic. Thickly slice the mushrooms. Roughly chop the parsley and chives.

2. Spray a frying pan with low calorie cooking spray and place over a medium heat. Add the onions, garlic and mushrooms.

3. Cover the frying pan with a lid and sweat the ingredients over a gental heat for about 10 minutes. or until the onion becomes soft and slightly golden and the mushrooms have softened. Then add the pasta and stir fry for 2-3 minutes. Transfer the mixture to a medium size oven-proof dish.

4. Meanwhile, whisk the eggs in a bowl until they are slightly frothy. Season well and add the herbs. Pour the egg mixture into the pasta and stir briefly.

5. Bake in the oven for 30-35 minutes or until the mixture has set. Remove from the oven and serve immediately.

Healthy Vegetarian Recipes - Bean and Pasta Soup

Serves 4

Ingredients

2 onions

3 garlic cloves

3 celery sticks

2 carrots

400g can mixed beans

A handful of fresh parsley

Low calorie cooking spray

400g can chopped tomatoes

852ml stock made with chicken Bovril

57g Soup Pasta

Salt and Freshly ground black pepper

Method

1. Peel and finely chop the onions. Peel and crush the garlic. Cut the celery into 1cm lengths. Dice the carrots. Drain and rinse the mixed beans. Chop the parsley.

2. Heat a large pan sprayed with low calorie cooking spray. Add the onions, garlic, celery, carrots, tomatoes and stock. Bring to the boil, reduce the heat and simmer for 15-20 minutes.

3. Stir in the pasta and cook for a further 8-10 minutes or until al dente. Add the beans and heat through.

4. Sprinkle over the parsley and season. Serve immediately.