RECIPES WITH PAPPARDELLE PASTA RECIPES

Steps:

• 1. Ingredients out • Kettle boiled • Large frying pan, high heat • Large lidded casserole pan, high heat • Food processor (bowl blade)
  2. START COOKING On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper, fennel seeds and the rosemary leaves. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin.
  3. Put the chicken into the frying pan with the rapeseed oil, the bashed unpeeled garlic cloves and halved chillies, turning after about 3 or 4 minutes, until golden and cooked through.
  4. Line the beans up and cut off the stalks, put into the casserole pan, cover with boiling salted water and cook for 6 minutes with the lid on.
  5. Pick a few basil leaves for garnish, then rip off the stalks and put the rest of the bunch into the processor with the almonds, Parmesan, extra virgin olive oil and lemon juice.
  6. Squash in the unpeeled garlic through a garlic crusher. Blitz until smooth, adding a ladle or two of cooking water from the beans to loosen, then season to taste.
  7. Slice the lasagne sheets up into random handkerchief shapes and add to the beans to cook for a couple of minutes. Halve or quarter the tomatoes, add to the chicken and give the pan a shake.
  8. Stir the spinach into the pasta pan, then drain, reserving a cupful of the starchy cooking water. Return the pasta, beans and spinach to the pan, pour in the pesto from the processor and stir together, loosening with splashes of cooking water until silky.
  9. Slice the chicken breasts in half and serve with the tomatoes and chilli spooned over the top. Finely grate a little extra Parmesan over the pasta, then sprinkle everything with basil leaves.

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4. Cook the macaroni according to the packet instructions in a large pan of salted boiling water.
  2. Meanwhile, peel and halve the onion, then place in a small pan over a medium heat with the milk. Slowly bring to the boil, then remove from the heat.
  3. Pick out and discard the onion, then set aside. Melt the margarine in another pan over a medium heat, then add the flour, stirring continuously until it forms a paste – this is the roux.
  4. Gradually add the warm milk a little at a time, whisking continuously until smooth. Bring to the boil, then simmer for around 10 minutes, or until thickened.
  5. Stir in the mustard and nutritional yeast flakes, grate and stir in the vegan cheese (if using), then season to taste with salt and pepper.
  6. Drain and add the macaroni to the sauce, then toss to coat. Transfer the mixture to an ovenproof baking dish (roughly 20cm x 30cm), then set aside.
  7. Peel and finely slice the garlic, then pick the thyme leaves, discarding the stalks. Add to a medium pan over a medium heat with a splash of oil. Cook for 2 to 3 minutes, or until golden, then transfer to a food processor with the breadcrumbs and a splash of oil. Blitz until combined and roughly chopped, then sprinkle over the pasta.
  8. Place the dish in the hot oven for 20 to 25 minutes, or until golden and bubbling. Leave to stand for around 5 minutes, then serve with seasonal greens.