Much of the time, my regular daily meals are thrown together, simple concoctions that I wouldn’t even consider sharing on Poppy’s Patisserie because, well, I think it would be quite the insult. Beans on toast, cereal and almond milk, pasta and salad or houmous with toasted bread. Suffice to say there is no room for them on a recipe blog!
Sometimes, however, a concoction just happens to be so good that I have to share it. It wasn’t prepared with the blog in mind, but tasted too good not to share. This is one of those recipes. I had two slices of toast this morning spread with Cocugar (anyone tried this yet? It really tastes like honey on toast – amazing!) then was out at the garden centre, pet shop and supermarket and when I got home at 4 p.m, having missed lunch, I was rapacious. Instead of turning to the biscuit tin, I made a quick late lunch/early dinner. No forward planning, I just threw in what seemed a good idea and what needed to be used first and it turned out delicious and colourful and gave my body the nourishment it so desired.
Apologies for the mid-eating photos!
Don’t skip the miso here, it really brings everything together with it’s savoury, smoky notes and I used tricolor pasta to aid in the funfetti effect but of course use any pasta you like, the vegetables give a funfetti effect alone.
Ingredients: Serves 2
- 150g tricolor fusilli (or plain, wholewheat, gluten free)
- 1 clove of garlic
- 1 medium onion or small bunch of spring onions, chopped
- 1 medium courgette, diced
- 1 medium cooked beetroot, diced
- 200g fresh spinach
- 100g plain, unsweetened soya yoghurt
- 1 tsp miso paste
- 1 small bunch (about two handfuls) of basil
- 2 tomatoes
- Sea salt and cracked black pepper
- Cook pasta in salted boiling water with sliced garlic clove until al dente.
- Meanwhile heat a cast iron skillet or non stick pan and add the chopped onion and diced courgette. Saute over a high heat until starting to colour then add the diced beetroot. Stir through the spinach and allow to wilt and the excess water to evaporate.
- Drain the pasta and garlic, stir through the yoghurt and miso then the chopped basil. Add the vegetables and mix well, taste and add salt and pepper to taste.
- Serve with a scattering of the chopped, fresh tomatoes and more black pepper.