By Jaime Rose Chambers | Dietitian
Published 2 December 2024
15m
30m
4
12
This Mediterranean-inspired recipe is all about promoting good gut health, and is absolutely packed with fresh beans and plenty of good bacteria.
Love eating pasta but looking for something just that little bit healthier? Try our pasta primavera with fresh spring vegetables.
Who doesn’t love a lasagne? This recipe is a great way to eat some extra greens without sacrificing the delicious, traditional flavours you know and love.
Make your own restaurant-worthy asparagus salad, served with red onion vinaigrette and ricotta.
Step 1:
Place olive oil and butter into a large saucepan on medium heat until melted. Add sage and cook for around 1 minute until the sage leaves have started to crisp. Take out the whole leaves with tongs and set onto a paper towel.
Step 2:
Add diced onion, pumpkin and minced garlic to the oil and butter mix and cook for 2 minutes, stirring regularly until the pumpkin begins to soften and the onion is translucent.
Step 3:
Pour the stock into the saucepan, season with a pinch of sea salt and freshly ground pepper and stir. Bring to a simmer and place the lid on the pot. Cook for around 10 minutes or until the pumpkin is very soft.
Step 4:
Meanwhile, cook the gnocchi according to the packet instructions and drain.
Step 5:
Transfer the pumpkin mix to a food processor, setting aside half a cup of the liquid, and process until smooth. Extra liquid can be added to thin the sauce if needed. Pour the sauce back into the saucepan.
Step 6:
Add the gnocchi and grated Parmesan to the pumpkin sauce and gently stir.
Step 7:
Divide between bowls and serve topped with extra grated Parmesan, toasted pine nuts and a few crispy sage leaves.
