Vegetable Carbonara

Vegetable Carbonara

Ring the changes to Spaghetti Carbonara with this vegetable version. You'll be surprised how good it is. Recipe adapted from Nestlé Italy.

Preparation time

10 minutes

Cooking time

20 minutes

Serving number 4

Ingredients

350 g BUITONI Spaghetti
1 tbsp Olive oil
1 Onion (peeled and finely chopped)
1 clove Garlic (peeled and finely chopped)
1 Zucchini (cut into thin matchsticks)
100 g Peas, green, frozen
2 Eggs
50 g Parmesan cheese, grated
1 tbsp Extra virgin olive oil

Preparation steps

Cook the BUITONI Spaghetti as directed on the package in plenty of boiling, salted water.

Whilst the spaghetti is cooking heat the olive oil in a small frying pan. Add the onion and cook over a medium heat for 2-3 minutes or until the onion is softened.

Add the garlic, the zucchini (courgette) matchsticks and peas cook for a further 4-5 minutes.

In a small bowl combine the eggs and grated Parmesan cheese.

When the spaghetti is cooked drain well, return to the pan and mix in the vegetables, the egg mixture and the extra virgin olive oil. Toss well and serve immediately.

Nutritional values per serving

Carbohydrate, total (g) 72.00
Energy (Kcal) 489.00
Protein (g) 20.00
Fats, total (g) 13.00
Energy (Kj) 2065.00

Honey apricot couscous

Honey apricot couscous

Golden apricots and buttery pine nuts provide a delicious contrast to the fluffy couscous grains. The perfect accompaniment to the Aubergine and chickpea tagine.

Preparation time

10 minutes

Serving number 4

Ingredients

2 tbsps Honey, liquid
1 pinch Salt
500 ml Water, boiling
300 g Cous cous ((instant type))
50 g Pine nuts
50 g Apricots, semi-dried (roughly chopped)
2 tbsps Virgin Olive oil

Preparation steps

Stir the honey and the salt into the boiling water

Place the couscous, pine nuts and chopped apricots into a bowl and pour over the honey water.

Cover and leave to stand for 5 minutes

Stir in the virgin olive oil. Fluff up the couscous with a fork and serve.

Nutritional values per serving

Carbohydrate, total (g) 74.00
Energy (Kcal) 485.00
Protein (g) 12.00
Fats, total (g) 17.00
Energy (Kj) 2031.00

Vegetarian Chili

Vegetarian Chili

A great vegetarian adaptation of a family favorite. Serve with rice, jacket potatoes or crusty bread. Adapted from a recipe from Nestlé USA.

Preparation time

10 minutes

Cooking time

1 hour

Serving number 3

Ingredients

1 tbsp Vegetable oil
1 Onion (peeled and chopped)
1 Red bell pepper (deseeded and chopped)
3 stick Celery (Trimmed and thinly sliced)
2 Carrots (peeled and finely chopped)
2 cloves Garlic (peeled and finely chopped)
1 can (400g) Diced tomatoes, canned
2 tbsps Tomato paste
2 cubes MAGGI Vegetable bouillon (broth/stock) ((or one 10g tablet))
125 ml / 1/2 Cup Water
1 tbsp Chilli powder
1/4 tsp Cumin, ground
1 can (420g) / 1 can (15oz) Kidney beans, canned (rinsed and drained)
100 ml / 4 ozs Sour cream ((optional))
Chopped Cilantro (Coriander leaf) to garnish

Preparation steps

Heat the oil in a medium saucepan. Add the chopped onion a cook over a medium to low heat for 2-3 minutes or until the onion is softened.

Add the chopped red pepper, celery, carrots and garlic and continue to fry over a medium heat for a further 4-5 minutes.

Add the chopped tomatoes with their juice, the tomato paste, MAGGI Vegetable bouillon cubes (or tablet), water, chilli powder and ground cumin. Stir well to mix.
Add the drained kidney beans. Bring to a boil. Reduce the heat to low and cover the pan. Cook for 45 minutes stirring from time to time.

Stir in the chopped cilantro (coriander leaf) and serve with sour cream.

Nutritional values per serving

Carbohydrate, total (g) 36.00
Energy (Kcal) 286.00
Protein (g) 9.50
Fats, total (g) 13.00
Energy (Kj) 1191.00

Creamy mushroom risotto

Creamy mushroom risotto

Enjoy this delicious mushroom risotto with a crisp green salad for a complete, healthy eating experience. A recipe from Nestlé Canada.

Preparation time

10 minutes

Cooking time

30 minutes

Serving number 4

Ingredients

2 tsp Olive oil
1 Onion (peeled, chopped)
2 cloves Garlic (peeled, finely chopped)
250 g Mushrooms (washed, sliced)
50 ml White wine
150 g Arborio rice
375 ml Chicken stock
1/2 tsp Oregano, dried
2 tbsps Parmesan cheese (grated)
Chopped fresh chives or parsley to garnish
200 ml CARNATION Light evaporated milk

Preparation steps

Heat the oil in a saucepan over the medium high heat. Add the onion and cook for 2-3 minutes or until softened. Add the garlic and the mushrooms and continue to cook for another 5 minutes, stirring from time to time.

Add the white wine and allow to bubble for a few minutes and then add the rice, chicken stock, oregano and the CARNATION Light evaporated milk.

Bring to the boil and reduce the heat to medium. Cook for 12-15 minutes, stirring constantly, until the risotto is thickened and the rice is tender but firm.

Stir in the Parmesan and check the seasoning, adjust if necessary.

Serve immediately, garnished with chopped chives or parsley.

Nutritional values per serving

Carbohydrate, total (g) 41.00
Energy (Kcal) 273.00
Protein (g) 11.00
Fats, total (g) 6.40
Energy (Kj) 1143.00

Aubergine and Chickpea Tagine

Aubergine and Chickpea Tagine

Slow cooking in the North African style allows all the flavors of this dish to mingle and develop to give a satisfying aromatic vegetable stew. Serve with Honey Apricot Couscous to complete the meal. Nestlé.com original.

Preparation time

15 minutes

Cooking time

50 minutes
Serving number 4

Ingredients

2 tbsps Olive oil
2 Onions (peeled, thinly sliced)
2 cloves Garlic (peeled, finely chopped)
2 Aubergines (washed, cut in 2cm cubes)
200 g Green beans (trimmed, cut in 2cm lengths)
1 can (400g) Diced tomatoes, canned
1 can (400g) Chick peas, canned (rinsed, drained)
1 tbsp Tomato puree
1 tbsp Coriander leaf (chopped)
1 tablet MAGGI Vegetable bouillon (broth/stock)
300 ml Water
Salt and pepper to taste
2 tbsps Ras-El-Hanout spice mix ((see note))

Preparation steps

Heat the olive oil in a large saucepan. Add the onions and fry over a gentle heat for 4-5 minutes or until the onions are soft.

Increase the heat slightly and add the chopped garlic and aubergine (eggplant) and fry for a further 2-3 minutes.

Add the green beans, chopped tomatoes, chick peas (garbanzo beans), MAGGI vegetable bouillon, water, spice mix and tomato puree. Cover the pan and cook over a low heat for 20 -25 minutes. Remove the cover and cook for another 15-20 minutes.

Adjust the seasoning to taste, sprinkle with chopped coriander leaves and serve with Honey apricot couscous.

Ras el Hanout is a complex spice mix with over 20 different spices, it is available from specialist spice suppliers and stores specialising in North African foods. Here is a simplified version to make at home: In a coffee grinder or small blender grind together 1 Tbsp Caraway seeds, 1 tsp ground cumin, 1 tsp ground cardamom, 3 tbsp ground cinnamon, 1 pinch of cayenne pepper. If you have access to food grade dried rose petals then also add 1 tbsp of these. Grind well and store in an airtight container.

Nutritional values per serving

Carbohydrate, total (g) 33.00
Energy (Kcal) 220.00
Protein (g) 7.00
Fats, total (g) 8.10
Energy (Kj) 920.00

Creamy Coconut Tofu Curry

Creamy Coconut Tofu Curry

This curry is a wonderful symphony of flavors, textures and colours. Adjust the heat to your taste with the type of curry powder and chillies you select. Serve with Saffron Almond Rice for a perfect meal. Nestlé.com recipe.

Preparation time

10 minutes

Cooking time

20 minutes
Serving number 4

Ingredients

2 tbsps Groundnut oil
2 Onions (peeled and cut into large pieces)
2 Chilli peppers, green (deseeded and finely chopped)
2.5 Ginger root, fresh (peeled and finely chopped)
2 tsps Curry powder
150 g Tofu (rinsed and cut into 1cm cubes)
2 Tomatoes (peeled and finely chopped)
1 Red bell pepper (deseeded, cut in 2cm pieces)
50 g MAGGI Coconut Milk Powder
200 ml Water (warm)
100 g Spinach, fresh (washed)
1/2 tsp Salt

Preparation steps

Heat the oil in a large frying pan. Add the onions, green chillies and ginger and cook over a moderate heat for 5 minutes or until the onions are soft. Whilst this is cooking whisk the MAGGI coconut milk into the warm water and set aside.

Add the curry powder to the pan and continue to cook for 30 seconds.

Add the Tofu and stir to coat well with the spice mix. Fry for 2-3 minutes.

Add the tomatoes, red pepper, prepared coconut milk and ½ teaspoon of salt. Bring to boil then reduce the heat and cook for 5 minutes. Stirring from time to time.

Add the spinach leaves and cook for a further 2-3 minutes or until the spinach leaves have softened. Adjust the seasoning to taste.

Serve with Saffron Almond Rice

Nutritional values per serving

Carbohydrate, total (g) 17.00
Energy (Kcal) 218.00
Protein (g) 5.60
Fats, total (g) 15.00
Energy (Kj) 916.00