There is something about creating a delicious, hearty meal on a cold winter night that really warms the soul. Whether your ideal comfort meal looks like a steaming hot soup or a rich, decadent pasta, we have a recipe for you! These recipes take the best in-season produce and transform them into a meal worth doing the dishes for.
This simple vegetarian recipe is so delicious it’s sure to be a family favorite!
Ingredients You’ll Need:
- 3 medium carrots, peeled and cut into chunks
- 4 large tomatoes, quartered, core removed
- 1 brown onion, peeled and quartered
- 4 garlic cloves
- ¼ cup olive oil
- 2 tbsp white wine
- 500g dried spaghetti
- 1 tbsp finely shredded parsley, to serve
- Freshly grated parmesan cheese, to serve
Heat your oven to 200C (180C fan-forced). Place the carrots, tomatoes, onion and garlic in a single layer in a roasting tray and drizzle with 1 tbsp olive oil. Season well with salt and roast for 45 minutes, turning once through the cooking process, until the vegetables are soft and slightly caramelised.
Remove from the oven and add the white wine to the hot tray, scraping to dissolve any burnt bits from the bottom of the tray. Transfer the contents of the pan to a blender and carefully blend to a smooth purée.
Cook the pasta for 1 minute less than the packet instructions. While it's cooking, heat a very large frying pan over medium heat and add the remaining oil. Drain the pasta and add it to the oil, along with the puréed sauce. Toss for 1-2 minutes to combine the pasta and sauce. Transfer to plates and top with parsley, cheese and black pepper.
Finishing pasta by stirring it together with the sauce over heat, rather than just pouring a sauce on top, is crucial. This way, the sauce actually flavours the pasta, rather than just being carried along by it.
Nothing says ‘cozy’ quite like a bowl of steaming hot, creamy pumpkin soup.
Ingredients You’ll Need:
- 1kg pumpkin
- 1 onion, sliced or diced
- 2 tbsp olive oil
- 5cm piece ginger, diced into small pieces
- 2-4 garlic cloves, diced
- 1-2 tsp ground cumin
- 1-2 tsp ground coriander seed
- 1-2 tsp brown sugar
- 500ml chicken or vegetable stock
- ½ cup red lentils
- Greek yoghurt, dukkah spice mix and coriander leaves, to serve
Roast the whole pumpkin in the oven for 15 minutes to soften skin. Remove skin, chop up and remove seeds. Slice pumpkin flesh into cubes (about four centimetres). Meanwhile, fry the onion in the olive oil. Add ginger and garlic. Fry until soft.
Add the cumin, coriander and brown sugar and fry for another minute or so. Add the pumpkin cubes, then the stock and lentils and stir. Simmer for 15-20 minutes or until the pumpkin is soft. Process or blend until smooth, and season to taste.
Ladle into bowls, add a dollop of Greek yoghurt, a generous sprinkle of dukkah and a few sprigs of coriander.
This delicious pasta bake is a great way to sneak in a few extra veggies into your diet.
Ingredients You’ll Need:
- 500g dry penne pasta
- 50g butter
- 1 onion, halved, thinly sliced
- 2 garlic cloves, finely chopped
- 3 sprigs thyme
- 400g each Swiss brown and button mushrooms, cleaned and sliced
- 1 tbsp olive oil
- 3 cups baby spinach leaves
- 50g tomato paste
- 2 tsp sweet paprika
- ¼ cup plain flour
- 3 cups vegetable stock
- 250g sour cream
- ¾ cup grated cheese
- 2 tbsp finely shredded parsley, to serve
- Freshly ground black pepper, to serve
- Additional salad leaves, lightly dressed, to serve
Bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions until al dente. Drain, rinse with cold water and transfer to a 2½-litre baking dish.
Rinse the saucepan and return to medium-high heat. Add the half the butter and the onion, garlic and thyme and cook until golden, about 5 minutes, stirring regularly. Increase the heat to high, add half of the mixed mushrooms and cook for a further 5 minutes, stirring occasionally, until the mushrooms are browned and softened. Transfer the contents of the pan to a bowl.
Add the oil to the pan, then stir in the spinach for a minute until it is wilted. Remove spinach from the pan and set aside, allowing any moisture released to drain away. Add the remaining mushrooms to the pan and cook until browned, about 5 minutes.
Return the first batch of mushrooms to the pan and mix well. Reduce heat to medium, add the tomato paste and paprika and cook for 1 minute, then add the flour and cook for 2 minutes, stirring constantly. Gradually stir in the stock over medium heat until a thick sauce is formed (this takes about 5 minutes). Stir in the sour cream and wilted spinach and turn off the heat.
Preheat your grill to high. Stir one-third of the sauce through the pasta to combine, then pour over the remaining sauce to cover. Scatter very lightly with cheese and grill until the cheese is golden, about 5 minutes. Scatter with chopped parsley and serve with some green salad leaves on the side.
Hillview Farms is dedicated to providing high-quality, fresh produce that is chem-free and locally sourced. Our door-to-door delivery ensures our produce goes direct from farm to table.
Recipes from Good Food