Dinner Date Recipe

Hey guys!

I love making dinner for others as I think it’s such a nice (and inexpensive) way to treat someone. As the weather cools down, I find myself leaning towards comfort foods - pasta, stews and the like. But these don’t necessarily have to be unhealthy! This month I’m sharing one of my favourite meals I make when I’m trying to impress - and it’s so easy and relatively healthy, too! Asparagus and Basil Fettuccine with a side of Paprika Kale Chips. I made this for my partner but you could make it for your friends, or even your mum. The whole meal is vegan and gluten-free, but feel free to add in bacon, fetta and/or parmesan to the pasta if you or the person you’re making it for wants something a little bit extra. You’ll still be getting in those veggies, and that’s what counts!

Happy cooking!

Lisa x

Paprika Kale Chips

Ingredients

  • 1 bunch kale
  • Sea salt
  • 1 tbsp olive oil
  • 1 tsp paprika

Method

  1. Preheat your oven to 175C.
  2. Wash kale and remove leaves from stems.
  3. Place in bowl with a generous amount of sea salt and the olive oil and paprika. Massage the oil/salt mixture into the leaves (the kale ‘wilts’ as the oil is massaged into it so I like to do one half of the bunch first before adding the second bunch).
  4. Spread kale mixture out on a lined baking tray so that it is in a single layer. If you need to, use two trays - a single layer is how you avoid soggy chips!
  5. Bake kale for 20-30 minutes, or until crisp, rotating the tray half way through.
  6. Cool for a few minutes on the baking tray (this allows them to crisp up even more) and serve!

Asparagus and Basil Fettuccine

Ingredients (serves 4)

  • 450g gluten-free fettuccine
  • 2 cloves garlic, minced
  • 5cm piece of leek, sliced thin
  • 500g mushrooms, sliced
  • 1 cup cherry tomatoes, halved
  • 2 bunches of asparagus
  • 1 bunch basil
  • ½ cup olive oil
  • Seasoning (salt, pepper, chilli flakes)

 Method

  1. Cook pasta according to packet.
  2. Heat a large saucepan and sauté the garlic and leek in 1 tbsp of oil until fragrant.
  3. Meanwhile, cut the ends off asparagus and chop into about 2 cm pieces. Keep the tops long.
  4. Add in mushrooms, asparagus and cherry tomatoes to the pan. Sauté, adding oil if needed.
  5. Once mushrooms are almost cooked, add in basil and seasoning. Take saucepan off heat and stir through oil. Add seasoning as needed.
  6. Mix the pasta through the vegetables and enjoy!