Neville's Favorite Recipies

Pasta Dishes

• 2 teaspoons of margarine or olive oil
• 1 medum size head of broccoli cut into bite size florets
• 200g mushrooms sliced
• 150 g of green beans or asparagus cut into 1 cm pieces
• 3 shallots (scallions) cut into 1 cm pieces
• ½ cup of dry white wine
• ½ cup of water
• 3 teaspoons of Dijon mustard
• 1 ½ teaspoons of vegetable stock (bullion) powder
• 3 teaspoons arrowroot or cornflour (cornstarch) mixed with a tablespoon of water
• ½ to ¾ cup of low fat soy milk
• 2 tablespoons of slivered almonds, toasted
• 200g penne pasta (egg free)

1. Put a medium saucepan full of water on to boil for the pasta
2. Add the pasta to the pot of water when the water is boiling and follow cooking directions on pasta packet for cooking time
3. Heat the margarine in a large pot or high-sided frying pan (skillet) over medium-high heat
4. Add the broccoli, mushrooms and beans to the pan and saute until the broccoli has turned bright green and the mushrooms have released their liquid
5. Add the shallots and continue to sauté for about 30 seconds
6. Remove the vegetables from the pan and set aside
7. Turn the heat down to medium low and deglaze the pan with the white wine
8. Add the water, mustard and stock powder and stir to combine
9. Gradually add the arrowroot mixture to the pan, stirring vigorously. The mixture should become very thick.
10. Slowly add the soy milk, stirring continuously, until the mixture is at about the consistency of thick cream.
11. Add the vegetables back to the pan with the almonds and heat through
12. Add the drained pasta to the sauce and stir gently to combine
13. Serve in warmed pasta bowls

Spaghetti with Pesto and Fresh Tomatoes

• 1 large handful of dried spaghetti
• 2 – 3 teaspoons bottled basil pesto
• ½ ripe tomato, diced

1. Cook the spaghetti according to the directions on the packet then drain well and return to the pot. Stir in the pesto until the spaghetti is well coated, then stir in the tomatoes and serve.

Fettucine with Spinach and Pine Nuts

• Small bunch English spinach
• 1 teaspoon olive oil
• 1 – 2 cloves garlic, crushed or finely chopped
• 425g can tomato puree (preferably unsalted)
• ½ teaspoon sugar
• 1 – 2 tablespoons pine nuts, toasted
• salt to taste
• 200g dried or fresh fettucine
• chopped parsley or other herbs for garnish (optional)

1. Trim the stalks from the spinach leaves, wash thoroughly and drain well
2. If the weather is cold then place two plates in a low oven or warming drawer to warm
3. Heat the oil in a frying pan (skillet) over medium heat
4. Saute the garlic in the oil until it just starts to brown, 3 or 4 minutes
5. Add the tomato puree, sugar and salt, and simmer for 10 minutes
6. Stir in the spinach leaves and continue cooking until the spinach is just wilted
7. Stir in the pine nuts, cover and keep the sauce warm while you cook the pasta
8. Cook pasta according to packet directions
9. Divide the cooked and drained pasta between the two plates and ladle the sauce over the top of the pasta. Garnish with the herbs and serve immediately.