INGREDIENTS

Creamy Tomato Pasta

(Serves 3)

250g (9oz) dried penne pasta

2 to 3 tbsp of extra virgin olive oil

¼ of an onion

1 cup (250g) tomato sauce - I used Mutti, basil

⅓ cup heavy cream

Salt and pepper to taste

Parmesan cheese, grated

(If your tomato sauce doesn't have basil, a few fresh basil leaves are recommended)

Chickpea Pizza Nuggets

(Serves 3)

For the nuggets

400g (14oz) cooked chickpeas

45g (¼ cup) bread crumbs

2 eggs

30g (¼ cup) Parmesan cheese, grated

1 clove of garlic grated

Salt and pepper to taste

1 tbsp of extra virgin olive oil

Origano, basil, any herbs/ spices you like. Be generous with the herbs/spices.

Dry mozzarella, cut into small cubes.

For the bread coating

Bread crumbs

Salt and pepper to taste

Garlic powder

Onion powder

2 eggs

¼ cup of milk.

Creamy Gnocchi

(Serves 3)

500g (18oz) gnocchi, ready-made

45g butter

250g (9oz) mild gorgonzola

Parmesan cheese, grated

Salt and pepper to taste

INSTRUCTIONS

10 Minute Creamy Tomato Pasta

To a large pot add water and salt. Bring to a boil.

While the water boils you can make the sauce. The sauce needs to cook for only 3 to 4 minutes!

Chop ¼ of an onion and sauté with 2 to 3 tbsp of olive oil for about 3 minutes.

Now add the tomato sauce, and few leaves of basil. Do not skip the fresh basil as it gives the pasta an excellent taste. Season with salt and pepper and cook on low heat for 3 to 4 minutes.

Add the penne to the pasta water and stirr from time to time so the pasta doesn't stick to the pan.

After the sauce has cooked for 4 minutes, stir in the cream and cook for 1 more minute. Then turn off the flame. The sauce is ready.

Finish cooking the pasta till al dente, strain and pour it over your sauce. Turn on your flame to low and stir well. Add a generous amount of parmigiano. The heat from the pan and pasta will melt the parmigiano.

Serve immediately.

15 Minute Chickpea Pizza Nuggets

In a food processor in no particular order add: the chickpeas, bread crumbs, parmigiano, grated garlic, salt, pepper, eggs, origiano, olive oil, any other herbs and spices you like!

Process until smooth. Depending on how large your eggs are yu may need to add 1 to 2 tbsp of milk to get the mixture going. Set aside.

In another bowl combine the 2 eggs and milk, season with salt.

Mix together the bread crumbs, salt, pepper, onion powder and garlic powder.

Using an ice cream scoop form your little nuggets and add a piece of cheese in the center of each nugget. Close it back up and toss the nugget in your egg mixture and then coat in the bread crumbs.

Fry in batches at 350°F (180°C) until golden. Alternatively place these into your airfryer, spray well with olive oil and cook at 350°F (180°C) until golden. You can also bake these, but do drizzle generously with olive oil. Bake at 350°F (180°C) until golden.

Serve with any dipping sauce of your choice!

5 Minute Creamy Gnocchi

To a large pot add water and salt. Bring to a boil.

In the meantime, in a large pan melt the butter and gorgonzola. Once melted turn off your stove.

Cook the gnocchi until they float to the top (about 2 to 3 minutes depending on your gnocchi)

Use a slotted spoon and drop the gnocchi directly in the sauce. Stir well and add the Parmesan and pepper.

Serve immediately.

Serving

All of these make the main dish. Usually when we are busy in my family we serve these meals with a big salad on the side. However if you have extra time obv serve these however u wish, with whichever vegetable side you prefer!