There’s an Italian recipe for all occasions and weather, from salads and pasta to pizzas and roasted vegetables, and delectable desserts too
FRESH ROASTED TOMATO AND PEPPER PASTA
By LoSalt (uk.losalt.com)
Serves 4 | Prep 10 mins | Cook 25 mins
1 red pepper, diced
1 onion, diced
2 garlic cloves, finely chopped
700g (4⅔ cups) tomatoes, roughly chopped
2 tbsp extra-virgin olive oil
1 tsp LoSalt
1 tbsp balsamic vinegar
25g pack (1 cup) basil
300g (3 cups) pasta shapes
1 Preheat the oven to 200°C/Gas Mark 6.
2 Place the pepper, onion, garlic and tomatoes on a large baking tray and toss in the oil, LoSalt and vinegar. Reserve a few basil leaves to garnish and shred the rest, adding it to the tray. Roast for 25 minutes until softened.
3 Meanwhile, cook the pasta in boiling water with a sprinkle of LoSalt according to pack instructions. Drain and return to the pan, toss in the roasted tomatoes and sprinkle over the remaining basil to serve.
NUTRITIONAL INFO
Calories (per serving) 358 | Total fat 9g Saturates 1.1g | Salt 0.14g | Sugar 7.3g Carbohydrates 58.8g | Protein 12.2g
ROASTED CAULIFLOWER, CHICKPEA AND ORZO BAKE
By LoSalt (uk.losalt.com)
Serves 4 | Prep 15 mins | Cook 30 mins
1 cauliflower, cut into florets
400g tin (1⅔ cups) of chickpeas,
drained and rinsed
2 garlic cloves, sliced
1 tsp LoSalt
1½ tbsp extra-virgin olive oil
150g (¾ cup) orzo pasta
500ml (2 cups) very low salt
vegetable stock (broth), hot
150g (5-6 cups) spinach
2 tbsp chopped parsley
2 tbsp chopped coriander
(cilantro)
1 Preheat the oven to
200°C/Gas Mark 6.
2 Place the cauliflower,
chickpeas and garlic in a
roasting tin, toss in the LoSalt, oil
and a little black pepper, roast for
10 minutes.
3 Stir in the orzo and stock and
cook for 15 minutes, stirring
halfway through.
4 Stir in the spinach, parsley and
coriander and cook for a further
5 minutes until wilted.
NUTRITIONAL INFO
Calories (per serving) 329 | Total fat 6.9g Saturates 1g | Salt 1.04g | Sugar 6.5g Carbohydrates 56g | Protein 12.7g
SPINACH AND RED PEPPER CALZONE
By Veggie Society (veggiesociety.com) Serves 4 | Prep 15 mins | Cook 10 mins
1 batch of Italian pizza dough
570g (4 cups) sweet peppers – or your
favourite veggies and vegan meats
30g (1 cup) baby spinach, thinly sliced
490g (2 cups) homemade marinara sauce
5 spring onions (scallions),
cut into 2.5cm (1in) pieces
230g (2 cups) plant-based cheese, shredded
sea salt and black pepper, to taste
a drizzle of olive oil (optional)
1 Make sure to prepare the pizza dough in advance according to the package directions. You will only use half of it (four dough balls) and you can freeze the rest for later. (If freezing it, you can do this right after kneading it, no need to proof it first).
2 Rinse and slice the peppers into thin slices, discard the core and the seeds. Add a drizzle of olive oil and a pinch of sea salt
