By ELLY JEAN-LOUIS
It’s a week night, you’ve come home late and now you have to cook dinner. You open the fridge: Nothing. You open the pantry: Nothing. You open the freezer: Nothing. The last thing you want to do is cook and you start to contemplate having vegemite on toast for dinner…
It certainly happens in our household. That’s why I have created three super simple recipes using everyday pantry items for those days when you just want to put your feet up before tomorrow is on your doorstep.
RAW ZUCCHINI AND LENTIL PASTA
Vegetarian, Vegan And Gluten Free
I made this on Sunday and took it to work for my lunch on Monday and Tuesday. It’s honestly one of my favourite meals that I have ever created. Why? It’s ridiculously healthy, fast and is tasty.
Cooking time: 10 minutes
What you need:
2 large zucchinis, spiralled – if you don’t have a spiral cutter use a vegetable peeler to ribbon your zucchini.
1 jar of olives, drained
1 can lentils, drained
1 can of pasta sauce (we had puttanesca in our pantry but anything works, even tinned tomatoes)
1 onion, diced
2 cloves of garlic, sliced
1 tsp chilli flakes
Salt and pepper
1. In a large non-stick pan heat 1 tablespoon of olive oil. Add the onion, chilli and garlic and cook for two minutes.
2. Add the lentils, olives and cook for a further 3 minutes. Pour in the pasta sauce or tinned tomatoes, season and simmer for 5 minutes.
3. Distribute your spiralled zucchini among 4 bowls, add a generous serving of the lentil ‘Bolognese’ and enjoy.
MAC AND CHEESE
You can definitely add more pantry items like: tuna, ham or bacon to this recipe and transform it into a cheesy bake.
Cooking time: 15 minutes
What you need: