Sarah Butler: These no-fuss mid-week meals are a family favourite

Pasta bake is the perfect mid-week family dinner that you can prepare ahead for a fuss-free dinnertime.

This week I have some delicious family recipes using seasonal vegetables like juicy tomatoes, which give the most beautiful flavours.

I often get asked how to make soup just right. Many complain that it is too thick, and because I had made the same mistake, I know the solution: too many vegetables and not enough stock will result in a thick soup, so use either fewer vegetables or more stock. 

A little goes a very long way with soup; you can feed so many with so little. This Mediterranean soup is packed with five vegetables, so is very healthy, and the flavours are delicious.

For the days that you simply need dinner on the table fast, I have my pasta bake. This is the perfect mid-week family dinner that you can prepare ahead for a fuss-free dinnertime.

I like to prepare it the day before, in about 15 minutes, pop it in the fridge, and simply cook it when I get home. There is no rushing, no big mess to clean up, just a lovely, comforting, and delicious dinner that the whole family loves.

Both of these recipes are firm favourites in my home; I hope they become regulars in yours too. Give them a try this week; both dishes freeze well, so why not make a double batch, creating a handy stash in the freezer to take a day off cooking!

Mediterranean Soup

recipe by:Sarah Butler

Shop-bought soups are not always as healthy as they appear, so I always make my own. You will love this recipe; it’s simply bursting with flavour. Some are a little nervous about making soup from scratch, but it is one of the easiest things to make.

Servings

5

Preparation Time

 5 mins

Cooking Time

 35 mins

Total Time

 40 mins

Course

 Starter

Ingredients

• For the croutons: 2 slices of white bread, crusts off and cut into cubes

• 2 tbsp olive oil

• For the soup: 1 sweet potato, peeled and cut into small cubes

• 1 large red pepper, cut into small cubes

• 3 tomatoes, quartered

• 1 stick of celery, cut into small cubes

• 3 garlic cloves, whole

• 2 tbsp olive oil

• 2-3 sprigs of thyme

• 400ml vegetable or chicken stock

• 100ml fresh cream

• Handful of fresh basil leaves

• A few sprigs of fresh parsley

• Salt and freshly ground pepper

• For the croutons: 2 slices of white bread, crusts off and cut into cubes

• 2 tbsp olive oil

Method

1. Preheat your oven to 200°C/180°C fan/gas 6.

2. To make the croutons, toss the bread cubes in the olive oil and season with salt and pepper.

3. Place on a baking tray and cook for 10-12 minutes until golden.

4. To make the soup, place the sweet potato, pepper, tomatoes, celery and garlic onto a baking tray and drizzle with the olive oil.

5. Place the thyme on top and season with salt and pepper. Bake in the pre-heated oven for 15 minutes.

6. Cover the tray in foil to prevent the vegetables from burning and bake for an additional 15-20 minutes until everything has softened.

7. Remove the vegetables and place them into a saucepan.

8. Add the stock and cream. Add the basil leaves and parsley.

9. Just bring it to a light simmer, then use a stick blender to blitz the soup to a smooth consistency.

10. It is vital to taste the soup at this point.

11. Adding salt and pepper will make all the difference to the flavour, so take the time to taste and season well.

Sarah's Secret

By using different herbs you will change the flavour of this soup. Rosemary, sage and thyme will all deliver a different but equally delicious taste.

You can freeze herbs and add them directly from frozen to soups.

Chicken Pasta Bake

recipe by:Sarah Butler

When feeding many, a pasta bake is tasty and fuss-free. I love that you can prepare it all in one big dish and pop it in the oven to bake away at dinnertime. Try adding peppers, courgettes, broccoli, or whatever vegetables your family loves. This recipe

Servings

5

Preparation Time

 15 mins

Cooking Time

 40 mins

Total Time

 55 mins

Course

 Main

Ingredients

• 250g penne pasta

• 4 chicken breasts cut into small cubes

• 20g butter

• 3 tbsp olive oil

• onion finely chopped

• 2 garlic cloves crushed

• ¼ tsp chilli flakes

• 400g cherry tomatoes, halved

• 1 tbsp flour

• 250ml chicken stock

• 4 tbsp mascarpone cheese OR fresh cream

• Handful of freshly chopped basil leaves

• Salt and freshly ground pepper

• For the crunchy topping: 100g breadcrumbs

• 80g cheddar grated

• 40g melted butter

• Handful of fresh parsley, finely chopped

•  

Method

1. Preheat the oven to 200°C/180°C fan/gas 6. Cook the penne pasta following packet instructions.

2. Rinse the cooked pasta with fresh water, drain it, and toss it with one tablespoon of olive oil. Sset aside.

3. Heat one tablespoon of olive oil and 10g butter in a frying pan.

4. Season the chicken with salt and pepper and fry for 8-10 minutes until golden, fully cooked and set aside.

5. Add 10g butter and one tablespoon olive oil to the same frying pan and on medium heat fry the onions gently for 2-3 minutes until softened.

6. Add the garlic and chilli flakes and cook for one minute on a low to medium heat.

7. Tip in the tomatoes and season to taste. Add the flour and mix through.

8. Pour in the stock and simmer for 5 minutes or until thickened. Stir through the mascarpone (or fresh cream—which ever you are using)

9. Add the chopped basil. Return the cooked chicken and pasta to the tomato sauce and combine. Season with salt and pepper.

10. Make the crunchy top by combining the breadcrumbs, cheese, melted butter and parsley in a bowl.

11. Spoon the tomatoes, chicken and pasta mixture into an oven-proof dish. Top with the cheesy breadcrumb mixture. Bake for 15-20 minutes or pop under a hot grill for a few minutes until golden brown and bubbling.

Sarah's Secret

Replace the chicken with chopped sausages for a pork alternative.