Ease into the cooler months with some hearty dishes that celebrate flavoursome, colourful veggies in all their glory! 

No-fuss baked pasta 

Serves 4 

Quick, easy and budget-friendly, this recipe will soon become a household staple. 2 red peppers, cut into chunks 

Ingredients

6-8 salad tomatoes, quartered
Handful cherry tomatoes (optional) 
5 cloves garlic, sliced 
3-4 sprigs thyme Olive oil, for roasting 
Salt and milled pepper
3 Tbsp butter
3 Tbsp flour
4 cups milk 
2 Tbsp Dijon mustard
500g pasta of choice (we used farfalle), cooked
Fresh basil or thyme, for serving 

Method

1. Preheat oven to 200°C. 
2. Place peppers, tomatoes, garlic and thyme in a large, deep oven dish. Toss with oil and season. 
3. Roast veggies for about 10-15 minutes.
4. For the white sauce, melt butter in a pot over medium heat and whisk in flour until smooth. Cook for 1 minute until bubbling. 
5. Slowly pour in milk while whisking until the sauce has thickened, about 8 minutes. 
6. Season well and stir through mustard. 
7. Toss cooked pasta and sauce through the roasted vegetables in oven dish. 
8. Bake at 180°C for 10-15 minutes or until golden. 
9. Serve with fresh herbs.

Cook’s note: To splurge, add goat’s cheese or Parmesan to the white sauce. 

Also read: Top tips to make homemade pasta

Lentil & cauli sheet tart 

Serves 4 

A healthier option for when that pie craving hits. With this recipe, you make the pie and filling simultaneously in the oven. 

Ingredients

2 cans (400g each) brown lentils, drained (pat dry with kitchen towel) 
1 head cauliflower, broken into florets 
200g cherry tomatoes 
2 onions, cut into 10 wedges each 
2 Tbsp Moroccan spice mix, or 1-2 tsp each ground cumin, smoked paprika and ground coriander 
Salt and milled pepper 
2 Tbsp olive oil + extra for brushing
2 cloves garlic, sliced
1 lemon, juiced and zested
1 tsp honey
400g puff pastry, defrosted 
Flour, for dusting
1 cup plain yoghurt
90g sun-dried tomato or basil pesto
Handful parsley or rocket, for serving (optional) 

Method

1. Preheat oven to 200°C. 
2. Place lentils, cauli florets, tomatoes and onion wedges on an oven tray. Sprinkle with spice mix and season. 
3. Whisk together oil, garlic, lemon zest, juice and honey, then pour over veggies. 
4. Roll pastry out on a floured surface into a 3mm-thick rectangle. 
5. Score a border around the edge (without cutting all the way through). 
6. Using a fork, prick the base all over – this will keep it from puffing up too much. 
7. Brush border with a little oil and place tart base on a lightly floured baking tray. 
8. Bake both trays (pastry and lentil mixture) at the same time for 30-35 minutes until crispy and golden. 
9. Swap trays around halfway through if placing one under the other. 
10. Spread pastry with yoghurt and pesto, then top with roasted lentil mixture. 
11. Garnish with parsley or rocket and serve.

 

Shakshuka 

Serves 3-4  

Harissa paste gives this North African dish loads of flavour, but you can go without the heat, too. 

Ingredients

Glug olive oil 
1 onion, chopped 
2 red peppers, diced 
2 yellow peppers, diced 
3 cloves garlic, chopped 
1 tsp cumin seeds, lightly crushed
1 Tbsp smoked paprika
2 Tbsp tomato paste 
1 Tbsp harissa paste
2 Tbsp soy or Worcestershire sauce 
2 cans (400g each) chopped tomatoes 
Salt and milled pepper 
1 tsp sugar 
6-8 eggs 
Handful roasted sesame seeds, grated 
Parmesan (optional) and crusty bread, for serving 

Method

1. Heat oil in a pan and saute onion and peppers.
2. Add garlic and spices and fry for a minute. 
3. Stir in tomato paste, harissa and soy sauce, cook for a minute, then add canned tomatoes. 
4. Season, add sugar and simmer for 3-4 minutes. 
5. Use a ladle to make a shallow hole in the sauce. Break an egg into a mug, then pour it into the hole in the sauce. 
6. Repeat with other eggs.
7. Cover with a lid and cook for 5-8 minutes until eggs are done. 
8. Sprinkle with sesame seeds and Parmesan, if using, and serve with bread.

Cook’s note: Bulk up shakshuka with beans, chickpeas, corn or spinach 

 

Smoky lentil & barley soup with crispy chickpeas and feta 

Serves 6 

Cooking the soup low and slow develops a depth of flavour that is hearty and comforting in every way. 

Ingredients

3 Tbsp olive oil
1 onion, chopped
2 carrots, diced
2 stalks celery, chopped
3 cloves garlic, crushed
2 Tbsp smoked paprika 
2 tsp ground coriander
2 tsp ground cumin
2 Tbsp tomato paste
1 can (400g) chopped tomatoes 
2 Tbsp balsamic vinegar 
2 Tbsp sugar 
8 cups (2L) vegetable or chicken stock 
Salt and milled pepper
600g lentil & barley soup mix 

For serving  

Handful chopped herbs (like coriander or parsley) 100g salt & pepper crispy chickpeas Feta, crumbled French loaf or ciabatta, sliced and toasted 

Method

1. Heat oil in a medium-sized pot. 
2. Add onion, carrot and celery and fry until soft, about 10 minutes. 
3. Add garlic, spices and tomato paste, and fry for 5-8 minutes.
4. Add canned tomatoes, balsamic vinegar, sugar and stock. Season.
5. Simmer soup on low heat for 30-40 minutes with the lid on. Give it a stir halfway through. 
6. Stir in lentil and barley soup mix.
7. Simmer for another 10-15 minutes. Season. 
8. Ladle into bowls and top with herbs, crispy chickpeas and feta. Serve with toast.

By: Lichelle May
Photography by: Fresh Living Magazine
Text courtesy of MyKitchen magazine 

Also read: 6 Hearty Soups Perfect for Winter