Three delicious premium pasta meals that will feed the family for less than £1

He is the chef behind the #OnePoundMeals social media phenomenon, has written a collection of One Pound Meal cookbooks – and at this time Miguel Barclay joins The Solar on Sunday to share his price range recipes.

“I am very glad to share my concepts with you all to assist cut back kitchen prices,” he says.

Miguel Barclay joins The Solar on Sunday to share his price range recipesCredit score: SWNS

Miguel, from Camden, north-west London, believes nobody ought to spend greater than £1 per particular person on a meal, and has created recipes which can be good for frugal cooks, simple to make and really filling.

In the present day, he shares a few of his favourite pasta dishes with us. . .

Garlic portobello pappardelle

Miguel’s Garlic Portobello Pappardelle is easy and stylishCredit score: Offered

Miguel says: “Pasta sauces do not get a lot less complicated than olive oil and garlic, a basic mixture that all the time goes properly with mushrooms.

“The trick with this dish is to cook dinner the mushrooms first over excessive warmth, to accentuate the flavour and extract all of the water earlier than including the garlic (in any other case the garlic will burn).”

“Utilizing lasagna sheets, you may lower your vast pasta strips to create this elegant and easy garlic pasta.”

To make one serving:

  • 1 portobello mushroom, sliced
  • 3 dried lasagna sheets
  • 2 garlic cloves, lower into slices
  • A sprinkle of dried parsley (or contemporary chopped).
  • Grate the parmesan
  • olive oil
  • Salt and Pepper

For cooking: Carry a pot of salted water to a boil.

In the meantime, season and fry mushroom slices in a big skillet in a beneficiant quantity of olive oil over medium-high warmth for eight to 10 minutes till darkish brown.

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Prepare dinner the lasagna slices in boiling water till cooked, then drain them and lower them into vast slices.

Add extra olive oil to the mushrooms, then add the garlic and sauté till the garlic begins to show color.

Now, add the pasta and fry for one more 30 seconds.

Take away from warmth and garnish with parsley and parmesan grated.

Bacon and asparagus tagliatelle

Miguel’s Bacon & Asparagus Tagliatelle is artistic and scrumptiousCredit score: Offered

“A number of pasta sauces comply with comparable codecs, however this Asparagus and Bacon Pasta dish creatively makes use of asparagus stalks to make the sauce, giving it a sturdy asparagus flavour, balanced by great smoky and salty bacon,” says Miguel.

To make one serving:

  • Just a few asparagus spears
  • Just a few slices of smoked bacon, roughly chopped
  • A handful of dried tagliatelle
  • olive oil
  • Salt and Pepper

For cooking: Carry a pot of salted water to a boil.

Reduce off the highest of every asparagus spear by 4cm, lay the highest to at least one facet, and chop the remainder effective.

Sauté the chopped asparagus with the bacon in a little bit olive oil over medium warmth with a pinch of salt and pepper for about 5 minutes, till the asparagus is cooked.

Roughly mash the asparagus within the pan utilizing the again of a fork, add the asparagus ideas and proceed to fry for just a few extra minutes till the bacon adjustments colour fantastically, including extra olive oil.

In the meantime, cook dinner the tagliatelle in boiling salted water till tender.

Add the cooked tagliatelle straight from the boiling water to the pan with the asparagus and bacon utilizing tongs, and add a little bit of the starchy pasta cooking water to make the sauce.

Give it a little bit stir, and serve.

Pea cannelloni

Miguel’s Bacon & Asparagus Tagliatelle makes nice use of freezer staplesCredit score: Offered

“Frozen peas are a flexible ingredient and an effective way to eat economically,” says Miguel.

“With zero waste, it is prepared inside a minute, straight from the fridge.

“However as a substitute of utilizing them as a facet dish, make them the star of the present with my tackle an Italian basic – contemporary, vibrant pea cannelloni with a tangy feta topping.”

To make one serving:

  • 2 giant handfuls of frozen peas
  • A small handful of crumbled feta cheese
  • 3 dried lasagna sheets
  • olive oil
  • Salt and Pepper

For cooking: Preheat the oven to 190°C/170°C fan/fuel 5. Carry a pot of salted water to a boil.

Add the peas and lasagna sheets to the boiling water and depart till it boils.

As soon as the water begins to boil (and the lasagna sheets change into pliable), drain the peas, take away the partially cooked lasagna sheets and put aside.

Place the peas in a bowl, crack all of them with the again of a tablespoon to interrupt up the pores and skin, then add a beneficiant quantity of olive oil and season with salt and pepper.

Place just a few spoonfuls of peas on every lasagna sheet and roll into tubes.

Place the crammed tubes in a small ovenproof dish, unfold over the crumbled feta cheese, add a beneficiant quantity of olive oil and sprinkle some floor black pepper on prime.

Place within the oven for about quarter-hour, till the cheese begins to show brown.

We take it out of the oven after which put it in.