NO-FUSS FEEDS

Tasty fresh mains for weeknights

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MUSHROOM, PEA & GARLIC LINGUINE

SERVES 4 PREP 5 MINS COOK 20 MINS

• 375g linguine

• 2 cups frozen peas

• 1 tbsp olive oil

• 25g butter, chopped

• 400g bag sliced white mushrooms

• 3 cloves garlic, crushed

• 1 tsp dried chilli flakes

• 300ml tub light thickened cooking cream

• 2 tbsp lemon juice

• 1 cup grated parmesan

1 Cook pasta in a stockpot of boiling, salted water, until tender, adding peas in the last 2 mins of cooking. Drain, reserving 1/3 of a cup of the cooking liquid.

2 Meanwhile, heat oil and butter in a large, deep, nonstick frying pan on medium-high. Add mushrooms, garlic and chilli. Cook, stirring for 7 mins, or until mushrooms are soft.

3 Stir in cream and reserved cooking liquid. Bring to boil. Boil for 1 min. Add pasta, peas and juice. Season. Stir until heated through.

4 Serve with parmesan.

SPICY LAMB & KALE ROLL

SERVES 4 PREP 15 MINS COOK 40 MINS

• 1 onion, finely diced

• 1 tbsp Moroccan seasoning

• 2 tsp ground cumin

• 2 tsp smoked paprika

• 1/4 tsp dried chilli flakes

• 500g lamb mince

• 100g bag baby kale

• 1/4 cup currants

• 2 tbsp toasted pine nuts

• 1 egg, lightly beaten

• 6 sheets filo pastry

• shredded cucumber and yoghurt salad, lemon wedges, to serve

1 Line a large oven tray with baking paper.