Butternut Squash Tortellini with Spinach and Basil
I haven’t tracked down mint scented candles yet but the earlier nights (by my standards) are working out ok. Windows are open but there’s barely a breeze.
I’ve also been forced to give up wine! My body is rejecting it – seriously. Recently, even a small glass of wine in the evening has had me up an hour after bedtime with terrible heartburn followed by the grape juice hitting the porcelain. Apologies if that’s too much information. So it’s green tea and NIW‘s finest product for me only.
I took a craving for an old favourite low-cal meal and tried to fight that urge because making pasta is such a faff. But I had actually forgotten that this recipe wasn’t for “real” pasta that most tv chefs are so precious about, it’s simply seasoned flour and boiling water and you don’t even use a pasta machine! I just love oven roasted butternut squash and with the red onions (also carmelised in the oven), spinach, basil and half fat creme fraiche, it’s a simple but very delicious and satisfying meal. I had the leftovers for dinner the next day. It’s a big hit with the rest of the family too (minus the spinach for No 2 son). Happy – and hopefully slimmer – tummies.
We have also recently enjoyed Chilli Salad Bowls, which is the only way we ever eat chilli now. Of course I omit the meat in my own portion but, I promise you, it’s gorgeous that way!
Recipes are from the first in the Hairy Dieter series of books.
Next time … weigh-in and my latest auction bargain.