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If you want a light meal in a hurry, then this will take you barely fifteen minutes from start to finish. If you're extra hungry, I suggest you use 2 oz (50 g) of pasta.
To make this sauce, you need the other half of the Mixed Double recipe, Cheese and Herb-crusted Cottage Pie (see related recipe below), which will provide you with just the right quantity of cooked minced beef.
I like this made with penne, but wholewheat macaroni makes a good alternative. The courgettes can be replaced with leeks, broad beans or broccoli sprigs and, for a vegetarian, in addition to these the bacon can be replaced by mushrooms.
A moveable feast, you can use a variety of vegetables here - in summer, courgettes are good, or onions. Leave out the bacon for a vegetarian version...
Former Chelsea FC manager Gianluca Vialli inspired this lovely Italian pasta dish - ideal for veggies if you use parmesan-style cheese.
Pasta needs a flavourful sauce and there's none better than this wonderful mushroom and creme fraiche version. The addition of porcini and balsamic vinegar adds depth and richness.
This is an excellent way to turn 8 oz (225 g) of asparagus stalks into a substantial supper dish for two people. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from www.bookhamcheese.co.uk
This recipe consistently appears in your top 10 favourites on the site - and no wonder! Summery vegetables in a light creamy cheese sauce and pasta are an irresistible combination, whether you're veggie or not!
I've made many a macaroni cheese in my time, but this, I promise you, is the best ever. To make this for 4 people, just double the ingredients and use a 10 x 8 x 2 inch (25.5 x 20 x 5 cm) dish, increasing the cooking time by 3-5 minutes.
Vegetarians certainly won't feel that they're missing out when they try this gorgeous lasagne, packed with creaminess and flavour. One of Delia's most popular meat-free recipes.
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