20 minute dinner: roasted goats’ cheese peppers and tomato pasta


Another day, another turd-related disaster movie. Poor Mister Baby hadn’t pooped for the best part of a week and generally finds the experience a bit traumatic following the introduction of solids. Apple purée hadn’t worked so it was time to break out the nuclear option: prune purée. 

To eat, Mister Baby was underwhelmed (can’t blame him). To play with, oh yes. There’s no way to show you the full effect without including a picture. 


I’m still finding prune purée in places you can only dream of. Anyway, it necessitated an 8.30am bath. 

The good news is that the tiny amount of prune he had ingested had the desired effect. The bad news is that it did so on the train. There was a second bath. And a lot of dettol. 

When the week isn’t being punctuated with shit, it’s being punctuated with food. In an effort to combat a particularly bad night’s sleep and a nasty cold, we had a hearty meal of peppers and pasta. It’s so quick that I made the peppers and sauce during breakfast and just popped the pasta on the hob when the Patriarch got home.

SERVES 2

TIME 20 minutes

INGREDIENTS

200g pasta (brown rice fusilli, obvs)

200g green beans (I use frozen, they’re a cheap freezer staple)

2 tins of chopped tomatoes

2 bell peppers

2 cloves of garlic

100g soft goats’ cheese 

2 teaspoons of dried oregano

2 teaspoons of dried basil

1 teaspoon of cayenne pepper

1 tablespoon of olive oil

Salt and pepper

RECIPE

Turn the oven on to 220 degrees. Deseed the peppers and cut in half. Drizzle with olive oil and fill the four halves with goats’ cheese. Put them in the oven for approximately 15 minutes until they are beginning to brown.

While the peppers are cooking, prepare the sauce and pasta. 

To make the sauce, heat the remaining olive oil in a frying pan and crush in the two cloves of garlic.

Once the garlic has begun to soften, pour in the two tins of tomatoes and add the oregano, basil, cayenne, salt and pepper. Allow to simmer.
Put the pasta and green beans in the same saucepan to cook as they take roughly the same amount of time. Cook the pasta for the time recommended on the packet. 

Drain the pasta and beans, then top with your lovely rich tomato sauce and peppers. I like to add some ribboned piquante peppers on top but if your fridge is a bit bare, just use chilli flakes or fresh chopped chilli. 

Happily trampling culture under foot

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