Vegetarian

250 g frozen spinach drained thawed (or use fresh)
30g butter
250g pumpkin puree
3 garlic cloves crushed
1 pinch ground nutmeg
50g parmesan cheese or vegetarian hard cheese, grated
2 eggs
1 cup Evaporated Milk or Milk
1 1/2 cups pasta cooked

Spray a 30 cm x 20 cm rectangular oven proof dish with non-stick spray.
Melt butter in a fry pan and add garlic, stir over heat for 4-5 minutes, and add pumpkin puree.
Add spinach and stir another 3 minutes.
Add nutmeg.
Beat milk, and eggs in a large bowl until smooth.
Stir in pasta and the pumpkin mixture.
Spoon into prepared dish and bake about 30 minutes at 180C, until set and lightly browned.

Vegetarian Spaghetti carbonara is my preferred version. So quick and easy, and is a low cost recipe.

Cooking time 10 to 30 mins
Serves 4

400g/14oz spaghetti
1 tbsp olive oil
200g/7oz field mushrooms, cut into thin strips
1 garlic clove, peeled and finely chopped
4 egg yolks
40g/1¾oz grated Parmesan or pecorino
50ml/1¾fl oz full-fat milk
salt and pepper

Method
In a large saucepan of salted boiling water, cook the spaghetti according to the packet instructions.
Meanwhile, heat a large frying pan over a medium heat. Add the oil and, once hot, add the mushroom and fry for 2 minutes. Add the garlic and cook for a further minute and then remove the pan from the heat.
In a bowl, mix together the egg yolks, the Parmesan (or pecorino) and the milk. Season with a pinch of salt and a decent amount of pepper. Mix well.
Once the spaghetti is cooked, drain it, reserving a teacup of the cooking water. Pour the drained spaghetti into the frying pan (still off the heat) with the bacon and garlic. Immediately pour over the egg mixture and mix really well, tossing the pasta so that it is all coated in the egg. If it looks to be getting too thick or sticky then loosen with a little of the pasta cooking water.

4 finely diced onions
2 tsp paprika
pinch ground cloves
1/3 cup tomato ketchup
2 x 400g tins chopped tomatoes in juice
1 tsp prepared mustard
2 tsp brown sugar
1 Tbsp Worcestershire sauce
2 x 400g tins cannellini beans or four-bean mix
freshly ground black pepper

Heat a dash of oil in a heavy pan. Add onions and saute until soft.
Add paprika and cloves, stir and cook briefly.
Remove from heat and stir in the tomato ketchup, canned tomatoes with all their juice and the water.
Return to heat and simmer for 10 minutes then add the mustard, sugar and Worcestershire sauce.
Put drained, rinsed beans in a large casserole with a tight-fitting lid.Pour over the tomato mixture, stir, then season to taste.
Bake at 170degC for about 75 minutes, checking liquid halfway through; add a little more water if needed.
Cook’s tip: This recipe can be made ahead of time then refrigerated. Use within three days.

400gm tin coconut milk
1 1/2 Tbsp green/red/yellow curry paste or
1 tsp curry powder
1 tbsp sugar
1 c vegetable stock

Precook veges in a large pot, whatever is available in the pantry (carrots, pumpkin, potato, cabbage). Mix coconut milk, sugar, curry together, bring to boil. Add vege stock once the veges are cooked. Then add the veges.

Serve on cooked rice.