Water-Wise Recipes
We’re keeping things simple, comforting, and consciously water wise.
How To Make Sausage Baked Pasta
Ingredients
- 225 g uncooked dried pasta shells
- 340 g fully cooked chicken sausages, sliced into ½ cm rounds
- 1 (800 g) can diced tomatoes with juice
- 200 g shredded mozzarella, divided
1/2 teaspoon garlic powder - 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 250 ml heavy cream
- 250 ml low-sodium chicken stock
- 50 g shredded
- Parmesan cheese
- Heavy-duty aluminum foil
1. Preheat the oven to 200°C.
2. In a 23 x 33 cm baking dish, combine the pasta, sliced sausage, diced tomatoes with their juice, 100 g of the mozzarella, garlic powder, salt, and black pepper. Mix well.
3. Pour over the cream and chicken stock, ensuring all the pasta is fully submerged.
4. Cover tightly with two layers of aluminum foil, sealing well.
5. Bake for about 50 minutes, or until the pasta is tender.
6. Remove from the oven, uncover, and sprinkle over the remaining 100 g mozzarella and the Parmesan cheese.
7. Return to the oven uncovered and bake for a further 5 minutes, or until the cheese has melted.
8. Remove from the oven and allow to rest uncovered for 15 minutes before serving to allow the sauce to thicken.
Ingredients:
Steamed Veg:
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup green beans, trimmed
- 1 small zucchini, sliced
- ½ cup peas (optional)
- Crispy Chickpeas:
- 1 tin chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper
Seared Chicken:
- 2 chicken breasts (or thighs)
- 1 tbsp olive oil
- 1 tsp dried oregano or mixed herbs
- Salt and pepper
- Squeeze of lemon
Lemon Herb Butter:
- 2 tbsp butter
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 tbsp chopped fresh parsley or coriander
- 1 small garlic clove, finely grated
To Serve (optional):
- Cooked quinoa, couscous, or rice
- Toasted seeds or nuts
How To Make Steamed Veg Bowl with Lemon Herb Butter, Crispy Chickpeas & Seared Chicken
- Add 2–3 cm of water to a pot and bring to a simmer. Place vegetables in a steamer basket, cover, and steam for 5–7 minutes until just tender.
- Pat chickpeas dry. Heat olive oil in a pan and fry until golden and crispy. Season with smoked paprika, salt, and pepper. Remove from the pan.
- Season chicken with salt, pepper, and herbs. In the same pan, heat olive oil and cook chicken for 5–6 minutes per side until golden and cooked through. Finish with a squeeze of lemon, rest, then slice.
- In the same pan, melt butter. Add garlic, lemon zest, lemon juice, and herbs. Allow to bubble gently for 1–2 minutes.
- Toss steamed vegetables in the lemon herb butter.
- Assemble by layering grains (if using), vegetables, crispy chickpeas, and sliced chicken. Top with seeds or nuts if desired.