Ruth Writes is a 30-something Liverpool based blog covering mid-size fashion, pescatarian food and beauty.
Four years ago I went pescatrian for a month. Mainly because I can take or leave eating meat and I wanted to expand my recipe repertoire and try new dishes. For whatever reason, I didn’t keep it up and Darren and I moved into our first house shortly after and he was a full-blown meat eater.
Three years later and I’ve changed the man and so much so, a couple of weeks ago he said he was ready for us to follow a pescatarian diet! Not only have I found my food shop to be cheaper, buying lots more veg and fish, but I’ve enjoyed discovering new recipes to try.
So. here’s two pasta recipes we’ve tried, perfected and now love…
Loosely following this receipe on Good Food, I went a bit rogue and rustled up something v similar, but oh so delicious.
Trying to keep pasta dishes as low syn as possible, as I still follow Slimming World where possible, I made little switches such as using creme fraiche instead of cream and low fat cheese – cheddar and mozzarella.
I also try and throw in as many veggies to my recipes as possible – so in went courgette, red onion, red pepper and cherry tomatoes. All lightly fried in fry-lite with a touch of paprika and chilli powder to give the dish a little summin’ summin’.
It was very moreish, creamy, cheesy and everything I ask for in a pasta dish – without being too overly indulgent! One to make again!
Mac & Cheese is an old-school fave of mine. I used to love the Heinz macaroni cheese out the tin and how as an adult, I love making my own from scratch.
Adapted from a few tried and tested recipes over the years, here’s what I do to make mine special…
As with the previous recipe, I chuck in loads of veg. You feel like you’re being good, rather than just eating a shed-load of melted cheese goodness.
So into a pan with garlic fry-lite goes; red onion, mushrooms, spinach, peppers & a leek. Basically any veggies you can fry off with another dash of paprika and chilli to get your 5-a-day into your dish.
While that’s cooking, make your cheese sauce. Into a saucepan goes milk, butter, flour and a load of cheese. I could tell you how to make it, but Google probs does it better and I now just guesstimate my quantities so that’s that.
Pile into an ovenproof dish, top with more cheese and put into the oven for 20 mins. Serve with greens or salad and enjoy!