The Hungerpots Cookbook - Bethie Hungerford

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water (or use stock and leave out the stock cube)

      500ml (17fl oz) whole milk

      300g (10½oz) rigati pasta

      1 stock cube

      ½ onion, chopped

      1 red pepper, chopped

      1 green pepper, chopped

      1 yellow pepper, chopped

      2 garlic cloves, minced

      2 tablespoons dried oregano

      salt and pepper, to taste

       FINISHING TOUCHES

      2 large handfuls of spinach, chopped

      200g (7oz) feta cheese, crumbled

      kalamata olives, chopped

      2 tomatoes, chopped

      1 cucumber, chopped

      hummus

      1 Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.

      2 Once the pasta is al dente and the liquid mostly absorbed (approximately 15 minutes after boiling), stir in the spinach, feta and olives (saving a bit of feta to sprinkle on top if desired).

      3 Serve with a chopped tomato and cucumber salad topped with hummus.

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      Greek Pasta

       Pasta Puttanesca

       This dish may have a very suggestive name in Italian (look it up!) but its pungent, salty flavours make it an absolute classic. Serve with red pepper flakes for an extra kick!

       MAIN INGREDIENTS

      1 litre (34fl oz) water (or use stock and leave out the stock cubes)

      400g (14oz) spaghetti, broken in half

      1 aubergine, chopped

      200g (7oz) colourful cherry tomatoes, halved

      2 tablespoons tomato purée

      4 garlic cloves, minced

      2 teaspoons dried oregano

      2 tablespoons olive oil

      2 anchovy fillets, minced

      1½ stock cubes

      50g (2oz) capers

      75g (2½oz) pitted kalamata olives

      salt and pepper, to taste

       OPTIONAL GARNISHES

      Parmesan cheese, fresh parsley, red pepper flakes

      1 Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.

      2 Cook until the pasta is al dente and most of the liquid is absorbed (approximately 15 minutes after boiling). Garnish and serve.

       Garlicky Kale and Feta Pasta image

       This recipe is based on my mom’s favourite pasta dish, which is bursting with a salty, flavourful Greek cheese called mizithra. While mizithra can be difficult to source, feta makes a delicious alternative! I’ve paired this dish with garlic and kale to give it a nutritious and flavourful burst.

       MAIN INGREDIENTS

      500ml (17fl oz) water

      500ml (17fl oz) whole milk

      400g (14oz) fusilli pasta

      4 garlic cloves, minced

      150g (5oz) kale, chopped

      2 tablespoons olive oil

      1 teaspoon salt

      ½ onion, grated

      pinch of ground nutmeg

      salt and pepper, to taste

       FINISHING TOUCHES

      juice of ½ lemon

      200g (7oz) feta cheese, crumbled

      50g (2oz) Parmesan cheese, finely grated

      red pepper flakes, toasted pine nuts, lemon wedges, to garnish

      1 Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.

      2 Once the pasta is al dente and most of the liquid is absorbed (approximately 15 minutes after boiling), stir in the lemon juice, feta and Parmesan. Garnish and serve.

       Pasta Primavera

       This is a very versatile recipe perfect for using up any fresh vegetables you have in your fridge. Try using samphire, courgette or sliced Brussels sprouts! Just make sure any dense veg you substitute are grated or cut small to accommodate the cooking time of the pasta.

       MAIN INGREDIENTS

      500ml (17fl oz) water (or use stock and leave out the stock cube)

      500ml (17fl oz) whole milk

      300g (10½oz) linguini, broken in half

      1 stock cube

      1 bunch of fresh basil, chopped

      1 onion, chopped

      1 bunch of asparagus, chopped

      10 (or so) mushrooms, sliced

      4 garlic cloves, minced

      2 tablespoons olive oil

      squeeze of lemon juice

      salt and pepper, to taste

       FINISHING TOUCHES

      150g (5oz) frozen peas

      fried pancetta (which can be fried first in the same pot and then removed and set aside), Parmesan cheese, to garnish

      1 Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.

      2 Once the pasta is al dente (approximately 15 minutes after boiling), stir in the frozen peas and cook until all the liquid is absorbed. Garnish and serve.

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      Pasta Primavera

       Baked Gnocchi image

       Baked gnocchi is a fun and delicious dinner, perfect for serving a crowd. This makes a generous portion or provides enough for leftovers the next day. It can also easily be doubled if you have a big enough pot. Try with tortellini for a yummy variation!

       MAIN INGREDIENTS

      2 × 400g (14oz) tins chopped tomatoes

      1kg (2lb 4oz) gnocchi

      ½ onion, grated

      3 garlic cloves, minced

      2 teaspoons

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