Leggo's

Leggo’s sent me a challenge …

Leggo's stuff

Also, no one died or got sick as a result, so that’s a bonus.

I’m not new to Leggo’s products, as pasta bolognaise is a staple; a go to recipe for busy nights; a dinner my teenager can cook; a … well, something everyone eats and most of us can cook. Quickly.

Thus, Leggo’s tomato paste features considerably in our pantry, anyway, and is used in a number of dishes, mostly pasta based, although there are a few others we use it in too; like beef stews and stroganoff and things like that.

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But it’s the bolognaise – or the matriciana or vegetarian pasta sauce, for when we find ourselves inexplicably out ofminced meat – that it gets used in a lot.

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The tomato paste; either the original or the one with garlic and oregano also gets used on pizza bases. Handy.

 

 

Pineapple stack and salami pizza

I did get to play with a few other items, too. Like the bolognaise stir through; not quite as nice as mine, even if I do say so myself, but rather handy when you appear to have forgotten to go shopping and have none of the usual ingredients you would put in your sauce. Very edible and the kids still ate it, so that’s a bonus.

(Oh, yeah, the bolognaise thingies, they also work well as pasta bakes, for when you need to buy yourself a little more time in the evenings. Just put the pasta and sauce in an ovenproof dish, mix it all about, top liberally with cheese and place in the oven for a bout twenty minutes).

There’s another pasta bake thingy I do; pumpkin, spinach, fetta and pasta.

Dice a quarter of a pumpkin (about an inch each in size) and finely dice a brown onion and toss it all into a baking dish, Drizzle with oil, season with salt & pepper and toss in a few cloves of garlic, lightly squished. Place in oven at 180 degrees C for as long as it takes a 1 litre pot of water to boil, and the then added pasta to cook.

*ahem* if you remember to, remove the garlic cloves when the pumpkin is cooked.

Mix the pumpkin, pasta, spinach (other vegetables if you wish; diced zucchini, corn …) in the baking dish, add a small handful of shredded cheese (a combo of tasty & mozzarella is good) and mix it through.

Sprinkle fetta over the top, then

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