Patient Education Butternut & Penne Recipes

Skimping on salt doesn’t have to mean less flavor! Treat your heart well with these delicious low-sodium recipes made with new Knorrox salt-reduced cubes! Follow the recipes below to try out these mouth-watering dishes. No added salt needed!



BUTTERNUT CURRY WITH LENTILS

Treat your heart well with this low-sodium hearty one-pot butternut and lentil curry. Made with new Knorrox salt-reduced cubes, this delicious butternut curry is packed with tomatoes, chilli and lentils for a flavoursome dish even meat-lovers would enjoy! Follow the recipe below to try this mouth-watering dish. No added salt needed!



Serves 4 – 6 people.



INGREDIENTS

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 green chili, deseeded
  • 1 garlic clove, finely chopped
  • 1 tsp Robertsons Paprika
  • 1 tbsp Rajah Mild & Spicy Curry Powder
  • 3 tomatoes, chopped
  • 1 butternut, peeled & diced
  • 1 KNORROX BEEF CURRY FLAVOUR STOCK CUBE - dissolved in 300 ml hot water
  • 1 tbsp KNORROX CHILLI BEEF FLAVOUR SOUP
  • 60 ml cold water
  • 400 g canned lentils, drained


PREPARATION

  1. Heat the olive oil in a pan over medium heat, add chopped onion and fry until soft.
  2. Add chili, garlic, Robertsons Paprika, Rajah Mild & Spicy Curry Powder and fry for 15 seconds.
  3. Add chopped tomatoes and cook until they are soft.
  4. Add butternut, stock (KNORROX BEEF CURRY FLAVOUR STOCK CUBE + hot water) and cover with the lid. Allow the saucepan to simmer for 10 -15 mins.
  5. Add the soup mixture (KNORROX CHILLI BEEF FLAVOUR SOUP + cold water) with lentils and cook for 10 minutes. Serve with rice.
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ROASTED VEGETABLES WITH FRESH PESTO PENNE PASTA

Looking for a healthy alternative to the usual meat and pasta dish? Try out this colourful roasted vegetable, fresh pesto and pasta recipe. Made with salt-reduced Knorrox stock cubes this pasta bake is guaranteed to become a family favourite. Simply toss together in a bowl and drizzle homemade pesto to complete — no pinch of salt needed!

INGREDIENTS

  • 1 tbsp olive oil
  • 200 g pasta, Penne
  • 1 eggplant
  • 2 red chillies, deseeded
  • KNORROX VEGETABLE CURRY FLAVOUR STOCK CUBES
  • 1 baby marrow
  • 1 tbsp unsalted pine nuts or mixed sunflower seeds
  • 3 sundried tomatoes, soaked in water
  • 3 tbsp fresh basil
  • 3 cups boiling water
  • 1 tbsp fresh parsley
  • 4 tsp butter or light spread
  • 60 ml cold water
  • *Optional extra: hand blender


PREPARATION

  1. Preheat the oven to 200 °C.
  2. In boiling water, add the KNORROX VEGETABLE CURRY FLAVOUR STOCK CUBES, pasta and cook until al dente.
  3. Cut the eggplant and baby marrow into 10 pieces each.
  4. Brush the vegetables lightly with the olive oil and place them into a baking dish. Roast for 20 – 25 minutes or until soft. Turn twice during roasting.
  5. Meanwhile, toast the nuts or seeds in a frying pan until golden brown or crispy, leave to cool.
  6. Place the sundried tomatoes, basil, parsley, toasted nuts/seeds, butter or light spread into a bowl and whizz with the hand blender. Stir in 60 ml of cold water.
  7. Add the pesto and roasted vegetables to the pasta and toss well to coat.