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Digital Subscriptions > PlantBased > November 2019 > Budget Meals

Budget Meals

Per serving (280g) Calories 243, Fat 2.4g, Saturates 0.5g, Carbohydrate 46g, Sugars 4.1g, Fibre <1g, Protein 11g, Salt 2.1g

Red Pepper Fettuccine

Serves: 4

This dish is not only budget friendly, but it is also quick and easy to make! The perfect weekday dinner.

For the pepper sauce:

• 1 450g jar (16oz) roasted red peppers, drained

• 2 garlic cloves

• 3 tbsp tomato purée

• Salt and black pepper, to taste

• Handful fresh spinach

For the pasta:

• 500g (17.6oz) fettuccine, cooked al dente

To serve:

• 4 tbsp fresh parsley, chopped

• Handful cherry tomatoes, quartered

1 Add the peppers, garlic, tomato purée, salt, and black pepper to a high-speed blender and blend until smooth.

2 Add the pepper sauce to a large, heavybased saucepan. Heat through until bubbling, then add the spinach followed by the cooked pasta and heat through until the spinach has wilted.

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About PlantBased

I think I say it every year, but where does the time go? Once summer is over and we’re back in a routine, the months just seem to slip away, and before we know it, we’re staring another festive season in the face. But let’s not wish the time away – November is a great month in and of itself, and not only on a personal level (your PlantBased editor here celebrates her birthday this month). The weather has taken a distinct turn for the chilly, meaning that all of those lovely scarves, hats and gloves that have been packed away can come out again. And is it just me, or does food taste better in the colder months of the year? We’re celebrating the season with a selection of winter pies and tarts in this issue, with sweet and savoury choices to suit everyone. If you thought you had to give up pork pies as a vegan, don’t despair, our No Pork Pies (p48) are just what you need. We’re also celebrating Diwali with a truly epic Indian feast, and we’re indulging our sweet tooth again with some delectable desserts. And to make each pay packet count, we’ve got a selection of budget recipes that won’t break the bank. With breakfast ideas, and weekend treats, PlantBased has you covered for all of your cooking inspiration this month! Enjoy the issue.