Here’s How to Say Goodbye Dinner Debacle and Hello Dinner Delight!

Brought to you by Leggo’s

If you’re a parent then you would be familiar with the Dinner Debacle.

The Dinner Debacle should not be confused with the Dinner Delight, where all planets align and you have successfully planned and cooked a nutritious meal, on time, that your entire family will devour.

No. The Dinner Debacle is that occasion that you don’t know what to cook for dinner, have no time to cook dinner, have no motivation to cook dinner, and basically just hate dinner.

Oh yes, if you’re a parent you’ve probably had this particular occasion more than once … a month.  Rather than expensive take-away options that fail to deliver on the nutrition stakes (and put a big dent in your pocket), here’s another clever and affordable dinner idea that’ll have the kids licking their lips and asking for seconds.

So our friends at Leggo’s have sent us the perfect weapon to head off the Dinner Debacle.

Leggo’s new look Pasta Sauces and Bakes range will happily sit in your pantry ready to save the day at any time. Family favourites like Bolognese head the pack but Leggo’s have taken it one step further and added ingredients such as wine, mushroom and bacon to really add some gourmet flavour.

They have also recently added Health Star Ratings to their Pasta Sauces and Bakes range with over 70% of their products achieving 4 stars. Not ONLY delicious but also helping us make more informed choices when shopping.

There really is a flavour for everyone, including fussy eaters, and two of their new pasta sauces we thought you’d love were the Tomato and Basil and Cheesy Tomato and Garden Vegetable. If you’re a lover of pasta bakes then wrap your lips around their new Sundried Tomato, Caramelised Onion Tuna or perhaps Pizza Supreme is more your liking?  All you have to do is add cooked pasta and a starving family and you’re done!

Plus, with all the time you’ve saved NOT having to think about, prepare or go and collect dinner, you can apply a bit of culinary licence to the pasta sauces and add fresh ingredients like grated carrot and zucchini or fried, diced chorizo and steamed broccoli to really round out the meal. Serve with some garlic bread you’ve pulled out of the freezer and a glass [or two] of wine for Mum and Dad and voila!

Here’s a couple of clever and delicious recipes to help you turn Dinner Debacle into Dinner Delight.

You’re welcome.

Chorizo Bolognese

Serves 4

• 500g chorizo sausages
• 1 tsp dried thyme
• 2 cloves garlic, minced
• Salt and black pepper
• ½ cup red wine
• 500g Leggo’s Bolognese with chunky tomato, garlic and herbs Pasta sauce
• 1 small handful fresh coriander, finely chopped
• 400g fettuccine
• 1 ball buffalo Mozarella, shredded with hands
• Fresh parsley, finely chopped (optional)

1. Prepare the chorizo by slicing them down lengthways and removing the meat and discarding the sausage cases. Dice the sausages into small cubes. Pulse in a food processor in batches, until most of the chorizo meat resembles a chunky mince.
2. Heat an oiled frying pan over a high heat. Add the chorizo, thyme, and garlic.
3. Cook for 3-5 minutes, constantly stirring and to break up the chorizo. Turn the heat to medium high, then add the wine and stir for a further 2 minutes.
4. Add the Leggo’s Bolognese Pasta sauce, and reduce the heat to a simmer. Simmer for 2-3 minutes while stirring.
5. While the pasta sauce is cooking, cook the pasta in a pot of boiling salted water according to the packet instructions. Drain, reserving ½ cup of the starchy water.
6. Add the starchy water to the pasta sauce and stir for 2 minutes, then add the cooked pasta and toss to coat.
7. Add the chopped coriander, leaving some to garnish.
8. Serve hot and top with the Buffalo Mozzarella and fresh coriander.

Bacon and Garden Veggie Bowties

Serves 4

• 1 onion, finely diced
• 2 cloves garlic, minced
• 6 rashers of bacon, diced
• 1 large carrot, finely diced
• 1 large zucchini, finely diced
• 1 tsp dried basil
• 1 tsp dried oregano
• 500g Leggo’s garden vegetable with carrot, capsicum, tomato & zucchini pasta sauce
• Salt and black pepper
• 450g farfalle pasta
• Freshly grated parmesan cheese, to serve
• Fresh parsley, finely chopped, to serve

1. Heat an oiled pan over a medium high heat. Add the onion and garlic, and cook, stirring for 2-3 minutes until the onions are softened and translucent.
2. Turn the heat to high and add the bacon. Toss for 3-5 minutes until the bacon is crispy. Remove the onion and bacon from the pan and set aside in a bowl on a paper towel.
3. Add another teaspoon of olive oil to the pan. Over a medium high heat, add the carrot. Cook for 1-2 minutes, then add the zucchini. Continue to cook for another 2-3 minutes, stirring. Once the vegetables have softened, add the bacon and onion mix.
4. Then add the basil, oregano, and Leggo’s garden vegetable pasta sauce. Stir to combine.
5. Let simmer for 2-3 minutes then season with salt and pepper to taste.
6. While the pasta sauce is cooking, cook the pasta in a pot of boiling salted water according to the packet instructions. Drain, reserving ½ cup of the starchy water.
7. Add the starchy water to the pasta sauce and stir for 2 minutes, and add the cooked pasta and toss to coat.
8. Serve with some freshly grated parmesan and parsley on top.