Your Weekly Feed #30 Going Meatless (for a night)



I’d like this year to slow down now how about you?  My baby will be turning 7 this week, those years have gone by in a flash.  But I’m not going to be remininsing now there’s dinner to make, chop, chop!

For our 30th Your Weekly Feed I’m going to serve up a vegetarian dinner so my picks from last week are running with that theme.

Chocolate Meets Strawberry has combined some of my favourite flavours for this Creamy Pumpkin Penne.

pumpkin penne

Ok so this next one is not technically dinner but it’s festive and takes me back to my childhood with the clinkers and it  is meatless….Clinkers Rocky Road from Bake Play Smile (can be made in 10 minutes).


As for what I’ve got this week I was inspired after seeing a similar recipe by Valli Little in the delicious “Feel Good Food” cookbook, not that I should be messing with her amazing recipes but I’ve upped the veggie content and Thermomixed it too, as you do! Lentil, Tomato & Vegetable Fettuccine, the kids didn’t even realise that they were eating lentils (probably because they can’t sit still during a meal so didn’t look)!  Regular method up first and then Thermomix one (don’t forget to keep scrolling down for all the other meals that are being linked up too).

Lentil, tomato & vegetable fettuccine


What you need:

400g fettuccine ( I used a GF one but whatever floats your boat)

2 Tbs olive oil

1 onion, finely chopped

2 garlic cloves, crushed

1 celery stick, finely chopped

400g cherry tomatoes, halved

1 small zucchini, thinly slice

1/2 head broccoli, chopped into small florets

4 – 5 mushrooms, thinly sliced

400g can crushed tomatoes

400g can lentils, rinsed and drained

1/2 C (110g) sun dried tomato pesto (store bought but I’m going to try making it soon)

Basil leaves and grated parmesan to serve

What you do:

Boil the water for the pasta and cook as per packet instructions

Heat the oil in a large saucepan over a medium heat and add the onions & celery and saute until soft then add the garlic and cook until fragrant (about an extra minute).

Turn up the heat and add the cherry and tinned tomatoes and mushrooms and cook for a couple of minutes then turn the heat down to low and add the lentils, zucchini, broccoli and pesto and stir through.  Cook for about for 5 – 10 minutes stirring occasionally.

Drain the pasta and add to the sauce and toss to combine.

Dish up into serving bowls and top with the grated parmesan and basil leaves.


Lentil, Tomato & Vegetable Fettuccine - Thermomix


  • 400 g packet of fettuccine ( I used a GF one)
  • 50 g parmesan
  • 2 Tbsp olive oil
  • 1 onion, halved
  • 1 celery stalk, roughly chopped
  • 2 garlic cloves
  • 4 - 5 mushrooms, roughly chopped
  • 400 g can of crushed tomatoes
  • 400 g cherry tomatoes, halved
  • 1 small zucchini, thinly sliced chopped
  • 1/2 head broccoli, cut into small florets
  • 400 g can lentils, rinsed and drained
  • 110 g sun-dried tomato pesto (store bough but I will work on making one)
  • Basil leaves to serve


  1. Boil the water for the pasta and cook as per packet instructions
  2. Put the parmesan in the TM bowl and grate speed 8 / 4 seconds, set aside
  3. Put onion, celery and garlic into the TM and chop Speed 5 / 4 seconds
  4. Add oil and saute 100 degrees / 2 minutes / speed 1
  5. Add can of tomatoes, cherry tomatoes and mushrooms and cook 5 minutes / 100 degrees / reverse / speed 1
  6. Add the zucchini, broccoli, lentils, sun-dried tomato pesto and cook 5 minutes / 80 degrees / reverse / speed 1
  7. Drain the pasta serve into serving bowls, add the sauce and then top with the grated parmesan and basil leaves
  8. Enjoy!

That’s it from me.  Let’s see what Kim has at Land of Zonkt and then over to you too.




10 comments on “Your Weekly Feed #30 Going Meatless (for a night)

  1. Lisa @ Chocolate Meets Strawberry
    November 22, 2015 at 5:47 pm

    Oh yum Vicki, I love the look of your veggie fettucine!! We love to do a chicken spaghetti bolognaise in our house but will quite often swap the chicken for lentils, too, and it ends up quite similar to this one! I will have to try next time with some sun-dried tomato pesto too – that looks like a fantastic addition. I like that you’ve snuck some greenness in the form of zucchini and broccoli in there also – genius! So glad you liked my pumpkin penne, thanks very much for sharing! And thanks to both you and Kim, of course, for hosting YWF! 🙂

    • Vicki
      November 23, 2015 at 4:01 pm

      Our pleasure we like seeing your yummy recipes appearing!

  2. Krissy @ Pretty Wee Things
    November 22, 2015 at 8:26 pm

    Oh perfect timing! We came back from holiday last week and I am such a routine person that I just have to wait until Thursday to do our proper food shop (plus I hate wasting food and we really have so many options). I am definitely going to make this one night this week!

    • Vicki
      November 23, 2015 at 4:02 pm

      I hope you had a great holiday? I think you will like this, fingers crossed

  3. Lucy @ Bake Play Smile
    November 23, 2015 at 8:14 am

    Thank you so much for the mention!! Hehehe we like to go meat-free now and then too! I’m going to have to try your veggie fettuccine – it looks great!

    • Vicki
      November 23, 2015 at 4:03 pm

      My pleasure! It’s a good variation for bolognese I think. x

  4. Sammie @ The Annoyed Thyroid
    November 25, 2015 at 5:58 am

    Phew. I managed to link up just in time and with something meatless too! I love the look of your lentil fettucine because I’m always looking for some meatless pasta alternatives in the Thermomix. Looking forward to checking out some of the other delicious links. Yum! Thanks for hosting! x

    • Vicki
      November 25, 2015 at 11:47 pm

      Yay! thanks for linking. x

  5. peregrinationgourmande
    December 2, 2015 at 11:39 pm

    mioum. Good one! Never tried pasta with lentils except in the minestrone soup. This is a winner before sports I think!
    xx cathy

    • Vicki
      December 3, 2015 at 8:56 pm

      Yes filling without being too heavy

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