Loyd Grossman Creamy Parmesan and Cheddar Pour Over Sauce, 170g

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Place in a pre-heated oven at 200°C/Gas Mark 6/ Fan 180°C for about 40 minutes or until golden brown. Heat the oil in a medium heavy based pan over a medium to high heat. Season the beef medallions and carefully add them to the pan, sealing all over and cooking until cooked to the desired amount. Remove them from the pan and set aside to rest. Add a little more oil if required to the pan, then add the shallots. Cook for a couple of minutes, add the wine and the thyme leaves. Increase the heat to reduce the wine to a couple of tablespoons, add the sauce and the parsley. Heat through and serve over the beef medallions. Serve with your favourite salad. Verdict: As simple tomato sauces go Sainbury's Basics Tomato Pasta Sauce is a great option for both nutrition and value for money. While it equals Tesco's Light option on the saturated fats front, this sauce beats Tesco on sugar levels hands down. For this reason and the tasty flavour, this is the tomato pasta sauce we'll be buying from now on. For those of us following a plant-based diet, or at least enjoying a vegan feast from time to time, this pesto full of sweet - yet spicy pumpkin, with red pepper and cashew nuts. If you avoid adding dairy or animal products to your pasta dishes, it certainly makes a nice change from tomato!

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Dr Sana Khan says, "This sauce is low sugar, low calorie and reasonable salt! At 39p you can't go wrong. Add some fresh vegetables to your pasta and voila." Whether you’re serving Bolognese, lasagne, or macaroni cheese, our convenient ready-made sauces mean it’s never been easier to create your favourite dish. There are few dishes more time-saving – or more comforting – than a pasta recipe made with a jar of sauce. Creamy, spicy, or tomato-based, you can easily create an Italian-style meal that feels homemade, thanks to family-favourite brands like Dolmio, Sacla, and Loyd Grossman, who make tasty at-home sauces you can pour over spaghetti, linguine, farfalle, and pasta bakes alike. Lightly Coat the potatoes in the olive oil and place in a small ovenable dish. Place into a preheated 180C oven for 10 minutes. Remove, turn the potatoes, and add the red onion. Cook for another 20 minutes, ensuring the potatoes are cooked through. Pour over the sauce, top with the cheese and return to the oven for 10 minutes until the cheese is melted and beginning to brown. A recommendation service that carefully researches each product and consults with experts across many disciplines.Cook the new potatoes until they are cooked through and the cut into bite sized pieces. In a separate bowl, combine the sour cream, 2-3 tablespoons of the tomato and basil sauce and minced garlic, then stir in the potatoes and spring onions, stiring well to ensure everything is coated. Season to taste with salt and pepper.Meanwhile, heat a little olive oil in a small, heavy based frying pan over a medium to high heat. Season the tuna steak well with salt and pepper and place it carefully in the pan. Cook for 1-2 minutes each side, and then set aside to rest for a minute or so. In the pan you have cooked the fish in, add the wine and reduce down to a couple of tablespoons. Add the rest of the tomato and basil sauce and the olives and heat through. Serve the fish with the salad, pouring the sauce over the fish.

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There are some truly delicious organic pasta sauces available online these days, some from artisanal producers and some that sit alongside own-brands the online supermarket shelves, both of which give the peace-of-mind of ingredients grown without pesticides. Verdict: Known for its olive oil, Bertolli has now put its name to a range of pasta sauces. While the price point is higher than the other tomato and Basil sauces we tried, we think it's worth spending the extra money. In fact it's so delicious there's no need for extra seasoning. Plus it's low in saturated fats and isn't bad on the calorie side either. All in all it's a great sauce and a worthy contender - we're hoping there's more flavours to come from Bertolli. Lightly Coat the potatoes in the olive oil and place in a small ovenable dish. Place into a preheated 180C oven for 10 minutes. Remove, turn the potatoes, and add the red onion and Chorizo. Cook for another 20 minutes, ensuring the potatoes are cooked through. Pour over the sauce, top with the cheese and return to the oven for 10 minutes until the cheese is melted and beginning to brown. Serve with a side crispy green salad. This is an absolute store-cupboard staple if you love the tangy, flavour of basil-rich, nutty green pesto. And with this top quality recipe, you won't need to add much – so this jar could be used over a few days if kept well refrigerated, or used in other recipes or dressings if you have any left over.

For a really unique pasta dinner, try this lovely, tangy sauce flavoured with red onion and gorgonzola cheese. Sacla always create rich, gorgeous flavours, and this works well if you're feeling uninspired but want something comforting. Heat the oil in a pan and add the bacon. Cook for 4-5 minutes until the bacon is cooked. Add the pepper and cook for a further 2 to 3 minutes until the pepper is beginning to brown. Add the sauce and simmer gently until it has heat through. In another pan, add dry penne pasta to salted boiling water. When al dente, add to the sauce and mix through. Take off the heat and let stand for a minute. Stir through lots of torn basil leaves, top with grated parmesan and serve immediately.

10 Best Pasta Sauces 2023 | UK Nutritionist Reviewed | mybest

This stir-in pot does contain two servings, but if you are single and fabulous (or just happen to be cooking for yourself tonight) it's a good chooce as it's cheap, cheerful, and petite!For groups of 4 or more, or if you're prepping meals in advance, try a 400g jar or larger. However, don't forget the intensity of the flavour will also make a difference to the quantity you'll need – a bowl of spaghetti only requires a heaped spoonful of pesto or truffle sauce, while you'll want to use more of tomato-based sauces per person. Heat the oil in a heavy based frying pan. Season the salmon steak and seal the top and bottom. Remove them from the pan and place in a baking tray. Add the peppers and onions to the pan and cook oven a medium heat for a couple of minutes until they are starting to colour. Place on the baking tray with the salmon, and place into a preheated 170C oven for 15-20 minutes until the salmon is cooked through. While the salmon is cooking, reheat the salmon pan and add the wine. Reduce it down to a couple of tablespoons and add the sauce. Heat through, add the parsley. Place the salmon, peppers and onions on a plate and pour over the sauce. Serve immediately.