These cheap pasta recipes are easy to prepare and will fill you full of carbs

THIS week Suzanne Mulholland shares pasta recipes.

Pasta is known as the nation’s favourite carb – it’s cheap, easy to prepare and fills you up.

Having bags of pasta sauce in the freezer can be an excellent time-saving tool, and this week we have two crowd-pleasing recipes for sauces that freeze wonderfully.

Sausage and fennel pasta sauce

Serves 4

Prep time: 10 minutes

Cook time: 15 minutes


  1. 1 tbsp oil
  2. 115g frozen diced onions
  3. 1 tsp frozen chopped garlic
  4. 1 tsp dried fennel seeds
  5. 2 x 500g cartons passata
  6. 60ml vegetable stock (made using half a stock cube)
  7. 1 tbsp tomato puree
  8. 1 tsp sugar
  9. 4 pork sausages
  10. To serve:
  11. Fresh basil
  12. Cherry tomatoes

METHOD: Heat half the oil in a saucepan and add the onions, garlic and fennel seeds. Fry until softened.

Add the passata, stock, tomato puree and sugar, then leave to cook for around 15 minutes.

Meanwhile, cut your sausages into slices and fry in a pan with the remaining oil on a medium heat until cooked through. This should take about eight minutes depending on the size of the pieces.

Once the sauce and sausages are both cooked, combine and season with salt and pepper.

READY TO SERVE: This sauce is now ready to mix through your favourite pasta. Garnish with optional fresh basil and cherry tomatoes.

READY FOR THE FREEZER: Once the sauce has cooled, pour into a labelled reusable freezer bag and freeze.

READY TO EAT: Defrost fully and add to a saucepan. Heat through until piping hot and serve over pasta with an optional sprinkling of fresh basil and cherry tomatoes.

Cheesy bacon and mushroom pasta sauce

Serves 4

Prep time: 5 minutes

Cook time: 10 minutes


  1. 1 tbsp oil
  2. 2 x 125g pack bacon lardons
  3. 70g mushrooms, chopped
  4. 115g frozen diced onions
  5. 1 tsp frozen chopped garlic
  6. 2 tbsp butter
  7. 3 tbsp flour
  8. 720ml milk
  9. 120g pre-grated cheddar
  10. 1 tsp Dijon mustard (optional)
  11. Fresh parsley (to garnish)

METHOD: Heat the oil in a large frying pan. Add the lardons, mushrooms, onions and garlic. Fry until they are golden and set aside in a small bowl.
In the same frying pan, melt the butter. Add the flour, stir and cook for 2-3 minutes on a low heat.

Next add one cup of milk to the flour and butter mix. Whisk until the mixture is lump free.

As the mixture begins to thicken, add the rest of the milk gradually, whisking the whole time to prevent any lumps.

Once all the milk has been incorporated and the sauce is smooth, remove from the heat and add the optional Dijon mustard and the grated cheese.

Now stir in the bacon, mushroom, onion and garlic mix and season to taste.

READY TO SERVE: Your sauce is now ready to top your spaghetti. Sprinkle with some optional fresh parsley.

READY FOR THE FREEZER: Once the sauce has cooled, pour into a labelled reusable freezer bag and place in the freezer.

READY TO EAT: Once defrosted, heat in a saucepan. Bring the sauce up to heat slowly, so keep the temperature low to begin with as heating on high quickly can cause the sauce to split. Heat until piping hot. Ladle over any pasta of your choice and sprinkle with optional fresh parsley.

  • The Batch Lady: Shop Once. Cook Once. Eat Well All Week (HQ, £20) and The Batch Lady Meal Planner, £9.99, are out now. Watch Batch Lady cook her pasta sauces at

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